Recipes: Beef and Pork

Many of these recipes I have found on other websites/blogs.  Sometimes I change them up a bit, sometimes I don't.  

Meatloaf

Ingredients:

• 1 1/2 pounds 80-85% lean ground beef
• 1/2 cup finely chopped onion
• 1/2 cup quick-cooking oats OR 1 slice of bread, torn into small pieces plus 1/4 cup quick-cooking oats
• 1 large or extra-large egg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon catsup
• 1 tablespoon milk
• 2 tablespoons catsup
• water
  

Instructions:

1. Place the first 8 ingredients in a large bowl and mix well with your hands.
2. Form meat into one 9-inch long loaf, packing it together well with your hands to avoid air pockets Place in a shallow baking dish (9x13-inch dish works well).
3. Spread 2 tablespoons of catsup over the top of the loaf. Pour water in the dish around the meatloaf, about 1/4 to 1/2-inch deep.
4. Place dish on a rack in the middle of the oven, and then turn on the oven. Set the temperature at 325 degrees F if the dish is glass, and 350 degrees F if it is a metal dish.
5. Bake for 2 hours uncovered. The outside of the loaf will be dark brown.
6. After baking, remove from the dish to a platter. The meatloaf will be easier to slice if you let it cool slightly before slicing. A sharp, thin knife works best for slicing, as a thick knife tends to break up the meat. Slice loaf into 10-12 slices and serve with catsup or barbeque sauce on top.

Sloppy Joes

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, finely chopped
• 1 1/4 pounds ground beef
• 2 cups prepared pasta
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp worcestershire sauce
• 1 to 2 tbsp brown sugar (I use sucanat)
• salt and pepper to taste
• Burger buns

1. In a large skillet, heat the olive oil over medium heat.
2. Add onion and pepper and saute until they begin to soften, about 5 minutes.
3. Add the garlic and saute 1 minute more, stirring occasionally. 
4. Add ground beef and cook.
5. Add the pasta sauce, vinegar, worcestershire sauce, brown sugar, and salt and pepper and stir to combine.
6. Bring to a simmer over low heat and cook until slightly thickened, about 5 minutes more. 
7. Spoon mixture onto toasted buns.

Beef and Bean Chili

•   2 tbsp extra virgin olive oil
• 1 large onion, coarsely chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp oregano
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1 pound ground beef
• 1 (15 ounce) can tomato suace
• 1 cup water
• 1 cup cooked kidney beans
• 1 cup cooked black beans
• sea salt
• 1/2 cup chopped cilantro
• Hot pepper sauce, to taste (optional)
  

1. In a large soup pot, heat oil over medium heat.  Add onions and garlic, and cook 5 minutes, stirring frequently until onions are translucent.
2. Stir in chili powder, oregano, cumin, and crushed red pepper and cook 1 minute.
3. Add ground beef and stir to brown meat.
4. Add tomato sauce, water, and beans.  Season with salt to taste, then bring to boil.  Reduce heat to simmer, cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
5. Stir cilantro and hot pepper sauce if desired.
   

Shepherd's Pie

• 1 pound ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 3 cups mixed vegetables, either frozen, canned, or leftover*
• 4 cups (approximately) mashed potatoes (made from about 8 potatoes)
• 8 ounces (2 cups) shredded cheddar cheese
• 1/2 cup whole milk

Instructions:

1. Brown ground beef with onion, pepper, and garlic. Drain grease.
2. In a large bowl, combine the meat, crushed red pepper, salt, pepper, and mixed vegetables.
3. Grease a (deep) 10-inch glass pie plate. (You could also use an 8-inch square glass dish.) Spread the meat and vegetable mixture in the dish. Top with a layer of the mashed potatoes, sealing to the edges. Sprinkle cheddar cheese on top.
4. Pre-heat oven to 350 degrees. Just before baking, pour milk over cheese. Bake for 35-45 minutes, until pie is hot and cheese is lightly browned.

