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THE ULTIMATE BEEF BURGER ~ Abigail Donnelly
Ingredients:
500 g free-range beef mince
1 red onion, finely chopped
1 free-range egg
Parsley, chopped
Olive oil
Red peppers, roasted
Pineapple, fried
Onion marmalade
Rocket
Potato chips
Cooking instructions:
Combine the beef mince, red onion and free-range egg, a handful of chopped parsley and seasoning in a bowl.
Mould into plump patties and rub with olive oil.
Fry in a pan over a medium to high heat until cooked through.
Serve in a bun with roasted red peppers, fried pineapple, onion marmalade, rocket and potato chips.
Ingredients:
500 g free-range beef mince
1 red onion, finely chopped
1 free-range egg
Parsley, chopped
Olive oil
Red peppers, roasted
Pineapple, fried
Onion marmalade
Rocket
Potato chips
Cooking instructions:
Combine the beef mince, red onion and free-range egg, a handful of chopped parsley and seasoning in a bowl.
Mould into plump patties and rub with olive oil.
Fry in a pan over a medium to high heat until cooked through.
Serve in a bun with roasted red peppers, fried pineapple, onion marmalade, rocket and potato chips.
BACON CHEESE BURGER MEATLOAF: [SOOOO GOOD!!!]
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
INGREDIENTS:
2kg ground beef
1kg pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
HERE'S HOW:
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 180°C. for 90 minutes. Let the meatloaf rest a few minutes before slicing.
I made a 3kg meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
MY WENK:
Kan met gemak in jou platboompan gemaak word, deksel op en kooltjies bo-op deksel.
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
INGREDIENTS:
2kg ground beef
1kg pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
HERE'S HOW:
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 180°C. for 90 minutes. Let the meatloaf rest a few minutes before slicing.
I made a 3kg meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
MY WENK:
Kan met gemak in jou platboompan gemaak word, deksel op en kooltjies bo-op deksel.
Border Burgers
If you're on the hunt for low-carb ground beef recipes, stop right here! These juicy burgers are absolutely diet-friendly! Our easy southwestern-style recipe for Border Burgers is so delicious, you won't even miss the bun!
Makes: 4
Serving Size: 1 burger
What You'll Need:
• 1 pound 90% lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, thinly sliced
• 2 bell peppers (red and yellow or green), thinly sliced
• 4 tablespoons salsa
What To Do:
1. Preheat oven to broil. Coat a nonstick broiling pan with cooking spray.
2. Divide beef into 4 patties and broil until no pink remains, or to desired doneness.
3. Meanwhile, in a medium nonstick skillet over medium heat, saute onion and bell peppers until tender, stirring occasionally.
4. Serve hamburgers topped with veggie mixture and salsa.
If you're on the hunt for low-carb ground beef recipes, stop right here! These juicy burgers are absolutely diet-friendly! Our easy southwestern-style recipe for Border Burgers is so delicious, you won't even miss the bun!
Makes: 4
Serving Size: 1 burger
What You'll Need:
• 1 pound 90% lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, thinly sliced
• 2 bell peppers (red and yellow or green), thinly sliced
• 4 tablespoons salsa
What To Do:
1. Preheat oven to broil. Coat a nonstick broiling pan with cooking spray.
2. Divide beef into 4 patties and broil until no pink remains, or to desired doneness.
3. Meanwhile, in a medium nonstick skillet over medium heat, saute onion and bell peppers until tender, stirring occasionally.
4. Serve hamburgers topped with veggie mixture and salsa.
GREEK BURGERS WITH TOMATO AND FETA CHEESE - mygreekdish
Ingredients
500gr lean minced beef
1 small ripe tomato, grated
1 red onion, grated
2/3 cup breadcrumbs
1 egg
1 tbsp parsley, chopped
1 tsp oregano
1 tbsp olive oil
1 tbsp red wine vinegar
1-2 tsps salt
1 tsp freshly ground pepper
Directions
To prepare these Greek burgers, add into a large bowl, the minced beef, along with the rest of the ingredients and mix thoroughly with your hands. If the mixture is too sticky add some more breadcrumbs (or some water if it is to dry), till the mix is solid. If you have the time, it is better to knead the mixture for about 10 minutes, until all the ingredients combine. Alternatively, you can mix it using an electric mixer, with the dough hook at low speed.
When done, put the mixture for the Greek burgers in the fridge to rest for about 10 minutes, whilst preheating the oven to 200C.
Knead the mixture in flat round burgers. Place the burgers on a large baking tray and cook in the oven for 18 minutes, flipping the burgers, mid-through cooking time. Top with a slice of tomato and a small block of feta cheese and bake further for 7 minutes.
Serve these Greek burgers, while still hot with a drizzle of extra virgin olive oil and sprinkle a pinch of dried oregano.
1 tomato, sliced for topping
100g feta cheese
Ingredients
500gr lean minced beef
1 small ripe tomato, grated
1 red onion, grated
2/3 cup breadcrumbs
1 egg
1 tbsp parsley, chopped
1 tsp oregano
1 tbsp olive oil
1 tbsp red wine vinegar
1-2 tsps salt
1 tsp freshly ground pepper
Directions
To prepare these Greek burgers, add into a large bowl, the minced beef, along with the rest of the ingredients and mix thoroughly with your hands. If the mixture is too sticky add some more breadcrumbs (or some water if it is to dry), till the mix is solid. If you have the time, it is better to knead the mixture for about 10 minutes, until all the ingredients combine. Alternatively, you can mix it using an electric mixer, with the dough hook at low speed.
When done, put the mixture for the Greek burgers in the fridge to rest for about 10 minutes, whilst preheating the oven to 200C.
Knead the mixture in flat round burgers. Place the burgers on a large baking tray and cook in the oven for 18 minutes, flipping the burgers, mid-through cooking time. Top with a slice of tomato and a small block of feta cheese and bake further for 7 minutes.
Serve these Greek burgers, while still hot with a drizzle of extra virgin olive oil and sprinkle a pinch of dried oregano.
1 tomato, sliced for topping
100g feta cheese
Kiddo Friendly Burgers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 Small Burgers 2 Large Burgers
Serving Size: 1 Burger
Ingredients
I stacked these in a bowl with a piece of parchment paper in between each one. Once they froze I pulled them out of the bowl, put them in a zip-lock bag, labeled them and put them back in the freezer. Last week when it was 50 degrees and my husband decided to unveil the grill for the season (who knew that we’d get a foot a snow exactly a week later!) I pulled out one of the adult size ones, OMG it was sooooooooooo good. I have never made a home made burger that was that delish before. Yes I’m tooting my own horn on this one! Minor ingredients, easy to whip up, filling. I’m quite proud!!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 Small Burgers 2 Large Burgers
Serving Size: 1 Burger
Ingredients
- 1 cup of water
- 1/3 cup of quinoa
- 3/4-1 lb. of ground turkey
- 1/2 cup of chopped red onion
- Salt & Pepper
- Cook Quinoa according to packaged directions with the water. Cool and put aside. I made this in the morning and put my burgers together around lunch time.
- Mix together the rest of the ingredients seasoning with salt and pepper to your liking. Don't over mix.
- Spread out the mixture into a square and flatten to a 1/2 inch thickness. I cut out star shaped burgers for my daughter, you can use any cookie cutter shape or simply make patties.
- Heat a grill or grill top and cook for 3-5 minutes on each side. I didn't serve mine on a bun because I knew my daughter wouldn't eat it that way. Use thick Italian bread or whole wheat buns for these babies!
I stacked these in a bowl with a piece of parchment paper in between each one. Once they froze I pulled them out of the bowl, put them in a zip-lock bag, labeled them and put them back in the freezer. Last week when it was 50 degrees and my husband decided to unveil the grill for the season (who knew that we’d get a foot a snow exactly a week later!) I pulled out one of the adult size ones, OMG it was sooooooooooo good. I have never made a home made burger that was that delish before. Yes I’m tooting my own horn on this one! Minor ingredients, easy to whip up, filling. I’m quite proud!!
BEEF AND RICE BAKE
1 Tablespoon olive oil
1 Onion, chopped
1 bacon rasher, chopped
500 g minced beef
410 g can tomatoes
2 Tablespoons tomato paste
3 Cups water
2 Large beef stock cubes, crumbled
1 ½ cups long-grain rice
4 eggs, lightly beaten
¼ cup grated fresh parmesan cheese
¼ cup chopped fresh parsley
Optional: fine, dried parmesan cheese
Heat oil in pan, add onion and bacon, cook, stirring, until onion is soft.
Add mince, cook, stirring, until browned.
Add undrained crushed tomatoes, paste, water and stock cubes, romove from heat.
Stir in rice, eggs, cheese and parsley.
Pour mixture into a well-greased shallow ovenproof dish (8 cup capacity). Bake, uncovered, in moderate slow oven (160) for 30 minutes, stir well.
Sprinkle dried parmesan over top and bake another hour until firm.
Serve with fresh salad. Serves 6 people.
1 Tablespoon olive oil
1 Onion, chopped
1 bacon rasher, chopped
500 g minced beef
410 g can tomatoes
2 Tablespoons tomato paste
3 Cups water
2 Large beef stock cubes, crumbled
1 ½ cups long-grain rice
4 eggs, lightly beaten
¼ cup grated fresh parmesan cheese
¼ cup chopped fresh parsley
Optional: fine, dried parmesan cheese
Heat oil in pan, add onion and bacon, cook, stirring, until onion is soft.
Add mince, cook, stirring, until browned.
Add undrained crushed tomatoes, paste, water and stock cubes, romove from heat.
Stir in rice, eggs, cheese and parsley.
Pour mixture into a well-greased shallow ovenproof dish (8 cup capacity). Bake, uncovered, in moderate slow oven (160) for 30 minutes, stir well.
Sprinkle dried parmesan over top and bake another hour until firm.
Serve with fresh salad. Serves 6 people.
Bobotie Slices
Bakers Cream Crackers and Pro-Vita Multigrain Crispbread add a new dimension to this traditional South African dish! Tasty bite-sized Bobotie treats!
Ingredients
6 Bakers Cream Crackers
500 ml milk
30 ml sunflower oil
1 onion, finely chopped
30 ml mild curry powder
500 g lean beef mince
30 ml apricot jam
15 ml lemon juice
salt and milled black pepper
4 large eggs
12 Pro-Vita Multigrain Crispbread (about)
fruit chutney to serve
30 g toasted almond flakes
65 ml chopped coriander leaves
Directions
Break the Bakers Cream Crackers into coarse pieces and place in a large bowl. Add half of the milk and mix then set aside to soak.
Add the oil to a large pan and add the onion. Sauté until translucent then add the curry powder. Fry for a minute then add the beef. Stir until lightly browned. Add the jam, lemon juice and biscuit-and-milk mixture. Continue to cook until the liquids have reduced and thickened to your liking. Season to taste, remove from heat and set aside to cool a little. When cooled, beat one egg and stir into the meat mixture. Spoon the mixture into a greased 20 x 30 cm pie dish and bake in the oven pre-heated to 190 ºC for 15 minutes.
Beat the remaining 3 eggs with the balance of the milk and season well. Pour over the meat layer and return to the oven to bake a further 15 – 20 minutes or until the egg custard layer has just set. Remove from heat and allow to cool down.
When cool, thickly spread the Pro- Vita Multigrain Crispbread with the chutney. Cut the bobotie into slices to fit the Pro-Vita and place the bobotie slices on the biscuits. Garnish with toasted almond flakes and coriander leaves and serve.
Makes about 12
Bakers Cream Crackers and Pro-Vita Multigrain Crispbread add a new dimension to this traditional South African dish! Tasty bite-sized Bobotie treats!
Ingredients
6 Bakers Cream Crackers
500 ml milk
30 ml sunflower oil
1 onion, finely chopped
30 ml mild curry powder
500 g lean beef mince
30 ml apricot jam
15 ml lemon juice
salt and milled black pepper
4 large eggs
12 Pro-Vita Multigrain Crispbread (about)
fruit chutney to serve
30 g toasted almond flakes
65 ml chopped coriander leaves
Directions
Break the Bakers Cream Crackers into coarse pieces and place in a large bowl. Add half of the milk and mix then set aside to soak.
Add the oil to a large pan and add the onion. Sauté until translucent then add the curry powder. Fry for a minute then add the beef. Stir until lightly browned. Add the jam, lemon juice and biscuit-and-milk mixture. Continue to cook until the liquids have reduced and thickened to your liking. Season to taste, remove from heat and set aside to cool a little. When cooled, beat one egg and stir into the meat mixture. Spoon the mixture into a greased 20 x 30 cm pie dish and bake in the oven pre-heated to 190 ºC for 15 minutes.
Beat the remaining 3 eggs with the balance of the milk and season well. Pour over the meat layer and return to the oven to bake a further 15 – 20 minutes or until the egg custard layer has just set. Remove from heat and allow to cool down.
When cool, thickly spread the Pro- Vita Multigrain Crispbread with the chutney. Cut the bobotie into slices to fit the Pro-Vita and place the bobotie slices on the biscuits. Garnish with toasted almond flakes and coriander leaves and serve.
Makes about 12
Karoo lamb bobotie ~ Sarah Duff
Serves 10
You’ll need:
2 onions, grated
1 apple, grated
500 g ground lamb mince
2 tbs curry powder
2 tbs white wine vinegar
2 slices of bread, soaked in 100 ml milk, drained and crumbled
50 g raisins, soaked in water and drained
50 g flaked almonds
125 ml Mrs Ball’s chutney
1 tsp turmeric powder
5 bay leaves
For the custard:
2 free range eggs
125 ml cream or milk
Mix onions, apple, lamb mince, curry powder, vinegar, bread, raisins, chutney and turmeric in a large bowl. Season to taste. Place the mixture in a casserole dish and place the dish in a bain-marie (big pan filled with water). Mix the custard ingredients and pour over the mince mixture. Place the bay leaves on top of the custard and sprinkle with fl aked almonds. Bake for one hour at 180° C. Remove from the oven and allow to cool a little while still in the bain-marie.
Serves 10
You’ll need:
2 onions, grated
1 apple, grated
500 g ground lamb mince
2 tbs curry powder
2 tbs white wine vinegar
2 slices of bread, soaked in 100 ml milk, drained and crumbled
50 g raisins, soaked in water and drained
50 g flaked almonds
125 ml Mrs Ball’s chutney
1 tsp turmeric powder
5 bay leaves
For the custard:
2 free range eggs
125 ml cream or milk
Mix onions, apple, lamb mince, curry powder, vinegar, bread, raisins, chutney and turmeric in a large bowl. Season to taste. Place the mixture in a casserole dish and place the dish in a bain-marie (big pan filled with water). Mix the custard ingredients and pour over the mince mixture. Place the bay leaves on top of the custard and sprinkle with fl aked almonds. Bake for one hour at 180° C. Remove from the oven and allow to cool a little while still in the bain-marie.
Bobotie
You'll need:
2 tbsp Olive oil
500g Lean mince meat (lamb or beef)
2 slices Bread
250ml Milk
¼ tsp Salt
1 tbsp Curry powder
1 tsp Turmeric
1 tsp Ground cinnamon
½ tsp Coriander
30ml Vinegar
125ml Seedless raisins
125ml Whole, peeled almonds (optional)
3 tbsp Chutney
2 Onions, finely chopped
1 Carrot, grated
2 Eggs
Bay leaves, to taste
Method:
1.Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
2.In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
3.Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
4.Mix 125ml of the milk with one of the eggs and the salt and set aside.
5.Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
6.Spoon into an ovenproof dish.
7."Plant" the bay leaves on top with their stems facing downwards.
8.Bake in the oven for 30 minutes at 180°C.
9.About 20 minutes before it's done pour the milk and egg mixture over the dish.
10.Return to the oven until ready to serve.
