My mom, as most people's mom, makes the worlds greatest chili hands down. This one is fantastic, especially when you need your sinus' cleared out from a bad cold & your soon to be sister in law (me) accidentally makes it with 3 Tbsp cayanne pepper instead of 3 Tbsp chili powder...oops! The guys loved it, and my poor sister in law had such a bad cold that she couldn't tell except that it gave her temporary relief from the pressure! I, on the other hand, TOTALLY knew as my mouth was on fire! Len will never let me forget this when I mention making a batch up...sweet man!
3 onions, diced 3 Tbs chili powder
1/2 stick butter 1/2 tsp cumin
1/4 c olive oil 3/4 tsp oregano
2lbs ground beef 2 c tomato puree (big can)
2 tsp salt 1 c tomato juice
2 cloves garlic, finely chopped 2 lg cans kidney beans, drained (one light, one dark)
Saute onions in butter & oil till soft & translucent.
Add beef & brown quickly with onions. Drain.
Add all remaining ingredients with the ground beef/onion mixture.
Set simmer very slowly for 2 hours
Add more tomato juice if it becomes too thick.
Serve with rice or crackers (rice will make it go a LOT further, it also helps to make it easier for the kids or those who don't like spicy so they can easily eat it)
We love to top ours with some freshly shredded cheddar sharp cheese!
This is known to get better with age, if you have any left overs...or if you need to take it to work, or a gathering, make up a day or two before & warm up in crockpot!
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
27 March 2010
Hobo Dinner
Going Camping??? Having dinner out at the fire & tired of the same old same old??
This is a fabulous, self creation, dinner that is perfect for the night you set up camp! Once you get there, un-pile out of the truck & stretch your legs, get the kids to help get wood around to make up your fire. Get it going good, then start unpacking the truck, getting your table ready & sorting out the food you brought. Before you start working on the tent & bedding, have everyone break to "make your own" hobo dinner! Once made up, seal well in the tin foil & place in the coals of the fire. Once that is done, finish setting up the tent, bedding & pull out the chairs around the campfire...before you know it, camp is completely set up & dinner is done too!
Serves 1 (so that each individual can make up their own)
1/4lb ground beef 1 tomato diced
1 potato, sliced canned corn
1 carrot, sliced sliced mushrooms
2 Tbs chopped onion
How much you need totally depends on how many are camping with you. If you slice up the carrots, potato & onion before you leave for the trip, make sure you cover them in water, draining once you get to camp.
Give each person a large piece of tin foil & have them place all the goodies they want to eat in the center of the tin foil, placing the buger patty in first.
Sprinkle with salt & pepper (cayanne if you like!)
Fold foil over & seal well.
Place in medium coals 45-60 minutes or until potato is tender (time will be determined by how thick you slice the potatoes)
Remember to warn the kids that it will be EXTREMELY hot & for everyone to WATCH OUT for the STEAM when you first open the packets! Steam burns are really unpleasant!!!
That also brings up the topic of first aid kits...ALWAYS double check your first aid kit BEFORE you start packing for you trip, making sure to go out & get whatever has been used up! Always take along snake bite kits, benedryl, burn cream & ponchos!!! Yup...all but one have been learned by experience here...thankfully, the snakes have stayed away & I pray they always do!!
This is a fabulous, self creation, dinner that is perfect for the night you set up camp! Once you get there, un-pile out of the truck & stretch your legs, get the kids to help get wood around to make up your fire. Get it going good, then start unpacking the truck, getting your table ready & sorting out the food you brought. Before you start working on the tent & bedding, have everyone break to "make your own" hobo dinner! Once made up, seal well in the tin foil & place in the coals of the fire. Once that is done, finish setting up the tent, bedding & pull out the chairs around the campfire...before you know it, camp is completely set up & dinner is done too!
Serves 1 (so that each individual can make up their own)
1/4lb ground beef 1 tomato diced
1 potato, sliced canned corn
1 carrot, sliced sliced mushrooms
2 Tbs chopped onion
How much you need totally depends on how many are camping with you. If you slice up the carrots, potato & onion before you leave for the trip, make sure you cover them in water, draining once you get to camp.
