Beef In Costume For Halloween

Beef In Costume For Halloween

1 4-lb pumpkin
1 pound lean ground beef
1 cup chopped onion
cooking oil
1/3 cup diced red bell pepper
1/3 cup chopped green pepper
1 garlic clove -- minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 7 1/2-oz can pitted ripe olives
1 8-oz can tomato sauce
2 eggs -- beaten

Cut top from pumpkin; scrape out seeds and fibers. Simmer in salted water to cover for 20 to 25 minutes or until almost tender. Drain.

Brown beef and onion. Add peppers and garlic. Cook one minute. Remove from heat, stir in remaining ingredients. Spoon into pumpkin. Place "lid" on top. Brush pumpkin with oil.

Bake at 350 degrees for 1 hour. Let stand 10 minutes. Cut into edges to serve.

Cincinnati-Style Chili

Cincinnati-Style Chili

1 pound ground beef
1 tablespoon dried minced onion
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
½ cup beef broth
1 tablespoon chili powder
1 tablespoon semisweet chocolate pieces
1 tablespoon vinegar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 ounces fettuccine, broken into 4-inch lengths, or 8 ounces egg noodles
Sliced onion (optional)
1 cup shredded cheddar cheese (4 ounces)

In a medium saucepan, cook beef and onion until beef is brown. Drain fat. Stir in beans, tomato sauce, beef broth, chili powder, chocolate, vinegar, pumpkin pie spice, and salt. Bring to boiling. Reduce heat. Cover; simmer about 15 minutes.

Meanwhile, cook pasta according to package directions.  To serve, divide pasta among 4 plates. Make a well in the center of each. Top with meat sauce and sliced onion, if desired; then cheese. Makes 4 servings. Enjoy. Marilyn.

Hamburger and Cheese Casserole

Hamburger and Cheese Casserole

4 cups noodles
1 Tbs. butter
2 lbs. ground beef
1/2 cup onion
3 (8 oz.) cans tomato sauce
1 cup cottage cheese
8 oz. cream cheese
1/4 cup sour cream

Cook and drain noodles, add butter. Put 1/2 the noodles in bottom of a 9x13 greased baking dish. Brown hamburger and onions. Stir in tomato sauce. Combine cottage cheese, cream cheese and sour cream.

Pour over noodles. Top with remaining noodles. Pour meat and tomato sauce over top. Bake at 375 for 45 minutes. This can be made and kept in refrigerator 24 hours ahead of time.
-cooks.com

Avocado Ranch Burgers With Smoked Cheddar

Avocado Ranch Burgers With Smoked Cheddar
Find more delicious avocado recipes and avocado nutrition facts, party tips and more at http://www.avocadocentral.com/!

Ingredients

1 (1-oz.) packet ranch dip mix
1 lb. lean ground beef
1/3 cup minced red onion
1/4 cup barbecue sauce
3/4 cup shredded smoked cheddar cheese
4 slices sourdough bread
1 ripe, Fresh Hass Avocado, seeded, peeled and mashed
4 romaine lettuce leaves
8 tomato slices

Instructions-  Place 1/4 of the dry ranch mix in a small bowl; set aside.

In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce.
Mix well.

Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through.
Top each with about 3 tablespoons shredded cheese while still warm.

Grill bread slices until lightly toasted.

Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Hint of Mustard Meatloaf

Hint of Mustard Meatloaf

1-1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, chopped
One 8-ounce can tomato sauce
1 egg, beaten
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup water
2 tablespoons spicy mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Preheat oven to 350 F. In bowl mix ground beef, bread crumbs, onion, half the can of tomato juice beaten egg, salt and pepper. Shape into loaf and pat in center of 7 x 11 inch oven-proof pan. In separate bowl, mix remaining half of tomato sauce, 1 can water, mustard, vinegar and brown sugar. Stir or whisk well and pour over loaf. Bake 1 hour and 15 minutes, basting loaf occasionally with sauce in pan. Serve with baked potatoes (may be baked simultaneously).

Serves 4-5.

