Beef

Beef

Four Cheese and Beef Casserole

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Four Cheese and Beef Casserole

Ingredients:  

 

8 ounces Dakota Growers Elbow Macaroni

8 ounces lean ground beef

1/2 cup chopped onion

1 jar (28 ounces) pasta sauce

4 ounces sliced mozzarella cheese

4 ounces sliced provolone cheese

3/4 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh basil

 

Beef and Mushroom Ragu

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Beef and Mushroom Ragu

Ingredients:  

 

16 ounces Piggly Wiggly Spaghetti

1 tablespoon olive oil

1 clove garlic, minced

1/2 cup chopped onion

1 tablespoon chopped fresh parsley

8 ounces sliced mushrooms (Portobello, porcini or white)

1 pound lean ground beef

1/2 teaspoon ground black pepper

1 jar (26 ounces) marinara sauce

1/2 cup Parmesan cheese

 

Beefy Mac 'n Cheese

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Beefy Mac 'n Cheese

Ingredients:  

 

16 ounces Elbow Macaroni

1/4 cup butter or margarine

3 tablespoons flour

2 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 package (8 ounces) softened cream cheese

2 teaspoons mustard

salt and pepper to taste

8 ounces roast beef leftovers, cubed

1 cup bread crumbs

2 tablespoons butter or margarine, melted

 

Macaroni Chili

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Macaroni Chili

Ingredients:  

 

2 pounds lean, ground beef

2 medium onions, chopped

2 cloves garlic, minced

2 (28-ounce) cans whole tomatoes, undrained, cut up

1 (6-ounce) can tomato paste

1/2 cup water

1 (16-ounce) can kidney beans, undrained

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

16 ounces Elbow Mac

 

German Beef Noodle Soup

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German Beef Noodle Soup

Ingredients:  

 

1 pound left over roast beef, cubed

1 large onion, chopped

2 ribs celery, chopped

1 tablespoon vegetable oil

2 1/2 quarts water

Salt and Pepper to taste

1/2 teaspoon caraway seeds

1/2 teaspoon dried dill weed

1 can (14-1/2 ounces) tomatoes, cut up

5 cups Fine Egg Noodles

 

Pepperoni Pasta Salad

Pepperoni Pasta Salad

Ingredients:  

 

16 ounces Rotini

1 large red pepper

1 large green bell pepper

1 bunch green onions

1 cup cherry tomatoes

4 ounces Gorgonzola cheese, crumbled

1 6-ounce jar stuffed green olives

1 15-ounce can of cannellini (Italian white beans), rinsed and well-drained

12-ounce package of sliced pepperoni

1 cup prepared Caesar salad dressing, regular or light

 

Ribbon Stir-Fry

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Ribbon Stir-Fry

Ingredients:  

 

8 ounces Egg Free Ribbons

2 tablespoons olive oil

2 cups cooked chicken, cubed

1 cup red bell pepper, cut in julienne strips

1 cup yellow squash, cut in julienne strips

1/2 cup onion, chopped

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup grated Parmesan cheese

 

Beef Julienne Pasta Salad

Beef Julienne Pasta Salad

Ingredients:  

 

16 ounces Dakota Growers Rotini

2 cups broccoli cut into florets

1 can (15 ounces) kidney beans, drained and rinsed

1 large red or green bell pepper, chopped

1 medium onion, chopped

8 ounces mozzarella cheese, cubed

1 can (6 ounces) pitted black olives, sliced

2 large carrots, diced

16 ounces lean, cooked roast beef, cut in julienne strips

1 jar (16 ounces) Italian dressing

 

Beef Teriyaki and Cavatappi Salad

Beef Teriyaki and Cavatappi Salad

Ingredients:  

 

16 ounces Cavatappi

12 ounces lean beef steak, cut into thin strips

1 cup Teriyaki marinade

2 small yellow summer squash, cut thinly on the bias

2 small green zucchini, cut thinly on the bias

4 carrots, cut thinly on the bias

4 ounces fresh sugar snap peas

2 tablespoons sesame oil

2 cloves garlic, minced

Sesame seeds

fresh cilantro

 

Beef Chili

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Beef Chili

Ingredients

2 cups of C&F cooked pinto beans

3 Tablespoon oil or vegetable oil

2 large green bell peppers, chopped

1 large onion, chopped

2 to 4 - jalapeno peppers, seeded and finely chopped (optional)

3 cloves garlic, crushed

2 pounds boneless beef chuck roast cut into 3/4-inch cubes or 2 pounds beef stew meat

1/4 cup chili powder

1 Tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 can (28 ounce) crushed tomatoes

 

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