*Recipe adapted from Kook & Geniet
You'll need:
2 tbsp Olive oil
500g Lean mince meat (lamb or beef)
2 slices Bread
250ml Milk
¼ tsp Salt
1 tbsp Curry powder
1 tsp Turmeric
1 tsp Ground cinnamon
½ tsp Coriander
30ml Vinegar
125ml Seedless raisins
125ml Whole, peeled almonds (optional)
3 tbsp Chutney
2 Onions, finely chopped
1 Carrot, grated
2 Eggs
Bay leaves, to taste
Method:
1.Fry the onion, garlic, green pepper and carrot in a bit of olive oil until light brown.
2.In a separate pan, heat the rest of the rest of the olive oil and fry the mince until just about cooked.
3.Dip the bread in the milk and squeeze the excess milk out before breaking it into fine pieces.
4.Mix 125ml of the milk with one of the eggs and the salt and set aside.
5.Mix the mince, bread and cooked vegetables as well as the rest of the ingredients (but not the milk mixture you set aside) together well.
6.Spoon into an ovenproof dish.
7."Plant" the bay leaves on top with their stems facing downwards.
8.Bake in the oven for 30 minutes at 180°C.
9.About 20 minutes before it's done pour the milk and egg mixture over the dish.
10.Return to the oven until ready to serve.
*Recipe adapted from Kook & Geniet
CAPE BOBOTIE
Ingredients
Mince
250g Beef mince
1 Tbsp Oil
125g Onions diced
1 tsp Beef stock powder
125ml Water
1/2 tsp Garlic crushed
1/2 tsp Ginger ground
1 Cloves whole
1/2 Tbsp Curry powder mild
1.2 tsp Turmeric
1/2 tsp Sweet basil dried
1/2 tsp Salt
1/2 tsp Pepper black crushed
40g Apricot jam
1/4 cup Raisins
125g Apricot chopped
Toppings
125ml Milk
2 tsp Curry powder MILD
1/4 tsp Salt
Directions
Ingredients
Mince
250g Beef mince
1 Tbsp Oil
125g Onions diced
1 tsp Beef stock powder
125ml Water
1/2 tsp Garlic crushed
1/2 tsp Ginger ground
1 Cloves whole
1/2 Tbsp Curry powder mild
1.2 tsp Turmeric
1/2 tsp Sweet basil dried
1/2 tsp Salt
1/2 tsp Pepper black crushed
40g Apricot jam
1/4 cup Raisins
125g Apricot chopped
Toppings
125ml Milk
2 tsp Curry powder MILD
1/4 tsp Salt
Directions
- Pre heat oven to 160'C.
- In a large sauce pan heat oil, then add mince and fry until all liquid has evaporated.
- Add onions and fry for 5 minutes.
- Add stock powder, garlic, ginger, cloves, curry powder, turmeric, sweet basil, salt and pepper and fry for 30 seconds.
- Add apricot jam, raisins and apricots and fry for a further 30 seconds.
- Add water and bring to boil once, then remove from heat.
- Transfer bobotie mixture into an oven proof dish or roasting pan.
- DO NOT PRESS MIXTURE DOWN!
- Beat all ingredients for topping together and pour over bobotie mince mixture.
- Place into pre heated oven and bake until topping has set +- 15 min.
- Allow to cool before cutting into portions
South African Bobotie
Ingredients
2 tablespoons vegetable oil
2 medium onions, minced
600g ground beef
1 cup milk
2 slices toast thick-sliced bread
1/2 cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf
Directions
Preheat oven to 180degrees C. Lightly grease a 22x32cm baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.
Source:allrecipes.com
Ingredients
2 tablespoons vegetable oil
2 medium onions, minced
600g ground beef
1 cup milk
2 slices toast thick-sliced bread
1/2 cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf
Directions
Preheat oven to 180degrees C. Lightly grease a 22x32cm baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.
Source:allrecipes.com
CAPE MALAY BOBOTIE:
INGREDIENTS:
2 slices stale bread, crusts removed water
30ml sunflower oil ( or just enough for frying onions)
1 onion thinly sliced
2ml ground cloves
5ml crushed garlic
5ml salt
10 ml curry powder
5ml tumeric
500g steak mince
2 eggs
30 ml hot water
20ml lemon juice
30ml sugar
4 bay or lemon leaves for garnish
TOPPING
1 egg, lighly beaten 150 ml milk
METHOD:
Soak bread in water for 10 minutes, then squeeze dry. Heat oil in a large frying pan and braize onion until golden, 5-10 minutes. Add cloves, garlic, salt , curry powder and tumeric and simmer for 5 minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to combine well. Spoon mixture into a well-greased ovenproof dish and bake 160 C for 40 minutes, or until golden brown. Remove from oven . Beat egg and milk well and pour over bobotie. Add bay or lemon leaves and bake for a further 5-10 minutes at 180 C.
MY WENK:
Jy kan dit ook 'n jou platboompan maak met kooltjies bo-op die deksel.
INGREDIENTS:
2 slices stale bread, crusts removed water
30ml sunflower oil ( or just enough for frying onions)
1 onion thinly sliced
2ml ground cloves
5ml crushed garlic
5ml salt
10 ml curry powder
5ml tumeric
500g steak mince
2 eggs
30 ml hot water
20ml lemon juice
30ml sugar
4 bay or lemon leaves for garnish
TOPPING
1 egg, lighly beaten 150 ml milk
METHOD:
Soak bread in water for 10 minutes, then squeeze dry. Heat oil in a large frying pan and braize onion until golden, 5-10 minutes. Add cloves, garlic, salt , curry powder and tumeric and simmer for 5 minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to combine well. Spoon mixture into a well-greased ovenproof dish and bake 160 C for 40 minutes, or until golden brown. Remove from oven . Beat egg and milk well and pour over bobotie. Add bay or lemon leaves and bake for a further 5-10 minutes at 180 C.
MY WENK:
Jy kan dit ook 'n jou platboompan maak met kooltjies bo-op die deksel.
Bobotie (Curry Meat Dish)
Bobotie is a very popular South African home cooked dish, it is once again easy and the taste is ooh laa laa.. I used to think that some dishes was so difficult I would never be able to make them, but as i have gotten older i have learned that everything is easy if you have successfully done once, if you have step by step notes or pictures.
This is a simplistic but yet very flavour full recipe:
So what we need:
500g to 1kg mince (it's up to you)
1/2 onions chopped
1 slice bread
250ml milk
2 eggs
1 tbl mild curry powder
2 tbl tumeric (this is for the nice yellow colour)
3 tbl fruit chutney
1 tbl sugar
salt & pepper for taste
I don't like raisins in but most people add about 125ml of seedless raisins - up to you.
3 bay leaves
What do we do:
1. Drizzle a little oil in a pan and then add your chopped onions, saute them until they are a nice golden brown.
2. Soak the piece of bread with just a little bit of milk, leave that for now to soak.
3. When your onions are ready add your mince, and then let them summer so that they can become nice and brown. Don't add any spices yet.
4. Now go ahead and add all the spices,1 tbl mild curry powder, the 2 tbl tumeric (this is for the nice yellow colour), the 3 tbl fruit chutney, the 1 tbl sugar, salt & pepper for taste. You can also add your slice of bread, by breaking it into little pieces, then keep stirring and let it simmer for a little.
5. Now pour or dish your mince mixture into a glass oven proof container, and let it cook at 180C for about 20 minutes...Always keep an eye to make sure that it doesn't burn.
Now while the mince is in the oven prepare your egg mixture for pouring over. Mix the two eggs & milk together.
After about 20 minutes take out the mince and pour the egg mixture over it and place it back into the oven, now you can place some bayleaves on the egg mixture and then put it back into the oven.
And then after about another 15 minutes or so, the Bobotie is ready. Doesn't that just look yummy...
Dish up with some rice and veg....wholesome cooked meal.
BEEF
Beef Burgers - frozen beef patties are very convenient to store and cook with the
Flavorwave Oven™. You can buy them already frozen, ready to cook, or you can make patties from fresh ground beef and freeze them for use later. By making them yourself you can season the meat to your own taste before freezing and then not worry about tending them when you cook them.
Nowadays with e-coli and salmonella bacteria so prevalent, all ground beef should be cooked to an internal temperature of 160ºF to eliminate any possibility of infection. These bacteria live only on the surface of foods so when you
grill, fry, or broil a cut of meat, the bacteria are destroyed. However, when meat is ground, the bacteria on the outside is infused throughout the meat so you have to cook it until the mass is heated to a temperature that will kill the bacteria.
Stuffed Patties
You can use almost any ingredients that suit your taste so use the following suggestions as a guide. Divide a-pound of ground beef into 2 equal portions and press into a 3-inch diameter disk. Lay equal amounts of filling on one patty and
cover with the other. Pinch the edges together and cook on the 3-inch rack.
The following recipes are for 1 serving. Increase the amounts depending on how many servings you want to make.
Tartare burger
This is a great recipe when you grind your own beef.
• a pound lean freshly ground sirloin, round, or other lean cut of beef
• 2 anchovy fillets
• 1 tablespoon capers
• 2 tablespoons minced onion
• salt and freshly ground pepper to taste.
Divide the meat into 2 equal portions and press into 3-inch disks. Place remaining ingredients on 1 patty and cover with the other. Press the edges together and place on the 3-inch rack. Cook at 400ºF for 5 minutes, turn and cook
another 5 minutes or to an internal temperature of 160ºF.
(4 servings)
Bobotie is a very popular South African home cooked dish, it is once again easy and the taste is ooh laa laa.. I used to think that some dishes was so difficult I would never be able to make them, but as i have gotten older i have learned that everything is easy if you have successfully done once, if you have step by step notes or pictures.
This is a simplistic but yet very flavour full recipe:
So what we need:
500g to 1kg mince (it's up to you)
1/2 onions chopped
1 slice bread
250ml milk
2 eggs
1 tbl mild curry powder
2 tbl tumeric (this is for the nice yellow colour)
3 tbl fruit chutney
1 tbl sugar
salt & pepper for taste
I don't like raisins in but most people add about 125ml of seedless raisins - up to you.
3 bay leaves
What do we do:
1. Drizzle a little oil in a pan and then add your chopped onions, saute them until they are a nice golden brown.
2. Soak the piece of bread with just a little bit of milk, leave that for now to soak.
3. When your onions are ready add your mince, and then let them summer so that they can become nice and brown. Don't add any spices yet.
4. Now go ahead and add all the spices,1 tbl mild curry powder, the 2 tbl tumeric (this is for the nice yellow colour), the 3 tbl fruit chutney, the 1 tbl sugar, salt & pepper for taste. You can also add your slice of bread, by breaking it into little pieces, then keep stirring and let it simmer for a little.
5. Now pour or dish your mince mixture into a glass oven proof container, and let it cook at 180C for about 20 minutes...Always keep an eye to make sure that it doesn't burn.
Now while the mince is in the oven prepare your egg mixture for pouring over. Mix the two eggs & milk together.
After about 20 minutes take out the mince and pour the egg mixture over it and place it back into the oven, now you can place some bayleaves on the egg mixture and then put it back into the oven.
And then after about another 15 minutes or so, the Bobotie is ready. Doesn't that just look yummy...
Dish up with some rice and veg....wholesome cooked meal.
BEEF
Beef Burgers - frozen beef patties are very convenient to store and cook with the
Flavorwave Oven™. You can buy them already frozen, ready to cook, or you can make patties from fresh ground beef and freeze them for use later. By making them yourself you can season the meat to your own taste before freezing and then not worry about tending them when you cook them.
Nowadays with e-coli and salmonella bacteria so prevalent, all ground beef should be cooked to an internal temperature of 160ºF to eliminate any possibility of infection. These bacteria live only on the surface of foods so when you
grill, fry, or broil a cut of meat, the bacteria are destroyed. However, when meat is ground, the bacteria on the outside is infused throughout the meat so you have to cook it until the mass is heated to a temperature that will kill the bacteria.
Stuffed Patties
You can use almost any ingredients that suit your taste so use the following suggestions as a guide. Divide a-pound of ground beef into 2 equal portions and press into a 3-inch diameter disk. Lay equal amounts of filling on one patty and
cover with the other. Pinch the edges together and cook on the 3-inch rack.
The following recipes are for 1 serving. Increase the amounts depending on how many servings you want to make.
Tartare burger
This is a great recipe when you grind your own beef.
• a pound lean freshly ground sirloin, round, or other lean cut of beef
• 2 anchovy fillets
• 1 tablespoon capers
• 2 tablespoons minced onion
• salt and freshly ground pepper to taste.
Divide the meat into 2 equal portions and press into 3-inch disks. Place remaining ingredients on 1 patty and cover with the other. Press the edges together and place on the 3-inch rack. Cook at 400ºF for 5 minutes, turn and cook
another 5 minutes or to an internal temperature of 160ºF.
(4 servings)
BOBOTIE PANCAKES
What's For Dinner
Serves 2 - 4.
BOBOTIE
15 ml sunflower oil
1 onion - finely diced
500 g lean beef mince
1 sachet Knorr Authentic Chicken Curry Dry Cook in Sauce
400 ml water
50 g raisins
15 ml white vinegar
30 ml apricot jam
Heat oil in a pan and gently fry the onion until soft.
Add the beef mince and fry until well browned.
Stir in the contents of the sachet of Knorr Authentic Chicken Curry Dry Cook in Sauce together with the water, raisins,
vinegar and apricot jam.
Reduce the heat and allow to simmer for 15 - 20 minutes until cooked stirring occasionally.
While the mince is cooking prepare the pancake mixture.
PANCAKES
250 ml cake flour
pinch salt
250 ml milk
1 egg
Place the cake flour, milk, egg and salt into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary.
Spray a crepe or pancake pan with baking spray and set on a medium heat, pour a ladle full of mixture into the pan and swirl the pan to distribute the mixture to the edges of the pan.
Allow to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side.
When the pancakes are ready add the filling to the pancakes, roll up and serve with chutney.
What's For Dinner
Serves 2 - 4.
BOBOTIE
15 ml sunflower oil
1 onion - finely diced
500 g lean beef mince
1 sachet Knorr Authentic Chicken Curry Dry Cook in Sauce
400 ml water
50 g raisins
15 ml white vinegar
30 ml apricot jam
Heat oil in a pan and gently fry the onion until soft.
Add the beef mince and fry until well browned.
Stir in the contents of the sachet of Knorr Authentic Chicken Curry Dry Cook in Sauce together with the water, raisins,
vinegar and apricot jam.
Reduce the heat and allow to simmer for 15 - 20 minutes until cooked stirring occasionally.
While the mince is cooking prepare the pancake mixture.
PANCAKES
250 ml cake flour
pinch salt
250 ml milk
1 egg
Place the cake flour, milk, egg and salt into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary.
Spray a crepe or pancake pan with baking spray and set on a medium heat, pour a ladle full of mixture into the pan and swirl the pan to distribute the mixture to the edges of the pan.
Allow to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side.
When the pancakes are ready add the filling to the pancakes, roll up and serve with chutney.
C
Cottage Pie Recipe
Ingredients
1/4 cup butter
2 large white cooking onions, finely chopped
1.5 lbs. lean ground beef
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
1/4 cup undiluted consomme
4 cups mashed potatoes ( approx 4 large russet potatoes; peeled, boiled and mashed * Note when mashing, add 1/4 cup milk, a tablespoon of butter and salt and pepper to taste)
1 egg whisked with 2 tbsp water, for brushing
Directions
Ingredients
1/4 cup butter
2 large white cooking onions, finely chopped
1.5 lbs. lean ground beef
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon pepper
1/4 cup undiluted consomme
4 cups mashed potatoes ( approx 4 large russet potatoes; peeled, boiled and mashed * Note when mashing, add 1/4 cup milk, a tablespoon of butter and salt and pepper to taste)
1 egg whisked with 2 tbsp water, for brushing
Directions
- Preheat oven to 350 degrees F
- Grease a 1 1/2 quart casserole baking dish
- In a frying pan, heat the butter until foamy.
