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Saturday, March 30, 2013

Guinness Pie

For the stew:

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket or stew meat, chopped into bite-size pieces
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
8 ounces freshly grated Cheddar
For the pastry:
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten.
1. Preheat the oven to 375 degrees.
2. In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
3. Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark and liquid is gone.

4. Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.

5. Add enough Guinness to just cover the beef.  Cover the pan and put it in the oven for 1-1/2 hours.  Remove from the oven and stir. Return to the oven and cook for 1 hour more.  If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. Fold in about half the Cheddar.

6.Prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.

7. Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad.

8. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden. Serves 6.

Rotisserie Beef

This beef recipe is easy to prepare and serve on Kaiser or onion buns.  Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavorful.

Servings: 12


3/4 cup (175 mL) dry red wine
1/3 cup (75 mL) dijon mustard
2 tbsp (25 mL) red_wine_vinegar
1 tbsp (15 mL) each vegetable oil and sodium-reduced soy sauce
2 tsp (10 mL) coarsely ground pepper
4 cloves garlic, minced
4 large sprigs fresh thyme
1 onion, thinly sliced
1 beef eye of round oven roast, about 6 lb (2.7 kg)


In large glass baking dish, whisk together wine, Dijon mustard, vinegar, vegetable oil, soy sauce and pepper. Stir in garlic, thyme and onion. Add roast, turning to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Follow manufacturer's instructions for using rotisserie. Or remove grill racks from barbecue. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. For 3-burner barbecue, turn centre burner off.
Remove roast from marinade, reserving marinade.  Clamp end of roast with rotisserie fork.  Insert spit through forks and center of meat. Clamp other end of roast. Position on barbecue with roast centred over drip pan. Start rotisserie motor. Close lid and grill over medium heat for 30 minutes.
Meanwhile, strain marinade into small saucepan and bring to boil; reduce heat and simmer for 10 minutes.

Brush roast with some of the cooked marinade; grill for 30 minutes, brushing with remaining marinade. Grill for about 30 minutes longer or until meat thermometer registers 140°F (60°C) for medium-rare, or grill until 155°F (68°C) for medium.
Transfer roast to carving board; pull out forks and spit. Tent with foil and let stand for 20 minutes before slicing thinly.

Additional Information

Tip: Other rotisserie roasts such as sirloin tip, outside round, inside round and cross rib of the same weight are all succulent cooked on the rotisserie following this recipe. Times may vary slightly.
Oven-Roasted Beef on Buns: Place marinated roast on rack in roasting pan; pour in 1-1/2 cups (375 mL) water. Roast in 500°F (260°C) oven for 30 minutes. Brush roast with some of the boiled marinade; reduce heat to 275°F (140°C). Brushing with additional marinade every 30 minutes, roast for about 1 hour and 15 minutes or until meat thermometer reads 140°F (60°C) for medium-rare, or roast until 155°F (68°C) for medium.

Canadian Living Magazine: July 2007

Braised Beef in Wine

This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole.  It's renowned for its rich, fresh, luscious flavors and ease of preparation.  The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin.  Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.

Servings: 6 to 8


3 lb (1.5 L) blade pot roast, boneless
1 pig's foot, halved (optional)
1-1/4 cups (300 mL) dry red or white wine
2 tsp (10 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
8 slices lean thick-cut bacon, coarsely chopped
1 can (28 oz/796 mL) tomatoes
2 cups (500 mL) halved mushrooms
2 cups (500 mL) thickly sliced carrots
1/2 cup (125 mL) chopped fresh parsley
2 onions, chopped
4 cloves garlic, minced
2 bay leaves
2 strips (3 x 1 inch/8 x 2.5 cm) orange rind
1/4 cup (50 mL) tomato paste
1 cup (250 mL) all-purpose flour


Cut beef into 8 chunks; place in nonmetallic bowl. Add pig's foot (if using), wine, thyme, salt and pepper, mix well.  Cover and marinate in refrigerator, stirring occasionally, for 24 hours.

Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces); halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.

With slotted spoon, arrange pig's foot (if using) and half of the beef over bacon in Dutch oven; cover with half of the tomato mixture.  Add bay leaves and orange rind.  Repeat layers of beef and tomato mixture.  Whisk tomato paste into marinade; pour into pan.

In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours. Remove seal. Skim off fat; discard bay leaves and orange rind. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.)

Additional Information

· Tip:
For a dramatic presentation, serve the braised beef directly from the oven and break the seal at the table. Your guests will adore the fantastic scent of the first steam to emerge from the pot.
Canadian Living Magazine: January 2004

Drunken Garlic Crock Pot Roast

2 1/2 lbs. boneless beef chuck roast, trimmed of fat

2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm. Add remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic. Cook until the onions are tender, a few minutes more.

Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer,
brown sugar, mustard, and vinegar; stir to mix well.  Pour mixture into the bottom of the crock pot.  Place roast on top of liquid, cutting into pieces if it doesn't lay flat. Set the crock pot on low and cook for 7-8 hours.

Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of
the cornstarch and water; thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with
potatoes or noodles.

Roast Bison or Venison with Red Wine and Onion Jus

Game meat is always leaner than domestic meat, so special car must be taken when roasting to prevent it from drying out.  Larding it with bacon or pork fat is traditional method, and it's important to never cook it past medium.

Servings: 8


2 slices thick-cut bacon
2 cloves garlic, minced
2 tsp (10 mL) minced fresh thyme (or 3/4 tsp/4 mL dried)
1/2 tsp (2 mL) pepper
2 lb (1 kg) bison or venison rib eye or bottom round roast
1 onion, chopped
2 bay leaves
1-1/2 cups (375 mL) dry red wine
2 cups (500 mL) pearl onions (1 pkg 10 oz/284 g)
2 tbsp (25 mL) bacon fat or vegetable oil
3/4 tsp (4 mL) salt
3 tbsp (50 mL) butter
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) finely chopped fresh parsley


