Classic Chili, Lhj
1 pound lean ground beef 1 cup chopped onions 1/2 cup diced poblano chile or green pepper 1 tablespoon chili powder 1/4 teaspoon cinnamon and cumin 1/2 teaspoon salt 28 ounces whole tomatoes in puree -- canned 1/3 cup raisins -- (optional) Cooked rice 1. Cook beef in large skillet over medium-high heat until browned, 2 to 5 minu tes. Add onions and chile; cook 3 minutes more. Add chili powder, cinnamon, c umin and salt; cook 30 seconds. 2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and raisins . Cook, stirring occasionally, over medium heat 15 minutes. Cooking time: 20 to 25 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved
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Chicken Fried Steak Dupree
2/3 cup flour 1 teaspoon salt Freshly ground black pepper 2 pounds top round or chuck steak -- cut 3 to 2 inch thick 2 eggs 2 tablespoons cream 1/2 cup vegetable oil 2 cups saltine cracker crumbs -- rolled fine 1 onion -- sliced 1/2 cup cream 2 cups chicken broth 1 Dash Worcestershire sauce -- optional 1 Dash Hot Sauce -- optional Mix 1/2 cup of the flour, the salt, and pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, a
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Chicken- Taco Bake
2 cups cooked rice -- (2 to 3) 2 cups cooked shredded turkey or chicken -- (2 to 3) 1 can tomato sauce -- 8 oz. 1 envelope taco seasoning 1 can refried beans -- (1 to 2) 1 cup grated cheese. -- (1 to 2) we like brown rice, but you can use white instead....I have even used ham and crumbled ground beef if you happen to have it on hand. Layer in a 9x13 baking dish the cooked rice. In another bowl, mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Layer this chicken mixture on the rice in pan. ""Frost"" the chicken layer with the refried beans. It may take up to 2 cans for that, especially if you want a good thick layer. Top off with grated cheese. Wrap for freezing and pop it into the freezer. When ready to bake, thaw and bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly. Enjoy! I love hearing
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Carne Guzado
1 lb Stew meat 2 tb Cooking oil 3 oz Tomato paste (optional not -recommended) 10 1/2 oz Beef broth bouillon 1/2 ts Black pepper 2 Cloves garlic, crushed 1 ts Chili powder 1/2 ts Cumin 2 sm Chiles serranos, chopped 3/4 c Water Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. {crockpot!} Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is) This one came from ""The World of Mexican Cooking"" by Mary Margaret Curry Galahad Books (1971)New YORK City!!
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Chili-Beer Brisket Of Beef
2 1/2 lb Beef brisket 1/2 c Onions, chopped 1 ts Salt 1 ts Black pepper 1/4 ts Garlic powder 12 oz Chili sauce 12 oz Beer -------------------------GARNISHES------------------------- 2 md Tomatoes 6 Parsley sprigs Place beef brisket, fat side down, in crockpot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Crockpot on low for 3 hours. Pour beer over brisket. Increase temperature to moderate and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley. Surround with Wild Rice Amadine. -----
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Chinese Casserole
1 1/2 lb Ground beef, browned 1 lg Onion, diced 2 c Celery, diced 1 cn Tomato soup 1 cn Cream of mushroom soup 1 cn Bean sprouts (drained) Mix together and place in greased 2 quart casserole. Cover top with chow mein noodles. Bake at 350 degrees for 40 minutes. -----
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Chipped Beef Gravy
4 oz Chipped beef 1/4 c Butter 1/4 c Flour 3 c Milk Salt Pepper In bowl, soak chipped beef in hot water until softened, then drain. Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.
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Chef Nichol's Steak Diane
4 4-6 oz beef tenderloin steak 2 tb Flour 1/2 ts Salt 1/8 ts Black pepper 4 tb Butter 1 1/2 tb Dijon mustard 2 tb Worcestershire Sauce 2 c Mushrooms, thinly sliced 2 tb Minced shallots or onion 1/4 c Brandy 1/2 c Beef boullion Pound steaks btween 2 pieces of waxed paper until 1/4 inch thick. Dredge in flour mixed with salt and pepper. In large skillet melt 1 tablespoon butter. Add steaks; brown about 1 minute on each side; remove steaks to a platter. Spread both sides with mustard and sprinkle with 1 teaspoon worcestershire sauce; set asside. In same skillet melt remaining butter. Add mushrooms and shallots; saute for 2 minutes. Add brandy and flame. Stir in boullion and remaining worcestershire sauce. Cook and stir until hot. Return steaks to skillet and reheat for 2 minutes. Sprinkle with parsley if desired. If wanted, substitute cubed or individual portions of be
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Cheeseburger Mac
2 cn (19-oz each) chunky sirloin -burger soup 3 c Cooked elbow macaroni 1 1/3 c Grated cheddar cheese In 4 quart saucepan combine all ingredients. Over medium heat, heat through.
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Cathy's Beef 'N Potato Casserole
2 1/2 pounds 93% lean ground beef 3 large eggs 2 tablespoons Worcestershire sauce 1 medium onion -- chopped 1 clove elephant garlic -- minced 8 Yellow wax peppers, seeded -- halved lengthwise 2 cups frozen peas 2 cups frozen corn 26 ounces shredded potatoes -- fresh or frozen 1 can cream of chicken soup, condensed 1 can tomato soup, condensed 5 ounces water 5 dashes hot red pepper sauce 1 teaspoon salt 1/2 cup shredded cheddar cheese -- up to 1 cup Preheat oven to 400-degrees F. Mix ground beef, eggs, Worcestershire sauce, onion and garlic together. Place ground beef mixture in deep (at least 4-inches) pan measuring at least 9 x 13 inches. Top ground beef with a single layer of peppers. Mix peas and corn together and spread over peppers. Top with a layer of shredded potatoes. Mix remaining ingredients together and pour evenly over potatoe
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Chinese Pepper Steak
1 1/2 lb Top Round Steak 2 tb Vegetable Oil 1 Clove Garlic, Minced 1 ts Salt 1 c Beef Broth 1 c Julienned Bell Pepper 1 c Thinly Sliced Celery 1/4 c Thinly Sliced Onion 1/2 c Coca-Cola 2 md Ripe Tomatoes 2 1/2 tb Cornstarch 1/4 c Coca-Cola 1 tb Soy Sauce Hot Cooked Rice Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat
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Chilled Fillet Of Beef with Sour Cream
4 lb Trimmed beef fillet Salt to taste Pepper to taste 4 tb Butter,divided 1 Carrot, finely chopped 1 Leek, white part only, Finely chopped 1 Rib celery, finely chopped 1 tb Vegetable oil 1 cl Garlic, minced 3/4 lb Bacon, cut into 1"" pieces 1/4 lb Mushrooms,sliced 1 tb Grated onion 1 1/2 c Sour cream 2 ts Horseradish 1 tb Finely chopped parsley 1 ts Thyme 1 ts Chervil Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2 tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25 minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate heat 3 to 5 minutes.Remove,drain and set aside. Place coole
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Classic Swiss Steak
1 Round steak 2 c Flour 1/4 tb Butter 4 oz Tomato sauce 1 Onion sliced 1 Green pepper sliced Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Add tomato sauce, onion, and green pepper. Cook low for 6 to 12 hours, or on high for up to 6 hours. Roy North Beach Maryland 02/27 06:33 pm From: BUNNY #261 @1419000
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Carne Gisada Con Papas - Meat and Potatoes
