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Category: Beef Recipes

Do you enjoy making and eating the best hamburger recipe you can find? If you love making and eating different types of burger patties, you might want to learn how to make brown sugar burger patties for your next BBQ adventure. They are easy to make and only take a few ingredients to prepare.

Serve them with different types of delicious toppings of fresh vegetables and various flavors of condiments. This recipe will make enough to serve 8 people one burger patty. If you need more than 8 patties just increase the amount of the ingredients you use by doubling them to make servings for 16 individuals. The most important thing is to have fun and enjoy yourself and your family while enjoying the pleasure of dinning with one another.

Recipe for Brown Sugar Burger Patties

What You Need

  • 1 pound ground beef or hamburger
  • 1 cup brown sugar
  • 2 Tablespoons honey
  • 1 bottle honey or maple BBQ sauce
  • 1 package shredded cheddar cheese
  • 1 package hickory smoked or maple cured bacon strips
  • 8 hamburger buns


How to Make It

Using a large mixing bowl you will add the ground beef or hamburger and the brown sugar. Mix well to combine thoroughly while using your hands to gently fold the brown sugar into the meat. Add the honey and mix thoroughly until well combined. Separate this mixture evenly into 8 portions. Shape these portions into balls while using your hands. Gently pat the ball so meat out into large burger patties. Make sure to make the center of the burger patties just a little thinner than the outside edges of the burgers. Doing so helps to reduce shrinkage of the meat while cooking the patties.

You can prepare these delicious brown sugar burger patties by grilling them along with anything else you plan to serve at a BBQ. You can also fry them onto of the stove while using a skillet or heavy saucepan. Then again you can cook them by using an electric press fryer grill. Just cook thoroughly on one side and then cook thoroughly on the other side.

Cook the bacon by frying it until it is brown and crispy. Set aside until needed.

After cooking or grilling your burger patties, you can begin building the burgers. Begin by adding any condiments you would like on your burger by spreading them on the insides of the hamburger buns. After adding any condiments you like, add the brown sugar burger and then sprinkle with shredded cheese. Crisscross two pieces of cooked bacon on top of each burger patty. You can also break the cooked crispy bacon up into smaller pieces to add to the burgers if you like. Cover with some BBQ sauce. Add any other toppings you might like to include such as tomatoes, lettuce, mushrooms or pickles and onions. After adding all the toppings and condiments you would like to eat, top the burger with the other side of the bun to create a complete burger.

You can make these delicious brown sugar burger patties the next time you make your favorite grilled burgers. If you are searching for the very best hamburger recipe, you need to visit us on our website today, we have many to share with you.

The Best Burger Recipes the Net Has to Offer –


If you have been searching for a quick fix weeknight meal that will satisfy all of the members of your family, look no further. Beef Stroganoff is a classic and well known dish but many people today associate it with the box of hamburger helper. It is a breeze to make a much better homemade version from scratch. This is a good starter dish for those just getting into cooking or an easy staple to add to your repertoire that you family will beg for on a weekly basis. Give it a try and leave a comment letting me know what you think. Enjoy.


  • 2 pounds of lean ground beef
  • 1 twelve ounce package of egg noodles
  • 6 ounces of fresh mushrooms
  • 1 onion (chopped)
  • 4 tablespoons of flour
  • 2 cups of beef broth
  • 1 cup of sour cream
  • 1/4 cup of butter
  • Salt and pepper (to taste)



  1. To begin on this ground beef stroganoff recipe, first bring to boil a pot filled with water. Next, cook your egg noodles in the boiling water for about 7 minutes until they are done. You may then drain the noodles and set them aside.
  2. In the meantime, prepare your sauce. Cook the onions and mushrooms in butter on medium heat in a large skillet until they are soft. At this point my wife likes to add some brown gravy mix to the mixture. Remove this mixture from the pan and set it aside.
  3. Melt the remaining butter in the very same saucepan and cook the ground beef in it until it is evenly browned. I normally mix in the flour at this stage and stir in the beef broth and allow it to cook until it thickens slightly. I sometimes add in two tablespoons of Worcestershire sauce and substitute the sour cream for Golden Mushroom soup instead.
  4. Next, add the onion and mushroom mixture and thereafter stir in your sour cream. You may season with salt and pepper to taste. Allow this to cook until the sauce becomes hot (but before it boils).
  5. Serve the sauce over the egg noodles and garnish.


