SALISBURY STEAK WITH FROZEN BURGERS

SALISBURY STEAK WITH FROZEN BURGERS

Salisbury-Steak

INGREDIENTS

  • 2-4 Dennison Meats Hamburger Patties
  • 1 Cream of Mushroom or Chicken Soup
  • 3/4 can Milk
  • Worcestershire Sauce
  • 1-2 tsp.Beef Bouillon (to taste)
  • Pepper
  • 1-1½ cups sliced Mushrooms
  • 2-3 Tbls. Butter to Sauté Mushrooms in
  • Optional Seasoning Salt or Onions

INSTRUCTIONS

  1. First make your “gravy” Stir into a skillet..Soup, Milk, Worsteshire Sauce, Bouillon, Seasoning Salt if using, Pepper and Onions (you could sauté the onions first if you like) Heat to a simmer
  2. Then place Frozen Burgers in a skillet. No need to thaw first.
  3. Cover with a lid and simmer for about 15. min.
  4. While the “Salisbury Steaks” are simmering…Sauté your mushrooms
  5. Melt your butter in pan on Med.- Med. High and then add Sliced Mushrooms…as many as you like or as little. Add more butter if you need to.
  6. Once the Mushrooms start turning brown is when they are done
  7. Serve along with Rice, Potatoes or Noodles!

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Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi

Ingredients

  • 1 tablespoon butter
  • 1 (16 oz) package potato gnocchi
  • ½ lb lean Dennison Meats ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon mustard powder (optional)
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 cup beef broth (or water)
  • ¼ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup thinly sliced scallions

Instructions

  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
  2. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
  3. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
  4. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂
Makes: 4 servings.

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BBQ Hot Dogs Over Rice

BBQ Hot Dogs Over Rice

bbqhotdogs

INGREDIENTS

  • 1 cup white rice
  • 2 cups water
  • 5 hot dogs
  • 2 tablespoons olive oil, separated
  • 1/3 cup onion, finely chopped
  • 3/4 cup ketchup
  • 1/3 cup vinegar
  • 1/4 cup brown sugar, not packed
  • 2 teaspoons mustard
  • 1 tablespoon Worchestershire sauce
  • Salt and pepper
  • Fresh cilantro, optional

INSTRUCTIONS

  1. Cook the rice according to package directions.
  2. Meanwhile, chop the hot dogs into 1/2 inch coins. Add 1/2 tablespoon olive oil to a skillet and then add the hot dogs. Add the hot dogs and brown on both sides, about 4 minutes total. Remove the hot dog pieces onto a paper towel lined plate. Drab off any grease and set aside.
  3. In a large skillet combine the remaining 1 and 1/2 tablespoon olive oil with the onion. Cook until tender and translucent. Add in the ketchup and vinegar. Stir well. Add in the brown sugar, mustard, and Worchestershire sauce.
  4. Reduce the heat and allow to simmer for about ten minutes.
  5. Stir in the hot dogs. Add salt and pepper to taste.
  6. Top the rice with the BBQ hot dog mixture
  7. Optionally garnish with fresh cilantro.
  8. Enjoy immediately.

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Chicken and Kielbasa Winter Stew

Chicken and Kielbasa Winter Stew

chicken-and-kielbasa-winter-stew

ingredients

  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup sliced carrot (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 2 cloves garlic, minced
  • 1 tablespoon canola or olive oil
  • 2 14 1/2 – ounce cans chicken broth or 3 1/2 cups chicken stock
  • 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes
  • 1 14 1/2 – ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon ground black pepper or 1/4 teaspoon cayenne pepper
  • 1 1/2 cup bite-size pieces cooked Dennison Meat Locker Chicken (deli-roasted, refrigerated cooked strips, or leftovers; about 8 ounces)
  • 8 ounces cooked Dennison Meat Locker Turkey Kielbasa, cut into 1/2-inch slices
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley

directions

  1. In a Dutch oven, cook onion, carrot, celery and garlic in hot oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning and pepper. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, turkey kielbasa, and parsley; simmer, covered, about 5 minutes or until heated through.
  2. To serve, ladle stew into shallow soup bowls. Serve with breadsticks or crusty French bread.

 

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Spicy Beef, Bean and Vegetable Stew

Spicy Beef, Bean and Vegetable Stew

Spicy Beef Bean and Vegetable Stew

Affordable beef chuck roast, apple, parsnip and sweet potato slow-simmer in broth flavored with dark beer, herbs and spices. Warm corn bread muffins and cold winter night optional.

