8 ounces elbow macaroni
1 lb ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can stewed tomatoes
1 t parsley
1 T butter
salt and pepper
Prepare elbow macaroni according to directions on package. Brown meat in a large skillet, drain the fat and add the onion and garlic half way through cooking. Drain any remaining fat. Add the meat mixture to the cooked macaroni, add the stewed tomatoes, parsley, butter and seasoning. Mix all this together and simmer 30 minutes.
Showing posts with label Meats. Show all posts
Showing posts with label Meats. Show all posts
Carrot and Potato Goulash
1 T oil
1/2 cup onion, chopped
1 clove garlic, minced
1 lb ground beef or turkey
1 cube Maggi chicken boulin
2 cups potatoes, chopped
1 cup carrots, chopped
1 T butter
1 t parsley
salt and pepper
In big pot, saute onions and garlic. Add meat and saute until lightly brown. Season meat with salt and pepper. Add potatoes, carrots and boulin. Add enough water to barely cover vegetables and simmer for 45 minutes until potatoes and carrots are tender. Add butter and season to taste.
*Potatoes and carrots can be microwaved before adding to the meat for a quicker meal.
1/2 cup onion, chopped
1 clove garlic, minced
1 lb ground beef or turkey
1 cube Maggi chicken boulin
2 cups potatoes, chopped
1 cup carrots, chopped
1 T butter
1 t parsley
salt and pepper
In big pot, saute onions and garlic. Add meat and saute until lightly brown. Season meat with salt and pepper. Add potatoes, carrots and boulin. Add enough water to barely cover vegetables and simmer for 45 minutes until potatoes and carrots are tender. Add butter and season to taste.
*Potatoes and carrots can be microwaved before adding to the meat for a quicker meal.
Meat Balls
1 bag of frozen meatballs
1 can sauerkraut
1 bottle bbq sauce
1 can cranberry sauce
1 c brown sugar
Mix all ingredients except meat balls in crock Pot then add meat balls. Simmer until meatballs are warmed.
From: Judy (McFadden) Nolan
1 can sauerkraut
1 bottle bbq sauce
1 can cranberry sauce
1 c brown sugar
Mix all ingredients except meat balls in crock Pot then add meat balls. Simmer until meatballs are warmed.
From: Judy (McFadden) Nolan
Sloppy Joes
1 med onion, chopped finely
2 cloves garlic, minced finely
2 T green pepper, chopped finely
1 lb ground beef or turkey, crumbled
1 t salsa or 1 t Worcestershire sauce
1/2 t horseradish mustard
1/4 cup brown sugar
8 oz tomato sauce
Saute onions, garlic, and green peppers. Brown beef and drain fat or brown turkey and cook until juices are absorbed. Add salsa for turkey or Worcestershire for beef, mustard and sugar, stir until well incorporated. Add tomato sauce and simmer on low 30 minutes.
Grilled Sandwiches:
On a hot grill place buttered bread. Add slice of American cheese and scoop of sloppy joe. Cover with buttered bread and grill until brown on both sides and cheese is melted.
Meatloaf
1 lb ground beef
1 onion, chopped
1 egg
1 t salt
dash pepper
1/2 cup oatmeal
ketchup
Mix together all ingredients, except ketchup. Shape into loaf place in bread pan. Top with ketchup. Bake at 350º for 1 hour.
1 onion, chopped
1 egg
1 t salt
dash pepper
1/2 cup oatmeal
ketchup
Mix together all ingredients, except ketchup. Shape into loaf place in bread pan. Top with ketchup. Bake at 350º for 1 hour.
Baked Bourbon Ham
1/2 cup honey
1/2 cup brown sugar
1/2 cup bourbon
1/4 cup ham juice
1 tablespoons dijon mustard
1 spiral ham half
Preheat oven to 325°. On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° f.Combine the honey and brown sugar; heat in a small saucepan. Stir in bourbon, juice, and mustard. Simmer until heated through. Brush the glaze over the ham about 20 minutes before ham is done.
