Volcano Meat Loaf



This was a hit in our house today.  A friend mentioned she can't imagine anybody who don't like meat loaf except her kids.  Mine are both as picky too.  I got this from Mr. Food and they cleaned off their plates.

Ingredients:

2 pounds ground beef

1/2 a 10-1/2-ounce can condensed cream of tomato soup

1 (1-ounce) package dry onion soup mix

1/2 cup dry bread crumbs

1 egg, beaten

1/2 cup water

3 cups warm mashed potatoes

What To Do:

1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with cooking spray.
    
2. In a large bowl, combine the ground beef, tomato soup, onion soup mix, bread crumbs, egg, and water; mix well.
    
3. Divide the meat mixture into 4 equal amounts and shape each section into a miniature volcano mountain. Place in the baking dish and bake for 1 hour, or until cooked through.
    
4. Increase the oven temperature to 450 degrees F. "Frost" each volcano meat loaf with mashed potatoes, creating a crater in the potatoes at the top. Return the volcanoes to the oven and bake for 10 minutes, or until the mashed potatoes are golden.

Notes

• Serving tip: Let the kids fill the craters with gravy or ketchup to make lava flows from the tops of their volcanoes

• Racking your brain for something your kids will want to eat for dinner or lunch? Then check out 15 Kid-Friendly Ground Beef Recipes today!

 

 

Irish Shepherd's Pie

If you have an Irish hubby who eats mostly Asian food the rest of the year, you try to give him an Irish meal on Saint Patrick's day.  This is from the blog of wholefoodsmarket.  We all love it.  My oven just don't brown things evenly.  I added green scallions to add color.


Shepherd's Pie Ingredients:

3 pounds potatoes (about 8 potatoes)

3 large organic carrots, diced

1 large organic white onion, diced

1 tablespoon cooking oil

1 pound minced meat (lamb of mutton for a traditional Shepherd’s pie; beef as an alternative)

3 tablespoons tomato paste

1 cup hot chicken stock

A few sprigs of fresh parsley

2 tablespoons butter, melted

½ cup milk

Salt and pepper to taste

 

I used beef for the meat and scallions instead of parsley.

 

Direction is very straightforward.  Please click on the link above for step by step direction.

 

 

Lumpia Shanghai

Another Filipino dish that you see at almost every Filipino gatherings and feasts.  I got this from panlasangpinoy.  With Christmas coming, food from home is something that is missed.   

I made a few changes I remembered from childhood cooks, friends and relatives.  I would like to send my thanks to a friend who shared her lumpia wrapper and made this post possible.

My kids and hubby went "hmmmmmmmmmm" right on the first bite. 

Ingredients

• 2 lbs ground pork
• 1/2 cup green onions
• 1 cup carrots
• 1 cup onion
• 2 tsp soy sauce
• 1 raw egg
• 1 tsp salt
• 2 tsp ground black pepper
• Lumpia wrapper (Spring roll skin)

Cut, slice and dice everything small.

I added some shrimp and 1 small potato.  Some use beef or both pork and beef mixed.

Cooking Procedure

1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
2. Wrap the meat using the lumpia wrapper (for proper way, see video)
3. Fry the wrapped meat making sure that all the sides are cooked right
4. Serve with sweet and sour sauce. Share and Enjoy!

Roast Beef

A no fuss Roast Beef Recipe that everyone will want to devour from Simply Recipes.  Takes a few hours to cook but preparation is easy and fast.


Ingredients

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper

You will need a meat thermometer

For the gravy:

Red wine, water, and or beef stock
corn starch

Method

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Serves 4-6.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Adds some fresh thyme.

Beef Burgundy and Mushrooms

We all love this dish from the book "Casseroles".  I am proud of the way I plated this dish.  Almost a look alike with the one in the book.  Only I did not put parsley in mine. 

Ingredients:

8 ounces uncooked egg  noodles
1/4 cup water
2 tablespoons all-purpose flour
1 can (10 ounces) beef broth
2 tablespoons dry red wine
1/2 teaspoon Worcestershire sauce
3/4 teaspoon sugar
Non-stick cooking spray
 1 1/2 teaspoons extra virgin olive oil
1 package (16 ounces) sliced fresh mushrooms
4 cloves garlic; minced
1 pound beef sirloin, cut into think strips
1 bay leaf
1/2 cup chopped green onions with tops
1/4 cup chopped fresh parsley

Black pepper

Procedure:

1. Cook noodles according to package directions.  Drain; set aside.

2. Meanwhile, combine water and flour in small bowl; whisk until smooth.  Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside.

3. Spray large skillet with nonstick cooking spray; add oil.  Heat over high heat until hot.  Add mushrooms and garlic; cook 2 minutes.  Reduce heat to medium-high; cook 3 to 4 minutes or until tender.  Place in separate bowl; set aside.

4. Recoat skillet with nonstick cooking spray.  Brown sirloin strips over high heat 2 to 3 minutes.  Add green onions, bay leaf, mushrooms and broth mixture.  Bring to a boil.  Reduce heat to medium-love; simmer, uncovered, 30 minutes or until meat is tender.  Discard bay leaf.  Remove from heat; add parsley.  Sprinkle with pepper to taste.  Let stand 10 minutes before serving.  Spoon over egg noodles.

ENJOY!

Beef Mechado - Beef Stew

The whole family loves this dish.  Because of the blizzard I have the time to just simmer the meat as long as I want.  No school.  No rushing around for extra curricular activities.  A very easy Filipino dish that my hubby an american likes as well.

I found a website for Filipino cooking and would love to share it with you my readers.  It is panlasangpinoy.  If you are like me, a filipino who don't really cook when I was in the Philippines.  You will realize like I did that most of our dishes and desserts are not really difficult to do.   Check out the site, it has a broad range of different filipino comfort food dishes and a lot more.

