Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 pounds lean ground sirloin
• 1/3 pound smoked Gouda cheese, diced into 1/4-inch cubes
• 1 medium onion or 1/2 large onion
• 2 teaspoons smoked sweet paprika
• 1 teaspoon ground cumin
• Grill seasoning (recommended: Montreal Steak Seasoning)
• Coarse salt and freshly ground black pepper
• 2 cloves garlic, grated or finely chopped
• Generous handful finely chopped fresh flat-leaf parsley
• 1 tablespoon Worcestershire sauce
• 1/2 (12-ounce) bottle beer
• 1/2 cup spicy brown mustard
• 1/4 to 1/3 cup sour cream
• 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 4 crusty Kaiser rolls, split and lightly toasted
• Green or red leaf lettuce, for topping
• Sliced sweet bread and butter pickles, for topping

Directions:

Preheat grill over medium-high heat.

Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.

Mix mustard and sour cream with dill.

Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

Makes 4 huge burgers.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1/2 pound ground beef
  
• Salt and pepper
  
• 1 tablespoon Worcestershire sauce
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 tablespoon chili powder
  
• 1 tablespoon cumin
• 1 (15-ounce) can tomato sauce
  
• 8 beef franks
  
• 1 tablespoon butter
• 8 hot dog buns, toasted
  
• For garnish: shredded cheese, minced onions, mustard
  

Directions:

Heat a skillet over medium high heat. Add meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low. Simmer for 10 minutes, or until the chili sauce has thickened.
Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and add dogs to pan, browning and crisping the casings.

Serve immediately on buns with chili sauce and desired garnishes.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 large eggplants (about 3 pounds)
  
• Kosher salt
  
• Extra-virgin olive oil
  
• 2 pounds ground lamb
• 1 medium onion, chopped
  
• 2 garlic cloves, minced
  
• 1/2 lemon, sliced in thin circles
  
• 1 teaspoon dried oregano
  
• 2 handfuls fresh flat-leaf parsley, chopped
• 1 cinnamon stick
  
• 3 tablespoons tomato paste
  
• 1 (28-ounce) can crushed tomatoes
• 8 ounces feta cheese, crumbled
  
• 1 cup freshly grated Parmesan
  
• 1 cup fresh bread crumbs

Directions:

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Evenly coat each slice with the salt and purge on a sheet pan fitted with a cooling rack for 30 minutes. Rinse with cold water and squeeze dry in paper towels. Preheat oven to 450 degrees and lightly oil a baking sheet. Lightly season each eggplant slice with salt and pepper and place on the oiled sheet. Bake the eggplant until the slices begin turning brown on top, about 12-15 minutes. Remove the eggplants from the oven and transfer them to a plate to cool.

Heat a large skillet over medium heat. Add the ground lamb, stirring it to break up the meat. Add the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, 5 to 10 minutes, stirring occasionally. Remove from the heat. Remove the lemon slices and cinnamon stick before layering the moussaka.

Turn the oven to 350 degrees. Line the bottom of a greased 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and and 1/3 of the Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs and remaining Parmesan. Bake the moussaka for 45 minutes. Cover with a piece of foil if the top gets too brown. Let cool 10 minutes before serving.

Serves 8.

Nutrition:

Substitutions:

I added about 1/4 teaspoon ground cinnamon to the sauce. I also think I would skip the bread crumbs next time and just put Parmesan cheese on top.

Adapted from Tyler Florence.

Read my review of this recipe.

Ingredients:

• 2 pounds beef tenderloin (the butt end), tied with kitchen string
  
• 3 cloves garlic, finely chopped
  
• Salt and pepper
  
• 4 tablespoons unsalted butter, cut into small pieces
  
• 2 tablespoons Worcestershire sauce
  
• 2 limes, juiced
  
• 1/2 cup sour cream
  
• 3 tablespoons prepared horseradish, drained

Directions:

Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil “basket” for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate at room temperature for one hour.

Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes for medium rare or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it’s not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.

Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.

Serves 4.

Nutrition:

Substitutions:

While I don’t think this method exactly works with an electric broiler, it does create an incredibly tender steak. Read more here.

Recipe courtesy of Stephanie March.

Read my review of this recipe.

Ingredients:

• 2 sirloin shell steaks (about 10 to 12 ounces, 1 to 1 1/2 inches thick each)
• Salt
• 1 heaping tablespoon coarsely ground black pepper
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling if needed
• 1/2 small onion, chopped
• 1 large garlic clove, chopped
• 1 nip of cognac or 2 healthy shots
• 3/4 cup beef or chicken stock
• 1/4 cup heavy cream
• 2 tablespoons flat-leaf parsley, chopped

Directions:

Season both sides of the steaks with some salt, then sprinkle one side of the steaks with the coarsely ground pepper and press it in with your fingers.

Preheat a large skillet over medium-high heat with 2 tablespoons of oil, two turns of the pan. Add the steaks peppered side down and cook them for 4 minutes. Turn over and cook 3 minutes more for medium-rare — cook a minute longer on each side for medium to medium-well. Remove steaks to a plate and cover loosely with aluminum foil to keep them warm while they rest.

Return the skillet to the heat with a drizzle more of oil if necessary, add the onion, garlic and a little salt. Cook, stirring frequently, for 3-4 minutes. Remove skillet from heat, add the cognac then return it to the burner and let it flame up.

Once the flame dies down, add the stock and cream then turn the heat up to high and cook until it is slightly thickened. Add the parsley to the sauce and then pour it over the steaks.

Serves 2.

