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    You are in: Home / Cookbooks / Kerry has a problem with her meat!
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    112 recipes in

    Kerry has a problem with her meat!

    Kerry has WAY too much steak. Plus all the other meats that come from having a cow and a pig (or two) in your freezer. Ker: If olive oil appears in a recipe simply sub it out for whatever oil you have on hand. I can't use olive oil either and so have been subbing for years. And there shouldn't be any peas in here.
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    First place prize winner!

    Recipe #162841

    I just recently purchased 1/2 a beef and have so much hamburger. I needed something else to do with it. I combined a few recipes and came up with this. SO YUMMY!!!

    Recipe #252127

    4 Reviews |  By Amy V

    This started out as an experiment and turned out to be an entire family favorite! The meat is so tender it falls apart and so flavorful! You couldn't ask for a better pasta sauce...easier than homemade!

    Recipe #13434

    9 Reviews |  By Saturn

    Mmm! Cookies... one for the roast, one for me, one for the roast, two for me...

    Recipe #134136

    Recipe #53140

    6 Reviews |  By Bev

    Remember sitting down to Sunday supper of a platter heaped with potatoes, vegetables and meat - all covered with a rich gravy? This recipe for the crock pot makes an old fashioned Sunday Supper a cinch!

    Recipe #58008

    8 Reviews |  By bmxmama

    This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does.

    Recipe #183483

    9 Reviews |  By marna

    A wonderful filling for tacos, burritos or on chips!! An easy way to wow people with no effort. Great for mexican food buffet.

    Recipe #111552

    After we got married, I started to develop my cooking skills not only to impress my husband, but also so we wouldn't die of Hamburger Helper poisoning. I was very newly married, in a new town, new state, trying to make new friends, dealing with my parents and my new in-laws, who were upset that we had eloped. We had thought we were saving everyone the hassle of traveling to an out-of-state wedding. Besides, I had never liked being the center of attention, so the idea of a wedding with EVERYONE that our families knew didn't hold any appeal for me. Little did I know that the wedding is more for the family than for the bride and groom. They were ticked. But, 16 years later, they've gotten over it -- mostly. Anyway, we were living in a one-bedroom apartment which my husband had rented several months prior, when he had moved from Pennsylvania to Indiana for his first job after college. We had just purchased a car for me to drive: a 1976 Camaro for $800, so you can imagine the condition. It was metallic powder blue -- and rust. Still it was fun to drive, and it was the closest I ever came to being mistaken for someone who was cool. Anyways, I knew how to cook, but having been a student at a college where cooking in your dormitory room was punishible by death, I hadn't done a lot of cooking for several years, except for weekends at home. Our kitchen was still a "bachelor's kitchen" though admittedly it was better stocked than I've seen in the homes of some people who have been married for years. This was made with staple ingredients and cooking equipment that my husband already had on hand. According to my memory banks, which are spotty at best, this was my first completely original recipe. With this "Early Marriage" recipe, you can take the cheapest, toughest cut of beef you can find, and make it tender, rich, and scrumptious. I can remember making this with chuck roast that I bought for 88 cents per pound, but that was 1986. Ah, memories.

    Recipe #27191

    My sister-in-law served these to me for the first time and it quickly joined my own recipe file. My whole family loves them.

    Recipe #96814

    62 Reviews |  By KelBel

    This is from a handwritten recipe card, so I don't know where it is from. I do know that it is simple and delicious. Great served over egg noodles, mashed potatoes or rice.

    Recipe #209398

    I love coming home from work knowing that this tasty roast is in the crock pot!

    Recipe #8654

    36 Reviews |  By Tish

    I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.

    Recipe #81118

    A little bit spicy, a little bit sweet. Definitely moist. It's the best roast I've ever made.

    Recipe #23605

    A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

    Recipe #84098

    88 Reviews |  By Tish

    Makes great barbecue sandwiches! You can use your favorite cola and sauce to vary the tastes. Good to freeze in smaller portions and pull out as needed.

    Recipe #43186

    I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

    Recipe #131018

    Ono is Hawaiian for tasty. My friend, Sharon, always takes this to potlucks at work. She also brings copies of the recipe because people always ask for it. I'm generally not a barbecue fan, but I really enjoy this recipe. It is great on buns or over rice.

    Recipe #83506

    Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called It's all the rage there, so I thought I'd try it.

    Recipe #27208

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