The Recipe Trove

6 Tablespoons hoisin sauce

Directions:

Mix together the hoisin sauce, oyster sauce and water in a small bowl.  Set aside.

Heat a wok until hot.  Add the oil, then add the beef and stir-fry it until browned.  Remove from the pan using a slotted spoon and set aside.

Add more oil to the wok if necessary (I did not need more oil), then toss in the onion and stir-fry for 4 minutes.  Add the carrots and the beans (or broccoli) and stir fry for 2 minutes.  (I gave it closer to 4 or 5 because of the broccoli), then add the garlic and ginger and stir-fry for 1 minute longer.

Pour in the hoisin sauce mixture, stir in the beef, and cook for 3 minutes.  Serve immediately.

6 pounds ground chuck, browned and drained

Directions:

Combine all the ingredients in a large 18 quart Nesco roaster.  Cook at 350ºF for about 4 hours, stirring frequently.  Add additional chili powder if needed.

Directions:

Preheat oven to 325ºF.   Combine the herbs and salt in a small bowl, mix well.  Rub the herb mixture all over the beef roast. Cover the top, bottom and sides of the roast, and place in a roasting pan.

Bake in a 325ºF oven, uncovered, for 1 1/2 to 2 hours, or until a thermometer inserted in the thickest part registers 155ºF for medium. (Roast will continue to cook after removing from the oven.)  Cover the roast with foil and let it rest 15 minutes before slicing.

Slice and serve immediately.

Yield: 24 sandwiches

Prep time: 15 minutes (Ready in 6 hours, 35 minutes)

Directions:

Arrange beef in a 3 1/2 to 4 quart slow cooker.  Add all the remaining ingredients, except buns.  Mix well.

Cover.  Cook on high setting for 5 to 6 hours.

About 30 minutes before serving, shred the beef with 2 forks- remove it from the pot if needed to do this, then slide it back into the juices.

With a slotted spoon, spoon about 1/3 cup beef mixture into each bun. Mixture can be kept warm for several hours on low setting.

1 egg, lightly beaten

Directions:

Preheat oven to 350º.

In a mixing bowl, combine the egg, milk, oats, onion, Worcestershire Sauce, salt and pepper.  Mix well.

Add the ground beef and mix gently just until combined.

Press the meat mixture into an 8 x 4 x 2-inch loaf pan.

Bake for one hour.  Remove from the oven, spread barbecue sauce over the top, and put back into the oven.

Bake for an additional 20-25 minutes, or until a meat thermometer inserted into the middle of the meatloaf reads 160ºF.

Remove the loaf from the pan, and let it rest for about five minutes before slicing it.

Serves 4-6.

adapted from Betty Crocker’s New Cookbook

Directions:

Preheat oven to 400ºF.

Combine all the ingredients in a large mixing bowl.  Mix until well combined.  Using damp hands, roll the meat mixture into 24 balls and set in an ungreased baking dish.  (You can also make smaller meatballs, but you’ll have to bake them for less time. One-inch meatballs should take about 15 minutes and you’ll get at least 36 of them)

Bake for 20 to 25 minutes, or until nicely browned on the outside and no longer pink on the inside.

2 teaspoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves,peeled and minced
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef

Directions:

In a 6 quart pot, add the extra-virgin olive oil.

When hot, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes.

Raise heat to high and add the ground beef and pork. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes.

Add the tomatoes, parsley and basil and cook,covered, over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot.

1. Preheat oven to 325º.

2. Heat olive oil in an oven-safe dutch oven or roasting pan over medium high heat.  Add beef cubes, and brown on all sides- about 4 minutes.

3. Add flour, salt, garlic powder, thyme, rosemary, and black pepper to the pan and stir together until combined.

4. Add the tomatoes and beef broth.  Bring to a boil before adding the next ingredients.

5. Add mushrooms, potatoes, celery, carrots, pearl onions and bell pepper.  Mix well to incorporate.

6. Cover the pan and place in the 325º oven.  Bake for 2 1/2 to 3 hours, or until meat is tender.  Stir the stew two or three times during baking.

Alternatively, prepare through step 5, then pour the stew into a crock-pot and cook on low for 8 hours.

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Per Serving (excluding unknown items): 314 Calories; 6g Fat (16.0% calories from fat); 39g Protein; 27g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 504mg Sodium.  Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.

2 pounds ground beef

In a large skillet, cook the beef until browned.  Drain any grease well.  Add the taco seasoning, garlic and water; simmer uncovered for 10 minutes and set aside.

Stir the chili powder into the sour cream; set aside.

Sprinkle the cornmeal into the bottom of a 9 x 13 pan.  Place 6 tortillas in the bottom of the pan, being sure to overlap the tortillas AND extend up the sides of the pan slightly.  If your tortillas are small, it may take more of them to make a nice layer.

Combine the two cheeses and set aside.

Spread 1 cup of salsa on the tortillas.  Next, spread half of the meat mixture, followed by half of the green onions.  Spread 1 cup of sour cream on top of that, followed by 2 cups of the mixed cheese.

Repeat the layers, beginning with the tortillas.

Place another layer of tortillas on the top, followed by the remainder of the salsa.

Bake at 375ºF for 40 minutes.  Sprinkle the remaining 2 cups of shredded cheese on top, and bake an additional 10 minutes, or until the cheese is nice and melted.

Let stand for 10 minutes before serving.

1 pound beef stew meat, cut into 1/2-inch cubes

In a small bowl, sprinkle the beef cubes with salt and pepper and then toss with the 2 tablespoons of flour.  Heat a dutch oven or a pot with a lid over medium-high heat and add the olive oil.  When hot, add the floured beef cubes and cook for about 5 minutes, or until golden brown.  Remove the beef from the pot and set aside.

Add the onion, celery and bell pepper to the pot.  Cook until softened and translucent, but not yet browning, about 5 minutes.  Add the thyme and rosemary, squash, carrots,peaches, sweet potato, tomatoes, and beef broth.  Bring to a boil, reduce heat to a simmer, add the beef back into the pot, along with any accumulated juices, and cover the pot.  Cook over low heat for one hour, stirring occasionally.

Taste to check for seasoning, adding a few dashes of Worchestershire if desired, as well as additional salt and pepper as needed.  Serve with fresh crusty bread for mopping up juices.