Napa Valley Gourmet Standing Rib Roast Paired With Cabernet Sauvignon
In the Diamond Mountain region of Calistoga is a working estate with plenty of personality and old Napa Valley charm, and it was there that I was given the winemaker’s ’secret’ recipe for this outstanding, crusted rib roast:
Assemble these ingredients:
One 10-pound, quality standing beef rib roast
1/3-c Dijon mustard
4-T chopped fresh rosemary
4-T chopped fresh thyme
3-teaspoons of minced garlic
Sea salt, pepper
1-small package of about 40 baby carrots
16-large shallots, peeled
Preheat the oven to 450°F.
Place beef fat side up in a shallow roasting pan. Spread mustard all over beef and sprinkle with salt and pepper. Mix rosemary, thyme and garlic in small bowl and lightly press into beef to completely coat.
Roast the beef uncovered for 15 minutes with the roasting pan positioned just below the center of oven. Then reduce the oven temperature to 325°F and continue roasting for 90 minutes. Remove from oven, and pour or spoon off all but 2 tablespoons of the pan drippings. Add the carrots and shallots to the pan and stir them lightly to coat with the drippings; sprinkle with salt and pepper. Roast the beef and vegetables together until thermometer inserted into center of beef registers 125°F for medium-rare, for approximately another 60 minutes. Sir the vegetables occasionally. Transfer the beef and vegetables to a platter and cover loosely with foil to keep warm.
Discard the drippings from the roasting pan and place it over 2 burners on the stovetop. Add 3-T of butter to the pan and melt over medium heat. Add 3-T flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in 1-C of red zinfandel and 2-C of good quality beef stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season to taste with salt and pepper.
Serve the beef and vegetables with potato gratin and salad, and pair the feast with a rich Cabernet Sauvignon to highlight all the flavors.
You can order Graeser Estate Cabernet Sauvignon direct from the winery today. A portion of all sales are donated to animal rescue and care organizations: Click here to order: http://graeserwinery.com And be sure to visit the winery. It is a destination you won’t want to miss. —————– © 2008 -Suzanne de Cornelia. All worldwide rights apply. This article may be reprinted on websites as long as the entire article, including website link and resource box below are included and unchanged. Suzanne de Cornelia is a freelance writer, and author of “French Heart.” Contact Suzanne on Facebook, or Twitter @SuzanneDeC. And click-on her site now for a blogroll of free and fascinating resources: http://suzannedecornelia.com/
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Cooking Pot Roast in Slow Cooker - Recipe and Instructions
One of the most satisfying and delicious home cooked meals you will ever make is a pot roast cooked in a slow cooker, also known as a crock pot. It is especially wonderful during cold winter months. This easy to make, tender and savory pot roast recipe is sure to be a huge hit with your friends and family. There are many variations to this dish and if you ask 5 different people how they prepare a pot roast, you will more than likely receive 5 different answers. While the ingredients for making pot roast may vary from cook to cook, the method is generally the same: Season then brown a piece of meat on all sides and then slowly cook the meat along with a mix of vegetables in some type of broth mixture until the meat is fork tender.
Choose your Cut of Meat
The very first step to cooking a pot roast is to choose a cut of meat. There are several cuts of meat that will work for pot roast, but some are better than others. I recommend that you visit your local butcher and ask him or her to recommend a good piece of meat for your pot roast. If however, there is no butcher shop close by, visit your local supermarket. Most supermarkets will put helpful labels on the meat telling you what that cut of meat is generally used for. Common cuts of meat used for pot roast are Chuck, Brisket, Top Round and Bottom Round. Most people prefer chuck as the meat of choice, but I find it a bit too fatty and prefer to use Bottom Round. Experiment with different cuts to find the one you like best. For the purpose of this recipe, choose a cut of meat that is 3 - 5 Pounds.
The Vegetables
I like to use a variety of different vegetables when I make this dish. It makes it more interesting than the usual carrots, celery and onions that many recipes call for. The best vegetables to accompany pot roast in my opinion are carrots, celery, onions, garlic, potatoes, turnips and rutabaga. You are free to use all of these or just a few. The choice is yours and nothing is written in stone. I just love the different textures and flavors that these different vegetables provide. Here are the measurement estimates for the veggies I like to use. Use more or less depending on how big your crock pot or slow cooker is. You don’t want to overcrowd the crock pot.
