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Firecracker Burgers
Dinner American

Firecracker Burgers

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the grill for high heat and lightly oil the grate.
  2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
  3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Caramelized Onions on the Grill
Dinner American

Caramelized Onions on the Grill

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Place onion wedges on a sheet of heavy-duty aluminum foil. Dot with butter; sprinkle with bouillon, garlic salt, and pepper. Fold aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
  3. 3 Place packet on the preheated grill. Cook until onions softened and a deep, rich brown color, 45 minutes to 1 hour, stirring onions after 30 minutes, or as needed, to keep from burning.

By The Dahl House

Berdean's Cube Steak
Dinner American

Berdean's Cube Steak

4.5

Prep
5 min
Cook
130 min
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Season cube steaks on both sides with salt and pepper. Place flour in a shallow bowl; press steaks into the flour and shake off any excess.
  3. 3 Heat oil in a large skillet over medium-high heat. Add steaks and cook until browned on both sides, about 3 minutes per side.
  4. 4 Pour enough water into the skillet to almost cover steaks.
  5. 5 Stir in beef bouillon and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

By gerhart

Beef Noodle Soup
Dinner American

Beef Noodle Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Sauté stew meat, onion, and celery in a large saucepan over medium-high heat until meat is browned on all sides, about 5 minutes.
  2. 2 Stir in carrots, then season with bouillon, parsley, and pepper. Stir in water and add egg noodles.
  3. 3 Bring to a boil, reduce heat to low, and simmer for 30 minutes.

By Brenda

Pork and Cabbage Soup
Dinner American

Pork and Cabbage Soup

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place sausage in a large pot, break apart, and cook until evenly brown.
  2. 2 Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

By SANDJEAN

Santa Maria-Style Tri Tip Roast
Dinner American

Santa Maria-Style Tri Tip Roast

4.5

Prep
10 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and bouillon granules together in a small bowl; sprinkle on all sides of roast and rub into meat.
  3. 3 Heat a skillet over high heat. Add roast; cook until browned, 2 to 3 minutes per side. Transfer roast, fat-side up, to a roasting pan; cover the pan with aluminum foil.
  4. 4 Cook in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast; tent loosely with aluminum foil. Rest 10 minutes before slicing against the grain.

By Pamlovestocook

Philly Cheese Steak Sloppy Joes
Dinner American

Philly Cheese Steak Sloppy Joes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell peppers, onion, and garlic; saute until beginning to tenderize, about 5 minutes more.
  2. 2 Stir water, cornstarch, bouillon, and Worcestershire sauce together in a bowl. Add to beef mixture in skillet. Cover with a lid and reduce heat to low. Simmer until sauce thickens and veggies are tender, 7 to 10 minutes. Season with salt and pepper. Add mozzarella cheese; cover until melted, about 2 minutes. Stir to combine.
  3. 3 Serve beef mixture on buns, Sloppy Joe-style.

By Brian

Pumpkin Stew
Dinner American

Pumpkin Stew

4.6

Prep
25 min
Cook
260 min
Total
285 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add beef; cook until evenly brown. Stir in potatoes, carrots, onion, bell pepper, water, garlic, salt, and black pepper; bring to a boil. Reduce heat; simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Cut top off pumpkin, remove seeds and pulp, and transfer to a heavy baking pan. Fill pumpkin with beef mixture; brush outside of pumpkin with remaining 1 tablespoon oil.
  4. 4 Bake in the preheated oven until tender, 2 hours. Serve stew from pumpkin, scraping out some pumpkin flesh with each serving.

By Cathryn Gross

Steak au Poivre with a Curry Twist
Dinner American

Steak au Poivre with a Curry Twist

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
  2. 2 Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
  3. 3 Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove the steaks to a serving platter and keep warm.
  4. 4 Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
  5. 5 Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
  6. 6 Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
  7. 7 Spoon the sauce over the steaks to serve.

By CARMOMOF4

Polish Sausage Kraut Skillet
Dinner American

Polish Sausage Kraut Skillet

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat butter in a large skillet with a lid over medium heat until melted. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes, water, carrots, bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce heat to a simmer; cook until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
  2. 2 Layer sauerkraut on top of vegetables; place sausages on top sauerkraut. Cover the skillet; cook until sausages are heated through, about 15 minutes.
  3. 3 Whisk sour cream and flour together in a bowl; stir into sauerkraut mixture. Bring to a simmer until sour cream thickened; season with salt and black pepper.

By Amy P

Instant Pot Midwest Goulash
Dinner American

Instant Pot Midwest Goulash

4.6

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add olive oil and turkey; cook until halfway browned and crumbly, 3 to 4 minutes. Stir in carrots, onion, bell pepper, Italian seasoning, garlic powder, seasoned salt, and black pepper.
  2. 2 Mix water, Worcestershire sauce, and bouillon granules together in a small bowl. Pour into meat mixture and stir until well combined. Bring to a simmer, then stir in macaroni and paprika. Add tomatoes and tomato sauce, making sure not to stir after this addition. Close and lock the lid. Set the timer for 4 minutes. Allow about 10 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Mix well before serving.

