1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake
at 400 degrees for 20 minutes.
Beef and Broccoli Pita Folds
Thanks to a frozen stir-fry meal starter,meat, veggie and rice are folded into a portable sandwich.
1/2 cup uncooked instant white rice
1/2 cup water
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. boneless lean beef sirloin steak
1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese
4 soft white pita fold breads
*Prep Time: 20 Minutes Preparation Directions:
1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.
3. Remove skillet from heat. Add cooked rice and cheese;
mix well. Cover; let stand 1 to 2 minutes or until cheese is slightly
4. To serve, spoon beef-vegetable mixture into pita fold breads.
Beef Steak House Salad
1 1/2 C. Wish-Bone Italian Dressing
2 T. fresh lemon juice
4 T. grated parmesan cheese
5 cloves of garlic finely chopped
1 T. Worcestershire sauce
1 lb. boneless beef top sirloin steak, 1 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 small loaf of French bread
10 C. torn romaine lettuce leaves
For the marinade:
Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves
garlic and Worcestershire sauce
Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of
the marinade over the steak and red pepper. Turn to coat. Then place
in the refrigerator for 30 minutes. Add remaining marinade.
Meanwhile, cut bread into bite size cubes and toast in oven, until
For dressing, blend remaining 1/2 C. of Italian dressing, cheese and
one clove of garlic. Set aside.
Remove steak and red pepper from marinade. Place on skewers and
grill. Turn occasionally and brush frequently with remaining
marinade. Cook 8 – 10 minutes or until steak is medium rare to
To serve, toss lettuce with dressing. Arrange in bowl or on serving
plates. Top with steak, red pepper and bread. Garnish if desired
with additional parmesan cheese.
Makes 4 servings.
1 (10 count) pkg. refrigerated biscuits
1 lb. ground beef
1 (15 1/2 oz.) can chili beans
1 (15 1/4 oz.) can Mexican style sauce
1/4 c. water
1 c. shredded
Roll or pat each biscuit to a 3 1/2 to 4 inch circle. Fit over backs of well
greased muffin pans. Bake in a 400 degree oven 8-9 minutes. Brown meat; drain
off fat. Stir in beans, sauce and water; heat to boiling with metal spatula,
remove biscuits from pan. Fill with sauce. Top with cheese, lettuce and tomato.
Makes about 10.
1 lb. hamburger
1 tsp. salt
2 c. Del Gaizo plum tomatoes
1 c. bread crumbs
1/2 tsp. pepper
1/2 onion, finely chopped
Combine all ingredients and bake at 400 degrees for 45 minutes. Note: Oil
loaf pan slightly.)
1/2 c. catsup
3 tbsp. brown sugar
1 tsp. dry mustard
Mix all ingredients and spread on cooked meatloaf. Return to oven until sauce
topping is hot and bubbly (about 5 minutes).
1 lb. veal cutlets (from leg)
1 c. flour
3 eggs, beaten with 2 tbsp. water
1 1/4 c. crushed cornflakes
1 1/4 c. flavored bread crumbs
1 1/2 c. olive oil
1 lemon, cut into wedges
Place veal on cutting board, cover with plastic wrap, and pound thin (one at
a time). Dredge veal in flour, dip in egg mixture and dredge in cornflakes
mixed with bread crumbs. Heat oil in large skillet until very hot but not
smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve
hot, garnished with lemon wedges. Serves 4-6.
ORIENTAL BEEF AND BROCCOLI
¾ pound beef top round steak
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon molasses
1 clove garlic, minced
1/8 to ¼ teaspoon crushed red pepper
1 cup thinly bias-sliced carrots
6 cups fresh broccoli flowerets
1½ teaspoons cornstarch
1 tablespoon water
Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a 2-quart casserole stir together soy sauce, vinegar, molasses, garlic, and red pepper. Stir in meat. Cover and let stand at room temperature for 10 minutes.
Cook meat mixture, covered, on 100% power (high) for 3 to 5 minutes or till meat is no longer pink, stirring every 2 minutes. With a slotted spoon, remove meat from casserole; set aside. Reserve juices in casserole. Add carrots to juices in casserole. Cook, covered, on high for 1 minute. Add broccoli and cook 4 to 6 minutes more or till vegetables are nearly crisp-tender, stirring every 2 minutes. Stir together cornstarch and water; stir into vegetables. Cook, uncovered, on high for 2 to 3 minutes or till slightly thickened, stirring after every minute. Stir in meat. Cook, covered, on high for 1 minute or till heated through.
2 lb Top sirloin steak, cut 1 1/4 inch thick
1 ea Large green, red, and yellow bell pepper
1 tb Oil
1 tb Lemon pepper
1 ts Salt
Cut peppers in half lengthwise; trim and remove seeds.
Cut each half into thirds. Combine oil and lemon
pepper; brush over peppers. Place beef top sirloin
steak and peppers on grid over ash-covered coals.
Broil 16 to 20 minutes, turning steak once and the peppers occasionally.
Season steak and peppers with salt. Carve steak into thin slices and serve
with grilled peppers.
Makes 8 servings
Low Carb Beef Recipes
Yield: 6 servings
2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste
Mustard Cream Sauce:
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers
Shape beef into 6 oval patties. Melt butter in large
skillet and add oil. Heat until foaming. Add green
onions and sauté µntil softened; stir in garlic and
sauté ¦or 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and
pepper. Set beef patties aside to keep warm on a hot
In same skillet, sauté ushrooms until limp and add to
the warm beef patties.
To prepare Mustard Cream Sauce, deglaze pan with dry
white wine. Reduce volume by half. Add Dijon mustard,
heavy cream, tomato and capers. Heat slowly until hot
but do not boil.
Pour Mustard Cream Sauce over beef and mushrooms.
Sprinkle parsley over top to garnish, if desired.
Here is a really peculiar Google result.
A webring (one of the most popular webrings on webring.com) which is about Little Rascals is showing up for searches for Famous Recipes simply because the ring owner and hence the ring hub is a famous recipes site.
1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese
In a large skillet, crumble and brown the ground beef, and drain off
the fat. Stir in the salsa and cheese and heat until the cheese is melted.
Makes 4 Servings
Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
1 gram Fiber
27 Grams Protein