Cooking time (duration): 25 Minutes Number of servings (yield): 6 People

Jake has long loved food. As the son of a prominent chef, he grew up around great food and it still remains a huge part of his life. As a family man and the household cook, he has much interest in quick, easy, and delicious meals that will satisfy his family. This ground beef stroganoff is one example of a go to dish he uses. You can find more ground beef recipes quick on his personal website.

Whether you are grilling the best hamburger recipe or cooking them in the oven at home, you want to serve a delicious and hearty bun to help hold all those great burger fixings together. You can get them pre-made from the local grocer. However, if you really want to make an impression, satisfy some taste buds, and surprise your family and friends, you can make your own hamburger buns to serve with the best hamburger recipe you can find. Another great thing about making your own buns is that you can use them for making all sorts of delicious sandwiches as well. Onion cheese burger buns will be delicious no matter what type of burger patty you serve with them.

Recipe for Onion Cheese Burger Buns

What You Need

  • 6 ¾ cups flour
  • 3 Tablespoons sugar
  • 1 ½ teaspoon salt
  • 2 packages dry active yeast
  • 2 Tablespoons softened butter or margarine
  • 2 cup hot water
  • 1 ½ cups grated cheddar cheese
  • ¼ cup minced onion


How to Make It

Allow the butter or margarine to soften to room temperature by placing it out onto the kitchen counter about 20 minutes before preparation time.

Sift together 2 cups flour, sugar, and salt into a large mixing bowl and then stir in the dry active yeast. Stir to combine and then add the softened butter or margarine.

Gradually add the hot water from the tap to the dry ingredients. Beat for 2 minutes on medium speed, while occasionally scraping the sides of the bowl. Gradually stir in 1 cup flour until the mixture forms a batter. Beat for 2 minutes on medium speed, while occasionally scraping the sides of the bowl. Stir in the grated cheddar cheese and minced onion. Add just enough flour to form soft dough.

Prepare a clean dry surface by lightly flouring it and then pour the dough out onto the prepared surface. Flour your hands and knead the dough for about 8 to 10 minutes until the dough is elastic and smooth in texture.

Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough in the bowl to cover the surface with oil. Cover with a clean dry dishtowel in a warm, draft free area for about 1 hour or until the dough is doubled in size.

Punch the dough down and then turn out onto a lightly floured surface. Divide the dough evenly into 20 pieces. Form each piece into a smooth ball. Place the dough balls about 2 inches apart on greased baking sheets. Cover with a clean dry dishtowel in a warm, draft free area for about 1 hour or until the dough is doubled in size.

Preheat the oven to 400 degrees Fahrenheit when you are ready to bake.

Place the baking pans and onion cheese burger buns into the preheated oven to bake for about 15 to 20 minutes or until done. Remove from baking sheet and allow the buns to cool on wire racks.

These delicious buns will go well with any grilled hamburger recipe. If you are searching for the best hamburger recipe you can find, you can find them by visiting us on our website today. We have many mouthwatering meal planning ideas to share with you and your family.

The Best Burger Recipes the Net Has to Offer –



4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)

Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.

Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft “dough.” Stuff into casings and take care to avoid air bubbles.


1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme

Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).

After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.

Cut the pork and fat into chunks about 1/2″ across and pass once through meat grinder.

In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26″ pieces and stuff.


  • Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1″ from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
  • Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
  • Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.


To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.

The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.


6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste

Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it’s seasoned enough. Divide into 1 lb packages and freeze.

This is great fried and served with gravy and biscuits. Yum.

Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.


3 lbs venison, ground
3 TBS homemade Tender Quick
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.

PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.

Do you want to save money? Make homemade spices as shown in these recipes and much more at

Raschell CellesteM


Make Easy Beef Stroganoff Recipe
1 lb. ground beef
1 can of cream of chicken soup
1 small container of sour cream
1/2 bag of wide egg noodles
1 beef bouillon cube

In a medium pan brown beef and drain. Stir in soup and simmer for 20 minutes.
Meanwhile, cook noodles according to package directions. Take pan with beef
mixture off of stove and stir in sour cream. Serve over noodles.
Source: Joan Tripp


