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Archive for the ‘Beef’ Category

Recipes

A couple of recipes to share today.  The first one is a result of a pet peeve of mine.  If we’re friends on FB you already know where this is going.  This time of year you see all over the place the ‘homemade’ caramel apple recipes that start “unwrap caramels”.  I’m sorry, but that’s not homemade caramel apples.  It’s not like it’s hard to make homemade caramel apples, so here we go:

EASY CARAMEL APPLES -makes 12

1 c butter                         2 1/4 c brown sugar

1 c corn syrup                 1 can condensed milk

2 tsp vanilla

Put everything (but vanilla) in a large saucepan (I did change pans as this one isn’t big enough).

Bring to a boil.  Don’t stir and let boil until 248F on a candy thermometer.

Cool for 2 minutes and add vanilla (it will bubble a lot).  Dip apples and put on a buttered pan.

Yum!

Second recipe is a good way to use up leftover roast beef.  We’re not crazy on leftovers, so I will often find ways to make the leftovers ‘new’.  You could make this with raw meat too.

CORNISH PASTIES -makes 8 depending on size

2 lbs leftover roast beef, bite size

leftover gravy, don’t reheat

4 good-sized potatoes, diced

2-3 carrots, diced

pastry

Roll pastry out into 8-9 inch circles (depending on the size you want).  Place a serving of beef, potatoes, and carrots on pastry.  Top with a couple of tablespoons of gravy.  Close up circle into pasty shape.

Bake 400F for 10 minutes and then lower oven to 350F for 35-40 minutes

These freeze and reheat well too.

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I love to roast meat.  It’s the easiest way to feed my family.  Usually just throw the meat in the oven and walk away for a few hours.  Who needs ’30 Minute Meals ‘ when you can have a 5 minute one?

 

Tomato Pot Roast -feeds 6

4 lb beef roast -we prefer blade

salt/pepper/garlic powder to taste

1 onion, sliced

2 carrots, sliced

2 celery stalks, sliced

2 garlic cloves, minced

1 28 oz can diced tomatoes

1 t thyme

1-2 T cornstarch (optional)

Sprinkle the roast with the salt, pepper, and garlic powder.  In a skillet, brown roast (about 3 min a side).  Put roast in your casserole.  In skillet add onions and other vegetables and saute.  Add in tomatoes and thyme.  Carefully pour over roast.

Put on lid and simmer 325 F for 3 hours.  You could add potatoes for the last 30 minutes, but we don’t like them that way.  Instead I tossed some in the oven to bake for the last 90 minutes.  I also dissolve the cornstarch with a bit of water and add for the last few minutes because I like a thicker ‘sauce’.

Here’s another favourite.  I like to make this when we have leftover steak or chicken.

Steak Pizza

pizza dough –this is our favourite

cooked steak or chicken -amount depends on size of pizza

BBQ sauce -we like Diana’s chicken and rib sauce

shredded mozzarella

Can’t get easier than that??  Roll out your pizza dough the way you like -individual or one big pizza.  Cover with BBQ sauce.  Thinly slice/shred the meat.  Sprinkle with cheese.  If I had the time to caramelize some onions, they would be good on here too but I always seem to think of them too late.

Bake 350F for 30 min.

One last recipe.  I’m not sure where this originated but it’s all over the internet so I thought I’d share my version too.

KFC Inspired Chicken

chicken thighs -mine was a package of 12

2 c flour                                             3 1/2 t paprika

1 t salt                                                1 t pepper

1 t sage                                              1 t oregano

1 t tarragon                                     1 t parsley

1/2 t thyme                                     1 t chives (dried)

1/2 t garlic powder                      1/2 t onion powder

1/4 t celery seed

Combine all the dry ingredients in a plastic bag.  Add chicken a couple at a time and shake to cover.  You could dip the chicken in beaten egg first, but I found the coating stuck just as well to the plain skin (and I was being lazy that day).  Put in a roasting pan, skin side up.  You could use a wire rack in the pan to help with the fat.

Roast 350F for 1 hour

This chicken didn’t taste ‘exactly’ like KFC.  I don’t think you ever can recreate commercial recipes.  BUT this sure made some tasty chicken and you can be sure we’ll be making this recipe again and again.

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Recipes

Customers are often asking how to cook our smoked hams.  Really they just need to be reheated (145F) as the smoking process cooks them.  Here’s a yummy way of preparing the ham.

