Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.

Recipe Notes:
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.

Meat Casseroles

Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions

Ingredients:

2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounces) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups grated Fresh Cheddar Cheese
3 ounces French Fried Onions
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish.
4. Season the mixture lightly with salt and generously with pepper, or to taste.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.

Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Meat Pie Recipe - Easy Turkey Pot Pie Recipe

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie recipe featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until thoroughly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.

Bake for 45 minutes. Remove the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie recipe features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for another 30 to 35 minutes.

Meat Pie Recipe - Easy Turkey Pot Pie Recipe

Mmmm . . . where can you find that yummy recipe?

Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!

[http://www.best-free-cooking-recipes.com]

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Achieve Good Nutrition - With Pizza, Lasagna, and Casseroles

Want a dinner that's balanced and nutritious? Think about lasagna, or perhaps pizza. Casseroles are also an easy dinner to prepare, and can be loaded with the variety you need in your daily diet.

I'm not talking about the pizza you buy at the local restaurant, by the way. That's usually dripping in fat, and often made with "artificial" cheese. I'm talking about the kind you make at home, using ingredients you know are good for you and your family.

Meat Casseroles

These tasty meals contain all the basic food groups: meat, vegetables, dairy, and grains. They also have all you need to keep your metabolism running smoothly: protein, carbohydrates, and fats.

They can be more or less healthy depending upon the ingredients you choose.

For instance, lean meats. While ground beef - hamburger - is usually a staple in pizza or lasagna, if you choose extra-lean and then drain off any fat, you won't get an excess of fats. I read a recommendation once of browning the crumbled beef and then washing it under hot water, but I personally would never go that far.

If you have leftover beef or pork or chicken, why not shred it and add it in place of, or in addition to, the ground beef?

Pizza and lasagna generally have tomato sauce base - a good start toward your vegetables. But what else do you add? Mushrooms, olives, and onions come to mind, but some folks add fresh tomatoes, and even broccoli. Your personal taste is really the only guideline to follow here. And then there's the cheese, a dairy food. Low fat mozarella tastes great, but you can add other favorites as well.

If you're taking care to eat whole grains, your lasagna noodles and your pizza crust can be made with whole wheat.

What about casseroles? Even if you're not yet an accomplished cook, you can create a balanced meal that will taste good and be good for you.

Start with a carbohydrate base: potatoes, macaroni, or rice. Next, choose the meat you'll add. This can be a can of tuna, browned ground beef (or pork, or turkey, or chicken), or you can use those leftovers that would otherwise turn green in the refrigerator.

If you have leftover roast or steak or perhaps a chicken breast, cut it up into bite sized chunks.

Next, the vegetables. They can be fresh, canned, or frozen. Choose the ones you like the most, but do try to include some dark green or dark yellow/orange to give yourself the most nutritive value. Carrots, peas, and broccoli are always good in a casserole.

Finally, you need something to hold it all together and make it a bit creamy. Cheese and milk are good, and so are condensed canned soups, thinned with a bit of milk or water. Mushroom, celery, asparagus, cream of chicken, and cheese are a few that work very well in casseroles.

One benefit of casseroles is that you can balance the amount of protein and carbohydrates to suit your diet requirements. If you're taking it easy on carbs, use less - but if you're getting ready to engage is some extreme physical activity, you can use more.

Another benefit for busy people is that you can make enough for 2 or 3 meals and freeze what you don't use today. Instead of eating a nutrition-deficient TV dinner, you can enjoy your own healthy, home cooked casserole.

Achieve Good Nutrition - With Pizza, Lasagna, and Casseroles

M. G. Cliff is a freelance copywriter with a strong interest in natural health. She enjoys writing for a variety of companies who promote health and well-being through safe, natural products and practices. Marte's natural health site, http://www.pharmfreehealth.com, presents natural alternatives to pharmaceuticals, health warnings, news about health-giving foods, and more.

Readers are invited to visit the blog at http://www.pharmfreehealth.com/wordpress add their comments, experiences, and natural health advice on the blog posts.

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Two Sweet Potato Casseroles Both Suitable For Diabetics

There is no need for diabetics to avoid sweet potato casserole if it is one of their favorite dishes. Below are two different recipes for Sweet Potato Casserole that are diabetic friendly. While they are not completely sugar-free they are fine for diabetics when eaten as part of a balanced meal that includes a good protein meat. Turkey, chicken, ham, etc. are all perfect with these casseroles. Remember, diabetics can enjoy good food too!

SWEET POTATO CASSEROLE #2

Meat Casseroles

4 med sweet potatoes
3/4 cup Splenda granular
1/2 cup milk
2 tsp grated orange rind
1/4 cup fresh orange juice
2 tsp vanilla extract
1 large or extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tbsp butter, melted
1 cup panko (Japanese bread crumbs)
1/2 cup finely chopped pecans
2 tbsp butter, melted
3 tbsp sugar-free maple-flavored syrup

Preheat oven to 375 degrees. Lightly grease a 13x9x2-inch baking dish or pan. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to the touch; peel and mash. Reduce oven temperature to 350 degrees. Combine sweet potatoes, Splenda, milk, orange rind, orange juice, vanilla, egg, flour, and the 3 tablespoons butter in a large mixing bowl. Beat at medium speed of electric mixer until smooth. Spoon into the prepared baking dish. Combine the panko crumbs, pecans, butter, and syrup together and sprinkle over the top of the casserole. Bake 1 hour or until thoroughly heated through.

SWEET POTATO CASSEROLE

1 cup Splenda
3 cups cooked, mashed sweet potatoes
1/4 tsp salt
2 beaten eggs or 1/2 cup egg substitute
1 stick melted butter
1/2 cup low-fat milk
1 tsp vanilla extract

Combine all ingredients and mix well. Pour into a shallow 8"x8" baking dish that has been sprayed with cooking spray.

TOPPING:

1/3 butter, melted
1/3 cup flour
1/2 cup brown sugar
1/2 cup Splenda
1 cup chopped pecans

Mix sugar and Splenda together. Add flour and pecans to sugar mixture. Pour melted butter into mixture and stir to blend. Sprinkle evenly over sweet potatoes. Bake at 350 degrees for 30-35 minutes.

NOTE: This recipe uses some sugar in the topping. Remember this when incorporating into your diet or replace brown sugar with 1/4 cup of Splenda's brown sugar substitution.

ENJOY!

Two Sweet Potato Casseroles Both Suitable For Diabetics

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Making Crockpot Lasagna

When I tell people I make lasagna in my crockpot, they always look at me and ask if I'm sure. They can't believe that their crockpot can be used to make this wonderful dish.

This actually began as an experiment and has since become a family favorite.

Meat Casseroles

I begin with ground turkey. The packages of turkey are just over a pound. I brown the meat with chopped onion. If you like other seasonings with the meat, this is the time to add them in. Once the meat is brown I add in one jar of Prego sauce (don't throw away the jar). You can use any brand of sauce or even make your own.

Once the meat is done, it's time to create the lasagna casserole. I spoon a bit of the meat sauce on the bottom of the crockpot. I then use regular lasagna noodles. Do not buy the type that are no boil. You want regular lasagna noodles. I generously coat the noodles with ricotta cheese, then break to fit the crockpot. I cover the bottom of the crockpot, over the sauce with the noodles. Place the noodles cheese side up.

I chop up one head of cauliflower and one head of broccoli. I dice a few zucchini. I also wash half a bag of spinach leaves. I put a generous layer of the mixed vegetables on top of the noodles. I top this with Italian blend cheese. Just generously sprinkle on top of the vegetables.

Repeat layers until the crockpot is full. My crockpot is smaller, so I only have two layers of vegetables. End your layering with ricotta covered noodles on top.

Remember that empty jar you saved after browning the meat. Put a quarter cup of water in the jar and shake to create a very runny tomato sauce. Just before plugging in the crockpot, pour the water over the top of the top of casserole.

Cook on high for four hours. After four hours, I took off the lid and pushed the top noodles down to absorb a bit of the liquid. I turned it down to low and cooked one more hour.

We are not a mushroom eating family. If your family likes mushrooms, try adding those in, either instead of one of the other vegetables or in addition to the others.

My family enjoys the taste of the Italian blend cheese. I know others prefer a Parmesan cheese. Try Italian blend in the casserole and then shredded Parmesan on the top.

You can also try this recipe with an Alfredo sauce instead of a tomato sauce. As I mentioned, the first time I made this dish, it was an experiment. So try your own experimenting to find the right combination of ingredients for your family.

Making Crockpot Lasagna

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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3 Secrets to Healthy Eating That We Use When Working With People With Disabilities

Today we are giving you 3 Secrets to healthy eating that we use when working with people with disabilities.

