';North Beach Rice'; - 6 to 8 servings
1 cup MJB Long Grain White Rice
1/2 lb. ground lean beef
1 tbsp. oil
1/2 cup chopped onion
1/2 tsp. salt
1 (15 1/2 oz.) can Italian-style tomato sauce
8 oz. Mozzarella cheese; thinly sliced
1/4 cup grated Parmesan cheese
Cook rice according to package directions. While rice cooks, brown beef in oil. Add onion and cook until transparent. Stir in salt and tomato sauce; set aside until rice is cooked.
Spread 1/2 the sauce in oiled 2-quart shallow baking dish. Top with 1/2 the rice, then half the cheeses. Repeat layers of sauce, rice and Mozzarella. Top with remaining sauce and Parmesan cheese. Bake at 350* - 25 minutes, until mixture is thoroughly heated and cheese is melted.Need a good easy, quick recipe for......?
Jalapeno-Ground Beef Cornbread recipe
1 cup yellow cornmeal
1 cup milk
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (1 pound 1 ounce) can cream-style corn
1 pound Cheddar cheese, grated
1 large onion, chopped
1 pound ground beef
1 to 4 jalape帽o peppers, chopped fine
Preheat oven to 350 degrees F.
Combine cornmeal, milk, eggs, salt, baking soda and corn. Mix well and set aside.
Brown ground beef until crumbly and drain well on paper towels.
Pour half of cornbread batter into a well greased cast iron skillet that has been dusted with cornmeal. Sprinkle cheese evenly over batter. Sprinkle ground beef evenly over cheese. Sprinkle chopped onion and jalape帽o peppers evenly over meat. Cover with remaining cornbread batter. Bake for approximately 50 minutes.
Serve hot.
Makes 6 to 8 servings.
Easy Chili
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Scroll down to see more chili recipes.
INGREDIENTS:
2 teaspoons oil
1 pound lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes, (28 ounces)
1 can (15 ounces) small red beans, with liquid
1/2 teaspoon ground cumin
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
In a Dutch oven or large saucepan brown ground beef with onions in hot oil; add garlic the last few minutes. Drain off excess fat. Add remaining ingredients; bring to a simmer. Cover and simmer over low heat for 1 1/2 to 2 hours.
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Serves 6.
Easy Beef Stroganoff
SUBMITTED BY: Colleen
PHOTO BY: WANDA ';Easy to make. Reheats well. Very good, this is a favorite in our house. Total preparation time is 30 minutes!';
Original recipe yield: 8 servings
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
1 teaspoon salt and black pepper to taste
DIRECTIONS
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Easy Ground Beef Casserole with Potatoes
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish.
Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots.
Bake at 350掳 F. for 40 to 50 minutes, or until potatoes are tender.
Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
Serves 4 to 6.
Quick and Easy Beef Jambalaya
1 (14.5-ounce) can diced tomatoes
3/4 pound lean ground beef
1 onion, chopped
1 green bell pepper, seeded and julienned
2 celery ribs, chopped
2 cloves garlic, crushed
1 cup long-grain rice
1 teaspoon crushed dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Drain tomatoes; reserving liquid. Add enough water to liquid to measure 2 cups; set aside.
Brown beef in a large, non-stick skillet. Add onion, green bell pepper, celery and garlic and cook until softened, about 5 minutes. Add tomatoes, tomato liquid, rice, oregano, thyme, salt, pepper and cayenne pepper; mix well. Bring to a boil, cover, reduce heat and simmer until liquid is absorbed, about 20 minutes. Serve warm.
Makes 4 servings.
Hamburger Gravy
Brown the ground beef and dice up a small onion with the ground beef, drain. Open a can of Campbell's Cream of Mushroom Soup, open a small can of Mushrooms (for extra flavor), and mix and heat all together. Salt and Pepper to taste.
Make some mashed potatoes or noodles, and combine on top of plate the potatoes or noodles, meat on side / gravy.
CHILI IS ALWAYS A GREAT THING! I'VE GOT THREE GREAT ONES BELOW, ALL I'VE USED BEFORE AS I AM A CHEF BY TRADE ONE BEING SIMPLE AND TWO BEING A LITTLE MORE COMPLEX BUT ALL THREE ARE REALLY REALLY GOOD!
CHEERS AND HAPPY EATING!
KC
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds ground beef chuck
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
DOUGH:
2 cups flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon sea salt
About 1/2 cup iced water
In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see streaks of fat. Stir in the water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more water if needed. Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling. The dough can be frozen for as long as a week. Pinch off about half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. Cut out 3inch circles. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles. Repeat, with the rest of the scraps. This should be enough dough for about 24 empanadas.