Give each person a large piece of tin foil & have them place all the goodies they want to eat in the center of the tin foil, placing the buger patty in first.
Sprinkle with salt & pepper (cayanne if you like!)
Fold foil over & seal well.
Place in medium coals 45-60 minutes or until potato is tender (time will be determined by how thick you slice the potatoes)
Remember to warn the kids that it will be EXTREMELY hot & for everyone to WATCH OUT for the STEAM when you first open the packets! Steam burns are really unpleasant!!!
That also brings up the topic of first aid kits...ALWAYS double check your first aid kit BEFORE you start packing for you trip, making sure to go out & get whatever has been used up! Always take along snake bite kits, benedryl, burn cream & ponchos!!! Yup...all but one have been learned by experience here...thankfully, the snakes have stayed away & I pray they always do!!
Martha Stewart's Meat Loaf
I very seldom make meatloaf because it costs us so much just to purchase all the meat it takes with pre-teen boys in the house consuming everything in sight like vacuum cleaners. I have learned that when you do make it, make up at LEAST 5lbs of mashed potatoes, bread, salad, & offer a fantastic dessert that they know about ahead of time...this helps to make a regular meatloaf recipe stretch out to be barely just enough...at least for now... This is called Martha Stewart's Meat Loaf because it comes from a very old Martha Stewart magazine but I have no clue what year anymore..the recipe is worn & almost unreadible anymore, which means it has to have been at least 10 years ago by now...
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
I will also say that this is a longer recipe then I would normally make, but I can tell you that when you follow it & get it into the oven, the smell is unreal delicious & the taste at the end is beyond what you think it will be. My dad almost fell off his chair the one time I made it for him :) That made it all worth the length & work!
3 slices bread, crusts removed
1/2 c milk
2 Tbs olive oil
1 lg yellow onion, chopped finely
1 rib celery, chopped finely
2 cloves garlic, minced
2 carrots, shredded finely
1lb ground beef
1/2lb ground pork
2 lg eggs
1/4 c chopped fresh parsley
2 Tbs dijon mustard
1 Tbs salt
1/2 tsp pepper
1/2lb thinly sliced smoked bacon
1/2 c packed brown sugar
1 Tbs yellow mustard
1 tsp ketchup
Heat oven to 375
Cut bread into cubes & mix with milk in a lg bowl, set aside.
Heat olive oil in skillet, saute onion, celery & garlic till tender (3-5 min) Let cool 5 min.
Add carrots, onion mixture, ground beef, ground pork, eggs, parsley, salt & pepper to bread mixture. Combine well.
Place mixture into a baking dish, forming a loaf (5"x12")
Overlap bacon across meat
In sm bowl, mix brown sugar, ketchup, and mustard along with 2 Tbs water to make glaze.
Bake at 375 for 1-1 1/2hrs, basting with glaze every 15 minutes.
Let stand 10 minutes before serving.
Moussaka
My grandma would make this periodically for family meals on Sunday evenings...all we knew was that we loved it...once I got married & started cooking for my crew, I got the recipe from her to find out it was Greek! Yet again, the Mediterranean countries have found a grand place at our table!! She has on the card that this recipe came from The WASHINGTON POST (iowa) SEPT 20, 1973!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
26 March 2010
Noodler
this is from my mom, who has had many years, and many children, to come up with fantastic meals that would fill us up without breaking the bank.
serves 8
1 1/2lbs ground beef (browned & drained)
16oz whole kernal corn (cooked & drained)
1/4lb noodles (cooked & drained
2 c cheddar cheese, cubed
1 can (16oz) tomatoes, drained
1/2 clove of garlic, minced
1 sm green pepper, diced
1 sm onion, diced
Heat oven to 350
Grease a 2qt casserole dish
Mix beef, corn, noodles & cheese
Combine remaining ingred. in a blender on "chop"
Add to meat mixture & pour into the casserole dish
Cover & bake 45 minutes
Uncover & continue baking 10 more minutes.
