Meat & Potato Patties This meat and potato patties recipe came about because of the rationing during World War II. Americans were issued their first rationing booklet on May 4, 1942. These were distributed through teachers, PTA groups and other volunteers. Sugar was the first […]
Creamed Chipped Beef on Toast Did anyone have this when you were a kid? Growing up in the ’50’s, we had it every so often. Call me crazy, but I love the stuff. It’s hard to find much history on this. The exact origins of this […]
Kentucky Hot Brown Burgers
These are great on the grill. I usually use white cheddar cheese for mine.
Kentucky Hot Brown Burgers
By: Marsha Powell
- 1 lb lean ground beef
- 1/2 cup onion diced and caramelized
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp parsley
- 1/4 tsp ground red pepper
- 6 slices deli ham
- 6 slices bacon cooked crisp
- 6 slider buns
- 2 Roma tomatoes sliced
- Romaine lettuce 6 pieces
- White Cheddar cheese slices
- Step 1 Mix caramelized onions, paprika, salt, pepper, parsley, red pepper and ground beef together. Divide into 4 equal sized burgers.
- Step 2 Heat a skillet to medium heat. Add burgers cooking 5 minutes, turn to second side and cook an additional 4 minutes. Do not squish burgers with the spatula, you will press all the flavorful juice out! Layer ham and bacon on burgers during the last 1 to 2 minutes of cook time to heat them.
- Step 3 While burgers are cooking toast buns.
- Step 4 Layer burgers, ham, bacon, cheese sauce, tomatoes and lettuce on bottom bun.
- Step 5 Note: Cook these on the grill instead of inside. You’ll notice the big difference in the flavor.
Taco Noodle Bake
Want tacos but not the fuss? This is perfect. An easy casserole to put together that your family will love.
By: Marsha Powell
- 1 (12-oz) package medium egg noodles
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
- 2/3 cup water
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
- 1 (10.75oz) can cheddar cheese soup
- 16-oz sour cream
- 2 cups shredded cheddar cheese
- Step 1 Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- Step 2 Cook egg noodles according to package directions. Drain and set aside.
- Step 3 Cook ground beef in a large skillet until no longer pink. Drain fat. Add taco seasoning and water to skillet and cook for 5 minutes. Set aside.
- Step 4 In a large bowl, combine cooked taco meat, Rotel, cooked noodles, cheese soup, sour cream, and cheddar cheese. Mix until throughly combined.
- Step 5 Spread mixture into prepared pan.
- Step 6 Bake uncovered for 25 to 30 minutes, until bubbly.
Crock Pot Frito Pies I love Frito Pies! They’re quick, easy and they’ll fill you up. This version is great if you want to get everything ready ahead of time so all you have to do is to dish it up. Crock Pot Frito Pies […]
Crock Pot Sour Cream Beef Stroganoff I love crock pot recipes. With my Instant Pot, I can use it as a pressure cooker or a crock pot. I’m getting alot of use out of the Instant Pot! Crock Pot Sour Cream Beef Stroganoff Recipe Type: […]
Guinness Irish Stew
My mother would usually make this with lamb. But here in Texas lamb is quite expensive. So, I usually make it with beef. It’s good no matter what you use.
- 3 tbsp olive oil
- 2 lbs lamb shoulder or beef chuck cut into 2 inch chunks
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion large chopped (white or brown)
- 3 leeks
- 3 garlic cloves minced
- 3 tbsp flour
- 22 oz Guinness Beer (See Note 1 and 2)
- 2 cups beef broth
- 4 carrots peeled and cut 1/2″ pieces
- 2 potatoes peeled and cut into 2″ pieces
- 3 sprigs thyme or sub with 1 tsp dried thyme leaves
- Peel and cut up carrots and potatoes, mince garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into 1/2″ pieces. Cut the lamb into 2″ chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.
- Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
- Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.
- Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
- If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
- Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.
- Substitute Guinness beer using 2 1/2 cups water mixed with 2 beef boullion cubes and 1 tablespoon Worcestershire sauce. Not the same, but will due. See below regarding alcohol burned off if concerned.
- When slow-cooking food in beer at a low simmer for several hours most of the alcohol will evaporate away. The boiling point of alcohol is 173°F which is lower than that of water, 212°F.
