Find Recipes Instantly! (Type the Recipe name or any Ingredient) Beef Jerky II 1 teaspoon salt 1 teaspoon liquid smoke flavoring 1/3 teaspoon garlic powder 1/3 teaspoon monosodium glutamate (MSG) 1 teaspoon onion powder 1/4 cup soy sauce 1/4 cup Worcestershire sauce ground black pepper to taste 1 1/2 pounds sirloin OR London broil, cut to 1/8 inch thick slices Directions 1 Preheat oven to 200 degrees F (95 degrees C). 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer. 4 Bake at 200 degrees F (95 degrees C) for 8 hours. Makes 4 servings Spanish Rice Bake 1 pound ground beef 1/2 cup finely chopped onion 1/4 cup chopped green bell pepper 1 (14.5 ounce) can canned tomatoes 1 cup water 3/4 cup uncooked long-grain rice 1/2 cup chile sauce 1 teaspoon salt 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon Worcestershire sauce 1 pinch ground black pepper 1/2 cup shredded Cheddar cheese 2 tablespoons chopped fresh cilantro Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. 3 Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. 4 Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. Southwestern Bake 1 pound lean ground beef 2 cloves garlic, minced 1 onion, chopped 2 teaspoons chili powder 2 (15 ounce) cans black beans, rinsed and drained 2 (8.75 ounce) cans whole kernel corn, drained 1 (16 ounce) package sour cream 2 cups fresh salsa 5 cups crushed plain tortilla chips 3 cups shredded Cheddar cheese 1 large fresh tomato, finely chopped 3 green onions, chopped (optional) Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain. 3 In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended. 4 Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions. 5 Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving. Makes 8 to 10 servings Southwestern Haystacks 1 pound ground beef 1 (16 ounce) can diced tomatoes 1 (15 ounce) can whole kernel corn 1 (15 ounce) can kidney beans, drained 1 teaspoon garlic powder salt to taste ground black pepper to taste 1 (16 ounce) package macaroni 1 (8 ounce) container sour cream 2 cups shredded Cheddar cheese Directions 1 In a large skillet over medium-high heat, brown hamburger. Drain fat, add tomatoes, corn, and beans and heat through. Season with garlic powder, salt and pepper. 2 Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain. 3 Top macaroni with meat mixture, grated cheddar, and a dollop of sour cream. Sloppy Joes 1 1/2 pounds ground beef 1 onion, chopped 1 red bell pepper, chopped 1 (6 ounce) can tomato paste 1 cup water 3 cloves garlic, minced 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon distilled white vinegar 3 tablespoons brown sugar 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions 1 In a large skillet over medium-high heat, saute the ground beef for 5 minutes. Add the onion and red bell pepper; saute for 5 more minutes, or until onion is tender. Drain the fat. 2 Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano, salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture is thick and stewy. Talerine 1 pound ground beef 1 small onion, chopped 1 (6 ounce) can tomato paste 1 (14.5 ounce) can Italian-style stewed tomatoes 1 tablespoon salt 1 1/2 teaspoons ground black pepper 1 (12 ounce) package thin egg noodles 1 (10 ounce) package frozen whole kernel corn 1 cup shredded sharp Cheddar cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper. 3 Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes. Ugandan Kabobs 1 cup plain yogurt 1/4 teaspoon salt 1 jalapeno pepper, seeded and minced 3 tablespoons chopped fresh parsley 3 slices whole wheat bread 3 eggs, beaten 1 tablespoon Worcestershire sauce 1 1/2 cups dried bread crumbs 1 cup French-fried onions 3 cloves garlic, minced 2 tablespoons minced fresh ginger root 1/2 teaspoon ground cumin 1/2 teaspoon coarsely crushed coriander seed 4 tablespoons chopped fresh parsley 1 jalapeno pepper, seeded and minced 2 pounds ground beef 3 cups vegetable oil for frying Directions 1 In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside. 2 Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed. 3 Roll mixture into balls the size of walnuts. 4 Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce. Makes 16 servings Yummy Beef 1/2 cup butter 2 tablespoons garlic, minced 2 bay leaves 2 onions, sliced 1 green bell pepper, chopped 4 pounds lean steak, cut into one inch cubes 1 (14.5 ounce) can crushed tomatoes Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 Melt the butter or margarine in a large skillet over medium heat. Add the garlic, bay leaves, onion and green bell pepper and saute for about 5 minutes. Add the meat and saute until slightly browned on all sides. 3 Transfer mixture to a 2 quart casserole dish and pour the tomatoes over the mixture. 4 Cover and bake at 325 degrees F (165 degrees C) for about 2 hours. (Note: Also can be done in a slow cooker on low setting for 6 to 8 hours.)