- Add the onions and cook until transparent.
- Then stir in and cook the hamburger meat until lightly brown (and no pink shows)
- Season with the thyme,salt and pepper
- Blend in the undiluted consomme
- Turn into the prepared casserole dish.
- Spoon on the baked potatoes and brush on the egg. Draw the lines with a fork.
- Bake for about 30 minutes or until the potatoes begin to brown.
A classic cottage pie recipe
What do you get when you combine a good dose of meaty leftovers with widely accessible starch and rolling green hills? A humble pie, folks. Originating in the English countryside, this classic dish became known as ‘cottage pie’ in reference to the modest dwellings of those who ‘invented’ it. Here’s our easy recipe, without the black birds of course.
Ingredients (serves 4-6):
For the pie
2 Tbsp vegetable oil
1 large onion, grated or finely sliced
2 carrots, grated
6 rashers of bacon, diced
A good handful of mushrooms
500g extra lean beef mince
½ cup milk
1 chicken stock cube
2 cups water
1 can tinned tomatoes
2 sprigs thyme
2 Tbsp butter
Parmesan cheese, finely grated
For the topping
2 large carrots
4 medium potatoes
Method:
1. Preheat the oven to 180ºC.
2. Heat a large saucepan, add the oil, onion, carrots, mushrooms and bacon and fry until the onion starts to caramelize and the bacon is crispy.
3. Add the beef, season with salt and pepper and then use the back of a wooden spoon to break down the mince.
4. Simmer for 10 minutes until the mince has browned.
5. Add the milk and stir through until evaporated. The milk adds a lovely creamy texture to lean beef mince. Then add the stock, tomatoes and thyme.
6. Turn the heat down and simmer to allow the flavours to develop and the liquid to evaporate.
7. Prep your toppings. Peel and cube the carrots and potatoes. The carrot in the mash makes for a wonderfully colourful dish and is a great way to get the kids to eat more veg. When it comes to picking your spuds, try to buy the correct variant of potatoes for the dish you are planning. For cottage pie (and mash) you need potatoes that fluff perfectly, which are usually marked as ‘floury’ potatoes. The ‘waxy’ potatoes hold their shape better and are ideal for salads. For something slightly less conventional, you could also use the orange sweet potatoes in your mash. Healthy and vibrant in colour.
8.Gently boil the carrots and potatoes in 2 cms of water in a heavy bottomed saucepan. Simmer until soft. Mash and set aside. For the more refined tastebuds out there, flavour the toppings with freshly grated nutmeg.
9. Pour the mixture into an ovenproof dish – we used these Le Creuset Mini Stoneware Cocottes. Spoon the topping over, dot with butter and sprinkle with Parmesan cheese.
10. Bake for 20 minutes or until golden brown and piping hot.
So the next time you’re reminiscing over cottage pane windows, herds of dairy cows and sheep grazing in the misty, green hills and a crackling fire, you either need to watch The Hobbit again, or more than likely, it’s this pie that your really hungry for.
With thanks to Callie Maritz and Mari-Louis Guy for their beautiful styling and recipe.
What do you get when you combine a good dose of meaty leftovers with widely accessible starch and rolling green hills? A humble pie, folks. Originating in the English countryside, this classic dish became known as ‘cottage pie’ in reference to the modest dwellings of those who ‘invented’ it. Here’s our easy recipe, without the black birds of course.
Ingredients (serves 4-6):
For the pie
2 Tbsp vegetable oil
1 large onion, grated or finely sliced
2 carrots, grated
6 rashers of bacon, diced
A good handful of mushrooms
500g extra lean beef mince
½ cup milk
1 chicken stock cube
2 cups water
1 can tinned tomatoes
2 sprigs thyme
2 Tbsp butter
Parmesan cheese, finely grated
For the topping
2 large carrots
4 medium potatoes
Method:
1. Preheat the oven to 180ºC.
2. Heat a large saucepan, add the oil, onion, carrots, mushrooms and bacon and fry until the onion starts to caramelize and the bacon is crispy.
3. Add the beef, season with salt and pepper and then use the back of a wooden spoon to break down the mince.
4. Simmer for 10 minutes until the mince has browned.
5. Add the milk and stir through until evaporated. The milk adds a lovely creamy texture to lean beef mince. Then add the stock, tomatoes and thyme.
6. Turn the heat down and simmer to allow the flavours to develop and the liquid to evaporate.
7. Prep your toppings. Peel and cube the carrots and potatoes. The carrot in the mash makes for a wonderfully colourful dish and is a great way to get the kids to eat more veg. When it comes to picking your spuds, try to buy the correct variant of potatoes for the dish you are planning. For cottage pie (and mash) you need potatoes that fluff perfectly, which are usually marked as ‘floury’ potatoes. The ‘waxy’ potatoes hold their shape better and are ideal for salads. For something slightly less conventional, you could also use the orange sweet potatoes in your mash. Healthy and vibrant in colour.
8.Gently boil the carrots and potatoes in 2 cms of water in a heavy bottomed saucepan. Simmer until soft. Mash and set aside. For the more refined tastebuds out there, flavour the toppings with freshly grated nutmeg.
9. Pour the mixture into an ovenproof dish – we used these Le Creuset Mini Stoneware Cocottes. Spoon the topping over, dot with butter and sprinkle with Parmesan cheese.
10. Bake for 20 minutes or until golden brown and piping hot.
So the next time you’re reminiscing over cottage pane windows, herds of dairy cows and sheep grazing in the misty, green hills and a crackling fire, you either need to watch The Hobbit again, or more than likely, it’s this pie that your really hungry for.
With thanks to Callie Maritz and Mari-Louis Guy for their beautiful styling and recipe.
This isn't just any old cottage pie! It's a royal cottage pie! According to Prince William's chef, this dish is one of the prince's favourites.
Ingredients
2 Tbsp. corn oil
2 small yellow onions , finely chopped
600g ground beef
1/3 cups all-purpose flour
1 to 2 tsp. dried thyme , according to your taste
2 cups water
1 Tbsp. Kitchen Bouquet browning and seasoning sauce
2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
800g peeled potatoes
60g butter
2 tsp. salt
1/8 tsp. ground white pepper
1/8 tsp. grated nutmeg
1 egg yolk
1/4 cup heavy cream
1 cup grated Cheddar cheese
Directions
To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce.
Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.
If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.
To make potato topping: Place the potatoes in a large pot and add cold water to about 2,5 cm above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer.
Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork.
Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.
Bake in a preheated oven (180°C) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.
Source: oprah.com
Ingredients
2 Tbsp. corn oil
2 small yellow onions , finely chopped
600g ground beef
1/3 cups all-purpose flour
1 to 2 tsp. dried thyme , according to your taste
2 cups water
1 Tbsp. Kitchen Bouquet browning and seasoning sauce
2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
800g peeled potatoes
60g butter
2 tsp. salt
1/8 tsp. ground white pepper
1/8 tsp. grated nutmeg
1 egg yolk
1/4 cup heavy cream
1 cup grated Cheddar cheese
Directions
To make beef base: In a large saucepan over a high flame, heat the oil and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the ground beef and break it up using a wooden spoon. Sauté until the beef has lost all its pink color. Gradually stir in the flour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and Worcestershire sauce.
Reduce the heat to low and simmer the meat (so that it is just bubbling) for about 30 to 45 minutes until the sauce has thickened and the meat is fork tender. Remove the pan from the stove, and use a slotted spoon to transfer the beef to the earthenware dish. The slotted spoon will lift just the beef so it will not be too wet to hold the potatoes.
If there is any sauce left after taking out the meat, cool and refrigerate it. Then reheat it in a small saucepan to serve alongside the finished pie. This recipe can be prepared up to this stage several days before you plan to serve the dish. Cool both the meat and the liquid and store in the refrigerator.
To make potato topping: Place the potatoes in a large pot and add cold water to about 2,5 cm above the potatoes. Cover the pot and bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are tender when pricked with a fork (about 20 minutes). Drain off the water and replace the drained potatoes in the pan over a low heat for 1 to 2 minutes to dry them thoroughly. Mash the potatoes with a potato masher or pass through a ricer.
Stir the nutmeg, cream and egg yolk with the butter, salt and pepper into the mashed potatoes. Then use the mashed potatoes to cover the top of the dish. Either pipe them, using a wide star tube, or spoon them on and then fluff up using a fork.
Sprinkle the top of the potatoes with the grated Cheddar. It can be kept for 24 hours at this stage if covered with plastic wrap.
Bake in a preheated oven (180°C) for about 20 to 30 minutes until the potatoes are golden brown and the pie has heated through.
Source: oprah.com
Cream Of Mushroom Soup Meat And Potatoe Pie Recipe
Ingredients
1 can cream of mushroom soup
1 pound ground beef
1/4 cup finely chopped white onion
1 egg
1/4 cup fine, dry bread crumbs
2 tablespoons parsley
Salt and pepper
Aprrox 4 potatoes, peeled and cut into cubes - enough to make 2 cups mashed potatoes
1/2 cup Cheddar cheese, shredded
Directions
Preheat oven to 350 degrees F.
Combine the ground beef, can of cream of mushroom soup, chopped onion, egg, dry bread crumbs, parsley, and a light shake of salt and papper together.
Press the mixture into baking plate and Bake for 25 minutes. Spoon off any fat.
Meanwhile, peel and boil the potatoes. Mash them with 1 tablepsoon of butter. Stir the grated cheese into the mashed potatoes.
Spoon the still hot mashed potato, cheese mixture onto the meat.
Return to oven for 5 or more minutes to melt the cheese and heat the potatoes.
Ingredients
1 can cream of mushroom soup
1 pound ground beef
1/4 cup finely chopped white onion
1 egg
1/4 cup fine, dry bread crumbs
2 tablespoons parsley
Salt and pepper
Aprrox 4 potatoes, peeled and cut into cubes - enough to make 2 cups mashed potatoes
1/2 cup Cheddar cheese, shredded
Directions
Preheat oven to 350 degrees F.
Combine the ground beef, can of cream of mushroom soup, chopped onion, egg, dry bread crumbs, parsley, and a light shake of salt and papper together.
Press the mixture into baking plate and Bake for 25 minutes. Spoon off any fat.
Meanwhile, peel and boil the potatoes. Mash them with 1 tablepsoon of butter. Stir the grated cheese into the mashed potatoes.
Spoon the still hot mashed potato, cheese mixture onto the meat.
Return to oven for 5 or more minutes to melt the cheese and heat the potatoes.
Lamb Cottage Pie
Cottage pie is comfort food personified and this recipe uses chunks of lamb as opposed to mince which makes it more like a great chunky lamb stew with a baked mash crust. It’s really tasty and a complete meal. (6 people easily)
What you need:
2kg lamb leg meat cut into smallish chunks
4 sticks celery roughly chopped
4 carrots roughly chopped
1 onion chopped
1 teaspoon crushed garlic
40g flour
3 cups beef stock
100g tomato paste (2 sachets)
2 tablespoons Worcestershire sauce
2 bay leaves
4 large potatoes chopped into cubes
1/3 cup milk
Parmesan cheese for topping
Olive oil
Salt and pepper
The process:
Heat your oven to 180 Celsius.
Heat a little oil in a hot pan and seal the lamb chunks in small batches to brown the outside of each piece. Remove and set aside. You want the pan hot and the meat to brown quickly but not cook through. Don’t be tempted to add too much at a time, it will cool down the pan and the meat will stew.
Wipe the pan clean and heat a little more oil on medium, add the garlic, carrots, celery chunks and onions and cook until the onions are traslucent and beginning to soften nicely.
Now add the flour and cook for about a minute, stirring constantly.
Add back the lamb with all of the juices, the stock and tomato paste. stir it, increase the heat and bring it to the boil. Toss in the bay leaves and worcestershire sauce and simmer for about a minute. Taste and season with salt and pepper.
Pour the entire contents into a baking dish, cover and bake for 1 hour.
Make your mash while the meat is in the oven and when ready, remove from the oven and a spoon over the mash, covering the top with about 5cm layer of mash. Then add the parmesan over the top and bake for 20 to 30 minutes uncovered until the mash has a golden brown crust.
*KvK*
Thanks to : © Copyright Cookbook.co.za 2009.
Cottage pie is comfort food personified and this recipe uses chunks of lamb as opposed to mince which makes it more like a great chunky lamb stew with a baked mash crust. It’s really tasty and a complete meal. (6 people easily)
What you need:
2kg lamb leg meat cut into smallish chunks
4 sticks celery roughly chopped
4 carrots roughly chopped
1 onion chopped
1 teaspoon crushed garlic
40g flour
3 cups beef stock
100g tomato paste (2 sachets)
2 tablespoons Worcestershire sauce
2 bay leaves
4 large potatoes chopped into cubes
1/3 cup milk
Parmesan cheese for topping
Olive oil
Salt and pepper
The process:
Heat your oven to 180 Celsius.
Heat a little oil in a hot pan and seal the lamb chunks in small batches to brown the outside of each piece. Remove and set aside. You want the pan hot and the meat to brown quickly but not cook through. Don’t be tempted to add too much at a time, it will cool down the pan and the meat will stew.
Wipe the pan clean and heat a little more oil on medium, add the garlic, carrots, celery chunks and onions and cook until the onions are traslucent and beginning to soften nicely.
Now add the flour and cook for about a minute, stirring constantly.
Add back the lamb with all of the juices, the stock and tomato paste. stir it, increase the heat and bring it to the boil. Toss in the bay leaves and worcestershire sauce and simmer for about a minute. Taste and season with salt and pepper.
Pour the entire contents into a baking dish, cover and bake for 1 hour.
Make your mash while the meat is in the oven and when ready, remove from the oven and a spoon over the mash, covering the top with about 5cm layer of mash. Then add the parmesan over the top and bake for 20 to 30 minutes uncovered until the mash has a golden brown crust.
*KvK*
Thanks to : © Copyright Cookbook.co.za 2009.
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Igloo Meat LoafMeat Loaf:
2 pounds ground beef
1/2 cup fine dry bread crumbs
6 tablespoons instant minced onion
2 teaspoons salt
1/8 teaspoon pepper
1-1/3 cups evaporated milk
Potato Frosting:
1-1/2 cups water
2/3 cups evaporated milk
1/2 teaspoon salt
1 tablespoon butter
1 envelope (3-1/2 oz.) instant mashed potatoes
Cheddar cheese slices
To prepare
Meat Loaf: In a bowl lightly mix ground beef, crumbs, onion, salt, pepper and evaporated milk just until blended.
Pack firmly into a 1-1/2-quart bowl; turn out of bowl onto a shallow baking pan.
Bake in a preheated 325 degree oven 1 hour 15 minutes to 1 hour 30 minutes.
To prepare Potato Frosting: In a 1 -1/2-quart saucepan combine water, evaporated milk, salt and butter; bring just to boiling.
Remove from heat; with whip or fork stir in potatoes; whip briskly.
Frost loaf with potato mixture.
Bake an additional 15 minutes.
Place Cheddar cheese slices on top of Igloo; return to oven just until cheese starts to melt. Serves 6 to 8
2 pounds ground beef
1/2 cup fine dry bread crumbs
6 tablespoons instant minced onion
2 teaspoons salt
1/8 teaspoon pepper
1-1/3 cups evaporated milk
Potato Frosting:
1-1/2 cups water
2/3 cups evaporated milk
1/2 teaspoon salt
1 tablespoon butter
1 envelope (3-1/2 oz.) instant mashed potatoes
Cheddar cheese slices
To prepare
Meat Loaf: In a bowl lightly mix ground beef, crumbs, onion, salt, pepper and evaporated milk just until blended.
Pack firmly into a 1-1/2-quart bowl; turn out of bowl onto a shallow baking pan.
Bake in a preheated 325 degree oven 1 hour 15 minutes to 1 hour 30 minutes.