Pasta and Homemade Sauce

• 1 package of whole wheat pasta (any kind)
• 1 pound hamburger (we also use venison)
• 2 cloves garlic (or a few tsp minced garlic)
• 1 onion, chopped
• 2 small cans (or one large can) tomato sauce
• 1 can diced tomatoes
• ½ can tomato paste
• 1 tsp Basil
• 1 tsp Oregano
• Salt and pepper to taste
  
• 1-2 zucchini, diced
• 1-2 yellow squash, diced

1. Brown hamburger in garlic, onion, basil, oregano, salt, and pepper

2. Add in diced tomatoes, tomato sauce, and paste

3. Add in zucchini and squash

4. Add more of the herbs and seasonings if desired

5. Simmer for about 15-20 minutes (until veggies become soft)

6. Serve over cooked pasta

Beef and Spinach Quiche

Ingredients:

Whole Wheat Pie Shell Ingredients:

• 1 1/3 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vinegar
• 1 egg
• 1 tablespoon cold water

Quiche Filling Ingredients:

• 1 large onion, chopped
• 1 pound ground turkey (85% lean or leaner)*
• 9 ounces fresh spinach leaves, coarsely chopped**
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup whole milk
• 4 to 6 ounces shredded sharp cheddar cheese

Instructions:

1. To make crust, combine flour, salt, and sugar. Cut in butter. In a separate small bowl, lightly beat egg, vinegar, and water. Add to dry mixture and knead with hands for a few minutes, until smooth.
2. On a lightly floured surface, roll dough into a circle and place in a 10-inch pie plate. Trim and flute edges. Prick with a fork on bottom and sides. Preheat oven to 475 degrees and bake for 8 minutes. Remove from oven.
3. To make filling, brown turkey with the chopped onion. Drain grease, return to skillet, and add the chopped spinach. Over medium-low heat, cook and stir until spinach starts to wilt. Remove from heat.
4. In a large mixing bowl, lightly beat eggs, salt, pepper, and nutmeg. Add milk and mix. Add turkey and spinach mixture, stirring to combine. Pour into pre-baked pie shell. Top with shredded cheese.
5. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting into pieces and serving.


Hamburger Stroganoff

• 1 lb ground beef
• 1 medium onion, chopped
• 1/4 cup butter
• 2 tbsp flour
• 1 tsp salt
• 1 clove garlic, minced
• 1/4 tsp pepper
• 1 can mushroom stems and pieces, drained (or fresh, chopped)
• 1 can cream of chicken soup (or homemade)
• 1 cup sour cream (or plain yogurt)
• 2 cups hot cooked noodles or rice

1. In large skillet, cook and stir ground beef and onion in butter until meat is brown and onion is tender.
2. Stir in flour, salt, garlic, pepper, and mushrooms.
3. Cook, stirring constantly, 5 minutes.
4. Stir in soup; heat to boiling, stirring constantly.
5. Reduce heat; simmer uncovered 10 minutes.
6. Stir in sour cream; heat through.
7. Serve over noodles.

Cream Cheese Potato Soup

• 3 cups water
• 1 cup diced ham
• 5 medium potatoes, diced fine
• 1 package cream cheese, cubed
• 1/2 medium onion
• 1 garlic clove, chopped
• 1/2 tsp. black pepper
• 1/2 tsp. dill weed

Cover and cook 4 hours (will not be ready until the very end)

Enchilada Casserole

• 1 pkg. taco seasoning mix (or just use onion powder, garlic salt, cumin, and chili powder)
• 1 can diced tomatoes
• 1/2 onion
• 1 lb ground beef
• 1 large can enchilada sauce (or 2 small) (or make homemade- see condiments and "canned items"
• 1 package cream cheese (softened)1 can diced green chilies
• 1 pkg. corn or flour tortillas

1. Brown ground beef and onions.
2. Add rest of ingredients and simmer for 10 minutes.
3. Spread cream cheese on tortillas, top with green chilies, and fold in half.
4. Place tortillas in 13 x 9 casserole dish layered on top of one another.
5. Pour meat mixture on top, then top with cheddar cheese.
6. Bake for 30 minutes at 350.

