Thursday, February 28, 2013

Beef and Wild Rice Casserole

Enjoy this scrumptious beef and wild rice casserole packed with cheese and mushroom – a delicious dinner.  It’s super easy, fast to put together, and inexpensive to make. The wild rice adds a really nice flavor.

     1 lb. lean ground beef
·         1 (6.2-oz.) pkg. fast-cooking long-grain and wild rice mix (with seasoning packet)
·         1 (10 3/4-oz.) can condensed mushroom soup
·         ¼ cup milk
·         ¼ teaspoon pepper
·         4 oz. (1 cup) shredded Cheddar cheese


1.       Heat oven to 350°F. Spray 2-quart casserole with non-stick cooking spray. Prepare rice mix as directed on package, omitting margarine.

2.       Meanwhile, brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add soup, milk, pepper and cooked rice mixture; mix well. Spoon into sprayed casserole. Cover.

3.       Bake at 350°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted.

Happy Cooking

Tuesday, February 19, 2013

Sam’s Sloppy Joe Shepherd's Pie

Double-up two favorites, with sloppy Joe flavor from prepared sauce jazzing up ground beef and instant mashed potatoes adding a crowning touch.


·         1 lb. lean ground beef
·         ½ cup chopped onion (1 medium)
·         1 ½ cups Green Giant® Frozen Mixed Vegetables
·         1 (15.5-oz.) can sloppy Joe sandwich sauce
·         1 pouch roasted garlic mashed potatoes (from 7.2-oz. pkg.)
·         1 ¼ cups hot water
·         ½ cup milk
·         2 tablespoons margarine or butter
·         Paprika


1.       Heat oven to 350°F. In large non-stick skillet, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.

2.       Add mixed vegetables and sandwich sauce; mix well. Bring to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender, stirring occasionally. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3.       Meanwhile, cook mashed potatoes as directed on package, using hot water, milk and margarine. Let stand 5 minutes. Spoon or pipe potatoes around edges of hot beef mixture. Sprinkle paprika over potatoes.

4.       Bake at 350°F. for 25 to 30 minutes or until bubbly and thoroughly heated.

Happy Cooking

Thursday, February 14, 2013

Ground Beef Stew on Garlic Mashed Potatoes

Homemade stew in 20 minutes! Try this family-pleasing, comfort food meal that fits your busy schedule.



·         ½ lb. lean (at least 80%) ground beef
·         ¼ cup chopped onion
·         1 1/2 cups frozen mixed vegetables
·         2 cups diced tomatoes, drained (from 28-oz can)
·         1 jar (12 oz.) home-style beef gravy
·         ¼ teaspoon pepper


·         1 cup water
·         2 tablespoons margarine or butter
·         ½ teaspoon garlic salt
·         ½ cup milk
·         1 1/3 cups mashed potato flakes
·         1 tablespoon chopped fresh parsley


1.       In 10-inch non-stick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.

2.       Add all remaining Stew ingredients; mix well. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes, stirring occasionally, until vegetables are tender.

3.       Meanwhile, in medium saucepan, heat water, margarine and garlic salt to boiling. Remove from heat; add milk. Stir in potato flakes and parsley. Cover to keep warm.

4.       To serve, fluff potatoes with fork. Serve stew over potatoes.

Happy Cooking

Saturday, February 9, 2013

How to Upgrade the Hamburger at Your Next BBQ

The hamburger is by far the star of North American barbeques.

Whether they’re stuffed with cheese, topped with bacon or smothered in sauce there’s nothing more satisfying than a perfectly grilled burger.

Here I share a few variations on the classic burger, plus one recipe that tantalizes the taste buds.

The Aloha Burger
  A true Hawaiian classic hamburger

A nice, spicy kick, without setting your mouth on fire

A Far East spin on a classic.


    This burger is hearty, juicy and delicious.  

A Special Tropical Burger just for you!


Saturday, February 2, 2013

Meatball Marinara Sliders

Meatballs coated in marinara sauce, smothered with cheese, and sandwiched in brioche rolls are a party-perfect nibble. For tender meatballs, combine the ingredients gently and don't pack the meat too tightly.


·         8 ounce(s) ground beef
·         8 ounce(s) ground pork
·         4 ounce(s) ground veal
·         2 slice(s) white or sandwich bread, torn into 1-inch pieces
·         1/2 cup(s) whole milk
·         1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided
·         3 tablespoon(s) coarsely chopped fresh flat-leaf parsley
·         1 clove(s) garlic, minced
·         1 large egg
·         Coarse salt
·         Marinara sauce
·         24 brioche rolls, split
·         1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese
·         1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders
·         Small basil leaves


1.       Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.

2.       Roll mixture into 24 one-ounce balls (each about the size of a golf ball).

3.       Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.

4.       Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

Happy Cooking
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