Browsing Beef Recipes

Outrageous Orange Slow Cooker Short Ribs

December21

Orange Asian Short Ribs

 

Summary: Wildtree Site Recipe

Ingredients

  • 1½-2 pounds beef short ribs
  • 1 bottle Wildtree Outrageous Orange Sauce, #10785
  • 2 carrots, rough chopped
  • 1 onion, rough chopped
  • 1 head baby bok choy, rough chopped
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Season the ribs and vegetables with salt and pepper
  2. In a crock pot, place the short ribs on top of the vegetables and slather with sauce
  3. Do not stir
  4. Cook for 3 hours on high

Quick Notes

Calories 550; Fat 41g; Saturated Fat 18g; Carbohydrates 25g; Fiber 1g; Protein 18g; Cholesterol 85mg; Sodium 710mg

Number of servings (yield): 8

Click to order —> www.MyWildtree.com/maryrose

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Sloppy Joes

October11

Wildtree Sloppy Joes

Recipe #1: Simple Sloppy Joes

Ingredients

  • 1 pound Ground Beef
  • 2 tablespoons Wildtree Sloppy Joe Blend, #10334
  • 1 6-ounce can Tomato Paste or Ketchup
  • 1 ¼ cups Water
  • 1/2 small Onion, diced
  • 1/2 Green Pepper, diced
  • 1 tablespoon prepared Mustard
  • 2 dallops of bottled steak sauce, I use Wildtree Steak Sauce, #10794
  • Seasoning to taste – If desired, try a few shakes of Salt & Pepper  -or- Rancher Steak Rub, #10416

Instructions

  1. Brown 1 pound of ground beef in skillet, drain off excess fat
  2. Add remainder of the ingredients to the skillet
  3. Cover & simmer for 10 minutes
  4. Serve on hamburger buns

Variations

1. Add simmered Sloppy Joe mixture to macaroni for American Chop Suey
2. Make stuffed green bell peppers – add the mixture and bake

Wildtree Crock Pot Sloppy Joes

Recipe #2: Super Sloppy Joes in a Crock Pot

Ingredients

  • 1 pound ground beef
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 tablespoon Wildtree Garlic Galore Seasoning Blend, #10725
  • 3 tablespoons Wildtree Sloppy Joe Blend, #10334
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons bottled steak sauce, I use Wildtree Steak Sauce, #10794
  • 1 tablespoon of prepared mustard
  • 5 whole wheat buns

Instructions

  1. In a zip top freezer bag add the ground beef, onion, bell pepper, and carrot.
  2. Whisk together the remaining ingredients until combined.
  3. Pour the mixture into the bag with remaining ingredients. Remove air from bag and seal.
  4. Use your hand to work together all the ingredients in the bag. Freeze.

To cook:

  1. Completely thaw contents of bag by transferring bag from freezer to refrigerator.
  2. Empty contents of bag into a slow cooker.
  3. Cook on high 3-4 hours or until beef is cooked through; stir occasionally.
  4. Remove lid, continue cooking on high for about 30 minutes or until the liquid in the slow cooker has reduced.
  5. Serve on buns with shredded cheese if desired.

Notes

This is a Wildtree site recipe that I altered a bit to my liking

posted under Beef Recipes, Home, Main Dishes, Sandwiches & Wraps | Comments Off on Sloppy Joes

Meatballs

November5

Meatballs

Recipe: Make & Freeze Meatballs

Ingredients

  • 1 pound Ground Beef
  • 1 Egg
  • 2 tablespoons Wicked Good Slow Cooker Sauce, #10668
  • ½ cup Breadcrumbs
  • ½ tsp Salt

Instructions

  1. Preheat the oven to 350ºF
  2. Mix the beef with egg, bread crumbs, Wicked Good Slow Cooker Sauce, and salt
  3. Roll into balls, or use a scoop to make meatballs
  4. Bake for 20 minutes, rotating halfway through cooking time

