Baw Cook Book: Beef

Showing posts with label Beef. Show all posts

Blue Cheese Steak Sauce

BawCraftWorx

Blue Cheese Steak Sauce

Ingredients:

1/2 cup heavy cream

1/3 pound crumbled blue cheese, divided

1 teaspoon Worcestershire sauce

Directions:

1. Gather the ingredients.

2. Warm cream in a 1 1/4-quart saucepan by bringing it to a gentle simmer over a medium-low flame. Cook for 3 to 5 minutes, stirring as the cream thickens. Stir constantly to prevent the cream from burning or curdling.

3. Add half of the blue cheese. Using a fork, mash and stir the cheese into the cream until a few lumps are visible.

4. Once the cheese has completely melted, add the Worcestershire sauce, stirring constantly to prevent burning.

5. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon.

6. Slowly stir in the remaining blue cheese to incorporate it into the sauce. Turn off the heat and remove the pan from the stove to prevent the cheese from melting completely, which would make the sauce runny.

7. Serve immediately over cooked steak while it is still warm and before the cheese has melted, allowing its flavor to seep into the meat just before serving. Enjoy.

Note: This sauce is also great on baked potato, steamed veggies, pasta & salads.

Labels: Beef, Blue Cheese, Dips Sauces Marinades Dressings Etc, My Recipes, Steak Sauce 0 comments | |

Hamburger Casserole

BawCraftWorx

Hamburger Casserole

Ingredients:

1 lb. ground beef

1/2 c. chopped onion

1 8 oz package wide egg noodles

1 can mushroom soup

1 8 oz. package cream cheese

3/4 c. milk

salt and pepper to taste

Preparation:

Brown meat, add onion and cook until tender.

Stir in milk and cream cheese, stirring until blended.

Add remaining ingredients and pour into a casserole.

Bake at 350 degrees for 30 minutes.

-Image from Google

Labels: Beef, Casseroles, Egg Noodles 0 comments | |

LOADED BAKED POTATO SHEPHERD'S PIE

BawCraftWorx

Ingredients:

1 lb lean (at least 80%) ground beef

1/4 cup chopped onion

1/4 cup plain bread crumbs

1/2 teaspoon dried sage leaves

1/2 teaspoon salt

1 egg

1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe)

1 cup shredded Cheddar cheese (4 oz)

1/4 cup chopped fresh tomato, if desired

2 slices precooked bacon, chopped, if desired

2 medium green onions, chopped (2 tablespoons), if desired

Instructions:

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)

glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions. ENJOY

Via: Betty Crocker

Labels: Beef, Potatoes & Sweet Potatoes, Shepherd's Pie 0 comments | |

World's Best Lasagna

BawCraftWorx

World's Best Lasagna-By: John Chandler

"Filling and satisfying lasagna with sausage, ground beef and three types of cheese. It takes a little work, but it is worth it."

PREP TIME 30 Min

COOK TIME 2 Hrs 30 Min

READY IN 3 Hrs 15 Min

SERVINGS 12 servings

INGREDIENTS

* 1 pound sweet Italian sausage

* 3/4 pound lean ground beef

* 1/2 cup minced onion

* 2 cloves garlic, crushed

* 1 (28 ounce) can crushed tomatoes

* 2 (6 ounce) cans tomato paste

* 2 (6.5 ounce) cans canned tomato sauce

* 1/2 cup water

* 2 tablespoons white sugar

* 1 1/2 teaspoons dried basil leaves

* 1/2 teaspoon fennel seeds

* 1 teaspoon Italian seasoning

* 1 tablespoon salt

* 1/4 teaspoon ground black pepper

* 4 tablespoons chopped fresh parsley

* 12 lasagna noodles

* 16 ounces ricotta cheese

* 1 egg

* 1/2 teaspoon salt

* 3/4 pound mozzarella cheese, sliced

* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wine Tip: Try with an Italian red like Barbera or Chianti Classico.

-By: John Chandler: http://allrecipes.com/Cooks-Profile/Main.aspx?userID=1899478

Labels: Beef, Lasagna, Pasta 0 comments | |

Italian Wedding Soup

BawCraftWorx

Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meats (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta, noodles, cavatelli, lentils, or shredded chicken.

