Venus De Milo Soup

Got this from a friend so I don't know where credit goes -  but this is good!

1 ½ lb. ground hamburger                          
1 med onion
2 cans chicken broth                                  
4 c water
2 cans petite diced tomatoes (with juices)              
1 pkg onion soup
1 TBS Worcestershire sauce                
1 c Orzo pasta
16 oz bag mixed vegetables (corn, green beans, peas, carrots)
salt and pepper to taste                              
Grated Parmesan cheese
Brown hamburger with chopped onion in bottom of large stock pot. Add water, broth, tomatoes, onion soup, and mixed vegetables and simmer with cover for 1 hour. Add Worcestershire sauce and salt and pepper to taste. Cook the orzo separately for 9 minutes (al dente) and add to soup. Serve with Parmesan cheese on top and warm bread.  Serves 6-8

You need 60 ounces of liquid.  I used 5 cups beef broth,  2 cups chicken broth and 1/2 cup  water. I usually cook this in the evening for work the next day, and put it in the crock-pot.  I add the cooked orzo about 30 minutes before we want to eat.

Beef Stew in the Pressure Cooker

This is sooo good and quick and easy.  This has become a family favorite!

1 ½ lb beef stew meat
3 TBS oil
2 large potatoes
4-5 large carrots
1 large onion
1 can green beans with liquid
2 cans diced tomatoes with liquid
Salt
Pepper
2 TBS cornstarch
1/3 c cold water or beef broth
Cut the beef stew meat into bite size pieces. Do the same with the potatoes, carrots and onions. Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over. Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid. Add salt and pepper to taste. Place the lid and weight on the pressure cooker according to your manufacturer’s instruction. Heat on medium high setting until pressure is achieved (weight begins to rock gently and steadily). Continue cooking for 15 minutes. At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. When pressure releases, open the top of the cooker and place it back on the stove. Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened. Serve over rice or noodles.

I found this at http://www.lanascooking.com

I did add a couple of shakes of worchestshire sauce to the meat as it browned.

Asian Flank Steak (Freezer)

1 flank steak
½ c hoisin sauce
¼ c honey
¼ c sesame oil
¼ c lite soy sauce
¼ c white wine
¼ c sesame seeds  (can cut back to 1 - 2 TBS)
1 tsp minced garlic
Place all seasoning in ziplock and gently knead. Place steak in bag, and knead again.  Can be frozen at this point. Thaw and grill.

Wish I could give credit for this receipe.  This is one of the first things we made when we started freezing food and remains a favorite still today.

This is linked to Eat at Home Ingredient Spotlight.

Hamburger Stew

A military friend shared this and we have made it for years!!

1 - 1 1/2 lbs hamburger, browned
3 cans tomato soup
4 – 5 med Potatoes, cut into sm cubes
1 bag baby carrots, cut up into rings
Brown hamburger. In large soup pot, add soup and fill half way with water (probably 5 cans worth). Add potatoes, carrots, and pepper. Simmer until veggies are tender.  Probably could put in the crock pot in the morning and cook all day.  mmm -- may have to try that next time.

Tater Tot Casserole

This was and still is Matthew's favorite.  This recipe was given to me when he was in 6th grade. It satisfied boys then and still does today!

1 ½ lbs Hamburger, browned
1 pkg Dry Onion Soup
1 can (4 1/2 oz) Mushrooms, un-drained
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c Milk
1 pkg Frozen Tater Tots
Mix all ingredients except tater tots and place in greased 9 x 13 pan. Top with tater tots. Bake at 350 uncovered 45 minutes, cover and bake about 30 more until hot and bubbly.  Can be made into 2 8x8 pans and frozen.

Posted to Newlyweds-blog  on Sweet Pea's weekly Linky

Beef Enchiladas

1 lb hamburger
1 c picante sauce
1/2 c onion
3/4 tsp cumin
12 corn tortillas
1 ½ c cheddar cheese
1 can chili no beans
2 tsp taco seasoning

Brown meat w/onion, drain. Stir in ½ c of picante sauce, cumin and taco seasoning mix. Warm tortillas. Dilute chili with about 1/2 c of water. Spread ½ c diluted chili in baking dish. Spoon meat mixture down center of each tortilla, roll and place seam side down in baking dish, spoon remaining chili over enchiladas, top with cheese. Bake @ 350 for 15 to 20 minutes, until hot. Can be frozen before baking.

I think these are the original OAMC Enchiladas.  I usually make a pan of just cheese also -- to do that, just omit the beef  before rolling. Then cover with "gravy" and more cheese.

