20 Minute Honey Garlic Shrimp

 

 Healthy Dinner 20 Minute Honey Garlic Shrimp. A fun and easy to put together a meal, that everyone will savor.

 

Ingredients:

 

1/3 cup honey

1/4 cup soy sauce  

1 Tablespoon minced garlic

 1 teaspoon minced fresh ginger.

1 lb medium uncooked shrimp, peeled & deveined

2 teaspoons olive oil

optional: chopped green onion for garnish.

 

Combine the honey, soy sauce, garlic, and ginger in a mixing bowl.

Put the shrimp in a big zip-top bag or Tupperware container. Pour half of the marinade mixture over the shrimp, shake or toss, and place in the refrigerator for 15 minutes or up to 8-12 hours. Cover and chill the remaining marinade for a step. In a pan over medium-high heat, heat the olive oil. Add the shrimp to the skillet. Sauté the shrimp on one side until pink, about 45 seconds, then flip. Pour in the remaining marinade and simmer for 1 minute more, or until the shrimp are cooked through.

End up serving shrimp with cooked marinade sauce and green onion garnish. The sauce goes well with brown rice and cooked vegetables on the side.

Lobster, Crab and Shrimp Macaroni and Cheese

 

 Seafood and Mac n Cheese, what a combo. You and your family will want this once a week!

 

You’ll Need:

1 Pound Penne Pasta or Large Elbow Pasta

3 Cups Whole Milk

2 Cups Half & Half

1 Tablespoon Butter

2 Tablespoons Extra Virgin Olive Oil

¼ Cup Onion, diced

1 Tablespoon Fresh Thyme, chopped

1 to 2 Cloves Fresh Garlic, finely minced

3 Level Tablespoons All Purpose Flour

To Taste Kosher Salt

To Taste Black Pepper

To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning

To Taste or 2 to 3 Teaspoons of Hot Sauce or Tabasco

1 to 2 Teaspoons Liquid Crab Boil

3 Cups of Gouda Cheese or Monterey Jack Cheese, grated

3 Cups of Muenster Cheese or Mild Cheddar Cheese, grated

1 Cup of Gruyere Cheese, grated

1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40

½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks

½ to ¾ Pound Lump Crab, your choice

 

This dish works well with store-bought steamed/precooked lobster and your choice of lump crab meat.

First, prepare, cut, and dice all of the ingredients. Toss all of the cheeses together in a large mixing basin.

Season the shrimp and lobster with salt and pepper. Place aside.

Preheat the oven to 350°F.

Bring 3 quarts of water to a boil over high heat in a large stock pot.

3 tablespoons salt should be added to the boiling water.

Cook until just al dente, or 2 minutes less than the package's recommended cooking time.

 

Drain the pasta but DO NOT rinse it, and mix it with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce cooks. Preheat the milk and half and half in the microwave for 3 to 4 minutes. Next, combine the butter and olive oil in a large pan over medium-high heat. Cook for 3 to 4 minutes, or until the onions are tender. Cook for about 2 minutes after adding and stirring in the flour. Cook for another minute after adding the chopped garlic and thyme. Then, while constantly whisking, add all of the milk mixtures to the roux.

 

When it's smooth, reduce the heat to medium. To taste, season with salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and optional liquid crab boil.

Cook for 5–8 minutes, or until the sauce has thickened. To keep it from sticking, whisk it occasionally.

After that, add 3 cups of the shredded cheese to the sauce (save 4 cups for stacking), remove from the heat, and stir just until the cheese melts and the sauce is blended. Incorporate the drained spaghetti.

Pour half of the macaroni and cheese into a lightly sprayed 913 baking dish. Place the first layer of seafood on top, using half of each.

2 cups of the saved cheese should be sprinkled on top. Repeat the stacking of macaroni and cheese, followed by the layering of seafood, and finish with the remaining 2 cups of cheese.

Cook at 350°F for 30 minutes, COVERED with aluminum foil. Step 16: Remove the cover and bake for another 10 minutes, or until the cheese is completely melted and the seafood is fully cooked. Serve immediately.

