2-3 lb Top round or Chuck Beef "roast"
1 lb ground beef
Small onion chopped
2 stalks celery diced
5 -6 cloves garlic minced
1/2 tsp cumin
1/2 tsp chili pepper
1 tsp salt
Red pepper flakes
1/2 cup - 3/4 cup ketchup
1 tbsp tomato paste
1 tsp dry mustard
Tsp yellow mustard
1/4 cup brown sugar
1/4 cup water
Brown ground beef and drain excess fat. Sauté veggies till tender. Mix in ground beef, seasonings, ketchup, tomato paste, brown sugar and mustards, mix well. Add water a bit at a time till it's the right consistency. Add additional salt as needed. Serve on toasted buns
1 pound of ground beef
1 can of corn
1 can of green beans
Mashed potatoes (I used almost 12 cups of instant; I modify mine and add extra butter and switch milk and water)
Shredded cheddar cheese
A-1 sauce (a couple tablespoons)
Preheat oven to 350*.
Brown beef with onions. Season with salt pepper. Drain
Add corn & green beans. Also add A-1 sauce. Warm through.
In a 2 1/2 quart baking dish put a layer of mashed potatoes, meat, mashed potatoes and top with cheese.
Pictures and recipe courtesy of Carol Mauro McKenna
Cook the packaged risotto according to instructions on package and set
aside to cool (2 packages will make approx. 14-16 arancine.) I use Premium
Risotto Milanese style, so it already has saffron in it, which is the way it
was originally made. I found it at my local Shop-Rite in the rice aisle.
Meanwhile, I sweat half of a large onion finely chopped, along with 2
finely chopped garlic cloves, then add 1lb of ground beef and cook, salt and
pepper to taste (I also use Adobo as a complete seasoning).Once almost fully cooked, I drain most of the fat, than add tomato sauce
or plum tomatoes or diced tomatoes….whatever you have at hand….but just enough
to coat the meat sauce…I would say about half of a 28oz can and stir well. Add
more salt n pepper to taste (or Adobo). It is important to gently season every
step of the way. Finally, I stir in about 2 cups of frozen peas (or more
according to how you like it). Keep cooking it for a couple of minutes then
turn off and set aside to cool off.
While the meat is cooling off, I prepare my assembly stations: a dish with
2 whisked eggs, a tbsp. of milk and salt n pepper, another dish with Italian
style bread crumbs and a few sprinkles of parmesan cheese, and another dish
with shredded or diced mozzarella. I then set a deep pan for frying. I like
mixing 2 parts of vegetable oil to 1 part olive oil and let it warm up until
ready for frying (I put a wooden spoon at the bottom of the pan, to see if it’s
ready. If it looks like it’s bubbling around the spoon, then you’ll know it’s
I assemble right next to the sink, because you need to continuously rinse
out your hands…..plus keeping your hands wet, it allows for the rice balls to
form easier (or if you prefer, you can add one whisked egg to the cooled rice,
to help binding it – I don’t want to use the raw egg in it, so I just keep my
hands wet, and since the risotto has a bit of a mushy/sticky consistency to it,
it works fine with wet hands.) Now you take about 2 heaping tablespoon of
risotto and put it in your hand as if you are forming half of the rice ball, by
creating a small well in your hand. Make sure the layer of risotto used, it’s
not too thick, to avoid a rice ball with too much risotto and not enough
filing. Then, add 1 to 2 tsp of the cooled meat, a tsp or two of shredded
mozzarella or a couple of diced pieces, then take another amount of rice, with
your other wet hand, and cover the other filled part, by trying to create the
filled rice into a ball shape. Your wet hands will help the process and also, a
bit of patience. Once your ball is formed, I put it in the egg mixture, then
bread crumbs mixture, and set aside. I cook them in batches of 2 or 3, just to
make sure you don’t burn them, and to make sure the oil temperature stays
consistent. I keep turning them in the oil for about 3 or 4 minutes each (it
depends from the size), then take them out and let them drain on a tray lined
with paper towel.
Make sure to wait a couple of minutes before eating them. They taste
better at room temperature than hot, but that’s just my opinion…..oh yeah, and
make sure to make lots of them…..they are DIVINE!!!!!!
- 2 cups of Ricotta cheese
- 1 cup of mascarpone cheese
- 2 oranges zest and juice
- 1 cup of sugar
- 4 eggs
- 1 tsp of orange extract
- 1/2 tsp of vanilla extract
-1 box of Nilla wafers
-1 stick of butter
Directions for crust:
Blend or smash cookies until all crumbled. Melt stick of butter and pour into crushed cookies. Blend well. Put in the pan and pat down until it’s even in pan. Blind bake in the oven for 15 minutes at 350 degrees until sides are slightly golden brown. Let cool before pouring in the filling.
Ricotta Filling Directions:
Mix sugar, ricotta and mascarpone until sugar is blended. Add eggs one at a time, add zest, the juice of oranges, vanilla extract and orange extract. Mix until all combined and bake at 350 for 1 hour and 45 minutes or until top is golden brown. Turn off oven leave for another hour in oven. Then refrigerate untill next day and enjoy!
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling.
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top