3 lb Round Steak, 1/2"" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 ts Salt 1/2 ts Ground Pepper 1/2 ts Ground Cumin 1 Large Clove Garlic, Smashed Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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Chow Mein (Two Sides Brown Noodles)
10 sm Black dried mushrooms 1/2 lb Fresh Chinese egg noodles -(regular mein) Sesame oil 1/2 lb Sea scallops Cornstarch 1/2 lb Flank steak 2 ts Dark soy sauce 1/2 c Bamboo shoots, sliced 1 lb Bok choy, cut in 1 1/2-inch -lengths 2 Eggs 2 1/4 c Fresh chicken stock 2 tb Light soy sauce Salt 1/2 ts Sugar Peanut oil 1 tb Or more dry sherry or -Shaoxing rice wine Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles. Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 30 minutes. Meanwhile, cook the noodles in a large quantity of boiling water for 3 1/2 to 5 minutes. Drain, rinse under cold water, drain again, toss with a little sesame oil and set aside. Cut The scallops in half, toss with a little sesame oil and 1 1/2 teaspoons of cornstarch; refrigerate. Cut the flank steak as thinly as possible a
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Classic Meat Loaf with Roasted Vegetables
4 sl White bread Crusts trimmed Torn in bite-size pieces 2 Eggs 4 tb Worcestershire sauce 1 c Onion(s), chopped 1/3 c Plus 1 tbs ketchup 1 tb Garlic powder 1/2 ts Salt 1/2 ts Pepper 1 1/2 lb Ground beef 1 cn (14 1/2 oz) beef broth 1 lg Sweet potato, peeled Quartered lengthwise 2 Baking potatoes, peeled Quartered lengthwise 4 Carrots, peeled, Halved lengthwise Preheat oven to 375 F. Mash bread, eggs, and 3 tbs Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly.=7F Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 tbs ketchup over meat loaf. Pour broth and remaining 1 tbs Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 min. Uncover; bake
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Chinese Beef Stir-Fry with Vegetables
1 lb Sirloin tips; cut into 1"" -cubes 1 T Sherry, dry 1 T Soy sauce 1 T Cornstarch 1/2 ts Sugar 6 1/2 ts Oil 1/8 ts Pepper, black 2 Garlic clove; pressed 1 T Oyster sauce 2 lg Broccoli stalk; stems -removed cut into florets 1/2 c Beef broth 8 Baby corn spear; drained 20 Snow pea pods, fresh 1 Scallion with top; chopped Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is medium rare. Remove and set aside. Mix the remaining cornstarch with the oyster sauce. Reheat the wok with the remaining oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth, cover the wok, and steam for approximately one minute or until the vegetabl
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Chili Spaghetti
3/4 lb lean ground beef 1 small onion 1 clove garlic 14 ounces dry spaghetti -- cooked 4 cups tomato sauce 4 ounces lowfat cheddar cheese -- shredded 1 small pimientos -- jar 1 teaspoon chili powder pinch salt 1/8 teaspoon pepper Saute meat, onion and garlic in skillet till meat is cooked. Drain = well. Add remaining ingredients except cheese and simmer 10 mins. Add = cheese and cook till melted. Each serving:
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Caramelized-Onion and Wine-Braised Brisket
***BRISKET*** 4 cups canned low-salt chicken broth 1 bottle dry white wine -- (750-ml) 1/2 cup brandy 1/3 cup vegetable oil 2 pounds meaty beef neck bones 3 1/2 pounds onions -- thinly sliced 4 large celery stalks -- sliced 1 1/2 teaspoons whole allspice 6 garlic cloves -- chopped 2 teaspoons dried thyme 4 1/2 pounds flat-cut brisket -- up to 5 3/4 cup chopped canned tomatoes 1 tablespoon tomato paste ***VEGETABLES*** 2 1/2 pounds mixed baby vegetables -- see * 8 red boiling onions ***ASSEMBLY*** 1/4 cup margarine 1/4 cup honey 1 teaspoon dried thyme 10 ounces cherry tomatoes 4 ounces asparagus tips -- or sugar snap peas * mixed baby vegetables (such as zucchini, crookneck and pattypan squashes, tur nips, carrots and new potatoes) Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes. Preheat oven to
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Chili 5
2 pounds GROUND BEEF 2 CHOPPED ONIONS 2 cans 28 0Z.CRUSHED TOMATOES 2 cans 15 0Z. PINTO BEANS 1 can 12 OZ. TOMATO PASTE 5 tablespoons POWDERED CHILI GARLIC POWDER BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE, AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.
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Chicago Italian Beef
Ingredients 1 1/2 cup stock, beef 1 cup water 3 tablespoon tomato paste 1/2 teaspoon red pepper, crushed 1/2 teaspoon salt 1 each bay leaf 1/4 teaspoon garlic, minced 1
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Chili Pie Ii
1 1/2 lb Lean ground beef round 1 md Onion, thinly sliced 12 Ounce, whole kernel corn, Vacuum-packed can, drained 16 oz Can whole peeled tomatoes, -undrained 8 oz Tomato sauce with cheese 1 t To 2 t dried chili powder 1 t Salt 1/4 t Pepper 1/3 c Sliced stuffed olives 1/2 c Shredded Cheddar cheese 1 1/2 c Tortilla chips or corn chips -coarsely crumbled 1. Crumble meat into a deep, 1 1/2-quart, heat-resistant, non-metallic casserole. 2. Add onions and heat, uncovered, in Microwave Oven 7 minutes or until meat is browned and onions are tender. Stir occasionally. Drain off excess fat. 3. Add corn, tomatoes, tomato sauce, chili powder to taste and salt and pepper. Stir to combine. 4. Heat, uncovered, in Microwave Oven 4 minutes, stirring occasionally. 5. Arrange olive slices on top of meat mixture and sprinkle with cheese. 6. Heat, uncovered, in Microwave Oven 3 minutes. 7.
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Chow Mien On a Bun
1 lb Ground Beef 1 ea Onion; Thinly Sliced, Medium 2/3 c Water 2 T Cornstarch 3 T Soy Sauce 1 T Molasses 1/4 t Ginger 16 oz Bean Sprouts; 1 cn, * 8 1/2 oz Water Chestnuts; 1 cn, ** 8 ea Hamburger Buns; *** * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. ~------------------------------------------------------------------------- Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien
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Chateaubriand with Marchand De Vin Sauce
1 Whole Tenderloin, About 2 -1/2 Pounds 1/2 c Olive Oil Juice Of One Lemon 1 lg Clove Garlic, Crushed Salt And Coarse Ground -Pepper, To Taste 2 To 3 Sprigs Fresh Thyme -(Optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7) From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
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Chili Steak
3 lb Rump or round steak, 1 inch 1 t Salt 1/2 t Pepper 2 ea Cl Garlic, crushed 3 T Shortening 1/2 c Green pepper, chopped 1/2 c Onion, chopped 1 1/2 c Texas red or original san an 1/2 c Strong black coffee Fat grams per serving: Approx. Cook Time: 1 hr Cut steak into six servings. Mix salt, pepper, and crushed garlic; season both sides of steak with mixture. Let stand in a dish (glass or pottery) for about 1 hour. Pat steaks dry and fry in the shortening until browned, turning once. Remove from pan. Cook green pepper and onion in pan until soft; add chili and coffee. Return steaks to pan ; bring to a boil. Reduce temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings. There's a lot of good things that chili goes with, or on, or in. Like tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up chili with op
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Cheese-Beef Casserole Pie
1 lb Ground beef 1 c Canned corn with pimento 1 sm Package cream cheese 1 pk Refrigerated bisquits 1 Can mushroom soup Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes. Source: Nancy Alexander (PBJF04B) -----