 

Apple Butter

 

Have you ever tasted apple butter? Well, if so or even not, you will love making it yourself.

 

Ingredients:

 

6 1/2 pounds of s apples peeled, cored and sliced

1/2 cup granulated sugar.

1/2 cup packed brown sugar.

1 1/2 tablespoons ground cinnamon

1/4 teaspoon salt

1 tablespoon vanilla extract

 

Put the apples in the slow cooker/crockpot.

Combine the sugars, cinnamon, salt, and vanilla in the crockpot. Combine thoroughly.

Cook on low for about 10 hours, stirring every couple of hours. Apple butter should be thick and dark brown in color.

If preferred, purée the apple butter in a blender until smooth. Refrigerate or freeze in tiny containers for up to two weeks.

Farmer’s Casserole

 

 You Don't Want to Miss This Recipe.

 

INGREDIENTS:

3 cups frozen hash brown potatoes

3/4 cup shredded pepper-jack cheese

1 cup cooked ham, diced

1/4 cup chopped green onions

4 eggs, beaten

1 (12 fluid ounces) can evaporate milk

1/4 teaspoon ground black pepper

1/8 teaspoon salt

 

Instructions: Preheat oven to 350°F.  Spray a 2-quart baking dish with cooking spray.

Spread hash brown potatoes in the bottom of the prepared dish in a uniform layer. Season with pepper jack cheese, ham, and green onions to taste.

Combine the eggs, evaporated milk, pepper, and salt in a medium mixing bowl. Pour the egg mixture into the dish over the potato mixture.

At this time, the dish can be covered and chilled for several hours or overnight.

In a preheated oven, bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled), or until a knife inserted into the middle comes out clean.

Allow standing for 5 minutes before serving.

THE BEST DIP

 

 There are several dips in the universe; most of them have common names, such as Green Onion Cheese Dip, while others, such as Tzatziki, do not. On the other hand, the dish we'll be dealing with today is possibly the finest dip in the universe.

You may be wondering what makes this the finest dip in the universe. For one thing, it is extremely simple to create. The components for this dip are simple to get and can be found at any grocery shop.

INGREDIENTS :

 

8 ounces of cream cheese, softened.

2 cups sour cream

1 1/2 cups shredded cheddar cheese.

6 slices bacon cooked and crumbled.

1/2 cup sliced green onion.

 

The first step is to preheat your oven to 400 degrees Fahrenheit.

Softened cream cheese, sour cream, cheddar cheese, bacon, and green onion should all be combined. Bake for 25-30 minutes, or until the cheese is bubbling and heated, in a 1-quart baking dish. Serve with bread, crackers, or vegetables.

 

 

 

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

 

Fried Cabbage with Onions and Bacon is a simple eight-ingredient meal that combines cabbage, onions, and bacon in complete sync.

 

15 minutes to prepare | 20-25 minutes to cook | 6 servings

 

1 head of cabbage chopped.

1 Onion chopped.

2 tsp. Minced garlic

5 Strips of bacon cooked and crumbled.

Reserved bacon grease

½ tsp. Onion powder

½ tsp. Garlic powder

Salt and pepper to taste.

Prepare the bacon and let it cool. Keep the bacon grease aside.

Cook the onion in the bacon fat in a deep side pot or pan until tender.

Sauté the garlic for 30 seconds more in the saucepan.

Reduce the heat to medium-low and stir in the cabbage. Cover after stirring. Cook until the cabbage is tender.

Stir in the garlic and onion powders, as well as salt and pepper to taste. Cook for another 2-3 minutes.

Serve with the crumbled bacon on top of the cabbage.

 

Smothered Chicken with Creamed Spinach, Bacon and Mushrooms

 

 This is one delicious meal that your family will beg you to make again and again.