These 3 secrets center on the concept of "Presentation".

Meat Casseroles

A number of things influence the presentation of food. These include colour, portion size and layout.

Colour
Colour is an important factor in determining how inviting a meal looks to eat. The use of different colours on a plate is an effective way of making a meal look attractive. For example, a serve of vegetable and meat casserole would look more attractive if it was served with some green beans, a few slices of tomato or a scatter of chopped fresh herbs

Portion size
A plate that is piled up with a lot of food can look less appealing than a plate with a moderate amount of food on it. This is particularly relevant for small or 'fussy' eaters who may be daunted by the sight of a large serve. The reverse is also true, people who like large servings can be given smaller plates.

Layout
The way that food is placed on a plate impacts the appearance of a meal. For Example, a serve of casserole that spills over an entire plate, with a few drips spilt on the edge, is unlikely to look as attractive as a neat pile of casserole placed carefully on a bed of rice.

Try these secrets with your clients. I'm sure you will see a difference in their eating habits. Don't miss next week's Part 2 of this series!
For more information and to schedule your Free Nutrition and Activity review, click here...

3 Secrets to Healthy Eating That We Use When Working With People With Disabilities

* http://www.motivateyou.com.au

Ariel Gonzalez
Motivate You Fitness and Personal Training

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Three Delicious Beef Casserole Dinner Recipes

As a busy mother and wife, I am a big fan of casserole dishes for our family dinners because I can get them onto the table in less than 60 minutes. If you are as busy as I am, I think you will appreciate these 3 recipes.

Time Saving Tips:

Meat Casseroles

1. Brown up your hamburger ahead of time and freeze in airtight freezer containers.

2. Chop all vegetables the night before and store in the refrigerator.

3. To save money, purchase your ground beef in large family value packs.

Onion Beef Macaroni Casserole

1 1/2 lbs. ground beef

1 tablespoons flour

2 cups water

1/4 cup cheddar cheese, shredded

1 envelope onion soup mix

1 cup tomato sauce

1 cup uncooked macaroni

Brown meat in large skillet, drain off grease. Stir in onion soup mix, flour, tomato sauce, water and macaroni. Simmer covered for approximately 10 minutes or until macaroni is almost done. Pour mixture into a lightly greased casserole dish. Sprinkle the cheese on top. Bake in a preheated oven set at 400 degrees for 15 minutes.

Taco Hamburger Casserole

1 lb. lean ground beef

1 package taco seasoning mix

1 cup water

9 oz. package frozen green beans

1/2 cup sharp cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

Preheat oven to 325 degrees. Brown ground beef in a large skillet then drain off excess fat. Add taco mix and water. Cook over low heat 8-10 minutes or until liquid has been absorbed. Meanwhile, cook green beans according to package directions, drain. Spread meat in a greased baking pan. Spread beans over meat and sprinkle with cheese. Bake 15-20 minutes or until hot and cheese melted.

Beef and Rice Casserole

1 cup uncooked rice

1 lb. lean ground beef

1 cup black olives, chopped

1/2 cup onion, chopped

1 cup celery, finely chopped

2 1/2 cups canned stewed tomatoes

1 cup water

1 teaspoon chili powder

1/2 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1 teaspoon salt

Brown ground beef in a frying pan until browned. Stir in chopped onion, celery and rice. Simmer until browned and softened. Add tomatoes, water and seasonings. Cook for 5-7 minutes and then transfer to a 2 quart casserole dish. Bake covered in a preheated 350 degree oven for 45 minutes.

Three Delicious Beef Casserole Dinner Recipes

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit her website at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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Water Content in Ham Steaks Can Alter Recipe Results

Cooking for two can be a challenge. I want to fix interesting and nutritious meals, but I don't want the refrigerator to turn into a forest of leftovers. So I often buy a center cut ham slice. A medium slice, not double thick, serves four. I get one dinner from it and the rest of the meat winds up in soup, casseroles, and egg dishes.

My recent experiences with this cut of meat have not been good. In fact, the excess water almost ruined one casserole and I had to cook my scrambled eggs with ham longer than usual.

Meat Casseroles

According to the US Department of Agriculture (USDA), manufacturers are required to list the water content on the label. This can work well in theory and not in practice. During a recent trip to the grocery store I read all of the center cut labels. Only one manufacturer listed the water content and it was 23 percent of the weight, which I consider a high percentage.

Ham is divided into three categories, fresh, cured, and smoked. To make ham what it is, pork is cured with a solution made of salt, sodium, potassium nitrate, sometimes sugar, seasonings and sodium ascorbate, which is a preservative. Manufacturers say these injected ingredients give the meat flavor and keep it moist and tender.

But one of the packages I checked said the product contained soy protein, an ingredient I avoid because I am allergic to it. Why would a manufacturer inject soy protein into ham? The only reason I can think of is to make the product weigh more, which means you pay more.

"Ham--Glossery Term," an article on the Recipe Tips website, discusses the protein content in ham. There are four basic levels and the highest, 20.5 percent, indicates a prodect with no added water. The next protein level is less than 18.5 percent, and indicates meat with natural juices. A level of 17 percent tells consumers that some water has been added. And the lowest protein level "represents a ham product in which any quantity of water may have been added."

Meat with a high water content has less protein and, more important for the cook, is a bit rubbery.

Tina Danze, in a "Dallas Morning News article, "A Guide to the Right Easter Ham for You," also discusses the water-added issue. If the meat has been injected with a low amount of water that evaporates during cooking, the USDA considers it a no-water-added product. Canned hams have water added, Danze notes, and she doesn't think they heat well.

Still, this cut of meat has advantages. For one thing, it is usually cut from the center, which is the leanest part of the meat. Convenience is the main advantage. Some companies that sell glazed, spiral-sliced meat also sell center cuts. The moral of this meaty story: Check the label for water content. If you are going to use the meat in a casserole, cream sauce, or fritatta, fry it first to remove excess water.

Copyright 2010 by Harriet Hodgson

Water Content in Ham Steaks Can Alter Recipe Results

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon. Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company has also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul."

Hodgson has another new book out, 101 Affirmations to Ease Your Grief Journey," published by Amazon and available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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Recipes For an Old Fashion Meal Including a Pizza Casserole

The following old fashion recipes allow you to put a tasty, inexpensive, and easy meal on the table without breaking the bank or needing a lot of time. Your kids will be impressed with Miz Taylor's Pizza Casserole which gives them ground beef, pepperoni, cheese, pasta, etc in this one casserole. Add Jean's Broccoli Salad, an old Indiana recipe, to add the following vegetables to the mix; broccoli, olives, green onions, green bell peppers. Additional protein is added with the chopped, hard boiled eggs. You just might get your kiddos so excited about the pizza casserole that they won't complain about eating their broccoli!

MIZ TAYLOR'S PIZZA CASSEROLE

Meat Casseroles

1 lb ground beef
1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

Jean's Broccoli Salad

1 bunch fresh broccoli, washed, drained, and chopped
1 cup black olives, sliced
1/2 cup green onions, chopped
1/2 cup green bell peppers, chopped
3/4 cup mayonnaise
4 hard boiled eggs, chopped

In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time.

Enjoy!

Recipes For an Old Fashion Meal Including a Pizza Casserole

For more of my old fashion recipes visit my blog at http://grandmasvintagerecipes.blogspot.com.
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

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Great Main Course Meat Alternatives to a Thanksgiving Turkey

It's almost time to celebrate Thanksgiving Day again. Most of us will sit down and enjoy the traditional turkey dinner with all the trimmings. There are a lot of people who might want to try something a little bit different this year. Here's a couple ideas for your Thanksgiving meal.

Standing Rib Roast

Meat Casseroles

A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of my customers know this particular cut as "Prime Rib". It's called a "Standing Rib Roast" because it includes up to seven rib bones and is most commonly cooked in a "standing" position. To ensure you have enough to go around, I recommend a serving size of two people per rib, with a minimum size of three ribs. Anything less than that is basically a nice thick steak.

Thanksgiving Ham

Some of my customers love having ham for the holidays. You can buy hams either boneless or with the bone-in. As third a generation butcher, I always recommend bone-in hams because they provide more flavor and the bone can be used to make soup or even ham and beans. You'll want to have about one pound of boneless ham per every three to four people or one pound of bone-in ham for every two to three people or at your Thanksgiving meal.

Crown Roast of Pork

A crown roast of pork can capture the spirit of any holiday since it can be decorated to match any occasion. A crown roast comes from the rib section of the pork loin. It is called a crown roast because a butcher will take two rib racks and bend them into a circle. The sections are tied together to create a crown effect. Bones are left in this roast to add to the flavor and moistness of the roast. Plus, it adds to the presentation.