Breakfast Pinwheels

from Hungry Girl


Pillsbury Crescent Recipe Creations Dough
Meatless Breakfast Sausage

Preheat oven to 350. Roll out the entire package of dough so you have a big rectangle. Then scatter 6 oz crumbled meatless sausage on top. (Get a pre-crumbled type -- like the frozen kind by Morningstar Farms -- or thaw some patties and crumble them yourself.) Starting with one of the short sides of the dough, roll it up into a log. Cut it into eight little breakfast biscuits with a serrated knife. Plop 'em on a baking sheet sprayed with nonstick spray, with the swirls facing up. Then just bake them in the oven for about 15 minutes.

To Die For Pot Roast

1 beef roast
1 pkg each:     Brown gravy mix, Italian salad dressing mix, Ranch dressing mix
1 c water

Place beef roast in slow cooker. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for seven to nine hours. Side Dish Fare: You can put vegetables (carrots and potatoes) into the slow cooker and cook them with the roast. This creates an all-in-one meal! Amy’s Tips: This roast is the best roast ever! It is a challenge, in our house, to have any leftover. If you want to add to the color of the meat sear it in a pan before placing it into the slow cooker.

New Orleans Flank Steak

This is from Robin Miller's Quick Fix Cookbook


2 TBS red wine vinegar
2 tsp light brown sugar
2 tsp Creole or Cajun Seasoning
2 tsp teriyaki sauce
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 ¼ lb flank steak

Mix marinade and pour over steak. Refrigerate up to 3 days or freeze 3 months. Thaw & grill.

Taco Quiche

2 unbaked pastry shells
2 c cubed cooked chicken/ground beef (use soy crumbles)
2 pkg taco seasoning, divided
1 c salsa
2 c cheddar cheese
8 eggs
2 c half & half
2 TBS butter, melted
4 oz green chilies
½ c ripe olives

Line unpricked pastry shells w/ a double thickness of heavy-duty foil. Bake @ 400 degrees for 4 minutes. Remove foil, bake 4 minutes longer. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top w/salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely w/ foil; place on a baking sheet. Bake at 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. To use frozen quiche: Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.

Taco Mac and Cheese

12 oz whole wheat spiral pasta
1 lb hamburger
2 small onions, chopped
1 TBS flour
1 TBS butter
2 c milk
2 c Mexican-blend shredded cheese
1 pkg taco seasoning
1 can Rotel

Cook pasta according to package directions. Drain and set aside. Meanwhile, brown hamburger with onion. When browned, remove from skillet with slotted spoon, leaving the drippings. Set aside meat/onion. Add butter and flour to skillet; whisk together. Let bubble 1 minute. Whisk in milk. Stir constantly for 8-10 minutes or until slightly thickened. Remove from heat. Stir in cheese. Add hamburger mix, taco seasoning, and drained Rotel to the sauce. Toss with pasta and serve immediately.

Bacon & Bleu Burgers

Servings: 16


4 lb ground beef
2 2/3 c bacon crumbles
1 1/3 c bleu cheese crumbles

Cook bacon at 400 in the oven on a cookie sheet for 15-20 minutes, or until crisp. Remove, allow to cool and chop in food processor. In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into fourths. Make 4 quarter pound hamburger balls and then mold into patties. Using sheets of wax paper to divide them, place them in freezer bags and freeze. To serve: Thaw. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired. Containers Needed: wax paper & quart freezer bags
(Our change -- use bacon bits from Sam's. Our regular Bacon Burgers have cheddar cheese added to them)

Beer & Brown Sugar Steaks

2 small steaks
¼ c beer
2 TBS Worcestershire sauce
2 TBS brown sugar
½ TBS seasoned salt
½ tsp black pepper
½ tsp garlic powder

Heat grill to high. Slightly oil grill. Using a fork, poke holes on the surface of the stake and place is a dish to marinade. Mix beer, worcestershire sauce, & brown sugar, then pour over steaks. Marinade 5 minutes. Sprinkle with salt, pepper, and garlic powder. Set aside in marinade for 10 minutes. Turn steaks over, and sprinkle other side, then let sit for 10 more minutes. Remove steaks from marinade and place on grill. While the steaks cook for approximately 7-10 minutes per side, boil marinade on the stove. During the last few minutes, baste with marinade.  http://ingoodcents.com/

Ranchero Casserole

2 boxes Zatarain’s Spanish Rice
2 cans Rotel (mild) cooked w/rice
3 c cooked shredded chicken/ground beef
¾ - 1 c sour cream
1 can black beans, drained and rinsed
1 c frozen corn, thawed
1 c Mexican cheese (plus extra for topping)

Heat oven to 375. Cook rice as directed; minus 5 minutes with rotel (sub rotel for diced tomatoes as directed on box). Spray 9x13 baking dish. In large bowl combine cooked rice, meat, sour cream, beans, corn and cheese; mix well. Spread in dish, bake covered for 20 – 25 minutes or until heated. Uncover, top with cheese, bake until melted, 5 – 10 minutes.  Can be put in 8 x 8's or freezer bags and frozen.