Tag Archives: beef


14 Nov

When I get cabbage, this is one of my favorite recipes to make.  This recipe came from a friend in my mom’s group, and everyone that has made it, loves it.


What you need:

1 lb ground beef
1 cup onion, chopped
2-3 cups cabbage, chopped
Seasoned salt
Ground pepper
Shredded cheese,  I usually use cheddar, but any kind will work
2 cans of Grands biscuits

How to make it:

Brown ground beef in a large skillet; drain. Return to skillet. Stir in onion and cabbage. Simmer, stirring frequently, until cabbage and onion are tender. Season with seasoned salt and pepper to your taste.  Let cool for 5 minutes.  Stir in shredded cheese.

Roll out a biscuit.   Place a couple tablespoons of the filling in center of each biscuit.

Gather up the sides of dough and pinch shut over the filling.  Repeat for each biscuit.

Place seam-side down on greased cookie sheet. Brush tops with beaten egg white or olive oil.

Bake 15 minutes at 375 degrees, or until biscuits are golden brown.

If you don’t want to as many at once, you can freeze half of the filling to use at another time.

Casserole version:

Instead of 1 can of Grands biscuits, use 1 can of crescent rolls.  Spray a casserole dish with non-stick cooking spray, and spread half of the crescent roll dough in the bottom of the dish.  Add the filling mixture, then spread the remaining half of crescent roll dough on the top.  Bake at 375 F for 15-20 minutes, or until golden brown on top.

Ground Beef & Cabbage Stew

6 Nov

Ok, I know at first glance, this doesn’t really look appetizing.  In fact, my good friend that I got this recipe from jokes that this dish should be called “Pig Food”.  I promise though, that it does taste good even though it doesn’t look very good.  And both of my girls eat it with no argument, so that says something if the kids will eat it.  It’s really easy to throw together, most of the time is spent on chopping vegetables to put in it.

Ground Beef  & Cabbage Stew

What you need:

1 lb ground beef
1/2 of a yellow onion, diced
1/2 lb of carrots, sliced
4 1/2 cups water
5 beef or chicken bouillon cubes
2 lbs potatoes, peeled and cubed
4 cups shredded cabbage
1 can peas, or 2 cups frozen or fresh peas

How to make it:

Brown ground beef in a large pot.  Add in carrots and onions, and cook until onions are translucent and carrots have started to soften.  Add the water, bouillon cubes and potatoes.  Make sure there is enough water to cover all of the meat and vegetables, add more if necessary.  Bring to a boil, then turn down heat to let it simmer for 20 minutes, or until potatoes and carrots are both soft.  Add in cabbage, and cook until it begins to wilt.  Add in peas and cook for a few minutes longer to allow peas to cook.  Serve immediately.

Spaghetti Pie

29 Oct

My mom makes this occasionally when we visit, and while I’ve always enjoyed it, I’ve never actually made it.  I finally got around to asking my mom for the recipe, and while they are in town visiting, we made it for dinner tonight.  Since we had 5 adults and 2 kids to feed, we doubled the recipe and made it in 2 8×8 baking dishes instead of a 10″ round baking dish.  So, while one of my pictures will show it in 2 8×8 dishes, I will give the directions for 1 Spaghetti pie in a 10″ round baking dish.

Spaghetti Pie

What you need:

1/2 box of spaghetti
2 Tbsp butter, melted
2 eggs, well beaten
1/3 cup grated Parmesan cheese
1 lb ground beef
1 jar spaghetti sauce
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Hot to make it:

Preheat oven to 350 F.

Cook spaghetti according to package directions, drain.  Stir in the butter, eggs,  and Parmesan cheese.  Spray a  10″ round baking dish and press spaghetti mixture into the dish along the bottom and sides, forming it like a crust.

Meanwhile, brown ground beef, drain.  Add spaghetti sauce and simmer.

Spread the cottage cheese over the spaghetti crust.  Top with beef mixture.

Bake uncovered for 30 minutes.  Sprinkle with mozzarella cheese and bake 5 minutes longer, or until cheese melts.

Dolmathes (Stuffed Grape Leaves)

17 Oct

I wish this dish wasn’t so time-consuming, because I would make them a lot more!  There is just something about grape leaves and the filling that makes this so delicious.  Normally, I use bottled lemon juice, but this time I still had lemons from Bountiful Baskets from the previous week.  Also, I used fresh garlic over the jarred garlic I would normally use.  It was a nice change to make it with fresh ingredients.

Dolmathes (Stuffed Grape Leaves)

What you need:

1 jar (16 oz) grape leaves, drained and rinsed

1 lb lean lamb or beef, coarsely ground or chopped
1 cup raw long grain rice
1 cup chopped yellow onion
1/4 cup chopped parsley
2 tsp dried dill weed
1 tsp allspice
2 cloves garlic, crushed
1/2 cup olive oil
juice of 1 lemon

2 cups basic chicken stock or canned broth
juice of 1 lemon

How to Make it:

Mix all ingredients for filling. Pick out the smallest leaves in the jar and set aside. Cut of the stems of the remaining grape leaves.  Using a 2-quart, heavy-lidded pot, create a single layer of the smaller leaves.

