Easy and Perfect Roast every time

Roast

Lipton soup dry packet (I always get one with onion flavor like golden onion, ect)
1 cup water.

Dissolve packet of soup in water and pour over the roast in pan. Tent pan with tin foil then add lid.

Cook 250 for 6 hours, or 275 for 5-6 hours.

use the dripping to make really good gravy for mashed potatoes.

Roast Beef sauce

Roast

Mix the following and pour on top of Roast in pan. Then tent roast in tin foil to keep juices in and cover with lid.

8 oz ketchup
1 1/2 cup water
1/3 cup brown sugar
1 med onion (diced)
1 tsp celery salt
1 tsp tabasco
1/2 tsp garlic salt
1 tsp chili powder

Bake 250 for 6 hours, or 275 for 5-6 hours.

This makes it have a sweet flavor. Great with garlic mashed potatoes. This sauce doesn't make good gravy.

Taco Salad

1 lb Hamburger
1 can Kidney Beans
1/2 packet Taco Seasoning

Cook hamburger with taco seasoning, drain off grease. Add kidney beans. Cook until warm through.

To make: layer Shredded lettuce, hamburger, grated cheese, fritos, salsa, homemade ranch.
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Roasted Garlic Beef and Vegetable Stir-Fry

Benjamin found this recipe on the McCormick website a few years ago and it is still on our menu as a favorite. We love it and hopefully you will also!

Roasted Garlic Beef and Vegetable Stir-Fry


Simplify a beef stir-fry with McCormick® Roasted Garlic & Bell Pepper Seasoning Blend.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 6 (1-cup) servings.


Ingredients:
2 teaspoons cornstarch
1 cup water
2 tablespoons soy sauce
1 tablespoon McCormick® Roasted Garlic & Bell Pepper Seasoning Blend
1/2 teaspoon McCormick® Ground Ginger
1 tablespoon oil
1 1/2 pounds boneless sirloin steak, cut in 1/4-inch strips
3 cups assorted vegetables such as broccoli florets, red bell pepper strips and snow peas


Directions:
1. Mix cornstarch, water, soy sauce, Seasoning Blend and ginger in small bowl until smooth; set aside.
2. Heat oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 5 minutes or until no longer pink. Remove beef from skillet. Add vegetables; cook and stir 3 minutes. Return beef to skillet.

3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve over cooked rice, if desired.

Mongolian Beef

We like this recipe for both beef and chicken. The chicken is a little quicker since I skip the cornstarch step since it does not need to be tenderized like the beef.

Ingredients:
2 t vegetable oil•
1 T garlic,• chopped
1/2 C soy sauce•
1/2 C water•
3/4 C dark brown sugar•
1• C vegetable oil
1 lb flank steak•
1/4 C cornstarch•
2 large green• onions, sliced

Instructions:
1. Heat 2 teaspoons of vegetable oil in saucepan over medium-low heat.
2. Add garlic, then quickly add the soy sauce and water.
3. Dissolve the brown sugar in the sauce, then raise the heat to medium; boil for 2-3 minutes or until the sauce thickens.
4. Remove sauce from heat.
5. Slice the steak against the grain into 1/4-inch slices, then cut into bite size pieces. (Tilt the blade to a 45° angle to get a wider cut.)
6. Dip the steak into cornstarch; set aside for 10 minutes.
7. Heat oil over medium heat in a wok or skillet. (Make sure the meat can be mostly covered with oil.)
8. Add the beef to the oil and sauté for two minutes or until the meat just begins to darken on the edges. (The meat does not need to be cooked through—just evenly.)
9. Use a slotted spoon to remove the meat; empty the oil from the skillet.
10. Put the meat back in the skillet; cook for a minute.
11. Add the sauce; cook for one minute while stirring, then add the green onions.
12. Cook for one minute, then remove the beef and onions to a serving plate; leave excess sauce in pan
Serve over white rice.

Stir Fry Ginger Beef
From: Simply Recipes

The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don't want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.
What can I say about this recipe? Not much other than I really like it. The beef strips marinate in a soy, vinegar, honey, ginger marinade, and then fry up quickly with garlic, chile, and more ginger. Top with cilantro and serve over rice. Quick, easy, good.

Stir Fry Ginger Beef Recipe

Ingredients
Marinade
• 2 Tbsp unseasoned rice vinegar
• 5 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp peeled, grated fresh ginger
• 1 teaspoon chile pepper flakes
• 1 teaspoon ground cumin
Beef and stir-fry
• 1 1 1/4 to 1 1/2 lb top sirloin steak
• 1 Tbsp corn starch
• 2 Tbsp vegetable oil (preferably peanut)
• 1 Tbsp sesame oil (optional)
• 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
• 2 cloves garlic, thinly sliced
• 2-3 hot chiles, preferably red serranos, seeded, sliced (**Used Yellow serranos since that was all that were available and they were great- make the dish)
• 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
• 1/2 cup loosely packed, chopped cilantro




Method

1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.
4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.


5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.
Serves 4-6.