Total Time: 1 hr 50 mins
Preparation Time: 1 hr 15 mins
Cook Time: 35 mins
Ingredients
salt
1 lb rigatoni pasta, 453 . 59g
2 tablespoons olive oil
1 lb ground meat (beef, lamb, or turkey)
2 garlic, minced
1/4 teaspoon fresh ground pepper
1 (28 ounce) crushed tomatoes
butter, for pan
1 cup finely grated parmesan cheese
8 ounces coarsely grated mozzarella cheese
Recipe
1 preheat oven to 400 degrees;. bring a large pot of water to a boil; add salt. add pasta; cook until slightly underdone. drain, rinse in cold water, and drain. toss pasta with 1 tablespoon oil to coat. set aside.
2 heat 1 tablespoon oil in a large skillet over medium-high heat. add meat. cook, stirring occasionally, until browned, about 10 minutes. add garlic, 1 teaspoon salt, and pepper. cook 2 minutes more. add tomatoes; simmer until thickened, about 20 minutes.
3 butter a 9-inch springform pan. toss pasta with parmesan cheese. tightly pack pasta into pan, standing each piece on end.
4 spread 2 cups meat sauce on top of pasta, pushing it into holes. bake 15 minutes. sprinkle mozzarella on top. bake until cheese is pale golden, 10 to 15 minutes more. remove from oven, and let stand 15 minutes. run a knife around edge to loosen; unmold. cut into wedges. serve with remaining sauce.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
1 1/2 lbs ground beef
24 saltine crackers
1 (10 1/2 ounce) can vegetable beef soup, in beef stock
1 egg
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons worcestershire sauce
Recipe
1 preheat the oven to 400°f.
2 crush the crackers. i use the food processor for this to get finer crumbs.
3 mix the meat, soup, and egg together with the seasonings.
4 add cracker crumbs until the texture is firm but not dry.
5 press the meatloaf mixture into a loaf pan.
6 bake until done (160°f on the meat thermometer), which takes about an hour.
7 muffin variation: divide meatloaf mixture into 6 even portions.
8 press into large size muffin tin that has been sprayed with non-stick cooking spray.
9 if adding a sauce, form a well in the top of each muffin to hold the sauce.
10 check baking time carefully, as the smaller size allows the dish to bake more quickly. i have found that baking time is reduced to about 35 minutes in this form.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 cups beef stock
1 lb filet of beef, cut into 2-inchx1-inchx 1/4-inch slices
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 small onion, sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup dill pickle, chopped
1/4 cup brandy
2 cups whipping cream
5 teaspoons sweet hungarian paprika
12 ounces fettuccine
1 tablespoon fresh lemon juice
6 drops hot pepper sauce
sour cream
2 tablespoons fresh parsley, chopped
Recipe
1 boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. set aside.
2 season beef with salt and pepper. melt butter in a heavy large skillet over high heat. add beef and saute to desired doneness, about 4 minutes for medium. transfer to a bowl.
3 heat oil in a heavy large deep skillet over high heat. add onion, bell peppers and pickles and saute 3 minutes. remove skillet from heat. add brandy and ignite with a match. when flames subside, return skillet to heat. add reduced stock, cream and paprika. simmer until reduced to sauce consistency, stirring occasionally, 15 minutes.
4 meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain thoroughly.
5 add beef, lemon juice and hot pepper sauce to cream sauce. season with salt and pepper. stir until heated.
6 divide fettuccine among plates. spoon beef and sauce over. garnish with sour cream and parsley.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
Servings: 16
2 lbs salami
1 cup brown sugar
1 (15 ounce) bottle barbecue sauce
rye cocktail bread or cracker (or both)
Recipe
1 remove wrapping from salami and score the entire thing crosswise, into 1/4-inch slices but don't cut all the way through.
2 place salami in a pan and bake uncovered, in a pre-heated 350° oven for one hour; drain fat.