Quick Notes

The meatballs can be frozen before or after browning. Place in a single layer in a freezer bag or container. Easy to pull out the number of meatballs you want as needed. Serve in a barbeque sauce, in pasta, on a meatball sandwich…

www.MyWildtree.com/maryrose/

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2 Meals – Pasta Dish

November5

Recipe: Easy Weeknight Pasta

Ingredients

  • 28-oz can Tomatoes, crushed or other
  • 1 tbsp Wildtree Hearty Spaghetti Sauce Blend, #10197
  • 8-16 ounces Pasta, amount depending on your family’s preference of pasta to sauce ratio
  • Meatballs, browned – optional
  • Diced vegetables, such as: onions, green peppers, mushrooms, celery, olives
  • A pinch of Hot and Spicy Fra Diavalo, #10788 to taste (if you have it on hand to spice things up a bit)

Instructions

  1. Saute’ the diced vegetables in a little Grapeseed Oil
  2. Cook the pasta according to package directions
  3. Meanwhile, heat tomatoes together with Wildtree Hearty Spaghetti Sauce Seasoning, the vegetables, and pre-cooked meatballs – if using
  4. Simmer for about 15 minutes
  5. Divide the sauce and freeze half of the batch for another meal
  6. Drain pasta & pour sauce over pasta

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Stroganoff Skillet Meal

August9

Summary: This is absolutely yummy but without all the sodium of traditional Stroganoff recipes. The recipe is from the Wildtree package directions…each package contains 2 seasoning packets

Ingredients

  • 1 pound Ground Beef, Chicken, or Turkey
  • 1 tbsp Natural Grapeseed Oil, #10229 or Olive Oil
  • 1 cup Milk
  • 1 ¾ cups Water
  • 1 Stroganoff Skillet Meal Seasoning Packet, #10704
  • 3 cups Wide Egg Noodles

Instructions

  1. Saute ground meat & oil in skillet over medium heat
  2. Drain
  3. Stir in water, milk, seasoning & noodles
  4. Bring to a boil
  5. Reduce heat to low
  6. Cover & simmer 11 to 13 minutes, until noodles are tender, stirring occasionally
  7. Sauce will thicken as it cools

Number of servings (yield): 6

www.MyWildtree.com/maryrose/

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Tacos

July29

Recipe:  Tacos – Taste Like La Mesa Tacos

Ingredients

  • 1 pound Ground Beef
  • 1 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 1 tbsp Wildtree Adobo Seasoning, #10723
  • Taco Shells or Soft Tortillas
  • Toppings: Salsa, Cheese, Lettuce, Tomatoes

Instructions

  1. Brown the ground beef in a skillet with the Grapseed Oil
  2. Add the seasoning & mix well
  3. Do not over-cook…it is important to keep the mixture moist for best flavor
  4. Heat the taco shells or tortillas
  5. Layer meat, & toppings in shells

Recipe: Traditional Tacos

Ingredients

  • 1 pound Ground Beef
  • 2 tbsps Wildtree Taco Seasoning, #10575
  • For a little more heat, I add a splash of Tia Rosa’s Red Enchilada Sauce, #10722, or the Spicy Carne Asada, #10834
  • 1 cup Water
  • Taco Shells or Soft Tortillas
  • Toppings: Salsa, Cheese, Tomatoes, Olives

Instructions

  1. Brown meat
  2. Add taco seasoning & water. Simmer for 10 minutes. Add a dalop of salsa to the pan if desired.
  3. Place the taco shells on a plate & heat taco shells in microwave for about 30 seconds, or in pre-heated 350° oven for 5-7 minutes
  4. Layer warm taco shells with meat & toppings

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Mini Meatloaves

July28

Wildtree Mini Meatloaves

Summary:

These are cooked in muffin cups. I use the paper liners to cut down on cleanup. If you want to save some of these yummy individual meatloaves for another meal, pop them in a freezer bag or container, and pull some out to re-heat & serve.

