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Reply
| | From:  Genie· (Original Message) | Sent: 5/23/2008 9:57 PM |
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:41 PM |
Barbecue Beef Sandwich
½ Lb. Regular Ground Beef
1/3 Cup Tomato Puree
¼ Cup Onion, chopped
2 Tbsp. Vinegar
2 tsp. Sugar
¼ tsp. Dry Mustard
1 Dash Pepper
2 Hamburger Rolls
Cook beef until lightly browned. Drain fat. Mix in remaining ingredients except hamburger rolls. Cover and cook over low heat for 20 minutes to blend flavors. Stir occasionally. Spoon mixture onto bottom halves of rolls (about ½ cup per sandwich). Cover with top halves.
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Reply
| | | From: Genie· | Sent: 8/21/2008 3:56 AM |
| Meatball Pita Sandwiches
1 1/2 pounds extra-lean ground beef
1/3 cup plain nonfat yogurt
1/3 cup finely chopped shallots -- (about 2 large)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 can tomato puree -- (15-ounce)
1 1/2 cups sliced mushrooms -- (about 4 ounces)
2/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish
1 cup shredded lettuce
1 cup chopped tomato -- (about 1 large)
4 whole wheat pita breads -- (about 6 inches in
-- diameter), cut into
-- halves to form
-- pockets
Spray 12-inch skillet with nonstick cooking spray. Mix ground beef, 1/3 cup
yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each
about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5
minutes or until light brown on all sides. Stir in tomato puree and
mushrooms; turn meatballs to coat with sauce. Cook about 20 minutes, turning
occasionally, until meatballs are no longer pink in center. Remove meatballs
from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the
horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.
8 servings
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Reply
| | | From: Genie· | Sent: 8/22/2008 9:02 PM |
Beefburgers Ingredients - 1 lb. ground beef
- 1 Tbsp. diced onion
- 1 can chicken gumbo soup
- 2-3 Tbsp. ketchup
- 1 Tbsp. mustard
Directions Brown ground beef and onion; drain off any grease. Add soup, ketchup and mustard. Stir well; let simmer for 20 minutes. Makes 4-6 sandwiches. | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 3:40 AM |
| Beef with Hot Sauce
3 lb beef chuck roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
water
1 1/2 cup ketchup
3 tablespoons hot taco sauce
2 tablespoons brown sugar
2 tablespoons vinegar
2 garlic cloves minced
1 bay leaf
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
8 hamburger buns
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add ketchup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 9/2/2008 2:44 AM |
| Sophisto Joes
Gourmet | October 2007
Ian Knauer
These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be
remiss if we let the black-tie frippery of these cosmopolitan joes
belie their true nature: Just as with Fitzgerald's famous hero,
there's substance underneath all that class. These civilized
sandwiches are hearty, delicious, and perfect for a weeknight dinner.
Active time: 25 min Start to finish: 35 min
Servings: Makes 4 servings
(14 1/2-ounce) can whole tomatoes in juice, drained
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 1/2 lb ground beef chuck
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 kaiser rolls, split
Purée tomatoes in a blender.
Cook onion and garlic in butter in a 12-inch heavy skillet over
medium-high heat, stirring occasionally, until onion begins to brown,
4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook,
stirring occasionally, until vegetables are softened, 4 to 5 minutes.
Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add
chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and
cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire
sauce, and brown sugar and boil, stirring occasionally, until sauce
has thickened, about 6 minutes. Season with salt and sandwich inside
rolls.
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:29 AM |
Cabbage Sloppy Joes 1 Lb. Ground Beef 1 ½ Cups Finely Shredded Cabbage 1 Medium Onion, chopped 1 Celery Rib, chopped ¼ Cup Chopped Green Pepper 1 Cup Ketchup 3 Tbsp. Brown Sugar 2 Tbsp. Lemon Juice 1 Tbsp. White Vinegar 1 Tbsp. Worcestershire Sauce 1 Tbsp. Prepared Mustard 1 tsp. Salt Dash of Pepper 8 Sandwich Rolls, split In a large skillet, cook the beef, cabbage, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Stir in the ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10 minutes or until cabbage is tender. Spoon ½ cup onto each roll. | |
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Reply
| | | From: Genie· | Sent: 9/28/2008 9:03 PM |
| Beef Pocket Sandwiches
Prep: 15 min., Cook: 15 min., Bake: 30 min.
Ingredients
1 pound 95% Lean Ground BEEF
1 tablespoon butter
1 green bell pepper, cut into strips
1 cup sliced fresh mushrooms
1 (14-oz.) jar pizza sauce
1 (8-oz.) package shredded Italian six-cheese blend
2 (13.8-oz.) cans refrigerated pizza crust dough
Olive oil
Pizza sauce (optional)
Preparation
1. Cook ground beef in a large nonstick skillet over medium-high heat,
stirring until it crumbles and is no longer pink. Remove from skillet,
and drain well. Wipe skillet clean with a paper towel.
2. Melt butter in skillet over medium-high heat. Add bell pepper
strips and sliced mushrooms, and sauté 8 minutes or until mushrooms
are lightly browned and liquid evaporates. Remove from heat; stir in
beef, 1 jar pizza sauce, and cheese.
3. Unroll each can of pizza crust dough on a lightly floured surface;
cut each crust into quarters. Press each dough quarter into a 7- x
6-inch rectangle. Spoon about 2/3 cup meat mixture in the center of
each rectangle. Fold 1 short side of dough over filling, pressing or
crimping edges to seal. Place beef pockets on 2 lightly greased baking
sheets, and cut slits in tops to allow steam to escape. Brush lightly
with olive oil.
4. Bake, on separate oven racks, at 375° for 25 to 30 minutes or until
golden. (Switch places of baking sheets in oven after 15 minutes if
necessary for even baking.) Serve with pizza sauce, if desired.
Yield
Makes 8 servings
Southern Living, SEPTEMBER 2006
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