What Cut Bishop Storehouse Roast Beef

Pasta Salad

1 lb. noodles
assorted vegetables (broccoli, cauliflower, carrots, celery, cucumbers, peppers, tomatoes)
pre-cooked chicken chunks (optional)
(Italian dressing)

Pare and chop vegetables into bite sized chunks. Defrost chicken if frozen, cook if raw and cut into chunks. Boil water for pasta and melt according to package directions.

Place drained and rinsed pasta, chopped vegetables, and chicken into a large bowl. Toss with one/ii to 3/4 canteen Italian dressing. Refrigerate until ready to serve.

Soft Tacos

soft flour tortillas
beefiness chunks
(taco seasoning)
pre-cooked pinto beans plus salt, (garlic powder) and (onion pulverization)
shredded cheddar cheese
shredded lettuce
sour cream
diced tomatoes

Open up can of beef chunks and empty into a frying pan.  Sprinkle with taco seasoning. Stir and heat.

Place several cups of pre-cooked pinto beans (defrosted if necessary) into a blender. Add salt, garlic pulverisation, and onion powder. Add enough water to blend. Mix. Pour into a sauce pan and heat.

Shred cheese, chop lettuce and tomatoes, and place in serving bowls. Place sour cream in a serving bowl.

Right before the meat is done, place tortillas on a plate betwixt newspaper towels. Sprinkle with water and estrus for 1-ii minutes or until hot. Consume.

Burritos or Chimichangas

Makes a fast dinner. Make extras and freeze for a quick lunch.

Y'all will need:
one/2 bag. cooked pinto beans
1 pocketbook tortillas
oil for cooking
sprinkle onion pulverization
sprinkle garlic pulverisation
salt

Optional:
additional shredded cheddar cheese
one can beef chunks mashed with a fork and drained
(diced chilis or jalapenos)
(sliced or diced olives)
sour cream
(guacamole)
shredded lettuce
minor can of enchilada sauce

In a blender mix cooked beans, enough water to blend, onion pulverisation, garlic powder, and a sprinkle of salt. Blend and taste, adjusting seasonings as necessary. You lot can add a nuance of hot sauce at this signal of you want. Heat in a sauce pan until hot. You tin can add cheese and melt it in if you lot want. Add in whatever boosted items you lot wish to utilize as well.

Heat tortillas in a bag or paper towel for 1-2 minutes or until soft and flexible.

Place a cookie sheet next to the cooking oil. Identify a cooling rack on top of the cookie sail. Heat oven to 200 degrees.

Oestrus a few Tlb. oil in a large frying pan, enough to coat the bottom.

Lay a warm tortilla on the counter in front of yous. Spread several spoonfuls of bean mixture in a rectangle in the middle of the tortilla. Take short ends and fold over beans. Take long stop closest to yous and fold over beans. Continue to scroll to the other finish. Continue with the remainder of the tortillas until you run out of mixture (or tortillas!).

Place burritos in hot oil, seam side down. Melt for a few minutes, or until browned. Flip and melt for a few minutes more until the other side is browned. Remove and place on wire rack. When burritos are all cooked, place cookie sheet in oven. Go along there until fix to serve.

Serving idea: Top burritos with heated enchilada sauce, additional shredded cheese, shredded lettuce, olives, sour cream, diced tomatoes, or whatever is your favorite. Yummy!

Navajo Tacos

3 cups all-purpose flour
ane tablespoon baking powder
one/2 teaspoon table salt
1 1/2 cups warm h2o
Oil, for frying

Put flour, baking pulverisation, and salt in a large bowl. Mix well, add warm water and stir until dough begins to brawl up. On a lightly floured surface knead dough. Do not over-work the dough. Afterwards working dough, place in a bowl and refrigerate for i/two to 1 hour.

Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out golf ball size pieces of dough. Cut hole in eye with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and melt until golden brown and flip over and cook reverse side until same gold brown. Dough is done in nigh 3 minutes depending on oil temperature and thickness of dough.

After fry bread is done top with chili, shredded cheese, lettue and tomatoes, and olives.

Chef Salad

lettuce or salad alloy
whole raw eggs
shredded or diced carrots
cucumber cubes
pepper dices
ham slices
cheddar cheese
(croutons)
(your favorite dressing)

Place several eggs in a pot. Cover with h2o. Bring to a boil. Boil for 1 minute, comprehend, and turn off. Let sit for 12-15 minutes.

Wash and chop lettuce and place in a large bowl. Skin, chop, and launder carrots, cucumbers, and peppers and identify on meridian of lettuce.

Slice a few slices of cheese about 1/four-ane/two inch thick.  Slice, plow, and piece again to get cheese cubes. Put in bowl with everything else.

Place several slices of ham on a cutting board. Slice into chunks and place in a basin.

