Beef Brisket Pot Roast

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Corned Beef and Cabbage Recipe Card

Tonight my family wanted corned beef and cabbage for dinner, so while it was cooking, I decided to make a recipe card of the recipe...

If you like this recipe, you can print it out!! It should print out as a 4x6 recipe card...

First SAVE AS: to your computer, then you can print it out.

Meatballs in Burgundy Sauce by the Editors of Publications International, Ltd.

I just made these meatballs to bring to a party and everyone loved them. They are very good.

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My Steak Sandwich on a Kaiser

Feeds about 6 people




3 steaks 1/4 inch thick. I usually buy the sirloin steak or angus steak they are about a pound or so each.
1 16 oz bag shredded cheddar cheese
3 to 4 onions sliced thin
6 Kaiser rolls
salt and black pepper to taste
3 tablespoons oil


In a non-stick skillet heat oil add the onions and cook till translucent.
Cook steaks either on grill or in the oven. Cook the steak at your desire. 


Cut steaks in strips place in bowl and season with salt and black pepper to taste and then mix well.

Cut open Kaiser rolls place it on a piece of foil, add steak strips, onions and cheddar cheese. 

Place the sandwich in the oven on broil setting for about a minute or two let cheese melt. 

Serve with potato chips, pickle or any other kind of side.

( I sometimes use grinder rolls too and cut them in half) 

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

My Cheddar Souper Burgers

I made these cheddar burgers the other day, I decided to make them a little more tasty instead of the plain burgers that I make time after time. I grilled them and I fried them.

I snapped a picture of the cheddar souper burger with no condiments added.

You can add whatever condiments you like. Here are a few condiments that we tried on it. 

Lettuce, tomato, onions, sauteed mushroom and onions and of course if you like ketchup, mustard, relish, mayonnaise etc.

2lb ground beef

1 envelope of onion soup mix

2 cups shredded cheddar cheese

1/4 cup of water

Place ground beef in a bowl, mix in water, onion soup and  shredded cheddar cheese mix and shape into hambugers. Broil, grill or fry to your desired taste.

Created by Linkev

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Easy Taco Bake

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Baked Italian meatballs

My mom used to make the best meatball recipe ever.I have tried to make her recipe but no success I always fail.  My husband finally told me to just give it up. Well he loved her meatball recipe so much I couldn't give up.  So I kept searching on line for at least something closer, I did find one on Kraftfoods.com and it was a little close to my mom's I did change the amount on the grated cheese and instead of the garlic cloves I use garlic powder. So now I can make spaghetti and meatballs without my family complaining that the meatballs don't taste good.. I make this recipe now all the time.   
Here's the link for original Kraftfoods meatball recipe http://www.kraftrecipes.com/recipes/baked-italian-style-meatballs-66196.aspx

My revised recipe


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 lb.  ground beef

1-1/4 cups water

2   eggs, beaten

1 1/2 tablespoons garlic powder

1 cup grated Parmesan Cheese
Preheat oven at 400 degrees.In a large enough bowl mix all ingredients.Shape meatballs size of a golf ball.Place in a foil lined cookie sheet.Bake in the oven for about 20 minutes or until they are done.

LinKev's Corned Beef and Cabbage

This is one of my husband's favorite and his family too. When I first married my Irish husband he liked everything plain like the corned beef, roast beef, chicken soup. One day I decided to spice them all. Now they are his favorite meals. No more plain.. lol


Ingredients:

3-4 pounds corned beef flat cut
6 potatoes peeled and cut in half crosswise
1 cabbage cut in small wedges 
2 onions cut in wedges
5-6 carrots peeled and cut to 2-inch pieces
1-1/2 teaspoons paprika
1-1/2 tablespoons garlic powder
dash of ground black pepper to taste
water

Directions:

1. Remove corned beef from package and rinse under cold water.
2. Place it in a large enough pot and cover it completely with cold water.
3. Bring to a boil, reduce heat to medium-low and simmer for about one hour
4. Poke the corned beef on both side with a fork add paprika and garlic powder and simmer for about 1 1/2 hour.
5. Add potatoes, onions and carrots, simmer for 20 minutes then add the cabbage and simmer until all vegetables are tender.

Mom's carne arrostita (Mom's roasted meat)

This was one of mom's dinner tradition, she would make spaghetti with sauce and then the roasted meat to go with it. Now I do this for my family.  My husband looks forward to it when I cook this.


6-8 thin slices of beef cutlets 
2 garlic cloves minced
1/3 cup olive oil
1/4 cup balsamic vinegar 
salt to taste
2 tablespoons fresh parsley chopped


In a nonstick skillet on high heat, cook the beef on both sides about 2 minutes on each side. You will notice that the beef will produce water while you cook the beef, don't worry because that's a good thing.
Remove beef and place it in a bowl. Keep the heat high and let the water dry off, you will see it will look like the skillet is burned, that's the way you want it. Place the beef back in the skillet and cook on both side with the brown dry juices sticking to the beef and burn it just a little bit. Remove the beef and place in the same bowl you will see juices from the beef in the bowl do not remove it, add all the ingredients to the beef and mix well. Serve on the side with some of the juice on top. 

