= My family's favorites!
from All About Cuban Cooking
1 lb. lean ground beef
1/2 tsp. paprika
1/4 cup milk
1 tsp 1000 Island dressing [mayo and ketchup]
1 tsp ketchup
1/2 cup bread crumbs
1/4 tsp black pepper
2 tsp. salt
1 tsp ground onion
Soak bread crumbs in milk and mix all ingredients well. Shape into small balls, place in refrigerator for about 2 hours to let the meat marinate with other ingredients. Lightly grease grill or frying pan. Fry meat, press to shape like hamburgers. Serve in hamburger buns.
Serving tip: For better results, cut the bun with a large round cookie cutter, spread with ketchup, sprinkle with chopped onions if desired, serve with shoestring potatoes. Fritas were very popular in Cuban and were sold at little stands like hot dog stands in the United States.
This is the recipe like mama used to make! No exact measurements, but good stuff! Approximately 4-6 steaks.
Mix flour, salt, pepper, and garlic powder in a bowl. Coat both sides of the cube steak and place in large skillet with about 1 tbsp of olive oil. Brown both sides until almost completely cooked through.
In a separate bowl mix one can of cream of onion soup and a brown gravy jar (or 2 of each if you like more gravy). Place your cube steak in the crockpot and cover with the soup and gravy mixture. Place on low and let cook at least 5 hours.
Serve over egg noodles.
2 cup favorite pasta (bow tie, shells, elbow macaroni, etc)
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
2 cups tomato sauce
chili powder, to taste
Brown ground beef and onion; drain
Add seasoning, water, and 1/2 cup of salsa and 1/4 cup cheese
Mix together remaining salsa, tomato sauce, and chili powder
Spread a thin layer of sauce on the bottom of an 8x8 baking dish
Layer pasta, ground beef mixture, cheese. Repeat
Pour remaining sauce on top. Sprinkle the rest of the cheese on top
Bake at 350°F for 30 minutes. Serve with a side of black beans.
As with other casserole recipes, if you are going to freeze the casserole to serve later, do not cook pasta all the way. Use an 8x8 baking dish, lined with foil long enough to fold over. Cool completely before freezing. Fold foil over casserole and close with a double fold. Freeze until solid. Remove frozen wrapped casserole from pan and seal it in a 2 gallon size zipper freezer bag.
When ready to bake, place the frozen foil wrapped casserole in an oven dish and thaw overnight in fridge. Bake (covered) at 350 for 50 minutes, then uncover and bake an additional 15-20 minutes.
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (4 ounce) can mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (10.75 ounce) can condensed cream of celery soup, undiluted (or crm of mush)
1 cup sour cream
2 cups shredded mozzarella cheese, divided
In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, oregano and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted.
1 pound lean ground beef
2 T Taco Seasoning (recipe in Miscellaneous section, or use 1 package store bought taco seasoning mix)
2 cups cooked rice (I use Mahatma brand Spicy Yellow Rice mix)
1 can refried beans
1 box Jiffy Corn Muffin Mix
1/3 c water
Preheat oven to 400. In large nonstick skillet brown beef over medium-high heat; drain off excess fat. Add seasoning mix; stir. In baking dish, layer seasoned browned beef and refried beans. Layer rice over meat. In small mixing bowl, prepare corn muffin mix with egg & milk; spoon over rice. Bake for 15-20 minutes. Serve with taco toppings such as diced tomato, shredded lettuce, shredded cheese, salsa, etc.
1 pound lean ground beef
2 T Taco Seasoning (recipe in Miscellaneous section, or use 1 package store bought taco seasoning mix )
2 cups water
2 cups instant rice, uncooked
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped
In large nonstick skillet brown beef over medium-high heat; drain off excess fat.
Add seasoning mix and water; stir. Bring to boil.
Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.
Serve with salsa, if desired. No need to use utensils. Serve with tortilla chips instead of forks!
4 sticks string cheese, cut into ¾ inch cubes (approximately 16 cubes)
½ C. bread crumbs
1 jar favorite pasta sauce
1 ½ lb lean ground beef
2 T finely chopped onion
½ tsp salt
½ tsp dried oregano
2/3 C. shredded Parmesan cheese
Place cheese cubes in a small container, seal & freeze for 1 hour.