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Chili Crusted Steak Fajitas
1/2 pound lean flank steak 1 medium red bell pepper -- quartered and seeded 1 medium green bell pepper -- quartered and seeded 1 medium yellow bell pepper -- quartered and seeded 4 plum tomatoes -- cut in half 2 tablespoons worcestershire sauce 2 tablespoons lime juice -- divided 3/4 teaspoon salt 3 cloves garlic -- minced and divided 1 1/2 teaspoons chili powder 1 medium red onion -- cut into 1/4 "" slice Cooking spray 8 6 1/2 inch flour tortilla 4 tablespoons sour cream -- fat free Trim fat from steak and set aside. Combine bell pepper pieces, tomato halves, 1 tbs lime juice, 1 tbs worchestershire sauce, 1/4 tsp salt and half of minced garlic in a large bowl. Toss gently and set aside. Combine remaining lime juice and worchestershire, 1/4 tsp salt, remaining minced garlic and flank steak in a large zip top plastic bag; seal bag and marinate in refrigerator at
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Chicago Style Pizza
1 1/2 lb Ground beef 1/2 c Chopped onion 6 oz Can of tomato paste 2 tb Parmesan cheese 1 ts Oregano 1 1/4 ts Salt 1/2 ts Pepper 10 Refrigerated biscuits 1/4 c Mushroom stems and pieces, Drained 1 Tomato, sliced 1 c Mozzarella cheese, grated Grease a 9 inch pan. Brown in a skillet the ground beef and onion. Drain beef and stir in tomato paste, 1 tb Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust. Separate biscuits. Arrange biscuits in a prepared pan and press over bottom and up sides to form crust. Spoon hot meat mixture into crust. Arrange on top; mushrooms, tomato slices, 1 tb Parmesan cheese and Mozzarella cheese. Bake at 350 degrees for 20 to 25 minutes or until the crust is a deep golden brown. Randy Rigg
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CHILI (CROCKPOT)
Ingredients 3 pound kidney beans, 1 lb cans 2 pound tomatoes, cans 1 lb 2 pound ground beef, browned and fat drained 2 md onions, coarsely chopped 1 cup celery, diced 1 each clove garlic, minced 6 tablespoon chili powder
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Chuck Wagon Salisbury Steak
2 c Kellogg's Cornflakes 1 Egg 1 ts Salt 1/8 ts Pepper 1/2 c Barbq sauce 1 lb Lean ground beef Measure Cornflakes; crush to one cup. Place cereal in mixing bowl. Add egg, 1/3 cup barbq sauce, salt and pepper; beat well. Add ground beef; mix only until combined. Shape into four oval patties about 3/4 inch thick. Brush patties with remaining sauce. Bake at 375 degrees for about 25 minutes for medium doneness. Shorten or lengthen baking time according to preference. Randy Rigg
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Classic Baked Pasta Casserole
1 pk Creamette Mostaccioli, Ziti, -or Rotini uncooked (1 lb) 1 lb Bulk Italian sausage or lean -ground beef, cooked and -drained 2 cn Classico Di Sicilia (Ripe -Olives Mushrooms) or Di -Napoli (Tomato Basil) -Pasta Sauce (26 oz) 4 c Shredded mozzarella cheese Chopped parsley Preheat oven to 350'F. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into greased 13x9"" baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers.
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Captain's Table Bbq'D Roast
5 lb Rolled roast -----THE MARINADE----- 1/2 c Olive oil 1/4 c Lime juice 1/4 c Dijon mustard 1/2 c Chablis 1 tb Chopped fresh tarragon 1 tb Chopped fresh dill 1 t Cumin 1 tb Fresh ground black pepper 6 Garlic cloves* -----THE GLAZE----- 2 tb Olive oil 1/3 c Lite soy sauce 3/4 c Honey 1 tb Fresh ginger -- grated 1 Large garlic clove, minced 2 tb Lemon juice 3/4 tb Crushed Thai chili peppers Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequent
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Cauliflower with Ground Beef
1 cup Ground beef (1/2 lb) 1/2 Onion -- minced 1/2 medium Cauliflower head -- OR 1 small Cauliflower head Salt 1 tablespoon Soya sauce 3/4 cup Water 3 tablespoons Oil 1 1/2 tablespoons Corn starch -- dissolved in 1/2 cup Water 1. Prepare ingredients. Slice cauliflower into 1/4"" thick slices. 2. Place oil in wok and heat to smoking point. Add ground beef and onion to it. Stir fry meat until it is browned (about 3 minutes). Add cauliflower, salt, soya sauce and 3/4 cup of water. Cover wok and cook ingredients a full 10 minutes. Lift cover up occasionally to stir cauliflower so all of it will cook uniformly. 3. Stir up corn starch solution, add to mixture, stir thoroughly. NOTE: Pork or chicken may be substituted for ground beef.
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OLX$SOM
BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags:
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Cheese N Pasta In a Pot
2 lb Ground beef 1 lg Chopped onion 1 cl Minced garlic 1 cn (14oz) spaghetti sauce 1 cn (14 1/2oz) stewed tomatoes 1 cn (4oz) mushrooms, drained 8 oz Small shell macaroni, Cooked 2 c (16oz) sour cream, divided 1 pk (6oz) sliced provolone 1 pk (6oz) sliced mozzarella Brown beef with onions and garlic; srain off fata. Stir in spaghetti sauce, stewed tomatoes and mushrooms. Simmer about a half hour. Layer as follows in a Dutch oven or casserole: half shells, half sauce, half sour cream, provolone cheese. Repeat, ending with mozzarella. Bake a half hour or so at 350F. until heated through and bubbly. Taste of Home Ground Beef Collection 1996 Edition
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Chipolte Peppper Stuffed Flank Steak
3 Chipolte Chillies (canned) 1 sm Sweet onion (chopped) 6 Sun dried tomatoes (chopped) 1 tb Chopped fresh thyme 1 c Grated fontina cheese 1/3 c Bread crumbs 2 lb Flank steak. saute the onion in olive oil until translucent add the tomato, chilli, and thyme and saute a couple minutes more. mix the cheese and bread crumbs with the sauted mixture. lay the steak flat and place the stuffing in a line down the long axis of the steak. roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine. brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes. scrape any residue from the baking dish into the frying pan and deglase with white wine. slice the roll into two inch medallions and top with the strained wine sauce. ken
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Chili Ro*Tel Style
2 lb Ground beef 1 md Onion, chopped 1 Green pepper, chopped 2 cn RO*TEL Dice Tomatoes and -Green Chilies (10 oz) 1 cn Tomato puree (15 oz) 1 cn Tomato sauce (8 oz) 1 pk Chili seasoning (1 1/4 oz) Cook ground beef, onion and pepper in a large stock pot until meat is browned. Drain excess drippings. Add remaining ingredients; cover and simmer for 20 minutes, stirring occasionally. Makes 8 servings.
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Chinese Cabbage Casserole
1 Lb. ground beef 1 Tsp. salt 1 Small Head cabbage -- shredded 1 Bunch green onions -- chopped 1 Large green pepper -- chopped 2 Tbsp. pimento -- chopped 3 Tbsp. soy sauce 1 Pkg. Chinese ramen noodles (oriental flavor) 2 C. water Brown meat. Add salt and stir while cooking. Break meat into small pieces. Drain off fat. Add the water and the small package of seasoning that is in the package of noodles. Add soy sauce and mix well. Break noodles up and spread over the meat. Cover and cook until noodles are tender. Add onion, green pepper and pimento. Cover and cook 5 more minutes. Add shredded cabbage and cook until cabbage is tender. Set aside and allow to stay covered about 10 minutes. Serve.
