Recipe for Something Special with Minced Beef?!
ThankyouWww@FoodAQ@Com
Answers:
Here is a yummy one !.!.!.!.!.!. = )
Cottage Pie with Leeks
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g/1?lb minced beef
1 x 400g/14oz can tomatoes
2 tbsp tomato purée
290ml/10fl oz beef stock
1 bay leaf
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
knob butter
2 leeks, chopped
For the mash topping
4 large King Edward potatoes
splash cream (to taste)
large knob butter (to taste)
salt and freshly ground black pepper
1!. Heat the oil in a large lidded pan!. Add the onion and carrot and fry over a medium heat for five minutes until soft!.
2!. Add the minced beef to the pan and fry for a few minutes to brown the mince all over!.
3!. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan!.
4!. Simmer for 30 minutes!. Season with salt and freshly ground black pepper!.
5!. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender!.
6!. When the potatoes are cooked, drain the water and mash the potatoes well!.
7!. Add cream, butter and salt and freshly ground black pepper to taste!. Set aside!. Preheat the oven to 190C/375F/Gas 5!.
8!. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired!. If the mixture is too wet, cook for a few more minutes to reduce the liquid!.
9!. In a separate pan, heat a little butter!. Add the leeks and fry until softened, but not coloured!.
10!. Transfer the meat into an ovenproof dish and layer the leeks on top!.
11!. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges!. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges!. Serve hot!.Www@FoodAQ@Com
Cottage Pie with Leeks
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
560g/1?lb minced beef
1 x 400g/14oz can tomatoes
2 tbsp tomato purée
290ml/10fl oz beef stock
1 bay leaf
1 sprig fresh thyme, leaves only
salt and freshly ground black pepper
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
knob butter
2 leeks, chopped
For the mash topping
4 large King Edward potatoes
splash cream (to taste)
large knob butter (to taste)
salt and freshly ground black pepper
1!. Heat the oil in a large lidded pan!. Add the onion and carrot and fry over a medium heat for five minutes until soft!.
2!. Add the minced beef to the pan and fry for a few minutes to brown the mince all over!.
3!. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan!.
4!. Simmer for 30 minutes!. Season with salt and freshly ground black pepper!.
5!. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender!.
6!. When the potatoes are cooked, drain the water and mash the potatoes well!.
7!. Add cream, butter and salt and freshly ground black pepper to taste!. Set aside!. Preheat the oven to 190C/375F/Gas 5!.
8!. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired!. If the mixture is too wet, cook for a few more minutes to reduce the liquid!.
9!. In a separate pan, heat a little butter!. Add the leeks and fry until softened, but not coloured!.
10!. Transfer the meat into an ovenproof dish and layer the leeks on top!.
11!. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges!. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges!. Serve hot!.Www@FoodAQ@Com
Minced beef with black eyed peas:
INGREDIENTS
5 tablespoons vegetable oil
1 small onion, finely chopped
1/4 teaspoon finely chopped garlic
3/4 cup water, divided
1 small tomato, chopped
1 teaspoon salt, or to taste
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/2 pound minced beef
1 (15 ounce) can black-eyed peas, drained
1/8 teaspoon garam masala
2 teaspoons lemon juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon finely chopped green chile peppers
DIRECTIONS
Heat oil in a large deep skillet over medium-high heat!. Add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute!. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric!. Simmer for 1 minute!.
Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry!. When the beef mixture is dry, pour in the black-eyed peas!. Cook for 3 minutes!. Stir in the remaining 1/4 cup of water, and reduce the heat to low!. Cover and simmer until all of the water has cooked down, and you can see the oil!.
Remove from the heat and mix in the garam masala!. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top!.Www@FoodAQ@Com
INGREDIENTS
5 tablespoons vegetable oil
1 small onion, finely chopped
1/4 teaspoon finely chopped garlic
3/4 cup water, divided
1 small tomato, chopped
1 teaspoon salt, or to taste
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/2 pound minced beef
1 (15 ounce) can black-eyed peas, drained
1/8 teaspoon garam masala
2 teaspoons lemon juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon finely chopped green chile peppers
DIRECTIONS
Heat oil in a large deep skillet over medium-high heat!. Add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute!. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric!. Simmer for 1 minute!.
Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry!. When the beef mixture is dry, pour in the black-eyed peas!. Cook for 3 minutes!. Stir in the remaining 1/4 cup of water, and reduce the heat to low!. Cover and simmer until all of the water has cooked down, and you can see the oil!.
Remove from the heat and mix in the garam masala!. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top!.Www@FoodAQ@Com
Spagetti with Meatballs:
for meatballs:
500 gr!. minced beef
40 gr!. fresh breadcrumbs 1/2 cup
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp Woozy or tobasco sauce
1 tsp dried oregano
30 gr!. plain flour 1/4 cup
2 tbsp olive oil
sauce:
2x400 gr!. cans of chopped tomatoes (14 oz)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 tbsp tomato paste
125 ml beef stock 1/2 cup
2 tsp sugar
1- combine the minced meat, bread crumbs, onion, garlic, Woozy and oregano and season to taste!. Roll the mixture into balls, dust lightly with flour!. Heat the oil in a deep frying pan and cook the meatballs in batches, turning frequently, until browned all over!. Drain well
2- To make the sauce, puree the tomatoes in a food processor!. Heat the oil in a pan add the onion and cook over medium heat for a few minutes until soft and just lightly golden!. Add the garlic and cook for1 minute more!. Add the pureed tomatoes, tomato paste, stock and sugar to the pan and stir to combine!. Bring it to the boil and add the meatballs!. Reduce the heat and simmer for 15 minutes, turning the meatballs once!. Season with salt and pepper!.
3- Cook the spagetti!. Top with the meatballs and sauce!. Parmesan cheese!.Www@FoodAQ@Com
for meatballs:
500 gr!. minced beef
40 gr!. fresh breadcrumbs 1/2 cup
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp Woozy or tobasco sauce
1 tsp dried oregano
30 gr!. plain flour 1/4 cup
2 tbsp olive oil
sauce:
2x400 gr!. cans of chopped tomatoes (14 oz)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 tbsp tomato paste
125 ml beef stock 1/2 cup
2 tsp sugar
1- combine the minced meat, bread crumbs, onion, garlic, Woozy and oregano and season to taste!. Roll the mixture into balls, dust lightly with flour!. Heat the oil in a deep frying pan and cook the meatballs in batches, turning frequently, until browned all over!. Drain well
2- To make the sauce, puree the tomatoes in a food processor!. Heat the oil in a pan add the onion and cook over medium heat for a few minutes until soft and just lightly golden!. Add the garlic and cook for1 minute more!. Add the pureed tomatoes, tomato paste, stock and sugar to the pan and stir to combine!. Bring it to the boil and add the meatballs!. Reduce the heat and simmer for 15 minutes, turning the meatballs once!. Season with salt and pepper!.
