GROUND BEEF FLORENTINE
Make and share this Ground Beef Florentine recipe from Food.com.
Provided by Alan Leonetti
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
- In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
- In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
- Combine the cream cheese mixture and the meat mixture in the large bowl.
- Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
- Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.
Nutrition Facts : Calories 985.3, Fat 71.8, SaturatedFat 39.7, Cholesterol 297.7, Sodium 1150.4, Carbohydrate 14.6, Fiber 3.8, Sugar 2.1, Protein 70.9
STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
LASAGNA FLORENTINE
Easy and delicious comfort food -- all you need is a salad.
Provided by Daily Inspiration S
Categories Beef
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Brown beef, onion and garlic in a skillet over medium heat, drain well. In a separate skillet, saute mushrooms until the moisture has cooked out and mushrooms are fully cooked. Add to beef mixture. Add marinara sauce, stir to combine, and set aside.
- 2. In a large bowl, combine cottage cheese, spinach, 2 cups mozzarella cheese, 1/4 cup parmesan cheese and eggs.
- 3. In an ungreased 9 x 13 inch baking pan, layer one cup sauce mixture, 3 lasagna noodles, and 1/2 cup cottage cheese mixture. Repeat layers once more.
- 4. Top with 3 remaining noodles , sauce mixture, mozzarella cheese and parmesan cheese. Cover with a sheet of parchment paper, top with aluminum foil. Bake at 350 degrees for 30 minutes. Uncover; bake for an additional 15 minutes or until noodles are tender. Let stand 10 minutes before slicing.
ITALIAN BEEF FLORENTINE
This version of Beef Florentine used chuck patties instead of steak, which makes it easy and quick to prepare. It goes well with a fresh salad and garlic bread or rolls.
Provided by TasteTester
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place flour on a plate. Beat eggs gently, in a shallow bowl, until blended. In another shallow bowl, mix Panko bread crumbs, Italian seasoning, onion powder, salt and pepper.
- Preheat large saute pan on medium-high 2-3 minutes. Dip patties in flour (coating both sides), then dip in egg mixture, allowing excess to drip off. Finally, dip into Panko bread crumb mixture.
- Place oil in pan; swirl to coat. Add patties to pan and cook 2-3 minutes on each side to brown.
- Reduce heat to medium; cook 2-3 more minutes on each side, until cooked through.
- Meanwhile, combine sauce mix and milk in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; stir in butter and spinach. Cook 2-3 minutes, stirring often, or until spinach is wilted. Serve sauce over patties.
BEEF FLORENTINE
I got the original idea for this recipe from "Home Cooking" cook book and have developed it through the years to one of our favorites. It is wonderful. I'm sure anyone who tries it will add it to their list of favorites.
Provided by mewmew
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- SAUCE Place olive oil in large skillet.
- Add garlic and brown for about 2 minutes.
- Add ground beef and brown.
- Drain off excess grease.
- Add crushed tomatoes.
- Add tomato paste.
- Add nutmeg, oregano and salt and pepper to taste.
- Simmer for at least 1 hour.
- While this is cooking prepare the filling.
- FILLING Trim ends from spinach.
- Cook until wilted.
- Drain off all excess liquid and squeeze dry.
- Beat 2 eggs.
- Add cottage cheese and spinach.
- Add 1 cup of Italian blend cheese.
- Salt and pepper.
- CRUST Pre-heat oven to 350 degrees.
- Spray a 13x9 pan (preferrably glass) with non stick spray.
- Pour sauce into pan.
- Top with filling.
- Cover with rest of cheese.
- Take one sheet of Phyllo at a time and brush with melted butter until you have 8 layers.
- Bake at 350 deg.
- for 1 hour or until top is golden brown.
- Let stand for at least 15 minutes.
- Cut into squares and serve.
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- Cook beef in Dutch oven over medium-high heat, breaking up with wooden spoon, until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking up with spoon. Stir in crushed tomatoes, oregano, basil, salt and 2 cups (500 mL) water; bring to boil.
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