1/2 cup brown sugar
1/2 cup bourbon
1/4 cup ham juice
1 tablespoons dijon mustard
1 spiral ham half
Preheat oven to 325°. On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° f.Combine the honey and brown sugar; heat in a small saucepan. Stir in bourbon, juice, and mustard. Simmer until heated through. Brush the glaze over the ham about 20 minutes before ham is done.
Pot Roast and Onions
3½ to 4 lbs chuck roast
½ cup all-purpose flour
1 tbsp onion powder
2 tsp garlic powder
4 garlic cloves, cut in half
coarse salt and ground black pepper
2 tbsp canola oil
6 tbsp unsalted butter, melted
6 cups sliced sweet onions
3 cups chicken stock
Let roast come to room temperature. Place seasoned flour in a shallow plate or pie pan. Set aside. Preheat oven to 325 degrees. With a sharp knife, slit veins of fat (or the meat itself) and insert garlic halves fully, so they don't pop out when the roast contracts during cooking. Then, using your hands, generously rub salt and pepper into the meat.
Place roast into flour mixture and turn over. There will be a good coating of flour on the roast. Heat oil in a cast-iron skillet over medium-high heat until it shimmers. Add melted butter, allowing the water to cook off and the milk solids to sink to the bottom of the pan, about 30 seconds. Wait for milk solids to boil off (30 seconds), then put roast into the pan to sear. It should sizzle loudly. Reduce heat a bit. After a minute or so, using tongs or a fork, make sure that the roast isn't stuck to the pan and can slide easily. But don't mess with the roast too much. Let it get a good, dark-brown sear on the first side, about 5 minutes. Do not under cook — gray meat is not seared meat. Turn over and cook other side the same way. When both sides are browned, remove roast from skillet and place on a roasting rack or cooling rack.
Turn heat back to medium-high. Add onions to the hot fat. Using a wooden spoon or spatula, stir onions, scraping up any and all bits stuck to the pan. Sprinkle with salt and pepper and let cook 2 to 3 minutes. Let cook for 4 to 5 minutes, stirring regularly. Add chicken stock and bring to a boil. Taste liquid for salt and pepper Place roast in Dutch oven. Pour onion mixture over roast, making sure that the liquid comes only halfway up the roast. Using the spatula, scrape any onions off the top surface of the roast and into cooking liquid. Bring the liquid back up just to a simmer (not a full boil, just a slight agitation of the surface and tiny bubbles around the sides of the pot). Place lid on pot and put into oven. Cook until fork tender, 3 to 4 hours. Before serving, let the meat rest in the liquid just long enough for the roast to reabsorb its juices, about 15 minutes.
½ cup all-purpose flour
1 tbsp onion powder
2 tsp garlic powder
4 garlic cloves, cut in half
coarse salt and ground black pepper
2 tbsp canola oil
6 tbsp unsalted butter, melted
6 cups sliced sweet onions
3 cups chicken stock
Let roast come to room temperature. Place seasoned flour in a shallow plate or pie pan. Set aside. Preheat oven to 325 degrees. With a sharp knife, slit veins of fat (or the meat itself) and insert garlic halves fully, so they don't pop out when the roast contracts during cooking. Then, using your hands, generously rub salt and pepper into the meat.
Place roast into flour mixture and turn over. There will be a good coating of flour on the roast. Heat oil in a cast-iron skillet over medium-high heat until it shimmers. Add melted butter, allowing the water to cook off and the milk solids to sink to the bottom of the pan, about 30 seconds. Wait for milk solids to boil off (30 seconds), then put roast into the pan to sear. It should sizzle loudly. Reduce heat a bit. After a minute or so, using tongs or a fork, make sure that the roast isn't stuck to the pan and can slide easily. But don't mess with the roast too much. Let it get a good, dark-brown sear on the first side, about 5 minutes. Do not under cook — gray meat is not seared meat. Turn over and cook other side the same way. When both sides are browned, remove roast from skillet and place on a roasting rack or cooling rack.
