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March 21, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

March Recipes
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)

My Favorite Beef Recipes

Crock Pot Sloppy Joes Recipe

3 lbs. ground beef, browned and drained
1-2 onions, finely chopped
1 green pepper, chopped
2 (8 oz.) cans tomato sauce
1 c. water
2 pkgs. Sloppy Joe seasoning mix
2 tbsp. brown sugar

Brown hamburger in skillet. Drain. Put into crockpot. Add onions, green pepper, tomato sauce, water, seasoning mix and sugar. Stir thoroughly. Cover. Cook on low for 8-10 hours, or on high for 3-4 hours.
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Chicken Fried Steak Recipe

1 1/2 pounds beef round steak
1 egg, beaten
2 tablespoons milk
2 tablespoons flour
3/4 cups seasoned breadcrumbs
1/4 cup cooking oil
1 teaspoon salt
A few dashes of pepper to taste

Pound the round steak very thin and cut into serving portions. In a small bowl mix together egg and milk. In a separate shallow bowl mix together flour and breadcrumbs.

In a skillet heat 1/4 cup of cooking oil. Cook the round steak on all sides until brown. Season with salt and pepper.

2 tablespoons cooking oil
2 tablespoons flour
1/2 teaspoon salt
Pepper to taste
1 cup milk

In a saucepan blend together 2 tablespoons of oil and flour. Add salt and pepper to taste. Gradually pour in milk. Cook over medium heat for 1 minute stirring constantly until the gravy thickens. Pour over round steak. Cook 3-5 minutes till thoroughly heated.
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Crockpot Swiss Steak Recipe

2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 - 2 lb. round steak
1 med. onion, diced
2 tbsp. butter
1 can (14 ounces) whole tomatoes, or stewed tomatoes
1/2 c. water
1/2 tsp. vinegar

Combine flour, salt, pepper and pound mixture into steak. Brown steak in butter and onion. Add tomato soup, water, vinegar and place in crockpot. Let simmer 3 to 4 hours (is more tender if left all day).
Serves 4 to 6.
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Crock Pot Beef and Chile Stew Recipe

3/4 pound lean beef stew meat, cut into 3/4" cubes
1 large onion, chopped
2 large cloves garlic, minced
1 ( 14-1/2 ounce) ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (8.5 ounce) can whole-kernel corn, undrained
1-1/2 teaspoon dried oregano leaves, crushed
1 tsp. ground cumin
1/2 tsp. salt
l-1/4 tsp. ground red pepper
2 tbsp. yellow cornmeal

Combine all ingredients, except cornmeal, in a 3-1/2 qt. slow cooker, mixing well. Cover and cook on low 7-8 hrs or until meat is tender. Turn control to high. Stir in cornmeal. Cover and cook on high 20 to 25 min.
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Beef Goulash Recipe

1-2 tablespoons vegetable oil
1 pound ground beef
3 cups uncooked egg noodles
2 cups water
1 8-ounce can tomato sauce
1 envelope dry onion soup mix

Heat oil in a medium skillet over moderatey high heat. Add ground beef and cook until lightly browned, stirring occasionally with a fork to break up meat. Drain off any excess fat. Sprinkle uncooked noodles over meat. Combine water, tomato sauce, and onion soup mix. Pour over noodles in skillet. Do not stir. Cover and bring to a boil. Reduce heat to low and simmer about 30 minutes or until tender. Stir and serve.
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Beef and Tater Tot Casserole Recipe

1 cup chopped onion
1 lb. Ground Chuck
1 can cream of celery soup
4 cups frozen Tater Tots
1 can cream of chicken soup
Salt & Pepper to taste

Preheat oven to 400 degrees. Grease a shallow 2 quart casserole dish. Cook ground chuck & onion over medium heat until meat is done. Drain off fat. Spread meat mixture in casserole dish. Combine undiluted soup & spread evenly over meat mixture. Top with single layer of frozen Tater Tots. Bake for 45 minutes, until hot & bubbly.
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Crockpot Homemade Beef Stew Recipe