Mix together 2 cups apple cider, 2 T honey mustard, and 1 T rosemary.   Put ham in casserole and pour mixture over top.  Cover and bring to a simmer.  Simmer 1 1/2 hours.   Broth can be thickened to make a sauce.

Don’t tell Grandma, but Jackie has actually helped me make a shepherd’s pie that I really enjoy.    I really hated shepherd’s pie when Grandma made it growing up.  I make a version that’s ok, but I only make it occasionally because I just don’t really care for it.  But Jackie’s idea makes it yummy.

Here’s my version of Jackie’s shepherd’s pie:

Shepherd’s Pie

3T butter                                          3T cornstarch

1 c milk                                               2 T beef broth liquid (or powder)

1 1/2 lb potatoes, peeled, boiled           1/2 c cheese

assorted cooked veggies, amount depends on how much your family will eat

1 lb ground beef                                   1 small onion, finely chopped

1 T Worcestershire sauce                 1 t garlic powder

Start with ‘white sauce’.  Melt butter and stir in cornstarch.  Carefully add milk and beef broth concentrate.  Stir until thick and smooth.  **you can use a can of cream soup but it’s easy to make the sauce

Brown the ground beef (drain if necessary), add the onions and saute till soft.  Mix in w. sauce and garlic powder.

Mix beef with sauce and pour into greased casserole (mine is 8×10).  Layer in vegetables, as many as your family will like (it’s a thin layer here-haha).

Mash/rice the potatoes.  Add enough butter to make nice.  Add in cheese.  We like a mixture of cheddar and mozzarella to make it stringy.

Bake 350F for 45 minutes.  Let sit for a few minutes because it will be molten!

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday

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I forgot to share my meatball recipe yesterday.  Well the sauce is my Auntie Edna’s recipe but she used store-bought meatballs.  I make my own and just add them straight to the sauce (no pre-browning).

BBQ Meatballs

1lb ground beef                              1 sm. onion, chopped fine

1/2 c bread crumbs                      1/2 t garlic powder

1/2 c milk                                         salt & pepper
Saute onions and add to other ingredients.

Sauce:

1 1/2 c ketchup                             3/4 c brown sugar

3T mustard                                       3 T vinegar

Mix up sauce in casserole dish.  Form meat into small balls and drop directly into sauce.  Cover and bake 350F for about 1 hour.

Grandma always likes when I make mashed potatoes to go along with BBQ meatballs.  Personally, since the oven is on for an hour, it’s the perfect time to make baked potatoes or scalloped potatoes.

If you have the time, make these to go with the meatballs:

Garlic Parmesan Bread Sticks -makes 2 1/2 doz.

Dough:

1 T yeast                                   1 1/2 c warm water

4 T butter                                1 T sugar

pinch salt                                4 c flour

Topping:

1/2 c butter, melted

4T Parmesan                        2 T dried parsley

1 1/2 T garlic powder (not garlic salt)

Mix the dough ingredients to make a soft dough.  Let rest 10 minutes.

Combine the topping ingredients.

Roll out dough about 15×15 inches.  Carefully transfer to a lined baking sheet.  Cut in half, then cut into 1 inch strips.  Spread with topping mixture.

Bake 350F for 18-20 minutes.

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Thought I’d share some recipes today.  Finally the election is over and I’m trying to get back to my real work  🙂  But I’m so tired and wore out, I can’t get anything done.  I do have one load of laundry in the machine and need to do dishes.  So tired.

First recipe is a favourite of mine.  I don’t make it often because of the wackos non-tomato family members.

Tomato Pot Roast

5 garlic cloves, roughly chopped

3 lg carrots, cut in half or quarters

1 onion, finely chopped

2 stalks celery, same as carrots

28oz tomatoes

2 cans tomato paste

2 t basil, oregano, and rosemary

1 t salt and pepper

4 lb blade roast

I mix everything (except beef) together in a bowl.  Place roast in crockpot, then pour ‘sauce’ over top.  Cook 8 hours on low.

Growing up in Bowmanville, autumn meant apple time.  In fact, next weekend is Apple Fest.  You should check it out if you are nearby.  There aren’t too many orchards up here, but I can get Algoma apples at No Frills and they are from ‘home’.  In fact, some of their orchards are down the road from my Grandma’s house.

