76780 meat delight beef stuffed Recipes

acorn squash, halved and seeded, water, lean ground beef, egg, beaten, russian salad dressing, bread crumbs, onion, minced, brown sugar, lemon juice, salt, russian salad dressing, lemon juice, brown sugar

acorn squash, halved and seeded, water, ground beef, chopped onion, chopped celery, king arthur unbleached all-purpose flour, salt, rubbed sage, milk, cooked rice, shredded cheddar cheese

jumbo pasta shells, spaghetti sauce, divided, ground beef mix, thawed, shredded part-skim mozzarella cheese

zucchini, ground beef, chopped onion, marinara or spaghetti sauce, egg, beaten, seasoned bread crumbs, salt, pepper, shredded monterey jack cheese, divided, marinara or spaghetti sauce

unsliced loaf french bread (1 lb), ground beef, condensed cheddar cheese soup, undiluted, green pepper, chopped, celery rib, chopped, worcestershire sauce, salt, pepper, process american cheese, halved

king arthur unbleached all-purpose flour, salt, baking powder, water, evaporated milk, canola oil, oil for frying, ground beef, chopped onion, salt, garlic powder, pepper, condensed cream of chicken soup, undiluted, chicken broth, chopped green chilies, onion powder, shredded cheddar cheese

baking potatoes, ground beef, chopped onion, sour cream, chopped green chilies, butter, worcestershire sauce, salt, garlic powder, chili powder, shredded cheddar cheese

ground beef, chopped onion, garlic cloves, minced, shredded cheddar cheese, sweet pickle relish, salt, chili powder, pepper, sugar, tubes (8 oz each) refrigerated crescent rolls

ground beef, chopped onion, baked potato, peeled and cubed, condensed cream of mushroom soup, undiluted, mushroom stems and pieces, drained, dried parsley flakes, garlic powder, pepper, hot pepper sauce, french bread, shredded cheddar cheese

ground turkey or beef, chopped green chilies, cream cheese, cubed, ground cumin, chili powder, tubes (8 oz each) refrigerated crescent rolls

cooked, chopped turkey meat, dry bread stuffing mix, potatoes, peeled and chopped, turkey gravy

salt (omit if there is in the seasoning mix), white wine, venison sausage (substitute breakfast sausage meat), ground beef, cooked rice, garlic, minced, egg, beaten, minced fresh parsley leaves, cayenne pepper, ground cumin, oil, for frying, green bell peppers (four lobes preferred)

ground beef, onion, diced, garlic clove, chopped, mozzarella cheese, shredded, italian style breadcrumbs, fresh parsley, chopped, egg, beaten, your favorite spaghetti sauce, tomato sauce, parmesan cheese, grated, jumbo pasta shells, cooked and drained, salt and pepper, to taste, dry red wine

lean ground beef, ground lean pork, egg, lightly beaten, asiago cheese, shredded, crouton , multi grain caesar flavor, finely ground, oats, large flake, finely ground, italian seasoning (i used even more , but i like it seasoned more heavily), garlic cloves, coarsley crushed, kosher salt, pepper, fresh ground, portabella mushrooms, washed, with stem and gills removed, olive oil

mushrooms (about 2 dozen), butter or margarine, shallots, minced, garlic clove, minced, chopped cooked roast beef, salt, pepper, chili powder, anchovy paste, chicken broth, fine, dry breadcrumbs, garnish: chopped fresh parsley

zucchini, ground beef, chopped onion, minced garlic, water, soy sauce, pepper jack cheese, shredded

cheddar cheese spread, butter melted, garlic, worcestershire sauce, crab meat, english muffins

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.