3- Cook the spagetti!. Top with the meatballs and sauce!. Parmesan cheese!.Www@FoodAQ@Com
For the filling:
1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt and freshly ground black pepper
For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt and freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F!.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan!. Brown the lamb and beef!. Remove the meat from the pan with a slotted spoon!. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes!. Add the chopped carrots and cook for 5 minutes!. Add the mushrooms, tomato puree, thyme, parsley and cinnamon!. Stir and saute for 2 minutes!. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock!. Taste and add salt and pepper, as needed!. Return the meat to the pan and bring to a boil!. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked!.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water!. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes!. (Potatoes are done when a knife can easily go through!.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes!. Next, add the butter and mash them to a puree!. Season with salt and pepper!. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon!. After that, spread the mashed potato evenly all over!. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes!.Www@FoodAQ@Com
1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt and freshly ground black pepper
For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt and freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F!.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan!. Brown the lamb and beef!. Remove the meat from the pan with a slotted spoon!. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes!. Add the chopped carrots and cook for 5 minutes!. Add the mushrooms, tomato puree, thyme, parsley and cinnamon!. Stir and saute for 2 minutes!. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock!. Taste and add salt and pepper, as needed!. Return the meat to the pan and bring to a boil!. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked!.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water!. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes!. (Potatoes are done when a knife can easily go through!.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes!. Next, add the butter and mash them to a puree!. Season with salt and pepper!. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon!. After that, spread the mashed potato evenly all over!. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes!.Www@FoodAQ@Com
Shepherds Pie with Scallion-Cheese Crust Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Pub Crawl
For the filling:
1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt and freshly ground black pepper
For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt and freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F!.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan!. Brown the lamb and beef!. Remove the meat from the pan with a slotted spoon!. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes!. Add the chopped carrots and cook for 5 minutes!. Add the mushrooms, tomato puree, thyme, parsley and cinnamon!. Stir and saute for 2 minutes!. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock!. Taste and add salt and pepper, as needed!. Return the meat to the pan and bring to a boil!. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked!.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water!. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes!. (Potatoes are done when a knife can easily go through!.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes!. Next, add the butter and mash them to a puree!. Season with salt and pepper!. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon!. After that, spread the mashed potato evenly all over!. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes!.Www@FoodAQ@Com
Show: Easy Entertaining with Michael Chiarello
Episode: Pub Crawl
For the filling:
1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt and freshly ground black pepper
For the crust:
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt and freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated
Pre-heat the oven to 400 degrees F!.
Heat olive oil over medium-high heat in a Dutch oven or deep saute pan!. Brown the lamb and beef!. Remove the meat from the pan with a slotted spoon!. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes!. Add the chopped carrots and cook for 5 minutes!. Add the mushrooms, tomato puree, thyme, parsley and cinnamon!. Stir and saute for 2 minutes!. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock!. Taste and add salt and pepper, as needed!. Return the meat to the pan and bring to a boil!. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked!.
Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water!. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes!. (Potatoes are done when a knife can easily go through!.)
When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes!. Next, add the butter and mash them to a puree!. Season with salt and pepper!. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon!. After that, spread the mashed potato evenly all over!. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes!.Www@FoodAQ@Com
Minced beef with Tofu soup
Ingredients
