Spaghetti Pie

I saw this on the Today show a couple weeks ago.  I made this weekend.  We liked the flavor but it was a little dry.  I made some notes at the bottom of what I will do differently the next time I make it!

Vera

Ingredients

 12 ounces spaghetti, cooked, ½ cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated Parmesan cheese

1½ cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

Cook spaghetti according to instructions.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and ¾ cup of the tomato paste. Add ½ cup of pasta water and stir well.  Season with salt to taste. Consistency should be like a thick Bolognese sauce, add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, Parmesan cheese, 1 cup of the mozzarella, and ¼ cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie.

NOTES:  My suggestions for a couple changes.  To me, the spaghetti mixture was a little to dry.  When I do this again, I will either ad some water or use tomato sauce rather than tomato paste.  I will also add a little extra water to the meat mixture.

Philly Cheesesteak Sloppy Joes

This recipe intrigued me when I first saw it. We love Philly cheese steaks at our house so I couldn't really go wrong there and then...it's based on a recipe from Rachael Ray. Love her! It was a hit. I added mushrooms to ours and toasted the buns in the oven to make it faster for our family of 7.

Marie

1 lb ground beef

1 medium onion, chopped

1 green bell pepper, chopped

mushrooms, sliced

2 Tbs steak sauce

1 cup beef broth

salt and pepper, to taste

dinner rolls, toasted

1 Tbs butter

1 Tbs flour

1 cup milk

1 cup provolone cheese shredded (I want to try sharp cheddar next time)

In large skillet brown ground beef until done, add in peppers and onions and cook another 3-5 minutes until vegetables start to get tender. Stir in steak sauce and beef broth, then season with salt and pepper. (I added my mushrooms at this point) bring to a simmer and cook about 2 minutes or until thick.

Rolls:

Split open rolls and remove most of the insides, leaving a spot to hold meat/cheese mixture. Toast rolls and set aside.

Cheese Sauce:

Melt butter in a medium sized pot, stir in the flour and cook for about 1 minute. Slowly whisk in milk. Bring to a bubble and cook until thick, about 2 minutes. Remove from heat and stir in the cheese.

To serve, place a spoonful of meat in the bottom of each roll, top with the cheese sauce, then replace the top of the roll.

We were in a bit of a rush, so I added the cheese sauce to the meat mixture before putting it in the rolls. Still tasted good and made things easier and less messy.

Flaming Pasta Salad

I had this at a friends house and fell in love with it. It is perfect for all those fresh veggies in the summer.

1 bag (approximately 12 oz) Tricolor Spiral Pasta

1 pound steak, thinly sliced

8-12 Fresh Mushrooms, sliced

Green & Red pepper, diced

1 small onion, diced

2-3 fresh tomatoes, diced up

1 can olives, sliced

Ranch Dressing

Parmesan Cheese

Italian Dressing

Cook Pasta drain and mix with Italian dressing (this can be done up to the night before if you want).

In a large Skillet on medium heat cook steak, mushrooms, peppers and onion until steak is done. Add cooked pasta, olives, tomatoes, ranch dressing and Parmesan cheese. Mix together until heated then serve it hot. Hence the name "Flaming Pasta Salad".

Tip: When I am using steak that I want thinly sliced I freeze the steak. Take it out and slice it up frozen. It is much easier to get the meat sliced really thin.

Meatball Sandwich

I found this recipe somewhere a long time ago and used to make it often. I rediscovered it recently and have fallen in love with it again. It is so yummy, and although it sounds like a lot of work it comes together fairly quickly. I am sure you could use frozen meatballs to make it faster.

Enjoy!

Marie

1 lb ground beef

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette or loaf of french bread
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce

Provolone or mozzarella cheese

Preheat oven to 375 degrees.

In a medium bowl, combine ground beef, garlic, parsley, Parmesan cheese, and egg. Form into meatballs and bake in preheated oven 15-20 minutes or until done.