When eggs are washed, run nether cold h2o and peel. Chop into chunks and identify in bowl. Or alternately cut into quarters or slices and identify on top of finished salad.

Toss salad and serve.

Baked Tater Bar

potatoes
chili
cheddar cheese
sour cream
green onions
butter
table salt
pepper

Launder potatoes. Pierce with a fork and broil at 350 degrees.

While potatoes are cooking, shred cheddar cheese, put sour foam in a bowl, die greenish onions, and oestrus chili. Bring out butter, table salt, and pepper. Adapt toppings on a table.

When potatoes are done, slit in half not completely through and printing ends toward center. Identify on plates and let people elevation every bit they want.

Grilled Ham and Cheese

Breadstuff slices
Ham slices
Cheddar cheese slices (thinly sliced)
Butter

On a slice of bread place cheddar cheese, ham, and more cheddar cheese. Top with some other slice of breadstuff. Butter top of bread. Assemble residual of sandwiches.

Heat a griddle to 350 degrees or a frying pan to medium high heat. Place sandwiches on griddle or in pan, butter side downwards. Butter the other side of the sandwich. Heat sandwich until golden, flip. Printing sandwich down with spatula and heat until the remaining side is gilt brown.

Serve with tomato or vegetable soup.

Spaghetti

1 lb. hamburger or sausage
one package spaghetti
1 can spaghetti sauce

Bring a pot of water to eddy. Cook hamburger or sausage, crumbling and cooking until browned. Bleed.

Place spaghetti in humid water. Melt spaghetti according to parcel directions. While pasta is cooking heat sauce (cover it) with meat over medium heat until information technology bubbles. Turn to low.

When pasta is washed, drain in a collandar and rinse nether hot h2o. Serve with meat sauce and a side salad.

Beef Stew

Stew beef (information technology comes pre-cut into chunks)
Potatoes
Carrots
Celery
Onion
Garlic
(Beef Bouillon cubes)
Beefiness gravy mix
Table salt, pepper, a little oil

Skin and chop carrots, potatoes, and celery into seize with teeth sized pieces. Throw into a big pot. Slice onions into rings. Melt in a frying pan in a petty oil over medium heat stirring occasionally until partly caramelized. In the mean time, peel and chop garlic. Put onions into stew pot and and then cook garlic in frying pan just a little. Throw garlic into pot. Put stew beef into hot frying pan with a little oil. Cook until it browns but on the outside (simply not burns). Stir and melt other sides until they as well start to brown. Throw beef in stew pot. Encompass vegetables and beef with water. Put in well-nigh i beef bouillon cube per cup of water (I just get the large jar of them at Costco). Sprinkle in table salt and pepper, as much every bit y'all similar.

Cook until vegetables are tender. Remove some of the broth, stir beef gravy mix into the broth, and return to pot and stir. Utilize as much beef gravy mix as you like. Permit simmer for about 10 minutes to thicken. Serve.

You can also start in the morning in a crockpot and only thicken about half 60 minutes before you serve.

 Hamburgers

i lb. ground beef
iv slices white bread, crusts removed and diced really fine.
two-3 medium eggs
(Worchestershire sauce)
(A-1 Steak Sauce)
salt
pepper

Place meat in a basin. Add together bread dices. Sprinkle with Worchestershire sauce, and add several Tlb. A-i steak sauce. Sprinkle generously with common salt and pepper. Stir to mix.

In separate bowl, whisk together eggs. Add together to meat mixture and stir. Make a small patty and see if meat is belongings together. If necessary add some other egg.

Make patties. Melt over medium oestrus in a frying pan or griddle, or grill.

Toast buns, add sliced cheddar cheese when they're done, and serve with your favorite condiments.

Make ahead tip: Make more than than you need. Identify extra patties between squares of waxed paper. Place in a ziplock freezer bag. LAY Flat in freezer, preferably on a box or other smooth surface. When ready to cook, use a knife to insert a between patties. Break off yet many you lot need, remove paper, and cook from frozen.

Pot Roast

1 beef roast
potatoes
carrots
celery (optional, my kids don't like it)
onion
(fresh minced garlic) (optional)
(beef bouillon)
salt
pepper
beef gravy mix

For beef: Peel and chop potatoes into quarters. Peel and chop carrots. Wash and chop celery. Identify most of the vegetables in the crockpot, leaving enough room for the roast.

Heat about ii Tlb. oil in a big frying pan. When it is hot, pat dry your roast and place in the pan. Cook 2-3 minutes per side or until outside is nighttime dark-brown. Place roast on summit of vegetables in crockpot. Cook the garlic in the oil, only barely, until y'all smell the flavor. Place on top of the beef. Peel an onion and slice. Identify slices in oil. Cook over medium depression heat. When information technology starts to brownish, turn and cook on the other side. Melt as long as you desire to. You tin can cook information technology until they caramelize. Place onions on top of beefiness.