* 1/2 lb finely sliced chuck, or other less expensive beef
* 1 medium chopped onion
* 1 tsp or more minced ginger
* 3 cloves minced garlic (or 1 rounded tsp bottled minced garlic)
* 1 Tbls soy sauce
* 1 Tbls sugar
* 2 Tbls sherry (NOT cooking sherry )
* 6-8 cups beef or chicken broth
* 1 cup frozen petite peas or peas and carrots
* 2 finely chopped green onions
* 1 box firm or extra firm tofu
* salt and white pepper to taste
* Extras and add-ins
* thin rice noodles, added before tofu
* slivered water chestnuts
* bamboo shoots
* cilantro leaves
* corn starch or arrowroot thickener if desired
Directions
1!. Finely slice beef strips into bite sized pieces
2!. brown meat with onion and garlic til onions are translucent
3!. add ginger, sliced, minced, grated!.!.!.it doesn't matter
4!. stir with beef quickly
5!. add soy, sugar and sherry, stirring quickly
6!. add broth , boil then cover turn down heat and simmer 30 mins or more
7!. return to boil and thicken with slurry of corn starch or arrowroot if desired
8!. cut tofu into 1/2 inch cubes, cubes can be larger if desired
9!. turn off heat and add veggies, green onions and tofu, stirring frequently
10!. add salt and pepper to taste
11!. garnish with sprinkles of cilantro leaves and/or green onions
12!. if add-ins/extras are desired, add now except noodles!. They need to go in before tofu cubes
13!. Stir before servingWww@FoodAQ@Com
Ingredients
* 1/2 lb finely sliced chuck, or other less expensive beef
* 1 medium chopped onion
* 1 tsp or more minced ginger
* 3 cloves minced garlic (or 1 rounded tsp bottled minced garlic)
* 1 Tbls soy sauce
* 1 Tbls sugar
* 2 Tbls sherry (NOT cooking sherry )
* 6-8 cups beef or chicken broth
* 1 cup frozen petite peas or peas and carrots
* 2 finely chopped green onions
* 1 box firm or extra firm tofu
* salt and white pepper to taste
* Extras and add-ins
* thin rice noodles, added before tofu
* slivered water chestnuts
* bamboo shoots
* cilantro leaves
* corn starch or arrowroot thickener if desired
Directions
1!. Finely slice beef strips into bite sized pieces
2!. brown meat with onion and garlic til onions are translucent
3!. add ginger, sliced, minced, grated!.!.!.it doesn't matter
4!. stir with beef quickly
5!. add soy, sugar and sherry, stirring quickly
6!. add broth , boil then cover turn down heat and simmer 30 mins or more
7!. return to boil and thicken with slurry of corn starch or arrowroot if desired
8!. cut tofu into 1/2 inch cubes, cubes can be larger if desired
9!. turn off heat and add veggies, green onions and tofu, stirring frequently
10!. add salt and pepper to taste
11!. garnish with sprinkles of cilantro leaves and/or green onions
12!. if add-ins/extras are desired, add now except noodles!. They need to go in before tofu cubes
13!. Stir before servingWww@FoodAQ@Com
Cottage pies in baked potatoes
Serves 4
Preparation time 1-2 hours
Cooking time 1 to 2 hours
Ingredients
4 large baking potatoes, washed
85g/3oz unsalted butter
salt and freshly ground black pepper, to taste
85g/3oz Boursin herb and garlic cheese
450g/1lb mainstay mince (see recipe below)
For mainstay mince
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed to a paste with a little salt
1 tsp soft thyme leaves
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
2 tsp anchovy essence
1 tbsp Worcestershire sauce
500g/17oz minced beef or lamb
400ml/14fl oz beef or lamb stock
salt and freshly ground black pepper
Method
1!. Preheat oven to 200C/400F/Gas 6!.
2!. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape!.
3!. Pop the potatoes into the preheated oven, on a rack rather than in a baking dish, and bake for about one hour, or until the potatoes feel soft when squeezed!.
4!. While the potatoes bake, make the mainstay mince!. In a large, heavy-based saucepan heat the olive oil!. Add the onion, carrot, garlic and thyme, and cook over a medium heat until they have softened!.
5!. Add the mince and fry until coloured!.
6!. Add the canned tomatoes, tomato purée, anchovy essence and Worcestershire sauce!. Stir well and bring to the boil!. Reduce the heat and simmer for about 20-25 min, stirring occasionally!.
7!. Season with salt and freshly ground black pepper, to taste!.
8!. Once the potatoes are baked, cut a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the Boursin cheese, butter, salt and pepper!.
9!. Half-fill the cavities with the mince mix and pipe or spoon the potato back on top!. Fluff up with a fork!.
10!. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes!.
11!. Serve with the green vegetable of your choice, or a well-dressed leaf salad!.
Bridie pies
Makes 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
2 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped
350g/12oz lean beef mince
1 tsp mustard powder
80ml/3fl oz beef stock
salt and freshly ground black pepper
500g/1lb 2oz ready-made puff pastry
2 free-range eggs, beaten
Method
1!. Preheat the oven to 230C/445F/Gas 8!.
2!. Heat a frying pan until hot and add the olive oil, onion and thyme and fry, for 2-3 minutes, until the onions are golden and softened!.
3!. Place the beef mince into a bowl with the mustard powder and beef stock!. Add the fried onion mixture and season well with salt and freshly ground black pepper!. Mix well to combine!.
4!. Roll out the puff pastry on a clean, floured surface to 5mm/?in thick and cut out four 15cm/6in diameter circles!.
