Beef Tips and Tots

Turkey Rice Soup

1 . In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.

2 . Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.

Tartlets with shrimp and avocado salad

1 . Shrimp and avocado.

2 . Preheat the oven to 180C. Grease the pastry with melted butter. Use a sharp knife to cut the pastry into 5 x 5 cm squares.

3 . Grease mini-muffin cups with melted butter and place three layers of dough in each, squaring at different angles.

4 . Bake until golden, 6 to 8 minutes. Carefully remove from the mold, place on a rack and let cool.

5 . Mix all the ingredients for the sauce.

6 . Add salt and pepper to taste.

7 . Peel the shrimp. Leave the tails of the shrimp that will be used for decoration (for the number of tartlets).

8 . Cut the iceberg lettuce into thin strips, and the avocado into small cubes. If the shrimp are large, also chop.

9 . Mix all the ingredients for the salad in a large bowl, pour the dressing and stir.

Easy Garden Meatloaf

1 . Preheat oven to 375 degrees F (190 degrees C).

2 . Mix ground beef, eggs, bread crumbs, salt, and black pepper together in a large bowl. Add green bell pepper, red bell pepper, yellow bell pepper, and onion; mix. Spread the beef mixture into a 13x9-inch glass baking dish.

3 . Make a trough in the middle of the meat mixture. Put 3/4 of the Cheddar cheese and half the tomato sauce into the trough. Fold the beef mixture around the cheese and sauce filling to form a loaf, pinching to seal. Loosely cover the meat loaf with aluminum foil.

4 . Bake in preheated oven until the beef is cooked through and the cheese in the middle is melted, about 45 minutes. Remove and discard aluminum foil. Top meat loaf with remaining Cheddar cheese and tomato sauce. Continue baking until the cheese melts, about 15 minutes. Rest meat loaf 10 to 15 minutes before slicing to serve.

Microwave Scalloped Potatoes

1 . Place potatoes, onion, and butter in a large microwave-safe dish.

2 . Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.

3 . Pour milk over the potatoes.

4 . Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.

5 . Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

Mini Fruit Tarts

1 . Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.

2 . Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.

3 . Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.

4 . Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.

5 . Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Southwest Fiesta Dressing

1 . Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.

2 . Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Pinto Bean Casserole with Hatch Chiles

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

2 . Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.

3 . Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.

4 . Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

Mashed Butternut Squash with Blue Cheese and Pecans

1 . Put butternut squash in a microwave-safe baking dish with a lid. Season with salt and pepper. Microwave, covered, until squash is tender, 8 to 10 minutes.

2 . Coarsely mash with a potato masher or fork. Stir in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until combined.

Sheet Pan Apple Crisp

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.

2 . Place apples wedges in a bowl. Sprinkle brown sugar and 1 teaspoon cinnamon over the apples and toss. Add 1/2 cup flour and mix well. Place apple mixture on the prepared baking sheet.

3 . Place the remaining 1/2 cup flour in another bowl. Cut in butter with 2 knives or a pastry blender until it's the size of small peas. Add the remaining 1 teaspoon cinnamon, oats, walnuts, maple syrup, pumpkin pie spice, vanilla extract, and salt. Spoon mixture over the apples.

4 . Bake in the preheated oven until fruit mixture is bubbling, 45 to 50 minutes.

Everything Challah

1 . Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.

2 . Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.

3 . Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.

4 . Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.

5 . Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

Curried Wild Rice and Squash Soup

1 . In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

2 . Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.

3 . Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.

4 . In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

My Grandmother's Potato Chip Cookies

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.

2 . Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until creamy and well combined. Mix in flour a little at a time until incorporated. Gently fold in potato chips. Drop dough by spoonfuls onto the prepared baking sheets.

3 . Bake in the preheated oven until the edges are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.