Sloppy Joes

After reading all the elegant recipes from the vegetarian group, I feel like this one doesn't belong!

from allrecipes.com

This recipe makes about 12 servings-

3 lbs. of lean ground sirlion
1 tablespoon vegatable oil
3/4 cup chopped onion
3/4 cup finely chopped green or red bell pepper
2 1/2 cups ketchup
1/4 cup tomato paste
1/4 cup brown sugar
2 tablespoons of vinegar
2 tablespoons of Worcestshire sauce
2 talbespoons dry mustard
1 teaspoon salt to taste
1 teaspoon of pepper
1 2/3 cups of water

1. Heat a deep skillet over medium heat and add ground meat. Brown meat until it's cooked thoroughly. Carefully drain an discard fat. Transfer meat to a bowl.

2. To same pan, heat oil on medium heat, and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to over meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly.

3. serve on rolls

Martha Stewart's Taco Filling

Homemade taco filling for tacos, corn tortillas, salad, etc. from http://www.marthastewart.com/

Casserole club-defrost, reheat on stove top or microwave. serve with taco shells, salsa, and spanish rice- provided

Makes 6 cups.

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3)
6 garlic cloves minced
1 jalapeno chile, minced, seeds and ribs removed for less heat if desired
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 lbs. lean ground beef
1 can (28oz) crushed tomatoes
coarse salt

1. Heat oil in large skillet over medium high heat. Add onions, cook until softened. Add garlic, jalapeno, chili powder, cumin, and coriander. Cook, stirring, 1 minute.

2. Add beef, cook breaking up meat with a wooden spoon, until no longer pink. Stir in tomatoes, cook, stirring occasionally, until liquid has evaporated. Season generously with salt.

Note: To freeze, cool filling completely, then divide among small air tight containers; freeze up to three months.

Before using, defrost overnight in the refrigerator or in the microwave.

30 Minute Shepherd's Pie

30 Minute Shepherd's Pie

http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html


I didn't use carrots but everything else was the same.

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Easy Slow Cooker French Dip

Got this from Allrecipes (surprise, surprise)
:)
The version I gave you was scaled down to serve 5 instead of 9.
(recipe below serves 9)
I also added a couple of things to the meal you received; 1 tbsp Worcestershire Sauce, 1 tbsp minced garlic and 1 tsp thyme.
Before serving, thinly cut the meat then return it to the crock pot for half and hour to allow the meat to take in a little more juice.
Lastly, if you have cheese on hand you may want to add it to the bread before toasting. Just an idea.
Enjoy!


INGREDIENTS

* 4 pounds rump roast
* 1 (10.5 ounce) can beef broth
* 1 (10.5 ounce) can condensed French onion soup
* 1 (12 fluid ounce) can or bottle beer
* 6 French rolls
* 2 tablespoons butter

DIRECTIONS

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Thai Beef With Chiles Over Coconut Rice

Serves 6 ~ Prep Time: 15 minutes ~ Total Time: 25 minutes.
From Everyday Food – September 2009

Ingredients
1 ¼ cups jasmine rice
1 can (13.5 oz.) coconut milk
coarse salt
2 tbsp. plus 1 tsp. fish sauce
2 tbsp. plus 1 tsp. soy sauce
1 tsp. sugar
1 tbsp. oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 ¼ pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves

Directions
1. In a medium saucepan, combine rice, coconut milk, ¾ cup water, and ½ tsp. salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.

Notes:
You may substitute turkey, lamb, pork or chicken.
If you prefer, you can also serve Thai beef with steamed plain rice instead of coconut rice.

Salisbury Steak Deluxe

Sorry this is about two months late!!
Have to say, this recipe is super, super easy. There is one very important key to remember though...the sauce gets it's unique flavor from the combination of horse radish and, here's the key...the scrapings from the pan that the meat is browned in. There have been times that I almost burnt the meat and the sauce ended up with the best flavor (in my opinion). So, after you've browned (or almost blackened) the meat, take the patties out and drain off the grease. Then then let the sauce (+ water) simmer for a few minutes. I use a wisk to get everything blended well then put the patties back in before serving.
Good luck :)

INGREDIENTS

• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 tablespoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared horseradish
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• Dash pepper
• 1 1/2 pounds ground beef
• 1 tablespoon cooking oil
• 1/2 cup water
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties.
2. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

Slow Cooker Pepper Steak

Frozen Directions:

Thaw overnight in fridge.

Place meat mixture into slow cooker.

Cook for half the time recommended cooking time (see above).

Slice pepper and onion (provided), add to slow cooker and cook for remaining half of cooking time.

If sauce isn't thick enough, combine extra cornstarch (provided) to 4 tbsps of water. Mix well and pour into slow cooker. Continue to heat until sauce thickens.

Serve over white rice (provided).