It Inspired Me

There's nothing like a good Swedish Meatball.  These can be made ahead or frozen.  They are awesome served over rice.  You could even try it over the coconut rice.  Also good as an appetizer or over spaetzle.   4 eggs, slightly beaten 2 c. milk 1 c bread crumbs 4 T butter, separated 1 c onion, finely chopped 2 lb ground chuck 1/2 lb ground pork 1/4 t allspice 1/4 t nutmeg 1/4 t ground cardamom 1/3 c flour 3 t. salt 1 1/2 t dill, separated 1/4 t pepper 2 cans (10.5 oz each) condensed beef broth, undiluted 1 c light cream in large bowl, combine eggs, milk and bread crumbs.  In 2 tablespoons hot butter, sauce onion until soft, about 5 minutes.  Life out with slotted spoon.  Add to bread crumb mixture with ground meats.  Add spices and salt.  Mix well.  refrigerate, covered, for one hour.  Shape into meatballs, should make about 60 meatballs.  With remaining 2 tablespoons of butter, sauce meatballs until browned.  Once br...

This is a Barefoot Contessa recipe. It can be made ahead and is a simple recipe to put together. 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1-1/2 teaspoons tomato paste 5 pounds ground turkey breast 1-1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Preheat the oven to 325 degrees. In a medium sauté pan, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1-1/2 hours,...

 What can I say about the classic porcupine recipe?  This could be used to stuff peppers too.  I think this would be a good freezer item.   1/2 lb ground beef 1/4 c uncooked rice 1/4 c milk or water 2 T chopped onion 1/2 t salt  1/4 t celery salt dash of pepper 1 T shortening 8 oz can tomato sauce 1/2 c water 1 1/2 t Worcestershire sauce Mix beef, rice, milk, onion and seasonings.  Form into 4 medium sized balls. Fry in melted shortening, turning frequently, until light brown, but not crusty, on all sides.  Add tomato sauce, water and Worcestershire sauce.  Mix well.  Cover and simmer for 45 minutes over low heat.  Add a small amount of additional water if liquid cooks down too much.  Serves 2.  

 This is another one of my mom's recipes.  I have childhood memories of her making this.  Unfortunately it's another one of the steak like recipes that I am not in love with, but I want to keep record of another one of the recipes in her inventory.   1 1/2 lb top beef round or sirloin steak, about 1 inch thick 1 c water 1 medium onion, cut into 1/4 inch slices 1/4 t ginger 2 medium green peppers, cut into strips about 3/4 inch wide Rice: 1 T cornstarch 2-3 t. sugar 2 T soy sauce 2 medium tomatoes Trim fat from meat, cutting meat into strips 2x1x1/4 inch.  Brown meat in small amount of oil.  Once browned, stir in water, onion and ginger.  Heat to boiling.  Cover and simmer for 12-15 minutes for round steak or 5-8 minutes for sirloin.  Add green pepper strips during the last five minutes of simmering.  While meat simmers, cook rice as directed on package for 4-6 services.  Blend cornstarch, sugar and soy.  Stir into meat mixture....

 I have to admit, this is not a favorite of mine but it is another of my mom's recipes.  I want to be sure to record this recipe to have for future records.  Perhaps someone will enjoy it someday, or my tastes will change and I'll learn to love a good cube steak.... 1 lb cube steaks 1 t. salt 1/8 t pepper 3 T flour 1 t. dry mustard 1 t. Worcestershire sauce 3 T chili sauce or catsup  2 T lemon juice Springle cube steaks with salt, pepper and flour.  Brown in about 3 T oil.  Once browned, remove cube steaks and add dry mustard, Worcestershire sauce, chili sauce and lemon juice to skillet.  Heat until boiling. Spoon sauce over steaks and serve.  

