Cowboy Stew

Ingreidents

• 2 lbs ground beef
• 4 cans (16oz each) baked beans
• 8 hot dogs, sliced
• 1/2 cup barbecue sauce
• 1/2 cup grated Parmesan cheese

In dutch oven, cook beef over medium heat until no long pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.
Makes 11 servings.

Cheeseburger Chili Mac and Cheese (Trumom76)

2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)


Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot. Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese.

TEXAS sheet cake with Frosting ({PreggoAZ)

Frosting

4 tablespoons Karo Sryup

4 tablespoons Cocoa powder

1 cube butter

1/4 cup milk

melt/mix together. Add 1 tablespoon Vanilla. ( add powdered sugar if too thin or milk if too thick) So it reaches spread consistency.

Sheet Cake

1 teaspoon baking soda

2 cups flour

2 cups sugar

(Mix those in a bowl set aside)

( In a new bowl)

1/2 teaspoon salt

1 cup water

2 cubes butter

4 tablespoons cocoa

add 2 eggs

1/2 cup sour cream

Mix well.

Mix both bowls of ingredients. Pour into a greased and floured pan. 25 mins at 350!!!

Beef with Snow Peas (Stir-fry) (lexie marie)

Ingredients

• 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• 1/2 cup Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Chicken Chili (beka0404)

INGREDIENTS
3 tablespoons olive or canola oil
1 large onion, dicecd
1 red, yellow or orange bell pepper, diced
2 jalapenos (seed and de-vein for less heat), minced
4 cloves garlic, minced
1 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1 teaspoon Mexican oregano (optional)
20 oz boneless skinless chicken breasts, cubed
3 tablespoons flour
32 oz chicken broth or stock
30 oz canned white beans (great northern, cannellini or navy), drained and rinsed
2 cups baby spinach, roughly chopped

Optional garnishes for serving: chopped scallions, minced cilantro, crema mexicana

DIRECTIONS
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper and jalapeno and cook until onions are translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chicken and spices. Cook, stirring frequently, until the chicken is cooked through (8 mins?). Stir the flour into the chicken mixture. Add the chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beans and spinach. Simmer for 55-60 minutes until the chili has thickened. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the scallions and cilantro.