Pack remaining vegetables around beefiness to fill up the crockpot. Add 2 c. water. Place three bouillon cubes in a plastic purse. Smash with a rolling pivot. Sprinkle over the acme of beef and vegetables. Sprinkle generously with salt and pepper.

Place lid on crockpot and cook for half-dozen-8 hours. Check afterward about five-6 hours to run into if it needs more than water.

Nearly half hr earlier you're ready to serve, remove as much goop as you tin from the crockpot. Strain through a gravy strainer. Measure. Add enough h2o to have enough for the gravy recipe. Make the gravy according to directions. Either serve on the side or pour over the meat on the final meat.

Plating ideas: Remove vegetables from crockpot. Put in a serving bowl. Remove beefiness and put on a serving plate. Slice. Pour gravy over meat, if you lot want. Place a few vegetables around the meat.

Pork Roast

i pork roast
potatoes
carrots
onion
(fresh garlic) (optional)
salt
pepper
pork gravy mix (optional)

Peel and chop potatoes into quarters. Place into crockpot. Skin and chop carrots into practiced sized chunks. Layer on top of potatoes. Identify pork roast on height. Place additional potatoes and carrots effectually the pork. Peel and quarter an onion. Place effectually pork. Sprinkle with garlic, table salt, and pepper. Add near ii c. h2o. Put lid on summit. Cook on low for 6-eight hours or until pork is tender.

Cheque at about 5 hours and make sure in that location is enough water.

Almost one-half hour before you serve, remove broth from crockpot. Strain through a gravy strainer and measure. Add enough water to have enough for your gravy packet. Make gravy according to package directions. Serve on the side.

Sloppy Joes

2 pounds lean ground beefiness
1/two loving cup chopped onion
1 cup chopped celery
1 (10.75 ounce) tin can condensed tomato soup
i/four cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown saccharide
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
one/4 teaspoon garlic powder
8 hamburger buns

Place footing beef in a large skillet over medium heat. Cook until evenly browned, stirring to crumble. I like to use a spud masher to even out the lumps. Add onion and celery, embrace the pan, and cook until tender and transparent, about 5 minutes. Bleed off any grease.

Stir the tomato soup (undiluted), ketchup, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Flavor with salt and garlic pulverisation. Estrus to a simmer over low estrus, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom.

Spoon the hot beefiness mixture onto buns, which may be toasted showtime, and serve.

Easy Chicken & Rice

Elementary to make, and gives you extra time to do other things.

Mix enough grains together to make most 3 c:

one-three c. white rice
optional:
i c. brown rice
1/ii c. quinoa
1/two c. orzo
1/2 c. broken spaghetti noodles

5 chicken bouillon cubes crushed
1 Tlb. dried parsley
1 tin cooked chicken or 1 c. cooked diced craven
1 tsp. onion pulverization
1 tsp. garlic powder

ii Tlb. butter

5 c. water

In a large frying pan, heat butter until melted. Add grains. Stir until they starting time to brown. Remove from heat and place in a rice cooker.

Add 5 c. water, chicken (add goop too if using canned chicken), and seasonings. Mix well. Close lid and start rice cooker.

While cooking, make side dishes. Pairs well with a salad, rolls, and fruit.

Fried Rice

Makes a great side dish with other oriental food.

2-3 c. leftover rice
1 c. frozen peas
one c.  diced ham
iv eggs beaten
butter
soy sauce

In a big frying pan, cook enough butter to glaze. Pour a small amount of egg in the pan and rotate pan to spread eggs thinly. When set, flip. When starting to brown, remove from pan and put on a cutting board. Echo with remaining eggs. When eggs are all cooked, chop roughly into squares.

In frying pan, place rice, chopped ham, peas, and eggs. Sprinkle with soy sauce until coated. Heat over medium estrus until heated through. Serve.

Hawaiian Haystacks

iii c. rice
one tin can cream of chicken soup + milk
or
craven gravy mix + h2o
1 can chicken or 1 c. cooked diced chicken

toppings:

green onions
cashews
oriental noodles
mandarin oranges
olives
pineapple, etc.

Cook rice in rice cooker with 4 ane/2 c. water.

While rice is cooking, prepare the toppings.

To brand the gravy, either mix together cream of chicken with enough milk to make it pourable, or make chicken gravy according to package directions. When heated, add craven and cook until hot.

Serve equally a buffet and so people can make theirs withal they wish.

Craven Pot Pie

For the crust:

one cups all-purpose flour
ane/2 teaspoon common salt
one/2 cup shortening
1/4 loving cup water

I make craven pot pie with a elevation crust simply. If you want a bottom crust, double this recipe and air-condition two disks.

