April 10, 2011

Mexican Cheeseburger Pie

1 can stewed tomatoes
1 Lb ground chuck
1 Pkg shredded Mexican Velveeta
1 Pkg taco seasoning mix
½ Cup buttermilk
½ Cup milk
2 eggs
½ Cup Bisquick

Brown and drain ground beef; add stewed tomatoes and taco seasoning; place in 9 x 5 casserole dish; sprinkle Velveeta on top of beef mixture; put milk, buttermilk, eggs and Bisquick in blender, blend until smooth; pour over cheese; bake at 350-375 degrees for ½ hour, until knife inserted in center comes out clean.

Classic English Spotted Dick

8 Servings

2/3 cup self-rising flour
1/4 teaspoon salt
1/2 cup shredded suet, (3 ounces)
3/4 cup soft bread crumbs
1/4 cup sugar
1 cup currants
Grated rind of 1 lemon
7 to 9 tablespoons milk, to make a soft dough

Mix the flour, salt, suet, bread crumbs, sugar, currants, and lemon rind.
Stir in enough milk to make a soft, but not sticky dough.
Turn the dough onto a lightly floured pastry cloth or floured surface and form into a 6" long cylinder.

Spray a piece of parchment or waxed paper with nonstick spray and roll the dough loosely in it. (Make sure there is room for expansion.)
Fold in the ends and place on a piece of foil.
Pull the long sides of the foil to the center and fold together to seal;fold up the ends,and place in a steamer.

Steam for 1 1/2 to 2 hours or until cooked through.
Slice the hot pudding to serve and cover with custard.

Ranch Roasted Potatoes

1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing Seasoning Mix
1/2 onion, chopped
1 to 2 cloves garlic thinly chopped

Place potatoes in a gallon-size Glad Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

from: Hidden Valley

marinated flank steak with horseradish sauce

1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed

1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped
Romaine lettuce leaves

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Chipotle Chicken Egg Rolls

Makes about 20 egg rolls
You will need:
  • 2 tablespoons olive oil
  • 1 red bell pepper, ribs and seeds removed, diced
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 2 chipotle peppers in adobo, chopped
  • 1 teaspoon adobo sauce from chipotle peppers
  • 2o egg roll wrappers
  • 1 egg, beaten
  1. Heat olive oil in a skillet over medium heat. Cook bell peppers, onions and garlic in a skillet until the peppers are tender, about 3 minutes. Stir in chicken, cumin, salt, chili powder, chipotle peppers and adobo sauce. Continue cooking until chicken is cooked through. Remove from heat and allow to cool.
  2. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  3. To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side. Transfer to paper towel lined plate. Sprinkle with salt. Serve.
Note you can also freeze these. I’d recommend placing them in a single layer on a baking sheet and then placing them in the freezer until frozen. Then transfer to resealable freezer bags.

Coriander flank steak

1 teaspoon coriander seed, ground
1 lb flank steak
1 1/2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons ginger, minced
1 clove garlic, minced
1 teaspoon olive oil
1/4 cup cilantro leaf

Press coriander into both sides of flank steak.Stir together remaining ingredients and pour over flank steak, marinate 10 minutes or longer.Heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.

Pepper Steak Fettuccine

1 1/4 lbs boneless round steak, 1/2 inch thick cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 (15 ounce) cans tomato sauce
1 (8 ounce) package fresh mushroom, sliced
1 1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 (16 ounce) package fettuccine
1/3 cup shredded parmesan cheese

In a large skillet, saute the steak, green pepper and onion in butter until the meat is no longer pink.Stir in tomato sauce, mushrooms, salt, basil and pepper.Bring to a boil.Reduce heat, cover and simmer for 20-25 minutes or until meat is tender.Cook fettuccine according to package directions, drain.Top with steak mixture, sprinkle with parmesan cheese.

Spiced Flank Steak

cooking spray
2/3 cup chopped onion
1 clove garlic, minced
1/2 cup low sodium beef broth
3 tablespoons low sodium soy sauce
1 1/2 tablespoons red wine vinegar
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon fresh ginger, minced (or ground)
1 lb lean flank steak

Coat small nonstick skillet with cooking spray& place over medium-high heat until hot.Add onion& garlic and sauté until tender.Add broth& next 5 ingredients.Bring to a boil& cook 1 minute.Remove from heat& allow to cool completely.Trim fat from steak and cut steak in half.Place each half in a separate ziplock freezer bag with 1/2 of cooled marinade.Freeze or marinate in refrigerator (at least 8 hours).Remove steak from bag (each bag serves 2)& discard marinade.Place steak on broiler pan coated with cooking spray.Broil 6 minutes on each side.Let stand 5-10 minutes, then cut steak diagonally across grain into 1/4 inch thick slices.

Amarillo Grilled Steak

1 1/2 lbs top sirloin steak
2 tablespoons vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground pepper
1/4 cup orange juice
2 teaspoons cider vinegar

In a bowl combine all ingredients except steak.Put steak into a shallow dish and pour marinade over steak, turning to coat both sides.Cover and refrigerate overnight.Remove steak, discard marinade, and grill or broil until desired doneness.

Mushroom Salisbury Steak

1/4 cup cornstarch
2 (10 1/2 ounce) cans condensed beef consommé, undiluted
1 (6 ounce) jar sliced mushroom, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
1/2 cup soft breadcrumbs
1 medium onion, finely chopped
1/2-1 teaspoon seasoning salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
hot mashed potatoes or cooked noodles

In a bowl, combine cornstarch and consomme until smooth. Stir in mushrooms, Worcestershire sauce and basil; set aside. In another bowl, combine egg, bread crumbs, onion, seasoned salt and pepper if desired. Add beef and mix well. Shape into six oval patties; place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes; drain. Turn patties, moving the ones in the center to the outside of dish. Pour consomme mixture over patties. Cover and microwave on high for 8-10 minutes or until meat is no longer pink. Let stand for 5 minutes. Serve with potatoes or noodles.

Seasoned Taco Meat

4 lbs. ground chuck
3 tbps. chopped onions
1 can (14-1/2 oz) beef broth
1 can(8oz) tomato sauce
1/4 cup chili powder
2 tbsp. paprika
1 tbsp. beef bouillon granules
1 tbsp. ground cumin
1 tsp. chicken bouillon granules
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 tsp. pepper
1/2 tsp. lime juice
1/4 tsp. onion powder
1/4 sugar
1/4 salt
1/4 tsp. garlic salt

Taco shells or Flour tortillas
Shredded Cheese and salsa

 In a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.
Stir in the next 15 ingredients. Bring to boil.
Reduce heat; cover and simmer for 10 minutes.

Serve in taco shells with shredded cheese and salsa.
Makes: 8 cups