Ultimate Nachos

Ultimate Nachos recipe is one of the easiest and delicious recipes to make for your guest. It's great for holidays, parties and also perfect for Super Bowl parties.

Ingredients

1 pound lean ground beef
1 cup chopped onion
1/2 green bell pepper, chopped, optional
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) re-fried beans
1 can (8 ounces) tomato sauce
sea salt and freshly ground black pepper, to taste
Tortilla chips, 1 large bag
2 plum tomatoes, diced
4 green onions, thinly sliced
diced jalapeno peppers
8 oz. shredded Cheddar cheese

8 oz. shredded Monterrey Jack cheese

Toppings

chopped 
cilantro
sour cream
salsa
guacamole

jalapeno pepper rings

black olive rings

shredded cheese 

Directions

Brown the ground beef and onions over medium heat until beef is no longer pink and onions are softened. 

Add green bell pepper, chili powder, cumin, re-fried beans, and tomato sauce. 

Simmer over low heat for about 15 to 20 minutes. 

Taste and add salt and pepper, as needed.

Heat oven to 375°. F.

Spread some of the beef and bean mixture on each chip and arrange the chips in a single layer on the large baking dish or ovenproof plate, or use smaller ovenproof plates or dishes. 

Sprinkle the layer with a little of the diced tomato, sliced green onions, and jalapeno peppers. 

Sprinkle each chip with some of the cheese and make another layer of chips. 

Repeat with the tomato, green onions, peppers, and top with more cheese. 

Bake for 8 to 12 minutes, until the cheese is melted and bubbly.

Add toppings.

Serve hot. 

Spicy Werewolf Kabobs

This grilled fiery "Spicy Werewolf Kabobs" goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat!

Ingredients

1 1/2 pounds beef sirloin, cut into 1/2-inch cubes

10 wooden skewers, soaked in water for 1 hour

2 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper

	Directions Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
	Preheat a grill for high heat.
	Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
	Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Troll Stew

Easy to make and the taste is fantastic. If you're going to busy all day and don't have the time to slave over a stove when you come home "Troll Stew" is the way to go.

Ingredients

3 pounds boneless chuck roast; cut into 1x1-inch pieces or smaller

2 Tablespoons flour

2 Tablespoons chili powder

1 medium red onion; finely chopped

1/4 cup celery stalk; chopped

1/4 cup frozen peas

2 Tablespoons fresh garlic; minced

1/2 teaspoon black pepper

1 cup frozen corn

1 can (15 oz.) kidney beans

1 can (15 oz.) black beans

1/4 cup of our Kansas City BBQ Sauce

1 large jar Old El Paso Thick & Chunky Salsa

1 cup Kraft Triple Cheddar Shredded Cheese

1/4 cup Pacific Beef Broth

Seas Salt to taste

Directions

Season beef chunks with salt and pepper.

In a large skillet brown the meat; add to crock pot.

Sprinkle with the flour and chili powder; mix until the meat is evenly coated.

Add the rest of the ingredients except the cheese and stir.

Cover with lid cook on low 6-8 hour or on high 4-6 hours.

Serve in bowls topped with cheese.

Slaughterhouse Bacon Cheeseburgers Sliders

If someone ordered a cheeseburger at a steakhouse, you would have to imagine that it would be a mighty good cheeseburger. These sliders are packed full of flavor and so delicious that you will not be able to sever enough of them for your guest.

Ingredients

2 pounds 8--90% lean ground beef

2 tablespoons red onion; minced

1/4 cup Disaronno Amaretto

1/4 cup A1 Steak Sauce

2 Tablespoons Fresh garlic; minced

1/2 teaspoon black pepper

1 cup bacon; cooked and chopped

2/3 cup St. Louis Barbecue Sauce

1 cup Apple, Pear and Golden Raisin Slaw

Kraft Singles American Cheese

Halved slide buns; lightly toasted

Directions

Preheat grill to medium heat.

Place in a large bowl meat, onions, Amaretto, A1, garlic, pepper, and bacon.

Mix well.

Shape into 16 (1/2-inch-thick) patties.

Grill 3-5 minutes on each side or until done to your liking on medium heat.

Top with cheese.

Pour on the bottom halves of the buns barbecue sauce. 

Then place a burger on the bottom halves

Top with a tablespoon or two of coleslaw.

Serve. 

BBQ and Grilling Beef

BBQ & Grilling Beef Recipes

Grilled Cola Infused Sirloin Steak

Shut Yo Mouth Burger

All-American Mini Burgers

Spicy Beef Kebobs

Grilled Garlic Marinated Steak

BBQ Glazed Country Ribs

Marinade Steak

Who's Your Daddy Burger

Grilled Roast Beef Panini

Who's Your Daddy Burger

The "Who's Your Daddy Burger" a double deck burger with Swiss and American cheeses, mushrooms, onions and bacon topped with a mouth watering sauce.

