Ingredients:
1 bottle of Merlot....a little for cooking...the rest to entertain you while you cook :)
1lb ground beef
1lb ground sausage (your choice...you can spice these up with spicy sausage!!!) --- Do not just double the ground beef...you have to have the sausage to make them moist and yummo!!!
Italian bread crumbs (about 1 cup)
Parmesaen cheese (about 1/2 cup...more if you like)
2 tablespoons minced or chopped garlic
A few shakes of garlic salt
Salt and pepper to taste
Italian seasoning (1-2 tablespoons...adjust is sausage is already flavored with sage etc)
2 eggs
Your favorite red sauce and pasta of your choice
Directions:
*Mix all ingredients and then add a splash of Merlot (be careful mixing if you just got a mani...you can stain your hands red with the wine!!!)
*Roll into meatballs (whatever size you like)
*Dip in Merlot and then place on a foil lined baking sheet.
*Bake at 350 for half hour.
*Add to your favorite sauce (your favorite red sauce)
*Add pasta (of your choice....)
*Garnish with parmesan cheese:)
Enjoy with remainder of bottle of wine!!!!
Serves: 6-8
Submitted by: Annie Distelzweig
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Wednesday, September 8, 2010
Sunday, September 5, 2010
Nana's Chili
Ingredients:
3 lbs ground beef
2- 8 oz cans tomato sauce
1- 8 oz can water (can sub wine or beer)
2 beef bullion cubes in 2 cups water
2 onions, chopped
3 cloves minced garlic
1 tsp Tabasco
3 TBSP chili powder
1 TBSP oregano
1 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1 tsp paprika
2 cans kidney beans
Directions:
Combine all ingredients and bring to simmer (and simmer as long as desired, keeping in mind that the longer the flavors have time to blend, the BETTER!)
Serves: ALOT!!!
*Note: Can be cut in half or fourths if you desire to feed only 4-6.....
Submitted by: DeAnne Anderson
3 lbs ground beef
2- 8 oz cans tomato sauce
1- 8 oz can water (can sub wine or beer)
2 beef bullion cubes in 2 cups water
2 onions, chopped
3 cloves minced garlic
1 tsp Tabasco
3 TBSP chili powder
1 TBSP oregano
1 tsp cumin
1 tsp salt
1 tsp cayenne pepper
1 tsp paprika
2 cans kidney beans
Directions:
Combine all ingredients and bring to simmer (and simmer as long as desired, keeping in mind that the longer the flavors have time to blend, the BETTER!)
Serves: ALOT!!!
*Note: Can be cut in half or fourths if you desire to feed only 4-6.....
Submitted by: DeAnne Anderson
Sunday, May 23, 2010
Chili
Ingredients:
1 ½ lb. Ground Beef
1 1b. hot pork sausage
2 garlic cloves - minced
1 14 ½ oz. can tomatoes-whole, crushed, stewed or diced
1 8 oz can tomato sauce
1 6 oz can of tomato paste
1 large onion – chopped
1 medium bell pepper – chopped
2 15 oz cans kidney beans – drained
¼ cup brown sugar – light or dark
1 tsp. salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. cayenne pepper
Directions:
*Brown ground chuck and sausage in large skillet.
*Drain and transfer to slow cooker/crock pot (4 qt or larger)
*Add remaining ingredients and mix well.
*Cover and cook on low for 8-10 hours or high for 4-6 hours.
*If chili becomes too thick, add a little water.
*Can be served with corn bread and topped with sour cream, chopped raw onion, cheddar cheese, etc.
Serves: 6
Submitted by: Carma Chisam
*Personal notes: We found this recipe online (can't remember the site) and have tweaked it to our taste. We add extra red and cayenne pepper since we like it spicy. The chili recipe has been a big hit at numerous functions we have hosted and/or taken it to. It is delish!!
1 ½ lb. Ground Beef
1 1b. hot pork sausage
2 garlic cloves - minced
1 14 ½ oz. can tomatoes-whole, crushed, stewed or diced
1 8 oz can tomato sauce
1 6 oz can of tomato paste
1 large onion – chopped
1 medium bell pepper – chopped
2 15 oz cans kidney beans – drained
¼ cup brown sugar – light or dark
1 tsp. salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. cayenne pepper
Directions:
*Brown ground chuck and sausage in large skillet.
*Drain and transfer to slow cooker/crock pot (4 qt or larger)
*Add remaining ingredients and mix well.
*Cover and cook on low for 8-10 hours or high for 4-6 hours.
*If chili becomes too thick, add a little water.
*Can be served with corn bread and topped with sour cream, chopped raw onion, cheddar cheese, etc.
Serves: 6
Submitted by: Carma Chisam
*Personal notes: We found this recipe online (can't remember the site) and have tweaked it to our taste. We add extra red and cayenne pepper since we like it spicy. The chili recipe has been a big hit at numerous functions we have hosted and/or taken it to. It is delish!!