5!. Place a spoonful of the mince mixture into the centre of each pastry circle!. Brush the outer edge of each pastry circle with the beaten eggs!. Fold over the pastry in half, to create a pasty shape and crimp the edges together well to seal!.
6!. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper!.
7!. Place onto a lightly greased baking tray and place into the oven to bake for 15 minutes!.
8!. Reduce the heat of the oven to 180C/385F/Gas 4 and cook for 45 minutes, or until golden brown and completely cooked through!.
9!. These pies can be served hot, warm or cold!.Www@FoodAQ@Com
Serves 4
Preparation time 1-2 hours
Cooking time 1 to 2 hours
Ingredients
4 large baking potatoes, washed
85g/3oz unsalted butter
salt and freshly ground black pepper, to taste
85g/3oz Boursin herb and garlic cheese
450g/1lb mainstay mince (see recipe below)
For mainstay mince
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed to a paste with a little salt
1 tsp soft thyme leaves
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
2 tsp anchovy essence
1 tbsp Worcestershire sauce
500g/17oz minced beef or lamb
400ml/14fl oz beef or lamb stock
salt and freshly ground black pepper
Method
1!. Preheat oven to 200C/400F/Gas 6!.
2!. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape!.
3!. Pop the potatoes into the preheated oven, on a rack rather than in a baking dish, and bake for about one hour, or until the potatoes feel soft when squeezed!.
4!. While the potatoes bake, make the mainstay mince!. In a large, heavy-based saucepan heat the olive oil!. Add the onion, carrot, garlic and thyme, and cook over a medium heat until they have softened!.
5!. Add the mince and fry until coloured!.
6!. Add the canned tomatoes, tomato purée, anchovy essence and Worcestershire sauce!. Stir well and bring to the boil!. Reduce the heat and simmer for about 20-25 min, stirring occasionally!.
7!. Season with salt and freshly ground black pepper, to taste!.
8!. Once the potatoes are baked, cut a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the Boursin cheese, butter, salt and pepper!.
9!. Half-fill the cavities with the mince mix and pipe or spoon the potato back on top!. Fluff up with a fork!.
10!. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes!.
11!. Serve with the green vegetable of your choice, or a well-dressed leaf salad!.
Bridie pies
Makes 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
2 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
3 sprigs fresh thyme, leaves only, finely chopped
350g/12oz lean beef mince
1 tsp mustard powder
80ml/3fl oz beef stock
salt and freshly ground black pepper
500g/1lb 2oz ready-made puff pastry
2 free-range eggs, beaten
Method
1!. Preheat the oven to 230C/445F/Gas 8!.
2!. Heat a frying pan until hot and add the olive oil, onion and thyme and fry, for 2-3 minutes, until the onions are golden and softened!.
3!. Place the beef mince into a bowl with the mustard powder and beef stock!. Add the fried onion mixture and season well with salt and freshly ground black pepper!. Mix well to combine!.
4!. Roll out the puff pastry on a clean, floured surface to 5mm/?in thick and cut out four 15cm/6in diameter circles!.
5!. Place a spoonful of the mince mixture into the centre of each pastry circle!. Brush the outer edge of each pastry circle with the beaten eggs!. Fold over the pastry in half, to create a pasty shape and crimp the edges together well to seal!.
6!. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper!.
7!. Place onto a lightly greased baking tray and place into the oven to bake for 15 minutes!.
8!. Reduce the heat of the oven to 180C/385F/Gas 4 and cook for 45 minutes, or until golden brown and completely cooked through!.
9!. These pies can be served hot, warm or cold!.Www@FoodAQ@Com
Mince
1 lb!. ground sirloin
1 (10 oz!.) can tomatoes
2 tbsp!. butter
1/8 tsp!. pepper
1/8 tsp!. curry optional
1 tsp!. salt
1 c!. water
1/4 c!. chopped onion
1 tsp!. Worcestershire sauce
Sautee beef in butter and break up with fork!. Stir in onion, salt, pepper, and curry and fry until browned!. Stir in remaining ingredients, cover and simmer!.
