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- Cook egg noodles in boiling salted water til al dente, drain - Return noodles to the pan - Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper - Heat over medium-low heat, stirring occasionally, until thoroughly hot - Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using - Continue to stir until cheese is melted and mixture is hot and bubbly - Serve topped with grated parmesan cheese, if desired	Becky s quick easy special stove top tuna casserole
- Butter a 13 by 9-inch glass baking dish - Unroll the rolls and press into bottom of baking dish, sealing perforations and coming halfway up the sides to form a crust - In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned - Add the onions and green chile peppers, and cook, stirring, for 4 minutes - Add the salsa and garlic powder, and cook, stirring, for one minute - Remove from heat - Pour sausage mixture over the rolls - In a large bowl, stir together the two cheeses with the green onions and the cilantro - Sprinkle evenly over the sausage - At this point you may continue, or cover & refrigerate casserole overnight - In a large bowl, whisk together the eggs with the salt and black pepper - And pour over the top of the casserole - Preheat oven to 350 degrees f - Cover casserole with foil and bake for 30 minutes - Remove cover and bake for another 10 to 15 minutes until golden brown and bubbly - Remove from oven and let rest 10 minutes before serving - Cut into squares and serve warm or at room temperature, accompanied with sour cream and salsa or picante sauce	Becky s southwest breakfast casserole
- In a small mixing bowl, separate tuna chunks with a fork until desired flakiness - Add mayonnaise, mustard, pepper and salt and combine thoroughly with fork - Then fold in onion, scallion and tomatoes - Preheat skillet / griddle to medium-high heat - Spread margarine onto one side of each slice of bread - Set half of the bread slices aside - On one half, scoop and smooth tuna filling evenly onto the non-buttered side of each slice - Then top with cheese slice - Place the bread slices that were previously set aside atop cheese with buttered-side-exposed - Once skillet / griddle is good and hot, grill both sides of sandwiches for 3-5 minutes or until bread is browned to your liking - Remove to a plate, slice in half and serve hot	Becky s special tuna melts
- Brown hamburger and onion, drain - Add to the hamburger and onion the rest of the ingredients - Stir - Heat and let simmer an hour to let flavors combine - Enjoy by topping with fritos, shredded cheddar cheese and sour cream	Becky s taco soup
- Preheat oven to 350 deg - Fry hamburger until completely done - In small bowl mix cream of mushroom and cream of celery - Mix until well blended - In large casserole dish, combine hamburger and cream mix - Spread so it covers the bottom - Sprinkle shredded cheese over top - Place tater tots on top - Place in oven until golden brown - Cool for about 20 minute - Serve	Becky s tater tot casserole
- For the syrup: - Combine water and sugar in a small saucepan - Bring to a simmer to dissolve the sugar - Remove from the heat and cool - Add coffee and kahlua - For the filling: - Whip the heavy cream, vanilla and sugar until soft peaks form - Fold cream into the softened mascarpone cheese - Place a layer of the lady fingers in the bottom of a shallow 2 quart baking dish - Spoon half of the coffee syrup over the lady fingers, making sure they are all evenly coated - Spread half of the cheese filling over the layer of lady fingers - Repeat another layer of lady fingers, coffee syrup, and remaining cheese filling - Use a knife or a flat spatula to spread the top smooth - Cover and let sit up to 24 hours before serving - I let mine sit for as little as three hours and it was fine - Before serving, dust top with cocoa, or top with shaved chocolate	Becky s tiramisu no raw eggs
- Steam and drain broccoli - Bake potatoes in the microwave while broccoli is cooking - Mix cottage cheese, parmesan cheese, lemon juice, mustard, and horseradish until smooth - Stir in the broccoli and jalapeno - Break up the potato interiors with a fork, but do not break up the peel skins - Top each potato half with a pat of butter, or margarine, then the broccoli-cheese mix and sprinkle with paprika and black pepper - Add salt to taste - Serve the peels hot - Enjoy !	Bed breakfast stuffed potato peels
- Mix together the eggs, milk and sugar - Add the cheeses and butter, followed by the flour and baking powder - Pour into a greased 9x13 pan - Refrigerate until needed - Bake at 325 for 50 minutes or until a knife inserted in center comes out clean	Bed breakfast baked eggs
- Preheat oven to 400 - Set aside a lightly greased baking stone or cookie sheet - In a large bowl, combine dry ingredients - Cut in butter to resemble coarse crumbs - Select one or more optional add-in from the list above - Make well in the center - In a measuring cup, mix milk and eggs, pour into well in flour mixture except -- reserve about 1 tablespoon of egg-milk - Add flavoring of choice - Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff - Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl - Knead several times but do not overwork the dough - Divide into two balls - Place one on either end of the baking stone or cookie sheet - Pat into an 8-inch disk, about half-inch thick - Using a pastry brush, spread the reserved egg-milk over the tops of both disks - Sprinkle with topping of choice covering thoroughly - With a pizza cutter or big knife, cut each cake into wedges, leave in place - Bake for 20-25 minutes - Separate wedges and check that dough is 'dry' -- if not, pop back in oven & give it 2-3 more minutes - Then serve immediately - Serve with: recipe #186965 or recipe #208437 - Leftover scones: as if -- but okay if you have leftovers, cut horizontally, spread with butter and toast lightly - Great combinations: - Chocolate chips with cranberries & brown sugar topping - Chocolate chips with orange zest & orange flavoring - Cranberries with walnuts - Cranberries with apricots - Apricots with nuts - Poppyseeds with lemon flavoring & zest - Cheese with nuts or chocolate chips	Bed breakfast scones
- Separate eggs - Beat whites till you have stiff peaks - Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl - Fold in egg whites until incorporated - Pour in and coat pan with 1 tbls - Oil - Pour batter with 1 / 4 cup measuring cup onto a very hot greased griddle - Cook several minutes, until golden, then turn over and cook several more minutes until golden brown - Serve with maple syrup - Enjoy ! - To make for a larger crowd, work in batches - They will keep warm on a platter in a 200 degree oven	Bed and breakfast cottage cheese pancakes
