Category:

Beef

These quesos are delicious and will satisfy your craving for your favorite bowl of hot cheese no matter where you’re from. Feel free to play with the seasonings and make it your own! With no Velveeta in sight you’ll taste the difference right away, and since it comes together so quickly you may never go back to the yellow brick of mystery product again.

For a queso blanco version of the Tex-Mex version use white American cheese, and Monterrey jack.

For a queso blanco version of the California style use a blend of Monterrey and pepper jack.

Feel free to thin the queso to your desired consistency with more milk.

American Cheese (Tex-Mex Style)

Restaurant Style Queso – Tex-Mex

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Tex-Mex
Servings: 8 Cups
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Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 16 oz American cheese (Kraft deli slices NOT Velveeta)
  • 8 oz shredded Mexican 4 cheese blend or cheese of your choice
  • 2 1/2 cups whole milk
  • 15 oz can Rotel
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 Tbsp cornstarch
  • 1 tsp kosher salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • Mix cornstarch into 1 cup milk until dissolved and set aside.
  • In a large skillet over medium-high heat brown ground beef or chorizo with 1 tsp oil, and garlic. When browned add salt (if using), pepper, chili powder, cayenne, and cumin. Stir well.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the meat.
  • Turn heat to medium-low. Roughly tear all of the American cheese and toss it into the skillet stirring frequently until melted.
  • Add the cornstarch mixture and stir to combine.
  • When the cornstarch mixture and American cheese have blended together add all of the Mexican shredded cheese and stir until well incorporated.
  • Add the remaining milk, and stir until creamy and smooth. Taste for salt and seasonings with a chip (the chips are salty you want to taste them together), and adjust as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas, or whatever floats your boat. Enjoy!

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No American Cheese (California style)

Restaurant Style Queso – Cali

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dip
Cuisine: Mexican
Servings: 8 Cups
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Ingredients:
 
  • 1 lb ground beef or chorizo
  • 1 tsp oil
  • 5 cups shredded Mexican 4 cheese blend or cheese of your choice
  • 2 Tbsp GF cup for cup flour blend
  • 2 Tbsp butter
  • 2 1/2 cups whole milk
  • 15 oz can Rotel OR 1 cup salsa
  • 2 Tbsp diced green chile
  • 2 cloves garlic (minced)
  • 2 Tbsp cilantro (minced)
  • 2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/4 tsp cumin
  • 1 tsp kosher salt (omit if using chorizo)
  • 1 tsp pepper
Instructions:
  • In a small skillet over medium-high heat add ground beef or chorizo, 1 tsp oil, garlic, cilantro, 1 tsp salt (if using), and pepper. Brown the meat.
  • If you want a chunky queso dip, dump the Rotel or salsa, and green chile directly into the pan with the browned meat and warm through. If you want a smooth queso you’ll need to combine the Rotel or salsa and green chile in a blender and blend until smooth before adding to the ground meat.
  • Heat through and set aside.
  • In a separate large skillet over medium heat add butter and allow to melt. Whisk in flour. Cook for 2-3 minutes. Add 1 cup milk, and whisk together. Mixture should thicken slightly (this is called a bechamel).
  • Reduce heat to low and add cheese 1 cup at a time to the bechamel- stirring to melt completely each time before adding the next cup. Add the meat, and stir well.
  • When all the cheese and meat have been combined add the remaining milk and all remaining seasonings, taste for salt with a chip (the chips are salty you want to taste them together) and adjust seasonings as desired.
  • Serve with your favorite tortilla chips, on tacos, fajitas etc. Enjoy!

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Time: 1 hour and 30 minutes

Serves: 6

Ingredients:

  • 1/2 recipe 30-minute meat sauce or 8 cups favorite pasta sauce *see notes
  • 1 lb uncooked gluten-free ziti or penne pasta (or whatever you have on hand)
  • 2 tsp fresh or dried parsley
  • 15 oz ricotta cheese
  • 8 oz sliced or shredded provolone
  • 8 oz shredded mozzarella
  • Foil to cover & and oil to lightly coat

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In an oven safe 9 x 13 dish add one pound uncooked pasta, 8 cups 30-minute meat sauce or pasta sauce, and 15 oz ricotta. Stir to combine.
  3. Cover the pasta with with provolone, and top the provolone with mozzarella.
  4. Sprinkle the top of the cheese with parsley.
  5. Lightly grease the side of the foil that will touch the cheese and cover the 9 x 13 dish tightly.
  6. Bake for one hour or until pasta is soft and serve for a delicious easy meal.

Notes:

If you don’t want to make the 30-minute meat sauce and don’t have a jarred sauce that contains meat just brown one pound of a meat of your choice in a pan and add the jarred sauce to it. Kablam! 10 minutes to a meaty sauce with ingredients you had on hand #winning. Find your family and flex on ’em. You earned it.

