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    You are in: Home / Cookbooks / Where's The Beef?
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    284 recipes in

    Where's The Beef?

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    My friend Joline is from Odessa Texas. She says her Mum and Gram' have been making this since before she was born. In the early 1960's her Mum got a crock pot and she changed the recipe over to meet the new technology. My Sister Eve claims there are summer foods and winter foods, but I don't buy that. A good robust soup, stew, or chili taste as good or maybe better in August as opposed to February. I just move the crock pot out to the patio table to keep the heat down in the house. The hot weather? Cook and eat in the shade, have plenty of cold beer and/or Sangria on hand and think how much nicer it will be after sundown. If you were never hot, you would never appreciate the cool! Is that Zen or what? As with most soups, stews, and chilies this is best prepared the day before and reheated to serve. It freezes well for quick meals a month or two from now.

    Recipe #96369

    The weather is starting to cool off now and this is a easy chili recipe for the crock pot. This chili is very thick and rich. Makes a lot.

    Recipe #100291

    The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around."

    Recipe #106335

    This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

    Recipe #37881

    From a magazine my neighbour loaned me. I'm storing it here to make soon. Can only guess at prep time when it includes soaking the wrappers.

    Recipe #74685

    Wonderful recipe. This truly is great!

    Recipe #36224

    The flank is not the tenderest cut of beef, but it may be the most flavorful. To make it tenderer, I marinate it and slice it against the grain very thin on the bias after cooking it. So what you start with is very thin steak, and what you end up with is large thin slices of char-flavored meat that resembles roast beef. The acid in the lime marinade is very complementary to the char flavor of the meet. Marinated it anywhere from 4 to 6 hours: Any longer than that, and the lime juice will actually cook the steak, leaving you with gray meat. Recipe adapted from Chris Schlesinger Adopted 9/06

    Recipe #56096

    1 Reviews |  By Rinder

    Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.

    Recipe #61512

    3 Reviews |  By keen5

    This is good by itself or served on onion rolls.

    Recipe #71715

    2 Reviews |  By Linda B

    Put on your Wranglers, boots, and spurs & enjoy this burger which mixes Texas BBQ with Southwest hot chili in adobo mayonnaise. I found a recipe on the French's web site and made adjustments to suit our taste.

    Recipe #92804

    Outstanding company and Holiday dish

    Recipe #107054

    A quick 3-ingredient main dish.If you like you can use about 1/2 to 3/4 cup of sweet onion,just cook it with the ground beef.If you try this, and it seems too bland, feel free to add garlic powder or whatever else you would like to " PERK " it up.

    Recipe #63453

    Recipe #8100

    This is one of those budget stretcher recipes from when my daughter was young. Still tastes great.

    Recipe #37432

    This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.

    Recipe #92047

    This recipe was given to me by a French lady that I worked with some time ago, I have been making this recipe ever since, it is one of my husband's favourite meals, I alway's serve it with veggies and a side order of salad.....a wondeful meal!(note: this recipe makes two pies, if desired, this pie freezes great, so pop one in the freezer for another meal)

    Recipe #72304

    I love these tacos. So does all of my family, which is amazing because there is always somebody who doesn't like what I have cooked.Not the case with these tacos. Make sure and be really careful when cooking the fry bread. I always eat it because it is sooooo goooood.

    Recipe #11221

    My husband Call's these Palupa after me!!LOL They are yummy

    Recipe #81138

    This is a GREAT recipe that I adopted. The onions are fantastic.

    Recipe #51650

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