Meanwhile, cut open baguette or french bread lengthwise. Remove some of the bread from inside to make a well for the meatballs. Brush with olive oil and sprinkle with garlic powder and salt. Toast in oven for 5 minutes or until lightly toasted.

Drain meatballs and combine with spaghetti sauce. Spoon into toasted baguette and sprinkle with grated cheese. Return to oven to melt cheese.

Cool slightly and slice into individual servings.

BowTie "Lasagna"

I made this with fat free ingredients and it was WONDERFUL! My kids ate it up and even wanted seconds.
It also got a big thumbs up from the husband.

A good QUICK dinner when you want lasgna, but don't have the time or energy to actually make it!
-Matti

• 1 pound lean Ground Chuck
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups skim Mozzarella Cheese
• ½ cups fat free Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Beef Ravioli with Basil Cream Sauce

Another recipe from my "Southern Living" book I "borrowed" from my mom.
This is an AMAZING recipe.
It literally tastes like a restaurant put it together.

It's easy too.
Yay!

Matti

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained (I JUST USE REG DICED TOMOATOES AND AND 1/2 can of green chilies. This eliminates spicyness of the the chilies, which some combo cans.
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Matti's Pot Roast

I have never been much of a "roaster" until this past year.
But now...we have roast or beef stew in the crockpot at least every other week.
I've experimented and this is what I came up with for my roast.
It's pretty tasty (or at least that's what my husband tells me).
Enjoy!

Matti's Pot Roast
6+ lb beef roast (cut of your choice), thawed.
6-8 cups beef broth (enough to cover roast when in the crockpot).
1 onion...sliced into rings
1 can tomato sauce.
2 tbl minced garlic
1 table oregano
2 table salt
2 table pepper
3 table worshc. sauce.
3 table olive oil
3 cups carrots (I use whole baby carrots)
6 potatoes cubed

*Mix salt, pepper, oregano, worsh and 1 table of garlic in small bowl
*Rub seasoning mixture over entire roast
*Brown/Sear all sides of roast in large skillet coated with olive oil (this carmelizes the meat AND holds in moisture during cooking so meat doesn't dry out. Thank you Alton Brown).
*Place roast in slow cooker
*Place sliced onions on top of roast
*Cover roast with beef broth
*Pour in can of tomatoe sauce and remaining tablespoon of garlic
*Cover and cook on low for 8 hrs until done (***Place carrots and potatoes in during last 3 hours!!!!!).
*Shred/Cut and serve with veggies
*I use some of the broth mixture for a "gravy" of sorts over the veggies and meat.
*Enjoy!

Sour Cream Enchiladas

By Marie

Since Vera posted Fudge and Stripped Delight, both family recipes, I thought I would follow suit and post Sour Cream Enchiladas. I had not made these for years, but they sounded good a few weeks ago so we made them. We enjoyed them so much that I made them again Sunday. Both times I forgot to take pictures!

2 lbs hamburger
1 8 0z can tomato sauce
1 cup water
1 pkg dry enchilada sauce mix
1 small can diced green chilies
flour tortillas

Brown hamburger, drain. Add tomato sauce, water and enchilada sauce mix.
Roll in flour tortillas and place in pan.
*At this point, you could add the soup mixture (below), but it really makes a huge difference if you let it sit overnight or at least quite a few hours.
When ready to bake, mix together:

2 cans cream of chicken soup
2/3 can water
1 cup sour cream

Heat until warm and pour over enchiladas.
Bake at 323 degrees until hot and bubbly, about 3o minutes. Top with cheese and return to oven to melt cheese.

BBQ Beef Cups

I got the recipe from my husbands sister-in-law and we absolutely love it.

-Brenda

1 lb hamburger

1/2 cup green pepper, chopped

1/2 cup onion, chopped

1 - 1 1/2 cups BBQ Sauce

2 cup cheese

1-2 packages Refrigerated biscuits (I used the ones like the Pillsbury Grands)

Brown the hamburger with the onions and green pepper with a little salt & pepper. When the hamburger is done, drain off the grease and then add the BBQ sauce. Preheat the oven to 375 degrees. Butter muffin tins. Press biscuits into muffin cups. Spoon beef mixture into biscuits. Top with cheese and bake for 15-20 minutes. Enjoy!

Mac'n Cheese Supper

By Vera

1 1/2 pounds lean ground beef
2 (7 oz.) packages macaroni and cheese dinners
1 (15 oz.) can whole kernel corn, drained
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon salt

Sprinkle ground beef with 1/2 teaspoon salt, brown in skillet until no longer pink and drain.
Prepare macaroni and cheese according to package directions.
Spoon in beef, macaroni and corn in sprayed 5 quart slow cooker and mix well.
Cover and cook on LOW for 4 to 5 hours.
When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts.

Serves 4 to 6.

Savory Steak

By Vera

Great sauce with mashed potatoes

1 1/2 pounds lean round steak
1 tsp. pepper
1 onion, halved, sliced
2 (10 oz.) cans golden mushroom soup
1 1/2 cups hot, thick-and-chunky salsa

Trim fat from steak and cut into serving-size pieces.
Sprinkle with 1 tsp. pepper and place in sprayed 5 to 6 quart slow cooker
Place onion slices over steak.
Combine mushroom soup and salsa in bowl and mix well. Spoon over steak and onions.
Cover and cook on LOW for 7 to 8 hours.

Serves 4 to 6.

Sweet Meatballs

My friend gave this recipe to me a few years ago and my family loves it...even the meatball hater! We like it better with small meatballs.

By Marie

1 lb hamburger

onion powder

garlic salt

1 egg

bread crumbs

Form meat mixture into small meatballs. Fry until browned on all sides.

While meatballs are browning, mix together in a 9x9 inch pan:

8 0z Catalina dressing

1/2 cup grape jam

1/3 cup water

Add meatballs. Bake at 350 degrees 30-45 minutes or until meatballs are done.

Serve over rice.

Asian Meatballs with Noddles

by Brenda

This is similar to the Maggots & Beef recipe that Marie submitted on here a while ago, but it has a little bit different twist to it.

Meatballs
1 lbs ground beef
1/2 cup bread crumbs (I added a little Italian seasoning)
2/3 cup Honey BBQ Sauce*
1 egg
1/4 tsp pepper

Noodle Toss
2-3 Cups Mixed Veggies
2 cups water
2 packages Oriental ramen noodles
3 Tablespoons honey BBQ Sauce*

*We only had regular BBQ sauce, so I used that and then added a little bit of honey.

Preheat oven to 400 Degrees. In large bowl, combine beef, bread crumbs, 1/2 cup BBQ sauce, egg and pepper. Place mixture into muffin cups, press lightly; spread remaining BBQ sauce over top. Bake 20 minutes or until no longer pink.

While the meatballs are cooking, combine in a skillet, veggies, water, noodles (broken) & the 2 seasoning packets. Bring to a boil. Reduce heat and simmer until noodles are tender, stirring occasionally. Then stir in the BBQ sauce.

Serve the noddles with the meatballs.

Shepherds Pie

I really don't like normal shepherds pie with the tomatoe sauce, but Cory does. I looked for quite some time and found this one that we both really like.
I got this from food network and addapt it as I go. Substitute what you have and it still comes out good.

Ingredients
1/4 cup unsalted butter
1 pound ground or shredded beef
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb orbeef stock
1 teaspoon Worcestershire suace
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream or use milk and add a teaspoon of butter

1/2 cup white cheddar, grated
Directions
Lightly grease a 6-cup baking dish and set aside.
Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the meat and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15

Mini Meatloaf

1 egg
3/4 c. milk
1 c. shredded cheese
1/2 c. quick oats
1/2 c. chopped onion
1 tsp salt
1 lb. ground beef
Mix above ingredients and form mini loaves. Place them on a foil lined cooking sheet.

Mix together the following ingredients and then spoon mixture over loaves:
2/3 c. catsup
1/2 c. brown sugar
1 1/2 tsp. prepared mustard

Bake at 350° for 45 minutes.

Cory and I actually use cream of mushroom soup quite often instead of the catsup mixture. It is really good both ways.

Cafe Rio Sweet Pork

by Marie

6 lbs pork or beef
1 16 oz bottle of salsa
1 can of Coke
2 cups brown sugar
Place meat in crock pot and fill it half way up to the meat with water. Cook on high for 5 hours. Drain off water. Cut meat in thirds. Mix together sauce ingredients and put on top of meat. Cook an additional 3 hours on high. Shred meat with fork.

Rice
(I didn't like the rice plain but in the burrito it was sooooo good)
1 lb regular rice (2 1/4 cup)
1 bunch of fresh cilantro
Juice of 2 limes
4 cloves garlic
Chop garlic and cilantro. Heat 2 Tlbs of oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add 4 cups of water and lime juice and bring to a boil. Reduce heat and simmer until all the liquid is absorbed and rice is tender.

Dressing
1 packet HIdden Valley Ranch Dressing Mix
1 cup buttermilk
1 cup Mayo
3 Tomatillos (I can never find fresh so I use canned found in the mexican food section at most stores)
2 cloves garlic
1 cup fresh cilantro
1/2 tsp cayenne pepper
Blend all ingredients in a blender and refrigerate a few hours so flavors can blend

*This makes a ton, so invite company over when you make it!

Cowboy Feed - for slow cooker

by Vera

1 1/2 pounds lean ground beef
2 onions, coarsely chopped
5 medium potatoes, peeled and sliced
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can Mexican stewed tomatoes
1 (10 oz.) can tomato soup
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons minced garlic

Sprinkle beef with some salt and peeper, brown in skillet and drain.
Place onions in slow cooker and spoon beef over onions.
On top of beef, layer potatoes, kidney beans and pinto beans.
Pour stewed tomatoes and tomato soup over beans and potatoes and sprinkle with basil, oregano and garlic.
Cover and cook on LOW for 7-8 hours.
Serves 4-6.

Southwest Spaghetti - for slow cooker

By Vera
1 1/2 lbs. lean ground beef
2 1/2 teaspoons chili powder
1 (15 oz.) can tomato sauce
1 (7 oz.) package spaghetti
1 heaping tablespoon beef seasoning
shredded Cheddar-Jack cheese

Brown ground beef in skillet until no longer pink. Place in 5 to 5 quart slow cooker.
Add chili powder, tomato sauce, spaghetti, 2 1/3 cups water and beef seasoning and mix well.
Cover and cook on LOW 6-7 hours.
When ready to served, cover with shredded Cheddar-Jack cheese.
Serves 4 to 6

Taco Salad

by Brenda

1 lb hamburger
Tomatoes
Lettuce
Kidney beans or black beans
Cheese
Olives
Green Onions
Cilantro
Oregano (about 1 tsp.)
Chili Powder (about 1 tsp.)
Thousand Island
Fritos

Brown hamburger, drain and put in freezer to cool. Mix the remainder of the ingredients, except the fritos & Thousand Island. Put a little thousand Island on the hamburger and then add the hamburger to the rest of the ingredients. Serve with Fritos & Thousand Island, or place all in bowl and serve.

Casserole

By Vera

1 lb. ground beef
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
3, 8-oz cans tomato sauce
6 oz can tomato paste
4 oz. pkg. cream cheese, softened
1 cup sour cream or plain yogurt
8 ozs. noodles
1 cup shredded cheese

Pre-heat oven to 350 degrees.

Brown ground meat in large skillet. Drain excess fat.
Add Garlic, salt, pepper, sugar, tomato sauce and tomato paste. Mix well and bring to a boil, stirring frequently.
Reduce heat and simmer, uncovered, for 15 minutes.
In bowl mix cream cheese and sour cream.
Cook noodles and drain.
Remove meat sauce from heat. Carefully stir in cream cheese and sour cream mixture. Toss in cooked noodles.
Pour contents into an 8x13 baking dish. Sprinkle shredded cheese on top.
Bake at 350 for 15-20 minutes or until bubbly.