Supper Dishes
My friend Marc said... "Robert loved your meatloaf so much he cooked another one last night! So I've had your meatloaf for the last 3 days!" Ingredients
1 lb. lean ground beef or sirloin
1 large garlic clove, minced
1 medium onion, diced
1 cup fine breadcrumbs
1/2 cup grated parmesan cheese
1 tbsp. parsley
2 eggs, beaten
1/2 cup milk
3/4 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)1/4 cup chopped green pepper (optional)
1/2 cup shredded cheese
(i use a four-cheese packaged mix of shredded mozza, parm, fontina, provolone, romana and asagio cheeses available at the grocery store, but any shredded cheese will do.)Method
Mix all ingredients in a large mixing bowl. Use hands to mix well. Take mixture and lay out on clean counter surface. Form and flatten into a rectangle about 1/2 to 3/4 inch thick. Sprinkle a row of green pepper and cheese down the middle of the rectangle. Be sure to leave the peppers and cheese at least one inch away from the edge of the rectangle. Fold over each side, close the seam and form into a loaf, making sure no open holes are left in the loaf.Lay loaf into a pan and cover with two cans of Italian seasoned crushed stewed tomatoes (much better than using tomato soup!)
Bake at 375° until done, approx. 1 1/2 - 2 hrs, basting every 20-30 minutes with tomatoes.
[Back to Top]
Steak Kebabs
Great on the grill!Ingredients
2 tbsp. soy sauce (reduced sodium kind is better for you! :)
2 tbsp. honey
1 tbsp. grated fresh ginger (or 1 tsp. ground ginger)
1 clove garlic, crushed
1 tsp. grated lemon peel
1/4 tsp. crushed hot red pepper flakes
12 oz. boneless sirloin, trimmed and cut into 1-inch cubes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squaresMethod
Using shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel, and red pepper flakes. Mix well and add beef. Stir to coat beef well and cover with plastic wrap and refrigerate for 1 to 2 hours. Stir occasionally.Prepare grill (or if indoors, you can use broiler).
Remove beef from the marinade, saving the reserve for basting while cooking. Using four metal skewers (if you are using wooden skewers, soak in water for about 10 minutes or they may burn on the grill), alternately thread beef, tomatoes, mushrooms and bell peppers. Place on grill and brush occasionally with reserve marinade until meat is to your liking and veggies are lightly browned.Serve immediately with rice, or baked taters on the grill.
[Back to Top]
1 large chopped onion
2 cloves garlic, crushed
4 tbsp. olive oil
2 large cans stewed tomatoes
2 6 oz. cans tomatoe paste
1 cup water
2 tsp. basil
1 tsp. oregano
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
2 bay leaves
optional ingredients - if you like a hotter sauce, add 1 tsp. chili powder. You can also add red wine instead of water.Method
Using a dutch oven style pot or large sauce pot, lightly saute onion and garlic in the olive oil (do not brown). Add remaining ingredients and bring to bubbling. Simmer slowly for one hour and add meatballs.Meatballs
1 lb. ground sirloin (or lean hamburger)
1 cup fine bread crumbs
1/2 cup grated parmesan cheese
1 tbsp. parsley
1/2 tsp. garlic salt
1/2 cup milk
2 eggs, beaten
1/2 tsp. salt
1/8 tsp. pepperMethod
Mix all ingredients in a large mixing bowl. Use hands to mix well. Form into meatballs and add to sauce.* Cook at least one hour on slow simmer. Serve with salad and garlic bread. mmmm*You can slightly saute the meatballs in a frying pan prior to adding them to the sauce. Some people prefer doing this to ensure meat is cooked well. I find the meatballs are tougher when you do this, however. I never pre-fry them and my meatballs are always well cooked. Your choice!
[Back to Top] Lamb is my favorite meat. If you've never tried lamb or didn't enjoy what you may have tried, this is the recipe that will sell you on lamb. It's wonderful. I'm not sure where this recipe comes from, as it was passed on to me many years ago and I can't remember by whom. Please give it a try. Wonderful meal for company! Ingredients
1 leg of lamb (four to six pounds)
1 clove garlic, crushed
2 tsp. fresh grated ginger
1 tsp. salt
1/4 tsp paprika
2 tbsp. olive oil
juice and rind of one lemon
1 can beef consomme
2-3 tbsp. dry Madeira or Port wineMethod
Preheat oven to 500°F (yes, 500°F!)To make a paste and using a blender, mix garlic, ginger, salt, paprika, oil, lemon rind and juice. (Grate the rind off the lemon first. I had a friend who tried this and just dropped the whole lemon in the blender and it was awful... hehehe.. all you want is the rind and the juice!)
Place lamb on a platter. Spread paste all over the roast, cover with waxed paper or plastic wrap and let stand at room temperature for 2 to 4 hours. (This won't look too appetizing, but trust me, tasting will be believing!)
Place roast in shallow pan. Insert a meat thermometer into the thickest part of the roast careful not to touch the bone or fat of the lamb.
Sear the lamb for 10 minutes in the preheated 500°F oven. Reduce heat to 325°F. Roast about 12-15 minutes per pound or more if desired.
145°F on thermometer indicates rare
155°F on thermometer indicates medium
175°F on therometer indicates well doneGravy
Remove leg to platter. Place roasting pan over direct heat. Pour one can undiluted consomme over the drippings and bring to a fast rolling boil, stirring and scraping pan to detach bits of roasting. Add 2 to 3 tbsp. of dry Madeira or Port wine. Strain into gravy bowl. Serve on a very hot plate (warm in oven).Serve with oven roasted potatoes and your favorite veggies.
[Back to Top] Chicken Pot Pie
1 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons waterFilling
2 cups cooked chicken cut into cubes*
1 tablespoon butter
1/2 pound fresh mushrooms, sliced
1 cup halved baby carrots
1/2 cup frozen peas
1/4 cup dry white wine or water
1 1/2 cups whipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup reduced-sodium chicken brothGlaze
1 large egg, lightly beatenMethod
Preheat oven to 400°F.
To prepare pastry, in a medium bowl, mix together flour and salt. Using pastry blender, cut butter into flour until course pea-sized crumbs are formed.In a small bowl, beat together egg and water. Add to the flour mixture and mix lightly until a soft dough forms. Mold the dough into an oval shape and Wrap in plastic wrap and refrigerate for one hour.
To prepare filling, place chicken in a two-quart casserole. In large skillet, melt butter over low heat. Add mushrooms and carrots and increase heat to medium-high. Saute until mushrooms are browned and liquid has evaporated. Add wine or water and cook until almost evaporated. Do not overcook carrots. Add peas and cook just long enough to defrost them. Add mixture to chicken and lightly stir to mix careful not to mash the peas.
In a medium saucepan, whisk together cream, flour, paprika, salt and pepper. Cook over low heat until thickened, about five mintues. Whisk in broth. Pour sauce over chicken mixture.
On a lightly floured surface, using a slightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie and trim and seal the edges. Roll out the dough trimmings and cut out leaf shapes or flowers (or whatever you like! be creative!) Brush pastry with glaze; arrange the decorations on top of pie and brush entire pie top with glaze.
Bake until filling is bubbly and crust is browned, 25-30 minutes. Cool slightly and serve.
*I have used canned flaked chicken in this recipe and it works fine if you don't have any leftover chicken.
[Back to Top] *Unless otherwise noted, these are my recipes and cannot be used on any other web site or published commercially in any manner without my permission. I will do my utmost to give credit where due for the recipes that are not mine or obtain permission for their use here; however, should anyone see a recipe that has a copyright, please let me know immediately. Thanks..:)
This document owned and maintained by
[email protected]
Material Copyright © 1999 MTH Enterprises