  • 1 pound of lean ground beef
  • 1 egg (beaten) 1 cup of cheddar cheese (shredded)
  • 1 pound of dry taco seasoning
  • 1/2 cup of onion (chopped)
  • 1 teaspoon of garlic powder
  • 1 green or red pepper (sliced into rings)
  • 2 cups of Mexican corn bread mix
  • 1 tablespoon of sugar
  • 1 jar of thick and chunky salsa (16 ounces)
  • 1 1/4 cup of milk
  • 4 tablespoons of oil
  • Salt and pepper (to taste)



  1. To begin on your ground beef casserole recipe, first heat the oven to 425°F. Heat the oil in a large heavy 10 inch iron skillet over medium heat.
  2. Next, add the beef, onion, salt, pepper and garlic powder. Allow this mixture to cook over medium heat until the beef is well browned. You may then add the taco seasoning mix and any other seasonings that you enjoy. Add water to this mixture while ensuring that you follow the directions on the package. Turn off the heat once the beef is done.
  3. At the bottom of the skillet, place some sliced pepper rings. Spoon the ground beef mixture over these pepper rings and then spread the corn bread mixture evenly over the beef. Bake for about 40-45 minutes at 425°F. I normally confirm to check that the cornbread is golden brown before I turn off the heat.
  4. My tip for serving the casserole is to place your serving plate over the skillet and then carefully invert it and remove the skillet. You may then cut it out into wedges and serve hot. I’ve made this dish several times and my entire family really enjoys it.


Cooking time (duration): 70 Minutes

Number of servings (yield): 4 People

Jake has been inspired by food since he was a child, growing up as the child of a prominent chef. He has carried on the tradition and loves sharing his recipe creations with all. For great ground beef recipes visit his website where you can also find other ground beef casserole recipes.

Typically a stew will be prepared on the stove top, while a casserole may be done in the oven. Having said that, we tend to mix up the words nowadays, and in reality both of the methods are equally very nice. It doesn’t matter if making a stew or simply a casserole, the two very important factors are to give it a good deal of time, and not to use too much heat, otherwise it will dry out.

This recipe comes from a small book that my mother had and dates from 1950. I often ate this dish when I was young and I still eat it today. It is a great comfort food and wonderful to eat when it’s cold outside.

1 chuck roast about
2 pounds without bones, cubed
1 cup of carrots, cut into large dices
1 cup of turnips, cut into large dices
1 large onion, coarsely chopped
4 cups potatoes cut into chunks
1 tablespoon of herbs de Provence

Coat the beef cubes with flour seasoned with salt and pepper and sauté in olive oil. Add 1 cup of boiling water and deglaze, then add 3 cups of water. Cover and cook for about 2 1 / 2 hours.

Add vegetables and cook for 1 hour. Add dough by the tablespoon on top of beef. Cover and cook for 1 hour.

Dumplings 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

Sift flour with baking powder and salt, add milk and mix well to form a ball.

You can prepare the stew in advance (without the dumplings). Simply let cool and place in airtight containers. It will keep for up to 3 days in the refrigerator or in the freezer for up to 2 months. You can then reheat on the stove top and proceed with the dumplings.

I hope you will enjoy this recipe as much as I do.

To find more great beef stew recipes, you can visit my blog

For centuries chili has been the southwest’s favorite dish! During the 1880s it was first invented by the Spanish Canary Islanders, in the city of San Antonio, Texas, which they founded. The versatile and varied dish can be enjoyed on its own, on a hot dog, on fries, mixed with mac ‘n cheese, with corn chips, and the list goes on. Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers. To be honest, my favorite way to have chili is on its own. I like having the flavor of a good chili in full. My kids think the best way is poured over hot fries or corn chips, and then covered in cheese. It’s not very healthy so I try not to make chili fries for them unless it’s a special occasion. Of course there is no limit to chili – if you love it HOT add extra fresh chilies or chili powder and if it’s too hot then a nice big dollop of sour cream go great to tone down the spicy. Everyone thinks their chili is the best, and I think that’s what makes it special.

Below is my most used and loved chili recipe.

Serves: 4 – 6


  • 1Tablespoon oil
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, chopped
  • 1 lb/500 g ground beef
  • 2 teaspoons chili powder
  • 1 cup water
  • 10 ounces/300 g can tomato paste
  • Can red kidney beans
  • Pinch of oregano
  • Pinch of salt



  1. Heat oil in a large cast iron pot. Add onions, garlic and green pepper. Heat until soft.
  2. Stir in ground beef and brown.
  3. Add chili powder, water, tomato paste, oregano and season with salt.
  4. Bring to boil, stir constantly.
  5. Reduce heat and simmer for 30 minutes or until thick.
  6. Add beans and stir for a further 10 minutes, stirring occasionally.


