1. Brown hamburger and onion.

2. Add soup, mustard, catsup and pepper.

3. Simmer 5 minutes.

4. Serve on hamburger buns.

1. Cut meat into strips about 1/2 inch thick or into bite size pieces.

2. Brown quickly in hot fat

3. Add water and salt and pepper.

4. Simmer until tender, add more liquid if needed.

5. Dissolve cornstarch in water and add to meat to thicken stirring constantly

6. Add sour cream and heat through, do not let boil

7. Serve with hot rice or noodles

8. Meat can be prepared early in the day or even the day before reheated and the sour cream added just before serving.

1. Marinate Beef with baking soda, sugar, oils, cornstarch and egg white

2. Heat Wok or shallow pot.

3. Add enough oil to cover bottom of pot so that meat won't stick to pan.

4. Pan fry chopped garlic and ginger

5. Add marinated meat and if meat is too dry, add 1/4 or 1/2 cup water.

6. Pan fry until meat turns color or half cooked.

7. Take meat out of pan.

8. In the leftover gravy: Add round onions, bell peppers and celery.

9. When these vegetables are partly done (they need to be crisp and the green color still remains).

10. Add tomatoes and cornstarch gravy.

11. When the gravy boils, turn off the fire.

12. Add meat.

13. The heat of the gravy will cook the rest of the half cooked meat.

14. Onions, peppers, and celery should still be crisp when done.

15. The tomatoes should be still firm and not smashed.

16. Add optional leaf onion.

1. Preheat your grill to medium-medium high heat
2. Put your ground beef in a large mixing bowl and add black pepper, 1 teaspoon of sea salt, and the zest of one lemon
3. Mix well and then using your hands form into thin patties all the same size (you need them thin because you will be using two of them to make one patty)
4. In another mixing bowl combine avocados, sun dried tomatoes, lemon juice, and the remaining teaspoon of sea salt.
5. Mash the avocado and mix ingredients well to get as smooth as you like
6. Place your avocado mixture on top of the bottom of half of the burgers, ensuring you leave room to seal the burgers without it leaking out
7. Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around
8. Now go out and grill to your liking. I normally do about 6-8 Minutes per side on my grill but yours may be different. Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side
9. While grilling, I drizzle my burgers with bacon grease and it adds an amazing flavor
10. When done grilling, allow your burgers to rest for 10 minutes and then serve. You can use the rest of your avocado mixture to top your burgers with and go to town
11. Enjoy!

1. Preheat oven to 200F degrees.

2. Place roast in large roasting pan or dutch oven.

3. Do not add salt or water.

4. Cover with tight lid and roast about 12 hours until well done (or cook roast with 1 cup water in instapot 35-40 min.

5. Drain meat, reserving juices.

6. Cool meat, then remove bones.

7. Shred meat and set aside.

8. Melt shortening in a large skillet.

9. Add onions and green chillies. Saute one minute.

10. Add green chili salsa, garlic powder, flour, salt, and cumin.

11. Cook 1 min over medium low heat.

12. Stir in reserved meat juices and shredded meat.

13. Cook five minutes until thick.

14. Cool.

15. Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at top.

16. Seal and label containers.

17. Freeze

18. Use within six months.

1. Brown beef and onions.

2. Add chili, cumin and cocao.

3. Blend until beef is coated.

4. Add remaining ingredients and simmer 1 1/2 hrs.

5. Add water to maintain soupy consistency.

6. Prepare day in advance. Chill.

7. Remove fat. Reheat slowly to simmer.

8. Add beans. Warm through.

1. Brown ground beef.

2. Add onions and garlic. Cook.

3. Add the second set of ingredients and simmer for an hour.

1. Place bacon in the basin of your instant pot then press the saute button and cooking until bacon is crispy. Remove bacon and leave behind bacon fat (I left it all but you don’t have to, you could just leave behind 2 tablespoons in you prefer). Then add garlic cloves, onion, and peppers and saute for 5 minutes.
2. Lastly, add all the rest of the ingredients and mix to combine. Cook for another 5 minutes then add the bacon back to the instant pot and mix to combine.https://learnairbnb.com/airbnb-hosting-laws/
3. Press the keep warm/cancel button then secure the lid, close off the pressure valve then press the Bean/Chili button. This will cook for 30 minutes. Once the chili is done cookinghttps://learnairbnb.com/airbnb-hosting-laws/, you can let it naturally release or do a quick release then stir together.
4. Mix together coconut cream and ranch dressing then plop a scoop on the chili and garnish with fresh cilantro!

1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
4. Check on the amazing mixture every so often and stir. Serve immediately.

1. Brown meat. Add onion and celery and cook until tender but not brown. Season with salt and pepper. Add chili and tomato sauce and mix. Place layer of corn chips in greased 1 1/2 qt. casserole. Alternate layers of the chili mixture, corn chips, and diced cheese, ending with corn chips. Bake at 350 degrees for 10 min or until heated through.
2. Makes 6 servings.

1. Brown meat. Add onion and celery and cook until tender but not brown. Season with salt and pepper. Add chili and tomato sauce and mix. Place layer of corn chips in greased 1 1/2 qt. casserole. Alternate layers of the chili mixture, corn chips, and diced cheese, ending with corn chips. Bake at 350 degrees for 10 min or until heated through.
2. Makes 6 servings.

1. Preheat oven to 200F degrees.

2. Place roast in large roasting pan or dutch oven.

3. Do not add salt or water.

4. Cover with tight lid and roast about 12 hours until well done (or cook roast with 1 cup water in instapot 35-40 min.

5. Drain meat, reserving juices.

6. Cool meat, then remove bones.

7. Shred meat and set aside.

8. Melt shortening in a large skillet.

9. Add onions and green chillies. Saute one minute.

10. Add green chili salsa, garlic powder, flour, salt, and cumin.

11. Cook 1 min over medium low heat.

12. Stir in reserved meat juices and shredded meat.

13. Cook five minutes until thick.

14. Cool.

15. Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at top.

16. Seal and label containers.

17. Freeze

18. Use within six months.

1. Cook ground beef and additional ingredients in first set.

2. Add 2nd set ingredients.

3. Spread in casserole dish and spread.

4. Spread mashed potatoes over mixture and sprinkle with shredded cheese.

5. Bake at 350 degrees until cheese is melted and hot.

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.

3. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

4. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.

5. Bake uncovered for 55 minutes.

6. Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

1. Preheat your oven to 350 degrees fahrenheit
2. 2. Combine your almond flour and coconut milk in a bowl and mix well
3. 3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
4. 4. With about a minute left of sauteing add in your garlic
5. 5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
6. 6. Add in your grass fed ground beef, egg, italian seasoning, and salt and pepper and using your hands mix well
7. 7. Place your loaf in a greased loaf pan
8. 8. Bake in the oven for 50 minutes
9. 9. Enjoy

1. Mix ingredients.

2. Mold in round pan with hole in center.

3. Cover with sauce.

4. Bake 1 hour at 350 degrees.

Sauce: 3/4 cup catsup, 2 TB brown sugar, 1 TB mustard

1. Preheat oven to 200F degrees.

2. Place roast in large roasting pan or dutch oven.

3. Do not add salt or water.

4. Cover with tight lid and roast about 12 hours until well done (or cook roast with 1 cup water in instapot 35-40 min.

5. Drain meat, reserving juices.

6. Cool meat, then remove bones.

7. Shred meat and set aside.

8. Melt shortening in a large skillet.

9. Add onions and green chillies. Saute one minute.

10. Add green chili salsa, garlic powder, flour, salt, and cumin.

11. Cook 1 min over medium low heat.

12. Stir in reserved meat juices and shredded meat.

13. Cook five minutes until thick.

14. Cool.

15. Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at top.

16. Seal and label containers.

17. Freeze

18. Use within six months.

1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.