3 combine brown sugar and barbecue sauce; pour over drained salami and return to the oven; bake for another hour, basting with pan juices every 15 minutes.
4 to serve, place warm salami on a cutting board along with a serrated knife and let everyone cut through the slices and eat with the cocktail rye and/or crackers.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
2 -3 lbs roast (beef)
2 tablespoons butter
4 -5 tablespoons worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 1/2 ounce) can water
vegetables, can be added
Recipe
1 put the butter and worcestershire sauce in a 10 inch skillet and melt. then put the roast into the skillet with the butter and worcerstershire sauce and brown it on all sides. this will help seal in the juices of the meat.
2 in a dutch oven or any pan that is big enough or small enough to put your roast in, that has a lid and is made for the oven, put the cream of mushroom and cream of celery soup with the water in the baking pan. mix it well.
3 then after browning the meat as directed put it into the soup. pour remaining mixture of butter and worcestershire sauce over the meat. you may add vegetables of your choice at this time with the meat and soup mixture. which can turn this main course meal into a one-dish meal too. cook @ 350 degrees for 2 hours, then eat. you will love this.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 6
1 1/2 lbs ground beef
1 onion, chopped
1 (28 ounce) jar spaghetti sauce
1/4 teaspoon garlic powder
3 lbs cheese ravioli, thawed
3 cups mozzarella cheese, shredded
grated parmesan cheese
Recipe
1 preheat oven to 375.
2 brown ground beef with the chopped onion. drain.
3 pour in the spaghetti sauce and garlic powder, simmer for 5 minutes.
4 cover the bottom of a 9x13 baking dish with a small amount of the sauce mixture, place ravioli in a single layer on top of the sauce. now spread some sauce over the ravioli and sprinkle some mozzarella on top. keep layering like this as you would layer lasagna, finishing with sauce.
5 sprinkle some parmesan cheese on top, just a small amount.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
Servings: 8
1 (10 3/4 ounce) can cream of mushroom soup
2 lbs ground beef
2/3 cup dry breadcrumbs
1 medium onion, finely chopped
2 eggs, beaten
1 1/2 cups milk
6 ounces mushrooms
1/4 teaspoon pepper
1 (1 ounce) envelope brown gravy mix
Recipe
1 in large bowl, add 1/2 cup of soup, beef, bread crumbs, onion and eggs. shape firmly into 3 patties, 1/2 inch thick. sear each patty on both sides in medium hot skillet about 90 seconds per side. place in baking dish. in medium bowl combine remaining soup and remaining ingredients, mix well. pour over top of steaks and bake in 350 oven for 30 minutes.
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
2 ounces dried porcini mushrooms
1 cup hot water
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 1/2 lbs hot italian sausages, casings removed
1 lb button mushroom, sliced
1 teaspoon chopped fresh rosemary
1/2 cup dry wine
1 bay leaf
1 cup beef broth
1 cup half-and-half
1 lb rigatoni pasta
1 1/2 cups freshly grated parmigiano (plus some additional)
fresh rosemary sprig (for garnish)
Recipe
1 rinse porcini mushrooms.
2 place in medium bowl.
3 add 1 cups hot water, cover, and let stand until softened, about 20 minutes. drain, reserving soaking liquid.
4 chop porcini mushrooms.
5 heat 1/2 tablespoons olive oil in a large pot over medium heat.
6 saute onion until tender, about 10 minutes.
7 add sausage to the pot.
8 increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
9 add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
10 add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
11 add porcini soaking liquid to the pot, leaving sediment behind.
12 add beef broth to the pot.
13 boil until sauce is syrupy, stirring occasionally, about 20 minutes.
14 add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (sauce can be made 1 day ahead. cool slightly, then cover and chill. re-warm before continuing.)
15 brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
16 cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. drain.
17 add pasta to the sauce in pot; stir to coat.
18 mix 1 cup cheese into the pot.
19 season pasta with salt and pepper.
20 place in prepared baking dish. (can be prepared 1 day ahead. cover and refrigerate. bring to room temperature before continuing.)