1 pound beef stew meat
3 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 onion, sliced
2 teaspoons dried Italian seasonings, or to taste
1/8 teaspoon ground black pepper
2 teaspoons beef base or bouillon granules
2 cups hot water

In a slow cooker or crockpot coated with vegetable cooking spray, combine beef stew meat, carrots, potatoes, onion, Italian seasonings and pepper. Dissolve beef base in hot water and add to pot. Cook for 8 to 10 hours on LOW until tender.
Makes 4 servings
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Barbecued Baby Beef Ribs Recipe

1-3/4 to 2 pounds baby beef ribs

Basting Sauce:
3 tablespoons oil
3 tablespoons chili sauce
2 tablespoons lemon juice
dash black pepper
dash dry mustard

Wipe ribs with wet towel or with damp paper towels. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450 degrees for about 20 minutes, turning once. Prepare basting sauce. Mix all ingredients together. Remove ribs from oven. Brush ribs with sauce on both sides. Return to oven. Bake at 450 degrees for about 20 minutes longer or until ribs are tender. Baste with remaining sauce from time to time while baking. If ribs start getting too dark, cover with aluminum foil and reduce heat to 400 degrees for the last 10 minutes of baking time.
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Beef Stew Recipe

1-1/2 pounds beef for stew, cut to make 1-inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick

In medium bowl, toss beef with flour to coat. In heavy large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 5 minutes or until browned, stirring occasionally. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until beef is almost tender. Add potatoes and carrots; return to a boil. Reduce heat; cover and simmer 45 minutes or until beef and vegetables are tender.
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V-8 Vegetable Beef Soup Recipe

1 lb. hamburger, browned and drained of fat
1 envelope dry onion soup mix
2 (1 pound) cans Veg-All vegetables, juice & all
48 oz. of V-8 juice

Combine and simmer 15 minutes or longer.

Makes 4-6 servings
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meatloaf recipeGrandma’s Glazed Meatloaf

These are pretty little meatloaves. We made them in an eight-cavity pan, just about right for individual servings. Freeze any extras--wrap in aluminum foil, put in freezer bags, and freeze for up to three months.

For the glaze:
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons vinegar

For the meat loaf:
2 teaspoons vegetable oil
1 medium onion, minced
2 cloves minced garlic
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup milk
2 pounds lean ground beef
2/3 cup crushed saltine crackers or 1 1/3 cup fresh breadcrumbs
1/3 cup fresh minced parsley or 1 tablespoon dried parsley

Preheat the oven to 350 degrees.

Heat the oil in a small saucepan and sauté onions and garlic for four or five minutes or until tender, being careful not to burn garlic. Set aside.
Mix the ketchup, brown sugar, and vinegar together for the glaze. Set aside.

Mix the eggs, thyme, salt, onion salt, garlic salt, pepper, mustard, Worcestershire sauce, hot pepper sauce, and milk together in a small bowl. Set aside.

With a fork, mix the ground beef with the onion garlic mixture, parsley, egg mixture and bread crumbs. Mix until it no longer sticks to the bowl. If it still sticks to the bowl, add a few tablespoons of milk.

Form into loaves and place in mini loaf pans. Spoon half of the glaze over loaves and reserve the other half for serving on the side.

Bake for 35 to 40 minutes or until a meat thermometer registers at 160 degrees. Cool at least 15 minutes before serving.
Simmer the rest of the glaze for a few minutes and serve with the sliced meatloaf.

Baker’s note: Different pans and different sizes will require different baking times. Use your meat thermometer to tell when the loaves are done.
Dennis, the Prepared Pantry
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Spiked Apple with White Chocolate Chips Cookie MixIt's always good to have a few mixes on hand that can be whipped up in a hurry to make great cookies. You'll need cookies for lunches and field trips, when guests stop by, or maybe for when the grandkids drop in. You'll find perfect, proven cookie mixes for all your cookie baking.

