Korean Beef

Korean Beef

Source: Six Sisters Stuff

Ingredients

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, diced
• Rice, cooked

Directions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

These Nachos are da bomb!

Super Nachos

source: Rachel Ray

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 

pico de gallo salsa 

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

beef and beans topping

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

cheese sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

additional toppings

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Have you ever gotten the Swedish Meatballs at Ikea?

Well here is the official recipe! Serve these meatballs with mashed potatoes, the cream sauce, and lingonberry jam... YUM! Enjoy!
Swedish Meatballs with Cream Sauce

source: christinesrecipes.com
Ingredients
meatballs

• 1 T. butter
• 2½ T onion, finely chopped
• 1 c minced/ground beef
• 1 c minced/ground pork
• 1 egg
• 1 1/4 c half and half
• ½ c of breadcrumbs
• 2 cold boiled potatoes
• 4-5 T butter
• salt and white pepper to taste
• dash allspice

cream sauce

• 1/2 c cream
• 3/4 c beef stock
• 2 tsp soy sauce
• 1 T white flour
• salt and white pepper to taste

Directions
meatballs

1. Heat the onion in lightly browned butter until the onion is golden.
2. Mash the potatoes. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and a little fine-crushed allspice.
3. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. 

cream sauce

1. Swirl the beef stock in a pan. Cook over medium heat.
2. Add cream and thicken with white flour or corn starch if preferred. Season well with salt and pepper.
3. Serve warm!

Last one from the pioneer woman, I swear! Haha

Ziti

source: the pioneer woman

Ingredients

• 2 T olive oil
• 3 cloves garlic, minced
• 1 whole large onion, diced
• 1 lb. italian sausage
• 1 lb. ground beef
• 1 can (28 oz) whole tomatoes, with juice
• 2 cans (14.5 oz.) tomato sauce OR marinara sauce
• 2 tsp. italian seasoning
• 1/2 tsp. red pepper flakes
• salt and pepper, to taste
• 16 oz, ziti, cooked until not quite al dente
• 1 tub (15 oz.) whole milk ricotta cheese
• 1-1/2 lb. mozzarella cheese, grated
• 1/2 c. fresh Parmesan cheese, grated
• 1 egg
• fresh parsley, minced

Directions

1. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
3. Preheat oven to 375 degrees.
4. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
7. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

*Sprinkle chopped parsley over the pasta before serving!

The pioneer woman is brilliant!

Italian Meatball Soup

source: the pioneer woman
Ingredients
meatballs

• 3/4 pounds Ground Beef
• 1/2 cup Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Ground Oregano
• 2 teaspoons Lemon Juice

soup

• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• 1/2 teaspoon Salt
• 2 Tablespoons Tomato Paste
• 3/4 cups Onion, Chopped
• 3/4 cups Carrots, Chopped
• 3/4 cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• 1/2 pound Cabbage Chopped
• Grated Parmesan Cheese To Serve

seasonings: tied in a cheesecloth bundle

• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Directions

1. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
2. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
3. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
4. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
5. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
6. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Some dang good lasagna!

Lasagna
source: the pioneer woman

Ingredients

• 1-1/2 lb. ground beef
• 1 lb. breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 oz.) whole tomatoes
• 2 cans (6 oz.) tomato paste
• 2 T. parsley
• 2 T. basil
• 1 tsp. salt
• 3 c. cottage cheese
• 2 eggs, beaten
• 1/2 c. fresh Parmesan cheese, grated
• 2 T. parsley
• 1 tsp. salt
• 1 lb. mozzarella cheese
• 1 package (10 oz.) lasagna noodles 

*add 1/2 tsp. salt and 1 T. olive oil to pasta water

Directions

1. Pre-heat oven to 350 degrees
2. Bring a large pot of water to a boil.
3. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. 
4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
6. To assemble arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
8. Either freeze, refrigerate for up to two days, or bake immediately: for 20 to 30 minutes, or until top is hot and bubbly.

Healthier Chimis

Baked Chimichangas
source: blogchef
Ingredients:

• 1 1/2lbs ground turkey
• 1 (1.25 ounce) packet taco seasoning
• 1 ¼ cups water
• 1 teaspoon ground cumin
• 2 teaspoons fresh oregano (chopped)
• 2 tablespoons fresh cilantro (chopped)
• 2 green onions (chopped)
• 1 (4 ounce) can diced green chilies
• 2 cups shredded Coly-jack cheese
• 1 (16 ounce) can refried beans
• 6 large whole wheat flour tortillas
• 4 tablespoons melted butter

Directions:

1. Preheat the oven to 450 degrees. In a large skillet add ground turkey and brown over medium high heat. Add the taco seasoning and stir. Add the water and stir. Reduce the heat to medium-low and simmer until the liquid has reduced by 2/3.
2. Add cumin, oregano, cilantro, green onions, and green chilies. Simmer until the rest of the liquid has evaporated.
3. In a small saucepan heat the refried beans until warm, smooth, and easy to spread. Warm the tortillas according to package directions. Lay a tortilla onto a flat surface (such as a cutting board), spread a thin layer of refried beans into the center of the tortilla, top with the meat filling mixture, and sprinkle some cheese over the meat. Roll up the tortillas while tucking in the sides. Place onto a lightly greased baked sheet, arranged so that they are not touching. Repeat until all of the tortillas are rolled.
4. Brush the chimichangas on the tops and sides with melted butter. Place into the oven and bake for 15-20 minutes or until golden brown and crisp. During the last few minutes of cooking top each tortilla with remaining Colby-jack cheese. Bake until the cheese has melted.

I normally don't like sloppy joes... But THESE are GOOD.

Sloppy Joes
source: the pioneer woman
Ingredients:

• 2 T Butter
• 2-1/2 lbs Ground Beef
• 1/2 Large Onion, Diced
• 1 Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 c Ketchup
• 1 c Water
• 2 T Brown Sugar
• 2 tsp Chili Powder (more To Taste)
• 1 tsp Dry Mustard
• 1/2 tsp Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 T Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Directions:

1. Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
2. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
4. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if desired. Serve hot with kettle cooked chips!

Wow these were surprisingly DELICIOUS

California Sliders
source: blogchef
Ingredients:

• 1lb ground beef
• 8 slider buns (dinner rolls work just fine!)
• salt and pepper to taste
• 4 slices pepper jack cheese
• butter

guacamole

• 2 ripe avocados, peeled and pitted
• ½ lime, juiced
• ½ tsp salt
• 1 T cilantro, chopped
• 1 garlic clove, minced
• dash cayenne pepper

Directions:

1. In a medium bowl mash avocados together with the lime juice. Stir in cilantro and garlic. Season with salt and cayenne pepper. Cover and refrigerate until needed.
2. Form beef into 8 small patties. Heat a large skillet to medium-high heat. Add patties and cook, turning once until the hamburgers are fully cooked (the internal temperature has reached 160 degrees).  Cut the 4 slices of pepper jack cheese into 4 squares. During the last few minutes of cooking top each patty with 2 of the cheese squares.
3. Cut slider buns in half and spread butter on the cut side of each bun. Place cut side down into a skillet over medium heat and cook until golden brown on the bottom.
4. To assemble sliders- place each hamburger patty onto the bottom half of a slider bun. Spread guacamole onto the bottom of the top half of the slider bun and place it over the patty.

Who knew meatloaf could be SO good??

Meatloaf Wrapped in Bacon

source: Pioneer Woman - This woman is BRILLIANT!
Ingredients:

• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• 1/4 teaspoon Seasoned Salt
• 3/4 teaspoons Salt
• Freshly Ground Black Pepper
• 1/3 cup Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon

sauce

• 1-1/2 cup Ketchup
• 1/3 cup Brown Sugar
• 1 teaspoon Dry Mustard
• Hot Sauce To Taste

Directions:

1. Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
2. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
3. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
4. Lay bacon slices over the top, tucking them underneath the meatloaf.
5. Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
6. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
7. Serve with mashed potatoes. Yummy!

 

Mini Burgers? I think so, yes.

Imitation White Castle Burgers
Source: Food.com
Ingredients:

• 1 1/2 lbs ground beef
• 1 envelope onion soup mix
• 1 egg
• 1/2 teaspoon pepper
• 2 tablespoons water
• 1/3 cup breadcrumbs
• 24 small square dinner rolls
• sliced cheese
• pickle 

Directions:

1. Preheat oven to 400°F.
2. Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan or put into a sliders fry pan.
3. Prick with a fork. Bake for 10 minutes.
4. Drain off juices. Cool.
5. Cut into 24 squares and place on dinner rolls.
6. Drizzle desired amount of ketchup and mustard. Top with pickles and cheese.

Sometimes I just CRAVE a good bowl of Chili...

Wendy's Chili

Ingredients:

• 2 lbs. ground beef
• 1 can (29 oz.) tomato sauce
• 1 can (29 oz.) kidney beans (do not drain)
• 1 can (29 oz.) pinto beans (do not drain)
• 1 cup diced onion
• 1/2 cup diced green chilies
• 1/4 cup diced celery
• 3 medium tomatoes, chopped or 2 cans (14.5 oz.) diced tomatoes
• 2 tsp. cumin powder
• 3 T. chili powder
• 1 1/2 tsp. pepper
• 2 tsp. salt
• 2 cups water 

Directions:

1. Brown the beef over med. heat; drain off the fat. Using a fork, crumble the beef into pea-size pieces. 
2. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. 
3. Cook, stirring every 15 minutes, for 2 to 3 hours. 

**Note: For spicier chili, add 1/2 tsp. more pepper. For much spicier, add 1 tsp. black pepper and 1 T. cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
**Leftovers can be frozen for several months.