Stout Meatloaf More Irish recipes for you. This one is really good. It’s a nice moist meatloaf. I usually serve it with macaroni & cheese and a green veggie. Stout Meatloaf Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 10 mins Cook time: […]
Home Cured Corned Beef Brisket Having grown up in New England, this was one of those Sunday dinners. My mother didn’t serve it very often, but it was one of my Dad’s favorites. There was a mom and pop market just up the road from […]
Stuffed Meat Loaf
I love meatloaf most any way you can think of to fix it. But when you add a cheese stuffing, then it’s the best.
- 2 lbs ground beef
- 1/2 cup oatmeal or bread crumbs
- 2 large eggs
- 1/2 large onion, chopped and sauteed
- 8 oz sliced provolone cheese**
- salt and pepper to taste
- *chopped mushrooms and/or green peppers (optional)
- Chop and saute onion (mushrooms & green peppers if using) with a little oil. Set aside to cool.
- In a large bowl mix ground beef, oatmeal or bread crumbs and eggs.
- Add the onions and mix again
- With about 2/3 – 3/4 of the meat mixture, line a glass loaf pan, forming a cavity in the middle. Try to keep the edges even.
- Line the cavity with half the cheese slices
- Top with the remaining meat mixture to cover the cavity / cheese
- Add the remaining cheese slices to the top.
- Cover with foil and bake at 400 degrees for 50 minutes
- Take off the foil top and bake for another 10 minutes until the cheese is melted and the edges brown.
- Drain excess grease in pan before removing the meatloaf.
- Let cool slightly before slicing and serving.
- **I used a combination of provolone and mozzarella.
Beef Tips & Gravy I usually buy a large roast and cut these myself. It’s cheaper that way. Beef Tips & Gravy Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 2 hours 30 mins Total time: 2 hours 50 […]
Garlic Beef & Broccoli Noodles This very very good. You could always use the thinner noodles if you don’t have the wide ones. Garlic Beef & Broccoli Noodles Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total […]
Beef Bourguignon Meatballs
I haven’t tried this recipe yet, but it sounds really really good. If anyone tries it, then let me know what you think.
- 1 lb ground sirloin 90% lean
- 3/4 cup milk
- 1/2 cup instant potato flakes
- 1/4 cup fresh parsley finely chopped
- 2 cloves garlic pressed or finely chopped
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 cup frozen pearl onions
- 1 large carrot peeled and chopped
- 1 clove garlic pressed or finely chopped
- 1 1/2 cups red wine
- 1 15 oz can crushed tomatoes
- 2 tsp sugar
- 1/2 tsp salt
- 1 tbsp cornstarch
- 2 tbsp water
- Turn the slow cooker to HIGH.
- In a large, clean bowl, whisk together the milk, potato flakes, parsley, garlic, salt, thyme and pepper.
- Break up the ground sirloin into small pieces and add to the bowl. Use a fork and blend the beef with the milk mixture until combined.
- Use a 3 tablespoon capacity cookie scoop to divide the beef mixture into 12 meatballs. Place the meatballs into a single layer on the bottom of the pre-heating slow cooker. You can stack the meatballs if you have to, but it’s better if they can be in one layer.
- In a large, non-stick skillet, melt the butter over medium heat.
- Add the pearl onions, carrots and garlic and cook for a couple of minutes, stirring frequently.
- Add the red wine. Bring to a boil and allow to cook for a couple of minutes.
- Reduce the heat and stir in the crushed tomatoes, sugar and salt.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir the mixture into the sauce and allow it to simmer for an additional minute.
- Carefully pour the sauce over the meatballs. Do not stir.
- Put the lid on the slow cooker and cook on HIGH for 2 hours. After 2 hours, gently stir the meatballs and sauce. Check the temperature of the meatballs to make sure they are 165 degrees F. Turn the heat to LOW until ready to serve.
Amish Ham Loaf This meatloaf is great when you want to use up a little of this and a little of that. Most of us don’t have those kinds of leftovers, though. So, I usually start with fresh ingredients. This comes out really good. If […]
Instant Pot Beef Barley Soup It’s cold here in northeast Texas today, so something like this is going to really taste good. The recipe calls for stew meat, but I used leftover roast. Instant Pot Beef Barley Soup Recipe Type: Soup Cuisine: American Author: Marsha […]
Instant Pot Hungarian Goulash
This came out so great and it was so easy to put together. You’ll have dinner on the table in no time.
