Crockpot Coconut Beef

Head on over to the Year of Crockpotting (an AMAZING site, full of creative, delicious-sounding recipes) for a yummy Coconut Beef recipe that I made this week. Couldn't be easier, and for those that like the sweet, milky flavor of coconut, this is a good fit.

SL Chuck Roast BBQ

Here is the recipe "as is". We didn't really like the flavor of the bbq sauce that you make up at the end with the ketchup, so I simply mix up the cola thru the red pepper dump the entire amount of marinade over the roast & onions. It gives the beef the BEST flavor with that alone. I shred & return to the au jus to soak a bit. We usually eat it just like that on buns or add bbq sauce if you want.

Ingredients

• 1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
• 2 medium onions, chopped
• 3/4 cup cola carbonated beverage
• 1/4 cup Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper
• 1/2 cup ketchup
• 2 teaspoons butter or margarine
• 6 hamburger buns

Combine roast and chopped onion in a 4-quart slow cooker.

Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

Cook, covered, on LOW 10 hours or HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.

Southern Living, MARCH 1996

Goulash

This was really good. I added half a bunch of parsley, minced, and two potatoes and three carrots, peeled and chopped. We had it with vermicelli rice.

Goulash
Adapted from Gourmet, December 1994

This tastes so much better the next day.

Goulash can be made into either a soup or stew, and the latter can be spooned over egg noodles or potatoes

Servings: Makes about 16 cups, serving 12

3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds (I didn't have caraway, so I used a mixture of fennel, dill,and cumin seeds)
1/3 cup all-purpose flour
1/4 cup red-wine vinegar (I used apple cider vinegar)
1/4 cup tomato paste
5 cups beef broth
1 to 5 cups water or beer (use the former to make a stew, the latter to make a soup) (I used water)
1 teaspoon salt
2 red bell peppers, chopped fine

In kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.

Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers,and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.

Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Jewel's Amazing Beef

This one sounds kind of weird but it's *so* good.

Amazing Beef (I know, stupid name, but it really is amazing! )

1 pot roast (2 to 3 pounds)
1 jar pepperonicini
3 to 4 cloves garlic, chopped

dump the jar of peppers and liquid over the pot roast in the slow cooker, add garlic, and cook on low for 8 to 10 hours.

So easy and so good!

Meat Loaf in Progress

Here's the hodge podge recipe, still to be perfected!!

2 lbs of ground meatloaf mix (usually beef, pork, veal)
1 small onion, diced
1 large carrot, finely diced or processed
2 tsp minced garlic
2 slices of fresh bread, processed to crumbs
2 egg whites
1 tsp salt
1/4 tsp pepper
various shakes of onion powder, garlic powder, beef roast seasoning
1 cup ketchup
1/4 cup brown sugar

Sautee onion, carrot & garlic until softened about 5 minutes. Combine all ingredients in large bowl, taking care not to over knead the meat, as this will lead to a tougher loaf. Line a broiler pan or cooling rack with aluminum foil & poke drain holes in it. Set this in a larger pan.* Free form loaf & place atop foil. Combine ketchup and brown sugar (reserve half) and brush on top of loaf. Can re-baste half way thru cooking. Insert a meat thermometer in center. Start out baking at 425 for 15 minutes to sear, retain moisture & form crust, then switch to a 350 degree oven until thermometer reads 160 degrees (about 45 min to 1 hr+). Take meatloaf out to rest & tent with foil. Ideally an hour, but at least 20 minutes. Brush with more ketchup & serve. Makes good leftover sandwiches too.

*I've also heard of placing it on a few slices of bread to absorb the fat.

Easy Meatballs

Easy Meatballs

From Linda Larsen,Your Guide to Busy Cooks.Stay up to date!
This simple recipe can be flavored any way you like, or just make it plain.
INGREDIENTS:
1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 tsp. salt
1/8 tsp. pepper

PREPARATION:Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.

Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or use in your favorite meatball recipe