1/2 Cup of Chopped Turnip
1/2 Cup of Chopped Rutabaga
1/2 Cup of Chopped Onion
1/2 Cup of Chopped Carrot
1/2 Cup of Chopped Celery (Look for celery with celery leaves still attached. The leaves impart an excellent flavor to the broth)
3 Garlic Cloves Minced
The Cooking Liquid
People use a variety of liquids to braise a pot roast and add their own unique flavors to this dish. People use a combination of water, beef stock, red wine (choose a wine that you would drink, not a cooking wine) and even beer. I like to use simple water mixed with beef stock. I usually use one part water to one part beef stock and use enough to where the roast is only submerged half way.
Let’s Get Cooking
Ok, we are ready to start cooking this beautiful dish.
Step 1
Season the meat with salt and pepper to taste. In a large skillet over medium heat, brown the meat on all sides, in a tablespoon of vegetable oil.
Step 2
Place your chopped vegetables in the bottom of your slow cooker. Place the meat on top of the vegetables and then pour your liquid over the top.
Step 3
Cover the slow cooker and cook at the lowest setting possible for roughly 8-10 hours. Meat should easily fall apart when pierced with a fork and vegetables should be soft. Remove meat and vegetables and place on a serving platter.
Step 4
Now to make the gravy. Whisk together, in a sauce pan, 1/4 cup of cold water and 2 tablespoons of flour until smooth. Slowly incorporate 1 cup of the hot broth from the pot roast and bring to a simmer stirring constantly until thickened.
Enjoy this pot roast slow cooker recipe!
Delicious & Juicy Grilled Hamburgers
Want to make the most delicious and 
juicy grilled hamburgers for dinner tonight? Then read on…. It really isn’t difficult to grill the perfect burger. It’s all about the ingredients and technique. The problem that most people run into when grilling burgers is they tend to over think things and put far too much work into something that is actually quite easy. It is best to keep things pure and simple.
The following recipe and instructions will serve 4 people.
Ingredients
1 1/2 pounds ground chuck
Kosher Salt and Fresh Ground Black Pepper
Canola oil
4 hamburger buns
Step 1 - Choose The Beef
The very first step is to choose the right kind of ground beef. As indicated in the ingredients above, I recommend ground chuck. I have tried a variety of different ground meats and the one that I find produces the tastiest burgers is good old ground chuck with a ratio of 80/20 (80 % lean, 20 % fat).
I know that isn’t the healthiest ratio you can use, but it sure is the tastiest. You are welcome to go for the 93 % lean, but I warn you….you will have a very dry and tasteless burger. The leaner burgers also tend to fall apart easier in my experience.
Step 2 - Shape the Burgers
Divide the ground chuck into 4 equal portions (about 6 to 7 ounces) and gently shape them into patties roughly 1/2 inch thick or so. Now using your thumb, push down into the center of the burger forming a well. Why the well you ask? Ever notice when you cook burgers, they sometimes swell up and lose their form? Usually when this happens, the first instinct is to push down on the burger with a spatula and their goes all that juicy flavor! The well in the center of the burger, will prevent this from happening.
Season The Burgers
This is the part where people go overboard and put all sorts of superfluous seasonings on their hamburgers. I have seen recipes calling for onion powder, cajun seasoning, lemon-pepper, you name it. Don’t be tempted to do this. All your burger needs is a little kosher salt and some freshly ground black pepper. Let the flavor of the beef shine through! After you season the hamburgers, brush them with a little canola oil to prevent them from sticking to the grill.
Let’s Start Grilling
After your grill is nice and hot, place the patties on and allow them to sear. You want them to form a nice crust. It should only take 3-4 minutes or so. Flip them over gently and grill on the other side for another 3-4 minutes. Only flip your burgers once. Do not be tempted to flip them more than that or to press down on them with your spatula. The more you handle your hamburgers, the less juicy they will be.
