1 pound ground beef
1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
3 tablespoons minced onion
2 teaspoons pepper
2 teaspoon salt
3 quarts chicken broth
1 bag frozen spinach, well drained
1 cup carrots, diced
1 cup celery, diced
1 cup small pasta
In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
Mix well with your hands.
Using a tablespoon, scoop out meatball mixture and form into balls.
In a large pot, bring the chicken broth to a boil.
Once boiling, add in the meatballs, spinach, carrots and celery.
Cook until the meatballs are done through.
Add in the pasta and cook according to package directions.
Adapted from: http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/
Posted in Dinner, Meat, Pasta, Soups, Vegetables |
Tagged Beef, Broth, Carrots, Celery, Cheese, Pasta, Spinach |
1/4 cup butter
1 clove garlic, minced
3 tablespoons lemon juice
1 teaspoon salt
1 can consomme
1/2 pound mushroom, sliced
1 pound beef tenderloin, sliced
1/4 cup onion, chopped
2 tablespoons flour
3 tablespoons burgundy wine
1/4 teaspoon pepper
1 cup sour cream
Melt butter in skillet.
Saute onion, garlic and mushrooms.
Add beef, cooking until no longer red.
Add flour, lemon juice, wine and consomme.
Add salt and pepper to taste.
Simmer 10-15 minutes.
Fold in sour cream.
Serve over crepes or noodles.
Source: Marks family recipe.
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon black pepper
2 teaspoons garlic powder
2 pounds round steak, cut into strips
1 tablespoon vegetable oil
1.5 cups ketchup
1 large onion, sliced
2 cups warm water
Combine the flour, garlic powder, pepper and salt in a bowl.
Toss the steak in the flour mixture to coat.
Heat the vegetable oil in a large skillet over medium-high heat.
Cook the beef until brown on all sides, 5 to 7 minutes.
Add the onion and cook until just starting to brown.
Stir the ketchup and water into the skillet.
Reduce heat, cover and simmer until tender, about 1 hour.
Source: Marks family recipe
2 pounds ground beef
1 cup seasoned breadcrumbs
1 onion, diced
salt and pepper
1 tablespoon garlic powder
2 cans golden mushroom soup
1 small bag frozen cut green beans, thawed
1 small bag frozen carrots, thawed
Combine the beef, eggs, breadcrumbs, garlic and salt and pepper to make a meatloaf type mix.
Shape into patties and brown in a skillet
In a bowl, mix the soup and vegetables, rinsing the cans out with a bit of water.
Place the patties into a greased 9×13 baking dish.
Pour the vegetable mixture over the patties.
Bake at 350 for about an hour or until the meat is cooked through and the sauce is hot.
Serve over buttered egg noodles.
Source: Marks family recipe
1 pound boneless beef sirloin steak, 3/4 inch thick
3 tablespoons cornstarch
1 (14 ounce) can beef broth or stock
1 tablespoon soy sauce
1/4 teaspoon garlic powder
2 cups fresh or frozen green or red pepper strips
1 medium onion, cut into thin wedges
4 cups hot cooked regular long-grain white rice, cooked without salt
Slice beef into very thin strips.
Stir-fry beef in nonstick skillet until browned and juices evaporate.
Mix cornstarch, broth, soy and garlic.
Add peppers and onion.
Add cornstarch mixture.
Cook and stir until mixture boils and thickens.
Serve over rice.
1/4 cup sour cream
1/4 cup salsa
2 tablespoons taco seasoning
1/4 cup diced onion
1/4 cup shredded cheddar cheese
1/2 cup to 1 cup crushed Doritos (flavor of your choice)
1 pound hamburger
extra shredded cheddar cheese for the top
1/2 cup salsa for the top
garnish with: lettuce, tomatoes, onions, black olives, salsa, and sour cream
In a large bowl, mix together the first 6 ingredients.
Add hamburger and mix well.
Add Doritos until it has the consistency of regular meatloaf.
Place meatloaf mixture in a baking dish.
Bake at 350 for an hour or until done.
Add the extra salsa and then the cheese on top.
Return to the oven just until the cheese melts, about 5 minutes.
Serve with lettuce, tomatoes, onions, black olives, salsa, and sour cream if desired.
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Cook noodles according to package directions.
Preheat oven to 350.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper.
Drain excess fat.
Stir in the noodles, pepperoni, pizza sauce and milk, and mix well.
Pour this mixture into a 2-quart casserole dish.
Bake for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
1 pound ground beef
1 pound bacon, cooked and crumbled*
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups shredded cheddar cheese
1 cups milk
½ cup heavy cream
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, heavy cream salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.