Source: My friend, Tyrelle Erikson
Ingredients:
Meatloaf:
1 lb. ground turkey or ground ham
1 lb. ground pork
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 tbsp. parsley
1/2 green pepper, minced
1/2 onion, minced
salt/pepper
Sauce: (See Notes)
1 can tomato soup
1/4 - 1/2 cup apple cider vinegar
1 1/2 cup packed brown sugar
1 1/2 tsp. mustard (wet)
cornstarch, if needed to thicken sauce
Directions:
Mix together all meatloaf ingredients, press into a loaf pan, and bake at 350 F for 1 hour. Meanwhile, stir/blend together sauce ingredients. After baking, discard any grease that has accumulated. Pour 1/3 of the sauce on top of loaf ad bake for an additional 1/2 hour, reserving some of the sauce to top with meatloaf slices when serving.
Notes: Our friends have served this to us for dinner a couple of times, and holy smokes, it is delicious! The first time we had it, Bret ate so much that he was stuffed sick for a few hours - it was just so hard to stop! The best part is most definitely the sauce. I noticed that Tyrelle usually doubles the sauce recipe so that there is plenty to add on as you eat and/or sop up with some garlic bread.
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Friday, September 4, 2015
Tuesday, January 6, 2015
Salisbury Steak in the Slow Cooker
Source: allrecipes.com, via Pinterest
Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom soup instead, as per some suggestions)
1 (1 ounce) packet dry au jus mix
3/4 cup water
a handful of mushrooms, chopped
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add chopped mushrooms. In a medium bowl, mix together the cream of chicken (or mushroom) soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Notes:
This was really great. My only complaint is that it is quite salty. Not sure how to overcome that with all the packaged salt (basically) that you add, but just be aware. Other than that, this made a yummy, warm, easy Sunday dinner served over mashed potatoes with some mixed steamed veggies.
Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom soup instead, as per some suggestions)
1 (1 ounce) packet dry au jus mix
3/4 cup water
a handful of mushrooms, chopped
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add chopped mushrooms. In a medium bowl, mix together the cream of chicken (or mushroom) soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Notes:
This was really great. My only complaint is that it is quite salty. Not sure how to overcome that with all the packaged salt (basically) that you add, but just be aware. Other than that, this made a yummy, warm, easy Sunday dinner served over mashed potatoes with some mixed steamed veggies.
Saturday, September 13, 2014
Eggplant Zucchini Bolognese
Source: from my mom via an Elwood Family Cookbook (I don't know where she got it though)
Ingredients:
1 16 oz package penne pasta
1 small eggplant, peeled and cut into 1 inch pieces
1 medium zucchini, cut into1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch slices
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 28 oz can tomato puree
1 Tablespoon Italian seasoning (I didn't have this, so I used a shake-shake-shake approach and just added some garlic powder, onion powder, parsley, marjoram, oregano and basil)
1 Tablespoon brown sugar
grated parmesan cheese
Directions:
Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large cookie pan. Bake at 425 degrees for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain grease. Stir in tomato puree, Italian seasoning and brown sugar. Drain pasta; stir into tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Notes:
I noticed this one in a cookbook my cousin compiled a few years ago. I decided it sounded tasty, so on a whim I bought an eggplant at the store (along with zucchini and summer squash - someday I'll grow all three in a garden of my own, but today is not that day) and whipped this up for Sunday dinner last week. It was flavorful and delicious and full of yummy vegetables. Callie loves her noodles, so she was in heaven (especially since penne are more easily eaten by her as opposed to spaghetti noodles). We all enjoyed this meal and I'll be keeping it around for the day when I can use my own home-grown veggies!