I suggest 1 rib bone per person or about ¾ of a pound per person. Most Crown Pork Roasts roast will serve about eight to ten people. Ask us to tie a smaller roast if you are serving fewer people.

Boneless Beef Rump Roast

A boneless beef rump roast is cut from above the back end of the hipbone. Generally this boneless roast is rolled and tied. A rump roast that contains the bone is known as a standing rump roast. I recommend a boneless rump roast since it is easier to carve. This is important when hosting a lot of guests at a Thanksgiving Feast. Rump roasts are very flavorful and are always a hit. Generally you want to about one pound of boneless roast per every two to three people at your meal.

Duck

Roasting a duck for a Thanksgiving feast is an excellent alternative to turkey. Duck meat is darker and usually more moist than meat from a turkey. Just remember, ducks are also a lot smaller. I tell my customers to roast one duck for every 2-3 people. This ensures that everyone has enough to eat.

Italian Thanksgiving

How about an Italian Thanksgiving? Columbus did discover (or re-discovered to be politically correct) the Americas. For those who want an Italian theme to their Thanksgiving feast you can add an Italian Roll. Italian Rolls are made from a thin cut round steak. Add a layer of mild or spicy Italian sausage to the round steak and roll it. This makes for a very flavorful addition to your Thanksgiving feast.

Steaks

Who doesn't love a great steak? There's rib-eye's, t-bones, porterhouses, and of course filet mignons. Everyone has their favorite cut steak and any of these steaks are the perfect addition to a Thanksgiving meal. As your local butcher to custom cut your Thanksgiving steaks to your specification.

Many people will stay with the traditional turkey for Thanksgiving meal while others will skip turkey altogether. Not sure if you're ready to skip out on Turkey this Thanksgiving? Stick with tradition, but serve an alternative with your turkey. It may be the start of a new Thanksgiving Tradition. Whatever your choice, enjoy the holiday.

Happy Thanksgiving!

Great Main Course Meat Alternatives to a Thanksgiving Turkey

John Brooks is a 3rd generation butcher for B&B Grocery, Meat & Deli. A neighborhood grocery store that has been family owned and operated since 1922.

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Healthy Food Alternatives

Many would be slimmers feel that the foods to make them slim are the more expensive items on the shopper list. However, this need not be true.

You can prepare inexpensive, low-calorie meals using let-overs if you wish, and still stay slim. Nor is there any need to prepare and cook an extra meal for one, You can join the family confident that you can make the same meal with just a little extra calorie watching on your part. There is no need for a slimming diet to be different from or more expensive than, that of your family. Eat the same meals but do avoid the high-carbohydrate and fatty foods. If you incorporate the diet into your daily pattern of living, your weight is easier to maintain.

Meat Casseroles

Putting Healthy Eating Guidelines into Practice

Meats: -

Choose lean cuts of meat, such as topside, blade, rump, fillet, gravy beef, veal steaks, pork fillet and trip lamb varieties, such as lean lamb chump. Choose the leanest mince

Ø Drain the fat from mince during or after cooking.

Ø Trim visible fat from meat before you cook it

Ø Keep meat proteins small (100g) and bulk up meals with vegetables and legumes, bread, rice or pasta. Cook vegetables light or steam them when possible to retain their nutrients.

Ø When roasting meats, trim the visible fat from the meat and place meat on a rack in a baking dish with 1-2 centimetres of water. For additional flavour add herbs and wine to the water. Alcohol is harmless when used with heat in cooking.

Cheese: - Select low fat cheeses varieties, cottage cheese or ricotta, reduced fat or low fat milk. Do not just try these once, as it may take a while tor your taste bud to adjust. Try low-fat yoghurt you can hardly tell the difference in taste.

Oil: - Olive oil, sunflower oil, safflower oil, canola oil and grape-seed oil are good vegetable oils to choose.

Grains: - Choose wholemeal bread, pasta, flour and rise instead or white

Breakfast Cereal: - Should be high in fibre.

Salt: - Choose low salt (sodium) or no added salt products by comparing food labels and selecting products that have no added salt.

Dressings: - Make your own dressing and mayonnaise using low-fat yoghurts, buttermilk, tomato paste, vinegar, lemon juice, ricotta cheese, mustard and fruit pulp. Buy dressings labelled No-Oil or Low Fat

Margarine or Butter: - Use avocado, chutney, cottage cheese, and low-fat mayonnaise

Cream: - Use evaporated skin milk with gelatine and chill before whipping.

Sour Cream: - Low-fat yoghurt, buttermilk, evaporated skim milk or lemon juice.

Frying: - Use a non-stick fry pan and cooking spray or brush the base of the pan with oil instead of pouring oil into the pan.

Tips to help reduce your fat intake

Grilling instead of frying

Use a rack filled with a little water when grilling, roasting or baking meat. Marinate very lean meat in a mixture of soy sauce, wine, herbs, garlic or spices. These will prevent the meat from drying out while grilling.

Steaming

Is an ideal way of cooking most vegetables? The food is quickly cook y the steam and does not need any fat.

Microwave

Microwaving is a great way to cook. The microwave allows foods to keep their flavour and moisture while they cook.

Stir Fry

Use a wok or non-stick pan. Use a spray-on oil, water, wine or stock to fry your vegetables and then quickly mix in your lean cooked meat.

Casserole

Casserole cooking is a slow, gentle moist way of cooking that can also be low fat. Before cooing, trim the fat off the meat or skin off the chicken. Do not add any extra fat to the casserole. Allow the casserole to cool and skin any extra fat off the surface. Casseroles divided into serving sizes and frozen are ready prepared meals for people in a hurry.

Baked Vegetables

First par boil vegetables, spray with vegetable oil, place in a dry pan and cook in an oven on high until crisp.

Gravy

If you use the meat pan juices to make gravy, pour the juice into a cup and place in the freezer, when it is cool but not frozen remove the solid fat layer that forms on top. The remaining juice can be use to flavour your gravy.

Mince

When using mince, brown it first in a dry pan and drain off the excess fat before adding the other ingredients.

Butter

Add low fat yoghurt or cottage or ricotta cheese to vegetables.

Cream

Substitute cream with evaporated skin milk or blend skim milk with ricotta cheese.

Sauces

Creamy sauces can be made with Skim milk powder in double strength that adds a creamy texture without the extra fat.

Mayonnaise

Try low fat natural yoghurt instead of mayonnaise in recipes.

Salad Dressing

Make a mixture of lemon juice, herbs, mustard and vinegar it makes a great and tasty dressing.

Avocados

Avocados have a rich and creamy texture, they taste delicious and what is more, they are good for you. Packed with vitamins, minerals and antioxidants, avocados make a great addition to a hearty diet. Make avocados part of your daily diet

Ø Replacement for butter or margarine on toast or crackers

Ø Slice and serve with fresh seafood

Ø Use as a topping to Mexican dishes such as tacos

Ø Mashed and served as a dip on vegetable platters

Ø Mash and serve on jacket potatoes

Ø Add to salads for a creamy taste and texture

Ø Add to tomato based pasta sauce.

Recipe Solutions

Buttermilk: - Plain yoghurt mixed with low fat milk

Buttermilk Alternative: - If you need buttermilk for a recipe, and need to make your own: - Pour together 1 tablespoon of each white vinegar and milk into a measuring cup, and then fill up the rest with milk. Let stand for 15 minutes until it thickens

Cakes: -

Ø Cake layers are often brushed with liqueur. The best substitute is syrup or sweetened juice.

Ø Next time you bake a cake dust the tin with dried coconut instead of flour

Ø Throw in a couple of tablespoon of your favourite jam over the top. When cooking the jam soaks through giving the cake a delicious flavour.

Ø Every time you open the oven door the temperature of baking drops by 50% and cakes can drop I the centre and others will take longer to cook

Ø Adding grated carrot, fruit, or chocolate, mashed banana or a can of mixed fruit salad will enhance the flavour of a plain packet cake mix

Ø Adding a drop of oil to a packet of cake mix will keep it moist and light.

Ø Mix 100s & 1000s through a vanilla cake mix. They will melt during the cooking process releasing a great rainbow colours effect. Kids love it.

Ø Decorating made easy: - Place a piece of chocolate in the corner of the microwave-roasting bag and melt it, snip off the tip at the corner of the bag and drizzle a pattern over the cake.

Cabbage: -

Ø When cooking cabbage avid the smell around the house put in a couple of slices of lemon in a small bucket of water and place it in the kitchen.

Ø Cabbage & Brussels sprouts smell when cooking, place a slice of stale bread crusts over the cabbage, it will absorb the odours.

Casserole: -

Next time you cook a casserole, try slicing small French stick into 12mm slices, spread one side with mustard and press gently into the top of the cooked casserole leaving the top exposed. Place under the grill until golden brown.

Chicken: -

Next time you season a chicken; add 2 teaspoons of grated orange rind to the mix delicious.

For a fat free roast chicken, sprinkle with paprika and place chicken in oven with no oil, but a little water to the bottom of the pan will keep it moist When you cook apricot chicken, add a packet of chicken noodle soup. The flavour is superb Marinate chicken wings for 1 hour. Half cook in microwave oven on high. They are now ready to go on the barbeque saves time barbequing, and taste delicious and do not burn. Add ½ Cup of crushed cornflakes to the crumb mix for a golden crunchy taste For a nice stuffing: - Peel and finally chop a granny smith apple, add a good handful of sultanas and a teaspoon of cinnamon
Chips: -

Low-fat chips can be make by peeling and slicing potatoes thickly, place them on a greased pan (Canola spray is best), and cook in a moderate oven for 40 minutes. Kids at times could not finish the packet. Resealing the packet and store in the freezer can save it. Oil does not freeze so this keeps them crunchie for weeks. Cut an unpeeled potato into thick wedges; dip into seasoned egg white and place skin side up on a baking tray. Bake on 180c for ½ hour or until tender and crisp Chips made from freshly cut potatoes soak up less fat than frozen chips. Oven chips are the healthiest of all. Potato Chips brown more quickly if a pinch of salt is added to the fat.
Coffee: -

Roasting the beans reduces their moisture content and releases the flavour and aroma. The fruit, a pulpy berries, turn red when ripe. Each contains two beans. Coffee beans turn various shades of brown when roasting To make a perfect cup of coffee always put them in order of coffee, sugar, milk before adding boiling water. Coffee is getting more expensive. If you place some change in a jar every time you have a cuppa. The money comes in handy when you run out.
Coconut: -

Coconut ice: - Pour coconut ice mixture into ice cubes trays for perfect bite size servings Coconut milk: - use coconut milk instead of dairy milk in your cakes makes great flavour. Toasted coconut and lemon juice sprinkled over the curry helps bring out the flavour.
Croutons: -

Make your own using stale bread. Take away the crusts, butter the bread, cut in cubes and place in oven 200c for 4 minutes, turn over and toast the other side. In the microwave, heat 2 tablespoons butter on high for 1 minute. Using white bread cut the slice in cubes, shake well to coat and then cook on high for 2 minutes, stirring once while cooking.
Crumbs Bread: -

Make your own and save. Do not throw away stale bread. Remove crusts and bake in slow oven 120c until dry and then crush with rolling pin

Dressing Low joule: -

Mix together the plain yoghurt, a squeeze of lemon juice, a little grated cucumber, a little chopped mint and seasoning.

Dried Fruit: -

Stop them from sinking to the bottom of your fruitcake. Toss them in cornflour before adding them into the cake

Fruit: -

At times, fruit salad or fruits are soaked in wine or liqueur. For a substitute, replace this quantity with Syrup, Orange and /or lemon juice and rind.

Mary C Newton

Healthy Food Alternatives

My Name is Mary

I was born on the small island of Malta. Found in the middle of the Mediterranean Sea. Its location is Southern Europe, islands, south of Sicily. Coastline is 140km

Malta lay on a sea of clear blue water turning into vivid green were it rimmed the island. No mountain in Malta The highest point is about 800feet No woods and no forests with Winds of different gusts and breezes

I am quick minded, versatile, intelligent, and imaginative. Love the ocean and beautiful paintings, sceneries and flowers. I devote a lot of my time writing. I have three grandchildren and one is on the way My ambition is ... To be recognised as a writer

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5 Easy Ways to Prepare Delicious Venison Meals

Does your husband keep bringing home venison and asking you to do something with it? Most of the "hunting widows" I know have no idea what to do with the meat, so they make the same stew or chili over and over. That can get pretty boring pretty quick. When my husband started hunting seriously and I found myself with 200lbs of venison in the freezer, I decided I needed to figure out some fun things to do with it. I've made a lot of recipes, and here are the five easiest ways I've found to prepare the meat.

1. Burgers

Meat Casseroles

Venison burgers are amazing, and they are so lean and healthy. Grilled, broiled, with cheese or with out...it's all good. So if you don't have a meat grinder, invest in one. (We use an attachment to our standing mixer.) I usually add a little bit of olive oil and some Worcestershire sauce to the ground meat so the patties don't fall apart on the grill. You can also bind the meat with chopped onion or bread crumbs.

2. Salt roast

Get a 5lb bag of course salt and steam the roast. It's amazing. Just mix some water into the salt, put the roast in a deep roasting pan, and cover it with the salt mixture. As the salt hardens, it traps the steam. This keeps the meat tender and flavors it perfectly. Cook at a very low temperate. We cook a typical 4lb roast at 200 for about 4 hours. Use a meat thermometer to make sure you don't over cook it. Chisel the salt away and serve.

3. Kabobs

Cut your meat in 2-inch cubes and marinade in olive oil, lime juice, and cilantro for about 1/2 hour. Put the meat on skewers, adding onions or peppers if desired. Grill for 3 to 5 minutes on each side. They are so delicious!

4. Grilled strips

Slice the meat into strips and brush with olive oil and ground pepper. Grill for about 1 to 2 minutes per side. These grilled strips are terrific on salads.

5. Pizza

Brown ground venison with a little bit of olive oil, basil, and garlic powder. Buy a pre-made pizza crust and your favorite sauce, cheese, and toppings. The venison on the pizza is a nice change of pace to pepperoni or sausage. I like to use pesto as my sauce for a change of pace.

Eating venison doesn't have to mean eating the same boring dishes over and over. Get creative in the kitchen and have fun.

5 Easy Ways to Prepare Delicious Venison Meals

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes [http://greatvenisoncooking.com/recipes.html].

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8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Successful outdoor cooking arises for a number of reasons, the most important of which are: having the right outdoor cooking equipment for the job in hand; having a great recipe; using good quality ingredients; taking great care when you're preparing and cooking the meal and then there is the magic ingredient which is loving what you're doing. In this article we look at the 8 most important things that need to be considered when 'preparing & cooking meats outdoors'.

The following 8 secrets are in no order of priority or respective importance; they are all important in their own way to a greater or lesser extent;

Meat Casseroles

1. Ask your butcher for some meat for cooking outdoors; he or she will know best; say what you're planning and be guided by them

Popular TV & Magazine advertising would have us believe that bright red, fat free, fresh meats, rather than brown, fat streaked, meats, are those we should select. No, Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. They do this using naturally occurring enzymes that beak down protein in the meat that helps to build flavor & to tenderise. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat. This is where all the juicy flavours come from.

2. Dry the steak and then salt it before cooking

The drier you can get the steak the less water vapour will be created at the start of cooking. This helps the process that builds a crust on the steak and gives it great flavour; this process is enhanced still further if you salt your steak after drying.

3. Cook your steaks on a really hot grill

Pre-Heat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside.

Don't cook partially frozen steaks

Thaw your meat thoroughly. Do this in the refrigerator; this retains texture & flavor. Steaks & chops usually thaw in one day, large roasts can take 36 hours. Take steaks out of the refrigerator one hour before cooking; this will keep them juicy. Ensure your steaks are at room temperature before grilling. This avoids the shock of hitting the hot grill affecting flavor and texture. If you need to thaw meat quickly use cold water. Meat may be thawed in a microwave oven, DON'T! It will lose it's juices making it dry & chewy.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer than meat without. As a general guideline the following temperatures apply for different grades of meat:

Steak & Lamb

Rare 120-130°F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135°F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150°F, 10-12 minutes. Served uniformly pink throughout the center.

Medium to Well done 155-165°F. Almost totally cooked through with slight pink in the center.

Well done 170°F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140°F to 155°F Meat is slightly pink in centre

Well-Done 160°F to 185°F Meat is uniformly brown

Veal

Medium 145°F to 155°F

All poultry:

Cook to 165°F with juices running clear in the thickest part of the bird

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing with your finger. Rare meat feels soft; medium meat is springy & slightly firm; well-done meat feels very firm. The most accurate method is to use an instant-read thermometer inserted into the thickest part of your meat, away from the bone.

7. Don't keep turning the steaks

To achieve even cooking and see those lovely grill strips across each steak, turn the steaks only once. Always use tongs, never a fork as puncturing the meat allows juices to escape.

8. Take your time and brown your meats first when cooking stews

The Maillard reaction is an important action when cooking stews that you want to taste great. When cooking stew always start by browning the meat in a skillet. What you are doing is allowing the Maillard reaction to occur. This reaction happens only when meat is cooked at a heat of over 115°C, which is when the meats natural amino acids start to react creating a melange of complex flavors. It is because of the Maillard reaction that crusted brown steak tastes so good.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking, which means the highest temperature the meat will reach will be 100°C; [the boiling temperature of water] meaning the Maillard reaction will not occur! Meaning your meat won't be as tasty as might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never cook with an over filled pan and don't turn up the heat to go more quickly; take it steady.

8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. Here you'll find exceptional value outdoor cooking equipment; you'll also find some great recipes & articles helping you to cook outdoors.

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Recipes - Easy Casseroles and Meat Pies

Finding the time to cook a balanced meal that is also tasty can be difficult, especially for those of us with busy lifestyles! This is where casseroles and meat pies can come in handy! They are easy to put together and won't cost a lot as far as ingredients go-you usually have the ingredients on hand! In this article, I am including some of my favorite casseroles and meat pies. I hope you enjoy them!

Cottage Pie

Meat Casseroles

Ingredients:
2 lbs potatoes, peeled and cut for boiling
3 tbsp butter
1/4 cup milk
1/2 of a small onion, finely chopped
2 lbs ground beef
Brown gravy mix
2 cans of mixed vegetables
Parsley to taste
Salt and pepper to taste

Directions:
In a large pot, bring the potatoes to a boil. Cook for about 20 minutes, or until the potatoes are fully cooked, but still a little firm. While the potatoes are cooking, sauté the onions in a skillet until they turn soft. Add the beef and cook it until it turns brown all the way through. Season with parsley, salt, and pepper. Mix the gravy to a very thick consistency and add to the beef. Mix well. When the potatoes are dome, remove them from the heat, stir in the butter, and then add the milk a little at a time. You don't want the potatoes to be too creamy or they won't set up properly. Pour the beef and gravy mixture into the bottom of a casserole dish. Open and drain the cans of vegetables and spread evenly over the meat. Top with an even layer of mashed potatoes. If you like, sprinkle a bit of grated cheese on top. Bake at 375 degrees F for about half an hour, or until the potatoes start to turn golden brown. Serve with gravy on top.

Breakfast Casserole

Ingredients:
1 small bag hash browns (Ore Ida work great for this)
2 lbs pork sausage
1 1/2 cup shredded cheddar cheese
3 cup milk
1 tsp salt
9 eggs, beaten
1 1/2 tsp dry mustard

Directions:
Cook the sausage in a skillet until it is cooked through. Drain on paper towels. Next, brown the hash browns over a medium heat. You may want to use a tablespoon or two of oil for this. Mix the hash browns, sausage, cheese, milk, salt, eggs, and mustard. Mix well. Pour into a greased 9 x 13-in baking dish and bake at 350 degrees F for an hour.

Tuna Casserole

Ingredients:
2 cups of uncooked noodles (elbow macaroni work well)
12 ounces of tuna (in brine)
2 small cans of concentrated cream of chicken soup
1/2 cup of milk
1 can of peas
1 small pack of shredded mozzarella cheese

Directions:
Bring 6 cups of water to a boil, then add the noodles. Cook for about 10 minutes, or until the noodles are al dente. Flake the tuna pieces into a casserole dish, then add the cream of chicken soup, milk, and peas. Blend the ingredients together and top with an even coating of cheese. Bake at 350 degrees F for about 20 - 30 minutes, or until it turns golden brown.

Beef Pie

Ingredients:
1 lb ground beef
1 pie shell, frozen-deep dish
1/2 cup chopped onion
2 tbsp flour
1 tsp salt
1/4 tsp pepper
2 tbsp ketchup
2 tbsp butter
1/2 cup sour cream
1 cup cottage cheese
2 eggs, slightly beaten

Directions:
Fry the onions in a skillet until they start to soften. Add the beef and cook thoroughly. Mix in the flour, salt, pepper, ketchup, and butter until well blended. Pour this mixture into the unbaked pie shell. Combine the sour cream, cottage cheese, and eggs in a bowl, then pour on top of the meat pie. Sprinkle with a bit of paprika if you like. Bake at 350 degrees F for about 30 or 40 minutes.

Recipes - Easy Casseroles and Meat Pies

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The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Living a Meat-Free Diet

Many people may be wondering what gives vegetarians the strength to give up meat altogether. In reality, vegetarians commit to such a lifestyle for a number of different reasons. Most vegetarians claim that people make the switch for at least one out of three reasons. First of all, most vegans claim that eating meat can be unethical. For example, chickens are debeaked, forced to live in small, confined spaces, and are often killed when they don't produce eggs soon enough. For vegans, this is a very inhumane way of obtaining food.

Most vegetarians are also against the harsh living conditions that these animals are subjected to. The fact that most of these animals are fed with hormone-laden feed to make them grow and produce faster does not help either. Vegans draw such ethical boundaries depending on their personal beliefs. For instance, some strict vegans won't even consume yeast, wear wool, or eat vegetables that require killing the plant source upon harvest.

Meat Casseroles

On the other hand, some vegans are more lenient about their diet. These pseudo-vegans find no problem in eating fish and chicken on a regular basis. The second reason that vegans claim for ditching meat altogether is the fact that it simply conflicts with their dietary preferences. Believe it or not, there are just some people who simply do not appreciate the taste of meat. Then again, there are those who stay away from meat due to various health concerns. People suffering from high cholesterol tend to eliminate meat from their daily food intake.

The third reason that vegans cite is the fact that eating meat can harm the environment. Their main argument is that the consumption of meat causes farmers to continually deforest land in order to create grazing land for cattle. In reality, these are just a few reasons why most vegans have chosen to live meat-free. Aside from the ones enumerated above, there are a lot of other sensible reasons why people make the switch to vegetarianism. The main argument is that the consumption of meat causes farmers to continually deforest land.

Living a Meat-Free Diet

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Tips for Making Delicious Casseroles

Casseroles have been around much longer than people think. The popular meal style can trace its roots back to ancient China and its mud-encrusted Beggar's Chicken. Casseroles today are common for chefs looking to save time by cooking all the ingredients at once and significantly reducing the amount of dishes that will need to be cleaned later. To make the most of your adventures into cooking casseroles, keep in mind a few essential tips.

Many of the casserole recipes you will come across will ask for some sort of canned soup. These prepared sauces are not always very nutritious. If you are concerned about caloric or fat intake, you can substitute with a low-fat version on the canned soup; if there is not one available, you can make a white sauce to use instead.

Meat Casseroles

If you plan to freeze your casserole, line the pan with tin foil, leaving an extra amount on the side to cover the dish later. You have two options with freezing a casserole: you can put it straight in the freezer uncooked or you can bake it first. If you decide to cook it, be sure to let it cool completely before putting it in the freezer. When you are ready to eat it, thaw it in the fridge overnight or simply bake it in a 350 degree oven for twice as long as you normally would. The dish is done when a skewer poked into the middle feels hot to the touch. A frozen casserole will stay good about two months.

If the recipe you are using calls for herbs, the decision on whether to use fresh or dried really depends on the length of time the casserole needs to be cooked. If it is more than an hour, you should used dried herbs; fresh herbs lose flavor with long exposure to heat. If you want to get the top nicely browned, do not cover it during baking.

You may run into recipes that require a certain pan that you do not have. This is an easy problem to fix. If you have a dish near the same size, use that. If not, keep this rule in mind: when substituting a shallower pan, take 25 percent off the cooking time; when substituting a deeper pan, add 25 percent.

Tips for Making Delicious Casseroles

Casseroles are true comfort food. We have put together a collection of delicious casserole recipes that will satisfy the hearty appetite; and that can be served for holidays, special occasions and everyday dining. Find the perfect casserole recipe from our growing selection of appetizers, side dishes, and entrees.

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Nothing Says "I Care," Like a Casserole

The occasion often occurs when you want to bring a meal to a friend. It might be someone who's just had a baby or a family death or even just a stressed out friend. How many times has the intention crossed your mind, but been quickly dismissed? Maybe it's because you don't know what to bring or you are simply too busy. Whatever the excuse is, I have the solution. These tips will turn your good intentions into a reality.

The first thing you should consider is a meal that either makes enough to feed two families or one that easily doubles. Since you are already cooking for your own family, this will not add any extra time. You are simply stretching your efforts.

Meat Casseroles

The second thing you should consider is something they can cook or bake at their convenience. That is why I like casseroles so much. They also make a lot and double. I recommend always keeping disposable pans on hand so you don't have to worry about getting dishes back.