Hamburger Divan Skillet

Hamburger Divan Skillet
Get ready for a speedy skillet dinner with ground beef, veggies, a creamy Alfredo sauce and cheesy top.
Recipe courtesy of Betty Crocker
Prep time: 15 min
Cooking time: 10 min
Yields 6 servings

Ingredients:

6 oz uncooked spaghetti, broken into 2 inch pieces (1 1/2 cups)
3 cups Green Giant frozen broccoli cuts
1 (10 oz) container refrigerated Alfredo sauce
1/3 cup half-and-half
1 1/2 lbs lean ground beef
1 (3 oz) pkg cream cheese, cut into cubes
1 (6 oz) jar Green Giant sliced mushrooms, drained
4 oz shredded Cheddar cheese (1 cup)

Method:

Cook spaghetti as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan. Cover to keep warm.

Meanwhile, in medium bowl, combine Alfredo sauce and half-and-half; blend well.

Brown ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into ground beef. Cook an additional 2 to 3 minutes or until cream cheese is melted and mixture is thoroughly heated, stirring frequently.

Stir in cooked spaghetti and broccoli. Cook an additional minute. Sprinkle with Cheddar cheese.

Substitution: Sub in your favorite on-hand veggie.

Blackstrap Steaks with Caramelized Onions

Blackstrap Steaks with Caramelized Onions

4 boneless chuck eye, shoulder or top blade steaks, cut 3/4 inch thick
1/4 cup molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
salt
fresh basil sprigs (optional)

Caramelized Onion Relish
1 1/2 cups chopped sweet onion
3/4 cup chopped red bell pepper
1 Tbsp. balsamic vinegar
1/2 tsp. black pepper
2 Tbsp. thinly sliced fresh basil
2 Tbsp. toasted pine nuts
salt

Instructions

To prepare Caramelized Onions, spray medium nonstick skillet with cooking spray. Heat over medium to medium-high heat until hot. Add onions; cook 5 to 7 minutes, stirring frequently. If necessary, re-spray skillet with cooking spray. Add bell pepper; continue cooking 3 to 5 minutes or until onions are browned and bell pepper is crisp-tender, stirring frequently. Stir in chopped basil, pine nuts and add 1 Tbsp. vinegar. Season with salt as desired. Keep warm.

Meanwhile combine molasses, Worcestershire sauce and 1 Tbsp. vinegar in small bowl.

Heat second large nonstick skillet over medium heat until hot. Season steaks with black pepper. Place steaks in pan; cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally and brushing with molasses mixture during last 3 to 4 minutes of cooking.

Season steaks with salt, as desired. Serve with caramelized onions. Garnish with basil sprigs if desired.

Suggestions
Coarsely chopped toasted walnuts may be substituted for pine nuts. To toast nuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. Watch carefully to prevent burning. Set aside to cool.

Magnificent Meatloaf

Magnificent Meatloaf (French's 2009 Cook Off)
This recipe doesn't taste like the typical meatloaf I grew up with. Our kids love it. It's savory and delicious, and makes the whole house smell comforting.

SERVINGS 6
COOK TIME 50 min
PREP TIME 10 min

Ingredients:

5 oz FRENCH'S® French Fried Onions
2 lb ground chuck
1 oz large egg
1 cup saltine crackers
2 cup Italian bread crumbs
2 oz ketchup
1 tsp seasoned salt

Directions:

Combine 2lbs. of ground chuck with l egg, 2cups. of Italian bread crumbs, 1 cup of saltine crackers,4oz. of durkee french fried onions,1oz. of ketchup, and 1 tsp. of seasoned salt. Mix thoroughly, and spread into a loaf pan or casserole dish. Spread remaining ketchup and durkee french fried onions on top. Bake at 350 degrees for 50 minutes.

Hamburgers and Salisbury burgers may also be made with this recipe.
-- Virginia Butterfield

Alton Firefighter' s Meatloaf

Alton Firefighter' s Meatloaf

Ingredients

2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

Directions

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

Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.

Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Open Face Hamburgers

Open Face Hamburgers

10 French rolls
2 1/2 lbs. hamburger
1 lb. Cheddar cheese
1 can sliced olives (15 oz)
1 can (30 oz.) marinara sauce
1 bunch green onions, chopped

Slice lengthwise and butter French rolls.

Mix remaining ingredients together in large bowl.

Spread with knife on buttered roll, a heaping portion on each.

