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Ground Beef Stir-Fry

Ground Beef Stir-Fry

Ground Beef Stir-Fry

 

½ cup water

½ cup low-sodium soy sauce

3 tablespoons packed light brown sugar

1 tablespoon cornstarch

4 cloves garlic, minced, or ½ to 1 teaspoon garlic powder

2 teaspoons distilled white or apple cider vinegar

3 tablespoons neutral oil, divided

3 cups fresh or frozen broccoli florets, thawed

1 small onion, chopped

1 pound 80/20 ground beef

Kosher salt

Freshly ground black pepper

Steamed white rice, for serving

 

In a medium bowl, whisk together the water, soy sauce, brown sugar, cornstarch, garlic, and vinegar until combined and the sugar has dissolved. Set aside. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the broccoli and cook, stirring occasionally, until tender-crisp and blackened in spots, 6 to 7 minutes. Transfer the broccoli to a large bowl and set aside. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Add the onion and cook until slightly translucent, 5 to 6 minutes. Add the ground beef and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally to break the meat into crumbles, until browned, about 5 minutes. Add the sauce. Turn the heat up to medium-high and cook, stirring constantly, until the sauce thickens slightly, about 3 minutes. Fold in the cooked broccoli. Once the sauce has thickened, turn the heat off and serve with white rice or your choice of side.

Asian Meatballs

Asian Meatballs

meatball2 lb. lean ground beef

½ a medium red onion, minced

2 green onions, thinly sliced

1 tablespoon cilantro, minced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

Juice in 1 lime

1 teaspoon siracha

1 tablespoon rice wine vinegar

2 teaspoons brown sugar

¼ cup panko breadcrumbs

1 egg, beaten

¼ cup milk

Ginger, Lime and Soy Dipping Sauce

1 lime juiced

1 teaspoon siracha

3 Tablespoons soy sauce

3 tablespoons rice wine vinegar

1 tablespoons sesame oil

2 teaspoons minced ginger

1 tablespoon brown sugar

 

Preheat the oven to 350 degrees. In a large bowl, combine all of the meatball ingredients together. With clean hands, really squish everything together until it is really well incorporated together. Form the meat into balls (I made about 1 ½- 2″ balls). Then bake the meatballs at 350 degrees for about 25 minutes or until just cooked through. Serve them hot on their own or with steamed rice and dipping sauce. Whisk together all of the ingredients for the dipping sauce and let flavors meld until ready to serve.

 

 

Slow Cooker BBQ Ranch Meatloaf

Slow Cooker BBQ Ranch Meatloaf

IMG_5749-33 lbs. ground beef
1 lb. sausage
½ cup bread crumbs
3 eggs
1 packet dry powdered ranch mix
¼ cup BBQ sauce, plus more for topping after it is cooked
½ medium onion, chopped finely
1 tsp. salt
1 T. garlic

In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl. Add to slow cooker and form into a loaf shape. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours. Once cooked and ready to serve, top with more BBQ sauce if needed.

Taco Quiche

Taco Quiche

exps8694_FM153592A03_20_1b2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 C. milk
1-1/4 C. biscuit/baking mix
Dash pepper
1/2 C. sour cream
2 to 3 C. chopped lettuce
3/4 C. chopped tomato
1/4 C. chopped green pepper
1/4 C. chopped green onions
2 C. (8 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately.

Meaty Ziti

Meaty Ziti

1 pound ground beef round
1 (28-ounce) can crushed tomatoes or 1 (26-ounce) jar marinara sauce
1 clove garlic, crushed in a garlic press
1 tsp. dried oregano
1 tsp. dried basil
8 ounces uncooked ziti (2 C.)
1 (9-ounce) package frozen creamed spinach, thawed
1 (8-ounce) package pre-shredded mozzarella cheese (2 C.)

Crumble ground beef into a nonreactive large skillet over medium-high heat. Cook, stirring and breaking up lumps with a wooden spoon, 4 to 5 minutes until beef browns all over and is cooked through. Stir in tomatoes or marinara sauce, garlic, oregano and basil. Spoon 1 C. meat sauce on bottom of a 3-quart glass or ceramic casserole. Arrange ziti in an even layer on top of sauce. Pour remaining meat sauce over ziti. Spread creamed spinach evenly over the top with a knife. Cover baking dish with aluminum foil. (Dish can be made up to 1 day in advance to this point. Refrigerate until baking time.) Bake ziti on center rack of preheated 375-degree oven 30 minutes until bubbling. Remove baking dish from oven and carefully remove aluminum foil and set aside. Scatter mozzarella evenly over top and re-cover dish with foil. Let ziti rest 10 minutes until cheese melts. Serve at once. Makes 6 to 8 minutes.

Yield: 6 servings
Calories: 366
Fat: 16g
Fiber: 3g

Cheeseburger Chowder

Cheeseburger Chowder

P11408991 lb. very lean ground beef
2 red skinned potatoes, scrubbed well and cubed
2 stalks celery, chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 C. corn
1 beef bouillon cube
1 1/2 C. water
1 tsp. kosher salt
2 1/2 C. milk
3 T. all-purpose flour
1 C. grated cheddar cheese

In a soup pot brown the ground beef, drain off any fat. Stir in the potatoes, celery, onion, bell pepper, corn, bouillon cube, water and salt. Cover and cook 15-20 minutes, until the vegetables are tender. Whisk together the flour and milk. Slowly add to the meat mixture and cook until thickened and bubbly. Add the cheese and heat, stirring, until it melts.

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

 

2 1/4 lb. Ground Chuck

1 1/2 lb. Ground Veal

1 1/4 lb. Raw Hot Sausage (Remove from Casings)

3 large Eggs

2/3 C. Minced Yellow Onion

2 Scallions, Finely Minced

1 Shallot, Finely Minced

2 Plump Garlic Cloves, minced

1 T. Kosher Salt

2 tsp. Freshly Ground Black Pepper

2/3 C. Fine Dry Breadcrumbs

2/3 C. Warm Water

1/2 C. Minced Fresh Herbs (fennel, thyme, marjoram, oregano, rosemary and/or parsley)

2 Fresh Sage Leaves, minced

2 Bay Leaves

Bourbon-Onion Chili Sauce

 

Place meats and eggs in a large bowl. With an electric mixer fitted with paddle, or by hand, beat for 2 minutes. Add all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce. As with many meat loaf recipes, you can personalize this by substituting ground pork, more seasonings and a tsp. of cayenne for the hot sausage.

 

Bourbon-Onion Chili Sauce

 

3 T. Olive Oil

½ C. Finely Diced White Onion

¼ C. Finely Diced Shallots

¼ C. Finely Diced Celery

1  Garlic Clove — Minced

28 oz. can Plum Tomatoes — Coarsely Chopped

Juice and Minced Zest Of 1 Lemon

â…“ C. Dark Brown Sugar — Packed

1 tsp. Tabasco Sauce

â…“ C. Mixed Fresh Herbs (choose 2 or 3 from parsley, basil, thyme, chives, lemon grass, lemon thyme, thai basil)

1 tsp. Kosher Salt

Freshly Ground Black Pepper

½ C. Bourbon Or Jack Daniels Tennessee Whiskey

 

Heat olive oil in a heavy-bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight-fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to taste. Increase heat to medium and bring sauce to a rapid simmer. Cook, bubbling slowly, stirring often, for 30 minutes. Stir in whiskey and lemon zest and simmer for 10 minutes. Remove from heat and let cool to room temperature. Chill sauce for at least 24 hours. Be sure to serve sauce at room temperature. Serve with meat loaf, hash, grilled pork and burgers.

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 lb. extra-lean ground beef or ground turkey breast
2 T. whole wheat bread crumbs
2 T. liquid egg substitute or 1/2 egg
3/8 tsp. ground black pepper
1/4 tsp. dried Italian seasoning
3 T. grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 oz.) Italian-style cut tomatoes
1/2 can (8 oz.) crushed tomatoes
2 T. chopped fresh basil
Sprig basil, for garnish

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 tsp. of the pepper, the Italian seasoning, and 2 T. of the cheese. Form into balls the size of walnuts. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 tsp. pepper, the remaining 1 T. cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

1 box (12 oz.) Elbows

1 T. olive oil

2 T. garlic

½ white onion, small dice

1 C. (80/20) ground beef

1 white onion, quartered

10 cloves whole garlic

4 C. heavy cream

2 sprigs thyme

Salt to taste

2 T. black peppercorns

½ tsp. nutmeg

¼ lb. butter

1 C. flour

3 C. white cheddar cheese, grated

1½ C. bacon lardons, medium dice

Chopped fresh parsley

 

Cook pasta according to package directions.  Ground Beef Mix: In a sauté pan, add olive oil, garlic, onions and ground beef until beef is cooked through. Remove from pan and set aside.  Béchamel Cheese Sauce: In a sauce pot, sauté quartered onion and garlic then add cream and thyme. Season with salt, pepper and nutmeg and cook until onion and garlic are tender and sauce is at a simmer. Whisk in roux (butter and flour). Once thickened, add 2 C. of cheese. After the cheese has melted, strain mixture to create a smooth sauce.  In a bowl, combine 1 C. each of ground beef mix and bacon lardons with cooked pasta. Add 4 C. cheese sauce and remainder of cheddar cheese. Pour into baking dish and garnish with remaining ground beef, bacon and parsley.

Canned “Swedish” Meatballs

Canned “Swedish” Meatballs

10 lbs. 90/10 Ground Beef
½ cup fine ground bread crumbs
3 T. minced garlic
dried parsley, rosemary, thyme, celery salt (to taste)
1 large onion (finely minced – I used a food processor)
8-9 eggs
canning salt and pepper
½ tsp. nutmeg

4 small cans of Cream of Mushroom soup (or create sauce using real foods following cream of x recipe!)
¾ cup of water for each can of soup used
salt, pepper, parsley, celery salt
2 T. beef base

For Meatballs: mix all ingredients and form into 1″ balls. You want a nice firm meatball so use just enough eggs to hold the meat together. These will be pressure canned for a long time so the meatballs need to be firm to help hold their shape. They will be tender after pressure canning. Bake on baking sheets at 350 degrees for 25 minutes or until brown and done. For Sauce: Combine ingredients until mixture comes to a boil and keep at a low simmer. To Can: have your jars, lids and rings sterilized and ready to go. Keep your jars hot for filling. Get your pressure cooker warmed up and ready to go. Add meatballs to jar, ladle in sauce leaving 1″ head room, debubble your jars, wipe the rim with a clean paper towel dipped in hot water and vinegar, place your lid and ring on and then place in the pressure cooker to keep warm. Process quarts for 90 minutes at 10 pounds (please use correct poundage for your elevation and follow directions for your canner) or pints for 75 minutes.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie

1 lb. Ground Beef
1 1/2 C. chopped Onion
1 – 2 BBQ Sauce
1/2 tsp. each Salt & Pepper
1 1/2 C. Milk
3/4 C. Bisquick
3 Eggs
2 Tomatoes, sliced
1 C. Shredded Cheddar Cheese

Heat oven to 400 degrees. Spray 9″ pie plate with cooking spray. Cook ground beef and onion until beef is brown; drain off any fat. Stir in BBQ sauce, and spread into pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 25 minutes or until knife comes out clean. Top with tomatoes, sprinkle with cheese; cook another 8 – 10 minutes. Allow to stand 5 minutes before serving.

Beef Hobos

Beef Hobos

2 slices Potato 1/4″ thick
4 slices Carrots, 1/4″ thick
2 Burger Patties
2 Onion slices
Salt and Pepper
Foil

Lay potato on foil large enough to enclose fillings. Top with onions and then hamburger patty. Add carrots to the top. Fold up foil to enclose packets. Bake at 350 degrees for 1 hr. 15 minutes.

Doris’ Chili Soup

Doris’ Chili Soup

1/2 lb. Hamburger
1 Onion, diced
1 can Chili
1 can Italian Style Tomatoes
1 can sliced Black Olives
2 T. Brown Sugar
Water

Brown hamburger with onions; drain off fat. Add all remaining ingredients except water. Warm over medium heat. Add water to thin to desired consistency.

Ma’s Lasagna

Ma’s Lasagna

Lasagna Noodles
1 lb. Mozzarella Cheese, sliced
1 lb. Ricotta Cheese
1/2 C. Onion, chopped
1 1/2 T. Garlic Salad Dressing
2- 6oz Cans Tomato Paste
1 lb. Ground Chuck
1/2 C. Dry Bread Crumbs
1/4 C. Milk
2 Eggs
1/2 C. Parmesan Cheese
1/2 C. Finely Chopped Parsley
1 1/2 T. Salt
1/4 tsp. Pepper
2 Cans Tomatoes
3 C. Water
1/2 tsp. Fennel Seed
1 1/2 T. Basil

Melt 4 tablespoon butter in pan. Add onion, salad dressing mix and tomato. Simmer until liquid evaporates. Combine beef, egg, milk, breadcrumbs, 1/4 C. parmesan cheese, 1/4 C. parsley, salt and pepper. Brown in 2 T. butter in skillet. Add meat to tomato mix. Add paste, rest of parsley, fennel, basil, a little sugar, remaining parmesan, and 2 tsp. Salt. Simmer 1 hour. Start with 1 C. sauce in bottom of pan. Layer noodles on top, a ricotta layer, and then a mozzarella layer. Repeat 3 times. Bake at 350 for 30-40 minutes.

Amy Ferschweiler’s Baked Beans

Amy Ferschweiler’s Baked Beans

1 lb. Beef
1 lb. Bacon, cooked
3 T. White Vinegar
2 T. Dry Mustard
3 T. Dark molasses
1 C. Catsup
1 1/2 C. Brown Sugar
1 T. Liquid Smoke
1 T. Salt
2 cans Pork and Beans, drained
1 can Kidney Beans, drained
1 can Butter beans, drained

?? No instructions.

Mom’s Stuffed Cabbage

Mom’s Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Easy Baked Beef & Beans

Easy Baked Beef & Beans

2 14 oz. cans baked beans
1 lb. ground beef
1/2 C. diced onion
1/2 C. brown sugar, packed
2 T. ketchup
Salt & pepper, to taste

In a skillet brown the ground beef with the onions. Drain off any grease. In a crock pot or in a 350 oven safe pan place the canned beans, sugar and ketchup. Add browned meat and onions, stir well. Season to taste.

Chiles en Nogada

Chiles en Nogada

4 Poblano peppers
3 T. Canola Oil

3 T. Vegetable Oil
1 lb. ground beef
2 T. Tomato Paste
2 tsp. dried Mexican oregano
1 tsp. ground cumin
3 cloves garlic, minced
1 large onion, diced
Salt and pepper to taste
1/4 C. dried apricots, diced
1/4 C. dried currants
1 ripe plantain, peeled and diced
1 green apple, peeled and diced

1/2 C. blanched slivered almonds
4 C. Milk, divided
6 oz. queso fresco
1/2 C. Sour Cream
1 small clove garlic
1 lime, zested and juiced

Chopped fresh cilantro (garnish)
Pomegranate arils (garnish)

Preheat oven to 425ËšF. Coat peppers with oil and place on a baking sheet. Roast for about 10 minutes, turning occasionally until peppers are blistered. Place peppers in a large bowl and cover with a towel to steam. Remove towel when peppers are cool enough to handle. Using a paring knife, gently make a slit across the top of pepper and remove and discard seeds and ribs. To prepare filling, brown beef in oil in a large saucepan over medium high heat. Add tomato paste, oregano, cumin, garlic and onions; season with salt and reduce heat to medium-low. Add apricots, currants, plantain and apple; cook for about 10 minutes or until fruit is cooked through and mixture is thick, stirring occasionally. Remove from heat and season with salt and pepper. To prepare sauce, place almonds and 2 C. milk in a small saucepan and bring to boil. Reduce heat to simmer for 10 minutes. Remove from heat and carefully puree almond and milk mixture, remaining milk, queso fresco, sour cream, garlic, salt, pepper and lime juice in a blender.* Place peppers in a baking dish and stuff with filling. Bake for 15 minutes. Transfer to serving plates and top with almond cream sauce. Garnish with pomegranate seeds and cilantro, if you like. *Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Chili Mac Skillet

Chili Mac Skillet

12 oz. lean ground beef
1 15oz. can Corn, drained
1 can (14.5oz.) Diced Tomatoes with Zesty Mild Green Chilies, not drained
1 can (15oz.) red kidney beans, rinsed and drained
¾ C. water
¾ C. dry elbow macaroni
2 tsps. chili powder
½ C. (2oz.) shredded Cheddar cheese

Brown beef in a large skillet over medium-high heat; drain. Stir in corn, tomatoes, beans, water, macaroni and chili powder. Bring to a boil; reduce heat. Cover and simmer 12 minutes or until macaroni is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes for cheese to melt.

Hamburger Special

Hamburger Special

2 lb. ground beef, or substitute 2 C. cooked whole wheat berries for one lb. the meat
1 medium chopped onion
1/4 C. vinegar
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. salt
1/2 C. catsup
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1 can tomato paste (6 oz.)
1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and /or corn chips.

Tortilla Chip Casserole

Tortilla Chip Casserole

3/4 cup chopped onion
2 T. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 C. Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Sauté onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once. Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.

Pesto Chicken Veggie Meatballs

Pesto Chicken Veggie Meatballs

1 pound ground chicken breast
1/2 medium bell pepper, red
1 medium carrot
1 cup zucchini
3 tablespoon pesto
1/2 teaspoon salt
1 tablespoon olive oil

Preheat the oven to 375 degrees. Start by preparing the vegetable mixture: Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto and salt and stir to combine. Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it’s well-combined. Try not to over-work the mixture. Line a baking sheet with foil or a slipat and drizzle with oil. Using a 1″ scoop or a Tablespoon, make small (1-1 1/2″) meatballs and place them on the baking sheet. (you can also just use your hands to roll them out) Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn’t important, continue baking meatballs another 2-3 minutes, or till cooked through. Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!

Beef & Barley Dinner

Beef & Barley Dinner

Beef & Barley Dinner

 

1 lb. Ground Meat

1 T. dried minced Onion

16oz. can French cut Green Beans, with liquid

8oz. can Tomato Sauce

1 C. Water

½ C. Pearl Barley

 

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Sloppy Joes

Sloppy Joes

Ree Drummond's Sloppy Joes As Seen On Food Network's The Pioneer Woman

4 tsp. olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tsp. dried oregano leaves
1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1 C. canned diced tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 tsp. red-wine vinegar
1/4 tsp. hot red pepper sauce
Salt and pepper to taste
Rolls

In a medium nonstick saucepan, heat the oil. Sauté the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. In a small bowl, combine the tomatoes, tomato paste and 2 T. water, add to the beef mixture and Cook 1 minute. Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls.

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)

Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

Skillet Lasagna

Skillet Lasagna

Skillet LasagnaLasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). We then diluted the sauce with a little water so that the noodles would cook through. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping T.fuls on top of the lasagna. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish.
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Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

1 (28-ounce) can diced tomatoes
Water
1 T. olive oil
1 medium onion, minced
Table salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 T.)
1/8 tsp. red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 C. grated Parmesan cheese plus 2 additional T.
Ground black pepper
1 C. ricotta cheese
3 T. chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 C. Parmesan. Season with salt and pepper. Dot with heaping T. ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 T. Parmesan. Serve.

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat. Pour the diced tomatoes and tomato sauce over the noodles. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.