Because you are feeding other people, you want something impressive, yet simple. You want something that re-heats well in the event others are bringing them meals and they will be having left-overs. And last you want something quick that is not going to take you all day.

Two of my favorite dishes for bringing a friend are King Ranch Chicken Casserole and Baked Ziti. There's a good chance that if others are bringing dinner, they will be getting plenty of pasta. However, that's not always the case and this ziti recipe is sure to please anyone.

King Ranch Chicken Casserole

2 boneless skinless chicken breasts

5 tablespoons butter

1/2 onion - finely chopped

1/2 green bell pepper - finely chopped

1/4 cup flour

1/2 cup water - reserve from boiled chicken

1 10-ounce can tomatoes with chilies - I prefer the Rotel tomatoes (mild)

4 flour tortillas

2 cups shredded Mexican cheese blend

1) Preheat oven to 350 degrees.

2) Boil chicken and cut into bite size pieces. Reserve 1/2 cup of chicken water.

3) In a skillet, melt butter and sauté onion and bell pepper. Once vegetables are clear; whisk in flour. Slowly whisk in chicken water and tomatoes (with juice.) Mix cubed chicken back into mixture.

4) In an 8 x 11 inch dish, layer as follows: 2 tortillas, 1/2 chicken mixture, 1 cup of cheese and repeat.

5) Cook for 30 minutes in preheated oven.

Baked Ziti

16-ounce box penne pasta noodles

1 lb package ground beef

3 cloves garlic - minced

2 jars spaghetti sauce

4 slices provolone cheese

1 cup sour cream

4 slices mozzarella cheese

2 tablespoons grated parmesan

1) Preheat oven to 350 degrees.

2) Boil and drain pasta according to direction on box.

3) In a large skillet, brown and drain ground beef. Add garlic and spaghetti sauce to ground beef.

4) In a large baking or casserole dish, layer as follows: ½ of cooked pasta, provolone cheese, 1 cup of sour cream, ½ of meat mixture, remaining pasta, mozzarella cheese, and remaining meat mixture. Top with 2 Tablespoons of grated Parmesan cheese.

5) Bake for 30 minutes.

Let's not forget dessert. Banana pudding is the way to go. Just put it in another disposable pan and 1 batch will be plenty for your family and theirs.

Banana Pudding

30 vanilla wafers

2 bananas - sliced thinly

1 large box instant vanilla pudding

1 8-ounce package block cream cheese

1 can sweetened condensed milk

1 teaspoon vanilla extract

3 cups milk

1 container cool whip topping - divided

1) Line the bottom a 9 x 13" baking dish with vanilla wafer cookies. Add a layer of sliced bananas.

2) In a large mixing bowl, combine pudding, cream cheese, condensed milk, vanilla, milk & 1/2 container of cool whip. Pour over cookies & bananas. Refrigerate for 3 hours.

3) Top with remaining cool whip before serving.

Nothing Says "I Care," Like a Casserole

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No Such Thing as Leftover Chicken for a Week

I like to crock pot meat on Monday and then serve it several different ways throughout the week. Even the leftover hater in your family will embrace this crock pot chicken that transforms itself into white bean chili, Caesar salad, broccoli casserole, pesto pasta and tortilla soup and you'll love the 10 minute or less prep time each. For the chicken, just place 10 frozen chicken breasts in crock pot and cover with chicken broth (one large can or three small – add extra water if needed to cover) and heat on high 6-8 hours or low 8-10 hours*. Chicken will be so tender that it will be easy to cut with a butter knife or shred it with two forks. (*3-4 on low or 5-6 on high if fully thawed)

Monday’s Chicken Broccoli Rice – great separate or as a casserole

Meat Casseroles

Cook Time: 30 minutes, Prep time: 15 minutes (just to cook the flavored rice), Serves 4

A. 1 pkg. Rice-a-Roni chicken flavor or long grain wild rice prepared according to instruction

B. 2 large chicken breasts, 1 pkg. frozen chopped broccoli pieces cooked

C. 1 can cream of chicken soup and 1 cup grated sharp cheese

If cooking as a casserole, combine A, B and C with the cheese as the ingredient on top. Bake in casserole dish at 350 until heated through – about 30 minutes. If not eating as a casserole, just combine A and B, add salt and pepper to taste, and microwave as needed.

Tuesday’s Chicken Tortilla Soup Recipe – So Easy and So Good

Cook Time: 5 minutes Prep Time: 10 minutes Serves: 4

2 chicken breasts cooked

1 can chicken broth

1 can V8 juice

1 can cheddar cheese soup

1 can corn

1 can black beans

1/3 pack taco seasoning mix

chopped up tortilla chips (to sprinkle on top once cooked)

optional: roasted red pepper to taste, cooked rice

Since the chicken is cooked, the instructions are as simple as:

1. Open cans

2. Heat on stove over medium heat

3. Serve with chopped up tortilla chips on top

I like the 90 second microwavable rice from Uncle Bens because my husband can add it to his but I prefer it without.

Wednesday Chicken Basil Pasta – best with fresh herbs and tomatoes from the garden

Cook Time 10 minutes, Prep Time 10 minutes Serves 4

2 large chicken breasts cooked

3 cups bow tie pasta (8 oz.)

1 jar alfredo sauce (approx. 1 lb)

milk (optional)

4 medium fresh tomatoes (when tomatoes aren't in season, I substitute roasted red peppers for the tomatoes)

6 leaves fresh basil

Add the pasta to boiling water (10 minutes)

Heat the alfredo sauce in the microwave (5 minutes on medium heat - although microwaves differ)

Add milk to sauce if you prefer thinner sauce (I do!)

Chop the chicken, basil and the tomatoes

Drain the pasta

Combine all ingredients

Thursday’s White Bean Chili – a Tasty Variation to Standard Chili

Cook Time: 10 minutes, Prep time: 10 minutes Serves 4

2 large chicken breasts – cooked and shredded or chopped

1 (16 oz.) can white beans

1 (16 oz.) can corn

1 (16 oz.) can diced tomatoes

1 small cans chopped green chilis, drained

1 clove garlic

1 medium onion, chopped

1 T vegetable oil

1 envelope ranch salad dressing mix

1 envelope taco seasoning mix

In saucepan, saute onion in vegetable oil until browned. Combine all remaining ingredients until heated through. Serve with crusty bread or tortilla chips.

Friday’s Chicken Caesar Salad – it’s the weekend!

Cook time: 0 minutes, Prep Time: 2 Minutes, Serves 4

1-2 Chicken Breasts – chopped

2 bags Caesar salad mix includes shredded parmesan, croutons, dressing

Salt and pepper to taste

Add salt and pepper to taste on chicken. Combine remaining ingredients. Serve with crusty bread and leftover chili from Thursday, or with a good take-out pizza!

For more of my simple versatile recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for sugar and honey glazed baked ham, dinners, gifts and clever conversation.

No Such Thing as Leftover Chicken for a Week

Pam is the owner of [http://www.pams-hams.com] and recently retired as marketing director for a leading specialty ham company. As anyone with kids can understand, the move was made in order to have more flexibility with my family. I like cooking and entertaining but I love finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

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Let's Cook Your First Tuna Noodle Casserole Dish!

The Casserole, we all know them, we all enjoy them, what better way to use up some of your leftovers perhaps or save money along with eating healthier since you decided and control which ingredients you want in your casserole. An awesome classic, lots of us remember these from our childhood years? Mom serving tuna, bean, beef, and chicken casseroles that she made in her own kitchen with leftovers?

Making them is simple, dinner, lunch, or even for a movie snack. Learning how to prepare them can be great fun and add to your kitchen skills as well. Here is a family favorite to make yourself:

Meat Casseroles

Tuna Casserole
For over fifty (50) years this has been a favorite in our family.

2 cups macaroni (elbow), al dente, firm
1 cup Velveeta Cheese, cubed (substitute for any cheese that you can cube and melts easy)
2 cans (Large) tuna, drain
1 15 ounce can peas, drain
1 15 ounce can diced tomatoes (plain), including juice
1 teaspoon salt
1/2 cup milk
1/2 cup cornflake crumbs for topping sprinkles
While your macaroni cooks, in a large mixing bowl gently fold following ingredients together: tuna, tomatoes, salt, peas, milk, and eggs. (Note: you might wish to breakup instead of mashing the tuna). Next the cheese should be folded into the mixture.
Drain your pasta and mix into the mix you just made above. Now put it in a 2-1/2 to 3 quart casserole dish. Sprinkle with the cornflakes over the top. Bake in a 350 degree oven for 45 minutes. Yield 6-8 portions.

