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.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

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.

-braised Lamb Shanks

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 lamb shanks
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 tablespoons tomato paste
• 1 (12 fluid ounce) bottle (such as guinness®) or
• 1 (14 ounce) can beef broth
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• 1 sprig fresh rosemary
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 50 mins


• heat oil in a dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. remove lamb shanks and set aside. pour the excess grease from the dutch oven, reduce heat to medium, and stir in the onions and garlic. cook and stir until the onions have softened and turned translucent, about 5 minutes. stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
• return the lamb shanks to the dutch oven, and pour in the and beef broth. bring to a simmer over high heat. while you're waiting for the to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
• once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. you want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. remove rosemary sprig and herb bundle 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.

Bbq Lamb For Sandwiches

Ingredients

• Servings: 12
• 1 (14 ounce) can beef broth
• 3 pounds boneless lamb ribs
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 45 mins


• pour can of beef broth into slow cooker, and add boneless lamb ribs. cook on high heat for 4 hours, or until meat shreds easily. remove meat, and shred with two forks. it will seem that it's not working right away, but it will.
• preheat oven to 350 degrees f (175 degrees c). transfer the shredded lamb to a dutch oven or iron skillet, and stir in barbeque sauce.
• bake in the preheated oven for 30 minutes, or until heated through.