Serve with italian bread.

Spaghetti with fresh tomato sauce, and mom's roasted meat.

Filet Mignon with Red Wine Sauce

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LinKev's Beefy Roast Beef

Ingredients:

4 pounds rump roast

2 Lipton Beefy onion recipe soup

12 small or 5 large cut in quarters new red potatoes 

8oz baby carrots

4 onions cut in big wedges

1 cup red wine

1 tablespoon plus 1/2 teaspoon paprika

1 tablespoon oregano

salt to taste

olive oil to drizzle

Directions:

Preheat oven at 350 degrees F.

Remove roast from package and rinse under cold water. Place in the center 

of a roasting pan. Wash red potatoes and add around the roast, add carrots 

and onions. Use half envelope of the beefy onion soup and the 1 teaspoon 

of paprika and rub on the roast.

Add the rest plus the other envelope of the beefy onion soup to the 

vegetables, then add the rest of the dry ingredients and stir the 

vegetables lightly and add the water and wine all around the vegetable.

Drizzle all around vegetables with olive oil.

Place in the oven and cook for about 1 and 1/2 hour or until desired 

temperature. When done let roast sit for about 15 minutes before cutting.

                                                                       

LinKev's Brasciole

Ingredients:                                           Serves 4


4 thin slices of sirloin or flank steak pounded
4 slices of prosciutto
Grated cheese, Parmesan or Romano 
Fresh chopped parsley
Garlic Powder
Onion Powder
Salt and black pepper
Olive oil 
Prepared sauce, enough for about 2 to 3 inches in the skillet.
Butcher's twine to tie the braciole.
If you like, you can add extra cheese  like provolone, swiss cheese, mozzarella cheese, etc.....

Directions:


Pound the steak and sprinkle with grated cheese, pepper, parsley,garlic powder, onion powder and salt. 

Top each Steak with prosciutto and roll each steak like a jelly roll. 

Tie off the ends first then the middle with the twine. 

Pour  olive oil in large deep skillet enough to cover the bottom, heat over medium high heat. 

Add the steak and sear only. Just enough to lock in the juices. 

Remove steaks from the skillet. Leave oil in the skillet.

Add the sauce to the skillet, lower heat to medium-low and cover, when sauce starts to boil add the steak and set to low heat, simmer and cook for 2 hours or more, turn the steak every so often. 

The longer you cook the steaks the more tender. 

Stuffed Green Peppers

Here is the original  recipe link
 pamsmidwestkitchenkorner.blogspot.com

recipe link

 

I grew up with Mom making stuffed green peppers and thought it was one of the best meals in the summertime.  Then they became a “must eat” in my own house with Bill and I and both boys loving them. 

Stuffed peppers are filling, easy to make and I would go so far as to serve them to company.  It’s just a good home-made meal that most of us like ~ a great comfort food, for sure. 

Green bell peppers are pretty, colorful to look and if you prefer red bell peppers for the color, use them.  It’s a great thing ~ your whole meal in a stuffed pepper, veggies, carbs and protein!  And eating them makes a super supper!

Peppers after boiling

Meat with rice

Ready to bake

Time to eat!

Stuffed Green Peppers

Ingredients:

6 large green bell peppers

2½ cups rice, your choice

2 pounds lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can Hunts Diced Fire Roasted Tomatoes

1 (10 ounce) can Rotel diced tomatoes and green chilies

1 teaspoon salt

½ teaspoon pepper

16 ounces (4 cups) sharp Cheddar cheese, grated

Method:

For peppers:

Fill large pot almost half full with water and bring to a boil.

Cut peppers in half from stem on top to bottom.

Remove seeds and ribs.

Place peppers in boiling water.

Simmer for 4 minutes.

Remove and drain.  Set aside.

For rice:

Cook rice according to package directions.

Set aside.

For beef mixture:

In large skillet, brown the ground beef, onion and garlic.

Drain the meat well when done.

Add both cans of tomatoes to meat.

Add Worcestershire sauce, salt and pepper.

Combine well and simmer for 10 minutes.

Check for seasonings.

When meat mixture is done, add cooked rice and combine well.

Simmer over medium-low heat for 5-10 minutes until most of the juice from the tomatoes is absorbed.

Place peppers in a 9-inch x 13-inch baking dish.

Stuff peppers.

Cover with foil.

Bake at 375 for about 30-40 minutes until heated through.

Remove foil.

Sprinkle cheese over top.

Bake, uncovered, for about 5 minutes or 
until the cheese melts.

Serve

Pam’s note:  I must tell you:  
Bill is not a fan of green bell peppers at all!   
When I made them stuffed as a whole pepper standing up, 
he would take the meat out and leave the pepper.  
Then, with this recipe, cutting the peppers in half, 
he loves the peppers and eats it all with relish!  
Guess size makes a difference!

This is one great summer-time dish!