- Pre heat waffle iron - Combine all dry ingredients in a large bowl - Beat eggs, buttermilk, and butter till well combined - Add to the dry ingredients just till blended - Cook in a pan sprayed waffle iron till crisp and brown - Serve w / warm maple syrup and fresh strawberries	Bed and breakfast buckwheat waffles
- Preheat oven to 375f - Combine yogurt and egg in a small bowl - Set aside - In large bowl, stir together flour, baking powder, baking soda and salt - Cut in margarine until it looks like small peas - Stir in cranberries, sugar and orange rind - Add yogurt / egg mix and stir to a soft dough - Roll or pat on floured surface to 3 / 4 inch thick, and then cut in circles, place on parchment paper on ungreased cookie sheet and bake 15-20 minutes - While still warm, brush tops with melted butter and dust with powdered sugar - Serve them with butter and jams on the side - Enjoy !	Bed and breakfast cranberry biscuits
- Cream together cream cheese, mayonnaise and enough milk to make spreading consistency - Spread onto the slices of bread - Roll each slice as a small jelly roll - Place seam side down on a baking sheet - Chill overnight - The next day, preheat oven to 325 degrees - Mix the sugar and cinnamon together - Brush rolls with melted margarine / butter - Coat with sugar and cinnamon mixture - Slice each roll into quarters and place onto baking sheet - Bake at 325 degrees for approximately 15 minutes - Broil for several seconds or until bubbly	Bed and breakfast rolls
- Brown sausage and drain - Beat the eggs with milk, salt, and mustard - Layer bread cubes in the bottom of a buttered 9 by 13-inch casserole dish - Crumble the sausage over the bread and top with cheese - Pour the egg mixture over all - Refrigerate overnight - Bake in 350 degree oven for 30-40 minutes - When using a glass casserole, bake in 325 degree oven for 45-60 minutes - This is really good with a little bit of maple syrup on top	Bed and breakfast sausage egg casserole
- Preheat oven to 200 c / gas 6 - Lightly grease a baking tray - Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth - Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste - Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together - Add more flour if dough is too wet or sticky - Press the dough into a flat circle 1 to 1 - 5cm thick - Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk - Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes - Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter - Honey butter: mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved - Mix well - Best served fresh with the pumpkin scones	Bed and breakfast spiced pumpkin scones with honey butter
- Place milk shallots and water into frying pan bring to the boil - Add cod for 5 minutes then remove it - Take milk off the stove and stirring constantly add cheese, then peppers - Simmer off the stove - Replace cod to continue cooking slowly - Prepare asparagus by bending the stem and where it snaps discard the bottom bit - In a small saucepan boil water then add asparagus and sea salt - Boil for only 2 minutes then remove from water - Prepare lettuce by shredding it - Cut small tomatoes into 4 pieces - Cook calamari in olive oil and lemon juice and pepper in a very hot skillet or frying pan for only 3 minutes - Presentation: place shredded lettuce on large plate first - Then criss cross asparagus on top, spears out - Place smoked cod on top of asparagus - Then layer calamari over fish in a line - Pour about 2-3 tablespoons of cheese sauce over whole meal - Cracked pepper and salt if desired over that - For personal interest this recipe has 9g carbs in it	Bedded smoked cod and calamari
- Cut eggs in half lengthwise - Scoop out yolks - Place in small bowl - Add tartar sauce, mustard and tabasco - Mash with fork - Season with salt and pepper - Spoon mixture into egg white halves, dividing equally - Sprinkle with paprika - Can be made 6 hours ahead - Cover - Chill	Bedeviled eggs
- To make pastry, combine flour and salt in a bowl - Cut suet into flour until it resembles coarse crumbs - Mix water in with a fork, a bit at a time, until it becomes a soft dough - Wrap in plastic wrap and refrigerate until ready to use - Melt butter in pan over medium heat and saute onion, steak, and kidneys until onions are soft and meats are browned - Season to taste with salt & pepper - Remove pastry from refrigerator - Divide into fourths - Roll each fourth out on lightly floured surface into a rectangle - Cut a strip from a short side and place down the middle of the rectangle to make two sections - On one half of each rectangle, spread the meat mixture - On the other half, place the apples, raisins, and sugar - Carefully roll up pastry jelly-roll style - Moisten the ends and seal - Wrap loosely in greased foil and place in a large saucepan - Cover with boiling water and simmer for 1 1 / 2 hours - Check water level occasionally, adding additional boiling water as needed - May be served hot or at room temperature - You can also make one great one and share it, with gravy and vegetables for the savoury side and a custard sauce for the sweet	Bedfordshire clangers
- Remove pits from the dates and arrange on small plate - Melt the butter in a saucepan and stir in the flour - Cook over medium heat stirring constantly, until the flour turns a light- medium golden brown - Remove from heat and stir in the cardamom - Allow to cool slightly, stirring occasionally - While still pretty warm pour over the dates and allow to cool to room temperature before serving - Serve with coffee, or tea if preferred - Enjoy !	Bedouin fresh date sweet rangina gluten free
- Heat 4 1 / 2 cups water with the thyme, cardamon pods, cinnamon stick and black tea - Simmer for five minutes - Turn off heat and steep for five minutes - Strain tea and serve with honey, if desired	Bedouin tea
- In large microwaveable bowl, melt butter - Spray 9x13 pan with pam - Add marshmallows to bowl - Microwave for 1 minute - Stir - Microwave additional 30 seconds if marshmallows haven't completely melted - Pour cereal into bowl - Mix well to make sure marshmallows and cereal are thoroughly combined - Spread cereal mixture evenly into baking pan - Let stand for a few hours / overnight to allow bars to firm up - Cut into squares	Bedrock bars
- Line 2-1 / 2 to 3-qt - Bowl with foil, extending foil about 2 inches beyond edge of bowl - Lightly grease foil - Set aside - Place butter in 4-qt - Microwaveable bowl sprayed with cooking spray - Microwave on high 45 sec - Or until butter is melted - Add marshmallows - Stir to coat - Microwave 1-1 / 2 minute or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec - Microwave an additional 4 min - , stirring after 2 minute add cereal - Mix well - Place cereal mixture in foil-lined bowl - Press firmly onto bottom and up side of bowl to form thick shell - Let stand in cool dry place at least 4 hours or overnight until firm - Remove cereal shell from bowl, using foil handles - Carefully peel off foil - Fill shell as desired	Bedrock easter basket
