Greek Pasta and Beef Recipe
Ingredients
- 1 package (16 ounces) elbow macaroni
- 1 pound ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- SAUCE:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 cups 2% milk
- 2 eggs, lightly beaten
- 1/3 cup grated Parmesan cheese
- Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
- In a large bowl, combine the macaroni, egg and cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
- In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.
World's Best Lasagna
Ingredients
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 & 1/2 teaspoons dried basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Parmesan Broccoli
Directions :
Preheat a baking sheet on the lower rack in a 450 oven.
Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain.
Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper.
Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
Preheat a baking sheet on the lower rack in a 450 oven.
Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain.
Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper.
Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.
Rolled Meatloaf
1 1/4lb extra-lean (at least 90%) ground beef
3/4 lb bulk Italian sausage
1egg
1can (8 oz) pizza sauce
1/4cup Progresso® Italian style bread crumbs
1/4teaspoon pepper
2 cups shredded 6 cheese Italian cheese blend (8 oz)
2cups loosely packed fresh spinach leaves
1. Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.2. On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
3. Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.
Peas and Broccoli Mix
Mix a portion of peas with broccoli (Steamed, Fresh, or Baked) with :
-croutons
-shredded or Parmesan cheese, and ranch
-add chicken, crab, lobster, or popcorn chicken
-croutons
-shredded or Parmesan cheese, and ranch
-add chicken, crab, lobster, or popcorn chicken
Brocolli Cheese Soup in the Crockpot
Broccoli Cheese Soup for the Crock Pot!!!
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
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1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
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