Spread leaf on counter with the vein side facing you.   Place about 2 Tbsp of filling in the center of the leaf.

Fold the stem end over the filling, then fold the sides over to secure the filling, then roll away from you toward the tip of the leave, creating a small cylinder.

Size should be about 3″ long by 1″ wide. Do not wrap too tightly as rice needs room for expansion during cooking.

Place the stuffed leaves in pot up against each other rather tightly so they do not come undone.

Multiple layers of stuffed leaves may be needed, so place layer of the smaller, unrolled leaves in between each layer. Top with remaining unrolled leaves.  This jar of grape leaves and the amount of filling allowed for 24 stuffed leaves (2 layers of 12 stuffed leaves), with 2 leaves on bottom, 2 leaves in between the 2 layers, and 2 leaves on top.  Mix the chicken stock and lemon juice, and pour over the leaves in the pot.  Cover and bring to a light simmer.  Cook for 1 hour. Remove from heat and allow to cool for 15 minutes.  Do not remove lid or leaves will darken. Serve warm.


Printable Recipe:

Dolmathes (Stuffed Grape Leaves)

Stuffed Peppers

28 Sep

I got a lot of peppers this week in my basket.  We aren’t big pepper fans in this house, but I wanted to do something else besides just chopping them and adding them to stir fry.  So, I decided to try stuffed peppers. I got a recipe from a friend of mine, then looked up a couple other recipes, and came up with this.

Stuffed Peppers

4-6 peppers, tops and seeds removed
1 cup cooked rice
1 lb ground beef
1/2 cup chopped onion
1 can diced tomatoes with basil, garlic, and oregano (Or any flavored tomatoes.  If you use plain tomatoes, you will want to add some kind of seasoning)
1 egg
1 tsp Worcestershire sauce
2 cups tomato sauce (I used Ragu Traditional sauce)
1 cup water

Mix the rice, ground beef, onion, tomatoes, egg, and Worcestershire sauce in a bowl.  Fill the peppers with the stuffing, making it level with the top of the pepper.  Add filled peppers to a large saucepan.  In a separate bowl, combine tomato sauce and water.  Pour over the peppers in the saucepan.

Bring the liquid to a boil, then turn heat down to a simmer.  Cover, and cook for 45 minutes to 1 hour, or until meat is fully cooked and peppers have softened.

I cut open a pepper to make sure mine were done, and they were!

Note: This can be done in your slow cooker instead.  Place the peppers in your slow cooker and cook on low 6-8 hours.

Frikadellen and Oven Baked Parmesan Sweet Potato Fries

13 Sep

A dear friend of mine (we used to be next door neighbors) introduced me to the Maggi Hackbraten mix packets when we used to trade off nights making dinner.  The packets are really easy, add 1/2 cup water and 1 lb ground beef.  Add 1 Tbsp oil to a skillet, form small patties, and cook until no longer pink in the middle. She would serve them with gravy, with mashed potatoes as a side.  Tonight, I learned from another friend that although the packet shows the patties and says hackbraten, they actually call the patties frikadellen.

I haven’t made these for a while, so I decided it was what we would have for dinner.  We had mashed potatoes recently and I had sweet potatoes from 9/10 Bountiful Baskets, so I decided to make sweet potato fries as a side.  I have a recipe that I have used a couple of times to make these, but decided to try something new tonight.  I had recently seen a recipe for oven baked Parmesan fries, so I decided to try something similar with my sweet potatoes.  Here is how I made them.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes, washed, peeled
3 Tbsp olive oil
2 tsp Italian blend seasoning
4 Tbsp Parmesan cheese

Preheat oven to 425 degrees F.  Mix together the Italian blend seasoning and Parmesan cheese, set aside.  Cut sweet potatoes into 1/2″ strips, making them all as close to the same size as possible.  Add to a separate bowl.  Pour olive oil over sweet potatoes and toss to coat.  Pour the seasoning mix over the potatoes and again toss to coat.  Line a baking sheet with foil and spray with cooking spray or olive oil.  Pour sweet potatoes into a single layer on the prepared baking sheet.  Cook for 30-45 minutes, turning halfway through, until fries are crispy on the outside (as shown below).

Shepherd’s Pie

5 Sep

A good friend of mine told me about a great shepherd’s pie that she made last week and sent me the link to the recipe.  As I was deciding what to make for dinner and thinking about what I had on hand, I remembered the recipe for the shepherd’s pie.  I looked through, had everything but the mushrooms, decided they weren’t really necessary, and decided to try it out.  Turns out it was pretty easy, a little time consuming, and totally delicious!  For this dish, I used the potatoes and celery I got in 9/3 Bountiful Baskets, and carrots and onion from 8/27 Bountiful Baskets.

Recipe can be found here: Beef Shepherd’s Pie

I recommend using leftover mashed potatoes or making the mashed potatoes first so they are ready to go.

The meat mixture goes in the baking dish first.







Next, you spread the mashed potatoes on top, leaving 1/4″ border.  I opted to sprinkle Parmesan cheese on top.







I ended up baking mine at 400 degrees F for 30 minutes to shave off some of the baking time since I was running late.  It turned out perfect and was mostly gone before I could even take a picture of the finished product.







This one is a keeper and I will be making again sometime!

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