papas rellenas (fried stuffed potatoes)

Ingredients

• Servings: 12
• 4 large potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 4 teaspoons tomato paste
• 1 tablespoon distilled white vinegar
• 4 eggs
• 2 cups dry bread crumbs
• 1 cup all-purpose flour
• 1 quart vegetable oil for frying

Recipe

Cook Time: 45 mins Ready Time: 4 hrs 15 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash in a bowl with 1/2 teaspoon salt until no lumps remain. set aside to cool to room temperature.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. increase heat to medium-high, and stir in the ground beef. cook and stir until the beef is crumbly and no longer pink. stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. scrape into a mixing bowl, and allow to cool to room temperature.
• line a baking sheet with plastic wrap or waxed paper, and set aside. beat the eggs in a mixing bowl, and set aside. pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. form each piece into a small bowl shape, and fill with the ground beef mixture. place the two halves together, seal the edges, and smooth to make a round ball. gently roll the ball in the flour to coat and shake off the excess flour. dip into the beaten egg, then gently roll in bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded potato balls the prepared baking sheet while breading the rest. refrigerate 2 to 4 hours, or freeze for later use.
• to cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. drain on a paper towel-lined plate before serving.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

octoberfest roast

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1 (4 pound) beef pot roast
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 3 onions, sliced
• 1 cup
• 1 cup beef stock
• salt and ground black pepper to taste
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat vegetable oil in a dutch oven over medium heat; brown the pot roast on all sides in the hot dutch oven, 2 to 3 minutes per side.
• mix the dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. layer the onion slices atop the pot roast. pour the and beef stock over the pot roast; season with salt and black pepper. cover the dutch oven.
• roast in the preheated oven until completely tender, about 3 1/2 hours. remove the cover from the dutch oven during the final 20 minutes of cooking time. transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
• while the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the dutch oven. place the dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. serve on the side as gravy, or slice the beef and pour over the slices on a platter.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

eunah's korean-style seaweed soup

Ingredients

• Servings: 4
• 1 ounce dried wakame (brown) seaweed
• 2 teaspoons sesame oil
• 1/2 cup extra lean ground beef
• 1 teaspoon salt, or to taste
• 1 1/2 tablespoons soy sauce
• 1 teaspoon minced garlic
• 7 cups water

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 45 mins


• soak the seaweed in room temperature water until soft, about 15 minutes; drain. rinse the sheets and cut into 2 inch long pieces; set aside.
• heat the sesame oil in a saucepan over medium-high heat. stir in the beef, salt, and 1/3 of the soy sauce. cook and stir until the beef is crumbly and no longer pink, about 4 minutes. add the seaweed and the remaining soy sauce; cook and stir 1 minute. stir in the garlic and pour in the water. bring to a boil; reduce heat to medium-low and simmer until the beef and seaweed are tender, about 15 minutes more.

italian meatballs

Ingredients

• Servings: 8
• 3 pounds lean ground beef
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 1 (1 ounce) package dry onion soup mix
• 2 cups italian-style dry bread crumbs
• 3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
• in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
• using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

Roast Beef Stuffed Shells

Ingredients

• Servings: 8
• 12 ounces jumbo pasta shells
• 1 1/2 pounds thinly sliced deli roast beef
• 4 (10.25 ounce) cans beef gravy
• 1 (10 ounce) bottle cream-style horseradish sauce
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 2 - 9x13 inch baking dishes.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the pasta shells, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. drain well in a colander set in the sink and place shells on a sheet of wax paper to cool.
• combine the roast beef and the gravy in a large saucepan and place over medium-low heat. cook for 10 minutes or until heated through.
• use a slotted spoon to fill each shell with roast beef, draining off as much gravy as possible. spread about 1 1/2 teaspoons of horseradish sauce on top of the beef in each shell. place the shells in the greased baking dishes, and top with the remaining gravy. sprinkle the cheddar cheese evenly over the stuffed shells. bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Kalbi (korean Bbq Short Ribs)

Ingredients

• Servings: 4
• 3/4 cup soy sauce
• 3/4 cup brown sugar
• 3/4 cup water
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 tablespoon asian (toasted) sesame oil
• 2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

moussaka

Ingredients

• Servings: 1
• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. then in a skillet over high heat, heat the olive oil. quickly fry the eggplant until browned. set aside on paper towels to drain.
• in a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. after the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. pour in the tomato sauce and , and mix well. simmer for 20 minutes. allow to cool, and then stir in beaten egg.
• to make the bechamel sauce, begin by scalding the milk in a saucepan. melt the butter in a large skillet over medium heat. whisk in flour until smooth. lower heat; gradually pour in the hot milk, whisking constantly until it thickens. season with salt, and white pepper.
• arrange a layer of eggplant in a greased 9x13 inch baking dish. cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of parmesan cheese over the meat. cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. pour the bechamel sauce over the top, and sprinkle with the nutmeg. sprinkle with the remaining cheese.
• bake for 1 hour at 350 degrees f (175 degrees c).