To prepare Potato Frosting: In a 1 -1/2-quart saucepan combine water, evaporated milk, salt and butter; bring just to boiling.
Remove from heat; with whip or fork stir in potatoes; whip briskly.
Frost loaf with potato mixture.
Bake an additional 15 minutes.
Place Cheddar cheese slices on top of Igloo; return to oven just until cheese starts to melt. Serves 6 to 8
Simple Meatloaf Recipe
This is the best. If you like sweet and sour you will love this Simple Meatloaf Recipe. It is one of the best. And not much prep time. This is not your ordinary meatloaf. The flavor is outstanding. The one person in our family that doesn’t like Meatloaf changed his mind after I made this recipe. Serve with Mashed Potatoes and Enjoy!
Ingredients
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small onion , finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 cup whole milk
Sauce
4 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions
1. Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. 170F with a meat thermometer.
This is the best. If you like sweet and sour you will love this Simple Meatloaf Recipe. It is one of the best. And not much prep time. This is not your ordinary meatloaf. The flavor is outstanding. The one person in our family that doesn’t like Meatloaf changed his mind after I made this recipe. Serve with Mashed Potatoes and Enjoy!
Ingredients
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small onion , finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 cup whole milk
Sauce
4 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions
1. Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. 170F with a meat thermometer.
Low Carb Beefed-Up Meatloaf
Recipe from: “George Stella’s Still Livin’ Low Carb” Cookbook
Prep Time 30 min/ Cook Time 75 min/ Serves 8
SHOPPING LIST
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1⁄4 cup sugar substitute
2 teaspoons white vinegar
2 pounds ground chuck
2 large eggs
1⁄2 cup grated Parmesan cheese
1⁄4 cup red onion, diced small
1⁄4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
1⁄4 pound prosciutto, or any type of ham, thinly sliced
1⁄4 pound provolone cheese, sliced
1. Preheat oven to 350°F.
2. In a small bowl, combine the tomato sauce, tomato paste, sugar substitute, and vinegar. Set aside.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet pan or countertop, form the meatloaf mixture into a 10x8-inch flat rectangle on the waxed paper.
5. Place a layer of prosciutto slices on top of the meat, followed by a layer of provolone slices.
6. Roll the stuffed meatloaf mixture up like a burrito and seal the edges all around by pinching the meat.
7. Place the roll, seam side down, into a 5x9-inch loaf pan. Spread a heavy coat of the tomato topping on top, completely covering the top of the meatloaf.
8. Bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165°F. Drain fat and let rest at least 10 minutes before slicing.
HELPFUL HINTS
Prosciutto is usually available at the deli counter, but you must make sure to ask them to slice it extra thin or it will be too tough.
Recipe from: “George Stella’s Still Livin’ Low Carb” Cookbook
Prep Time 30 min/ Cook Time 75 min/ Serves 8
SHOPPING LIST
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1⁄4 cup sugar substitute
2 teaspoons white vinegar
2 pounds ground chuck
2 large eggs
1⁄2 cup grated Parmesan cheese
1⁄4 cup red onion, diced small
1⁄4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
1⁄4 pound prosciutto, or any type of ham, thinly sliced
1⁄4 pound provolone cheese, sliced
1. Preheat oven to 350°F.
2. In a small bowl, combine the tomato sauce, tomato paste, sugar substitute, and vinegar. Set aside.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet pan or countertop, form the meatloaf mixture into a 10x8-inch flat rectangle on the waxed paper.
5. Place a layer of prosciutto slices on top of the meat, followed by a layer of provolone slices.
6. Roll the stuffed meatloaf mixture up like a burrito and seal the edges all around by pinching the meat.
7. Place the roll, seam side down, into a 5x9-inch loaf pan. Spread a heavy coat of the tomato topping on top, completely covering the top of the meatloaf.
8. Bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165°F. Drain fat and let rest at least 10 minutes before slicing.
HELPFUL HINTS
Prosciutto is usually available at the deli counter, but you must make sure to ask them to slice it extra thin or it will be too tough.
Bacon Wrapped Meatloaf
adapted from The Pioneer Woman
Serves 8
For the Meatloaf:
1 cup full-cream milk
6 slices white bread
500g ground beef
500g ground pork or: 1 kg of lean beef mince
1 generous cup freshly grated parmesan cheese
1/4 teaspoon steak seasoning
3/4 teaspoons salt flakes freshly ground black pepper
1/3 cup finely chopped parsley
4 eggs, beaten
10 slices bacon
For the Sauce:
1-1/2 cup ketchup tomatosause
1/3 cup brown sugar
1 teaspoon dry mustard powder
Tabasco to taste
Preheat oven to 180 degrees C.
Make the Meatloaf:
Put the bread into a food processor and blitz until you have fine bread crumbs. Pour milk over the bread crumbs. Allow it to soak for several minutes.
Place the ground beef and pork, milk-soaked bread crumbs, parmesan, steak seasoning, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a grill pan (choose a grill pan that fits in your oven... silly me), which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the Sauce:
Put the ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
adapted from The Pioneer Woman
Serves 8
For the Meatloaf:
1 cup full-cream milk
6 slices white bread
500g ground beef
500g ground pork or: 1 kg of lean beef mince
1 generous cup freshly grated parmesan cheese
1/4 teaspoon steak seasoning
3/4 teaspoons salt flakes freshly ground black pepper
1/3 cup finely chopped parsley
4 eggs, beaten
10 slices bacon
For the Sauce:
1-1/2 cup ketchup tomatosause
1/3 cup brown sugar
1 teaspoon dry mustard powder
Tabasco to taste
Preheat oven to 180 degrees C.
Make the Meatloaf:
Put the bread into a food processor and blitz until you have fine bread crumbs. Pour milk over the bread crumbs. Allow it to soak for several minutes.
Place the ground beef and pork, milk-soaked bread crumbs, parmesan, steak seasoning, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a grill pan (choose a grill pan that fits in your oven... silly me), which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the Sauce:
Put the ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Meatloaf so good you won't want to call it meatloaf!
I double the recipe so there is plenty for the freezer.
Gourmet Meat Loaf with Tomato Relish
Tomato Relish
2 TB olive oil
2 garlic cloves minced
2 bay leaves
1 onion diced
2 red bell peppers seeded and chopped
2 tomatoes seeded and chopped
1/4 C chopped flat-leaf parsley
1 TB Worcestershire sauce
12 ozs bottled ketchup
(Makes approx 3 cups of sauce)
Meatloaf
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs
1 TB fresh thyme leaves
½ cup plain bread crumbs
salt and pepper to taste
Tomato Relish: coat a skillet with olive oil and place over medium heat. Sautee the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegis cook down. Stir in the ketchup and cook until heated through about 5 mins. Remove from heat.
Meatloaf: In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 2 Cups of the relish. Add the eggs and thyme and mix w/ both hands just until blended. Season w/salt & pepper. Coat a 9 X 5 inch loaf pan w/ nonstick spray. Fill the loaf pan w/ the meat mixture, mounding it a bit on top. Spoon remaining tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 Hour 15 Minutes or until the meatloaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Drain liquid and Serve
I double the recipe so there is plenty for the freezer.
Gourmet Meat Loaf with Tomato Relish
Tomato Relish
2 TB olive oil
2 garlic cloves minced
2 bay leaves
1 onion diced
2 red bell peppers seeded and chopped
2 tomatoes seeded and chopped
1/4 C chopped flat-leaf parsley
1 TB Worcestershire sauce
12 ozs bottled ketchup
(Makes approx 3 cups of sauce)
Meatloaf
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs
1 TB fresh thyme leaves
½ cup plain bread crumbs
salt and pepper to taste
Tomato Relish: coat a skillet with olive oil and place over medium heat. Sautee the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegis cook down. Stir in the ketchup and cook until heated through about 5 mins. Remove from heat.
Meatloaf: In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 2 Cups of the relish. Add the eggs and thyme and mix w/ both hands just until blended. Season w/salt & pepper. Coat a 9 X 5 inch loaf pan w/ nonstick spray. Fill the loaf pan w/ the meat mixture, mounding it a bit on top. Spoon remaining tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 Hour 15 Minutes or until the meatloaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Drain liquid and Serve
Meat Loaf All4women
Ingredients
500g lean beef mince
40g/75ml cake flour
50ml milk
5ml salt
2,5ml barbeque spice
2,5ml paprika
5ml mixed dried herbs
5ml baking powder
1 egg
10ml tomato sauce
10ml of mild or hot chutney
125ml finely chopped onion
10ml finely chopped parsley
Directions
Preheat oven to 180C and place oven rack in middle position of the oven.
Grease one Hulett Foil Loaf Pan thoroughly with butter, or spray with non-stick cooking spray.
Place all the ingredients in a large mixing bowl and stir well until evenly combined.
Put the mixture into the greased loaf tin and bake at 180C for 40 minutes until browned.
Ingredients
500g lean beef mince
40g/75ml cake flour
50ml milk
5ml salt
2,5ml barbeque spice
2,5ml paprika
5ml mixed dried herbs
5ml baking powder
1 egg
10ml tomato sauce
10ml of mild or hot chutney
125ml finely chopped onion
10ml finely chopped parsley
Directions
Preheat oven to 180C and place oven rack in middle position of the oven.
Grease one Hulett Foil Loaf Pan thoroughly with butter, or spray with non-stick cooking spray.
Place all the ingredients in a large mixing bowl and stir well until evenly combined.
Put the mixture into the greased loaf tin and bake at 180C for 40 minutes until browned.
Bacon Cheeseburger Meatloaf
3 pounds 85% Lean/15% Fat Ground Beef
1 pound Country style Pork Sausage
2 eggs
... 3/4 cup diced onion
1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon
Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.
This also makes an excellent meatloaf sandwich the next day
Serve with white rice or mashed potatoes .
3 pounds 85% Lean/15% Fat Ground Beef
1 pound Country style Pork Sausage
2 eggs
... 3/4 cup diced onion
1/3 cup ketchup
1 1/2 tsp. Morton’s Nature Seasoning
1/2 tsp. garlic powder
1 Tbls Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt
1/2 cup bread crumbs
1 cup Cheddar Cheese diced into small pieces
1 pound bacon
Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.
This also makes an excellent meatloaf sandwich the next day
Serve with white rice or mashed potatoes .
Bacon cheeseburger meatloaf
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
My husband and sons love bacon cheeseburgers, so I thought I’d turn a meatloaf into a giant version of their favorite burger. Here’s how:
2 pounds ground beef
1 pound pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing.
I made a 3-pound meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
Meatloaf is the ultimate comfort food. Add bacon and cheese, and it’s like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?
My husband and sons love bacon cheeseburgers, so I thought I’d turn a meatloaf into a giant version of their favorite burger. Here’s how:
2 pounds ground beef
1 pound pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)
Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing.
I made a 3-pound meatloaf, so we’d have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure it’s fully cooked.
When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating … a sure sign everyone loved it!
BASIC MEATLOAF
[SOURCE – Eating Well, Diabetic connect]
1 large onion, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil, or canola oil
5 tbsp tomatosause, divided
2 tbsp Worcestershire sauce
1 tbsp whole-grain mustard
2 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp freshly ground pepper
1 large egg, lightly beaten
¾ cup dry whole-wheat breadcrumbs
1 kg (90% or leaner) ground beef
Prepare then cover and refrigerate for up to 1 day
Let stand at room temperature while oven preheats bake for 1 hour
Preheat oven to 190˚C (375˚F)
Coat a large rimmed baking sheet with cooking spray
Pulse onion, bell pepper and celery in a food processor until finely chopped, or chop with a knife
Heat oil in a large nonstick pan over medium-high heat
Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated Transfer to a large bowl and let cool for 10 min
Add 2 tbsp tomatosause, worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables stir to combine
Stir in egg and breadcrumbs
Add ground beef and with clean hands gently knead the vegetable mixture into the meat, don’t overmix
Pat the meat mixture into a loaf shape on the prepared baking sheet
Spread the remaining 3 tbsp tomatosause on top
Bake the meatloaf about 45 - 60 min
Let rest for 10 min before slicing
[SOURCE – Eating Well, Diabetic connect]
1 large onion, cut into 2-inch pieces
1 large green bell pepper, cut into 2-inch pieces
2 large stalks celery, cut into 2-inch pieces
1 tablespoon extra-virgin olive oil, or canola oil
5 tbsp tomatosause, divided
2 tbsp Worcestershire sauce
1 tbsp whole-grain mustard
2 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp freshly ground pepper
1 large egg, lightly beaten
¾ cup dry whole-wheat breadcrumbs
1 kg (90% or leaner) ground beef
Prepare then cover and refrigerate for up to 1 day
Let stand at room temperature while oven preheats bake for 1 hour
Preheat oven to 190˚C (375˚F)
Coat a large rimmed baking sheet with cooking spray
Pulse onion, bell pepper and celery in a food processor until finely chopped, or chop with a knife
Heat oil in a large nonstick pan over medium-high heat
Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated Transfer to a large bowl and let cool for 10 min
Add 2 tbsp tomatosause, worcestershire, mustard, paprika, garlic powder, salt and pepper to the vegetables stir to combine
Stir in egg and breadcrumbs
Add ground beef and with clean hands gently knead the vegetable mixture into the meat, don’t overmix
Pat the meat mixture into a loaf shape on the prepared baking sheet
Spread the remaining 3 tbsp tomatosause on top
Bake the meatloaf about 45 - 60 min
Let rest for 10 min before slicing
MEATLOAF
INGREDIENTS
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
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Directions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
INGREDIENTS
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Check All Add to Shopping List
Directions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Meatloaf with Balsamic Glaze for Thanksgiving Dinner
1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan. In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside. In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture. Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan. Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside. In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly to the top of your meatloaf. Cover pan with aluminum. Place meatloaf in the oven and bake for 35-40 minutes. Sides should be lightly browned when ready to uncover foil. Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides. Source : The Slow Roasted Italian
1 pound 93% lean beef
1 cup seasoned bread crumbs (I use Italian)
1/2 cup 2% milk
4 tablespoons ketchup, divided
1 1/2 tablespoons balsamic vinegar, divided
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 large egg
1/2 tablespoon brown sugar
Preheat oven to 350° (for glass or dark roasting pan). Add 25° if you are using a light colored pan. In a large bowl add beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar and your spices. Set aside. In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture. Form meatloaf in bowl, into a loaf form and then transfer to a roasting pan. Free form into a loaf shape. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside. In a small bowl combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar and 1/2 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly to the top of your meatloaf. Cover pan with aluminum. Place meatloaf in the oven and bake for 35-40 minutes. Sides should be lightly browned when ready to uncover foil. Remove foil and bake for an additional 15 minutes. Remove from oven. Allow to rest uncovered for 10 minutes. Slice and serve with your favorite sides. Source : The Slow Roasted Italian
Best Meatloaf
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:
1 Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2 Smooth out top.
3 Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4 Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5 ENJOY!
6 *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7 **Recipe should be"plump" from the addition of the milk or Half & Half.
8 It should NOT be runny.
9 ***A second batch of sauce served hot is good to serve with the meatloaf.
10 Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:
1 Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2 Smooth out top.
3 Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4 Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
5 ENJOY!
6 *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7 **Recipe should be"plump" from the addition of the milk or Half & Half.
8 It should NOT be runny.
9 ***A second batch of sauce served hot is good to serve with the meatloaf.
10 Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor
Chakalaka meatloaf
www.yourfamily.co.za
A simple, full-flavoured and filling family meal.
Serves 4 | Takes 40 min
Ingredients
2 slices brown bread
250ml buttermilk
500g extra-lean beef mince
125ml mild chakalaka
2 eggs
1 tomato, sliced
100ml extra buttermilk
side salad, to serve
Method
Preheat oven to 180°C. Grease a 30cm x 17cm ovenproof dish. Soak the bread in 160ml of the buttermilk.
Mix the mince, chakalaka, eggs and softened bread (with the buttermilk) together. Season. Spoon into the prepared dish and smooth the surface.
Drizzle over the rest of the buttermilk and cover the top with tomato slices. Bake for 25-30 minutes until cooked. Serve with a side salad.
www.yourfamily.co.za
A simple, full-flavoured and filling family meal.
Serves 4 | Takes 40 min
Ingredients
2 slices brown bread
250ml buttermilk
500g extra-lean beef mince
125ml mild chakalaka
2 eggs
1 tomato, sliced
100ml extra buttermilk
side salad, to serve
Method
Preheat oven to 180°C. Grease a 30cm x 17cm ovenproof dish. Soak the bread in 160ml of the buttermilk.
Mix the mince, chakalaka, eggs and softened bread (with the buttermilk) together. Season. Spoon into the prepared dish and smooth the surface.
Drizzle over the rest of the buttermilk and cover the top with tomato slices. Bake for 25-30 minutes until cooked. Serve with a side salad.
TACO MEAT LOAF
(An Ameri-Tex-Mex Fusion)
1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese
TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese
In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.
To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.
NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.
NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.
(An Ameri-Tex-Mex Fusion)
1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese
TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese
In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.
To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.
NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.
NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.
Pizza Meat Loaf
greek yogurt sauce recipe
1 1/2 lb. lean ground beef
1/3 cup Progresso® Italian Style Bread Crumbs
1 teaspoon instant minced onion
1/4 teaspoon salt
2 eggs
1 (8-oz.) can pizza sauce
2 oz. (1/2 cup) shredded 6-cheese Italian-recipe cheese blend
Steps 1 Heat oven to 350°F. Spray 8-inch round cake pan with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, instant minced onion, salt, eggs and 1/2 cup of the pizza sauce; mix well. Press mixture evenly in sprayed pan. Bake at 350°F. for 30 minutes.
2 Remove loaf from oven. Drain and discard drippings from pan. Spread top of loaf with remaining pizza sauce. If desired, add other favorite pizza toppings such as green bell pepper strips or sliced olives.
3 Return to oven; bake an additional 30 minutes or until thoroughly cooked in center and meat thermometer registers 160°F.
4 Sprinkle top of loaf with cheese. Bake 5 to 10 minutes or until cheese is melted. Let stand 5 minutes before serving. To serve, cut into wedges.
Meatloaf Meatballs To Die For
2 lbs. lean ground beef
5 slices sourdough bread
1 c. almond milk (any milk)
1/2 tsp. soy sauce
1 Tbsp. Italian seasoning
1 medium onion, diced fine
2 eggs
4 tsp. minced garlic
12 slices thin bacon, cut in half
Sauce:
1/3 c. brown sugar
1 tsp. prepared mustard (sandwich mustard)
1 c. ketchup
black pepper
Preheat oven to 350°. Line cupcake pan with liners or coat with cooking spray. Remove any rings and wash hands well.
Stack bread slices and using a sharp knife, dice bread up as if making croutons. Add milk, eggs, seasoning, soy sauce, onion and garlic to bread and mix well.
Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.
Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.
Mix all ingredients for sauce in a small bowl. Take a spoon of this sauce and spread over the tops of each meatloaf ball. Sprinkle with black pepper.
Bake 45 minutes to an hour, depending on oven. After 45 minutes, keep an eye on them to not get over done or they will not be as moist.
Makes approx. 24 meatloaf balls
greek yogurt sauce recipe
- prep time25 min
- total time1 hr 25 min
- ingredients7
- servings6
1 1/2 lb. lean ground beef
1/3 cup Progresso® Italian Style Bread Crumbs
1 teaspoon instant minced onion
1/4 teaspoon salt
2 eggs
1 (8-oz.) can pizza sauce
2 oz. (1/2 cup) shredded 6-cheese Italian-recipe cheese blend
Steps 1 Heat oven to 350°F. Spray 8-inch round cake pan with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, instant minced onion, salt, eggs and 1/2 cup of the pizza sauce; mix well. Press mixture evenly in sprayed pan. Bake at 350°F. for 30 minutes.
2 Remove loaf from oven. Drain and discard drippings from pan. Spread top of loaf with remaining pizza sauce. If desired, add other favorite pizza toppings such as green bell pepper strips or sliced olives.
3 Return to oven; bake an additional 30 minutes or until thoroughly cooked in center and meat thermometer registers 160°F.
4 Sprinkle top of loaf with cheese. Bake 5 to 10 minutes or until cheese is melted. Let stand 5 minutes before serving. To serve, cut into wedges.
Meatloaf Meatballs To Die For
2 lbs. lean ground beef
5 slices sourdough bread
1 c. almond milk (any milk)
1/2 tsp. soy sauce
1 Tbsp. Italian seasoning
1 medium onion, diced fine
2 eggs
4 tsp. minced garlic
12 slices thin bacon, cut in half
Sauce:
1/3 c. brown sugar
1 tsp. prepared mustard (sandwich mustard)
1 c. ketchup
black pepper
Preheat oven to 350°. Line cupcake pan with liners or coat with cooking spray. Remove any rings and wash hands well.
Stack bread slices and using a sharp knife, dice bread up as if making croutons. Add milk, eggs, seasoning, soy sauce, onion and garlic to bread and mix well.
Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.
Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.
Mix all ingredients for sauce in a small bowl. Take a spoon of this sauce and spread over the tops of each meatloaf ball. Sprinkle with black pepper.
Bake 45 minutes to an hour, depending on oven. After 45 minutes, keep an eye on them to not get over done or they will not be as moist.
Makes approx. 24 meatloaf balls
Meatloaf
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Mashed Potatoes
4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish
3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped
Directions
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chives.
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Mashed Potatoes
4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish
3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped
Directions
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chives.
MEATLOAF AND MASHED POTATO CUPCAKES/Look who’s cookin now
BROWN SUGAR GLAZE
1/4 cup chili sauce or ketchup
2 Tbsp brown sugar
2 tsp apple cider vinegar
MEATLOAF
250 g round turkey
250 g ground beef (80/20)
2 tsp oil
1/2 onion, diced
2 garlic cloves
1 egg
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 tsp Dijon mustard
1 tsp Worcestershire sauce
few drops of Frank's Red Hot
1/4 tsp plain yogurt (I used Greek)
1/3 cup crushed saltine crackers
3 Tbsp chopped parsley
4-5 slices of bacon
DIRECTIONS
Preheat the oven to 350.
Dice an onion and mince garlic
Mix together egg, yogurt, thyme, salt, pepper, mustard, Frank's, and Worcestershire
Heat oil in a skillet and cook onion until tender.
Add minced garlic and cook for 1 more minute. Set them aside to cool.
Stir together glaze ingredients.
Stir in parsley, crackers and cooled onions.
Add meat and stir together gently, do not over mix.
You can either make it into a loaf or make them in a muffin tin. I used my ice cream scooper and it was the perfect amount in each muffin tin.
Brush the glaze on top of the meat.
Make sure to use all of the glaze, it is the best part!
Place a layer of bacon on top of each muffin.
Or maybe the bacon is the best part....I can't decide.
Bake for 35 minutes. If you are making a loaf, bake for 1 hour.
Make your favorite mashed potatoes. I made mine with cream, salt, sour cream and butter! So yummy.
Remove from oven and allow them to cool for about 10 minutes.
Place potatoes in plastic bag (cut off one corner) and pipe out onto "cupcakes" creating the "icing."
Top with green onion "sprinkles."
Rista se wenke: Vervang die kalkoen met hoender of gebruik 500g
maalvleis.
Vervang die Frank’s Red Hot met Tobasco Sous
BROWN SUGAR GLAZE
1/4 cup chili sauce or ketchup
2 Tbsp brown sugar
2 tsp apple cider vinegar
MEATLOAF
250 g round turkey
250 g ground beef (80/20)
2 tsp oil
1/2 onion, diced
2 garlic cloves
1 egg
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 tsp Dijon mustard
1 tsp Worcestershire sauce
few drops of Frank's Red Hot
1/4 tsp plain yogurt (I used Greek)
1/3 cup crushed saltine crackers
3 Tbsp chopped parsley
4-5 slices of bacon
DIRECTIONS
Preheat the oven to 350.
Dice an onion and mince garlic
Mix together egg, yogurt, thyme, salt, pepper, mustard, Frank's, and Worcestershire
Heat oil in a skillet and cook onion until tender.
Add minced garlic and cook for 1 more minute. Set them aside to cool.
Stir together glaze ingredients.
Stir in parsley, crackers and cooled onions.
Add meat and stir together gently, do not over mix.
You can either make it into a loaf or make them in a muffin tin. I used my ice cream scooper and it was the perfect amount in each muffin tin.
Brush the glaze on top of the meat.
Make sure to use all of the glaze, it is the best part!
Place a layer of bacon on top of each muffin.
Or maybe the bacon is the best part....I can't decide.
Bake for 35 minutes. If you are making a loaf, bake for 1 hour.
Make your favorite mashed potatoes. I made mine with cream, salt, sour cream and butter! So yummy.
Remove from oven and allow them to cool for about 10 minutes.
Place potatoes in plastic bag (cut off one corner) and pipe out onto "cupcakes" creating the "icing."
Top with green onion "sprinkles."
Rista se wenke: Vervang die kalkoen met hoender of gebruik 500g
maalvleis.
Vervang die Frank’s Red Hot met Tobasco Sous
Lasagna Roll Ups
Lasagna Roll Ups - Easy and delicious!
3 cups chopped cooked chicken
1/4 cup milk...
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce
Directions:
1. In medium bowl, combine chicken, cheeses, milk, and pepper.
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce and cover with foil.
6. Bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.
Makes 8 servings
Bron: In en om die huis
Lasagna Roll Ups - Easy and delicious!
3 cups chopped cooked chicken
1/4 cup milk...
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon white pepper
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce
Directions:
1. In medium bowl, combine chicken, cheeses, milk, and pepper.
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion.
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce.
4. Arrange lasagna rolls, seam-side down in sauce in baking dish.
5. Top with remaining spaghetti sauce and cover with foil.
6. Bake at 375 degrees F for 30 minutes or until hot.
7. Serve, if desired, with additional Parmesan cheese.
Makes 8 servings
Bron: In en om die huis
M
Stuffed Meatloaf Cup-Cakes
1-1/2 lbs. ground chuck,
1 cup Panko
1 can tomato sauce,
1 can water
2 Eggs,
1 finely chopped onion
1 t. finely chopped chopped garlic
1 t. Italian Seasoning, S & P
1 cheddar cheese block, cubed
*2 cups mashed taters; whipped with butter, milk, S & P; keep warm.
Heat oven to 425°, Spray muffin pan w/pam, set aside. Combine all meatloaf ingredients except cheese in large bowl; mix well. Cut cheese block in 12 squares. Divide mix into 12 balls. Press 1 cheese block into center of each ball, covering evenly w/meat mix so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 25 minutes; till done. Combine taters and remaining cheese,heat till cheese is melted. Top each cupcake with 3 spoons of taters. Enjoy.
1-1/2 lbs. ground chuck,
1 cup Panko
1 can tomato sauce,
1 can water
2 Eggs,
1 finely chopped onion
1 t. finely chopped chopped garlic
1 t. Italian Seasoning, S & P
1 cheddar cheese block, cubed
*2 cups mashed taters; whipped with butter, milk, S & P; keep warm.
Heat oven to 425°, Spray muffin pan w/pam, set aside. Combine all meatloaf ingredients except cheese in large bowl; mix well. Cut cheese block in 12 squares. Divide mix into 12 balls. Press 1 cheese block into center of each ball, covering evenly w/meat mix so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 25 minutes; till done. Combine taters and remaining cheese,heat till cheese is melted. Top each cupcake with 3 spoons of taters. Enjoy.
Meatball Sub Casserole ~
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c. mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c. shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 (28 oz) jar pasta sauce
Instructions
Preheat oven to 350 degrees.
Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.
1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c. mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c. shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 (28 oz) jar pasta sauce
Instructions
Preheat oven to 350 degrees.
Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.
In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.
Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.
Bake uncovered for 30-35 minutes.
Meatball Sandwich Casserole
You will need:
! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced
To prepare:
Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!
Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
You will need:
! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced
To prepare:
Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!
Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
Baked Alaska Meat Loaf
Ingredients
1 package Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons Onions, Minced
1/4 teaspoon Black Pepper, Ground
1 teaspoon Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf.
Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
BBQ Meatball Sliders Recipe!
Details
Cooking Time: 40 Minutes
Recipes Makes: 12 Servings
Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
Directions
1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
Hanlie Uys (Marlene Mouton Carstens)
Ingredients
1 package Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons Onions, Minced
1/4 teaspoon Black Pepper, Ground
1 teaspoon Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf.
Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
BBQ Meatball Sliders Recipe!
Details
Cooking Time: 40 Minutes
Recipes Makes: 12 Servings
Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls
Directions
1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.
2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.
3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9-Top the meatballs with the rolls and serve.
Hanlie Uys (Marlene Mouton Carstens)
Spaghetti And Meatballs
Serves 4-6
Preparation time: 20 min
Cooking time: 30 min
MEATBALLS:
400 g minced beef
200 g minced pork
1 onion, grated
1 red pepper, finely chopped
20 g pecorino cheese, grated
salt and pepper
Spaghetti and sauce:
30 ml (2 T) oil
1 onion, chopped
3 garlic cloves, crushed
30 ml (2 T) red wine vinegar
2 tomatoes, chopped
15 ml (1 T) sugar
salt and pepper
500 g spaghetti
Garlic croutons:
20 g butter, softened
2 garlic cloves, minced
½ loaf fresh bread
Meatballs: In a bowl, combine the minced meat with the rest of the ingredients. Shape into meatballs, put on a tray, cover and chill in the fridge until needed.
Spaghetti and sauce: Heat the oil in a pan over medium heat and gently cook the onion and garlic. Add the vinegar, tomatoes and sugar. Cook for 15 minutes. Season with salt and pepper and set aside.
Cook the spaghetti in lightly salted boiling water for 10 minutes or until just cooked.
Garlic croutons: Preheat the oven to 180 °C. Mix the butter and garlic. Rip the bread into bite-size chunks. Use your hands to coat all the bread in the garlic butter. Put on a baking tray and toast until golden.
Put the meatballs on a greased baking tray and cook in the oven for 25 minutes. Reheat the sauce and fold in the spaghetti. Spoon into bowls and add the meatballs and garlic croutons.
- Hope Malau
Serves 4-6
Preparation time: 20 min
Cooking time: 30 min
MEATBALLS:
400 g minced beef
200 g minced pork
1 onion, grated
1 red pepper, finely chopped
20 g pecorino cheese, grated
salt and pepper
Spaghetti and sauce:
30 ml (2 T) oil
1 onion, chopped
3 garlic cloves, crushed
30 ml (2 T) red wine vinegar
2 tomatoes, chopped
15 ml (1 T) sugar
salt and pepper
500 g spaghetti
Garlic croutons:
20 g butter, softened
2 garlic cloves, minced
½ loaf fresh bread
Meatballs: In a bowl, combine the minced meat with the rest of the ingredients. Shape into meatballs, put on a tray, cover and chill in the fridge until needed.
Spaghetti and sauce: Heat the oil in a pan over medium heat and gently cook the onion and garlic. Add the vinegar, tomatoes and sugar. Cook for 15 minutes. Season with salt and pepper and set aside.
Cook the spaghetti in lightly salted boiling water for 10 minutes or until just cooked.
Garlic croutons: Preheat the oven to 180 °C. Mix the butter and garlic. Rip the bread into bite-size chunks. Use your hands to coat all the bread in the garlic butter. Put on a baking tray and toast until golden.
Put the meatballs on a greased baking tray and cook in the oven for 25 minutes. Reheat the sauce and fold in the spaghetti. Spoon into bowls and add the meatballs and garlic croutons.
- Hope Malau
SPAGHETTI AND MEATBALLS
Ingredients:
500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground pepper
2 tbsp olive oil
2 cups bottled tomotoe pasta sauce (or home-made)
200g spaghetti
Method:
Heat oven to 200°C. Combine mince, onion, breadcrumbs, parsley and egg in a bowl and season with salt and pepper.
Mix together, pounding the mixture with your hand for a couple of minutes (this will help the meatballs hold together when they’re cooked). with damp hands, shape mixture into 20 balls and place on a wire rack set over a backing pan lined with foil.
Bake meatballs in oven until browned. Place tomotoe pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat coatin sauce.
Cook spaghetti in a saucepan with boiling, salted water for about 10 minutes. Serve spaghetti in bowls toped meatballs and tomotoe sauce. Garnish with Parsley.
Ingredients:
500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground pepper
2 tbsp olive oil
2 cups bottled tomotoe pasta sauce (or home-made)
200g spaghetti
Method:
Heat oven to 200°C. Combine mince, onion, breadcrumbs, parsley and egg in a bowl and season with salt and pepper.
Mix together, pounding the mixture with your hand for a couple of minutes (this will help the meatballs hold together when they’re cooked). with damp hands, shape mixture into 20 balls and place on a wire rack set over a backing pan lined with foil.
Bake meatballs in oven until browned. Place tomotoe pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat coatin sauce.
Cook spaghetti in a saucepan with boiling, salted water for about 10 minutes. Serve spaghetti in bowls toped meatballs and tomotoe sauce. Garnish with Parsley.
Oven-Roasted Spaghetti and Meatballs - Circle & Kitchen
For the Sauce
1 can whole tomatoes
1 diced tomato
1 medium onion, chopped
3-4 cloves of garlic, chopped
2 tsp sugar
2 tsp kosher salt
½ tsp crushed red pepper
a good handful of chopped fresh basil
Extra virgin olive oil for drizzling
1 packet spaghetti
Parmesan cheese for mixing and serving
For the Meatballs
1kgr ground meat (I used ground turkey)
125gr fresh breadcrumbs
80 grated parmesan cheese
125 cup finely chopped onion
1 egg, slightly beaten
62gr cup chopped fresh parsley
1 ½ tsp kosher salt
½ tsp fresh ground black pepper
Preheat the oven to 190.
Place the sauce ingredients in an 11 x 13 roasting or baking pan, breaking up the tomatoes with your hands. Mix to combine all the ingredients.
Combine the meatballs ingredients and form into ball about the size of a golf ball and place on top of the sauce ingredients. Drizzle with a few tablespoons of the olive oil and a sprinkling or grated parmesan or pecorino romano cheese.
Place in a preheated oven and bake for about 40-45 minutes, turning the meatballs about halfway through.
While the sauce and meatballs are cooking, cook the spaghetti in lots of boiling, salted water until al dente (about a minute less than indicated on the package). Drain, but do not rinse.
Remove the roasting pan from the oven and remove the meatballs from the pan, but keep warm. Puree the sauce ingredients using an immersion blender or a regular blender or food processor. If using a regular blender, you will want to do this in 2 batches. Return the pureed sauce to the roasting pan and add the spaghetti. Stir to combine, mixing in additional parmesan cheese.
Serve with the meatballs and more grated parmesan as desired.
For the Sauce
1 can whole tomatoes
1 diced tomato
1 medium onion, chopped
3-4 cloves of garlic, chopped
2 tsp sugar
2 tsp kosher salt
½ tsp crushed red pepper
a good handful of chopped fresh basil
Extra virgin olive oil for drizzling
1 packet spaghetti
Parmesan cheese for mixing and serving
For the Meatballs
1kgr ground meat (I used ground turkey)
125gr fresh breadcrumbs
80 grated parmesan cheese
125 cup finely chopped onion
1 egg, slightly beaten
62gr cup chopped fresh parsley
1 ½ tsp kosher salt
½ tsp fresh ground black pepper
Preheat the oven to 190.
Place the sauce ingredients in an 11 x 13 roasting or baking pan, breaking up the tomatoes with your hands. Mix to combine all the ingredients.
Combine the meatballs ingredients and form into ball about the size of a golf ball and place on top of the sauce ingredients. Drizzle with a few tablespoons of the olive oil and a sprinkling or grated parmesan or pecorino romano cheese.
Place in a preheated oven and bake for about 40-45 minutes, turning the meatballs about halfway through.
While the sauce and meatballs are cooking, cook the spaghetti in lots of boiling, salted water until al dente (about a minute less than indicated on the package). Drain, but do not rinse.
Remove the roasting pan from the oven and remove the meatballs from the pan, but keep warm. Puree the sauce ingredients using an immersion blender or a regular blender or food processor. If using a regular blender, you will want to do this in 2 batches. Return the pureed sauce to the roasting pan and add the spaghetti. Stir to combine, mixing in additional parmesan cheese.
Serve with the meatballs and more grated parmesan as desired.
OVEN BAKED MEATBALL SANDWICHES
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Mozzarella Cheese
-Spray a baking sheet with cooking spray. Preheat oven to 200C.
-Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
-Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
-Bake until cheese is melted, hot, and bubbly.
Sandwich rolls (cut with one side intact)
Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
Pasta Sauce (homemade or jarred)
Shredded Mozzarella Cheese
-Spray a baking sheet with cooking spray. Preheat oven to 200C.
-Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
-Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
-Bake until cheese is melted, hot, and bubbly.
SWEDISH MEATBALLS
Ingredients:
1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream
Directions:
In a large mixing bowl combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
In a large skillet, heat oil and butter. Brown meatballs in butter and oil. Remove with a slotted spoon to a 2 1/2-quart baking dish.
Drain off all but 2 tablespoons of drippings from the skillet; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Serve over buttered egg noodles.
Hillbilly Recipes.
Ingredients:
1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream
Directions:
In a large mixing bowl combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter.
In a large skillet, heat oil and butter. Brown meatballs in butter and oil. Remove with a slotted spoon to a 2 1/2-quart baking dish.
Drain off all but 2 tablespoons of drippings from the skillet; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Serve over buttered egg noodles.
Hillbilly Recipes.
Frikkadels With Fresh Tomato Sauce
Cook frikkadels in the oven to use less fat.
Makes 6 to 8 portions
Preparation time: 20 to 25 min
Cooking time: 30 min
Frikkadels:
500 g extra lean meat
1 egg, whisked
1 onion, grated
½ can chickpeas, mashed (optional)
80 ml Mozzarella cheese, grated
15 ml (1 T) Worcester sauce
15 ml (1 T) finely chopped parsley
5 ml (1 t) finely chopped coriander
salt and freshly ground pepper
Preheat the oven to 180 °C and grease an ovenproof dish with nonstick spray or a little oil. Mix all the ingredients for the frikkadels and divide the mixture into small frikkadels.
Place them in the prepared dish and bake for 15-20 minutes or until cooked and golden brown.
Homemade tomato sauce:
10 ml (2 t) oil
1 onion, finely chopped
4 ripe tomatoes, diced
60 ml (¼ c) chutney
pinch salt
1 avocado, diced (optional)
Heat the oil in a pan and fry the onion for 5 minutes until it starts to caramelise.
Cook the tomatoes for a minute and add the chutney and salt, turn down the temperature and simmer for 10 minutes.
Add the cooked frikkadels to the tomato sauce and simmer for a further 5 minutes.
Serve with spaghetti or any pasta of your choice. Scatter avocado pieces on top (optional).
YOU
Cook frikkadels in the oven to use less fat.
Makes 6 to 8 portions
Preparation time: 20 to 25 min
Cooking time: 30 min
Frikkadels:
500 g extra lean meat
1 egg, whisked
1 onion, grated
½ can chickpeas, mashed (optional)
80 ml Mozzarella cheese, grated
15 ml (1 T) Worcester sauce
15 ml (1 T) finely chopped parsley
5 ml (1 t) finely chopped coriander
salt and freshly ground pepper
Preheat the oven to 180 °C and grease an ovenproof dish with nonstick spray or a little oil. Mix all the ingredients for the frikkadels and divide the mixture into small frikkadels.
Place them in the prepared dish and bake for 15-20 minutes or until cooked and golden brown.
Homemade tomato sauce:
10 ml (2 t) oil
1 onion, finely chopped
4 ripe tomatoes, diced
60 ml (¼ c) chutney
pinch salt
1 avocado, diced (optional)
Heat the oil in a pan and fry the onion for 5 minutes until it starts to caramelise.
Cook the tomatoes for a minute and add the chutney and salt, turn down the temperature and simmer for 10 minutes.
Add the cooked frikkadels to the tomato sauce and simmer for a further 5 minutes.
Serve with spaghetti or any pasta of your choice. Scatter avocado pieces on top (optional).
YOU
Nacho Meatballs
low carb/gluten free
Meatballs
Ingredients:
1lb. ground beef (80/20)
1 egg
1/4 cup almond flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup sharp cheddar cheese, shredded
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp prepared salsa (sugar free)
1 Tbsp pickled jalapenos, chopped
For the Topping:
1/4 cup prepared salsa (sugar free)
1/4 cup sharp cheddar cheese, shredded
16 pickled jalapeno slices
2 Tbsp sour cream
Instructions:
Combine all of the ingredients in a medium bowl and mix thoroughly
Form into 16 meatballs.
Saute in a large nonstick pan until golden brown and cooked through (3-4 minutes per side).
Remove from heat.
Top each with the following
1 tsp salsa
1 tsp shredded cheddar
place under broiler for about one minute or until the cheese is melted.
Remove from oven
Top each with the following
sour cream
slice of pickled jalapeno.
Serving size = 4 meatballs
low carb/gluten free
Meatballs
Ingredients:
1lb. ground beef (80/20)
1 egg
1/4 cup almond flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup sharp cheddar cheese, shredded
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp prepared salsa (sugar free)
1 Tbsp pickled jalapenos, chopped
For the Topping:
1/4 cup prepared salsa (sugar free)
1/4 cup sharp cheddar cheese, shredded
16 pickled jalapeno slices
2 Tbsp sour cream
Instructions:
Combine all of the ingredients in a medium bowl and mix thoroughly
Form into 16 meatballs.
Saute in a large nonstick pan until golden brown and cooked through (3-4 minutes per side).
Remove from heat.
Top each with the following
1 tsp salsa
1 tsp shredded cheddar
place under broiler for about one minute or until the cheese is melted.
Remove from oven
Top each with the following
sour cream
slice of pickled jalapeno.
Serving size = 4 meatballs
CREAM CHEESE SAUSAGE BALLS
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Meatballs a la Parmigiana ~
150 g. of ground pork
150 g. of ground beef
4 tbsps. of finely chopped onion
1/2 tsp. of minced garlic
1/2 tsp. of salt
1/4 tsp. of pepper
2 tbsps. of chopped basil
2 tbsps. of chopped parsley
4 to 6 tbsps. of bread crumbs (I used panko)
1 tbsp. of milk
8 to 10 heaping tbsps. of tomato sauce (get recipe)
8 to 10 slices of cheese (I used mild cheddar)
Instructions
Preheat the oven to 375F.
Line a baking tray with non-stick paper.
In a bowl, mix together the ground pork and beef, onion, garlic, salt, pepper, basil, parsley, bread crumbs and milk.
Meatballs a la Parmigiana
Shape into 8 to 10 balls about two inches in diameter. Arrange on the prepared baking tray and cook in the oven for 20 minutes.
Meatballs a la Parmigiana
Take the meatballs out of the oven and arrange on a heatproof plate that you will serve them in.
Spoon a heaping tablespoonful of tomato sauce over each meatball. Top with a slice of cheese.
Put back in the oven and cook for another 10 minutes or until the cheese is melted and the sauce is bubbly.
Meatballs a la Parmigiana
Sprinkle with more chopped parsley or basil, or both, before serving.
Cullys Kitchen
150 g. of ground pork
150 g. of ground beef
4 tbsps. of finely chopped onion
1/2 tsp. of minced garlic
1/2 tsp. of salt
1/4 tsp. of pepper
2 tbsps. of chopped basil
2 tbsps. of chopped parsley
4 to 6 tbsps. of bread crumbs (I used panko)
1 tbsp. of milk
8 to 10 heaping tbsps. of tomato sauce (get recipe)
8 to 10 slices of cheese (I used mild cheddar)
Instructions
Preheat the oven to 375F.
Line a baking tray with non-stick paper.
In a bowl, mix together the ground pork and beef, onion, garlic, salt, pepper, basil, parsley, bread crumbs and milk.
Meatballs a la Parmigiana
Shape into 8 to 10 balls about two inches in diameter. Arrange on the prepared baking tray and cook in the oven for 20 minutes.
Meatballs a la Parmigiana
Take the meatballs out of the oven and arrange on a heatproof plate that you will serve them in.
Spoon a heaping tablespoonful of tomato sauce over each meatball. Top with a slice of cheese.
Put back in the oven and cook for another 10 minutes or until the cheese is melted and the sauce is bubbly.
Meatballs a la Parmigiana
Sprinkle with more chopped parsley or basil, or both, before serving.
Cullys Kitchen
Easy Baked Meatballs Recipe from Metabolic Cookbook: http://tiny.cc/WeightLossCookbook
1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.
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1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil
Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.
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Pizza Meatloaf Cups
1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon italian seasoning
1 1/2 lbs ground beef
1 1/2 cups shredded part-skim mozzarella cheese
additional pizza sauce (optional)
Directions:
1 In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.
2 Fold beef into mixture and mix well.
3 Divide meat mixture into 12 greased muffin cups.
4 Press mixture into bottom and up the sides.
5 Fill center with cheese.
6 Bake at 375°F for 15-18 minutes or until meat is no longer pink.
7 Serve immediately with additional pizza sauce and cheese if desired.
8 Or cool, place in freezer bags and freeze for up to 3 months.
9 To use frozen pizza cups:.
10 Thaw in the refrigerator for 24 hours.
11 Heat in microwave on high for 2-3 minutes or until heated through.
12 Top with additional pizza sauce and cheese if desired.
Bron- Cheap Recipes, Tips, Tricks, and other Stuff
1 egg, beaten
1/2 cup pizza sauce
1/4 cup seasoned bread crumbs
1/2 teaspoon italian seasoning
1 1/2 lbs ground beef
1 1/2 cups shredded part-skim mozzarella cheese
additional pizza sauce (optional)
Directions:
1 In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.
2 Fold beef into mixture and mix well.
3 Divide meat mixture into 12 greased muffin cups.
4 Press mixture into bottom and up the sides.
5 Fill center with cheese.
6 Bake at 375°F for 15-18 minutes or until meat is no longer pink.
7 Serve immediately with additional pizza sauce and cheese if desired.
8 Or cool, place in freezer bags and freeze for up to 3 months.
9 To use frozen pizza cups:.
10 Thaw in the refrigerator for 24 hours.
11 Heat in microwave on high for 2-3 minutes or until heated through.
12 Top with additional pizza sauce and cheese if desired.
Bron- Cheap Recipes, Tips, Tricks, and other Stuff
HAMBURGER PATTIES MET 'N TWIST
Mock Filet Mignon
750gr ground beef
2 cups cooked rice
1 onion (grated)
½ teaspoon garlic powder or you can use garlic flakes if desire
1 Tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon pepper
6 slices of bacon
1. Combine all but bacon. Mix well with hands. Shape into 6 patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place the patties in a freezer bag and freeze.
2. To serve: Thaw. Secure bacon with a toothpick. Place on an ungreased shallow baking dish and bake 210/220 C for 20 minutes or to desired doneness.
Bron: Hillbilly Recipes
Mock Filet Mignon
750gr ground beef
2 cups cooked rice
1 onion (grated)
½ teaspoon garlic powder or you can use garlic flakes if desire
1 Tablespoon Worcestershire sauce
1 ½ teaspoons salt
¼ teaspoon pepper
6 slices of bacon
1. Combine all but bacon. Mix well with hands. Shape into 6 patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place the patties in a freezer bag and freeze.
2. To serve: Thaw. Secure bacon with a toothpick. Place on an ungreased shallow baking dish and bake 210/220 C for 20 minutes or to desired doneness.
Bron: Hillbilly Recipes
Meatballs stuffed with spinach
Ingredients
500g ground beef
1 onion, grated
1 egg
2 tbsp breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp cumin
Filling:
300g spinach, roughly chopped
1 onion, chopped
¼ cup milk
2 tbsp olive oil
a pinch of salt
1 tsp black pepper
Sauce:
1 tbsp tomato or pepper paste
2 tbsp olive oil
¼ cup water
¼ cup kasar cheese, grated (use any melting cheese you like)
Instructions
1.Mix ground beef, grated onion, breadcrumbs, egg and spices in a large bowl.
2.Combine them very well with your hands.
3.Cover it and wait about 20 minutes in refrigerator.
4.Meanwhile you can prepare the filling.
5.Saute onion with olive oil.
6.Add spinach and stir.
7.Cook it for about 10 minutes, add salt, black pepper and milk, stir. Take it from stove.
8.Take the meatball mixture from refrigerator. Take a piece as big as an egg, make it a ball.
9.Then make a hole in this ball with your thumb.
10.Repeat this for the rest. Place them in an oven tray and cook at 180C until golden brown.
11.Prepare the sauce at this time. Heat olive oil, add tomato or pepper paste and stir.
12.After a few minutes, add water and boil.
13.Share the spinach filling in these meatballs.
14.Pour the sauce on meatballs.
15.Top each meatball with grated cheese and put them back in oven.
16.Cook for another 10minutes.
Ingredients
500g ground beef
1 onion, grated
1 egg
2 tbsp breadcrumbs
1 tsp salt
1 tsp black pepper
1 tsp cumin
Filling:
300g spinach, roughly chopped
1 onion, chopped
¼ cup milk
2 tbsp olive oil
a pinch of salt
1 tsp black pepper
Sauce:
1 tbsp tomato or pepper paste
2 tbsp olive oil
¼ cup water
¼ cup kasar cheese, grated (use any melting cheese you like)
Instructions
1.Mix ground beef, grated onion, breadcrumbs, egg and spices in a large bowl.
2.Combine them very well with your hands.
3.Cover it and wait about 20 minutes in refrigerator.
4.Meanwhile you can prepare the filling.
5.Saute onion with olive oil.
6.Add spinach and stir.
7.Cook it for about 10 minutes, add salt, black pepper and milk, stir. Take it from stove.
8.Take the meatball mixture from refrigerator. Take a piece as big as an egg, make it a ball.
9.Then make a hole in this ball with your thumb.
10.Repeat this for the rest. Place them in an oven tray and cook at 180C until golden brown.
11.Prepare the sauce at this time. Heat olive oil, add tomato or pepper paste and stir.
12.After a few minutes, add water and boil.
13.Share the spinach filling in these meatballs.
14.Pour the sauce on meatballs.
15.Top each meatball with grated cheese and put them back in oven.
16.Cook for another 10minutes.
Buffalo Chicken Meatballs
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1 pound lean ground chicken
1 egg
1/2 cup panko breadcrumbs
1 carrot
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 ounce crumbled blue cheese
1/2 cup Frank's Hot Sauce (or your favorite), divided
1 tablespoon butter
Step by step
Preheat the oven to 350F.
Line a cookie sheet with foil and coat with nonstick spray.
Cut the celery, carrot and green onion into large chunks and throw into a food processor.
Pulse to chop into small bits.
In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
Gently fold together to combine, but don't overmix.
Form the mixture into small meatballs - you should get about 28 small meatballs.
Place the meatballs on the cookie sheet.
Bake for 20 minutes.
While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
Microwave about 30 seconds, until butter melts.
Stir well to combine.
Remove the meatballs from the oven and allow to cool for a few minutes.
Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
Enjoy!
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1 pound lean ground chicken
1 egg
1/2 cup panko breadcrumbs
1 carrot
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 ounce crumbled blue cheese
1/2 cup Frank's Hot Sauce (or your favorite), divided
1 tablespoon butter
Step by step
Preheat the oven to 350F.
Line a cookie sheet with foil and coat with nonstick spray.
Cut the celery, carrot and green onion into large chunks and throw into a food processor.
Pulse to chop into small bits.
In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
Gently fold together to combine, but don't overmix.
Form the mixture into small meatballs - you should get about 28 small meatballs.
Place the meatballs on the cookie sheet.
Bake for 20 minutes.
While the meatballs are baking, put the rest of the hot sauce and the butter into a microwave safe dish.
Microwave about 30 seconds, until butter melts.
Stir well to combine.
Remove the meatballs from the oven and allow to cool for a few minutes.
Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
Enjoy!
Chicken Filled Stuffing Rolls
Ingredients
12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten
Instructions
Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.
Ingredients
12 Rhodes Texas™ Rolls, thawed but still cold
8 ounces boneless skinless chicken breasts
1 tablespoon butter or margarine, melted
3 ounce package cream cheese
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 cup herb bread stuffing
1 egg, beaten
Instructions
Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.
A delicious Moussaka with Mrs.Ball's Original chutney recipe to try this weekend.
2 Onions chopped
5 Potatoes sliced
2 Tomatoes sliced
2 Large Brinjals or egg plants, sliced (eiervrug)
750 g Mince fried until brown in a little oil
100 ml Mrs.Ball's Original Recipe Chutney
30 ml Butter
Paprika
Sea Salt
30 ml Flour
1 Egg
250 ml Milk
65 ml Grated Cheese
Method
1.Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter.
2. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again.
3. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato.
4. Season each layer well with Paprika and Sea salt and Mrs.Ball's. Pour a little sauce over each layer.
5. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Have an exceptional weekend everyone !
Mrs.Ball's Yours Forever Friday Recipe !
A delicious Moussaka with Mrs.Ball's Original chutney recipe to try this weekend.
2 Onions chopped
5 Potatoes sliced
2 Tomatoes sliced
2 Large Brinjals or egg plants, sliced
750 g Mince fried until brown in a little oil
100 ml Mrs.Ball's Original Recipe Chutney
30 ml Butter
Paprika
Sea Salt
30 ml Flour
1 Egg
250 ml Milk
65 ml Grated Cheese
Method
1.Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter.
2. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again.
3. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato.
4. Season each layer well with Paprika and Sea salt and Mrs.Ball's. Pour a little sauce over each layer.
5. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Have an exceptional weekend everyone !
2 Onions chopped
5 Potatoes sliced
2 Tomatoes sliced
2 Large Brinjals or egg plants, sliced (eiervrug)
750 g Mince fried until brown in a little oil
100 ml Mrs.Ball's Original Recipe Chutney
30 ml Butter
Paprika
Sea Salt
30 ml Flour
1 Egg
250 ml Milk
65 ml Grated Cheese
Method
1.Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter.
2. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again.
3. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato.
4. Season each layer well with Paprika and Sea salt and Mrs.Ball's. Pour a little sauce over each layer.
5. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Have an exceptional weekend everyone !
Mrs.Ball's Yours Forever Friday Recipe !
A delicious Moussaka with Mrs.Ball's Original chutney recipe to try this weekend.
2 Onions chopped
5 Potatoes sliced
2 Tomatoes sliced
2 Large Brinjals or egg plants, sliced
750 g Mince fried until brown in a little oil
100 ml Mrs.Ball's Original Recipe Chutney
30 ml Butter
Paprika
Sea Salt
30 ml Flour
1 Egg
250 ml Milk
65 ml Grated Cheese
Method
1.Heat butter and fry onion until soft. Remove onions and add then add potato and brinjals and toss in the butter.
2. To make the sauce, heat the butter and add the flour. Cook for a few seconds then remove from heat, add the milk, stirring continuously. Return to heat and stir until sauce thickens. Allow to cool slightly then add the well-beaten egg and cheese. Do not cook again.
3. Arrange a layer of the sliced potatoes and brinjal at the bottom of a deep casserole and then a layer of meat, a layer of onions, and then sliced tomato.
4. Season each layer well with Paprika and Sea salt and Mrs.Ball's. Pour a little sauce over each layer.
5. Continue in this way until the ingredients are all used. End with a layer of potato and brinjal. 6. Cover with a lid and bake for 1 and a half-hours at 180°C.
Have an exceptional weekend everyone !
N
O
P
Ground Beef and Twice-Baked Potato Pie
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired
Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.
Makes 4 servings
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired
Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.
Makes 4 servings
MINCE POTATO BAKE:(what's for Dinner)
- Mince Potato Bake:
1 onion diced
15ml oil
400g lean beef mince meat
6-8 med sized potatoes, peeled, par-boiled & cooled
1 Sachet Knorr Savoury Mince Dry Cook-in-Sauce
250ml cream
350ml water
Method: Preheat oven to 180C.
Heat oil in pan & lightly saute onion until soft. Add mince & fry until well browned.
In the meantime, slice potatoes & place a layer inti the bottom of a pyrex casserole dish & top with some cooked mince. Continue in layers, ending with a potato layer.
Empty KNORR Dry Cook-in-Sauce contents into a jug & mix with cream & water. Pour over filling & bake for 30mins or until golden on top & potatoes are soft.
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SHEPHERD'S PIE: [UNKOWN SOURCE]
INGREDIENTS:
potatoes – big packet (about 2 kg) from Giant
Half a stick of butter (about a quarter cup)
One packet of mixed vegetables and 4-5 yellow onions (finely chopped)
500g of minced pork or beef
Lea & Perrin or HP sauce (2 tbs)
Ground oregano (pinch)
Ground ginger (pinch)
Garlic powder (pinch)
Ground Black Pepper Powder (pinch)
Ground cumin (pinch)
Ground Chilli (optional)
Salt & Pepper
Corn flour to thicken the gravy.
METHOD:
Preheat oven at 200 Degree Celcius.
Peel potatoes and boil in pot of water for 20- 30 mins. Throw away the water and remove potatoes from pot and into a bowl.
Add butter and a pinch of salt into boiled potatoes and use potato masher to mash it up – get the kids to do it. They’ll love it.
Stir fry mixed vegetables and yellow onions for a few minutes until onions are soft.
Add meat and spices into the vegetable mixture and fry for another 5 minutes.
Mix some corn flour with water and add into ingredients slowly to thicken the gravy.
Lay ingredients on a casserole.
Top mashed potatoes on ingredients. Add mozerella cheese on top of mashed potatoes (optional).
Bake 20-25 mins in oven at 200 Degree Celsius till golden brown.
INGREDIENTS:
potatoes – big packet (about 2 kg) from Giant
Half a stick of butter (about a quarter cup)
One packet of mixed vegetables and 4-5 yellow onions (finely chopped)
500g of minced pork or beef
Lea & Perrin or HP sauce (2 tbs)
Ground oregano (pinch)
Ground ginger (pinch)
Garlic powder (pinch)
Ground Black Pepper Powder (pinch)
Ground cumin (pinch)
Ground Chilli (optional)
Salt & Pepper
Corn flour to thicken the gravy.
METHOD:
Preheat oven at 200 Degree Celcius.
Peel potatoes and boil in pot of water for 20- 30 mins. Throw away the water and remove potatoes from pot and into a bowl.
Add butter and a pinch of salt into boiled potatoes and use potato masher to mash it up – get the kids to do it. They’ll love it.
Stir fry mixed vegetables and yellow onions for a few minutes until onions are soft.
Add meat and spices into the vegetable mixture and fry for another 5 minutes.
Mix some corn flour with water and add into ingredients slowly to thicken the gravy.
Lay ingredients on a casserole.
Top mashed potatoes on ingredients. Add mozerella cheese on top of mashed potatoes (optional).
Bake 20-25 mins in oven at 200 Degree Celsius till golden brown.
Granny’s Shepherd's Pie.....
1 Tbsp olive oil plus
1 Tbsp butter
1/2 tsp black pepper
1 tsp salt
1 lb ground lamb or beef
1 large sweet onion, diced
1 clove garlic, minced
1 Can carrots, finely diced
1 cup frozen peas
2 tsp lemon thyme or 1 tsp fresh leaves, chopped
2 Tbsp flour
1 Tbsp butter
3 Tbsp wine or apple cider vinegar
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 cup beef stock, or chicken stock
6 cups mashed potatoes, leftover
1 egg, beaten grated parmesan cheese
Shredded cheddar cheese, optional
Preheat oven to 400 degrees F. Sauté carrots and onions in the olive oil and butter until starting to get tender; add meat, cook until browned; drain fat. Season with black pepper and thyme. Add butter and peas. Sprinkle with flour and stir. Add tomato paste, cider vinegar and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down to a thick meaty gravy. Season to taste. Remove from heat. Grease 9x13 baking dish with butter; add filling. Spoon or pipe mashed potatoes over top. Brush with egg and sprinkle with Parmesan and cheddar cheese, optional. Bake about 20 minutes or until the potato is nice and browned on top and cheese melts. Serve! Variation: use ½ each frozen peas and corn in place of 1 cup peas. Granny's Favorites Cookbooks
1 Tbsp olive oil plus
1 Tbsp butter
1/2 tsp black pepper
1 tsp salt
1 lb ground lamb or beef
1 large sweet onion, diced
1 clove garlic, minced
1 Can carrots, finely diced
1 cup frozen peas
2 tsp lemon thyme or 1 tsp fresh leaves, chopped
2 Tbsp flour
1 Tbsp butter
3 Tbsp wine or apple cider vinegar
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 cup beef stock, or chicken stock
6 cups mashed potatoes, leftover
1 egg, beaten grated parmesan cheese
Shredded cheddar cheese, optional
Preheat oven to 400 degrees F. Sauté carrots and onions in the olive oil and butter until starting to get tender; add meat, cook until browned; drain fat. Season with black pepper and thyme. Add butter and peas. Sprinkle with flour and stir. Add tomato paste, cider vinegar and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down to a thick meaty gravy. Season to taste. Remove from heat. Grease 9x13 baking dish with butter; add filling. Spoon or pipe mashed potatoes over top. Brush with egg and sprinkle with Parmesan and cheddar cheese, optional. Bake about 20 minutes or until the potato is nice and browned on top and cheese melts. Serve! Variation: use ½ each frozen peas and corn in place of 1 cup peas. Granny's Favorites Cookbooks
Shephard’s Pie
You can add any vegetables that is leftover to your leftover lamb, just fry some onions, garlic, fresh herbs, add lamb and vegetables and cover with potatoes or you can do it with Philo Pastry, nothing makes better leftover pie than Philo pastry. This is a standard recipe and I love the cabbage idea with it.
Ingredients
For the shepherd’s pie
• 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin
• 1 carrot, chopped
• 2 sticks celery, chopped
• 1 sprig fresh parsley, chopped
• 1 shallot, chopped
• 5 cloves leftover roast garlic
• 4 tbsp ketchup
• 1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)
• butter, to taste
• dash of milk
• salt and pepper
For the fried cabbage
• ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips
• 1 garlic clove, crushed
• 1 red chilli, chopped
• splash fish sauce
• vegetable oil, for frying
Preparation method
1. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together.
2. Add sweet roasted garlic cloves popped from their skins and the ketchup.
3. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top.
4. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.
5. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.
6. Serve the shepherd’s pie hot with the cabbage piled alongside.
— with Allison Hendricks
You can add any vegetables that is leftover to your leftover lamb, just fry some onions, garlic, fresh herbs, add lamb and vegetables and cover with potatoes or you can do it with Philo Pastry, nothing makes better leftover pie than Philo pastry. This is a standard recipe and I love the cabbage idea with it.