25 min, 5 min prep, Serves 4

Ingredients:

1/2 lb lean ground beef

1 egg, slightly beaten

2 tbsp breadcrumbs

1 tbsp parmesan cheese

1/2 tsp dried basil

1/2 tsp onion powder

1 tbsp garlic powder

1 tbsp Italian Seasoning

1 tbsp dried parsley

5 3/4 cups chicken broth

2 cups chopped escarole or spinach

2 cups lentils

1/2 cup orzo pasta, uncooked

1/3 cup finely chopped carrots

salt and pepper to taste (maybe 1 tsp. salt, 1/4 tsp. pepper)

Directions:

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.

2. In large sauce pan, heat broth to boiling; stir in lentils, spinach, orzo, carrot, remaining spices & meatballs.

3. Return to boil;reduce heat to medium.

4. Cook at slow boil for 10 minutes or until orzo is tender.

5. Stir frequently to avoid sticking.

6. Serve with additional Parmesan cheese sprinkled on top.

Labels: Beef, Soups, Soups Stews Chowders Gaspacho etc 0 comments | |

American Sheperd's Pie

BawCraftWorx

American Sheperd's Pie

This is an American variation of traditional shepherd's pie that is sure to please any meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese.

INGREDIENTS:

* 1 pound ground chuck beef

* 8 ounces mushrooms, chopped

* 1/2 cup chopped onion

* 2 large cloves garlic, pressed or finely minced

* 1 teaspoon kosher salt

* Freshly ground pepper to taste

* 1 Tablespoon Worcestershire sauce

* 1 Tablespoon flour

* 1/2 cup beef broth

* 1/2 cup heavy cream

* 1/2 cup frozen peas, unthawed

* 2 cups shredded hash brown potatoes (frozen or deli-packed), packed

* 1/8 cup chopped chives (or finely sliced green onions with tops)

* 2 cups finely-shredded cheddar cheese or cheese blend, divided use

* 1 teaspoon kosher salt

* 1/4 cup mayonnaise

* Sweet Hungarian paprika

PREPARATION:

Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet.

Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings

-Recipe From: Peggy Trowbridge Filippone, http://homecooking.about.com/mbiopage.htm

Labels: Beef, Shepherd's Pie 0 comments | |

Tex-Mex Sheperd's Pie

BawCraftWorx

Tex-Mex Sheperd's Pie

A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).

by *Parsley*

10 servings click to change U.S./Metric measurement system or number of servings

time to make 1¼ hours 35 min prep

First Layer

1 1/2 lbs ground beef

1/2 cup chopped onions

1 small green bell pepper, chopped

2 garlic cloves, minced

1 (14 1/2 ounce) can diced tomatoes with green chilies

1 (15 1/2 ounce) can red kidney beans, rinsed and drained

2 cups frozen corn, thawed

8 ounces tomato sauce

1-2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon sugar

1/8-1/4 teaspoon cayenne pepper

1/8 teaspoon cinnamon (optional)

salt, if needed to taste

Middle Layer

1/2 cup shredded cheddar cheese

Top Layer

8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks

3 tablespoons butter

1/2 cup milk

1 cup low-fat sour cream

1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)

1 tablespoon diced green chilies

1/2 teaspoon salt (or to taste)

1 teaspoon chives

1/4 teaspoon pepper

1. In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.

2. In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.

3. Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.

4. While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.

5. Return to hot pot and mash with butter, milk, and sour cream.

6. Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.

7. Evenly spread potatoes over cheese layer in the pan.

8. Evenly sprinkle potatoes with remaining 1/2 cup cheese.

9. Bake at 350 for 25-30 minutes.

-From: http://www.recipezaar.com/156224

Labels: Beef, Shepherd's Pie 0 comments | |

Easy Shepherd's Pie Recipe

BawCraftWorx

Easy Shepherd's Pie Recipe

Shepherd's Pie is an English dish, traditionally made with lamb or mutton. Americans typically make Shepherd's Pie with beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie". Naming conventions aside, Shepherd's Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.

Here is a basic recipe for a simple ground beef Shepherd's Pie. The original recipe comes from my friend Frances Hochschild and her mother (thanks Frannie!). We dressed it up a bit with some veggies and Worcestershire sauce.

1 1/2 lbs ground round beef

1 onion chopped

1-2 cups vegetables - chopped carrots, corn, peas

1 1/2 - 2 lbs potatoes (3 big ones)

8 tablespoons butter (1 stick)

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Serves four.

-From: http://www.elise.com/recipes/archives/000216easy_shepherds_pie.php[/center]

Labels: Beef, Shepherd's Pie 0 comments | |

Easy Meatloaf Recipe

BawCraftWorx

This is a delicious simple meatloaf recipe that your family will surely love!

Ingredients
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce

Directions
Preheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well. Place mixture into an ungreased loaf pan or shape into a loaf in an ungreased baking pan. Spread ketchup or sauce over the top of the meatloaf.

Bake uncovered for 1 to 1 1/4 hours until no pink remains at the center of the meatloaf. If using a meat thermometer, the internal temperature of the meatloaf should be 160 degrees.

After baking, let sit for 5 minutes before removing from pan and slicing to serve.
-From: http://www.tastymeatloafrecipes.com/easymeatloaf.htm

Labels: Beef, Meatloaf 0 comments | |

Top Notch Meatloaf Recipe

BawCraftWorx

This Meatloaf recipe is short on preparation time because all you need to do is combine the ingredients, form them into the meat loaf shape and then put them into the oven until cooked. You can't get much easier than that!
Several of the ingredients for this Meatloaf recipe are optional and you can substitute your favourites for whatever you fancy. The beef can be replaced with pork for instance, or you can use half pork and half beef. Add a little garlic or some different herbs.

The Meatloaf will freeze very well and can be eaten hot or cold. One final tip, if you are short of ideas for a barbecue, prepare as described below but place the prepared Meatloaf on a baking tray that is not too precious and place in an enclosed barbecue.

You will need to keep an eye on the Meatloaf whilst cooking on the barbecue to make sure it does not burn and that it's cooked through, but it should take approximately the same time to cook on the barbecue as the oven. Just before putting it in the barbecue, pour on a can of barbecue sauce - delicious!

KEY POINTS Top Notch Meatloaf Recipe
Preparation Time: 15 mins Cooking Time: 1 hr
How Difficult Easy Freeze? Yes
Servings 4

INGREDIENTS Top Notch Meatloaf Recipe
Metric Imperial
1/2 kg minced beef 1 lb minced beef
50 g bread crumbs 2 oz bread crumbs
1 egg 1 egg
1/2 medium onion - chopped 1/2 medium onion - chopped
1/4 teaspoon marjoram 1/4 teaspoon marjoram
1/4 teaspoon oregano 1/4 teaspoon oregano
1/4 teaspoon basil 1/4 teaspoon basil
1/2 red or green pepper, cored, seeded, chopped 1/2 red or green pepper, cored, seeded, chopped
1/2 tablespoon Worcestershire sauce - Lea & Perrins 1/2 tablespoon Worcestershire sauce - Lea & Perrins
1/3 teaspoon salt 1/3 teaspoon salt
1/4 teaspoon pepper 1/4 teaspoon pepper
1/4 teaspoon English mustard 1/4 teaspoon English mustard

Ingredients, Set the oven to 180C / 350F / Gas Mark 4. This will give it time to heat up before the Meat Loaf is ready to be cooked. If you are making your own breadcrumbs and have no dried bread, break up a slice or two of bread (brown or white), put the pieces in the heating oven to let it dry out ready to be crumbled.

Mix everything except the meat, Mix the egg, breadcrumbs, onion, herbs, salt, pepper, mustard and Worcestershire sauce (everything except the meat) in a large bowl or pan (probably bigger than you think!). Use a spoon or fork to mix the ingredients, don't overdo it, just enough to mix the ingredients evenly.

Add the minced beef, click to enlarge Add the minced beef to the mixture one third at a time. Combine the minced beef with the mixture using a fork or your hands. This way the mixture will be more evenly mixed.

Place the mixture in a rectangular tin (firm it down with light to medium pressure) and place it in the oven (pre-heated to 180C / 350F / Gas Mark 4) for one hour. It is possible to do without the tin - just shape the mixture into a rectangle with medium pressure. It will retain its shape during cooking, but be sure to put it on a cooking container of some sort because it will drip out the fat from the meat as it cooks.

The cooked Meatloaf, During the cooking the meat will release fat and juices - pour these away after half an hour cooking if you want to minimise the fat content of this meat loaf recipe. Before serving (carve into thick slices) leave the Meat Loaf to cool for about 10 to 15 minutes. It will carve much better if not piping hot.
-From: http://www.cookuk.co.uk/meat/meatloaf/meatloaf_topnotch.htm

Labels: Beef, Eggs, Meatloaf 0 comments | |

Hoosier Meatloaf (Recipe from Indiana)

BawCraftWorx

This is an easy recipe that I cook all the time. Great with mashed potatoes and green beans or corn. Use leftovers for meatloaf sandwiches.

1 lb ground beef plus 1/2 lb ground sausage (optional)
1 pkg crackers, crushed ( or 1 cup dry instant oats)
2 eggs
salt and pepper
2 teaspoons sage
small chopped onion
1/2 cup catsup(or enough to bind altogether)

Put all the above ingredients in a bowl and then stir it up with both your hands. Keep mixing it till it starts to stick together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.

Topping for Meatloaf
1/4 cup catsup
2 tsp brown sugar
Small squirt of mustard
Mix together and spread on meatloaf before cooking.
Place meatloaf on your pan and form into a loaf shape. Cook in 350 oven 45 minutes to 1 hr.

Real Easy Meatloaf
2 lbs hamburger
1 cup mushroom soup
2 eggs
salt, pepper
2 cups cracker or bread crumbs.
Mix well and bake in a pan set in a pan of water.

Meatloaf (Recipe from 1961)
1 pound ground beef
1 egg, slightly beaten
1 tablespoon chopped parsley
2 tablespoons chopped onion
2/3 cup soft or dry bread crumbs
2/3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Place all ingredients in a mixing bowl and mix well. Press into a greased loaf pan. Bake in a moderate oven 350 for 30 to 40 minutes. Serve with tomato sauce or mushroom sauce.

Easy MeatLoaf
1 lb ground beef
1 pkg crackers, crushed
1 egg
salt and pepper
small chopped onion(optional)
1/2 cup catsup
Here's what you do, put all the above ingredients in a bowl and then mix it up with both your hands. Keep mixing it till it sticks together. Add a little more catsup if you need to, or another egg, whatever it will take to get it to stick together.
Cook 45 min at 325.
This is enough for a couple to eat, with some meatloaf sandwiches the next day.

Meatloaf (Recipe from 1977)
1 1/2 lbs ground beef
1 cup uncooked oatmeal
1 onion, chopped
Salt and pepper to taste
1 cup tomato juice
1 egg
Mix together. Oack in loaf pan. Bake at 350 for 1 hour. Let set 5 minutes before slicing.

Ann Landers Meatloaf
2 lbs. ground round steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup catsup
1 tsp. Accent
1/2 cup warm water
1 pkg. Lipton Onion soup mix
Beat ingredients thoroughly. Put into loaf pan. Cover with 2 strips bacon. Pour over all, one 8 oz can Hunt's tomato sauce. Bake 1 hour at 350. Serves 4.

Golden Meat Loaf
2/3 cup milk
1/4 tsp. pepper
2 tsp. salt
3 slices bread
1 small onion
1/2 cup shredded cheddar cheese
1/2 cup shredded carrots
1 1/2 lbs. lean ground beef
Mix together well and put into a loaf pan.
Mix together and spread on top: 1/4 cup ketchup, 1 tbsp dry mustard, 1/4 cup brown sugar
Bake at 350 for one hour.

Cheese Meatloaf
1 small onion
1 lb ground beef
1/2 cup milk
1 egg
1 tsp salt
3/4 cup uncooked quick rolled oats
1/2 cup cut up cheese
Chop onion. Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350 (moderate oven) about 1 hour until browned.

Florene's Hamburger Special (1968 recipe book)
1 lb. hamburger, browned and drained
1 onion, chopped
1 can kidney beans
1 green pepper
1 can mushroom soup
2 or 3 tbsp. ketchup
1/2 cup water
Dash of chili powder
Stir and let simmer. Pour into baking dish. Prepare 1 pkg of cornbread mix, and pour on top. Cook until cornbread is done.

Cheddar Burgers
1 lb. lean ground beef
1 cup grated cheddar cheese
1/2 cup soft bread crumbs
1/4 cup minced onion
3 tbsp Heinz 57 Sauce
1/4 tsp. salt
Sandwich buns, toasted
Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional Heinz 57 Sauce if desired. Makes 5 servings.
-From: http://oldrecipebook.com/meatloafrecipes.shtml

Labels: Beef, Eggs, Meatloaf, Sausage 0 comments | |

Tanahmera's Toddler Meatloaf Cupcakes

BawCraftWorx

Tanahmera's Toddler Meatloaf Cupcakes

For parents with kids who refuse to eat "normal" meatloaf!

Ok first allow me to state that this recipe was born of necessity. You see, my toddler, (Marcus), refused to eat my meatloaf, not because it sucks, but because it was lacking in sensory appeal, apparently, (he is very artistic). So if you're a mom with the same problem, try this, it works....

* Make your meatloaf the same way as usual.

* Put it in a muffin pan (without the cupcake papers).

* Ice it with ketchup -optional:)

Recipe By Tanahmera

-From: http://bawcookbook.blogspot.ca/2010/08/archangels-meatloaf-cupcakes.html

Labels: Beef, Meatloaf, My Recipes, Tanahmera's Recipes 0 comments | |

Tanahmera's Cabbage Roll Recipe

BawCraftWorx

Image from google until I can take one of my actual cabbage rolls.

Tanahmera's Cabbage Roll Recipe:

These are so delicious I never have leftovers. So this makes 24 + cabbage rolls.

Ingredients:

2 Medium or Large heads of Cabbage

Meat Mixture Ingredients:

Equal parts of Extra Lean Ground Beef & Ground Pork, I use 2lbs of each,

3/4 Cup of Instant Rice (or your own preffered kind)

2 medium-Large fresh Onions chopped

1 Can of Sliced Mushrooms

1 Can of sliced Black Olives

2 Large Eggs

1/4 Cup of Salted Butter (Not Margerine this is to keep the meat tender and give it a sweeter flavor)

1 Tbsp of Oregano

1 Tbsp of Parsley Flakes

1 Tbsp Spanish (Hot) Paprika

1 Tbsp Chives Chopped

3 cloves of fresh grated raw garlic (or 1 heaping tsp garlic powder)

2 tsp of Table Salt

2 tsp Black Pepper

1 tsp of Curry Powder

1 tsp of Cayenne Pepper

Sauce Mixture Ingredients:

These mixtures are divided evenly into 2 medium-large roasting pans, that is whats up with the 2, if using 2 of each item, obviously 1 for each roasting pan. If you just want to make 1 smaller bacth with 1 roaster, use 1 of each.

2 Cans of Garlic-Tomato Paste (Hunts)

2 Large Cans Tomato Sauce with Basil added

2 Cans of Tomato Soup (Campbells)

2 cups Heinz Ketchup

2 TBSP Extra Virgin Olive Oil The brand I use is Gallo, but use your own favorite if desired.

2 Large Bay Leaves Per pot to flavor the sauce

I use the same spices listed in the meat mixture so it doesn't taste funny.

Directions:

Preparing the cabbage:

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5-7 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Don’t skip this step to boil the cabbage. It makes all the difference when it comes to rolling them tight enough to stay together because it makes the leaves more flexible. It is almost impossible to roll a cabbage leaf that has not been boiled since it is too stiff.

While cabbage is boiling, make the meat mixture to save time.

After boiling the cabbage, use a sharp knife to slice the root end off about 1/2 – 3/4 inch up. This will make it easier to remove the leaves. Carefully remove the larger outer leaves, and cut the tough rib out of the stem end in the shape of a V. Coring it like a Giant apple sort of but dont cut all the way down or you will cut through the leaves, hence the V shape, its more like a round cone shape but V gives the angle in which to cut..

Making the Meat Mixture:

In a large bowl, mix all of the other ingredients you are going to stuff the cabage leaves with. eggs, meats, spices rice, and some etc. Do not pre-cook the meat mixture, I use raw ground meat it makes the flavours blend so much nicer and moisturizes the rice.

Making the sauce mixture:

Using a whisk, combine the sauce mixture, in 2 medium-large roasting pans with a lids (Big enough to roast a medium-large turkey). Spice with any herbs & flavorings you love, I use the same ones listed in the meat mixture so it doesn't taste funny.

Stuffing the Cabage:

Place a geneorus amount of the meat mixture in the center of the cabbage leaf. Tuck in the sides as you roll and roll tight. You want them to stay together.

Place the rolls on the tomato sauce in a single layer in the casserole dish, do not let them touch or overlap, they will fuse together. Repeat until all the cabbage rolls are made and in the roasting pans. Cover with remaining sauce mixture.

The Topping...

After you have covered the cabbage rolss with the sauce, top the sauce with the following before popping into the oven. It will all be blended into the sauce as you peek in on them to keep them moist. :) Remember to divide these ingredients in half, so you have equal amounts for each of the 2 roasting pans/baking dishes.

2 Cups feta Cheese crumbled

2 Cups Old Cheddar Cheese grated

1 Tbsp Chives

1 Tbsp Dill weed

Topping Ingredients:

2 Cups feta Cheese crumbled

2 Cups Old Cheddar Cheese grated

1 Tbsp Chives

1 Tbsp Dill weed

Cooking:

Cover the rosting pans or baking dishes with lids, or tightly with foil so they steam in the oven, softening the cabbage leaves. Place side by side in oven on middle rack.

Bake in a preheated 350-degree oven for 80-90 minutes. OR Bake in oven at 400 degrees for 1 hour or until done to your liking. Check them a few times to scoop sauce over the cabbage rols, like you would baste a turkey, You don't want them crispy & dry.

Notes: You will need this whole recipe in this amount, and you may want to scale it UP next time, because once your people taste these, they can not get enough and will want more. My people actually verbally argued and physically fought over them, a fork was involved, the forked person deserved it, so you may have to make a secret batch for yourself to stash away in the back of your freezer, and extra for your people for a midnight snack because no one will sleep they will wake up near midnight needing more, I am not joking even a little bit. They go WAY TOO FAST! They Freeze well by the way. :)

Image from Google

Recipe By Tanahmera: https://bawcookbook.blogspot.com/2009/03/my-cabbage-roll-recipe.html

Labels: Beef, Cabbage Rolls, Eggs, My Recipes, Pork, Tanahmera's Recipes 0 comments | |

Free Recipe Downloads (Ebooks Pdf etc)

BawCraftWorx

I found some great sites in my search for free recipe downloads...

Family Management
http://www.familymanagement.com/recipe.download.html

FREE Recipe Book from Sun-Maid (PDF or Hard Copy)
17 recipes featuring...raisins :P You can either download the PDF version or fill out their online form for a hard copy of the recipe book to be mailed to you.
http://www.sunmaid.ca/fruitsunshine/intro_eng.html

Niagra Culinary
http://www.niagaraculinarytrail.com

29 Free Recipes Canadian Beef
http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Recipes from the 2009 Inaugural Luncheon PDF
http://inaugural.senate.gov/documents/doc-2009-recipes.pdf

Download Free E-Books from CreativeHomemaking.com
http://www.creativehomemaking.com/download.shtml

More Free Recipe Ebooks
http://www.freerecipedownload.com/downloads/

Get Your Free Homemade Baby Food Recipes and Our Free Homemade Baby Food Recipes Downloads.
http://www.wholesomebabyfood.com/downloads.htm

Labels: Beef, Downloads, Recipe Links 0 comments | |

29 Free Recipes Canadian Beef PDFs

BawCraftWorx

Buying and Cooking
I found all these here: http://ordercentre.beefinfo.org/ca/en/consumer/default.aspx

Canadian beef is a source of 14 essential nutrients, including protein and iron. Want to know more? Learn all about the nutrients found in delicious Canadian beef, how to “Eat Out, Eat Healthy…It ’s Easy! ”, and much more in our Nutrition and Health resources.

Make It Beef Spring 2009 NEW!
This Make it Beef issue is all about health for spring, featuring: " four Health Check™ reviewed recipes " an article on What's New with Health Check's healthy eating program " a feature on the sunshine vitamin: Vitamin D " and more… (151920)
English (PDF) French (PDF)

Make it Beef Winter Vol 8 Issue 4
This Make it Beef issue gets you ready for the holiday season with: " four terrific and easy recipes plus … " a helpful article on Healthy Holiday Eating " feature how-to article: Roast Beef Best with a feature recipe on Prime Rib (151896)
English (PDF) French (PDF)

Make it Beef Simple Suppers Volume 8, Issue 3
This Make it Beef issue contains four fabulous and easy recipes plus featured articles on: " the power of protein " how-to make mini meat loaves " understanding the names in ground beef - learn about ground sirloin and Angus beef (151873)
English (PDF) French (PDF)

Make It Beef-Summer Grilling 2008
All about Summer Grilling with features and recipes around BBQ roasting, burgers, kabobs and marinating / grilling steak. Nutrition information about Zinc included. (151782)
English (PDF) French (PDF)

Make it Beef - Spring Healthy Living
All about Health Check™ and cooking with Lean Beef, along with nutrition tips and 4 Health Check™ approved recipes. (151786)
English (PDF) French (PDF)

Make it Beef - Winter Roasting
Best practices for oven roasting with 4 new recipes to inspire you. (151675)
English (PDF) French (PDF)

Make it Beef Simple Suppers
In this fall issue, we offer solutions to your meal-planning problems, featuring the following sections; Dinner Now, How-To, Real Life and Eat Smart. (151652)
English (PDF) French (PDF)

Make it Beef-Best Beef on the Grill
'Make it Beef - Best Beef on the Grill' is the barbecue know-how booklet. Learn to barbecue roasts, grill beef steaks and be the grill master. Booklet features links to NEW on-line Cooking Lessons and instructional videos. (151573)
English (PDF) French (PDF)

Beef Basics
This step-by-step guide on how to buy and cook 11 categories of beef so you can enjoy Canadian Beef at its best. A 16-page booklet with lots of colour photos and cooking tips. (150840)
English (PDF) French (PDF)

Burger Basics and more...
Here is everything you need to know about how to mix, grill and dress a truly top-notch backyard burger made with Canadian Ground Beef. Includes information on how to take advantage of the savings offered on BULK packs to stash a stack of patties in the freezer or make a Double Duty Dinner. (150902)
English (PDF) French (PDF)

Canadian Beef -- Quality that Inspires Confidence
This booklet profiles 6 Canadian cattle producers, the role they play in producing a wholesome and safe product, plus 6 of their favourite beef recipe ideas. Issues such as environmental stewardship, food safety and quality are highlighted. (150295)
English (PDF) French (PDF)

Canadian Beef Simple Suppers
This six-page colour booklet features time-saving strategies and easy beef recipes to help simplify every-night cooking. Two brand new recipes with colour photos designed to inspire you plus great tips for creating easy family meal ideas using on-hand ingredients and convenience products. (150385)
English (PDF) French (PDF)

Canadian Grilling
This NEW 14-page beef recipe booklet, "Canadian Grilling" celebrates our love of the grill featuring grilling how-to information, information on new beef cuts such as Medallions and Rotisserie Roasts and 4 new recipes. Recipes are using new beef cuts such as Medallions and Rotisserie Roasts AS WELL AS traditional Grilling and Marinating Steaks, Beef Roasts and Ground Beef. (151311)
English (PDF) French (PDF)