21 preheat oven to 375°f
22 cover dish with foil.
23 bake pasta just until hot but not bubbling, about 25 minutes.
24 sprinkle with additional cheese.
25 garnish with rosemary sprigs and serve with additional cheese. makes 6 servings.
Total Time: 8 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 8 hrs
Ingredients
Servings: 6
2 tablespoons vegetable oil
2 lbs lean ground beef
2 slices onions
4 stalks celery (chopped)
4 garlic cloves, minced
1 fresh chili pepper (optional)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 (10 1/2 ounce) can condensed tomato soup
1 cup beef stock
2 tablespoons worcestershire sauce
4 cups cooked rigatoni pasta
2 cups cheddar cheese (shredded)
Recipe
1 in a skillet heat 1 tbsp of the oil over med-high heat. add beef and cook until browned through. remove with a slotted spoon and transfer to the slow cooker. drain the liquid from the pan. reduce the heat to med. add the remaining oil to the pan. add onions and celery, and cook until well softened. add garlic, salt, thyme, and peppercorns stirring for 1 minute. stir in tomato soup, stock, and worcestershire sauce. transfer to slow cooker, add rigatoni and stir well.
2 cover and cook on low for 8 hours, or cook on high for 4 hours until very hot and bubbly. stir in the cheese and cook on high for another 20 minutes, until the cheese is melted.
800 g venison (something from the leg) or 800 g beef roast or 800 g horse meat (these don't have to be one whole chunk of meat, we usually do this with two pieces with the deer)
30 g lard or 30 g clearified butter
1 tablespoon tomato paste
20 g apple butter or 1 tablespoon molasses
1 liter beef stock (beef with beef or horse, game with deer) or 1 liter game stock (beef with beef or horse, game with deer)
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 4
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 carrot, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, minced
2 tablespoons fresh basil, minced
1 lb ground beef
1 teaspoon ground fennel
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
1/2 cup wine
32 ounces canned whole tomatoes, chopped including juice
6 tablespoons parmesan cheese, grated
3/4 lb rigatoni pasta
1/2 lb mozzarella cheese, grated (about 2 cups)
Recipe
1 in a medium frying pan, heat the oil and butter over low heat. add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
2 raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
3 add the wine and cook until almost evaporated, about 5 minutes.
4 add the tomatoes with their juice and simmer, covered, for 30 minutes.
5 stir in the parmesan.
6 heat the oven to 350f.
7 in a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. drain.
8 lightly oil a 3 quart oval baking dish. toss the pasta with the meat sauce and put half of it in the baking dish. top with half the mozzarella. repeat with remaining pasta and mozzarella.
9 bake until the pasta is piping hot, about 20 minutes.
Total Time: 2 hrs 45 mins
Preparation Time: 1 hr 30 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 6
1/4 lb italian sausage, cooked
1/4 lb lean ground beef or 1/4 lb turkey, cooked
1 small yellow sweet onion, chopped finely
1 cup mushroom, sliced
2 tablespoons olive oil
8 ounces ricotta cheese
1/4 teaspoon nutmeg
24 ounces of italian spaghetti sauce
1 lb cooked barilla rigatoni pasta
1 cup shredded mozzarella cheese, divided portions
1/4 cup parmigiano-reggiano cheese
Recipe
1 cook rigatoni pasta as per package directions to 1 minute under al dente, and drain. saute onion and mushrooms in olive oil until onins are just browned and mushrooms are cooked. then add ground beef and sausage and cook stirring to make it finely crumbled pieces until done. mix nutmeg into ricotta cheese and then add to cooked meat mixture. then add spaghetti sauce to mixture and stir until all is warmed. then add to just cooked pasta to mixture, and add 1/2 c of mozzarella and stir. then pour into a 9x13 baking dish. mix remaining mozzarella and parmesano reggiano and sprinkle over the top. cover dish and bake 35 minutes, then uncover and bake for 10 to 15 minutes until top browns.
