We have come to love this "soup". I use that term loosely as its much more of a stew consistency, though you can make it soupier if you prefer it that way. We make sure we have at least one bag of scoopable tortilla chips & lots of good chilled drinks on hand too!
2lbs ground beef
2 cans corn
4 cans diced tomatoes (with jalapenos if you like some heat)
1 can dark kidney beans
1 can light kidney beans
1 can northern beans
1 sm. jar favorite salsa (though it will lose some heat, so take that into consideration)
2 pkgs taco seasoning
Brown ground beef, add taco seasoning, stir to coat well. Add remaining ingredients, stir well...bring to a boil, reduce heat to low & allow to simmer for no less then 30 min, better if closer to an hour, but that is up to you & how much time you have to let it go.
serve w/grated cheese, chips, sour cream, whatever you like on your tacos!
***You can use any kinds of beans that you like. You can use all one kind or cut back on them...that is up to you. You can also put the cayenne pepper on the "goodies" tray for people to add some kick to their personal bowl if you want to make it milder for the kids.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
04 June 2010
27 March 2010
Beef Stroganoff
Easy way to toss together dinner on those rushed nights...quickly became a family favorite!
Serves 4
1lb beef, cooked, cubed
2 c sliced mushrooms
1 med onion, chopped
1 can cream of chicken soup
1/2 c sour cream
1 bag wide egg noodles
Cook noodles as directed on pkg...while water is heating & noodles are cooking make up the rest of the meal
In a skillet, melt 1 Tbs butter & saute mushrooms & onion untl tender
Add soup & sour cream, heat to boiling.
Add meat to skillet & heat through.
Put the noodles on the plate first, then top with the beef mixture
Serves 4
1lb beef, cooked, cubed
2 c sliced mushrooms
1 med onion, chopped
1 can cream of chicken soup
1/2 c sour cream
1 bag wide egg noodles
Cook noodles as directed on pkg...while water is heating & noodles are cooking make up the rest of the meal
In a skillet, melt 1 Tbs butter & saute mushrooms & onion untl tender
Add soup & sour cream, heat to boiling.
Add meat to skillet & heat through.
Put the noodles on the plate first, then top with the beef mixture
Mom's Chili
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!
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!
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...
Sweet & Sour Meatball Sauce
I posted another sweet & sour meatballs recipe that is for a crockpot...this is similar but meant to be made on the stove. I have no reason to believe that you could not also mix this & pour into a crockpot with a bag of frozen meatballs & let it cook on low all day too. Both can be served over rice for a dinner, or stand alone for an appetizer.
1/2 c packed brown sugar
1 Tbs cornstarch
1 can pineapple chunks w/syrup
1/3 c vinegar
1 Tbs soy sauce
1 sm green pepper, diced
Combine the ingredients in a sauce pan over med-low heat until well blended, pour over frozen meatballs in a 13x9 & bake 40-45 minutes.
Remember to heat water for rice when you have 30 min. left on the meatballs, as it will take the rice 20-25 minutes to cook the rice.
serve as a dinner option with a tossed salad, greenbeans, peas or your favorite veggies.
1/2 c packed brown sugar
1 Tbs cornstarch
1 can pineapple chunks w/syrup
1/3 c vinegar
1 Tbs soy sauce
1 sm green pepper, diced
Combine the ingredients in a sauce pan over med-low heat until well blended, pour over frozen meatballs in a 13x9 & bake 40-45 minutes.
Remember to heat water for rice when you have 30 min. left on the meatballs, as it will take the rice 20-25 minutes to cook the rice.
serve as a dinner option with a tossed salad, greenbeans, peas or your favorite veggies.
Meatballs & Rice
This is a tomato based meatballs & rice dinner. Very simple, especially if you use frozen meatballs.
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
Sweet & Sour Crockpot Meatballs
This particular recipe came from the world's most awesome neighbor!!! Kris was infamous for making some really fantastic food that Len & I were priviledged to enjoy...this is a fantastic way to have dinner ready when you get home after a long day, by serving it over rice...otherwise, its a great dish to take to get togethers or family dinners where there is sure to be a hungry crowd. We love to pair this up with Len's mom's crock pot Mac & Cheese...mmmmm
2 12oz jars chilli sauce
3/4s of a 12oz jar of cheap grape jelly
lg bag of frozen Italian meatballs
Combine in a crockpot & cook on low all day!
If you feel really daring, you can add a can of diced pineapple chunks!!
2 12oz jars chilli sauce
3/4s of a 12oz jar of cheap grape jelly
lg bag of frozen Italian meatballs
Combine in a crockpot & cook on low all day!
If you feel really daring, you can add a can of diced pineapple chunks!!
