Ingredients
- Servings: 8
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef
- 3/4 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup finely crushed saltine cracker crumbs
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
- press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
- bake in preheated oven for 1 hour or until juices are clear.
Ingredients
- Servings: 8
- 8 large potatoes, peeled and chopped
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can green beans, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed tomato soup
- 3/4 cup shredded cheddar cheese
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish; set aside
- bring a large saucepan of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
- place lean ground beef and onion in a large skillet. cook and stir over medium high heat until beef is evenly browned and onion is tender. drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup.
- pour mixture into the prepared baking dish and top with mashed potatoes. sprinkle with cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.
Ingredients
- Servings: 6
- 2 (15 ounce) cans beef tamales
- 2 bunches green onions, chopped
- 8 ounces shredded cheddar cheese
- 3 cups crushed tortilla chips
- 2 (16 ounce) cans chili without beans
- 1 tablespoon water
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- unwrap tamales and cut into thick chunks. place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. then layer the onions, cheese, tortilla chips and chili without beans.
- repeat this until all ingredients are used, topping off with cheese and chips. then sprinkle with the water.
- bake, uncovered, at 350 degrees f (175 degrees c) for 40 to 45 minutes.
Ingredients
- Servings: 6
- 8 potatoes, peeled and shredded
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3 eggs
- salt and black pepper to taste
- filling:
- 1/2 pound ground beef
- 1/2 onion, grated
- 1 pinch garlic salt
- 1 egg
- 1/4 cup bread crumbs
- 2 teaspoons vegetable oil
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
- mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. in another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined.
- heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.
Ingredients
- Servings: 8
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef
- 3/4 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup finely crushed saltine cracker crumbs
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 5x9 inch loaf pan.
- press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. place on top of the ketchup.
- bake in preheated oven for 1 hour or until juices are clear.
Ingredients
- Servings: 4
- 1 cup water
- 1/2 cup uncooked white rice
- 1/2 teaspoon salt
- 1 1/2 pounds ground beef
- salt and black pepper to taste
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 (14.5 ounce) can diced tomatoes with green chilies (such as ro*tel®), undrained
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- bring the water to a boil in a saucepan with a lid, sprinkle in the rice, stir in the salt, and cover. reduce heat and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- place the ground beef in a skillet with a lid, sprinkle with salt and pepper, and brown over medium heat, breaking it up as it cooks, until the meat is crumbly and no longer pink inside, about 10 minutes. remove the beef and skim off most of the fat from the skillet, leaving about 2 teaspoons. stir the onion and bell pepper into the skillet with the reserved drippings, and cook and stir until the onion is translucent, about 5 minutes.
- scoop the cooked rice into the skillet, stir to break up the rice, and pour in the tomatoes and cooked ground beef. stir everything together, cover, and cook over low heat until the flavors have blended and the dish is hot, about 10 minutes.
Ingredients
- Servings: 6
- 1/4 cup pearl barley
- 1 cup boiling water
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 6 cups white mushrooms, halved if large
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups beef stock
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon worcestershire sauce
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 35 mins
- combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
- heat canola oil in a large saucepan over medium heat. cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
- stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
- drain the barley, discarding any remaining water from soaking. stir the barley into the mushroom mixture.
- stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. season with the oregano, salt, black pepper, and worcestershire sauce.
- bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.