Ingredients:

3 cloves garlic, crushed

1 piece large onion, sliced

2 lbs beefchuck,cubed

8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
1/4 cup soy sauce
1/2 tsp. ground black pepper
2 pcs. bay leaves (laurel)
2 tsp. salt

Cooking procedure:

1. Heat cooking oil in a pan then saute the garlic and onion.

2. Put-in the beef and saute for about 3 minutes or until color turns light brown

3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed

4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates

5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)

6. Place in a serving plate then serve hot with rice. Share and Enjoy!




 

Stir-Fried Sirloin with Bok Choy

Stir-Fry is great for when the time is crunch.  Great for busy mamas.  It includes the meat and the veggies so you have all the necessary ingredients for a healthful dish.  Got this from Cooking Club.

Ingredients:

1/4 cup lower-sodium soy sauce
1/4 cup water
1 1/2 tablespoons sugar

1 tablespoon rice vinegar

2 teaspoons cornstarch
2 tablespoons canola oil, divided
1 1/4 lb. beef sirloin steak, sliced (1/4 inch thick)
2 medium carrots, sliced (1/4 inch)
1 lb. bok choy, leaves and stems separated, each sliced (1 inch)
3 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
6 oz. snow peas
2 tablespoons chopped green onions

Procedure:
1. Combine soy sauce, water, sugar, vinegar and cornstarch in small bowl until blended.

2. Heat large nonstick skillet or wok over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook beef 2 to 4 minutes or until browned but still pink in center, stirring frequently. Remove beef.

3. Heat remaining 1 tablespoon oil in same skillet until hot. Cook carrots 3 minutes, stirring occasionally. Stir in bok choy stems, garlic and ginger; stir-fry 2 minutes. Add bok choy leaves and snow peas; stir-fry 2 minutes. Stir in soy sauce mixture; simmer 1 minute or until sauce thickens.

4. Return beef and any accumulated juices to skillet; cook 1 to 2 minutes or until heated through. Sprinkle with green onions.

Chop Suey

Chop suey from pinoyrecie

Ingredients:

1/4 kilo pork, sliced into small pieces ( you can substitute chicken or beef of omit the meat, up to you )
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2″ long pieces
3 stalks celery, cut into 2″ long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

I like my chop suey with bean sprouts so I added a cup.

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of  stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

3. Salt and pepper to taste.

Serve hot with rice.

30 Minute Mini Meat Loaves

From Bettycrocker

My picture did not come out good but this dish is a success.  Check out the link on bettycrocker for a good pic.

Ingredients:

1/2 cup ketchup

2 tablespoons packed brown sugar

1 lb lean (at least 80%) ground beef

1/2 lb ground pork

1/2 cup Original Bisquick® mix

1/4 teaspoon pepper

1 small onion, finely chopped (1/4 cup)

1 egg

I only have one pound of ground beef available.  My loaves are thin but I think I still got the recipe right.  Everybody loves it.  It is easy, does not take long to make and don't need much ingredients.

Directions:

1.Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2.Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

3.Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Substitution

While the mixture of ground beef and pork gives these little loaves a unique flavor, you can also use 1 1/2 pounds of ground beef instead of the mixture.

Serve these loaves alongside cooked baby-cut carrots and mashed potatoes.  Today I served this dish with corn and rice.  Apple or cherry crisp is a sweet way to end the meal.

Beef / Pork Steak - Filipino Style

This recipe is from filipinofoodrecipes  

Ingredients:

 3/4 kilo tender pork or beef steaks, sliced and pounded

1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed - I use ginger powder and sprinkle them over the meat slices
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings

4 tablespoons cooking oil

Cooking Instructions:

1. Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.

2. In a frying pan, add cooking oil. Add the marinated pork or beef steak and cook low until done.

3. Increase heat for a minute or two to brown steaks.

4. Add the sliced onions and continue to cook for another minute.

5. Transfer everything to a platter and serve over white rice.

Best served with rice and some steamed veggies.

Bean and Beef Skillet

A fast meal to fix from "Taste of Homes"

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) baked beans
1/4 cup barbecue sauce or ketchup
1 cup (4 ounces) shredded cheddar cheese

Directions:

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2. Stir in the beans and sauce; heat through.

3. Sprinkle with cheese; cover and cook on low until cheese is melted.

Enjoy...

Vegetable Beef Stew

Between soccer practices and karate.  I don't have much time to cook right before dinner.  So I do a lazy mom's way of cooking with the help of a slow cooker.  I can just mix them all up turn on the cooker and the meal is ready when we get back or right before we leave for the extra curricular activities.

This is from Betty Crocker Slow Cooker Recipes

1 1/2 cups baby cut carrots
2 medium potatoes, peeled and cut into 1 inch pieces
1 medium stalk celery, cut into 1 inch pieces
1 envelope (1 1/2 ounces) beef stew seasoning
1 pound beef stew meat
1 cup water
1 cup frozen whole kernel corn (from 1 pound bag)
1 cup frozen cut green beans (from 1 pound bag)

1. Layer carrots, potatoes and celery in 3 1/2 to 4 quart slow cooker.  Place stew seasoning in resealable plastic food storage bag.  Add beef; toss to coat.  Add beef to cooker; sprinkle with any remaining seasoning.  Pour in water.  Layer frozen corn and green beans on top.

2.  Cover and cook on low heat setting 8-10 hours until beef is tender.  Stir stew before serving.

Finishing touch

Ladle the stew into bowls, and sprinkle each serving with crumbled crisply cooked bacon and chopped fresh parsley.  Serve with chunks of warm crusty bread to soak up all the flavorful gravy.