Emily’s Famous Sloppy Joes

Posted on January 19, 2009. Filed under: Beef, Reviewed, Sandwiches |

Emily’s Famous Sloppy Joes

1 1/2 pounds ground beef

1 onion, chopped

1 red bell pepper, chopped

1 (6 ounce) can tomato paste

1 cup water

3 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon white vinegar

3 tablespoons brown sugar

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

In a large skillet over medium-high heat, saute the ground beef for five minutes. Add the onion and red bell pepper; saute for five more minutes or until onion is tender and beef is browned. Drain. Mix in tomato paste and water, stirring until paste is dissolved. Stir in garlic, chili powder, parika, cumin, vinegar, brown sugar, oregano, salt, and pepper. Continue to heat for five to ten minutes or until mixture is thick. Yield: 8 servings.


Homemade roll recipe

REVIEW:  This made a lot and was very good.  My only complaint:  not “saucy” enough.  I will add a can of tomato sauce (8 oz) to the leftovers next time we eat it.   The spice combination was great–these not-very-sloppy joes had a good flavor.  I used about 1 pound of ground beef, not 1 1/2 as the recipe called for, but I did not reduce any of the other ingredients.  01/21/09

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Sirloin Tip Roast

Posted on January 12, 2009. Filed under: Beef |


  • 3 pounds beef sirloin tip roast
  • 4 cloves garlic, peeled and halved
  • 1 teaspoon coarsely ground black pepper
  • (can also use kosher salt, Worcestershire sauce on outside of roast)


  1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
  2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
  3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
  4. To serve, slice thinly against the grain, and use pan drippings for gravy.


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Tex-Mex Combo

Posted on October 18, 2008. Filed under: Beef, Casseroles, Main Dish |

Tex-mex Combo

2 lbs ground meat (beef, turkey, chicken) browned and drained
1/2 bigger Jar picante or chunky salsa (I dump probably a cup and a half or so)
1 can tomato sauce
1 can corn, drained (we like the mexicorn)
1 can black beans (or pinto of you prefer) drained – optional
2 cups Cheddar or colby-jack cheese
2 boxes Jiffy corn muffin mix
eggs and milk to prepare corn muffin mix
1 small can chilies
1 can creamed corn

Mix meat, beans, salsa, tomato sauce and kernel corn all together and spread out in baking pan–9×13.
Cover with a layer of cheese.
Mix up 2 boxes of jiffy corn muffin mix according to directions, adding 1 can cream style corn and 1 sm. can diced green chilies, drained- optional. Let it sit the few minutes before pouring/spreading over cheese.
Bake in 400 degree oven until the cornbread batter is done, about 20 or 25 minutes usually.
Let stand 5 minutes before serving or it is really drippy.

Source:  Dovie at Family Corner

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Dinosaur BBQ Macaroni & Cheese Shepherd’s Pie

Posted on October 13, 2008. Filed under: Beef, Casseroles, Main Dish |

3 Tbsp Kosher Salt
1 Lb Pasta Shells
2 Tbsp Vegetable Oil
2 Cups Chopped Onion
1 Cup Chopped Green Pepper
5 Cloves Chopped Garlic
1 1/4 Ground Beef
1 Tbsp Black Pepper
3/4 Cup Mutha Sauce
1/4 Cup Butter
1/4 Cup Flour
2 1/2 Cups Half and Half or Milk
3 Cups Shredded Sharp Cheddar Cheese
1 Cup Grated Parmesan
2 Tsp Dijon Mustard
Tabasco Sauce

Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
In a sauce pan, melt butter, fry up the remaining onion and pepper til soft. Add in flour and whisk til throughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.
Dinosaur BBQ Cookbook
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Philly Cheesesteak Sloppy Joes

Posted on August 28, 2008. Filed under: Beef, Lunch, Main Dish, Sandwiches |

1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1 1 bell pepper, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Preheat broiler. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and pepper and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler; keep your eye on them so they don’t burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoop full of the meat mixture onto the bottom of the rolls, then top with some of the cheese mixture. Place the top of the roll.

Source:  DeBora43 at FamilyCorner (Chef Guy recipe)

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Crockpot Beef Roast

Posted on July 11, 2008. Filed under: Beef, Main Dish, Slow-Cooker |

~Crockpot Beef Roast~
1 3-lb. beef roast
2 packets Good Seasons dressing mix (the original recipe called for one Italian and one Garlic-Herb, but I’ve mixed and matched with great success)
1 12-oz bottle or can of beer- any, just not dark

Sprinkle 1 packet of dressing mix in the bottom of the crock. Put the roast in. Sprinkle the other packet of dressing mix on top of the roast. Pour in the beer. Cover the crock. Cook on low for 8-10 hours.

