Cheesy Sloppy Joes
served on Texas Toast
Preparation Time: 30 minutes
Yield: Makes 6 servings
1 1/2 pounds lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon prepared yellow mustard
1 15oz can tomato sauce (or diced tomatoes)
2 tablespoons Worcestershire sauce
3 teaspoons brown sugar
3 teaspoons Montreal Steak Seasoning
1 package (12 pieces) frozen garlic or cheese Texas Toast
3/4 cup (2 oz.) shredded sharp Cheddar cheese
1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté onion and pepper in same pan. Return beef to skillet. Stir in rest of ingredients. Cover and cook 10 minutes.
2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
served on Texas Toast
Preparation Time: 30 minutes
Yield: Makes 6 servings
1 1/2 pounds lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon prepared yellow mustard
1 15oz can tomato sauce (or diced tomatoes)
2 tablespoons Worcestershire sauce
3 teaspoons brown sugar
3 teaspoons Montreal Steak Seasoning
1 package (12 pieces) frozen garlic or cheese Texas Toast
3/4 cup (2 oz.) shredded sharp Cheddar cheese
1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté onion and pepper in same pan. Return beef to skillet. Stir in rest of ingredients. Cover and cook 10 minutes.
2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
NYC Meatball Shop Recipe
Daniel Holzman and Michael Chernow {co-owners}
Ricotta cheese makes these meatballs moist and delicious
Makes about 2 dozen golf ball size meatballs
Ingredients
2 tablespoons olive oil
2 pounds 80 percent lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce
Directions
1. Preheat oven to 450 degrees.
Evenly coat a 9-by 13-inch baking dish with olive oil. Set aside.
2. In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
3. Place meatballs in the prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees {about 25 minutes}.
4. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
5. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
Daniel Holzman and Michael Chernow {co-owners}
Ricotta cheese makes these meatballs moist and delicious
Makes about 2 dozen golf ball size meatballs
Ingredients
2 tablespoons olive oil
2 pounds 80 percent lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce
Directions
1. Preheat oven to 450 degrees.
Evenly coat a 9-by 13-inch baking dish with olive oil. Set aside.
2. In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
3. Place meatballs in the prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees {about 25 minutes}.
4. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
5. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
Pepper Steak | Ginas Skinny Recipes
The key to correctly making stir fry is to have all your ingredients chopped and prepped before you start to cook. Once prepped, your meal cooks in minutes on a very high flame. This is perfect served over brown rice.
Servings: 4 • Cook Time: 10 minutes • Old Points: 5.5 • Points+: 6
Calories: 235.3 • Fat: 8.9 g • Protein: 35.4 g • Carb: 11.8 g • Fiber: 1.2 g
12 oz top round beef, trimmed to 1/8" fat, prime grade
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
5 tsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper
crushed red pepper flakes (optional)
Slice meat into thin slices with the grain.
Cut each strip across the grain about 1" long so you have small thin slices.
Place in a bowl and Add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
The key to correctly making stir fry is to have all your ingredients chopped and prepped before you start to cook. Once prepped, your meal cooks in minutes on a very high flame. This is perfect served over brown rice.
Servings: 4 • Cook Time: 10 minutes • Old Points: 5.5 • Points+: 6
Calories: 235.3 • Fat: 8.9 g • Protein: 35.4 g • Carb: 11.8 g • Fiber: 1.2 g
12 oz top round beef, trimmed to 1/8" fat, prime grade
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
5 tsp vegetable oil
1 large onion, sliced into thin strips
1 bell pepper, sliced into thin strips
1/2 tsp black pepper
crushed red pepper flakes (optional)
Slice meat into thin slices with the grain.
Cut each strip across the grain about 1" long so you have small thin slices.
Place in a bowl and Add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Roast New York Strip Loin with Garlic-Herb Crust
4 garlic cloves
8 fresh sage leaves
4 t. fresh thyme leaves
4 t. olive oil
4 t. salt
1 1/2 t. ground black pepper
1 (6 to 7-lb.) boneless beef loin New York strip roast, fat trimmed to 1/4 inch
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F.
Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 140°F for medium-rare, about 60 minutes (or 150°F for medium, about 90 minutes). Remove from oven and let stand 10 minutes. Temperature will continue to rise about 10 degrees
For larger roast (8 to 10-lb.):
Double herb paste. I start with 14 min. per pound (including initial 15 minutes at 450°F) for medium-rare; so a 10 lb roast would be around 2-2.5 hours. Cook roast until internal temperature reaches 10 degrees below desired doneness. The temperature will continue to rise when the roast is pulled out of the oven.
8 lbs x 14 = 112 minutes – 15 = 97 minutes (1.5 hours)
10 lbs x 14 = 140 minutes – 15 = 125 minutes (2 hours)
12 lbs x 14 = 168 minutes – 15 = 153 minutes (2.5 hours)
Cut crosswise into 1/3-in. thick slices. Arrange slices on platter.
4 garlic cloves
8 fresh sage leaves
4 t. fresh thyme leaves
4 t. olive oil
4 t. salt
1 1/2 t. ground black pepper
1 (6 to 7-lb.) boneless beef loin New York strip roast, fat trimmed to 1/4 inch
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F.
Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 140°F for medium-rare, about 60 minutes (or 150°F for medium, about 90 minutes). Remove from oven and let stand 10 minutes. Temperature will continue to rise about 10 degrees
For larger roast (8 to 10-lb.):
Double herb paste. I start with 14 min. per pound (including initial 15 minutes at 450°F) for medium-rare; so a 10 lb roast would be around 2-2.5 hours. Cook roast until internal temperature reaches 10 degrees below desired doneness. The temperature will continue to rise when the roast is pulled out of the oven.
