1 lb Ground Beef
1 can(29oz) Tomato Sauce
1/2 lb Elbow Macaroni
4-5 Tbsp Van Roehling Daddy's Chili Mix
Cook macaroni as directed. Cook ground beef in skillet until fully cooked.
Drain. Return to skillet. Add tomato sauce, macaroni, and Daddy's Chili Mix.
Cook until heated through. Sprinkle with shredded cheese before serving.
BBQ Beans & Franks
3- 1# cans pork & beans
3/4 c Van Roehling Jalapeno Red Plum Glaze & Grilling Sauce
1# Beef Weiners
Combine beans and sauce in a shallow baking dish. Put the weiners on top.
You can slice weiners in half if you like. Bake @ 350 for 35-40 minutes.
Impossible Cheeseburger Pie
1lb. ground beef
1 1/2c chopped onion
3/4c Bisquick baking mix
1 1/2 tsp Van Roehling Campfire Dust Seasoning
1 1/2c milk
2 tomatoes sliced
1 c shredded cheddar cheese
Heat oven to 400. Grease pie plate. Cook and stir beef and onion in skillet until
beef is brown; drain. Stir in Campfire Dust seasoning, spread in pie plate.
Beat Bisquick, milk and eggs together until almost smooth, about 1 min.
Pour into pie plate over beef mixture. Bake 25 min. Top with tomatoes and
cheese. Bake until knife inserted in center comes out clean, about 5-8 min.
Cool 5 min. Garnish with lettuce, and serve.
8oz uncooked spaghetti
2 T OMGarlic seasoning
1 1/2 lbs. ground beef
4c tomato sauce
1/2 c diced onions
1c grated cheddar cheese
1c grated Monterey jack cheese
4T Cheezy Italian
Cook tomato sauce, onion, OMGarlic, and Cheezy Italian in large pot. Cook ground beef in skillet over medium high heat until thoroughly cooked. Drain and crumble. Add to tomato sauce, bring to a boil , reduce to simmer and simmer for 20 minutes. Meanwhile, cook spaghetti according to package directions. Spray 9x13 baking dish with nonstick cooking spray. Cover bottom of dish with a layer of sauce, add a layer of spaghetti, then lest than 1/2 of each of the cheeses. Repeat layers, ending with sauce, and reserving some of the cheeses for topping. Bake 30 minutes at 350. Top with remaining cheeses and return to oven until the cheese melts. Cut into squares and serve.
1lb Ground Beef
1 Onion, chopped
6 oz. Van Roehling Daddy's German Sauce
Cook beef and onion in large skillet over medium heat until browned. Drain. Stir in Daddy's German Sauce and heat through 10-15 min. Serve on buns.
Van's Famous Smoked Brisket Trimmed Brisket Flat
Van Roehling Campfire Dust Seasoning™
Daddy's Moppin' Sauce (recipe below)
Season Brisket with Van Roehling Campfire Dust in every nook and cranny.
Put this on the night before, put Brisket in a plastic bag and keep it in the fridge,
letting the seasoning soak and absorb into the meat all night long.
Use a BBQ pit with a fire box for indirect heat. Start the fire with a pile of briquettes.
Put on a triple blend of wood with oak, hickory and pecan. Cook the brisket at
250-275 degrees. After 3-4 hours and the seasoning is seared on,
mop every 30 minutes and turn the brisket every hour. Check for tenderness
when internal temperature is 155-160 degrees. If still a little tough,
wrap in foil and keep on the pit or cook in the oven at 300F.
Check every hour until it is as tender as you would like.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c Worcestershire sauce
2 jalapenos, chopped (optional)
4Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan. Heat over medium heat until onion and jalapeno are soft. Add butter, allow to melt, stir and remove from heat. Brush on meat with pastry brush. This recipe is enough for 2 briskets. Perfect for pork ribs and chicken, also.
veggies - I like to use mushrooms, onion, green and red bell peppers and zucchini
Van Roehling Campfire Dust Seasoning™
(If you like these to be a little sweet, use our Sweet Piggy Seasoning™ instead. If you'd rather have a little heat, try one of our Cajun seasonings, either LIKE IT HOT™ or Louisiana Critter™) Van Roehling Jalapeno Red Plum Glaze and Grilling Sauce™
Alternate your meat and veggies on skewers. Season all over with your chosen seasoning. Grill over medium high heat until chicken is cooked through. On your last flip, glaze with the Jalapeno Red Plum and leave on just until caramelized, only about 3-4 minutes.
