2 Green peppers, finely chopped
2 medium Onions, finely chopped
2 large Eggs, slightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix gently but thoroughly and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until done throughout.
Serves 8 to 10.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Lasagna
1 pound spicy Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
White Chili
2 lbs. ground beef
1 package taco seasoning
1 -2 diced onions
2 cloves garlic (or powder)
1 4 oz can diced jalapenos
1 16 oz. sour cream
2 bags 9 oz frozen white shoe peg corn
2 4 oz cans chopped mild green chilies
1 can great northen white bean
1 can black beans
1 can kidney beans
1 8 oz bag Mexican cheese
1 can Mexican-style diced tomatoes
salt and pepper to taste
Hot sauce
Cook beef, half of the onion, half of the garlic, and half the jalapenos. Add taco seasoning. In a large pot, add rest of onion, garlic, jalapenos, sour cream, corn, green chilies, beans, cheese, tomatoes, salt, and pepper. Add beef mixture and simmer for 30 minutes. Serve with chips, cheese, diced jalapenos, hot sauce, diced tomatoes, and lime juice.
1 package taco seasoning
1 -2 diced onions
2 cloves garlic (or powder)
1 4 oz can diced jalapenos
1 16 oz. sour cream
2 bags 9 oz frozen white shoe peg corn
2 4 oz cans chopped mild green chilies
1 can great northen white bean
1 can black beans
1 can kidney beans
1 8 oz bag Mexican cheese
1 can Mexican-style diced tomatoes
salt and pepper to taste
Hot sauce
Cook beef, half of the onion, half of the garlic, and half the jalapenos. Add taco seasoning. In a large pot, add rest of onion, garlic, jalapenos, sour cream, corn, green chilies, beans, cheese, tomatoes, salt, and pepper. Add beef mixture and simmer for 30 minutes. Serve with chips, cheese, diced jalapenos, hot sauce, diced tomatoes, and lime juice.
Taco Dip
1 pound ground beef
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
Mexican Lasagna
10 flour tortillas
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
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