Sweet Beef (Korean Beef)

Sweet Beef (Korean Beef)
from:  http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (I didn’t use)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Survey Says:  SO good!  Sean and I both really enjoyed this - it is really sweet.   Ethan didn’t like it, but I think the name turned him off of it, so I’m renaming it “Sweet Beef”  J

Mexi-Beef Casserole

Mexi-Beef Casserole

From "Sandra Lee Semi-Homemade:  The Complete Cookbook" - page 280

1.5 pounds lean ground beef

2 cans condensed tomato soup

1 bag (14 ounce) frozen corn with black beans I couldn't find frozen corn with black beans, so I just added a can of black beans

1 can diced tomatoes with chiles

1/2 cup frozen chopped onions I didn't use

1 packet fajita seasoning mix

2 cups shredded Mexican-cheese blend

some crushed tortilla chips

1.  Preheat oven to 375º

2.  In a large skillet, brown beef over medium-high heat; drain.

3.  Add all other ingredients and mix (soup, corn, black beans, tomatoes, onions, fajita seasoning)

4.  Bring to boil; remove from heat.  Put in casserole dish and top with cheese and crushed tortilla chips.

5.  Bake in preheated oven for 15 minutes or until bubbling and golden brown.

SURVEY SAYS:  Keeper!  This was really good and super easy to make!  Sour cream is really good with it.  Sean and I had seconds, and Ethan had thirds!  Good for when missonaries come over, too, since it made a lot.

Popover Upsidedown Pizza

from Recipe Shoebox

1 lb. ground beef (or ground turkey)
1 large onion, chopped
2 cups spaghetti sauce (can substitute with 1 can (15-ounce) tomato sauce plus one envelope spaghetti sauce mix)
1 cup chopped pepperoni
1 pkg. (8-ounces) sliced mozzarella cheese ( I used 2 cups of shredded mozzarella instead)
2 eggs
1 cup milk
1 Tbs. oil
1 cup flour
1/2 tsp. salt
1/2 cup grated Parmesan cheese

Directions: In a large skillet, brown ground beef or turkey with onion. Pour off excess fat. Add spaghetti sauce (or tomato sauce and spaghetti sauce mix) and pepperoni and simmer 10 minutes. Spoon into greased 9x13-inch baking pan. Top with cheese. Place in 400 degree oven to keep hot.

To prepare popover batter, beat together eggs, milk, and oil. Add flour and salt; beat until smooth. Pour over hot pizza filling, being careful to cover filling completely. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 30 minutes, until puffed and deep golden brown. Cut into squares and serve immediately.

SURVEY SAYS:  Keeper!  Not one of my favorites, but Sean and Ethan really liked it... and it was fun for Ethan to watch the crust bubble up while it was in the oven.  I did, however, forget to buy pepperoni, so having that included would probably make it taste better.

Porcupine Meatballs

Porcupine Meatballs
1 1/2 pounds ground beef
1 cup long grain rice
1 egg
1 packet onion soup mix
1 package (6 oz) long grain wide rice
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 soup can water

• in large bowl, mix ground beef, 1/2 cup of uncooked rice, egg, and 2 tablespoons of the onion soup with wet hands, until well combined.  Form in to 2-inch meatballs
• place remaining rice on a plate.  Roll each ball in rice; set aside
• in a large saucepan, stir together tomato soup, cream of mushroom soup, water, and the remaining oinion soup mix.  Bring to a boil over high heat.  Add meatballs; cover.  Reduce ehat to medium; simmer for 20-30 minutes or until meatballs are cooked through, stirring occasionally.  Remove saucepan from heat.  Divide meatballs among dinner plates.  Serve hot.

SURVEY SAYS:  keeper!  Easy to make and we all had seconds:)

Taco Soup

1 pound beef
1/2 cup onion, chopped (I didn't use)
2 garlic cloves, minced (I used garlic from the jar)
1 14 oz can beef broth
1 packet taco seasoning
1 14 oz can diced tomatoes with green chiles
1 14 oz can tomato sauce
1 14 oz can corn - drained (or you can use frozen corn)
1 14 oz can black beans (or whatever bean you like)

In a skillet brown the ground beef and onion together.  Drain any excess fat.  Add garlic.  Stir until combined. 

