I made this recenly and it’s delicious!!  just sharing this here for all my KK blog readers, I am going to also post this on Recipezazz.com soon

You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese

Two cans whole drained mushrooms may be used in place of fresh, do not substitute  crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!

If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons

Servings 4

INGREDIENTS:

1 cup all purpose flour  mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika

2  pounds stewing beef

oil, as needed

2 medium onions, chopped

15 small whole white button mushrooms (or use as much as you like)

6 large garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)

1 tablespoon brown sugar

2 bay leaves

1/3 cup dry red wine

1 (28 ounce) can whole tomatoes, drained  (save the juice to add in later)

4 potatoes, peeded and cubed

1 (10 ounce) package frozen peas

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

In a processor process the drained tomatoes until smooth; set aside.

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened.  Add in whole mushrooms,  garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.

Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.

Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).

After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.

Posted on www.recipezazz.com

Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare… Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking

Servings 8-10

INGREDIENTS:

4 pounds center-cut prime rib roast (leave a layer of fat on the top for flavor

8 garlic cloves, sliced in half (or use as many as you like)

fresh ground black pepper (use lots!)

1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)

1/2 cup dry white wine

2 cups beef stock

INSTRUCTIONS:——————————————

Slow oven roasting makes these ribs tender and delicious, if you like lots of sauce then double the sauce amounts, meaty prime rib bones or beef short ribs both work well, this will also work well using a beef chuck roast or a pork roast

Plan ahead there is a 24-48 hour refrigeration time

Servings 4-6

INGREDIENTS:

1 (14 ounce) bottles ketchup

1/2 cup maple syrup or 1/2 cup honey

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

4-6 large garlic cloves, minced

1 small onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon fresh ground black pepper (or to taste)

hot sauce or cayenne pepper, to taste

4 pounds meaty beef ribs

INSTRUCTIONS:————————————————

In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).

Place the ribs in a large bowl, and coat with the sauce.

Cover, and refrigerate for 24 to 48 hours, turning the ribs every so often.

Preheat the oven to 325 degrees F.

Drain the ribs (reserving the sauce).

Place ribs in a large roasting pan bone-side down; brush with sauce

Bake for 30 minutes; remove from oven and turn the ribs over, brush with additional sauce then bake for another 30 minutes.

Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender (basting often with sauce).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks

INGREDIENTS:

10 medium garlic cloves, finely minced

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice (preferably fresh but bottled will work okay)

2 teaspoons Worcestershire sauce

small pinch cayenne pepper

INSTRUCTIONS:——————————————

In a processor, process all  ingredients pulsing a few times until combined.

Brush steaks with garlic mixture during the last few minutes of cooking.

Make this as spicy as you like by adjusting the jalapeno and/or hot sauce

Servings 8

INGREDIENTS:

1-1/2 to 2  pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)

1 large onion, chopped

1 medium green pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (optional)

6 garlic cloves, minced

1 (10 ounce) can diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 cup beef broth

1 tablespoon Worcestershire sauce

1 to 2 tablespoons chili powder

salt and fresh ground black pepper, to taste

hot sauce, to taste

4 cups cooked long grain rice

2 cups sour cream

2 cups shredded Mexi-blend  cheese

INSTRUCTIONS:———————————————

In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes.

Add the next 5  ingredients; simmer stirring frequently uncovered, for about 25-30 minutes.

Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil).

Season with salt, pepper and hot sauce to taste.

You will also find this recipe on Recipezazz.com

I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10

INGREDIENTS:

1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced

INSTRUCTIONS:—————————————————-

In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

You will also find this on Recipezazz.com

Taken from my “Favorites” folder!

Use only low-sodium beef broth and dry onion soup for this

Servings 4

INGREDIENTS:

oil, as needed

1-1/2 pounds boneless beef chuck, cubed

1 medium onion, chopped

1 (8 ounce) package small white button mushrooms (do not slice, leave whole)

6 garlic cloves, finely chopped

1 teaspoon crushed chili flakes, or to taste

1/2 teaspoon dryed thyme

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup low-sodium beef broth

2 tablespoons Worcestershire sauce

1/3 cup dry red wine

1 (1 ounce) envelope low-sodium dry onion soup mix

salt and fresh ground black pepper, to taste

1(16 ounce) package dry extra-wide egg noodles (or use as much as you like)

INSTRUCTIONS:———————————————————

In a large skillet (with high sides) or a Dutch oven heat oil over medium heat (use enough oil to coat the bottom of the skillet).

Add in beef cubes in batches then brown on all sides; remove to a plate (for best flavor brown beef well on all sides)

Add in onion and mushrooms; cook until softened (about 10 minutes).

Add in garlic, chili flakes and thyme; cook for 2-3 minutes.

Return beef to skillet or pot.

Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.

Reduce heat and simmer for about 1-1/2 hours or until the beef is tender (seasoning with salt and pepper during cooking).

Meanwhile cook egg noodles according to package directions; drain and divide into bowls.

Spoon beef mixture on top of noodles.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

1 cup uncooked elbow macaroni

1 pound lean ground beef OR 1 pound Italian sausage links, casing removed

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more!)

1 teaspoon ground cumin OR can use 1/2 to 1 package taco seasoning mix

1 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can diced tomatoes, undrained

1/2 cup frozen corn (can use more)

1 (8 ounce) can tomato sauce

1 (4 ounce) can chopped green chilies

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese (use as much as you like)

Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)

4 large garlic cloves, minced (garlic loves can use more)

1 envelope taco seasoning mix (mild or spicy)

1 (14-1/2 ounce) ounce diced tomatoes, undrained

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese OR Mexi blend cheese (use as much as you like)

INSTRUCTIONS:————————————————–

Cook macaroni according to package directions; drain.

In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).

Add in taco seasoning mix; cook stirring for 1 minute.

Stir in the tomatoes, condensed soup and tomato sauce;  bring to a boil stirring, reduce heat to medium-low and simmer  uncovered for about 25-30 minutes or until thickened.

Stir cooked macaroni into meat mixture and heat through.

Season with salt and pepper to taste.

Sprinkle with shredded cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Plan ahead there is a 24 hour chilling time

Servings 6

INGREDIENTS:

1 pound ground beef

1 pound ground pork

3 slices white bread, coarsely crumbled

6 tablespoons milk

3 large egg, lightly beaten

8 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2 cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

2-3 teaspoons fresh ground black pepper

INSTRUCTIONS:

Place all ingredients in a bowl.

Using clean hands mix until well combined.

Cover and refrigerate for 24 hours.

Shape into desired size meatballs.

At this point you can freeze the meatballs or use right away.

Drop into simmering sauce or bake on a greased baking sheet in a preheated 350 degree F oven until cooked though.

You will also find the recipe on Recipezazz.com