By Tammy Doerr

Linda's Oxtail and Barley Soup
Dinner American

Linda's Oxtail and Barley Soup

4.7

Prep
25 min
Cook
120 min
Total
145 min

Instructions

  1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
  2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
  3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
  4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
  6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter

Savory Beef Filling for Crepes
Dinner American

Savory Beef Filling for Crepes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
  2. 2 Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
  3. 3 Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
  4. 4 Serve sauce inside or on top of crepes.

By Corrie Bergmann

Savory Vegetable Beef Stew
Dinner American

Savory Vegetable Beef Stew

4.7

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Heat a large pot or Dutch oven over medium heat; cook and stir beef and Italian dressing in the hot pot until meat is evenly browned, about 5 minutes. Stir in 2 cups water, diced tomatoes, broth, tomato sauce, bouillon, bay leaf, garlic, oregano, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  2. 2 Add potatoes, carrots, bell pepper, and onion to the pot; cover and continue to simmer until vegetables are tender, about 45 minutes.
  3. 3 Combine flour and 3 tablespoons cold water in a small bowl; mix until smooth. Stir into stew and bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf before serving.

By JAIME5025

Habanero Hellfire Chili
Dinner American

Habanero Hellfire Chili

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Cook bacon in a large soup pot over medium-high heat until evenly browned. Drain on paper towels; chop. Drain excess drippings from the pot, leaving enough to coat the bottom.
  2. 2 Brown beef and pork in the same pot over medium-high heat. Stir in whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheims, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
  3. 3 Reduce heat to low; simmer, stirring occasionally, 45 to 60 minutes Stir in bacon and beans; simmer 30 minutes more.

By Edd Ryan

Arizona Roadhouse Chili
Dinner American

Arizona Roadhouse Chili

3.8

Prep
20 min
Cook
250 min
Total
750 min

Instructions

  1. 1 Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. 2 Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
  3. 3 Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
  4. 4 Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

By Karen Barris Calabro

Old-Fashioned Hamburger Stew
Dinner American

Old-Fashioned Hamburger Stew

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato purée, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
  2. 2 Mix flour with remaining 1 1/2 cups of water in a small bowl until a thin slurry is formed. Slowly pour flour mixture into the boiling soup, stirring constantly, until well combined. Continue to boil soup, stirring often, until it begins to thicken, about 3 minutes.
  3. 3 Reduce the heat to a simmer and stir in frozen vegetables. Simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

By SunnyDaysNora

Hot Dog Chili for Chili Dogs
Dinner American

Hot Dog Chili for Chili Dogs

3.0

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
  2. 2 Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
  3. 3 Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
  4. 4 Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
  5. 5 Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.

By The Chowdah Chicks

Pork Rib Stew with Sage Cornmeal Dumplings
Dinner American

Pork Rib Stew with Sage Cornmeal Dumplings

4.3

Prep
45 min
Cook
220 min
Total
265 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Arrange pork pieces one layer deep in a large baking pan.
  3. 3 Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.
  4. 4 Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.
  5. 5 Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.
  6. 6 Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.
  7. 7 When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.
  8. 8 Ladle dumplings into soup bowls and top with lots of stew.

By QUIRKYIQ

Super Easy Sausage Gravy

Super Easy Sausage Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.
  2. 2 Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.

By Tami

Love Soup Mix in a Jar

Love Soup Mix in a Jar

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
  2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
  3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Dog Biscuits I

Dog Biscuits I

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the whole wheat flour, powdered milk, wheat germ, and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.

By HOBOLTH4

Creamy Herbed Pork Chops
Dinner

Creamy Herbed Pork Chops

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Season pork chops on all sides with steak seasoning. Mix flour, basil, and bouillon granules together in a small bowl.
  2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add seasoned chops and cook until browned and only slightly pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a plate.
  3. 3 Add remaining butter to the skillet as needed so that about 3 tablespoons pan drippings remain. Stir pepper into pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat; cook, stirring constantly, until thick and bubbly, 4 to 6 minutes.
  4. 4 Serve hot sauce over pork chops.

By Cassie

Super Easy Ground Beef Stroganoff
Dinner

Super Easy Ground Beef Stroganoff

3.2

Prep
10 min
Cook
23 min
Total
33 min

Instructions

  1. 1 Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
  2. 2 Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
  3. 3 Melt butter in a saucepan over medium-high heat. Saute onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
  4. 4 Serve meat sauce over a plate of noodles.

By motheroftwo

Sweet and Sour Meatballs IV
Dinner

Sweet and Sour Meatballs IV

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
  2. 2 In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
  3. 3 In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

By MEMBER81872

Glazed Meatloaf
Dinner

Glazed Meatloaf

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ketchup, brown sugar, 1 tablespoon lemon juice, and mustard powder in a small bowl.
  3. 3 Combine ground beef, bread, onion, egg, bouillon, and remaining lemon juice in a separate large bowl. Add in 1/3 of the ketchup mixture from the small bowl. Mix well and place in a 5x9-inch loaf pan.
  4. 4 Bake in the preheated oven for 1 hour. Drain any excess fat, coat with remaining ketchup mixture, and bake for 10 more minutes.

By Delia Martinez

Ann's Dirty Rice
Dinner

Ann's Dirty Rice

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

By Ann Bray