Beef Maindishes

Beef Maindishes

“Where’s the beef?”
-Clara Peller from Wendy’s commercial


Bobby’s Goulash
courtesy Paula Deen/Food Network
Serves:  6 servings

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

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.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

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
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

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

Serves:  4 servings

1 1/2 pounds ground chuck
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella

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
courtesy Emeril Lagasse of Food Network

Serves:  6 servings

4 cups leftover Kickin’ Chili, or your favorite chili
2 cups warmed chicken broth
2 cups milk
1 1/2 cups yellow cornmeal
4 tablespoons butter, divided
1 cup cooked corn kernels, drained
1 cup grated Cheddar
4 tablespoons grated Parmesan

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
courtesy Food Network

Serves:  8 to 10 servings

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

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

Serves: 4 to 6 servings

Beef Maindishes1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for fryingPreheat oven to 400 degrees F.

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 sauté 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

  • 1 1/2 pounds blade steaks , trimmed and cut in 1 1/2-inch pieces
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup orange juice , plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
  • 6 tablespoons distilled white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup packed dark brown sugar (3 1/2 ounces)
  • 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
  • 1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch , plus 2 teaspoons
  • 2 tablespoons water (cold)
  • 8 small whole dried red chiles (optional)

Coating and Frying Medium

  • 3 large egg whites
  • 1 1/2 cups cornstarch
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon baking soda
  • 3 cups peanut oil


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 sauté 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
Recipe courtesy of Rachael Ray
Serves 8–10

1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan
2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces
3 tablespoons flour, plus some for dredging
Coarse salt and black pepper
1/2 pound good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped
One bottle good quality French Burgundy Wine
2 cups beef stock
5 tablespoons butter, divided
1 cup frozen pearl onions
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup flat leaf parsley, a generous handful
2 packages Near East original rice pilaf (to prepare to package directions you will need water or chicken broth as liquid and 2 additional tablespoons of either butter or EVOO, your choice)
1/2 cup smoked almonds

Preheat oven to 375°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 high—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
Recipe courtesy Paula Deen

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

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.
Yield: 6 servings
Creamy Casserole
1 bag (26 oz) frozen shredded hash browns
1 lb ground beef, browned and drained
1/2 cup chopped onion
1 1/2 cups frozen peas
2 cups half and half
2 cans cream of chicken soup
1 cup grated cheddar cheese

Preheat oven to 350º

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)
Recipe courtesy Rachael Ray

Yield: 4 servings

1 1/2 pounds ground beef, pork and veal mix from the butcher’s counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
3 tablespoons grated cheese, Parmigiano or Romano
2 tablespoons chopped flat-leaf parsley
1 cup arugula leaves or baby spinach
6 slices prosciutto di Parma
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling

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
Recipe courtesy Paula Deen

Yield: 4 servings

1 pound ground beef
1 teaspoon House Seasoning (garlic powder, black pepper, and salt mix)
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup grated Cheddar
2 tablespoons Worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers (recommended: Ritz)
1 teaspoon seasoned salt (recommended: Lawry’s)
2 slices white bread
Sauce, recipe follows

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.

1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated Cheddar
Chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional

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.

Shepherd’s Pie
Copyright 2000 Television Food Network, G.P. All rights reserved

Yield: 8 servings

Mashed Potatoes:
3 pounds Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, room temperature

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.

1 tablespoon vegetable oil
2 pounds boneless beef brisket or chuck steak, cubed
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
Salt and pepper, to taste
2 tablespoons flour
2 cups canned beef broth, low sodium
8-ounce can chopped tomatoes
Celery, carrot, 1/2 onion, tied together with string
2 cups frozen sweet peas, thawed
2 cups frozen diced carrots, thawed
1 cup pearl onions, blanched
3 tablespoons chopped parsley

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
Recipe courtesy Rachael Ray

Yield: 4 servings

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

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.

Chunky Chili
Recipe courtesy Sandra Lee

Yield: 6 to 8 servings

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained
1 jar marinara meat sauce (recommended: Paul Newman’s)
1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling’s)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

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
Recipe courtesy Rachael Ray

Yield: 6 servings

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Smashed potatoes and cream cheese, recipe follows

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
Recipe courtesy Giada De Laurentiis

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces

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
Recipe courtesy Rachael Ray

Yield: 4 servings

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls

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
Recipe courtesy Rachael Ray

Yield: 4 servings

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

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
Recipe courtesy Tom Perini

Yield: 10 servings

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

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
Recipe courtesy Rachael Ray

Yield: 4 servings
5 slices bacon, chopped
4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls, split
4 leaves crisp romaine lettuce

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
Recipe courtesy Tyler Florence

Yield: 4 hot dogs

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

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.

Makes 8 servings

8 (12 inch) flour tortillas
1 cup Russian-style salad dressing
2 pounds prepared cole-slaw
2 cups chopped cooked corned beef
2 cups shredded Swiss cheese

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.

Hamburger Dogs
Recipe courtesy Sandra Lee

Yield: 5 to 6 servings

1 1/4 pounds ground beef
1 packet meatloaf seasoning (recommended: Schilling’s Meatloaf Seasoning Packet)
2 tablespoons ketchup
1/4 cup breadcrumbs
1 egg
Hot dog buns
Relish and chopped onion, for garnish

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
Recipe courtesy Paula Deen

Yield: 8 servings

1 (3-pound) chuck roast, cut into 1-inch pieces
Kosher salt
Black pepper
Garlic powder
Cooking spray
1/3 cup all-purpose flour, plus 1/4 cup
4 tablespoons bacon grease
4 tablespoons cooking oil
1 large bell pepper, chopped
2 medium onions, chopped
1 cup diced celery
3 large cloves garlic, minced
4 cups beef broth or water
3 bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce (recommended: Texas Pete)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
5 medium or 4 large fresh tomatoes, peeled and quartered
1 (10-ounce) can extra hot stewed tomatoes (recommended: Ro-Tel)
1/2 cup fresh chopped parsley leaves

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)
Recipe courtesy Rachael Ray

1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* )
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet, half-sour or dill varieties
1 cup cherry or grape tomatoes

3 tablespoons yellow mustard (recommended: French’s brand)
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped

* 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 – 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.

Pot Roast
Recipe courtesy Paula Deen

Yield: 6 servings

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

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.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Creamy Tacos

1 lb. ground meat
2 lbs. Velveeta cheese
1 can Rotel tomatoes
1 can mushroom soup
1 can evaporated milk
1 small can of green chilies
1 can ranch style beans
1 lb. can tomatoes

Cook and season meat. In a very large pot heat all of the ingredients together. This makes a very large quantity of cheese dip. Very tasty stuff, and perfect for a large party.

Oriental Express Beef Lettuce Wraps

Makes 4 servings
1 1/2 pounds ground beef chuck
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber, seeded, chopped
1/4 cup torn fresh mint leaves
Salt and pepper
12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce
Fresh mint leaves
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in hoisin sauce and peanut sauce; heat through.
Just before serving, add cucumber and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint.

Southwestern Baked Spaghetti

8 ounces uncooked spaghetti, cooked
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounces) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

6 servings

1. Combine hot drained spaghetti, milk and egg; mix well.
2. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
3. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
5. Stir in tomato sauce and cook for 2 more minutes.
6. Spread meat mixture over spaghetti.
7. Sprinkle with cheese.
8. Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
9. Remove from oven and let stand for 10 minutes.

Mexican Lasagna
Recipe courtesy Rachael Ray

Yield: 4 servings

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes ,salsa, taco sauce 1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – 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

1 C. Tomato Juice
3/4 C. Oatmeal
1 beaten Egg
1/4 tsp. Onion Salt
1 tsp. Salt
1/2 tsp. Pepper
2 lbs. Hamburger
1 can Campbellís Cheddar Cheese Soup
Tator Tots

Combine first six ingredients and mix well, add hamburger. Put in a 9″ by 13″ baking pan, top with tator tots and Cheddar Cheese Soup. Bake at 350 degrees for 1 hour.

Baked Spaghetti
Recipe courtesy Paula Deen

Yield: 10 servings

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

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
Recipe courtesy Germaine Storz

Yield: 6 servings, 2 rolls per serving

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice

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
3/4 cup short grain rice
1 1/2 cups shredded Napa cabbage plus 1 large whole leaf
Coarse salt
1/4 pound ground pork
1 tablespoons sake, or a splash mirin may be substituted
1 inch fresh ginger, minced
1 scallion, finely chopped
1 tablespoon tamari dark aged soy, available on Asian food aisle of market
1 teaspoon sesame oil
A few grinds black pepper
12 won ton wrappers

Teriyaki Steak:
2 fillet of beef steaks, 1 inch thick, 6 ounces each
1 teaspoons steak seasoning or salt and pepper
1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry
1 tablespoon light oil: wok oil, peanut oil or vegetable oil
4 scallions chopped on an angle into 1 inch pieces

Dipping Sauce for Gyoza:
3 tablespoons tamari dark soy, eyeball it
1 teaspoon hot sweet mustard, from Asian foods aisle or other prepared mustard
2 teaspoons rice wine or white vinegar

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
Recipe courtesy Rachael Ray

4 thin slices bacon, look for packaged bacon marked “Center Cut” in packaged meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle

Plate Garnish:
4 small Roma tomatoes (Quarter tomatoes lengthwise.)
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives

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.

Loosemeat Sandwiches
Recipe courtesy Rachael Ray

Yield: 4 servings
1 tablespoon vegetable oil, 1 turn of the pan
1 1/4 pounds ground sirloin
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or kaiser rolls, split
1/2 yellow skinned onion, finely chopped

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
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
Dozen 5-inch corn tortillas, preferably white, or prepared taco shells

1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour cream, for garnish

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
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Mix ingredients for topping and spread on loaf. Bake for 1 hour.


4 pounds ground beef
3 tablespoons shortening
2 cups chopped onion
2 garlic cloves — crushed
4 tablespoons chili powder
3 beef bouillon cubes — crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes — 28 ozs.
1 can tomato paste — 8 oz.
4 cans red kidney beans — 1 lb cans

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.


2 lbs. Ground Beef
1 C. Dry Bread Crumbs
2/3 C. Dry Onion
1/2 C. Milk
2 eggs slightly beaten
2 T. Parsley
2 t. Salt
1 C. Worcestershire sauce


24 oz. Chili Sauce
20 oz. Grape Jelly or Jam

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.


1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El PasoÆ Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream

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
remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top
individual servings with sour cream.

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
3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
1/4 cup butter
1 (6.6-ounce) package stuffing mix
1 (1 1/4-pound) skirt steak
Salt and freshly ground black pepper

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
Canola oil to coat
Kosher salt and ground black pepper

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
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy


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
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1-1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese

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

1 pkg. crescent rolls
1 cup crushed tortilla chips
1 pkg. taco seasoning mix
1 lb. hamburger, browned, w/taco seasoning added
8 oz. sour cream
8 oz. cheddar cheese

Put crescent rolls in bottom of 8X11 pan. Prepare hamburger as directed by the taco-seasoning package. Layer as follows: 1/2 cup crushed tortilla chips, hamburger, 1/2 cup crushed tortilla chips, sour cream and cheddar cheese. Bake 22 minutes at 375 degrees. Garnish with lettuce, tomato, ranch dressing, taco sauce, etc.


Burrito Pie

Makes 16 servings


2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese


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
1 package (1 1/4 ounces) McCormick Taco Seasoning Mix
2 cans (8 ounces each) low salt tomato sauce
1 can (14 1/4 ounces) diced tomatoes, divided
1 can (4 ounces) green chiles
4 8-inch flour tortillas
1 cup shredded Mexican blend cheese, divided

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
of baking.

Side dishes: Mixed green salad; garnish with guacamole, salsa
or sour cream.

Makes 6 servings

Reuben Soup

1 gallon chicken broth
4 small bay leaves
1 cup sauerkraut, drained; reserve 1/4 cup juice
2 cups whole milk
1 cup (2 sticks) butter
1 cup flour
1/4 pound chopped corned beef
1 teaspoon white pepper
1 cup sour cream

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.

Rueben Casserole

1 can sauerkraut, drained
2 medium tomatoes sliced
2 Tbsp. Thousand Island Dressing
2 pkg. (4 oz) sliced corn beef
2 C. Swiss cheese, shredded
1 can biscuits
2 crisp rye crackers, crushed
1/2 tsp. caraway seed

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
3 layers; slightly over lap layers on casseroles to from 2 or 3 layers. Sprinkle with crackers and caraway. Bake until biscuits are golden.


Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 t. dried basil
1 t. dried parsley flakes
4 T. margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process American cheese, cubed(2 cups)
1-1/2 cups milk
3/4 t. salt
1/4 to 1/2 t. pepper
1/4 cup sour cream

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan
saute onions, carrots, celery, basil, and parsley in 1 T. margarine until vegetables
are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil.
Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet
melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to
soup.Bring to a boil, cook and stir for 2 minutes.Reduce heat to low, add cheese,
milk, salt and pepper, stir until cheese melts.Remove from heat and blend in sourcream.

How to Create Legendary Ribs!

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.
* Score from end-to-end, the long way several times as well.
Note: Be careful when scoring the ribs as to not cut too deeply causing the Ribs to break apart when cooking.

Seasoning, Panning And Cooking
* In a deep baking pan, add water and some type of Liquid Smoke.
* Mix well.
* Take Ribs, use a shaker and thoroughly coat each Rib with seasoning until thoroughly coated. It may be necessary to rub seasoning onto bare spots only.
* Place Ribs in the pan — alternating — bone side / meat side / bone side … — with bone side against the pan.
* Cover full pan tightly with plastic wrap, making sure that pan is sealed.
* Cover again tightly with foil.
* The pan must be tightly sealed to maintain the moisture of the Ribs.
* Place pans in 250 F oven and bake slowly until done, approximately five hours.
* Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven.
* Drain pans of liquid.

* Allow Ribs to cool slightly before starting this process.
* Warm Bacon Grease to in oven.
* Fully submerge a single full Rib rack into warmed Bacon Grease.
* Lift the Ribs out of the Bacon Grease.
* Allow the excess Bacon Grease to drain.
* Place the rack of ribs onto a sheet of plastic.
* Fold the plastic wrap over the rack of ribs to seal.
* Place vertically into a full pan.

* Pick your favorite BBQ sauce for re-heating and basting the Ribs.
* Pre-heat grill.
* Brush and season the grill before use.
* Unwrap product, placing the Rack of Ribs vertically, with the underside down to the grates.
* Heat until sizzling hot.
* Turn Ribs over and baste the underside of the Ribs, and heat until sizzling hot.
* Turn the product over again for 1 minute, caramelizing the underside.
* Baste the top.
* Turn the product over again, caramelizing the top for 1 min.
* Turn product over one last time and baste with a final coat.
Serve to your guests and accept their complements graciously!!!

Tex-Mex Gooey Casserole

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tablespoons tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese

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.
Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30
minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Yield: 6 servings
Prep Time: 15 minutes



12 oz. ground beef and 4 oz. ground
pork or 1 lb. ground beef
4 oz. Parmesan cheese
1 egg (lightly beaten)
1 C. bread crumbs
1 salt
1 tsp. black pepper
1 tsp. granulated garlic
1 C. minced onion
1/8 C. chopped fresh parsley

Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment.

Roll into balls, 2-3 ounces each.

Bake at 250ºF until internal temperature is 165ºF (about 45 minutes).

Another option is to pan fry in olive oil for a crispier, more browned exterior.


1 layer raw potatoes, sliced
1 layer onions
1 layer 1-inch bacon strips (uncooked)
1 layer celery or green pepper, sliced (optional)
1 layer carrot
1 layer small meatballs, uncooked
1 layer cheese slices
3 T. rice, uncooked
Salt and pepper
1 can cream of chicken soup
1 C. milk

Butter sides of baking dish. Arrange ingredients in layers. Mix soup and milk, pour over all. Bake at 350ºF for 1 1/2 hours.


2 lb. lean ground beef
1 (10 3/4 oz.) can condensed golden mushroom soup, undiluted
1 (10 3/4 oz.) can condensed Cheddar cheese soup, undiluted
1 (20 oz.) pkg. frozen crinkle cut French fries

In a skillet brown the beef and drain. Stir in the soups. Pour into a greased 9 x 13-inch baking dish.
Arrange French fries on top. Bake uncovered for 50 to 55 minutes at 350 degrees F, or until the fries are golden brown.