- 2 tablespoons olive oil
- 2 large yellow onions, chopped
- 3 lbs stewed beef in ½ inch cubes
- 6 tablespoons Hungarian paprika
- 4 cloves of garlic, minced
- 2 cups beef broth
- 4 medium carrots, diced
- 1 teaspoon salt – more if needed
- 1 teaspoon cracked black pepper
- 2 tablespoons cornstarch
- 12 ounce bag egg noodles, cooked
- Set instant pot/pressure cooker to saute mode. Add in beef and sear the outside. Add in onions and garlic. Saute 2 minutes.
- Add paprika. Stir coating everything well. Stir in carrots. Pour in beef broth and set to high pressure for 30 minutes. Let natural pressure release.
- Add salt and pepper. Stir well. Sift in cornstarch stirring frequently. This will thicken the sauce. Serve with noodles.
One Pot Enchilada This is a great supper. Hubby loves it. One Pot Enchilada Recipe Type: Casserole Cuisine: Mexican Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 4 Ingredients 1 pound ground beef or ground turkey 1 […]
Instant Pot Skinny Beef Stew I was looking for some healthy recipes and came across quite a few using the Instant Pot. So, I thought it might be a good idea to post some of them. Hopefully, this will help out everyone trying to lose […]
Instant Pot Chunky Beef, Cabbage & Tomato Soup
This is so good and it’s one of those that freezes well.
- 1 lb 90% lean ground beef
- 1-1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced or crushed tomatoes, undrained
- 5 cups chopped green cabbage
- 4 cups beef stock
- 2 bay leaves
- Assuming your electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
- When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
- Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.
- Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
- STOVE TOP:
- Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
Instant Pot Beef Vegetable Soup I’m trying to post recipes that will help with all our New Year’s resolutions to eat healthier. I’m sure hoping that these Instant Pot soup recipes will work for everyone. Instant Pot Beef Vegetable Soup Recipe Type: Soup Cuisine: American […]
New England Pot Roast The original recipe has been developed for the crock pot – just to make life easier. New England Pot Roast Recipe Type: Beef Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 8 hours Total time: 8 hours 20 […]
Beefy Cheesy Tortellini Bake
This is a nice change from all those holiday leftovers. The kids will love it.
- 1 lb. ground beef
- 3 cloves garlic, minced
- 1/2 tsp. garlic powder
- 3/4 tsp. basil
- 1/2 tsp. parsley
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- pinch red pepper flakes
- salt & pepper, to taste
- 24 ounces marinara sauce
- 22 ounces frozen tortellini, thawed
- 8 ounces mozzarella
- 2 Tbsp. Parmesan
- Heat oven to 350 degrees F. Grease a 3 quart casserole dish.
- Brown ground beef and garlic. Drain. Season with herbs, salt and pepper.
- Stir sauce into ground beef. Remove from heat. Add half the mozzarella; mix in tortellini. Pour into casserole dish. Top with remaining mozzarella and Parmesan.
- Cover with foil. Bake for 20 minutes.
- Remove foil and bake another 20 minutes.
Beef & Broccoli Noodles This a great Asian recipe. It’s quite flavorful with lots of garlic and spices. Beef & Broccoli Noodles Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 6 Recipes […]
Instant Pot Taco Pie I love Mexican food and this fits the bill. Instant Pot Taco Pie Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 6 Recipe published by Sandy. https://www.simplyhappyfoodie.com/instant-pot-taco-pie/ Ingredients […]
Instant Pot Mongolian Beef
I tried this just the other night and it’s really good.
- 1.5 pounds flank steak
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 cloves garlic
- 3/4 cup water
- 2 tbs corn starch
- 2 tbs sesame oil
- 1 cup shredded Carrots
- Place pot; saute.
- Add oil, steak, and garlic.
- Pour in carrots, soy sauce, brown sugar, and water.
- Manual High pressure 10 minutes
- Quick Release.
- Place Pot back on saute bring to a boil
- Whisk in cornstarch.
- Continue on saute for about 2-3 minutes until sauce thickens
Cajun Brisket This one looks so good that I know I’ll have to try it. Cajun Brisket Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 15 mins Cook time: 2 hours 30 mins Total time: 2 hours 45 mins Serves: 2 Ingredients 1 […]