 

Chicken:

1 tablespoon butter

1.5 lb chicken breast skinless, boneless

Salt just a pinch

¼ teaspoon lemon pepper seasoning

¼ teaspoon paprika

 

Creamed spinach:

1 tablespoon vegetable oil

10 oz spinach fresh

4 garlic cloves minced

⅔ cup half and half

⅔ cup mozzarella cheese shredded

 

Other Ingredients:

1 tablespoon vegetable oil

4 oz mushrooms sliced

4 slices bacon cooked, chopped

4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

 

Instructions:

Preheat the oven to 375 degrees Fahrenheit.

Butter the baking dish's bottom  to an oval casserole dish measured 13 inches x 9 inches x 4 inches deep

Season the chicken breasts on both sides with salt, lemon pepper spice, and a pinch of paprika. Place the chicken breasts, flat side down, in a greased baking dish and bake at 375 F for 15-20 minutes. In the meantime, heat 1 tablespoon of vegetable oil in a large pan over medium heat to prepare creamed spinach. Cook for 1 or 2 minutes, covered until the spinach is well cooked through and begins to wilt. Take the pan off the heat. Mix in the minced garlic and half & half. Bring the water to a boil. Stir in the shredded mozzarella cheese for approximately 30 seconds on high heat, or until the cheese begins to melt. Reduce the heat to a simmer and continue to whisk until you have a lovely, smooth creamed spinach - approximately 30 seconds or 1 minute longer. Season to taste with salt. Take the pan off the heat. 1 tablespoon vegetable oil, heated in a separate pan. Cook for 1-2 minutes, until the mushrooms, caramelize, over high-medium heat. If you salt the mushrooms, they will not caramelize. Remove the chicken breasts from the oven and set aside (you baked them for 15-20 minutes). Top each chicken breast with creamed spinach, chopped cooked bacon, sauteed mushrooms, and pepper jack cheese slices.

Cook for another 15-20 minutes, uncovered until the chicken is cooked through, no longer pink in the middle, and the juices run clear.

If preferred, broil for the final 2-4 minutes, taking caution not to burn the cheese on top.

Crockpot Chicken and Gravy Recipe

 

 Dinner doesn’t get any easier than this delicious recipe. Easy to make, with huge flavors.

 

Ingredients:

3 to 4 boneless skinless chicken breasts

1 (10.75-oz) can cream of chicken soup

2 (0.87-oz) envelopes of chicken gravy mix

 

Place the chicken breasts in the slow cooker. Pour in the chicken broth, cover, and simmer for 3 hours on high, or until the chicken easily breaks apart.

Remove 2 cups of the chicken broth/juices from the crockpot and place in a saucepan; discard the remaining stock. Whisk carefully the gravy packets into the pot. Simmer on low heat until the gravy thickens.

Remove the chicken breasts from the crockpot and shred them into bigger pieces while the gravy simmers.

Serve over rice or mashed potatoes after dumping the gravy over the chicken. Enjoy!

Fried Green Tomatoes

 

 This is a delicious Southern favorite, soon to become yours.

 

4 large green tomatoes

2 eggs

 

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

 

Tomatoes should be sliced 1/2 inch thick. Throw away the ends. In a medium-sized mixing bowl, combine the eggs and milk. Place flour on a dish.

Combine the cornmeal, bread crumbs, salt, and pepper in a separate dish.

Coat the tomatoes with flour. The tomatoes are then dipped in a milk and egg mixture.

Dip in breadcrumbs to cover fully. Pour vegetable oil into a large skillet (enough to cover the bottom by 1/2 inch) and heat over medium heat. Cook the tomatoes in batches of 4 or 5, depending on the size of your skillet.

The tomatoes should not be crowded and should not come into contact with one another. When the tomatoes are done, turn them over and brown the other side. They should be drained on paper towels.

Cinnamon Roll Casserole

 

This breakfast is a sweet treat that anyone would enjoy. All with a few ingredients.

 

2 cans Cinnamon Rolls

½ cup milk

4 eggs

1 teaspoon cinnamon

¼ cup pure maple syrup

 

Using Pam or other cooking sprays, grease a 913 pan.

Break the rolls into tiny pieces and arrange them in the pan.

Whisk together the eggs, milk, and cinnamon in a mixing dish.

Pour over rolls, ensuring that they are evenly covered.

Drizzle the maple syrup over top.