Place under broiler (lower than usual) for 20 minutes or in a 500 oven to bake for 25 to 30 minutes.
Serves 10

Source: Jackie Haworth, Look Who's Cooking in Laguna Beach via The ourkitchentable2 mailer on yahoogroups.com

Grilled Beef and Mushroom Burger

Grilled Beef and Mushroom Burger
* Prep time: 15 minutes
* Cook time: 15 minutes

We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.

Ingredients

1 pound ground beef
A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
1/2 teaspoon freshly ground black pepper
1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
1 large onion, sliced thin (about 2 cups)
2 Tbsp olive oil
Salt
4-6 slices of Swiss cheese
Burger buns

Method

1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.

Yield: Serves 3-4.

Greek-Stuffed Hamburgers

Greek-Stuffed Hamburgers
Source : Simple &Delicious May/June 2009 issue Page: 61
Via The Magazine-Recipes mailer on yahoogroups.com

These open-face burgers are literally stuffed with all the best Greek ingredients. While they look really impressive, they're incredibly easy to assemble. Jessica Ring - Chicago, IL

SERVINGS: 6.

Ingredients:

2 pounds ground beef
1/2 cup crumbled feta cheese
1/2 cup chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped ripe olives
1 tablespoon Crisco® Pure Olive Oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 whole gyro-style pitas (6 inches)
6 lettuce leaves
6 slices tomato
1 small cucumber, sliced
1/3 cup cucumber ranch salad dressing

Directions:

Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to
seal. Sprinkle with salt and pepper.

Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced
tomato, cucumber and salad dressing. Yield: 6 servings.

Tangy Buffet Meatballs

Tangy Buffet Meatballs

2 lbs. ground beef
2 eggs
1/2 tsp. salt
3/4 cup uncooked oats
1/3 cup chili sauce

SAUCE:
1 cup chili sauce
1/2 to 3/4 cup grape jelly

Combine meatball ingredients; mix well. Shape to form 1-inch balls, baking on a rack in a shallow baking pan at 400 degrees for 15-17 minutes. Combine sauce ingredients in a 4-1/2 quart dutch oven.

Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3-5 minutes or until heated through. Transfer to a chafing dish to serve.
Makes about 5 dozen.

Applesauce Meatloaf

Applesauce Meatloaf

1 1/2 cups unsweetened, unflavored applesauce
1 large egg
2 large egg whites
1 1/2 pounds 95-percent lean ground beef
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
3/4 cup quick or old-fashioned oatmeal

Glaze:
1/2 cup light brown sugar
1/4 teaspoon ground cloves
2 tablespoons hot water

Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add applesauce and set aside.

Place an oven rack in the middle position and heat the oven to 350 degrees.

In a small bowl, whisk together egg and egg whites until combined. Set aside.

To a large mixing bowl, add ground beef, egg mixture, onion, salt, pepper, allspice, oatmeal and 1 cup drained applesauce. Use a dinner fork (this will keep the meat from compressing too much) to combine well. Pat mixture in to a 9-by-5-by-3- inch loaf pan.

For the glaze: In a small bowl, stir together the brown sugar, cloves and water; brush over the top of the meatloaf and bake 90 minutes or until meatloaf reaches an internal temperature of 160 degrees. Remove from oven and let rest 10 minutes before slicing.
Serves eight.

LeanTip: Leftover meatloaf can be wrapped in plastic wrap and refrigerated. A thin slice of cold meatloaf makes an excellent lunch sandwich, as long as you're using fat-free or reduced-fat mayo.

All-American Burger with Red Pepper Relish

All-American Burger with Red Pepper Relish
Serves/Makes: 4

1/2 cup purchased roasted red pepper, cut into strips
1 tablespoon finely chopped pitted ripe olives
2 teaspoons olive oil
2 teaspoons snipped fresh thyme
OR
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
2 tablespoons catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices mozzarella cheese
4 whole wheat hamburger buns, split and toasted
Fresh basil leaves

Directions:
1. Combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve.

2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well.  Shape the meat mixture into four 3/4-inch-thick patties.

3. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until internal temperature of burgers reaches at least 160 degrees with an instant-read thermometer, turning
once halfway through cooking. Top each patty with a cheese slice the last 2 minutes of grilling.