For loads more easy delicious recipes take a look here.

Here at home, we enjoy preparing and eating the best hamburger recipe we can find and we like to try different types of hamburger recipes. Whether we are firing up the grill for barbequing or we are making our burgers while cooking them in the oven, we like to try new things. Maybe you and your family do as well. If you love burgers, you and your family should experiment with different types of hamburger recipes just to see what is out there and to find your most favorite recipe so you can make it again and again.

Experiment with different types of Hamburger Recipes

You can adapt hamburger recipes just like you can any other type of recipe. You can use different meats and vegetables to make your own burgers at home. Take out what you might not like and substitute them with ingredients you do want to eat. Another thing to consider is the types of buns you serve with your burgers. For instance, will you use store bought burger buns or will you make them yourself?

Either types of buns are great with homemade burgers, but if you really want to make an impression as well as enjoy some good eating, make your own homemade burger buns. For instance, onion gravy burgers will go well with cheese burger buns, onion buns, mushroom and onion buns, whole wheat buns and so much more.

Recipe for Onion Gravy Burgers

What You Need

  • 1 pound hamburger or ground beef
  • ½ cup crushed crackers
  • 1 envelope onion soup mix
  • ¼ cup milk
  • 1 egg
  • 1 can sliced mushrooms 4 ounce
  • 1 ½ cups water
  • 2 Tablespoons flour
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic powder
  • 4 buttered and toasted hamburger buns


How to Make It

Using a large mixing bowl you will add the hamburger or ground beef, crushed crackers, ½ envelope onion soup mix, milk and egg. Mix with your hands to combine all the ingredients until well blended. Divide this meat mixture evenly into 8 pieces and then roll and shape those 8 pieces into burger patties of about ½ inch in thickness. Flatten the burger patties out a bit after forming them. Saute the burger patties on both sides until they are brown. Set aside until needed.

Using a medium size mixing bowl you will add the remaining ½ envelope onion soup mix, sliced mushrooms, water, flour, basil, oregano and garlic powder. Combine until well blended and then pour this mixture over the burger patties. Increase heat to high and stir continually while bringing the mixture to a boil. Allow to boil for about 2 minutes and then reduce the heat to low. Cover with lid and allow the dish to simmer for about 20 minutes, while occasionally stirring to prevent sticking and scorching.

Butter and toast the hamburger buns. Serve the burger patties over the toasted buns while pouring the sauce over each half of the hamburger bun.

Onion gravy burgers is another of the best hamburger recipe you might like to try when you are searching for new and delicious hamburger recipes to serve your family. Visit our website today to find many more delicious ideas.

The Best Burger Recipes the Net Has to Offer –


If you are one of those people who just craves a bit more than most you may have a hankering for the blending of flavors and taste you can enjoy while eating Swiss mushroom bacon burgers. They are one of the best hamburger recipes you can enjoy today. On the other hand, maybe you have never tried to make or eat such a delicious hamburger, but you really want too. If so, you are in luck, since we can show you right now, just how to make these mouthwatering burgers.

You can make these burgers inside using the stovetop for frying the meat or by using the oven broiler for cooking. However, if you have the grill going and you feel like doing a bit more grilling, you can cook these burgers on the grill as well. Doing so will add even more delicious flavor for you and your family to enjoy.

Preparing different types of hamburgers or cheese burgers for a family dinner or a large gathering of people will provide various choices for various people. Having something different yet the same can help you create a wonderful time while pleasing the taste buds of all who eat your great cooking. Of course, you can also add variety by the different types of toppings and fillings you may serve with the hamburgers you make. Adding various flavors and textures with the side dishes and desserts you serve will also enhance any meal you prepare, whether you do it indoors or outside.