- Add ingredients to a small cocktail glass with ice cubes, stir and enjoy	Bedtime butterscotch
- Put oatmeal in a bowl and mix in malted milk powder - Microwave for about 1 1 / 2 minutes, then stir - Either eat right away or microwave again to the consistency you like - Relax and enjoy !	Bedtime oatmeal
- Boil the water - Steep the remaining ingredients for 5-15 minutes - Strain, and drink before bedtime	Bedtime relax tea
- Combine all ingredients in a bowl, stirring to combine - Store in airtight container - Use 1 tsp per cup of hot water, let steep a few minutes, strain and drink - These ingredients can be found at herb shops and health food stores	Bedtime tea
- Melt butter and pour in machine pan - Add water, sugar, salt, honey, and dry milk - Swish around a bit to mix - Add flour - Make a small well in the center of the flour and add yeast - Run machine on quick bread cycle - I set the container on a scale and add the ingredients by weight, so the only thing to wash is a measuring spoon - :)	Bee bread
- Using a credit card, scrape over where the stinger is - This should get it out easier than tweezers - Mix just enough water to make a thick paste and apply to area where stinger was - Allow to sit until the pain is gone	Bee or wasp sting soother
- Preheat oven to 375 degrees - Unroll crescents and divide into the scored triangles - Cut cream cheese block into 16 cubes - Place one cube at base of each triangle and roll up to enclose cheese - Bring ends of crescents together, forming balls - Spray 16 muffin cups with nonstick coating - Combine remaining ingredients and spoon on to bottoms of muffin cups - Place ball of dough in each cup - Bake 15-20 minutes, until golden brown and bubbly - Let cool 1 minute, then immediately invert onto foil	Bee sting buns
- Cake method - Preheat oven to 180 degrees celsius - Sift flour and baking powder - Cream butter and sugar until light and fluffy - Add vanilla - Add eggs one at a time beating well after each addition - Add sifted dry ingredients alternating with milk - Spread batter into a greased and floured 22cm loose bottomed cake tin - Topping method - Combine all ingredients in a pot and heat until sugar has dissolved over medium heat - Pour over cake and spread evenly - Bake in oven for 35 minutes or centre of skewer comes clean - Custard method - While cake is in oven make filling - Scald milk and cream - Beat egg yolks with sugar until light and creamy - Add cornflour and vanilla extract - Then slowly add scalded milk and cream - Cook on top of double boiler stirring until mixture thickens - Stir in butter and set aside to cool - Once cake is cool split cake in three layers carefully and sandwich together with custard	Bee sting cake sponge cake with a homemade custard filling
- Mix all ingredients and allow flavors to mingle for 30 minutes or more - Serve over grilled meats, vegetables or bread - Enjoy !	Bee s bodacious butter
- Preheat the oven to 325 - Grease and line the base of deep 9' round cake pan with waxed paper - Put the chopped apples into the base of the cake pan - Put all the remaining cake ingredients, except 1 egg, into a bowl or food processor - Beat to a smooth batter - Pour batter over apples in pan - Level the top, then bake for 40-45 mins - , until lightly golden - Meanwhile, cream topping ingredients together with remaining egg - Remove cake from oven and spoon the topping over cake - Return cake to oven for 20-25 mins - , until golden brown - Cool cake in pan - Turn cake out, take off waxed paper and finish with a dusting of confectionary sugar - Variations: - Try adding finely chopped pears, pineapples or raspberries instead of apples - Be creative - Add your favorite fruit - Make sure they are well drained - Serve with whipped cream or french vanilla ice cream	Bee s french apple cake
- Scoop and mash avocados - Add lemon juice and mayo and combine - Add chopped veggies and combine - Add salt and pepper to taste - Serve with favorite brand of tortilla chips or fresh veggies - Enjoy !	Bee s game day guacamole
- Combine sugar, butter, buttermilk, jam, cornstarch and egg yolks - Beat well - Pour into pie crust - Bake at 325 degrees until the crust is brown and the middle of the pie is firm - Remove from oven - Make meringue with the 4 egg whites and 4 tablespoons sugar, beaten stiff - Put on top of pie and return to oven until meringue is slightly brown - Remove from oven and cool completely before cutting	Beebee s blackberry jam pie
- To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour - Continue whisking and cook for 2 minutes - Slowly add milk, whisking constantly - Cook until sauce thickens, about 10 minutes, stirring frequently - Remove from heat - Add cheeses, salt, chili powder and garlic powder - Stir until cheese is melted and all ingredients are incorporated, about 3 minutes - Set aside - Preheat oven to 350f butter or oil an 8-inch baking dish - Cook penne 2 minutes less than package directions - Rinse pasta in cold water and drain well - Combine pasta and sauce in a medium bowl - Mix carefully but thoroughly - Scrape the pasta into the prepared baking dish - Sprinkle top with cheeses and then the chili powder - Bake, uncovered, 20 minutes - Let stand 5 minutes before serving	Beecher s world s best mac cheese
- Bring chicken broth to a boil in a small saucepan then add rice - Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes - Remove from heat then set aside with the lid on for 10 minutes - Meanwhile heat olive oil in a large, non-, stick skillet over medium heat then add onions and a dash of salt - Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes - Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes - Scoop mixture into a large bowl then set aside - In the same skillet melt butter then sprinkle in flour and whisk to incorporate - Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps - Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes - Remove from heat then gradually stir in 1 / 2 cup of each cheese until melted and smooth - Preheat oven to 375 degrees then spray a 912 or 88 baking dish very well with nonstick spray - Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine - Pour mixture into prepared baking dish then sprinkle with remaining cheese - Bake for 25-30 minutes or until dark golden brown on top - Let sit for 10-15 minutes before serving	Beecher s kale and brown rice gratin with smoked cheese
- Boil eggs hard - Let cool and cut in half, remove yolks - Finely chop shallot, gherkin and olives - Combine egg yolks and yoghurt until smoot, mix in chopped shallot, gherkin and olives - Fill egg halves and serve	Beed mahshi egyptian deviled eggs
