Published on February 21, 2014
135 Beef Recipes A . Douglas If you liked this eBook, would you share it with your friends? Just click here to share it to Facebook and here to share it to Twitter www.libripass.com
ALL AT ONCE SPAGHETTI 1 tbsp Cooking oil 2 can Tomato Sauce 1 lg Onion,chopped 1 1/2 c Water 1/2 lb Ground Beef 1/4 lb Uncooked spaghetti (1/2 - 8 oz. pkg.) 1 1/2 tsp Salt Pepper to taste Grated Parmesan Cheese Heat oil in saucepan or skillet. Add onion;cook until soft. Crumble in the Beef. Stir and fry until Meat is not longer pink. Sprinkle with salt and pepper. Pour in tomato Sauce and water; bring to boil. Break spaghetti;sprinkle in a little at a time,stirring into Sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with Cheese. Serves 3-4
ALL-AMERICAN HOT DISH 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 8 oz Whole Kernel Corn, 1 Can 8 oz Tomato Sauce; 1 Can 1/4 c Ripe Olives; Pitted, Halved 4 oz Noodles; Uncooked, About 2 C 2 c Water 1 tsp Oregano Leaves 1/2 tsp Salt 1/4 tsp Pepper 1 c Cheddar Cheese; Shredded Cook and stir the Meat and onion in a large skillet until the Meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve Hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2quart Casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve Hot.
APPLE MEATLOAF 1 lb Lean Ground Beef 1/8 tsp Pepper 1 Apple, cored and chopped Â½ tsp Garlic Salt 1 Med Onion, chopped 1 or 2 slices of Bread. Preheat oven to 350. Combine all ingredients except Bread. Soak Bread in cold water, squeeze out moisture, shred, and add to mixture. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in Bread crumbs and pan fry, or broil.
BAKED PIZZA SANDWICH 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Can, or 15 oz Pizza Sauce; 1 Can 1 tsp Oregano Leaves 2 c Biscuit Baking Mix (or use ready-made biscuits) 1 Lg Egg; 2/3 c Milk 1 -8 oz pkg Cheese; American or Mozzarella 2 oz Mushrooms;Sliced,Drained,1Can 1/4 c Parmesan Cheese; Grated Heat the oven to 400 degrees F. Cook and stir the Meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato Sauce and the oregano leaves into the Meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the Meat mixture is simmering, mix the baking mix, Egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato Sauce over the batter, spreading evenly. Layer 4 slices of the Cheese, the Meat mixture, the mushrooms and the remaining Cheese on top of the batter and tomato Sauce. Spoon the reserved batter on the top of the Cheese. Sprinkle the batter top with the grated Parmesan Cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.
EASY CHEESY SLOPPY JOES 1 lb Ground Beef 1 tsp salt Sprinkle with pepper Â½ c. chopped onion 1 c. Ragu Double Cheddar Cheese Sauce Brown ground beef until done, add chopped onion and cook 2- 3 min more. Drain excess fat if needed. Add about 1 cup of Ragu Double Cheddar Cheese sauce and stir over low heat until cheese bubbles. Serve on buns (toasted is best).
BARBECUE HAMBURGER PATTIES 1 1/2 lb Ground Beef 1/2 c Onion; Chopped, 1 medium 1 tsp Salt 1/3 c Catsup 1/2 c Chili Sauce 2 tbsp Brown Sugar 1 tbsp Lemon Juice Combine meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, Chili Sauce, brown Sugar, and lemon juice. Pour Sauce over the patties. Cover and simmer for 15 minutes, spooning the Sauce onto the patties occasionally. Serve with the Sauce spooned over the patties.
BASIC HAMBURGERS 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1/4 c Water Or Evaporated Milk 1 tsp Salt 1 tsp Worcestershire Sauce 1/4 tsp Pepper Combine all ingredients together and make into patties. Brown until done and serve on buns.
BASIC MEATBALLS 1 lb Ground Beef 1 Egg; Large 1/4 c Onion; Chopped, 1 Sm. 1/3 c Bread Crumbs; Dry 1/4 c Milk 3/4 tsp Salt 1/8 tsp Pepper 1 tsp Worcestershire Sauce Combine all the ingredients together. Shape mixture by tablespoonfuls into 1 1/2-inch balls. (keeping hands moist with water will help keep meat from sticking to hands.) Skillet preparation: Heat 1 tbsp salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. Oven preparation: Place the meatballs in a lightly greased baking pan 13x9x2 or 15 1/2x9 1/2x1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat.
