Today is Sunday, May 20 2012 3:40 pm
Main Dishes / Beef |
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| Recipe | Rating |
| Microwave Mexican Manicotti
covered on Medium for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once. combine sour cream, green onions and olives. Spoon down center of casserole; top with cheese. Cook uncovered, on High for 3 to 3 minutes or until cheese melts. Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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| Mexican Beef And Bean-Stuffed Peppers
Serving Size: 1 Serving. Calories 130 (Calories from fat 35); Fat 4g (Saturated 1 g); Cholesterol 20mg; Sodium 470mg; Carbohydrate 21g (Dietary Fiber 7g); Protein 9g % Dally Value: Vitamin A 26%; Vitamin C 40%; Calcium 4%; Iron 20% Diet Exchanges: 1 starch, 1 lean meat Recipe by: Betty Crocker Low Fat, Jan. 1998 #135 Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar 11, 1999 ----- ---------- |
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| Manicotti with Spinach
minutes longer until cheese melts. Original poster not on file Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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| Low Fat Lasagna
to dg350. Cook lasagne noodles. Mix cottage cheese, parsle flakes, and eggs. In a 9 X 13 inch baking pan, layer half the noodles, cottage cheese mixture, and meat sauce. Repeat layers with remaining ingredients. Sprinkle with parmisan cheese Bake for 45 minutes. Let stand 10 minutes before cutting into 12 squares. ( about 3 X 4 inch pieces) ----- ---------- |
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| Lolly's Swiss Steak
Variations: Prepare without the tomatoes. Or add # C rice directly on = top of steak and # C water on top of the tomatoes and increase Microwave ti= me to 22 minutes rotating dish after 10 minutes. Posted to MM-Recipes Digest V4 #15 by hdbrer@ibm.net on Jun 20, 99 ----- ---------- |
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| Lithouhanian Sausage
Posted to MM-Recipes Digest V4 #1 by "Robert Ellis" |
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| Lasagna in a Bun
sheet. Cover loosely with foil. Bake at 350 degrees for 20-25 minutes or until the cheese melts. "Taste Of Home" Magazine, April/May 1995 Posted by: Debbie Carlson (PHHW01A) - Prodigy ----- ---------- |
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| Lasagna Al Forno (Baked Lasagna)
cream cheese or cream. Remove from heat. Don't forget to use more milk if using "no-cook" pasta, which absorbs liquid to become tender. Grate the cheeses and mix them carefully together. Add half to the white sauce and divide the sauce in two equal parts. To one half, add mustard. To the other, add the spinach and stir well in. Compose the lasagna. In a large rectangular oven proof dish, big enough to hold a quarter of the lasagna without much overlapping, ladle half the cheese sauce. Cover with 1/4 of the pasta, add half the meat, then another layer of 1/3 of the remaining pasta. Add all the spinach, then another layer of 1/2 of the remaining pasta. Now add the remaining meat, the last layer of pasta and finish with the remaining cheese sauce. Smooth well, and sprinkle over the remaining grated cheese togather with a few flakes of butter. (If you've got everything right, you shouldn't have_anything_ left). If using no-cook pasta, it is best to leave the composed dish an hour or so before baking, although you can bake right away. Cover with foil. Place the baking dish in a cold oven and set at 375F 180C. Bake covered for about 35 minutes or longer until bubbling, then remove foil and brown for a further 15 minutes or so. The timing is pretty variable, depending on how warm everything was when it went in the oven, and how thick the baking dish is etc. Rest 10 - 15 minutes in a warm place before serving (Saves burnt lips etc.). Recipe IMH c/o Le MarYol BBS 2;325/3.4 Posted to MM-Recipes Digest V4 #4 by "Rfm" |
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| Larry Hagman's Hot And Spicy Spaghetti
oil. Stir in remaining ingredients; blend well. Cook, uncovered, simmering for 3 hours and stir occasionally. Toward end of cooking, add onions and garlic. Taste to correct seasoning. Serve over hot spaghetti noodles, cooking according to package instructions. Wonderful with French bread, green salad and your favorite red wine. Note: If hungarian pepper is not available, use red pepper flakes of chili pepper to give desired degree of "hotness" to sauce. Formatted by Mary Wilson, BWVB02B. ----- ---------- |
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| Italian Meatballs - Pasta Machine
oven method is most efficient if doing a large quantity for the freezer. If to be frozen, cool and freeze in zip-loc bags or rigid containers in meal-sized batches. To serve with pasta, add to Spaghetti Sauce (bottled or homemade) and simmer for 30 minutes. ----- ---------- |
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| Italian Beef And Noodle Skillet
2 or 3 times, until noodles are firm-tender and broccoli is hot. Stir in beef. 2 1/2BR, 2 1/2P, 4V, 1/2FA. (451 cal, 10gm fat) ----- ---------- |
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| Hot Tamales
fingers into rectangle. Place meat in center of cornmeal. Roll edge of paper and cornmeal over meat. Place in boiling water for 45 min. Let cool. Freeze. Posted to bbq-digest by Lloyd |
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| Herbed Sausage
DRAINAGE) FOR 4 HOURS AT 200*F. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999 ----- ---------- |