Recipe for Swiss Mushroom Bacon Burgers

What You Need

  • 1 pound ground beef or hamburger
  • 1 egg
  • ¼ teaspoon minced onion
  • ¼ teaspoon season salt
  • ¼ teaspoon pepper
  • 1 cup crushed cracker crumbs
  • 3 Tablespoon catsup
  • 8 pieces crispy cooked bacon
  • 8 slices Swiss cheese
  • 1 can mushrooms 4 ounce
  • 8 hamburger buns


How to Make It

Using a large mixing bowl you will add the ground beef or hamburger and the egg mix well. Add the minced onion, season salt, pepper, crushed cracker crumbs, and catsup. Mix until thoroughly blended. Divide this mixture into 8 equal portions and then form each of those portions into patties. Roll the hamburger mixture between your palms and then flatten each burger patty. Cook these burgers by broiling them or frying them until they are done.

Cook the bacon slices until they are crispy by frying them on the stovetop while using a medium size skillet or saucepan. After the burger patties are done. Reduce the heat and then place 1 slice of crispy cooked bacon on top of each of the burger patties. Place the mushrooms on top of the bacon and then add the slices of Swiss cheese. Return to the oven while it is still warm to melt the Swiss cheese.

After melting the cheese, serve the burger patties on a burger bun with various toppings such as tomatoes and lettuce. Slather with the desired condiments of mayonnaise, mustard or any others and then serve while warm and tasty.

Soon it will be time to fire up the grill and grilling up all sorts of hamburger recipes. If you are searching for the very best hamburger recipe you can find, we have many to share with you. Visit our website today to learn more.

The Best Burger Recipes the Net Has to Offer –

A rub is an excellent way to add great flavors to your BBQ meat. Just like a marinade (see my other articles for marinade recipes), a rub is applied to the meat prior to cooking, usually from anywhere between 8 to 24 hours to allow all the flavors to mix and be absorbed by the meat. Dry rubs are usually made from a mix of spices and sugar and are applied to the meat by rubbing it all over its surface. Paprika is a very popular spice that is present in most rub recipes since it provides great flavor and contribute to forming that typical red BBQ meat color. Leftover dry rub can be kept in an air tight container in your refrigerator for up to three months. Moist rubs, usually containing oils or other liquids such as lemon juice, should be used immediately and leftovers be discarded.

Pork Rub
Regardless if you are smoking or slow roasting your pork, this rub will give your meat an awesome flavor.
Ingredients: mix 1/3 cup paprika, 1/4 cup brown sugar, 4 tablespoons of black pepper, 2 tablespoons salt, 2 teaspoons of dry mustard and 2 teaspoons cayenne.

Chicken Rub
Perfect for roasted chicken on the BBQ or in the oven.
Ingredients: 1 teaspoon kosher salt, 2 tablespoon black pepper, 2 tablespoon garlic powder, 1 tablespoon cayenne pepper, 3 tablespoon paprika, 2 tablespoon onion powder and 2 tablespoon dry oregano.

Rib Rub
A savory rub for the perfect rack of smoked ribs.
Ingredients: 1/3 cup paprika, 2 tablespoons brown sugar, 3 tablespoons dry mustard, 3 tablespoons onion powder, 3 tablespoons garlic powder, 2 tablespoons dry ground basil, 1 tablespoon red pepper, 2 tablespoons black pepper and 1 tablespoon of salt.

Hamburger Rub
Add some zing to your hamburger with this rub recipe. Cook your beef patty until almost done and then sprinkle this rub liberally on both sides.
Ingredients: 2 teaspoons paprika, 2 tablespoons black pepper, 1 teaspoon salt, 1/2 teaspoon brown sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon cayenne pepper.

Fish Rub
This rub uses lemon juice to form a paste. Use a small bowl to combine all of the ingredients and discard any leftovers.
Ingredients: 2 tablespoons lemon pepper, 1 tablespoon of lemon juice, 2 tablespoon fresh minced rosemary, 1 tablespoon fresh minced dill, 1 teaspoon of salt, 1 tablespoon of black pepper and two cloves of garlic (minced).

Brisket Rub
Perfect for smoked briskets.
Ingredients: 1/2 cup paprika, 1/3 cup brown sugar, 3 tablespoons garlic powder, 3 tablespoons onion powder, 1 teaspoon cayenne,and 2 tablespoons dry oregano.

There you go, six flavorful rub recipes that are guaranteed to provide great flavors to your next BBQ feast.

For more great tips, recipes and flavorful ideas please visit my website at BBQMarinade.Net.

Sophie G. Hart

French dip sandwich recipes are very well-liked. These sandwiches were invented by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was resident in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen called ‘Philippe The Original’ on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.

