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This one is awesome and super easy.
1-2lbs ground beef (how ever meaty you want it, or turkey)
2 cans butter beans
2 cans kidney beans
brown sugar to taste ( i like mine sweet)
Optional 1 or 1/2 onion.
-Brown burger and onion - drain
-add all cans and brown sugar, DO NOT drain cans.
Bring to simmer (let that brown sugar get into the meat and beans)
Add salt and pepper to taste.
ENJOY!
*Per Big Bear: Serve with veggies and an ice cold beverage.*
Since I'm at work I will forgo my duties and responsibilities and would like to enlighten you on what I lovingly refer to as;
"MAZINS MEATLOAF"
I always make this in bulk so adjust ingredents for your own preference's
5lbs of lean ground beef (or bison)
1 Green peper
1 Yellow Peper
1 - 1.5 onions
1 Package of saltine crackers
3-4 eggs
1 bottle of ketchup (hate tomato paste tops)
3-4 Table spoons of miracle whip
pepper
2-3 Tblsp of mustard
Dice all the peppers and onions and put them in a bowl
Throw in your meat aka the hambuger.
Add the eggs, pepper, miracle whip, mustard, and 2 Tblsp of ketchup.
Add about half the pack of crackers and need with your hands untill all is
blended (wash your hand prior to needing unless your serving the in-laws).
Form this hunk of pretty meat into a loaf shape and put in a oven safe dish.
Now take the ketchup and coat the top and sides of the loaf very liberaly.
Put in oven @ 350-425 (most times I slow cook it at low temp)
Depending on size takes 45-65 min
To check if its done I use the grandma trick and stab it a few different places with a toothpick, if it comes out clean then its done!
"Serve with veggies and an ice cold beverage". [Tooth]
Quote:
Originally Posted by TriggerHappy
Thank you, lol.
The last two sound great. The wife and I are actually trying some of these. They are tasty.
I just tried this recipe out using Antelope stew meat and it was tasty! This is definately a keeper.
1/4 cup shortening
2 pounds cubed venison (or antelope)
1 cup onion, sliced
1 small garlic clove, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoon salt
2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup water
Dash of hot pepper of choice (I used Chili powder)
Melt shortening in large skillet. Add meat, onion, garlic
Cook and stir until meat is brown and onion is tender
Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, hot pepper and 1-1/2 cups water.
Cover and simmer for 2 to 2-1/2 hours
Blend flour and 1/4 cup water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve over noodles. ENJOY!
-1 bag of Rhodes frozen dinner rolls
-2 sticks margarine
-1 cup brown sugar
-2 teaspoons cinnamon
-1 box butterscotch cook and serve pudding mix
Place about 10-12 rolls in bottom of bundt pan. Melt margarine in microwave, stir/whisk in brown sugar, pudding mix, cinnamon. Poor over rolls. Place in oven for 5-7 hours to rise (overnight, unless you dont sleep in like me). Turn oven on to 325 (leave rolls in oven for preheat). Bake about 50min (mine were done about 40) or until brown on top. Turn upside down onto foil covered cookie sheet. Done. These are super simple.
*put foil underneath pan in oven, sometimes they overflow and cause one hell of a mess*
I dont think this applies but:
*Per Big Bear: Serve with veggies and an ice cold beverage.*
1 Egg
1/4 cup Milk
1 cup shredded Cheddar Cheese
1/2 cup quick-cooking Oats
1/2 cup chopped Onion
1 teaspoon Salt
1 pound ground Elk/Deer
1/3 cup ketchup
1/4 cup packed Brown Sugar
1 teaspoon Mustard
In large bowl, whisk the egg and milk. Stir in the cheese, oats, onion, and salt.
Add the Elk/Deer and mix well. Shape into two loafs. Place into a loaf pan treated with nonstick cooking spray.
Combine the ketchup, brown sugar and mustard in a small bowl. Spoon sauce over the loaves. Bake uncovered at 350 degrees for 45 minutes.
Slice and serve on bread with some mayo and sharp cheddar
This one is solid, made it in the slow cooker last night and had a little for breakfast, it was that good. Still needs some tweeking with bbq sauce's.
Pulled pork
no real measurements just eyeballed it:
I used about 3-5 pounds of pork shoulder.
I fully layered the bottom of the slow cooker with thinly slice onions, lay shoulder over these.
add favorite bbq sauce (about 1 cup)
Dr pepper to cover about 1/3-2/3 of the meat i guess.
light salt. and pepper to taste
slow cooked for 10-12 hours on low.
BBQ Sundae's:
Layer a Kerr jar, medium size.
1st layer baked beans, 2nd coleslaw, 3rd pulled pork.
drizzle with bbq sauce and garnish with a dill pickle spear.
Great tailgating food.
http://i39.photobucket.com/albums/e1.../bbqsundae.jpg
Now I'm drooling after seeing that BBQ sundae...
Here is, at Ginsue's request, my posole recipe. This was my grandmother's, and a legacy of the decades that my family lived in Albuquerque. I got it from my aunt.
1 pkg Posole, frozen (I like the New Mexico Distributing brand, can get it at King Soopers. Or can use canned, eliminate corn cooking step but I don’t think it’s as good)
4-5 Pork Chops
1 medium size white onion
1 tsp salt
½ tsp oregano
1 can Red Enchilada sauce
Put posole in pan, cover with water. Bring to a boil and simmer. Cook until corn starts to ‘break’, usually after about 1 - 1½ hours. Cut pork chops into cubes. Cut onion into quarters, or smaller pieces if desired. Add pork cubes, onion quarters, salt and oregano. Add red enchilada sauce by spoonful until nice color and smells right. DO NOT add whole can (This was my Grandma’s note. I ALWAYS use the whole can, see note below) Cook for about 1 hour, or until done. I like it with fresh tortillas, sometimes homemade ones.
(When using the New Mexico Distributing Frozen Hominy, and about 1.5 lbs pork, the whole can of enchilada sauce is about right.)
Trigger, we're trying that pulled pork tomorrow... Sounds great.
As always: Enjoy with veggies and an ice cold beverage!