FoodAskew |

Submitted by Cokechic
Serves 6

1. In a stock pot, brown beef with pico de gallo. Add taco seasoning & the amount of water called for by the seasoning packet. Add soup. Stir until the beef has a thick creamy sauce, simmering for about 10 minutes on medium heat.
2. Layer the rest like a lasagna. In a 9″x13″ pan, place a single layer of tortillas. Spoon in half of the meat mixture & cover with half of the cheese. Add another layer of tortillas, the rest of the meat, & then the rest of the cheese.
3. Bake at 350°F until cheese is melted & bubbly. Cut into squares & serve with sour cream, guacamole, & fresh pico de gallo if desired.

Chef’s Note: If your grocery doesn’t carry fresh pico, you can make it yourself by combining finely diced tomatoes, white onions, cilantro, jalapeno, & lime juice. Or just dice up the tomatoes & onions & simply use that.

Submitted by NorthernDarling

1. In a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
2. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. Cook until just heated through, about 5 minutes.
3. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Submitted by Caaien
Serves Approx. 24

1. Preheat oven to 425°F.
2. Combine all ingredients in large bowl.
3. Roll into ½” balls.
4. Place on greased sheet or shallow pan.
5. Bake 10-12 minutes, until no longer pink.

Submitted by serenityn0w
Servings: 6-8

1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
2. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
3. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
4. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Submitted by RenFestKarla
Servings: 6-8

1. Cook the steaks to your personal taste. Use the meat tenderizer, garlic powder, & baked potato seasoning to season to taste. Cut up the steaks in bite sized pieces.
2. Preheat your oven to 350°F.
3. In a decent sized oven safe bowl, mix 1-2 containers of Breakstone’s sour cream or other premium brand (Note: Many brands have been experimented with & the cheaper stuff just doesn’t bake as well), the brown sugar (may add more to reach a nice caramel color), & a good shaking of garlic powder.
4. Mix in the steak bites & put into the preheated oven for 45 minutes or until the top is a nice golden brown color.
5. In the microwave, “bake” the potatoes (usually takes around 6 minutes) then put them into the oven with the steak mix.
6. About 2 minutes before done, put the corn into a bowl with a decent amount of butter & microwave for 2 minutes.
7. When finished, put then baked potatoes into small bowls & open them up, softening up the insides. Put a decent amount of corn & butter in, then top off with the steak mixture. Enjoy heaven in a bowl!