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Weekly Recipes
Salisbury Steak with Onion Gravy

1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.

In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet.

Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties. Combine flour and cold water until smooth.

Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired. Makes 6 servings.

Baked Spaghetti

8 ounces uncooked spaghetti, broken into thirds
1 egg
1/2 cup milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Cook spaghetti according to package directions; drain. In a large bowl, beat the egg, milk and salt. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce and tomato sauce; mix well. Spoon over the spaghetti mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Makes 6-8 servings.

Meatballs with Pepper Sauce

1 cup evaporated milk
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
2 pounds ground beef

Sauce
1/2 pound fresh mushrooms, sliced
1-1/2 cups ketchup
3/4 cup packed brown sugar
3/4 cup water
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons chopped onion
1 tablespoon Worcestershire sauce

In a large bowl, combine the first three ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned.

In a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink. Enjoy them served over rice or noodles. Makes 60 meatballs.

Mozzarella Beef Roll-Ups

1 pound ground beef
1 medium green pepper, chopped
1/3 cup chopped onion
1 can (8 ounces) pizza sauce
28 slices pepperoni
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
6 pieces (1 ounce each) string cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano.

Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side.

Place seam side down on an ungreased baking sheet. Bake at 350° for 10 minutes or until heated through and cheese is melted. Makes 6 servings.

Stuffed Manicotti

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, beaten
8 large manicotti shells, cooked and drained

In a skillet, cook beef over medium heat until no longer pink; drain. Add water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper; mix well. Simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells.

Pour half of the meat sauce into a greased 11-in. x 7-in.x 2-in. baking dish. Arrange shells over sauce. Top with remaining Romano cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Makes 4 servings.

Barbecued Baby Back Ribs

4 pounds pork baby back ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons liquid smoke, divided, optional
3/4 cup barbecue sauce
1/3 cup honey-Dijon barbecue sauce
1/3 cup ketchup
1/4 cup honey

Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil.

Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.

Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill.

Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Makes 6 servings.

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