Bake for approximately 35 minutes, or until puffed and golden.

Heat the frosting that comes with the two cinnamon roll packs in a microwave-safe dish.

Pour over the top and serve warm!

OLD FASHIONED RICE PUDDING

 

 This rice pudding is the ultimate dessert for any time or occasion.

 

what you need

2/3 c. quick cook Rice

2 3/4 c. milk

1/3 c. sugar

1 tbsp. butter

1/2 tsp. salt

1/2 tsp. vanilla

1/4 tsp. nutmeg

Cinnamon

1/2 c. raisins

 Quick cook rice to Combined. In a greased 1-quart baking dish, combine rice, milk, raisins, sugar, butter, salt, vanilla, and nutmeg.

Bake for 1 hour at 350°F, stirring after 15 minutes and again when the pudding is done.

Garnish with cinnamon.

Serve hot or cold. The pudding thickens as it sits.

 

STRAWBERRY JELLO PRETZEL SALAD

 

 This elegant dessert is delicious. Easy to make and serves well. Your friends and family will come back for seconds, maybe thirds.

 

Ingredients:

1 1/2 cups crushed pretzels.

4 1/2 tablespoons white sugar

3/4 cup butter, melted.

1 cup white sugar

2 (8-ounce) packages of cream cheese

1 (8-ounce) container of frozen whipped topping, thawed

1 (6-ounce) package strawberry flavored Jell-O®

2 cups boiling water.

1 (16-ounce) package of frozen strawberries

 

Heat the oven to 350°F (175 degrees C). Pretzels, 4 1/2 teaspoons sugar, and melted butter should be combined.

Press the mixture into the bottom of a 913-inch pan. Bake for 10 minutes, or until the bread is gently toasted. Allow cooling fully. Cream the sugar and cream cheese until smooth in a medium mixing bowl. Whip in the whipped topping. Spread the mixture evenly over the chilled crust. Refrigerate for 30 minutes or until set. In a medium mixing dish, combine the gelatin mixture and boiling water. Stir with frozen strawberries until thawed. Pour on top of the cream cheese mixture into the pan. Refrigerate for at least 1 hour, or until thoroughly cooled.

German Potato Pancakes

 

The recipe for quick German potato pancakes is just that. Quick and simple. And their taste is amazing.

 

Ingredients:

2 1/4 cups coarsely shredded peeled potatoes

1/2 cup sliced green onions.

1/3 cup flour

1 egg

1/2 tsp. salt

Pinch of pepper

 

 

 

Combine all of the ingredients. In a heated skillet, heat 2 tablespoons of oil.

Pour the batter into the oil (1/4 cup at a time). Flatten by spreading. Fry on one side, then turn to cook on the other.

As an alternative, you may use less onion and more diced apple.

SOUTHERN FRIED SALMON PATTIES

 

Fried canned salmon patties are a simple dish that uses canned salmon and is one of my most popular dinners.

 

1 (14 3/4 ounce) canned salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tablespoons mayonnaise

 

Open the salmon and properly drain it. In a mixing dish, flake the drained salmon equally with a fork. Combine the onion, cornmeal, flour, mayonnaise, and egg in a mixing bowl. Stir until well combined. It doesn't get any easier than this for dinner.

One pot Sunday meal

 

 A simple and tasty beef and vegetable recipe that requires little cleanup!

 

INGREDIENTS

3 tbsp. olive oil

2 tbsp. cider vinegar

3 tbsp. golden syrup sugar

1 tbsp. roughly chopped thyme leaves

4 pork sausages, twisted in half & cut

8 thin rashers bacon

4 chicken thighs

6 medium new potatoes, halved lengthways

8 small carrots, peeled

2 parsnips, peeled & halved lengthways

2 medium red onions, peeled, and quartered through the root

Salt & freshly ground black pepper

 

Preheat the oven to 350 degrees

Combine the olive oil, vinegar, sugar, thyme, and a good pinch of salt and pepper in a mixing bowl.