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Cider-Simmered Eye Of Round
Ingredients 2 teaspoon salad oil 4 pound beef, eye of round roast, trimmed 2 each onions, in eighths 1 each celery, stalk, sliced thin 2 each garlic, cloves, minced 1 teaspoon allspice, ground 1/2 teaspoon
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Chef Dennis's Albondigas Soup
-Jo Ferry cmsj69b 2 lb Lean ground beef 1/2 ts Garlic powder 1/2 ts Ground cumin 1 pn Oregano 1 pn Cilantro 3 oz Butter 1 c Tomatoes; diced 1/2 c Green chilies; diced 4 Cloves garlic; chopped 2 Med. onions; chopped 1 lb Green cabbage; chopped 1 Med. zucchini; finely diced 1/2 Bunch of cilantro 3 qt Beef broth Salt and pepper; to taste Chopped cilantro This recipe is from the mystery ""The 27* Ingredient Chili Con Carne Murders"" by Nancy Pickard and Virginia Rich. In a mixing bowl, mix ground beef,garlic powder, cumin, oregano and cilantro. Shape into 1-oz meatballs. In a large pot, saute in the butter, the tomatoes, chilies, garlic, onions, cabbage, zucchini, and cilantro. Add the beef broth. Just before the broth comes to a bil, add the meatballs, one at a time. Add salt and pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving.
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Chicken Fried Steak with Cream Gravy
2 lb Round Steak, Cut 1"" Thick 2 lg Eggs 2 tb Milk 1/4 c Unbleached Flour Salt Ground Pepper,Taste 2 tb Butter Or Margarine --------Cream Gravy------ 4 tb Butter 1/4 c Flour 4 c Chicken stock 1 Clove 1 sm Onion -- peeled 1 Bay leaf One of the old standbys, this was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody. Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together. Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the
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Charcoaled Chuck Roast
1 3 to 3 1/2 lb. boneless Chuck roast 2 ts Seasoned meat tenderizer 1 c Red wine vinegar 1/4 c Olive oil 3 tb Lemon juice 1 tb Instant minced onion 2 tb Dried thyme leaves 1 Bay leaf, crushed 1 ts Medium-grind black pepper Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immed
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Chicken-Fried Steak with Cream Gravy
2 pounds round steak, tenderized by the butcher -- cut 1/2 inch thick salt black pepper -- freshly ground 3/4 cup unbleached all-purpose flour 2 eggs, with 1 tbl. hot pepper sauce -- beaten 6 ounces saltine crackers -- coarsely crushed 1/4 cup corn oil 4 cups milk Season each steak on both sides with a pinch of salt and of freshly ground black pepper, rubbing them into the meat. One at a time, dredge the steaks into the flour, then in the egg, then in the cracker crumbs. Reserve 1/4 cup of the flour. In a large heavy skillet over medium heat, warm the corn oil. Add the steaks and cook them, turning them carefully once or twice, until the meat is fully cooked through and the crumb coating is brown and crisp, 8 to 10 minutes total. transfer them to a platter and keep them warm. Pour all but 4 tablespoons of the fat in the skillet through a strainer and discard it. R
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Chili Cheese Burgers
1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Chili Powder 1 t Worcestershire Sauce 3/4 t Salt 1/4 t Garlic Salt 1/4 t Pepper 1/4 t Red Pepper Sauce 1 ds Cayenne Red Pepper 6 ea Cheddar Cheese Slices; * 2 T Green Chiles; Canned,Chopped * Each cheese slice should be 2 X 2-inches. ~------------------------------------------------------------------------- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
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Chicken Fried Steak
Six 7-ounce portions of tenderized beef ( either cube steak or tenderized round steak ) Salt and pepper to taste 5 eggs One 12-ounce can evaporated milk 2 to 3 cups shortening or oil Flour for dredging plus 3 tablespoons all purpose flour About 2 cups water Srinkle the meat with salt and pepper and set aside. Beat the eggs and 1/2 cup of the evaporated milk together in a bowl. Heat the shortening in a heavy deep-sided skillet to a temp. of 350 degrees. Dredge the steaks with flour and dip them in the batter, then in flour again, lightly shaking of excess. When the fat is hot, add the steaks a few at a time, being careful not to add too many or they will lower the temperature of the fat. Fry for 4 minutes on one side, or until golden brown, then turn with tongs or a slotted spatula and fry the other side. Drain on paper towels and keep warm in 150 degree oven. To make the gravy, pour all but 4 tablespoons of th
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Chuckwagon Stew
2 1/2 lb Beef cubes.(5 cups) 2 T All-purpose flour 1 T Paprika 1 t Chili powder 2 t Salt 3 T Lard 2 x Sliced onions 1 x Clove garlic, minced 28 oz Can tomatoes 3 T Chili powder 1 T Cinnamon 1 t Ground cloves 1/2 t Dry chrushed red peppers 2 c Chopped potatoes 2 c Chopped carrots Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins.
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Chili-Macaroni and Cheese
2 tbsp chili powder 1 tbsp ground cumin 1 tbsp unsalted butter 3/4 c cornflake crumbs 1/4 c all-purpose flour 4 c milk 2 tsp salt 1/2 tsp hot pepper sauce 12 oz cheddar cheese -- shredded 1 lb elbow macaroni 1 lb ground beef 1 onion -- finely chopped 2 tbsp tomato paste Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray. Bring large pot salted water to boil. Mix chili powder and cumin. Melt butter in medium-size saucepan. Add cornflake crumbs, stirring to coat. Scrape onto waxed paper; reserve for topping. (Wipe out saucepan with paper toweling). Shake flour and 1 cup milk in covered container until smooth. Combine remaining milk, salt, hot pepper sauce and 1 tbsp chili powder mixture in saucepan. Bring to simmering. Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth. Remove fr
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Chilaquile Pie
1/4 c Oil 1 lg Onion, chopped 1 Green pepper, chopped 2 lb Ground beef 2 ts Chili powder 1/2 ts Oregano 1/4 ts Garlic powder 2 ts Salt 1/4 ts Black pepper 1 No.2 Can Las Palmas Red -Chile Sauce 1 No.2 Can whole kernel corn 1 sm Can pitted black olives or -more 10 Soft Tortillas 1 lb Tillamook Cheese, grated Chopped green onions Coriander sprigs Sliced Radishes Servings: 8 to 10 Preheat large skillet, add oil, onion and green pepper and saute until onion is transparent. Add beef and stir fry until meat is crumbly and has lost red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and al
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Carne Gisada Con Papas (Meat Potatoes)
3 lb Round Steak, 1/2"" Thick 1/2 ts Ground Pepper 2 lb Potatoes 1/2 ts Ground Cumin 8 oz Tomato Sauce 1 ea Large Clove Garlic, Smashed 1 1/2 ts Salt 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. -----
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Chicken Fried Round Steak
2 lb Round steak, 1/2"" thick 2 Beaten eggs 2 tb Milk 2 c Cracker crumbs 1/4 c Shortening Salt Pepper Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook over very low heat 45 to 60 minutes or until tender.Serve with South Gravy over steaks.Makes 6 servings.