Turn heat back to medium-high. Add onions to the hot fat. Using a wooden spoon or spatula, stir onions, scraping up any and all bits stuck to the pan. Sprinkle with salt and pepper and let cook 2 to 3 minutes. Let cook for 4 to 5 minutes, stirring regularly. Add chicken stock and bring to a boil. Taste liquid for salt and pepper Place roast in Dutch oven. Pour onion mixture over roast, making sure that the liquid comes only halfway up the roast. Using the spatula, scrape any onions off the top surface of the roast and into cooking liquid. Bring the liquid back up just to a simmer (not a full boil, just a slight agitation of the surface and tiny bubbles around the sides of the pot). Place lid on pot and put into oven. Cook until fork tender, 3 to 4 hours. Before serving, let the meat rest in the liquid just long enough for the roast to reabsorb its juices, about 15 minutes.
Herb Pork Roast
1 teaspoon minced fresh rosemary leaves
1 teaspoon minced fresh parsley
1 teaspoon minced fresh thyme leaves
1 (2 1/2 pound) boneless pork loin roast
1/2 cup honey
1/4 cup Dijon-style mustard
1 tablespoon cornstarch
1 cup Chicken Broth
1/2 cup whole-wheat bread crumbs
Vegetable cooking spray
Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour. Mix honey, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray. Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.
1 teaspoon minced fresh parsley
1 teaspoon minced fresh thyme leaves
1 (2 1/2 pound) boneless pork loin roast
1/2 cup honey
1/4 cup Dijon-style mustard
1 tablespoon cornstarch
1 cup Chicken Broth
1/2 cup whole-wheat bread crumbs
Vegetable cooking spray
Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour. Mix honey, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray. Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.
Fried Rice
3 T soy sauce
1 T rice vinegar
1/8 t red pepper flakes
1 red bell pepper
1 T oil
6 green onions, cut into 1" pieces
1 T fresh ginger, grated
1 1/2 t minced garlic
1/2 lb boneless pork loin or tenderloin, cut into 1" pieces
2 cups shredded coleslaw mix
1 cup cooked brown rice
Combine soy sauce, vinegar, and pepper flakes in small bowl. Cut bell pepper into 1" pieces. Heat oil in large nonstick skillet or wok over medium-high heat. Add bell pepper, green onions, ginger and garlic. Stir-fry 1 minute. Add pork, cook 2-3 minutes until pork is cooked through. Stir in coleslaw mix, rice and soy sauce mixture. Cook and stir until heated through
1 T rice vinegar
1/8 t red pepper flakes
1 red bell pepper
1 T oil
6 green onions, cut into 1" pieces
1 T fresh ginger, grated
1 1/2 t minced garlic
1/2 lb boneless pork loin or tenderloin, cut into 1" pieces
2 cups shredded coleslaw mix
1 cup cooked brown rice
Combine soy sauce, vinegar, and pepper flakes in small bowl. Cut bell pepper into 1" pieces. Heat oil in large nonstick skillet or wok over medium-high heat. Add bell pepper, green onions, ginger and garlic. Stir-fry 1 minute. Add pork, cook 2-3 minutes until pork is cooked through. Stir in coleslaw mix, rice and soy sauce mixture. Cook and stir until heated through
Chicken Tenders
3 cups corn flakes, crushed
1/2 t garlic powder
1/8 t paprika
1/8 t mustard powder
1 cup Gluten-free All-purpose Flour
1 t salt
1/2 t black pepper
3 eggs, lightly beaten
1 t soy sauce
1 lb chicken tenders
cooking spray
Preheat oven to 350, pour corn flake crumbs in shallow dish. Stir in garlic, paprika and mustard. Combine flour blend, salt and pepper in another shallow dish. Combine eggs and soy sauce in third shallow dish.