steak (any cut you like)
Van Roehling Sizzlin' Oak Seasoning™
2 Tablespoons OMGarlic butter (see recipe in 'Appetizers')
Choose your favorite cut of beef. Pat dry with a paper towel, and season all over with Van Roehling Sizzlin' Oak Steak Seasoning™. You want a nice covering coat but don't layer the seasoning. You then grill the steak to your desired doneness. To give you an idea, for a 3/4-inch steak at 450-475 I cook about 5 minutes the first side and 4 minutes the second side. That will give you a nice medium well. When you remove the steak, immediately top with about 2 tablespoons of the OMGarlic butter. It will melt while your steak is setting and give you an amazing flavor!
Simply Scrumptious Burgers
lean ground beef
Van Roehling Sizzlin' Oak Steak Seasoning™ (about 2 teaspoons per pound)
Mix together and grill to your liking. Yes, this seasoning is truly all you need for delicious burgers. Top your burger with bacon, sliced cheese and Van Roehling Daddy's German Sauce and enjoy!
Perfect Prime Rib
1 (10 pound) prime rib roast
2 tablespoons olive oil
2 tablespoons Van Roehling OMGarlic Seasoning™
2 teaspoons Van Roehling Sizzlin' Oak Seasoning™
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the olive oil and seasonings. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Beef and Bean Chili
1-pound ground beef
1 can (14 oz) Whole Peeled Plum Tomatoes-No Salt Added, undrained
1 can (14 oz) Tomato Sauce
1 can (14 oz) Ranch style beans
2 tablespoons chili powder
2 tablespoons Van Roehling OMGarlic Seasoning™
Van Roehling Texas Heat Seasoning™ - add according to how spicy you like your chili.
Brown beef, drain. Combine ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender.
Surf N' Turf Skewers
Shrimp, peeled and deveined
Chunks of steak (your preference)
Fresh mushrooms, washed
Bell pepper (any colors), cut into 1" pieces
Onion cut into 1" pieces
Van Roehling Sizzlin' Oak Steak Seasoning™
Van Roehling Jalapeno Red Plum Sauce™
Season shrimp, steak and veggies with Sizzlin' Oak Steak Seasoning™! Alternate vegetables, steak and shrimp on skewers. Place on grill and cook 4" from heat. You'll want to cook about 6-8 minutes, per side. After you flip, baste the top with the Jalapeno Red Plum Sauce™. Just before you are ready to take them off the grill, flip them again and baste the other side. Leave them on just long enough for that second coat to caramelize and then you are done! Keep an eye on these because you don't want to overcook them. You can serve them with extra sauce for dipping. You are going to love how these caramelize!
1 1/2 lb ground beef
2 eggs, slightly beaten
1/2 c fine cracker crumbs
1/4 c onions, chopped
1/4 c green bell pepper, chopped
1/4 c tomato sauce
3 Tbsp Van Roehling Campfire Dust Seasoning
1/2 bottle Van Roehling Jalapeno Red Plum Glaze & Grilling Sauce
Mix all ingredients, except VR Jalapeno Red Plum Sauce. Mold into loaf,
press into loaf pan. Bake @ 350 for 1 1/2 hours. 10-15 minutes
before done, pour Jalapeno Red Plum Sauce on top of loaf.
Allow to caramelize over top.
1/4 cup all-purpose flour
2 teaspoon Van Roehling Sizzlin' Oak Seasoning™
1-pound beef stew meat, trimmed and cut into inch cubes
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low sodium canned
1 medium onion, chopped
5 medium carrots, cut into 1/4-inch rounds
2 large baking potatoes, cut into 3/4-inch cubes
Combine the flour and seasoning in a bowl, add the beef and toss to coat well. Heat oil in a large pot. Add the beef and cook, turning the pieces until beef is browned on all sides, about 5 minutes. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef and broth. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. You can always add more water or broth if the stew seems dry.
French Dip Sandwiches
1 tablespoon olive oil
Van Roehling Sizzlin' Oak Seasoning™
2½ pound chuck roast
½ onion, quartered
2 cups low sodium beef broth
12 slices provolone cheese
Add olive oil to a large pot. Season chuck roast all over with Van Roehling Sizzlin' Oak Seasoning™. Add roast to the pan and sear on high heat until the roast is browned on all sides. Add the roast to the slow cooker along with the onion, and beef broth. Cover and cook on the low setting for 6-8 hours. Remove roast from the slow cooker and slice or use forks and shred. Strain the onions from the broth (make sure to reserve liquid). Set aside to serve on top of sandwiches if desired. To assemble the sandwich layer sliced or shredded beef on bread and top with two slices of provolone cheese. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.