2 cook ravioli according to pkg directions; drain.
3 in skillet cook beef, sausage, onion, garlic, 1/2 tsp italian seasoning and pepper, stirring until meat is browned; drain off fat.
4 add marinara sauce & wine; reduce heat to medium and simmer about 10 minutes.
5 combine ricotta, 1 cup mozzarella, 3 tbsp parsley & remaining italian seasoning.
6 spread 1 cup sauce mixture in bottom of baking dish. arrange half of ravioli in dish.
7 reserve half of ricotta mixture. top ravioli with spoonfuls of remaining ricotta mixture; cover with 1 1/2 cups sauce mixture; repeat with remaining ravioli, ricotta mixture and sauce.
8 cover with foil and bake 25 minutes.
9 remove foil; sprinkle with remaining mozzarella. bake until cheese is melted about 8-10 minutes.
10 let stand 10 minutes before serving. sprinkle with remaining parsley.
Total Time: 2 hrs
Preparation Time: 15 mins
Cook Time: 1 hr 45 mins
Ingredients
2 tablespoons seasoning salt
6 lbs baby back ribs
1 1/2 cups lemon juice
0.5 (3 1/4 ounce) bottle liquid smoke
1 (16 ounce) bottle barbecue sauce, of choice
1/2 cup peach syrup, from 16 ounce can peaches (reserve peaches for later use)
Recipe
1 .sprinkle seasoning salt onto both sides of ribs. place ribs in large reseable bag. in a bowl combine lemon juice and liquid smoke. pour mixture over ribs in bag and seal, marinate over night turning occasionally. next day remove ribs from bag and marinade, place in a shallow baking pan. bake at 350 degrees for 1 hour. reduce temp to 300 degrees. combine bbq sauce and peach syrup, pour over the ribs and bake 30-45 minutes longer until tender.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 8
salt
1 lb rigatoni pasta
2 tablespoons olive oil
1 lb ground beef
2 garlic cloves, minced
1/4 teaspoon fresh ground pepper
1 (28 ounce) can crushed tomatoes
butter, for pan
1 cup finely grated parmesan cheese
8 ounces coarsely grated light mozzarella cheese
Recipe
1 preheat oven to 400°. bring a large pot of water to a boil; add salt. add pasta; cook until slightly underdone. drain, rinse in cold water, and drain. toss pasta with 1 tablespoon oil to coat. set aside.
2 heat 1 tablespoon oil in a large skillet over medium-high heat. add meat. cook, stirring occasionally, until browned, about 10 minutes. add garlic, 1 teaspoon salt, and pepper. cook 2 minutes more. add tomatoes; simmer until thickened, about 20 minutes.
3 butter a 9-inch springform pan. toss pasta with parmesan cheese. tightly pack pasta into pan, standing each piece on end.
4 spread 2 cups meat sauce on top of pasta, pushing it into holes. bake 15 minutes. sprinkle mozzarella on top. bake until cheese is pale golden, 10 to 15 minutes more. remove from oven, and let stand 15 minutes. run a knife around edge to loosen; unmold. cut into wedges. serve with remaining sauce.
Total Time: 3 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
4 quarts water
1 1/2 lbs fish fillets
salt, to taste
thyme, to taste
2 tablespoons butter
2 tablespoons oil
3 large onions, chopped
8 stalks celery, chopped
1 garlic clove, minced
2 green peppers, chopped
1 (28 ounce) can whole tomatoes, chopped
1 (10 ounce) can beef consomme
1 cup ketchup
1/2 cup chopped parsley
2 tablespoons worcestershire sauce
2 teaspoons lemon juice
2 lbs potatoes, peeled and diced
6 carrots, diced
2 ounces goslings black seal rum (or another good dark rum)
4 tablespoons pepper sauce (sherry peppers)
fresh ground pepper
Recipe
1 in a large pot, put the water, fish fillets, salt, and spices. bring to a boil and let simmer for 30-45 minutes.
