Keystone Family
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Bada Bing Beef
- 1 can (28 oz) Keystone Beef, drained
- 1 (12 oz) package penne pasta
- 2 tsp olive oil
- 2 tsp red pepper flakes
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
- 1/2 tsp salt
- 2 tsp parsley as a garnish
- Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
- Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
- Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!
Brisket Biscuit Casserole
- 1 can (28 oz) Keystone Beef, drained
- 1 cup Keystone Beef Broth
- 1 cup onion, thinly sliced
- ½ cup butter or margarine
- 1 cup carrots, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 1 can refrigerated biscuits (8 biscuits)
- 2 teaspoons Garlic, minced
- 1 lb white mushrooms, sliced
- 1 cup milk
- Heat oven to 375°F.
- In large skillet, melt butter over medium heat. Add onion and carrots, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender.
- Stir in mushrooms and garlic; cook 10 to 12 minutes or until mushrooms are brown.
- Stir in flour, cook 1 to 2 minutes or until thickened.
- Gradually stir in Keystone Broth and milk; lower heat to simmering, stirring frequently until thickened. Stir in Keystone Beef.
- Add mixture in to a 9” x 12” baking pan. Separate biscuits and cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
- Bake 10 to 12 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
Shredded Chicken and Waffles
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 1/2 teaspoon Cajun seasoning
- 1/4 cup onions, diced
- 1 cup whole milk
- 2 3/4 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 6-8 waffles
- Salt and freshly ground black pepper to taste
- Maple syrup, optional
- Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and onions and cook, stirring for 2minutes.
- Add the flour and stir for 1 minute. Whisk in the Keystone Chicken Broth and milk and bring to a simmer. Whisk often while simmering about 2 minutes or until thick.
- Add the Keystone Chicken and stir until hot. Season with salt and black pepper, to taste. Scoop over prepared waffles and drizzle maple syrup on top.
Sun-Dried Tomato Flatbread
- 1 can (28 oz) Keystone Chicken, drained
- 4 tablespoon olive oil
- 3 cups parmesan cheese, shredded (or mozzarella cheese)
- 1 cup sun-dried tomatoes
- 2 teaspoon minced garlic
- 10 - 12 pieces Naan or flatbread
- Dried basil for garnishing
- Preheat oven to 400°F.
- In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
- Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
- Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
- Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!
Beef Sundae
- 1 can (28 oz) Keystone Beef, drained
- Mashed potatoes, enough for six
- 1 jar (12 oz) beef gravy
- 1 container (16 oz) sour cream
- 2 cups cheddar cheese for the topping
- Cherry tomatoes for the topping
- Heat Keystone Beef in medium sauce pan on low, warm throughout. In a separate sauce pan, heat the gravy on low, stirring frequently.
- Cook mashed potatoes according to package directions.
- In an ice cream bowl, layer warm potatoes, Keystone Beef, gravy and cool sour cream. Sprinkle with cheddar cheese and add a cherry tomato on top. Fun and tasty!
BBQ Beef Muffin Bites
- 1 can (28 oz) Keystone Beef, drained
- 1-1/4 cup BBQ sauce
- 1 can (10.2 oz) Refrigerated biscuits
- 3/4 cup Cheddar cheese, shredded
- 1/2 cup Onion, diced
- In large nonstick skillet, mix onions, Keystone Beef and BBQ sauce. Heat over medium heat, stirring constantly, until hot.
- Pull each biscuit apart and press one into each of 12 greased regular-size muffin cups. Firmly press in bottom and sides, forming 1/4-inch rim.
- Fill each muffin with beef mixture and sprinkle with cheese.
- Bake at 375°F 13 minutes or until edges of the biscuits are golden brown. Cool 1 minute; remove from pan.
