Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
|
1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
|
¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
|
½ tsp salt |
| ½ c. water |
|
1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
|
½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
|
15-16 oz. pinto beans (1 can) |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) |
|
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) |
| 11 oz. Green Giant Mexicorn (1 can) |
|
14 oz. beef broth (1 can) |
| 1 pkg. Old El Paso Taco Seasoning |
|
1 tbsp salt |
| 1 tbsp pepper |
|
½ tbsp garlic powder |
| ½ tbsp chili powder |
|
16 oz. sour cream |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
|
|
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Saturday Mar 29, 2008
Submitted by elfdog21
| 2-2½lbs ground beef |
|
¾-1lb jumbo elbow macaroni |
| 5 cans (15.5 oz. size) Brook’s Hot Chili Beans |
|
2 cans (29 oz. size) Tomato Sauce |
| 3 pkgs Hot Chili Seasoning Mix |
|
1 large pkg shredded cheese (any kind) |
| 1 pkg oyster crackers |
|
cayenne Pepper (optional) |
| Frank’s Red Hot Sauce (optional) |
|
|
1. Brown the beef & drain. Cook the macaroni as according to the package. Combine & mix up the tomato sauce, beef, macaroni, Chili Beans, & seasoning mix in crockpot or in a pot on stove on medium to medium-high heat. Stir occasionly. To spice it up even more add a few tbsp of cayenne pepper during cooking. Will take around 20-30 mintues.
2. When warm set crock pot to low to keep warm. Have the crackers, shredded cheese, & Frank’s hot sauce (for those brave souls) out so people can top their chili.
Posted by Trish | Under Beef, Dinner, Lunch, Pork, Soups
Saturday Mar 29, 2008
Submitted by TheRob
| 1 lb ground sirloin |
|
1 lb ground beef |
| ½ lb thick cut bacon |
|
1 pkg mild or hot chili season mix |
| 1 pkg Original Chili season mix |
|
1-16 oz can Red Beans (or chili beans) |
| 2-16 oz cans Seasoned Diced tomato sauce |
|
salt & pepper |
| paprika |
|
chipotle hot sauce (optional) |
| hot sauce |
|
¼ c. sugar |
| ¼ c. dark brown sugar |
|
|
1. Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
2. Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
3. Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
4. In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
5. Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
6. Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
7. In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
8. Enjoy with saltine crackers.
Chef’s Note: “Fucking copyrighted”
Posted by Trish | Under Beef, Casseroles, Dinner, Downlow
Saturday Mar 29, 2008
Serves 6
5.8 effective grams of net grams of carbohydrates per serving.
| 4 c. eggplant, sliced thin |
|
10 oz. provolone cheese, sliced |
| 8 oz. mozzarella cheese, shredded |
|
1lb. lean ground beef |
| ½ c. chopped onion |
|
3 cloves garlic, sliced |
| 1 c. mushrooms, sliced |
|
½ c. celery, chopped |
| 1 tsp Italian seasoning |
|
16 oz. Low Carb Spaghetti sauce |
1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.