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
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped


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?


Cincinnati Chili
An unusual chili, with cinnamon, cloves, and even chocolate! Makes 8 servings.

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

1 Heat oil in a large saucepan over medium heat. Add
onion and cook, stirring frequently, until tender, about 6 minutes.
2 Add beef, in batches if necessary, and cook, breaking
up with a wooden spoon, until browned.
3 Add chili powder, cinnamon, cumin, allspice, cloves,
bay leaf, chocolate, beef broth, tomato sauce, cider
vinegar, and red pepper. Stir to mix well. Bring to a boil.
Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4 It is the best if you now refrigerate overnight.
5 Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese.


15 Minute Taco In A Pan
Yield: 4 Servings

1 lb extra lean ground beef
2 c water
1 pkg taco seasoning mix
2 c MINUTE RICE Brand Rice
1 c KRAFT TEX-MEX NACHOS Shredded cheese
Tortilla chips, coarsely crushed
Lettuce, chopped tomatoes and sour cream

BROWN ground beef in large non-stick frypan.

ADD water and seasoning mix; stir. Bring to a boil.

STIR in rice. Sprinkle with cheese; cover. Cook over low heat 5 min. Top
with tortilla chips, lettuce, tomatoes and sour cream.


Beef and Broccoli Pie
Serving Size : 6

1 double-crust pastry (Pillsbury All-ready)
1 pound ground beef
1/4 cup onion
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/4 cups milk
1 package cream cheese — 3 ounce
1 egg — beaten
1 package frozen broccoli, chopped cooked and drain
4 ounces Swiss cheese — sliced

Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. trim
pastry even with rim pf pie plate. In a skillet, brown the ground beef and onion
untill meat is browned and onion is tender;drain off fat. Stir in flour, salt, and garlic
salt. Add the 1 1/4 cups of milk and cream cheese. Cook, stirring constantly, until
smooth and bubbly. Slowly add about 1 cup of the hot mixture into the beaten
egg; return this to remaining hot mixture in skillet. Cook and stir over medium heat
for 1 to 2 minutes more. Spoon the hot meat mixture into the pastry lined pie plate.
Arrange cheese slices on top of meat mixture. Cut slits in top crust and place on
top of filling. Seal and flue edge. brush pastry with a little additional milk. To
prevent overbrowning, cover edge of crust with foil. Bake at 350 degrees for 20
minutes. Remove foil and bake for 20 to 25 minutes more or until crust is golden
brown. Let stand 10 minutes before serving.


3 cups dry bread crumbs
6 egg yolks or 3 whole eggs
11/2 cups light cream
1/4 cup plus 2 tablespoon minced onion
1 1/2 pounds ground beef
* pound ground pork
2 tablespoons salt
3/4 pound ground veal or pork
1 teaspoon pepper
1 1/2 cups milk
1/2 teaspoon allspice

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
skillet; brown and cook meatballs. Serve meatballs from chafing dish; keep “seconds” warm in the oven. 25 servings.


1 lb. ground beef
8 buns
1 C. spaghetti sauce
1 tsp. garlic powder
1 tsp. Italian seasoning
1 C. ricotta cheese
1/4 C. Parmesan cheese
1 C. shredded Cheddar Cheese
1 C. shredded mozzarella cheese

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 350ºF 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
(we use cube steak)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1-1/2 cups buttermilk (or regular milk soured w/lemon juice)
1 egg
1 tablespoon Tabasco sauce
2 cloves garlic, minced
Vegetable shortening (preferably Crisco)

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.
Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare cream gravy.
Place the steaks on separate plates, spoon mashed potatoes next to them, and cover both generously with the gravy. Serve immediately.

Discard all but 4 tablespoons of fat from the skillet, leaving any cracklings from the steaks. Whisk 1/4 cup of flour into the fat in the skillet and cook over low heat, stirring and scraping, for 2 minutes. Gradually whisk in 4 cups milk. Raise the heat slightly and bring the gravy to a simmer. Cook, stirring often and scraping the browned deposits from the bottom of the skillet, until the gravy hs thickened, 5 to 6 minutes. Adjust the seasoning.


Questions, submissions or comments?
Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell
Arlington County’s F.A.C.S Mainpage