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Don’t be discouraged by the length of the ingredient list. It’s full of basic pantry staples you likely already have laying around, and makes a rich full-bodied sauce in no time!

If you don’t have Montreal steak seasoning at home substitute:

1 tsp dried dill, 1/4 tsp cayenne, 1 Tbsp yellow mustard, 1 tsp fennel seeds, and 1 tsp paprika.

30 Minute meat Sauce

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: sauce
Cuisine: Italian
Servings: 16 Cups
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Ingredients:
 
  • 1 lb Italian sausage
  • 1 lb ground beef (optional)
  • 1/4 cup olive oil
  • 2 28 oz cans crushed tomatoes
  • 18 oz tomato paste
  • 2 cups chicken stock
  • 1.5 cups of white wine
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 rib celery (roughly chopped)
  • 8 cloves garlic
  • 2 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Tbsp Italian seasoning
  • 2 tsp black pepper
  • 1 Tbsp Montreal Steak Seasoning
  • salt to taste
Instructions:
  • In a blender combine onion, carrot, celery, garlic cloves and white wine. Blend until smooth and set aside.
  • In a large pot over medium-high heat add olive oil, Italian sausage, and beef if using. Brown meat in the oil and if using beef add 1 tsp salt.
  • Reduce heat to medium and add onion and wine puree to meat, stir to combine, and cook for 5 minutes.
  • Add remaining ingredients and stir to combine.
  • Reduce heat to medium-low simmer for 20 minutes or until warmed through, and serve over your favorite pasta. This sauce is also the perfect sauce for lasagna!

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Crock-Pot Carne Guisada

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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 2 Tbsp bacon fat or oil/butter of your choice
  • 3 lbs cubed beef (I used a rump roast, but use what you have!)
  • 1 large onion (diced)
  • 2 bell peppers (sliced)
  • 1 jalapeno pepper (diced)
  • 1 15 oz can Rotel or canned tomatoes
  • 2 cups chicken broth
  • 1 Tbsp montreal steak seasoning
  • 1 Tbsp beef boullion
  • 6 cloves garlic (minced)
  • 1 tsp epazote
  • 2 tsp Mexican oregano
  • 1.5 Tbsp ground cumin
  • 1 tsp black pepper
  • 1 Tbsp chili powder
  • 1 tsp kosher salt
  • 1 Tbsp cornstarch
  • 2 Tbsp water
Instructions:
  • In a large pan over medium-high heat add bacon fat, onion, jalapeno, and bell peppers. Cook until onions are brown and bell peppers have softened.
  • When vegetables are ready remove them from the pan and add to the bottom of the Crock-Pot.
  • Using the same pan return to medium-high heat add remaining bacon fat, cubed beef, and 1 tsp salt.
  • Stir and brown on all sides. When your beef has browned add the minced garlic to the beef and continue to cook until garlic is fragrant. (1-2 minutes).
  • When garlic is ready turn your pan to high heat and add 1 cup chicken broth to the pan making sure to scrape the bottom to pull up all of those delicious browned bits stuck to the bottom.
  • Add your seasoned browned beef mixture to your Crock-Pot.
  • In a small bowl combine cornstarch and water, mix until smooth. Set aside.
  • Add remaining ingredients; including cornstarch mixture to your crock-pot and stir well.
  • Cook on low for 8-10 hours covered or until beef is tender and a gravy has formed.
  • Taste for flavor, and adjust as needed to your preference.
  • Enjoy in tacos with lettuce and tomato, with rice and beans, or side dish of your choice!

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First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp kosher salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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Without Pork:

Feijoada (no pork)

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Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp kosher salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

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A recipe given to me by my grandmother. It’s easy, reliable, and filling!

Sausage Bake

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 8
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Ingredients:
 
  • 4 pounds yellow potatoes (diced bite size)
  • 5 green bell peppers (chopped)
  • 2 large yellow onions (chopped)
  • 1/4 cup olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 stick butter
  • 2.5 pounds polish sausage (sliced)
Instructions:
  • Preheat oven to 400°F
  • Chop the onion, bell peppers, potatoes, and sausages into bite sized pieces.
  • Mix together in an oven safe 9 x 13 baking dish.
  • Mix the olive oil, garlic powder, onion powder, salt, and pepper. Pour over the chopped mixture, and toss again.
  • Cut butter into 16 pieces and arrange evenly on the top of the mixture.
  • Cover dish with aluminum foil and bake for 1 to 1.5 hours or until potatoes are fork soft.
  • When done, remove from the oven and carefully remove the foil. There will be steam!
  • Mix everything in the sauce that has been made at the bottom of the pan until coated.
  • Tuck into this immediately with no regard for anyone else or calorie counts. There is no one else. Only sausage bake. Enjoy!