Philippe accidentally dropped it in the pan in which the beef had been roasted, yet served it up anyway. The policeman returned with a couple of friends the next day to taste the ‘dipped’ sandwich and the French dip sandwich was born. The sandwich bar is still there and still serving these sandwich recipes nearly 90 years later.

Being French, Philippe would have called his sandwiches ‘au jus’, which is the same as ‘with juice’, but lots of Americans do not know this and ask for their French dip sandwiches ‘with au jus’. These days, the sauce is often specially prepared or concocted separately so that it is far more elaborate than merely the meat juices from the pan, but you can make it as complicated or as easy as you wish. There is also no reason why you can not make up vegetarian or fish French dip sandwich recipes

Recipe 1

French Dip Sandwich
Serves 4

1 can Franco-American Au Jus Gravy
4 servings thinly sliced roast beef
4 servings French bread or long hard rolls, cut in half lengthwise

In a 10 inch skillet, combine gravy and beef. Over a low heat, heat through, stirring occasionally.

To make the sandwiches, arrange the beef on the bread. Serve every sandwich with small dish of gravy for dipping.

Recipe 2

French Dip Sandwich Au Jus
Serves 8

3 pounds beef, chuck, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split lengthways

Put beef in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from juices; pull apart with forks and keep warm. Strain broth; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.

Recipe 3

French Dip Sandwiches
Serves 4

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French loaf in half end-to-end. Spread with butter then sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef from gravy and put on bottom half of warm bread. Put top on sandwich and slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

Owen Jones, the writer of this article writes on several subjects, but is currently concerned with French dip sandwich recipes. If you want to know more or check out some great offers, please go to our site at Vegetarian Sandwich Recipes.

Growing up on BBQ, there were times that I just couldn’t find a good place for brisket. In fact more and more, you can’t find it anywhere. This is when I started to just make it at home. The only problem was that I didn’t always like to fire up the smoker. One day, a good friend of mine told me about a brisket that he makes in his oven and how amazing it was. I asked what his secret was and he said it was the sweet and sour that made it so good.

Here is the recipe that he turned me onto. The secret ingredient is the cola. It has just the right amount of fizz to help break down the fat tissue and make this brisket melt into your mouth.

1 medium onion, peeled and quartered
3 large cloves garlic
1/4 cup Dijon mustard
1/4 cup Italian dressing

1 1/2 cups Cola
2 cup BBQ Sauce (1 cup reserved)
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce

1 tablespoon black pepper and kosher salt

1 (6 to 7 pound) first-cut brisket, rinsed and patted dry.

Heat oven to 350F. Coat the brisket with all of the ingredients and let rest for 1 hour. Place in the oven and cook for 4 hours, turning every hour. Once cooked the meat should be fork tender. Remove the juices from pan and place into sauce pan. Add 1 cup BBQ sauce to the sauce pan and simmer for 10 minutes. Pour sauce over cooked brisket.

Eat Well!
Chef Brian

Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site.

When cooking a prime rib roast boneless you have two choices. You can either purchase the roast without the bones or you can simply purchase the roast with the bones and ask the butcher to remove the rack for you and tie it back onto the meat.

If you buy the roast without the bones then you will need a rack inside your roasting pan to place the meat on. But if you have the rack of bones tied back onto the meat you simply place it in the pan bones down. The bones will act as the cooking rack so you will not need one in your pan.

Before cooking prime rib roast boneless, be sure and place the roast in the pan with the fat side up. The fat side is always opposite the bone side so if you have the butcher tie them back on he will know to tie them back on where they go, so when you put the roast in the pan with bones down, then the fat side will automatically be facing up.

Before cooking a prime rib you should always allow the roast to set out of the refrigerator for about two hours or until it has reached room temperature before placing it in the oven.

The roast should be cooked in an oven uncovered at 350 degrees. Many people like to sear the roast in a hot (450 to 500 degree) oven for about 15 minutes before turning the heat to 350 degrees F. The only way to know when the roast is done to your liking is to use a meat thermometer. An instant read thermometer is best and should be of good quality. Your prime rib was not cheap so don’t use a cheap thermometer.

The roast should be removed from the oven 10 degrees before it reaches your desired temperature. For example, if you want your roast to be medium rare then it should reach an internal temperature of 135 degrees F. That means you should take it out of the oven when it reaches 125 degrees because it will continue to raise in temperature about 10 degrees during the resting period.

