6 Servings
Ground Chuck Southern
Hamburger Buns hamburger olives ragu tomatoe ketchup
2 lbs Ground Chuck
0.5 cup Oatmeal
0.5 pack crackers
1 chopped on
1 chopped chini
1 can black ves drained
1
0.5 cup ghetti sauce
1 (I use ragu green pepper and hroom)
0.5 cup chup
Mix all together and place in a 13x9 pan. Sprinkle with black pepper. Cook until light pink and pull out and smother with ketchup and gt; Sprinkle with oregano and gt; Cook until no longer pink.
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Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Mediterranean Meat Pies
Click here for a larger picture of Mediterranean Meat Pies
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
8 Servings
Lamb Mediterranean
Lamb Mediterranean Middle Eastern Sfiha
1 tube of refrigerated Pillsbury Grands cuits
1 tablespoon etable oil
1 pound of fresh ground b
1 medium on chopped fine
1/2 teaspoon ground namon
1/2 teaspoon ground spice
1/4 teaspoon ck pepper
1/4 teaspoon te pepper
1 t to taste
1/2 cup chopped atoes
2 tablespoons fresh on juice
1. Combine all ingredients (except for biscuits) and let marinate in a covered bowl overnight in refrigerator. 2. Open the biscuit package, and let them sit until the dough is room temp. Grease a cookie sheet, and press the biscuits into 6 inch pies. If necessary, add a small amount of oil to them with your fingers. Fill the pies with the meat mixture, and turn over the ends slightly. Bake at 350 degrees for about 15 minutes, or until browned.
VIEW THE RECEIPT
Swiss Meat Loaf
This meatloaf-for-two uses a half-pound of ground beef, Swiss cheese, crushed Ritz crackers and onion. It's baked in an individual loaf pan, topped with bacon and cheese.
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VIEW THE RECEIPT
Meat Loaf
6 Servings
Beef
American
Winter Summer Picnics Bake Main Dish Beef American
2 pounds Ground chuck
1/2 pound Ground k to taste
1 pinch on powder to taste
Salt and per to taste
1/2 cup Cracker crumbs
1 can (12 oz) ato sauce
1
If using ground pork, reduce ground chuck to 1? lbs. Reserve a little of the tomato sauce. Mix all ingredients together with your hands. Shape into loaf. Cover top with reserved tomato sauce. Bake at 350? for 45 minutes to 1 hour. Refrigerate leftovers. Meatloaf sandwich: Sliced cold meatloaf with a little ketchup and sliced sweet pickle on white bread.
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Beef
American
Winter Summer Picnics Bake Main Dish Beef American
2 pounds Ground chuck
1/2 pound Ground k to taste
1 pinch on powder to taste
Salt and per to taste
1/2 cup Cracker crumbs
1 can (12 oz) ato sauce
1
If using ground pork, reduce ground chuck to 1? lbs. Reserve a little of the tomato sauce. Mix all ingredients together with your hands. Shape into loaf. Cover top with reserved tomato sauce. Bake at 350? for 45 minutes to 1 hour. Refrigerate leftovers. Meatloaf sandwich: Sliced cold meatloaf with a little ketchup and sliced sweet pickle on white bread.
VIEW THE RECEIPT
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