- Place the beef in a 3-quart slow cooker - Combine the brown sugar, mustard, salt, paprika, chili powder and pepper - Sprinkle over beef and toss to coat - Top with onion, tomatoes, beans, and corn - Cover and cook on low for 6-8 hours or until meat is tender	Beef n chili beans
- Place potatoes and water in a microwave-safe dish - Cover and microwave on high for 8-10 minutes or until tender - Meanwhile, in a large skillet, cook beef over medium heat until no longer pink - Drain - Stir in garlic powder and onion powder - Prepare gravy according to package directions - Place the potatoes in a mixing bowl - Add milk, butter, salt and pepper - Beat on medium speed until smooth - Serve beef and gravy over mashed potatoes	Beef n gravy on potatoes
- Cook pasta in a large pot - Strain and run cold water through - Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes - Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix - Pour over beef, add nutmeg and mix well - Cover, bring to boil and simmer 10 minutes, stir often - Stir in cooked pasta, mushrooms and peas or your choice of vegetables - Cook 10 minutes or until heated through stirring often - Remove from heat and toss with grated parmesan cheese - Leftovers can be used as a side dish for the next day's dinner - I served it with sliced london broil the next night - You can also substitute chicken for the beef or vegetarians can omit the meat altogether	Beef and pasta with mushroom sauce and vegetables
- Cook rice first and let stand - Pour olive into skillet and heat up - Add sirloin - Add onions and garlic - Once beef, garlic, and onions are cooked, add 1 1 / 2 cups of the wine - Let simmer for 5 minutes - Add sour cream - As wine cooks out, add more - Blend well - Add cornstarch - Let simmer until thickened - Serve over rice	Beef burgundy
- Preheat the oven to 275f - Season half the beef with salt and pepper, and then dredge in the flour - Shake off excess flour - Add olive oil to a large dutch oven over medium-high heat and brown beef cubes - Using a slotted spoon transfer the beef to a plate - Repeat with the remaining beef - De glaze pan with 1 cup of broth then pour all back into broth container - Melt the butter over medium-high heat - Add the onions and cook, stirring until lightly browned - Add the garlic and cook, stirring, until fragrant about 1 minute - Add the tomato paste and cook, stirring, until lightly browned, about 1 minute - Return the beef to the pot and add the broth and wine, and bring to a simmer - Stir in dijon mustard and add bay leaves - Season to taste with salt and pepper - Cover and transfer to the oven - Stew the meat until tender, about 1- hours - Remove from the oven and skim the fat from the cooking liquid - Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer - Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour - Remove the bay leaves, season to taste and serve	Beef chuck stew
- First make the mushroom mixture which can be made a day in advance - Melt butter in fry pan add onion, saute until soft add chopped mushrooms cook until moisture has evaporated, then add the cream stir over a low heat until thickened - Add parsley and season with salt and pepper - This part of the dish can now be set aside, if making it a day ahead store in fridge until ready to use - To prepare the beef heat olive oil in a fry pan when the pan is hot add the beef and sear all sides until browned - Remove from heat put on a plate and set aside to cool - While the beef is cooling lightly flour a surface and roll out the puff pastry big enough to envelope the beef - Take two pancakes and lay them on top of the pastry, next spread the fois gras onto the centre of the pancakes enough that it will cover the top and sides of the fillet - Then spread the mushroom mixture on, the same as the fois gras take the beef and place on top of the mushroom mix press down gently - Take remaining two pancakes place on top of fillet - Wrap the pastry around the fillet and fold in sides to envelope beef, and seal with beaten egg - Turn over and place seam side down on buttered baking tray - You can decorate the top with cut out pastry leaves if you want - The wellington has to be refrigerated now for one hour before baking - To cook preheat oven to 190c and bake beef until pastry is golden brown approx 35-45 mins, a little longer if you prefer your beef more well done - Remove from oven and stand for 10mins before serving - Preparing the madeira truffle sauce - Bring broth and madeira to boil then turn down heat and simmer until reduced by half - Mix cornflour with water to form a paste and add just to thicken slightly, add truffles allow to simmer a few minutes more then add butter and serve immediately - It sounds complex but it really is not and it is well worth it for a special occasion - Most of it can be prepared in advance so you can enjoy time with your guests while it is cooking	Beef wellington with truffle madeira sauce
- Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally - Add kitchen bouquet and beef - Stir to break up meat, cover and cook 15 minutes - Stir in flour and seasonings - Add beef broth and bring to a boil - Reduce heat and simmer 5 minutes - Serve sprinkled with parmesan cheese	Beef n onion soup
- Trim the meat, and slice across the grain evenly into long, thin strips - Combine the soy, sherry, ginger, sesame oil, garlic and chilli - Add the meat stirring to coat and leave to marinate for 30 minutes - Drain the meat, reserving the marinade - Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes - Remove from the wok - Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through - Remove and drain on absorbent paper - Blend the cornstarch with the reserved marinade until smooth - Return asparagus and meat to wok with marinade mixture - Stir-fry over high heat until meat is cooked through and sauce has thickened - Serve at once	Beef asparagus
- Cook pasta in boiling salted water 10 minutes or until almost tender - Add asparagus - Continue cooking 3 to 4 minutes or until pasta and asparagus are tender - Drain well - Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3 / 4 inch crumbles - Remove from skillet with slotted spoon - Pour off drippings - Heat oil in same skillet over medium heat until hot - Add shallots and garlic - Cook 3 to 4 minutes or until tender, stirring frequently - Remove from heat - Add beef - Toss to mix - Season with salt and pepper, as desired - Combine beef mixture with pasta and asparagus in large bowl - Toss well - Sprinkle with cheese, if desired	Beef asparagus pasta toss