Add taco seasoning packet and beef broth.  Bring to a boil and then pour in to a medium sized stock pot

Add the can of tomatoes, tomato sauce, corn, and beans.  Stir well and bring to a boil. 

Reduce heat to keep warm or serve.

Serve with sour cream, tortilla chips, etc.

SURVEY SAYS:  definitely a keeper!  This was so easy to make (took less than 20 minutes!) and is so good!  We had it with sour cream and tortilla chips.

Candied Carrot-Beef Stir Fry

1 pound boneless top sirloin steak, thinly sliced
2 teaspoons cornstarch
4 tablespoons vegetable oil
2 cups shredded carrots
1 1/2 tablespoons minced ginger
1/3 cup stir-fry sauce
1/3 cup orange marmalade
4 scallions (green onions), thinly sliced diagonally (I did not use)

1.  In a large bowl, combine beef and cornstarch; mix well.  In a large skillet, heat 2 tablespoons of the oil over high heat.  Working in batches, add beef in single layer and cook  until meat is no longer pink.  Remove from skillet.

2.  Add the remaining 2 tablespoons of oil to skillet.  Heat over medium-high heat.  Add carrots and ginger; stir-fry about 2 minutes or until veggies are tender-crisp.  Add stir-fry sauce and marmalade; bring to boil. Return beef to skillet.  Stir-fry about 1 minute or until sauce is slightly thickened.

SURVEY SAYS:  keeper!!!  Ethan even liked it!  (Except for the carrots)

I found this recipe from "The Complete Cookbook" by Sandra Lee

"Family Favorite Meatloaf" aka Hamburger Pie

"Family Favorite Meatloaf" aka Hamburger Pie

1.5 pounds ground beef
1 cup dry bread crumbs (I used the Seasoned kind)
1 tsp. salt
1/4 tsp. pepper
2 eggs
1 tsp. minced onion
1/2 can 15 oz. tomato sauce

Mix and form into a loaf and put in a 9 x 13 inch pan.  Bake at 350º for 50 minutes.

Sauce:
Remaining 1/2 can tomato sauce
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons vinegar (I didn't use)
2 tsp. mustard

Pour the suace over the meatloaf during the last 10 minutes of baking.  Can serve with white rice.

SURVEY SAYS:  Keeper.  Ethan didn't like it, but he said he didn't like it before I even started making it (he ended up eating most of it, though).  I think it may just be the name "Meatloaf" that automatically turns kids off of it, so we changed the name to Hamburger Pie.  Sean really liked this recipe!  I got it from a recipe exchange at church.

Baked Spaghetti

Baked Spaghetti
1/2 package of spaghetti
1 pound ground beef
1/2 medium onion, chopped (I didn't use)
1 jar meatless spaghetti sauce (I used Barilla brand)
1/4 teaspoon seasoned salt  (I just used regular salt)
1 egg
2 tablespoons and 2 teaspoons grated Parmesan cheese
2 tablespoons melted butter
1 small container of small curd cottage cheese
2 cups shredded mozzarella cheese

• Cook spaghetti according to package directions.
• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce and seasoned salt; set aside.
• In a large bowl, whisk eggs, Parmesan cheese, and butter.  Drain spaghetti, add to egg mixture and toss to coat.
• Place half of the spaghetti mixture in a greased 13x9 inch pan.  Top with half of the cottage cheese, meat sauce and mozzarella cheese.  Repeat layers.  Cover and bake at 375º for 30 minutes.  Uncover and bake 10 minutes longer at 350º (or until cheese is melted).

SURVEY SAYS:  It's a keeper!  I modified the ingredients from the orginal recipe quite a bit and changed the cooking time and temperature (modifications are above) and my family LOVED it! 

Celeste Ficklin's Nacho Cheese Bake

Celeste Ficklin's Nacho Cheese Bake
2 cups egg noodles
1 lb. ground beef
mild taco seasoning
1 can cheddar cheese soup
1 can mild Rotel diced tomatoes
1 1/2 cups shredded cheddar cheese
2 cups crushed tortilla chips

Cook pasta according to directions.  Brown hamburger meat in large frying pan.  Sprinkle with some taco seasoning.  Add undiluted soup and tomatoes.  Bring to boil; simmer.  Melt cheese into this mixture then add noodles and some of the crushed chips.  Transfer to a 9 x 13 pan.  Top with a little more cheese and remaining chips.  Bake at 350º for about 25 minutes.

