BBQ Meatballs (Pioneer Woman)

Recipe and Photo from Pioneer Woman's Website

Ingredients

•  FOR MEATBALLS
• 1-1/2 pound Ground Beef
• 3/4 cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-1/2 teaspoon Salt
•  Plenty Of Ground Black Pepper, to taste

•  FOR COOKING MEATBALLS
• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
•  Canola Oil

•  FOR SAUCE
• 1 cup Ketchup
• 2 Tablespoons Sugar
• 3 Tablespoons Vinegar
• 2 Tablespoons Worcestershire
• 4 Tablespoons (to 6 Tablespoons) Onion
• 1 dash Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

Goulash (the best EVER)

Ingredients
1 pound lean ground beef
1 large yellow onion, chopped (I substituted celery)
3 cloves garlic, chopped
3 cups water
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked (I used ziti)

Directions
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/bobbys-goulash-recipe/index.html?oc=linkback

Maid Rites

Ingredients:
1lb 93/7 lean ground beef
1 onion, chopped
1/2 beef bullion cube
1/2 cup water
pepper (couple shakes)
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon steak sauce (I substituted worchestershire sauce)

Directions:

1. Sauté beef and onions until cooked. Drain and return to pan.
2. Add the rest of the ingredients and simmer until liquid reduces. Enjoy!

Lasagna Soup (Yum!)

Another recipe winner!  We tried this tonight because we thought it looked good, and we were right.  It looks good, and tastes even better!  I would definitely recommend you try this soon!
This recipe is from A Farm Girl's Dabbles

Ingredients 

(I used some alternative ingredients so I wouldn't have to run to the store, it was still amazing. I included my notes for your reference)

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions 
• 4 garlic cloves, minced (I used garlic powder)
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (I omitted this)
• 2 T. tomato paste (I actually used a small can of tomato sauce and cooked it down a little)
• 1 28-oz. can fire roasted diced tomatoes (I used Hy-Vee's petite diced tomatoes in Garlic and olive oil)
• 2 bay leaves (I omitted this)
• 6 c. chicken stock (I used water and bouillon)
• 8 oz. mafalda or fusilli pasta (I used bow tie)
• 1/2 c. finely chopped fresh basil leaves 
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Cheeseburger Chowder (or Taco Soup)

1 pound ground beef, browned and drained
2 cups cubed potatoes
1/2 c chopped celery
1/4 c chopped onions
2 T chopped gr peppers
1 T beef bouillon
2 and 1/2 c milk
3 T flour
1 c shredded cheddar cheese or velveeta
2 T taco seasoning (optional)

Place vegetables into soup pan along with bouillon. Boil until vegetables are Very tender.  Add ground beef.  In separate bowl, mix together milk and flour.  Add to soup and cook until thickens.  Add cheese and stir until melted.  If desired, add taco seasoning.

Tater Tot Casserole

2 pounds ground beef
1 can mushroom soup (or make your own with this recipe)
2 cups of frozen veggies (I like carrots and peas) you can also use canned veggies
1 bag tater tots

Mix together beef, mushroom soup, and veggies.  Spread in a 9x 13 pan.  Top with tater tots.  I usually stand them up on their ends so I can fit as many as possible.  There never seem to be enough!  Then I sprinkle the tater tots lightly with Lawrey's seasoning, or you can use salt.  That gives it a little extra flavor.  Bake at 350 until the tots are brown. (About 30 minutes)

Weeknight Lasagna Toss

A Family Favorite of ours!

1 lb. lean ground beef

2   green peppers, chopped

3 cloves garlic, minced

1 jar  (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup  KRAFT Zesty Italian Dressing (I usually omit this)

12 oven-ready lasagna noodles, broken into quarters (sometimes I substitute other pasta)

1 cup  Shredded Mozzarella Cheese

BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Beef Stroganoff

Photo courtesy of. Confabulation in the Kitchen,

Beef Stroganoff:1 lb ground beef (cooked)
1 small onion
1 pkg egg noodles (prepared)
1 can cream of mushroom soup
1 T beef boulion
1 t garlic
1 c sour cream

Add onions to ground beef. Cook until onions are tender. 

Add soup, boulion, and garlic.  When ready to serve, add sour cream and noodles.

Rachael Ray's Southwestern Chili Con Queso Pasta Bake

Rachael Ray's Southwestern Chili Con Queso Pasta Bake
1 pound penne rigate (ridged penne)
1 1/2 pounds ground beef
1 tablespoon ground cumin (1 palmful)
1 tablespoon roasted ground coriander (1 palmful)

2 tablespoons chili powder (2 palmfuls)
Coarse black pepper
1 large yellow onion, chopped
3-5 garlic cloves, chopped (we really like garlic so I put in more, the recipe calls for 3)
1 jalepeño
2 tablespoons butter
2 tablespoons all-purpose flour (2 palmfuls)
2 cups milk
3/4 pound cheddar cheese (about 2 1/2 cups)
1/4 cup fresh cilantro leaves (a generous handful), chopped
1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped
1 14-ounce can diced fire-roasted tomatoes

Preheat the broiler to high and position the rack 8 inches from the heat. 

Bring a large pot of water to a boil.  Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger.  When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent.  Drain the grease from the skillet and mix in the cumin, coriander and chili powder.  Take off the heat or turn heat down low.

In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it.  Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon.  When the cheese has melted, stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot.  Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine.  Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

Mexican Stuffed Shells

Mexican Stuffed Shells

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 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Recipe found HERE

Adapted from:  A Pinch of This & That

Stuffed Lasagna Rolls

Made this last night.  It was Delicious!

Stuffed Lasagna Rolls
Prep: 25 minutes
Cook: 7 minutes
Bake: 20 minutes
Yield: 5 to 6 servings

Ingredients
12 no-cook lasagna noodles
2 to 3 hot Italian sausages
1 ½ cups part-skim ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon kosher salt or ¾ teaspoon table salt
1 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes (I used F. Rinaldi pasta sauce, the sauce makes the difference!)
1 cup shredded mozzarella

Directions
In a large pan of boiling, salted water cook the lasagna noodles for 3 to 3 minutes or until they are just soft (don’t overcook them). Drain and rinse with cold water. Drain on paper towels.
Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside, In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350°F. In a 13x9x2-inch lasagna pan evenly spread half of the tomatoes.
To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

Frito Pie

 Oven-Baked Frito Pie
source:  What's For Dinner?

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Frito's)
1 1/4 cup fat free sour cream

Directions:
Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish or 9x13 dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

Makes 6 to 8 servings


Recipe found HERE

Flour Tortillas

Tortillas de Harina
Flour Tortillas (wheat)
These tortillas are great for quesadillas or burritos (I guess you could even do “wraps” with them, as long as you use them warm, otherwise they’re not very flexible). They are moist and buttery, and even if they don’t come out perfectly round (mine never do!), you can wow your friends and family! They are not as good as my mom’s, but they’re pretty colose. 

(makes about 35 tortillas)

1 kg Flour (all purpose) + 1 cup for rolling surface
1 1/2 cup vegetable oil
1 tbsp. Baking powder
2 tbsp. Salt
1 1/2 cup warm water

Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it)
Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick. 
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.

Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.


This recipe found HERE

Mexican Casserole

Easy Mexican Casserole

SingForYourSupperBlog.com
(Printable Recipe)

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa. 


Here's how I made it the other night:


Layer of tortilla chips, mix together ground beef w. taco seasoning, cream of chicken soup, and since I didn't have tomatoes or onions, I mixed 1/4 c salsa in.  Topped with cheese and baked.  It was good! I left out the beans and water.  

Roast

Here's how I make my roast:

1 roast (whatever one you like best)
1 lb carrots, sliced and cut into chunks (or use baby carrots)
1 large onion, cut into big chunks
2-3 red potatoes per person
1-2 T Beef Bouillon
2-3 cloves garlic (or minced garlic or garlic powder)
1/2 c water

Put roast in a large crock pot.  Add in all other ingredients and set crock pot on low.  I usually do this Saturday night (10 pm) and we have it for lunch Sunday.  That's about 13-14 hours.  Sometimes its so tender its falling apart, other times its cooked to tenderness, but doesn't fall apart.  I haven't figured out why it turns out different each time, but it's always delicious!  And SO easy.  Especially for company. 

One Pot Italian Casserole

Recipe from a friend's blog, Recipes to Warm the Heart

What I used:
1 lb. ground beef
1tbs. minced garlic (in the jar)
1 can (14.5oz) diced tomatoes, undrained
1 can (14.5oz.) beef broth
1 cup water
2 cups macaroni pasta, uncooked
1 green bell pepper, sliced into chunks
1 can (6oz.) tomato paste
a hint of Italian seasoning
shredded cheese of your choice to top it all off

Brown your meat with your garlic until meat is cooked through.  Add tomatoes, broth and water, mix well.  Bring to a boil.  Add your pasta and pepper; mix well.  Cover and reduce heat to med.; simmer for 15 min. or until pasta is tender.  Add your tomato paste and Italian seasoning; mix well.  Top with your choice of cheese!

Sloppy Tacos

What You Need

1 lb. ground beef

1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 pkg. (12 oz.) hamburger buns (8 buns)

1 pkg.  (6 oz.) KRAFT Singles

Make It

BROWN meat in large skillet; drain.
STIR in salsa; cook until heated through, stirring occasionally.
FILL buns with meat mixture and Singles.

Bacon Cheeseburger Casserole

1 lb. ground beef

1   onion, chopped

1/3 cup ketchup

2 Tbsp.  yellow mustard

1 cup KRAFT Shredded Sharp Cheddar Cheese

8 slices  OSCAR MAYER Bacon, cooked, crumbled

4 cups (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 400ºF.
BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray.
TOP with remaining ingredients.
BAKE 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.