Ingredients:
1 16 oz package penne pasta
1 small eggplant, peeled and cut into 1 inch pieces
1 medium zucchini, cut into1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch slices
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 28 oz can tomato puree
1 Tablespoon Italian seasoning (I didn't have this, so I used a shake-shake-shake approach and just added some garlic powder, onion powder, parsley, marjoram, oregano and basil)
1 Tablespoon brown sugar
grated parmesan cheese
Directions:
Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large cookie pan. Bake at 425 degrees for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain grease. Stir in tomato puree, Italian seasoning and brown sugar. Drain pasta; stir into tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Notes:
I noticed this one in a cookbook my cousin compiled a few years ago. I decided it sounded tasty, so on a whim I bought an eggplant at the store (along with zucchini and summer squash - someday I'll grow all three in a garden of my own, but today is not that day) and whipped this up for Sunday dinner last week. It was flavorful and delicious and full of yummy vegetables. Callie loves her noodles, so she was in heaven (especially since penne are more easily eaten by her as opposed to spaghetti noodles). We all enjoyed this meal and I'll be keeping it around for the day when I can use my own home-grown veggies!
Thursday, August 21, 2014
Enchilada Zucchini Boats
Source: Mel's Kitchen Cafe
Ingredients:
4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed (I tried a new trick ala Pioneer Woman and grated mine on a microplane zester - it worked okay, but I don't know if I'll ever do it again - kinda messy!)
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander (didn't have this so I just upped the cumin to 2 1/2 teaspoons)
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
Directions:
Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.
Notes:
I've never made zucchini boats (nor have I ever eaten them, I don't recall), but the ones I've seen or heard about always seemed to have a little Italian flair - marinara sauce, Italian sausage, etc. I love me some enchiladas, so when Mel posted this one, I knew I had to give it a whirl as my first foray into zucchini boat goodness. I'm hooked! (Though I actually thought these tasted more like chili on top instead of enchiladas - it's all the same sort of spices, right?) And I think Gregg and Callie are fans, too. (Callie gobbled up an entire boat herself for dinner and Gregg ate 3, with another as a late night snack before bed!) These are yummy!
Ingredients:
4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed (I tried a new trick ala Pioneer Woman and grated mine on a microplane zester - it worked okay, but I don't know if I'll ever do it again - kinda messy!)
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander (didn't have this so I just upped the cumin to 2 1/2 teaspoons)
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
Directions:
Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.
Notes:
I've never made zucchini boats (nor have I ever eaten them, I don't recall), but the ones I've seen or heard about always seemed to have a little Italian flair - marinara sauce, Italian sausage, etc. I love me some enchiladas, so when Mel posted this one, I knew I had to give it a whirl as my first foray into zucchini boat goodness. I'm hooked! (Though I actually thought these tasted more like chili on top instead of enchiladas - it's all the same sort of spices, right?) And I think Gregg and Callie are fans, too. (Callie gobbled up an entire boat herself for dinner and Gregg ate 3, with another as a late night snack before bed!) These are yummy!
Tuesday, July 29, 2014
Spaghetti Lasagna
Source: Gregg's missionary cookbook compiled by his mom (with some adjustments by me)
Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)
Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom. Mix eggs with cottage cheese and pour over noodles, spreading to cover everything. Crumble ground beef over cottage cheese mixture. Mix spaghetti sauce with tomato sauce and pour over all. Gently stir just to allow sauce to penetrate to the bottom noodles of the dish. Top with grated cheese. Cover with foil and bake at 350 degrees for about 25-40 minutes.
Notes:
This is a recipe that Gregg used to make when we were dating. He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades. A few times, when I'd be over at his apartment around meal-time, he'd share with me. I loved it. I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love? I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered. This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious. Win-win. We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.
Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)
Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom. Mix eggs with cottage cheese and pour over noodles, spreading to cover everything. Crumble ground beef over cottage cheese mixture. Mix spaghetti sauce with tomato sauce and pour over all. Gently stir just to allow sauce to penetrate to the bottom noodles of the dish. Top with grated cheese. Cover with foil and bake at 350 degrees for about 25-40 minutes.
Notes:
This is a recipe that Gregg used to make when we were dating. He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades. A few times, when I'd be over at his apartment around meal-time, he'd share with me. I loved it. I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love? I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered. This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious. Win-win. We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.