The nice thing about casseroles is that you can have many variations to one recipe. Start with a basic recipe and add or adjust things to allow you to use up leftovers like broccoli, extra diced vegetables (onion, peppers), add different types of cheese to taste. With each new recipe you come up with you will see what you like the best and least and can discover new combinations from there.

One other thing you can do is look up online, Google casserole or one pot meal, etc. and see what variations they offer. Some sites even have their own videos of the casseroles being prepared for you ease in the kitchen. Experimenting with casseroles in the kitchen can help make you a better all around cook in your home too, you get the experience of trying different foods together for one thing and being able to utilize the leftovers that may have had to be tossed.

Let's Cook Your First Tuna Noodle Casserole Dish!

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Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

What to do with the leftover turkey at Christmas and Thanksgiving? Why not use it to make a healthy and delicious turkey casserole? Winter is just the right time for home-made, slow baked, old-style cottage comfort food. Even after stuffing ourselves we still yearn for hearty, earthy food made from fresh ingredients, like turkey, wild rice and harvest vegetables. This is a delicious casserole that can be put together any time of year. Whole turkeys are generally inexpensive and roasting one during the summer can mean putting together a number of different dishes, everything from sandwiches, to salads, soups to this casserole which is enough to make a meal or be an excellent side dish.

This delicious casserole combines turkey with two types of rice, sauteed mushrooms, broccoli, carrots and celery. Well seasoned, the meat and vegetables are combined with a wine and cheese sauce, and baked to a golden brown finish. Cooking the rice takes about a half hour, and could be done in advance, even the night before. The casserole can be finished under the broiler for a minute or two, if desired.

Meat Casseroles

Turkey and Rice Casserole with Fresh Mushrooms, Broccoli and Cheese

Ingredients:

1/4 cup Wild Rice, cooked tender in chicken stock
1-3/4 cups Long Grain Rice, cooked tender in chicken stock
2 tablespoons Extra Virgin Olive Oil
2 cups sliced Fresh Cremini or Button Mushrooms
1/2 cup Fresh Broccoli Florets
1 small White or Yellow Onion, chopped
1/4 cup grated Carrot
1/4 cup sliced Celery
4-5 cups Turkey, cooked and diced
1 (2 ounces) jar Diced Pimientos, drained
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Dried Oregano
5 tablespoons All-Purpose Flour
3 cups Whole Milk
1/4 cup White Wine or Chicken Stock
2 cups Shredded Swiss Cheese
2 cups Shredded Cheddar Cheese, divided

Preparation:

1. Preheat oven to 350 F.
2. Add extra virgin olive oil to large skillet.
3. Saute sliced mushrooms, broccoli florets, chopped onion, grated carrot and sliced celery over medium heat until tender.
4. Stir in the cooked turkey, cooked rice, pimientos, coarse salt, fresh ground black pepper and dried oregano.
5. Add flour, whole milk, wine or stock, to large saucepan. Stir to combine.
6. Bring to a boil over high heat, reduce to medium and while constantly stirring, cook 2 minutes, or until thickened.
7. Stir in the Swiss cheese and 1 cup of the cheddar cheese. Continue stirring until melted.
8. Add the wine and cheese sauce to the turkey mixture. Stir to combine.
9. Transfer to a greased 13" x 9" x 2" casserole dish.
10. Sprinkle remaining cheddar cheese over the top.
11. Bake, uncovered, at 350 degrees F., for 25-30 minutes or until heated through and cheese is golden brown.

Turkey and Rice Casserole With Fresh Mushrooms, Broccoli and Cheese

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Shepherds Pie - What is the Authentic Dish and How do You Make It?

When my brother-in-law and sister-in-law are in town, my husband and I like to go out to dinner with them. We decided to go to a local golf club for comfort food night. My sister-in-law ordered Shepherds Pie, an historic dish made with lamb, vegetables, and mashed potatoes.

But this main course did not resemble the historic recipe; it had been Americanized. "What does it taste like?" I asked.

Meat Casseroles

"It's meat loaf with mashed potatoes on top," my sister-in-law replied. "This is good, but it's not Shepherds Pie." Her comment made me curious about the history of the meal. I knew that Shepherds Pie is not a pie at all, but a meat casserole, or hot dish, as we say in my home state of Minnesota.

According to the Cooks.Com website, Shepherds Pie is a British dish made with lamb. Its cousin, Cottage Pie, is made with beef. Contrary to what some believe, neither one contains cheese. "If you see cheese anywhere near a recipe for either," the website says, "put it down to the USA's obsession to add cheese to anything that moves... "

Mark R. Vogel gives a brief history of the dish in his Food Reference website article, "The Good Shepherd." Vogel says the recipe originated in the "heart of the Scottish countryside," which is lamb country, and is a traditional way to use up leftovers. He thinks the recipe goes back to the 1870s. Though vegetables are added today, the original dish was meat, gravy, and potatoes.

Vogel uses ground lamb for his recipe and adds onions, carrots, and celery. He tells how to make homemade gravy with beef broth and mashed potatoes with heavy cream. Now that's comfort food!

Paul Merrett's recipe for the classic dish is posted on the BBC website. His recipe calls for garlic, fresh rosemary, parsnips, peas and chopped tomatoes, and is more of a modern pot pie. Some websites say the recipe is British and others say it is Scottish. In my search for information about the historic dish I came across a recipe for Ratatouille Shepherds Pie, which is about as far from a meat pie as you can get.

I make Shepherds Pie the old fashioned way. My rendition is based on a recipe in "The Fannie Farmer Cookbook: A Heritage of Good Cooking for a New Generation of Cooks." Like so many dishes that are based on leftovers, there are no precise measurements. To start with, I have about three cups of cubed lamb. If I am short on gravy, I saute some meat in a cast iron skillet, remove them, and make more gravy from the juices and meat bits in the pan.

I put the gravy, meat and a box of defrosted carrots and peas into a casserole dish and top the mixture with mashed potatoes. You may make mashed potatoes from scratch or use dehydrated ones. Bake the casserole in a 375 degree oven for 35-40 minutes. Shepherds Pie -- comfort food at its best -- has withstood the test of time and new versions will certainly appear.

Copyright 2010 by Harriet Hodgson.

Shepherds Pie - What is the Authentic Dish and How do You Make It?

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. Hodgson is a monthly columnist for the new "Caregiving in America" magazine, which resumes publication in August. She is also a contributing writer for the Open to Hope Foundation website. Please visit Harriet's website and learn more about this busy author and grandmother.

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Different Ways to Prepare Chicken

Chicken is the most common bird in the world. It is considered as a young bird or a fowl and it belongs to the bird family. Chicken meat is one of the common meats consumed all over the world because of the healthy benefits that we can get from it. In every place around the world there are different ways in preparing the chicken meat. Some countries vary on their cultures and styles on how to prepare chicken.

Here are some common ways to prepare your chicken. The most common way to prepare your chicken is best known as fried chicken. Fried Chicken is prepared by cutting the whole chicken into small sizes; each cut enough for one person. This is cooked by frying. You can use salt, pepper, garlic powder for seasoning. Some add breading to make it tastier and even crunchier.

Meat Casseroles

The other way to prepare a domestic fowl is to roast it. Roast chicken is usually prepared by marinating the whole chicken. Some people marinate their chicken overnight to make it tastier. When roasting the chicken you can brush vegetable oil all over the chicken to have a golden brown crisp result.

Another way of preparing your chicken is called Chicken Fritters. In preparing for chicken fritters you will need some egg (separate the egg yolks from egg white), minced celery, chopped chicken meat, grated onion, flour, salt, chicken gravy and vegetable oil. Mix the egg yolk with the other ingredients. Dip the mix ingredients into a beaten egg white. Then drop the mixture into a preheated vegetable oil on a pan. Then fry it until both of the sides achieve a golden brown color.

Chicken can also be prepared as sandwiches. In preparing for Chicken Sandwich you will need a boiled breast meat (the bones and the skin were removed) and diced it into cubes, bacon, tomatoes cut into cubes, mayonnaise, pepper, salt, and lettuce. Mixed all the ingredients to create salad and then have some bread or taco to complete your healthy sandwich.

Chicken in Garlic Sauce is a great chicken recipe for special occasions. In preparing chicken in garlic sauce you will need an olive oil, chicken cut into small size, salt, garlic powder, water, and lemon juice. Fry the chicken in a preheat oil in a pan. Cook it in a moderate heat until the derived golden brown is achieved. Then put the chicken into a large casserole. Pour a little amount of oil and add salt, garlic powder and water. Stir it and then wait until it boils. Then, add the lemon juice, covered the mixture then cook it for about 15 to twenty minutes or until the meat is tender.

