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Cheezy Beef ‘n Biscuit Casserole Recipe

April 12th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/4lbsground beef
  2. 1/2cup choppedonions
  3. 1/4cupgreen peppers
  4. 8ouncestomato sauce
  5. 2teaspoonschili powder
  6. 1/2-3/4teaspoongarlic salt
  7. 1 (12 ounce)package hungry jackrefrigerated biscuits
  8. 1 1/2cups shreddedcheddar cheese
  9. 1 (8 ounce)containersour cream
  10. 1egg, slightly beaten

DIRECTIONS

  1. Brown ground beef, onion and green pepper; drain.
  2. Stir tomato sauce, chili powder and garlic salt.
  3. Simmer while preparing dough.
  4. Separate biscuit dough into 10 biscuits.
  5. Pull each apart into 2 layers.
  6. Press 10 biscuit layers over bottom of ungreased 9 inch baking pan.
  7. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg; mix well.
  8. Remove meat mixture from heat; stir in sour cream mixture.
  9. Spoon over biscuits.
  10. Arrange remaining biscuit layers on top.
  11. Sprinkle with remaining cheese.
  12. Bake at 375 degrees for 30 to 35 minutes or until biscuits are a deep golden brown.

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Calypso Beef Recipe

April 10th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cuporange juice
  2. 3/4cupchicken broth
  3. 2tablespoonsbrown sugar
  4. 2 1/2tablespoonsketchup
  5. 2tablespoonslime juice(Fresh or Store Bought)
  6. 2tablespoonsdark rum
  7. 1teaspoonground ginger
  8. 1/4teaspoonallspice(Can Substitute Ground Cloves)
  9. 1/4teaspoonthyme
  10. 1/4teaspooncayenne pepper
  11. 1/2teaspoongarlic(Can vary to taste — Fresh or Store Bought in Jar)
  12. 1 1/2lbsbeef tenderloin

DIRECTIONS

  1. COMBINE all ingedients (Except Beef) in bowl and WHISK until well blended.
  2. In Zip Lock Bag, Place BEEF and above combined ingredients and marinade AT LEAST 30 minutes in the refrigerator; Can be overnight.
  3. Remove steaks from marinate and reserve marinade; Cook to desired doneness however you wish to do; BROIL, BBQ Plate etc, basting them frequently with marinate; Approximately 5-8 minutes each side.

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Tas Kebap (A Greek Beef or Lamb Stew) Recipe

April 9th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsstewing beefor lamb, cut into 1 inch pieces
  2. 2largeonions, chopped
  3. 1-2garlic clove, minced
  4. 1/2cupolive oil
  5. 2tablespoons mincedparsley
  6. 2-3large ripetomatoes, peeled, seeded and pureed(enough to equal approximately 1 lb)or1 (1lb)canplum tomatoes, pureed
  7. 1/2teaspoonsugar
  8. 1/2cupwhite wine
  9. 1/4-1/2teaspooncinnamon(personal preference)
  10. 2wholecloves(as in the spice)

DIRECTIONS

  1. Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
  2. In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
  3. Add the pureed tomatoes, sugar, wine, parsley, cinnamon and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
  4. You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
  5. Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

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Beef Enchilada Bake Recipe

April 7th, 2014 by alice  Tags: , , | Print This Post Print This Post

Beef Enchilada Bake Recipe

INGREDIENTS

  1. 1lbground beef or boneless skinless chicken breasts, chopped
  2. 1cupchunky salsa, divided
  3. 8ouncesVelveeta cheese, cut up
  4. 10flour tortillas
  5. 1cupMexican blend cheese, shredded

DIRECTIONS

  1. Brown meat;drain.
  2. Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
  3. Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
  4. Place tortillas, seam side down,in a 9×13 inch baking dish.
  5. Top with remaining 1/2 cup salsa.
  6. Cover with foil and bake at 350 degrees for 15 minutes.
  7. Remove from oven and top with mexican cheese blend.
  8. Bake an additional 15 minutes,uncovered.
  9. I like to serve these with sour cream.

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Venison (Or Beef) Stew Recipe

April 7th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupflour
  2. 1teaspoonsalt
  3. 1/2teaspoonpepper
  4. 2 1/2lbslean stew meat, 1 inch cubes(I often use round steaks)
  5. 3tablespoonsolive oil
  6. 3cupsbeef broth
  7. 2onions, halved and sliced
  8. 1cupwhite wine(or more broth)
  9. 1garlic clove, minced
  10. 1/2teaspoondill weed
  11. 1teaspoonparsley
  12. 3potatoes, peeled and cubed
  13. 1/3lbcarrots, peeled and sliced
  14. salt and pepper

DIRECTIONS

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Coat meat with flour mixture.
  3. Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned).
  4. Add the onions and garlic and cook till tender.
  5. Add hot broth to browned meat, scraping bottom of the pan.
  6. Add all remaining ingredients.
  7. Simmer slowly till veggies are tender.

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