Spinach Enchiladas

• 1 lb. ground beef
• 1 can cream of mushroom soup
• 1/2-1 pint sour cream
• 1/2 onion
• 1 pack taco seasoning
• 1 box frozen spinach
• 10 flour tortillas
• 1 1/2 cups shredded cheddar cheese

1. Brown meat with onion.
2. Mix in taco seasoning according to package directions.
3. Divide meat among tortillas and roll tightly.
4. Spray 13 x 9 baking dish with cooking spray. Place tortillas in baking dish.
5. In separate pan: Cook spinach as directed on the box. Drain.
6. In separate bowl: Combine soup, sour cream, and drained spinach. Spread the mixture over the enchiladas and sprinkle top with cheddar cheese.
7. Bake at 400 for 20-25 minutes.

One 'N' One Casserole

• 1 lb ground beef
• 1 cup uncooked rice
• 1 package dry onion soup mix
• 1 can cream of mushroom
• 2 1/2 cups boiling water

1. Brown ground beef in skillet
2. Put into a greased two quart casserole dish
3. Sprinkle with rice and onion soup mix.
4. Combine mushroom soup and boiling water
5. Pour over rice and beef
6. Bake covered at 350 degrees for one hour

Sausage and Pasta

• 1 pkg. link sausage
• 1 cup pasta sauce
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• Mushroom
• Pasta

Cook the sausage, sautee in the peppers, mushrooms, etc. Add in pasta sauce if desired.

Homemade Pizza

• 1 large can tomato sauce
• 1/2 can tomato paste
• Oregano
• Basil
• Salt and Pepper
• 2 cups grated mozzarella 
• Pepperoni and cooked sausage (I like meat pizza)

1.  In a saucepan mix together tomato sauce, paste, oregano, basil, salt and pepper.  Simmer for about 10 minutes or until warm all the way through.
2.  Spread on homemade dough
3.  Sprinkle with mozzarella
4.  Layer with pepperoni and sausage
5.  Bake on 425 for 20-25 minutes.

Seven Layer Taco Salad

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 1 small clove garlic, minced (or a sprinkling of garlic salt)
• 1 tablespoon water
• 1/2 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 tablespoon ground cumin
• 1/8 teaspoon ground black pepper
• 1 teaspoon salt
• Tapatio hot sauce (or hot sauce of your choice), to taste (I like about 2 teaspoons of Tapatio -- this really adds a great flavor!!)
• 1 can (15 ounces) dark red kidney beans, rinsed and drained
• 1 large head iceberg lettuce, shredded or chopped
• 2 cups torn fresh spinach leaves, optional
• 2 cups Fritos (or other small yellow corn chips)
• 2 cups (8 ounces) shredded cheddar cheese
• 3 cups fresh diced tomatoes
• 1 cup sliced black olives (drained)
• sour cream, for serving

Instructions:

1. Brown ground beef with onion and garlic. Drain well and return to pan.
2. Add water, paprika, chili powder, cumin, pepper, salt, hot sauce, and beans. Cook and stir over medium-low heat until hot.
3. Mix lettuce and spinach together.
4. To serve salad, layer each platter or plate with a thick layer of the lettuce mixture.
5. Top with a small sprinkling of corn chips.
6. Add a layer of the meat and bean mixture, and top with shredded cheese.
7. Add a decent layer of tomatoes, sprinkle with sliced black olives, and dab with sour cream. Enjoy! :)

 Beef (Venison) Vegetable Soup

Ingredients:

• 1 lb chuck steak or roast (fresh or leftover)
• 4 c beef broth
• salt, to taste
• 1 T sugar
• 1 clove garlic, minced
• 1 onion, chopped
• 1 c tomatoes
• 1 c chopped cabbage
• apporximately 1/2 c each of celery, corn, carrots, green beans, and peas
• water, as needed
  

Instructions:

1. Cut meat into small cubes. If using fresh meat, fry in a little oil in the bottom of a large pot and drain grease. If using leftover, continue to next step.
2. Combine all ingredients and bring to a boil. Simmer, covered, for at least 2 hours, and up to 4 hours.


Crockpot: Cook on HI for 4 hours and on LO for 4 hours or until ready to serve.