Bavarian Pot Roast in Dutch Oven with Kartoffelknödel


  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons sugar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Optional: Cornstarch and water


  • 1. In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours.
  • 2. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
    Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Ground Beef Chili With Chocolate and Peanut Butter Recipe

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced (about 8 ounces)
  • 2 teaspoons kosher salt, plus more as needed
  • 3 canned chiles in adobo, finely chopped
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano, preferably Mexican
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 pounds ground beef or ground dark turkey
  • 1 (15-ounce) can petite diced tomatoes
  • 1 cup stout beer
  • 1 cup unsalted or low-sodium beef stock or chicken stock
  • 2 (15-ounce) cans pinto beans, rinsed
  • 4 ounces good dark chocolate, chopped
  • 2 tablespoons smooth peanut butter
  • Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

This recipe was a little to spicy for us. I will post some updates after I changed the recipe.

Directions are just like any other chili. Chocolate and peanut butter is added 5 minutes before serving.

Paula Deen’s Goulash

Paula Deen’s Goulash is a classic comfort food that combines savory beef, zesty tomato sauce, and hearty macaroni noodles, ideal for a snowy January day like today.

This easy to make, one-pot recipe is affordable, and can feed a large group of hungry people, ideal for your next dinner party, or your freezer for back up when you don’t have time to cook dinner.

Paula Deen’s Goulash


  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 3 cloves garlic, chopped
  • 3 cups water
  • Two 15-ounce cans tomato sauce
  • Two 15-ounce cans diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon seasoned salt
  • 2 cups elbow macaroni, uncooked
  • 1 tablespoon House Seasoning, recipe follows
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder


  • In a Dutch oven, saute ground beef over medium-high heat until it browns. Break up the meat as you cook it. Drain any excess grease.
  • Add garlic and onions to the pot and cook for 5 minutes or until tender.
  • Pour 3 cups of water into the pot. Add diced tomatoes, tomato sauce, bay leaves, Italian Seasoning, House seasoning, seasoned salt, and soy sauce. Mix well.
  • Add the elbow macaroni and mix well. Cover the pot once again with the lid and let it simmer for 30 minutes.
  • Remove from heat and take out the bay leaves. Let the goulash cool for 30 minutes, then serve. Best eaten with a side of garlic bread and salad.

This makes about six servings and takes about 45 minutes to make

Wendy’s Chili Recipe


  • 2 Tbsp olive oil
  • 2 pounds ground beef
  • 2 stalks celery
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 (14 ounce) cans stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 (14 ounce) can tomato sauce
  • 1 cup water
  • 2 (1.25 ounce) packages chili seasoning
  • 1 (14 ounce) can kidney beans (undrained)
  • 1 (14 ounce) can pinto beans (undrained)
  • salt and pepper to taste
  • 1 Tbsp White vinegar


  • Heat the olive oil in a large pot over medium-high heat.
  • Place the ground beef in the pot. Press down the beef to form one large patty. Let the bottom brown for 8 to 10 minutes. Use a spatula to break up the beef into bite-size crumbles. Cook until no longer pink. About 5 more minutes.
  • Stir in the celery, onion, and green bell pepper and cook until onion is translucent. Should take around 5 minutes.
  • Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break up any large pieces of stewed tomatoes. (You can also run the stewed tomatoes through a food processor before adding if you like.) Stir in chili seasoning.
  • Add in the kidney beans and pinto beans. Salt and pepper to your desired taste. Bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
  • Enjoy!

Leftover Steak Beef Stroganoff for Two Recipe



  • 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
  • Salt to taste
  • 2 tablespoons butter (or more if using raw beef)
  • 8 ounces cremini or white button mushrooms, washed and quartered
  • 1 large shallot or half a small onion, sliced thinly; about 1/4 cup
  • 2.5 tablespoons flour
  • 1 cup beef stock or broth
  • 3 tablespoons sour cream
  • 1 tablespoon minced fresh dill or parsley


Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Pile the mushrooms into a small saute pan. Sprinkle with about 1/4 teaspoon of salt and add 2 tablespoons butter. Add enough water to cover the mushrooms so they will float. Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook and don’t forget stirring.  Sprinkle the mushrooms with the flour and cook, stirring, for a few minutes until flour is browned. Add the stock and bring to a boil. Cook until thickened to the desired texture. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.

Slow-Cooked Lamb Chops

Lamp Chops


  • 1 medium onion, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lamb loin chops (about 1-3/4 pounds)
  • 2 garlic cloves, minced



  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.


Turkey Brine

“This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18-pound turkey.”


1-gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1-gallon ice water

Ready In 8 h 20 m
In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired, reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Turkey Brine
This brine infuses your bird with flavor and makes it moist.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Easy, No_Fail Method to cook a Turkey by 



Easy Chicken Cordon Bleu Casserole

6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper


Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.

Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.

Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.

Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.

Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.

Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.



Der Legende nach wollte einst ein findiger Zisterzienser-Mönch im Kloster Maulbronn trotz Fastenzeit nicht auf Fleischgenuß verzichten. Er mischte kurzerhand das verbotene Fleisch unter eine Spinat-Gemüsse-Masse und verpackte diese im Nudelteig. So sollte das Fleisch vor dem Herrgott versteckt werden: Daher stammt auch der Spitznamen “Herrgottsbescheißerle”. Die Maulbronner Nudeltaschen kamen gut an und wurden von den Hausfrauen im Lande in verschiedensten Variationen nachgekocht: Aus “Maulbronner Nudeltasche” wurde die “Maultasche”, die traditionell am Gründonnerstag gegessen wurde.Ob mit Zwiebeln geschmelzt, in Brühe gekocht oder mit Ei geröstet – die schwäbische Spezialität ist so lecker, dass sie heute in vielerlei Kombinationen auf dem Speiseplan steht. Der Klassiker besteht unter anderem aus Spinat, Tatar, Zwiebeln und Kräutern, aber auch vegetarische Varianten oder Leckereien wie Lachsmaultaschen sind beliebt.Rezept für schwäbische Maultaschen
Für den Nudelteig:
150 g Mehl
150 g Dunst (Mahlprodukt aus Getreide)
3 Eier
2 EL pflanzliches Öl
170 g Schweinehack
160 g Rinderhack
170 g Bauchspeck
50 g Schinkenwurst, geraucht
100 g Weißbrot
190 g Zwiebel
180 g Spinat
180 g Petersilie
20 g Lauch
30 g Vollei
15 g Salz
Gewürzmischung Linde (Geheimzutat)

Zutaten für den Nudelteig durch kräftiges Kneten zu einem glatten Teig verarbeiten, in Klarsichtfolie schlagen und mindestens 1/2 h im Kühlschrank ruhen lassen (wenn möglich vakuumieren, dies entspannt den Teig schneller)

Zwiebel schälen, schneiden und andünsten. Petersilie, Spinat, Lauch putzen und waschen. Weißbrot einweichen. Fleisch, Spinat, Schinkenwurst, Weißbrot, Zwiebeln, Petersilie und den Lauch durch den Fleischwolf lassen. Gewürze untermengen und Vollei zugeben. Kräftig vermengen. Evtl. nachschmecken.

Nudelteig dünn ausrollen. Mit etwas Ei bepinseln. Die Füllung in einen Dressierbeutel füllen und nach Belieben dick auf den Nudelteig dressieren. Den Teig maultaschenartig einschlagen, mit Hilfe eines Kochlöffels die Größe abdrücken, schneiden und in sprudelndem Wasser kochen.