The Cooking Family

Savory Beef Tips

Savory Beef Tips
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Savory Beef Tips
Prep Time
5 mins
Cook Time
1 hr 15 mins
 

I had some extra stew beef that I didn't use in my Tasty Steak Bites recipe and was trying to think of something else I could do with them. I came up with this beef tips recipe that was a winner with the husband. I hope you enjoy it too.

Course: Main Course
Cuisine: American
Keyword: 5 minute prep, beef recipe, beef tips, savory beef dish
Servings: 2 people
Author: Tracy
Ingredients
  • 1 lb. stew meat
  • 2 Tbsp. vegetable oil
  • 1/2 onion (I cut mine into strips)
  • 1 cup water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Add Later
  • 1/2 cup water
  • 1/2 package Lipton Recipe Secrets Beefy Onion mix (can substitute beef gravy mix)
Instructions

  1. Heat your oil in a skillet (that has a lid, you'll need this later) on medium high heat.

  2. Add your onion and cook until translucent, stirring occasionally.

  3. Add your stew meat and brown on all sides, about a minute for each side.

  4. Add 1 cup of water, your soy sauce and your Worcestershire sauce and stir.

  5. Add your garlic powder, salt and pepper and stir well.

  6. Bring to a boil. Then cover and simmer for 1 hour.

  7. Just before the hour is up, in a separate bowl mix 1/2 cup of water and your Beefy Onion mix (or beef gravy).

  8. Pour the gravy over the meat and stir until well blended.

  9. It is ready when the sauce is slightly thickened.

  10. Serve over rice, noodles or mashed potatoes.

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Homemade Caramel Popcorn

Homemade Caramel Popcorn
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Homemade Caramel Popcorn

This is a really easy version of homemade caramel popcorn that doesn't require corn syrup and tastes delicious. It's perfect for an afternoon snack.

Course: Dessert
Cuisine: American
Keyword: caramel popcorn, snack
Author: Steve
Ingredients
  • 10 cups popped corn
  • popcorn salt (to taste)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking soda
Instructions

  1. Pop popcorn, salt to taste and set aside.

  2. Melt 1 cup butter over medium heat.

  3. Add 1 cup light brown sugar and stir until thoroughly mixed.

  4. Heat to boil stirring continuously, then continue cooking over medium heat for 5 minutes, without stirring. Halfway through add the vanilla and stir briefly to mix.

  5. Pull from heat at the end of five minutes, then add the baking soda. Stir until mixed.

  6. The caramel should look light and fluffy.

  7. Spread the popcorn out on a non stick baking dish and pour the caramel over the popcorn.

  8. Then stir and mix to coat the popcorn evenly, breaking up clumps of corn. 

  9. Let cool before serving.

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Granny’s Fried Peaches

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Granny’s Fried Peaches
Course: Side Dish
Cuisine: American
Keyword: fried peaches, peach recipe
Author: Great Grandma Morgan
Ingredients
Filling
  • 6-8 oz. dried peaches
  • 1 cup sugar
  • 2 cups water
Biscuit Dough
  • 2 cups Bisquick
  • water (substitute for the milk in the Bisquick instructions on the box)
Instructions

  1. Cook dried peaches in water with sugar. Cook until soft.

  2. Refrigerate until cold.

  3. Make your stiff biscuit dough using Bisquick, but substitute water for the milk.

  4. Roll out dough to plate size. Fill one side of the circle with peaches, being careful not to go up to the edge of the dough.

  5. Fold over and crimp the edges with a fork.

  6. Cook in oil which has been heated on medium heat, until golden brown on both sides, turning as needed. Remove and place paper towel lined plate.

  7. Or if you want small pies instead of a large one, divide the dough into 5 or 6 inch circles. Place two tablespoons of filling in each, being careful not to go up to the edge of the dough.

  8. Fold over, crimping the edges with a fork.

  9. Cook in oil which has been heated on medium heat, until golden brown on both sides, turning as needed. Remove and place paper towel lined plate.

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Quick Maryland Crab Soup

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Quick Maryland Crab Soup
Prep Time
10 mins
Cook Time
1 hr
 
Course: Side Dish, Soup
Cuisine: American
Author: Steve
Ingredients
  • 5 cans vegetable beef soup
  • 1 lb. Maryland crab meat
  • 16 oz. can string beans
  • 11 oz. can peas
  • 6 oz. can tomato paste
  • 17 oz. can golden whole kernel corn
  • 1 tsp. seafood seasoning
  • 2 soup cans water
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Add all of your ingredients together in large pot.

