Meatloaf

Posted on June 21st, 2010 by Danielle.
Categories: Beef, dinner, ground beef.

I got this recipe from some website and didn’t write it down.  Let me know if this is yours.  It was yummy.

Meatloaf:

1 lb ground beef
1/2 cup dry breadcrumbs
1 onion, finely chopped
1 tsp. curry powder
1 egg lightly beaten
1/4 cup water
1/4 cup milk

Sauce:

1/2 cup water
1/2 cup tomato sauce
1/2 cup worcestershire sauce
1/4 cup brown sugar
2 Tbs. lemon juice
2 Tbs. white vinegar
2 Tbs. butter
1 tsp instant coffee

Preheat oven to 350 degrees.  Lightly grease a baking dish.

In a large bowl, combine breadcrumbs, onion, parsley 7 curry.  Add egg, water and milk.  Season to taste.  Add meat and mix together until well combined.

Shape meat mixture into a loaf.  Place in dish and bake for 30 minutes.  Remove from the oven and pour off the fat.

Put all sauce ingredients in a medium saucepan.  Bring to a boil while stirring.  Reduce heat and simmer for 5 minutes.

Pour sauce over loaf.  Bake for a futher 40-45 minutes basting frequently with sauce.  Serve sliced, hot or cold.

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Authentic Tacos – Ben’s Mom’s Style

Posted on March 22nd, 2008 by Danielle.
Categories: Beef, cheesey, dinner, ground beef, Intermediate, mexican, recipe, tacos.

Hi All!
So I’m sure you’ve noticed that the winner of last week’s poll was…..TACOS!! For those of you that voted for pork chops or chicken, never fear, those recipes will be coming shortly regardless. So, on to tacos. When Ben and I first started dating I made tacos for dinner one night. He was a little confused by my method – taco shells, ground beef with that sauce-powder you get at the grocery store. Then we went to his mom’s house one night and she made the most amazing tacos and I understood.  She’d been making these tacos for him since he was little. Now granted, these are certainly not the best-for-your-diet tacos, but they are soooo good. I’ve learned to make them and even though it seems difficult and perhaps a little dangerous (see the extra below), they are so worth it if you can stick through the cooking. :) This recipe doesn’t have many ingredients, but make sure you read all the instructions before trying to make them, this is not a read-for-the-first-time-as-you-cook recipe.

tacos.jpg

Ben’s Mom’s Authentic Tacos:

For tacos:
1 lb lean ground beef
1 small pkg of corn tortillas (12-20 tortillas)
Vegetable oil

For garnish:
Avocado sliced thin
Tomatoes diced
Mexican style shredded cheese
Refried beans
Green Taco sauce
Salsa

Cooking materials:
cookie sheet covered in paper towel or news paper
Large round skillet
Large splatter screen
tongs – the longer the better
Paper towels

Open up the package of ground beef and the tortillas. With a butter knife or your fingers spread about 1-3 tablespoons of meat on half of one tortilla. Your tortilla should look like a pie graph with one half filled in with meat. Make sure you press the meat into the tortilla firmly, that will help keep the meat on the tortilla when you are cooking. Prepare all of the tortillas in this manner until you are either out of meat or out of tortillas.

Set uncooked tacos to the side of the stove. Heat the oven to 200 degrees and place the cookie sheet with the paper towels or newspaper inside it. On the stove heat about 1/2 cup vegetable oil in a skillet on medium-high heat. When the oil is heated, slip your first uncooked taco into the oil. The tortilla should be floating meat-side up. With your tongs move the tortilla around in the pan a little to coat the face up side of the taco with oil. This will help soften the tortilla to make it easier to fold. You’ll be able to see the ground beef browning on the side touching the tortilla. When it’s about 1/2 way brown use your tongs to fold the empty side of the tortilla over making the taco shape. Now that it’s taco shaped, turn the taco over in the oil to cook the other side. When the beef is browned, pull the taco out of the skillet.  Try to drip most of the excess oil back into the pan as you take it out. Place the cooked taco in the oven on the paper. This will soak up the extra oil and make the tacos crispy. You may put another taco in the pan now and restart the process. Replenish the oil as needed to cook all the tacos. When the last one is done, leave the tacos in the oven for 10 minutes so the last few can crisp.

