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Posts Tagged ‘Ground Beef’

Six Sister’s Stuff is a great site for delicious recipes and neat crafts.  Today’s soup comes from Camille and it is a copycat of a dish from one of her favorite restaurants.  When I first read the list of ingredients, I was a little skeptical, but this is so tasty.  The A1 sauce really gives it a great kick.

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1 lb. ground beef

1/2 cup diced onion

6 cups beef broth

14 oz. can diced tomatoes

1 cup ketchup

6 oz. can tomato paste

3 tbsp. A1 sauce

2 tbsp. brown sugar

3 tsp. Worcestershire sauce

1/2 tsp. Italian seasoning

1/2 tsp. garlic powder

salt and pepper to taste

1 1/2 cups elbow macaroni, cooked

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Cook the macaroni according to package directions.  Drain and set aside.  Cook the ground beef with the diced onion until the meat is cooked through and the onions are soft.  Set this aside.

In a large pot, combine the beef broth, diced tomatoes, ketchup, tomato paste, A1, Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper.  Cook over medium high heat.  Bring this to a boil then reduce the heat to low.  Add the meat mixture into the soup pot and simmer for 10 minutes.  Add the macaroni to the soup and enjoy! I made a pan of cornbread to go with this and we all enjoyed every bite.

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I love finding new ways to make an old favorite.  This recipe remakes pizza, which is a huge favorite in my house, using flaky crescent roll dough.  They are great plain, but even better dipped in a little pizza sauce on the side.  I found these at Two In The Kitchen so head on over there to see their version.

These Crescent Pizza Triangles are perfect as a party food, but they also make a great lunch as well.  Versatility is the name of the game here since you can adapt the recipe to use your favorite pizza toppings.  I hope you give these a try.

Crescent Pizza Triangles

2 cans crescent rolls

1/4 cup pizza sauce plus more for dipping

1/2 lb. ground beef

1/2 lb. Italian sausage

1/4 cup chopped sweet pepper

1/4 cup finely chopped onions

8 oz. shredded mozzarella cheese

1 egg, beaten

2 tbsp. grated parmesan cheese (I use the green can.)

1 tsp. dried oregano

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In a large skillet over medium high heat, cook the beef, sausage, onion and pepper until the meat is cooked through and the veggies are soft.  Allow the mixture to cool for 15-20 minutes. (That is what is in the zip top bag in the photo. I had precooked that and had it in my freezer.)

Preheat the oven to 375 degrees.  Line a baking sheet with foil and spray with non-stick spray.  Press out one of the tubes of crescent rolls to approximately 10×15 inches.  Pinch the perforations together to seal.

Spread a layer of pizza sauce, then the meat mixture, then the cheese.

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Press out the remaining dough on top and seal the edges by pressing them together.  Brush the crust with the beaten egg.  Sprinkle the parmesan and oregano over the crust.  Bake for 12 to 15 minutes or until the top is lightly browned. 

Cool for a few minutes then slice into triangles and enjoy!  Don’t forget to use a little extra pizza sauce for dipping.

Crescent Pizza Triangles

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Meatloaf is usually a family pleaser here so I am always happy to find a new variation to try.  This recipe from Kraft has an Italian flair that I really like and the stuffing mix was a tasty alternative to bread crumbs or crushed crackers.  I did have to substitute from the original recipe since the Stove Top stuffing for chicken has chicken fat in it and I am severely allergic to all things chicken.  Bummer!

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1 14.5 oz. can diced tomatoes

6 oz. dry stuffing mix

1 lb. extra lean ground beef

1 egg

1/4 cup finely chopped onion

1/2 cup shredded Italian cheese (I used Fiesta blend because that is what I had.)

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Preheat oven to 375 degrees.  Mix the tomatoes with the stuffing mix and set half aside.  Add the beef and egg to half of the stuffing mix, combining thoroughly.  Press in a greased 8 inch square baking dish.

Combine the remaining stuffing mixture with the onions and spread over the top of the meat mixture.  Cover with foil and bake for 45 minutes.  Remove the foil and sprinkle the cheese over the meatloaf.  Bake uncovered for 10 more minutes or until meatloaf is done (160 degrees in center).

 

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bruschettameatloaf

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I am always on the look out for easy supper ideas and this recipe more than fits the bill.  It also includes enchilada sauce which is one of my new favorite flavors.  Why didn’t I know how good this tasted years ago?  The original is a Taste of Home recipe and it is a good one!

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1/2 cup chopped onion

1 lb. ground beef

10 oz. can enchilada sauce

6 oz. can tomato paste

4 oz. can chopped green chilies, drained

2 cups shredded cheese (I used Fiesta blend.)

1/2 cup coarsely crushed corn chips

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Preheat oven to 375 degrees.  Cook the onion and ground beef over medium heat in a skillet until the beef is no longer pink and the onion is soft. Then stir in the enchilada sauce, tomato paste, and green chilies and cook for 2 to 3 more minutes.

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Spread this mixture into a 9 inch baking dish and top with the shredded cheese and corn chips.  Bake for 12-15 minutes until the cheese is melted and bubbly.  Serve with additional corn chips if desired.

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Looking for a quick, easy, and tasty weeknight meal idea?  Look no further than this Salsa Sloppy Joe from Eat Cake For Dinner.  Ms. Eat Cake for Dinner always has yummy recipes on her site and I have followed her for quite a while.  There has never been a disappointing dish!

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1 lb. ground beef

1 cup salsa of your choice

1 can condensed tomato soup

1 1/2 tbsp. brown sugar

salt & pepper to taste

hamburger buns

sliced cheese of your choice (I used provolone and American.)

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Brown meat in a skillet over medium heat.  Add the salsa, soup, sugar.  Add salt and pepper to your taste.  Stir to combine ingredients and simmer for 10 minutes.  Serve on buns with cheese.

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salsasloppyjoe

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Are you looking for a rich and hearty meal with some classic Italian flavors?  Look no further!  I found this recipe on Pinterest, of course, and it was pinned from the blog Creatively Domestic.  This is one of the best soup/stews that I have had in a long time.  I hesitate to call it a soup, because it gets really thick and stew-like which is just fine with me.  Yummy!  I won’t hold you in suspense any longer…here is the recipe.

1 onion finely diced
1 teaspoon olive oil
1/2 tbsp. minced garlic
1/2 lb. Italian sausage

1/2 lb. lean ground beef
2 tbsp. Italian seasoning
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
26 oz. spaghetti sauce
4 cups chicken (or vegetable or beef) stock (I used vegetable broth.)
2 bay leaves
8 oz. pasta

 

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In a large Dutch oven, cook the onion, garlic, and meats in the olive oil until the meats are completely cooked.  (Note: I cooked this the day before so the photo will show a skillet.)

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Add the remaining ingredients except the pasta and simmer for 15 to 20 minutes.

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Bring to a boil and add the pasta.  Cook for additional 8-10 minutes or until the pasta is al dente.  Enjoy!  I served this with a quick peppery cheese bread that I will highlight next week.  You don’t want to miss it!  They go great together.

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Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

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I first read this recipe on The Pioneer Woman’s spin-off website Tasty Kitchen, of which I am a member.  Don’t look for my recipes though because I haven’t had time to put any on there.  I know, shame on me. There are just too many things that I want to do and not enough time to do them.  Forgive me!

Murphy’s is a joint in Pioneer Woman’s hometown and the Hot Hamburger was their specialty.  I had read this recipe many times and always thought, “Hey, I need to make that.”  I finally did and it was a big hit!

This is definitely comfort food and not diet food, but it is really really good!  I served this just like the recipe with a piece of white bread on the bottom with the burger and fries on top of that and the gravy covering everything.  Yum-o!!!

1 pound Ground Beef

1 Tablespoon Minced Garlic

1 Tablespoon Onion Powder

1 teaspoon Seasoned Salt

5 Tablespoons Flour

28 oz. Beef Broth

5 whole Large Potatoes

1 Tablespoon Oil, Or As Needed (I used olive oil.)

Salt And Pepper, to taste

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Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy. (I covered my baking sheet with foil and then sprayed it with non-stick spray.)

I used my handy-dandy fry cutter and I noticed on Tasty Kitchen that The Pioneer Woman has one just like it.  Great minds think alike!! Ha, ha!

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In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.

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Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken. (Note: These are the original instructions.  I used very lean beef and had next to no grease so I poured in just a tiny bit of vegetable oil to help with that, probably no more than a teaspoon.  I also had to scrape up a little of the black stuff left in the pan.  There was a little too much of that and not enough grease.) Season the gravy with a little salt and pepper.

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To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy.

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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