Fixin’s
There are almost an endless amount of things you can top your burger with. Everything from onions, lettuce, tomato, pickles, etc. The choices are endless and it really is up to you. I like my burger with thinly sliced raw red onion, lettuce, tomato and ketchup. Use your imagination and enjoy!
What is the Cooking Time for Meatloaf - How long do you cook meatloaf in the oven
So you are planning to make meatloaf for dinner tonight?
There is a question that I have received several times from ambitious home cooks:
What is the Cooking Time for Meatloaf? or How long do you cook meatloaf in the oven?
So I decided to dedicate an entire post that includes instructions along with delicious recipe that will answer the above question. I have also included a few videos that covers a few other methods for cooking meatloaf.
This is a very common question, but it really does depend on how many pounds your meatloaf is and the temperature at which you are cooking it.
Meatloaf, when prepared the right way, is a delicious dish. It should be firm, but juicy and should not break apart when you slice it.
In this post, I will provide you with a wonderful recipe and instructions for cooking the best meatloaf you will ever sink your teeth into.
Meatloaf is usually cooked two different ways: either in a bread pan or on a cookie sheet.
The bread will give you a juicer meatloaf and is much easier to prepare as the meat takes the shape of the bread pan.
The cookie sheet method will not be as juicy and you will have to put a little more effort into shaping the meatloaf and get your hands dirty.
I like to cook my meatloaf Italian Style. This is the way my Grandmother made it and she passed her recipe on to my Mother, and my Mother passed it on to me. It is by far the best meatloaf recipe in my opinion. It is much more flavorful then your basic meatloaf recipe.
SIMPLE ITALIAN STYLE MEATLOAF RECIPE
Ingredients:
1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil
Directions:
1. Preheat your oven to 350 degrees F.
2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.
3. Grab yourself a large mixing bowl.
4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.
5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.
Heat the remaining tomato sauce if desired and use for dipping.
Meatloaf Cooking Videos
Trader Joe’s Meatloaf - A Great Meatloaf Recipe
Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Classic Meatloaf
Mama’s Meat Loaf
Celebration Beef Tenderloin With Seasoned Butter
Every so often you want to splurge on a meal. You want to serve a meal that family and friends remember for months. 
Beef tenderloin is one of the first cuts of meat that comes to mind. Though beef tenderloin is the perfect choice for your celebration dinner, it is a pricey choice. Thankfully, many grocery stores have sales on beef tenderloin during the holidays.
Do not buy wrapped slices of meat because they cost $7.00-$8.00 more than whole tenderloin. If the tenderloin is sealed in a plastic wrapper, chances are you will have to buy the whole thing. A specialty butcher shop may be willing to sell you half a tenderloin or less. Beef tenderloin is also known as Chateaubriand and Filet Mignon.
Chateaubriand is a whole tenderloin that has been grilled. Some professional chefs and home cooks insert slivers of garlic into the tenderloin before they grill it. If you don’t have a grill, roast the whole tenderloin in a 400-degree oven for about 45 minutes. Before you put the tenderloin in the oven, rub the outside with a little olive oil and season it with salt and freshly-cracked pepper.
Roasting a whole tenderloin is easy, but you have to keep an eye on it, and take it out of the oven just before the temperature reaches 140 degrees. (The tenderloin will continue to cook for a few minutes.) Do not over-cook tenderloin or you will lose flavor and tenderness.
Beef tenderloin is an adaptable cut of meat. You may season it with Southern, Southwestern, and Oriental herbs and spices. Bring out the flavor with fresh mushrooms, shallots, Roquefort cheese, port wine, red wine, or Madeira. Often the simple recipes are the best and I came up with this recipe several years ago. It is easy, fast, and memorable. Celebrate family, friends, and life itself with my Celebration Beef Tenderloin with Seasoned Butter.
Ingredients
1 stick of soft butter (no substitutions)
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely-chopped flat leaf parsley
1 1/2 pound beef tenderloin
1 tablespoon butter
Method
Combine the butter, Dijon mustard, lemon juice and parsley in a small bowl. Cover with plastic wrap and refrigerate for two hours. After the butter has hardened, cut small marbles of butter with a melon-baller. Cover the butter balls and refrigerate again.
