Lunch

Philly Cheesesteak Sloppy Joes

Posted on August 28, 2008. Filed under: Beef, Lunch, Main Dish, Sandwiches |

1 tablespoon Extra Virgin Olive Oil
1 pound ground sirloin
1 softball-sized onion, chopped
1 1 bell pepper, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Preheat broiler. In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and pepper and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler; keep your eye on them so they don’t burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. To serve, place a scoop full of the meat mixture onto the bottom of the rolls, then top with some of the cheese mixture. Place the top of the roll.

Source:  DeBora43 at FamilyCorner (Chef Guy recipe)

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Crazy Crust Pizza

Posted on April 8, 2008. Filed under: Lunch, Pizza |

1 1/2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp dried Italian seasoning
1/2 tsp pepper
2/3 cup milk
2 eggs, beaten
4 oz can sliced mushrooms, drained
1 cup mozzarella cheese,shredded
1 cup Colby cheese,shredded
1/4 cup Parmesan cheese,grated (not the dried kind; use fresh)
2 cups pizza sauce

Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan till beef is browned and onion is tender. Stir to break up meat. Drain well and set aside. Lightly grease 14″ round pizza pan and dust with flour and set aside.In a medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just till smooth. Pour batter into prepared pan tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter. Bake at 425 degrees for 20 to 25 minutes until pizza is golden brown. Remove pizza from oven and drizzle with pizza sauce and sprinkle with shredded cheeses. Return to oven for 12 to 18 minutes till crust is deep golden brown and cheese is melted.

Source:  cat lover at MomsMenu

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Turkey Empanadas from Frugal Hacks

Posted on November 23, 2007. Filed under: Hispanic, Leftovers, Lunch, Main Dish, Reviewed, Sandwiches |

Because of the amount of cheese in these, they aren’t exactly frugal, but they are delicious and they will use up a lot of turkey at once.

Filling:
Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

Pastry pocket:
Combine:
5 cups flour
1 1/4 cups cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening.

Sprinkle with 3/4 cup of water.

Stir this with a fork until a dough forms. Roll the dough out; cut in large circles (I use a dessert plate as a template and trace it with a knife). Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. You may want to moisten the edges. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

REVIEW:  This was not so great.  I used frozen empanada discos (Goya) and baked as directed here.  They were definitely overcooked.  This recipe was work-intensive for a so-so result.  Next time I’ll just buy frozen prepared empanadas.


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Apple and Poppy Seed Slaw: Kitchen Madonna

Posted on June 25, 2007. Filed under: Lunch, Salads, Side Dish, Vegetables |

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.

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Pizza Scrolls

Posted on June 25, 2007. Filed under: Bread, Lunch, Pizza |

Pizza Scrolls
Makes 12

 

Ingredients

 

2 rashers bacon, trimmed, finely chopped
1 1/2 cups self-raising flour
30g butter, chopped
1/2 cup milk
2 tablespoons pizza sauce
1 cup grated cheese

 

Method

 

Preheat oven to 200°C.

 

Line a baking tray with baking paper.

 

Heat a frying pan over medium heat.

 

Add bacon. Cook for 3 minutes, or until golden. Set aside on paper towels.

 

Sift flour into a bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.
Roll out to a 30cm x 23cm rectangle.

 

Spread pizza sauce over dough, leaving a 1cm strip along 1 long side.

 

Sprinkle bacon and cheese over sauce. Roll up like a Swiss roll. Cut into 12 rounds, taking care not to squash roll.

 

Lay scrolls flat onto prepared baking tray, about 3cm apart. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack.

Scrolls can be frozen for up to 3 months.

 

Take one out the night before and pack into the lunch box.

Source:  Bilby from Family Corner 


 

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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