Meatloaf is the ultimate in comfort food if you ask me. These are a fun way to have a personal-size chunk-o-meat on your dinner plate! Add whatever veggies you want, but here's what i did:
1 T olive oil
1 small onion, chopped fine
2 carrots peeled, grated on large grater
1/2 bell pepper (red is my fave), chopped fine
1 tsp dried oregano
3 cloves garlic, minced
1- 1 1/2 cups ketchup
2 1/2 lbs ground beef
40 saltine crackers, crushed to crumbs
1-2 T mustard
2 tsp worcestershire sauce
fresh ground pepper to taste
1 tsp salt
3 eggs
Heat oven to 350. heat oil in skillet, add onion, carrot, bell, oregano and garlic. cook 3-4 minutes. Set aside to cool. In a large bowl combine 1/2 cup ketchup, cooked veggies and all other ingredients. Mix well with bare hands or spoon. Grease muffin tins (this makes 24 muffins). Fill muffin tins with meat mixture but do not overflow. Just about level with the top. Top each muffin with 2 tsp ketchup (I mix a tablespoon or so brown sugar with my ketchup first to make a sweeter sauce). Bake 25-30 minutes. Let stand 5 minutes in tin before you serve.
*I served these next to some mashed potatoes. For the gravy, i used a packet of Au Jus once it boiled I added 1 Tbl cornstarch to about 1/4 cup cold water, stirred, then added to boiling gravy. It thickened just enough to make a yummy gravy to drizzle over the potatoes. We were in comfort heaven! These freeze well in a freezer ziplock!
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Sunday, October 12, 2014
Tuesday, March 5, 2013
The Pioneer Woman's Perfect Enchiladas
I love her cooking. These are really satisfying. A little spicy for kids, but Brandon and I loved them.
Sauce:
2 T oil
2 T flour
28oz red enchilada sauce
2 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
Meat filling:
1 1/2 lbs ground beef
1 onion, chopped fine
1/2 tsp salt
Other stuff:
14 corn tortillas
2 cans chopped green chilies
1 cup chopped green onion
1 cup chopped olives
shredded cheddar, about 3 cups
cilantro
oil for frying
Cook meat, onion, salt till done, drain if needed and set aside in a bowl. In same skillet, cook flour and oil, whisking till bubbly 1 minute. Add enchilada sauce, stock, salt and pepper. Bring to boil, reduce heat, simmer till reduced, about 15 mins. Meanwhile, fry tortillas is a little oil to soften, about 10 seconds per side. Do not let get crispy. Heat oven to 350. Spread 1/2 cup sauce in bottom of 9x13(may need an 8x8 as well) Take each tortilla, dip in sauce then fill with meat, green chili, green onion, olives and a pinch of cheese. Roll up and put in pan. When all tortillas are filled, pour remaining sauce over top, sprinkle with any remaining olives, chilies, onion, and cheese. Bake 20 mins till hot. serve with fresh cilantro on top.
Sauce:
2 T oil
2 T flour
28oz red enchilada sauce
2 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
Meat filling:
1 1/2 lbs ground beef
1 onion, chopped fine
1/2 tsp salt
Other stuff:
14 corn tortillas
2 cans chopped green chilies
1 cup chopped green onion
1 cup chopped olives
shredded cheddar, about 3 cups
cilantro
oil for frying
Cook meat, onion, salt till done, drain if needed and set aside in a bowl. In same skillet, cook flour and oil, whisking till bubbly 1 minute. Add enchilada sauce, stock, salt and pepper. Bring to boil, reduce heat, simmer till reduced, about 15 mins. Meanwhile, fry tortillas is a little oil to soften, about 10 seconds per side. Do not let get crispy. Heat oven to 350. Spread 1/2 cup sauce in bottom of 9x13(may need an 8x8 as well) Take each tortilla, dip in sauce then fill with meat, green chili, green onion, olives and a pinch of cheese. Roll up and put in pan. When all tortillas are filled, pour remaining sauce over top, sprinkle with any remaining olives, chilies, onion, and cheese. Bake 20 mins till hot. serve with fresh cilantro on top.
Thursday, September 27, 2012
Beef Teriyaki
This is just plain good.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.
14 oz package rice noodles (Asian isle, I used about 2/3 the package)
2 T oil
2 lbs boneless beef sirloin, cut in thin strips
Salt
1 onion, sliced or chopped
1 -2 red bell pepper, seeded and sliced
8 oz mushrooms, sliced
2 cloves garlic, pressed or sliced
1T cornstarch
1 can beef broth
1/4 cup teriyaki sauce( Soy Vay brand is good)
2 T rice vinegar ( I didn't use)
Boil 8 cups of water. Remove from heat and add noodles. Stir to separate and let stand 10 mins. in large skillet add oil and meat, season with salt and cook stirring over med-high heat till done. Set meat aside on plate. To hot skillet add onion, bell pepper, mushroom and garlic. Cook 5-8 mins. Combine broth and starch add to veggies, simmer 1 minute till thickened. Stir in beef, drained noodles, teriyaki and vinegar. Simmer a few mins more, stirring till hot. Serves 4-6. Optional: sprinkle servings with sesame seeds.
Monday, January 30, 2012
Finger Steaks and Onion Rings
I love finger steaks. I have tried to make them in the past, and they weren't very good. I had a hankerin', so I tried again yesterday. We had a fried food festivus for dinner! They turned out really good. Even the leftovers I heated up today were great! I don't know if you are like me with 1/2 a cow in my freezer wondering what to do with it all, but I am very happy to have one more use, besides BBQing them! It's too cold right now for that.
Flank Steak or Sirlion Steak (I used one of each and we had leftovers) Use one without bones
2 Cups Buttermilk
1 egg
mix in a low dish
2 cups flour (may need more)
Approx 1 tsp Lowry's Season Salt (I mixed it in then tasted flour mix to make sure it had enough flavor)
1/2 tsp black pepper
Cayenne pepper to taste, if desired for a little heat
Mix in a gallon ziploc bag.
Slice steak 1/4 in thick across grain. (The key is to get them nice and thin, and don't go with the grain because they won't break apart easily when you bite into them). Dip in milk mixture then put in ziploc and shake. Fry in hot oil. I use an electric skillet on almost 400. Used between 1/4 in and 1/2in of oil. Fry til juices run clear. 5 min or so. Drain on paper towels. Serve with Cocktail sauce (my fav), honey mustard, ketchup, bbq sauce.
Onion Rings
Slice onion rounds thinly. Separate into single rings. Mix 1 egg in about 1cup buttermilk. Dip rings in buttermilk then put in ziploc with flour, season salt, pepper mixture til coated. (again, taste flour mixture to see if its salty enough) Redip in buttermilk then dip into Panko or fine bread crumbs. Then fry in hot oil til golden. My grandma showed me how to make these with the crumbs. I love Panko because it makes them so crispy! Use same dips as for steaks! Ranch is yummy, too.
Flank Steak or Sirlion Steak (I used one of each and we had leftovers) Use one without bones
2 Cups Buttermilk
1 egg
mix in a low dish
2 cups flour (may need more)
Approx 1 tsp Lowry's Season Salt (I mixed it in then tasted flour mix to make sure it had enough flavor)
1/2 tsp black pepper
Cayenne pepper to taste, if desired for a little heat
Mix in a gallon ziploc bag.
Slice steak 1/4 in thick across grain. (The key is to get them nice and thin, and don't go with the grain because they won't break apart easily when you bite into them). Dip in milk mixture then put in ziploc and shake. Fry in hot oil. I use an electric skillet on almost 400. Used between 1/4 in and 1/2in of oil. Fry til juices run clear. 5 min or so. Drain on paper towels. Serve with Cocktail sauce (my fav), honey mustard, ketchup, bbq sauce.
Onion Rings
Slice onion rounds thinly. Separate into single rings. Mix 1 egg in about 1cup buttermilk. Dip rings in buttermilk then put in ziploc with flour, season salt, pepper mixture til coated. (again, taste flour mixture to see if its salty enough) Redip in buttermilk then dip into Panko or fine bread crumbs. Then fry in hot oil til golden. My grandma showed me how to make these with the crumbs. I love Panko because it makes them so crispy! Use same dips as for steaks! Ranch is yummy, too.
Wednesday, November 16, 2011
Stuffed Shells
From Chef Donatella from Food Network, good comfort dish on a winter night!
12oz dried jumbo pasta shells
olive oil
1.5 lbs lean ground beef (or ground turkey would be fab)
2 large garlic cloves, minced
2 (28oz) cans stewed or diced tomatoes ( i did 1 of each) dont drain!
15oz carton whole milk ricotta
1 1/3 cups grated parmesan
Heat oven to 350. Grease a large baking dish (3-4qt). Add 1 T salt to a large pot of boiling water and cook shells about 5-6 minutes till slightly tender. Drain shells and lay them out on a greased sheet of foil to prevent sticking together, and so they can cool to touch. In a large skillet cook beef in 1 T olive oil. Add 1 garlic clove. season with salt and pepper. When pink is gone, transfer to a bowl. In empty skillet, add 1 T oil and fry remaining garlic clove 20 seconds. Add undrained tomatoes, and season with salt and pepper. Simmer 20 minutes till reduced and slightly thickened, breaking up any big pieces of tomato with back of spoon. Stir 1.5 cups tomatoes into beef, add ricotta and 2/3 cup parmesan. Mix and stuff shells with heaping Tablespoon in each shell. Spoon 1.5 cups tomatoes into bottom of baking dish. Layer stuffed shells over. Fill dish, then top with any remaining filling or tomatoes. Sprinkle remaining cheese over top. Bake 30 mins.
12oz dried jumbo pasta shells
olive oil
1.5 lbs lean ground beef (or ground turkey would be fab)
2 large garlic cloves, minced
2 (28oz) cans stewed or diced tomatoes ( i did 1 of each) dont drain!
15oz carton whole milk ricotta
1 1/3 cups grated parmesan
Heat oven to 350. Grease a large baking dish (3-4qt). Add 1 T salt to a large pot of boiling water and cook shells about 5-6 minutes till slightly tender. Drain shells and lay them out on a greased sheet of foil to prevent sticking together, and so they can cool to touch. In a large skillet cook beef in 1 T olive oil. Add 1 garlic clove. season with salt and pepper. When pink is gone, transfer to a bowl. In empty skillet, add 1 T oil and fry remaining garlic clove 20 seconds. Add undrained tomatoes, and season with salt and pepper. Simmer 20 minutes till reduced and slightly thickened, breaking up any big pieces of tomato with back of spoon. Stir 1.5 cups tomatoes into beef, add ricotta and 2/3 cup parmesan. Mix and stuff shells with heaping Tablespoon in each shell. Spoon 1.5 cups tomatoes into bottom of baking dish. Layer stuffed shells over. Fill dish, then top with any remaining filling or tomatoes. Sprinkle remaining cheese over top. Bake 30 mins.
Thursday, October 13, 2011
Beefy Mushroom Barley Soup
I found this recipe at Winco next to the vat of bulk barley! It is really yummy. Kids and hubby liked it. Instead of stew meat, I used leftover roast from my "spicy crockpot beef" recipe and used the juice I froze from previous roasts. So I didn't use bouillon. It was heavenly with it. And I didn't have to take time to brown stew meat!
1 # cubed beef stew meat
1 T vegetable oil
2 cups water
2 T butter
2 large carrots, diced (I used more, it seemed sparse)
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 # fresh mushrooms, sliced (I diced fine for the whiners in my fam)
6 cups water
3 cubes beef bouillon cubes
1/4 cup pearl barley (I used 1/2 cup and thought it was perfect)
1/4 cup sour cream (I used slightly more)
Brown small cubes of stew meat in veg oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat, 6 cups water bouillon and barley to veg mixture. Cook until barley is soft. (this was quite a while give yourself an hour simmering time just in case you need it) Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately. We had this 2 nights and lunch for me one day, too.
1 # cubed beef stew meat
1 T vegetable oil
2 cups water
2 T butter
2 large carrots, diced (I used more, it seemed sparse)
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 # fresh mushrooms, sliced (I diced fine for the whiners in my fam)
6 cups water
3 cubes beef bouillon cubes
1/4 cup pearl barley (I used 1/2 cup and thought it was perfect)
1/4 cup sour cream (I used slightly more)
Brown small cubes of stew meat in veg oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables. In a large soup pot, melt butter over medium heat. Saute carrots, onion, garlic, celery, and mushrooms. Add meat, 6 cups water bouillon and barley to veg mixture. Cook until barley is soft. (this was quite a while give yourself an hour simmering time just in case you need it) Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately. We had this 2 nights and lunch for me one day, too.
Saturday, October 8, 2011
Spicy Shredded Crockpot Beef
I made this at Lava for the family. We put it in tacos. It is our very favorite and last night I used it as French Dip! YUM!! is all I can say. Often I use 2 roasts and we eat it for a couple days or I freeze extra.
4# roast (I use chuck or arm or a nicer one, too. It is a good way to use up roast!)
2 T Tone's Roasted Garlic Seasoning (I got this at Costco. Just add fresh or powdered garlic if you don't want to get it. But, it is worth getting!)
1 t red pepper flakes (this makes it moderately spicy, so add more or less depending on what you like.)
1 T salt
Put meat in crockpot. Add seasoning and a little water. Crockpot all day. (6-8 hrs) It will shred easily when it's done. I have been freezing the juice to use this winter in soup or gravy. It is so yummy. I could drink it! :)
For tacos: Small round corn tortillas. You can either put Pam on them or not. Microwave them in a stack in paper towel 40 seconds for 10. Put meat in, then cilantro and white onion and salsa of your choice.
For French Dip: I decreased the red pepper flakes by about half. I had a packet of au jus (mine is just western family and I like it) I added maybe a teaspoon to the roast to make it a little more "beefy". It was really good. The broth gets very concentrated from sitting all day, so I add water til it's right for dipping sauce. Get some hoagie rolls or mini french bread. Put it under the broiler til brown, add mozzarella/parmesan or swiss cheese to bread and stick under the broiler til melted. Put meat on, and get dipping! Kids loved them and so did we! 4# roast feeds my family of 6 one dinner and lunch for me and little ones next day.
Someone told me if something is too salty, throw an onion in it and it will take some of the salt out of your dish. I have heard the same thing about potatoes. Just FYI if you get yours too salty!
4# roast (I use chuck or arm or a nicer one, too. It is a good way to use up roast!)
2 T Tone's Roasted Garlic Seasoning (I got this at Costco. Just add fresh or powdered garlic if you don't want to get it. But, it is worth getting!)
1 t red pepper flakes (this makes it moderately spicy, so add more or less depending on what you like.)
1 T salt
Put meat in crockpot. Add seasoning and a little water. Crockpot all day. (6-8 hrs) It will shred easily when it's done. I have been freezing the juice to use this winter in soup or gravy. It is so yummy. I could drink it! :)
For tacos: Small round corn tortillas. You can either put Pam on them or not. Microwave them in a stack in paper towel 40 seconds for 10. Put meat in, then cilantro and white onion and salsa of your choice.
For French Dip: I decreased the red pepper flakes by about half. I had a packet of au jus (mine is just western family and I like it) I added maybe a teaspoon to the roast to make it a little more "beefy". It was really good. The broth gets very concentrated from sitting all day, so I add water til it's right for dipping sauce. Get some hoagie rolls or mini french bread. Put it under the broiler til brown, add mozzarella/parmesan or swiss cheese to bread and stick under the broiler til melted. Put meat on, and get dipping! Kids loved them and so did we! 4# roast feeds my family of 6 one dinner and lunch for me and little ones next day.
Someone told me if something is too salty, throw an onion in it and it will take some of the salt out of your dish. I have heard the same thing about potatoes. Just FYI if you get yours too salty!
Wednesday, August 24, 2011
Virginia's baked spaghetti
This is amazingly comforting and ooey gooey cheesy...perfect for a cold blustery day- shame it was 97 degrees out when i made this!!! Make it tonight.
16oz pkg spaghetti noodles, cooked and drained
2 (24oz) jars prego spaghetti sauce
2 lbs ground beef or turkey, cooked and drained
1/4 cup butter
1/4 cup flour
1/4 cup parmesan
2 tsp salt
1/2 tsp garlic powder
12oz can evaporated milk
3 cups shredded cheddar (medium or sharp)
Combine cooked noodles, cooked meat, and spaghetti sauce in a large bowl or pot. Set aside. Melt butter in saucepan, add flour, parmesan, salt and garlic powder, whisking till smooth and bubbly. Add canned milk and 1 cup cheddar, stir till thickened and smooth. Pour half the noodle mixture into a greased 9x13. pour all of the cheese sauce over. Then add other half noodles, then remaining 2 cups cheddar over top. Bake for 30 mins till hot and bubbly at 350.
This serves 12, so it makes lots and awesome leftovers!
16oz pkg spaghetti noodles, cooked and drained
2 (24oz) jars prego spaghetti sauce
2 lbs ground beef or turkey, cooked and drained
1/4 cup butter
1/4 cup flour
1/4 cup parmesan
2 tsp salt
1/2 tsp garlic powder
12oz can evaporated milk
3 cups shredded cheddar (medium or sharp)
Combine cooked noodles, cooked meat, and spaghetti sauce in a large bowl or pot. Set aside. Melt butter in saucepan, add flour, parmesan, salt and garlic powder, whisking till smooth and bubbly. Add canned milk and 1 cup cheddar, stir till thickened and smooth. Pour half the noodle mixture into a greased 9x13. pour all of the cheese sauce over. Then add other half noodles, then remaining 2 cups cheddar over top. Bake for 30 mins till hot and bubbly at 350.
This serves 12, so it makes lots and awesome leftovers!
Thursday, July 7, 2011
Low Carb Lasagna
I wanted to eat something that didn't feel diety, even though we are dieting. So, I made this for dinner! The first time I made it, I sliced the zucchini lengthwise thinly in place of the noodles. It was delish, but I had a certain eldest son, who shall remain nameless, who tried to stage a coup over it! So, in an effort to avoid gagging, and futile whining, I chopped up the zukes and added them to the sauce! Again, delish!! And no complaints, HE EVEN ATE SECONDS!! Choose either way. Enjoy!
2# hamburger
1/2 onion, chopped
4-5 zucchini, sliced lengthwise, or chopped
Cook these three ingredients til hamburger is browned and to desired doneness on the zukes. If you slice them, cook them in olive oil and butter, seasoned with salt and pepper. And set them aside.
Add your favorite spaghetti sauce to hamburger mixture. ( My fav is Prego traditional) Let simmer a bit.
Large container of cottage cheese (or ricotta)
2 cups Mozzarella cheese or more, shredded
1 cup swiss cheese, shredded (or could use parmesan)
1 egg, beaten
parsley, fresh or dried
Mix cheeses together.
Layer: Sauce, cheese mix, sauce, cheese mix, sauce, top with more shredded mozzarella.
If doing slices of zukes: Sauce, zukes, cheese mix, sauce, zukes, cheese mix, sauce, shredded cheese. Bake for 45 min - 1 hour.
Here's a little side note. Have you ever used Coriander? It is my new favorite seasoning! It is interesting stuff. It is kinda spicy like pepper, but has a slightly salty flavor, too. Maybe you could replace some or all of your salt on veggies or meat. It's great on beef and pork. I am going to experiment with it more! I used Coriander to season my zucchini and hamburger mixture tonight and it was awesome!
2# hamburger
1/2 onion, chopped
4-5 zucchini, sliced lengthwise, or chopped
Cook these three ingredients til hamburger is browned and to desired doneness on the zukes. If you slice them, cook them in olive oil and butter, seasoned with salt and pepper. And set them aside.
Add your favorite spaghetti sauce to hamburger mixture. ( My fav is Prego traditional) Let simmer a bit.
Large container of cottage cheese (or ricotta)
2 cups Mozzarella cheese or more, shredded
1 cup swiss cheese, shredded (or could use parmesan)
1 egg, beaten
parsley, fresh or dried
Mix cheeses together.
Layer: Sauce, cheese mix, sauce, cheese mix, sauce, top with more shredded mozzarella.
If doing slices of zukes: Sauce, zukes, cheese mix, sauce, zukes, cheese mix, sauce, shredded cheese. Bake for 45 min - 1 hour.
Here's a little side note. Have you ever used Coriander? It is my new favorite seasoning! It is interesting stuff. It is kinda spicy like pepper, but has a slightly salty flavor, too. Maybe you could replace some or all of your salt on veggies or meat. It's great on beef and pork. I am going to experiment with it more! I used Coriander to season my zucchini and hamburger mixture tonight and it was awesome!
Monday, May 16, 2011
Asian Meatballs
Tonight I made some meatballs for our 'Chuck' party. Chris is doing a low carb diet, so I am trying to find things that taste like he's being bad, but he isn't! I came up with this. They were gone really fast, so I guess they were good!
Meatballs:
1 1/2 # hamburger, half pork would be good, too.
1 tsp salt
1/4-1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4-1/2 tsp italian seasoning
1 egg
Mix all together. Make small meatballs. Fry in a little oil in a skillet. (These are approximate, I really just threw it in. Like when I make meatloaf. Never tastes the same twice.)
Sauce:
I started with some vegatable broth maybe 1/2 cup. Could use chicken or beef. Add soy sauce, maybe 1/4 cup. Then add ginger, garlic powder, cayenne pepper for some heat, couple teaspoons Splenda. Bring to a boil. I added some cornstarch (maybe 1 T) and cold water (mabye 3 T). Add to sauce and stir til it thickens. I added a little more water after it thickened. Put meatballs in the oven in shallow dish. Add sauce. Toss to coat. Add chopped green onions. This is best if it can sit for an hour or so. Just put it on warm. Stir every so often to mix flavors. These are all approximate. I just threw it in and then tasted til I liked the flavor of the sauce! So you have to do the same. Don't quote me on the amounts!
Meatballs:
1 1/2 # hamburger, half pork would be good, too.
1 tsp salt
1/4-1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4-1/2 tsp italian seasoning
1 egg
Mix all together. Make small meatballs. Fry in a little oil in a skillet. (These are approximate, I really just threw it in. Like when I make meatloaf. Never tastes the same twice.)
Sauce:
I started with some vegatable broth maybe 1/2 cup. Could use chicken or beef. Add soy sauce, maybe 1/4 cup. Then add ginger, garlic powder, cayenne pepper for some heat, couple teaspoons Splenda. Bring to a boil. I added some cornstarch (maybe 1 T) and cold water (mabye 3 T). Add to sauce and stir til it thickens. I added a little more water after it thickened. Put meatballs in the oven in shallow dish. Add sauce. Toss to coat. Add chopped green onions. This is best if it can sit for an hour or so. Just put it on warm. Stir every so often to mix flavors. These are all approximate. I just threw it in and then tasted til I liked the flavor of the sauce! So you have to do the same. Don't quote me on the amounts!
Sunday, July 18, 2010
Patty Casserole
I picture this recipe coming from a little grandma born and raised in a little Utah town somewhere with a name like Verla. It's a goody.
1 lb or so ground beef
2 potatoes grated
1 carrot grated
half an onion grated
2 eggs
2 T flour
1 can cream of mushroom or chicken, whatever you have in the pantry
1 soup can filled with milk
Mix grated veggies and meat. Add flour and egg. Season if you like. Shape into 8 patties. Brown both sides in a little oil. Place in a 9x13 baking dish. Heat together soup and milk. Pour over patties, cover and bake @350 for 40 minutes. Serve over hot rice spooning "gravy" over top.
1 lb or so ground beef
2 potatoes grated
1 carrot grated
half an onion grated
2 eggs
2 T flour
1 can cream of mushroom or chicken, whatever you have in the pantry
1 soup can filled with milk
Mix grated veggies and meat. Add flour and egg. Season if you like. Shape into 8 patties. Brown both sides in a little oil. Place in a 9x13 baking dish. Heat together soup and milk. Pour over patties, cover and bake @350 for 40 minutes. Serve over hot rice spooning "gravy" over top.
Wednesday, March 17, 2010
Mom's Corned Beef & Cabbage
This blog cannot be complete without Mom's signature Corned Beef and Cabbage! This is on the menu tonight for our green day celebration and my mouth is already watering. This is the best you will ever have, trust me.
3-4 lbs corned beef (Shenson's is good), choose one with the least fat and DO NOT use seasoning packet that comes with it-I prefer 4 lbs and so does Mom
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small red potatoes, cut in wedges
6 small carrots, peeled and cut in thirds
1 medium green cabbage, cut in 6 wedges
-Put corned beef in large pot, barely covering with hot water. Add onion, garlic, cloves, and bay leaves. Cover and simmer-don't boil-for 1 hr. per pound of meat.
-When done, take out the meat and set aside on plate and cover with foil. To liquid in pot add potatoes and carrots. Cover and boil 20 minutes. Add cabbage wedges and boil 10 more minutes.
-Cut meat across the grain. Put slices on plates or large soup bowls and spoon veggies and some juice over the meat. And smother with butter and lots of salt of course!!
3-4 lbs corned beef (Shenson's is good), choose one with the least fat and DO NOT use seasoning packet that comes with it-I prefer 4 lbs and so does Mom
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small red potatoes, cut in wedges
6 small carrots, peeled and cut in thirds
1 medium green cabbage, cut in 6 wedges
-Put corned beef in large pot, barely covering with hot water. Add onion, garlic, cloves, and bay leaves. Cover and simmer-don't boil-for 1 hr. per pound of meat.
-When done, take out the meat and set aside on plate and cover with foil. To liquid in pot add potatoes and carrots. Cover and boil 20 minutes. Add cabbage wedges and boil 10 more minutes.
-Cut meat across the grain. Put slices on plates or large soup bowls and spoon veggies and some juice over the meat. And smother with butter and lots of salt of course!!
Wednesday, February 24, 2010
Shepherd's Pie
Here's a good 'ole standby from my college days. I got the recipe from Heather--she used to make it when we were at Ricks College. My family loves it. I love the simplicity of it and the fact that I always have the ingredients on hand. It's a great food storage recipe, especially if you use potato pearls instead of fresh. It makes the perfect amount for our family too--11x7 casserole dish or the equivalent.
1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated
-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.
1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated
-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.
Tuesday, January 26, 2010
Yummy French Dip Sandwhich
Crockpot on low, 10-12 hrs:
3 lb. roast
2 pkts. au jus mix
1 pkt onion soup mix
7-8 cups water
Shred beef and serve on buns and use juices from crock pot for dipping.
3 lb. roast
2 pkts. au jus mix
1 pkt onion soup mix
7-8 cups water
Shred beef and serve on buns and use juices from crock pot for dipping.
Wednesday, January 13, 2010
Beef and Broccoli
My sister sent this yummy recipe to me. This is really good and quick and easy! My sister said she didn't have apple juice, so she substituted orange juice, and it was fine. Her hubby is diabetic, so she only used 1T sugar, and she said it was good that way. I put toasted sesame seeds in it for fun. Enjoy!!!
1 pound top round beef steak
¼ cup soy sauce
2 Tlbs sugar
¼ cup white grape juice or apple juice
2 Tlbs cornstarch
1 cup water
2 cups fresh broccoli florets, stems removed
4 Tlbs vegetable or olive oil, divided
2 cloves garlic, minced
2 teaspoons sesame oil
(toasted sesame seeds, optional)
Cut beef steak into 2-inch strips; set aside.(I cut mine into bite-sized pieces) Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 tlbs oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium high. Add beef steak and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than one minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice. Makes 8 servings.
1 pound top round beef steak
¼ cup soy sauce
2 Tlbs sugar
¼ cup white grape juice or apple juice
2 Tlbs cornstarch
1 cup water
2 cups fresh broccoli florets, stems removed
4 Tlbs vegetable or olive oil, divided
2 cloves garlic, minced
2 teaspoons sesame oil
(toasted sesame seeds, optional)
Cut beef steak into 2-inch strips; set aside.(I cut mine into bite-sized pieces) Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 tlbs oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium high. Add beef steak and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than one minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice. Makes 8 servings.
Tuesday, December 22, 2009
Salsa Mac & Beef
This totally sounds like a WT kind of meal, but it's good!!
1 lb. ground beef
1 can Beef Consomme (Campbell's)
1 1/3 cups water
2 1/2 cups raw medium shell pasta
1 can Cheddar cheese soup
1 cup mild Pace salsa (or hotter if you want)
Cook beef in large skillet till browned, add consomme and water. Bring to boil and add pasta shells. Cook, stirring occasionally till pasta is tender, about 10-15 minutes (add more water if it evaporates). Add cheddar soup and salsa, heat through. I add a handful of Costco four cheese blend to the top!! Serves 4 adults-size portions.
1 lb. ground beef
1 can Beef Consomme (Campbell's)
1 1/3 cups water
2 1/2 cups raw medium shell pasta
1 can Cheddar cheese soup
1 cup mild Pace salsa (or hotter if you want)
Cook beef in large skillet till browned, add consomme and water. Bring to boil and add pasta shells. Cook, stirring occasionally till pasta is tender, about 10-15 minutes (add more water if it evaporates). Add cheddar soup and salsa, heat through. I add a handful of Costco four cheese blend to the top!! Serves 4 adults-size portions.
Sunday, November 15, 2009
Pigs in a Blanket
Doesn't this sound cozy with the cold weather here? Well, this is the world's easiest meal, and one the whole family loves.
Hot Dogs--your favorite brand (I only buy Oscar Meyer or Falls Brand beef franks)
Rhoades Rolls (same number as hot dogs) regular is fine, but Texas rolls are a little bigger and easier to roll around dogs.
Thaw rolls and let them raise a little. Let your hot dogs come to room temp, or microwave them for about 30 seconds. This aides in rising time. Wrap the hot dog in the roll. Roll out or just shape around. Seal the seam. Place seam side down on greased cookie sheet. Let them rise til about double. Bake 350 til rolls are golden (12-15 min usually). Serve with lots of ketchup! These are sooo good. They are always a hit!
Hot Dogs--your favorite brand (I only buy Oscar Meyer or Falls Brand beef franks)
Rhoades Rolls (same number as hot dogs) regular is fine, but Texas rolls are a little bigger and easier to roll around dogs.
Thaw rolls and let them raise a little. Let your hot dogs come to room temp, or microwave them for about 30 seconds. This aides in rising time. Wrap the hot dog in the roll. Roll out or just shape around. Seal the seam. Place seam side down on greased cookie sheet. Let them rise til about double. Bake 350 til rolls are golden (12-15 min usually). Serve with lots of ketchup! These are sooo good. They are always a hit!
Monday, September 14, 2009
Best Steak Marinade EVER!
This is the best steak marinade I've ever tried. No need for steak sauce when you have something this flavorful! The longer you marinate, the better flavor but I don't need to tell you that! Recipe and picture from Allrecipes.1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon fresh ground black pepper
1/4 teaspoon hot pepper sauce
1. Place all ingredients in blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat in large Ziploc bags or in a dish. Cover, and refrigerate for up to 8 hours. Cook meat as desired. Best on grill.
3. This is for 8 servings, which I used 8 steaks and it was enough marinade for that much meat.
Wednesday, July 29, 2009
Molten Cheeseburgers
These are delicious!! So juicy and oozy and huge! Come to the table hungry for this one! We saw this on The Food Network's Man v. Food last night. It's a good show. You get to watch a guy gorge himself with really good food in large portions!
Make hamburger patties really thin. They used 1/4# of burger, but I used less. I made 10 patties out of about 1 1/2# of burger. They were about 4 1/2 inches in diameter. We had a couple leak a little because we BBQ'd them, but nothing too bad. I think I might make them a tiny bit thicker, but not too much. They are huge. I cut waxed paper squares and just pressed out the meat right on them.
Place a patty on waxed paper on counter. Fold American Cheese in fourths and put in the middle of the patty. Put another patty on top leaving the waxed paper on top. Press the sides of the patties together to seal. (They had other cheeses on the menu--bleu cheese, pepper jack, Swiss. They said the original was the most popular, though.)
BBQ or cook on a griddle til done. Toast the bun, serve with ketchup, mustard, and the grilled onions are a must! We also added slices of garden tomatoes, because you must!
The only thing I would change is the bun. You need a giant one. I got the good kind from the bakery that you have to slice, but they were a little small and too delicate. Maybe a kaiser type or just the bigger Eddy's or Wonder buns would be better, though I loved the flavor of the wimpy ones.
Have fun with these. I think these would be fun for a party. Just give the kids regular burgers or hot dogs, though all three of my boys loved them. Two just had trouble finishing the whole thing!!!
Thursday, February 12, 2009
Chili Con Carne
This recipe is from my staple Pillsbury Cookbook. It never steers me wrong. I scored the book at a yard sale when I was living in Logan. I have been making this for many years. I'll give you my adaptations, too. It is just a simple chili recipe, but it is sooo gooood! I made it last night, and Chris said it was the best yet. (Wish I knew what I did!) This usually feeds my family of 5 for 2 nights, plus lunch for me.
1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained
In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.
For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)
1# hamburger
1/2 c chopped onion
3/4 c water
1/2 c chopped green pepper (I almost never use this cuz I don't have them on hand much)
3 t chili powder
1/2 t salt
1/4 t pepper
1/4 t hot pepper sauce
1-2 cloves garlic (I use 2)
28 oz can tomatoes, undiluted, cut up (we don't like chunks, so I blend them up)
1 can tomato soup
6 oz tomato paste
4 oz green chiles, undrained (I use 2 of these or a 7 oz, whatever I have)
1-2 T sugar, to taste (the recipe didn't call for this, but I like a sweeter chili)
15 oz can kidney beans, undrained
In medium skillet, brown hamburger with onion; drain. (I just cook burger in pot, to save dishes!) In large saucepan, combine beef mixture and remaining ingredients except kidney beans. Bring to a boil. Reduce heat; cover and simmer 1 1/2 to 2 hrs, stirring occasionally. Stir in kidney beans; simmer until thoroughly heated. Garnish with cheese if desired.
For use in slow cooker, proceed as directed above and cook on low setting for 5-6 hours. Add kidney beans and heat thoroughly. (I've never done the crock pot)
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