Lebanese Beef Fatayer

Lebanese Beef Fatayer

Lebanese Beef Fatayer

 

1 T. cooking oil

1 lb. of ground beef or lamb

1/2 yellow onion, peeled and diced

1 tsp. salt

3 cloves of garlic, minced

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground cloves

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup of catsup

1/4 tsp. cayenne for heat (optional)

2 rolls of pre-made pizza dough from the refrigerated section

2 eggs

2 T. water

 

Pre-heat oven to 350F. Heat oil in large skillet over medium heat and cook onions for one minute. Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through. Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside. Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly. In a small bowl add egg and water and whisk with a fork until combined, set aside. In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed. Place all on a baking sheet lined with parchment paper or sprayed with cooking spray. Brush all over with egg wash and sprinkle with sesame seeds (white or black). Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking. Remove from oven and rest for 5 minutes before serving.

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

 

1/4 pound ground beef

1 small onion, finely chopped

1/3 cup walnut halves, or shelled pistachios, ground

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 tsp. hot red pepper flakes

 

1/3 cup fine bulgur

1 T. ground beef

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/4 cup boiled mashed potato

1/2 large egg, beaten

1 small onion, grated

3 to 4 cups sunflower oil, or other light oil for frying

Fresh Italian parsley, for garnish

 

In a small skillet, fry 1/4 pound ground beef until just cooked. Add the onion and continue to stir until the onion softens. Add the ground nuts, salt, black pepper, paprika, and hot red pepper flakes and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest. Make the Case: In a large mixing bowl, combine the bulgur, ground beef, black pepper, salt, potato, egg, and onion. Knead together for several minutes to form a dough. Break off walnut-size pieces of the dough and roll them into balls. With your index finger, push some of the meat and nut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. In a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Place on paper towels to drain. Serve piping hot. Garnish with fresh Italian parsley and serve with a dipping sauce of plain yogurt mixed with grated cucumber and fresh dill.

Middle Eastern Macarona

Middle Eastern Macarona

Middle Eastern Macarona

 

2 T. olive oil, divided

big pinch of salt

3 heaped T. tomato paste, divided 2 oz or 70 g

1 pack elbow macaroni 14 oz or 400 g (you might not use it all, see notes)

1 onion, very finely diced

1 zucchini, finely diced

1 carrot, finely diced

4-5 garlic cloves, minced

250 g ground beef

1 tsp. seven spices

1 tsp. turmeric

1/2 tsp. paprika powder

1/4 tsp. basil

1/4 tsp. cinnamon powder

1/4 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1 can crushed tomatoes 14.5oz (400g)

 

Bring a large pot of water to boil, add 1 T. olive oil and the salt, one T. of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside. In a large skillet, heat the remaining T. of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat. Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 T. of tomato paste, and stir. Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat. Add the pasta to the sauce (I don’t always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

 

One Pan Lasagna

One Pan Lasagna

One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

 

1 ½ pound ground beef

1 T. minced garlic

¼ C. minced fresh cilantro

2 T. grated peeled ginger

2 T. soy sauce

½ tsp. kosher salt

½ tsp. freshly ground black pepper

4 stalks lemongrass, cut into twelve 4-inch sticks

 

Preheat the broiler. Lightly mix the ground beef, garlic, cilantro, ginger, and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side.

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

 

1 T. extra virgin olive oil

2 bell peppers (Spiralized with Blade A)

3/4 pound ground beef lean

1/2 cup chopped white onions

2 cloves of garlic minced

1/2 cup canned tomato sauce

1/4 tsp. ground cinnamon

1/2 tsp. ground cumin

1/2 tsp. dried oregano

salt and pepper to taste

3 T. golden raisins

1/4 cup quartered pitted green olives

 

Place a large skillet over medium-high heat and add in the olive oil. Once heated, add the bell peppers and season with salt and pepper. Cook for 5 minutes or until al dente (cook longer if you want them softer.) Remove the peppers from the skillet with tongs and transfer to a bowl and set aside. Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften. Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon. Add in the tomato sauce, cinnamon, cumin, and oregano, season with salt and pepper and stir to combine. Lower the heat, cover and let the mixture simmer for about 5 minutes. Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes. Divide the bell pepper noodles into bowls and top with picadillo.