- Trim fat from beef - Cut beef into 1 / 2 inch cubes - Mix egg white, cornstarch, sesame oil and white pepper in medium glass or plastic bowl - Stir in beef - Let stand 10 minutes - Cook and drain noodles as directed on package - While noodles are cooking, spray 12-inch nonstick skillet or wok with nonstick cooking spray - Heat over medium to high heat - Add beef - Stir-fry about 3 minutes or until brown - Add asparagus and bell pepper - Stir-fry 2 to 3 minutes or until vegetables are crisp-tender - Add stir-fry sauce - Stir fry about 1 minute or until heated through - Serve over noodles	Beef asparagus with chinese noodles
- Cut beef stew meat into bite size pieces - Cook beef and onion in 3 tbs oil in large soup pot until beef is brown - Drain fat - Stir in the garlic and heat for another minute - Add the broth, water, barley, paprika, salt, caraway seed, and marjoram - Heat to boiling - Reduce heat - Cover and simmer 1 1 / 2 hours - Add the stewed tomatoes, mushrooms, potatoes, carrots, and celery - Heat to boiling, reduce heat: cover and simmer until the vegetables are done to your taste - 30- 45 minutes	Beef barley soup
- In a large dutch oven or fry pan heat oil - Roll beef cubes in flour and brown in oil and set aside - Saut onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender - Place beef, vegetable in a soup pot - Add tomato juice, water, barley, and s&p to taste - Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally	Beef barley soup 46
- In a large saucepan saute the onion in two tablespoons of the olive oil until golden - Add stewing beef and cook for ten minutes more, until meat is browned on all sides - Add the cumin, turmeric and cinnamon - Cook for one minute, stirring, then add water and bring to a boil - Cover and simmer over low heat for 45 minutes, stirring occasionally - Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes - Add this mixture to the beef - Also add the drained and rinsed kidney beans and lemon juice - Season with salt and pepper - Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little - Simmer uncovered for another 30 minutes, until meat is wonderfully tender - Serve with rice	Beef bean khoresh a persian beef stew
- Drain and rinse black beans - Trim excess fat from roast, cut into 3 / 4-inch cubes - Heat oil in dutch oven over medium heat - Add bell peppers, onion, jalapenos and garlic - Cook 10 minutes or until tender, stirring frequently - Increase heat to high - Add beef cubes and brown on all sides - Reduce heat to low - Add chili powder, cumin, salt and pepper - Stir in tomatoes - Cover and simmer approximately 1 hour and 20 minutes until meat is fork tender - Add beans and heat through - Serve in bowls and garnish with cheese, sour cream and green onions as desired	Beef black bean chili
- Slice beef across the grain into thin slices - Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch - Pour this mixture over beef and allow beef to rest for 30 minutes - In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water - Heat wok or deep skillet on high heat - Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt - Wait a few seconds, then add the broccoli, and stir-fry for one minute - Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates - Remove broccoli from wok or skillet - Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil - Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan - When it has browned, add the seasoning sauce - Add broccoli back to wok or skillet and stir to mix - When sauce has thickened and stir-fry is hot, serve	Beef broccoli
- In 6-qt stockpot, in 2 t hot oil, brown meat on all sides - Stir in mushroom soup, onion soup mix, mushrooms and 1 cup water - Cover - Cook 45 minutes or until meat is tender - Stir together cornstarch and cup water until smooth - Gradually stir into gravy mixture - Cook until mixture boils and thickens, stirring constantly - Excellent served with rice and biscuits	Beef gravy
- Slice meat into thin strips - Slice onions - Slice bell pepper - Heat oil in non stick skillet - Add meat and vegetables and fry until the meat is light brown - Add remaining ingredients - Simmer 10 minutes or until done - Spoon into 2 flour tortillas	Beef kidney bean fajitas
- Brown meat and onion - Drain - Add soup and bring to a simmer - Stir in mushrooms, salt and pepper - Prepare noodle as stated by manufacture - Drain - Place a layer of noodles in an 8x10 casserole dish followed by a layer of meat then cheese - Repeat this step one more - Bake at 350 degrees until cheese is brown about 20-30 minutes	Beef noodle bake
- In a large skillet, brown beef - Remove beef and drain fat - In same skillet, melt butter over medium-high heat - Saut onion and pepper until tender - Add beef, worcestershire sauce, noodles, and soups - Spoon into a greased 3-quart casserole dish - Top with cheese - Bake at 350 for 45 minutes	Beef noodle casserole
- Heat oven to 325 - Cut beef steak lengthwise in half and then crosswise into 1 / 4' strips - Set aside - Shake flour in oven bag - Place sauce ingredients and onion in bag - Squeeze bag to mix well, blending in flour - Place beef in bag, turning to coat - Place bag in 13 x 9' pan, arranging ingredients in even layer - Close bag with nylon tie - Cut 6 1 / 2-inch slits in top - Bake 45-50 minutes or until beef is tender - Serve beef in rolls	Beef onions in barbecue sauce
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3 / 4-inch crumbles - Remove from skillet with slotted spoon - Set aside - Pour off drippings - Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid - Bring to a boil - Reduce heat to medium - Simmer, uncovered, 15 minutes, stirring frequently - Stir in zucchini - Continue cooking 5 minutes or until pasta is tender - Return beef to skillet - Stir in 1 / 2 cup of the cheese - Heat through - Sprinkle with remaining 1 / 4 cup cheese before serving	Beef parmesan pasta
- Brown beef in oil in 10-inch frying pan - Stir in onion, rice, beef broth, one soup can of water and soy sauce - Bring to boil - Reduce heat, cover, and cook over low heat until liquid is absorbed, about 25 minutes - Stir in green pepper and pimiento - Heat through	Beef pepper rice skillet
- Brown meats with onion& celery in a large skillet - Drain of fat - Stir in cabbage, pepper, ketchup water mustard& garlic powder - Heat to boiling - Stir occasionally - Reduce heat& cover pan - Simmer till veggies are tender about 45 minutes to 1 hour - Toast hamburger buns if desired - Spoon mixture on to bottom half of roll - Top with remaining half - 16 servings	Beef pork cabbage joes
- Preheat oven to 350 f - Mix all ingredients together - Shape into a loaf pan - Bake for 1 1 / 2 hours - If desired, spoon onion gravy over baked meatloaf slices - Onion gravy makes about 2 cups while this sauce was designed to be served on our beef and pork meatloaf, it is amazingly versatile - Try it on mashed or baked potatoes, pork chops, steak or whatever ! use your imagination - Saute onion in butter for about 3-5 minutes, or until slightly browned - Stir in flour and add remaining ingredients - Simmer for 3-5 minutes, stirring constantly	Beef pork meatloaf onion gravy
- Brown the ground beef in a skillet with the onion - In a casserole dish, combine the uncooked rice, peas, soup, can of water, salt and pepper - Add beef and onions and mix - Bake at 325 for 1 hour	Beef rice casserole for two
- Cut steak into 1' pieces - Place steak and shrimp in baggie - Combine remaining ingredients and marinate in refrigerator for at least 1 hour - Place on skewers and grill - Enjoy !	Beef shrimp kabobs
- Finely chop sun-dried tomatoes in food processor - Blend in mayonnaise and mustard - Transfer to small bowl and cover and chill - Can be made up to 1 day ahead - Finely chop andouille sausage in processor - Transfer to large bowl - Add beef, shallots, salt, pepper and fennel seeds - Stir with fork just until blended - Form mixture into 6 patties - Prepare barbecue on medium high heat - Grill hamburger buns until golden brown for 2min - Transfer to plate - Brush onion slices with oil - Sprinkle with salt & pepper - Grill until golden about 7min - Per side - Grill until desired doneness - Sprinkle cheese over top of burgers - Spread hamburger buns with sun-dried tomato mayonnaise - Top with red bell peppers - Top with onion slices - Then place hamburgers on and tops of buns	Beef andouille burgers with asiago cheese
- Preheat oven to 325f - Mix the cream cheese, cumin, garlic & chili flakes in a bowl until well blended - In a skillet, brown beef pieces until warm - Divide the following between each tortilla, layering in this order - Spread a thin layer of the cream cheese mixture - Then place a lettuce leaf on each tortilla & top with beef - Sprinkle with avocado, tomatoes & cheese - Starting at one end, gently roll up each tortilla into a tight tube - Grate remaining cheese on top of wraps - Cook about 15 min till cheese is melted & wrap is heated	Beef avocado wraps
- Cut peppers in half lengthwise, remove seeds - Cook 5 minutes in boiling water - Drain - Saut celery, onion, and garlic in butter until tender - Remove from pan - Brown ground beef in same skillet - Stir in sauted vegetables, beans and barbecue sauce - Fill peppers - Place in shallow baking dish - Bake at 350f for 20 minutes - Top with cheese - Bake 10 minutes more	Beef baked beans stuffed bell peppers
- Preheat the oven to 350f - Brown the ground beef with the chopped onion - Once browned, drain well - Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes - Line up 8 taco shells in a 7x11-inch baking dish - Spoon meat mixture into the taco shells - Top with a pinchfuls of cheese - Bake in the preheated oven for 10 minutes - Serve beef & bean oven tacos with side of veggies	Beef bean oven tacos
- Brown beef in olive oil - Add the onions, garlic, cumin, white pepper, red pepper flakes, black pepper, and salt - Add chipotle powder if used - When the beef has browned, add thee taco seasoning and water and stir in well - Now add the refried beans and chili beans and mix in well - Do not drain the chili beans - Simmer for 10 minutes to allow the beans to heat and the flavors to blend - Soften tortillas with steam, hot oil, or warm water - Coat 8 large ramekins or a muffin pan with large cups with cooking spray - Shape the tortillas into cups in the ramekins or muffin pan - If water was used to soften tortillas, lightly coat them with oil - Place the shaped tortillas in an oven pre-heated to 400 deg - F - Bake for 7 to 10 minutes until tortillas are browned - Remove shaped tortillas from oven and fill with the hot beef / bean mixture - Top each with shredded cheese - Return to oven for 3 to 5 minutes to melt the cheese - Cool for about 3 minutes then remove them from the ramekins or muffin pan - Place them on serving dishes and enjoy - This dish has a moderate zing so the faint of heart may not enjoy it - Makes 8 hearty servings - May be served with pico de gallo or a lettuce & tomato salad or spanish rice - Also, these could be topped with a zesty red or green salsa if desired	Beef bean burritos
- Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes - Add garlic, chili powder, cumin and cayenne - Cook until fragrant, about 15 seconds - Stir in salsa and water - Bring to a simmer - Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes - Stir in beans and cook until heated through, about 1 minute	Beef bean chile verde
- In small bowl stir together the tomato sauce& salsa - Using about 1 / 2 of the sauce mixture brush both sides of tortillas - Stack on a plate & set aside - This helps tortillas to soften - In a large skillet cook beef over med heat till browned about 5 minutes - Stirring occasionally - Place meat in a colander & rinse under hot water - Drain well - Wipe skillet with paper towel and return beef to skillet - Stir in refried beans, onion, garlic, chili powders cumin & pepper - Cook stirring for 2 minutes or until heated through - Preheat broiler - Spoon about 1 / 4 cup of mixture down center of each tortilla - Roll up tortillas & place seam side down in 10x6x2-inch baking dish - Top with remaining sauce mixture - Broil 4 inches from heat about 5 minutes or until browned - Sprinkle with cheese - Let stand 5 minutes before serving - Serves 4	Beef bean enchiladas
- In a skillet over medium heat, cook beef until no longer pink - Drain - In a bowl, combine the macaroni, 1 1 / 2 cups shredded cheese, beans, tomatoes, green pepper and onion - Stir in beef, garlic powder, pepper flakes and pepper - Spoon into a 13x9x2 inch baking dish coated with nonstick cooking spray - Sprinkle with parmesan cheese and remaining cheddar cheese - Cover and bake at 375 degrees for 30 minutes or until heated through	Beef bean macaroni
- Cut beef into very thin slices - Mix together the next 5 ingredients, and marinate the beef in this mixture for 1 / 2 hour - Heat a little oil in a frying pan and saute the beef mixture for 2 minutes - Mix together the cornstarch, oil and water and add it to the beef mixture - Cook until the cornstarch is clear, and set aside - Saute the bean sprouts in a little hot oil for 2 minutes - Mix with the beef and serve immediately	Beef bean sprouts
- Preheat oven to 200 - C - Saute onion & bacon until onion softens & bacon is cooked, set aside - Add mince to pan and cook until browned, add mushrooms and cook until soft - Return onion & bacon to pan and add flour, cook stirring for 3 minutes - Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency - Add worcestershire sauce & parsley - Spoon mixture into individual pie dishes, cover with pastry, & bake about 20 mins or until pastry is well risen, golden & crisp - Nb / if you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy	Beef beer pies