Ingredients
For the shepherd’s pie
• 400-500g/14oz-1lb 2oz leftover roast lamb, leftover gravy and fat from the roasting tin
• 1 carrot, chopped
• 2 sticks celery, chopped
• 1 sprig fresh parsley, chopped
• 1 shallot, chopped
• 5 cloves leftover roast garlic
• 4 tbsp ketchup
• 1 kg/2lb 4oz peeled, cooked floury potatoes (such as King Edward, Desiree or Maris piper)
• butter, to taste
• dash of milk
• salt and pepper
For the fried cabbage
• ½ head cabbage (such as hispi, or any other kind, or pak choi), sliced into thin strips
• 1 garlic clove, crushed
• 1 red chilli, chopped
• splash fish sauce
• vegetable oil, for frying
Preparation method
1. Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. If you haven’t got a mincer then chop everything finely and mix together.
2. Add sweet roasted garlic cloves popped from their skins and the ketchup.
3. Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes. Use a fork to make a pretty design on top.
4. Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.
5. For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.
6. Serve the shepherd’s pie hot with the cabbage piled alongside.
— with Allison Hendricks
Shepherd’s Pie with a Twist
This is a great spin on the old faithful Shepherds Pie. You can chuck as many veggies or as few as you like. I made mine with chicken mince but you can use any mince you choose. The mash is not as heavy or stodgy as the original pie version but still makes you feel warm and comforted.
For the pie filling-
500g chicken or beef mince (I just minced chicken breasts in the food processor)
1 cup mushrooms, chopped
1 zucchini- diced or grated if you are trying to hide it from small people
1 carrot- diced or grated
1/2 cup frozen peas (optional)
1 tin tomatoes, including juice
1 onion, finely chopped
2 cloves garlic, crushed
For the mash-
1/2 head cauliflower, steamed
1 lge parsnip, washed, skin on, steamed
You can sneak in some steamed broccoli here too if you like.
2 tbs milk of your choice
1 heaped tsp sweet paprika (optional)
1/2 tsp onion powder (optional)
1/2 tsp garlic powder (optional)
In a pan, sauté onion and garlic. Add mince and brown. Add all other pie filling ingredients and mix well. Bring to the boil and reduce heat to a low simmer. Allow to simmer for 20-30 minutes. Spoon into a casserole dish.
For the mash- purée all ingredients in the food processor until smooth. You can mash it all together if you like. It will be a reddish colour if you add the paprika. Spoon the mash on top of the mince and bake on 200C for 15-20 mins until it starts to brown on top.
This is a great spin on the old faithful Shepherds Pie. You can chuck as many veggies or as few as you like. I made mine with chicken mince but you can use any mince you choose. The mash is not as heavy or stodgy as the original pie version but still makes you feel warm and comforted.
For the pie filling-
500g chicken or beef mince (I just minced chicken breasts in the food processor)
1 cup mushrooms, chopped
1 zucchini- diced or grated if you are trying to hide it from small people
1 carrot- diced or grated
1/2 cup frozen peas (optional)
1 tin tomatoes, including juice
1 onion, finely chopped
2 cloves garlic, crushed
For the mash-
1/2 head cauliflower, steamed
1 lge parsnip, washed, skin on, steamed
You can sneak in some steamed broccoli here too if you like.
2 tbs milk of your choice
1 heaped tsp sweet paprika (optional)
1/2 tsp onion powder (optional)
1/2 tsp garlic powder (optional)
In a pan, sauté onion and garlic. Add mince and brown. Add all other pie filling ingredients and mix well. Bring to the boil and reduce heat to a low simmer. Allow to simmer for 20-30 minutes. Spoon into a casserole dish.
For the mash- purée all ingredients in the food processor until smooth. You can mash it all together if you like. It will be a reddish colour if you add the paprika. Spoon the mash on top of the mince and bake on 200C for 15-20 mins until it starts to brown on top.
"Shepherd's Pie With an Attitude" Casserole
Ole Sweetie-Pi is the one the one who dubbed this casserole "Shepard's Pie with an Attitude." Truth be told it is very much like a shepherd's pie. And like shepherd's pie, we loved this recipe. Ole Sweetie-Pi, who ordinarily doesn't like leftovers, had an early lunch the next day to ensure that he could have this again.
It is satisfying, filling, inexpensive, made with everyday pantry ingredients, and one of those family-style meals that adults seem to wistfully recall their moms making.
This doesn't look fancy; there are no big assertive flavors, just good, simple home cooking that keeps you coming back for more. Original recipe is found here at Food.Com.
Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish
1 pound ground beef (hamburg)
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced (I omitted it)
1 can (10.75 oz) tomato soup, undiluted
1 can (14.5 oz) cut green beans, drained
2 cups mashed potatoes, made in advance with milk and butter
salt and pepper to taste
Other spices as desired
Maybe a little cheese on top would be a nice addition??
Preheat over to 350* Fahrenheit.
Brown the hamburg in a fry pan, adding salt and pepper to taste. Drain the fat and place the hamburg in a casserole dish.
In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg.
Add the garlic, tomato soup, and green beans. Stir to combine. Add the mashed potatoes and spread over the hamburg-tomato soup-green bean mixture.
You might want to put a baking sheet under this as it can bubble over. Bake, uncovered, for 30 minutes.
Will serve 6 to 8, depending on how you "fluff" out the meal with another vegetable, salad, dessert, etc.
Ole Sweetie-Pi is the one the one who dubbed this casserole "Shepard's Pie with an Attitude." Truth be told it is very much like a shepherd's pie. And like shepherd's pie, we loved this recipe. Ole Sweetie-Pi, who ordinarily doesn't like leftovers, had an early lunch the next day to ensure that he could have this again.
It is satisfying, filling, inexpensive, made with everyday pantry ingredients, and one of those family-style meals that adults seem to wistfully recall their moms making.
This doesn't look fancy; there are no big assertive flavors, just good, simple home cooking that keeps you coming back for more. Original recipe is found here at Food.Com.
Hamburger, Green Bean, Tomato Soup, Mashed Potato Hot Dish
1 pound ground beef (hamburg)
1/4 cup white onion, diced
1 teaspoon fresh garlic, minced (I omitted it)
1 can (10.75 oz) tomato soup, undiluted
1 can (14.5 oz) cut green beans, drained
2 cups mashed potatoes, made in advance with milk and butter
salt and pepper to taste
Other spices as desired
Maybe a little cheese on top would be a nice addition??
Preheat over to 350* Fahrenheit.
Brown the hamburg in a fry pan, adding salt and pepper to taste. Drain the fat and place the hamburg in a casserole dish.
In the same fry pay with a bit of butter or oil, cook the onions until translucent and combine with the hamburg.
Add the garlic, tomato soup, and green beans. Stir to combine. Add the mashed potatoes and spread over the hamburg-tomato soup-green bean mixture.
You might want to put a baking sheet under this as it can bubble over. Bake, uncovered, for 30 minutes.
Will serve 6 to 8, depending on how you "fluff" out the meal with another vegetable, salad, dessert, etc.
Mini Shepherd's Pies
INGREDIENTS
2 whole large potatoes* (for cream* mashing potatoes)
1/2 lb lean ground beef
1 tsp steak seasoning
1 Tbsp Muir Glen® organic ketchup
1 tsp Worcestershire sauce
1/3 cup Green Giant® frozen vegetables (peas, carrots or mixed)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
DIRECTIONS
INGREDIENTS
2 whole large potatoes* (for cream* mashing potatoes)
1/2 lb lean ground beef
1 tsp steak seasoning
1 Tbsp Muir Glen® organic ketchup
1 tsp Worcestershire sauce
1/3 cup Green Giant® frozen vegetables (peas, carrots or mixed)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
DIRECTIONS
- Heat oven to 375 degrees F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
- Peel and quarter potatoes, boil in salted water until tender (about 15 minutes).
- While the potatoes cook, heat a large nonstick frying pan over medium-high heat then add olive oil and ground beef. Add steak seasoning then cook, occasionally using a spoon to break up meat, until browned.
- Add ketchup, Worcestershire sauce and frozen vegetables then cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Remove from heat and set aside.
- Unroll crescent dough on lightly floured work surface. Press dough into 12x9-inch rectangle. Cut into 12 evenly sized rectangles. Fill each muffin cup with 1 square, gently pressing dough into bottom and sides of cup.
- Drain then mash potatoes with cream and season to taste with salt and/or pepper.
- Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potato. Bake in oven 15-20 minutes until dough is golden brown. Cool 5 minutes then serve.
- * TIME SAVING TIP: Use Betty Crocker instant mashed potatoes!
Unbelievably Easy Savoury Mince
Serves 4
Ingredients
Place beef mince in a bowl and mix in 1 tsp oil. Heat a large frypan or a wok until hot. Crumble in half the mince and cook, stirring often, until the mince begins to brown. Remove the first batch, reheat the frypan and cook the remaining mince, and then remove.
Reheat the frypan, add the rest of the oil, add the onion and carrot. Cook, stirring once or twice, for 1 minute. Add the cabbage and cook for a further minute.
Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour and stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir to combine. Spoon the mince into a serving bowl. Serve with steamed rice.
Tips on Mince
Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Freeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
Mince can be frozen for 2-3 months. Lay it out flat to freeze, it will then defrost evenly and quickly.
Thaw frozen mince in the fridge, or in the microwave. If thawing in the fridge, place on the lowest shelf in the fridge, below and or away from any ready-to-eat food. If you thaw mince in the microwave it must be cooked right away.
Serves 4
Ingredients
- 500g Quality Mark beef mince
- 2 tsp oil
- 1 small onion, chopped
- 1 medium carrot, diced
- 1 small wedge cabbage, chopped
- ½ cup corn kernels
- ½ cup frozen peas
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- ¾ cup water or beef stock
- 2 tsp cornflour
- 100 g pkt pre-cooked crunchy noodles (optional)
- Steamed rice to serve
Place beef mince in a bowl and mix in 1 tsp oil. Heat a large frypan or a wok until hot. Crumble in half the mince and cook, stirring often, until the mince begins to brown. Remove the first batch, reheat the frypan and cook the remaining mince, and then remove.
Reheat the frypan, add the rest of the oil, add the onion and carrot. Cook, stirring once or twice, for 1 minute. Add the cabbage and cook for a further minute.
Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour and stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir to combine. Spoon the mince into a serving bowl. Serve with steamed rice.
Tips on Mince
Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
Freeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
Mince can be frozen for 2-3 months. Lay it out flat to freeze, it will then defrost evenly and quickly.
Thaw frozen mince in the fridge, or in the microwave. If thawing in the fridge, place on the lowest shelf in the fridge, below and or away from any ready-to-eat food. If you thaw mince in the microwave it must be cooked right away.
Savoury mince on toast
Ingredients
1. Heat oil in a large frying pan on medium. Cook onion, stirring for 3 minutes, until soft. Increase heat to high and add beef. Cook for 2 minutes, stirring to break up any lumps until browned.
2. Stir in flour, season to taste and cook for another minute. Stir in stock and worcestershire sauce. Cover and bring to boil. Reduce heat and simmer gently for 10 minutes. Serve on hot buttered toast garnished with chopped parsley.
Ingredients
- 2 tablespoons oil
- 2 onions, finely chopped
- 500g beef mince
- 1 tablespoon plain flour
- 1 cup (250ml) beef stock
- 2 teaspoons worcestershire sauce
- buttered toast, chopped parsley, to serve
1. Heat oil in a large frying pan on medium. Cook onion, stirring for 3 minutes, until soft. Increase heat to high and add beef. Cook for 2 minutes, stirring to break up any lumps until browned.
2. Stir in flour, season to taste and cook for another minute. Stir in stock and worcestershire sauce. Cover and bring to boil. Reduce heat and simmer gently for 10 minutes. Serve on hot buttered toast garnished with chopped parsley.
Savoury Beef Mince
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves 4-6 people
Ingredients
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves 4-6 people
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and sliced
- 2 cloves garlic, peeled and chopped
- 500g / 1lb minced beef
- 2 carrots peeled and grated
- 2 sticks celery, finely chopped
- 1 400g can chick peas, drained and washed
- 4 tablespoons frozen peas
- 4 tablespoons pasata
- 250ml vegetable stock
- 2 teaspoons worcester sauce
- 2 teaspoons dried mixed herbs
- 2 bay leaves
- salt and pepper to taste
- Heat the oilve oil in a large frying pan
- Add the onions and fry gently on a medium heat until soft
- Add the garlic and celery and cook for a couple of minutes
- Add the meat, breaking it up and browning it
- Add the carrots, chick peas, stock and pasata
- Add the worcester sauce and herbs
- Add the bay leaves
- Bring back to the boil and turn down the heat to a slow simmer
- Cook for about 25 minutes
- Serve with mashed potato, baked potato or rice and a vegetable or tw
Basic Savoury Mince
Ingredients
Method
Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients except the seasoning and parsley and bring to a boil. Lower the heat and simmer with a lid on for 30 minutes. Skim any excess fat off the top, season to taste, stir in the parsley and use as required.
Yields about 1 000 ml.
Ingredients
- 15 ml olive oil
- 1 large onion, finely chopped
- 500 g extra lean beef mince
- 15 ml beef stock granules (Ina Paarman)
- 15 ml tomato paste
- 1 x 410 g chopped tomatoes
- 60 ml chutney
- 10 ml dried Italian herb mixture
- 125 ml water
- salt, freshly-milled black pepper and a sprinkling of sugar, to taste
- 45 ml parsley, finely chopped
Method
Heat the oil and sauté the onion until translucent. Add the mince and brown lightly. Add the rest of the ingredients except the seasoning and parsley and bring to a boil. Lower the heat and simmer with a lid on for 30 minutes. Skim any excess fat off the top, season to taste, stir in the parsley and use as required.
Yields about 1 000 ml.
Savoury mince recipe
Savoury mince is always a crowd-pleaser recipe. Not only does it make an easy and delicious dinner for the family, but it is fantastic as a snack the next day, warmed up and eaten on a piece of toast.
Ingredients:
Heat oil in a large pan. Add finely chopped onion and cook until transparent.
Add mince and generous sprinkle of salt.
When mince is browned, add diced sweet potatoes. Stir for a few minutes. Add peas and corn and season with garlic salt and pepper.
Add the beef stock to the pan - this should cover everything.
Cook on low heat with lid on, stirring periodically.
Once the sweet potato is soft, taste and season accordingly.
Notes:
Savoury mince is always a crowd-pleaser recipe. Not only does it make an easy and delicious dinner for the family, but it is fantastic as a snack the next day, warmed up and eaten on a piece of toast.
Ingredients:
- 2 tablespoons oil
- 1 onion, finely chopped
- 500g beef mince
- salt
- 1 sweet potato, diced
- 1 cup frozen peas and corn
- garlic salt (optional)
- pepper
- 2 cups beef stock
Heat oil in a large pan. Add finely chopped onion and cook until transparent.
Add mince and generous sprinkle of salt.
When mince is browned, add diced sweet potatoes. Stir for a few minutes. Add peas and corn and season with garlic salt and pepper.
Add the beef stock to the pan - this should cover everything.
Cook on low heat with lid on, stirring periodically.
Once the sweet potato is soft, taste and season accordingly.
Notes:
- This is a crowd pleaser for kids, and I even discovered hubby squeezing the leftovers onto a piece of toast for a snack.
- Without any strong flavours to put them off, this is a great meal for the fussy eaters in the house.
- Super-quick, you can have this dinner on the table in no time at all.
T
U
V
W
MINCED BEEF WELLINGTON
BY JOHN TORODE FROM MASTERCHEF
1kg minced beef
100g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25g butter
200g mushrooms , finely chopped
500g pack puff pastry
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2.Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3.Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4.Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5.Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
GENIET!
BY JOHN TORODE FROM MASTERCHEF
1kg minced beef
100g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25g butter
200g mushrooms , finely chopped
500g pack puff pastry
1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2.Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3.Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4.Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5.Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.
GENIET!