4. Serve each burger on a toasted whole wheat bun with fresh basil leaves and 1 tablespoon red sweet pepper relish.

Crispy Burgers

Crispy Burgers

1 Pound ground beef
2 Ounces beef and onion soup mix
2 Ounces sultanas (seedless white raisins)
salt and pepper
4 Tablespoons water
8 Large Slices white bread -- crusts removed
1 Tablespoon oil

Mix together the beef, soup powder,sultanas, seasoning and water. Divide into eight portions and shape into "sausages". Place a "sausage" in the center of each slice of bread and bring the bread sides together to enclose the "sausage". Place on a baking sheet with the joins underneath. Brush liberally with oil and bake in a moderate oven 350~F until the bread is crisp and golden. Serve hot with brown or tomato sauce.

Makes 4 servings
Posted To Recipelu From: JGreene274@aol.com 10/20/98

Kingburgers

Kingburgers
1 1/2 lbs. ground beef
2 T. finely chopped green pepper
2 T. finely cut chives
2 T. finely chopped parsley
1 t. salt
1/2 t. paprika
1/8 t. pepper
2 T. flour
salad oil
4 T. (1 1/2 stick) butter
1/2 c. chili sauce
1/4 c. orange juice
1 t. sugar
1 T. lemon juice
1 t. prepared mustard
5 dashes Tabasco

Mix ground beef lightly with green pepper, chives, parsley, salt, paprika and pepper until well blended.
Shape into 4 patties about 1" thick.Dust with flour, then brush each with salad oil. Broil.
While meat cooks, melt butter in a saucepan. Stir in remaining ingredients.
Heat just to boiling.Place meat patties on a heated serving platter.Pour hot sauce over.

Serves 4

Asian Chopped Steak with Wasabi Mayo Slaw

Asian Chopped Steak with Wasabi Mayo Slaw

For the Wasabi-Mayo Slaw:
1/3 cup low-fat mayonnaise
1 1/2 teaspoons wasabi powder
3 cups packaged coleslaw mix
1/2 cup thinly sliced red bell pepper strips
1/4 cup chopped green onions

For the Asian Chopped Steak:
1 pound ground beef (95 percent lean)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons minced garlic
3 tablespoons reduced-sodium soy sauce (for basting)
4 large romaine or Boston lettuce leaves

To make the Wasabi-Mayo Slaw, mix together mayonnaise and wasabi powder in a small bowl until blended.
Combine coleslaw mix, pepper strips and onions in large bowl. Add mayonnaise mixture; toss to coat slaw evenly.
Cover and refrigerate until ready to use.

Combine ground beef, 1 tablespoon soy sauce and garlic in large bowl, mixing lightly but thoroughly.
Gently shape into four 1/2-inch-thick oval patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 degrees Fahrenheit) doneness, until no longer pink in center and juices show no pink color, turning occasionally and basting with 3 tablespoons soy sauce.

Place burgers in lettuce leaves; top evenly with Wasabi-Mayo Slaw.
Makes 4 servings.

Hamburger Rice Skillet

Hamburger Rice Skillet
Nothing fancy in this recipe, but it makes a quick and easy recipe for an on the go family.

* 1 lb. ground beef
* 1 med. onion, sliced into rings
* 1 med. green pepper, chopped
* 1 clove garlic, minced
* 1 c. med. grain rice
* 1 (16 oz.) can tomatoes, cut up
* 1 (8 oz.) can tomato sauce
* 1 tsp. Worcestershire
* 1/2 tsp. dry basil, crushed

1.In skillet cook beef, onion, pepper, garlic until browned; drain.

2. Add rice; cook, stirring constantly, for 2 minutes.

3. Add undrained tomatoes, tomato sauce, Worcestershire sauce, basil, 1 1/2 cups water and 1 teaspoon salt. Bring to boil.

4. Reduce heat. Cover; simmer 25-30 minutes or until rice is tender. Stir occasionally.

http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Canned Corned Beef Salad

Canned Corned Beef Salad

Use the corned beef just like tuna for a salad.

Rinse the corn beef under hot running water to melt off the extra fat.( use a strainer)

Break up the meat and add diced boiled eggs. relish, diced onion and mayo or salad dressing. You can also add diced celery if you want more crunch.