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Wednesday

Barbecue Beef for Sandwiches

Prep Time: 5 Min
Cook Time: 2 Hrs 45 Min
Ready In: 2 Hrs 50 Min

Original Recipe Yield 16 to 20 servings

Ingredients
* 4 pounds boneless chuck roast
* 1 onion, chopped
* 2 tablespoons butter
* 3 tablespoons distilled white vinegar
* 12 ounces chile sauce
* 2 tablespoons brown sugar
* 1 teaspoon mustard powder
* 2 tablespoons Worcestershire sauce
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon salt
* 1/8 teaspoon ground cayenne pepper
* 3 cloves garlic, minced

Directions
1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.

2. In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.

3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.

4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

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Skillet Meatloaf

Prep Time:20 Min
Cook Time:35 Min
Ready In: 55 Min

Original Recipe Yield 6 servings

Ingredients
* 1 (10.75 ounce) can condensed tomato soup, divided
* 1 1/2 pounds ground beef
* 1/2 cup dry bread crumbs
* 1 egg, lightly beaten
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/4 cup water
* 1/2 teaspoon prepared yellow mustard
* 1/2 cup shredded mozzarella cheese

Directions
1. In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.

2. Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.

3. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

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Garden Fresh Taco Salad Recipe

Fresh summer salads? Try our ultimate taco salad recipes!

Ready in: < 30 minutes
Recipe difficulty 3 (1=easiest:hardest=5)

Serves/Makes: 4

Recipe Ingredients:
1 pound ground beef
1 envelope taco seasoning,divided
1 large head lettuce,shredded
4 medium tomatoes,seeded and diced
1 medium onion,chopped
2 cups shredded cheddar cheese
1 cup mayonnaise or salad dressing
1 tablespoon salsa
leaf lettuce
crushed tortilla chips

Recipe Directions:
In a skillet,cook beef over medium heat until no longer pink;drain. stir in half of the taco seasoning.Remove from the heat; stir in shredded lettuce,tomatoes, onion and cheese. In a small bowl,comine mayonaise,salsa and remaining taco seasoning. pour over salad and toss to coat. line a large bowl or platter with leaf lettuce;top with taco salad. sprinkle tortilla around edge. also added chopped avocados and sour cream.

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