Click Here for Cookie Mixes 


Quick Bread Mixes
Bread Machine Mixes

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11 Secrets to Great HamburgersEleven Secrets for Great Burgers

Originally we wrote this up as eight secrets. We've discovered a few more. Remember these secrets for your next patio party and you'll have great burgers.

1. Start with the right meat. Buy your meat from a butcher you trust. Avoid the lean and extra lean burger which is great for casseroles but too lean for burgers—you need the fat for flavor and juice. Your meat should be fresh. Ask the butcher when it was ground and avoid meat that was not ground in the last few hours.

2. Don't handle the meat unnecessarily. Too much handling makes for tough burgers. Break a section of meat off and form the burgers with as little handling as possible. If you are mixing seasonings into the meat, toss the meat gently with your fingers to disperse the seasonings.

3. Make the burgers the right size. Remember, they shrink while cooking. Three-quarters of an inch thick on the edges and slightly thinner in the middle is just about right for most of us. A hamburger press like our Burger Buddy is a nice way to form burgers without handling them too much. Make the burger thicker than necessary and then gently press the center to form a concave patty.

4. Start out with a clean, well-oiled grill. Burnt food particles will taint your burger and make it stick.

5. Cook at the right temperature. You want your grill or pan to be at medium high, hot enough to sear the meat and seal in the juices.

6. Avoid the urge to press. Yes, you see others pressing their burgers with the spatula but doing so forces the juices from the meat. Again, it's the juices that make your burgers moist and flavorful.

7. Turn ‘em once. Years ago, I worked a grill in Alaska. The chef taught me to never turn the steaks more than once—doing so lets the juices run out and dries out the steak. The same goes for a burger.

8. Avoid the urge to overcook. A well-charcoaled burger is going to be tough and dry. That same chef taught me to tell how done a steak was by poking it with my finger. (The meat becomes firmer as it cooks.) You can do the same with burgers (and chicken). After the first cookout, you'll be pro. No more over-cooked burgers or burgers torn apart to see how red they are in the middle.

9. Season your meat before cooking. You'll find that your burger will taste much better if every morsel is seasoned, not just the outside. Add 3/4 teaspoon salt and 1/4 teaspoon pepper to every pound of burger and knead it in gently.

10. Cook your burgers on medium high heat. You want to sear the burgers, make a bit of a crust, and seal in the juices. Too high and you'll burn the outside before the burger is done; too low and too much of the juice will drip out.

11. Try mixing grated cheese into the meat for cheeseburgers. You'll get a burst of cheese in every bite, the cheese won't drip down into the grill, and it takes less cheese to make a cheesy burger.
Dennis, the Prepared Pantry
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This week's edition of Celebrity Chef Connection.

Other Recipes

Hot Salsa Dip Recipe

1 10-oz package frozen whole kernel corn
1 1/2 cup salsa (Use Homemade Salsa)
3/4 cup shredded Mexican blend cheese
1/2 can (about 7 ounces) refried beans
2 tablespoons chopped green onions

Microwave frozen corn according to package directions, drain. In a 9-inch pie plate, combine salsa and refried beans, stir until well combined. Stir in corn.

Cover with plastic wrap and vent, then microwave on high for 2 minutes. Remove plastic wrap and immediately sprinkle with shredded cheese, Let stand for five minutes or until cheese melts.
Top with green onions and serve with tortilla chips.
Bill, Alb.
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Sautéed Radishes Recipe
Serves 4

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste
Optional: chives, garlic powder, Pequin Pepper, thyme, Rosemary, onion salt, seasoned salt, Oregano, Paprika, Sea Salt

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Optional: Put under Broiler for a few minutes until they start to brown, don't burn.
Bill, Alb
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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