sloppy dogs

Ingredients

• Servings: 8
• 1 pound ground beef
• 8 hot dogs
• 8 hot dog buns
• 1 (15 ounce) can sloppy joe sauce

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• crumble the ground beef into a large skillet over medium-high heat. cook and stir until evenly browned. drain off grease, and reduce the heat to medium. stir in the sloppy joe sauce, and bring to a simmer. add the hot dogs, and cook until heated through.
• place hot dogs into buns and cover with the sloppy joe mixture. eat with a fork, or use just a little bit of the sauce and eat like a regular hot dog.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Hedgehogs

Ingredients

• Servings: 8
• 2 1/4 pounds ground beef
• 3/4 cup uncooked long-grain white rice
• 1 egg, beaten
• 1 (26 ounce) can condensed tomato soup
• 26 fluid ounces water

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large bowl, combine the beef, rice and egg beat. mix well with hands, making mixture into medium sized meatballs. set aside.
• pour soup into a large saucepan, and dilute with 1 can of water. heat to simmering over medium heat.
• lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.

quick beef stir-fry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound beef sirloin, cut into 2-inch strips
• 1 1/2 cups fresh broccoli florets
• 1 red bell pepper, cut into matchsticks
• 2 carrots, thinly sliced
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. cook and stir vegetables for 2 minutes. stir beef into vegetables and season with soy sauce and sesame seeds. continue to cook and stir until vegetables are tender, about 2 more minutes.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

The Best Spaghetti Casserole

Ingredients

• Servings: 12
• 1 (16 ounce) package spaghetti
• 2 pounds ground beef
• 1/4 cup chopped onion
• 2 (26.5 ounce) cans meatless spaghetti sauce
• 1 (16 ounce) container fat-free sour cream
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup parmesan cheese
• salt and black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a deep 9x13 inch baking dish.
• bring a large pot of salted water to a boil over high heat. stir in the spaghetti. boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. drain well.
• brown ground beef and onion in a large skillet over high heat; drain fat. stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. mix in the cooked pasta. transfer pasta mixture to prepared baking dish. top with remaining 1 cup of mozzarella and the parmesan cheese. cover pan with aluminum foil.
• bake in preheated oven until hot and bubbly, about 30 minutes.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

slow cooker machaca

Ingredients

• Servings: 10
• 3 pounds beef rump roast
• 3 pounds lamb loin roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 (14.5 ounce) cans green enchilada sauce
• 2 (4 ounce) cans diced green chiles

Recipe

Preparation Time: 5 mins Cook Time: 12 hrs

Ready Time: 12 hrs 5 mins


• season beef roast and lamb loin with the salt and pepper. place seasoned beef and lamb in a slow cooker.
• set slow cooker to low. cover, and cook overnight or 8 to 10 hours. drain the juices and shred the meat into strands. return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on low another 4 to 8 hours.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

Kalbi (korean Bbq Short Ribs)

Ingredients

• Servings: 4
• 3/4 cup soy sauce
• 3/4 cup brown sugar
• 3/4 cup water
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 tablespoon asian (toasted) sesame oil
• 2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Chili Casserole

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 3 stalks celery, chopped
• 1 (15 ounce) can chili
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1/4 cup taco sauce
• 1 (15 ounce) can corn
• 1 (8 ounce) package egg noodles
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. add the celery, chili, tomatoes, taco sauce and corn. heat thoroughly, reduce heat to low and allow to simmer.
• meanwhile, prepare the noodles according to package directions. when cooked, place them in a 9x13 inch baking dish. pour the meat mixture over the noodles, stirring well. top with the cheese.
• bake at 350 degrees f (175 degrees c) for 20 minutes, or until cheese is completely melted and bubbly.