Wrap each sausage half with bacon and place in a big roasting tray or two smaller ones to avoid overcrowding. Drizzle the olive oil mixture over the chicken, potatoes, carrots, parsnips, and onions, then massage everything well to cover, making sure the chicken is skin-side up. Roast for 35 to 40 minutes on the center rack of the oven, rotating the veggies and sausages halfway through and basting everything with the juices. The meal is finished when the chicken skin is crisp and golden and the veggies are coated and soft. Take out of the oven and serve.

Spicy Pasta alla Vodka

 

 Tender pasta in a spicy tomato vodka sauce that's creamy, silky, and delightful.

 

 

Ingredients

10.5 oz pasta

2 tbsp olive oil

4 garlic cloves, grated

1 tsp each: salt, black pepper, dried oregano, dried thyme

4.5 oz double concentrated tomato paste

1/3 cup vodka

1 cup cream light or heavy

3.5 oz Italian sausage, less for a slightly spicy taste

1.5 oz grated Parmesan

 

Heat a large pot of salted water to a boil, then add the pasta and cook till al dente. Drain the pasta and save 1/2 cup of the cooking water.

Compose the sauce while the pasta is cooking. To begin, grate the garlic.

In a large skillet, heat the oil over low heat. Sweat the garlic for 1 minute, or until aromatic. Stir in the spices, then add the tomato paste and turn up the heat to high. Cook for about 2 minutes, stirring constantly. Cook for 1 minute longer after adding the 'nduja sausage. Stir in the vodka and cook for 2 minutes on low heat. Bring to a boil with the cream. Stir in the Parmesan, then add the pasta and 14 cups of boiling water and mix to incorporate.

 

Toss until the sauce gradually thickens and the pasta is covered in a smooth saucy layer. If indeed the sauce becomes too thick, add a little of the leftover pasta water. Garnish with a sprinkle of black pepper. Serve

LEMON RICOTTA BUNDT CAKE

 

 My Lemon Ricotta Bundt Cake is bursting with zesty, delicious lemon flavor. This delectable cake is topped with powdered sugar and decorated with lemon slices and fresh mint.

 

 

Lemon Ricotta Bundt Cake Ingredients:

2 1/3 cups All-Purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 large Eggs, room temperature

1 1/4 cups Granulated Sugar

1/2 cup Extra Virgin Olive Oil

Zest from 3 Lemons

Juice from 1 Lemon

1 cup Whole Milk Ricotta Cheese

2 teaspoons Vanilla Extract

Powdered Sugar for dusting

Lemons and Mint for garnish

 

Preheat the oven to 350°F. Spray your bundt pan well with baking spray and leave aside. Set aside the Flour, Baking Powder, and Salt in a mixing dish. Beat the eggs in the bowl of your stand mixer fitted with the paddle attachment to break them up. Beat in the Olive Oil, Sugar, and Lemon Juice until blended. Beat in the Ricotta, Lemon Zest, and Vanilla Extract until well blended.

Gradually combine the flour mixture while on low speed. Scrape along the sides and bottom of the bowl with a spatula to ensure that everything is well combined, then pour into the prepared bundt pan. Cook for 45-50 minutes, or until the cake is golden brown and introduced into the body and the middle comes out clean. Allow it to cool in the pan for 10-15 minutes before inverting it onto a serving platter to cool entirely. When completely cold, sprinkle with powdered sugar and decorate with lemon slices and mint.

Chocolate Chip, PB & Banana Sandwiches

 

 This kid-friendly recipe is not only fun to make, but fun to eat. The best part they can help make their sandwich.

 

 

Bread

4 slices Banana thinly sliced

1Creamy Peanut Butter

1⁄4 cup honey

2 tbsp ground Cinnamon

1⁄4 tsp Semi-sweet Chocolate Chips

Process

Combine the peanut butter, honey, and cinnamon in a mixing bowl; whisk in the chocolate chips.

Spread on toast.

 

2 bread pieces layered with banana slices; top with remaining bread.

Cut into shapes with cookie cutters if desired.

Texas Sheet Cake

 

 You don’t have to live in Texas to enjoy this cake.

 

Cake:

1 cup butter

1 cup water

¼ cup cocoa

2 cups sugar

2 cups flour

⅛ teaspoon salt

2 eggs

1 teaspoon baking soda

½ cup sour cream

1 teaspoon vanilla

 

Icing:

½ cup butter

¼ cup cocoa

¼ cup plus 2 tablespoons milk

1 box (1 pound) confectioners’ sugar sifted

½ teaspoon vanilla

Chopped Pecans

 

To make the cake, melt the butter in a saucepan with water and cocoa over medium heat. Don't leave it to cook for too long. Combine the sugar, flour, salt, eggs, and baking soda in a separate basin.

Combine the dry ingredients with the butter mixture. Take care, it's hot.

Mix in the sour cream and vanilla extract.

Pour into a jelly roll or sheet cake pan.

Cook for 20 minutes at 350°F.

 

To make the icing, melt the butter, chocolate, and milk in a saucepan over medium heat and bring to a boil.

Remove from heat immediately and stir in the confectioners' sugar and vanilla extract.

To eliminate lumps, thoroughly combine them with a mixer.

While the sheet cake is STILL HOT, spread the frosting on top.

You may either incorporate the chopped pecans into the frosting before pouring it over the cooked sheet cake or sprinkle them on top after the icing has been applied.

Cheeseburger Soup

 

 What can I say, except this soup is out of this world with flavor?

 

Ingredients:

 

1/2-pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds about 4 cups cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

2 to 4 cups shredded Velveeta

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

 

Cook and crumble beef in a large saucepan over medium heat until no pinker, 6-8 minutes; drain and put aside. Warm 1 tablespoon of butter in the same pot over medium heat. Cook until the onion, carrots, celery, basil, and parsley are soft, approximately 10 minutes. Bring potatoes, ground meat, and broth to a boil. Reduce heat to low and cover for 10-12 minutes, or until potatoes are cooked.

Meanwhile, heat the remaining butter in a small skillet. Cook and stir until the flour is bubbling about 3-5 minutes. Bring to a boil in the soup. Cook for 2 minutes, stirring constantly. Turn the heat down low. Stir until the cheese melts, then add the milk, salt, and pepper. Remove from the heat and stir in the sour cream.

Broccoli Potato Soup

 

This loaded soup is the bomb. It is a tasty comfort food that all will enjoy.

 

INGREDIENTS:

 

2 – 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads of broccoli

3 Tbsp. butter

⅓ cup flour

3½ – 4 cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped

 

Combine the chicken broth, carrots, potatoes, and onion powder in a large saucepan. Bring it to a boil, then reduce it to a simmer for about 10 minutes. Cover and continue to cook for another 10 minutes. While the sauce is cooking, melt the butter in a large saucepan. Cook for another minute after adding the flour. Cook for another 5 minutes, whisking in the milk until the sauce thickens. Stir in the cheese until it is completely melted. Season with salt, garlic, and pepper. Pour the cheese sauce into the big saucepan and mix thoroughly.

If you like a thinner soup, add extra milk, as well as any more salt and pepper to taste. Serve warm, topped with bacon slices.

Food Humor

 

CopyKat Chili

 

This copycat recipe of Wendy’s Chili taste like the real deal.

 

2 pounds fresh ground beef

1-quart tomato juice

1 (29-ounce) can of tomato puree

1 (15-ounce) can of red beans, drained

1 (15-ounce) can of pinto beans, drained

1 large onion, chopped 1 ½ cups

½ cup diced celery

¼ cup diced green bell pepper

¼ cup chili powder

1 teaspoon cumin

1½ teaspoons garlic powder

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon oregano

½ teaspoon sugar

⅛ teaspoon cayenne pepper

 

Stovetop: Brown the ground meat in a pan; set aside. In a 6-quart saucepan, combine the drained meat and the remaining ingredients. Cover and simmer for 1 to 112 hours, rotating every 15 minutes.

 

The slow cooker: Brown the ground meat in a pan; set aside. In a slow cooker, combine the drained meat and the additional ingredients; cook on low for 4 hours.