01/21/16 recipe -Taste USA

Thursday, January 21, 2016

Big Al's K.C. Bar-B-Q Sauce

How to make Big Al's K.C. Bar-B-Q Sauce Recipe - This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.

48 servings

Ingredients:
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Method:
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.

Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Big Al's K.C. Bar-B-Q Sauce

Better Than Sex Cake II

How to make Better Than Sex Cake II Recipe - Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!

24 servings

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Method:
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.

Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Better Than Sex Cake II

Beth's Spicy Oatmeal Raisin Cookies

How to make Beth's Spicy Oatmeal Raisin Cookies Recipe - With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

36 servings

Ingredients:
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.

Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Beth's Spicy Oatmeal Raisin Cookies

Best Tuna Casserole

How to make Best Tuna Casserole Recipe - This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Photos from Mackenzie Schieck

6 servings

Ingredients:
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Method:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.

Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Best Tuna Casserole

Best Toffee Ever Super Easy

How to make Best Toffee Ever Super Easy Recipe - Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

32 servings

Ingredients:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Method:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften.

Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Best Toffee Ever Super Easy

Best Steak Marinade in Existence

How to make Best Steak Marinade in Existence Recipe - This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

8 servings

Ingredients:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Method:
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Best Steak Marinade in Existence

Best Spinach Dip Ever

How to make Best Spinach Dip Ever Recipe - This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.

6 servings

Ingredients:
1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread

Method:
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Best Spinach Dip Ever

Best Spanish Rice

How to make Best Spanish Rice Recipe - The combination of picante sauce and chicken broth makes this easy recipe very tasty.

5 servings

Ingredients:
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Method:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Best Spanish Rice

Best Marinara Sauce Yet

How to make Best Marinara Sauce Yet Recipe - This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta. original recipe from Jackie and picture from holiday baker

8 servings

Ingredients:
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Method:
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Simmer for 30 minutes, stirring occasionally.

Best Marinara Sauce Yet

Best Lemonade Ever

How to make Best Lemonade Ever Recipe - This is a very refreshing drink. recipe from jo

20 servings

Ingredients:
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Method:
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Best Lemonade Ever

Best Ever Banana Bread

How to make Best Ever Banana Bread Recipe - This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time. picture from alan smith

12 servings

Ingredients:
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

Method:
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

Blend together the eggs, buttermilk, oil and bananas.

Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.

Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Best Ever Banana Bread

Best Cream Of Broccoli Soup

How to make Best Cream Of Broccoli Soup Recipe - This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

6 servings

Ingredients:
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Method:
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Best Cream Of Broccoli Soup

Best Chocolate Chip Cookies

How to make Best Chocolate Chip Cookies Recipe - Crisp edges, chewy middles.

24 servings

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Method:
Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Best Chocolate Chip Cookies

Best Carrot Cake Ever

How to make Best Carrot Cake Ever Recipe - A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

16 servings

Ingredients:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Method:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Best Carrot Cake Ever

Best Brownies

How to make Best Brownies Recipe - These brownies always turn out

16 servings:

Ingredients:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Best Brownies

Best Bread Machine Bread

How to make Best Bread Machine Bread Recipe - This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.

12 servings:

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Method:
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Best Bread Machine Bread

Best Big, Fat, Chewy Chocolate Chip Cookie

How to make Best Big, Fat, Chewy Chocolate Chip Cookie Recipe - These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you.

18 servings:

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Method:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Best Big, Fat, Chewy Chocolate Chip Cookie

Beer Margaritas

How to make Beer Margaritas Recipe - Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp.

6 servings:

Ingredients:
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1 lime, cut into wedges

Method:
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Beer Margaritas

Beef Tips and Noodles

How to make Beef Tips and Noodles Recipe - This is a great dish that's very easy to make with just a few ingredients. Great with rolls of any type. I got this recipe from my mom years ago and it is a family favorite.

Ingredients:
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

Method:
Preheat oven to 400 degrees F (200 degrees C).

In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.

Bake in a preheated oven for 1 hour.

While beef tips are baking, 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. Serve beef tips and sauce over noodles.

Beef Tenderloin With Roasted Shallots

How to make Beef Tenderloin With Roasted Shallots Recipe - The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

6 servings

Ingredients:
3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Method:
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
Add beef to pan; brown on all sides over medium high heat, about 7 minutes.

Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits.

Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Beef Tenderloin With Roasted Shallots

Beef Stroganoff III

How to make Beef Stroganoff III Recipe - I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.

8 servings

Ingredients:
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 wine
salt to taste
ground black pepper to taste

Method:
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 wine. Heat briefly then salt and pepper to taste.

Beef Stroganoff III

Beef Stew VI

How to make Beef Stew VI Recipe - Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

10 servings

Ingredients:
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Method:
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Beef Stew VI

Beef Barley Vegetable Soup

How to make Beef Barley Vegetable Soup Recipe - Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

10 servings

Ingredients:
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Method:
In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender.

Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Beef Barley Vegetable Soup

Beef and Bean Chimichangas

How to make Beef and Bean Chimichangas Recipe - This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.

8 servings

Ingredients:
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Method:
Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender.

Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.

Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

BBQ Pork for Sandwiches

How to make BBQ Pork for Sandwiches Recipe - This is so easy and very tasty. Serve on buns with French fries or potato chips.

12 servings

Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce

Method:
Pour can of beef broth into slow cooker, and add boneless pork 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 pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

BBQ Pork for Sandwiches