D's Skillet Gravy

Ingredients

• Servings: 2
• 3 tablespoons beef drippings
• 2 tablespoons all-purpose flour
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• sprinkle flour over the beef drippings in a skillet over medium heat. cook, stirring constantly, until smooth and brown. gradually stir in the water so that no lumps form. boil until thickened, about 10 minutes, stirring constantly. season with salt and pepper.

italian meatballs

Ingredients

• Servings: 8
• 3 pounds lean ground beef
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 1 (1 ounce) package dry onion soup mix
• 2 cups italian-style dry bread crumbs
• 3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
• in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
• using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

belgian beef stew

Ingredients

• Servings: 6
• 1 pound bacon, diced
• 1 tablespoon butter
• 20 small boiling onions, peeled
• 3 cloves garlic, minced
• 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 16 ounces dark
• 1/2 bunch fresh parsley, chopped
• 1 lemon, juiced and zested
• 1 tablespoon grated lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• blanch the bacon for 1 minute in boiling water. drain.
• place bacon and butter or margarine in a large covered pot or dutch oven. cook over medium heat until bacon is browned. add onions; cook until golden. add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. remove bacon mixture from pot, and set aside.
• add beef to the fat left in the pot, and brown on all sides. when meat is browned, return bacon mixture to the pot. stir in flour, salt, and pepper. add enough to just barely cover the meat. bring to a boil, reduce heat to simmer, and cover. cook for 1 1/2 to 2 hours.
• remove pot from heat, and stir in parsley, lemon zest, and lemon juice. serve hot.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

moussaka

Ingredients

• Servings: 1
• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. then in a skillet over high heat, heat the olive oil. quickly fry the eggplant until browned. set aside on paper towels to drain.
• in a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. after the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. pour in the tomato sauce and , and mix well. simmer for 20 minutes. allow to cool, and then stir in beaten egg.
• to make the bechamel sauce, begin by scalding the milk in a saucepan. melt the butter in a large skillet over medium heat. whisk in flour until smooth. lower heat; gradually pour in the hot milk, whisking constantly until it thickens. season with salt, and white pepper.
• arrange a layer of eggplant in a greased 9x13 inch baking dish. cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of parmesan cheese over the meat. cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. pour the bechamel sauce over the top, and sprinkle with the nutmeg. sprinkle with the remaining cheese.
• bake for 1 hour at 350 degrees f (175 degrees c).

Kalbi (korean Bbq Short Ribs)

Ingredients

• Servings: 4
• 3/4 cup soy sauce
• 3/4 cup brown sugar
• 3/4 cup water
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 tablespoon asian (toasted) sesame oil
• 2 pounds korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• in a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
• place the ribs in a large plastic zipper bag. pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the ribs from the bag, shake off the excess marinade, and discard the marinade. grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

italian meatballs

Ingredients

• Servings: 8
• 3 pounds lean ground beef
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 1 (1 ounce) package dry onion soup mix
• 2 cups italian-style dry bread crumbs
• 3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
• in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
• using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

ginger beef curry (slow cooker version)

Ingredients

• Servings: 10
• 1/4 cup all-purpose flour
• 2 1/2 pounds lean boneless beef chuck, cut into 1/2 by 2 inch strips
• 2/3 cup water
• 1/3 cup tomato paste
• 2 large onions, finely chopped
• 3 tablespoons grated fresh ginger
• 6 cloves garlic, minced
• 1 (2 inch) piece cinnamon stick
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground nutmeg
• salt to taste
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 9 hrs

Ready Time: 9 hrs 25 mins


• place beef and flour in a large, resealable plastic bag. shake to coat beef with flour. in a small bowl, mix tomato paste and water.
• in a large slow cooker, combine onions, ginger, garlic, cinnamon stick, turmeric, and paprika. place beef on onions, and sprinkle with cumin, coriander, cardamom, cloves, cayenne pepper, and nutmeg. pour tomato paste mixture over meat. cover, and cook on low setting until beef is very tender, about 8 to 9 hours.
• when ready to serve, season to taste with salt, and stir in cilantro.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

Minced Beef With Black-eyed Beans

Ingredients

• Servings: 4
• 5 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/4 teaspoon finely chopped garlic
• 3/4 cup water, divided
• 1 small tomato, chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 pound minced beef
• 1 (15 ounce) can black-eyed peas, drained
• 1/8 teaspoon garam masala
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon finely chopped green chile peppers

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat oil in a large deep skillet over medium-high heat. add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute. put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. simmer for 1 minute.
• add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. when the beef mixture is dry, pour in the black-eyed peas. cook for 3 minutes. stir in the remaining 1/4 cup of water, and reduce the heat to low. cover and simmer until all of the water has cooked down, and you can see the oil.
• remove from the heat and mix in the garam masala. transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.