Thicken up until it is as thick as possible!. Spoon into pastry lined pie dishes and top with another sheet of pastry, or mashed potatoes!.
If you want a real curry taste, add a spoon ot two to taste!.Www@FoodAQ@Com
1 lb!. ground sirloin
1 (10 oz!.) can tomatoes
2 tbsp!. butter
1/8 tsp!. pepper
1/8 tsp!. curry optional
1 tsp!. salt
1 c!. water
1/4 c!. chopped onion
1 tsp!. Worcestershire sauce
Sautee beef in butter and break up with fork!. Stir in onion, salt, pepper, and curry and fry until browned!. Stir in remaining ingredients, cover and simmer!.
Thicken up until it is as thick as possible!. Spoon into pastry lined pie dishes and top with another sheet of pastry, or mashed potatoes!.
If you want a real curry taste, add a spoon ot two to taste!.Www@FoodAQ@Com
Beef Cobbler, mmm so yummy! Sorry I dont have the recipe, its written and it's a secret recipe ;)Www@FoodAQ@Com
*NOODLES AND MINCED BEEF
1/2 c!. butter
1 med!. onion, chopped
1 1/2 c!. grated cheese (kefalotiri or Parmesan)
1 c!. tomato sauce
1 lb!. macaroni noodles
1 lb!. minced beef (or hamburger)
Melt 1/4 cup butter and add onion!. Cook until onion is tender but not browned!. Add meat and add 1/4 cup butter and saute for 5 minutes!. Stir in 1/2 cup tomato sauce and 1/2 cup water!. Simmer, covered, for about 1/2 hour!.
Cook noodles in boiling, salted water!. Drain well!. Put 1/2 of cooked noodles in bottom of greased baking dish!. Sprinkle with 1/2 cup cheese!. Place meat mixture over top!. Cover with rest of noodles!. Sprinkle with 1/2 cup cheese!. Pour remaining tomato sauce over noodles!. Cover with rest of cheese!. Bake in a moderate oven for 15 minutes!.
*Blackcurrant Kebabs with Raspberry Sauce
8 oz (225 g) lean minced beef
1 tbsp fresh chopped coriander
3 oz (75 g) blackcurrants, sieved
12 small onions, peeled
12 button mushrooms, wiped
12 small tomatoes
8 oz (225 g) raspberries, sieved
1 tbsp soy sauce
2 tsp caster sugar
1!. Mix together the minced beef, coriander, blackcurrant puree and seasoning!. Divide the mixture into twelve and roll into balls!. Chill for 30 minutes!.
2!. Blanch the onions in boiling water for 2 minutes and drain!. Thread on to four skewers, alternating with the mushrooms, beef and tomatoes!. Brush with a little oil!. grill/broil for 8 - 10 minutes, turning occasionally!.
3!. Meanwhile, bring the raspberry puree, soy sauce and sugar to the boil, stirring until the sugar dissolves, and season to taste with freshly ground black pepper!.
4!. Serve the kebabs with boiled rice sprinkled with chopped herbs and the raspberry sauce!.
*Debdoozie's Blue Ribbon Chili
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender!. Drain grease, if desired!.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans!. Mix well, reduce heat to low and simmer for at least an hour!.
*Crock Pot Italian Meat Balls
1 qt!. tomato juice
Salt and pepper
Garlic salt
4 tbsp!. parsley flakes
1 lb!. hamburger
1 egg
1/2 c!. bread crumbs
1 c!. grated cheese
1 sm!. can tomato paste
Turn crock pot on low and pour in tomato juice!. Add salt, pepper and garlic salt to your liking!. Sprinkle 2 tablespoons of parsley flakes in juice!. Mix hamburger!.
*Minced Beef On Toast
1 1/2 pounds lean ground beef
2 onions, chopped
salt and pepper to taste
5 tablespoons all-purpose flour
2 (8 ounce) cans peeled and diced tomatoes with juice
1 (5!.5 ounce) can tomato juice
2 cups hot water
1/2 teaspoon ground nutmeg
1/2 teaspoon granulated sugar
In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain!. Season with salt and pepper to taste!. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed!.
