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Category: Dinner (Page 29 of 38)

Italian Casserole Recipe

Ingredients:
2 lbs browned hamburger
1/2 onion, diced and sauteed
1 lb shredded Mozzarella
1 pint sour cream
8 eggs
12 ounces frozen green beans
8 oz tomato sauce.
Italian Seasoning

Instructions:

Pre-heat oven to 375. Brown the meat and onions in a fry pan. Beat the eggs, and warm the beans and mix all together in a 9 X 13 Pyrex pan. Add the Italian seasoning to taste.

Next spread the sour cream in a layer across the bean/egg/meat mixture. Then spread the tomato sauce across the top of this. Bake in the oven for 30 minutes.

Then spread the cheese over the top of the casserole, and bake for another 15 minutes.

Carb Count: 6 carbs per serving. Serves 8.


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Angus Beef Burger Recipe

Ingredients:
8 oz pack crimini mushrooms sliced
1 tablespoon olive oil
salt and freshly ground black pepper
4 angus burgers
4 oz. blue cheese cut into 4 even slices
4 Bacon slices grilled and chopped
4 tablespoons sour cream

Instructions:

Saute the mushrooms in the oil for 10 minutes until soft. Season with salt and plenty of black pepper.

Cook the burgers under a preheated grill for approximately 7 minutes each side until thoroughly cooked, the juices run clear and there is no pink meat.

Place a slice of cheese on each burger and melt under the grill.

Top the burgers with the hot mushrooms, bacon and soured cream.

Variation: Sprinkle a little Cajun seasoning on both sides of the burgers and barbecue them over medium coals until thoroughly cooked, the juices run clear and there is no pink meat.

Carb Count: 3.7 carbs per serving. Serves 4.


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Taos Beaver Tail Roast Recipe

Ingredients:
1-2 beaver tails
Salt and pepper to taste

Instructions:

Broil tails over hot fire or under broiler until rough hide peels off easily.

Roast tail meat in moderate oven until fork-tender.


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Beef Burgundy Recipe

Ingredients:
2 slices bacon – cooked and chopped
2 pounds sirloin tips cut into small cubes (one inch or so)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1 beef bullion cube, crushed
1 cup red wine
2 tablespoons sour cream (for thickener or see Thickeners)
2 tablespoons water
4 ounces fresh mushrooms (optional)

Instructions:

Chop up the bacon and sirloin tips and cook them in a skillet for several minutes along with the garlic clove (make it two cloves if you like garlic flavor).

While the meat is cooking, put everything else together except for the mushrooms, thickener, and water in the crock pot and stir it. Dump in the entire contents of the skillet, stir the mixture, and set it on low.

Leave cooking in the crock pot 8-10 hours.

Mix together the thickener and water, pour that in, add the mushrooms, and kick it up to high for 15 final minutes. Serve.


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Beef and Cabbage Casserole Recipe

Ingredients:
1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 oz. diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese

Instructions:

In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.

Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.

Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well.

Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.

Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Serves 6


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Beef Cheese Casserole Recipe

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
4 oz. mild green chiles
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
1/2 cup shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream
1 egg, lightly beaten
1 cup shredded Monterey Jack or Mexican blend cheese

Instructions:

In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer.

In a 9-inch square baking dish, combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour cream mixture.

Sprinkle the meat mixture with 1 cup of shredded cheese. Bake at 375° for 25 to 30 minutes.

Carb Count: 9 carbs per serving. Serves 4.


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Pork Tenderloin Recipe

Ingredients:
1 lb pork tenderloin
1 tablespoon lemon pepper
2 tablespoon butter
2 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon parsley, fresh, minced

Instructions:

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper.

Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.

To the pan juices, add lemon juice, worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

Yield: 4 servings, 1 carb


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Crock Pot – Pot Roast Recipe

Ingredients:
3 lb (4 lb) beef rump/chuck roast
1 teaspoon Salt
1/2 teaspoon Seasoned salt
1/4 teaspoon Seasoned pepper
1/4 teaspoon Paprika
1 tablespoon minced onion
1 cup beef bouillon

Instructions:

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika.

In crock pot, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender.

Remove from pot; slice. Makes 6 to 8 servings. If desired, vegetables such as small white onions, celery or other low carb vegetables may be added with bouillon and cooked the same time as meat.


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Herb Crusted Prime Rib Recipe

Ingredients:
1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*,
or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
8 garlic cloves, slivered lengthwise
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried
1/4 cup chopped fresh thyme leaves or 2 tbsp. dried
3 tablespoons freshly cracked black pepper
1 cup coarse sea salt
Fresh Horseradish Sauce

Instructions:

Time: about 3 hours, plus overnight to marinate and 1 1/2 hours resting time. Serves 8 (with 6 oz. servings) plus leftovers

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan.

In a small bowl, mix salt with 2 tablespoon, cold water to moisten. Press mixture over the fatty side and the ends of meat.

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter.

Serve with fresh Horseradish Sauce.


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Reuben Casserole Recipe

Ingredients:
2 cup Swiss cheese, shredded
1/2 cup mayonnaise & 1/4 cup mayonnaise & relish
1 cup sauerkraut, rinsed & drained
2 teaspoon butter
1 cup corned beef, chopped, 12 oz
1 Green pepper, cut in rings

Instructions:

Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese.

Combine mayonnaise and mayo relish combo (to equal 3/4 cup) and spread over cheese. Top with green pepper. Melt butter and spread over top.

Heat oven to 350 degrees and cook for 20 minutes.


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