Spiral Pepperoni Pizza Bake
This recipe came from an older edition of Taste of Home, 2007 I believe. Our family adores pizza, and even more pepperoni, so this is a fabulous dinner dish for us. Hopefully it winds up being a great alternative to ordering pizza for your family too!
1 pkg (16oz) spiral pasta
2lb ground beef
1 lg onion, chopped
2 cans (15oz each) pizza sauce
1/2 tsp garlic salt
1/2 tsp Italian seasonings
2 eggs
2 c milk
1/2 c shredded Parmesan cheese
4 c (16oz) shredded part-skim mozzerella cheese
1 pkg (3 1/2oz) sliced pepperoni
Cook past according to pkg.
Meanwhile, in dutch oven or heavy pan, cook beef and onion until no longer pink; drain.
Stir in pizza sauce, garlic salt, and Italian seasoning; remove from heat & set aside
In a sm bowl, combine eggs, milk & parmesan cheese.
Drain pasta; toss with egg mixture. Transfer to a greased 3qt baking dish.
Top with beef mixture, mozarella cheese, and pepperoni.
Cover and bake at 350 for 20 minutes. Uncover, bake 20-25 minutes longer or until golden brown.
Says it yields 12 servings, but if I add some breadsticks to it, its just enough for our crew of 6 hungry eaters.
1 pkg (16oz) spiral pasta
2lb ground beef
1 lg onion, chopped
2 cans (15oz each) pizza sauce
1/2 tsp garlic salt
1/2 tsp Italian seasonings
2 eggs
2 c milk
1/2 c shredded Parmesan cheese
4 c (16oz) shredded part-skim mozzerella cheese
1 pkg (3 1/2oz) sliced pepperoni
Cook past according to pkg.
Meanwhile, in dutch oven or heavy pan, cook beef and onion until no longer pink; drain.
Stir in pizza sauce, garlic salt, and Italian seasoning; remove from heat & set aside
In a sm bowl, combine eggs, milk & parmesan cheese.
Drain pasta; toss with egg mixture. Transfer to a greased 3qt baking dish.
Top with beef mixture, mozarella cheese, and pepperoni.
Cover and bake at 350 for 20 minutes. Uncover, bake 20-25 minutes longer or until golden brown.
Says it yields 12 servings, but if I add some breadsticks to it, its just enough for our crew of 6 hungry eaters.
25 March 2010
Ham Bake
This is a fabulous dinner to make with left over Easter ham! Personally, our family doesn't eat ham, so feel free to substiture chicken, turkey, or beef (such as roast or steak). This is one of our kids all time favorites because of the fun wagon wheel noodles!!
1 1/2 c diced cooked ham (or any other meat of your choice)
2 Tbs chopped onion
1/8 tsp tarragon
2 Tbs butter
1 can condensed cream of chicken soup
1/2 c water
2 c cooked noodles (look for Wagon Wheels noodles, otherwise, use your favorite)
1 c cooked french style greenbeans
2 Tbs fine dried bread crumbs (you can use seasoned or non, totally up to your family)
1 small minced garlic clove
Chedder Cheese
In a saucepan, brown ham & onion with tarragon in 1 Tbs butter till tender. Stir in soup, water, cooked noodles, and green beans.
Pour into a 1 qt casserole dish.
Bake at 350 for 25 minutes. Stir.
Meanwhile, lightly brown crumbs with garlic in 1 Tbs butter. Sprinkle on casserole & bake for 5 more minutes.
***You can add 1-2 c shredded chedder cheese to soup to add richness
We triple this & use a lasagna pan for our family, the left overs, if you get any, are fantastic the next day!!
1 1/2 c diced cooked ham (or any other meat of your choice)
2 Tbs chopped onion
1/8 tsp tarragon
2 Tbs butter
1 can condensed cream of chicken soup
1/2 c water
2 c cooked noodles (look for Wagon Wheels noodles, otherwise, use your favorite)
1 c cooked french style greenbeans
2 Tbs fine dried bread crumbs (you can use seasoned or non, totally up to your family)
1 small minced garlic clove
Chedder Cheese
In a saucepan, brown ham & onion with tarragon in 1 Tbs butter till tender. Stir in soup, water, cooked noodles, and green beans.
Pour into a 1 qt casserole dish.
Bake at 350 for 25 minutes. Stir.
Meanwhile, lightly brown crumbs with garlic in 1 Tbs butter. Sprinkle on casserole & bake for 5 more minutes.
***You can add 1-2 c shredded chedder cheese to soup to add richness
We triple this & use a lasagna pan for our family, the left overs, if you get any, are fantastic the next day!!
Shrimp Fried Rice
This comes from a 30 minute meals from Martha Stewarts cooking section...I have not tried it yet, but its on the menu for the upcoming week. I would imagine you can easily sub out the shrimp for chicken, beef or pork to make it what your family loves most.
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
27 January 2010
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.
Subscribe to:
Posts (Atom)