Stir in tomatoes, tomato juice, and water!. Simmer on low heat to thicken!.
Stir in nutmeg and sugar; simmer until flavors are blended well!.
http://southernfood!.about!.com/od/groundb!.!.!.
http://www!.cookitsimply!.com/category-002!.!.!.
http://www!.dianaskitchen!.com/page/grndbi!.!.!.
ENJOY :-)Www@FoodAQ@Com
1/2 c!. butter
1 med!. onion, chopped
1 1/2 c!. grated cheese (kefalotiri or Parmesan)
1 c!. tomato sauce
1 lb!. macaroni noodles
1 lb!. minced beef (or hamburger)
Melt 1/4 cup butter and add onion!. Cook until onion is tender but not browned!. Add meat and add 1/4 cup butter and saute for 5 minutes!. Stir in 1/2 cup tomato sauce and 1/2 cup water!. Simmer, covered, for about 1/2 hour!.
Cook noodles in boiling, salted water!. Drain well!. Put 1/2 of cooked noodles in bottom of greased baking dish!. Sprinkle with 1/2 cup cheese!. Place meat mixture over top!. Cover with rest of noodles!. Sprinkle with 1/2 cup cheese!. Pour remaining tomato sauce over noodles!. Cover with rest of cheese!. Bake in a moderate oven for 15 minutes!.
*Blackcurrant Kebabs with Raspberry Sauce
8 oz (225 g) lean minced beef
1 tbsp fresh chopped coriander
3 oz (75 g) blackcurrants, sieved
12 small onions, peeled
12 button mushrooms, wiped
12 small tomatoes
8 oz (225 g) raspberries, sieved
1 tbsp soy sauce
2 tsp caster sugar
1!. Mix together the minced beef, coriander, blackcurrant puree and seasoning!. Divide the mixture into twelve and roll into balls!. Chill for 30 minutes!.
2!. Blanch the onions in boiling water for 2 minutes and drain!. Thread on to four skewers, alternating with the mushrooms, beef and tomatoes!. Brush with a little oil!. grill/broil for 8 - 10 minutes, turning occasionally!.
3!. Meanwhile, bring the raspberry puree, soy sauce and sugar to the boil, stirring until the sugar dissolves, and season to taste with freshly ground black pepper!.
4!. Serve the kebabs with boiled rice sprinkled with chopped herbs and the raspberry sauce!.
*Debdoozie's Blue Ribbon Chili
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender!. Drain grease, if desired!.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans!. Mix well, reduce heat to low and simmer for at least an hour!.
*Crock Pot Italian Meat Balls
1 qt!. tomato juice
Salt and pepper
Garlic salt
4 tbsp!. parsley flakes
1 lb!. hamburger
1 egg
1/2 c!. bread crumbs
1 c!. grated cheese
1 sm!. can tomato paste
Turn crock pot on low and pour in tomato juice!. Add salt, pepper and garlic salt to your liking!. Sprinkle 2 tablespoons of parsley flakes in juice!. Mix hamburger!.
*Minced Beef On Toast
1 1/2 pounds lean ground beef
2 onions, chopped
salt and pepper to taste
5 tablespoons all-purpose flour
2 (8 ounce) cans peeled and diced tomatoes with juice
1 (5!.5 ounce) can tomato juice
2 cups hot water
1/2 teaspoon ground nutmeg
1/2 teaspoon granulated sugar
In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain!. Season with salt and pepper to taste!. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed!.
Stir in tomatoes, tomato juice, and water!. Simmer on low heat to thicken!.
Stir in nutmeg and sugar; simmer until flavors are blended well!.
http://southernfood!.about!.com/od/groundb!.!.!.
http://www!.cookitsimply!.com/category-002!.!.!.
http://www!.dianaskitchen!.com/page/grndbi!.!.!.
ENJOY :-)Www@FoodAQ@Com