Thursday, November 29, 2012

Angie’s Beef Rigatoni Bake

Looking for a warm and filling casserole recipe for dinner tonight? Then check out this cheesy pasta baked with vegetables and ground beef in just an hour!


·         1 lb. lean ground beef
·         6 oz. (2 cups) uncooked rigatoni (pasta tubes with ridges)
·         1 medium onion, chopped
·         1 small green bell pepper, chopped
·         2 garlic cloves, minced
·         1 (28-oz.) can crushed tomatoes, undrained
·         ½ teaspoon dried dill weed, if desired
·         2 oz. (1/2 cup) shredded mozzarella cheese


1.       Heat oven to 375°F. Spray 2-quart casserole with non-stick cooking spray. In large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan.

2.       Meanwhile, in large skillet, cook ground beef, onion, bell pepper and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain.

3.       Add ground beef mixture, tomatoes and dill to cooked rigatoni; mix well. Pour into sprayed casserole. Cover.

4.       Bake at 375°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

Happy Cooking

Wednesday, November 21, 2012

Cody’s Cowboy Burger

To me a good Cowboy Burger should have a smoky element and a spicy element - Worcestershire, BBQ & steak sauce, just a dash of Liquid Smoke, and a bit of cayenne and chipotle chili powder. Top it with thick cut peppered bacon. That combination gives a nice, spicy kick, without setting your mouth on fire.


·         2 pounds of ground beef
·         Thick cut, peppered bacon, at least one slice per burger, cooked crisp
·         1 tablespoon of light brown sugar
·         1 tablespoon of steak sauce (like A1)
·         1 tablespoon of BBQ sauce
·         1 tablespoon of Worcestershire sauce
·         Splash of Liquid Smoke, optional
·         1 teaspoon of chipotle chili powder
·         1/4 to 1/2 teaspoon of cayenne pepper
·         1-2 large Vidalia or yellow onion, cut into 1/4 to 1/2 inch slices with rings intact, 1 slice per burger
·         Drizzle of olive oil
·         Kosher salt and fresh cracked black pepper
·         Shredded cheddar cheese
·         Additional Garnishes: Mayonnaise, BBQ sauce, lettuce, sliced tomatoes, Fire 'n Ice pickles or pickled jalapenos.


1.       Cook the bacon to crisp and set aside. Place the ground beef in a large bowl. In a separate small bowl, combine the brown sugar, steak, bbq and Worcestershire sauces, and Liquid Smoke, with the chili powder and cayenne. Add to the ground beef and use a fork to toss.

2.       Form into 6 to 8 large, tight balls and place onto a foiled lined baking sheet. Gently flatten and shape the patties and create a very slight thumb indention into them. This will help the burgers from puffing up and becoming rounded instead of flat. Refrigerate for 30 minutes. Brush both sides of the onion slices with olive oil and sprinkle with salt and pepper; set aside.
3.       When ready to cook, grill the burgers on well-oiled grates, indented side up first, over direct and high heat, for about 3 minutes, or until seared and browned. Turn and continue cooking until done, another 2 to 4 minutes, or until done to desired level. Do not press down on the burgers! Meanwhile also add the onions to the grate and cook until lightly browned, turn and cook other side. Toast buns on the top rack of the grill.
4.       Place a thin layer of mayonnaise on both sides of the bun.  Add the burger and top with BBQ sauce and pickles or jalapenos. Sprinkle with a pinch of shredded cheddar and top with grilled onion, tomato, bacon and lettuce.  Serve immediately.

Happy Cooking

Wednesday, November 14, 2012

Cindy’s Surprise Cheeseburgers

Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors.  scrumdillylicious!!!


·         1 pound 90%-lean ground beef
·         1/4 cup shredded Cheddar cheese
·         1/4 cup shredded Monterey Jack cheese
·         1 tablespoon Worcestershire sauce
·         1 1/2 teaspoons paprika
·         1/4 teaspoon freshly ground pepper


1.       Preheat grill to medium-high or preheat the broiler.

2.       Combine Cheddar and Monterey Jack cheese in a small bowl.

3.       Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4.       To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 5 minutes per side. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 5 minutes per side. In either case, let the burgers stand for 5 minutes before serving.

Happy Cooking

Wednesday, November 7, 2012

D’s Saucy Ground Beef and Noodles

Create this family-pleasing dinner in less than 30 minutes - using what's in your cupboard.


·         pound lean (at least 80%) ground beef
·         medium onion, chopped (1/2 cup)
·         medium bell pepper, chopped (1 cup)
·         3   cups uncooked extra-wide egg noodles (5 ounces)
·         2 1/2   cups water
·         1/2   teaspoon Italian seasoning
·         jar tomato pasta sauce (any variety) or marinara sauce (1 pound 10 ounces)
·         jar 1/2 sliced mushrooms, drained (4.5 ounces)


1         In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2         Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender.

Happy Cooking

Thursday, November 1, 2012

Simple Skillet Stroganoff

A perfect  dinner for those nights when everyone is on the run.


·         1 lb. Extra Lean ground beef
·         1 Large Onion
·         1 Clove of garlic (minced)
·         2 cups (500 mL) curly broad egg noodles
·         2 cups (500 mL) sliced mushrooms
·         1 small sweet red pepper, thinly sliced
·         1 can (10 oz. /284 mL) condensed fat-reduced cream of mushroom soup
·         ¾ cup (175 mL)  light sour cream
·         1 tbsp. (15 mL)  Worcestershire Sauce or Dijon mustard
·         Chopped fresh parsley and paprika


1.       Cook noodles according to package directions; drain and set aside.

2.       Cook 1 lb.  Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 1 EACH onion and clove of garlic, minced.

3.       Meanwhile, stir-fry mushrooms and sweet pepper with a splash of vegetable oil in a deep non-stick skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated, (about 10 minutes).

4.       Stir in ground beef mixture, soup, sour cream and Worcestershire sauce; simmer over medium heat 10 minutes.

Serve over hot egg noodles; garnish with minced fresh parsley and paprika.

Happy Cooking
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