Amazing Beef Tips Recipe !!!!


what you neeeeeeeeeeeeeeeeeeeeeeeeeed:
2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1⁄4 cup soy sauce
1⁄4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water


how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:










































In a large skillet, heat oil over high heat.
Saute the onion until translucent.
Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
Stir in garlic powder, salt and pepper.
Bring to boil and reduce heat.
Cover and simmer for 1 1/2 to 2 hours.
Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
Serve over egg noodles.

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Killer Potato Soup Recipe !!!!



what you neeeeeeeeeeeeeeeeeeeeeeeeed:
1 lb bacon, chopped
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced fine
6 -8 potatoes, peeled and cubed ( I usually use red or yukon gold)
32 ounces chicken broth
3 tablespoons butter
1/4 cup flour
1 cup heavy cream
salt and pepper, to taste
2 cups sharp cheddar cheese, shredded
2 green onions, thinly sliced

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:




























































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Mexican Lasagna Recipe !!!


what you neeeeeeeeeeeeeeeeeeeeeeeeed:
12 ounces cooked chicken, cut into 1-inch cubes ( about 3 cups)
1 cup sour cream ( regular or low-fat)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa ( mild, medium or hot)
1 (4 ounce) cans chopped green chilies
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
8 flour tortillas, cut in half

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:






























































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Pork Chops Casserole


what you neeeeeeeeeeeeeeeeeeeeeed:
4 boneless pork chops
1 (10 1/2 ounce) cans campbells cream of mushroom soup...
sliced onion
potato, sliced 1/4-1/2 inch thick

how to make iiiiiiiiiiiiiiiiiiiiiiiit:




































layer potatoes onion and pork chops.
add soup (add no water or milk).
cover and bake 350 for 45 minutes to an hour.

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Olive-Mozzarella Chicken Bake



Ingredients
1/3 cup flour
1/2 teaspoon salt ( I use seasoned salt)
1/4 teaspoon ground pepper
1/4 cup olive oil
2 tablespoons butter
6 boneless chicken breasts, cut into large pieces
1 -2 tablespoon fresh minced garlic ( or to taste)
1 medium onion, chopped
1 (8 ounce) cans sliced mushrooms
2 cups pasta sauce ( home-made or one 14-ounce jar store-bought)
1/2-3/4 cup sliced pimento stuffed olive
6 ounces sliced mozzarella cheese


Directions











































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Set oven to 350 degrees.
In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
In a frypan heat the olive oil with butter.
Brown the coated chicken pieces on all sides.
Place into prepared 2-quart shallow baking dish.
In the same frypan, saute the onion and garlic in the same drippings until tender.
Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
Pour the sauce mixture over the chicken pieces.
Top with mozza cheese.
Bake for about 30 minutes, or until chicken is done.


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Dr. Pepper Pulled Pork in the Slow Cooker


what you neeeeeeeeeed:
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

how to make it:


































Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

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Blackberry Dumplings



what you need:
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional

how to make it:































In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon
extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a
mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six mounds onto hot blackberry mixture cover tightly and simmer for 15
minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to
serving dishes. Serve with cream or whipped cream if desired.


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Pork Tenderloin



what you need:
3 pounds Pork Tenderloin
Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon
Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instruction: 




















Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

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Funeral Potatoes



what you need:
2 lbs hash browns
1/2 cup butter
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 pint sour cream
1/2 teaspoon salt

3/4 cup onion, chopped
1 tablespoon butter
2 cups longhorn cheese, grated, firmly packed
1 1/2 cups corn flakes, crushed
4 tablespoons butter, melted


how to make this :















Saute onion in 1 tablespoon butter until translucent.
Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
Put potato mixture into a 9x13 inch baking pan.
Combine cornflakes and butter, and sprinkle evenly over top of casserole.
Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.


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PEANUT BRITTLE




what you need:
1 cup white sugar 
1/2 cup light corn syrup 
1/4 teaspoon salt 
1/4 cup water 
1 cup peanuts 
2 tablespoons butter, softened 
1 teaspoon baking soda

how to make iiit:
















.

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Cracker Barrel Meatloaf !!!!



what you need:
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

how to make it:








Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.


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CRAB STUFFED MUSHROOMS


waht you neeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeed:
1 lb mushrooms
2 Tbs unsalted butter
1/4 cup finely chopped celery
2 Tbs finely chopped onion
2 Tbs finely chopped red bell pepper
1/2 lb crab
2 cups crushed oyster crackers
1/2 cup shredded white cheddar cheese
1/2 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp pepper
1 egg, beaten well
1/2 cup water
6 slices white cheddar cheese

how to make thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiis:







Preheat the oven to 400°. Wash and stem mushrooms. Transfer to a bowl and cool in the refrigerator. Melt the butter in a medium pan and sauté celery, onion and bell pepper for 2 minutes. Finely chop half of the mushroom stems and combine with sautéed vegetables. Add the crab, crackers, cheese, Old Bay, garlic powder, salt, pepper, egg and water and mix well. Divide mushroom caps equally among 6 individual buttered baking dishes and spoon 1 tablespoon of the stuffing into each mushroom. Cover with a slice of cheese and bake until cheese is lightly browned, about 15 minutes.

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Pepperjack Meatloaf Recipe


























what you neeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeed;
1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper

1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:
In a large bowl, combine the egg, s , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

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