- Flour and season stew meat - Add oil to large pot and brown stew meat - Stir in soup and beer - Add cut up veggies - Cover and simmer on low for 3 hours - Hint: we desire more gravy so i double the soup and beer - Enjoy !	Beef beer stew
- Preheat the oven to 375 degrees f - In a large nonstick skillet, brown the ground beef with the onion and green pepper - Drain off any excess fat - Stir in the tomato sauce, chili powder, and garlic salt - Let simmer - Separate the biscuit dough into 10 biscuits - Split each in half - Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan - In a bowl, mix 1 / 2 cup of the cheese with the sour cream and egg - Remove the meat mixture from the heat and stir in the sour cream mixture - Spoon over the biscuit dough - Arrange the remaining biscuit halves on top - Sprinkle with the remaining 1 cup of cheese - Bake for 25 to 30 minutes, until golden brown	Beef biscuit casserole
- Cook meat in large saucepan over medium-high heat until meat is browned, stirring until it crumbles - Drain, if necessary - While meat cooks, drain and mash 1 can black beans - Add mashed beans, undrained beans, salsa, tomato sauce, and seasoning mix to meat - Stir well - Cook over medium heat for 10 minutes, or until thoroughly heated - Spoon into serving bowls, top with sour cream and cheddar cheese	Beef black bean chili
- Slice beef into very thin strips - In skillet over medium-high heat, heat oil - Add beef and stir-fry until browned and juices evaporate - Add soup, soy sauce, vinegar, garlic powder and pepper to taste - Heat to a boil - Reduce heat to medium - Add broccoli and cook until tender-crisp, stirring occasionally - Serve over rice	Beef broccoli
- Start noodles cooking according to package directions - Meanwhile, season beef & onion with salt & pepper and brown together in large skillet - When beef starts to brown, melt butter in separate saucepan over medium heat - Pull rosemary from sprigs and add to butter - Stir until bubbly - Add flour and stir until blended - Gradually add milk and 2 cranks of the mill pepper, stirring constantly - Bring to boil - Cook & stir 2 minutes - Drain pasta - Drain beef - Preheat oven to 400 - Combine beef, broccoli, milk sauce, and cheddar in the skillet - Return to medium heat, stirring until cheddar is melted - Stir in pasta - Spread in lightly greased 13x9 pan - Top with grated parmesan - Bake 10-12 minutes	Beef broccoli bake
- To freeze: combine ground beef with other ingredients in a bowl - Roll out bread dough to a 9x13 rectangle - Spoon filling onto one side of the dough, leaving a border of dough on three sides - Fold over bare side of dough and pinch ends together - Spray lightly with cooking spray and wrap in plastic wrap - Wrap again in tin foil and freeze - To cook: thaw overnight in refrigerator - Unwrap calzone and place on cookie sheet - Loosely cover with plastic wrap to prevent drying - Allow to rise, but not double - Cook 20-30 minutes in a 350 degree oven until golden - Slice and serve	Beef broccoli calzone oamc
- Cook and drain beef - Season with garlic, black pepper - Shred cabbage into long 'noodle-like' strips - Cook in 4 quarts of boiling water - Add a dollop of cream to the water to make a milder cabbage flavor - Drain when tender - Mix all ingredients for alfredo sauce in a small saucepan and heat until melted and thoroughly mixed together - Ps--the alfredo sauce is great over low carb pasta or spaghetti squash - Can be used as a side dish or main course	Beef cabbage alfredo
- Brown beef with onion - Boil cabbage 3 min, than drain - Alternate layers of beef and onion with cabbage in 2 qt casserole or crock pot - Pour soup, undiluted, over top - Bake uncovered 30 min at 350 f, or 6-8 hrs on low in crock pot	Beef cabbage casserole
- In a large skillet, brown ground beef over medium-high heat until no longer pink, pour off fat - Stir in salsa and velveeta and stir until melted - To serve, spoon about 1 / 2 cup beef mixture in center of tortilla and top with choice of toppings - Fold bottom edge up over filling and fold sides to center	Beef cheese burritos
- Brown ground beef with onion and garlic salt just until pink is gone - Remove beef from skillet and set aside - In the same skillet heat the oil - Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance - Stir in tomato puree, and stir till well blended - Stir in broth and water - Bring to a boil and lower heat - Taste and adjust seasoning - Leave to simmer until slightly thickened - Preheat oven to 400 - In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom - Pick up one tortilla with tongs and dredge the tortilla through the sauce - Leave the tortilla submerged just enough to soften but not fall apart - Lay tortilla in the casserole and spoon 1 / 12 of the beef mixture & 1 / 12 of the jack cheese - Roll the tortilla over the filling and lay seam side down in the casserole - Repeat with the rest of the tortillas - Pour remaining sauce over all the enchiladas - Sprinkle the cheddar over the top of the casserole - Bake in 400 oven for 20 minute or until sauce is bubbling and cheese is melted	Beef cheese enchiladas
- Heat oven to 375 - Brown meat with onions in large skillet - Drain - Stir in corn, ketchup and steak sauce - Set aside - Add water to baking mix - Stir until mixture forms dough - Shape into ball - Place on lightly floured surface - Knead 5 times or until smooth and no longer sticky - Roll into 12 inch circle - Transfer to baking sheet sprayed with cooking spray - Spoon meat mixture onto center of dough - Spread to within 2 inches of edge - Fold edge of dough over meat, leaving center uncovered - Bake 20 min or until melted - Sprinkle with parsley	Beef cheese foldover
- Heat a heavy medium skillet over medium heat - Add 1 tsp olive oil, onion and ground beef - Season with salt & pepper - Saut until the meat browns and the onion is translucent - Remove from the heat and cool - Brush 1 tsp oil over a large baking sheet - Cook the manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite, about 4-6 minutes - Using a slotted spoon, transfer manicotti from the pot to the oiled baking sheet and cool - Meanwhile, combine the ricotta, 1 1 / 2 cups mozzarella, 1 / 2 cup parmesan and parsley - Add the garlic, salt and pepper to taste, mix - Stir the cooled meat mixture into the cheese mixture - Preheat oven to 350f - Brush the remaining 2 tsp of oil over a 13 x 9 by 2 inch glass baking dish - Spoon 1 1 / 2 cups of the spaghetti sauce over the bottom of the prepared dish - Fill the manicotti with the cheese-meat mixture - Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over - Sprinkle with remaining 1 1 / 2 cups mozzarella, then the remaining 1 / 2 cup parmesan over the stuffed pasta - Dot entire dish with the butter pieces - Bake the manicotti until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes - Let the manicotti stand for 5 minutes and serve	Beef cheese manicotti