Follow The Recipe Extra:
The Oil – It will spatter!! Make sure you are using your screen! I always make these tacos wearing long sleeves and it helps if you put a piece of paper towel on the top of the screen to keep spatter from jumping up at you. Also, towards the end you’ll find that the tacos and oil spatter more, and seemingly for no reason. This is for two reasons, 1.) the temp of the oil is too high or 2.) the oil has residual meat in it. The solution for problem 1 is to turn the stove down (duh!) and for 2 you can use an empty can in your sink to pour the old oil into and put new oil into the pan and continue. Do not touch the hot oil can with your bare hands until it has fully cooled!

The Tacos – You can usually cook two tacos at a time depending on the size of your pan. You should always be removing one, folding the other in 1/2, and then adding a new one to replace the one you just took out. I cannot recommend doing more than two at a time the first time that you do this.

The Meat – Sometimes the meat will fall out while you are flipping or removing. The key to avoiding this is long tongs and always turning, flipping or removing the tacos by using the tongs on the side of the taco that is open.

You – This recipe makes a lot of tacos. Lucky for you they are awesome left over. I included the list of condiments that we use, but use whatever you want. Everything is good on these tacos. Finally, if you’re a little nervous or concerned about splattering oil or burning yourself, then only heat the oil to the temp that you are comfortable with. The tacos will take longer to cook, yes, but you will have a more enjoyable time making them if you aren’t worried about the oil.

Enjoy – feel free to comment with questions!

2 comments.

Chili

Posted on November 26th, 2007 by Danielle.
Categories: Beef, cheesey, chili, ground beef, mexican, Newman's Own, spicy, Stews.

So finally! Here is the recipe that started this idea to begin with. As I mentioned we had friends over and they all wanted the recipe. Like most of the recipes I’ve put up so far, this one came from my mom who probably got it from her mom. Anyways I’ve been making and eating it since forever. Here it is…follow the recipe, but don’t be afraid to experiment.

Chili

D’s Chili

1 lb extra lean ground beef
1 small white onion diced
3 cloves garlic minced
2 cans of chili beans in Hot sauce
1 or 2 cans of kidney or black beans
1 cup of Newman’s Own Black Bean & Corn Salsa
Tabasco sauce
chili powder
red pepper flakes
shredded cheese
Fritos

In a skillet begin browning the ground beef. Add in onions and garlic and finish browning. Drain fat and transfer beef, onions and garlic into a stock pot. Set stove to med high heat. Add in Chili beans with sauce from can. Use about 1/4 cup water in each can to get out the remaining sauce. Drain kidney or black beans and add to the pot. Add in salsa then add the Tabasco, chili powder and red pepper flakes to taste. Lower the heat to medium and stir all contents together and simmer for 15 or 20. When finished simmering lay a handful of Fritos in the bottom of a bowl, put a scoop of chili in and garnish with shredded cheese.

Follow The Recipe extra:
First; I am not one for needlessly advertising for companies, but in all seriousness I made this recipe with whatever salsa I had laying around the house for years. Then one day I happened to have someone bring over this Newman’s salsa to a party and I had some left over so I threw it in the chili. It was a whole new chili level! That being said the “extra” is this: put new things in your chili. I once made it with fresh red and yellow bell peppers sauteed with the onions and it was phenomenal. I’ve tried it with fresh tomatoes and chicken instead of beef. You literally cannot go wrong. Also, if you’re expecting people, but you aren’t sure when, just remember to throw some water in the chili and lower the heat. Don’t worry, the water won’t water down the taste. Yeeeaaahh Chili!!

P.S. the most recent serving of chili at my house was while playing Rockband on 360! We rule!

Jasmine’s electric death

2 comments.