FILLING:
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1/3 cup toasted almonds coarsely chopped
1/3 cup dark raisins
8 Italian Roma tomatoes
2 to 4 serrano chilies
Juice of 2 limes
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
Sea salt, to taste
Freshly ground black pepper, to taste
In a large heavy skillet, over a mediumhigh heat, saute the ground beef until the meat is browned, about 6 to 8 minutes. Drain off the excess fat. Add the onion and saute 2 minutes. Then add the garlic, almonds, and raisins, and saute 1 minute. Place the tomatoes, chilies, lime juice, salt, and pepper in a blender and puree until smooth. Add the puree, cumin, cloves, cinnamon and salt and pepper to the skillet and cook for about 5 minutes to get rid of any excess liquid. Cool. Place a spoonful of filling in the center of each circle of pastry. Fold over the pastry and seal the edges. Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately. (Bake the frozen empanadas without defrosting.) Empanadas may be glazed (1 egg and 2 tablespoons milk, well beaten) and baked until golden in a 400 degree oven, for about 15 minutes. Or they may be deepfried in oil at 375 degrees until golden brown, 1 to 2 minutes a side. (If you deepfry them, make sure the edges are well sealed so the filling won't leak.)
Yield: about 24 empanadas
Kofta is a great alternative to meatloaf! Made with ground beef and spices, it is cooked, but not served on a skewer. It is best to cook these on flat skewers, not round. They can be baked in the oven or on the grill. They are a summertime favorite!
The recipe calls for extra finely ground beef. Ask your butcher or the meat department to run the beef through the grinder one or two extra times. It makes a difference in the recipe - the meat will be smooth and soft.
INGREDIENTS:
3 lbs ground beef (ground extra fine)
1 large onion
1/2 cup of fresh parsley, chopped
salt
pepper
PREPARATION:
Finely chop onion and parsley. Timesaving Tip: Use a food processor.
Add onions and parley to ground beef in a large bowl.
Add salt and pepper to taste.
Form the mixture into small balls and place five balls onto a skewer.
Shape the meat into a cigar shape on the skewer.
Bake at 350 for 45 minutes, or if grilling, grill for 20-25 minutes or until done. Serve over a bed of white rice.
Serves
Serving Suggestions:
Kofta is often served on skewers or pita bread.
You could make a hamburg, it's very easy.
1) Make a round hand size ball
2) Put an bit of oil on frying pan and start frying the ground beef
3) Push the meat to make it little bit flat
4) Fry it untill it's cook
If you don't want to cook on frying pan whole time, at the step 4, you cook the meat a little and put it in oven for heat 400 and wait till it cooks.
5) It's done! Put ketchup or some other desired sauce to eat
Also you can put cheese on top it, inside of it or some other stuff like vegetables for more enhanced taste. I hope you'll like it!
Brown the beef with your choice of seasoning.
Spread it on un-baked Pilsbury type croisent rolls or bisquits. (Bottom Layer)
Sprinkle some cheese.
Add the top layer of pop n fressh dough.
Crimp edges with a fork.
Bake until golden brown at about 350 - 375 degrees,
Quick, easy and tasty!
Make surprise meatballs. Just use ur normal recipe, but put a chunk of cheese or cherry tomatoe on the centre. Add a nice sauce, and you're done. Quick, easy, and always a surprise. :)
i have a recipe for a very good simple hearty hamburger stew, it's a favorite in this family and you can add what ever is handy.
it's called 2x4 soup
2 cans of rotel
4 cans of minestrone soup { doesn't matter what kind-what ever you like }
1 lb. cooked and drained ground beef
that is the basic recipe
i usually add some kind of pasta-what ever i feel like, except spaghetti
then i add a can of mixed veggies or a can or two of veg soup.
there are many ways to change this basic recipe, add red or black beans, add some cooked barley, tomato soup or chopped tomatoes, onions what ever you like but the basic recipe is pretty tasty.
some times i put 1 can of the hot rotel instead of regular to make it more spicy, if i have little kids eating it i drain the regular rotel and add only one can , they usually don't like it as spicy as adults.
make mac and cheese add ground beef and salsa to have mexican mac and cheese
or
make meat sauce and pour over elbow pasta or shells with mozzerella and buttere bread
or
make meat loaf with box of make real mashed potatoes with steamed green beans
or
make burgers and put with rice and peas
or
make meat balls and put with angel hair pasta and sauce
or
make tacos
or
sloppy joes with tomato paste and seasoned with garlic paprika and pepper and salt on buns
or
chili with beans tomato paste chili seasoning paprika and garlic and salt and pepper and diced tomatoes in a can and a onion and green pepper if u want
Beefy Bean Enchiladas (super easy and yum!)http://groups.yahoo.com/group/rushinreci鈥?/a>
Or stuffed bell peppers (but I don't share my recipe).
http://www.dianaskitchen.com/page/grndbi鈥?/a>
mushroom and chicken soup in cream not the red stuff
chicken breasts sallow fried then the mix with the soup and u could add other things like veg
with rice omg it is nice
How about cabbage roll soup? Better than it sounds. Fry up the ground beef and drain the oil off. Combine with chicken (beef) broth, raw rice, can of crushed tomatoes, chopped onion, shredded cabbage, then cook all at a low boil. Add lots of fresh chopped parsley to serve. Any spice you like mixes well with this recipe.
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