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INGREDIENTS
1 loaf frozen French bread dough or 1 loaf italian bread dough or 1 loaf all purpose bread dough
1 lb lean ground beef or 1 lb turkey
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated part-skim mozzarella cheese
1 teaspoon Italian herb seasoning
1 tablespoon fresh parsley, chopped
4 cups italian tomato sauce
DIRECTIONS
1.Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
2.Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
3.Spoon filling evenly onto dough, slightly pressing filling into dough.
4.Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
5.Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
6.Preheat oven to 400°F.
7.Let roll-ups sit for 10 minutes.
8.Bake for 20-25 minutes or until golden.
9.Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
10.Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
11.To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
12.Serve with warmed Italian tomato sauce.
INGREDIENTS
Meat sauce:
enough olive oil, to just coat the bottom of a large pot
2 large onions, finely chopped
3 garlic cloves, minced
2 lbs lean ground meat (I often use a combo of beef and pork, lamb would be good too, but go heavier on the beef)
2 (16 ounce) cans diced tomatoes with juice (concasse)
1/3 cup chopped pitted kalamata olive (optional)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup red wine
1 cinnamon stick, broken in two
Pasta:
1 lb penne or 1 lb rigatoni pasta
3 tablespoons melted butter
2 cups whole milk
2 eggs, beaten
1/2 cup grated kefalotiri or 1/2 cup romano cheese or 1/2 cup parmesan cheese
Bechamel Sauce:
6 tablespoons butter
1/3 cup flour
4 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
3 eggs
1/2 lb grated kefalotiri or 1/2 lb romano cheese or 1/2 lb parmesan cheese, divided
DIRECTIONS:
1.For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
2.Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
3.To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
4.In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
5.Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
6.Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
7.Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving.
8.Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
INGREDIENTS
1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced Tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy
for serving
sour cream
chopped onion
salsa
jalapeno
chopped Lettuce
chopped tomato
DIRECTIONS
1.Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
2.Drain off any fat from browning.
3.Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
4.While meat is simmering, heat beans with 1/4 tsp.
5.cumin, and make gravy.
6.For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
7.Soften tortillas according to package directions.
8.Preheat oven to 375 degrees F.
9.Assemble burritos.
10.On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
11.Fold sides of burrito in, then roll from the other sides until you have a"package".
12.Place seam side down in a 13x9 baking dish.
13.When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
14.Bake 15-20 minutes until cheese is melted and burritos are heated through.
15.Serve each burrito with extra sauce from pan spooned over the top.
16.Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
INGREDIENTS
2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onion (, 1 medium onion)
1/2 cup diced green chili pepper (, 2 chilies)
1/4 cup diced celery (, 1 stalk)
3 medium Tomatoes, chopped
2 -3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
DIRECTIONS
1.Brown the ground beef in a skillet over medium heat.
2.Drain off the fat.
3.In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4.Cook, stirring every 15 minutes, for 2 to 3 hours.
INGREDIENTS
1 lb ground beef
2 -3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce (your favorite, we use Open Pit)
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
DIRECTIONS
1.In a large skillet, brown ground beef, celery and onion.
2.Drain the fat, who needs it?.
3.Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
4.If Joes appear too'loose', leave cover off and let moisture evaporate.
5.Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.
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