Coat chicken with flour, shake off excess. Dip in egg mixture, drain. Coat with crumb mixture. Spray large nonstick skillet with cooking spray. Working in batches, brown chicken on both sides. Transfer to cookie sheet. Bake 10 minutes, until chicken is cooked through.
1/2 t garlic powder
1/8 t paprika
1/8 t mustard powder
1 cup Gluten-free All-purpose Flour
1 t salt
1/2 t black pepper
3 eggs, lightly beaten
1 t soy sauce
1 lb chicken tenders
cooking spray
Preheat oven to 350, pour corn flake crumbs in shallow dish. Stir in garlic, paprika and mustard. Combine flour blend, salt and pepper in another shallow dish. Combine eggs and soy sauce in third shallow dish.
Coat chicken with flour, shake off excess. Dip in egg mixture, drain. Coat with crumb mixture. Spray large nonstick skillet with cooking spray. Working in batches, brown chicken on both sides. Transfer to cookie sheet. Bake 10 minutes, until chicken is cooked through.
Mealoaf
1 lb beef
1/3 cup cracker crumbs
1/2 cup cheddar, shredded
1/4 cup onion soup mix
2 eggs (beaten)
1/4 cup (or less) ketchup
1 T Worcestershire sauce
Mix together and put into muffin pan. Bake 350º about 25 minutes
1/3 cup cracker crumbs
1/2 cup cheddar, shredded
1/4 cup onion soup mix
2 eggs (beaten)
1/4 cup (or less) ketchup
1 T Worcestershire sauce
Mix together and put into muffin pan. Bake 350º about 25 minutes
Turkey Burger
2 T butter
1 small apple, chopped
1 rib celery, finely chopped
1 small onion, chopped
1 t poultry seasoning
salt and pepper
1 1/2 lbs ground turkey
oil
1 cup cranberry sauce
1/2 cup mayo
4 toasted English-muffins
lettuce
Heat butter in skillet over medium-high heat. Add apple and next 3 ingredients. Season with salt and pepper. Cook until softened. Transfer to a bowl to cool. Add turkey to the cooled apple mix; season with salt and pepper. Mix thoroughly, form 4 equal patties, thinner in center. Heat oil in large skillet over medium-high heat. Cook burgers, flipping once, 10-12 mins, until juices clear.
In a small bowl mix cranberry sauce and mayo. Spread on muffin, add burger.
From: a Rachael Ray magazine article
1 small apple, chopped
1 rib celery, finely chopped
1 small onion, chopped
1 t poultry seasoning
salt and pepper
1 1/2 lbs ground turkey
oil
1 cup cranberry sauce
1/2 cup mayo
4 toasted English-muffins
lettuce
Heat butter in skillet over medium-high heat. Add apple and next 3 ingredients. Season with salt and pepper. Cook until softened. Transfer to a bowl to cool. Add turkey to the cooled apple mix; season with salt and pepper. Mix thoroughly, form 4 equal patties, thinner in center. Heat oil in large skillet over medium-high heat. Cook burgers, flipping once, 10-12 mins, until juices clear.
In a small bowl mix cranberry sauce and mayo. Spread on muffin, add burger.
From: a Rachael Ray magazine article
Petite Italian Meatballs
1 lb ground beef
3/4 cup Italian bread crumbs
1/2 chopped onion
1/4 cup grated parmesan cheese
1/2 cup water
1 egg, lightly beaten
1 clove garlic, minced
1/2 t salt
1/8 t pepper
1/4 cup olive oil
1 can (15oz) tomato sauce
1/3 cup packed brown sugar
1/2 cup red wine vinegar
In large bowl, combine ground beef, 1/4 cup bread crumbs, onion, parmesan cheese, water, egg, garlic, salt, and pepper.
Shape meatballs using 1 level tablespoon meat mixture for each meatball; coat with remaining 1/2 cup bread crumbs.