1-pound ground beef
1 can black beans
1 can ranch style beans
1 large can tomato sauce
1 can of fire roasted diced tomato
1 yellow onion (1/2 of a large)
Van Roehling OMGarlic Seasoning™
Van Roehling Sweet Piggy Seasoning™
Brown ground beef and onion in a large pot. Next add 1 tablespoon black pepper and 1 teaspoon Van Roehling OMGarlic Seasoning™. Add tomato sauce and fire roasted dice tomato (rinse sauce can with water - only about 1/2 and add to pot) and stir. Season liberally with chili powder and Van Roehling Sweet Piggy Seasoning™. Put chili on low to med heat, cover and let simmer for 15-20 minutes. Next, stir in beans. Add another layer of chili powder and sweet piggy. Simmer for another 15-20 minutes. Turn to low heat and simmer until ready to serve, stirring occasionally. Shared by Jax R.
Fully Cooked Frozen Meatballs, approx. 26 oz.
1 Bottle Van Roehling Daddy's German Sauce™
Add frozen meatballs to Crockpot, cover with sauce, place lid on crockpot and heat on HIGH for approx. 2 hours, stirring occasionally. Let simmer on 'LOW' or 'WARM' setting once done.
Impossibly easy and ALWAYS a crowd pleaser, you really can't go wrong.
Put out some toothpicks or serve with buns and cheese for sub sandwiches!
Flank Steak Pinwheels
Flank steak (~ 1 1/2 - 2 pounds)
Van Roehling Sizzlin' Oak Steak Seasoning and Rub™
Garlic and Herb Cream Cheese (recipe to follow)
Fresh baby spinach, stems removed, rough chopped
Oil for grilling
Make some shallow cuts in the flank steak, then pound out until you get a nice, thin steak to work with. Sprinkle both sides of flank steak with Van Roehling Sizzlin' Oak Steak Seasoning and Rub™. Now spread one side with about 8 oz of the cream cheese (according to your taste). Then sprinkle on the baby spinach. Roll the steak up tightly. You can refrigerate at this point if you would like. When you are ready to cut them into pinwheels, place skewers in the meat about every 1" - 1 1/2" apart. Cut between the skewers so each piece will be the same thickness. You want them to have the same cooking time. Oil your grill to prevent sticking. Grill each side 4 - 5 minutes for a medium doneness, longer if you want them more done.
Garlic & Herb Cream Cheese - 8oz. cream cheese, 2 Tbsp Van Roehling OMGarlic
1 Tbsp. Van Roehling Cheezy Italian Seasoning. Mix well.
Mom's Pot Roast
One 4-pound beef chuck roast
2 tablespoons Van Roehling Sizzlin Oak' seasoning™
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
4 cups low-sodium beef broth
Sprinkle the roast all over with Van Roehling Sizzlin Oak' seasoning™. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions, and beef broth. Cover and cook on low for 8 hours. The roast and
vegetables should be tender.
Spaghetti Meat Sauce
1-pound lean ground beef
1/2 onion, diced
1 can tomato sauce
1 can diced tomatoes
1 tablespoon Van Roehling Cheezy Italian Seasoning™
1 tablespoon Van Roehling OMGarlic Seasoning™
Brown beef with onion, drain fat and add seasoning and tomatoes/tomato sauce. Simmer about 15 minutes, taste and add seasoning until you reach your desired flavor.
(As seen on Season 7 of Carnival Eats)
Yellow or White Onion
BaconBaked Beans (Your favorite)
Van Roehling Spicy Habanero Sauce
Van Roehling Sizzlin’ Oak Steak Rub
Start by rubbing the brisket with Van Roehling Sizzlin’ Oak Steak Rub. Cook the brisket at 275 degrees for about 12 hours or until done. Chop 5 oz from the brisket. Cut your onion in half and take the largest/thickest part. Wrap the onion with 6 slices of bacon to create a “bowl”. Cook the bacon onion bowl at 300 degrees for about 1 hour. Around the 45 minute mark, add 2-3 tablespoons of your baked beans inside the bacon onion bowl, then top with the chopped brisket and a drizzle of Van Roehling Spicy Habanero Sauce. Cook for the remaining 15 minutes and serve!