Ingredients

• 2 lbs hamburger
• 1 − ½ cups bread crumbs
• 2 green peppers
• 3 medium onions
• 1 teaspoon sage
• 1 teaspoon hot pepper seeds
• Add salt, black pepper and garlic to taste
• 1 egg

Instructions

To large bow add hamburger and bread crumbs. Chop green peppers and onions into quarter inch pieces and add to bowl. Add dry ingredients to bowl. Add the egg and mix everything together.
Make patties and fry in skillet to your liking . Serve on bun with condiments and add chips and dill pickle on the side.

Ingredients

• butter [1] for sautéing
• 1.1 lbs ground beef

• 1 onion, finely chopped
• 1 carrot, diced
• 1 large stalk celery, diced
• 1 cup red wine
• 1 cup beef bouillon
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon thyme, finely chopped
• salt and pepper to taste

• 1 lb elbow macaroni
• boiling salted water

• grated cheese
• applesauce

Instructions

1. Cook the meat first

   • Heat butter in pan.
   • Divide ground beef into a few smaller portions.
   • Sauté the smaller portions individually for about 3 minutes each.
   • Remove from pan before adding next portion.
   • Set aside.
2. Add vegetables

   • Add onion, carrot and celery to pan and saute briefly.
   • Add wine and bring to a boil.
   • Add beef bouillon, tomato paste, paprika, bay leaf and sautéd ground beef to pan.
   • Cover pan and simmer for about 30 minutes.
   • Add thyme, salt and pepper, to taste.
3. Cook elbows until al dente in salted boiling water, drain.
4. Serve in pasta bowls and top with the meat sauce.
5. Serve with grated cheese and applesauce.

Ingredients

• 5 lb. pork butt
• 2 Tbsp. salt
• 1 Tbsp. Black pepper
• 2 Tbsp. Fennel seed
• 2 Tbsp. Paprika
• ½ cup water

Instructions

Mix all ingredients well.
Wash and soak fennel seed
Soak and wash casings well.

Ingredients

• 1 ½ pound beef round steak or lean stew beef
• Salt and pepper
• 1/3 cup all purpose flour
• 2 teaspoons curry paste (such as Thai Red Curry Base)
• 2 cloves garlic, chopped
• 1 red bell pepper, thinly sliced
• 2 medium onions, thinly sliced
• 2 cups canned whole tomatoes, chopped
• 2 cups well-stirred canned unsweetened coconut milk
• 2 tablespoons fresh lime juice
• ½ cup sliced scallion greens
• ½ cup coarsely chopped fresh cilantro sprigs
• ½ cup coarsely chopped basil or Thai basil leaves

Instructions

Combine flour with salt and pepper to taste and coat meat in flour mixture. Combine coconut milk with curry paste, mix thoroughly and place in bottom of crockpot with garlic, pepper, onion, chopped tomatoes.

Simmer on the low heat setting for 6-8 hours, stirring occasionally, until vegetables are soft and meat is cooked through. Season to taste with lime juice, and add more salt if necessary.

Sprinkle beef curry with scallions, cilantro, and basil and serve over rice.

Ingredients

• 1 ¼ lb grass fed ground beef
• 1 tsp + pinch allspice
• 1 tsp + pinch thyme
• 1/8 tsp + pinch cinnamon
• 1/8 tsp + pinch nutmeg
• 2 tsp apple cider vinegar
• 2 tsp soy sauce
• pinch garlic powder
• 2 tbsp finely chopped onion
• 1 packet stevia

Instructions

Mix dry spices together and add to meat. Add liquids and onion. Mix some more. Shape into 4 or 5 burgers. Grill.

Ingredients

• 1 lb ground beef (we used venison)
• 1 jar Ragu Old World Style Sauce (we used Alessi Brand)
• 1 package frozen chopped broccoli, thawed and squeezed dry (we used fresh chard-sautéed with olive oil)
• 2 cups shredded mozzarella cheese (we used a mix of sheep ricotta and goat cheddar)
• 1 bag refridgerated pizza dough

Instructions

1. Brown ground been in skillet; drain. Season with salt and pepper (we also added Chesapeake Bay Old Sauce Sauce Company’s Meat Marinade and Sauce).
2. Stir in Ragu; bring to a boil. Turn into 2 quart baking dish.
3. Top with broccoli, then cheese. Press dough over dish, sealing edges.
4. Bake at 375 for 20 minutes or until crust is golden.
5. Let stand for 10 minutes.