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| Slow-Cooker Beef And Bean Burritos
the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
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| Sloppy Joe Casserole
Nutrition Information Per Serving: 480 Calories, 21 g Fat, 1620 mg Sodium Posted to MM-Recipes Digest by Paula |
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| Sizzling Steak Fajitas
skillet over medium-high heat. Add steak, onion, and bell peppers; sauté 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream. Garnish with green salsa and cilantro sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
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| Sicilian Pot Roast
Cover and cook in moderate 350 degree oven 2 1/2 hours or until tender. Check occasionally, and add water if needed. Posted to MM-Recipes Digest by Paula |
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| Sichuan Ma Po Tofu
* Gently stir in the bean curd (tofu). * Continue cooking over medium heat for 3 minutes. FROM: Oriental Food.com Format by Dave Drum - 06 March 99 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum |
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| Shirley Corriher's Food Freshness Tips
should keep the basil good for up to 1 week. Jan, a listener in Greece, reminded us of one time-honored method from Sicily. Find a large glass or pottery jar and layer the fresh basil leaves (remove the stems but DO NOT wash them) alternately with coarse salt. Keep the jar sealed against moisture. This will preserve the basil well into the winter months. When you are ready to use the basil, wash the salt off and use it as you would fresh. June 21, 1997 (c) Copyright 1998, Minnesota Public Radio. MM format by Manny Rothstein 6/24/98 Posted to MM-Recipes Digest by "Rfm" |
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| Satay Beef - Indonesian Style - Bill's
Thread marinated beef strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 4-5 minutes per side. DO NOT overcook. Serve with peanut sauce. Recipe by: Bill Wight Posted to bbq-digest by wight@odc.net on Nov 19, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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| Sam's Swedish Meatballs (With Noodles And Broccoli)
then stir to coat the meatballs with the sauce. (The sauce will be very thin.) To serve, place some noodles on each plate and top with meatballs and sauce. Serve the broccoli spears on the side, topped with a bit of butter or margarine, if desired. Approximate values per serving: 698 calories (39% from fat); 30 g fat (13 g saturated); 192 mg cholesterol; 49 g protein; 56 g carbohydrates; 4 g dietary fiber; 651 mg sodium. By Beverly Mills and Alicia Ross, "Desperation Dinners", special to the Buffalo News. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #6 by "John Weber" |
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| Glazes for Barbecued Beef
In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors. *** APRICOT GLAZE *** In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl. Posted to bbq-digest by "wight" |
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| Fiorentina Rub
Recipe by: Adapted from "Simple Italian Food" by Mario Batali Posted to bbq-digest by Bill Ackerman |
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| Cipaille or Cipate (Layered Meat Pie)
Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown. Source: A Taste of Quebec by Julian Armstrong Posted by: Linda Davis Posted to MM-Recipes Digest by Recipes |
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| Chinese Beef And Pasta Skillet Supper
until hot. Makes 4 servings Per serving Calories 511 Total fat 10,1 g. Saturated fat 2.9 g, Cholesterol 79 mg. Sodium 243 mg. Fiber 5.1 g. Cost per serving- 93c NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up this easy pasta dish. Recipe by: Prevention's Freezer Cookbook - For the freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- |
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| Cheeseburger Casserole
20 minutes or til biscuits are golden brown. Posted to MM-Recipes Digest V4 #10 by Frances.M.Say@bakernet.com on Mar 15, 1999 ----- |
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| Charlie's Butt Steak
tablespoons or a bit more water to make more paste. Remove the pan from the broiler. Turn the steak, push the salt that falls away back in place, and coat the second side with the new paste. Broil until brown in spots and cracked, about 10 minutes. Remove from the broiler. 6. Crack the salt casing, quickly rinse the steak under warm running water to remove any remaining salt, pat dry, and transfer to a cutting board. Carve into slices no more than 1/8 inch thick and serve. Pass the horseradish oil in a cruet to drizzle on the steak, if desired. Recipe by: Rock McNelly (From the Steak Lover's Cookbook) Posted to bbq-digest by "Judge Dave" |
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| Char-Broiled Rib Eyes
15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve. ----- |
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| Carne Guisada
Serve serve in flour tortills w fresh hot sauce. Recipe by: Roger Thweatt ----- |
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| Carne Guisada
NOTES : From the 1993 Southern Living Annual Recipes. Recipe by: RosemaryNJ Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar 15, 1999 ----- |
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