This recipe is really easy if you can mash potatoes. If you would like to adjust the amount of gnocchi for every 1 potato add 1/2 cup flour.

I learned how to make these when I worked at the Renaissance Festival. My bosses, Rick and Reenie, were Michiganders where this dish is quite popular.

Like the old-school tuna casserole I grew up on except it's beef.

This is my sons favorite meal. Traditionally, pot pie has peas as one of its veggies, but my kids and husband aren't fond of peas, so we substitute 1 cup of small broccoli florets instead. We also like to add some shredded cheese into ours, it's such a yummy addition.This recipe can be a bit time consuming, but it is well worth it.

Beef Heart is cheap in price if cooked right is very tender and flavorful. This stew I would pay to eat at a restaurant if they served it.

Originally a good Hairy Bikers recipe and adjusted to my preferences.Really delicious served with pea rice or stuffed into a taco with raw sweet pepper and grated cheese!Also makes a nice supper gently heated in an oven and served with a buttered roll. Enjoy!

I've used withered veggies that were in my fridge for a while and some vegetable scraps from other recipes I've made recently

This time I cut the oregano back to 1 TBSP, used 1 lb ground beef and 1 can of light red kidney beans (rinsed) and used both soy sauce and worstishire(sp) sauce :hungry

Deer camp special! This is a traditional hand-held, hearty dish common to northern Michigan. The key is in the flaky crust and care should be made to keep crust ingredients as cool as possible before cooking to make it as flaky as possible. Filling can be made from any meat and vegetable, but, traditionally it includes beef, potatoes, rutabaga, onion, and carrots seasoned with salt and pepper. This recipe includes cheese because well, who doesn't love cheese? And I dropped the carrots so feel free to add those if you choose. Also, I added ground pork because I feel it adds a layer of flavor. Don't be afraid to get creative because it will all turn out great with this recipe. It's also great for making plenty in advance, wrap with aluminum foil, and freeze. Simply remove from freezer, keep in foil, and throw in oven at 350° for 1 - 1 1/2 hours for a perfect, complete meal. Can be topped with gravy or ate cold with ketchup while playing Euchre for the quintessential Yooper deer camp experience. Prep time can be upwards of an hour dicing vegetables and ideally 3 hour refrig time so when your planning from start to finish you should allow 6 hours, but can be made as quick as 4 hours. This recipe will make at least 6 pasty's.

This is a basic vegetable beef soup recipe, but adding a dash of chili flakes to the beef while it browns adds a little kick to it. Big chunks of beef and vegetables makes it as satisfying to the palate as it is filling to the stomach. Enjoy it on a cold day.

Making black pepper crab is easier than you think, but home cooking is the best way 😍

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 2 TBSP)Per Serving: 114 calories; 5 g protein; 10 g fat, 4 g carbs (0.5 carbs: 1 protein)Recipe = 5.5 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)*This recipe is from unknown.