Rice Mess

Ingredients

• Servings: 6
• 2 cups water
• 1 cup uncooked rice
• 1 tablespoon butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 pound ground beef
• 1 (8 ounce) can sliced mushrooms, drained
• salt and ground black pepper to taste
• 1 (15 ounce) can tomato sauce
• 4 slices cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• heat butter in a skillet over medium heat. saute onion and garlic until tender. remove from skillet, and set aside. in the same pan, brown the ground beef until no pink shows; drain excess fat. return the onion mixture to pan, and stir in mushrooms. season with salt and pepper. stir in cooked rice and tomato sauce. top with sliced cheese, and allow to stand until cheese is melted.

moussaka

Ingredients

• Servings: 1
• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. then in a skillet over high heat, heat the olive oil. quickly fry the eggplant until browned. set aside on paper towels to drain.
• in a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. after the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. pour in the tomato sauce and , and mix well. simmer for 20 minutes. allow to cool, and then stir in beaten egg.
• to make the bechamel sauce, begin by scalding the milk in a saucepan. melt the butter in a large skillet over medium heat. whisk in flour until smooth. lower heat; gradually pour in the hot milk, whisking constantly until it thickens. season with salt, and white pepper.
• arrange a layer of eggplant in a greased 9x13 inch baking dish. cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of parmesan cheese over the meat. cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. pour the bechamel sauce over the top, and sprinkle with the nutmeg. sprinkle with the remaining cheese.
• bake for 1 hour at 350 degrees f (175 degrees c).

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

beef stroganoff iii

Ingredients

• Servings: 6
• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. season with 1/2 teaspoon of both salt and pepper.
• in a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• stir the flour into the juices on the empty side of the pan. pour in beef broth and bring to a boil, stirring constantly. lower the heat and stir in mustard. cover and simmer for 1 hour or until the meat is tender.
• five minutes before serving, stir in the mushrooms, sour cream, and white . heat briefly then salt and pepper to taste.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Italian Sausage Soup

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a stockpot or dutch oven, brown sausage with garlic. stir in broth, tomatoes and carrots, and season with salt and pepper. reduce heat, cover, and simmer 15 minutes.
• stir in beans with liquid and zucchini. cover, and simmer another 15 minutes, or until zucchini is tender.
• remove from heat, and add spinach. replace lid allowing the heat from the soup to cook the spinach leaves. soup is ready to serve after 5 minutes.

Ground Beef For Tacos

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 onion, diced
• 1/2 cup ketchup
• 1 (1.25 ounce) package taco seasoning mix
• 2/3 cup cold water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a large skillet over medium heat, brown the ground beef with onion; drain fat.
• stir in ketchup, taco seasoning, and cold water. reduce heat and simmer for 20 minutes.

Beef And Rice Medley

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/2 cup diced onion
• 2 1/2 cups water
• 1 cup uncooked rice
• 1 cube beef bouillon
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 cup diced green bell pepper
• 1 (8 ounce) package mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place ground beef and onion in a large, deep skillet. cook over medium high heat until evenly brown. drain excess fat. stir in water and rice. season with beef bouillon and black pepper. simmer 25 to 30 minutes, or until water is absorbed. stir in diced tomatoes and green peppers. simmer another 10 minutes, until green pepper is tender. sprinkle top with cheese.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

christina's harira

Ingredients

• Servings: 6
• 1 cup dry garbanzo beans
• 1/2 cup dry yellow lentils
• 1 chicken bouillon cube
• 1 cup hot water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pinch saffron threads
• 1 teaspoon ground ginger
• 1/2 pound cubed beef stew meat, or more to taste (optional)
• salt and ground black pepper to taste
• 7 cups water
• 3 stalks celery, chopped
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 5 tomatoes, peeled and chopped
• 1/2 cup uncooked orzo pasta
• 3/4 cup all-purpose flour
• 1/2 (6 ounce) can tomato paste

Recipe

Cook Time: 1 hr 50 mins

Ready Time: 10 hrs 50 mins


• place the dry garbanzo beans into a large bowl, and fill with water. in a separate bowl, cover the yellow lentils with water; allow the beans and lentils to soak overnight.
• the next day, drain the water. with your thumb and forefinger, pick up and pinch off the husk from each garbanzo bean; discard husks. place chicken bouillon cube into a small bowl, and dissolve in 1 cup of hot water.
• heat olive oil in a large soup pot over medium heat, and cook the onion in the oil until translucent, about 5 minutes; stir in the saffron and ginger until combined. add the beef to the skillet, and cook until browned, about 15 minutes, stirring the meat and sprinkling it with salt and black pepper as it cooks. mix in the chicken bouillon and prepared garbanzo beans, and bring the mixture to a boil.
• pour in 7 more cups of water, and mix in the celery, parsley, and cilantro; simmer until the celery is tender, about 30 minutes. mix in the soaked lentils, and cook an additional 20 minutes. mix in the tomatoes, cover the pot, and cook until tomatoes are tender, about 20 more minutes. stir in the orzo, and simmer until tender, about 5 minutes.
• in a bowl, whisk the flour and tomato paste together; if mixture is too stiff, add about 1/2 cup of water, a tablespoon at a time, or as desired. stir the tomato paste mixture into the soup, and bring to a boil, stirring often. cook until thickened and the flavors have blended, about 15 more minutes.

