11 results for tag: Beef

My Fabulous Cooking Show: Sweet & Sour Meatballs

https://www.youtube.com/watch?v=B0svTHIsJgM&t=31s Sweet and Sour MeatballsVarious sweet and sour sauces are available in the multicultural section of your local supermarket.1 (3-pound) bag frozen meatballs, thawed in refrigerator1½ cups sweet and sour sauce1/3 cup pineapple juice1/3 cup light brown sugar¼ teaspoon ground gingerItalian parsley, choppedPreheat oven to 350 degrees. Place thawed meatballs in a large bowl. Add sweet and sour sauce, pineapple juice, brown sugar and ginger to the bowl. Mix well to coat and dissolve the sugar. Pour meatballs into a 2-quart baking dish. Cover and bake for 75 minutes. Garnish with Italian parsley ...

My Fabulous Cooking Show: Beef Taco Bake

https://www.youtube.com/watch?v=LpRjE5KHMrM Beef Taco Bake1 pound ground beef (about 1½ cups cooked)1 (1-ounce) package taco seasoning1 teaspoon dried minced onion1 (14.75-ounce) can cream-style corn1 (15-ounce) can black beans, rinsed and drained1 (4-ounce) can chopped green chiles1 (10-ounce) can Rotel tomatoes with green chiles, undrained1 (8.5-ounce) package cornbread mix plus ingredients to make cornbread½ cup shredded sharp cheddar cheese*Garnish with shredded lettuce, shredded cheese, diced tomatoes, chopped green chiles, sliced black olives and sour cream.Cook ground beef in a skillet until browned; drain well on paper towels. Preheat ...

My Fabulous Cooking Show: Beef Taco Soup

https://www.youtube.com/watch?v=ala1H0LxTdQ&t=11s Beef Taco Soup2 pounds ground sirloin2 cups chopped onion2 (15.5-ounce) cans dark red kidney beans2 (15.5-ounce) cans pinto beans2 (14.5-ounce) cans tomatoes with chilies1 (14.5-ounce) can diced tomatoes1 (15.25-ounce) can corn2 (4.5-ounce) cans diced green chilies1 (1.25-ounce) package taco seasoning1 (1-ounce) package ranch dressing mixSour creamChopped green onions, to garnishBrown the beef and onions in a large skillet; drain well on paper towels. Transfer beef and onions to a large stock pot. Add the beans, tomatoes, corn, and chilies. Do not drain. Stir in the seasoning packets. Heat until ...

My Fabulous Cooking Show: Taco Stuffed Avocados

https://www.youtube.com/watch?v=rJ1_xb0MCmM&t=77s Taco Stuffed Avocados1 pound ground beef2 tablespoons taco seasoning mix (recipe below) or 1 (.85-ounce) packet taco seasoning3 avocados, halved1 cup shredded cheese (cheddar, mozzarella, pepper-jack)Sour cream½ cup grape tomatoes diced¼ cup sliced black olivesChopped green onionsFresh cilantro leavesCook ground beef in a medium-sized skillet. Drain meat well on paper towels and return to skillet. Stir in ¼ cup water and 2 tablespoons taco seasoning mix. Stir to combine. Cook for 2 to 3 minutes. Remove the pits from the halved avocados. Spoon out some of the avocado to create a space for the ...

Pretend Cooking Show: BBQ Burger Casserole

https://www.youtube.com/watch?v=f9W3LAgo7Go&t=28s BBQ Burger CasseroleThis is a great casserole for kids — actually, for the kid in all of us. A dill pickle garnish makes the dish!2 pounds ground sirloin1 medium sweet onion, chopped¾ cup barbecue sauce¾ cup ketchup1 tablespoon Dijon mustard              ½ teaspoon pepper1 (8-ounce) package cream cheese, softened1 (8-ounce) container sour cream¾ cup chopped green onions1 (8-ounce) package wide egg noodles, cooked and drained2 cups shredded Mozzarella CheeseChopped dill pickleCook ground sirloin and onion in a large skillet over medium heat, stirring until beef crumbles and is ...

Pretend Cooking Show: Roasted Beef Tenderloin

https://www.youtube.com/watch?v=rZ3UZJtCpNs&t=62s Roasted Beef TenderloinAlways a favorite at weddings, rehearsal dinners and cocktail parties!1 whole (4 to 5 pounds) beef tenderloin, trimmed and tied*½ cup Monterey steak seasoning*Ask your butcher to trim and tie the tenderloin. Preheat oven to 450 degrees. Cover a baking sheet with aluminum foil for ease in cleaning. Spray foil lightly with cooking spray. Place trimmed and tied tenderloin on baking sheet. Coat all sides liberally with steak seasoning. (You can't over-season the beef tenderloin. More is better.) Place prepared tenderloin in preheated oven. Cook for 30 to 35 minutes. Remove ...

On the Menu This Week

I wish I had a really good tale to share in this issue, but I don't. A combination of busyness and laziness has kept me at home for most of the week. I have, however, been trying some new recipes that I thought Vince and I would enjoy. So, they're my column for this week. Lucky for all of us, the recipes are easy and delicious. Each one boasts a brightness of fresh citrus. Great for dinner on hot nights, the Vietnamese Pork Salad and Beef Satay Noodles only need a chilled glass of wine to make a complete meal. Trust me, you'll love the icing on the cake. Excellent summer supper food!Vietnamese Pork Salad1 pound ground pork9 tablespoons fresh lime ...

For the Love of ‘Shrooms

Thanks to the deluge of summer showers that we've been experiencing on Lady's Island, our yard has been full of all kinds of wild mushrooms. The neighborhood squirrels have been feasting, and sometimes gorging, on the various toadstools. Smart little darlings, they are. They can instinctively tell the delicious mushrooms from the poisonous ones. Vince and I have been going through a mushroom phase, too. Well, at least I have. Vince is kind of an unwitting accomplice since he's subject to dining on whatever I'm inspired to cook. Luckily for both of us, I've recently created a few really tasty mushroom delights. I made Mushroom Cobbler for the first ...

Beef Tenderloin Pot Pie

On the second day of Christmas, my true love gave to me...a pot pie loaded with beef tenderloin and veggies! I'm a big fan of pot pies! Do you remember the frozen ones that we all used to eat when we were kids? I still love those things. They're one of my favorite guilty pleasures. Mama used to serve chicken pot pies hot from the oven for an after school snack when my brother Ray and I were growing up in Wilson, North Carolina. They were especially scrumptious on cold winter days. My husband Vince, on the other hand, doesn't like them at all. So, when I concocted a new pot pie recipe, he was a bit skeptical -- until he tasted it. This rich and ...

Mexican Fiesta! from Everyday Gourmet

Recently, a group of our friends came over to help Vince and me test some new recipes. Local photographer, John Wollwerth, joined us and took these great photos! Thank you to our models Mark and Audra Alexander, Mike and Kim Clark, Steve Danko and Vince Covington.  And, a special thank you to Sue Merrill for the beautiful flowers! Raspberry Margarita Salt your glass by rubbing a slice of fresh lime around the rim and then dipping the glass in coarse salt. For added flair, serve individual margaritas with a slice of lime on the side. 1 (12-ounce) package frozen raspberries, thawed 3 (6-ounce) cans frozen limeade concentrate, thawed 12 ounces ...