Danielle Parsons of Moscow, Idaho dresses up dogs with a flavorful beef mixture. 'Cover your hot dog with chopped onions and mustard, then ladle this sauce over the top,' she says.
Ground beef, chopped onion, egg, and crumbled saltines are combined, seasoned with steak sauce, and baked in a 9 X 13 inch baking dish for about 1 hour.
This Chicken Artichoke Bake recipe contains mayonnaise, long grain and wild rice, cubed cooked chicken, condensed cream of celery soup, water-packed artichoke hearts and more.
The name of this highly seasoned Indian soup means "pepper water." It gets quite a kick from the combination of curry powder, ground ginger, and crushed red pepper, but you can halve those ingredients if you don't like spicy foods.
This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.
If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious.
This Green Bean Chicken Casserole recipe contains cubed cooked chicken, long grain and wild rice, colby cheese, frozen french-style green beans, cream of broccoli soup and more.
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style.
The French dressing is cooked up with the ground beef, beans, and taco seasoning. Then it 's poured over the other salad fixings - lettuce, tomatoes, Cheddar cheese and tortilla chips.
An easy to make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. It's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!
Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
