Brown ground beef with garlic powder (drain).
Add cottage cheese, Mozzarella cheese, salt and mayonnaise; mix well.
Cook manicotti shells as directed on package, drain and cool on wax paper.
Stuff each shell with beef mixture and place in lasagna-size baking dish.
Cover with spaghetti sauce.
Sprinkle with Parmesan cheese and oregano.
Cover with foil and bake at 350\u00b0 for 15 minutes.
Remove foil and bake another 10 to 15 minutes.
Have milk, eggs and water at room temperature.
Preheat oven to 400\u00b0.
Mix
flour and salt in a bowl.
Pour into a well in the center of the flour mix the milk.
Stir. Beat eggs until fluffy. Beat into the batter. Add water and beat well until large bubbles appear.
Pour batter into a 9 x 12-inch hot ovenproof baking dish with beef drippings or butter melted in it.
Bake for 20 minutes. Reduce heat to 350\u00b0 and bake about 10 minutes more.
Cut into squares and serve immediately.
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.
If seasoning packet is not perforated, make several small holes with tip of paring knife.
Place carrots in crockpot.; top with potatoes.
Place seasoning packet on top of vegetables.
Place corned beef, fat side up, over seasoning packet and vegetables. Add water.
Cover, cook on low heat 7 hours.
Add cabbage and cook 3 hours more.
Combine mustard and honey in small bowl.
Discard seasoning packet.
Slice beef and serve with vegetables and mustard sauce.
Place beef roast in a 3 1/2-4 quart crockpot. Sprinkle with taco seasoning mix, garlic and brown sugar.
Cover; cook on low for 8 to 9 hours.
Just before serving, put toppings in individual serving bowls.
Remove beef from crockpot; place on large plate. Shred beef with 2 forks; return to crockpot and mix well.
To serve, place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top with desired toppings.
Spray crockpot with non stick spray.
Place roast in crockpot.
Combine all other ingredients and whisk until smooth.
Pour over roast.
Cover and cook on high for 6 hours or low for 10 to 12 hours.
Shred beef and trim fat.
Place meat back in juice.
Serve on French rolls.
Fill rolls with beef and add a little beef juice to sandwich.
Sprinkle the beef cubes (mine were pretty small, maybe 1/2\") with salt
Brown ground beef, drain. Mix with spaghetti sauce. Layer in crockpot starting with noodles, the meat sauce, then the cheese. Repeat layers until pot is filled, with mozzarella being the last layer. Cook on low for 3-3 1/2 hours.
In a crock pot, put roast, broth and onion.
Season with salt and pepper.
Cook 6-8 hours on low (if frozen on high).
Remove meat from crockpot.
With tongs or a fork, shred meat.
Mix cornstarch with water, add to crockpot to thicken sauce.
Add meat back to sauce and stir to coat.
Enjoy!
Place mushrooms, carrots, and rice mix with seasoning packet in crockpot and stir to combine. Top with beef. (Beef will slice easier if partially frozen.) Pour beef broth over all.
Cover and cook on LO setting for 8-10 hours. This is nice served with garlic toast.
Peel and slice potatoes, carrots, celery and onions.
Brown ground beef.
Place vegetables into crockpot, season with salt and pepper. Add beef on top, pour soup and water in together.
Cover and set on low for
6 to 8 hours, stirring occasionally. Serves 8 to 10.
In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
After 4 hours whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes on high to cook broccoli and thicken sauce.
Serve over warm white rise.
Trim silver skin from beef. Butterfly beef by slicing lengthwise, two
Place beef in 3 1/2 to 6 quart slow cooker.
Mix dry soup mix and beef broth; pour over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
Skim fat from liquid. Remove beef; cut across grain into thin slices.
Cut each baguette horizontally in half.
Fill baguettes with beef; cut in half. Serve with broth for dipping.
Place onion in crockpot.
After rinsing beef place on onion and sprinkle with red pepper.
After mixing broth and Worcestershire sauce pour over beef.
Cover and cook on low heat 8-9 hours or until beef tender.
Mix sour cream, horseradish and parsley.
Serve with beef and onion.
o 500 degrees F. Season beef with salt and pepper to taste
nch non stick skillet with cooking spray. If beef roast comes in
Place meat in bottom of 4 quart crockpot. Top with onions, tomatoes, and taco seasoning.
Cover and cook on low 5-6 hours.Stir in instant rice, corn and red bell pepper. Cover and cook for 20-30 minutes (until rice is cooked).
Optional: Top with shredded cheese, sour cream, and lettuce. Serve!
00b0F. Place beef in a small baking dish. Coat with 1 tbsp
pread both sides of beef with mustard.
Heat an oiled