 This is another mom recipe.  Good make ahead dinner.   1/4 c. butter 1/2 c. chopped onion 1/2 c. chopped green pepper 1 1/2 lb ground chuck 1 1/2 t salt  1/4 t pepper 1/2 t dried oregano 2 T Worcestershire 8 oz. elbow macaroni 3 oz. button mushrooms 10.5 oz can condensed tomato soup 1 medium tomato, chopped 1/2 c. grated Parmesan cheese Preheat oven to 375 degrees.  Saute onion and pepper in butter oil tender, about 5 minutes.  Add beef and cook until browned, about 5 minutes.  Add salt, pepper, oregano and Worcestershire.  Cook pasta according to mfr directions, drain when al dente.  To a 2 1/2 qt casserole dish, combine meat mixture, pasta, mushrooms, tomato soup, chopped tomato.  Bake covered for 40 minutes.  Remove cover, sprinkle with parmesan cheese and return to over for another five minutes, or until nicely browned.  Serves 6-8 

Here;s another lasagna recipe. This one is special because it's my moms.   1/2 lb ground beef and 1/2 lb ground pork or 1 lb Italian sausage 1 medium onion, chopped (or 1 envelope onion soup mix) 1 can (2 #) tomatoes, mashed 1 can (6 oz) tomato paste 1/2 t basil 1/8 t pepper 1 t. sugar 1/2 c water 9 lasagna noodles 1T vegetable oil 2 eggs  1 lb ricotta or cottage cheese  16 oz sliced mozzarella cheese 1/2 c grated Parmesan cheese Brown meats and onion.  Pour off drippings.  Break up tomato.  Combine with tomato paste, water, sugar, salt, basil and pepper into a medium-sized saucepan.  Cover and simmer for one hour, or until slightly thick.  Stir in browned meat.  While sauce simmers slide lasagna noodles, one at a time so as not to break, into a large kettle of boiling salted water.  Add oil to help keep the noodles from sticking.  Cook about 15 minutes, stirring often, until just tender.  Erin and cover with cold water, until ...

This is one of the recipes I remember well from growing up.  It is easy to make and will await the arrival of your late arriving family members without being soggy and gross. 6 oz. penne or other tube shaped pasta 3/4# ground beef 1 can (14.5 ounces) stewed tomatoes 1 c. sliced green onions 1 pkg (3 oz) cream cheese 1/2 c. shredded Swiss cheese 1/2 c. shredded Parmesan cheese 1/2 c. shredded sharp cheddar cheese Cook pasta according to package directions, stopping at the al dente stage.  Brown meat.  Add salt and pepper to taste.  Add tomatoes.  Cook uncovered until slightly thickened.  Stir in onions and cream cheese.  Toss with remaining ingredients.  Cover for two minutes to melt the cheese.

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot. 

Not sure where this recipe came from but it makes a tasty flavorful stew. 3# boneless venison chucks 1 large onion, diced 1/2 c green pepper, chopped Water 2 t. instant beef bouillon 1 can tomato soup 1/4 c Worcestershire sauce 1 t. garlic powder 1 t. dry mustard 1 t. thyme 1 T paprika 2 T. Brown sugar Remove fat from meat and place in crock pot.  Add onion and green pepper. Add enough water to cover the meat and vegetables.  Add bouillon.  Cook on low until meat shreds easily with a fork, about 6 hours.  Let the water cook down to about 1/2 cup.  Add remaining ingredients and stir to mix.  Simmer for about one more hour.  Meat should be well shredded by the end of the cooking time.  Spoon over toasted bun halves to serve. 

2 eggs 1 ¾ cups milk ¼ c melted butter 1 T honey ½ t cinnamon ¼ t sods 1 ½ c wheat flour 2 t baking powder 1/8 t salt In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.  When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Cook till done. 

1 pound ground beef ½ pound ground turkey ½ pound ground pork 2 cloves garlic, minced 2 eggs 1 cup freshly grated Romano cheese 1 ½ tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 2 cups stale Italian bread, crumbled 1 ½ cups lukewarm water 1 cup olive oil Combine beef, turkey, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.  Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.  Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) You could stop here or make a sauce to simmer the meatballs in. There are lots...

