Quilters' Recipes Blog : Beef

Coney Island Dogs

QuiltersRecipes — Thu, 02 Apr 2009 00:51:00 GMT

Ann Becker
1 lb. lean ground beef
1-2 tbsp. chilli powder
1-2 tbsp. paprika
salt, to taste
1 pkg. Vienna hot dogs or hot dogs with natural skins
1 pkg. hot dog buns
mustard
chopped onions

Put ground beef in sauce pan and cover with water. Stir ground beef until beef until it is in very small pieces and add spices. Cook on low heat er until liquid has cooked down and spices and meat are thoroughly cooked. This may take 2-3 hours stirring every once in a while. Cook hot dogs and steam hot dog buns while dogs are cooking.

To serve: Spread buns with generous amount of mustard add hot dog, spread coney sauce over hot dog and added chopped onions to your liking….Yum.

Randy’s Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:47:00 GMT

1 rump roast
1 pkg. Lipton Dry Onion Soup Mix
1 can Cream of Mushroom Soup

Place all ingredients into a crock-pot. Cook all day on low heat.

Easy Slow Cooker Meal

QuiltersRecipes — Thu, 02 Apr 2009 00:47:00 GMT

Sharon Mowrey
6-8 cubed steaks or tenderized beef pieces
1 jar (26 oz.) your favorite spaghetti sauce

Layer meat in the bottom of the cooker -season with your favorite seasonings on each layer - salt, pepper, garlic powder/salt , onion powder/salt. Pour spaghetti sauce on top and cook on slow 8 hours or high for 3-4 hours. Serve on a bed of rice with a salad and warm bread. This is a favorite recipe of my sons and they ask for it when they come home.

Crockpot Beef

QuiltersRecipes — Thu, 02 Apr 2009 00:45:00 GMT

Cheryl Avery
1. One beef potroast
2. one jar of salsa - hotness of your choice
3. small onion sliced
4. seasoning of your choice
Cover and cook on low while you quilt, shop, etc. It’s great with mashed potatoes or noodles and a veggie. Everyone that’s tried it, loves it.

Crock Pot Pepper Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:44:00 GMT

Janet Evans, Scottsdale, AZ

3 to 5 pound beef rump roast
1 can or bottle of beer
1 package of dry Good Season’s Italian dressing mix
1/2 to 1 jar of pepperoncinis with juice (pepperoncinis are usually near the olive and pickle section)

Put roast in the crock pot. Pour in can of beer. Pour dry dressing mix on roast. Pour in jar of pepperoncinis. Cook until tender: Low setting: 10 to 12 hours High setting: 5 to 6 hours
Shred extra roast for terrific sandwiches!

Crock Pot Roast

QuiltersRecipes — Thu, 02 Apr 2009 00:42:00 GMT

Received from Mary Ellen Seguin-Adomat

4 medium Idaho potatoes, not peeled, but scrubbed and cut into bite-size chunks
1 pound baby carrots
1 medium onion, sliced
4 oz. fresh mushrooms, sliced
1 teaspoon minced garlic
Your favorite seasoning
2.5-3 pound lean beef roast, trimmed of fat
1 can condensed golden mushroom soup

Mix first 6 ingredients in 6-quart crock pot. Lay roast on top. Spread soup over top of roast. Cook on high 5-6 hours, or on low 10-12 hours. When vegetables are fork-tender, remove roast. Thicken juices with a mixture of flour and water. Replace roast. Cook additional an 20-30 minutes on low heat.

Glop

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Cheryl-Becker George

1-1 1/2 pounds ground beef, browned
1 (17 oz.) can corn
1 (27 oz.) can crushed tomatoes
1 cup uncooked rice
dried onions to taste

Mix together in a large casserole. Bake at 350 degrees for 1 hour. Top with grated cheese.

Variations-For Mexican Glop, add taco seasoning or chili seasoning to taste. For Italian Glop, use spaghetti sauce in place of tomatoes.

Meatloaf

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Gayle Kibby
I tried this recipe for meat loaf in the crock pot and really like this variation.
The original recipe from Taste of Home:
2 cups crushed tortilla chips
1 cup (4 oz.) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons
Louisiana-style hot sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20 in. x 3 in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 qt. slow cooker. (Leave the foil in during cooking time.) Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker.

