• 1 Hour Chili


    2 pounds ground beef
    2 cloves minced garlic
    14 oz can of tomato sauce
    10 oz can of diced tomatoes and green chilies
    1/2 tsp salt
    1 tsp oregano
    1 tbs ground cumin
    2 tbs chili powder
    14 oz kidney beans drained and rinsed
    14 oz pinto beans drained and rinsed
    1/4 cup corn flour
    1/2 cup warm water
    sour cream, chopped onion, grated cheddar, cilantro for serving
    corn chips for serving


    Brown the beef with the garlic in a large pot over medium-high heat.  Drain off excess fat.  Add tomato sauce, diced tomatoes, oregano, cumin, and chili powder.  Stir and cover. Cook on low heat for 30 minutes.

    Add the beans.  Stir to combine, then cover and cook on simmer for 20 minutes.

    Mix the corn flour with warm water to form a paste.  Add to chili and simmer for 10 minutes.

    Serve with sour cream, chopped onion, grated cheese, cilantro and corn chips on the side.

  • Chinese Pepper Steak


    1.5 lbs sirloin steak; sliced thinly
    2 green bell peppers; cut into bite-sized pieces
    1 yellow onion; cut into bite-sized pieces
    1 can diced tomatoes; drained
    2 cups water
    1/4 cup vegetable oil
    1/2 teaspoon ground ginger
    1 teaspoon garlic salt
    1 tablespoon granulated sugar
    2 tablespoons corn starch
    4 tablespoons soy sauce


    Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.

    Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.

    Serve over steamed rice.

  • Corned Beef and Cabbage


    3 pounds corned beef brisket with spice packet
    10 small red potatoes
    5 carrots, peeled and cut into 3-inch pieces
    1 large head cabbage, cut into small wedges


    1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

    2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

    3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

  • Dad’s Stuffed Bell Peppers


    4 bell peppers, any color


    5 Tbsp extra-virgin olive oil

    1 medium yellow onion, peeled and chopped

    1 clove of garlic, peeled and chopped

    1 lb of lean ground beef

    1 1/2 cup of cooked rice

    1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)

    1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano

    Fresh ground pepper

    1/2 cup ketchup

    1/2 tsp of Worcestershire Sauce

    Dash of Tabasco sauce


    1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

    2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

    3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

    Prep time: 10 minutes

    Cook time: 50 minutes

    Yield: Serves 4-6

  • Go??bki


    1 1/2 lbs lean ground beef

    1/2 cup rice uncooked (but cook before putting in meat)

    1 med chopped onion

    salt, pepper, garlic, to taste

    1 egg beaten

    1 good sized head of cabbage

    1 can tomato soup

    1/2 cup water

    1/2 stick butter or margarine


    Cook rice in boiling water, drain and add to beef, onion, seasonings

    In large pot boil water and core cabbage.  Put cabbage in water and cook until leaves starting to come off center.  (about 2-3 minutes)

    Take them off the head of cabbage and cool slightly.  Into each leaf put about 1/2 cup of meat mixture rolled into a ball and place in center of cabbage leaf.  Fold bottom, sides, and top and fasten with tooth pick.

    Cook for 1 1/2 hours in large pan with margarine and add tomato soup and water.

    Serve with boiled or mashed potatoes.



  • Italian Meatballs

    Servings: 6

    1 Cup bread crumbs

    1/2 cup water

    2 eggs

    1/4 cup grated Parmesan cheese

    1 tsp dried parsley

    1/4 tsp dried oregano, crushed

    1 tsp salt

    Dash of pepper

    1lb ground beef

    2 Tbsp olive oil

    Marinara sauce


    1.  Combine bread crumbs and water

    2.  Stir in eggs, Parmesan, herbs, salt, and pepper

    3.  Add meat; mix well

    4.  With wet hands, form 20-24 small balls

    5.  Heat oil and cook meatballs until brown, turning regularly over low to medium heat

    6.  Place meatballs on paper towels to absorb any oil

    7.  Heat sauce to a boil.  Lower to a simmer, add meatballs, and cook, loosely covered, for 30-40 minutes

    8.  Serve with spaghetti


  • Mom's Best Meatloaf

    Mom's Best Meat Loaf

    1-1/2 Pounds Lean Ground Beef

    1 Cup of milk

    1 egg, lightly beaten

    3/4 cup bread crumbs

    1 medium onion, chopped

    1 tablespoon chopped green pepper

    1 tablespoon ketchup

    1-1/2 teaspoon salt

    1 teaspoon prepared horse radish

    1 teaspoon sugar

    1 teaspoon ground allspice

    1 teaspoon dill weed

    Additional ketchup

    In a large bowl, combine the first 12 ingredients; mix well.  Press into an ungreased 8-1/2-in x 4-1/2in. x 2-1/2-in. loaf pan.  Bake at 350 degrees for one hour.  Drizzle top of loaf with ketchup; bake 15 minute more or until no pink remains.  Yield: 6-8 servings