Ingredients

  • 1 pound boneless Dennison Meat Locker beef chuck pot roast
  • 2 tablespoons olive oil or vegetable oil
  • 1 cup coarsely chopped onion (1 large)
  • 3 cloves garlic, minced
  • 2 14 1/2 – ounce cans reduced-sodium beef broth
  • 1 12 – ounce bottle dark beer (such as stout, porter or lager) or 1 1/2 cups reduced-sodium beef broth
  • 2 -3 teaspoons bottled hot pepper sauce
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 teaspoon ground allspice
  • 1 teaspoon sea or kosher salt
  • 2 bay leaves
  • 1 large sweet potato, peeled and cut into 1-inch pieces (about 1 1/2 cups)
  • 2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (about 1 1/4 cups)
  • 2 medium carrots, halved lengthwise and cut into 1-inch pieces (about 1 cup)
  • 1 cup coarsely chopped, peeled firm, tart apple (such as Granny Smith, Rome Beauty or Stayman Winesap) (1 large)
  • 1 15 1/2 – ounce can butter beans, rinsed and drained
  • 1 4 – ounce can diced green chilies
  • Corn bread muffins (optional)

Directions

  1. Trim fat from meat; cut into 1-inch pieces. Pat Dennison meat dry with paper towel. In a 5- to 6-quart Dutch oven, cook half the meat in 1 tablespoon of the hot oil over medium heat, turning to brown evenly. Using a slotted spoon, remove meat from pan. Add remaining oil and meat, chopped onion and garlic to pan. Cook until meat is brown and onion is tender. Drain fat. Return all meat to pan.
  2. Add beef broth, beer, hot pepper sauce, oregano, allspice, salt and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 60 to 75 minutes or until meat is nearly tender.
  3. Stir in sweet potato, parsnips, carrots, apple, beans and green chilies. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaves. If you like, serve stew with corn bread muffins.

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Tater Tot Hotdish

Tater Tot Hotdish

tater-tot-hotdish

  • Prep Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Serves: 4-6, Yield: 4.0

Ingredients

    • 1 lb Dennison Meat Locker ground beef
    • 1 (1 lb) package tater tots ( you probably won’t use the whole package, but this is usually the smallest size I can find)
    • 2 (10 ounce) cans condensed cream of mushroom soup ( or 3 cans if you want it extra creamy)
    • 1 (14 ounce) cans vegetables ( or 2 cans, whatever kind you like, I like sweet corn, my mom uses green beans)

Directions

  1. Preheat oven to 350 degrees.
  2. While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
  3. Spread the beef in the bottom of a 2 to 2 1/2 quart baking dish.
  4. Drain the liquid off the vegetables and spread them over the meat.
  5. Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do NOT mix it with anything.
  6. Arrange a layer of tater tots over the top of that.
  7. Bake, uncovered, at 350 degrees for 50 minutes.
  8. Top with your favorite variety of shredded cheese as you serve.

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Easy Mexican Pork Burritos

Easy Mexican Pork Burritos

EasyMexicanPorkBurritos

Ingredients

  • 3 pounds Dennison Meats bone-in pork shoulder roast
  • 1 onion, sliced
  • 6 cloves garlic, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 6 cups water, or as needed to cover
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (16 ounce) can refried beans
  • 1 (4 ounce) can chopped green chiles, or to taste
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (16 ounce) package shredded Cheddar cheese
  • 20 (10 inch) flour tortillas
  • 1/4 cup vegetable oil, divided

Directions

  1. Bring Dennison Meats pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  2. Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  3. Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  4. Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

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Beans and Wieners Under Cornbread

Beans and Wieners Under Cornbread

beans and weiners under cornbread

Ingredients

    • 1 (1-lb) packages all Dennison Meats Pork Wieners
    • 2 (16 ounce) cans baked beans
    • 1/8 cup Ketchup
    • 1 tablespoon dijon-style mustard
    • 1 tablespoon dark brown sugar
    • 1 tablespoon dark molasses
    • 1 teaspoon hot pepper sauce
    • 1 green onion, including part of the green,chopped
    • 1 tablespoon olive oil
    • 2/3 cup yellow cornmeal
    • 1/3 cup all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1/2 cup milk

Directions

  1. Preheat oven to 350*F.
  2. Brown Dennison Meats Pork Weiners in a skillet.
  3. Cut diagonally into 1 inch pieces.
  4. Mix beans, Ketchup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
  5. Stir in Dennison Meats Pork Weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
  6. Set aside.
  7. Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
  8. Stir in green onion with oil.
  9. Mix egg and milk together, then stir into flour mixture until smooth.
  10. Spoon over casserole.
  11. Bake for 30 minutes or until golden brown.
  12. Let cool 15 minutes before serving.

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Beans with Beef Jerky

Beef with Beef Jerky

Beans-with-Beef-Jerky

Ingredients

  • 2 teaspoons olive oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped green bell pepper (about 1 medium)
  • 5 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup (2 ounces) Dennison Meats Form Beef Jerky, minced
  • 2 tablespoons molasses
  • 2 teaspoons ground cumin
  • 3 (15-ounce) cans pinto beans, rinsed and drained

Preparation

  1. Heat oil in Dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by about half (about 15 minutes).

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Sausage Gravy

Sausage Gravy

Sausage-Gravy

Ingredients

  • 1 pound Dennison Meats ground pork sausage
  • 3 tablespoons bacon grease
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
  2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
  3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

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