In a big bowl, combine flour and table salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a brawl. Shape into a brawl. Wrap in plastic, flatten into a disk, and refrigerate.

For the filling:

ii potatoes
2 carrots
1/4 onion diced (optional)
chopped celery (optional)
(1 packet chicken or poultry gravy)
1 c. diced cooked craven

Skin potatoes and cut into chunks. Peel carrots and cut into chunks. Slice celery and chop onions. Mix together and place in a pot. Cover with h2o and boil almost xx minutes or until tender. Bleed in a collander and place back in pot.

Fix gravy according to packet directions except utilize a little less h2o. Pour over vegetables. Add craven (defrosted) and stir. Identify in a pie can. Pile it in the center and press it downwardly gently to form a dome.

Remove pie dough from refrigerator. Coil out dough on a floured counter. Roll it to exist almost ii″ larger than the pie tin. Flour the top of the pie crust and fold in half. Gently pick it upwardly and identify it half way on top of the pie.  Fold it in half to cover the rest of the pie. Brand sure the chaff is draped over the pie evenly.

Use a knife to cut the backlog pie crust off leaving about 1/ii″ draped over the pie tin. Fold the excess crust underneath so it sits on top of the pie tin. Use your pollex to press information technology downwardly making a decorative border.

Cut several slits in top of chaff. Crush an egg yolk and castor it on height. Place pie tin on a cookie sheet and bake at 350 degrees for about an hr or until crust is browning on the edges and filling is hot and bubbly. Permit remainder for a few minutes before serving.

Notes: if you want a bottom chaff, roll out one crust and put in pie can, leaving a 1″ overlap. Put filling in and make a dome. Cover with other crust and cut both together, tucking in both crusts on top of the pie plate.

You tin can besides make this in individual size pie tins, or you can cutting dough circles, place filling on top, fold in one-half, and pinch together. Cut a few slits, brush with egg, and bake at 350.

Meatballs

Meat assurance are so versatile. Make a double batch, freeze and utilize in many different means. Add to spaghetti sauce, create fun dips, serve with rice; the ideas are endless.

ii lb. footing beef
(two cloves garlic, minced or 1 tsp. garlic powder)
(2 tsp. onion powder)
(two Tlb. Italian seasoning or stale oregano)
Salt
Pepper
4 slices white breadstuff, sliced into small cubes
4 medium eggs
oil to melt in

Mix meats together if using more than one. Add the balance of ingredients except the oil. Mix until compatible.

Roll meat mixture into balls, whichever size y'all like.

Pour enough oil into a skillet to coat the bottom of the pan. Heat oil in the skillet. When hot, add meatballs without crowding. Leave room to flip. Cook until browned. Plough and brown. Go on until meatballs are cooked on all sides. Cover pan, and add together about one/2 c. water. Steam until meatballs are thoroughly cooked.

Remove and identify on a paper towel to bleed. Immediately use in your recipe, or when meatballs are absurd place in a heavy duty ziplock bag and freeze for later use.

Brand ahead: Brand more than you need for your recipe, freeze, and use later whenever you need. Add a jar of sweet and sour sauce or teryaki sauce and serve over rice, add to a jar of pasta sauce with 1/4 c. water and heat, or use them in your favorite recipe.

Chicken Noodle Soup

Prepared chicken broth or chicken bouillon cubes and water
Canned craven or leftover or frozen craven cubed
two carrots
1-two stalks or celery
1 cup white beans (optional) — must already exist cooked
1/2 c. barley (optional)
onion powder
"homemade" mode noodles (see recipe below if y'all don't have any)

In a big pot, heat prepared craven broth, or water and 1 bouillon cube for each cup of water. Fill pot almost half full.

Peel and dice carrots. Add to broth. Wash and slice celery. Add to broth. Add barley to goop if yous're using it. If desired, sprinkle in onion powder, most ane tsp. to 1 Tlb. depending on how much soup you're making.

Bring soup to a boil, then reject to simmer.

About half 60 minutes before serving, add noodles and white beans if y'all're using them.  Cook for virtually 20 minutes or according to package directions. Remove from oestrus and permit cool slightly before serving.

Annotation on using barley: it can take awhile to melt, so offset it commencement. When it "pops" and then add together your noodles. If you don't have that much time, skip the barley or let it cook for well-nigh 20 minutes before adding the noodles.

Homemade Soup Noodles

Ingredients

• 2 1/ii cups all-purpose flour
• 1 pinch table salt
• two eggs, beaten
• 1/2 cup milk
• ane tablespoon butter

Directions

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, almost 5 minutes. Allow rest in a covered bowl for 10 minutes.
2. On a floured surface, scroll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

tollewhadming.blogspot.com

Source: https://usingyourfoodstorage.wordpress.com/bishops-storehouse-recipes/dinners/

Share this post