Monday, April 26, 2010
Mongolian Beef
Ingredients: 2 tsp sesame oil
1/2 tsp minced ginger
1 Tbsp chopped garilc
1/2 c soy sauce
1/2 c water
1/2 c dark brown sugar
about 1 cup of vegetable oil
1 lb flank steak
1/4 c corn starch
4 lg green onions, cut into 2 inch pieces
Directions:
1. Heat sesame oil in pan, add ginger and garilc, simmer 1-2 minutes on med-low.
2. Add soy sauce and water.
3. Dissolve brown sugar in sauce, raise heat to med and boil 2-3 minutes.
4. Remove from heat and set aside.
5. Cut flank steak in half (lengthwise) then slice into thin strips (make sure to cut across the grain of the meat).
6. Dip slices into cornstarch and lightly coat.
7. Let beef sit for about 10 minutes.
8. Heat oil in wok or frying pan (make sure oil is hot enough, meat should sizzle when put in oil).
9. Add beef and cook for about 2 minutes (meat does not have to be cooked all the way because it will be stir fried again later).
10. When beef is removed from oil, place on a paper towel to absorb any extra oil.
11. Pour oil out, return beef to wok.
12. Add onions and simmer until meat is no longer pink.
13. Add sauce and bring to boil, allow to boil about 1 minute.
14. With a slotted spoon, remove from sauce.
15. Serve over rice, top with extra sauce if desired.
Serves about 2-3
Submitted by: Lori Cover
Personal Notes: It is not spicy as written so add red pepper flakes with the garlic and ginger if you want a little spice!! This recipe is a little time consuming but totally worth it!
1/2 tsp minced ginger
1 Tbsp chopped garilc
1/2 c soy sauce
1/2 c water
1/2 c dark brown sugar
about 1 cup of vegetable oil
1 lb flank steak
1/4 c corn starch
4 lg green onions, cut into 2 inch pieces
Directions:
1. Heat sesame oil in pan, add ginger and garilc, simmer 1-2 minutes on med-low.
2. Add soy sauce and water.
3. Dissolve brown sugar in sauce, raise heat to med and boil 2-3 minutes.
4. Remove from heat and set aside.
5. Cut flank steak in half (lengthwise) then slice into thin strips (make sure to cut across the grain of the meat).
6. Dip slices into cornstarch and lightly coat.
7. Let beef sit for about 10 minutes.
8. Heat oil in wok or frying pan (make sure oil is hot enough, meat should sizzle when put in oil).
9. Add beef and cook for about 2 minutes (meat does not have to be cooked all the way because it will be stir fried again later).
10. When beef is removed from oil, place on a paper towel to absorb any extra oil.
11. Pour oil out, return beef to wok.
12. Add onions and simmer until meat is no longer pink.
13. Add sauce and bring to boil, allow to boil about 1 minute.
14. With a slotted spoon, remove from sauce.
15. Serve over rice, top with extra sauce if desired.
Serves about 2-3
Submitted by: Lori Cover
Personal Notes: It is not spicy as written so add red pepper flakes with the garlic and ginger if you want a little spice!! This recipe is a little time consuming but totally worth it!
Wednesday, April 21, 2010
Bell Peppers with Ground Beef and Pork Japanese Curry
Ingredients:
1/2 lb Ground Pork
1 lb Ground Beef
2 cans of whole or diced tomatoes
2 boxes of Golden Curry (They are in the Asian section at Commissary)
4 Red Bell Peppers
3 Green Bell Peppers
4 Onions
3 Carrots
1/2 of a whole garlic (about 6 cloves)
2 Tbsp Ginger
2 Beef Flavor Bouillon Cubes
5 Cups of Water
1-2 Tbsp of Olive Oil
Rice
(Additional Options):
Thyme, Cumin, Paprika, Soy Source, and Japanese Bull Dog Tonkatsu source (you can sometimes find it in the Asian section at Commissary), Grated Parmesan Cheese, Sour Cream
Directions:
1. Start cooking the rice.
2. Chop all the vegetables.
3. Heat olive oil in a pot and cook onions until light brown and soft.
4. Add garlic and ginger and cook more.
5. Add ground pork and beef and cook until brown (if you want to drain the fat, you need to cook them in a separate pan until brown, drain the fat then add them in the pot).
6. Add all other vegetables and cook them until soft. Then add salt and pepper and cook until they are mixed well.
7. Add water, bring to boil, reduce the heat to medium, add the bouillon cubes and cook until they dissolve completely.
8. Add tomatoes and cook them until they are hot. (If you use whole tomatoes, you need to crush them in the pot as you cook them.)
9. Turn off the stove, add Golden curry and melt them completely. Turn the stove back on to medium low heat and stir until the curry thickens. (Make sure to stir often since it burns easily.)
10. If you like, you can add thyme, cumin, paprika, soy source, and Bull Dog source now and cook for 5 mins or until they are well blended.