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Craving a Brazilian steakhouse quality meal, but not so keen on the prices? Try this quick flank steak. Serve it with Brazilian cheese bread, fresh salads, fried sweet plantains, and licor 43 for the perfect night in!  

Flank Steak With Chimichurri

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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 1 bunch Italian flat leaf parsley
  • 1 bunch cilantro
  • 1/2 cup fresh oregano
  • 2 large shallots
  • 4 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 6 cloves garlic
  • 2 pounds flank or skirt steak
  • 2 Tbsp olive oil
  • 2 Tbsp Brazilian steakhouse seasoning (McCormick)
Instructions:
  • Heat a large skillet or grill to 450°F.
  • While your skillet or grill is heating prepare your steak.
  • Rub the steak with 2 Tbsp olive oil and sprinkle on all of the steak seasoning.
  • Pat the seasoning into the steak coating evenly. Grill for 7-12 minutes a side depending upon the doneness you prefer.
  • While Steak is grilling combine all remaining ingredients into a blender or food processor and blend until a smooth mixture is formed.
  • When steak is done, allow it to rest for 5 minutes before cutting.
  • Slice the steak against the grain and spoon chimichurri over the top. Enjoy!

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Craving pho, but not the 18 hour broth making process? Grab your Instant Pot and try this!

Vietnamese Pho

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Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Course: Soup
Cuisine: Vietnamese
Servings: 4
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Equipment

  • Pressure Cooker
Ingredients:
 
  • 8 large beef bones (Dealers choice - I used legs and knuckles)
  • 1/2 cup Red Boat fish sauce
  • 4 Tbsp coconut sugar
  • 2 teaspoon whole white peppercorns
  • 2 teaspoon whole black peppercorns
  • 2 Tablespoons whole coriander seeds
  • 10 Black cardamom pods
  • 4 cinnamon sticks
  • 10 whole star anise
  • 2 heads of garlic
  • 4 large sweet onions
  • 4 large shallots
  • 2 bunches green onions
  • 4 teaspoons kosher salt
  • 16 cups water
  • 2 16 oz packages fresh rice noodles
  • 1 pound thinly sliced steak
  • Sliced jalapenos (garnish)
  • Quartered limes (garnish)
  • Bean sprouts (garnish)
  • Sliced white onion (garnish)
  • Chopped cilantro (garnish)
  • Thai basil (garnish)
Instructions:
  • First set your ovens broiler to high and place the beef bones onto a sheet pan.
  • When the broiler is ready place the pan of bones underneath the broiler for 20 minutes on each side or until they are a dark amber. Almost pushing the boundary of charred.
  • While the beef bones are cooking prep your vegetables on another sheet pan. Slice the sweet onions, shallots, ginger, and garlic in half. If you have room in your oven you can broil them at the same time as the bones, but if not no worries.
  • When the bones are finished broiling place the vegetables in for 15 minutes, after 15 minutes place the green onion on the tray with the vegetables and broil another 10 minutes. Everything should be nicely charred and soft around the edges.
  • While the vegetables are broiling toast all your dry spices in a pan over low until fragrant and lightly browned. This should take around two to four minutes. Set aside.
  • Now that all your bones, vegetables, and spices have been prepped. We're ready for some pressure cooking!
  • Working in two batches, take half of all the prepped ingredients and place into the Instant Pot with 8 cups of water including half of the sugar and fish sauce.
  • Set the Instant Pot to high pressure and cook for 60 minutes. Allow to naturally pressure release for ten minutes.
  • While this is cooking prep your garnishes.
  • When done, transfer the contents of the pot to a large stock pot on your stove top and set to a low simmer. Start batch two following the same instructions as batch one. When batch two is done also add all the contents to the stock pot.
  • After both batches have finished in the pressure cooker, allow them to come to a boil together in the stock pot over medium heat for 15 minutes. Taste for seasoning, and adjust as needed.
  • Remove the bones and large vegetables from the stock pot and discard. Pour the broth into a large bowl through a fine mesh strainer. This removes any bits of ingredients that have boiled down and leaves you with a beautiful silky smooth broth. You can dilute with extra water if desired.
  • Return the broth to the stock pot and bring to a boil
  • Follow the preparation instructions on your selected packages of rice noodles.
  • Add the cooked rice noodles to your bowls and pour the boiling hot broth over the noodles. About four cups of broth per serving. Add your raw sliced beef, lots of garnishes, and don't fear the beef. The broth will be hot enough to cook the beef when stirred in. Enjoy!

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