I made a berry sauce to go with it, you can just use cranberry sauce. It's really good with boiled red potatoes or mashed potatoes (I use instant).
Recipe courtesy Alton Brown, 2005
See this recipe on air Monday Jul. 28 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Great Balls of Meat
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Showing posts with label Hamburger. Show all posts
Showing posts with label Hamburger. Show all posts
Wednesday, July 16, 2008
Wednesday, July 2, 2008
Meatloaf Burgers on the Barby
Serves 8-12 from savingdinner.com
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, grated
1/2 small red bell pepper, chopped (derib and deseed first)
2 cloves garlic, pressed
2 teaspoons cumin
1 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup ketchup
2 egg whites
1/3 cup buttermilk
3/4 cup oatmeal
2 pounds lean ground beef
1/2 cup seasoned breadcrumbs
salt and pepper to taste
In a skillet, heat the olive oil over medium high heat and sauté up the onion, carrot, pepper and garlic till onion is translucent and the other veggies are soft. Set aside to cool.
In a large mixing bowl, combine the remaining ingredients, mixing well. Add the cooled cooked veggies and mix again. Wet your hands and make your big hamburgery mess into hamburger patties. Pat, pat, pat…play nice and don’t overhandle the beef or it’ll get goopy.
Fire up the barby. Make sure your grill is clean—no schmootz or leftovers from the grill, please. Launch your patties onto the hot grill and cook about 5 minutes per side or depending on thickness, till cooked through. I know you’re going to want to squish your patties with the spatula while cooking but resist the urge to do so! This just dries them out and all their glorious juices just ignite the heat beneath and cause a fire, making your lovely meatloafy burgers, into charcoal briquettes. Resist the siren’s call to squish your burgers!
Tuesday, July 1, 2008
Sloppy Joes
2 lbs hamburger
½ cup sugar
1 medium onion, finely chopped
1 tsp. dry mustard
1 bottle chili sauce
1 tsp. paprika
½ cup ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. brown vinegar (cider vinegar)
Brown meat and onion. Drain fat. Mix remaining ingredients in a bowl. Add to browned meat/onion. Simmer for 20-30 minutes.This can also be done in a crock pot. Cook meat and onions first and then add sauce to the meat in a crock pot. Cook on low, uncovered. Stir occasionally. (I don't usually like sloppy joes, but these are really good!)
½ cup sugar
1 medium onion, finely chopped
1 tsp. dry mustard
1 bottle chili sauce
1 tsp. paprika
½ cup ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. brown vinegar (cider vinegar)
Brown meat and onion. Drain fat. Mix remaining ingredients in a bowl. Add to browned meat/onion. Simmer for 20-30 minutes.This can also be done in a crock pot. Cook meat and onions first and then add sauce to the meat in a crock pot. Cook on low, uncovered. Stir occasionally. (I don't usually like sloppy joes, but these are really good!)
Burrito Bake
1 lb. ground beef
1 pkg. taco seasoning
¾ c. water
1 can refried beans
1-2 c. shredded cheese
9 flour tortillas
Brown meat and drain, add seasoning and water, bring to a boil. Reduce heat, simmer 10 minutes.
In pie plate place:
3 tortillas
cover with half refried beans
top with half meat
top with half cheese
Repeat layers
Top with remaining 3 tortillas.
Bake @ 350 for 30 minutes. Cut into wedges. Serve with lettuce, tomatoes, sour cream, salsa.
This isn't fancy, but it's a great sub for tacos.
1 pkg. taco seasoning
¾ c. water
1 can refried beans
1-2 c. shredded cheese
9 flour tortillas
Brown meat and drain, add seasoning and water, bring to a boil. Reduce heat, simmer 10 minutes.
In pie plate place:
3 tortillas
cover with half refried beans
top with half meat
top with half cheese
Repeat layers
Top with remaining 3 tortillas.
Bake @ 350 for 30 minutes. Cut into wedges. Serve with lettuce, tomatoes, sour cream, salsa.
This isn't fancy, but it's a great sub for tacos.
Crockpot Lasagna
12 uncooked lasagna noodles
1 lb. ground beef, browned and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
¼ c. water
2 c. mozzarella cheese
1 (16 oz) cottage cheese
Chopped fresh spinach
Break noodles in half. Place half noodles in crockpot. Mix seasoning and meat. Spread half over noodles. Mix sauce and water. Spread half over meat. Spread half cottage cheese, half chopped spinach, and half mozzarella. Repeat layers. Cook on low 4-5 hours.
1 lb. ground beef, browned and drained
1 tsp. Italian seasoning
1 jar spaghetti sauce
¼ c. water
2 c. mozzarella cheese
1 (16 oz) cottage cheese
Chopped fresh spinach
Break noodles in half. Place half noodles in crockpot. Mix seasoning and meat. Spread half over noodles. Mix sauce and water. Spread half over meat. Spread half cottage cheese, half chopped spinach, and half mozzarella. Repeat layers. Cook on low 4-5 hours.
Taco Spaghetti
5 oz spaghetti
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream
Preheat oven to 350 degrees. Cook pasta, drain and set aside.
In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.
Transfer mixture to lightly greased 2 quart casserole dish. Cover and bake for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.
1 lb ground beef
1 lrg onion, chopped
3/4 cup water
2 Tbls taco seasoning mix
1 (11 oz) can whole kernel corn with sweet peppers, drained
1 cup sliced, pitted olives
1 cup shredded cheese
1/2 cup salsa
1 (4 oz) can diced green chiles, drained
6 cups shredded lettuce
1 medium tomato cut into thin wedges
tortilla chips
sour cream
Preheat oven to 350 degrees. Cook pasta, drain and set aside.
In large skillet, cook beef and onion until meat is brown. Drain off fat. Stir in water and taco seasoning. Bring to a boil, reduce heat and simmer for 2 minutes. Stir in cooked pasta, corn, olives, half of cheese, salsa, and chiles.
Transfer mixture to lightly greased 2 quart casserole dish. Cover and bake for 15-20 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce, tomato wedges, tortilla chips and sour cream.
Wednesday, June 18, 2008
Turkey vs Chicken
You can switch turkey for chicken and visa versa in vertually any recipe. So if one is on sale but the recipe called for the other, just get the cheap one. It won't change the quality of the recipe at all. This also means that any recipe that calles for cubed cooked chicken, you can use your Thanksgiving turkey leftovers. I know I usually end up throwing alot of meat out when we cook a turkey just because I can't think of what to do with it and am sick of eating turkey sandwiches.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
Dump it Taco Soup
2 lbs. lean ground beef
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
Taco Ring
½ pound ground beef, cooked and drained
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
Saturday, June 7, 2008
Baked Cavatelli
This sausage and pasta dish is hearty, filling, and easy. If you want to sneak in some vegetables, just place fresh spinach in the sieve you'll use to drain your pasta -- the hot water will wilt it.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Bean-and-Beef Enchilada Casserole
For enchilada flavor -- without all the frying, filling, and rolling -- try this mouthwatering dish. Cut fat by making it with ground turkey, reduced fat cheese, and fat-free sour cream.
Prep: 25 minutes
Chill: up to 24 hours
Bake: 40 minutes
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Prep: 25 minutes
Chill: up to 24 hours
Bake: 40 minutes
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Upside-Down Pizza Casserole
This four-ingredient casserole takes just 35 minutes to make, from start to finish. Ground beef makes it nice and hearty, while store-bought biscuits make a quick and easy topper.
Prep: 20 minutes
Bake: 15 minutes
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.
Prep: 20 minutes
Bake: 15 minutes
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.
Mexali Hamburger Casserole
Ground beef and pantry-ready ingredients like salsa and canned corn make this one-dish dinner nice and easy. A corn bread topper adds a homey touch.
Prep: 30 minutes
Bake: 30 minutes
Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Prep: 30 minutes
Bake: 30 minutes
Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Wednesday, March 26, 2008
Super Easy Lasagna
1 lb. browned hamburger
30 oz. spaghetti sauce
1 pkg. dry lasagna noodles
1 lg. container of cottage cheese (I use 2)
½ - 1 lb. cheese, grated ( Colby jack or cheddar)
Parmesan cheese
Cook meat and add to sauce. Spread ½ of sauce and meat in casserole pan. Lay DRY lasagna noodles on top of sauce to cover. Spread ½ the cottage cheese on top of noodles, and sprinkle ½ grated cheese on top of cottage cheese. Repeat the layers with the rest of the ingredients. Then sprinkle parmesan on the top. Put pan in oven and bake at 375 for 15 min. uncovered, then cover with foil and bake an additional 45 min. Let stand for 10 minutes and then serve.
30 oz. spaghetti sauce
1 pkg. dry lasagna noodles
1 lg. container of cottage cheese (I use 2)
½ - 1 lb. cheese, grated ( Colby jack or cheddar)
Parmesan cheese
Cook meat and add to sauce. Spread ½ of sauce and meat in casserole pan. Lay DRY lasagna noodles on top of sauce to cover. Spread ½ the cottage cheese on top of noodles, and sprinkle ½ grated cheese on top of cottage cheese. Repeat the layers with the rest of the ingredients. Then sprinkle parmesan on the top. Put pan in oven and bake at 375 for 15 min. uncovered, then cover with foil and bake an additional 45 min. Let stand for 10 minutes and then serve.
Spaghetti Pie
4 oz. dried spaghetti
1 Tbs. butter
1 beaten egg
¼ cup grated parmesan cheese
8-oz ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
½ tsp. fennel seed (optional)
1 8-oz. can tomato sauce
1 tsp. oregano
Nonstick spray coating
1 cup cottage cheese
½ cup shredded mozzarella
Cook spaghetti for 10-2 min., drain. Return spaghetti to warm pan, stir butter, egg and parmesan into pasta. Cook meat, onion, pepper, garlic and fennel seed, drain fat. Stir in tomato sauce and oregano, heat through. Spary nonstick spray on pie plate, press spaghetti mixture onto bottom and up the sides, spread on cottage cheese, spread on meat mixture, sprinkle with cheese. Bake in a 350 oven for 20-25 min. or till bubbly.
1 Tbs. butter
1 beaten egg
¼ cup grated parmesan cheese
8-oz ground beef
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
½ tsp. fennel seed (optional)
1 8-oz. can tomato sauce
1 tsp. oregano
Nonstick spray coating
1 cup cottage cheese
½ cup shredded mozzarella
Cook spaghetti for 10-2 min., drain. Return spaghetti to warm pan, stir butter, egg and parmesan into pasta. Cook meat, onion, pepper, garlic and fennel seed, drain fat. Stir in tomato sauce and oregano, heat through. Spary nonstick spray on pie plate, press spaghetti mixture onto bottom and up the sides, spread on cottage cheese, spread on meat mixture, sprinkle with cheese. Bake in a 350 oven for 20-25 min. or till bubbly.
Taco Soup
1 lb. Hamburger
1 14 ½ oz. can tomatoes, diced
2 cans pork and beans
1 can black beans, rinsed
1 can red beans, rinsed
1 can corn, drained
1 Pkg. Taco seasoning
Brown hamburger, add the rest of the ingredients and heat until warm. Serve over Fritos and top with; lettuce, tomato, cheese, sour cream and salsa.
1 14 ½ oz. can tomatoes, diced
2 cans pork and beans
1 can black beans, rinsed
1 can red beans, rinsed
1 can corn, drained
1 Pkg. Taco seasoning
Brown hamburger, add the rest of the ingredients and heat until warm. Serve over Fritos and top with; lettuce, tomato, cheese, sour cream and salsa.
Wednesday, March 12, 2008
Hamburger Stroganoff
Preparation: 15-20 minutes (less if your meat is already dethawed)
Difficulty level: easy
1 lb egg noodles
1 lb ground meat
1 sm onion or 2 Tbl dried onion
1 clove pressed garlic
1 cup sour cream
1 can cream of mushroom soup
1 can golden mushroom soup
Start with boiling you water for your noodles DON'T FORGET TO PUT IN SALT! (you can't make up for forgetting the salt in the water in this recipe, it takes about 1 1/2 tsp) Then cook the hamburger, onion, and garlic. I am not fancy so I just throw them all in at once, even if my burger is still frozen. Dump in your noodles when the water boils. Once the hamburger is cooked through add the sour cream and cans of soup. When the noodles are done cooking drain them and then mix in the sauce. Add pepper if you need it. Jared always adds more salt to his, but I don't like it that salty. You could try it though, maybe you will like it better with more salt added.
Best if served with some sort of vegetable (I like brocolli) and bread or rolls.
This is Jared's favorite and the kids eat it pretty well. Personally, I am not a fan of dishes that have cream of soups.
Difficulty level: easy
1 lb egg noodles
1 lb ground meat
1 sm onion or 2 Tbl dried onion
1 clove pressed garlic
1 cup sour cream
1 can cream of mushroom soup
1 can golden mushroom soup
Start with boiling you water for your noodles DON'T FORGET TO PUT IN SALT! (you can't make up for forgetting the salt in the water in this recipe, it takes about 1 1/2 tsp) Then cook the hamburger, onion, and garlic. I am not fancy so I just throw them all in at once, even if my burger is still frozen. Dump in your noodles when the water boils. Once the hamburger is cooked through add the sour cream and cans of soup. When the noodles are done cooking drain them and then mix in the sauce. Add pepper if you need it. Jared always adds more salt to his, but I don't like it that salty. You could try it though, maybe you will like it better with more salt added.
Best if served with some sort of vegetable (I like brocolli) and bread or rolls.
This is Jared's favorite and the kids eat it pretty well. Personally, I am not a fan of dishes that have cream of soups.
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