charisstoma

Southern Hamburger and Potato Casserole (easy recipe)

Ingredients
1 1/2 lbs ground chuck
1 t cracked black pepper
1 t salt
1 onion diced
Weber Gourmet Burger Seasoning (salt pepper garlic powder)
2 t flour
1 C milk
1 can (10.5 oz Cream of Mushroom Soup with Roasted Garlic
1 can (15 oz)Lucks Pinto Beans with seasoned Pork
6 Russet Potatoes, medium to small, cut into 1/4" thick scallop slices
pinches of salt
1 lb of shredded cheese
Sour Cream
Green onions

Directions
While you brown chuck at medium heat, add; pepper, salt.
Add onion when meat is half browned.
Add Burger Seasoning
When meat is done and onion is translucent, add flour.
Cook about 3 minutes stirring.

Turn heat down to medium low and add milk. Stir until it thickens up, about a minute.
Add Mushroom Soup and stir.
Add Beans, stir in. Turn up heat to medium. Cook 5 minutes.
Remove from heat.

Boil potatoes in water with salt until edges tender and center firm. About 5 min. Tender yet hold together.
Turn off heat, drain, and run under cold water.

In 9" x 13" buttered glass baking dish, layer about half potato slices in the bottom of the dish.
Sprinkle with salt and pour half of meat and bean mixture in a layer over top.
Sprinkle half of cheese over meat and bean layer.
Repeat with a layer of potatoes and layer of meat and bean mixture then cheese.
375 degree, uncovered about 30 minutes.

Cool slightly. Dollop top with sour cream and garnish with sliced green onions

Beef and Noodles Romanoff
https://www.pillsbury.com/recipes/beef-and-noodles-romanoff/bb1936fd-3020-48ad-9ef7-66d5cc855229

4 servings

Ingredients

3 cups uncooked wide egg noodles (6 oz)
1 lb lean (at least 80%) ground beef
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup milk
1 container (16 oz) reduced-fat sour cream (about 2 cups)
3 tablespoons chopped fresh parsley
2 teaspoons poppy seed

try with ground beef:
https://www.pillsbury.com/recipes/easy-noodles-romanoff/d5b13ee4-a227-49f8-8b8e-adf2938aac11


Steps

1 Cook noodles as directed on package; drain and cover to keep warm.

2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.

3 Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.

Beef-Stuffed Potatoes
http://www.mydailymoment.com/recipes/beef-stuffed_potatoes.php


Meat and potatoes -- those are the leading ingredients in this country delight. Much like shepherd's pie, this recipe uses a different take with a similar taste.

6 servings

INGREDIENTS

1 lb. ground beef

6 tbsp. butter
3/4 tsp. salt
1/8 tsp. pepper
6 med. potatoes, baked
1/4 cup milk
1 small onion, minced
1 tbsp. parsley flakes
1/2 cup celery, finely chopped
1 can cheddar cheese soup
3 slices American cheese, halved

METHODS/STEPS

Brown beef in 1 tbsp. butter in skillet; add the salt and pepper; set aside. Cut baked potatoes in half lengthwise and scoop out pulp into large bowl. Mash and add remaining butter and the milk. Beat well and add beef and remaining ingredients, except cheese. Fill shells with the mixture and put on baking sheet. Top each with a half slice of cheese and bake in hot oven, 400 degrees, about 15 minutes.


Ready in 20 min

Slow Cooker Beef Bourguignon
https://www.cookingmamas.com/slow-cooker-beef-burgundy/

Servings 6 - 8 Cooking time 540 min

Ingredients

8 oz. bacon chopped
4 lbs. beef stew meat preferably chuck
Salt and pepper
1 lg. onion finely chopped
2 carrots peeled and finely chopped
8 cloves garlic minced
2 tsp. chopped fresh thyme leaves
4 T. tomato paste
2 1/2 c. Pinot Noir divided
1 1/2 c. low sodium chicken broth
1/3 c. soy sauce
3 bay leaves
3 T. Minute Tapioca
2 c. frozen pearl onions
5 T. unsalted butter
1 T. granulated sugar
1/2 c. water
10 oz. pkg. white mushrooms quartered
1/4 tsp. salt
3 T. minced fresh parsley leaves
Hot buttered egg noodles for serving

Instructions

1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.

5. Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.

6. Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!

Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.

Lasagna Roll-ups
https://www.cookingmamas.com/lasagna-roll-ups/

Pasta noodles, filled with meat, cheese and veggies, topped with pasta sauce, mozzarella cheese and fresh basil. Individual portions, perfect for serving family and friends!

Servings 8

Ingredients
8 lasagna noodles
1 lb. lean ground beef, turkey or sausage
1 T. olive oil
1 clove garlic minced
1/2 med. onion chopped
4 c. prepared spaghetti sauce divided
1/2 tsp. Italian seasoning
1 (12 oz.) 2 % cottage cheese
2 c. shredded mozzarella cheese divided
Fresh chopped basil for garnish, if desired


Instructions

1. Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.

2. Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onions and sauté for 2-3 minutes. Add ground meat and brown. Drain off excess fat. Add 1 cup spaghetti sauce and Italian seasoning, stir to combine; reduce heat to medium low. Simmer for about 5-10 minutes.

3. Spread 2 cups of spaghetti sauce in bottom of a 13 x 9-inch baking dish or pan.

4. In a large bowl, combine cottage cheese and 1 cup mozzarella cheese together. Evenly spread the cheese mixture and meat sauce down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining 1 cup spaghetti sauce over rolls and sprinkle with remaining 1 cup mozzarella cheese.



5. Loosely cover dish with foil and bake in a preheated 375 degree oven for 35-40 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.

Cook's Note: I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms, green pepper or celery would be a great addition to the meat filling. If you like heat, add a pinch of red pepper flakes.

Slow Cooker Sweet & Sour Meatballs
https://tasteerecipe.com/2016/10/03/sweeten-up-your-crock-with-this-s-s-meatball-recipe/2/
“For this crowd-pleasing appetizer, all you have to do is mix together flavorings with prepared frozen meatballs and let the slow cooker do all the cooking! 

Ingredients
1 (9- to 10-ounce) jar sweet and sour sauce
1/4 cup Domino light brown sugar
3 tablespoons La Choy soy sauce
1/2 teaspoon McCormick garlic powder
1/2 teaspoon black pepper
2 1/2 pounds Great Value frozen meatballs
1 red bell pepper, chopped
1 (20-ounce) can Dole pineapple chunks, drained

Instructions
Place all ingredients in slow cooker; stir gently then cover with lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Carefully remove lid to allow steam to escape. Serve directly from slow cooker


Quick Tip: Turn these slow cooker appetizer meatballs into a meal by adding rice to the mix.



Alternate Sweet & Sour Sauce

http://www.cookingwithcandra.com/blog/2010/12/13/easy-sweet-and-sour-meatballs-recipe/

Ingredients
1 ½ cups of Brown Sugar
½ Cup of Ketchup substitute more mustard and increase sugar*.
1 Tbsp Mustard
¾ Cup White Vinegar

Options:
slice onion into rings
slice green peppers into rings and then quarters
* pineapple chunks and use juice to balance additional mustard in place of some of the sugar

Directions
Mix together the ingredients and pour over the meatballs.
Bake 350 degrees for about 1 hour.

https://cooking.nytimes.com/guides/32-how-to-make-steak

WHY MASTER IT?
There are few faster, easier and more impressive ways to get dinner on the table than to sauté a juicy steak over a hot flame, then whisking together a sauce from the coppery drippings at the bottom of the pan.

Although the technique for making pan sauce is used here with beef, it is easily adaptable to all sorts of meats, including pork, lamb, chicken, veal and even fish.

A proper pan sauce begins with browning the meat. The pan needs to be hot enough to sear the meat and cause the Maillard reaction, which is the caramelizing of the amino acids and sugars in food.

After the meat is cooked to taste, it is removed from the pan, leaving behind a seared-on layer of browned bits called the fond. The fond is culinary gold, containing an incredible savory character that forms the foundation of the sauce. To access that meaty flavor, the fond needs to be dissolved into a liquid; this is called deglazing the pan. Technically, any liquid can be used, and water and stock frequently are. But something alcoholic and acidic, such as wine, is better at extracting the flavors.

A classic method of building a pan sauce, which we use here, is to develop the flavors in stages. First, brandy is used to deglaze the pan, then wine and stock are added and simmered down until syrupy. At the very end, butter is whisked into the pan to thicken the sauce, giving it a silky texture that helps it cling to the steak for serving. Other liquids can stand in for the brandy, wine and stock: fruit and vegetable juices, cream or milk, condiments like soy sauce and chile paste, vinegars and spirits.

Once you’ve learned this adaptable technique, you will always be able to whisk up a fast and pungent pan sauce from whatever fond your pan has produced.

Italian Meatball Soup
http://thepioneerwoman.com/cooking/italian-meatball-soup/

PREP TIME: 30 Minutes
COOK TIME: 45 Minutes SERVINGS: 8 Servings

INGREDIENTS

Meatballs:
3/4 pounds Ground Beef
1/2 cup Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Oregano
2 teaspoons Lemon Juice

SOUP
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
1/2 teaspoon Salt
2 Tablespoons Tomato Paste
3/4 cups Onion, Chopped
3/4 cups Carrots, Chopped
3/4 cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
1/2 pound Cabbage Chopped
ditalini pasta-short, small diameter tubes
Grated Parmesan Cheese To Serve

TIED IN A CHEESECLOTH BUNDLE
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns
sprigs of thyme and rosemary

INSTRUCTIONS
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs + handful of chopped fresh basil. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.