Cheese Burger Baked Potato
Serves 4 2-4 large baking potatoes 1 1/3 lb ground beef ½ onion chopped 8 oz can tomato sauce 2 Tbls ketchup 2 tsp spicy mustard 1 tsp Worchester sauce 2 Tbls brown sugar ¼ tsp salt ¼ tsp ground pepper 8 oz shredded cheddar cheese Wash and then bake potatoes at 425* for 1 hour. 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 the onion in same pan. Return beef to skillet. Stir in rest of ingredients (except cheese). Simmer 10 minutes. Remove potatoes from oven and cut each one in half. Serve by spooning beef mixture over baked potato half and topping with shredded cheese. {our potatoes were very large so ½ potato each was plenty} |
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. |
Lista’s Restaurant Meatloaf
Prep time: 15 minutes Cook time: 60 minutes Serves: 6-8 Ingredients: 2 1/2 lbs. Ground Beef 3 Eggs – beaten 1/2 cup Rolled Oats 1/2 cup Bread Crumbs 1/2 cup Onion – finely diced 1 Tbs Dry Parsley Flakes 1 tsp Salt 1/2 tsp Black Pepper 1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1/2 tsp thyme Directions: 1. Preheat oven to 375 degrees F with rack in the middle. Prepare a rimmed baking pan with foil or parchment and spray with cooking spray. 2. In a large bowl add all the ingredients listed and knead together with clean hands (or use disposable gloves) until thoroughly combined and no dry ingredients are left in clumps. 3. Gather up all the meatloaf mixture in your two hands and roughly form it into a rectangle shape. Place in center of prepared baking sheet and continue to press and form the meat into a loaf shape approximately 5 inches wide by 9 inches long. 4. Place meatloaf in the preheated oven and bake for 60 minutes until cooked all the way through and/or an instant read thermometer reads at least 165 degrees in the center. 5. Remove from oven and let rest for 10 minutes before slicing and serving with your favorite side dishes. My side note: I spread the following topping on it every 15 minutes. 1/4 c ketchup 1 Tbls brown sugar 1 tsp grainy mustard Leftovers freeze well and can be reheated in the microwave without losing texture. Sliced thin it makes great sandwiches |
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. |
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. |
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. s alt 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. |