Tater Tot Casserole
Source: here, via Pinterest
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Tuesday, July 1, 2014
Dutch Oven Enchiladas
Source: A man doing a demo at a 4-H day camp many, many years ago
Ingredients:
1 lb. hamburger
1 onion, chopped
2 cans enchilada sauce (or you can make your own here - I used about 3/4 of this recipe to equal about 2 cans)
2 cans tomato soup (there's also a nifty substitution you can use for this)
1 small can diced green chiles
9-12 large flour tortillas
2 cups cheese, grated
salt, pepper, and garlic powder
garnish: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced olives
Directions:
Season hamburger and onion with salt, pepper and garlic powder and brown over medium heat. Drain grease. Add enchilada sauce, soup and chiles to meat. Cover bottom of Dutch oven with a layer of sauce mixture. Layer three tortillas, sauce and cheese about 3-4 times - until it reaches the top (I like to aim for 4 layers with 12 tortillas total - it seems to not be quite as soupy that way when it's all cooked up). Cook for 15-25 minutes until cheese is melted and casserole is bubbly. Serve with garnish.
Notes:
One day my sister, brother and two cousins and I were hanging out at the Cache County Fairgrounds at a 4-H day camp. One of the stations or classes that we could attend was about Dutch oven cooking, and since it gave out samples of the finished product, of course we were there! This was the recipe being demonstrated that day and we were all so impressed and amazed and delighted over its goodness (we had apparently never had enchilada casserole before) we made sure to memorize the recipe (I think we went back to the demo at least twice more, cementing the recipe in our minds) to tell our mom when we got home. It's been a staple at family campouts and cookouts and Sunday dinners ever since. We always make it in a Dutch oven, either on the camp chef or with coals if we're outside or straight in the oven if we're home, but really it can be made in any big casserole dish, and we've even been successful with it in the crockpot!
Ingredients:
1 lb. hamburger
1 onion, chopped
2 cans enchilada sauce (or you can make your own here - I used about 3/4 of this recipe to equal about 2 cans)
2 cans tomato soup (there's also a nifty substitution you can use for this)
1 small can diced green chiles
9-12 large flour tortillas
2 cups cheese, grated
salt, pepper, and garlic powder
garnish: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced olives
Directions:
Season hamburger and onion with salt, pepper and garlic powder and brown over medium heat. Drain grease. Add enchilada sauce, soup and chiles to meat. Cover bottom of Dutch oven with a layer of sauce mixture. Layer three tortillas, sauce and cheese about 3-4 times - until it reaches the top (I like to aim for 4 layers with 12 tortillas total - it seems to not be quite as soupy that way when it's all cooked up). Cook for 15-25 minutes until cheese is melted and casserole is bubbly. Serve with garnish.
Notes:
One day my sister, brother and two cousins and I were hanging out at the Cache County Fairgrounds at a 4-H day camp. One of the stations or classes that we could attend was about Dutch oven cooking, and since it gave out samples of the finished product, of course we were there! This was the recipe being demonstrated that day and we were all so impressed and amazed and delighted over its goodness (we had apparently never had enchilada casserole before) we made sure to memorize the recipe (I think we went back to the demo at least twice more, cementing the recipe in our minds) to tell our mom when we got home. It's been a staple at family campouts and cookouts and Sunday dinners ever since. We always make it in a Dutch oven, either on the camp chef or with coals if we're outside or straight in the oven if we're home, but really it can be made in any big casserole dish, and we've even been successful with it in the crockpot!
Stroganoff
Source: The original Kim Blanchard
Ingredients:
1 1/2 lb stew meat, slow cooked until tender (I always just use ~1 lb ground beef, seasoned with salt and pepper and browned)
1 large onion, halved and sliced thin
1/2 lb fresh mushrooms, sliced
1 can cream of mushroom or chicken soup (I always use cream o' mush)
2 Tablespoons ketchup
1 cup beef broth or water (I always use 1 soup can of water)
1 Tablespoon Worcestershire sauce
salt and pepper to taste
1 cup sour cream (I always just use a big spoonful - I never measure, but I don't think it's quite a cup)
1 16 oz package egg noodles
Directions:
Saute onion and mushrooms. Add meat. Add soup, ketchup, water (or broth), Worchestershire sauce and salt and pepper. Stir well to mix and simmer for a half hour. While the stroganoff is simmering, boil your egg noodles according to package directions. Drain. Just before serving, stir in sour cream to the stroganoff mixture. Serve over hot egg noodles (I always just mix all the noodles and all the sauce together in one big pot and serve it that way).
Notes:
I know there are a million stroganoff recipes out there, but here's another one to throw into the mix. I found it in Gregg's missionary cook book, compiled by his mom before he left. It's not fancy, but it is quick and really tasty. We have this quite regularly around here and it's a hit with the whole fam.
Ingredients:
1 1/2 lb stew meat, slow cooked until tender (I always just use ~1 lb ground beef, seasoned with salt and pepper and browned)
1 large onion, halved and sliced thin
1/2 lb fresh mushrooms, sliced
1 can cream of mushroom or chicken soup (I always use cream o' mush)
2 Tablespoons ketchup
1 cup beef broth or water (I always use 1 soup can of water)
1 Tablespoon Worcestershire sauce
salt and pepper to taste
1 cup sour cream (I always just use a big spoonful - I never measure, but I don't think it's quite a cup)
1 16 oz package egg noodles
Directions:
Saute onion and mushrooms. Add meat. Add soup, ketchup, water (or broth), Worchestershire sauce and salt and pepper. Stir well to mix and simmer for a half hour. While the stroganoff is simmering, boil your egg noodles according to package directions. Drain. Just before serving, stir in sour cream to the stroganoff mixture. Serve over hot egg noodles (I always just mix all the noodles and all the sauce together in one big pot and serve it that way).
Notes:
I know there are a million stroganoff recipes out there, but here's another one to throw into the mix. I found it in Gregg's missionary cook book, compiled by his mom before he left. It's not fancy, but it is quick and really tasty. We have this quite regularly around here and it's a hit with the whole fam.
Teriyaki Burgers
Source: Kay Lynn Larsen (who I don't know, but it's her name that appears next to this recipe in my mom's old ward recipe book that this came from)
Ingredients:
1 egg, partially beaten
2 slices bread, torn up (I usually like to use the heels of a loaf - they're always left behind and work perfectly in this recipe!)
1/2 medium onion, chopped
1 lb. hamburger
1/4 cup water
3 Tablespoons soy sauce
2 Tablespoons sugar
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
Directions:
Combine first four ingredients in a small bowl (don't be afraid to use your hands and just mix it all together!). In a small bowl or liquid measuring cup, mix the remaining ingredients. Then pour liquid over meat mixture and mix till everything is incorporated. Mold into patties (I usually make mine heart shaped - I'm a nerd - and can get 5 to 6 decent-sized patties from a batch) and place on a foil lined cookie sheet. Broil just until they hold together, and then turn over. (Do not overcook.) (I don't always broil them - sometimes, if I'm making sweet potato fries to go with them, which is pretty much every time I make them, I just cook them alongside my pan of sweet potatoes at whatever temperature I decide to cook them that day - anything from 375 to 415 usually works great, depending on when I started dinner and how soon we need/want to eat it!) Serve with ketchup and/or horse radish for dipping. (We don't eat these with buns like normal burgers; instead we eat them more like meatloaf or something - just by themselves with sweet potato "fries" on the side.)
Notes:
This is a recipe I remember having a handful of times growing up and for some reason just always loved. It makes quite a regular appearance in our dinner rotation these days. Callie LOVES them and can eat a whole patty herself! If you have a cookie sheet that you don't care too much about, these can also been cooked out on the grill (on the cookie sheet - they're really moist and don't hold up well on a grate) when it's too hot to heat up the oven inside.
Ingredients:
1 egg, partially beaten
2 slices bread, torn up (I usually like to use the heels of a loaf - they're always left behind and work perfectly in this recipe!)