Heat oven to 375. Line cookie sheet with foil & lightly oil foil. In large bowl, mix bread crumbs & 3 T pasta sauce. Stir in beef, onion, salt, oregano & egg. Shape into 2 inch balls. Press 1 cheese cube into center of ball sealing it inside. Place on pan and bake for 10 minutes.
Meanwhile, pour remaining pasta sauce in large covered pan (Dutch Oven), cover & heat to simmering over med-hi heat. Gently stir in meatballs; reduce heat to med-lo. Cover; simmer about 10 minutes stirring occasionally, until meatballs are thoroughly cooked.
Cook & drain spaghetti as directed on pkg. Serve meatballs and sauce over noodles.
Use leftover meatballs & sauce (or make extra if there are no leftovers) for Meatball Subs tomorrow!
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately over rice.
2 cup pasta sauce
2 cup bread crumbs
1 lg onion, finely chopped
2 tsp Italian seasoning
½ tsp salt
2 lb lean ground beef
1 box instant garlic flavored mashed potatoes (2 pouches)
2 ½ cups milk
1 ½ cups hot water
¼ cup butter or margarine
½ cup grated Parmesan cheese
Heat oven to 375. Oil glass baking dish. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt & beef until well blended. Press mixture in bottom of baking dish.
Bake 45-55 minutes or until center temp is 160.
Meanwhile, make mashed potatoes, as directed on box using milk, water & butter.
Spoon any excess juices from baking dish. Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10-15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.
Posted 04/24/2009, updated 05/11/2009
1 lb lean ground beef or turkey
1 can (8oz) flaky dough sheet (Pillsbury Crescent Recipe Creations)
¼ c chopped onion
1 T flour
1 c chicken broth
1 can black beans, drained rinsed
3 T green chiles, drained
1 c corn, drained
½ c Pepper Jack cheese
½ c salsa
Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Brush cups with cooking oil (I don’t use spray, but you certainly can spray them if you have it!).
Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl. This will create the individual bowls for the Pot Pies.
Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
Meanwhile, in 2-quart saucepan, brown beef. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add taco seasoning, flour; stir until well blended. Gradually stir in broth, cook until bubbly and thickened. Stir in black beans, green chiles and corn. Simmer about 5 minutes or until hot.
Spoon about 3/4 cup mixture into each crescent bowl. Top with cheese and salsa.
Note: I found that this made much more than what the 4 crescent bowls could hold, so I saved the leftover filling to make the family sized burrito a few days later!
Chicken Variation: 4 chicken breast halves, cooked and seasoned with taco seasoning, coarsely chopped (or use prepackaged Southwest-flavor chicken breast strips). If using this variation, I suggest using 2 T butter or margarine to saute the oinions and add the chicken to the mixture when you add the black beans, chiles & corn.
1 (10.5 ounce) can beef consommé (stronger than beef broth)
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise
Preheat oven to 350. Open the hoagie rolls and lay out on a baking sheet.
Heat beef consommé and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
OR… Serve with a bowl of French Onion Soup!!
8 slices rye bread with caraway seeds
Butter or margarine (enough to spread on each slice of bread)
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
4 Swiss cheese slices
Lay out the bread slices, Spread one side of each slice with the butter, and then turn them and spread the other side evenly with the dressing. Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang. Spread the sauerkraut evenly on the corned beef, add a cheese slice. Top with the remaining bread slice, buttered side out and press to compact the sandwich.
Heat a large non−stick fry pan or griddle until hot. Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.
1 medium onion, finely chopped
2 tablespoons minced fresh parsley
1 lb ground beef (or turkey)
2 tablespoons bread crumbs
8 ounces mild Cheddar, shredded
1 can black beans, drained & rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon crushed red pepper
2 tablespoons sour cream
1 large egg, lightly beaten
Pinch of black pepper
1 package empanada wrappers (we used Goya brand) or 2 packages Pepperidge Farm frozen puff pastry shells, thawed
Egg wash made from 1 large egg lightly beaten, combined with 1 tablespoon water
In a medium skillet, brown the ground beef with the onion and parsley, cumin, chili powder and crushed red pepper (if using ground turkey or chicken, add a tablespoon of cooking oil to the skillet). Remove the skillet from the heat, transfer the mixture to a medium-size bowl, and allow it to cool.