Ingredients

• 8 medium sized fresh sweet peppers (green, red, orange, yellow or a mix)
• ½ lb. freshly ground beef, (or 1 lb. beef, if you do not like pork)
• ½ lb. freshly ground pork
• 1 raw large, fresh egg
• 1 cup uncooked long-grain rice (washed).
• 2 28 oz. cans of crushed tomatoes (or 9 to 10 peeled, garden fresh tomatoes).
• 1/3 cup of chopped, fresh yellow onion
• 1 medium fresh sweet carrot, finely shredded
• 2 Tablespoons fresh sweet Hungarian paprika
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1-½ Tablespoons granulated sugar (do not omit)
• 2 whole Bay leaves
• 1 cup water, only if needed by the recipe, (see below)

Instructions

1. Cut about 1 inch off the top of each pepper. Discard seeds and membranes. Finely chop the pepper tops (you should have about ¼ to 1/3 cup).
2. In a mixing bowl, place the ground meat, raw egg, washed rice, carrot, salt and paprika.
3. Mix well with a heavy spoon or your clean washed hands.
4. Stuff the cleaned peppers, using all the prepared meat mixture.
5. Stand the stuffed peppers up right in the cooking pot.
6. Add the crushed tomatoes, bay leaves, sugar, onions, ground pepper and chopped tops of peppers over the peppers.
7. Cover and slowly cook for 1-½ to 2 hours.
8. If the tomato sauce thickens up too much, add additional water as required.
9. To serve, spoon the delicious sauce from the pot, over the stuffed peppers. Serve with fresh baked bread and your favorite beverage. Enjoy…!

Ukrainian Sour Cream and Horse-Radish Sauce:

• 2 cups fresh sour cream
• 3 tablespoons grated horseradish
• 1 teaspoon white granulated sugar
• ½ teaspoon salt

1. Mix all the ingredients together in medium stainless steel mixing bowl.
2. Cover and chill for 1 hour. This will allow the flavors to mingle together.
3. Serve the horse-radish sauce at room temperature with your meal.

Makes about 2 ¼ cups.
HINT: Reduce the horse-radish if you like it milder. Add more horse-radish if you like it stronger.
 

Ingredients

• 1/3 cup wine vinegar
• ¼ cup ketchup
• 2 tablespoons cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1/3 teaspoon garlic salt
• ½ teaspoon dry mustard

Instructions

1. Combine all ingredients.
2. Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator.

Ingredients

Meat

• 1-½ lb (750g) ground turkey
• 1-2/3 cup (400 mL) canned diced tomatoes
• ¾ cup (175 mL) onion, finely chopped
• 1 tbsp (15 mL) Worcestershire sauce
• 1 large egg
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) basil
• ½ tsp (2 mL) pepper

Sauce

• 2 tbsp (30 mL) white vinegar
• 1 tbsp (15 mL) onion, finely chopped
• 1 tbsp (15 mL) packed brown sugar (optional)
• 1 tsp (5ml) dry mustard
• 1 tsp (5ml) Worcestershire sauce
• 1-10 drops Tabasco sauce (to taste…)

Instructions

1. Strain tomatoes and set aside juice.
2. In a bowl, mix tomatoes, turkey, onion, Worcestershire sauce, egg, salt, basil and pepper.
3. Make 6 individual meatloaves (or just use a regular loaf pan).
4. Spread cooking oil in a muffin tin and put in small loaves.
5. Cook in oven at 425ºF (220ºC), 20 minutes.
6. In a small casserole dish, mix tomato juice and other ingredients for the sauce.
7. Bring to a boil. Reduce heat, cook for 15 minutes. Remove turkey loaves, cover with sauce and serve.

Ingredients

• low-fat cooking spray
• 2 medium tomatoes, sliced
• 2 medium zucchini, sliced
• 12 oz. of lean ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 cup canned tomato sauce
• 2 cups fat-free cottage cheese
• 1 large egg yolk
• ½ cup low-fat shredded cheddar cheese
• 1 tbsp parsley, oregano or rosemary, chopped (I used dried)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1. Preheat oven to 500 F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2. Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3. Spread beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 F.
4. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
5. Bake until very hot and bubbling around the edges, about 35 minutes. Cut into six equal pieces and serve.

Ingredients

• 400 g Kalbsplätzli, in ca. 1½ cm grossen Stücken
• Bratbutter zum Braten
• wenig Mehl zum Bestäuben
• ½ TL Salz
• wenig Pfeffer aus der Mühle
• 1 EL Butter
• 1 Zwiebel, in feinen Ringen
• 1 rote Peperoni, entkernt, in feinen Streifen
• 200 g Champignons, in Scheibchen
• 1 TL Paprika
• 1 ½ dl Weisswein
• 1 ½ dl Fleischbouillon
• 180 g sauren Halbrahm
• 3 EL milden Senf
• 3 Essiggurken, längs in feinen Streifen
• Salz und Pfeffer, nach Bedarf

Instructions

1. Ofen auf 60 Grad vorheizen, Platte und Teller vorwärmen.
2. Bratbutter in einer Bratpfanne heiss werden lassen, Fleisch portionenweise beigeben, mit Mehl bestäuben, ca. 1 Min. braten, herausnehmen, würzen, warm stellen.
3. Hitze reduzieren, restliches Bratfett mit Haushaltpapier auftupfen.
4. Butter in derselben Pfanne warm werden lassen, Zwiebel und Peperoni andämpfen, Champignons beigeben, ca. 1 Min. mitdämpfen, Paprika beigeben, mischen.
5. Wein und Bouillon dazugiessen, aufkochen, Flüssigkeit auf die Hälfte einkochen.
6. Hitze reduzieren, Rahm und Senf beigeben, mischen, Essiggurken und Fleisch beigeben, nur noch heiss werden lassen, würzen.

Dazu passen: Reis oder Nudeln


Tipps: Statt sauren Halbrahm Crème fraîche oder Rahm verwenden. Statt Kalbsplätzli Rindsfilet oder Rindshuft verwenden.


Dezent und ausgewogen
Zu einem zarten Fleischgericht wie unserem Kalbs-Stroganoff sollte es auf keinen Fall ein schwerer, wuchtiger Wein sein: Der Mercurey AC Les Marnes aus 100 Prozent Pinot noir-Trauben ist fruchtig, im Gaumen lebhaft und leicht. Sein Bouquet ist harmonisch und von roten Beeren geprägt. Preis: Fr. 12.90/75 cl
Erhältlich in grösseren Coop-Verkaufsstellen und online unter: www.coop.ch/wineshop

Ingredients

• 1 lb ground beef
• 1 large onion or 2 medium peeled
• 2 cloves garlic peeled
• 1 egg
• salt and pepper
• 1 tsp tumeric

Instructions

Put onion and garlic in food processor. process until pureed. add meat and process until meat, onion and garlic are finely mixed and smooth. add salt and pepper, egg and tumeric. mix for a few seconds. put meat mixture into metal or glass container, cover and refridgerate for a few hours or overnight.

The traditional way to make this is to put meat onto flat skewers and grill. We usually just take a handful of the meat, shape into a long cylinder or log (about 6 inches long, 2 inches thick). We lay them on a broiler pan then broil them a couple inches from the heating coils in the oven. Cook until done to medium-well, a couple minutes on each side (5-8 minutes for each side? a guess so make sure to check).
Serve with basmati rice, a small salad of chopped cucumber, tomato and onion with a vinegrette.
Enjoy!

Ingredients

• 4 medium skinless, boneless chicken breast halves (about 1 pound total)
• 2 teaspoons toasted sesame oil
• ½ teaspoon crushed red pepper
• 2 tablespoons sugar
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon cooking oil
• 1 clove garlic, minced
• 4 French-style rolls, split
• ¼ cup radish sprouts
• ½ cup packaged shredded broccoli (broccoli slaw mix)
• ¼ cup chopped peanuts (optional)

Instructions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Cook on medium-low until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops.

Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg, sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A: 3%, vitamin C: 14%, calcium: 4%, iron: 14%

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon, juiced

Instructions

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Ingredients

• ½ to 1 tbs. red curry paste
• 1 can Thai Kitchen pure coconut milk
• ¼ cup fresh basil
• ¼ cup bamboo shoots
• 3 tbs. Thai Kitchen Premium Fish Sauce
• 2 Tbs. brown sugar
• 1/3 cup chicken stock
• 8 ozs. of your favorite vegetables, chicken, meat or tofu

Instructions

In a medium saucepan, combine ½ to 1 tbs. Thai Kitchen Red Curry paste with 1 can Thai Kitchen pure coconut milk and simmer for 5 minutes. Add ¼ cup fresh basil, ¼ cup bamboo shoots, 3 tbs. Thai Kitchen Premium Fish Sauce, 2 tbs. brown sugar, 1/3 cup chicken stock, and 8 ozs. of your favorite vegetables, chicken, meat or tofu and simmer 10 to 15 minutes.
Serves 2

Ingredients

• ½ to 1lb corned beef, cooked, chopped
• ¼ cup thousand island dressing
• 1 can sauerkraut(16oz.) rinsed and drained
• ½ lb shredded or sliced swiss cheese
• 6 slices rye bread, cubed or crumbled
• ¼ cup butter or margarine, melted

Instructions

Place corned beef in a lightly greased 9 × 13 inch baking dish; dot with the dressing. Spread sauerkraut over the top then, the swiss cheese. Toss breadcrumbs or cubes with butter, sprinkle over cheese.
Bake at 350 for about 30 mins. or until bubbly.
Serves 6

Ingredients

• 2 pounds ground beef
• 1 teaspoon salt (I would use less salt − maybe half)
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2 cloves
• ½ diced bell pepper
• ½ diced medium Onion
• 12 corn tortillas

Instructions

1. In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, enough water to cover meat.
2. Bring to a boil.
3. Simmer over medium low heat about an hour.
4. Add ½ medium chopped onion, ½ medium chopped bell pepper; continue cooking 20 or 30 more minutes.
5. Spoon 2 tablespoons of the taco meat in center of each tortilla (prepared as you like).
6. Fold tortilla over meat; or roll up like an enchilada.

• Garnish with tomato, lettuce, and cheese.
• Topped with sour cream and guacamole would be great.
• Rice and refried beans would complete the plate.
• Serving salsa on the side.

Ingredients

• 1kg leg of lamb
• 600g small potatoes
• 600g ripe tomatoes
• 1 bunch italian parsley
• 1 untreated lemon
• 50g grated Pecorino (or Parmiggiano)
• 3 tablespoons fat
• 4 tablespoons white bread crumbs
• 4 garlic cloves
• 6 tablespoons olive oil
• salt and pepper

Instructions

‘Smear’ the leg of lamb with the lemon juice (keep the peel).
Peel and cut the potatoes in 0.5cm slices, peel the tomatoes and get rid of the seeds.

Grease a big oven dish with 2 tablespoons olive oil. Put in potatoe slices and tomatos in layers. Add salt and pepper. Sprinkle with 2 tablespoons of grease flakes.
Preheat the oven to 175 degrees.

Chop parsley and garlic very fine, mix with bread crumbs and fine peel of lemon. Take 2/3 of this mixture and add 4 tablespoons olive oil and stir until you have a thick paste. Add the pecorino to the remaining 1/3 of the mixture and keep for later.

Salt and pepper the leg of lamb. Smear all over with the parsley/garlic paste and put on the potatoes. Put it for 1h15mins in the oven.

Turn up the heat to 225 degrees. Sprinkle the dish with the parsley/garlic/cheese mixture and 1 tablespoon of fat flakes. Put back in the oven for 15mins to give it a nice crust.