January 22, 2011 – 2:31 pm
Ingredients:
Ground Beef
lettuce
tomato
cheese (jack, cheddar, american, swiss, nacho)
onion (raw or fried)
pickles
mayo
mustard
bacon
mushrooms
ketchup
Dircetions:
When forming patties, slightly indent the center with your thumb, this will help the patty cook more evenly.
Season patties on both sides with salt/pepper or with a dry rub.
Place the burgers on the grill over direct heat. Cook about 3 to 4 minutes per side, turning once. Do not press down on the burgers, this only squeezes out the juices and can cause flames.
While the burgers are cooking, prepare your building accessories.
January 22, 2011 – 2:13 pm
Ingredients
Soft Sandwich roll or Hoagies
Shredded Mozzarella or Mozzarella Slices
Spaghetti Sauce
Meatballs (frozen or fresh)
**fresh, you can buy them at the meat counter at your local grocery store
Directions
- Preheat the oven to 350 degrees
- Bake meatballs for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the roll in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
October 29, 2010 – 11:28 am
Ingredients
1 boneless beef chuck roast (3 lbs)
1 can condensed French Onion Soup
1 can condensed beef consommé
1 can beef broth
1 tsp beef bouillon
French bread
optional : mozzarella cheese
Directions
Combine everything in the slow cooker and cook on low for 6-8 hours — Shred meat with 2 forks
Recipe from Taste of Homes
October 14, 2010 – 5:36 am
Ingredients:
1 (12 oz.) can diced tomatoes
1 (12 oz.) can of tomato sauce
1 (12 oz.) can of whole tomatoes
1 cup of chopped white onions
1 tsp. of ground cumin
1 tsp. of salt
1/2 tsp. of black pepper
1/2 tsp. of dried basil
1 splash of hot sauce
1 clove of minced garlic
1 cup chopped celery
1 (16 ounce) and 1 (8 oz.) can of Bush’s Chili Beans
1 small can of green chile
1 tbsp. of chile powder
1 lbs. of ground beef
Directions:
Simmer the celery and onions in a skillet with 1 teaspoon of olive oil until tender.
Simmer the beef in the same skillet after above.
Combine all ingredients into a crock-pot.
Cook on low settling over-night (12 hours).
October 14, 2010 – 5:32 am
Ingredients:
1 (12 oz.) can diced tomatoes
1 (12 oz.) can of tomato sauce
1 (12 oz.) can of whole tomatoes
1/2 can of water
1 tsp of Marjoram
1 tsp of salt
1 tsp of black pepper
Clove of minced garlic
1 to 1 - 1/2 cups of the following fresh vegetables chopped in small pieces:
- Corn (cut from cob)
- Okra
- Onion
- Carrots
- Celery
- Red Potatoes
- (1.5 lbs.) lean stew beef (cube into small pieces)
Directions:
Simmer the celery and onions in a skillet with (1) teaspoon of olive oil until tender.
Simmer the beef in the same skillet after above.
Combine all ingredients into a crock-pot.
Cook on low settling over-night (12 hours).
Ingredients:
