“Where’s the beef?”
2 pounds lean ground beef
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
1 cup salt
Mix ingredients together and store in an airtight container for up to 6 months.
Beef Macaroni and Cheese
Serves: 8 to 10 servings
1-pound box elbow macaroni
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook’s Note: Ground turkey or chicken can be used in place of beef, if desired.
Lots O’Meat Lasagna
1 1/2 pounds ground chuck
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Kickin’ Chili Tamale Pie
Serves: 6 servings
4 cups leftover Kickin’ Chili, or your favorite chili
Heat the leftover chili in a saucepan until warm. Cover, remove from the heat, and keep warm.
In a large saucepan whisk together the chicken broth, milk, salt, and cornmeal and bring to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low and simmer, whisking occasionally, until thick and smooth, 6 to 8 minutes. Remove from the heat and stir in 3 tablespoons of the butter.
Preheat the oven to 375 degrees F. Butter a shallow 2 quart casserole with the remaining tablespoon of butter. Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili. Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top of the casserole. Sprinkle with the Cheddar, then top with the Parmesan. Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. Serve hot.
Grandma Maronis Meatballs 100 Year Old Recipe
Serves: 8 to 10 servings
1 pound ground chuck
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
Pan Fried Meatloaf in Tricolor Peppers
1 green bell pepper
Remove core and seeds from peppers. Slice into 1 inch rings andplace on nonstick baking sheet. You should get about 3 rings perpepper. In a large bowl mix together beef, turkey, bread, 1/2 cup ofthe tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce,hot sauce, and season with salt and pepper. Press meatloaf mixtureevenly into pepper rings. In a skillet over medium-high heat, add oil.Saute meatloaf rings on both sides until golden brown, about 5 minutesper side. Add remaining tomatoes to skillet and bake until cookedthrough, 20 to 25 minutes. Garnish with sage leaves.
Orange Beef ( Serves 4 )
It is easiest to grate the orange zest and remove the strips of orange peel before juicing the oranges; use a sharp vegetable peeler to remove the strips. For extra spiciness, increase the cayenne to 1/2 teaspoon. The whole dried chiles are added for appearance, not flavor, and can be omitted. To fry the beef, use a Dutch oven or a straight-sided sautÃ© pan (with at least 3-quart capacity); do not use a 12-inch skillet with sloped sides, as it will be too small to contain the oil once the beef is added. White rice and steamed broccoli make good accompaniments.
Marinade and Sauce
Coating and Frying Medium
1. FOR THE MARINADE AND SAUCE: Place beef in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with beef; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
2. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
3. FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain beef in colander or large mesh strainer; thoroughly pat beef dry with paper towels. Place half of beef pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged beef pieces on wire rack set over baking sheet; repeat with remaining beef.
4. TO FRY THE BEEF: Heat oil in 11- to 12-inch Dutch oven or straight-sided sautÃ© pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of beef in oil one piece at a time; fry until golden brown, about 3 minutes, turning each piece with tongs halfway through cooking. Transfer beef to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining beef.
5. TO SERVE : Reheat sauce over medium heat until simmering, about 2 minutes. Add beef and gently toss until evenly coated and heated through. Serve immediately.
Beef and Burgundy
Preheat oven to 375Â°F.
In a heavy bottom pot with a tight fitting lid that can transfer to the oven heat EVOO, 4 turns of the pan, over medium highâ€”high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Season meat with salt and pepper and remove from pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch. Remove meat to the plate. Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef back to pot. Add fresh thyme. Pour in burgundy wine and beef stock to cover meat. Cover pot, transfer to oven, and cook 90 minutes.
While meat cooks, in a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Transfer to small dish and reserve. Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven make a double-batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over medium heat on stove top. Whisk your roux into the Beef and Burgundy to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from the pot.
Chili in a Biscuit Bowl
Vegetable oil cooking spray
Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.
Preheat oven to 350Âº
Place hash browns on bottom of a greased 9X13 pan. Spread beef and onion over hash browns. Arrange peas over top and set aside. In a mixing bowl, combine half and half and soup. Pour over casserole. Sprinkle cheese over and bake 60 minutes or until golden brown and bubbly around edges. Makes 8 servings.
Meatloaf Brasciole (Roll Ups)
Yield: 4 servings
1 1/2 pounds ground beef, pork and veal mix from the butcher’s counter (meatloaf mix)
Preheat oven to 450 degrees F.
Mix meat and next 8 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Cheeseburger Meatloaf and Sauce
Yield: 4 servings
1 pound ground beef
Preheat oven to 350 degrees F.
Mix all ingredients together, except the bread slices and Sauce. Shape into a loaf. Line a 1 1/2-quart loaf pan with the bread slices. Place meatloaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven.
Heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table.
Yield: 8 servings
Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.
30 Minute Shepherd’s Pie
Yield: 4 servings
2 pounds potatoes, such as russet, peeled and cubed
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Yield: 6 to 8 servings
2 tablespoons butter
In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.
Meatloaf Muffins with Barbecue Sauce
Yield: 6 servings
1 2/3 to 1 3/4 pounds ground sirloin
Preheat oven to 450 degrees F.
Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
Baked Ziti with Meatballs
1/4 cup plain dried bread crumbs
Preheat oven to 350 degrees F.
In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta’s natural starches so that the sauce will cling to the ziti.
In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella and Parmesan all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.
Spanish Style Beef and Rice
Yield: 4 servings
2 cups beef stock
Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Yield: 4 servings
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
Preheat broiler to high.
Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
Texas Oven-Roasted Beef Brisket
Yield: 10 servings
2 tablespoons chili powder
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Inside-Out Bacon Cheeseburgerswith Grilled Green Onion Mayo
Yield: 4 servings
Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, and then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
Chili Cheese Dogs
Yield: 4 hot dogs
1/4 cup extra-virgin olive oil
To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.
8 (12 inch) flour tortillas
Warm tortillas in microwave to soften; keep covered with a damp towel. Spread one side of each tortilla with 2 tablespoons Russian-style salad dressing. Arrange equal amounts of the cole-slaw in the center of each tortilla. Sprinkle equal amounts corned beef over the cole-slaw. Top with equal amounts of Swiss cheese. Tightly roll tortillas around the fillings. Chill in the refrigerator until serving.
Yield: 5 to 6 servings
1 1/4 pounds ground beef
Preheat grill to medium-high heat.
In a large bowl, combine ground beef, seasoning packet, ketchup, breadcrumbs, and egg. Mix until just combined; do not over mix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions.
Grillades and Grits
Yield: 8 servings
1 (3-pound) chuck roast, cut into 1-inch pieces
Season beef with kosher salt, black pepper and garlic powder. Dust beef with about 1/3 cup flour and toss lightly. Spray a cast iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of cooking oil (you may use all bacon grease, all solid shortening, or all cooking oil if desired). Brown meat in hot fat and remove to a large bowl using a slotted spoon. Leaving fat in Dutch oven, saute bell pepper, onions, celery, and garlic. Brown vegetables and remove to bowl with a slotted spoon, leaving fat in the pot.
Add or take away to total 3 tablespoons of fat to make your roux. To make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, being careful not to burn the flour. Slowly add 4 cups of beef broth or water and stir. Bring to a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15 minutes, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your favorite hot buttered grits.
Mini Cheeseburger Salad
(with Yellow Mustard Vinaigrette)
1 1/2 pounds ground sirloin or ground turkey
* There are many flavors of sharp Cheddar out in today’s markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeno â€“ on and on!
Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.
Yield: 6 servings
1 (3-pound) boneless chuck roast
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Mix ingredients together and store in an airtight container for up to 6 months
1 lb. ground meat
Oriental Express Beef Lettuce Wraps
Makes 4 servings
Southwestern Baked Spaghetti
8 ounces uncooked spaghetti, cooked
1. Combine hot drained spaghetti, milk and egg; mix well.
Yield: 4 servings
3 tablespoons extra-virgin olive oil
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil â€“ twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna starting with layers tortilla, then the meat and beans, then cheese. Repeat: tortilla, meat, cheese. Ending with tortilla and cheese on top. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Meat Loaf Tator Tot Casserole
Yield: 10 servings
2 cups canned diced tomatoes
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
Beef and Barley Cabbage Rolls
Yield: 6 servings, 2 rolls per serving
2 cups boiling water
In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.
*Chef notes that lamb can be used instead of beef, in which case substitute tarragon for oregano. White or brown rice can be substituted for barley.
Teriyaki Beef, Rice and Won Tons
Recipe courtesy Rachael Ray and Kaeko Sherman
Yield: 4 servings
Dipping Sauce for Gyoza:
Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it. Cover both pots and bring all the water to a boil.
When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer, stirring rice before replacing the lid.
Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water. Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool. Chop shredded blanched cabbage. Combine meat, chopped salad, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl. Place 2 teaspoons of filling on each won ton wrapper. Wet your fingertips to help seal won ton wrappers. The gyoza should look like small half moons.
Place 1 or 2 Napa cabbage leaves into the bottom of the colander. The leaves will prevent your dumplings from sticking to the surface of colander. Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water. Place large pot lid over the colander to trap the steam. Dumplings need to steam 10 to 12 minutes. While you are working on this, go back and forth with the edamame as necessary per above directions.
While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat. Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.
Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on. Plate all of your items on little dishes and in small bowls.
Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings.
Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal.
Bacon Wrapped Beef Tenderloin Steaks
Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side.
Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
Recipe courtesy Rachael Ray
Yield: 4 servings
Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.
Pile meat into buns or rolls and top with raw finely chopped onions.
2 tablespoons corn oil
Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.
Old-fashioned Meat Loaf-A.K.A “Basic” Meatloaf
Recipe courtesy Paula Deen
Yield: 4 Servings
1 pound ground beef
Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.
CROCKPOT CHILI CON CARNE
4 pounds ground beef
Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.
CROCKPOT MEATBALLS IN JELLY
2 lbs. Ground Beef
24 oz. Chili Sauce
In a medium size saucepan, simmer meat balls slowly in sauce for 1- 2 hours or let it simmer in the Crock Pot for at least 4 hours so the sauce gets into the meatballs. I prefer longer, but each person’s taste is different.
SLOW COOKED TACO CASSEROLE
1 1/2 lb. ground beef sirloin
Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.
Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with
Steak Pinwheels with Sun-Dried Tomato Stuffing
Recipe courtesy Sandra Lee Semi-Homemade Cooking
Yield: 4 to 6 servings
1 -2/3 cups canned beef broth
Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
Preheat oven to 425 degrees F.
Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
Variations: Omit stuffing with Chopped spinach, minced onion and feta cheese
How to Cook a Steak
Recipe courtesy Alton Brown
1 boneless rib eye steak, 1 1/2-inch thick
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
Cheesy Beef-and-Rice Casserole
Serve this casserole with either a fruit or green salad and dinner rolls. The beef mixture could also be used as a filling for burritos.
1/2 pound ground round
Preheat oven to 375
Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375&176; for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Hot Taco Dish
Serving Size: 24
Makes 16 servings
2 pounds ground beef
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3 Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4 Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Tex Mex Lasagna
1 1/2 pounds ground beef
Preheat oven to 350 F. Brown ground beef. Drain. Stir in Seasoning Mix , tomato sauce, one-half of tomatoes and green chiles. Simmer 5 minutes. Place 2 tortillas in a 12×8-inch baking dish. Layer with half of meat mixture and half of shredded cheese. Top with remaining tortillas, meat mixture and tomatoes. Bake 25-30 minutes. Sprinkle with remaining cheese last 5 minutes
Side dishes: Mixed green salad; garnish with guacamole, salsa
Makes 6 servings
1 gallon chicken broth
Heat broth to simmer. Add bay leaf. Add sauerkraut and sauerkraut juice. Cook 30 minutes. Remove sauerkraut and set aside. Return liquid to boil, then add milk.
In small saucepan, melt butter. Add flour and cook about 2 minutes, whisking frequently to create a roux. Gradually add roux to pot to thicken soup, stirring with wooden spoon. Soup should very thick and creamy.
Return reserved sauerkraut to pot. Add corned beef and pepper. Stir in sour cream. Remove bay leaves. Makes 10 large servings.
Preheat oven to 425. Spread sauerkraut in bottom of 12 X 8-inch baking dish. Top with tomato, dot dressing over tomatoes. Cover with corned beef, sprinkle cheese. Bake for 15 minutes. Remove from oven. Open biscuits separate into 6 then separate each into
1/2 pound ground beef
In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan
Start With The Right Product
At Texas Roadhouse we use only American grown product. USDA #1 inspected fresh domestic Pork Loin Back Ribs. Starting with the right product will give you a Legendary result.
Scoring the Ribs for Legendary Tenderness
* With a serrated knife, score the backside of each Rib by running the knife down the rib in a diagonal pattern cutting and separating the membrane on the backside of the bone.
Seasoning, Panning And Cooking
Tex-Mex Gooey Casserole
1 tablespoon olive oil
Preheat the oven to 375 *. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes.
Yield: 6 servings
SPAGHETTI WAREHOUSE MEATBALLS
12 oz. ground beef and 4 oz. ground
Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment.
Roll into balls, 2-3 ounces each.
Bake at 250ÂºF until internal temperature is 165ÂºF (about 45 minutes).
Another option is to pan fry in olive oil for a crispier, more browned exterior.
MEATBALL LAYERED DINNER
1 layer raw potatoes, sliced
Butter sides of baking dish. Arrange ingredients in layers. Mix soup and milk, pour over all. Bake at 350ÂºF for 1 1/2 hours.
CHEESEBURGER AND FRIES CASSEROLE
2 lb. lean ground beef
In a skillet brown the beef and drain. Stir in the soups. Pour into a greased 9 x 13-inch baking dish.
Makes 8 servings
” Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers. “
2 tablespoons vegetable oil
1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
**reviewers recommended half sugar?
An unusual chili, with cinnamon, cloves, and even chocolate! Makes 8 servings.
1 tablespoon vegetable oil
15 Minute Taco In A Pan
Yield: 4 Servings
1 lb extra lean ground beef
ADD water and seasoning mix; stir. Bring to a boil.
STIR in rice. Sprinkle with cheese; cover. Cook over low heat 5 min. Top
Beef and Broccoli Pie
Serving Size : 6
1 double-crust pastry (Pillsbury All-ready)
Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim
3 cups dry bread crumbs
In large bowl, soak bread crumbs in cream; mix in meat thoroughly. Stir in remaining ingredients except shortening. Shape mixture into 1-inch balls. Melt shortening in large
LASAGNA ON A BUN
1 lb. ground beef
In a 9-inch skillet, brown beef for about 15 minutes, stirring occasionally.
While meat is cooking, cut top off of rolls and hollow out the center. After meat is no longer pink, drain. Add spaghetti sauce, garlic powder and Italian seasoning. Mix well and simmer until sauce is heated.
In a separate bowl, Combine ricotta cheese, Parmesan cheese and half of both the Cheddar and the mozzarella. Mix well and set aside.
Add beef mixture equally to the buns. Top the meat mixture with equal parts of the cheese mixture. Place on baking sheet and lightly cover with foil. Bake at 350ÂºF for 20 minutes.
Uncover and sprinkle with remaining Cheddar and mozzarella cheeses. Return to oven for 3 minutes or until cheese is melted.
Serve immediately. Serves 8. Can be frozen for leftovers.
2 pounds round steak sliced 1/2″ thick, twice-tenderized by the butcher
Cut the steak into 4 equal portions. Pound the portions until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper and salt, and mix in the buttermilk, egg, Tabasco and garlic. The mixture will be thin.
FOR THE GRAVY: