Posts Tagged ‘meat’
I modified the Bisquick version in a few ways. I ran out of onions so just used onion powder. I added about half a cup of bacon. I also added seasonings as it didn’t call for any for some reason. Next time I will add the spices to the batter as well since it’s a bit boring without it. Use homemade baking mix if you have it. It’s so simple to make and very versatile! I haven’t bought baking mix in several years.
Bacon Cheeseburger Pie
1 lb ground beef
½ onion chopped
½ cup bacon cooked and chopped
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked or regular paprika
1 cup shredded Cheddar cheese
1/2 cup homemade biscuit mix (or Bisquick)
1 cup milk
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally,
until beef is brown; drain. Add in salt and spices, stir to combine. Add bacon. Spread in pie
plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie
Bake about 25 minutes or until knife inserted in center comes out clean.
I found this recipe on Pillsbury’s website. I use my own baking mix instead of Bisquick. If you use mine, make sure you add about a 1/4 cup more liquid. Next time I make this I’m going to add more seasoning to the dough, it was just very plain tasting. I’d add taco seasonings (onion powder, garlic powder, cumin, paprika) to make it better
1lb. ground beef
1 onion, chopped
1cup frozen corn
1 Tbsp. Worcestershire sauce
1/2cup hot water
2cups all-purpose baking mix
1cup Mexican style cheese
1/2tsp. parsley flakes
½ tsp cilantro (dried)
1 tbs taco spice mix (or sprinkle in garlic powder, chili powder, onion powder and cumin)
Preheat oven to 375F.
Brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, ketchup and steak
sauce; set aside.
Add water to baking mix; stir until mixture forms dough. Shape into ball. Place on lightly floured
surface; knead 5 times or until smooth and no longer sticky. Roll into 12-inch circle; transfer to
baking sheet sprayed with cooking spray.
Spoon meat mixture onto center of dough; spread to within 2 inches of edge. Fold edge of
dough over meat, leaving center uncovered.
Bake for20 min. Top filling with cheese; bake 5 min. or until melted. Sprinkle with parsley and
I tried the new Kraft Fresh Take recently because I received a coupon for a free one from Kraft (it’s worth it to join Kraft email list to get tons of freebies and coupons). We tried the bacon and cheddar one. While we both liked it, I thought it was on the salty side. I knew I could make this myself and it is simple. You can make all of the flavors easily with what you have in your fridge and pantry.
Kraft Fresh Take Copycat Recipe
1/2 cup of seasoned breadcrumbs
1/4 cup of cooked bacon (about 2-3 slices cooked)
1/4 cup of cheddar cheese
1/2 tbsp garlic powder
1/2 tbsp onion powder
2-4 chicken breasts
1 egg beaten
Preheat oven to 375.
In a ziptop bag, combine all dry ingredients. Mix well.
Beat egg, dip the chicken one at a time in the egg, then into the dry mixture.
Place chicken breasts on a baking sheet. Sprinkle extra dry ingredients on top, as much as you wish.
Cook for 25-30 minutes
Do not save the mix after you have dipped your chicken in it. You must throw any leftovers away. Line your sheet with foil for easier clean up. This recipe can be doubled and any seasonings/cheese can be swapped out for something else.
Here is my version of the fritters from Heavenly Homemakers. It needed more spice though, next time I’ll add some cayenne and more cumin.
Taco Corn Fritters
½ pound ground beef
½ Tbsp garlic powder
½ Tbsp onion powder
½ Tbsp cumin
½ Tbsp paprika
2 cups cornmeal
1 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup milk
1/4 cup honey
1/4 cup melted butter
3/4 cup shredded cheddar cheese
2 cups frozen or canned corn
oil for frying
Brown hamburger meat. Add in garlic powder, onion powder, cumin, and paprika. Mix well. In
separate bowl, mix together the remaining ingredients, then stir in the seasoned meat. Heat oil
in skillet. Scoop 1-2 tablespoons of corn mixture into the hot oil and press down to flatten. Fry
for 5-7 minutes on each side until cooked through. Serve warm.
I didn’t roll the dough out enough so the cups came out a bit thick. They were still good, next time I’ll know better. This is another recipe you can add just about whatever you’d like. Different cheeses, condiments, seasonings…the possibilites are endless. This was a new addition to our appetizer night. We just love all sitting together and munching from the big platter. It lasts us several days.
Bacon Cheeseburger Biscuit Cups
2 1/2 cups flour
1 Tbs baking powder
1 tsp salt
1/2 c. butter, cut into small pieces
1/2 – 1 cups milk
1 lb. ground beef
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 cup milk
1 1/2 cups shredded cheddar cheese
2 Tbs ketchup
2 tsp mustard
1/2 lb. bacon; diced and cooked; divided
Extra shredded cheese, for garnish
Mix flour, baking powder and salt in a large bowl. Cut in butter until crumbly. Stir in milk,
adding just enough for the dough to come together. Knead by hand for one minute.
Divide the dough into 12 evenly-sized balls. Flatten the dough balls into a circle with your hands
or with a rolling pin. Press into muffin tins and poke the bottoms of each one several times with
a fork. Bake at 350 degrees for 5 minutes.
Meanwhile, cook ground beef in a large skillet. Season with salt. Drain.
Stir milk into ground beef in the pan and add shredded cheese. Continue cooking over low heat
until cheese is melted and smooth. Stir in ketchup, mustard and relish.
Set aside some bacon to garnish the cups; stir the remaining into the beef and cheese sauce.
Spoon cheeseburger mixture into the biscuit cups. Garnish with bacon and additional shredded
cheese, if desired. Bake for about 15 minutes, until biscuit cups are golden brown
Tacos in a Sleeping Bag
2 packages refrigerated crescent roll or biscuit dough
1 lbs. ground beef or turkey
1 package taco seasoning (or garlic, onion, and chile powders, cumin and paprika to taste)
½ cup cheddar or mozzarella cheese, shredded shredded lettuce, tomatoes, sour cream, etc. if desired
Preheat oven to 375. Brown the ground beef or turkey in a skillet. Drain then return to skillet.
Add taco seasoning; (or homemade) mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling(fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at375for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.
I have been dreading making this. I’ve been afraid of burning the crust, too much sauce, just..in general screwing this up. I finally got up the courage to make this. Yet again I find myself wondering why the heck I waited so long! The dough I made a couple of nights beforehand. The sauce is my usual homemade pasta sauce. I crisped up some bacon and used that on the meat pizza along with the peperoni. The veggie pizza I used red onions and mushrooms. So many possibilities for you and your family! This is a cheaper and tastier version of store bought pizza.
I have gotten over my fear and will add this to my menu every month now. I halved this recipe so it would just make two pizzas. The full recipe will make 4 12 inch pizzas.
Homemade Pizza with No Knead Dough
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container (or bowl).
Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a food processor.
Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and
then flattens on top.
Store in the fridge, keep it covered, but not air tight, and use within 12 days.
On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of
the dough with some flour and pull off a one pound chunk (using a serrated knife or kitchen
shears), this is about grapefruit size. Put the rest of the dough back in the fridge to be used
another day. Using floured hands quickly shape into a ball and then roll out, just like you roll
any other pizza dough. Using flour when needed to keep it from sticking. There is no need for it
to rest, you can proceed directly with your pizza recipe!
To make the pizza, add sauce and toppings.
Bake the pizza in your oven at 450° F for about 15-20 minutes until the crust is light
I used leftover chicken from the roast chicken I had from the night before. I’ve also made this with leftover steak and with just cheese only. Fast and tasty, it makes plenty. We had leftovers of this of course. I served this with Mexican rice and some spicy refried beans. Yum! I added some Southwest Seasoning I got as a sample from Penzey’s Spices. Hubby thought it was a bit too spicy but I thought it was just right.
Chicken and Cheese Quesadillas
8 flour or corn soft tortillas
1-2 cups of shredded chicken, beef, or pork
1-2 cups Mexican cheese blend
Heat your pan on medium heat. Spray a little Pam on the bottom. Once it has warmed up place one tortilla in the pan. Sprinkle cheese on the tortilla, add the meat, sprinkle on more cheese, then place a tortilla on top of the filling. After about 2 minutes flip carefully.
Once both sides are crispy, remove from pan and cut the quesadilla into quarters. Repeat steps until all tortillas are used.
You can add any seasonings you would like. This can be doubled as well, just wrap some foil around the completed quesadillas to keep warm.
It was meat shopping time last month. Of course I picked up about 5 pounds of ground beef to make tasty meatballs with. Once cooked, I freeze them in batches. To reheat, I just set the oven to whatever temperature the garlic bread I’m making with the meatballs should be. Throw the meatballs in while the oven is preheating. Once it’s time to put the bread in the meatballs will be ready. This recipe is very easy to adapt to how many pounds of meat you have. Just add more eggs and breadcrumbs.
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef
1. In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans.
Bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool.
Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.
Yield: 5 batches (about 30 meatballs per batch)
This steak was served with sauted mushrooms and onions and a baked potato. Tastes just like going out to dinner, but costs so much less!
Pan Roasted Steak
1. Bring the steaks to room temperature and pat dry with a paper towel.
2. Preheat your oven to 375°F.
3. On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.
4. Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.
5. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared.
6. Sear the steaks for 2 to 3 minutes on each side.
7. After the steaks are seared, put the pan directly into the oven and roast the steaks to your desired doneness.
8. Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.