2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

3. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

1. Before coooking your chop suey, soak the long rice in cold water for 35-45 minutes.

2. Cut vegetables up in pieces, also the garlic and ginger.

3. Put oil in pan until hot, put in garlic and ginger for 1 minute.

4. Add the corn beef for 2 minutes.

5. Cut the long rice into pieces with a pair of scissors.

6. Add the long rice into the corn beef, when the long is cooked, add the soy sauce.

7. After the soy sauce is added, wait for maybe 5 minutes.

8. Turn the heat to low, and add the celery and carrots or any kind of vegetable you prefer to add into your chop suey.

1. Preheat oven to 200F degrees.

2. Place roast in large roasting pan or dutch oven.

3. Do not add salt or water.

4. Cover with tight lid and roast about 12 hours until well done (or cook roast with 1 cup water in instapot 35-40 min.

5. Drain meat, reserving juices.

6. Cool meat, then remove bones.

7. Shred meat and set aside.

8. Melt shortening in a large skillet.

9. Add onions and green chillies. Saute one minute.

10. Add green chili salsa, garlic powder, flour, salt, and cumin.

11. Cook 1 min over medium low heat.

12. Stir in reserved meat juices and shredded meat.

13. Cook five minutes until thick.

14. Cool.

15. Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at top.

16. Seal and label containers.

17. Freeze

18. Use within six months.

1. Press the “saute” button on your Instant Pot. Add in the olive oil and heat. Once it’s heated, add in the white onion. Saute until the onion is soft and translucent. Add in the garlic and fry for 2-3 minutes.
2. Add in the ground beef and fry , stirring constantly, until it’s no longer pink. Press the Cancel button to turn off the Instant Pot heating element. Drain the fat (keeping some for flavour if wanted).
3. Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.
4. Break the spaghetti noodles in half. Place in random, different criss-cross patterns on top of the beef/ beef broth mixture. You are trying to created space between the noodles to try and prevent sticking.
5. In a large bowl or large glass spouted measuring glass, combine the remaining beef broth, tomatoes, 4 cheese sauce, Italian seasoning, salt, pepper and dash of white sugar.
6. Pout the liquid mixture on top of the pasta, around the sides, making sure you coat everything. Take a wooden spoon and gently push down on the spaghetti noodles, making sure that they are all underneath the liquid.
7. Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.
8. When it’s done, release the valve manually ( see the link in my suggestions in the post above). Stir the spaghetti, breaking up any noodles that stuck together. Let it sit for a few minutes, soaking up the extra liquid.

1. Combine all ingredients.

2. Cook in pressure cooker 20 min at 15# pressure or simmer two hours over low heat.

1. In Dutch oven, combine tomatoes, onion, celery, tomato sauce, water, 1 tsp salt, 1/4 tsp pepper.

2. Bring to bil.

3. Reduce heat and simmer 10-15 min.

4. Meanwhile, cut tops off green peppers, seed, and set aside.

5. Combine ground beef, rice, basil and remaining salt and pepper.

6. Mix well.

7. Fill peppers with beef mixtures.

8. Place peppers with beef mixture.

9. Place peppers in tomato sauce.

10. Spoon some sauce over tops.

11. Cover and simmer 40-45 min. or until beef is cooked and pepper is tender.

1. Cook 1 pound ground beef with 2 tsp taco seasoning (see Taco Seasoning under Seasonings)

2. Spray casserole dish.

3. Layer salsa, chips, cooked beef, beans, diced green pepper, cheese and more salsa.

4. Bake at 350 degrees until cheese melts (about 20-30 minutes)

After baking

1. Cover with olives, lettuce, sour cream.

1. Bake 150 degrees for 45 min.
2. Brown 1 lb. turkeyburger (or hamburger) and 1 onion (optional – add 1 can of corn)
3. Line a casserole dish with 1/2 of the tater tots.  Put 1/2 of the burger mixture on top of the tater tots.
4. Mix 1 c. milk with 1 can mushroom soup.  Pour half of this mixture over the tater tots and burger mixture. 
5. Pour on the rest of the tater tots, burger mixture and mushroom mixture.
6. Season with salt and pepper.
7. Bake.