Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 cup chopped onion
2 garlic cloves, minced
1 lb ground sirloin
1 cup frozen whole kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 -3 drained canned chipotle chile in adobo, chopped
10 (8 inch) fat free tortillas
Recipe
1 heat a large nonstick skillet over medium high heat. coat pan with cooking spray.
2 add onion, garlic, and beef; cook 6 mins, or until browned, stirring to crumble beef. stir in corn and next 6 ingredients. bring to boil, reduce heat, and simmer 10 minutes.
3 warm tortillas according to package directions. spoon 1/2 cup beef mixture into each tortilla.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 lb ground sirloin
1 cup frozen whole kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 -3 drained canned chipotle chile in adobo, chopped
10 (8 inch) fat-free flour tortillas
Recipe
1 heat a large nonstick skillet over medium-high heat. coat pan with cooking spray. add onion, garlic and beef; cook 6 minutes or until browned, stirring to crumble beef. stir in corn and next 6 ingredients (corn through chiles). bring to a boil; reduce heat, and simmer 10 minutes. warm tortillas according to package directions. spoon 1/2 cup beef mixture into each tortilla.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 lb ground beef
2 (10 ounce) cans extra hot ro-tel tomatoes
2 (15 ounce) cans black beans
1 (15 ounce) can kidney beans
1 (15 ounce) can corn
1 (15 ounce) can corn
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet taco seasoning
2 cups water
Recipe
1 brown and drain the ground beef. add all ingredients to the pot. cook over medium high heat for about 10 minutes. serve with tortilla chips, cheese, and sour cream.
1/2 celeriac, bulb blanched and julienned or 1/2 celery, blanched and julienned
1/4 english cucumber, seeded and julienned
Recipe
1 in tall narrow pot, gently heat stock until body temperature. meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.
2 whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. when mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. lower heat to medium-low. carefully make a vent hole in raft with spoon handle. simmer consommé gently for 30 minutes.
3 leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. heat until very hot. stir in port.
4 garnish: slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. pour hot consommé over scallops; arrange celeriac and cucumber decoratively in each bowl. serve immediately.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
2 lbs tuna steaks, cut in to chunks
3 garlic cloves, finely chopped
3 -4 tablespoons soy sauce
2 scallions, finely chopped
1/4 red bell pepper, finely chopped
1/4 teaspoon ground ginger
2 teaspoons sesame oil
1 tablespoon mccormick grill seasoning
1 tablespoon olive oil
wasabi mustard
mango chutney
Recipe
1 place tuna in a food processor and pulse until the tuna reaches the consistency of ground beef.
2 in a large bowl, combine the tuna, garlic, soy sauce, scallions, red pepper, sesame oil and ground ginger. mix with hands until all ingredients are combined. form into four large patties.
3 heat 1 tablespoon of olive oil on medium high heat. add the tuna patties and cook for 5 minutes on each side (medium), 4 minutes for medium-rare.
1 make the masa dough for the tamales: beat one stick of butter with 2 tablespoons sugar until fluffy. add the egg and beat until mixture is smooth.
2 place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. add corn to the butter/egg mixture and beat until well blended.
3 stir the baking powder into the masa (harina de maiz). add dry ingredients to the corn/butter mixture, mixing until well blended. stir in 3/4 cups grated monterrey jack cheese. set aside.
4 place the bacon in a heavy skillet and cook over medium heat until crispy. remove from heat and set aside for another use, leaving rendered fat in the skillet.
5 cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant. add the ground beef and cook over medium heat, stirring, until browned. add the can of black beans (with liquid) and cook, stirring, until liquid is evaporated. remove from heat and set aside. taste for seasoning and add more garlic salt if desired.
6 in a medium bowl, whisk together the softened cream cheese with the ranch dressing.
7 fill and wrap tamales: place a 7 by 12 inch rectangle of reynolds wrap non-stick foil on the counter, with the non-stick side facing up.
8 spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. spread 1 tablespoon of the cream cheese mixture on top of the masa. place 1/4 cup of the beef and bean mixture on top of the cream cheese. sprinkle 1 tablespoon grated monterrey jack. top with another 1/3 cup masa, and spread it to cover the filling.
9 fold one short end of the foil up over the filling. fold the two long sides in over the filling. there will be one end that is still open. lift the tamale with the open end facing upwards and twist foil to close that end.
10 make 3 more tamales in the same way.
11 place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. tamales should not touch the water. cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
12 let tamales cool for 15-20 minutes before serving. serve with extra cream cheese mixture on the side.
13 tamales can be made ahead and reheated in the oven or in a steamer. unwrap tamales before reheating them in the microwave. this recipe makes 4 large tamales. you can divide the ingredients into smaller amounts to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 (12 ounce) package ziti pasta
1 lb ground beef
1/2 medium onion, chopped
2 cups spaghetti sauce
1 cup picante sauce
1 (15 ounce) container ricotta cheese
2 cups shredded mexican blend cheese, divided
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
Recipe
1 preheat oven to 350°f coat a 9" x 13" baking dish with cooking spray.
2 prepare pasta according to package directions. drain, rinse, and drain again; set aside in a large bowl.
3 meanwhile, in a large skillet, brown beef and onion over medium heat for 5 minutes; drain off excess liquid. add to the drained pasta along with spaghetti sauce, picante sauce, ricotta cheese, and 1 cup mexican cheese blend; stir until well combined.
4 spoon into prepared baking dish and bake 25 minutes. remove from the oven and sprinkle with the remaining 1 cup mexican cheese blend. return to the oven and bake 10 minutes, or until cheese melts. sprinkle with chopped cilantro just before serving.
1 leave the string on the meat; rinse the roast. using paper towels, blot any excess moisture from the roast; set aside.
2 in a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. add the roast and generously coat. allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).
3 place the carrots, celery, onions, and bay leaves in a shallow roasting pan. drizzle beef broth over vegetables; set aside.
4 remove roast from plastic bag and set down on a cutting board. using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. repeat in various places on the roast until done.
5 sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. let the roast sit for about 1/2 an hour.
6 position oven rack on the lowest level; preheat the oven to 425 degrees f.
7 place roast fat side up in the prepared roasting pan; roast for 15 minutes. reduce the oven temperature to 325 degrees f and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees f).
8 transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. keep warm.
9 strain the pan juices through a sieve, discard the debris. skim any fat from the liquid. the liquid should measure 2 cups - if necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. the pan juices can be served as is, "au jus", or they can be turned into gravy. to make the gravy, combine the flour and water, stir into the pan juices; scrape the drippings from the bottom of the roasting pan. bring to a boil, stirring constantly. cook until thickened, adding additional water or beef broth as necessary.
10 when ready to carve, remove and discard the string and garlic cloves from the roast. carve the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 lbs beef stew meat, in cubes
1 1/2 chicken breasts, cubed
1 beef bone, with marrow
3 medium tomatoes, skinned, seeded and chopped
2 medium onions, quartered
2 garlic cloves
1 celery rib
3 cooked potatoes, in chunks
1 cup cooked peas
3 medium zucchini, in chunks
6 epazote, sprigs
6 limes
3 avocados
6 dried chipotle chiles (or to taste)
salt
2 tablespoons cooking oil (more or less)
Recipe
1 in a capacity pot or dutch oven, simmer the meat with the marrow bone, one quartered onion, the celery , the garlic cloves and salt until fully cooked.
2 on a skillet in oil that's not too hot, fry the chicken breast cubes and dry chipotles until chicken starts to brown.
3 take the onion garlic and celery out of the stew, and pour the rendered stock over the chicken.
4 add the beef, tomato, chipotles and the epazote.
5 simmer until chicken cubes are cooked.
6 add the potatoes, the zucchini and the peas.
7 simmer until zucchini is cooked.
8 serve with the remaining onion, chopped, lime juice to taste, and sliced or cubed avocado.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
Servings: 4
3 lbs beef back ribs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons olive oil
1 cup beer
12 ounces barbecue sauce
Recipe
1 cut ribs into serving pieces.
2 mix spices together to create a dry rub. apply the dry rub to the ribs.
3 heat oil in pressure cooker and brown the ribs on all sides.
4 insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.
5 place over high heat until control jiggles. reduce heat and cook 35 minutes.
6 let cooker depressurize naturally. remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. simmer for 10-15 minutes.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
1 (2 -3 lb) chuck roast
1/4 teaspoon pepper
1/4 cup flour
2 -3 tablespoons oil
1 large onion, sliced and separated into rings
1 1/2 cups beef broth
1/2 cup coffee
3 -4 carrots, peeled and cut into 2-inch pieces
2 -3 large potatoes, quartered
1 1/2 teaspoons salt
2 cups water
1/4 cup flour
Recipe
1 salt and pepper roast and dredge in flour. heat oil in dutch oven (you can also use bacon drippings if you prefer) and add roast. brown roast on all sides.
2 cover roast with onion rings and add coffee and broth. cover and simmer on stovetop for 1 1/2 hours.
3 add carrots and potatoes and 1 tsp salt. cover and continue cooking for 30 more minutes or until vegetables are tender.
4 remove roast and vegetables to serving dish. keep remaining liquid in dutch oven.
5 mix 2 cups water,1/4 cup flour, and 1/2 tsp salt; blend with whisk until smooth. add mixture to reserved liquid in dutch oven. cook, while stirring with whisk until thickened.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 5
1/2 lb lean ground beef (can use 1 pound only)
1/2 lb ground turkey
1/4 cup sweet onion, finely chopped
1/4 cup bell pepper, finely chopped
6 ounces ro-tel tomatoes, drained (1/2 can)
1/4 cup breadcrumbs or 1/4 cup oatmeal
1 egg, beaten
1/4 teaspoon cumin
1/2 teaspoon southwest seasoning
salt and pepper, to taste
2 -3 slices bread
1/2 cup 2% shredded cheddar cheese
6 -8 canned jalapeno slices (from a jar)
Recipe
1 preheat oven to 350 degrees.
2 mix all ingredients well.
3 in a loaf pan, place 2 -3 slices of bread (depending on size of pan, this catches all the grease). place meat mixture into pan and form loaf. bake until juices run clear. at this point, top with shredded cheese and jalapeno slices and return to oven until cheese is melted.
Total Time: 1 hr 50 mins
Preparation Time: 50 mins
Cook Time: 1 hr
Ingredients
6 stale rolls, cut into cubes
salt
1/4 liter milk
2 eggs
30 g butter
1/2 onion, minced
parsley
chives
3 tablespoons flour
100 g bacon
150 g hard smoked sausage (like pepperoni or summer sausage)
beef stock
Recipe
1 salt bread cubes.
2 lightly whisk together milk and eggs.
3 pour milk-egg mixture over bread cubes.
4 stir until moistened, cover and let stand 30 minutes.
5 mince bacon and sausage.
6 fry bacon.
7 saute onion in butter, adding parsley and chives (this is a"to taste" option).
8 bring the beef stock to a gentle boil.
9 add bacon, sausage, and onion mixture to soaked bread mixture.
10 sprinkle with flour.
11 the mixture should be thick enough to form into 8-12 dumplings (this is done by hand, scoop up a portion of the mixture and press into a ball.) drop one dumpling into broth and cook about 12 minutes.
12 the dumplings should rise to the top when they are done.
13 cut the first dumpling open and check to make sure it is of the proper consistency.
14 if it is too hard, add more egg-milk mixture.
15 if it is too soft and falls apart, add flour.
16 add remaining dumplings as space allows, cooking approximately 12 minutes each.
17 knödel are served either in broth or over sauerkraut.
1 sprinkle meat with salt and pepper; place in slow-cooking pot. combine remaining ingredients; pour over meat. cover and cook on low for 8-10 hours. remove meat and slice. if desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
2 this is tasty served with mashed potatoes, and broccoli spears.
1 place all the liquid and dry ingredients into a large bowl or zip-lock bag and mix until dissolved.
2 (hint: measure the olive oil first and then the molasses, it will slide right out of the measuring cup if you do the oil first).
3 add ice to cool the mixture.
4 add the filets and marinate at least 6 hours for best results. i like to mix them up and flip the meat every couple of hours, but not required.
5 when ready to cook the steaks, heat an iron skillet or griddle as hot as you can get it and sear the outside of the steaks for a minute or two until dark and crisp on the outside, then place on the grill to cook to your wellness liking the rest of the time.
6 (hint: i recommend searing the steaks outside on a grill side burner if possible. it makes a mess of your cooktop inside otherwise.).
1 in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2 combine salsa and remaining tomato sauce. spread 1/4 cup into a 13x9x2-inch baking dish coated with cooking spray. layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup monterey jack cheese and 1/2 cup cheddar cheese. repeat layers. top with the remaining noodles, salsa mixture and cheeses.
3 cover and bake at 350°f for 45-50 minutes or until edges are bubbly and cheese is melted. let stand for 10 minutes before cutting. serve with sour cream, avocado and onions.
4 i like to buy disposable loaf pans and make about 4 lasagnas out of this recipe. i like to cover them with foil, and place in a seal a meal bag (or freezer bag). the no-cook noodles fit perfectly in the loaf pans!
Total Time: 8 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 8 hrs
Ingredients
4 lbs boneless bottom round roast
2 -3 garlic cloves, cut into slivers
1/4 teaspoon salt
1/4 teaspoon black pepper
3 slices bacon, chopped
2 medium onions, cut into thin wedges
1 celery rib, cut into 1/2-inch slices
2 lbs red potatoes, cut into 1 1/2-inch pieces
1/2 lb carrot, cut into 1-inch pieces
1/2 lb parsnip, peeled, halved lengthwise and cut into 1-inch pieces
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup condensed beef consomme, plus
1/3 cup condensed beef consomme, divided
1/2 teaspoon dry mustard
2 tablespoons balsamic vinegar
3 tablespoons all-purpose flour
Recipe
1 pat roast dry with paper towels. cut deep slits in surface of roast; insert garlic. lightly salt and pepper meat. set aside.
2 in a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. remove from heat.
3 place onions and celery in slow cooker ceramic pot. place roast on vegetables; pour drippings over roast. add bacon, potatoes, carrots, and parsnips. sprinkle with marjoram and thyme. in medium bowl, combine tomato soup, 1/2 cup consomme, mustard, and vinegar. pour over mixture in slow cooker. cover and cook at low 8 to 10 hours, or until roast and vegetables are tender.
4 remove roast to cutting board. with slotted spoon, remove vegetables to serving bowl. cover both to keep warm. in small bowl, mix flour and remaining 1/2 cup consomme. stir into liquid in slow cooker. cover and cook on high about 10 minutes, or until thickened. slice roast. serve roast and vegetables with gravy.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
1 1/2-1 3/4 lbs beef chuck, cut into 2 ", chunks
2 tablespoons cooking oil
2 -3 garlic cloves, crushed
2 large onions, cut into chunks
salt, to taste
5 carrots, cut into 2 ", - 3 ", pieces
1/2 lb mushroom, quartered
5 -8 potatoes, peeled and cut into 2 ", chunks
2 cups boiling water
1 1/2 cups burgundy wine
3 sprigs fresh parsley
2 bay leaves
1/2 teaspoon thyme
5 peppercorns
Recipe
1 using a heavy skillet, brown crushed garlic in oil.
2 add beef and brown and salt to taste.
3 add onions and fry, stirring frequently until the onions are clear.
4 place this mixture in the clay pot along with the carrots, potatoes, and mushrooms.
5 make a bouquet garni with parsley, bay leaves, thyme, and peppercorns. (i actually like to use a teaball, but cheesecloth is more traditional). place among the meat & veggies.
6 pour the water and wine over all of this, cover and bake at 350˚f for 2 hours.
7 *note: if you like a thicker sauce, add corn starch into a little cold water and add during the last 1/2 hour of cooking.
12 slices good-quality smokey bacon, 4 slices finely chopped and 8 left whole
1 1/4 lbs 80% lean ground beef
3 -4 tablespoons grated onions
2 garlic cloves, finely chopped
2 tablespoons pureed chipotle chiles in adobo
2 tablespoons worcestershire sauce
salt
pepper
extra virgin olive oil
3 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1 (14 ounce) can diced tomatoes with green chilies, well drained
4 soft burger rolls, split
crisp yellow corn chips
chopped onion, tomatoes, cilantro, and pickled jalapenos
Recipe
1 arrange the 8 whole bacon slices on a broiler pan and bake at 375 degrees until crisp, 10-12 minutes.
2 meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. combine the beef, chopped bacon, grated onion, garlic, chiopotle puree and worcestershire sauce; season with s&p. form into 4 patties (thinner at the center) drizzle with oil.
3 grill the burgers for 5 minutes on each side for medium.
4 make the queso sauce in a medium sauce pan, melt the butter over medium heat. whisk in the flour for 1 minute then whisk in the milk. stir in the cheese to melt. stir in the tomatoes. place the burgers on the bun bottoms and top with the queso sauce, criss-crossed bacon strips, corn chips, and remaining toppings and bun tops.
Total Time: 28 mins
Preparation Time: 10 mins
Cook Time: 18 mins
Ingredients
Servings: 2
2 rib eye steaks
1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch
Recipe
1 combine glaze ingredients in 1-cup glass measure, mixing well. microwave on high 2-1/2 to 3 minutes or until thickened, stirring once.
2 grill steaks 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.
Total Time: 37 mins
Preparation Time: 30 mins
Cook Time: 7 mins
Ingredients
1/2 lb ground beef
1 1/2 teaspoons sea salt
1 tablespoon ground black pepper
1/4 cup worcestershire sauce
1 tablespoon oregano
1/2 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons garlic, minced
1 tablespoon hormel bacon bits
1 tablespoon lipton beefy onion soup mix
2 slices cheddar cheese
2 hamburger buns
1/2 cup jack daniels whiskey, original no. 7 recipe sauce
1/4 cup a.1. original sauce
1/3 cup heinz ketchup
Recipe
1 in a large bowl combine ground beef with salt,pepper,garlic,worcestershire sauce,mustard seed,onion soup mix,oregano,red pepper and bacon bits.mix well.
2 in a seperate bowl mix jack daniels sauce,steak sauce and ketchup.
3 form ground beef into 2, four ounce, one inch thick patties.
4 heat indoor grill or outdoor grill to 400 degrees.place burger patties on grill and cook for about 7 minutes turning burgers once.about 2 minutes before removing burgers from grill place 1 cheese slice on top of each burger.
5 heat sauce in medium sacepan over low heat for about 5 minutes.
6 spoon sauce on top of burgers and place burgers on buns.serve.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
Servings: 6
4 tablespoons butter
2 large onions, sliced
1 1/2 cups flour
2 cups beef stock
1/3 cup madeira wine
1/2 teaspoon worcestershire sauce
2 teaspoons dry mustard
1 1/4 cups milk
3 eggs, lightly beaten
8 tablespoons bacon fat
6 slices prosciutto
6 large lamb sausages
Recipe
1 onion gravy:.
2 melt butter, and add sliced onions. cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. stir in 1 tbsp flour. add beef stock, wine, and worcestershire sauce. bring to a boil and cook for 5 minutes. season with salt and pepper to taste and set aside.
3 toad in the hole:.
4 heat oven to 425* f. stir together flour, mustard, and pepper to taste. whisk in milk and eggs to form a batter. rest for 15 minutes.
5 pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes.
6 heat remaining bacon grease in a skillet. wrap prosciutto around each sausage, and fry until lightly browned all over.
7 pour batter into dish over hot bacon grease. arrange sausages over batter. bake for 25-30 minutes until done. serve with the onion gravy.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 6
36 ounces canned mushroom slices, reserve 1 1/2 cup juice (good quality)
6 tablespoons butter
2 whole shallots, minced
3 (30 ounce) cans campbells beef consomme
1 1/2 cups cream sherry
2 teaspoons pepper or 2 teaspoons black pepper
Recipe
1 saute butter, mushrooms and shallots over medium high heat until mushrooms start to darken, about 5 or 10 minutes.
2 add the remaining ingredients and cook until almost all of the liquid has evaporated.
3 these mushrooms have depth and excellent beefy flavor. you can use chicken broth as a substitute and use these for chicken. this can be halved to make less for home use.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 lb ground beef, 95% lean
1/3 cup fresh pico de gallo or 1/3 cup salsa, drained well
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 small avocado, peeled, pitted and roughly chopped
1/4 red bell pepper, finely chopped (about 1/4 cup)
3 tablespoons cilantro, chopped
2 teaspoons fresh lime juice
1/4 teaspoon garlic powder
1/2 cup greek yogurt, nonfat plain (optional)
4 hamburger buns, multigrain
4 -8 lettuce leaves (optional)
Recipe
1 place oven rack 6 to 7 inches from broiler and preheat to high. line a baking sheet or broiler pan with foil. in a large bowl, combine beef, pico de gallo, 1/4 tsp salt and 1/4 tsp pepper. shape mixture into 4 equal patties, each 1/2-inch thick, and place on prepared baking sheet. broil for 6 to 7 minutes or until burgers are browned. flip and repeat on second side until burgers are firm to the touch and no longer pink in the center, 5 to 6 more minutes (internal temperature should read 160°f on a instant-read thermometer).
2 place avocado in a small bowl and mash to a chunky consistency with a fork or potato masher. add red pepper, cilantro, lime juice, garlic powder, pinch of salt and pepper, to taste; stir to combine.
3 to serve, spread 2 tbs yogurt on bottom half of each bun and top with 1 to 2 lettuce leaves, if desired. then add patty and 3 tlbs avocado mixture to each before finishing with top halves of buns. garnish burgers with additional cilantro, if desired.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 (20 ounce) bag simply potatoes homestyle slices
1 (16 ounce) french bread
16 ounces turkey hot dogs (low fat, low sodium) or 16 ounces chicken hot dogs (low fat, low sodium) or 16 ounces beef hot dogs (low fat, low sodium)
1 (8 ounce) can mexican tomato sauce (spicy hot )
16 ounces low-fat monterey jack pepper cheese
Recipe
1 heat oven 375 degrees.
2 cut down the center and toast the french bread loaf (14" or so) on nonstick pan and the bag of potatoes on another nonstick pan for about 4-7 minutes until the bread is browned. flip over the potatoes for another 7-10 minutes or until slightly browned and a few edges.
3 in the mean time, cut turkey dogs down center lengthwise but not all the way through and brown in full shape round in nonstick frying pan. add the can of sauce and let them simmer on low for about 3 minutes. place the turkey dogs split open along the bottom of the bread, save some sauce, top with potatoes and then the sauce. place the cheese across the top. the cheese should be sliced or shredded. put top of bread on.
4 put back in the oven for about 3-5 more minutes. slice in a little over 3" slices.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
100 g flour
2 eggs
300 ml milk
1 pinch salt
8 -12 thick good quality sausages
25 g lard (or oil) or 25 g drippings (or oil)
Recipe
1 first place the fat and sausages into a large roasting tin or other oven-proof dish.
2 cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
3 meanwhile prepare the batter. make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
4 gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
5 allow this to stand until sausages are cooked.
6 take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
7 quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
8 serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.
5 while sauce is heating and noodles are boiling:in large mixing bowl add cottage cheese, cream cheese, sour cream.
6 mix really well until smooth.
7 sprinkle parsley flakes until evenly seen in mixture.
8 to stack (be careful no to add too much sauce to the bottom layer): in a 13 x 9 dish, arrange 3 noodles on the bottom, add an even layer of tomato sauce.
9 arrange 3 noodles and add the whole bowl of cream cheese mixture.
10 arrange 3 noodles and add an even layer of sauce.
11 cook for 40 minutes
12 sprinkle whole bag of mozzarella cheese on top, cook for 10 minutes.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
1/2 cup sun-dried tomato, packed without oil
1/4 cup minced shallot
2 tablespoons dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 lbs ground sirloin
1 garlic clove, minced
cooking spray
6 (2 ounce) kaiser rolls, split
6 red onions, slices
6 romaine lettuce leaves
Recipe
1 place tomatoes in a bowl; cover with boiling water. let stand 30 minutes or until soft. drain and finely chop.
2 prepare grill.
3 combine tomatoes, shallots, and next 7 ingredients (through garlic). divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
4 place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. remove from grill; let stand 5 minutes.
5 place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 lettuce leaf, and top half of roll.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 6
2 tablespoons extra virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (10 ounce) can tomatoes and green chilies
salt and pepper, to taste
1/2 cup chopped fresh cilantro
12 ounces monterey jack pepper cheese, shredded
1 (10 ounce) bag corn chips, such as fritos
Recipe
1 in a dutch oven, heat the olive oil over medium-high heat. add the beef and cook for 7 minutes. add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. add the beans, with their liquid, and the tomatoes; bring to a simmer. cook, stirring occasionally, until thick, about 15 minutes. season with salt and pepper.
2 stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. place a handful of corn chips in each of 4 bowls. top with the chili and serve.