Boom. Roast au jus. You can eat it this way- the meat will be tender and “shreddy.” Sometimes I take out the roast and keep it warm while I turn the crock on high and throw in a Tbsp of butter and whisk in a few Tbsps of flour, then cover the crock and let it cook for 10 minutes… boom, gravy.

Source:  catwoman at Family Corner

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Mexican Shepherd’s Pie

Posted on March 27, 2008. Filed under: Beef, Casseroles, Main Dish |

Mexican Shepherd’s Pie

1 1/2 lbs ground beef
1 medium onion, diced
garlic powder, salt, and pepper to taste
1 medium to large tomato, diced
1 can Ranch Style Beans or 1 can drained pinto beans
1 8-oz can tomato sauce
1 can corn, drained
1 package taco seasoning
1 packages corn muffin mix (plus ingredients to make them)
1 to 1 1/2 cups shredded cheddar cheese
1 small can diced black olives, drained (optional)

Preheat oven to 400 degrees. Spray a 9X13 inch pan with cooking spray. Cook beef, onion, garlic, salt and pepper in large skillet until pea sized and completely cooked. Drain. Add corn, tomato sauce, beans, taco seasoning, olives, and tomato. Stir until thoroughly mixed. Pour into the pan. Sprinkle the cheese on top of the cheese mixture. Mix together the muffin mix according to the directions. Pour over the meat and cheese mixture. Bake until the cornbread is puffed and lightly golden brown or approximately 20 minutes.

Serve with garnishes of sour cream, tomatoes, cheese, shredded lettuce, and black olives, if desired.

Source:  DeBora43 at Family Corner

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Beef Paysanne

Posted on October 12, 2007. Filed under: Beef, Reviewed |

Beef Paysanne
left over beef, cut up
2 medium onions, chopped
2T butter
2T flour
1 1/2 C beef stock (I use 1 1/2 C water with 2 beef boullion cubes)
1/2C red wine
1 tsp minced chives
1 tsp parsley
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper

1T sherry or red wine

Melt butter and add onions, cooking until tender. Add flour and stir. Add claret (wine) and stock and boil for 10 minutes. Add rest of ingredients and mix well. Cook (simmer, not boil) for 20 minutes and serve with noodles or rice.

Source: Sammi1961 at FamilyCorner

Review:  FABULOUS!  This was really easy to make and it is a simple meal with a fancy taste.   I used Koszkiusko mustard.

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Lizzie-boo’s Beef and Barley Soup (Slow Cooker)

Posted on September 23, 2007. Filed under: Beef, Reviewed, Slow-Cooker, Soups |

Beef and Barley Soup (Crockpot)

2 lbs. stew meat, cut into cubes

1/4 cup flour

4 Tbsp. oil

3/4 cup pearl barley (not quick barley)

3 carrots, cut in half lengthwise and sliced into half coins

1 medium onion, quartered and thinly sliced

1/2 cup chopped fresh parsley

1 bay leaf

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme, crumbled

1/2 tsp. dried savory, crumbled

2 cans (14 oz. each) low-sodium beef broth

Dredge the meat with flour. In a large skillet, brown meat in oil on all sides. Drain any remaining oil.

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours or until beef and barley are tender.

Taste for seasoning; add additional salt or thyme if you wish (but I never see the need).

Serve with crusty bread.

Note: can also be cooked on stovetop, cooking time about 2 1/2 to 3 hours. May need to add water to thin to desired consistency.

Source: Lizzie-boo at Family Corner and MomsMenu

Review:  Excellent soup.

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Chili Casserole

Posted on August 24, 2007. Filed under: Beef, Casseroles, Pasta |

1 lb ground beef
1/2 cup chopped onion
1 can (15-1/2 oz) kidney beans, rinsed/drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1/4 teaspoon garlic powder
1/4 tsp pepper
2 cups cooked noodles
8 oz shredded cheese–your choice

In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles. Place in greased 9×13 pan. Top with shredded cheese. Bake in a 350 degree oven for 30-40 minutes or until heated through and cheese is melted.

Source:  futureteacher @ Family Corner

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