Search Results for "beets"
Recipe Results 21 of 208 pages
Warm Beer-Cheese Dip
Warm Beer-Cheese Dip Ingredients: 6 ounces lager or amber-style beer 1 package (8 ounces) Cream Cheese, cut into small cubes 1/4 teaspoon cayenne pepper 3 cups Pepper Jack cheese, shredded Soft or hard pretzels Directions: Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer for 2 minutes.
Italian Veggie Beef Soup
Italian Veggie Beef Soup Ingredients: 1-1/2 pounds lean ground beef (90% lean) 2 medium onions, chopped 4 cups chopped cabbage 1 package (16 ounces) frozen mixed vegetables 1 can (28 ounces) crushed tomatoes 1 bay leaf 3 teaspoons Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 2 cartons (32 ounces each) reduced-sodium beef broth Directions:
Lazy Man’s Beef Stew
Lazy Man’s Beef Stew Yield: 8 servings Prep time: 5 minutes Cooking time: 5 hours Total time:5 hours and 5 minutes Ingredients: 2 pounds stew meat 4 large carrots, peeled and cut into chunks 1 bay leaf 1 can tomato soup 4 medium potatoes (peeled and cut into chunks) 2 onions, sliced 1 cup red
Enchilada Dip with Ground Beef
Enchilada Dip with Ground Beef Yield: 6 servings Prep time: 5 minutes Cooking time: 25 minutes Total Time: 30 minutes Ingredients: 1/2 lb. ground beef 1 10oz. can red enchilada sauce 2 cups shredded cheese 1/3 cup sour cream 1/2 tsp. cumin 1/2 tsp. garlic salt salt and pepper 1/4 cup diced onions Directions: Brown
Cheesy Beef Stuffed Shells
Ingredients: 1 lb extra lean ground beef cooked and drained 16 ounces uncooked jumbo pasta shells 1 tbsp olive oil 1/2 cup frozen bell pepper/onion stir fry vegetables 2 cloves garlic finely chopped 1 small zucchini diced 1 (2 1/4 ounce) can sliced ripe olives drained 1 (14 ounce) jar unsalted tomato sauce 1/2 cup
Beef & Pasta Skillet Primavera
Ingredients: 1 pound Ground Beef (96% lean) 1 can (14-1/2 ounces) reduced-sodium beef broth 1 cup uncooked whole wheat pasta 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2 inch slices (about 3 cups) 1 can (14-1/2 ounces) no salt added diced tomatoes 1-1/2 teaspoons Italian seasoning Directions: Heat large nonstick
Kathy’s Classic Beef Stew
Kathy Johnson of Salem, Ohio Ingredients: 1-1/2 cups beef stew meat or chuck roast salt and pepper 3 Tbsp. olive oil 3/4 cup onions, sliced or cubed 1/2 cup cubed celery 3/4 cup small cut carrots 3-1/2 cups rich beef stock 1/4 tsp. garlic salt 1-1/2 tsp. corn starch dissolved in water (optional) 6-8 medium
Rock and Roll Beef Wraps
Ingredients: 1 pound Ground Beef (93% lean or leaner) 1 cup water 1/3 cup uncooked quinoa 2 tablespoons dry ranch dressing mix 1/4 teaspoon black pepper 2 cups packaged broccoli or coleslaw mix 4 medium whole grain or spinach tortillas (7 to 8-inch diameter) Directions: Heat large nonstick skillet over medium heat until hot. Add
Beef Barley Soup with Spinach
Ingredients: 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces 5 cups water 1 package (.9 to 1.43 ounces) dry onion-mushroom soup mix 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup medium pearled barley 4 cups loosely packed fresh baby spinach Directions: Combine beef, water, soup mix, thyme, salt and
Beef Filets with Grilled Vegetables
Ingredients: 4 beef tenderloin steaks (1 1/2 inches thick and 4 ounces each) 3 teaspoons pepper, divided 1/2 cup creamy Caesar salad dressing 8 to 12 romaine leaves 2 medium tomatoes, cut into 1-inch slices 1 medium onion, sliced 3 tablespoons olive oil 2 tablespoons butter, melted 1/2 teaspoon salt Directions: Rub steaks with 2