These are tasty beef based meatballs. Great over noodles, mashed potatoes or rice. They taste similar to swedish meatballs but with an onion kick. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes The meatballs are delicious work combined tires of hearh you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal. Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense meatball. To make meatballs, combine all ingredients, except meat. Then incorporate this mixture into the meat. Once well combined, but not overmixed, roll into consistent sized balls.  Sauce: 1 (1 ounce) envelope dry onion soup mix 1 bay leaf 1⁄2 teaspoon  salt 4 cups boiling water 1⁄2 cup flour 1 ...

These little versatile meatballs are always a hit. They're good as an appetizer or a dinner. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes Sauce: 2-12 Ounce Bottles Chili Sauce 32 Ounce Jar Grape Jelly The meatballs are delicious work combined tires of hearh  you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal.  Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense  meatball. To make meatballs, combine all ingredients, except meat.  Then incorporate this mixture into the meat.   Once well combined, but not overmixed, roll into consistent sized balls. Place in pressure cooker. Add chili sauce and jelly. Turn on pressure cooker to meat settin...

One of my favorite Asian style meals.  This is an easy recipe and is fantastic served over rice.  As an alternative to serving your vegetables on the side try adding carrots or peas while cooking.  The options of veggies are endless.  How about water chestnuts? Celery?  This would probably be good with chicken as well. Share your successes in the comments.   2 pounds flank steak, cut into 1/4″ strips 1 tablespoon vegetable oil 4 cloves garlic, minced or pressed 1/2 cup soy sauce 1/2 cup water 2/3 cup dark brown sugar 1/2 teaspoon minced fresh ginger 2 tablespoon cornstarch 3 tablespoons water 3 green onions, sliced into 1-inch pieces. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.  Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to...

Easy and tasty main meal using ground meat.  You could use any combination of ground beef, turkey, pork or chicken.  I prefer a more saucy alternative so I doubled the recipe for the sauce.  I have it listed below as I preferred it.  Serve over a bed or white or brown rice.  To incorporate vegetables, try adding some broccoli, carrots, pea pods or water chestnuts.  If you add the vegetables, you'll probably want more sauce.  I cooked mine in the cast iron skillet.  Before serving, let it sit for about 15 minutes in the pan with the heat turned off.  This helped thicken the sauce a bit.  1 pound lean ground beef (or other ground meat) 6 garlic cloves, minced 1/2 cup packed brown sugar 1/2 cup soy sauce 4 teaspoons sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon pepper 6 green onions, thinly sliced In a large skillet, cook ground meat and garlic over medium heat 6-8 minutes or meat is m...

1 lb venison, cubed 1 can beefy mushroom soup 1 can beef noodle soup 8 oz fresh or canned mushroom pieces Heat 2-3 tablespoons of oil in a skillet and sear venison to seal its juices. add venison and remaining ingredients to crock pot. season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook for four to five hours. Serve over rice.

1 1/2 lbs stew beef 3-4 T flour salt and pepper, to taste 1 can beer 1 package regular or beefy onion soup mix 1 pkg brown gravy mix Cube stew beef. Dredge in flour, salt and pepper. Brown meat. in crock pot, mix beer, soup mix and gravy mix. Add browned meat. Simmer on low for 8-10 hours. Serve over noodles or potatoes.

This is another awesome recipe from chef Dawn.  It's delicious. 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Directions Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix wel...

INGREDIENTS 1 tablespoon olive oil 2 pounds turkey meat 2 cups coarsely chopped onions 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup chopped celery 1 jalapeno pepper, cored, deveined and finely chopped  1 tablespoon, dried 2 bay leaves 3 tablespoons chili powder 2 teaspoons ground cumin 3 cups canned diced tomatoes 2 cups chicken broth, fresh or canned Salt and freshly ground pepper to taste 2 15-ounce cans of red kidney beans, drained 2 cups shredded cheddar cheese 1 cup sour cream (optional) Sliced lime for garnish (optional) Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, chicken broth, salt and pepper. ...