Clever Casseroles
This 12 page booklet is a collection of one-dish family favourite ground beef recipes made over with the help of Heart and Stroke dietitians to be heart healthy. The booklet features lean and extra lean ground beef and has been reviewed and is branded by Health Check™ program. Booklet includes Health Check™ information and tips for heart healthy cooking. (151507)

English (PDF) French (PDF)

Comfort steamy, soul-satisfying beef suppers
This 14-page beef recipe booklet, "Comfort", offers a contemporary approach to comfort foods - those with convenience in mind. "Comfort" features recipes and options to help you fit comfort food cuisine into busy schedules, with slow-cooker solutions, make-ahead ideas and more. (151052)
English (PDF) French (PDF)

Cross-Canada Beef Barbecue
A collection of beef grilling recipes representing regional cooking across Canada. Also featuring guidelines for cooking the best beef on the grill, including: burger safe food handling tips, Steak School and how-to roasting steps for the barbecue. (151555)
English (PDF) French (PDF)

Dinner Made Easy™
Canadian Ground Beef teams up with Old El Paso® and Hamburger Helper® to make easy family meals for every day of the week. ALSO, learn about Ground Beef: what type to use when, nutrition & food safety facts. (150690)
English (PDF) French (PDF)

Food Safety at Home
Learn the 4 safe food-handling steps you can take to reduce the risk of foodborne illness. Includes a useful guide on thermometers and temperature indicators. (151500)
English (PDF) French (PDF)

Great Grilling Budget-beef from simmer to sizzle
Try out some value-priced beef cuts on the grill this summer. This booklet contains the basic guidelines and some recipes to help you learn how to get the best out of grilling these less familiar cuts. (150933)
English (PDF) French (PDF)

Ground Beef: Canada's Favourite Meat
This 16-page colour booklet includes everything you need to know about cooking and serving ground beef. It is an essential guide for every Canadian household and features 4 brand new ground beef recipes, nutrition and nutrient labelling information and simple tips and ideas for making dinnertime even easier. (150337)
English (PDF) French (PDF)

HeartSmart Cooking with Ground Beef - A Bonnie Stern recipe collection
"HeartSmart™ Cooking with Lean Ground Beef" is a collection of 4 delicious Health Check™ qualified recipes developed by one of Canada's most influential culinary voices, Bonnie Stern. It is a sneak preview of Heart and Stroke Canada's newest cookbook: The Best of HeartSmart™ Cooking. Cuts featured: Lean and Extra Lean Ground Beef. (151162)
English (PDF) French (PDF)

Lean Ground Beef-Get Grilling
The lean beef burger is a healthy choice. Learn how to make lean beef burgers best, starting with Health Check™ qualified Lean or Extra Lean Ground Beef. (151582)
English (PDF) French (PDF)

Perfect Roast Beef
This booklet looks at ways to enjoy roast beef any night of the week and the basics of roasting beef, including recipes using beef roasts. (122030)
English (PDF) French (PDF)

Roast Beef Cooking Lessons, mini quick roasts
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef mini quick roasts best. The booklet also includes a sampling of easy quick roast recipes and cooking tips. (151470)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Perfect Prime Rib
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef prime rib roasts best. The booklet also includes a sampling of easy prime rib recipes and cooking tips. (151489)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Slow-simmer Pot Roast
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef pot roasts best. The booklet also includes a sampling of easy pot roast recipes and cooking tips. (151464)
English (PDF) French (PDF)

Roasting Prime Rib
Roasting Prime Rib is a 3-page fold out recipe card that walks you through a basic Prime Rib cooking lesson - with even great technique shots to demonstrate how to carve the roast. (151100)
English (PDF) French (PDF)

Simply Nutritious Lean Ground Beef
Lean and Extra Lean Ground Beef are part of the Health Check™ program. This NEW booklet tells you about Health Check™ and health-conscious cooking with ground beef. (150776)
English (PDF) French (PDF)

Supper Shortcuts
In Supper Shortcuts - Family Suppers for Busy Evenings, six pages feature convenient beef meal ideas and recipes to help families serve nutritious meals easy - everyday. (150600)
English (PDF) French (PDF)

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