Add the black beans, bread crumbs, cheese, sour cream, egg, and a pinch of black pepper to the bowl, and mix well.
To assemble: Place 2 heaping tablespoons of filling in the center of an empanada wrapper and lightly moisten the edge of the circle with the egg mixture. (If you use a pastry shell, you'll first need to roll it out into a 5-inch circle on a lightly floured work surface.) Fold the pastry in half and press the edges firmly to seal. Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape. Repeat with the remaining wrappers and filling, then refrigerate the empanadas for 30 minutes or freeze for later use.
Make-Ahead Tip: To freeze your empanadas, place the unbaked turnovers in the freezer on a baking sheet lined with waxed paper. When frozen, stack them in sealable containers. Pop them in the oven frozen when you're ready to bake them (following step 4). Just increase the baking time by 15 minutes.
Heat the oven to 375°. Brush the turnovers with the egg wash and bake them on a parchment-lined baking sheet on the upper oven rack until golden, about 20 to 25 minutes. Allow the empanadas to cool for a few minutes before serving. Makes 12 medium-size turnovers.
2 lbs hamburger (or ground turkey/chicken)
1 large can refried beans (or 2 small cans)
2 c. favorite salsa
1 pkg flour Tortilla shells
4 c. shredded Mexican blend cheese
2 T. Taco/Fajita Seasoning mix – recipe in Miscellaneous section (or 1 pkg for store bought kind)
Preheat oven to 350.
Brown the hamburger and add the seasoning mix about half way through browning.
Warm the refried beans (microwave or stovetop) to make easier to spread (a tablespoon or two of salsa can be added to help).
Cut tortillas in half.
Layer ingredients in the following order in a 9x13 baking dish:
Tortilla shells with the flat edges against the pan sides (shells should overlap a bit)
Cheese (final layer should be cheese)
Bake at 350 for 20-30 minutes or until cheese is bubbly.
Substitute enchilada sauce for the salsa and mix it in with the ground beef.
Chop and onion and add it to the beef while browning.
Rice is typically not used in enchiladas, but often served as a side, so you could also add a layer of rice after the beef layer.
3 Cup Hashbrown potatoes, thawed
½ tsp Salt
¼ tsp Pepper
1 lb ground beef, browned
½ Cup Chopped Onions
1 pkg frozen mixed vegetables (whichever is your fav)
1 can Cream of Chicken Soup
1 Cup Milk
12 oz Velveeta, cubed
1 can French Fried Onions
Mix everything together except for the French fried onions and bake at 350 for about an hour (until browned and bubbly. Top with the French fried onions and bake for an additional 10 minutes.
I leave out the onions and substitute about 1/2 a tablespoon of onion powder and garlic powder. Also, if you don't have Velveeta on hand, I have made this with any kind of shredded cheese (I have even combined cheddar, mozzarella and parmasean before). Substituting ground chicken or turkey is an option as well as using chicken breast cooked and cubed. Very versitle recipe! May even change it to "Refrigerator Dinner" because you can use up whatever's in the fridge!
1 lb ground beef/turkey (can also use Italian Sausage removed from the casing)
1/2 cup bread crumbs or crushed crackers
A dash or two of the following spices:
salt/pepper to taste
Heat skillet over medium heat (add a bit of oil if using lean turkey) Mix ingredients well and roll into balls (bigger meatballs take longer to cook. I try to keep them about the size of the jumbo gumballs that you get out of the gumball machines - 2" in diameter or so). Cook on stove top until done. Add to favorite sauce and let simmer. You can also keep apart from the sauce and top your plate of spaghetti & sauce with a few meatballs. Another option is to make a meatball sub on a hoagie: line meatballs in the hoagie, top with sauce & cheese (mozzarella or provolone) and place under broiler until cheese is bubbly!