In large skillet, heat olive oil. Add meatballs. Cook 5-7 mins or until desired doneness, turning occasionally to brown on all sides. Drain.
In small bowl, combine tomato sauce, brown sugar and vinegar; pour over meatballs. Cover, simmer 30 mins, stirring occasionally.
3/4 cup Italian bread crumbs
1/2 chopped onion
1/4 cup grated parmesan cheese
1/2 cup water
1 egg, lightly beaten
1 clove garlic, minced
1/2 t salt
1/8 t pepper
1/4 cup olive oil
1 can (15oz) tomato sauce
1/3 cup packed brown sugar
1/2 cup red wine vinegar
In large bowl, combine ground beef, 1/4 cup bread crumbs, onion, parmesan cheese, water, egg, garlic, salt, and pepper.
Shape meatballs using 1 level tablespoon meat mixture for each meatball; coat with remaining 1/2 cup bread crumbs.
In large skillet, heat olive oil. Add meatballs. Cook 5-7 mins or until desired doneness, turning occasionally to brown on all sides. Drain.
In small bowl, combine tomato sauce, brown sugar and vinegar; pour over meatballs. Cover, simmer 30 mins, stirring occasionally.
Chicken Divan
1 1/2 lb broccoli ( about 3 large heads) chopped
24 oz boneless, skinless chicken breasts
salt and pepper
1 T butter
2 1/2 t olive oil
2 cloves garlic, crushed
2 T minced onion
1/4 cup flour
1 cup chicken broth
1 cup milk
1/4 cup white wine
6 oz swiss cheese, shredded
1/4 cup grated parmesan
1/4 cup bread crumbs
Bring a large pot of water to boil. Blanch broccoli 3 minutes. Drain and rinse in cold water. Preheat oven to 350º. Oil 9x13baking dish. Season chicken with salt and pepper. Heat skillet, cook chicken until brown and almost cooked through, about 10 mins. Transfer chicken to cutting board. Add butter and oil to skillet. Saute onions and garlic until tender. Sprinkle flour and whisk until mixed. Whisk in broth, milk, and sherry. Bring to boil and remove from heat. Stir in half of swiss cheese, salt, and pepper.
Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining swiss cheese, bread crumbs and parmesan. Drizzle with olive oil.
Bake for 30 mins or until browned on top.
24 oz boneless, skinless chicken breasts
salt and pepper
1 T butter
2 1/2 t olive oil
2 cloves garlic, crushed
2 T minced onion
1/4 cup flour
1 cup chicken broth
1 cup milk
1/4 cup white wine
6 oz swiss cheese, shredded
1/4 cup grated parmesan
1/4 cup bread crumbs
Bring a large pot of water to boil. Blanch broccoli 3 minutes. Drain and rinse in cold water. Preheat oven to 350º. Oil 9x13baking dish. Season chicken with salt and pepper. Heat skillet, cook chicken until brown and almost cooked through, about 10 mins. Transfer chicken to cutting board. Add butter and oil to skillet. Saute onions and garlic until tender. Sprinkle flour and whisk until mixed. Whisk in broth, milk, and sherry. Bring to boil and remove from heat. Stir in half of swiss cheese, salt, and pepper.
Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining swiss cheese, bread crumbs and parmesan. Drizzle with olive oil.
Bake for 30 mins or until browned on top.
Baked Chicken
4 chicken breasts
1 cup sour cream
2 T Djor mustard
2 cloves garlic
1/2 t pepper
1 cup crushed cornflakes
1 pkg dry onion soup mix
3 T melted butter
Bake 20-25 mins 400º
1 cup sour cream
2 T Djor mustard
2 cloves garlic
1/2 t pepper
1 cup crushed cornflakes
1 pkg dry onion soup mix
3 T melted butter
Bake 20-25 mins 400º
Subscribe to:
Posts (Atom)