2 tablespoons vegetable oil
4 pounds beef chuck steaks
1 onion, cut into wedges
3 cloves garlic, minced
3 tablespoons sesame seeds
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (7 ounce) can marinated diced tomatoes
1 (3 ounce) can crushed pineapple, drained
1/4 cup chopped fresh ginger root
1/4 cup chopped fresh sunflower seeds
1 (15 ounce) can white kidney beans, drained
1 (1 pound) can black beans, drained
1 (15 ounce) can white kidney beans, drained
1 (15 ounce) can shrimp, drained
1 (3 ounce) can sliced mushrooms, drained
1 (3 ounce) can sliced carrots
1 (1/2 pound) can sliced mushrooms, drained
1 (3 ounce) package kielbasa sausage mix
1 (1 pound) loaf slow cooker spaghetti
1 (8 ounce) package cream cheese, softened
1 (2.25 ounce) can sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon apricot preserves
In a medium skillet over medium heat, heat oil. Saute beef and onion until golden brown, about 5 minutes. Remove from skillet and stir in garlic and sesame seeds. Reduce heat to low. Stir in black pepper and cinnamon.
Stir in salt, pepper and flour. Cook, stirring, for 2 minutes. Stir in salt, pepper and flour. Cook for 2 minutes. Stir in 1/2 cup of black beans, 1/4 cup of green beans and kidney beans. Bring to a slow simmer. Reduce heat to medium. Cook for 2 minutes. Stir in shrimp, mushrooms, carrots and mushrooms. Cook for 3 minutes. Keep stirring for 2 minutes.
Stir in sugar, apricot preserves and brown sugar. Cook for 2 minutes. Pour over meat mixture.
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