my own mincemeat pie filling

Ingredients

• Servings: 1
• 1 pound ground beef
• 1/2 cup ground suet (white beef fat)
• 4 apples - peeled, cored and chopped
• 1 cup brown sugar
• 1 cup
• 3/4 cup raisins, chopped
• 1/2 cup walnuts, chopped
• 1/2 cup chopped dried mixed fruit
• 1/2 cup candied mixed fruit peel, chopped
• 1 lemon, juiced
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. drain excess fat.
• in a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, , raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. stir occasionally.
• use as mincemeat pie filling.

Homestyle Beef, Macaroni And Cheese

Ingredients

• Servings: 4
• 2 cups elbow macaroni
• 1 pound ground beef
• 1 (10.25 ounce) can condensed tomato soup
• 1 (11.5 ounce) can tomato juice
• 1 (10 ounce) can whole kernel corn, drained
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. in the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. stir in cheese.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

Cheesy Beef And Bean Bake

Ingredients

• Servings: 4
• 1 pound ground beef
• salt and pepper to taste
• 1 (6 ounce) can tomato sauce
• 1 onion, chopped
• 1 tablespoon worcestershire sauce
• 1 (15 ounce) can vegetarian baked beans
• 6 cups prepared instant mashed potatoes
• 6 ounces shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. saute for 10 minutes, or until well browned. add the tomato sauce, onion and worcestershire sauce. reduce heat to low and simmer for 10 minutes.
• prepare potatoes according to package directions. place beef mixture into a casserole dish. layer the beans over the beef and smooth prepared potatoes over the beans.
• sprinkle the cheese over the potatoes and bake uncovered at 375 degrees f (190 degrees c) for 30 to 40 minutes.

american lasagna

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a skillet over medium heat, brown ground beef, onion and garlic; drain fat. mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. simmer for 30 to 45 minutes, stirring occasionally.
• preheat oven to 375 degrees f (190 degrees c). bring a large pot of lightly salted water to a boil. add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. lay noodles flat on towels, and blot dry.
• in a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.
• layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. repeat. top with remaining noodles and sauce. sprinkle additional parmesan cheese over the top.
• bake in the preheated oven 30 minutes. let stand 10 minutes before serving.

Fenelon Poutine

Ingredients

• Servings: 2
• 3 potatoes, cut into fries
• 1 quart vegetable oil for frying
• 1/2 cup beef gravy, or as needed
• 1/2 cup shredded mozzarella cheese, or to taste
• 2 tablespoons mayonnaise, or to taste
• 1 tablespoon ketchup, or to taste
• 1/2 cup shredded lettuce
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c). fry potatoes in batches in the hot oil until tender and golden brown, about 5 minutes. remove to drain on a plate lined with paper towels.
• heat gravy in a small saucepan over medium heat until heated through, about 5 minutes.
• spread a layer of fries into two bowls, sprinkle with cheese and add a small amount of gravy; repeat these layers once. squirt each serving with 1 tablespoon mayonnaise and 1 1/2 teaspoons ketchup. sprinkle each bowl with half the lettuce; season with salt and pepper.

brown sugar meatloaf

Ingredients

• Servings: 8
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
• press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
• bake in preheated oven for 1 hour or until juices are clear.

stuffed scalloped (patty pan) squash

Ingredients

• Servings: 6
• 1 large patty pan squash
• 3 slices bacon
• 1/2 onion, minced
• 1 clove garlic, minced, divided
• 1 cup water
• 1 cube beef bouillon
• 1/2 teaspoon cayenne pepper, or to taste
• 3/4 cup shredded white cheddar cheese (optional)
• 4 bread slices, crusts removed and bread crumbled, or more to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. allow squash to cool until easily handled, about 5 minutes.
• cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. set the scooped meat aside.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
• cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
• mix cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. add bread crumbs and stir until mixture is the consistency of wet stuffing. fill squash with stuffing; season with salt and pepper. place squash in a baking dish.
• bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.