Philadelphia Cheese Steak Sandwich

There are so many different ways to make Philly Cheese steak sandwiches.....

Ingredients

1 12-ounce boneless beef rib eye steak (thin sliced eye of round, rib eye, or sirloin tip roast)*

2 tablespoons margarine or butter
2 medium onions, thinly sliced and separated into rings
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hogie buns, split
4 ounces thinly sliced cheddar cheese
optional
1/2 cup sliced mushrooms
Dill pickle spears

Directions

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.
3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.

OR

Ingredients

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

ROSEMARY KISSED BEEF TENDERLOIN STEAKS

INGREDIENTS
2 (4-ounce) beef tenderloin steaks (1 inch thick)
Vegetable cooking spray
1/4 teaspoon olive oil
1/4 cup pear nectar
3/4 teaspoon all-purpose flour
3/4 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary, crushed)
1/8 teaspoon salt
1/3 cup evaporated skimmed milk
1 teaspoon white wine vinegar
1 medium red or green pear, sliced
Fresh Rosemary sprigs (optional)
PREPARATION
Trim fat from steaks. Coat a medium non-stick skillet with cooking spray; add oil. Place over medium-high het until hot. Add steaks, and cook 2 1/2 minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside and keep warm.
Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Turn heat to low and add pears (in single row) and cook just until slightly softened. Gently scoot pears to the side and spoon sauce onto individual serving plates; place steaks on top of sauce. Arrange pear slices to the side. Garnish with Rosemary if you like.
SERVES 2
CALORIES 282 (28% from fat) / PROTEIN 27.4 g / FAT 8.8 g / CARB 23 g

Slow Cooker Lasagna

1 lb. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 can tomato sauce (29 oz.)
1 c. water
1 can tomato paste (6 oz.)
1 tsp. salt
1 tsp. dried oregano
1 pkg. no-cook lasagna noodles (8 oz.)
4 c. shredded mozzarella cheese (16 oz.)
11/2 c. small-curd cottage cheese (12 oz.)
1/2 c. grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Crockery Pot Meatballs

These meatballs are good served over egg noodles.
1 1/2 lbs. extra-lean ground beef
1 c. dry breadcrumbs
1/2 c. egg substitute
1/3 c. chopped fresh parsley
2 tbsp. minced fresh onion
1/3 c. ketchup
2 tbsp. brown sugar
1 tbsp. lemon juice
1 can jellied cranberry sauce (16 oz.)
1 bottle chili sauce (12 oz.)
Parsley sprigs (optional)

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2 inch) meatballs.
Combine ketchup, sugar, juice, and sauces in a Crockery Pot; gently stir in meatballs. cover with lid; cook on low for 8 to 10 hours. Garnish with parsley, if desired.

Savory Pepper Steak

1 1/2 - 2 lbs. beef round steak, about 1/2-inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
2 lg. green or red peppers, seeded and cut into 1/2-inch strips
sm. clove garlic, minced
1 can whole tomatoes (16 oz.)
1 tbsp. beef flavor base (paste or granules)
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
fluffy rice

Cut steak into strips. Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn on High and stir in remaining green pepper strips.
If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice.
Serves 4

Chili-Rubbed-Steaks-Pan-Salsa-

Active Time: 20 MinutesTotal Time: 20 MinutesYield: 2 servings

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

RECIPE INGREDIENTS
8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro


DIRECTIONS
Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped

Crock Pot Pizza Casserole

Crock Pot Pizza Casserole

1 lb Ground beef
1.5 jar (14 oz) pizza sauce
1 jar (23 oz) spaghetti sauce
1 pkg (12 oz) noodles {I choose a Penne noodle}
4 oz Cheese, mozzarella
4 oz Cheese, cheddar
1 small can Mushrooms
1 small can sliced olives
1 Onion, diced
1 Green Pepper, diced
1 pkg Pepperoni

Directions
1. Brown hamburger and onion. Drain grease.
2. Cook Noodles while browning hamburger.
3. Add sauces to meat and onion mixture.
4. In crock pot add mushrooms, olives, and green pepper.
5. Spoon meat mixture into crock pot and mix all together.
6. Put in as much Pepperoni and cheese as you would like.

Cook on Low for one hour, I wouldn't cook longer than two hours. I do have to tell you when I made this, the sauce mixture did not go far - so I increased the amounts on this recipe. It is possible even with the increase it could still be a little dry, just use your best judgment on the sauce. Additionally, I would imagine you could turn this into a half day crock pot recipe, with the hamburger being cooked in the crock pot. Overall, this was actually pretty yummy and I was sceptical!

Golden Stew!