Here’s an easy apple recipe:

Apple Crisp

1 c brown sugar                     3/4 c flour

3/4 c rolled oats                    1 t cinnamon and nutmeg

1/2 c butter

Grease a 9×9 inch pan.  Peel and slice apples into pan.  Make crumbs (I often melt the butter to make it easier).  Sprinkle over sliced apples.

Bake 375F for 30-35 minutes.

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Recipes

It’s been a while since I shared a recipe so here are a couple from this week’s menu.

German Hamburger

1 lb ground beef                             1 c fresh bread crumbs

1/4 c milk                                         1 t salt

1 T parsley                                        1 egg

1 onion, chopped fine

Soak bread in milk.  Add everything else and mix by hand.  Shape into patties and fry.  Good served in winter with gravy.

This also makes a good meatloaf.  Just put into a greased loaf pan and bake 350F for about an hour.

Scottish Bridies   –these are like a Cornish pasty but without any vegetables

Pastry:  5 c flour                              pinch of salt

1/2 c lard                            1 c butter

enough water to make a dough

Filling: 2lb steak blade or rib make good choices  -to do this right, use Angus beef

1 onion, finely chopped

salt, pepper and prepared mustard

Cut lard and butter into flour and salt.  Add enough water to make a pastry type dough.  Cover and refrigerate.

Meanwhile, cut meat up into bite-sized cubes.  Mix in onion.  Season with salt, pepper and a bit of mustard.

When ready, divide dough into 8.  Roll out into ovals and place 1/8 of the meat filling on half the oval.

Fold pastry over filling, pinch and fold over edge to seal.  Make a couple slits in the top.  Brush with egg wash.

Bake 400F for 10 minutes and then lower oven to 350F for another 30-35 minutes.

Tonight I made a meat and vegetable goulash.  It was so good I had two helpings!!  It was easy to put together and just simmered alone in the oven.

Meat and Vegetable Goulash

2 lbs stewing beef or steak, cubed into 1 inch pieces

salt and pepper                                    3 T cornstarch

1 onion, finely chopped                    1 -28 oz can diced tomatoes

1 c beef broth                                        1 T sweet paprika

4 carrots, sliced                                   1 lb potatoes, peeled and cubed

1 small can green beans                    1 small can corn

You can brown the meat if you want, but it turns out fine without browning.  Put everything (except canned vegetables) into a casserole (love my Kitchenaid ones) and cover.  Simmer 350F for 40 minutes.  Stir and add other vegetables and simmer another 40 minutes.  Check to make sure potatoes are cooked.  Adjust seasoning if needed.

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday.


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Busy Day

Trying to get the laundry caught up again.  Also did some more baking.  I had mashed potatoes in the fridge needing used, so I tried the Potato Rolls from Mennonite Girls Can Cook.   This is half the recipe and they were DELICIOUS!!  I will definitely be making these again.  Not only do they use leftover potatoes but they use a bunch of eggs too.  Always handy when I’m overwhelmed with eggs.

Tonight’s supper is a new recipe for us but an old, old recipe.  For the beefsteak pie I used blade steaks cut into pieces, always a good choice for stew-type dishes because it cooks up so tender.  As expected, Ella didn’t like it (it has ‘sauce’) but Daddy liked it a lot.

 

Beefsteak Pie

1 1/2 lb steak, cut into 1 inch cubes

1/4 c cornstarch                                        1 t salt

1/4 t pepper                                                 1/4 t dry mustard

enough instant beef stock for 2 cups (eg, 2 cubes Bovril)

2 c water                                                      3 carrots, diced

2 onions, diced                                          2 potatoes, diced

Mix all the dry ingredients together and dredge meat.  Brown meat in a bit of fat.  Put into a 3qt baking dish.  Add beef broth and water.  Cover and simmer 250F for 1 1/2 hours.  Add diced vegetables and turn oven up to 300F.  Cover and simmer another hour.

Mix together:

1 1/2 c flour                                                  1/4 t salt

3 t bk powder                                               1/4 c butter

3/4 c milk                                                      1/4 c grated cheese

Mix dry ingredients and cut in butter.  Add milk and mix gently to form soft dough.  Roll/pat out 1/2 inch thick.  Sprinkle with cheese and roll up like a jelly roll.  Cut into six 3/4 inch pieces.

Remove casserole from oven and turn up temperature to 450F.  When oven is ready put roll slices on top of stew.  Bake for 15 minutes until rolls are done.

 

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