1 pound lean ground beef
1 cup plain bread crumbs
1 yellow onion, minced
1 egg
1/2 cup whipping cream
2 teaspoons salt
1 teaspoon ground allspice (I didn't have allspice so I used French Onion Dip Mix instead)
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup whipping cream
salt and pepper to taste
Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. Add salt and pepper. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.
Cherry Crisp
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Wednesday, February 15, 2012
Monday, January 23, 2012
Swedish Meat Pies
1 tablespoon butter
1 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 teaspoon dried dill weed
2 large red potatoes, grated
2 cups shredded Cheddar cheese
4 cups all-purpose flour
2 teaspoon salt
1 1/2 cup shortening
12 tablespoons sour cream (i needed a little more than this)
Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, dill, and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into eight equal portions, and pat into balls.
Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Makes 8 LARGE meat pies.
We made these while studying Sweden during a unit study on Vikings and the areas around where they lived.
1 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 teaspoon dried dill weed
2 large red potatoes, grated
2 cups shredded Cheddar cheese
4 cups all-purpose flour
2 teaspoon salt
1 1/2 cup shortening
12 tablespoons sour cream (i needed a little more than this)
Melt the butter in a large skillet over medium heat. Crumble in the ground beef and add onion, parsley, dill, and grated potatoes. Cook and stir until the meat is browned. Drain any excess grease. Turn off the heat and stir in the cheese until melted. Set aside to cool.
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together the flour and salt. Mix in the shortening with a fork or pastry cutter until only pea sized lumps remain. Stir in sour cream a little bit at a time until the dough holds together. Knead briefly on a lightly floured surface. Divide into eight equal portions, and pat into balls.
Roll out each ball of dough to about 1/8 inch thickness. Place a heaping 1/2 cup of filling onto each one. Fold over into half circles, and seal by moistening the edges with warm water and pressing together. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Makes 8 LARGE meat pies.
We made these while studying Sweden during a unit study on Vikings and the areas around where they lived.
Sunday, January 15, 2012
Sloppy Joe Spice Mix
1 tablespoon instant minced onion
1 teaspoon salt
1/2 teaspoon instant minced garlic
1 1/4 teaspoon chili powder
1 teaspoon cornstarch
1/4 teaspoon dry mustard
red pepper flakes to taste (optional)
Combine all ingredients in a small bowl until well blended.
Spoon mixture into jar or container.
Label as Sloppy Joe Spice Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.
Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat.
Drain excess grease.
Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Serve over toasted hamburger buns
1 teaspoon salt
1/2 teaspoon instant minced garlic
1 1/4 teaspoon chili powder
1 teaspoon cornstarch
1/4 teaspoon dry mustard
red pepper flakes to taste (optional)
Combine all ingredients in a small bowl until well blended.
Spoon mixture into jar or container.
Label as Sloppy Joe Spice Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.
Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat.
Drain excess grease.
Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Serve over toasted hamburger buns
Sunday, December 4, 2011
Turkish Dumpling (Manti)
Dough: 3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste
Filling:½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups water
1 tsp salt
Sauce:2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your finger tips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
We made this when we studied the country of turkey in school.
If you want to head over to the site where I found this recipe to see pictures if you need any clarification, go here: turkishfoodandrecipes.com
1 egg
2/3 cup lukewarm water
1 tsp salt to taste
Filling:½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups water
1 tsp salt
Sauce:2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your finger tips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
We made this when we studied the country of turkey in school.
If you want to head over to the site where I found this recipe to see pictures if you need any clarification, go here: turkishfoodandrecipes.com
Monday, December 6, 2010
Pumpkin Chili - Friesen Style
1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar
Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar
Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.
Monday, October 18, 2010
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
4 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
4 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Thursday, July 1, 2010
Lazy Man's Cabbage Rolls
1 med. head cabbage (I used pre-packaged coleslaw mix)
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup
Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup
Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.
Wednesday, September 23, 2009
Mexican Style Lasagne
1-1/2 lb. (675 g) extra-lean ground beef
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)
HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.
2 cups 3 Cheese Mexicana Finely Shredded Cheese, divided
3/4 cup salsa
12 oz. can corn (or equivalent of frozen corn)
4 flour tortillas (6 inch)
HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa and corn.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.
Monday, August 17, 2009
Cheesy Beef Roll-ups
1 lb. ground beef
1/2 cup BBQ sauce
1 1/2 cups Mexicana cheese shredded
5-8 flour tortillas
Chopped veggies (optional)
Brown ground beef. Add any veggies if desired (I added onion and zucchini). Add BBQ sauce. Place meat mixture in center of tortillas. Top with 1 cup cheese. Roll up tortillas and place in casserole dish. Sprinkle remaining cheese on top of tortillas. Bake at 350 degrees for 10 minutes.
1/2 cup BBQ sauce
1 1/2 cups Mexicana cheese shredded
5-8 flour tortillas
Chopped veggies (optional)
Brown ground beef. Add any veggies if desired (I added onion and zucchini). Add BBQ sauce. Place meat mixture in center of tortillas. Top with 1 cup cheese. Roll up tortillas and place in casserole dish. Sprinkle remaining cheese on top of tortillas. Bake at 350 degrees for 10 minutes.
Tuesday, April 28, 2009
Easy Taco Casserole
1 lb ground beef
1 cup salsa
1/2 cup salad dressing (I use Miracle Whip)
2 tsp. chili powder
2 cups crushed tortilla chips
2 cups shredded cheese
1 medium tomato, chopped
2 cups shredded lettuce
Fry beef and add salsa, salad dressing and chili powder. In a 2 quart baking dish, layer half of the ground beef, cheese, and then the rest of the ground beef. Cover with chips. Bake at 350 degrees for 20-25 minutes. If desired, top with tomatoes and lettuce before serving.
1 cup salsa
1/2 cup salad dressing (I use Miracle Whip)
2 tsp. chili powder
2 cups crushed tortilla chips
2 cups shredded cheese
1 medium tomato, chopped
2 cups shredded lettuce
Fry beef and add salsa, salad dressing and chili powder. In a 2 quart baking dish, layer half of the ground beef, cheese, and then the rest of the ground beef. Cover with chips. Bake at 350 degrees for 20-25 minutes. If desired, top with tomatoes and lettuce before serving.
Salsa Casserole
1 lb. ground beef
1/2 medium onion
3 cups shelled pasta (cooked)
1 1/2 cups mozzarella cheese shredded
1 cup salsa
2 cups spaghetti sauce
1/2 cup chopped green peppers
1/2 can mushrooms (optional)
1 tsp. seasoning salt
1 1/2 tbsp. Tex Mex spices
Brown ground beef and onion. Add seasoning salt, Tex Mex spices, green peppers and mushrooms. Cook until tender. Cook shelled pasta as directed. Combine pasta and rest of the ingredients with ground beef mixture in a 2 1/2 lit casserole dish. Save some cheese for sprinkling on top of dish. Bake at 400 for 20 minutes.
1/2 medium onion
3 cups shelled pasta (cooked)
1 1/2 cups mozzarella cheese shredded
1 cup salsa
2 cups spaghetti sauce
1/2 cup chopped green peppers
1/2 can mushrooms (optional)
1 tsp. seasoning salt
1 1/2 tbsp. Tex Mex spices
Brown ground beef and onion. Add seasoning salt, Tex Mex spices, green peppers and mushrooms. Cook until tender. Cook shelled pasta as directed. Combine pasta and rest of the ingredients with ground beef mixture in a 2 1/2 lit casserole dish. Save some cheese for sprinkling on top of dish. Bake at 400 for 20 minutes.
Monday, March 9, 2009
Taco Soup
1 lb. ground beef
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)
cheddar cheese
homemade yogurt or sour cream
tortilla chips
Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)
cheddar cheese
homemade yogurt or sour cream
tortilla chips
Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.
Wednesday, February 18, 2009
Bean Casserole
1/2 lb. bacon
1 lb. ground beef
1 cup chopped onion
2 cans pork and beans
1/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup sugar
1 Tbsp. prepared mustard
1 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder
In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 quart baking dish; add beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef/bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Yield: 6 servings. We like to serve this with rice.
1 lb. ground beef
1 cup chopped onion
2 cans pork and beans
1/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup sugar
1 Tbsp. prepared mustard
1 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder
In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 quart baking dish; add beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef/bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Yield: 6 servings. We like to serve this with rice.
Monday, February 2, 2009
Zucchini Skillet
1 lb. ground beef
2 cups zucchini, thinly sliced
1 onion, diced
1 green pepper, sliced
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tomatoes peeled and diced or 1 - 8 oz. can tomato sauce (I use fresh or canned diced tomatoes)
1 - 8 oz. pkg. shredded cheddar or mozzarella cheese
Brown meat in skillet, drain off excess fat. Add the remaining ingredients, except the cheese. Mix, simmer over low heat till bubbly (20-25 minutes). Sprinkle cheese just before serving. Serve over rice. Serves 4-6. I've also added chopped carrots to this as well. This is a great meal to make in summer when you have fresh produce from the garden!
2 cups zucchini, thinly sliced
1 onion, diced
1 green pepper, sliced
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. garlic powder
2 tomatoes peeled and diced or 1 - 8 oz. can tomato sauce (I use fresh or canned diced tomatoes)
1 - 8 oz. pkg. shredded cheddar or mozzarella cheese
Brown meat in skillet, drain off excess fat. Add the remaining ingredients, except the cheese. Mix, simmer over low heat till bubbly (20-25 minutes). Sprinkle cheese just before serving. Serve over rice. Serves 4-6. I've also added chopped carrots to this as well. This is a great meal to make in summer when you have fresh produce from the garden!
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