8 lbs x 14 = 112 minutes – 15 = 97 minutes (1.5 hours)
10 lbs x 14 = 140 minutes – 15 = 125 minutes (2 hours)
12 lbs x 14 = 168 minutes – 15 = 153 minutes (2.5 hours)
Cut crosswise into 1/3-in. thick slices. Arrange slices on platter.
Sirloin Teriyaki
Makes: 4 servings
Ingredients
7 ounces stir-fry rice noodles (rice sticks)
2 tablespoons vegetable oil
2 pounds boneless beef sirloin, cut against the grain into 1/4-inch slices
1/4 teaspoon salt
1 red onions, sliced
2 sweet peppers, cored, seeded and sliced
8 ounces mushrooms, sliced
2 cloves garlic, sliced
1 tablespoon cornstarch
1 cup reduced-sodium beef broth
1/2 cup sesame teriyaki sauce
2 tablespoons rice vinegar
Directions
1. Place noodles in a bowl. Boil 8 cups water skillet and pour over noodles. Soak 10 minutes and drain.
2. Heat 1 tbsp of the oil in large skillet. Season beef with salt and sauté 2 minutes per side. Remove to a plate. Add remaining 1 tbsp oil. Add onions, peppers, mushrooms and garlic; stir-fry for 8 minutes.
3. Combine cornstarch and broth; add to skillet and simmer for 1 minute. Stir in beef, noodles, teriyaki sauce and vinegar; simmer for 1 minute until heated through.
Makes: 4 servings
Ingredients
7 ounces stir-fry rice noodles (rice sticks)
2 tablespoons vegetable oil
2 pounds boneless beef sirloin, cut against the grain into 1/4-inch slices
1/4 teaspoon salt
1 red onions, sliced
2 sweet peppers, cored, seeded and sliced
8 ounces mushrooms, sliced
2 cloves garlic, sliced
1 tablespoon cornstarch
1 cup reduced-sodium beef broth
1/2 cup sesame teriyaki sauce
2 tablespoons rice vinegar
Directions
1. Place noodles in a bowl. Boil 8 cups water skillet and pour over noodles. Soak 10 minutes and drain.
2. Heat 1 tbsp of the oil in large skillet. Season beef with salt and sauté 2 minutes per side. Remove to a plate. Add remaining 1 tbsp oil. Add onions, peppers, mushrooms and garlic; stir-fry for 8 minutes.
3. Combine cornstarch and broth; add to skillet and simmer for 1 minute. Stir in beef, noodles, teriyaki sauce and vinegar; simmer for 1 minute until heated through.
Wegmans Braised WPop Ribs
Serves 8
Ingredients
2 pkgs (about 3 lbs each) center-cut pork spareribs, halved
1/4 cup Wegmans Cracked Pepper Seasoning Blend
2 cans WPop-Cola
32 oz Heinz Ketchup
Salt and pepper to taste
Large roasting pan (or 1 EZ Foil Rectangular Roaster Pan 16 1/8 x 11 3/4 x 2 7/8)
Directions
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
Preheat grill to high
Preheat oven to 350 degrees.
Season ribs generously with cracked pepper. Sear on grill 3-4 minutes on each side. Whisk together WCola and ketchup in large bowl; set aside.
Transfer ribs to roasting pan; top with cola mixture. Cover pan tightly with large piece of foil, sealing well.
Place pan on center rack of oven about 2 hours. Remove pan from oven. Use oven mitts to carefully remove foil cover; avoid steam. Transfer ribs to serving dish.
Pour sauce carefully into medium saucepan; skim fat from surface and discard. Bring sauce to boil on high on stove-top Reduce heat and simmer, stirring occasionally, about 5 min, until reduced by one-quarter. Season to taste with salt and pepper. Serve sauce over ribs.
Option(s):
Delayed Baking
Place covered pan in refrigerator until ready to bake. When ready to bake, preheat oven for 10 min before placing pan in oven. As ribs will be cold from fridge, bake time may increase.
Slow Cooker (instead of oven)
Transfer grilled ribs to 6-8 qt slow cooker.
Pour sauce over ribs.
Cover and cook on HIGH 3-4 hours or on LOW 6-7 hours, until tender
Serves 8
Ingredients
2 pkgs (about 3 lbs each) center-cut pork spareribs, halved
1/4 cup Wegmans Cracked Pepper Seasoning Blend
2 cans WPop-Cola
32 oz Heinz Ketchup
Salt and pepper to taste
Large roasting pan (or 1 EZ Foil Rectangular Roaster Pan 16 1/8 x 11 3/4 x 2 7/8)
Directions
Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
Preheat grill to high
Preheat oven to 350 degrees.
Season ribs generously with cracked pepper. Sear on grill 3-4 minutes on each side. Whisk together WCola and ketchup in large bowl; set aside.
Transfer ribs to roasting pan; top with cola mixture. Cover pan tightly with large piece of foil, sealing well.
Place pan on center rack of oven about 2 hours. Remove pan from oven. Use oven mitts to carefully remove foil cover; avoid steam. Transfer ribs to serving dish.
Pour sauce carefully into medium saucepan; skim fat from surface and discard. Bring sauce to boil on high on stove-top Reduce heat and simmer, stirring occasionally, about 5 min, until reduced by one-quarter. Season to taste with salt and pepper. Serve sauce over ribs.
Option(s):
Delayed Baking
Place covered pan in refrigerator until ready to bake. When ready to bake, preheat oven for 10 min before placing pan in oven. As ribs will be cold from fridge, bake time may increase.
Slow Cooker (instead of oven)
Transfer grilled ribs to 6-8 qt slow cooker.
Pour sauce over ribs.
Cover and cook on HIGH 3-4 hours or on LOW 6-7 hours, until tender