There are plenty of ways in preparing a chicken. The ways mentioned above are just samples of hundreds of ways in preparing a delicious recipe. But it does not end up there. You can still make your own recipe depending on your taste and style in preparing the chicken.

Different Ways to Prepare Chicken

Have fun preparing different chicken recipes. Learn more delightful chicken breast recipes that you can serve for your family. Click this link to get started --> http://welovechicken.com/chicken-recipe/chicken-breast-recipes/.

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Advantages of Meat

Meat has always stayed as a rich source of food in terms of taste, nutrients and also medicinally at times. The advantages of having meat are helpful to younger people in the process of growth and they reach the elder ones as well. The invaluable source of food, the meat (the tissues under animals' skin) has been serving the people from times immemorial. The alarming sources of the health, nutrients etc can find answers in meat eating. Out of a large number of health benefits of eating meat, its contribution as a fabulous source of high quality proteins is remarkable and it is to be noted. This cannot be given or substituted by even a single vegetarian food. Meat holds all the required amino acids that the body needs to maintain a balance.

For growing children, small amounts of meat are absolutely important for the growth purposes. The children when they turn to adolescence by attaining puberty, the essential amounts of albumin are needed for the overall physical growth, which will help them in the future (probably for better PRODUCTIVE reasons). The child can be enriched with meat for his/her building up of albuminous tissues and thereby growing better. The adults also suffer from the loss of albumin, which can be provided by meat.

Meat Casseroles

Apart from being the richest sources of iron, meat also supplies phosphorous which can be easily digested. This is less available in any of the vegetarian diets and cereals and legumes.
The meat also serves as a rich source of nuclein, which is the important component of albuminous diet. The intestinal activities if impaired can be rectified with albumin and nuclein, which comes abundantly from meat.

Boer goats serve as a biggest source of goat meat and the goat supply essentially means supply of nutrients and taste of rich culinary usage. By eating meat, the action of certain duct-less glands like the thyroid, is stimulated, and the increased activity of this gland has a protective influence against infectious diseases, as tuberculosis. Meat is medicinally important too, and this forms the foundation for goat sales and goat supply in a higher pace. Meet the nutrient requirements with meat.

Advantages of Meat

Asai is a copywriter of http://www.goatdealer.com/Goats_For_Sale_Links.html He had written various articles in different topics on Goat sales. Contact him at asai.articles@gmail.com

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Recipes for Casserole I Love

Recipes for casserole are a delicious family tradition here in America. My favorite recipe for casserole is macaroni and cheese. In fact, I made macaroni for the first time in my life this Thanksgiving. I called my Mom up and asked her for the recipe she uses that I love so much. It turned out to be a great dish.

Other than macaroni and cheese, one of my favorite casserole dishes is Chicken Broccoli Casserole. It's made with, of course chicken and broccoli, parmesan cheese and curry powder. I like to use turkey sometimes. I always use butter instead of margarine in all my recipes. I learned that flies won't even eat margarine. It's like one molecule away from plastic.

I found a recipe for a recipe for Chicken, Broccoli and Pasta Casserole. I haven't tried it yet, but I'd like to share it with you all. Try it and tell me what you think.

Chicken, Broccoli and Pasta Casserole

Preparation: 10 minutes
Cook: 40 minutes
Serves 4

Ingredients:

• 8 ounces medium pasta shells
• 3 1/2 cups low-fat (1%) milk
• 1/3 cup flour
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 packages (10 ounces each) frozen chopped broccoli, thawed
• 1 cup shredded Cheddar cheese (4 ounces)
• 4 skinless, boneless chicken breast halves (about 5 ounces each)
• 1/2 teaspoon dried rosemary, crumbled

Directions:

Preheat the oven to 375 degrees F. In a large pot of boiling water, cook the pasta according to package directions until firm-tender. Drain the pasta well and then transfer to a 13 x 9 x 2 - inch baking dish. In a medium saucepan, whisk the milk into the flour. Stir in ½ teaspoon of the salt and the cayenne. Bring to a boil over moderate heat and cook, stirring constantly, for 5 minutes or until lightly thickened. Add the broccoli and Cheddar, and cook, stirring, for 1 minute or until the cheese is melted. Pour the broccoli-cheese mixture over the pasta in the baking dish. Place the chicken on top and sprinkle with the rosemary and the remaining ¼ teaspoon salt. Cover with foil and bake for 25 minutes or until the chicken is cooked through.

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Ground Beef Recipes Quick - You Want To For Your Meal

What's the first thing that comes to your thoughts when you believe of floor meat? Well, you are most likely imagining individuals scrumptious meatballs, meatloaf or the huge hamburgers. No wonder then that ground beef long considered a meats stretcher is one of the biggest selling beef products in the market. However, cooking floor beef isn't nearly making burgers and meatloaf. With these range of ground beef recipes quick and easy cooking may also be a delicious affair.

Quick and Simple Recipes for Floor Beef

Meat Casseroles

Meat Macaroni Casserole

Elements

1 1/2 kilos lean ground meat
3/4 cup uncooked macaroni, cooked and drained
1 cup chopped celery
1 cup chopped onion
1 can (14.five ounces) tomatoes
1 1/2 cups shredded cheese
two teaspoons Worcestershire Sauce
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped Parsley

Instructions

Use a big skillet to warmth up the oil over a medium flame. Add the bottom meat, the onions and also the chopped celery. Fry this over a medium flame till the onions are tender and the meat has turned brownish. Remove from the warmth and location this beef combine inside a large casserole. Add the macaroni, cheese, Worcestershire sauce, salt and pepper. In a preheated oven, bake at 350 levels for thirty minutes. Before serving sprinkle some chopped parsley on your macaroni casserole. Study more on quick beef recipes.

Easy Ground Beef and Potato Casserole

Elements

1 to one 1/2 kilos lean floor beef
1/2 pot chopped onion
three large potatoes, sliced
two Carrots, shredded
one can product of mushroom soup
one cup shredded Cheddar cheese
salt and pepper
Directions

Inside a big skillet add the ground beef and onions and cook until the beef has turned brownish. Transfer this to your casserole dish and add a layer of raw sliced potatoes. Sprinkle the salt and peeper. Now cover the potatoes with shredded carrots and add the soup atop this. Bake at 350 F for 45 mins. Include the shredded cheese and bake for an additional 5 mins.

Ground Beef Tacos

Ingredients

1 pound floor beef
8-10 taco shells
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can re-fried beans
1 (16-ounce) jar chunky salsa
1-2 tablespoons chili powder
1-1/2 cups shredded Cheddar cheese
one cup shredded lettuce
1/2 pot bitter cream

Directions

Warmth the oven to 400 levels and cook dinner the bottom meat with onion and garlic. Maintain stirring to interrupt up the meat. When the meat turns brown, drain well and add the re-fried beans, fifty percent with the salsa and chili powder to style. Deliver this mixture to a simmer. While the meat combination is simmering away, warmth the taco shells for 5 mins. For assembling the taco recipe, location the bottom beef at the underside. Sprinkle some cheese, lettuce, salsa and bitter product atop it.

Quick Meats Ball Stroganoff

Ingredients

1 pound floor beef
one egg
3/4 pot gentle bread crumbs
1/4 cup h2o
1/2 teaspoon salt
one teaspoon shortening
one can (10 ounce) mushroom soup
1/2 pot water
two tablespoons ketchup
1 tablespoon minced onion
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 cup sour product

Instructions

In a large bowl add the bottom meat, salt and 1/4 cup of water. Kind small balls with this mixture and utilizing the shortening, brown all of the sides. Drain off the fat and add soup water, ketchup sauce, garlic powder and onions. Mix this combination nicely and let it simmer for 5 minutes on medium warmth. Now mix in the cream and mix. Serve this scrumptious ground meat meats balls with hot noodles or rice.

Sloppy Joes

Elements

one pound of ground meat
1/2 cup of diced onion
1/4 cup chopped bell pepper
2 tablespoons steak seasoning mix
1 tablespoon Worcestershire sauce
two tablespoons of brownish sugar
1 tablespoon of rolled oats
1/2 teaspoon chili powder
3/4 cup of ketchup

Instructions

This is one of my favorite floor meat recipes quick and simple. For making these delicious Sloppy Joes, brown the ground beef with onion and bell pepper. Drain and remove the excess fat. To this dish add the steak seasoning mix, sauce,oats, brownish sugar and chili powder. Mix all the ingredients completely and then include the ketchup and stir. You are able to serve this scrumptious dish over toasted rolls.

Ground Beef Recipes Quick - You Want To For Your Meal

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