I didn’t have all of the ingredients so I substituted 1/2 cup sour cream for the egg substitute, green olives for ripe olives, 1/2 env. taco seasoning and 1 tablespoon Worchestershire sauce and 1 tablespoon of Tequila for the Louisiana-style hot sauce. It still turned out great!

Beef Skillet Dinner

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Submitted by Jeanette Cummings
1 lb. ground round
1/2 c. chopped onion
1 c. rice
2 1/2 c. water
1 tsp. dry mustard
3 beef boullion cubes
1 small tomato, chopped
1/2 green pepper, chopped (if desired)
1 c. shredded Monterey Jack cheese

Brown meat with onion, drain. Add rice, water, dry mustard, and boullion. Cover and simmer for 20 minutes. Remove lid, add tomatoes, and green pepper. Cover and let cook for 5 minutes, then top with cheese. Serve with a veggie and you are all done! This is so easy and so so good. Enjoy!

Sweet and Sour Meatballs

QuiltersRecipes — Thu, 02 Apr 2009 00:39:00 GMT

Submitted by Nancy Owens

All you have to do is think about the crockpot in the morning and you will have a great dinner!

1/2 pkg. frozen meatballs (I usually do a 1/2 bag for home & a full bag for potlucks)
1 small bottle ketchup
1 20 oz bottle 7-Up (or any lemon-lime soda)

Pour meatballs in crock-pot, add ketchup (yes entire bottle) and 7-Up. Turn on low and forget it. At dinner time, cook a pot of rice, and serve meatballs over! I know this sounds crazy, but try it once. I have never had anyone not like it!

Shredded Beef Sandwiches

QuiltersRecipes — Thu, 02 Apr 2009 00:36:00 GMT

Submitted by Linda Johnson

This makes Shredded Beef Sandwiches for a crowd, and can be expanded to feed as many as you wish.

1 - 3# beef chuck roast
1 - 10 1/2 oz. can Campbell’s French Onion Soup
Crusty sandwich rolls

1. Preheat oven to 350F.
2. Place roast in roasting pan or dutch oven equipped with a tight-fitting lid. Pour soup over top of roast, cover pan tightly with foil and place lid on top, pressing down to seal even tighter.
3. Roast at 350F for 2 1/2 to 3 hours.
4. Carefully open foil, avoiding steam as you do so. Remove meat and shred with two forks, discarding any fat and connective tissue (these will just fall off).
5. Meanwhile, skim excess fat from pan juices and bring to a boil over moderate heat. Mix together about 2 Tbs. flour with 1/4 water and add to pan juices to thicken them slightly. Return shredded meat to pan and warm through. Serve on crusty rolls.

To increase this recipe, just add 1 more can of soup for each additional 3# of meat. This recipe is also good with pork.

No Dish Meal

QuiltersRecipes — Thu, 02 Apr 2009 00:34:00 GMT

Joyce Feldman, IL
Cut off a large section of aluminum foil for each person you will serve. On each section, lay a large hamburger patty, sliced potatoes, carrots, and onions. Season to taste. Fold the foil closed and grill for about 45 minutes on a charcoal grill (use less time if cooking on a gas or an electric grill).

We love this easy meal all summer long (even in the winter). It’s easy meal to clean up after with no mess and no dishes needed.

Good and Easy Hamburger Mac

QuiltersRecipes — Thu, 02 Apr 2009 00:33:00 GMT

Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese

Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.

Pot Roast in Tin Foil

QuiltersRecipes — Thu, 02 Apr 2009 00:33:00 GMT

Received from Paula Halabut
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup

Place 30×18-inch piece of heavy-duty aluminum foil in baking pan, 13×9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.

Cook in 300°F oven for 4 hours.

Makes 8 to 10 servings.

Cheeseburger Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:29:00 GMT

Submitted by Heather Lofstrom

1 lb. Ground Hamburger, cooked and drained
1 onion-chopped
2-3 carrots-chopped
3 small jars or 1 big jar of processed cheese

Cook hamburger, drain, add to pot with carrots and onions and enough water to cover, about 3 cups. Add cheese, stir all together, cover, and cook until carrots are tender. Add salt and pepper to taste. Serve with bread or rolls. Very good and quick for more quilting time!