serves 8
1 1/2lbs ground beef (browned & drained)
16oz whole kernal corn (cooked & drained)
1/4lb noodles (cooked & drained
2 c cheddar cheese, cubed
1 can (16oz) tomatoes, drained
1/2 clove of garlic, minced
1 sm green pepper, diced
1 sm onion, diced
Heat oven to 350
Grease a 2qt casserole dish
Mix beef, corn, noodles & cheese
Combine remaining ingred. in a blender on "chop"
Add to meat mixture & pour into the casserole dish
Cover & bake 45 minutes
Uncover & continue baking 10 more minutes.
Cheesy Beef & Rice Casserole
This is one of my wild inventions that came out of desperation & amazingly, it is one of our family favorites. An exchage student that lived with us for a bit said it was wonderful comfort food...that sealed it up in the vaults of "prized meals" for us :)
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
27 January 2010
Beef & Mac Throw Down
I, for whatever reason, have not made this a house tradition. I have no clue what reason that could be or is...but it is in the process of being remedied. To be honest, we used organic BISON in our last throw down...
1 pkg (16oz) noodles...typically elbows, but we used shells, wagon wheel, etc & kids loved any
1 lb browned beef (or Bison...I would imagine you could also use ground turkey, or bite size pieces of turkey or chicken, anything really should work great in this "setting")
1 onion, diced
2 jars favorite spaghetti sauce (we like the spicy kind w/garlic & "goodies" Don't do the onion above if your sauce already has chunks of onion & such in it)
Cook & drain noodles of choice (remember, after draining rinse in COLD water to stop cooking)
In a large skillet, add all ingredients (saute your onion first if you are adding it & its not part of the sauce), heat through. Serve w/some cheese sprinkled on top.
Yup...its that easy...again I wonder WHY this is not a staple in the house...
1 pkg (16oz) noodles...typically elbows, but we used shells, wagon wheel, etc & kids loved any
1 lb browned beef (or Bison...I would imagine you could also use ground turkey, or bite size pieces of turkey or chicken, anything really should work great in this "setting")
1 onion, diced
2 jars favorite spaghetti sauce (we like the spicy kind w/garlic & "goodies" Don't do the onion above if your sauce already has chunks of onion & such in it)
Cook & drain noodles of choice (remember, after draining rinse in COLD water to stop cooking)
In a large skillet, add all ingredients (saute your onion first if you are adding it & its not part of the sauce), heat through. Serve w/some cheese sprinkled on top.
Yup...its that easy...again I wonder WHY this is not a staple in the house...
Rice & Beef Casserole
So, this is one I def. made up when I looked in the cupboards & panicked! Turns out, its a pretty good "comfort food" for those times when a tummy could use some settling & everyone is in need of something warm & "cozy". I like to serve it with some canned cranberry sauce that has been good & chilled.
4 cups (or more) of cooked rice
1 lb of browned ground beef
1 pkg frozen broccoli
1 2c pkg of shredded cheese
1 lg can cream of mushroom soup
1 t tarragon
1 t cayenne
mix everthing except 1c cheese together in a big bowl (or pan) then pour into a greased 13x9 (if it feels too thick, add some milk) & top w/the rest of the cheese. Cover, toss into the oven at 375 for about 30 min, uncover & finish baking till its hot through (about 15 more minutes.
4 cups (or more) of cooked rice
1 lb of browned ground beef
1 pkg frozen broccoli
1 2c pkg of shredded cheese
1 lg can cream of mushroom soup
1 t tarragon
1 t cayenne
mix everthing except 1c cheese together in a big bowl (or pan) then pour into a greased 13x9 (if it feels too thick, add some milk) & top w/the rest of the cheese. Cover, toss into the oven at 375 for about 30 min, uncover & finish baking till its hot through (about 15 more minutes.
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