GROUND BEEF CASSAROLE
From: Cowboy_TD
1 onion, chopped (optional)
1/2 cup diced celery
3 T. chopped pepper (optional)
1/4 cup margarine
1 lb. ground beef
1 tsp. salt
dash of black pepper
10 oz. can of cream of mushroom soup
10 oz. can of cream of chicken soup
1/2 cup milk
1/4 cup mayonnaise ( I use Miracle Whip )
6 oz. noodles
3/4 cup grated cheese
Brown onion, celery, and peppers in butter, add meat salt and black pepper.
Fry until browned. Mix soup, milk, mayonnaise and add to the meat mixture.
Cook noodles, drain and add. Place in a large greased casserole dish,
13 x 9 x 2 should work. Top with cheese. Bake at 350 degrees for one hour.
Slow Cooker Pot Roast
From: Bitemebaby69
Salt & pepper
1-2 tablespoon olive oil
2-3 lb chuck roast
1 (14.5 ounce) can low sodium beef broth
2 tablespoons Worcestershire Sauce
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon onion powder
1-2 onions quartered
3-4 large carrots cut in thirds
2 tablespoons butter
3 tablespoons flour
Optional - Mashed potatoes or cooked egg noodles.
Instructions
Salt & pepper both sides of the chuck roast. In large skillet heat olive oil over medium heat. Add chuck roast and brown on both side. Remove and place in crock pot. Add beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, onions and carrots. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
Remove chuck roast and vegetables and place on cutting board. Cover loosely with aluminum foil. Turn crock pot to high. Melt butter and whisk in flour. Slowly whisk butter/flour mixture (a little at a time) into the liquid in the crock pot. When fully whisked in cover and let cook for 10 minutes. Slice or separate chuck roast with fork. Serve with vegetables and gravy.
PINEAPPLE BBQ CHICKEN
From: Bitemebaby69
1 pound - (4) boneless, skinless chicken breasts
salt and fresh ground pepper , to taste
1/2 cup low sugar honey barbecue sauce or your fav bbq sauce
1 can (20 ounces) pineapple chunks, drained
1/2 tablespoon extra virgin olive oil
Season chicken breasts with salt and pepper.
Grease a baking dish with cooking spray.
Arrange chicken in baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks.
Add remaining barbecue sauce on top and cover with plastic wrap.
Place in fridge for 30 minutes to 2 hours.
When ready to bake, preheat oven to 400F.
Remove plastic wrap.
Drizzle olive oil over the chicken.
Bake uncovered for 40 minutes, or until chicken's internal temperature reads 165F.
Remove from oven and serve.
Scalloped Potatoes with Colby Jack Cheese
From: Sweet_Nancy
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1 quart Heavy Cream
1 Tbsp Kosher Salt
1 tsp Black Pepper
1 tsp Salted Butter
5 lbs. Yukon Gold Butter Potatoes, peeled, thinly slicked and mandolin, using 1/8 in. blade
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Casserole dish - 9x19-inch
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Preheat oven to 350 degree.
Heat cream in a pot on medium to warm; season with salt and pepper. Remove cream from heat; let cool slightly.
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Grease casserole dish with butter. Add cream and potatoes to large mixing bowl; fold in cheese. Transfer to casserole dish, place on baking sheet.
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Bake 1 hour 30-45 mins. Pressing top down with spatula every half hour until potatoes are tender when pierced with a fork.
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Taco Casserole
From: Bitemebaby69
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Ingredients
1 1⁄2 pounds Ground Beef
1⁄3 large Onion, chopped
1 can Green Chilies, small can
1 can Enchilada Sauce
2 ounces Cream CheeseIngredients
1 bag Fritos Corn Chips
1 bag Shredded Cheese
3⁄4 cup Lettuce, shredded
1⁄2 cup Tomato, fresh, diced
16 ounces Salsa
8 ounces Sour Cream
Brown ground beef with onion.
Add green chilies, enchilada sauce and cream cheese.
In a 9×13 pan, repeat layers as follows: Fritos chips Meat Mixture Shredded Cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly.
Top individual servings with lettuce, tomatoes, salsa, sour cream as desired.
Glazed Meatloaf
From: Cowboy_TD
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First off I would like to share the glaze, this is Amish ketchup, and goes great on anything you want to put ketchup on. Simply combine ingredients and spread on top of your favorite meatloaf.
3/4 cup ketchup
1/4 cup brown sugar
1 T. must
This meatloaf stays together for nice cutting. For a firmer meatloaf, delete the egg, and substitute 3/4 cup dry oatmeal for crumbs.
One and 3/4 lb. ground beef
1 cup bread or cracker crumbs (personally, I prefer the plain bread crumbs)
1 cup milk
1 egg
One and 1/2 tsp. salt
1 small onion, chopped (optional)
1/4 tsp. pepper
Mix all ingredients. Form into a loaf. Bake at 350 degrees for 90 minutes.
Million Dollar Spaghetti
from: Bitemebaby69
1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
¼ cup sour cream
½ lb cottage cheese (equals 1 cup)
½ cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated cheddar cheese
Preheat your oven to 350°. Boil your spaghetti noodles until firm. Drain and set aside until
ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
the noodles.
Pour your spaghetti and meat sauce on top of your noodles.
Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
cheese on top and return to the oven for 15 minutes to allow cheese to melt
Bacon and Cheese Quiche
From: Trish123abc
40 minutes
Ingredients
Serves: 6
4 eggs
1 1/2 cups milk
1/2 cup self raising flour
50g butter, melted
1 onion, finely diced
1 1/2 cups grated cheese, cheddar
8 rashers bacon, finely diced
Directions
Preparation:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 degrees C.
Whisk together the eggs and milk then add the flour and butter then whisk together again.
Stir in the onion, cheddar and bacon ensuring it is combine well.
Pour the mixture into a quiche dish and bake for 30 minutes or until set. Serve hot.
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LOBSTER PIZZA
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From: Sweet_Nancy
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1(10 inch) flour tortillas (per pizza)
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1ounce Land O Lakes roasted garlic butter with oil
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2tablespoons grated fresh parmesan cheese
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4ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
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2tablespoons fresh basil, cut in 1/8-inch julienne strips
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2ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
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1⁄2cup shredded Italian cheese blend
DIRECTIONS
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Heat oven to 450°F.
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Lightly brush entire topside of tortilla with garlic butter (edge to edge).
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Sprinkle two tablespoons Parmesan cheese over the garlic butter.
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After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
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To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
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Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
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Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
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Refrigerate until ready to cook.
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Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
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When oven is ready, place pizza on pan and cook approximately four to five minutes.
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Remove from pan and cut into eight wedges.
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Squeeze fresh lemon over pizza for extra flavor and serve.
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Chef's Tip:
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Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.