GOLDEN STEW

4 carrots (cut into 1" pieces)
1 1/2 cups peeled & diced potatoes
3 celery stalks, chopped
2 medium cut-up onions
1 pkg frozen peas (1 lb)
2 cups cubed ham
1 can cream of celery soup
1 (8 oz) jar Cheez Whiz or
Velveeta processed cheese

In large saucepan combine carrots, potatoes, onions and celery covered with water.
Cook, covered til veggies are tender or about 10 minutes. (I always do the carrots
first because they take the longest to cook.) Add peas and ham - cook for 5 more
minutes. Stir in soup and cheese and heat through. For more volume add more water.
This is good served in a good bread bowl and you can eat the bowl and all!

Vanessa gave me this!

Semi-Homemade Hungry Jack Casserole

Preheat oven to 350 degrees

1 lb. hamburger, browned
1 Tbs. brown sugar
1 tsp. vinegar
1/2 medium onion, chopped
2 cans pork & beans (I've also used canned baked beans before and they work great)
1 pkg. Pillsbury refrigerator biscuits
Shredded cheese


Brown hamburger; add brown sugar, vinegar, and chopped onion. Mix in pork & beans and spread out into a casserole dish. Cut biscuits in halves and lay across the top. Cover with shredded cheese. Bake for 30 minutes.

Shipwreck Stew

This isn't the prettiest looking meal, but what do you expect when it's called Shipwreck Stew. This is so yummy and super easy!

1 lb. hamburger, browned
4-5 potatoes, cut in French fry-like strips
1 medium onion, chopped
1 can red kidney beans, drained
1/4 to 1/2 lb. velveeta cheese, depending on how cheesy you want it
1 can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter

*Layer in crock pot in this order: hamburger, potatoes, kidney beans, and cheese. Pour soup over the top. Season with salt and petter. Dot with butter.
*Cover. Cook on Low 6-8 hours.
*I like to sprinkle some Parmesan cheese over the top of it, when at the table.

Chicken & Bean Stew {slow cooker}

Ingredients

1 pound boneless, skinless chicken breasts

1 large onion, sliced

1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunts), drained {I did not drain mine, I skipped right over that instruction and it turned out just great not draining}

3/4 cup low sodium chicken broth

1/8 teaspoon cayenne pepper {this goes a long way in this recipe}

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup frozen corn

3/4 cup frozen lima beans

1 tablespoon Dijon mustard {I did not have any on hand so I skipped this and it seemed to work out fine without it}

4 cups prepared mashed potatoes {optional}

Directions

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

2. Cut chicken into 1 inch pieces, stir in remaining 1/4 teaspoon each of salt and pepper, frozen corn and lima beans {no need to thaw} and the mustard. Cook 30 minutes more.

3. Serve with mashed potatoes, if desired.

{Notes: Again recipe courtesy of Parents.com. If I make this again I will add just a little bit more corn and lima beans. Overall this had great flavor, was a bit spicy but really yummy and filling.}

Cahoon Crock Pot Roast

Cahoon Crock pot Roast


I got this recipe from: A little of this and some of that


3-5 pound roast
1 can cream of mushroom soup
1 pkg Lipton dry onion soup mix
1 10 oz can beef gravy
1/2 brown sugar
3 tbsp vinegar
2 tbsp soy sauce
1 tbsp Worcestershire sauce

Garlic salt the roast and place in crock pot. Mix together remaining ingredients and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture (if needed).



We love this!! The roast turned out wonderfully! The gravy mixture was awesome! We had things to do yesterday so this was perfect, threw everything into the crock pot and left, came home to our house smelling yummy!!! Made some potatoes and carrots, served with buttered bread! Great Sunday evening dinner!! Sorry No Pictures.







If you haven't tried this yet, Try them! McCormick makes them, and they are good! You cut up potatoes (I put in baby carrots, too!)add oil and seasoning, put into the bag (its included)and microwave!

Confetti Beef Skillet

*1/2 lb. extra lean ground beef (I used 1 pound)
*1 medium yellow onion, chopped
*1 env. italian dressing Mix
*1 medium zucchini, thinly sliced
*1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
*1 pkg. (10 oz.) frozen corn, thawed
*1 cup water
*1-1/4 cups instant brown rice, uncooked
*1/2 cup shredded mozzarella cheese


Brown meat in large nonstick skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in dressing mix. Reduce heat to medium-low. Add zucchini, tomatoes and corn; mix lightly. Cover; simmer 5 minutes.

Stir in water. Bring to boil on medium-high heat. Stir in rice; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes. Fluff with fork.

Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

I found this on kraftfoods.com It had a really good flavor to it. However--if you dont like hamburger (like me) its almost impossible to pick around it in this recipe. Next time I will make meatballs to put in this because I really like how the veggies and tiny rice pieces (that I could sort out) tasted!! :)

Beef Tostadas {Slow Cooker}

12 Tostadas.
Prep: 15 minutes (1st stage), 15 minutes (2nd stage).
Slow Cook: 6 hours on HIGH or 8 hours on LOW.

Ingredients
1 1/2 pounds boneless beef round steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped {for a little added flavor/hotness I recommend 2.}
1 large onion, chopped
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada shells or hard taco shells
3/4 cup fat-free refried beans
1 1/2 cups shredded iceberg lettuce
1 cup cheese of your choice
3/4 cup salsa

Sour Cream

Directions
1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeno, onion, chili powder, cumin and cayenne in slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl.

3. Strain remaining liquid in slow cooker over a colander, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in a bowl and stir to combine. Cover to keep warm.

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1 1/2 minutes on HIGH, stirring halfway through until warm and spreadable.

5. Spread each tostada with beans, sour cream, beef, lettuce, cheese and salsa.

Recipe courtesy of Parents.com. This recipe was so yummy. I have a few other new recipes I would like to post; however, I like to taste test them before I pass them on. Keep checking back for more or pick your own favorites off the Parents.com site!

Easy Lasagna Toss

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese


Brown meat in large (4-qt.) saucepan on medium heat; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

This was so easy to make and tasted great.

Cola Pot Roast

3-4 lb pot roast
10 3/4 oz can cream of mushroom soup
1 envelope dry onion soup mix
16 oz bottle of Coke, Pepsi or other cola

1. Pace meat in slow cooker.
2. Top with mushroom soup and onion soup mix. Pour in cola.
3. Cover and cook on High for 6 hours. (I cooked mine on low for 9 hours)

I took the extra sauce from this and put in a pan with some corn starch to thicken it for gravy and then put the gravy on mashed potatoes. It was really good.

Beef, Tomatoes, and Noodles

1 1/2 lbs stewing beef, cubed
1/4 c flour
2 c stewed tomatoes(if you like tomato chunks) OR 2 c crushed tomatoes (for smoother sauce)
1 tsp salt
1/4 to 1/2 tsp pepper
1 medium onion, chopped
water
12 oz bag noodles

1. Combine meat and flour until cubes are coated. Place in slow cooker.
2. Add tomatoes, salt, pepper and onion. Add enough water to cover.
3. Cover and simmer on low 6-8 hours.
4. Serve over cooked noodles.

I haven't eaten this yet but its in my crock pot now and smells GREAT!!!

Hot & Spicy Joes

1 lb. hamburger
1 medium onion, chopped

Sauce:

1 c. ketchup
2 Tbs. brown sugar
2 Tbs. worchestershire sauce
1 tsp. vinegar
2 tsp. mustard
2 tsp. chili powder
1 tsp. liquid smoke
1/2 tsp. cayenne pepper (sometimes less is more, depending on your palette)

Brown hamburger and onion; set aside. Combine sauce ingredients; add hamburger and onion and simmer for 5 minutes. Put on a hamburger bun and top with your favorite cheese.

**I like to spread some butter on the inside of the buns and then toast them in my oven. It gives the buns a little crisp and the butter just makes it super yummy!

**These joes are really great for your hungry men during the superbowl too!

Spooky Eyeball Tacos

*1 lb. ground beef
*1 pkg. (1-1/4 oz.) Taco Seasoning Mix
*12 Taco Shells
*3/4 cup Salsa
*3/4 cup Sour Cream
*1 can (2-1/4 oz.) sliced pitted ripe olives

1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

These were SO EASY and so fun!!!

I found this recipe and the cupcake recipe at http://www.kraftfoods.com/. They have all sorts of fun ideas for Halloween!

Stuffed Bell Peppers

1 lb ground hamburger
1/4 c. chopped onion
1 1/2 c. cooked minute rice
16 oz stewed or diced tomatoes
salt & pepper to your taste
1c. or so (sometimes I like more) Velveeta cheese
4 bell peppers (I like to use one of each color, green, red, orange and yellow) washed, decored (is that a word?) & cut in half
White cheese of your choice (Swiss, Mozzarella, Monterey Jack, etc.)

Brown meat and onion. Combine the rest ingredients then add Velveeta in chunks. Don't melt all the way. Fill peppers and place in a glass baking dish. Cover with foil and bake at 350 for 1 hour. Remove the foil the last 10 minutes. Put 1/2 a slice of swiss or some other sliced cheese on the peppers for the last few min. (I put both halves on because I like cheese!!)