2 in a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. then add tomatoes and consomme and simmer covered for 30 minutes.
3 transfer this mixture to the fish stock and add remaining ingredients. simmer partially covered for 2 hours.
4 adjust seasoning. serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
Total Time: 2 hrs 15 mins
Preparation Time: 1 hr
Cook Time: 1 hr 15 mins
Ingredients
Servings: 4
3 large potatoes or 3 large red potatoes
1/2 medium brown onion
2 -3 large carrots, peeled
1 large rutabaga, peeled
2 large zucchini
12 ounces sliced mushrooms
1 green bell pepper, seeded and stemmed
3 garlic cloves
2 beefsteak tomatoes or 6 roma tomatoes
1 lb thin cut beef (optional)
1 (8 ounce) can tomato sauce
1 teaspoon beef bouillon powder
8 ounces water
2 tablespoons pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon crushed basil
1 bay leaf
Recipe
1 slice potatoes, zucchini and bell pepper 1/4 inch thick.
2 slice carrots, tomato and rutabaga 1/8 inch thick.
3 slice onion as thin as you can, maintaining shape.
4 if you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
5 the layering will go in two parts, so only use half the veggies at a time.
6 layer potato, carrot, onion, bell pepper.
7 then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
8 then layer the zucchini, mushrooms, beef and tomato.
9 gently salt the tomato with 1/2 tsp salt.
10 repeat steps 6 to 9.
11 in a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
12 turn it off and remove the bay leaf, don't burn your fingers!
13 gently pour over the veggies, distributing evenly.
14 cover and bake 1 hour 15 minutes at 350 degrees f.
15 after 45 minutes lift lid and gently push down with back of spoon. replace lid and continue baking.
16 to test for done-ness insert butter knife in center, you should meet very little resistance. if you feel it is not done, bake another 15 minutes.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
1 lb ground beef
1 large egg
1/4 cup onion, finely chopped
1/3 cup italian seasoned breadcrumbs or 1/3 cup old fashioned oats
1/4 cup milk
1 teaspoon worcestershire sauce
salt, to taste
fresh ground black pepper, to taste
Recipe
1 mix ground beef, egg, onion, breadcrumbs, milk, worcestershire sauce, salt and freshly ground black pepper to taste together.
2 shape mixture by tablespoonfuls into 1-1/2-inch balls.
3 place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish.
4 bake, uncovered, in a 400 degree fahrenheit oven until light brown, about 20 to 25 minutes.
5 drain off any excess fat.
6 use meatballs as desired.
7 freezing:.
8 cover and allow meatballs to cool slightly before freezing. no special equipment is needed in the preparation for freezing. ziplock bags work fine for me. allow meatballs to thaw about 30 minutes at room temperature before using. use as desired with your favorite recipes.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 25
4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 lbs hot italian sausages, casings removed
4 lbs button mushrooms, sliced
4 teaspoons fresh rosemary, chopped
2 cups dry wine
4 bay leaves
2 (14 ounce) cans beef broth
4 cups half-and-half
4 lbs rigatoni pasta
6 cups parmesan cheese, grated
parmesan cheese, for topping
fresh rosemary sprig, for garnish
Recipe
1 rinse porcini mushrooms. place in medium bowl. add 4 cups hot water, cover, and let stand until softened, about 20 minutes. drain, reserving soaking liquid. chop porcini.
2 heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. divide onions between pots; sauté until tender, about 10 minutes.
3 divide sausage between pots. increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
4 divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.
5 divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
6 divide porcini soaking liquid between pots, leaving sediment behind. divide beef broth between pots. boil until sauce is syrupy, stirring occasionally, about 20 minutes.
7 divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (sauce can be made 1 day ahead. cool slightly, then cover and chill. rewarm before continuing.).
8 brush four 3 1/2-quart glass or porcelain baking dishes with oil. cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. drain. divide pasta between sauce in pots; stir to coat. mix 3 cups cheese into each pot. season pasta with salt and pepper. divide among prepared baking dishes. (can be prepared 1 day ahead. cover and refrigerate. bring to room temperature before continuing.).