  • Mostaccioli


    2 cans of spaghetti sauce

    1 can pizza sauce

    3 8 oz cans of tomato sauce

    1 14 oz can of diced tomatoes

    1 pound hamburger

    1 pound Italian sausage

    1 pound mostaccioli noodles

    1 pound mozzarella cheese

    1 tsp garlic power

    1 tsp ground black pepper

    1 tsp Italian seasoning


    Preheat the oven to 350 and cook the box of mostaccioli noodles.   Brown the hamburger and sausage and cook for 15 minutes.  Drain fat.  Combine sauces (reserve 1.5 cups for the top), garlic power, Italian seasoning, mostaccioli noodles and all but one cup of the cheese.  Mix.  Place reserved sauce and cheese on the top.  

    Bake at 350 degrees-Uncovered for approximately 30-45 minutes until the middle is hot.

    Serves 12-15

  • Slow Cooker Chuck Roast Barbecue


    2 lbs chuck roast

    3/4 cup cola drink

    1/4 cup Worcestershire sauce

    1 tablespoon cider vinegar

    2 garlic cloves, minced

    2 large onions, chopped

    1/2 cup barbecue sauce ( your choice)


    Chop onions and place in bottom of 4 quart slow cooker.

    Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.

    Mix cola, Worcestershire sauce, vinegar and minced garlic.

    Reserve 1/2 cup for use later, and pour the rest over the meat.

    Cover and cook on high for 6 hours or on low for 10 hours.

    When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.

    Discard cooking liquid in slow cooker.

    Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.

    Meanwhile, shred roast with two forks.

    When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

    Serves 6

  • Swedish Meatballs


    2 slices fresh white bread

    1/4 cup milk

    3 tablespoons clarified butter, divided

    1/2 cup finely chopped onion

    A pinch plus 1 teaspoon kosher salt

    3/4 pound ground chuck

    3/4 pound ground pork

    2 large egg yolks

    1/2 teaspoon black pepper

    1/4 teaspoon ground allspice

    1/4 teaspoon freshly grated nutmeg

    1/4 cup all-purpose flour

    3 cups beef broth

    1/4 cup heavy cream


    Preheat oven to 200 degrees F.

    Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

    In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

    In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

    Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

    Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

    Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.



  • Taco Salad


    1 pound ground beef or turkey

    taco seasoning

    head of lettuce

    2 tomatoes

    1 small onion

    1 cup cheddar cheese

    Italian dressing

    can of chili

    bag of toritlla chips


    Cook ground beef/turkey and season with taco seasoning for flavor.  Drain the fat and place in the refrigerator to cool.  Coat the lettuce with Italian dressing and combine with diced tomatoes, onion, cheese and chili.  Add the meat when cooled and crumble up and add chips before serving or they will become soggy.  Enjoy!

  • Tamale Pie

    • ½ cup cornmeal
    • ⅔ cup flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 3-4 tablespoons oil (I used olive oil)
    • ⅓ cup milk
    • 1 egg
    • 1 small can diced green chiles (4.5 ounce can)
    • 1 can of corn or creamed corn
    • 1 lb ground beef
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    Tamale Pie
    • 1 ¼ cup enchilada sauce
    • 2 cups of shredded cheese (I used sharp white cheddar)
    Optional Toppings
    • Salsa
    • Guacomole
    • Sour Cream
    • Shredded Cheese
    • Cilantro
    • Lime wedges


    1. Preheat oven to 400 degrees F.
    2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
    3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
    4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
    5. Let cool for 10-15 minutes before serving with desired toppings.

    Serves: 8-12

  • Texas-Style Barbecued Brisket


    1 beef brisket (3-4lbs), cut into halves if necessary to fit into slow cooker

    3 tablespoons Worcestershire sauce

    1 tablespoon chili powder

    1 teaspoon celery salt

    1 teaspoon black pepper

    1 teaspoon liquid smoke

    2 cloves garlic

    2 bay leaves

    barbecue sauce


    Trim excess fat from meat and discard.  place meat in resealable plastic bag.  Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl.  Spread mixture on all sides of meat; seal bag.  Refrigerate for up to 24 hours.  

    Place meat and marinade in slow cooker.  Cover and cook on low 7 hours.  Meanwhile prepare barbecue sauce.  

    Remove meat from slow cooker and pour juices into 2 cup measuring cup; let stand 5 minutes.  Skim fat from juices.  Remove and discard bay leaves.  Stir 1 cup of de-fatted juices into barbecue sauce.  Discard remaining juices.  Return meat and barbecue sauce to slow cooker.  Cover and cook 1 hour or until meat is tender.  Remove meat to cutting board.  Cut across grain into 1/4 inch-thick slices.  Serve 2-3 tablespoons barbecue sauce over each servings.  


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