Mac ‘n Cheese ‘n Chicken Bites
- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
- Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
BBQ Pulled Pork Mac
- 1/2 can (28 oz) Keystone Pork
- 1 pound elbow macaroni
- 5 Tbsp. butter
- 5 Tbsp. flour
- 1/2 teaspoon salt
- 4 cups milk
- 6 cups shredded smoked cheddar cheese, divided
- 2 cups BBQ sauce
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Melt butter into a large pot over medium heat.
- Whisk in flour and salt. Cook for 1 minute stirring thoroughly. Slowly whisk in milk until smooth. Increase heat to medium-high, stir continuously until liquid thickens and comes to a low boil.
- Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta.
- Add BBQ sauce and Keystone Pork. Mix well.
- Pour mixture into a large baking dish. Sprinkle with additional cheddar cheese and bake for 15 minutes or until hot and bubbly.
More Cheese Please Mac ‘n Cheese
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 pound medium shell pasta
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups of whole milk
- 1 cup half and half
- 8 oz cheddar cheese, shredded
- 6 oz Colby Jack cheese, shredded
- 2 tsp dijon mustard
- 4 oz cream cheese, cut into cubes
- Ground black pepper, to taste
- Cook pasta according to directions. Drain and set aside.
- In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
- Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
- Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
- Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
- Serve immediately while still warm!
Mexi Mac ‘n Cheese
- 1 can (28 oz) Keystone Ground Beef, drained
- 2-3/4 cups water
- 1/3 cup chunky salsa
- 1-3/4 teaspoon chili powder
- 2 cups elbow macaroni, uncooked
- 1 cup bell pepper, diced
- 1/2 lb. (8 oz) Velveeta-type cheese, cut into 1/2-inch cubes
- 1/4 cup green onion for garnish (optional)
- Mix Keystone Ground Beef in large skillet and heat medium-high heat for 2 minutes.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni and cover. Simmer on medium-low heat 8 to 10 minutes or until most the water is absorbed. Add bell peppers, mix well.
- Add cheese; cook 4 to 6 minutes or until completely melted, stirring frequently.
- Garnish with green onions. ¡Muy bien!
Quick Southwestern Beef Soup
- 1 can (28 oz.)of Keystone Beef, drained
- 2 cups Keystone Beef Broth
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 jalapeño, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white rice, uncooked
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sour cream, optional
- Heat a small nonstick Dutch oven over medium-heat.
- Coat pan with cooking spray.
- Add onion, garlic, Keystone Beef, and jalapeño to pan; sauté for 2 minutes.
- Add broth and next five ingredients; bring to a boil.
- Partially cover, reduce heat, and simmer 6 minutes, stirring occasionally until rice is cooked.
- Remove from heat, stir in cilantro and add sour cream (optional).
- Serve!
Hearty Pork & Pinto Bean Soup
- 1 can (28 oz.) Keystone Pork, drained
- 1 can (27 oz.) Keystone Chicken Broth
- 1 can (16 oz) pinto beans, drained and rinsed
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 5 medium carrots, cubed
- 1 large potato, peeled and cubed
- ½ cup celery, sliced
- 1 can (14.5 oz) green beans, drained
- 1 can (14.5 oz) peas, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- Pepper to taste
- Avocado, sliced (optional)
- In a stockpot, combine the first eight ingredients. Bring to a boil. Stir carrots, celery, potato, green beans, peas and tomatoes into bean mixture.
- Reduce heat; simmer, covered, for 8-10 minutes or until vegetables are crisp-tender.
- Add avocado (optional) and serve with warmed tortillas or bread.
Easy Bolognese Pasta
- 1 can (28 oz) Keystone Ground Beef, drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/3 cup coarsely chopped carrot
- 1/3 cup coarsely chopped celery
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh oregano
- 1 lb. spaghetti
- Grated Parmesan cheese
- 1 jar pasta sauce of your choice
- Heat oil in heavy large saucepan over medium-high heat. Add Keystone Ground Beef, onion, carrot, celery, and garlic; about 4 minutes. Pour in sauce and season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.
Quick Taco Tuesday
- 1 can (28 oz.) Keystone Ground Beef, drained and mixed
- 10 tortilla shells
- 1 1/2 cup black beans, drained
- 2 cups shredded cheddar cheese (or more or less to your taste)
- Topping ideas:
- shredded lettuce
- tomatoes, diced
- avocado, diced
- black olives, sliced
- onion, diced
- jalapeno pepper, thinly sliced
- salsa
- sour cream or whole plain Greek yogurt
- Taco Bell Sauce
- Preheat oven to 350 degrees.
- Cover a small baking dish with foil and spray with cooking spray.
- Line the tortilla shells standing up with Keystone Ground Beef spread inside each one.
- Bake for about 8 minutes.
- While baking, prepare all the toppings.
- Serve tacos immediately and top with favorite toppings.
Hearty Hamburger Noodle
- 1 can (28 oz) Keystone Ground Beef, undrained
- 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
- 16 oz bag egg noodles
- 2 Tbsp flour
- Bring ground beef with juices and broth to a boil in a large pan.
- Add 2 Tbsp of flour to a bag of noodles and shake through.
- Add noodles (with flour) to beef and broth.
- Reduce heat, stir and simmer until noodles are tender.
BBQ On A Stick
- 1 can (14.5 oz.) Keystone Pork, drained
- 1 can (8 oz.) refrigerated crescent rolls
- ¾ cup barbecue sauce
- 12 lollipop sticks
- Preheat oven to 375 degrees.
- In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
- Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
- With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
- Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
- Allow to cool slightly, then insert a lollipop stick into the bottom of each.
Easy Skillet Chili Mac
- 1 can (28 oz.) Keystone Ground Beef, drained
- 2 cans (14 oz.) chili sauce without meat
- 2 cups shredded cheddar cheese
- Place the elbow macaroni in a large cast iron skillet over a campfire (or stove top).
- Add water to the skillet until the noodles are covered.
- Cook until the noodles are cooked through, adding more water if necessary. Stir occasionally so the noodles don’t stick to the bottom of the pan.
- Once the noodles are cooked through, pour out any excess water if not evaporated, and mix in the cans of chili sauce and the Keystone Ground Beef.
- Sprinkle the cheese on top, and stir until combined. Enjoy!
Easy Chicken Pot Pie
- 1 can (28 oz) Keystone Chicken (or Turkey)
- 1 large size refrigerator biscuits
- 2 package (14 oz) frozen mixed vegetables
- In a saucepan or microwave, heat Keystone Chicken and the frozen vegetables until warm throughout.
- Use all the juices in the can. Pour the mixture into an ovenproof dish and place the uncooked biscuits on top.
- Bake in the oven according to directions on biscuit package.
Hearty Beef Stew
- 1 can (28 oz) Keystone Beef
- 1 can (27 oz) Keystone Beef Broth
- 1 bag frozen vegetables
- 1 large can diced tomatoes
- 1 tsp. sugar (Optional for Keto Diet)
- 1/2 tsp. thyme
- Salt & pepper to taste
- Add broth from Keystone Beef and enough Keystone Beef broth to equal 32 oz. to a large pot and bring to a boil.
- Add Keystone beef and all ingredients and simmer for 10 minutes.
- May be made up to 2 days ahead of time.
Beef Pierogi
- 1 can (28 oz) Keystone Beef, partially drained
- 1 small onion, diced
- Salt and Pepper to taste
- 1 Tbsp olive oil
- 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
- 2 large eggs
- 1 Tbsp water
- Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
- Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
- Allow mixture to cool to room temperature.
- Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
- Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.
Italian Meat Lasagna
- 1 can (28 oz) Keystone Ground Beef
- 1 Tbsp. olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 jar (28 oz) spaghetti sauce
- 1 pkg no boil lasagna noodles
- 1 container (15 oz) ricotta cheese
- 1 tsp salt
- 1 egg lightly beaten
- 3 Tbsp. fresh parsley or 1 Tbsp dried
- 1/2 cup parmesan cheese
- 2 cup mozzarella cheese
- Preheat oven to 375 degrees.
- Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
- In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
- In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
- Bake in a 375 degree oven for 30 minutes or until heated thoroughly.
Easy Alfredo Pasta Bake
- 1 can (14.5 oz) Keystone Chicken
- 16 oz elbow macaroni
- 2 Tbsp. butter unsalted
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 3/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- Turn your broiler on. Cook pasta according to package instructions.
- In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
- Add the flour and continue whisking until sauce thickens.
- Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
- Add Keystone Chicken and pasta to pan and mix well.
- Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
- Add more parmesan cheese if preferred
Quick & Easy Pot Roast
- 1 can (28 oz) Keystone Beef, undrained
- 1 can (27 oz) Keystone Beef Broth (or 2 tsp. Keystone Beef Base in 2 cups water)
- 1 small package baby carrots
- 1/2 onion, sliced
- 6 potatoes, cubed into large chunks
- salt and pepper to taste
- Preheat oven to 350º, add Keystone Beef (undrained), Keystone Beef Base in water and all ingredients.
- Cook until vegetables are tender about 30 minutes.
Homemade Beef Stroganoff
- 1 can (28 oz) Keystone Beef
- 2 tsp. Keystone Beef Soup Base or bouillon granules
- 2 Tbsp. flour
- 1/2 cup water
- 1/2 cup sour cream
- 1/4 tsp pepper
- 2 Tbsp. butter
- 1 1/2 cups fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 cups cooked noodles
- In a small mixing bowl stir together sour cream and flour.
- Stir in water, Keystone Beef Soup Base and pepper. Set aside.
- In a large skillet cook and stir mushrooms, onion and garlic in butter until onions are translucent.
- Add beef and flour mixture.
- Stir, breaking apart Keystone Beef into smaller chunks.
- Cook and stir until thickened and bubbly.
Chicken Nachos
- 1 can (28 oz) Keystone Chicken
- 1 Pouch Taco Seasoning
- Large Bag Tortilla Chips
- 2 cups shredded cheese
- 1 cup chopped tomato
- 1/4 cup green olives, pitted and sliced
- 1/4 cup sliced jalapeno
- 1/4 cup onion, chopped
- 1 can (14 oz) black beans, drained and rinsed
- Sour cream (optional)
- Chopped avocado (optional)
- Pour chicken with juices into medium skillet.
- Add seasoning and heat through.
- Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
- Layer rest of ingredients over chips, including Keystone Chicken.
Creamy Chicken and Noodles
- 1 can (28 oz) Keystone Chicken
- 1 can (14.5 oz) condensed Cream of Chicken Soup
- 2 cups cooked egg noodles
- 2 cups frozen mixed vegetables
- In a large saucepan, prepare soup according to directions.
- Add Chicken (including juice) and vegetables.
- Cook until vegetables are heated through.
- Add noodles.
Chicken Noodle Casserole
- 1 can (28 oz) Keystone Chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 2 cups egg noodles
- ½ cup Parmesan Cheese
- Preheat oven to 400º F.
- Boil water and cook egg noodles for 6-8 minutes.
- In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
- Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.
Turkey Tetrazzini
- 1 can (28 oz) Keystone Turkey, shredded
- 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
- 2 Tbsp. flour
- 1/4 cup butter
- 3/4 cup half and half
- 3 Tbsp. Sherry, optional
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. nutmeg
- Dash black pepper
- 8 oz. penne pasta
- 4 1/2 oz. sliced mushrooms
- 1/2 cup of grated Romano
- Extra chopped parsley for garnish
- Preheat your oven to 350º F
- Cook the pasta as per the package directions. Drain and set aside.
- In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
- Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
- Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
- Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
- Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!