Nutrition:

Substitutions:

Serve this dessert along with Caramelized Onion-Dressed Salad and, for dessert, Chocolate Mousse.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

Pumpkin:

• One 2 to 2.5 pound sugar pumpkin
• 2 tablespoons vegetable oil
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Yogurt sauce:

• 1 cup plain yogurt
• 1 clove garlic, crushed
• 1/2 teaspoon dried mint
• pinch salt

Meat Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, finely diced
• 1/2 pound lean ground beef
• 8 ounces tomato sauce
• 2 large garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric or yellow curry powder
• 2 tablespoons tomato paste
• 1/2 cup red wine
• Water, to desired consistency

Directions:

Preheat oven to 350.

Pumpkin: Cut the ends of the pumpkin to create a flat surface, and peel with a U-shaped peeler. Cut into wedges, quarters or sixths depending on the size of the pumpkin. Remove seeds and strings.
Heat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning every few minutes until golden brown on all sides. Do not scorch it. Mix sugar and cinnamon, and sprinkle over pumpkin. Bake for 30 minutes, or until tender, basting with the juices half-way through.

Yogurt Sauce: Mix together ingredients until smooth and season to taste with salt. Allow flavors to meld for at least an hour.

Meat Sauce: Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and sauté over medium heat, stirring frequently, until they just start to brown.. Add the beef, stirring to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the wine and water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes.

To serve, place the pumpkin wedges on a serving plate, ladle the meat sauce over all, and drizzle with the yogurt sauce.

Serves 2 to 6 people.

Nutrition:

Substitutions:

I used a carnival squash in place of the sugar pumpkin. I’m not sure if I would recommend it because of the difficulties I had, but I know other people have used butternut squash and acorn squash, although they aren’t quite as hardy at the sugar pumpkin.

Recipe adapted from Curiously Ravenous and pickyfingers.

Read my review of this recipe.

Ingredients:

• 1 pound boneless sirloin steak
• 1 tablespoon vegetable oil
• 1 teaspoon corn starch
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 3 small tomatoes, cut into wedges
• 2 medium green peppers, sliced into thin strips
• 1 medium onion, diced
• 1 teaspoon finely minced ginger root
• 1 teaspoon garlic powder
• 1 cup beef broth
• 2 tablespoons corn starch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 5 tablespoons vegetable oil

Directions:

In a bowl or bag, mix together the first 6 ingredients (including the beef slices). Refrigerate for 30 minutes.

In another bowl, mix beef broth, 2 tablespoon corn starch, 2 tablespoons soy sauce, and sugar. Stir to combine and then set aside.

Add 3 tablespoons of oil to a wok over medium heat. Add onion, ginger root, and garlic. Saute for 1 minute and then add beef mixture. Continue to cook until beef is cooked through. Remove beef mixture from wok.

Add the remaining 2 tablespoons of oil to the wok. Add the peppers and stir fry for 2 minutes. Add the tomatoes and stir fy for another minute. Add the beef broth mixture and stir until bubbly and thickened. Add the beef mixture back to the wok and cook another minute until heated through. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

I used chicken in place of the steak and chicken broth in place of the beef broth. I omitted the salt from the meat marinade. I also used fresh garlic in place of the garlic powder and omitted the ginger root.

Recipe courtesy of Kelly Tinari.

Read my review of this recipe.

Ingredients:

• 2 to 3 pounds chuck roast or London broil
• 1 quart tomatoes
• 1 large onion, chopped
• 4 large celery stocks, chopped
• 2 cups cabbage, chopped (optional)
• 6 medium to large carrots, chopped
• 2 medium potatoes, chopped
• 32 ounce bag frozen mixed vegetables
• Any extra vegetables, chopped
• Beef broth or bullion, to taste
• Salt, pepper, and parsley to taste

Directions:

Sear the roast on high heat in an 8 quart pot on both sides to lock in the juice. Then add tomatoes and onion and cook over low heat for 2 to 3 hours. Add celery for the last 30 minutes. Remove the meat, let it cool and pull or chop apart. Add chopped cabbage, carrots and potatoes. Bring back to boil and cook for about 15 minutes. Then add frozen mixed vegetables and any other desired vegetables. Return chopped meat to soup. Add beef broth or bullion and water as needed to taste. Cook at least 30 minutes longer or up to 2 hours. Add salt, pepper, and parsley to taste.

Makes a very large pot – at least 16 servings.

Nutrition:

Substitutions:

Tomatoes can be canned stewed, diced, or whole tomatoes or fresh tomatoes that have been peeled and chopped can be used.

Recipe courtesy of Sharon Gibbons

Read my review of this recipe.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup Italian bread crumbs
• 1/4 cup parmesan cheese
• 1 egg
• 2 tablespoon Worcestershire sauce
• 1/4 cup onion, finely minced
• 2 tablespoons parsley
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Place all ingredients in a large bowl and mix by hand until just combined. Roll into balls approximately the size of a golf ball and fry in a large skillet over medium heat until brown on all sides. Transfer the meatballs into a saucepan, cover with your favorite sauce, and simmer for 30 minutes.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 1/2 pounds ground chicken
• 1/2 pound white mushrooms, sliced
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 teaspoons smoked paprika
• Salt and pepper
• 1 cup chicken stock
• 1 cup tomato sauce
• 1/2 cup sour cream or reduced fat sour cream
• Handful chopped flat-leaf parsley
• 1 package fresh gnocchi, in refrigerated section of market, 12 to 14 ounces
• 2 tablespoons chives

Directions:

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Serves 4.

Nutrition:

Substitutions:

I substituted ground beef for the ground chicken and omitted the oil and butter.

Recipe courtesy of Rachael Ray