9 preheat oven to 375°f cover dishes with foil. bake pasta just until hot but not bubbling, about 25 minutes. sprinkle with additional cheese. garnish with rosemary sprigs and serve with additional cheese.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
2 eggs
1/2 cup fine dry breadcrumb
1/2 cup milk
1/4 cup finely chopped onion
1/8 cup finely chopped parsley
1 teaspoon salt
3/4 teaspoon dry mustard
2 lbs ground beef
Recipe
1 in large bowl, beat eggs and stir in bread crumbs until well combined. stir in milk, onion, parsley, salt and mustard. add meat and knead with wet hands until well blended. pat meat into rectangle about 1-inch thick. cut into 1-inch squares and form each square into ball
2 place meat balls in large shallow baking pan and bake in 400: f oven for about 25 minutes or until browned. with slotted spoon, transfer meatballs to trays, spacing balls so they are not touching. let cool, then freeze until firm. package in heavy plastic bags, seal securely and store in freezer.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups mushrooms, sliced
1 green bell pepper, chopped
1 1/2 teaspoons dried basil
1 1/2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1 (28 ounce) can tomatoes, chopped
2 tablespoons tomato paste
3 1/2 cups rigatoni pasta
1 1/3 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, freshly grated
1 egg
1/3 cup onion, finely chopped
1/4 cup dry breadcrumbs
2 garlic cloves, minced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground turkey
Recipe
1 meatballs:
2 in bowl, beat egg lightly; mix in onion, crumbs, garlic, parmesan, oregano, salt and pepper. mix in turkey. shape heaping tablespoonfuls into balls.
3 in large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. transfer to paper towel-lined plate.
4 add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. stir in tomatoes and tomato paste; bring to boil. add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
5 meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. drain and return to pot; add tomato sauce, stirring to coat rigatoni.
6 transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. sprinkle mozzarella (use part-skim mozzarella), then parmesan evenly over top.
7 bake in 400ºf oven for about 20 minutes or until cheese is melted and top is golden.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 6
2 lbs ground chuck or 2 lbs sirloin
1 1/2 cups grated raw potatoes
5 tablespoons grated onions
3 teaspoons salt
1 1/2 teaspoons allspice
1 (10 ounce) can beef broth
6 ounces water
1/4 cup butter
2 tablespoons light olive oil
Recipe
1 mix together the ground meat, potatoes,onion, salt and allspice.
2 mix well, use your hands.
3 shape the mixture into ping pong sized meatballs.
4 put the broth and water in a saucepan and bring to a boil.
5 drop in the meatballs and return to boil.simmer lightly for 5 minutes.
6 using a slotted spoon remove meatballs and drain on a paper towel.
7 reserve the broth.
8 at this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
9 when you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
10 add the reserved broth to the pan and simmer until the meatballs are cooked through.
11 if you wish you may add a little flour to thicken the broth.
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
Servings: 10
1 (12 ounce) box jumbo pasta shells
1 lb ground beef
1 lb ground turkey
4 eggs, slightly beaten
1 cup seasoned bread crumbs
1 cup mozzarella cheese, shredded
3/4 cup onion, finely chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups spaghetti sauce
Recipe
1 cook shells according to package directions.
2 brown meat; drain.
3 mix together all ingredients in large bowl.
4 fill each shell with about 2 tbsp meat mixture.
5 place in foil lined pan in single layer. cover with foil, freeze.
6 to prepare:.
7 thaw, cover with spaghetti sauce and recover with foil. bake at 350 degrees for 45 minutes to 1 hour. or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
1 1/2 lbs ground beef
1 egg
1/2 cup milk
1 1/2 cups herb seasoned stuffing mix (crumbs or croutons)
2/3 cup thick applesauce
2 tablespoons finely chopped onions (may use dehydrated minced onion)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sage
1 (10 1/2 ounce) can cream of celery soup
1/2 cup water
Recipe
1 beat egg and milk add stuffing. stir till smooth with fork. add meat, applesauce, sage, onions, salt and pepper. blend gently do not overwork. form 24 meatballs. arrange in a nice casserole dish or glass baking dish. blend soup and water well. pour over the meatballs. bake at 350 degrees for 45 minutes.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
Servings: 8
1 (16 ounce) package spaghetti
1 lb ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoning salt
2 eggs
1/3 cup grated parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Recipe
1 cook spaghetti according to package directions.
2 meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the spaghetti sauce and seasoned salt; set aside.
3 in a large bowl, whisk the eggs, parmesan cheese and butter.
4 drain spaghetti; add to egg mixture and toss to coat.
5 place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. top with half of the cottage cheese, meat sauce and mozzarella cheese. repeat layers.
6 cover and bake at 350° for 40 minutes.
7 uncover; bake 20-25 minutes longer or until cheese is melted.
2 crumble the ground beef into a large skillet over medium-high heat. add onion and garlic salt. cook and stir until no longer pink. drain grease, then stir in the spaghetti sauce, wine and tomatoes.
3 spread 1/3 of the sauce in the bottom of an 9x13 inch baking dish. arrange 1/2 of the ravioli over the sauce. sprinkle half of the mozzarella cheese and repeat layers. sprinkle parmesan cheese on top. cover with aluminum foil.
4 bake for 25 minutes in the preheated oven. remove foil and bake another 10-20 minutes until bubbly. rest for 10-15 minutes before serving.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 1
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
4 ounces boneless chicken (breast, tenders, thighs, whatever you have)
1/2 tablespoon cooking oil
3 tablespoons water
Recipe
1 mix first 3 ingredients together in bowl big enough to hold the chicken. add the chicken. let this marinate for 30 minutes, turning over halfway through.
2 heat oil in a pan over medium heat.
3 take the chicken out and pat dry. reserve marinade. put chicken skin side down (if you aren't using skinless) in pan and cook until browned on that side (just a minute or two) and then flip and brown the other side.
4 pour reserved marinade over chicken and cover tightly. lower heat and simmer until chicken is done, about 5 minutes.
5 remove cover and raise heat back to medium high. reduce marinade until it is more of a glaze. toss chicken in glaze to cover.
6 note: you could certainly substitute beef or tofu for the chicken in this recipe. just adjust the cooking accordingly.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
1 1/2 lbs ground beef
1 cup cracker crumb
1 1/2 tablespoons onions, chopped
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup milk
1 egg
2 tablespoons worcestershire sauce
1 tablespoon butter
Recipe
1 place all ingredients except butter in a mixing bowl. mix until all ingredients are incorporated. place in a greased 13x9 inch glass baking dish, cover with butter. bake at 350 degrees for 1 hour.
Total Time: 1 hr 30 mins
Preparation Time: 15 mins
Cook Time: 1 hr 15 mins
Ingredients
Servings: 6
1 1/2 lbs lean ground beef
3 slices bread, crumbled or torn in small pieces
1 large egg
1 cup milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon sage
1/8 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 cup ketchup or 1 cup barbecue sauce or 1 cup condensed tomato soup
Recipe
1 heat the oven to 350 degrees f.
2 in large bowl, combine all ingredients together (except the topping) using your hands to mix and combine is the best way.
3 spread the meat mixture into an ungreased loaf pan, 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan.
4 spoon topping choice onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
5 drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart.
6 slice loaf into serving sizes and serve on heated platter.
7 potato-topped meat loaf: for four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. set the oven control at broil/or 550 degrees f. broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. spread the potatoes on the slices and sprinkle with shredded cheddar cheese. broil until the cheese is melted, about 2 minutes and serve hot.
8 souped-up meat loaf: for four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. heat to boiling, stirring frequently. reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. cover and simmer until the meat is hot, 10 to 15 minutes and serve.