1 pound sirloin steak, cut into bite size chunks
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 can cream of mushroom soup
½ cup fat free sour cream
½ c milk
1 (8 ounce) package egg noodles
Brown the beef chunks in a large skillet over medium high heat and drain excess fat. Add the onion and sauté for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream & milk, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Note: A crock pot variation is to brown the beef and then combine everything in the crock pot and let it slow cook all day while you’re at work.
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienne
1 large head cabbage, cut into small wedges
Preheat the oven to 300 degrees F (150 degrees C).
Place the brisket in the center of a roasting pan. Arrange the cabbage, potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water (or beef stock) into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Slow Cooker version: Add everything to the slow cooker as above. Cook on low all day (6-8 hours or so).
1lb ground beef or turkey
1 small onion, chopped
1 can cheese soup
¼ c milk
1 c. frozen mixed veg
1 c. shredded cheese (cheddar)
1 lb (16 oz) frozen tater tots.
Heat oven to 375. Brown meat with onions. Drain any excess fat and layer on bottom of baking dish (8 inch square works best).
Mix cheese soup and milk and pour over meat. Top with a layer of veggies, shredded cheese and potatoes.
Bake 45 minutes or until potatoes are browned.
This recipe is borrowed from Allrecipes.com and was suggested by good friend Paola Batic.
8 ounces egg noodles, cooked according to package instructions and tossed with 2 tablespoons butter
1 pound ground beef or turkey
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons butter
1 large onion, sliced
1 minced clove garlic, optional
1/4 cup flour
1 cup milk
1 1/2 cups water
2 teaspoons dried parsley flakes
1 teaspoon beef bouillon, optional
salt and pepper to taste
1. Using hands, mix the meat with 1 tablespoon of the Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four patties, each about 1/2-inch thick.
2. In a large non-stick skillet, melt 1 tablespoon of the butter over medium heat. Lay patties in pan and brown for about 7 minutes on the first side. Flip patties and add sliced onions and minced garlic, if using. Brown for about 10 more minutes.
3. Put patties and onions into a strainer to drain the excess grease, and in the meantime, heat the remaining 4 tablespoons of butter over medium heat in the same skillet you used before. When butter is melted, add flour and stir until mixed. Add milk, water, the remaining tablespoon of Worcestershire sauce, and parsley (and beef bouillon if using) and whisk or stir briskly to combine. Heat until mixture is bubbly and thickens, stirring constantly to avoid lumps.
4. Return meat and onion mixture to skillet and stir in with the sauce. Reduce heat to medium-low and cover pan with lid. Cook for about 8 minutes. Add salt and pepper to taste. Serve over the cooked egg noodles.
1 lb ground beef ¾ c. instant rice (uncooked)
½ c. chopped onion 1 can crm mushroom soup
1 egg ½ c. milk
combine beef, onion, egg and rice. Make walnut-size meatballs. Place in baking dish. Mix mush soup & milk. Pour over meatballs. Bake at 350 for 45-60 minutes.
I usually make this when we’ve had grilled chicken &/or steaks a day or two prior. Leftover chicken and steak cut the prep time way down for this meal! If doing both chicken and steak, use one ck breast and one steak.
2 boneless skinless chicken breast or 2 sirloin steaks
2 bell peppers (colors are your choice, I like to have a variety though)
1 pkg fajita seasoning*
*instead of packaged seasoning, I use a mixture of 1T Chili powder, 1tsp ground cumin, pinch of cayenne pepper & some garlic salt.
Clean the peppers by removing the tops, stems and membranes. Slice lengthwise into strips. Quarter the onion then slice lengthwise into strips.
Slice the chicken and/or steak into strips.
Divide the tortillas into stacks of 4-5 tortillas. Wrap stack in foil, fold in half and warm in the oven while cooking the fillings.
Cook the peppers & onions on stove top over med-high heat with a little oil and about 1/3 of the seasoning. When done, remove from skillet and return the skillet to the stove to cook the meat with the rest of the seasoning. If using leftover steak/chicken, you may not need all the fajita seasoning and you will only need to warm the already cooked meat (you don’t want to dry it out by over cooking so add a few tablespoons of water or broth while cooking).