- Toss the beef in the flour, sea salt and pepper until well-coated - Heat the butter over medium-high heat in a heavy pan or dutch oven - Add the onion and garlic, then add the beef while shaking off excess flour coating - Fry, stirring occasionally, until the beef has turned brown, about 5-8 minutes - Add the stock / water, paprika, brown sugar, cayenne pepper, mustard, ketchup and worcestershire sauce the pot - Stir and bring to a boil, then lower heat, cover, and simmer for 2 hours - Stir occasionally - After two hours, add the drained chickpeas and cook for a further 30 minutes - Remove from heat - Add the yogurt / sour cream, but be sure to temper it with a bit of the warm sauce first to make sure it does not curdle - Stir until the paprikash turns a dark orange color - Serve over egg noodles, pasta, rice, mashed potatoes or, my favorite- fresh gnocchi	Beef chickpea paprikash
- In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1 / 4 t - Each of the salt and pepper - Pulse until combined - Set aside - Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals - Sprinkle remaining 1 / 4 t - Each salt and pepper over steak - Grill about 8 minutes per side - Remove steak from grill and place in a glass baking dish - Spread the sauce over top and cover dish with foil - Allow to sit for 5 minutes - Remove steak from dish and slice - Serve with sauce remaining in baking dish	Beef chimichurri sauce
- Brown beef in butter in iron skillet and add onion - Brown slightly & pour off some of the grease - Add tomatoes and noodles - Cook until noodles are tender, adding some water if necessary - Add corn & olives - Turn into a 13x9-inch greased casserole - Sprinkle with cheese - Bake at 350 degrees, 40 minutes	Beef corn noodle casserole
- Preheat oven to 350 degrees - Brown ground beef with diced onion, salt, pepper & garlic salt - Cook elbow macaroni until tender, drain and mix sour cream & noodles together - Once noodles are coated with sour cream - Combine beef with tomato sauce and place 1 / 2 of mixture in a 8x10 dish - Add a layer of noodles and top with 2 slices of cheese - Repeat this once more, topping casserole with remaining cheese slices - Bake at 350 degrees for approximately 20 minutes	Beef elbow macaroni casserole with sour cream
- Mix soy sauce and dressing in a measuring cup - In a large skillet heat olive oil, then add steak, garlic, snow peas, bell pepper and onions - Stir fry for 3 minutes or until steak is cooked and veggies are crisp-tender - Add soy sauce mixture and stir fry 3 more minutes - Add tomato and parsley - Serve in bowls over hot cooked pasta	Beef fresh vegetable noodle bowls
- Whisk first 6 ingredients together in a bowl - Slice beef across the grain into thin strips, add to bowl& toss to coat - Let stand for 15 minutes - Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes - Drain& refresh under cold water - Drain again, pat dry& set aside - Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice - Heat 1 tbsp of the oil in a wok or deep skillet over high heat - Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes - Transfer to a bowl - Stir fry hot pepper& salt for 1 minute - Return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute	Beef garlic scapes stir fry
- Cook ground beef and onion - Drain - Add all ingredients, salt & pepper to taste - If one can of tomato sauce is not enough add another one depends on how saucy you like it - Cover and cook until potatos are done - 1 / 2 an hour to 45 minute	Beef green bean skillet dinner
- Combine meat, eggs, rice, onion, salt and pepper - Set aside - Cut peppers in half and seed - Stuff meat mixture into peppers and drop into sauce - Sauce: make a roux with oil and flour and cook over medium heat until brown but not burnt - Add 1 small can tomato paste and a quart of water - Stir with a whisk until sauce bubbles - Add bay leafs - Drop peppers into sauce - Cook, covered, at slow simmer on stovetop for 1-1 1 / 2 hr, or bake in covered casserole 1- 1 / 2 hours - Add water if necessary - The rice will absorb water - Peppers should be covered with sauce, and peppers are done when rice is cooked	Beef ham stuffed bell peppers
- To prepare: saute onions and garlic in olive oil until translucent - Add tomatoes, water, ground beef, salt, and pepper - Cook 5 minutes - Freeze sauce in zip-lock bag - To serve: thaw sauce - Put sauce into pot with uncooked macaroni - Cook 15-20 minutes or until macaroni is done - If desire, top with parmesan cheese	Beef macaroni dinner
- In skillet over medium-high heat, cook beef, basil, pepper and garlic until meat is browned - Stir in soups, water and 1 cup of the cheese - Add macaroni - Pour into a 2 quart baking dish and cover with remaining cheese - Bake at 400 degrees for 25 minutes	Beef mozzarella bake
- Cut beef into large cubes - Place all ingredients into crock pot, except egg noddles - Cook on low for 6-8 hours - Option, serve over prepared egg noddles and grated cheese - Enjoy	Beef mushroom crock pot
- Slice beef into very thin strips - Spray nonstick skillet with vegetable cooking spray and heat 1 minute add mushrooms and onion and cook until tender - Remove vegetables - Remove skillet from heat - Spray skillet with vegetable cooking spray - Add beef and cook until browned and juices evaporate, stirring often - Add soup, water, mustard and vegetables and heat through - Toss rice with parsley, if desired - Serve beef over rice	Beef mushroom dijon
- Marinade: combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger - Add beef to marinade cover and refrigerate for two hours or overnight - In skillet, heat oil and saute mushrooms for 3 minutes - Add cabbage and saute for 2 minutes - Add beef and marinade and stir fry for 5 minutes - Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done	Beef mushroom teriyaki stir fry
- Cut steak into 1 / 8 inch thick slices - Arrange in a 11' x 7' glass baking dish - In small bowl, combine cornstarch, soy sauce, water, wine, hoisin sauce and sugar - Pour over beef strips - Stir and toss to coat meat evenly - Set aside - Heat oil in wok over high heat - Add onion and mushroom - Stir-fry until onion is soft and mushrooms are tender but slightly firm, 1-2 minutes - Add beef mixture, stir-fry 2 minutes - All done - Yum ! - This is very good served with long beans and rice	Beef mushrooms in hoisin sauce
- In a large skillet, heat vegetable oil over medium heat - Add beef and cook until thoroughly browned - Drain - Add soup mix, soup, mushrooms, beef broth, black pepper, and stir - Simmer over low heat for at least 1 hour - Boil egg noodles as directed, and drain - Serve beef and mushroom sauce over noodles, or mix all together in one pot - Enjoy !	Beef mushrooms with noodles

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