SURVEY SAYS:  Good!  It is really easy to make and everyone ate it all:)

Lasagna

Lasagna
8 lasagna noodles
1 lb hamburger
1 har Barella tomato herb spaghetti sauce
1/4 cup water
2 eggs
1 small carton low-fat cottage cheese
1 T parsley
4 cups mozzerella cheese (1 full bag)

Cook and drain lasagna noodles.  To make the sauce, brown hamburger, add the bottled sauce and about 1/4 cup water and heat through.  In separate bowl blend eggs, cottage cheese and parsley together.  In a 9 x 13 pan layer 4 lasagna noodles, spread on half the hamburger mixture, then spread half the cottage cheese mixture and sprinkle with 2 cups of cheese.  Then layer the noodles, hamburger mixture, cottage cheese mixture and the remaining 2 cups of cheese.  Bake at 350º for 25 minutes.  Let stand for 10 minutes before serving.

SURVEY SAYS:  Good!  It was a little watery, so I don't think I will add the 1/4 cup of water next time.  Also, I baked it for 25 minutes with tin foil, then 10 more minutes without tin foil.  Sean loved this recipe and it was a lot easier than I thought homemade lasagna would be!

Bean and Beef Enchiladas

Bean and Beef Enchiladas
1 pound ground beef
1 12oz. can refried beans
1 12 oz. can enchilada sauce
1 pkg of 8 tortillas
cheddar cheese

brown ground beef and drain fat.  Add refried beans and 1/2 can of enchilada sauce and mix.  Place 3-4 spoonfuls of bean and beef mixture onto tortilla.  Add cheese and roll tortilla.  Place in a 9x13 baking dish.  Cover with remaining 1/2 can of enchilada sauce.  Top with cheese.  Bake at 350º for 30 minutes.

Good and SO incredibly easy!  Definitely a keeper:)

Cheesy Beefy Corn Pie

Cheesy Beefy Corn Pie1lb ground beef
1 packet taco seasoning mix (1.25 oz. size)
1 box cornbread mix (approx. 16 oz. size)
1 8-oz. can corn
1 cup chopped onion  I didn't use
1 cup shredded cheddar cheese
extra 1/2 cup cheese (optional)

-Preheat oven to 325º.  Drain liquid from corn. 
-Lightly grease a 10" cast iron skillet, place over medium heat.  Mix ground beef with taco seasoning.  Brown and crumble meat in skillet on medium heat. 
-Remove meat from skillet and drain fat. 
-Prepare cornbread mix as directed on package.  Stir drained corn into batter. 
-Pour half of the batter into hte empty, greased (still warm) skillet.  Top evenly with meat, onions, and cheese.  Pour remaining batter over meat and spread evenly. 
-Bake 45 minuts or longer, until cornbread is browned.  Remove from oven.  Let cool for 15 minutes before cutting.  Sprinkle some cheese on top of cornbread after baking.

SURVEY SAYS... keeper!  It's not a favorite, but it is decent... super easy to make.

Beef Tips on Potatoes

Beef Tips on Potatoes

• 2 packages (17 ounces each) regrigerated beef tips with gravy (I accidentally only bought 1 pack, but it was enough)
• 1 package (24 ounces) refrigerated mashed potatoes
• 3/4 cup fresh broccoli florets, finely chopped
• 1 tablespoon water
• 3/4 cup shredded cheddar cheese, divided

Prepare the beef tips and mashed potatoes according to package directions.  Cook broccoli.  Stir broccoli, water, 1/2 cup cheese into potatoes.  Serve beef tips over potatoes; sprinkle with remaining cheese.

This has to be THE EASIEST recipe I've tried so far!  It was good, too-not a favorite, but good.  Next time I may try it with rice instead of mashed potatoes and keep the broccoli separate (per Ethan's request), but it was still good.