Ingredients

  • 2 pounds Ground Beef
  • 1 package Just Like Mom’s Meatloaf Mix, #10589
  • 1/2 cup Ketchup
  • 2 large Eggs, lightly beaten
  • 1/2 small Onion, diced… optional
  • 1/2 small Green Pepper, diced… optional
  • about ½ cup sauce for topping… I spoon some Ketchup on top & then drizzle some Steak Sauce, #10794 over the ketchup & swirl a little -or- Chili Sauce will work too

Instructions

  1. Preheat oven to 375°F
  2. Coat 12 muffin cups with cooking spray
  3. Mix together ground beef, ketchup, eggs, Just Like Mom’s Meatloaf Mix, & optional veggies
  4. Form the mixture into 12 balls and place in the prepared muffin cups
  5. Spread ketchup/steak sauce mixture over each mini meatloaf
  6. Place the muffin pan on a baking sheet
  7. Bake the loaves until internal temperature reaches 160°F, 25-30 minutes

Quick Notes

Sometimes I prepare and freeze the meatloaves, then pull them out of the freezer to bake, as needed. When placed  on a baking sheet, they maintain their mini-meatloaf shape just perfectly!

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posted under Beef Recipes, Home | Comments Off on Mini Meatloaves

Mexican Skillet Meal

July28

Summary: Wildtree Package Directions – comes 2 meals to a package, #10702

Ingredients

  • 1 pound Ground Turkey, Beef or Chicken
  • 2 tbsp Natural Grapeseed Oil, #10229 or Roasted Garlic Grapeseed Oil, #10226
  • 1 can, 10-ounces RO’TEL Diced Tomatoes
  • 1 can Black Beans or Pinto Beans, drained & rinsed
  • 1 cup Milk
  • 3/4 cup Water
  • 1 Mexican Skillet Seasoning Packet, #10702
  • 1 cup Rice (uncooked)
  • Salsa, Optional on the side

Instructions

  1. Saute ground meat & 1 tbsp of the oil in 12″ skillet over medium heat until loses its pink color
  2. Drain
  3. Transfer to a bowl & set aside
  4. Add remaining 1 tbsp oil, water, milk, rice, seasoning packet, & beans to skillet, mixing thoroughly
  5. Bring to a simmer
  6. Stir in meat & RO’TEL diced tomatoes
  7. Simmer for 20 minutes or until rice is tender, stirring often
  8. Remove skillet from heat & let sit for 5 minutes before serving

Variations

The RO’TEL tomatoes with black beans is one way to prepare  OR…try adding 1 cup of prepared Fiesta Salsa Mix, #10697

Top with sour cream, guacamole, or shredded cheese

www.MyWildtree.com/maryrose/

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Roast Beef

July25

Ingredients

4 pounds Beef Roast
Rancher Steak Rub, #10416

Instructions

  1. Place the roast in crock pot
  2. Sprinkle with Rancher Steak Rub
  3. Roast on low for 6-8 hours

Quick Notes

This quick and easy recipe is from the Wildtree Site by Wendy Fegley.  So simple, so good.

www.MyWildtree.com/maryrose/

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Taco Salad

July20

Summary Recipe by Mary Rose

Ingredients

  • Optional meat ingredient – ½ pound Hamburger, browned
  • 2 tbsp Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz
  • 1 can Kidney Beans, drained
  • 1/2 of a head of Lettuce or so, torn- or a bag of Mixed Greens
  • ¼ pound Cheddar Cheese, shredded (1 cup)
  • Tortilla Chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp Wildtree Taco Seasoning Mix, #10575 3-oz, #10474 8-oz
  • ½ cup Milk
  • ½ cup Lite Mayonnaise
  • ¼ cup Ketchup
  • 1/2 cup Italian Salad Dressing…to make Wildtree’s dressing for this salad, blend together:  3 tbsp Wildtree Garlic Grapeseed Oil, #10226….4 tbsp Cider Vinegar or other vinegar….1 ½ teaspoons Wildtree Italian Dressing Mix, #10726

