If you grew up during the 1980s, you might remember the classic question (from a Wendy's commercial) that asked, "Where's the beef?".
Besides fast food burger restaurants, you can also find some here. Check out the French Onion Burger, the Creamed Chipped Beef on Toast, and the rest of today's recipes. Enjoy!
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
MEAT LOAF
This yumminess is from Ina Garten from the Food Network. Cook Time: 1 hour 25 minutes; Total Time: 1 hour 25 minutes; Level: Easy; Yield: 6 sservings.
To view this online, click here.
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2-1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1-1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
CRUSTLESS TACO PIE
This is from Everyday Diabetic Recipes, and begins, "Our version of a taco pie is so flavorful, it doesn't even need the tortilla shell. Crustless Taco Pie is a low-carb, weeknight dinner winner that's sure to be a hit with the whole family!"
Cook Time: 40 minutes; Serves: 8
To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Crustless-Taco-Pie.
Ingredients
1 pound extra-lean ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1-1/2 cup liquid egg substitute
1 cup low-fat (1%) milk
1/2 teaspoon black pepper
1 cup reduced-fat, shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
In a large skillet over medium heat, cook the ground beef, chili powder, cumin, onion powder, and garlic powder 6-8 minutes, or until no longer pink. Evenly spread into pie plate.
In a large bowl, combine egg substitute, milk, and black pepper. Pour over beef. Sprinkle with shredded cheese and bake 40 minutes, or until center is set. Remove and let sit 5 minutes.
Just a Suggestion!
To really finish off this taco pie, top with some chopped tomatoes, avocado, and a dollop of fat-free sour cream!
For more taco goodness, try our Slow Cooker Taco Soup or our Turkey Taco Pie.
Plus, keep the Tex-Mex party going with our Marinated Steak Nachos!
COTTAGE PIE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go https://cooking.nytimes.com/recipes/1026474-cottage-pie. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tips
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.
CREAMED CHIPPED BEEF ON TOAST
This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings
To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups warm milk
1 (8 ounce) jar dried beef, chopped
1 pinch cayenne pepper
bread, toasted
Ingredients
Gather all ingredients.
Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.
Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.
Stir in beef and cayenne; cook until warmed through.
Serve over toast.
Recipe Tip
This recipe can also be made with 3/4 pound browned, drained hamburger meat.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
Showing posts with label Cottage Pie. Show all posts
Showing posts with label Cottage Pie. Show all posts
Wednesday, June 25, 2025
Thursday, May 8, 2025
Beef
Beef has been popular here in the U.S. forever, it seems. Many of us grew up on the stuff, especially early- to mid-twentieth century.
To that end, here are six beef recipes to help you through the day, including One Pot Cheeseburger Macaroni and Beef Meatball Calzone. Enjoy!
COTTAGE PIE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go https://cooking.nytimes.com/recipes/1026474-cottage-pie. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tips
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
EASY BEEF STROGANOFF IN THE SLOW COOKER
This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."
Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings
To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.
Ingredients
1-1/3 pounds cubed beef stew meat
2 cups fresh mushrooms, thickly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
2 onions, chopped
2 tablespoons Worcestershire sauce
6 ounces herb and garlic-flavored cream cheese
1 cup fusilli pasta
1/4 cup sour cream (Optional)
Directions
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Serve stroganoff over fusilli and garnish with sour cream.
Cook's Notes:
Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.
No need to add extra liquid for the condensed soup, this is what the milk is for.
MEME'S PASTA FAGIOLI
This is from Karyn Osborne on AllRecipes. Karyn wrote, "White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/238014/memes-pasta-fagioli/.
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1-1/2 cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Cook's Note:
Keep pasta separate from soup for leftovers and combine when reheating.
ONE POT CHEESEBURGER MACARONI
This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"
Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
To that end, here are six beef recipes to help you through the day, including One Pot Cheeseburger Macaroni and Beef Meatball Calzone. Enjoy!
COTTAGE PIE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go https://cooking.nytimes.com/recipes/1026474-cottage-pie. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tips
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.
BEST BEEF STROGANOFF
This is from Bri22 on Food. Time: 35 minutes; Serves: 6 - 8
To view this online, click here..
Ingredients
1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup (I always use the top name brand)
1 (12 ounce) bag egg noodles, cooked
Directions
Sauté onion and garlic in butter over medium heat.
Stir in ground beef and brown stir in flour, salt, mushrooms, and pepper cook 5 minutes, then stir in soup. Simmer uncovered 10 minutes.
Stir in sour cream until heated. Serve over noodles.
EASY BEEF STROGANOFF IN THE SLOW COOKER
This is from AllRecipes, and begins, "I make my beef stroganoff in the slow cooker with cream of mushroom soup and cream cheese with garlic and herbs. Serve over noodles to your liking."
Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 5 servings
To view this online, go to https://www.allrecipes.com/recipe/261152/easy-beef-stroganoff-in-the-slow-cooker/.
Ingredients
1-1/3 pounds cubed beef stew meat
2 cups fresh mushrooms, thickly sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
2 onions, chopped
2 tablespoons Worcestershire sauce
6 ounces herb and garlic-flavored cream cheese
1 cup fusilli pasta
1/4 cup sour cream (Optional)
Directions
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Serve stroganoff over fusilli and garnish with sour cream.
Cook's Notes:
Use a high-quality cream of mushroom soup, don't buy a cheap brand. It makes a difference.
No need to add extra liquid for the condensed soup, this is what the milk is for.
MEME'S PASTA FAGIOLI
This is from Karyn Osborne on AllRecipes. Karyn wrote, "White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day."
Prep Time: 15 minutes; Cook Time: 50 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/238014/memes-pasta-fagioli/.
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1-1/2 cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.
Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.
Cook's Note:
Keep pasta separate from soup for leftovers and combine when reheating.
ONE POT CHEESEBURGER MACARONI
This is from Emily Weinberger on the Food Network. It begins, "Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that’s just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!"
Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cheeseburger-macaroni-12701427.
Ingredients
2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
BEEF MEATBALL CALZONE
This is from Betty Crocker, and begins, "Meet the ultimate craveable comfort food! These incredible beef calzones blend all the best parts of pizza—melty cheese, savory meatballs, and delicious sauce—into a portable, golden-brown pocket that seriously ups the fun factor. Our simple beef calzone recipe is a fun and easy way to bring those amazing flavors together in a meal that's perfect for a casual dinner or game day snack."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 4
To view this online, click here.
Ingredients
2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup hot water
Gold Medal™ All Purpose Flour, for dusting
1/4 cup marinara sauce
1/2 lb frozen beef meatballs, thawed and cut into 1/4-inch pieces
1 cup shredded mozzarella cheese
Olive oil, for brushing the dough
Instructions
Heat oven to 450ºF. In a large bowl, combine the Bisquick and hot water. Stir until a dough is formed. Cover and rest for 5 minutes.
On a surface dusted with flour, roll the dough into a 10-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
On one half of the circle, evenly spread the marinara. Top the marinara with the meatball pieces and cover with the mozzarella.
Fold the other half of the dough over the toppings to form a semicircle, and press the edges together to seal the calzone. Brush the calzone with olive oil.
Bake for 20 minutes or until golden brown. Transfer the calzone to a wire rack and allow to cool for 10 minutes before serving.
Friday, April 4, 2025
Friday Recipes
It's Friday again, time to get ready for the weekend. If your weekend plans are as busy as mine, you're probably hoping that you accomplish at least some of what you want to take care of. If you don't (and I know I probably won't accomplish everything), there's always next weekend.
In the meantime, we still need to eat. To that end, here are six recipes to help you through the weekend, including Stuffed Bell Peppers and a French Onion Burger that serves 4 and should help you with many of your burger cravings. Enjoy!
TURKEY AND VEGGIE ALFREDO POT PIE
This is from Betty Crocker, and begins, "Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days. "
Prep Time: 20 minutes; Total Time: 40 minutes; Servings: 5
To view this online, click here.
Ingredients
1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 tablespoon butter1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 oz) Alfredo sauce
2 cups cubed cooked turkey
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 tablespoons shredded fresh Parmesan cheese
Instructions
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
Bake 18 to 20 minutes or until biscuits are golden brown.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
RED LENTIL SOUP
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors."
Total Time: 45 min utes; Yield: 4 servings
This was featured in "A Lentil Soup to Make You Stop, Taste and Savor," and can be viewed online at https://cooking.nytimes.com/recipes/1016062-red-lentil-soup.
Check out Melissa Clark's guide, "How to Cook Beans." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it.
Ingredients
3 tablespoons olive oil, plus more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
Salt and black pepper
Pinch of chili powder or ground cayenne, plus more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, 1/4 teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
COTTAGE PIE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go https://cooking.nytimes.com/recipes/1026474-cottage-pie. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tips
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
In the meantime, we still need to eat. To that end, here are six recipes to help you through the weekend, including Stuffed Bell Peppers and a French Onion Burger that serves 4 and should help you with many of your burger cravings. Enjoy!
TURKEY AND VEGGIE ALFREDO POT PIE
This is from Betty Crocker, and begins, "Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days. "
Prep Time: 20 minutes; Total Time: 40 minutes; Servings: 5
To view this online, click here.
Ingredients
1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 tablespoon butter1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 oz) Alfredo sauce
2 cups cubed cooked turkey
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 tablespoons shredded fresh Parmesan cheese
Instructions
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
Bake 18 to 20 minutes or until biscuits are golden brown.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
RED LENTIL SOUP
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors."
Total Time: 45 min utes; Yield: 4 servings
This was featured in "A Lentil Soup to Make You Stop, Taste and Savor," and can be viewed online at https://cooking.nytimes.com/recipes/1016062-red-lentil-soup.
Check out Melissa Clark's guide, "How to Cook Beans." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it.
Ingredients
3 tablespoons olive oil, plus more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
Salt and black pepper
Pinch of chili powder or ground cayenne, plus more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, 1/4 teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
COTTAGE PIE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Cottage pie is a near twin to its sibling, the slightly better-known shepherd's pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping."
Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings
To view this online, go https://cooking.nytimes.com/recipes/1026474-cottage-pie. Also, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Filling
2 pounds ground beef
Salt and pepper
2 tablespoons salted butter
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about 1/2 cup
1 medium carrot, peeled and finely chopped, about 1/2 cup
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry red wine (or water)
1/2 cup frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
For the Topping
Salt
2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup whole milk
5 tablespoons salted butter, melted
3/4 cup grated Parmesan (about 1-1/2 ounces)
Preparation
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.
Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Tips
If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.
Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.
FRENCH ONION BURGER
This is from Bush's Beans site, and begins, "Ready to bring your burger game up a notch? Try this quick and easy French Onion Burger recipe. Topped with sautéed onions, Worcestershire sauce, and Gruyere cheese, this is a savory stack the whole family will love. This savory burger with BUSH’S® Brown Sugar Hickory Baked Beans takes less than an hour to make and uses simple ingredients that are easy to find at any grocery store. The burgers can be prepared using a skillet or a grill, making this recipe a staple for any season. To get the most flavor out of this burger, coat your bun of choice with a thin layer of butter and grill it on the same pan you used to sauté the onions. This will create a crispy, flavorful layer to your bun that tastes like the croutons in French Onion Soup. BUSH’S® Brown Sugar Hickory Baked Beans are a perfectly sweet complement to this savory entrée."
Prep Time: 15 minutes; Cook Time: 35 minutes; Serves: 4
To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/french-onion-burger.
Ingredients
2 Tbsp unsalted butter
2 onions, thinly sliced
1/4 cup beef broth
1 Tbsp + 1 tsp Worcestershire
1-1/2 lb lean ground beef
4 slices Gruyere or Swiss cheese
4 hamburger buns
1 can (16 oz) Bush's® Brown Sugar Hickory Baked Beans
Dijon mustard for serving
Directions
Melt butter in skillet over medium heat and sauté onion, stirring occasionally until deep golden, about 25 minutes.
Stir in beef broth, 1 teaspoon of Worcestershire sauce and 1/4 teaspoon pepper then cook just until onions are glossy.
Mix beef with 1 tablespoon Worcestershire and 1/4 teaspoon pepper and form into 4 burgers.
Cook burgers in a skillet or grill until cooked to your preferred doneness.
Melt cheese over each burger.
Top burgers with Dijon mustard and serve with heaping spoonfuls of Bush's® Brown Sugar Hickory Baked Beans.
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