The resting period should be no less than 15 minutes. 20 to 30 minutes is recommended by most professional cooks, and during this resting period your roast should be covered by a foil tent. This will help to deflect the heat back to the roast and not escape too fast.

If you do not let the meat rest then it will not be as juicy. Letting it rest will allow the juices to relax back into the meat, whereas cutting to soon will allow the juices to run out.

To learn more about cooking prime rib and view an estimated cooking time and doneness chart, with lots of recipes for prime rib, au jus, Yorkshire pudding and more visit .

Make Sloppy Joes American Style Recipe
2 pounds ground beef
4 tablespoons oil
10-oz. can tomato soup
14-oz. can stewed tomatoes
2 envelopes onion soup mix
1/2 cup sweet pickle relish
1/2 cup ketchup
12-oz. can V-8 juice
1/4 cup Grapenuts cereal
2 ribs celery, minced fine

Brown ground beef in the 4 tablespoons of oil. Drain off drippings. Add rest of the ingredients and cook on low for 1 hour.

Found this recipe in a cook book at the library. Very good!
Source: Nancy Carol Elder

Make No-Peek Beef Recipe
2 lbs. sirloin beef, cubed
2 cans cream of mushroom soup
1 pkg. dried onion soup
1 ( 8-oz. ) can sliced mushrooms
1/2 cup red wine vinegar

Mix all ingredients together and place in slow cooker. Cook on low for 8 to 12 hours or on high for 5 to 6 hours. Can also be placed in a covered baking dish and baked at 300 degrees for 3 hours.

Serving Suggestion: Serve over rice or noodles.

The red wine vinegar makes this dish different and good! Our daughter was here for dinner and thinks, sour cream could be added to the recipe.
Source: Nancy Carol Elder

Make Busy Day Casserole Recipe
4 peeled potatoes, sliced
1 can vegetable soup
1 can cream of mushroom soup
1 pound lean ground beef, uncooked

Mix all together. Put in a greased casserole. Bake at 350 degrees until potatoes are done.

Always looking for easy and good tasting dishes? This casserole comes in very handy when you are close on time.
Source: Nancy Carol Elder

Make The Best Chili Recipe
4 pounds coarsely ground beef for chili
2 yellow onions, chopped
2 garlic cloves, minced
2 green peppers, cored, seeded and chopped
1 can(14 ounces) diced canned tomatoes
1 can(8 ounces) tomato paste
1 can(8 ounces) diced green chilies
2 cups brewed coffee
1/4 cup chili powder
3 tablespoons cocoa powder
1-1/2 tablespoons cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons salt or to taste
2 bay leaves
finely grated zest of 1 orange(4 teaspoons)

In large soup kettle, saute beef, onion and garlic. Drain off excess liquid. Add remaining ingredients. Bring to boil. Simmer for 1 hour until flavors are developed and mellow. Serves 8-10.

Our family’s favorite chili!
Source: Nancy Carol Elder

Make Beef Tips On Rice Recipe
1 pound sirloin tip steak, cut in strips
1 cup chopped onions
1/2 stick butter or margarine
2 tablespoons flour
1 can cream of mushroom soup
1 tablespoon catsup
1 tablespoon Worcestershire sauce
1 cup water
1 small can sliced mushrooms

Brown meat and onion in butter. Add remaining ingredients and simmer for 40 minutes or until meat is tender.

Serving Suggestion: Serve over hot rice.

Found this recipe in a cookbook bought at a secondhand store. Prepared the dish last week and we loved it!
Source: Nancy Carol Elder

Make A Man’s Meatloaf Recipe
3 pounds ground beef
1-1/2 slices of bread, made into crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon dry mustard
6-7 celery ribs, chopped
5-6 cloves garlic, minced
1-1/2 tablespoons sage
1 tablespoon Worcestershire Sauce
1/2 green pepper, chopped
2 tablespoons poultry seasoning
1/2 cup fresh parsley, chopped
your favorite Bar-B-Q Sauce

Mix all ingredients together except Bar-B-Q Sauce. Put in a loaf pan. Spread sauce on top of meat. Bake at 350 degrees for 1 hour to 1-1/2 hours.

Serve this meatloaf to your man and he will do anything for you!!
Source: Nancy Carol Elder