Today's recipe is a great one when you need something fast! This recipe makes 4 Cheesesteak Sandwiches.
1 lb. Deli style Roast Beef (thick sliced) 4 Hoagie buns
4 slices Provolone Cheese ½ onion sliced
2 T cooking oil/butter/margarine* Sliced Mushrooms (about a cup raw)
*The type of cooking fat you use is completely up to you. I will sometimes use a chili infused EVOO to add a little spice.
Heat 1 T of your cooking oil in a skillet on med-high heat. Sauté the mushrooms and onions. When done, move to a dish and set aside.
Slice the stack of roast beef into strips. Heat the remaining 1 T of cooking oil in the skillet on med-high heat. Add the roast beef and sauté until heated through.
On baking sheet, open the 4 hoagie buns and add ¼ of the meat to each. Add sautéed mushrooms and onions to the top of each. Cut cheese slices in half and top each cheese steak with slices (2 half moon slices per hoagie). Place under broiler until cheese is melted. It won’t take long, so don’t get distracted or you will have burnt cheese steaks!
1T cooking oil
1lb Italian Turkey Sausage, remove casing
15 oz Ricotta cheese
1 C. Mozzarella cheese
1/2 C. frozen peas, thawed
1/3 C. Parmasean cheese
1 pkg No Boil lasagna noodles (I use Barilla, because they are not wavy)
1 jar pasta sauce (2 jars if you like more sauce)
Preheat oven to 375. Heat oil in skillet on stovetop and brown sausage.
In medium bowl, mix all cheeses (ricotta, mozz & parm), egg, peas, salt & pepper. Add sausage, mix well and set aside.
Bring a large pot of water to a boil and add the noodles. Boil for 1 minute, drain and lay flat on a clean kitchen towel (or paper towels).
Add one cup of sauce to the bottom of a 9x13 pan. Across the short end of the pasta, add a scoop (about 1/3 cup) of the filling. Roll it up and place it in the pan, seam side down. Continue this process until all done. Top with remaining sauce (sprinkle with mozz cheese if you like) and bake for about 20-30 minutes, until heated through.
I have a couple Lasagna recipes, this is the simple, perhaps even healthier version. The more "intense" version is below.
1 pkg no cook noodles 1 8oz container Ricotta cheese
1 egg 2 c. Mozzarella cheese
1 lb ground turkey (or beef) 1 jar spaghetti sauce
Brown turkey. Mix Ricotta, egg and 1 c mozz cheese. Pour a little sauce in the bottom of baking dish. Pour the rest of the sauce in with the turkey.
Layer 1: noodles
Layer 2: cheese mixture
Layer 3: sauce mixture
Repeat layering until sauce is gone. Finish topping with remaining cup of shredded cheese. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 10-15 minutes (until cheese starts to brown).
This is the 10 pound version! No holds barred, jam packed with flavor and calories!
1 lb ground beef 1 lb ground Italian sausage
1 medium onion, chopped 2-3 garlic cloves, minced
2T oil 8 Lasagna noodles, cooked & drained
2 c. Ricotta Cheese 2 jars spaghetti sauce
2 c. grated Parmesan cheese, divided (the real stuff, not the green can stuff)
3 eggs, lightly beaten 2 c. shredded Mozzarella cheese
S&P to taste
In large skillet, cook onion & garlic, add beef and sausage and cook until browned. Add spaghetti sauce, S&P. Simmer stirring occasionally.
Mix ricotta cheese, eggs, 1 c. Mozz cheese & 1 c. Parm cheese.
In 9x13 baking dish, layer in the following order:
Layer 1: sauce mixture
Layer 2: noodles
Layer 3: cheese mixture
Repeat layering until no more layers are left! Finish by sprinkling the remaining Mozz & Parm cheese on top.
Cover with foil and bake for 30-35 minutes at 350, remove foil and bake another 10-15 minutes. Let stand at least 10 minutes before serving.