Recipes

Hearty Beef & Noodles

  • 1 – 27oz. can Beef Broth
  • 1 – 28oz. can Longhorns Head To Tail Heat & Serve Longhorn Beef
  • 1 – 16-20oz. bag egg noodles
  • 1/2 teaspoon garlic salt (optional)

Boil noodles in beef broth for 15 – 20 minutes (until tender). Add Longhorn Canned Beef and garlic salt. Serve hot with hard rolls and a green salad. Ready in 20 minutes!

Beef Stroganoff

  • 1 – 28oz. can Longorns Head To Tail Canned Beef
  • 8oz. Sour Cream
  • 1 can Condensed Mushroom Soup

Heat mushroom Soup and natural juices from Longhorns Head To Tail Canned Beef together in deep pan (10 minutes approx.). Add Beef and heat through. Stir in sour cream and serve hot over egg noodles or rice. Preparation time: 20 minutes!

I cook like my mom: no “real” recipe! That is why I love the canned beef: anything you do works! My fav for the very quick and easy fast-food use is barbecue. I just cook it thru with any pre-made sauce (last time I used the Jack Daniels ….bottled barbecue sauce, really!!!), and put it on oat bran buns. It was delicious! And I froze very small batches and that was a tasty-time saver on crazy days. I do plan on doing some other variations when I have more time.
The stew is also my most recent staple. In a separate pot I cooked chunks of potato then added lots of frozen veggies (from carrots to corn, peas,broccoli, etc.). In a large stew pot I sauteed onions (probably should add celery, too) . Then I added the canned beef, plus a can of beef broth and brought it to temp . Once the veggies were ready (I like them sort of crunchy) I added them (and all of that water) to the beef, let it simmer a bit, and it was done. I used just enough water to cover the veggies and added a chicken bouillon to that pot. I have thickened it with a small amount of flour, but it is just as good w/o being thick. On a day I had a spare tomato, I tossed that in (but I prefer it w/o tomato). I also added some of the leftover barbecue to some leftover stew and that was delicious .
The one thing I did do is to remove the fat-chunks from the opened can before I used the beef. Actually, I probably did it more to make the cat a treat, too ( he loved his “stew ” ). It is just another option, if you want to be extra, extra lean, I guess.
So you can see I am not very specific and pretty much a short-cut cook these days. I want to try a stroganoff stew to add over home-made “haluski ” (it is a Slovak thick noodle sort of dumpling-like but not as large ). Once my family gets their “canned-Christmas gifts” I am sure they will come up with better recipes. Maybe I will suggest a family contest !!!!
— Susan Douglas, St. Clairsville, OH.

Beef Taco Salad

  • 1 – 28oz. can LHT Longhorn Heat & Serve Beef, shredded
  • 1 head Iceberg Lettuce
  • 1 large Tomato, chopped in large pieces
  • 1 bunch Green onions, sliced with tops
  • 1 – 8oz. pkg. Shredded cheddar cheese
  • 1 bag Taco flavored Doritos
  • Creamy Italian Salad Dressing

Toss all ingredients, Top with: Taco flavored Doritos, broken into pieces and Creamy Italian Salad dressing.
Preparation time 20 minutes!

Rustic Beef & Potatoes

  • 1 – Tablespoon vegetable oil
  • 1 – 28oz. can Longorns Head To Tail Canned Beef
  • 2 – Tablespoons Dijon mustard
  • 1 – Medium onion, chopped
  • 1 – Clove garlic, minced
  • 6 – small russet potatoes, quartered
  • 1/2 – Teaspoon salt
  • 1/2 – Teaspoon pepper
  • 1 – Cup Beef Broth

Heat oil in large skillet over medium-high heat. Add beef; stir in mustard. Cook beef, stirring occasionally, until browned, about 10 minutes. Removed beef from skillet. Add onion and garlic. Cook until tender, about 5 minutes. Return beef to skillet. Add potatoes, salt, pepper and broth; mix well. Cover pan; simmer until potatoes are tender, about 30 minutes. Uncover, increast heat to high. Boil until sauce is thickened. Divide beef and potatoes among serving bowls.

Makes 6 servings.

Shepherd’s Pie

Now that the days are turning cooler and shorter, what could be more satisfying than a traditional shepherd’s pie, one of the original comfort foods.

Serves 6

  • 1 – 28oz. can Longhorns Head To Tail Heat & Serve Longhorn Beef (with all broth)
  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, cut into 1-inch chunks
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

At the same time, bring another large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside.

Preheat oven to 375 degrees F.

Heat oil in a large frying pan. Add onion and cook until clear. Drain and reserve broth from Longhorns Head To Tail Heat & Serve Longhorn Beef, add beef and cook until well browned, breaking up big chunks of beef. Stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots over the top. Cover with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

Recipe courtesy of White Oak Pastures.

LHT Mexican Turkey

Ingredients:

  • Package of Flour or Corn Tortillas
  • 1 Can Longhorns Head to Tail Heat and Serve Turkey
  • 1 medium onion
  • 1 – 10 oz. Can Rotel tomatoes
  • 1 – 10 oz. Can cream of mushroom soup.
  • 1 – 4 oz. Can of diced green chili
  • ½ tsp. Chili powder
  • Seasonings: Salt, pepper or garlic if desired
  • 1 – 2 cup bag of grated 3 Cheese Mexican Mix.

Preheat oven to 350 degrees

Tear tortillas into pieces and layer on the bottom of a 9×13 pan
Drain turkey and then layer some on the tortilla pieces.
Dice onions into desired size and sprinkle on the turkey

Next combine rotel tomatoes, Cream of Mushroom soup, Green Chili, and seasonings. Pour half evenly over mixture. Sprinkle Cheese on mix.

Repeat layers until the remaining ingredients are used.
Top with another layer of the 3 Cheese Mexican mix.

Bake for 30 minutes.

Serve steaming hot straight from the oven.

Serves: 6

We hosted an after hours event at the ranch for some local Chamber of Commerce members.
It was a big hit with many requests for the recipe.
This is a hearty and economical meal.

Cashew Pork & Broccoli

  • 1/2 – 28oz. can Heat and Serve Pork
  • 1 – Tablespoon vegetable Oil
  • 1 – Teaspoon ground ginger
  • 1 – Bunch broccoli, trimmed, sliced
  • 8 – Ounces fresh mushrooms sliced (about 3 cups)
  • 1 – Medium Onion, Sliced
  • 2 – Tablespoons soy sauce
  • 2 – Teaspoons cornstarch
  • 1/2 – Cup Water
  • 1/2 – Cup Cashews

Cut Heat & Server Pork into bite-sized pieces. Heat oil in a heavy skillet or Wok over medium-high heat; add ginger, Saute for 30 seconds. Add pork to skillet. Stir-fry for 3 minutes. Add broccoli, mushrooms and onion. Stir fry for 2 minutes longer. Reduce heat; cover. Cook pork mixture for 3 minutes or until broccoli is crisp-tender. Blend soy sauce, water, and cornstarch in small bowl. Stir cornstarch mixture into skillet. Cook, stirring continually, until liquid is absorbed, about 3 mintues. Add cashews. Toss lightly. Cook 1 minute longer.

Serve Immediately.

4 servings.

LHT Turkey Pot Pie

Ingredients:

  • 1 – 28 oz. can LHT Heat & Serve Turkey
  • 1 – Large size refrigerator biscuits
  • 2 – 14 oz. packages frozen vegetables

In a saucepan or microwave, heat LHT Turkey and the frozen vegetable suntil warm throughout. Use all the juices in the can. Pour the mixture into an ovenpoof dish and place the uncooked biscuits on the top. Bake in oven according to the directions on biscuit package for a quick and yummy meal your whole family will enjoy.

Spicy Pulled Pork Sandwich

Some like it hot and some like it spicy! We’ve taken the typical BBQ sandwich and added some heat to it. A great sandwich for any and all seasons.

Ingredients:

  • 1 can (28 oz) LHT Pork
  • 3 Tbsp. smoked paprika
  • 1 tsp. salt
  • 1 Tbsp. pepper
  • 1 Tbsp. red pepper flakes
  • 1/2 cup hot banana peppers, sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup of your favorite smokey BBQ sauce

Instructions:

  1. Add LHT Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
  2. Butter the buns and toast or place on griddle.
  3. Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.

Authentic Cuban Pork Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Longhorns Head to Tail Heat and Serve Pork. And because Longhorns Head to Tail Heat and Serve Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

Ingredients:

  • 1 can (28 oz) Longhorns Head to Tail Heat and Serve Pork
  • 1/2 cup mayonnaise
  • 1/2 cup mustard
  • 1/8 tsp cayenne pepper
  • 4 hoagie buns
  • 16 slices Swiss cheese
  • 12 thin slices smoked fully-cooked ham
  • 2 large dill pickle, sliced thinly lengthwise
  • 4 Tbsp. butter, or as needed

Instructions:

  1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  2. Spread one side generously with the mayo/mustard sauce.
  3. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Longhorns Head to Tail Heat and Serve Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
  4. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini maker). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Pulled Pork Philly

We’ve taken the best that the classic Philly Cheesesteak sandwich has to offer and – believe or not – made it better by using our tender Longhorns Head to Tail Heat and Serve Pork!

Ingredients:

  • 1 can (28 oz.) Longhorns Head to Tail Heat and Serve Pork, shredded
  • 1 lb. bacon, cooked and chopped
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 5 small green onions, sliced
  • 2 teaspoons crushed red pepper flakes
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 4 slices provolone cheese
  • 8 oz cream cheese
  • 8 rolls

Instructions:

  1. Preheat oven to 375º F.
  2. Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
  3. Slice red bell pepper, red onions and green onions.
  4. Start layering process in a 2-quart baking dish with the following, in order.
  5. First Layer: begin with half of all your ingredients. red onions, red bell peppers, Longhorns Head to Tail Heat and Serve Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
  6. Second Layer: repeat with remaining ingredients.
  7. Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
  8. Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
  9. Slice 8 rolls and serve this Pork Philly with any side salad for your family.

Other uses: Beef stew , Chili , Soups , Beef & Noodles , Tacos
Use any of your standard family recipes with cooked chicken, cubed beef, turkey or hamburger as ingredients. Substitute LHT Longhorn Heat & Serve Meats for a delicious, quick, and familiar meal.

Your Own Recipes
Use any of your family recipes that call for cooked chicken, turkey or hamburger. Substitute LHT Longhorn Heat and Serve Meats for a delicious familiar meal.