Cut each slice bacon in half lengthwise, cut in half crosswise. In small bowl, combine garlic, thyme and pepper. One at a time, coat bacon strip in garlic mixture. Cut 8 slits in roast with thin knife; insert bacon into slits.
Place roast in sealable plastic bag; add onion, bay leaves and wine.  Seal and marinate in refrigerator for 6 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
In heatproof bowl, cover pearl onions with boiling water; let stand for 1 minute. Drain and peel; set aside.
Remove roast from marinade, reserving solids and liquid separately. Place solids in roasting pan; pour in 1 cup (250 mL) water. Set aside.
In skillet, heat bacon fat over high heat; brown roast all over.  Place on roasting rack over liquid in roasting pan; sprinkle with half of the salt. Cover loosely with foil. Roast in 300°F (150°C) oven for about 1-1/2 hours or until meat thermometer inserted in centre reads 125° to 140°F (53° to 60°C) for rare to medium. Do not cook beyond medium. Transfer to warm platter and tent with foil; let stand for about 10 minutes before carving.
Meanwhile, pour fat from skillet. Melt butter over medium-high heat; brown pearl onions. With slotted spoon, transfer onions to bowl.
Add sugar to skillet; stir over medium heat until nutty brown, about 5 minutes. Add reserved marinade and remaining salt; bring to boil over high heat and boil until reduced by half to about 2/3 cup (150 ml), about 5 minutes. Strain through fine sieve or cheesecloth into small saucepan.
Strain liquid in roasting pan into glass measure, adding enough water if necessary to make 1/2 cup (125 mL); add to saucepan and bring to boil.
Add onions; cover and cook over medium heat until tender, 5 to 10 minutes. Stir in parsley. Spoon a little sauce over roast slices; serve with remaining sauce.
Canadian Living Magazine: October 2007

Thursday, March 28, 2013

Beef Stew with Red Wine Gravy


2 pounds boneless beef chuck roast
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, cut into thin wedges
8 ounces parsnips, quartered lengthwise and halved
8 ounces carrots, quartered lengthwise and halved
8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped
1 cup Cabernet Sauvignon or beef broth
1/2 cup beef broth
1/4 cup tomato paste
Chopped plum tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
Crusty bread (optional)

1. Trim excess fat from beef; cut into 1-inch cubes. In a large self-sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag.  Seal and toss to coat meat with flour mixture.  In a 12-inch skillet, brown meat, 1/2 at a time in hot olive oil (adding more oil if necessary).

2. Meanwhile, in a 4-1/2- to 6-qt. Slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour atop meat.

3. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Pass tomatoes, raisins, and/or vinegar to sprinkle on each serving. If desired, serve with crusty bread. Makes 6 servings.

Nutrition Facts Per Serving:
Servings: 6 servings
Total Fat (g)9
Saturated Fat (g)2
Monounsaturated Fat (g)4
Polyunsaturated Fat (g)2
Cholesterol (mg)90
Sodium (mg)601
Carbohydrate (g)26
Total Sugar (g)9
Fiber (g)4
Protein (g)35
Vitamin C (DV%)20
Calcium (DV%)6
Iron (DV%)33
Diabetic Exchanges
Other Carbohydrates (d.e.)1
Vegetables (d.e.)2
Very Lean Meat (d.e.)4.5
Fat (d.e.)2

Crockpot Bavarian Pot Roast

1 boneless beef top round roast (about 2 pounds)

1 cup unsweetened apple juice
1/2 cup tomato sauce
1 small onion, chopped
1 tablespoon white vinegar
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 cup water

In a large skillet coated with cooking spray, brown roast on all sides; drain. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours. In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined.  Cover and cook 1 hour or until the meat is tender and gravy begins to thicken.

Yield: 6 servings.

Captain s Table Rolled Roast


5 pounds rolled roast

-----the marinade-----
1/2 cup olive oil
1/4 cup lime juice
1/4 cup Dijon mustard
1/2 cup Chablis
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 teaspoon cumin
1 tablespoon fresh ground black pepper
6 garlic cloves*

-----the glaze-----
2 tablespoon olive oil
1/3 cup lite soy sauce
3/4 cup honey
1 tablespoon fresh ginger -- grated
1 large garlic clove -- minced
2 tablespoon lemon juice
3/4 tablespoon crushed Thai chili peppers


*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes.

Fire-and-Smoke Roast Beef

By The Canadian Living Test Kitchen

Chipotle-flavored hot pepper sauces (such as Tabasco and Buffalo) are not available in many grocery stores.  Or use some of the adobo sauce from canned smoked chipotle peppers and freeze the peppers for later use.  Serve with Butternut Squash Cubes.

Servings: 10


2 cloves of garlic
1/2 (2 mL) salt
2 tbsp(25 ml) extra virgin olive oil
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) chipotle sauce or hot pepper sauce
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) ground cumin
1 top sirloin premium oven roasts or
strip loin premium oven roast, (3 lb/1.5 kg)


On cutting board, coarsely chop garlic; sprinkle with half of the salt. With flat side of knife or fork; mash to form paste; scrape into small bowl. Stir in oil, chili powder, chipotle sauce, oregano, cumin and remaining salt ; rub all over roast. Place on rack in roasting pan; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Roast in 425°F (220°C) oven for 15 minutes. Reduce heat to 325°F (160°C); roast until meat thermometer registers 140°F (60°C) for medium-rare, about 1 hour, or 150°F (65°C) for medium.

Transfer to cutting board; tent with foil and let stand until meat thermometer reaches 145°F (63°C) or 160°F (71°C) before carving, about 15 minutes.

Canadian Living Magazine: March 2006

Garlic Horseradish Sirloin Roast

Red meat is one of the best sources of iron.  Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women.  Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavor.

Servings: 8 to 12


3 lb (1.5 kg) top sirloin premium oven roast
4 cloves garlic, slivered
1/4 cup (50 mL) light mayonnaise
2 tbsp (25 mL) prepared horseradish
1/2 tsp (2 mL) each dried sage, salt and pepper
4 onions, thickly sliced
1 cup (250 mL) beef stock
1/2 tsp (2 mL) worcestershire sauce
1 tbsp (15 mL) cornstarch


With sharp tip of knife, cut about 40 slits all over roast. Stuff each with garlic sliver. In small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper; brush all over roast.

Place onions in centre of roasting pan; place roast on onions. Roast in 325°F (160°C) oven until thermometer registers 160°F (70°C) for medium, about 2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.

Skim fat from pan juices. Pour in beef stock and Worcestershire sauce; bring to boil, stirring and scraping up brown bits.  Whisk cornstarch with 1 tbsp (15 ml) water; whisk into pan and cook, whisking, until thickened and glossy, about 2 minutes. Strain and serve with beef.

Serve with: Roasted sweet potatoes and brussels sprouts or broccoflower.

Wednesday, March 27, 2013

Perfect Winter Beef Stew

Prep Time: 15 min.
Servings: 8

3/4 cup KRAFT Zesty Italian Dressing
2 pounds beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions
3 cups sliced carrots
1 1/2 pounds potatoes, peeled, cut into large chunks
1 (14.5 ounce) can stewed tomatoes, undrained
1 (14.5 ounce) can beef broth

Cooking Directions

Pour dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. To marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. Or until crisp, stirring occasionally. Remove bacon from saucepan; drain.

Add mushrooms and onions to same saucepan; cook on medium-heat 10 min. Or until tender, stirring occasionally.  Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min.  Uncover; simmer an additional 15 min. Or until meat is cooked through and sauce is thickened, stirring occasionally.

Yield; 8 servings

Beef and Sweet Potato Pan Roast


1 Tbsp. dried Italian seasoning
1 Tbsp. bottled roasted minced garlic
1 tsp. salt
1/2 tsp. crushed red pepper
3 Tbsp. olive oil
2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
4 6- to 8-oz. beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
1 cup cherry tomatoes
1 recipe Chopped Parsley Topping


1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil.  Divide seasoning mixture between two large self-seling plastic bags.  Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.

2. Meanwhile, place beef tenders in remaining bag. Shake to coat. In a skillet brown beef tenders over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan.  Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

3. Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

4. Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef.

5. Bee fShoulder Petite Tenders: The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.


3 to 3.5 pound boneless beef bottom round roast

Kosher salt and freshly ground black pepper to taste
3 cloves garlic, peeled and sliced thin
2 Tbsp vegetable or canola oil
3/4 cup Bloody Mary mix
1/4 cup good-quality vodka
1 Tbsp Worcestershire sauce
1 Tbsp prepared horseradish
1 clove garlic, minced
2 Tbsp vodka
4 tsp cornstarch
Trim fat from meat. Cut slits in roast and insert a slice of garlic into each slit. Season roast with salt and pepper to taste. In a 4-quart Dutch oven, brown meat on all sides in hot oil.  Remove Dutch oven from heat and drain oil, leaving roast in pot.  Combine next 5 ingredients in a medium bowl.  Slowly pour Bloody Mary mixture over roast. Bake uncovered at 325F for 2 to 2 1/2 hours, or until very tender. Transfer roast to platter, reserving juices from Dutch oven. Tent foil over roast to keep warm.  Add enough water to pan juices to measure 1-1/2 cups. Pour water mixture back into Dutch oven and begin to heat. Combine 2 Tbsp vodka and cornstarch in small bowl; stir into juices in Dutch oven. Cook and stir until bubbly. Simmer for 1 to 2 minutes. Slice meat thinly and serve with gravy. Serves 8 – 10.

Cranberry Onion Roast

1 ( 3 to 5 pound) rump roast, trimmed

1 envelope dry onion soup mix
1 can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour

Rinse rump roast and pat dry.

Sprinkle the onion soup mix in the bottom of the crock pot. Place the rump roast on top of the onion soup mix. Spoon the cranberry sauce around and over the roast. Cover and cook on LOW for 10 to 12 hours.

Remove roast from crock pot and allow to rest while you thicken the gravy.

Turn the crock pot up to HIGH.

Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on HIGH for about 10 minutes, until thick.

Slice the roast into 1/4-inch thick slices and serve with the gravy. The slices may be frozen in the gravy in plastic freezer bags.

Dutch Oven Pot Roast with Sour Cream Gravy

Serving Size:  6

2 1/2 pounds boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 2" pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 8 oz. carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/2 hours.  Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed.

Remove roast and vegetables to a serving dish. Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings.  Stir flour into drippings in pan; cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup; stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt, and pepper; cook, stirring constantly, until thoroughtly heated.  Serve gravy with roast.

Tuesday, March 26, 2013

Aromatic Beef Stew with Butternut Squash

Prep: 40 minutes

Cook: 30 minutes

2 tsp. olive oil
1 lb. stew beef (round or chuck), cut in chunks
1 large onion, chopped
1 Tbsp. peeled, minced fresh ginger
2 cloves garlic, minced
1 lb. peeled cubed butternut squash, cut into 1-1/2-inch cubes (about 2-1/2 cups)
1 14.5-oz. can no-salt-added diced tomatoes
1 8-oz. can no-salt-added tomato sauce
1-1/2 cups lower-sodium beef broth
1-1/2 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. crushed red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted*
1 to 2 Tbsp. chopped fresh parsley


1. Heat oil in 4-quart saucepan over medium-high heat. Add beef. Cook until browned on all sides, about 5 minuts. Transfer meat to plate, leaving juices in saucepan. Add onion to pan. Cook 6 minutes, stirring often, or until softened and translucent. Add ginger and garlic. Cook, stirring, 1 minute more.
2. Return beef to pan.  Stir in squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes.  Bring to boiling. Reduce heat to a simmer; cover. Cook until beef is tender, 30 to 35 minutes.
3. Serve with couscous. Sprinkle with almonds and parsley. Makes 6 servings.
4. *Note: Toast almonds in a dry skillet over medium-high heat, stirring frequently, about 2 minutes or until golden brown.

Beef Pot Roast and Winter Vegetables

Prep Time: 15 min

Total Time: 3 hr 15 min
Makes: 8 servings

1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

PREHEAT oven to 325F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

MIX soup and marinade; pour over meat and vegetables. Cover tightly.

BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Source: KraftFoods

Meatballs in BBQ Gravy

Show: Easy Entertaining with Michael Chiarello

Episode: Spaghetti Western

For the gravy:
1 pound bacon, sliced into lardons
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 (28-ounce) cans chopped tomatoes
Sea salt, preferable grey
Freshly ground black pepper
For the meatballs:
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey
Freshly ground black pepper
1 cup water

Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes.  Stir and simmer for 1 to 1-1/2 hours, skimming the top occasionally to remove any scum that forms. While the BBQ gravy is simmering, make the meatballs:

In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water.  Knead the water into the meat mixture with your hands.  Knead and roll meatballs into about 1-1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.

Using a slotted spoon, remove the meatballs from the pan.  Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.

Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.

Sauerkraut Meatballs

2 pounds ground beef

2 eggs
1/2 cup long grain rice
1 can (14 oz) sauerkraut
1 medium onion ,chopped
1 tsp pepper
1 can (19 oz) tomatoes, chopped
1 can (10 oz) tomato soup
1 cup water

In a large bowl, mix beef ,eggs, rice, sauerkraut, onion and pepper .Shape into medium size balls, place in greased casserole dish.

In small bowl, combine tomatoes, soup, and 1 cup water.   Pour tomato mixture over  meatballs and cover with, lid or foil. Bake at 350 for 1-2 hours or until, rice and meat are cooked, more water may be added if meatballs look to dry.

Tangy Meatballs

Recipe By :Jane Barta, St. Thomas, North Dakota

Serving Size : 12
2 eggs
2 cups quick-cooking or rolled oats
1 12 ounce can evaporated milk
1 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 pounds lean ground beef (90% lean)

2 cups ketchup
1 1/2 cups packed brown sugar
1/2 cup chopped onion
1 teaspoon liquid smoke -- (1 to 2)
1/2 teaspoon garlic powder

In a large bowl, beat eggs.  Add oats, milk, onion, salt, pepper and garlic powder.  Add the ground beef; mix well.  Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 30 minutes; drain.

Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Yield: 12 servings.
"Taste of Home Classic Cookbook pg 198"

Monday, March 25, 2013

Chocolate Walnut Cake

From: EatingWell

This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes.  It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.

Servings: 12 servings
Prep: 1 hr
Total: 3 hrs 45 mins


8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1 1/2 cups toasted ground walnuts, (about 2 cups walnut halves; see Tip)
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade, or other jam, such as apricot or raspberry
1 teaspoon confectioners' sugar


1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2. Crack 2 eggs into a lare bowl.  Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4. Clean and dry the beaters.  Add brown sugar and the remaining 2/3 cups granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down
the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan. 5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours.  As it cools, the cake will shrink away from the sides of the pan.

6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate.  Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving. Tips:

Tip: To toast and grind walnuts, spread them on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Let the nuts cool on a plate then grind into a coarse meal in a food processor or blender. MAKE AHEAD TIP: Equipment: 9-inch springform pan

Lamb Chops with Rosemary and Grapes

Source: Quick from Scratch - Herbs

Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Serves 4

You'd expect to find lamb chops grilled with rosemary, but the sauce. a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise.  You'll wan to choose seedless grapes for this recipe.

1 1/2 tablespoons olive oil
8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
Fresh-ground black pepper
3 tablespoons chopped fresh rosemary
4 cloves garlic, cut into thin slices
2 cups red grapes (from about a 1-pound bunch)
1/3 cup dry white wine
1 teaspoon honey

In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1-1/2 tablespoons of rosemary in the spaces between the chops.  Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.

Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan.  Add the grapes and the remaining 1-1/2 tablespoons rosemary to the pan.  Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
In place of the loin chops, you can use lamb shoulder chops, about one inch thick (about two pounds in all). Cook them a little less than the loin chops.

Bacon-Wrapped Meatloaf with Brown Sugar and Heinz Ketchup Glaze

This All-American recipe is meant to be served to a crowd of hungry meat-lovers.  Get this ready for your tailgate with classic Heinz ketchup or chili sauce and pile it on your plate for the big game.  This one will keep you stuffed all day.

Serves: 8
Cooking Time: 1 hr


1/2 cup Heinz ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar
2 teaspoons oil
1 medium onion, chopped medium
2 cloves garlic, minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mixture (50% ground chuck, 25% ground pork, 25% ground veal
2/3 cup crushed saltine crackers or 1 1/3 cups fresh bread crumbs
1/3 cup fresh parsley leaves, minced
8 thin-slices bacon (8-12 slices, depending on loaf shape)


Mix ketchup, sugar and vinegar in small saucepan; set aside. Heat oven to 350 degrees F.

Heat oil in medium skillet.  Add onion and garlic; saute utnil softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt.  Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan.  Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tuckingonly bacon tip ends under loaf.

Bake loaf until bacon is crisp and loaf registers 160 degrees F, about 1 hour. Cool at least 20 minutes.

Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze pass separately.

Herbed Roast Beef

By The Canadian Living Test Kitchen

Use a small roasting pan (about 12 x 10 x 2-inches/30 x 25 x 5 cm) to fit this compact roast.  In a large pan, the drippings may burn and lead to disappointing gravy.  Save half of the meat and some gravy for Monday's meal.


1 tbsp balsamic vinegar
1 tbsp vegetable oil
2 cloves garlic , minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp grated lemon rind
1/2 tsp cracked peppercorns
1/2 tsp salt
3 lb Sirloin tip oven roast
1/4 cup all-purpose flour
2-1/2 cups beef stock
2 tbsp tomato paste


In small bowl, combine vinegar, oil, garlic, thyme, oregano, lemon  rind, peppercorns and salt; rub all over roast.

Place on rack in roasting pan; add 1-1/2 cups (375 mL) water to pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours.

Transfer roast to cutting board; tent with foil and let stand for 10 minutes before thinly slicing.

Meanwhile, skim off any fat from pan juices. Sprinkle with flour; cookover medium heat, whisking, for 1 minute.  Whisk in stock and tomato paste; bring to boil. Reduce heat and simmer until thickened, about 3 minutes.

Remove half of the beef slices and 1/2 cup (125 mL) of the gravy; let cool for 30 minutes. Wrap and refrigerate separately for up to 24 hours.

Lipton Secrets Pizza Meatloaf

1 envelope Lipton secrets onion soup mix

2 pounds ground beef
2 eggs
1-1/2 cups fresh bread crumbs
1 cup chopped green bell pepper (optional)
1/4 cup water
1 cup Ragu Old World Style Pasta Sauce
1 cup shredded mozzarella cheese, about 4 ounces

In bowl, combine all ingredients except 1/2 c. sauce & 1/2 c. cheese.
Shape into loaf in 13x9" pan. Top with remaining sauce. Bake at 350F
for 50 minutes.  Sprinkle with remaining cheese.  Bake 10 minutes
or until done. Cool 10 minute

Sunday, March 24, 2013

Gyros Burgers with Oven-Roasted Lemon Potatoes

Winter 2010 LCBO. com

By: Marilyn Bentz-Crowley
Gyros is usually an upright cylinder of spiced meat rotating in front of flames or glowing electric bars.  As it sizzles and browns, the mat is sliced off into a warm pita.  In the absence of such equipment, these appetizing burgers are the next best thing.
2 to 3 large plum tomatoes
½ small English cucumber
¼ cup (50 mL) minced sweet onion
1 tbsp (15 mL) red-wine vinegar
2 tbsp (25 mL) olive oil
½ tsp (2 mL) dried leaf oregano
¼ tsp (1 mL) salt
Several grindings of black pepper

3 lbs (1.5 kg) potatoes, white or yellow-fleshed (not baking)

2/3 cup (75 mL) olive oil
Juice of 1 large lemon
2 garlic cloves, minced
1 tsp (5 mL) dried leaf oregano
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 cup (250 mL) chicken broth
2 tbsp (25 mL) chopped fresh parsley
1 egg
1 large garlic clove, minced
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried leaf oregano
2 tbsp (25 mL) freshly squeezed lemon juice
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground black pepper
1 cup (250 mL) fresh bread crumbs
½ cup (125 mL) minced sweet onion
1½ lbs (750 g) lean ground lamb or pork or a mixture of both
2 tbsp (25 mL) butter
2 tbsp (25 mL) olive oil
6 pita, preferably Greek style
1 to 2 containers (250 mL each) purchased
tzatziki, or equivalent of homemade

1. Seed and dice tomatoes and cucumber; turn into mixing bowl. Stir in onion. Whisk vinegar with oil, oregano, salt and pepper. Pour over tomato mixture; stir well. Let sit at room temperature, stirring occasionally, for at least 30 minutes to meld flavours. (Or cover and refrigerate for up to a day; stir before serving.)

2. Adjust oven rack above centre; preheat oven to 400°F (200°C).

3. Peel and cut potatoes in half or quarters if large; pieces should be chunky.  Add potatoes in a single layer to a 9 x 13-inch (3-L) baking dish. Stir olive oil with lemon, garlic and oregano. Pour over potatoes; season with salt and pepper. Pour over chicken broth. Bake, uncovered and stirring occasionally, for 1 hour or until tender. For golden brown tops, broil for an additional 5 minutes, stirring 2 or 3 times; keep warm. Sprinkle with parsley.

4. To make burgers, mix egg in a large mixing bowl with garlic, parsley, cumin, oregano, lemon juice, salt and pepper. Stir in bread crumbs and onion. Crumble meat over top. Using hands, knead until uniformly mixed. Form mixture into 12 oblong patties about ¾ inch (2 cm) thick. Cover and refrigerate until ready to fry, up to a day.
5. Fry burgers in batches or in 2 pans, adding more butter and oil as needed. Heat ½ tbsp (7 mL) each of butter and olive oil in a large frying pan over medium to medium-low heat. Add burgers without crowding. Fry for 8 to 10 minutes on first side. Turn; fry for another 8 to 10 minutes or until crusty.

6. Warm pita in oven or toaster oven; place 2 burgers in each on warmed serving plates. Top with a spoonful of relish and tzatziki; fold. Serve with potatoes; pass remaining relish and tzatziki.

Makes 6 servings

Onion and Mushroom-Stuffed Burger

Prep: 50 minutes
Grill: 25 minutes


1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 tsp. salt
1 tsp. ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
Tomato slices (optional)


1. In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

2. In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

3. For charcoal grill, arrange preheated coals around drip pan.  Test for medium heat above pan.  Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

4. Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.

5. *Tip: Toast the buns directly over hot coals during last 1 to 2 minutes of grilling.

6. **Tip: If you wrap the burgers with bacon they will take a little longer to grill than unwrapped burgers.

French Canadian Meat Pie

From: Mary LaBranche

1/2 lb. ground beef
1/2 lb. ground pork
1 medium onion, chopped
1 large potato
Salt and pepper
A dash of nutmeg
Poultry seasoning (add to suit individual taste)
Double pie crust

Preheat oven to 350F.
Sauté chopped onion. Cook meat thoroughly, and skim off excess fat.Boil and mash the potato. Mix with onion and meat. blend in the seasonings. Add a little
water if mixture seems dry. Simmer about 1 hour then pour into crust.
Bake until crust is golden brown.

About the Author: I write in the romance genre and dabble in poetry. Born and raised
in Vermont this is where I have chosen to raise my family and live out my days.

Author's URL:

Stove Top Tamale Pie

1 t. olive oil

1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, un drained
1/2 C. water
1 3-oz. can chopped green chilies, un drained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and sauté until the onion is translucent. Add the ground beef and brown; drain the fat.
Stir in the tomato sauce, black beans, water, green chilies and taco seasoning mix.  Bring to a boil, reduce the heat, cover anbd simmer 5 minutes.
Prepare the corn muffin mix according to package directions.  Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.
Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3-4 minutes over low heat until the cheese melts.
Serves 4-6

Sweet and Sour Meat Balls

12 servings

Preheat oven to 350° F. Coat a baking sheet with cooking spray.
1 spray cooking spray

1-1/2 lb. raw extra lean ground beef
3/4 cup rolled oats
2 large egg whites
1 cup onions, finely chopped
1 medium garlic clove, minced
2 TB dried parsley
2 tsp. dried oregano

Combine beef, oats, egg whites, onion, garlic, parsley and oregano in a
medium bowl; mix thoroughly.
Shape beef mixture into forty-eight 1" balls; place on baking sheet.

Bake meatballs for 25 minutes. Transfer to a crock pot/slow cooker and set on
LOW heat to keep warm.
Or place meatballs in a heated chafing dish.

1 can (8 oz.) tomato sauce
6 tsp. Splenda, or to taste
3 TB spicy brown mustard
1-1/4 tsp. chili powder
1/2 tsp. hot pepper sauce
Combine remaining ingredients in a small bowl. Pour over meatballs and let
heat about 10 minutes.

Yields 4 meatballs per serving.

Saturday, March 23, 2013

Diner Burgers with Cheddar, Frizzled Onions & Smoky Sweet Potato Straws

Winter 2010
By: Marilyn Bentz-Crowley

These burgers have a browned crust with a moist interior and lots of beefy flavor -- just like ones off a diner's sizzling-hot-flat-top grill.  Smoked salt and cayenne add zip to very crunchy strings of sweet potatoes.

1½ lbs (750 g) lean ground beef
Salt and freshly ground black pepper
2 tbsp (25 mL) butter, melted
2 large cooking onions
2 lbs (1 kg) sweet potatoes, or 2 very large
4 cups (1 L) peanut oil, much more if using an electric fryer
4 to 6 tbsp (60 to 90 mL) cornstarch or all-purpose flour, divided
1 tsp (5 mL) smoked salt
1/8 to ¼ tsp (0.5 to 1 mL) cayenne
6 buns such as soft Kaisers
6 thin slices marble cheddar
3 to 4 leaves romaine lettuce
2 large tomatoes, thinly sliced

1. Form beef into 6 patties about ¾ inch (2 cm)thick; lay on waxed paper. Generously season both sides with pinches of salt and freshlyground black pepper. Brush with melted butter on both sides; butter congeals on cold burgers. Cover and refrigerate until ready to fry, up to a day.
2. Slice onions lengthwise into halves. Slice crosswise a scant ¼ inch (5 mm) thick; there should be 2 to 3 cups (500 to 750 mL). Peel and julienne sweet potatoes using a mandoline or food processor.  Submerge potatoes in cold tap water for 15 minutes or up to half a day if refrigerated.

3. When ready to cook burgers, preheat oven to 300°F (150°C).
4. Fry burgers in batches or in 2 pans as needed. Heat a large frying pan, preferably cast iron coated with nonstick spray, over medium heat; add burgers without crowding. Fry for 8 to 10 minutes on first side. Turn; fry for another 8 to 10 minutes or until crusty. Keep warm in oven as needed.
5. Meanwhile heat oil in an electric fryer or wide deep frying pan (I use a cast-iron chicken fryer). Using a thermometer, heat oil to 350°F (180°C). Line a baking pan with several layers of paper towel; set aside. Spread some of the onion on another paper towel. Lightly season with pinches of salt and pepper; using a small sieve, lightly dust with some of the cornstarch. Toss to coat evenly. Season, dust and fry onions in batches for 2 to 3 minutes or until golden brown. Drain on lined baking pan; keep warm in oven.
6. Increase oil temperature to 375°F (190°C).
7. Drain and dry potaotes very well with a clean tea towel.  Spread potato in batches on a paper towel; using a small sieve, lightly dust with some cornstarch. Toss to coat evenly.

8. Deep fry potatoes for 2 to 3 minutes or until golden brown. Work in several batches as needed; do not overload oil. Meanwhile, mix smoked salt and cayenne. Drain on papertowel- lined baking pan; lightly season with smoked salt mixture. Keep warm in oven while finishing subsequent batches. Warm buns if you wish.
9. To serve, place cheddar, tearing as needed to fit, on burgers. Line bottom bun half with lettuce and tomato; top with burger and a heap of hot onions. (The heat from burger and onions melts cheese.) Place bun top at an angle.  Accompany with a condiment assortment such as mayonnaise, mustard, ketchup, barbecue and chili sauces.  Serve sweet potato straws on the side.
Makes 6 servings

Gorgonzola Burgers with Cucumber-Yogurt Sauce

This dish supplies a third of your daily protein requirement.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10-12 minutes


Cooking spray
1 pound extra-lean ground sirloin
½ teaspoon salt
¼ teaspoon black pepper
4 1-inch cubes Gorgonzola or any blue cheese (about 4 ounces total)
1 cup nonfat plain yogurt
¼ cup shredded cucumber
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon garlic powder
4 whole-wheat rolls


Spritz a large grill pan with cooking spray; set over medium heat. In a large bowl, combine sirloin, salt, and pepper. Shape mixture into 4 equal balls. Press a cube of Gorgonzola into the center of each, covering cheese completely with meat. Shape balls into patties, each about 1 inch thick. Place burgers on hot pan and cook for 5 to 6 minutes per side until cooked through (less for medium-rare meat). Meanwhile, mix next 5 ingredients in a small bowl. Place burgers on rolls and top each with 2 tablespoons yogurt sauce.  Serve remaining sauce on the side.


5 Tbsp. butter

5 lb. ground beef
2-1/2 c. chopped onions
1 c. chopped green pepper
5 c. chopped celery
5 cans tomato soup, undiluted
5 (15 oz.) cans tomato sauce
5 tsp. salt
1/2 tsp. black pepper

Melt butter over low heat in 8-quart skillet or roaster. Crumble beef
into container and increase heat.  When red color disappears, add
onions, green pepper and celery. Cook just until vegetables are
tender. Add soup, tomato sauce, salt and pepper. Cover and bake in
oven for 1/2 hour, stirring occasionally. Cool and divide into
5 freezer containers.  May be thawed and used for a variety of family
meals (chili beefaroni, pizza, spaghetti, Sloppy Joes and Spanish

Swedish Meatballs

courtesy Emeril Lagasse

Show: The Essence of Emeril
Episode: International Finger Food

Difficulty: Difficult
Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 to 6 servings

1 cup finely chopped red onion, plus 1/2 cup
4 1/2 tablespoons unsalted butter
3/4 pound ground chuck
3/4 pound ground pork
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus 1 pinch
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 cup plain dried bread crumbs
1/2 cup whole milk
1/4 cup heavy cream, plus 3/4 cup
1 large egg, lightly beaten
4 tablespoons all-purpose flour
3 1/2 cups beef stock or 2 (14-ounce) cans reduced-sodium beef broth
1/4 cup red currant jelly
In a medium skillet over medium-high heat, saute 1 cup of the onion in 1 1/2 tablespoons of the butter until soft and light golden brown, 4 to 6 minutes. Set aside to cool, then add the onion to a medium mixing bowl along with the ground chuck, ground pork, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg.

In a small mixing bowl, combine the bread crumbs with the milk and 1/4 cup of the cream, and allow to sit until the bread crumbs are soft, about 5 minutes.  Add the bread-crumb mixture and the beaten egg to the meat mixture and, using clean hands. mix well to thoroughly combine.
Using a tablespoon measure as a guide, scoop the meat mixture into small meatball portions, about 1 heaping tablespoon each.  Using lightly damp clean hands, roll the meatballs until they are smooth and round. Transfer to a large plate or baking dish while you form the remaining meatballs.
In a medium skillet, heat 1/2 tablespoon of the remaining butter until foamy. Add one-third of the meatballs and cook, turning frequently, until the meatballs are browned on all sides, 6 to 8 minutes total.  Using tongs or a slotted spoon, transfer the cooked meatballs to a Dutch oven or heavy saucepan and repeat with the remaining meatballs, adding another 1/2 tablespoon of butter to the skillet before each batch.
Add the remaining 1 1/2 tablespoons of butter and the remaining 1/2 cup onion to the skillet and cook until the onion is soft, about 4 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the beef broth little by little and cook until the sauce is smooth and thick, about 4 minutes. Transfer the sauce to the Dutch oven or large saucepan and add the remaining 1/4 teaspoon salt, a pinch of black pepper, the remaining heavy cream, and the currant jelly. Bring the contents of the Dutch oven or large saucepan to a gentle boil over medium-high heat, then reduce the heat so that the sauce just simmers. Stir very gently to combine ingredients once the meatballs have cooked a bit; be careful not to break up the meatballs. Cook, uncovered, for 45 minutes to 1 hour, until the meatballs are very tender and the sauce is thick and flavorful.  Serve with boiled new potatoes, cucumber salad, and lingonberries for a main course or in a shallow chafing dish with toothpicks for hors d'oeuvers.

Swedish Meatballs in a Bag

courtesy Robert Irvine with Brian O'Reilly, Harper Collins

Publishers, copyright 2007, All rights reserved
Show: Dinner: Impossible
Episode: Major League Ballpark Challenge

1 cup fresh bread crumbs
1/2 to 3/4 cup water
1 tablespoon instant flour (recommended: Wondra)
1 1/2 pounds ground beef
1 onion, finely diced
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup canola oil
2 tablespoons butter, cubed
1 cup beef stock
1/4 cup dry sherry
1/4 cup heavy cream
1 bay leaf
2 teaspoons Dijon mustard
2 teaspoons honey mustard

Hydrate bread crumbs in a mixing bowl by pouring water (1/2 to 3/4
cup) over them.

To cook en papillote ( in the oven, enclosed in foil), use a large
foil oven pouch, or make an oven pouch out of a 3 foot length of
heavy duty foil by bringing the 2 ends to the center, folding the
sides to seal, and leaving an opening at the center through which to
place the sauce and meatballs. Shake flour in the pouch to coat the
inside, and (for safety reasons) place in a roasting pan. Preheat
oven to 450 degrees F.

To cook en papillote on the grill, follow the same procedure with the
foil pouch and preheat grill to medium-high heat. (The foil pouch
method is great for cooking and cleanup, but because the liquids
inside will become very hot, use a roasting pan to support the weight
of the pouch for safety reasons.)

To the bowl of hydrated bread crumbs, add ground beef, onion, egg,
salt, pepper, nutmeg, and allspice. With an electric mixer, beat the
meat mixture until fluffy. Heat oil in a large skillet to sear off
meatballs. (In the episode, we seared the meatballs in a deep-fryer.)
Form meat mixture into small meatballs, and sear them in the skillet
or deep-fryer. Remove to paper toweling to drain briefly. Add butter,
beef stock, sherry, cream and bay leaf to foil pouch (which you have
placed into a roasting pan for safety reasons to support the weight
of the "floppy" pouch). Transfer meatballs to the oven pouch and seal
the pouch.  Bake for about 20 to 25 minutes, or grill for about 15 to
20 minutes. Use extra care in dealing with the hot liquids in the
foil pouch or oven bag.

Pour the sauce from the bag into a small saucepan. Remove bay leaf
from sauce before serving. Whisk in Dijon mustard and honey mustard
and heat for a few minutes to thicken, and serve with meatballs.

Friday, March 22, 2013


With Chipotle Mayo
Nothing beats the flavor combination of blue cheese, bacon and chipotle.  You get sweet, smoky, tangy, and, a little bit of fire, all in one bite.  This is a great burger any way you cook it, but if you use ground sirloin, you'll taste the difference.


4 ground sirloin or hamburger patties (8- to 10-ounce)
Kosher salt
1/2 cup Chipotle Mayo (recipe follows)
4 hamburger buns
12 strips thick-sliced bacon, cooked
1 Roma tomato, sliced
1 small red onion, sliced thin
1/4 cup crumbled blue cheese

Chipotle Mayo:
Makes 1/2 cup

1/2 cup mayonnaise
1 teaspoon adobo sauce from canned chipotle Chiles
1/2 teaspoon freshly squeezed lime juice
Kosher salt

Cooking Directions

Prepare a gas or charcoal grill or heat a skillet to medium-high heat.

Season each burger with kosher salt and cook for 4 to 5 minutes on each side.  Remove the burgers from the heat and let rest for 3 minutes.

Spread a thin layer of chipotle Mayo on the top and bottom of each bun. Place a burger on the bottom bun, then layer the bacon, tomato, and onion on top, and finish with the blue cheese crumbles.

Put the top bun in place and serve warm.

Chipotle Mayo:
In a bowl, combine the ingredients, mixing well. Season with the salt and refrigerate, covered, until needed.

Bluegrass Burgers with Sweet Roasted Corn Chow-Chow and Country Ham Spread

Recipe courtesy Brigitte Nguyen

Prep Time: 25 min

Cook Time: 30 min
Level: Easy
Serves: 6 servings

Sweet Roasted Corn Chow-Chow:
3 ears yellow corn, shucked
1 tablespoon olive oil
1 cup apple cider vinegar
1/2 cup water
1/4 cup sorghum
1/2 cup sugar
1 tablespoon dry mustard
1 1/2 teaspoons celery seeds
1 teaspoon turmeric
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 red onion, minced
1 stalk celery, minced
1/2 teaspoon salt

Country Ham Salad:1 cup diced country ham
3/4 cup cream cheese, softened
1/4 cup green onions, sliced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce

2 pounds ground chuck
2 tablespoons Worcestershire sauce
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing on grill rack
6 good-quality hamburger buns
6 tablespoons salted butter, softened
12 Bibb lettuce leaves


Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high heat.
To-make roasted corn chow-chow, rub the shucked ears of corn with olive oil.  Put on the grill and cook, turning often, until the corn is slightly charred and still crisp, about 5 to 7 minutes. Remove from heat to a cutting board and cool. Meanwhile, combine the vinegar, water, sorghum, sugar, dry mustard, celery seed, and turmeric in a medium saucepan and set the pan on the grill. Bring to a simmer to dissolve sugar.
Cut the kernels off the corn ears and add to a bowl with the diced green bell pepper, red bell pepper, red onion, and celery. Pour the vinegar and spice mixture over the vegetables, and season with salt. Set aside to pickle.
To make country ham salad, combine the ham, cream cheese, green onions, salt, pepper, and hot sauce in a bowl and stir with a wooden spoon to combine. Alternatively, all the ingredients can be put into the bowl of a standing electric mixer and gently combined using the paddle attachment.
To make patties, combine the ground chuck, Worcestershire sauce, garlic salt, and pepper in a bowl. Divide mixture into 6 portions and gently form into patties. Brush the grill rack with vegetable oil.  Arrange the patties on the grill and cook, turning once, approximately 5 to 7 minutes per side for medium, or until desired doneness.
Spread the cut side of each bun half with 1/2 tablespoon butter and grill 1 to 2 minutes, until golden brown.
To assemble, spread the bottom half of each bun with a generous helping of ham salad. Top each with 2 Bibb lettuce leaves and a burger. Using a slotted spoon, drain a scoop of chow-chow and put on top of the patties. Cover with the bun tops and enjoy!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

Bobby Deen's Favorite Goulash

1 tablespoon Paula Deen’s House Seasoning

3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked

 In a Dutch oven, saute the ground beef over medium-high heat until no pink remains.  Break up the meat while sauteing. Spoon off any grease.  Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.  Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

 Serve with garlic bread and a salad.

Paula's House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

 Mix ingredients together and store in an airtight container for up to 6 months.

Hungarian Goulash


2 tbsp. Olive oil
1 lb. Lean ground beef
1 each large yellow onion; diced; large green bell pepper; diced
2 cloves garlic; minced
1-1/2 cups frozen whole kernel corn
1 cup fresh mushrooms; sliced
1/2 cup olives; sliced
2 cans (10-3/4 oz.) tomato soup
2-1/2 cans (soupcans) water
2-1/2 tsp. Paprika
1/2 tsp. Cayenne pepper
2 tsp. Salt
1 bag (12 oz.) pasta shells
3 cups grated cheddar cheese


Brown ground beef using 2 tbsp. Olive oil in a 12" Dutch oven using
20 - 22 briquettes bottom heat. When beef has browned, add onion, bell
pepper, mushrooms and garlic.  Saute until vegetables are tender. Add corn,
olives, tomato soup, hot water, paprika, cayenne pepper and salt. Stir to
mix well. Bring contents to a boil then stir in pasta shells. Place lid on
Dutch oven and bake using 10 - 12 briquettes on bottom and 14 - 16
briquettes on top heat 30 - 40 minutes. Sprinkle cheese over top and bake
an additional 10 minutes until cheese is melted. Makes 6-8 servings.

Pasta-Beef Cobbler

Hamburger Helper jumpstarts casserle-making. A touch of this and
that makes this one a winner.

Prep Time:35 min
Start to Finish:1 hr 10 min
Makes:8 servings

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
3 1/2 cups hot water
1/2 cup milk
1 package Betty Crocker® Hamburger Helper® beef pasta
1/4 cup packed brown sugar
1/4 cup barbecue sauce
2 tablespoons ketchup
1 1/2 cups Original Bisquick® mix
1 cup milk
2 eggs

Heat oven to 375°F. In 10-inch skillet, cook beef, onion, bell
pepper, salt, pepper and seasoned salt over medium heat, stirring
occasionally, until beef is brown; drain.

Stir hot water, 1/2 cup milk and the Sauce Mix into beef mixture.
Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling,
stirring occasionally. Spoon beef mixture into ungreased rectangular
baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.

In medium bowl, stir Bisquick mix, 1 cup milk and the eggs until
blended.  Pour evenly over beef mixture. Bake cobbler 30 to 35 minutes
or until light golden.

High Altitude (3500-6500 ft): Use 4 cups hot water. Bake 38 to 42

Thursday, March 21, 2013

Sugar Snap and Beef Stir Fry

This is from the Cooking Light magazine. It was adapted just a bit by adding some chili sauce, garlic and sesame oil to the marinade as well as some extra veggies to the stir fry. The beef turned out extremely tender while the vegetables were slightly crisp. It was a light, healthy and really delicious meal that my entire family loved. You will like how quick and simple the recipe was to make and that it had very little clean up.
Flank Steak Marinade:

1 lb flank steak, thinly sliced against the grain
1 1/2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
1 tsp chili sauce
1/4 tsp white sugar
1 clove of garlic, minced

Combine all ingredients in a large zip lock bag and place in refrigerator for 1-6 hours.

Stir Fry Veggies:
Sugar snap peas, trimmed
Broccoli florets, steamed until tender
1/4 cup of shredded carrots
2-3 baby bell peppers, sliced
1/4 red onion, sliced
2-3 green onions, sliced (divided)
1 clove of garlic, minced
1-2 tsp fresh ginger, grated

Steam broccoli florets. Clean and chop all vegetables then set aside until ready to cook.

Stir Fry Sauce:
2 tbsp rice wine vinegar
1 tbsp soy sauce
2 tsp white sugar
2 tsp hoisin sauce
1 tsp chili sauce

Combine all ingredients and whisk until mixed thoroughly. Set aside.

Remaining Ingredients:

Sesame oil (to cook meat and vegetables)
Sesame seeds (garnish)
Brown rice, prepare according to the directions

Heat 1 teaspoon of sesame oil in a large skillet over medium high heat.  Add beef to the pan; stir fry for 2 minutes or until done.  Place beef in a bowl and set aside.  Add the last remaining teaspoon of sesame oil to the pan.  Add onion and saute 1 minute. Add the remaining vegetables along with half of the green onions, and sauté for 2-3 minutes. Add minced garlic and freshly grated ginger, cook stirring continuously for 45 seconds. Add beef and stir fry sauce then cook for an additional minute or until thoroughly heated. Serve over brown rice and garnish with green onions and sesame seeds. Enjoy.