May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)
Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.
Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.
Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water
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March 26, 2011 at 2:27 pm (beef broth, canned diced tomatoes, cinnamon, feta, frozen cut green beans, frozen cut spinach, garlic powder, Greek, ground beef, Main Dish, onion, oregano, penne, Quick Dishes, stovetop, tomato paste)
Prep time: 5 minutes
Cook Time: 25 minutes
Makes 6 servings.
1 lb ground beef
1/2 C chopped onion
2 t oregano
1 t cinnamon
1/2 t garlic powder
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
2 T tomato paste
1 1/2 C uncooked penne pasta
1 1/2 C frozen leaf spinach or cut green beans, thawed
3/4 C crumbled feta cheese, divided
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Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 C of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
Sprinkle with remaining 1/4 C feta cheese. Cover. Let stand 5 minutes.
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February 21, 2011 at 6:57 pm (canned black beans, cheddar, chili powder, enchilada sauce, flour tortillas, ground beef, ground cumin, Main Dish, microwave, onion, oregano, oven, stovetop, sweet potatoes)
1 large sweet potato, peeled and cut into 1/2 in. cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz.) shredded cheddar cheese
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In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Yield: 6 servings
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October 26, 2010 at 4:21 pm (Appetizers, Asian, dark sesame oil, fresh ginger, garlic, granulated sugar, ground beef, light soy sauce, red pepper flakes, rice wine vinegar, scallions, stovetop, water chestnuts, wonton wrappers)
Active time: 30 minutes
Total time: 1 hour
Makes 42.
Dumplings:
12 oz lean ground beef
1 can (8 oz) sliced water chestnuts, drained and chopped
1/3 C sliced scallions
1 T minced garlic
1 T minced ginger
1 T lite soy sauce
1 T rice wine vinegar
1 pkg (12 oz) wonton wrappers
Dipping sauce:
1/2 C lite soy sauce
1/2 C rice wine vinegar
2 T sliced scallions
1 t minced ginger
1 t dark sesame oil
1 t sugar
1/4 t crushed red pepper flakes
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1. Dumplings: Put a steamer basket into a large nonstick skillet. Add just enough water to almost come up to the bottom of the basket. Line a baking sheet with foil or wax paper. Fill a small bowl with water.
2. Combine beef, water chestnuts, scallions, garlic, ginger, soy sauce and vinegar in a bowl. Mix with your hands or a wooden spoon until blended.
3. Put 4 wonton wrappers on work surface. Place 1 heaping teaspoon beef mixture in center of each. Dip your finger in bowl of water and run it along edges of wrappers. Bring up 1 set of opposite corners of wrapper over filling and pinch to seal. Bring up other set of opposite corners and pinch to seal. Place on prepared baking sheet. Repeat with remaining filling and wrappers.
4. Put as many dumplings as will fit in an even layer in steamer basket. Cover and steam 10 to 12 minutes until dough is tender and center is cooked through (you’ll need to cut one open to check). Remove dumplings and repeat with remaining dumplings. (If the first batch cools off before serving, they can be reheated in microwave.)
5.Dipping sauce: Stir all ingredients in a small bowl until blended and sugar dissolves. Serve with dumplings.
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October 26, 2010 at 3:51 pm (chicken broth, chutney, curry powder, eggs, fresh ginger, fresh tiny peas, garlic, ground beef, Indian, Main Dish, onion, oven, pepper, potatoes, refrigerated pie crusts, salt, stovetop, vegetable oil)
Active time: 30 minutes
Total time: 50 minutes
Serves 4.
1 box (15 oz) refrigerated pie crusts
2 t oil
1 C diced potato
1/2 C chopped onion
8 oz lean ground beef
2 T curry powder
1 T minced garlic
1 T minced ginger
1/4 t salt
1/4 t pepper
1 C frozen baby peas
1/2 C chicken broth or water
1 egg, slightly beaten
Purchased chutney as an accompaniment
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1. Heat oven to 400 degrees. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Saute potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.
3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.
4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1/3 C filling onto half of wedge, leaving about a 1/2″ border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.
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October 8, 2010 at 4:13 pm (baking potatoes, beef broth, extra virgin olive oil, flour, frozen tiny green peas, ground beef, heavy cream, Main Dish, onion, salt, steak sauce, stovetop)
Prep time: 15 minutes
Cook time: 35 minutes
4 servings.
2 large baking potatoes (about 1 1/4 lb total), peeled, quartered lengthwise and sliced 1/2″ thick)
3/4 C heavy cream, divided
Salt and pepper
1 lb ground sirloin
1 T flour
2 T extra-virgin olive oil
2 onions, thinly sliced
1 C beef broth
3 T steak sauce
1 (10 oz) box frozen petite peas
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1. In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 T cream, 1 t salt and a pinch of pepper. Set aside.
2. Meanwhile, in a medium bowl, combine the ground beef with 1 1/2 t salt and 1/2 t pepper. Shape into 4 oval patties about 1/2″ thick. Coat with the flour.
3. In a large, heavy skillet, heat the olive oil over medium heat. Add the ground beef patties and cook until browned, about 2 minutes on each side for medium-rare. Transfer to a plate and cover with foil to keep warm.
4. Add the onions to the skillet and cook over medium heat, stirring until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 T cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5. Meanwhile, cook the peas according to package directions.
6. Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.
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March 1, 2010 at 3:34 pm (Autumn, cilantro, frozen peas and carrots, garlic, ground beef, Main Dish, Mexican, olive oil, onion, pepper, pimiento-stuffed olives, Quick Dishes, red bell peppers, salt, stovetop, Summer, tomato paste)
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Servings
This makes a terrific empanada filling.
2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 lb ground sirloin
2 T tomato paste
1 C frozen peas and carrots
1 T chopped cilantro
Salt and pepper
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1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2 to 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro, season with salt and pepper.
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February 26, 2010 at 11:56 am (7 ingredients or less, Aldi ingredients, all-purpose baking mix, cheddar, eggs, ground beef, Main Dish, milk, onion, oven, salt, stovetop)
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup baking mix
1 cup milk
2 eggs
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1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
Top off a slice of this delicious pie just like you would a cheeseburger. Some favorites are barbecue sauce, bacon, ketchup, salsa and sliced tomato.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
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February 26, 2010 at 11:49 am (all-purpose baking mix, cottage cheese, eggs, ground beef, Main Dish, milk, mozzarella, oven, parmesan, pasta sauce, ricotta cheese, salt, stovetop)
Prep Time: 15 min
Total Time: 57 min
Makes: 8 servings
1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese, divided (4 ounces)
1/2 cup spaghetti sauce, divided
1/2 teaspoon salt
1/2 cup baking mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired
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1. Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Decrease milk to 3/4 cup. Increase bake time to 35 to 40 minutes.
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February 9, 2010 at 3:27 pm (butter, carrots, celery, celery leaves, celery seed, cheese, corn, dill weed, eggs, flour, fully cooked ham, ground beef, ground chicken, ground pork, ground turkey, marjoram, milk, nutmeg, onion, paprika, pepper, potatoes, salt, sharp cheddar cheese, soup, stovetop, vegetable stock, yogurt)
Serves 3 – 4.
2 T butter
1/2 C chopped onion
3 C diced potatoes
2 C water or vegetable broth
1/2 t salt
1/4 t pepper
1/4 C chopped celery with leaves, optional
1/2 C diced or shredded carrots, optional
1/8 – 1/4 t ground nutmeg, dried marjoram, ground celery seed, dried dill weed or paprika
3 C milk
3 T flour
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Melt butter in large saucepan. Add onion. Saute until translucent. Add potatoes, water or broth, salt, pepper, celery, carrots and spice. Cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
Mix milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.
Ham or cheese variation: Add 1 C cubed cooked ham or 1 C shredded sharp cheddar cheese
Cheeseburger variation: Add 1/2 lb browned ground meat and 1 C shredded cheese. Right before serving, stir in 1/4 C plain yogurt.
Dumpling variation: Combine 1 large beaten egg, 1/2 C flour and 2 T milk. Drop dough by teaspoons into simmering soup. Simmer 5 more minutes.
Corn variation: Use 1 C potatoes and add 2 C corn.
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