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Beef Enchiladas Recipe

March 11th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beef
  2. 1smallonion, chopped
  3. 1 (1 1/2 ounce)package drydry enchilada mix
  4. 10 (10 inch)flour tortillas
  5. 2cups shreddedcheddar cheese
  6. 1 (2 1/4 ounce)can slicedblack olives, drained

DIRECTIONS

  1. 1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
  2. 2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9×13 inch baking dish.
  3. 3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
  4. 4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.

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Armenian Beef and Pepper Wraps Recipe

March 10th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonvegetable oil
  2. 1onion, chopped
  3. 2garlic cloves, minced
  4. 1teaspoonpaprika
  5. 3/4teaspoonground allspice
  6. salt and pepper
  7. 1lblean ground beef
  8. 1 (14 ounce)cantomatoes
  9. 1/4cuptomato paste
  10. 1sweet green pepper, chopped
  11. 1/2cup choppedfresh parsley
  12. 8 (8 inch)flour tortillas, warmed
  13. 1cup dicedcucumbers
  14. 1cup crumbledfeta cheese
  15. 1/4cuppickled hot peppers (optional)

DIRECTIONS

  1. In nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes.
  2. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
  3. Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.
  4. Drain off any fat.
  5. Add tomatoes and tomato paste, breaking up tomatoes with fork; bring to boil.
  6. Reduce heat to medium.
  7. Add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10 to 15 minutes.
  8. Divide beef mixture among tortillas; fold tortillas in half to form pockets.
  9. Sprinkle filling with cucumber, feta cheese, and pickled pepper (if using).
  10. Serve warm.

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Low Carb Mexican Beef and Spinach Casserole Recipe

March 10th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbground beef
  2. 1/2cuponions
  3. 10ouncesfrozen chopped spinach(thawed and well-drained)
  4. 8ouncescream cheese, softened
  5. 1/3cupsour cream
  6. 2teaspoonstaco seasoning
  7. 10ouncesRotel tomatoes, drained
  8. 1/4cup canned slicedpickled jalapeno peppers
  9. salt and pepper, to taste

DIRECTIONS

  1. Brown the hamburger and onion; drain fat.
  2. Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
  3. Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.

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Beef "wellington" Recipe

March 8th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 ounce)packagefrozen puff pastry, thawed
  2. 5ouncesliver pate
  3. 3lbsbeef tenderloin
  4. 1cup finely choppedportabella mushrooms
  5. 1mediumonion, minced
  6. 1/3cupdry vermouth
  7. salt and pepper
  8. 4tablespoonsbutter
  9. 1/2cupmilk
  10. 1/2cupflour
  11. 1egg, beaten

DIRECTIONS

  1. Season the roast with salt and pepper.In a large (preferably iron) skillet, heat 2 T of butter, over medium-high heat.When the butter is hot, (but not browning) brown the meat on all sides, being careful to just sear it.This should only take a minute or two for each “side”.You want a nicely browned crust on the meat.
  2. Cover the meat and refrigerate for at least an hour, until the meat is cold.
  3. Meanwhile, heat the remaining 2T of butter in the skillet, over medium-low heat.Once melted, add the minced onion and sauté until softened, stirring constantly.Add the mushrooms and sauté until softened, stirring.Add the vermouth to the onion and mushroom mixture and reduce until almost absorbed.Add the liver pate and turn off the heat.Mash the pate and the mushroom mix together.Allow to cool.
  4. Sprinkle one sheet of the pastry with flour and roll out large enough to enclose the roast tenderloin completely. (The other sheet can be re-frozen or used to make decorative shapes for the top of your Wellington).Spread the liver/mushroom mix over the entire fillet.Place the cooled meat in the center of the pastry.Wrap the pastry around the meat and seal with a little of the egg wash.
  5. Lift the roast onto a shallow baking dish or a cookie sheet, seam side down, and refrigerate at this point (Can be done the day ahead).
  6. Pre-heat oven to 400°FBake for 30 minutes or until the puff pastry is golden brown.Check the internal temperature of the beef.Reduce the heat to 350F and bake for 10 minutes or until the internal temperature of the meat is 120°F (If the pastry is browning too quickly, cover loosely with foil).Remove the roast from the oven, and let stand, uncovered, for 15 minutes.Carve using a serrated knife, into thick slices.
  7. (This dish is best rare, and really, should be eaten this way.For well-cooked meat, I’d suggest cutting the roast into 4 thick steaks and following the above steps, only wrapping individually.).

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Madras Beef Curry Recipe

March 8th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbsirloin steaks, cut into 1-inch cubes
  2. 2garlic cloves, finely chopped
  3. 1/4cuponions, finely chopped
  4. 2dried red chilies, seeded, finely chopped
  5. 1tablespoonoil
  6. 1tablespooncurry powder
  7. 2teaspoonstomato paste
  8. 1cupwater
  9. 2teaspoonssalt
  10. 1lemon, juice of

DIRECTIONS

  1. Heat oil in a pan; add garlic, onion and chillies.
  2. Cook about 4 minutes.
  3. Stir in curry powder and cook for another 4 minutes.
  4. Add steak cubes, mix well and cook for 10 minutes. Add tomato paste and water.
  5. Cover pan, bring mixture to boil.
  6. Reduce heat and simmer gently until the meat is tender, about 1 1/4 hours.
  7. Add salt and lemon juice.

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