The Cookbook


Wednesday, September 1, 2010

Meat Dishes

Three Cheese Beef Enchiladas (or Chicken)

1 ½ C. shredded jack cheese

1 ½ C. shredded cheddar cheese

3 oz. of cream cheese, softened

1 – 19 oz. can of red enchilada sauce

2 C. cooked ground beef

8 to 10 tortillas

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, ¾ cup (or so) of enchilada sauce and chicken. Mix until well combined. Pour about ¼ cup of enchilada sauce into a 9x13 pan and spread it around. Then place about ¼ (or maybe 1/3) cup of filling onto each tortilla. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese Bake at 350º for 25 minutes until heated through.

Lynn’s Kitchen Adventures

Quick and Easy Beef and Rice

1 lb. lean ground beef

1 medium onion, chopped

1 can (14 oz.) diced tomatoes with liquid (I’m assuming this could be Rotel)

2 C. beef broth (or water mixed with beef bouillon or base)

1 C. rice

1 tsp. chili powder

In a large skillet, cook ground beef with onion until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender.

Lynn’s Kitchen Adventures

Ground Beef Fried Rice

1 lb. ground beef

2 garlic cloves, minced

1 C. finely chopped carrots

1 C. finely chopped celery (optional)

½ C. finely chopped onion

¾ C. chopped fresh mushrooms

¼ tsp. ground ginger (or use a little fresh if you have some)

salt and pepper to taste

5 C. cooked long grain rice

2 eggs, scrambled

1/3 – ½ C. soy sauce

In a large skillet, brown beef. Drain all but 2-3 tablespoons fat and add garlic, carrots, celery and onion cook until onions are slightly tender. Then add mushrooms and cook until all vegetables are tender. Add ginger, salt, pepper, rice and eggs; stir until well mixed and eggs are cooked. Add soy sauce and heat through.

Lynn’s Kitchen Adventures

Easy Barbecue Pork

Place a pork roast, usually a shoulder roast, into the crockpot and add about 1 cup of barbecue sauce. (She uses Head Country, but we like KC Masterpiece, so just use your favorite.) Then cook on low for 7-8 hours. When it is done, shred the meat and add a little more sauce to it.

Someone told her to add a Dr. Pepper in with the roast and BBQ sauce. She said it gave it a little different texture and caramelized the taste, but was very good.

I think I’m going to have to try this. I had a friend that always added a coke to her’s, but I’ve never been brave enough to try it. Being a diabetic, I wonder if I could use a diet drink and it would work the same? Any ideas? Susan

Lynn’s Kitchen Adventures

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