Total Time: 21 mins
Preparation Time: 15 mins
Cook Time: 6 mins
Ingredients
Servings: 8
11 ounces ground veal
11 ounces ground lamb
11 ounces ground lamb
3 eggs, beaten
1/2 cup breadcrumbs
1 medium onion, diced fine
8 ounces mushrooms, diced
3 tablespoons parsley, fresh chopped
3 teaspoons salt
3 teaspoons pepper
3 teaspoons paprika, toasted
8 ounces gouda cheese
8 tablespoons olive oil, extra virgin
Recipe
1 add 2 tbs olive oil to saute pan and sweat diced onion and mushrooms over med-low heat until onions are soft and opaque. toast paprika in dry saute pan.
2 while onions are sweating mix ground meats together until well blended.
3 add spices, blend well. add onions and mushrooms and eggs blending well.
4 slowly add bread crumbs mixing well between additions till meat is able to hold patty shape without falling apart. more or less bread crumbs may be used.
5 preheat remaining olive oil in skillet over medium heat.
6 form meat into 1/4 lbs patties and cook approx 3 minutes a side. cooking time depends on your personal tastes for rare, med, or well done.
7 when burgers are done to your liking put them on side board to rest. while they are resting lay slice of gouda cheese on top and cover with pot lid to keep warm and help cheese melt.
8 serve on lightly toasted buns with your favorite toppings.
Total Time: 1 hr 40 mins
Preparation Time: 20 mins
Cook Time: 1 hr 20 mins
Ingredients
Servings: 9
2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)
Recipe
1 cook onion in olive oil in a large skillet until tender, several minutes.
2 add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
3 drain fat.
4 add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
5 reduce heat, cover, and simmer for 25-30 minutes.
6 meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
7 in a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
8 preheat oven to 375°f.
9 in a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
10 on top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
11 if any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
12 bake at 375f for 30-40 minutes or until heated through and cheese is golden and bubbly.
13 allow to rest for 10-15 minutes before slicing and serving.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 (8 ounce) cans tomato sauce
1/2 lb lamb
1 cup cheddar cheese
1 (15 ounce) can black beans
1/2 cup black olives
1 2/3 tablespoons chili powder
2/3 teaspoon pepper
3/4 cup sour cream
1/4 cup green pepper
1/4 cup onion
salt
oil
4 -6 flour tortillas
Recipe
1 i used a cooked lamb roast which i cut into small pieces. any kind of cooked meat could be used in this recipe, chicken, beef, etc.
2 mix the 2 cans of tomato sauce and chili powder; set aside. dice green peppers and onion. dice black olives. you could use any color peppers in this recipe.
3 saute the peppers and onion and add to the lamb. add 1/3 cup of the cheddar cheese, 1/4 cup sour cream ,1/2 cup of the tomato sauce with the chili powder mixed in, and black olives.
4 i used burrito size tortilla shells which made 4 enchiladas. but you could use smaller shells. put the tomato sauce about 1 tablespoon on each shell. spread around the shell to cover. then spoon the meat mixture on to the shell followed by 1/3 cup cheese divided amongst enchiladas, and finally the remaining sour cream.
5 roll up and place into a greased baking dish. put the remaining sauce on top. sprinkle remaining cheese, more cheese is always suitable.
Total Time: 6 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 6 hrs
Ingredients
Servings: 6
1 1/2 lbs ground beef
1 cup onion, chopped
2 garlic cloves, minced
3/4 cup catsup
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup water
1 tablespoon brown sugar, packed
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons worcestershire sauce
1 1/2 teaspoons chili powder
6 -8 hamburger buns, toasted
Recipe
1 in a skillet, brown beef, onion and garlic; drain and set aside.
2 combine remaining ingredients except buns in a slow cooker; stir in beef mixture. cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 14
2 teaspoons bacon drippings
2 onions, chopped
3 garlic cloves, minced
1 lb beef stew meat, cut in 1 inch cubes
1 lb lamb stew meat, cut in 1 inch cubes
1 lb lamb stew meat, cut in 1 inch cubes
16 ounces medium hot salsa
12 ounces beer (mexican or central american lager)
1 cup strong coffee
1 (14 ounce) can beef broth
2 (6 ounce) cans tomato paste
1/2 cup brown sugar
3 arbol chiles, diced
1 ancho chili, diced
2 chipotle peppers, diced
1 tablespoon adobo sauce (from can of chipotles)
1 tablespoon whole cumin seed, toasted and crushed
1 teaspoon whole coriander seed, toasted and crushed
1 tablespoon chili powder
1 teaspoon salt
1 dash cinnamon
4 ounces semi-sweet chocolate chips
3 (15 ounce) cans kidney beans
30 tortilla chips
Recipe
1 in a small frying pan, toast the whole cumin and coriander until you see small whisps of smoke. immediately grind the spices in a morter and pestle or dedicated coffee grinder (or crush in some other manner).
2 in a large pot, quickly brown the meat in the bacon drippings. add the onions and garlic and continue to cook until the onions become slightly translucent.
3 add salsa, coffee, beer, beef broth, and tomato paste. stir to combine.
4 add spices, salt, and chocolate. stir to combine.
5 add 2 cans of kidney beans and chilis. stir to combine.
6 add tortilla chips. stir to combine.
7 reduce heat, cover, and let simmer for 1 1/2 hours.
8 add remaining can of kidney beans and simmer for another 30 minutes.
Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
Servings: 4
8 lamb sausages
1 beef bouillon cube
2 teaspoons coarse grain mustard
honey
Recipe
1 place the sausages into a greased oven proof dish and bake in a preheated oven 375f for 20-25 mins until they are cooked through and starting to brown.
2 meanwhile, crumble a beef bouillon cube into the mustard and mix in enough honey to make the mixture runny.
3 drizzle or brush the mixture over the cooked sausages and return them to the oven for another 10 minutes until they are golden.
1 lb ground beef, cooked and drained (sausage can be substituted)
15 ounces ricotta cheese
4 cups mozzarella cheese, shredded (or your favorite cheese)
1/2 cup parmesan cheese, grated
2 eggs, lightly beaten
Recipe
1 preheat oven to 375°f.
2 cook lasagna noodles according to package cooking time, drain and separate.
3 combine cooked meat and 1-1/2 jars sauce in a large saucepan.
4 combine eggs, ricotta, 3-1/2 cups mozzarella, and parmesan cheeses in a large bowl.
5 spray or grease a 9x13-inch baking dish or two 8x8-inch baking dishes with cooking spray. spread 3/4 cup sauce over the bottom of the baking dish.
6 place 3-4 lasagna noodles over the bottom, slightly overlapping. spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce. repeat layers. cover last layer with remaining noodles and sauce. sprinkle with remaining mozzarella cheese.
7 cover with foil and bake for 30 minutes. remove foil and bake an additional 10 minutes. let stand 10 minutes before serving.
8 oamc directions.
9 assemble lasagna in a foil lined baking dish and then place in freezer. no prior baking needed. freeze until firm enough to remove from baking dish. cover completely with another layer of heavy foil, then place in a gallon sized freezer bag and label.
10 to serve: place frozen foil wrapped lasagna back into baking dish originally used. thaw and bake covered at 375 degrees for 45 minutes. uncover and bake an additional 15 minutes. let stand 10 minutes. to bake from the frozen stage, and 30 minutes to total baking time.
3 tablespoons chili powder (i know this sounds like a lot but it really isn't)
16 ounces frozen noodles
1 (15 ounce) can cream-style corn
1 (8 ounce) can mushrooms
1 (28 ounce) can diced tomatoes
8 cheese slices (i use american cheese)
salt and pepper
Recipe
1 brown hamburger with green pepper and onion. drain. add corn, tomatoes, mushrooms, chili powder, salt and pepper. simmer while you cook the noodles. stir noodles and beef mixture together. place in 9" x 13" baking dish. put cheese slices on top. bake at 350° until cheese is melted. this dish also freezes well.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
3 lbs boneless bottom round roast, trimmed
2 cups yellow onions, thinly vertically sliced
3/4 cup roasted red pepper, thinly sliced (bottled)
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (spanish)
1/2 teaspoon fennel seed
1/2 teaspoon fresh ground black pepper
1/4 teaspoon saffron thread
1 cup dry sherry
1/4 teaspoon hot pepper sauce (such as tabasco)
2 cups beef broth
1 1/2 cups frozen green peas, thawed
1/4 cup fresh parsley, chopped
1 tablespoon sherry wine vinegar
1 tablespoon cornstarch
1 tablespoon water
Recipe
1 heat a large dutch oven over medium-high heat. coat pan with cooking spray. add beef to pan; cook 5 minutes, browning on all sides. remove beef from pan.
2 recoat pan with cooking spray. add onion to pan; sauté 4 minutes or until tender. add bell pepper and garlic; cook for 1 minute, stirring constantly. add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly. stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. add beef and broth to pan; bring to a simmer. cover, reduce heat, and simmer 2 hours or until beef is tender.
3 remove beef from pan; cool slightly. cut beef across grain into thin slices; cover and keep warm.
4 add peas, parsley, and vinegar to pan; cook 5 minutes. combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. bring to a boil; cook 1 minute. add sliced beef; cook 1 minute or until thoroughly heated.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
1 medium yellow onions or 1 medium onion, diced
1 lb lean ground beef (i use grass fed)
1 1/2 lbs bulk italian sausage (mild or spicy)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1/2 teaspoon onion powder (adjust to taste)
1 teaspoon garlic powder (adjust to taste)
3 tablespoons extra virgin olive oil (or preference)
2 tablespoons minced garlic cloves or 3 tablespoons minced garlic, from jar
1 red pepper (cored, cleaned, diced)
8 ounces button mushrooms (sliced to preference)
1/2 teaspoon red pepper flakes (adjust to taste) (optional)
2 (24 ounce) jars sausage and green pepper spaghetti sauce (newman's own)
1 tablespoon dried basil (if you prefer you can use dry italian seasoning)
2 1/2 cups mozzarella cheese (shredded, best if using real whole mozzarella)
1/2 cup parmesan cheese (grated)
1 (16 ounce) box rigatoni pasta
Recipe
1 dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. if you don't have such a gadget, then hand dice onions).
2 in a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. add 1 t. of olive oil. you don't want to totally break the meat down. (using grass fed beef it's easy to keep meat in bite size pieces) after some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. add 1/2 of your salt, pepper, onion powder, garlic powder. cook until no more pink is seen. you want the meat chunky but not too big. no need to drain. turn stove to low and let the seasonings marinate together while you move to next step.
3 dice your red pepper and slice your mushrooms. (i use more mushrooms at times). mince your garlic.
4 add 1 t. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) add red pepper, mushrooms and chilli flakes. stir often and saute until pepper and mushrooms are al dente.
5 add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or italian seasoning). add 2 jars of paul newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
6 meanwhile, cook pasta as directed but cook to al dente only about 8-9 minutes. drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking).
7 after sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. add 3/4 of the cooked pasta and stir well. the pasta will soak up some of the sauce so use your judgement. if you like your pasta a little saucy then you won't need to add the full box. (i like a balance and used 3/4 of the cooked pasta).
8 cook for 1/2 hour on high. (if you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
9 add 2 cups mozzarella cheese, 1/4 celsius parmesan cheese and mix well. cover and let the cheese melt into the mixture. it should be nicely melted in 15 minutes on high.
10 top it all off with remaining cheeses. on high still, let the cheese on top melt. once cheese is melted, take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. serve. (you can serve with a salad and garlic bread).
11 tips: if you prefer a more saucy mixture, only cook 3/4 of the box of rigatoni or 12 oz. and make adjustments as needed to your preference.(as i mentioned i cook entire box and make adjustments when i add pasta to sauce) in addition, if you don't want your pasta to soak up as much of the sauce mixture then drizzle a bit more olive oil to cooked pasta and stir before adding to the sauce mixture. this dish is great for company, a game day or just to feed your family. i hope you enjoy.
12 variations: once you make this recipe you can make several adjustments to change it up using the basic sauce mix. you can use penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. i love all kinds of cheese but in this dish i prefer the cheeses mentioned. if you wish to add more cheeses then you can use any that melt like the mozzarella cheese does. mild to medium cheddar, pepper jack, provolone etc. it will change it's flavor. also you can even use filled firm pastas. you can use tortellini, ravioli or any frozen pasta of your choice. don't pre-cook it. move frozen pasta from freezer to fridge. follow recipe and add the pasta without pre-cooking. be gentle stirring.and adjust cooking time accordingly. when al dente mix the cheese in stirring gently. taste your pasta and if the pasta is cooked to desired consistency then finish off with the cheese on top as the recipe states.
1 put spaghetti, ground beef, ground turkey, both types of beans, seasonings and vegetable juice in a 5 quart crock pot and cook on high for 2 hours. laddle into serving bowls. top with cheese, sour cream and oyster crackers. serve with peanut butter sandwich.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
16 ounces extra lean ground beef
1 cup grated carrot
1 cup grated onion
4 tablespoons salsa
2 teaspoons artificial sweetener
1/4 teaspoon salt substitute or 1/4 teaspoon salt
3 unsalted soda crackers, crushed
Recipe
1 preheat oven to 350f.
2 combine ground beef, carrot, onion, salsa, artificial sweetener, and salt substitute. spread in a nonstick loaf pan. sprinkle soda cracker crumbs on top. bake uncovered for two hours.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 6
1 1/2 lbs ground beef
1 large onion (diced)
1 large garlic clove (diced)
2 -3 stalks celery (diced)
1/2 green pepper (diced)
1 (14 ounce) can rotel tomatoes or 1 (14 ounce) can chilies
1 (20 ounce) can stewed tomatoes
1 (14 ounce) can kidney beans or 1 (14 ounce) can black beans
1 (14 ounce) can chili beans
1 cup water
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 cup salsa
Recipe
1 in a skillet brown ground beef with onion, garlic, celery & green pepper till ground beef is cooked.
2 in dutch oven pan add remaining ingredients and let simmer, but not boil about 15-20 minutes. add the ground beef mixture and continue to cook about 30 minutes. best if made the day before.
1/4 cup lingonberry preserves or 1/4 cup lingonberry jam
Recipe
1 soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. mix well and roll into 1-1/2" meatballs. it helps to wet your hands as you roll.
2 saute meatballs in 1/4 cup butter approximately 20 minutes. remove browned meatballs and set aside.
3 in same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes.
4 add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. briefly cook over high heat.
5 add cream, gravy maker and all other spices and bring to a simmer.
6 make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken.
7 if you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. otherwise, cool and refrigerate sauce & meatballs, either together or separately. (i do this separately, as i often freeze the meatballs without the sauce.).
8 combine all ingredients for the lingonberry sauce and mix well.
9 serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
Servings: 6
3 tablespoons vegetable oil
6 medium onions, sliced
8 cups beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns (i always use wheat ones)
10 slices provolone cheese or 10 slices other cheese
10 teaspoons shredded parmesan cheese (optional)
Recipe
1 add 3 tbsp oil to a large soup pot or saucepan over med/high heat.
2 add the sliced onions and saute for 20 mins until onions begin to soften (don't let them brown!) add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil.
3 when soup begins to boil, reduce heat and simmer for 45 minutes.
4 to make the croutons, cut off the top part of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun.
5 throw away the tops.
6 now you should have 10 round pieces of bread--5 bottoms and 5 tops with the tops cut off.
7 preheat oven to 325 degrees.
8 place the bread directly on the oven racks and bake for 15 to 20 minutes, or until each pieces is dark brown and crispy.
9 set aside.
10 when the soup is done, spoon about 1 cup into an oven safe bowl.
11 put a crouton on top, and put the provolone cheese on top of the crouton.
12 if you want, sprinkle 1/2 tsp of the shredded parmesan over the provolone.
13 set oven to high broil and put the bowl into your oven.
14 broil soup for 5 or 6 minutes, or until cheese is melted and is starting to brown.
15 (broil longer if you have more than one bowl in oven).
16 before serving add another teaspoon or so of grated parmesan, if desired.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 lb ground beef
1 egg
1 small onion, finely chopped
1 lb ripe tomato, peeled and finely chopped (boil for 1 minute, shock in ice water, then peel)
2 bouillon cubes
2 tablespoons olive oil
1/2 cup red wine
fresh ground black pepper
Recipe
1 mix the ground beef with the egg and half of the chopped onion. season with one stock cube and black pepper.
2 pour olive oil into a large pot and heat. roll the meat mixture into the size of ping pong balls and add them to the oil. fry until almost done then add the rest of the onion and fry together for another couple of minutes.
3 add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. let everything simmer for another 15 minutes.
Total Time: 2 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
3 1/2-4 lbs beef brisket
8 ounces tomato sauce, plus some water
paprika
salt
pepper
2 tablespoons teriyaki sauce
2 tablespoons barbecue sauce
Recipe
1 combine all ingredients except the brisket.
2 put meat in roasting pan and pour the sauce over the meat.
3 cover and roast for 2 hours, or until tender, at 325 degrees f.
4 remove meat and let cool on cutting board and slice thinly, on the diagonal from the "grain" and put sliced meat in the sauce and serve or slice and serve with the sauce on the side.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
1 lb ground beef
1/2 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup mild taco sauce (ortega or pico pica brand or any smooth taco sauce, no chunks of tomato and stuff)
12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
6 slices american cheese
1 head finely chopped lettuce
Recipe
1 slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
2 when the beef is brown, drain the fat.
3 add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
4 add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
5 in another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
6 spread 1/12 of the beef mixture on the center of each corn tortilla.
7 fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8 drop each taco into the pan of hot oil and fry on both sides until crispy.
9 when cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10 pry open each taco slightly; add 1/2 slice of american cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
500 g lean ground beef
1 teaspoon ground dried chile
1 onion, finely chopped
1 egg, beaten
2 tablespoons fresh coriander, chopped
1 teaspoon nutmeg, ground
salt
oil, for brushing
Recipe
1 put all the ingredients except the oil in a large bowl and mix together with fork. cover and refrigerate the mixture for 1 hour.
2 light the barbecue fire or grill.
3 divide the mixture into 12 equal portions, shaped each portion into a sausage about 5cm/2inches long, squeezing each sausage firmly to make it as compact as possible.
4 brush 4 kebab skewer and push through sausage, moulding them firmly on the skewer. brush kebab all over with oil and place on the grill. cook kebab over the hot coal for 7-10 minutes, turning frequently.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 lb ground beef
3 tablespoons worcestershire sauce (or my favorite -- 2 t. worcestershire and 1 t. soy sauce)
1/3 cup ketchup
Recipe
1 brown and break up the beef in a large skillet. add sauce to taste. continue cooking until meat has no pink color.
2 drain grease, return meat to skillet, and then add the ketchup. simmer for 15 minutes. add a little water, if needed, till the mixture is moist but, not soupy.
3 serve on hamburger buns (or on bread as a sandwich). you can also sprinkle a little chopped raw onion over the top, if desired.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 3
3 -4 lbs beef ribs or 3 -4 lbs lamb spareribs or 3 -4 lbs lamb country-style lamb ribs
1/2 cup minced onion
1/2 cup ketchup
1/2 cup water
4 tablespoons fresh lemon juice
4 tablespoons brown sugar
2 tablespoons mustard (dijon)
1/4 teaspoon salt (for the sauce)
salt (sprinkled on ribs when browning)
2 tablespoons worcestershire sauce
1 tablespoon vegetable oil
Recipe
1 cut all ribs into serving size pieces sprinkle ribs with salt (to taste) in a dutch oven, brown ribs on all sides in veg oil over medium heat remove ribs from pot saute onions in pot until lightly browned return ribs to pot combine all remaining ingredients in a bowl and mix together- add to pot cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1/2 lb mushroom
3 tablespoons olive oil
2 medium garlic cloves, finely chopped
1 1/2 tablespoons all-purpose flour
1 cup beef broth
1/2 dried hot red chili pepper, seeded and cut into 3 pieces
2 tablespoons finely chopped parsley
2 teaspoons freshly squeezed and strained lemon juice
salt
Recipe
1 trim off any tough ends of the mushroom stems. wipe the mushrooms clean with dampened paper towels. if the mushrooms are large, halve or quarter them. set aside.
2 in a medium-sized heavy skillet or fire proof casserole heat 2 tablespoons of the oil over medium high heat. add the garlic and sauté, stirring, until barely golden; do not let it brown. immediately remove the pan from the heat and stir in the flour until smooth. return to the heat and cook, stirring, 1 to 2 minutes. gradually stir in the broth. add the chili pepper, 1 tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. remove from the heat and set aside.
3 in a medium sized, heavy skillet heat the remaining 1 tablespoon oil over high heat. add the mushrooms and sauté, stirring frequently, until they are lightly browned. add the mushrooms to the sauce and simmer 5 minutes. taste and adjust the seasoning.
4 transfer to a heated serving bowl. sprinkle with the remaining 1 tablespoon parsley and serve at once as a tapa. makes 4 servings.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
300 g spaghetti, uncooked
1 lb lean ground beef
1 tablespoon pureed jalapeno
1 red pepper, chopped
1 (700 ml) jar pasta sauce
1/3 cup romano cheese, grated (can also use parmesan)
2 tablespoons margarine
2 eggs, beaten
1 cup ricotta cheese
1 cup shredded mozzarella cheese (use more if desired)
salt and pepper
Recipe
1 heat oven to 350ºf. cook spaghetti as directed on package.
2 brown meat in large nonstick skillet on medium-high heat; drain. add peppers; cook until tender, stirring occasionally. stir in pasta sauce. add jalapeno puree. add more to taste if necessary.
3 drain spaghetti; toss with romano cheese, margarine and eggs. season with salt and pepper. place in greased 13x9-inch pan; top with layers of ricotta cheese, meat mixture and mozzarella cheese.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
450 g sirloin steaks, cut into thin strips
2 tablespoons reduced sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon honey
2 1/2 cm gingerroot, peeled & grated
2 garlic cloves, peeled & finely sliced
2 tablespoons peanut oil or 2 tablespoons sunflower oil
200 g sugar snap peas
150 g chestnut mushrooms, halved
1 bunch spring onion, finely sliced
1 tablespoon sesame seeds, toasted
Recipe
1 put the strips of beef in a shallow, non metallic dish. mix the soy sauce vinegar, honey, garlic & ginger together & pur over the beef. cover, place in the refridgerator & marinate over night or for at least 1 hour.
2 heat the oil in a wok or deep frying pan & add the sugar snap peas & mushrooms. stir fry for 3-4 minutes, then remove vegetables with a slotted spoon & set aside.
3 remove the beef from the marinade & add to the wok / pan. stir fry for 2-3 minutes, then add the vegetables along with the marinade & spring onions to the wok.
4 stir fry for 1 minute. divide between 4 bowls, serve with noodles & scatter the sesame seeds over the top of each portion.
flat leaf parsley, chopped, for garnish (optional)
Recipe
1 preheat oven to 350 degrees f.
2 heat a skillet over med-high heat. season the lamb chops with salt and pepper, to taste. add 2 t of the olive oil and add the chops to caramelize for 2 minutes on each side. transfer the chops to a baking sheet and put in the oven to finish cooking through, about 12-15 minutes more. add the butter to the same skillet and reduce the heat a little bit. add the flour and cook for 1 minute. whisk in the wine to the pan and cook for 1 minute. whisk in the preserves and 1 cup of the stock. season with salt and pepper and let the gravy thicken over low heat.
3 heat another skillet over med-high heat with the remaining tablespoon of olive oil. when the oil smokes, add the linguica or chorizo and brown it for 2 minutes. add the celery, onions, garlic and bell peppers and season them with salt and pepper to taste. cook for 5 minutes, then crumble the muffins into the skillet and combine with the veggies. dampen the stuffing with the remaining cup of stock and season with the paprika and thyme. reduce heat to low and keep the stuffing warm until it is ready to serve.
4 meanwhile, heat 1 inch of water in a skillet and add salt and the green beans. cook for 4 to 5 minutes, until the beans are tender, then drain.
5 remove the meat from the oven and whisk the drippings into the gravy. pile the stuffing on plates with the chops alongside and ladle the gravy over both. sprinkle the parsley over the meat and stuffing. serve with the green beans.