11. Pour the curry over rice and if you like, you can add some parmesan cheese and/or sour cream. Enjoy!
Serves: 12
Notes:
If you want to shorten the cooking time, a pressure cooker becomes very handy. Combine water, chopped vegetables, diced tomatoes, ground beef and pork, and bouillon cubes and cook in the pressure cooker for 5 minutes. Turn off the pressure cooker and add Golden curry. Turn the heat back on to medium low heat and cook the curry until it thickens (make sure to stir often since it burns easily). Then you can add thyme, cumin, paprika, soy source, and Bull Dog source and cook until they are well blended.
Submitted by: Mai Nauroth (and Tokuko Kerns)
1/2 lb Ground Pork
1 lb Ground Beef
2 cans of whole or diced tomatoes
2 boxes of Golden Curry (They are in the Asian section at Commissary)
4 Red Bell Peppers
3 Green Bell Peppers
4 Onions
3 Carrots
1/2 of a whole garlic (about 6 cloves)
2 Tbsp Ginger
2 Beef Flavor Bouillon Cubes
5 Cups of Water
1-2 Tbsp of Olive Oil
Rice
(Additional Options):
Thyme, Cumin, Paprika, Soy Source, and Japanese Bull Dog Tonkatsu source (you can sometimes find it in the Asian section at Commissary), Grated Parmesan Cheese, Sour Cream
Directions:
1. Start cooking the rice.
2. Chop all the vegetables.
3. Heat olive oil in a pot and cook onions until light brown and soft.
4. Add garlic and ginger and cook more.
5. Add ground pork and beef and cook until brown (if you want to drain the fat, you need to cook them in a separate pan until brown, drain the fat then add them in the pot).
6. Add all other vegetables and cook them until soft. Then add salt and pepper and cook until they are mixed well.
7. Add water, bring to boil, reduce the heat to medium, add the bouillon cubes and cook until they dissolve completely.
8. Add tomatoes and cook them until they are hot. (If you use whole tomatoes, you need to crush them in the pot as you cook them.)
9. Turn off the stove, add Golden curry and melt them completely. Turn the stove back on to medium low heat and stir until the curry thickens. (Make sure to stir often since it burns easily.)
10. If you like, you can add thyme, cumin, paprika, soy source, and Bull Dog source now and cook for 5 mins or until they are well blended.
11. Pour the curry over rice and if you like, you can add some parmesan cheese and/or sour cream. Enjoy!
Serves: 12
Notes:
If you want to shorten the cooking time, a pressure cooker becomes very handy. Combine water, chopped vegetables, diced tomatoes, ground beef and pork, and bouillon cubes and cook in the pressure cooker for 5 minutes. Turn off the pressure cooker and add Golden curry. Turn the heat back on to medium low heat and cook the curry until it thickens (make sure to stir often since it burns easily). Then you can add thyme, cumin, paprika, soy source, and Bull Dog source and cook until they are well blended.
Submitted by: Mai Nauroth (and Tokuko Kerns)
Tuesday, April 20, 2010
Spicy Teriyaki Beef Salad
Ingredients:
1 cup teriyaki sauce
2 Tbsp. minced garlic
4 ½ tsp. sesame oil
1 tsp. crushed red pepper flakes, divided
1 tsp. cayenne pepper, divided
1 lb. boneless beef sirloin steak, cut into thin strips
1 medium ripe avocado, peeled and chopped
1 cup chopped cucumber
1 cup soy sauce
½ cup red wine vinegar
1 Tbsp. sugar
1 large Portobello mushroom, sliced
2 cups hearts of romaine salad mix
Directions:
*In a large resealable plastic bag, combine teriyaki sauce, garlic, sesame oil, ½ tsp. pepper flakes and ½ tsp. cayenne; add the steak. Seal bag and turn to coat; refrigerate for 10 minutes.
*Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar and remaining pepper flakes and cayenne; set aside.
*Drain and discard marinade. In a large nonstick skillet, sauté steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Serves: 4
Source: Simple and Delicious Magazine
Submitted by: Carma Chisam
1 cup teriyaki sauce
2 Tbsp. minced garlic
4 ½ tsp. sesame oil
1 tsp. crushed red pepper flakes, divided
1 tsp. cayenne pepper, divided
1 lb. boneless beef sirloin steak, cut into thin strips
1 medium ripe avocado, peeled and chopped
1 cup chopped cucumber
1 cup soy sauce
½ cup red wine vinegar
1 Tbsp. sugar
1 large Portobello mushroom, sliced
2 cups hearts of romaine salad mix
Directions:
*In a large resealable plastic bag, combine teriyaki sauce, garlic, sesame oil, ½ tsp. pepper flakes and ½ tsp. cayenne; add the steak. Seal bag and turn to coat; refrigerate for 10 minutes.
*Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar and remaining pepper flakes and cayenne; set aside.
*Drain and discard marinade. In a large nonstick skillet, sauté steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Serves: 4
Source: Simple and Delicious Magazine
Submitted by: Carma Chisam
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