BAKED BEEF IN A BLANKET
I found this in an old Chicago Church Cookbook. 1978. Church cookbooks generally have no pictures. Always good recipes from the church ladies! You might enjoy this one... I have been collecting old church cookbooks for years, traveling throughout America..and I must have 40 or more! Nancy....11/22/12
Provided by Nancy J. Patrykus @Finnjin
Categories Beef
Number Of Ingredients 6
Steps:
- Whipe meat with a cold damp cloth. Dice meat. REMEMBER, meat is always sweeter closer to the bone. Make a batter with flour, milk,egg and 1/2 of the salt & pepper. Grease a baking dish (size?) Sorry you will have to judge the pan size. Put meat in. Sprinkle with last of salt & pepper. Pour batter over meat. Bake in moderate (350F.) oven for 1 hour. Serve hot, with your choice of vegetables, maybe a little beef gravy ? ...etc. Note: Lamb may be substituded for beef. Round steak foto from: EDENMEAT.com
EASY BAKED BEEF BRISKET
For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
- Slice brisket across the grain and serve with the gravy.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
MEATLOAF IN A BLANKET
Another gem from my sister's family cookbook. This looks like a lot of work, but the steps are really simple and go quickly. The presentation of this is gorgeous -- almost like a "Ground Beef Wellington." Experiment with different breads to give it a different touch each time. Terry adapted this from an early food processor cookbook that advised you to grind the meat yourself. That's not necessary, but PLEASE be sure to use the leanest ground beef and pork possible.
Provided by SheCooksToConquer
Categories Pork
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Slice off a 7-inch circle from the top of the loaf and scoop out enough bread to leave about a 1/2-inch thick shell. Save the top of the crust for a "lid.".
- In a food processor or blender, process the bread into crumbs. (You'll need one cup. If there's extra, save it for another recipe.).
- Put 1 cup bread crumbs in a large mixing bowl, add milk, and let stand for 5 minutes.
- Finely chop parsley and add to bowl.
- Dice tomato and add to bowl.
- Add everything else but the butter to the bowl, roll up your sleeves, and mix well.
- Pack meat mixture into bread shell. Replace top.
- Rub butter on bread.
- Wrap bread in foil and bake at 350 for 2 hours.
- Use a serrated knife to cut loaf into wedges and serve.
Nutrition Facts : Calories 721.8, Fat 32.7, SaturatedFat 12.3, Cholesterol 204.4, Sodium 1966.8, Carbohydrate 64.5, Fiber 4.6, Sugar 3.3, Protein 40.1
MINI BEEF SMOKIES "PIGS" IN A BLANKET
Make and share this Mini Beef Smokies "pigs" in a Blanket recipe from Food.com.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 25m
Yield 40 piggies, 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Take buscuits and cut them into three pieces in a lengthwise manner, with the middle piece bieng bigger than the sides. Then cut the middles in half width wise.
- Flatten out each buscuit piece into a rectangle, and roll up a lil smokie in each one. Make sure you roll them good and tight, or they could unroll in the oven while cooking.
- Lightly spray a nonstick baking sheet with a little bit of the nonstick spray.
- Place the lil "pigs" onto the sheet in rows about an inch or so apart.
- Bake for about 15 minutes, or until golden brown.
Nutrition Facts : Calories 320.2, Fat 19.5, SaturatedFat 6, Cholesterol 24.8, Sodium 715.9, Carbohydrate 27.4, Fiber 0.9, Sugar 1.8, Protein 8.7
CABBAGE ROLL CASSEROLE
I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.
Provided by BUCHKO
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
- In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 25.5 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 8.3 g, Sodium 840.1 mg, Sugar 7.6 g
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