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend Taco Seasoning with the kidney beans & meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

www.MyWildtree.com/maryrose
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Best Grilled Burgers

July19

Ingredients

  • 1 pound 85% lean ground beef.
  • Flavor-infused Grapeseed Oil – Garlic-#10226, Hickory-#10629, Butter #10282.
  • Rancher Steak Rub-#10416 3-oz, #10473 14-oz
  • Hamburger buns
  • Hamburger toppings

Instructions

  1. Form hamburger into 4 patties
  2. Brush lightly with flavored grapeseed oil
  3. Place on baking sheet lined with wax paper & place in freezer briefly- this helps hold the burger together while grilling
  4. Sprinkle with Rancher Steak Rub to taste, I sprinkle generously & pat the rub in a bit, let sit briefly to enhance flavor or grill immediately
  5. Place on an oiled, preheated grill at medium-high heat
  6. If adding cheese, place atop the burgers immediately after flipping

Quick Notes

Lightly brush hamburger buns with Grapeseed Oil and toast on the grill before serving. Top with onions, ketchup, mustard, pickles, tomatoes, lettuce or what-have-you.

Variations

*Mix 1 tablespoon of a flavor-infused Grapeseed Oil in with the hamburger before forming into patties.  We think adding dry ingredients to the hamburger before forming the patties often draws the moisture to the ingredient and makes for a dryer burger.  Adding grapeseed oil would be an exception, making for a tasty, moist burger. Okay, chopped onion is another exception!

*Sprinkle Cajun Seasoning lightly on one side of the burger & Rancher’s Steak Rub on the other side before grilling. The Cajun Seasoning serves as a flavor enhancer along with adding a little additional flavor. Cajun Seasoning  contains Cayenne and, like all chili peppers, Cayenne has a high concentration of a substance called Capsaicin. Capsaicin has many health benefits (especially cardiovascular benefits & to help in the prevention of ulcers).

Number of servings (yield): 4

www.MyWildtree.com/maryrose/

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Best Steaks I Ever Grilled

July19

Summary: The best steak I ever tasted was at an upscale restaurant  (Mahogany’s.) Our server told us that, among other things, the beef was aged & marinated in butter. When I found Wildtree’s Butter infused Grapeseed Oil, I wondered if I could get some of that fabulous flavor without the butter! My first attempt to duplicate that Mahogany steak was very, very good. This is the recipe…

Ingredients

  • Steak
  • Wildtree Grapeseed Oil – Butter, #10282  or Hickory #10629
  • Rancher Steak Rub, #10416, generous sprinkling

Instructions

  1. Let steak reach room temperature
  2. Combine Infused Grapeseed Oil of your choice & the Rancher Steak Rub in a bowl
  3. Immediately brush the mixture on all sides of the steak or steak ka-bobs
  4. Grill the steak
  5. Cover the steaks or ka-bobs with foil & let rest for 5-10 minutes before serving

Quick Notes

Master the art of the perfect steak step by step By Derrick Riches, About.com Guide -Exert from Derrick Riches Steak Grilling tips:

Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak.

Let your steak reach room temperature before grilling. Some people might tell you that this isn’t necessary, however I feel that this helps grill your steak more evenly and faster.

Trim the steak of excess fat. Any strips of fat should be about 1/4″ thick. Also cut through the fat strip about every 1 1/2″. When grilling fat shrinks faster than the meat and it can cause your steaks to curl.

Season. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold it tightly in a pair of tongs and rub it on the hot grate.

Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.

Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Grilling Times by Thickness:   These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc.

Thickness    Rare         Medium       Well      Heat

1″               8-10         12-14           16-20    High

1 1/2″        10-14        16-20           22-26    High

2               12-16        18-22           24-28    Medium

www.MyWildtree.com/maryrose/

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