1/2 medium onion, chopped
1 lb. hamburger
1/4 cup water
3 Tablespoons soy sauce
2 Tablespoons sugar
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
Directions:
Combine first four ingredients in a small bowl (don't be afraid to use your hands and just mix it all together!). In a small bowl or liquid measuring cup, mix the remaining ingredients. Then pour liquid over meat mixture and mix till everything is incorporated. Mold into patties (I usually make mine heart shaped - I'm a nerd - and can get 5 to 6 decent-sized patties from a batch) and place on a foil lined cookie sheet. Broil just until they hold together, and then turn over. (Do not overcook.) (I don't always broil them - sometimes, if I'm making sweet potato fries to go with them, which is pretty much every time I make them, I just cook them alongside my pan of sweet potatoes at whatever temperature I decide to cook them that day - anything from 375 to 415 usually works great, depending on when I started dinner and how soon we need/want to eat it!) Serve with ketchup and/or horse radish for dipping. (We don't eat these with buns like normal burgers; instead we eat them more like meatloaf or something - just by themselves with sweet potato "fries" on the side.)
Notes:
This is a recipe I remember having a handful of times growing up and for some reason just always loved. It makes quite a regular appearance in our dinner rotation these days. Callie LOVES them and can eat a whole patty herself! If you have a cookie sheet that you don't care too much about, these can also been cooked out on the grill (on the cookie sheet - they're really moist and don't hold up well on a grate) when it's too hot to heat up the oven inside.
Saturday, December 14, 2013
Hawaiian Meatballs
Source: here, via Pinterest
Ingredients:
1-1/2 lb lean ground beef
2/3 cup graham cracker crumbs
1/4 cup onion, minced small
1 egg
1-1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 Tablespoon olive oil
1/2 cup brown sugar
2 Tablespoons cornstarch
1 can pineapple tidbits, drained, reserving juice
1/3 cup white vinegar
1 Tablespoon soy sauce
1/2 green bell pepper, diced
Directions:
Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1" balls.
Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm.
Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan. Cook until thickened.
Add meatballs, pineapple and green peppers and heat through. Serve over rice. Enjoy!
Notes:
We had some meatballs and rice in Logan at my parents' house over our Thanksgiving trip and it sparked a desire to, well, eat more meatballs. :) I remembered a recent, easy-sounding meatball recipe I had seen and pinned on Pinterest, so I checked it out and found I had everything I needed to make them. They were so good! We love and eat sweet and sour chicken quite often at our house, so it was a fun little switch-up to have those sweet and sour flavors with meatballs instead. The graham crackers added to the meat mixture added a touch of sweetness that was really tasty. I'll be holding onto this recipe for a repeat meal, that's for sure.
Ingredients:
1-1/2 lb lean ground beef
2/3 cup graham cracker crumbs
1/4 cup onion, minced small
1 egg
1-1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 Tablespoon olive oil
1/2 cup brown sugar
2 Tablespoons cornstarch
1 can pineapple tidbits, drained, reserving juice
1/3 cup white vinegar
1 Tablespoon soy sauce
1/2 green bell pepper, diced
Directions:
Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1" balls.
Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm.
Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan. Cook until thickened.
Add meatballs, pineapple and green peppers and heat through. Serve over rice. Enjoy!
Notes:
We had some meatballs and rice in Logan at my parents' house over our Thanksgiving trip and it sparked a desire to, well, eat more meatballs. :) I remembered a recent, easy-sounding meatball recipe I had seen and pinned on Pinterest, so I checked it out and found I had everything I needed to make them. They were so good! We love and eat sweet and sour chicken quite often at our house, so it was a fun little switch-up to have those sweet and sour flavors with meatballs instead. The graham crackers added to the meat mixture added a touch of sweetness that was really tasty. I'll be holding onto this recipe for a repeat meal, that's for sure.
Thursday, August 29, 2013
Shepherd's Pie
Source: My momma
Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded
Directions:
Brown ground beef and onion; drain grease. Add both cans of beans and tomato soup and stir to mix. Pour meat/bean mixture into a 9x13" baking dish. Top with potatoes and sprinkle with cheese. Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.
Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious. Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years). I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place). She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?" I replied that I was hoping to, yes. Then she said, "That's what we're having, too!" Ha! Like mother, like daughter, I guess.
Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded
Directions:
Brown ground beef and onion; drain grease. Add both cans of beans and tomato soup and stir to mix. Pour meat/bean mixture into a 9x13" baking dish. Top with potatoes and sprinkle with cheese. Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.
Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious. Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years). I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place). She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?" I replied that I was hoping to, yes. Then she said, "That's what we're having, too!" Ha! Like mother, like daughter, I guess.
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