Easy Korean Beef

Wow! I can actually make Korean food?! Well, who knows how "authentic" this recipe is, but it sure was delicious. Ground beef is transformed into this simple and spicy, yet tasty main dish. This is the first recipe I have made from Six Sister's Stuff, and I loved it !

Korean Beef
(adapted from Six Sisters' Stuff)

INGREDIENTS:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tbls. sesame oil
3 cloves garlic, minced
1/4 tsp. ground ginger
1/8 tsp. crushed red peppers
salt and pepper
1 bunch diced green onions
Rice, cooked

DIRECTIONS:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.

French Dip Cresent Rolls

I've never wanted to put forth the effort it takes to make a french dip sandwich. When I saw this recipe from Mama Love Food, I was excited to try it. Simple ingredients and the easy directions makes this one a quick winner in our book! My husband was so excited to each these and was just overjoyed to get a french dip sandwich.


French Dip Crescent Ingredients:

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce OR Dijon mustard
optional: Au Jus for dipping

French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Beef Cheddar and Potato Pie

I love camping, and every time I go camping, I try my hardest to incorporate hobo dinners into our food rotation. There is just something satisfying about the combination of ground beef, carrots, and potatoes. I admit that I have made hobo dinners in the oven, but it just not the same.

I came across this recipe for Beef, Cheddar and Potato Pie in a Rachael Ray magazine and it caught my eye. Same basic idea, but the phyllo dough crust and large amount of cheese kick it up a notch. I increased the amount of vegetables called for and baked mine in a 9 X 13 glass pan for the same amount of time. It was gobbled all up!

Beef, Cheddar, and Potato Pie

Ingredients

• 2 pounds ground beef
• 2 carrots, cut into 1/4-inch cubes
• 1 large onion, cut into 1/4-inch cubes
• 2 stalks celery, cut into 1/4-inch cubes
• 1 large clove garlic, finely chopped
• 1 large baking potato, peeled and cut into 1/4-inch cubes
• 1/2 cup dark beer (I used beef broth)
• 8 ounces sharp cheddar cheese, shredded
• Salt and pepper
• 2 sheet  frozen puff pastry, thawed but cold
• 1 large egg yolk, beaten with 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees . In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes

Beefy Cheesy Pasta

When I don't have much on hand, this is my go-to recipe. Simple and surprisingly delicious!

Beefy Cheesy Pasta

Ingredients:

1/2 pound lean ground beef

1 onion, diced

1/4 cup soy sauce

1 clove garlic, minced

5 cups rotelle (spiral) pasta

1/4 cup milk

1 tablespoon butter

5 slices processed American cheese (This works but I usually used grated cheddar)

Directions:

1. In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear.

2.While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. Return cooked pasta to its pot over low heat; stir in milk and butter. Stir in beef mixture until well combined. Stir in cheese slices, one at a time, until melted. Serve at once.

Here are my results:

Slow Cooker Beef Stroganoff I

I've been hearing from tons of people they got snow here in Utah. Thankfully, it must have skipped over our house because I'm not ready. With cold weather upon us, it's the perfect time to break out the old crock pot. This recipe is very highly rated on allrecipes.com but I've never had an opportunity to try it..... until now. I was a little weary because I've tried beef stroganoff in a slow cooker before and it turned out terrible. This, however, was EXCELLENT and I'm keeping it for sure.

Slow Cooker Beef Stroganoff I

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions:
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Here are my results:

Shepherd's Pie V

I was looking for an easy recipe for Shepherd's Pie and came across this one on allrecipes.com. It was quick and easy but lacked something in my opinion. I used instant potatoes which I would NOT do again. Homemade potatoes are the best thing in this world. I might use this again if I'm in a pinch, but for now, my search continues for that perfect Shepherd's Pie.

Shepherd's Pie V

Ingredients:
7 potatoes, peeled and cubed
1 pound ground round
1 cup water
2 cubes beef bouillon
1 cube chicken bouillon
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon steak seasoning
1 tablespoon dried minced onion flakes
1 1/2 cups frozen mixed vegetables

Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3. In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
4. Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

Here are the results:

Mom's Meatloaf and Cheddar Bay Biscuits

I LOVE my mom's meatloaf. It was what I grew up on and it is still the best I've tasted to date. Making this the other night sent me on a trip down memory lane.

Mom's Meatloaf

Ingredients:

1-1 and 1/2 lbs ground meat

1 egg

salt & pepper

dried onion (about 1-2T)

Wheaties or Cornflakes,crushed (about 1/4 to 1/2 C)

grated carrots

1 can tomato sauce (small)

Combine all ingredients except only add 3/4 of the can of tomato sauce. Shape into loaf and spread remaining 1/4 can on top of loaf. Bake @ 350F for at least one hour

Here are the results:

I also made some biscuits. If you've ever been to Red Lobster before, you've had my favorite cheese buscuits. They are cheesy and just plain divine! I was very excited when I came upon this recipe that claimed they tasted just like Red Lobster cheese buscuits! They were very excellent and very easy. Try them!
(I put my changes in bold)
Cheddar Bay Biscuits:
Ingredients:
4 cups baking mix (I use bisquick)
3 ounces Cheddar cheese, shredded (I use 1 Cup)
1 1/3 cups water (I use milk instead)

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Directions:
1.Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2.In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3.Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4.Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

4th of July Steaks

My husband got the Marinade Master as a bonus from his employer this year and we've really liked the results so far. You basically put the marinade and the meat together in the container, vacuum out all the air, the Marinade Master spins the container for less than twenty minutes, and you're ready to grill. All the meats have turned out flavorful and tender. Yummy!

We decided to try out the Steak Marinade at www.recipezaar.com because it had such high reviews. It turned out pretty good. My husband said it was not a five star recipe, but overall it was tasty.

Steak Marinade

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• pepper

1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Here are the results: