1 medium acorn squash
1 Tbsp butter, melted
2 Tbsp brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 Tbsp chopped celery
3 Tbsp chopped onion
2 Tbsp all purpose flour
1/2 tsp rubbed sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese
Cut squash in half; discard seeds. Place squash cut side down in an 11x8 baking pan; add 1/2" of hot water. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper. Bake 30-40 minutes longer or until squash is tender.
Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in croutons. Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Showing posts with label Main Courses: Beef. Show all posts
Showing posts with label Main Courses: Beef. Show all posts
Thursday, April 21, 2011
Wednesday, April 20, 2011
Red River Beef Stroganoff
2 lbs sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles
Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over rice or noodles.
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles
Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over rice or noodles.
Overnight Lasagna
1 1/2 lbs lean ground beef
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked
In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, tomatoes, sugar, parsley, salt, garlic powder, and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese, and half of the mozzarella. Set aside.
Spoon one-fourth of the meat sauce into a 9x13 baking pan. Place a layer of uncooked noodles over sauce. Top with one-fourth of meat sauce and press down. Spoon half of the cottage cheese mixture over all. Repeat layers with noodles, meat mix, and cheese mix. Finish with a last layer of noodles and remaining meat sauce. (Don't worry if there are leftover noodles; don't try to force them in.) Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)
Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen). Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake and additional 15 minutes. Let stand 10 minutes before cutting.
1 can (12 oz) tomato paste
3 cups water
2 pkgs (1 1/2 oz each) spaghetti sauce mix
1 can diced tomatoes
1 Tbsp sugar
4 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 eggs, beaten
1 carton (16 oz) dry cottage cheese
2 cups (8oz) shredded cheddar cheese, divided
1 pkg (16 oz) lasagna noodles, uncooked
In a large saucepan, brown ground beef; drain. Add tomato paste, water, spaghetti sauce mix, tomatoes, sugar, parsley, salt, garlic powder, and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with cottage cheese, half of the cheddar cheese, and half of the mozzarella. Set aside.
Spoon one-fourth of the meat sauce into a 9x13 baking pan. Place a layer of uncooked noodles over sauce. Top with one-fourth of meat sauce and press down. Spoon half of the cottage cheese mixture over all. Repeat layers with noodles, meat mix, and cheese mix. Finish with a last layer of noodles and remaining meat sauce. (Don't worry if there are leftover noodles; don't try to force them in.) Cover and refrigerate overnight (or freeze at this point for an easy freezer meal.)
Bake, covered, at 350 degrees for 1 hour (1 1/2 hours if frozen). Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake and additional 15 minutes. Let stand 10 minutes before cutting.
Saturday, April 16, 2011
German Pizza
1 lb ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter or margarine
6 medium potatoes (about 2 1/4 lbs), peeled and finely shredded
3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese
In a 12" stove-top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 tsp salt and pepper. Remove meat mixture from skillet and drain fat. Reduce heat to low. Melt butter; spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all. Cook, covered, until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve.
1/2 medium onion, chopped
1/2 green pepper, diced
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter or margarine
6 medium potatoes (about 2 1/4 lbs), peeled and finely shredded
3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese
In a 12" stove-top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 tsp salt and pepper. Remove meat mixture from skillet and drain fat. Reduce heat to low. Melt butter; spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk; pour over all. Cook, covered, until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve.
Pilmeni (Russian Tortellini)
Dough:
1/2 cup water
1/2 cup milk
1 egg
Flour
Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk
Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.
Mix together meat and seasonings in medium bowl.
Roll out dough to 1/4" thick and cut out circles about the size of a milk lid. Place a small amount of meat in the center of each circle. Fold in half and pinch edges to seal (wet sealing edge with a little milk). Then bend the two corners together to form a tortellini shape. At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)
Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).
1/2 cup water
1/2 cup milk
1 egg
Flour
Filling:
1/2 lb each of the following ground meats: pork, beef, turkey, chicken, lamb (whatever you prefer)
Onion
Garlic
Salt & pepper
Dash of soy sauce
Little water or milk
Prepare the dough by mixing the liquids and eggs and then adding flour until it makes a soft dough.
Mix together meat and seasonings in medium bowl.
Roll out dough to 1/4" thick and cut out circles about the size of a milk lid. Place a small amount of meat in the center of each circle. Fold in half and pinch edges to seal (wet sealing edge with a little milk). Then bend the two corners together to form a tortellini shape. At this point they may be frozen for future use or boiled until floating and dough looks transparent and wrinkly (like old person's skin, is how my Russian friend described it.)
Serve with a little vinegar, pepper, and not so sour cream (half sour cream, half whipped cream).
Veggie Meatballs
1 medium potato, grated
2 medium carrots, grated
1 egg
1 lb hamburger
1 small onion
salt and pepper
1 can cream of mushroom/chicken soup
1/2 soup can of water or milk
Combine all ingredients except soup and water/milk. Form into small meatballs. Brown in fry pan and then remove to a casserole dish. Mix water/milk with soup and cover meatballs. Bake 45 minutes at 350 degrees.
2 medium carrots, grated
1 egg
1 lb hamburger
1 small onion
salt and pepper
1 can cream of mushroom/chicken soup
1/2 soup can of water or milk
Combine all ingredients except soup and water/milk. Form into small meatballs. Brown in fry pan and then remove to a casserole dish. Mix water/milk with soup and cover meatballs. Bake 45 minutes at 350 degrees.
Stuffed Meatballs
2 cups milk
1 pkg stuffing, made according to directions
1 lb hamburger
1 pkg Lipton onion soup mix
2 cans cream of mushroom soup
Make balls of stuffing 1" in diameter. Mix onion soup mix into hamburger. Flatten out the ball of hamburger (twice as big as stuffing) into a patty. Wrap around stuffing. Fry in a fry pan and cook until done. Don't turn on burner until all balls are made. Cook until brown all around. Add 2 cans of mushroom soup and 2 cups of milk. Simmer for 15-20 minutes. Serve over rice.
1 pkg stuffing, made according to directions
1 lb hamburger
1 pkg Lipton onion soup mix
2 cans cream of mushroom soup
Make balls of stuffing 1" in diameter. Mix onion soup mix into hamburger. Flatten out the ball of hamburger (twice as big as stuffing) into a patty. Wrap around stuffing. Fry in a fry pan and cook until done. Don't turn on burner until all balls are made. Cook until brown all around. Add 2 cans of mushroom soup and 2 cups of milk. Simmer for 15-20 minutes. Serve over rice.
Friday, April 15, 2011
Mozzarella-Stuffed Meatballs
1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 Tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1/2 lb ground pork
1/2 lb ground sirloin
3 oz fresh mozzarella cheese
2 Tbsp vegetable oil
1 jar (26 oz) marinara sauce
Hot cooked pasta
In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2" cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 Tbsp minced fresh parsley
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1/2 lb ground pork
1/2 lb ground sirloin
3 oz fresh mozzarella cheese
2 Tbsp vegetable oil
1 jar (26 oz) marinara sauce
Hot cooked pasta
In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2" cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta.
Party Meatballs
2 eggs, beaten
1 can (12 oz) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 tsp salt
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs ground beef
Sauce:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1" balls. Place in three greased 9x13 baking dishes.
Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325 degrees for 1 hour or until meat is no longer pink.
1 can (12 oz) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 tsp salt
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs ground beef
Sauce:
2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1" balls. Place in three greased 9x13 baking dishes.
Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325 degrees for 1 hour or until meat is no longer pink.
Meat Loaf Gyros
Sometimes I use leftover meatloaf from other recipes to make these yummy Gyros. Great way to change up leftovers.
1 egg, lightly beaten
6 garlic cloves, minced
3 Tbsp dried oregano
1 1/2 tsp kosher salt
1 tsp pepper
1 lb ground lamb
1 lb ground beef
Tzatziki Sauce:
1 cup (8 oz) plain yogurt
1 medium cucumber, peeled, seeded, and chopped
2 Tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 whole gyro-style pitas (6 inches)
3 Tbsp olive oil, divided
16 slices tomato
8 slices sweet onion, halved
In a large bowl, combine the egg, garlic, oregano, salt, and pepper. Crumble lamb and beef over mixture; mix well.
Pat into an ungreased 9x5 loaf pan. Bake, uncovered, at 350 degrees for 60-70 minutes, or until no pink remains and a meat thermometer reads 160 degrees. Cool completely on a wire rack. Refrigerate for 1-2 hours.
For sauce, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
Brush pita breads with 1 Tbsp oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. On each pita bread, layer tomato, onion and meat loaf slices; top with some sauce. Carefully fold pitas in half. Serve with remaining sauce.
1 egg, lightly beaten
6 garlic cloves, minced
3 Tbsp dried oregano
1 1/2 tsp kosher salt
1 tsp pepper
1 lb ground lamb
1 lb ground beef
Tzatziki Sauce:
1 cup (8 oz) plain yogurt
1 medium cucumber, peeled, seeded, and chopped
2 Tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
8 whole gyro-style pitas (6 inches)
3 Tbsp olive oil, divided
16 slices tomato
8 slices sweet onion, halved
In a large bowl, combine the egg, garlic, oregano, salt, and pepper. Crumble lamb and beef over mixture; mix well.
Pat into an ungreased 9x5 loaf pan. Bake, uncovered, at 350 degrees for 60-70 minutes, or until no pink remains and a meat thermometer reads 160 degrees. Cool completely on a wire rack. Refrigerate for 1-2 hours.
For sauce, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
Brush pita breads with 1 Tbsp oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. On each pita bread, layer tomato, onion and meat loaf slices; top with some sauce. Carefully fold pitas in half. Serve with remaining sauce.
Borsch
1 lb beef cut into small pieces
6 cups salted water
Bunch of green onions, chopped
1 carrot, cut into thin sticks
1 red beet, cut into thin sticks
2 potatoes, cut into bars
1 tomato, chopped
Other root vegetables as desired, cut into thin strips
1/2 square bouillon
1 onion, cut into thin sticks
1 tsp vinegar
1/4 lbs cabbage, cut into bars
2 Tbsp butter, divided
1 tsp garlic
Salt, pepper, dill, parsley, & peppercorns to taste
Sour cream
Whipped cream
In a large pot, boil meat on low heat in salted water with green onions for 1-2 hours. Spoon off the froth. Saute beets and tomatoes in 1 Tbsp butter in a small saucepan. Simmer at low heat for 1 hour. Add broth if not enough liquid. Add vinegar.
Saute the onions, carrots, and other root veggies in 1 Tbsp butter for 15 mins, covered stirring occasionally.
Heat broth to boiling, add cabbage and potatoes. Cook 5 minutes. Add sauteed veggies and cook 10 mins more. Add beet mixture and cook another 5 mins. Add bouillon, garlic, and spices to taste.
Serve with a not so sour cream mix (equal parts sour cream and whipped cream).
6 cups salted water
Bunch of green onions, chopped
1 carrot, cut into thin sticks
1 red beet, cut into thin sticks
2 potatoes, cut into bars
1 tomato, chopped
Other root vegetables as desired, cut into thin strips
1/2 square bouillon
1 onion, cut into thin sticks
1 tsp vinegar
1/4 lbs cabbage, cut into bars
2 Tbsp butter, divided
1 tsp garlic
Salt, pepper, dill, parsley, & peppercorns to taste
Sour cream
Whipped cream
In a large pot, boil meat on low heat in salted water with green onions for 1-2 hours. Spoon off the froth. Saute beets and tomatoes in 1 Tbsp butter in a small saucepan. Simmer at low heat for 1 hour. Add broth if not enough liquid. Add vinegar.
Saute the onions, carrots, and other root veggies in 1 Tbsp butter for 15 mins, covered stirring occasionally.
Heat broth to boiling, add cabbage and potatoes. Cook 5 minutes. Add sauteed veggies and cook 10 mins more. Add beet mixture and cook another 5 mins. Add bouillon, garlic, and spices to taste.
Serve with a not so sour cream mix (equal parts sour cream and whipped cream).
Colony Mountain Chili
1 lb boneless beef sirloin steak, cut into 3/4" cubes
4 Italian sausage links, casings removed and cut into 3/4" slices
2 Tbsp olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsp beef bouillon granules
1 cup boiling water
1 can (6 oz0 tomato paste
3 Tbsp chili powder
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 tsp ground cumin
1-2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
3 cans (14 1/2 oz each) stewed tomatoes, cut up
2 cans (15 oz each) pinto beans, rinsed and drained
Shredded cheddar cheese, opt
In a large skillet, brown the beef and sausage in 1 Tbsp oil; drain. Transfer meat to a 5 qt slow cooker. In the same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to slow cooker.
In a small bow, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker. Stir in tomatoes and beans. Cover and cook on high for 6-8 hours or until the meat is tender. Serve with cheese if desired.
Mom's Meat Loaf
2 lbs ground beef
1 1/3 cups milk
2 cups soft bread crumbs (4 slices)
4 Tbsp minced onion
1/4 tsp dry mustard
3 Tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
Mix thoroughly. Put in a 5x9 loaf pan. Spread top with ketchup. Bake 1 1/2 hours at 350 degrees.
(Opt: Ring in a microwaveable casserole dish, and cook approx 15 mins on high.)
1 1/3 cups milk
2 cups soft bread crumbs (4 slices)
4 Tbsp minced onion
1/4 tsp dry mustard
3 Tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
Mix thoroughly. Put in a 5x9 loaf pan. Spread top with ketchup. Bake 1 1/2 hours at 350 degrees.
(Opt: Ring in a microwaveable casserole dish, and cook approx 15 mins on high.)
Peppery Roast Beef
1 Tbsp olive oil
1 Tbsp seasoned pepper
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1 boneless beef eye round roast (4-5 lbs)
Horseradish Sauce:
1 cup sour cream
2 Tbsp lemon juice
2 Tbsp milk
2 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
In a small bowl, combine the oil, seasoned pepper, garlic, thyme, and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2 1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast.
1 Tbsp seasoned pepper
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1 boneless beef eye round roast (4-5 lbs)
Horseradish Sauce:
1 cup sour cream
2 Tbsp lemon juice
2 Tbsp milk
2 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
In a small bowl, combine the oil, seasoned pepper, garlic, thyme, and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2 1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with roast.
Fresh Potato Beef Hash
One of Mom's classics that I really enjoyed!
1 lb ground beef
3 Tbsp fat
2 cups grated potato
1/2 cup minced onion
1/4 cup green peppers
1/2 tsp salt
Pepper
1/4 cup chili sauce (opt.)
1/2 cup boullion (opt.)
Brown beef on medium heat in hot fat; add potato and rest of ingredients except chili sauce. Cover; cook until steaming, then for 20-25 minutes. Remove cover, add chili sauce on top.
1 lb ground beef
3 Tbsp fat
2 cups grated potato
1/2 cup minced onion
1/4 cup green peppers
1/2 tsp salt
Pepper
1/4 cup chili sauce (opt.)
1/2 cup boullion (opt.)
Brown beef on medium heat in hot fat; add potato and rest of ingredients except chili sauce. Cover; cook until steaming, then for 20-25 minutes. Remove cover, add chili sauce on top.
Taco Casserole
1 lb ground beef
1 pkg taco seasoning
2 tsp taco sauce
1/2 tsp salt
Pepper
1/2 cup ketchup
1/2 pkg tortilla chips
1/2 lb cheddar cheese
Brown ground beef, then add 1 packet taco seasoning, taco sauce, salt, pepper, and ketchup. Mix well. Crush slightly the tortilla chips. Grate the cheese. Toss together in a casserole dish the beef mixture, tortilla chips, and 2/3 of the cheese, sprinkling the remaining 1/3 cheese on top. Heat casserole at 350 degrees for 10 minutes, or until cheese is melted.
1 pkg taco seasoning
2 tsp taco sauce
1/2 tsp salt
Pepper
1/2 cup ketchup
1/2 pkg tortilla chips
1/2 lb cheddar cheese
Brown ground beef, then add 1 packet taco seasoning, taco sauce, salt, pepper, and ketchup. Mix well. Crush slightly the tortilla chips. Grate the cheese. Toss together in a casserole dish the beef mixture, tortilla chips, and 2/3 of the cheese, sprinkling the remaining 1/3 cheese on top. Heat casserole at 350 degrees for 10 minutes, or until cheese is melted.
Italian Pinwheel Meat Loaf
2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup spaghetti sauce or ketchup
1 Tbsp minced fresh parsley
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2 lbs lean ground beef
16 slices part-skim mozzarella cheese, divided
4 oz deli ham
Additional spaghetti sauce, warmed (opt.)
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12x10 rectangle. Layer with six cheese slices, ham and six more cheese slices. Roll up jelly roll-style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 9x13 dish.
Bake, uncovered, at 350 degrees for 70 minutes or until no pink remains and a meat thermometer reads 160 degrees. Top with remaining cheese; bake 5 more minutes or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional spaghetti sauce if desired.
3/4 cup seasoned bread crumbs
1/2 cup spaghetti sauce or ketchup
1 Tbsp minced fresh parsley
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2 lbs lean ground beef
16 slices part-skim mozzarella cheese, divided
4 oz deli ham
Additional spaghetti sauce, warmed (opt.)
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 12x10 rectangle. Layer with six cheese slices, ham and six more cheese slices. Roll up jelly roll-style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 9x13 dish.
Bake, uncovered, at 350 degrees for 70 minutes or until no pink remains and a meat thermometer reads 160 degrees. Top with remaining cheese; bake 5 more minutes or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional spaghetti sauce if desired.
Chili Skillet
1 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 oz) kidney beans, undrained
4 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz) shredded cheddar or Monterey Jack cheese
In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 cup tomato juice
1 can (8 oz) kidney beans, undrained
4 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup (4 oz) shredded cheddar or Monterey Jack cheese
In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook only until cheese melts, about 5 minutes.
Thursday, April 14, 2011
Ground Beef Biscuit Stew
1 lb ground beef
1 medium onion, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits:
1 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over medium heat, until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables, and tomato sauce. Transfer to a greased 11x7 baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Add 6 Tbsp cheese. Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese
1 medium onion, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits:
1 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over medium heat, until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables, and tomato sauce. Transfer to a greased 11x7 baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Add 6 Tbsp cheese. Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese
Three Herb Steak
1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1-2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2" thick
2 medium red or yellow sweet peppers, cup in 1/2" rings
1 Tbsp olive oil
Salt and pepper
In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour.
Meanwhile, brush pepper rings with the 1 Tbsp olive oil. Season with salt and pepper.
Grill steaks to desired doneness, grilling the pepper rings next to the steaks the last 8-10 mins of grilling; or until tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover; let stand 5-10 mins. Slice across the grain and serve with peppers.
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1-2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2" thick
2 medium red or yellow sweet peppers, cup in 1/2" rings
1 Tbsp olive oil
Salt and pepper
In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour.
Meanwhile, brush pepper rings with the 1 Tbsp olive oil. Season with salt and pepper.
Grill steaks to desired doneness, grilling the pepper rings next to the steaks the last 8-10 mins of grilling; or until tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover; let stand 5-10 mins. Slice across the grain and serve with peppers.
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