Ingredients

4 lbs. 90% Lean Ground Beef (Turkey or Salmon)
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick salted butter
6 Swiss cheese slices
6 American cheese slices
1 medium onion, sliced
6 sesame seeded Kaiser rolls

1 pack of Lipton Onion Soup

Patties

4 lbs. 90% Lean Ground Beef

1 pack of Lipton Onion Soup

1 level tablespoon black pepper

Sauce

1 cup mayonnaise1 tablespoon garlic powder1/2  tablespoon horseradish powder1/3 teaspoon muster powdercracked black pepper to taste

Directions

To make your burger patties add Ground Beef, Lipton Onion Soup, black pepper in a large bowl and mix well. 

The pat each burger out until it is 1/2 inch larger than the rolls you will be using. 

In the center of the burger patties push your thumb down to make a small pit (do not push all the way through the patty).

To make sauce, combine mayonnaise, horseradish powder, muster powder and cracked black pepper to taste; mix well.

Heat the grill to medium-high. Place ground beef patties on grill.

In large skillet, brown the chopped hickory smoked bacon until crisp. 

Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.


About 3 minutes before burgers are done, top 6 with Swiss cheese slices and 6 American cheese slices.

To build burger, on bottom half of roll put a thin layer of the homemade sauce. 

Add the burger, a scoop of the bacon infused sautéed mushrooms, and top with a thick layer of the homemade sauce. 

Cover with roll to top.

Use the remaining bacon grease to sauté the sliced mushrooms and onion. 

Add red wine and continue cooking until liquid in pan is reduced to nearly nothing. 

Butter both inside halves of the Kaiser Roll, sprinkle with garlic powder and place on the grill, butter side down, until toasted.

Marinade Steak

This tasty Marinade Steak is delicious! 

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
pepper

Directions

Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.

The original recipe used balsamic vinegar.

Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

BBQ and Grilling

BBQ and Grilling Recipe

Pork Recipes

Beef Recipes

Seafood Recipes

Lamb Recipes

Poultry Recipes

Vegetable Recipes

Grilled Garlic Marinated Steak

The final result will be Grilled Garlic Marinated Steak so tender and juicy, it will melt in your mouth!

Ingredients

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon Sea Salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat.

For optimum flavor, rub the liquid into the meat.

Cover, and marinate in the refrigerator for 1 to 2 days

Preheat grill for medium-high to high heat.Lightly oil the grill grate. 

Grill steaks 7 minutes per side, or to desired doneness

Discard leftover marinade.

Spicy Beef Kabobs

This grilled fiery "Spicy Beef Kabobs" goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat!

Ingredients

1 1/2 pounds beef sirloin, cut into 1/2-inch cubes

10 wooden skewers, soaked in water for 1 hour

2 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper

	Directions Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
	Preheat a grill for high heat.
	Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
	Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Shut Yo Mouth Burger

Whether you think Shut Yo Mouth Burger is one or the other, you’ll be enjoying a phenomenal meal.

Ingredients

2 lbs. 80% Lean Ground Beef
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick unsalted butter
6 Provolone cheese slices
1 small
red onion, sliced
6 sesame seeded Kaiser rolls

Aiolo
1 cup mayonnaise
1 tablespoon capers, drained
1/2 fire roasted red bell pepper, chopped
cracked black pepper


Descriptions

To make aioli combine mayonnaise, capers, chopped fire roasted red bell pepper and cracked black pepper to taste; mix well.

Heat the grill to medium-high. 

Place ground beef patties on grill.

In large skillet, brown the chopped hickory smoked bacon until crisp.

Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.

Use the remaining bacon grease to sauté the sliced mushrooms for 3 to 4 minutes.

Add red wine and continue cooking until liquid in pan is reduced to near nothing. Place in serving bowl.

Butter both inside halves of the Kaiser Roll and place on the grill, butter side down, until toasted.

About 3 minutes before burgers are done, top each with a slice of provolone cheese.

To build burger, place sliced red onion on bottom half of roll. 

Add the burger, a scoop of the bacon infused sauteed mushrooms, and top with the homemade aioli. 

Cover with roll to top.

Grilled Cola Infused Sirloin Steak

A simple cola-infused marinade delivers a flavorful grilled sirloin steak.

Ingredients

1 1/2 cup cola-flavored carbonated beverage 1/2 cup soy sauce

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

3 cloves garlic, minced

1 teaspoon ground black pepper

2 pounds sirloin steak

Directions

Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. 

Add steak, coat with the marinade, squeeze out excess air, and seal the bag. 

Marinate in the refrigerator for 24 hours.

Preheat the grill to 400 degrees F (200 degrees C).

Remove steak from resealable bag and discard remaining marinade.

Cook steak on the preheated grill to desired doneness, about 5 minutes per side. 

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Ultimate Watermelon Barbecue Sauce with Bacon

Ultimate Watermelon Barbecue Sauce with Bacon is out of the ordinary but it is out of the world delicious! Great for beef or ribs especially on the grill but also good to marinade.

Ingredients

1 slice bacon

1 bunch fresh thyme

1/4 cup Extra-virgin olive oil

1/2 onion, chopped

3 garlic cloves, chopped

2 1/4 cups ketchup

1/2 cup brown sugar

1/2 cup molasses

2 tablespoons white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika
Freshly ground black pepper

1 mini-seedless-watermelon; rime removed, diced

Directions

Put all the ingredients in a blender and puree in until smooth and creamy.

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool and it is ready to use.