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Chicken Fried Steak with Cream Grav
One of the old standbys, this was served in many of the roadside diners that catered to truck drivers. It soon became a favorite of just about everybody. 1 Each Round Steak, Cut About 1-Inch Thick (About 2 lbs) 2 Large Eggs 2 Tbls Milk 1/4 Cup Unbleached Flour Salt And Freshly Ground Pepper, To Taste 2 Tbls Butter Or Margarine 1 Recipe Cream Gravy (See Sauces) Cut the steak crosswise into 4 serving pieces. Place one piece between two sheets of plastic wrap then using a rolling pin or meat pounder, pound to a 1/4-inch thickness. Repeat with the remaining pieces. In a pie plate, beat the milk and eggs together, in a second pie plate combine the flour and the seasonings together. Dip each piece of steak first into the egg mixture then into the flour mixture, coating completely. Shake gently to remove the excess flour mixture. Melt the butter in a 12-inch skillet, using medium heat, fry the stea
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Chimicangas
1 lb Ground beef 1 md Sized chopped onion 1/2 c Enchilada sauce (canned is -fine) first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tables
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Cheesy Tortilla Bake
-----TORTILLAS----- 1 c Flour 1/2 c Yellow cornmeal 1/2 ts Salt 1 2/3 c Milk 1 Egg, beaten 2 ts Melted butter -----FILLING----- 1 lb Ground beef 1/2 c Chopped onion 1 cl Galric, minced 1 cn Tomato soup 1 cn Cream of mushroom soup 1/2 c Taco sauce 1 t Oregano 1 cn (2 1/4oz) sliced olives, Drained 2 c Shredded cheddar cheese Combine tortilla ingredients until smooth. Heat lightly greased small skillet over medium heat. Lifting and tilting skillet, pour in about 3 tablespoons batter for each tortilla. Brown, turn and brown other side. Repeat with remaining batter, keeping fini Brown meat, onion, and garlic until onion is tender; drain. Add soups, taco sauce, oregano and olives. Cover bottom of 12X8X2"" baking dish with half a dozen tortillas, overlapping as needed. Cover with half the meat filling, Repeat layers. Cover with cheese. Bake 30 minutes at 350F. or until
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Cheeseburgers
1 1/2 lb Lean ground beef Salt Brown bouquet sauce (opt) Water (optional) 6 Hamburger buns 6 sl Cheese 1. Form beef into 6 patties about 1/2-inch thick. 2. Sprinkle with salt and brush patties with a 1-to-1 mixture of brown bouquet sauce and water, if a deep brown color is desired. 3. Arrange patties in a circle in a paper towel-lined, shallow, heat resistant, non-metallic baking dish. Do not place any patties in the center of the circle. Heat, covered with paper toweling, in Microwave Oven 5 minutes. Turn patties over. 4. Brush again with brown bouquet mixture if desired. 5. Heat, uncovered, an additional minute. Burgers will be rare. Heat an additional 1 to 2 minutes for medium or well-done. 6. Place 1 patty on each hamburger bun and top each hamburger with a slice of cheese. Arrange hamburgers on a heat-resistant non-metallic serving platter and heat, uncovered, in Microwave Oven 2 minutes or until chees
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Cheddar Cheese Meatloaf C/P
3/4 cup cheese crackers -- crushed 1 small onion -- chopped fine 2 tablespoons green pepper -- minced 1/2 cup chili sauce 1/2 cup milk 2 eggs, beaten slightly 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 pounds ground beef -- lean 1 cup cheddar cheese -- shredded In a large bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese. Form into a 6 or 7 inch round loaf. Place loaf on a 24x9 inch piece of cheesecloth. Place rack in a slow cooker. Gently lift loaf into cooker and place on rack. Loosely fold cheesecloth over top of meat. Cover and cook on low about 5 hours or until done. Holding ends of cheesecloth, lift cooked loaf from cooker. Remove cheesecloth; cut meat into 6 or 7 wedges. Formatted by Lynn Thomas. Source: Crockery Cookery by Mable Hoffman. I made this 11-1-96 and it was very good. The only thing I add
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Chil-Beer Brisket Of Beef Over Wild Rice Amad
2 1/2 lb Fresh Beef Brisket 1 ts Salt 1/4 ts Garlic Powder 1 Bottle (12 oz) Beer 1/2 c Diced Onion 1 ts Pepper 1 Bottle (12 Oz) Chili Sauce Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 Med. Ripe Tomatoes, Sliced Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.
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Chinese Chow Mein Loaf
2 Pounds Ground beef 1 Cup Celery -- 1/2"" pieces 1 Onion -- 1/4"" pieces 1 Cup Rice 1 Can Cream of mushroom soup 1 Can Cream of celery 1/4 Cup Milk 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1 chow mein noodles Brown the ground beef in deep skillet until it is all separated. Add the celery and onion. Cook over low heat until the onion is transparent and glazed. Meanwhile, place the rice in 2 cups of water and cook for 15 minutes, or until fluffy and tender. Rinse the rice in warm water, drain and add to the hamburger mixture. Stir in the mushroom soup and celery soup. Add the milk, salt and pepper. Mix all very thoroughly. Put into greased 1 1/2 quart cassrole; sprinkle the chow mein noodles over the top. Place in a 350 oven for 30 minutes. Serve with soy sauce if desired.
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Cheeseburger Chowder
1 lb Ground beef 2 md Potatoes, peeled and cubed 1/2 c Each onion and celery, chop 2 tb Green pepper, chopped 1 tb Beef base 1/2 ts Salt 2 1/2 c Milk 3 tb Flour 1 c Cheddar, shredded In large pot brown beef, drain. Stir in veggies, base, salt, and 1 1/2 cups water. Cover and cook til veggies are tender. 15-20 minutes. Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir til thickened and bubbly. Add cheese. Heat and stir til cheese melts.
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Cherokee Casserole
1 pound ground beef 1 T. oil 1/2 cup onions, chopped 1 1/2 t. salt 1/8 t. pepper 1/8 t. garlic powder 1/8 t. thyme 1/8 t. oregano 1 small bay leaf 1 can (20 oz.) crushed tomatoes 1 can (10 oz.) condensed cream of mushroom soup 1 cup rice, pre-cooked Cheddar cheese, grated Brown the ground beef in the oil over high heat. Add chopped onions reduce heat to medium; cook until tender. Stir in salt, pepper, garlic powder, thyme, oregano, bay leaf, crushed tomatoes, mushroom soup, and rice. Bring all to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Discard bay leaf. Spoon into a 1 1/2 qt. casserole dish. Sprinkle cheese over top of the casserole. Broil just until cheese melts.
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Chinese-Style Beef
1 1/4 lb Boneless top sirloin, -trimmed of fat 1/2 ts Ground ginger 1 ts Sugar 3 tb Soy sauce 2 ts Cornstarch 1 tb Vegetable oil 1 c Water 3/4 c Quick-cooking long-grain -rice 1 lb Fresh broccoli, trimmed, cut -into 1-inch pieces With a sharp knife, cut the steak diagonally across the grain into thin slices. In a medium bowl, mix together the ginger, sugar, soy sauce, and cornstarch. Add the meat strips and toss to mix well. Let stand for 5 to 10 minutes. In a 10-inch skillet, heat the oil over high heat until hot. Add the meat mixture. Cook, stirring, over high heat, until the meat loses its redness, 5 to 5 minutes. Remove to a plate. Add the water, rice, and broccoli to the skillet and heat to boiling. reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or until the broccoli is tender. Return the meat to the skillet and heat to boiling, stirring often. Reduce the heat
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Chicken Wings Gumbo Style From Tony Burke
1 1/2 lb Chicken wings 3 Bacon slices, chopped 2/3 c Green bell pepper,chopped 2/3 c Celery,chopped 1 lb Ground beef 1 cn Tomatoes,broken up(28oz) 3/4 c Chicken broth 3/4 ts Salt 1 ts Thyme 1/2 ts Allspice,ground 1/8 ts Cayenne pepper 1/8 ts Black pepper 2/3 c Lima beans 2/3 c Corn kernels Steamed rice 1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans a
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Cocoa Chili
4 cups water 1 can whole tomatoes -- undrained, cut up -- (28 ounces) 1/2 cup tomato juice 5 tablespoons shortening 4 pounds lean ground beef 2 cups coarsely chopped onion 2 garlic cloves -- minced 4 bay leaves 4 tablespoons chili powder 3 tablespoons HERSHEY'S Cocoa 2 teaspoons oregano 2 teaspoons ground cumin 2 teaspoons sugar 1 1/2 teaspoons salt -- up to 2 1/2 teaspoon cayenne pepper 2 tablespoons chopped fresh cilantro 4 tablespoons all-purpose flour -- up to 5 1/3 cup cold water People will probably be surprised to hear that the ""secret"" to this chili's gre at taste is cocoa. It adds a subtle rich flavor to slightly spicy chili. In an 8-qt. saucepan or kettle, combine water, undrained tomatoes and tomato j uice; begin cooking over medium heat. Meanwhile, in a skillet, melt shortening : add beef and onion. Cook, stirring occasionally, until browned; im
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Cincinnati Chili Ii
1 tablespoon Oil 1/2 cup Onions -- chopped 2 pounds Ground beef 1/4 cup Chili powder 1 teaspoon Cinnamon 1 teaspoon Cumin 1/4 teaspoon Allspice 1/4 teaspoon Cloves ground 1 Bay leaf 1/2 ounce Chocolate unsweetened 2 cans Beef broth 1 can Tomato sauce 2 tablespoons Cider vinegar 1/4 teaspoon Ground red pepper Spaghetti -- cooked Chedder cheese -- grated Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded ch
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Carol's Easy Meatloaf
2 lb lean ground beef 1/2 c onion -- chopped 1/2 c green pepper -- chopped 2 eggs 1/4 c milk 1/2 c quick-cooking oats salt and pepper Heat oven to 375°. Mix all ingredients thoroughly and shape into a loaf in a loaf pan. Bake for about 1 hour 15 minutes.
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Chop Suey
1 Lb. bacon 1 Lb. ground beef 1 Bunch celery 1 Large cabbage 1 Large onion 1 Large bell pepper 1 Can Ro-Tel tomatoes 1 C. water 1 Tsp. soy sauce 1 Dash salt 1 Dash black pepper 2 C. raw rice Brown bacon and ground beef. Drain and set aside. Chop celery, onion and bell peppers. Cup up cabbage; boil until tender and drain. Place in layers, bacon and ground beef, onion, bell peppers, cabbage and rice. Add seasonings and soy sauce. Pour tomatoes with juice and water over mixture. Either cook in oven 1 to 1 1/2 hours at 350 degrees or pressure for approximately 25 minutes.
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Chiii Corn Pie
1 cn (14-1/2 ounces) Chicken -Broth 1 Egg 1 pk (8 ounces) -Corn Bread Stuffing L'/2 pounds ground beef 3/4 c Chopped onion 2 tb Chili powder 1 cn (8 ounces) whole kernel -golden corn, drained 2 md Cloves garlic, minced 2 ts Worcestershire sauce 1 c Shredded Cheddar cheese Sour Cream Salsa 1. In large bowl, stir together 1 cup of the broth and egg until blended. Add stuffing; toss to mix well. 2. Grease 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust. 3. To prepare filling: In 10-inch skiilet over medium heat, brown beef and cook onion with garlic, stirring to separate meat. Spoon off fat. Add chili powder; cook 5 minutes more. 4. Add remaining broth, corn and Worcestershire. Heat to boiIing. Reduce heat to low. Simmer 10 minutes. Remove from heat. 5. Stir cheese and reserved stuffing mixture into beef
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Carne Asada
1 1/2 lb Top Round Steak Or Boneless - Chuck Steak, Cut 1 1/2-Ins - Thick ----------------------------------MARINADE---------------------------------- 1/4 c Red Wine Vinegar 2 tb Oil 1 ts Sage Leaves 1 ts Summer Savory 1/2 ts Salt 1/2 ts Dry Mustard 1/2 ts Paprika -------------------------------BASTING SAUCE------------------------------- 2 tb Steak Sauce 12 Flour Tortillas, 5 to 8 - Inches In Diameter 2 md Onions, Sliced Paper Thin Or - Chopped 4 oz Whole Green Chilies, Cut - Into Strips Softened Butter Or Margarine Salsa Guacamole Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice. When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add steak sauce to marinade; blend well
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Cheddar Burgers
1 lb Lean ground beef 1 c Grated Cheddar cheese 1/2 c Soft bread crumbs 1/4 c Minced onion 3 tb Heinz 57 Sauce 1/4 ts Salt Sandwich Buns, toasted Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.Makes 5 servings.
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Chicken Fried Steak and Cream Gravy
2 1/2 lb Round steak 5 oz Evaporated milk 2 tb Green Tabasco sauce 1/2 ts Salt 2 c All-purpose flour -- Divided 2 ts Paprika 3/4 ts Garlic powder 1 ts Salt 1 ts Cracked black pepper Vegetable oil Trim steak and pound, if needed, to 1/2 inch thick; cut into 6 to 8 pieces. Combine milk, Tabasco sauce and salt in a bowl. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated. Heat 1 or2 inches of oil in fry pan. Fry meat until both sides are golden brown, about 2 minutes per side. Drain on paper towels. Serve with cream gravy, mashed potatoes and gravy. CREAM SAUCE: Pour off all but 6 tbs. of fat from fry pan; add 6 tbs. flour into pan (use any leftover seasoned flour) and blend well. Gradually stir in 2 1/2
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CHILE RELLENO CASSEROLE
Ingredients 20 oz whole green chiles 1 lg onion 1 tablespoon cumin 1 each salt to taste 1 salt, to taste 8 oz sharp cheddar, grated 13
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Chicken Fried Steak and Grav
-----------------------------------STEAK----------------------------------- 4 lb Round Steak; 1/2-inch Thick 1 c Milk 1 c Flour; unbleached 1/4 ts Black Pepper 1/4 ts Salt Milk -----------------------------------GRAVY----------------------------------- 4 tb :Fat 4 tb Flour; unbleached 1 qt Milk Tenderize round steak. Dip in milk then flour, salt pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir cook until thickened for steak gravy. From New Mexcio bbs... Enjoy! Kevin Wilson MHDT47A -----
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Carne Gisada Con Papas (Meat & Potatoes)
3 lb Round Steak, 1/2"" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 t Salt 1/2 t Ground Pepper 1/2 t Ground Cumin 1 ea Large Clove Garlic, Smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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Cheesy Meat Loaf
1 1/2 pounds ground beef 1 egg -- slightly beaten 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup milk 1/4 cup onion -- chopped 1/3 cup dry bread crumbs 1 cup cheddar cheese -- grated 4 ounces canned mushrooms pieces -- drained TOPPING: 5 tablespoons brown sugar 1 teaspoon dry mustard 1/2 cup catsup Combine beef, egg, Worcestershire sauce, salt, pepper, milk, onion and bread crumbs. Mix well. Roll out on waxed paper into a rectangular shape about 1/2"" thick. Sprinkle cheese and mushrooms on top of beef mixture. Roll lengthwise like a jelly roll by picking up edge of wax paper and allowing meat to roll over on itself. Bake at 350 for 10-15 minutes, then add blend of brown sugar, mustard and catsup. Finish baking until topping bubbles, about 30 minutes.
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Chil-Beer Brisket Of Beef Over Wild Rice Amadi
2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 t Salt 1 t Pepper 1/4 t Garlic Powder 1 Bottle (12 Oz) Chili Sauce 1 Bottle (12 oz) Beer Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 Med. Ripe Tomatoes, Sliced Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.
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Chinese Beef and Tomatoes
4 md Tomatoes 2 lb Flank steak 3 tb Soy sauce 2 tb Dry sherry 1 cl Garlic,minced 1/2 ts Ground ginger 1/8 ts Ground black pepper 2 tb Oil 1 md Green pepper,sliced 1 md Onion,sliced 1 Beef bouillon cube 3/4 c Boiling water 2 tb Cornstarch 2 tb Cold water Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover a
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Cheese Filled Salisbury Steaks
1 lb Ground beef 1/4 c Crushed crackers 1 tb Worcestershire sauce 1/4 t Pepper 4 Sticks cheese, 2x1 in. 10 1/2 oz Beef broth 1/2 Broth can water 1 lg Onion, sliced 1 tb Cornstarch in med. bowl, mix lightly but thoroughly beef, crumbs, worcestershire sauce and pepper. shape in 4 oval patties. enclose a cheese stick in each patty, covering cheese completely and tightly. brown patties in a little butter in pan. in skillet with cover, bring broth and water to boiling. add patties to skillet. surround with onions. cover. simmer over low heat for 20 minutes. remove meat. blend cornstarch with a small amount of cold water. stir into skillet. cook mixture, stirring until thickened. add meat and heat if necessary. From: Taillon@access.Mountain.Net Date: Tue, 2 Jan 1996
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Cauliflower with Beef ""Sichuan Style""
1/2 lb Round steak; * 5 ea Nami black mushrooms 2 ea Carrots; medium 2 c Cauliflower 3 ea Green onions, minced 1/2 t Ginger; fresh, minced 2 ea Cloves garlic, minced 1/2 t Szechuan peppercorns, crushe 3 T Peanut oil 1 x ----------marinade---------- 1/4 c Soy sauce; thin 1/4 c Dry sherry 1 x -----------sauce------------ 1 c Chicken stock 1 t Lan chi black bean paste wit 2 x Dashes of chinkiang black vi 3 x Drops sesame oil 1 ea Cornstarch paste; ** 1 x -------------s-------------- 1/2 c Carrot stock; reserved 1/4 c Marinade 1/4 c Mushroom soaking liquid * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and
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Charlie's Green Chile Tortilla Bake
1 pound lean ground beef -- See Notes 1 onion -- chopped 1 clove garlic -- minced 1 can diced green chiles 1/2 teaspoon salt 12 corn tortillas -- cut into strips 3 cups jack or cheddar cheese (or a mix) -- shredded The Sauce: 2 cans CAMPBELL'S Cream of mushroom soup 1 can diced green chiles 1 small VIDALIA onion -- chopped 1 clove garlic -- chopped 1 can chicken Broth 2 tablespoons masa harina 1 1/2 cups fresh spinach 1/2 teaspoon salt Cook the ground beef, onions, and garlic, stirring frequently to break up beef, until onions are clear. Remove excess fat rendered from beef. Stir in the chiles and salt. The Sauce: In a blender or food processor, puree together the soup, chiles. onion, garlic, broth, masa harina, and spinach. More than one batch if necessary. Pour puree into a sauce pan and bring to boil. Reduce geat,and cook, stirring until thi
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Cheeseburger Pie
-----------------------------------CRUST----------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream --------------------------------MEAT FILLING-------------------------------- 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md 1/2 t Salt 1/4 t Pepper 2 tb Bisquick Baking Mix 1 tb Worcestershire Sauce ----------------------------------TOPPING---------------------------------- 2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the mea
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Cold Steak Salad
1 lb Boneless sirloin -cut into 1/2 inch cubes 1/2 c Butter 3/4 lb Mushrooms;sliced 1 pk Frozen artichoke hearts 9 oz, cooked and cooled 1 c Finely diced celery 1 pt Small cherry tomatoes 2 T Chopped chives 2 T Chopped parsley 2 c Salad dressing -see below 2 ts Dijon mustard ---------------------------ITALIAN SALAD DRESSING--------------------------- 2 1/4 c Oil 3/4 c Wine vinegar 6 Shallots;finely chopped 1/3 c Chopped parsley 1/3 c Fresh dill weed -salt freshly ground -black pepper -to taste 1/3 ts Tabasco sauce DRESSING: Combine all ingredients in a glass jar and shake. SALAD:In large skillet over high heat, saute meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool. Quickly saute mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly. Mix dressing
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Chicken Fried Steak Jggv29b
TINA CLARNO 1 ea Eggs -- well beaten 1 c Flour -- (to 2 cups) 1 tb Water 1/4 ts Nutmeg mixed in w/b crumbs 1/2 c Bread crumbs (JGGV29B) Dredge steaks in flour then egg then bread crumbs coating well. Do that to all of them and then brown in hot oil. Turn to low and cook till done depending on how thick the steaks are. I serve Mashed Potatoes, vegies, Rolls, and White Gravy. My husband prefers white over brown and the white is better I think. If you need the gravy recipe let me know. Hope this wets your appetite!! Reformatted by: CYGNUS, HCPM52C Recipe By : From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking -----
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Chil-Beer Brisket Of Beef Over Wild Rice Amadine
2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 t Salt 1 t Pepper 1/4 t Garlic Powder 1 ea Bottle (12 Oz) Chili Sauce 1 ea Bottle (12 oz) Beer 1 x Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.
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Cat's Beef Brisket Barbecue
1 Whole brisket (about 9lbs) 1 Envelope Lipton Beefy Onion -soup mix (dry) 1 Envelope Lipton Onion Mush- -room soup mix (dry) 1 6-oz. can tomato paste 3 ts Worchestershire sauce 3/4 c Brown sugar, firmly packed Wash the brisket and pat dry. Place it (fat side down) on 2 pieces of heavy duty aluminum foil that are large enough to seal the brisket in. Mix all the sauce ingredients together to make a thick paste. If necessary add another tsp. or so of Worchestershire sauce. Sauce should be quite thick, but still spreadable. Smear the sauce all over the top and sides of the brisket. Seal tightly and place in a roasting pan. Bake in oven for 5 hours at 325. Remove from oven and refrigerate to solidify fat. When fat is solid, remove and discard. Then reseal the meat in foil and reheat until meat is quite warm, about an hour. This makes it easier to break up the meat. Break up the meat
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Chinese Pepper Steak - with Coke
1 lb Top round steak, OR - boneless sirloin, - (1 to 1-1/2 lbs) 2 tb Oil 1 md Clove garlic, minced 1 ts Salt 1 c Beef broth, or bouillon, - canned and undiluted 1 c Green pepper, cored, - seeded, cut in - thin strips 1 c Celery, thinly sliced 1/4 c Onions, thinly sliced 1/2 c COCA-COLA 2 md Tomatoes, ripe 2 1/2 tb Cornstarch 1/4 c COCA-COLA 1 tb Soy sauce Rice, cooked and hot Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut i
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Chinese Pot Roast
3 lb Chuck roast, 1 1/2 in thick 1 tb Vegetable oil 1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine 1/2 lb Fresh mushrooms, sliced 1 tb Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.
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Cincinnati Chili/Authentic
1 quart Water 2 pounds Ground beef 4 tablespoons Chili powder 2 medium Onions -- grated 2 tablespoons Vinegar 16 ounces Tomato sauce 1 large Bay leaf 5 Whole allspice 5 Whole cloves 1/2 teaspoon Red pepper 2 teaspoons Worcestershire sauce 1 teaspoon Ground cumin seeds 1/2 ounce Bitter chocolate 1 1/2 teaspoons Salt 4 Garlic cloves 1 teaspoon Cinnamon Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional
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Chuck Wagon Beef Roast
2 1/2 pounds eye of round roast 3/4 cup ketchup 3/4 cup apple juice -- or white wine 1 tablespoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/8 teaspoon cayenne 1 tablespoon soy sauce Spray a dutch oven with Pam. Heat over medium high heat until hot. Add roast; cook 4-6 minutes, turning to brown evenly. Combine ketchup remaining ingredients. Pour over roast cover tightly. Bake at 325 F for 2 1/2 hours or until roast is tender. To serve, slice roast thinly; arrange on serving platter. Spoon sauce over slices.
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Christmas Pasta Sauce *** (Pdfx51b)
1/4 c Extra-virgin olive oil Small carrot;* Small onion;* Small celery stk;* Large garlic clove* 1 lb Italian sausage 1/3 lb Ground beef 6 1/2 oz Pancetta; diced 1/2 ts Salt 1/2 ts Freshly ground pepper 1/4 ts Freshly grated nutmeg 1/2 c Dry red wine 1/2 c Tomato paste 1 c Italian tomatoes; chopped 2 tb Parsely * 1/2,1 oz dried porcini mushrooms * Finely chopped This is the other recipe I described. According to the author, this ragu from Emilia Romagna is served by many Italians with the traditional pasta course at Christmas. It is really good. Enjoy- 1. Soak the porcini in warm water for at least 1/2 hour. Remove from the water, squeeze dry and chop. 2. Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat. Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes. Add the garlic and cook unti
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Caribbean Curried Steak
4 tb Vegetable oil 1 Cl Garlic; mashed 1 Jalapeno pepper; seeded and 2 Green onions; chopped 2 md Onions; chopped 2 lb Sirloin steak; cut into stri 1 tb Curry powder 1 ts Ground ginger 2 c Coconut milk Or water Recipe by: A Kwanzaa Celebration ISBN# 0-525-94070-7 Heat the oil in a large skillet. Add the garlic, jalapeno, green onions, and onions. Cook, stirring, for 2 minutes, then add the sirloin strips to the pan. Sprinkle the meat with the curry powder and ginger. Cook over medium heat, stirring and turning, until the meat is lightly browned, about 5 minutes. Add the coconut milk or water. Lower the heat to a simmer and cover the pan. Cook for 10-15 minutes, or until the meat is tender. ~DLR
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Cheeseburger Pizza
Servings: 6 2 pk 7 1/2 oz pkg refrigerated Biscuits 3/4 lb Ground beef 1/2 c Chopped onion 1 cn 11 oz condensed Cheddar Cheese soup/sauce 2 ts Prepared mustard 1/8 ts Hot pepper sauce 1 cn (8 oz) tomatoes,drained And chopped 2 tb Sliced scallions 1/2 c Shredded Mozzarella cheese Sliced pitted ripe olives And dill pickle chips for Garnish,if desired Pat biscuits into a 12"" round greased baking sheet or pizza pan.Bake @ 400 degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet until beef is browned and onion is tender.Drain off fat.Stir in soup, mustard and hot pepper sauce.heat through. Spread beef mixture over biscuits to within 1/2"" of the edge. Top with remaining ingredients.Bake 5 minutes more or until biscuits are golden brown.Garnish with sliced pitted ripe olives and dill pickle chips,if desired.Cut into wedges and serve.Makes 6 servings.
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Carne Mechada
3 lb Sirloin 4 tb Dry Red Wine 1 ea Clove garlic, crushed 2 ea Onions, sliced 3 ea Bay leaves 1 x Salt/pepper Simmer meat with wine, garlic, onions, bay, salt/pepper about 3 hours. Shread meat, set aside. Saute onion and green pepper in oil. Add ingredients for sauce and simmer 30 minutes more. Good Venezuelan recipe. Find sauce recipe (mechada sauce). -----
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Cheese Mushroom Meatballs
1 1/2 Lb. ground beef 3/4 C. oatmeal 2 eggs -- beaten 1 Tsp. salt 1 C. sliced mushrooms 1/4 C. moist breadcrumbs 1 C. shredded Swiss cheese 1/4 Tsp. salt Combine ground beef, oatmeal, eggs and 1 teaspoon salt; mix well. Set aside and combine remaining ingredients for filling. Make patties of the ground beef mixture; flatten. Add a spoonful of filling; make into balls. Brown on all sides. Mix 1 cup tomato juice and 1 can cream of mushroom soup; pour over meatballs; simmer 3/4 hour.
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Clay Hill Farm Yankee Pot Roast
6 lb Round roast, trimmed -- or Rump roast 2 c Red wine 2 c Tomato juice 1 lg Onion -- minced 2 Carrots -- finely minced 1 Clove garlic -- minced 1/2 c Brown sugar 2 Bay leaves 1/4 ts Nutmeg Salt and pepper -- to taste Do not brown the pot roast. Place the meat in a heavy roasting pan that has a tight fitting lid. Mix all the other ingredients together and pour over the meat. Cover and cook at 300^ for about 3/4 hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve. Recipe By : Visions of Home Cook Book
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Chili- Mexican
2 lb Ground beef 1 lb Chorizo, sliced 1 c Green chiles, diced 1 Diced onion Garlic to taste Salt to taste Pepper to taste 12 oz Can stewed tomatoes
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Chiles In Walnut Sauce
8 Pablano Chiles; * 1 lb Ground Beef 1/4 c Onion; Chopped, 1 small 2 c Tomatoes; Chopped, 2 medium 1 Apple; ** 1 Banana; Peeled Sliced 1 Jalapeno Chile; *** 1 Clove Garlic; Finely Chopped 1 c Raisins 1/3 c Almonds; Slivered 2 tb Green Olives; Chopped 1 tb Capers 3/4 ts Cinnamon; Ground 1/2 ts Salt 1/4 ts Cumin Seed 1/4 ts Oregano; Ground 1/8 ts Pepper; Freshly Ground 4 Eggs; Large, Separated Flour; Unbleached Vegetable Oil Pomegranate Seeds Or Raisins Fresh Cilantro; Snipped --------------------------------WALNUT SAUCE-------------------------------- 1 c Walnuts; Ground 1 c Dairy Sour Cream 1/2 c Chicken Broth * Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped. ~------------------------------------------------------
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Classic Beef and Barley
2/3 cup pearl barley 1 1/2 pounds ground beef/or diced stew meat 1 medium 8 oz onion chopped 1 clove garlic -- minced 4 carrots 3 ribs celery -- diced 1 can 28 oz tomatoes 3 cans 10 1/2 oz beef consume 2 cups water 1 bay leaf 1/4 cup parsley -- minced Salt and pepper -- to taste 1 can tomato soup -- optional Parmesan croutons for garnish Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings. To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.
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Celery Sukiyaki
1 1/2 lb Flank steak 3 tb Salad oil 3 c Celery,sliced diagonally 2 sm Onions, sliced, separated Into rings 1 Beef bouillon cube 3/4 c Boiling water 1 c Water chestnuts,sliced 5 tb Soy sauce 1 1/2 ts Ground ginger 1/2 ts Ground black pepper Cut steak into thin diagonal slices.(For easier slicing, partially freeze first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a time.Brown on both sides.Remove and set aside.Add celery and onion to skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in water.Add to skillet along with water chestnuts,soy sauce,ginger and black pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer 10 minutes or until steak and vegetables are fork tender.Serve over rice.Serves 6.
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Chinese Beef Stew
3 lb Brisket of beef or stew beef 4 tb Peanut oil -----------------------------------SAUCE----------------------------------- 2 ml Fermented red bean cake * 3 tb Hoisin sauce 4 tb Shaoxing wine or dry sherry 4 tb Thin soy sauce 1 tb Minced garlic 1 Whole star anise 1 ts Roasted and crushed -Szechwan peppercorns 1 ts Five spice powder 2 ts Sugar 6 c Water 1 lg (about 1 1/2 to 2 lbs) -Chinese (icicle) radish, -roll cut. Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew. Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this ma
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Chili Casserole
1 Med Onion -- chopped 2 Tbsp Butter 2 Lb Ground Beef 1 16 Oz. Can Tomatoes And Juice -- or more as desired 1 Can Pitted Black Olives -- drained 1 12 Oz. Can Corn Kernels -- drained 1/4 C Cornmeal 4 Tsp Chili Powder -- or more to taste 1 1/2 Tsp Salt -- or to taste Pepper 1 C Grated Cheddar Cheese Brown onion in butter in skillet. Add met nd brown. Drain off fat. Add remaining ingredients except cheese and mix. Season. Put in a 3 quart baking dish and sprinkle with cheese. Bake at 350° for 40 to 50 minutes. Serves 6 to 8 Source: ""Mountain Measures""--Junior League of Charleston, WV ed. 1974
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Classic Corned Beef Dinner
4 lb Corned beef brisket 12 oz Bottle of beer 1 sm Onion, peeled 1 Bay leaf 1/2 ts Whole cloves 4 Black peppercorns 2 Stalks celery with leaves 8 Potatoes, peeled and halved 8 lg Carrots, peeled and halved 1 md Head green cabbage, Quartered 1. Place the brisket in a deep kettle and add cold water to just cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe.
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