  2. Do not dilute or drain canned items.

  3. Simmer for 1 hour, stirring occasionally. Serve hot.

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Crescent Cookies

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Crescent Cookies
Prep Time
10 mins
Cook Time
10 mins
 
Course: Dessert
Cuisine: American
Author: Juanita
Ingredients
  • 3 cups sifted flour
  • 1/2 cup butter
  • 1/4 lb. finely chopped almonds (or 4 oz.)
  • 1/2 cup sugar
  • 2 egg yolks
  • pinch of vanilla
  • powdered sugar (optional)
Instructions

  1. Cream your butter and sugar.

  2. Add egg yolks, vanilla, flour and nuts and mix.

  3. Form into little crescents and place on cookie sheet.

  4. Bake until lightly browned, about 10-15 minutes.

  5. Roll in powdered sugar after baked. (Optional)

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Woldorf Souffle Salad

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Woldorf Souffle Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: salad recipe, souffle salad
Author: Juanita
Ingredients
  • 1 pkg. lime gelatin
  • 1 cup hot water
  • 1/2 cup cold water
  • 1/2 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 cup diced apples
  • 1/2 cup diced celery
  • 1/2 cup chopped walnuts
Instructions

  1. Dissolve gelatin in hot water.

  2. Add cold water, lemon juice, salt and mayonnaise. Blend with rotary beater.

  3. Pour into freezer tray.

  4. Chill until firm, one inch from the edges, but still soft in the center.

  5. Dump mixture into a bowl and whip until fluffy.

  6. Fold in apples, celery and walnuts.

  7. Pour into 1 quart mold.

  8. Chill in refrigerator until firm, about 30-60 minutes.

  9. Serve on top of salad greens and garnish with sliced apples and walnuts.

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Tater Tot Casserole

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Tater Tot Casserole

Delicious meal for you tater tot lovers out there. This is a very versatile recipe that you can modify to suit your tastes. You can substitute ground chicken or sausage instead of the ground beef. If you want to change things up a bit, you can also a little bit of barbecue sauce, Or if you want a Mexican flair add one pack of taco seasoning.

Course: Main Course
Cuisine: American
Keyword: tater tot casserole, tater tot recipe, versatile recipe
Author: Linda
Ingredients
  • 1 bag frozen tater tots (32 oz.)
  • 1 lb. ground beef (85% works best)
  • 1 cup onions, diced
  • 2 cups frozen mixed vegetables (use your favorite vegetables or what you have on hand)
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups shredded cheese (I used sharp cheddar)
  • chopped green onions (optional)
Instructions

  1. Preheat oven to 425 degrees.

  2. Set your frozen vegetables out to slightly thaw.

  3. Brown your ground beef with your diced onions. Drain excess liquid.

  4. In a large bowl, mix your vegetables, soup, Worcestershire sauce, milk, and spices.

  5. In a 7×11 pan (can use a 9×13 pan, but it will be a little thin), spoon your ground beef across the bottom of the pan.

  6. Then cover with your vegetable mix.

  7. Sprinkle your cheese on top, covering the previous layers.

  8. Top with tater tots.

  9. Bake at 425 degrees for 35 minutes for 9×13 pan. The 7×11 pan will take a little more time.

  10. You can sprinkle chopped green onions on top. (optional)

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Veal Cutlets Parmesan

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Veal Cutlets Parmesan
Course: Main Course
Cuisine: American
Keyword: veal parmesan
Author: Juanita
Ingredients
  • 2 lbs. thin sliced veal cutlets
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan cheese
  • 1 egg
  • 2 Tbsp. cold water
  • 3 Tbsp. fat
Instructions

  1. Remove outer skin and pound cutlets very thin.

  2. Roll in crumbs and cheese.

  3. Dip in egg, beaten in cold water.

  4. Roll again in crumb mixture.

  5. Sprinkle a little flour in hot fat to prevent sticking of your breading.

  6. Cook cutlets until brown on both sides.

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Juanita’s Prune Cake

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Juanita’s Prune Cake

This cake can be cooked and then frozen after it cools. Let it defrost on a cooling rack on the countertop. Cake will be moist.

Course: Dessert
Cuisine: American
Keyword: prune cake
Author: Juanita
Ingredients
  • 1 cup cooked and chopped prunes
  • 2 cups sugar
  • 1 cup Wesson or Crisco oil
  • 3 eggs
  • 2 cups flour (not cake flour)
  • 1 cup nuts (chopped and floured)
  • 1 tsp. ground cinnamon
  • 1 tsp. cloves
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 1 cup buttermilk
Instructions

  1. Except for the prunes and nuts, combine all ingredients and mix well.

  2. Add prunes and mix well.

  3. Add floured nuts (nuts tossed in flour) and mix in gently with a spoon.

  4. Bake at 350 degrees for 1 hour or until done.

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Cottage Cheese Salad

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Cottage Cheese Salad
Course: Salad, Side Dish
Cuisine: American
Keyword: cottage cheese salad, salad recipe
Servings: 8 people
Author: Juanita
Ingredients
  • 2 Tbsp. gelatin
  • 2 cups cottage cheese
  • 1/2 cup salad dressing
  • 1 cup celery, chopped
  • 1/4 cup cold water
  • 3/4 tsp. salt
  • 1/8 tsp. paprika
  • 1 cup peas
  • 1/2 cup carrots, grated
Instructions

  1. Soften gelatin in cold water and dissolve over hot water.

  2. Combine cottage cheese, salt, paprika and salad dressing.

  3. Add dissolved gelatin, then the vegetables.

  4. Pour into large wet mold.

  5. Chill until firm. Serve on bed of lettuce with desired dressing.

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