BATTER DIPPED FONDUE MEATBALLS 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 tbsp Beer Or Apple Juice 1 tsp Garlic Salt 2 c Salad Oil 1/2 c Butter; Do NOT Use Margarine,* Frothy Batter 1 cup biscuit baking mix 1/2 cup beer or apple juice 1 large egg Mustard Sauce 1/2 cup mayonnaise or salad dressing 2 tablespoons prepared mustard 1 tablespoon onion, finely chopped To prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. ) Heat oil and butter in a metal fondue pot to 375 degrees F. Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes. Serve with both sauces. ** You can omit butter and increase salad oil to 2-1/2 cups. Serves 12
BAVARIAN PATTIES WITH SAUERKRAUT 1 1/2 lb Ground Beef 1/2 c Applesauce 1/3 c Bread Crumbs; Dry 1/4 c Onion; Finely Chopped, 1 sm. 1 Lg Egg 1 tsp Salt 1/2 tsp Allspice 16 oz Sauerkraut; Drained, 1 can Combine all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes.
BEEF AND CABBAGE JOES 1 lb Ground Beef 1/2 c Onion; Chopped, 1 Md. 1/2 c Celery; Thinly Sliced 2 c Cabbage; Shredded 1/3 c Green Pepper; Chopped 3/4 c Catsup 1/4 c Water 1/4 tsp Salt 1 tbsp Yellow Mustard 8 ea Hamburger Buns; (best when toasted) Cook and stir the Meat, onion and celery in a large skillet until the Meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the Vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt.
BEEF AND LENTIL STEW 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Med 1 ea Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Can 16 oz Stewed Tomatoes; 1 Can 1 Celery Stalk; Sliced 1 Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 B ay L e af 1 tsp Salt 1 tsp Beef Bouillon; Instant 1/4 tsp Pepper 2 tbsp Parsley; Snipped Cook and stir the Meat, onion and the Garlic in a Dutch oven until the Meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
BEEF AND TOFU 1 c Beef broth 1 clove Garlic minced 1 tbsp Cornstarch 2 c Shredded Chinese cabbage 2 tbsp Water 1/2 lb Tofu, cut into 1/2" cubes 1 tsp Brown Sugar 3 c Hot cooked Rice 2 tbsp Oil 1/2 lb Lean ground Beef 2 Green onions with tops, sliced Bring broth to a boil in a medium Sauce pan. Combine cornstarch and water in a small bowl. Set aside. Heat oil in wok over high heat. Add Beef. Stir fry until no longer pink, breaking larger pieces with a wooden spoon. Add Garlic and Chinese cabbage. Stir fry about 1 minute. Reduce heat and add broth mixture; stir until thickened. Add tofu; gently stir until heated, about 1 minute. Spoon tofu mixture over Rice and garnish with green onions. Serves 4.
BEEF BOULETTE BURGERS 2 lb Ground Beef 1 c Dairy Sour Cream 1/2 c Bread Crumbs; Dry 1 - 4 oz can Mushrooms; drained and chopped 2 tbsp Onion; Finely Chopped 2 tbsp Parsley; Snipped 1 1/2 tsp Salt 1/4 tsp Pepper Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
To Read More You can Download the Full Collection Click Here The Easy Recipes eBook Collection Includes 24 eBooks 100 Beef Jerky Recipes, 100 chinese recipes, 101 Camping & Outdoor Recipes, 101 Chicken Wing Recipes, 101 Recipes In A Flash, 135 Beef Recipes, 150 Appetizers Recipes, 150 Bread Machine Recipes, 180 Southern Recipes, 200 Fish and Shell-Fish Recipes, 212 Pizza Recipes, 250 Thanksgiving Recipes, 300 Chicken Recipes, 350 Salad Recipes, 382 BBQ Grill Recipes & 101 Tips For Outdoor Cooking, 400 Seafood Recipes, 470 Crock-pot Recipes, A Collection of Easy to Make Salad Recipes, Delicious Italian Dishes , How To Cook Fish Like a Chef!, Pasta Perfetta , Quick And Easy Cooking , Soup Recipes , Thai Recipes If you liked this eBook, would you share it with your friends? Just click here to share it to Facebook and here to share it to Twitter www.libripass.com
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