Cut beef tenderloin into 3/4-inch slices. (You may have to make the slices thinner, depending on how much meat you have.) Put 1 tablespoon of butter into a well-seasoned cast iron skillet. Heat the skillet and saute the tenderloin quickly, over medium heat, until the outside is firm and the inside is pink. Season the steak with salt and freshly ground pepper.
Place two slices of tenderloin on each plate. Top each slice with a ball of seasoned butter. Save the extra seasoned butter for other meals. Serve the sliced tenderloin with a side dish of wild rice, caramelized onions and dried cranberries. Round out your meal with warm French bread and a fresh spinach salad with thinly-sliced red onion, fresh Mandarin orange segments, and vinaigrette dressing. Makes 6 celebration servings.
Copyright 2008 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. Before she became a health/wellness writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Associatioin for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation in Omaha, Nebraska — North America’s oldest and largest grief resource center — has just published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published two companion resources, the “Writing to Recover Journal,” which contains 100 writing affirmations, and the “Writing to Recover Affirmations Calendar,” which contains life affirmations.
Please visit Harriet’s website and learn more about this busy author and grandmother.
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Steak Grilling Instructions - How to Grill the Perfect Steak
Steak grilling enthusiasts all over the world have searched long and hard for the answer to the question: “How do you 
grill the perfect steak?”
This is a wonderful question and deserves a wonderful answer. After all, a good, quality steak does not come cheap these days. My hopes with this article are to give you all the necessary instructions and techniques possible so that your investment in a is not wasted. This guide will work equally well for both gas and charcoal grills and is in my opinion, the best way to grill a steak.
Grilling the Perfect Steak - Step 1
The first step is to choose the right piece of meat for grilling.
A great steak starts with a quality piece of meat. The problem for many beginners when they go to the supermarket or local butcher is choosing the good meat from the bad. There are a variety of steaks to choose from and it can be very confusing. If you have a butcher shop nearby, you should definitely buy your meat there as opposed to the supermarket. Supermarket steaks have been sitting on a shelf for God knows how long whereas the steak from a butcher shop is cut fresh.
Here are some things to keep in mind when choosing the perfect steak for grilling:
Grade
There are generally three different grades of beef in the United States: Prime Grade, Choice Grade and Select Grade. Prime is at the top of the grading scale and only makes up for a very small percentage of beef produced in this country. Prime Grade beef is usually reserved for restaurants. Choice and Select are usually the grades that are available to today’s consumer at supermarkets or butcher shops. So when going to your local butcher or supermarket, be sure to choose the best quality you can find. If it is not labeled on the package, be sure to ask for help.
Marbling
Marbling is the visible lines of fat that you see on the meats surface. Marbling is what gives your steak its great flavor. Now of course the more fat you have on your beef, the less healthy it will be. But I think many of us would rather enjoy a flavorful steak once in a while than the healthier alternative. The marbling should be thin lines of fat and should be evenly distributed throughout your steak. Stay away from thick marbling as this will give you a tougher steak. If you visit a butcher shop, they will definitely be able to help you.
Cut of Steak
The last factor I would like to talk about is the cut of steak. There are a variety of different cuts available today and it can be quite confusing. The best cuts for grilling in my opinion are the Rib-Eye, T-bone, Porterhouse, Strip Steak & Sirloin. There is of course the Tenderloin cuts which give you your filet mignon and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful. I recommend avoiding these cuts for grilling. The Rib-Eye probably contains the most fat out of the bunch, but is definitely one of the more flavorful cuts. My recommendation would be test out a rib-eye, T-bone, Porterhouse and Strip to see which one you like the best, as we all have different preferences.
Step 2
Now that you know how to choose a good steak, let us talk about how to grill it to perfection. Now this is more of a craft than anything else, so it will take some practice to get things just right. This guide is catered to a steak with a thickness of about 3/4 - 1 inch, which is a descent size.
Bring Your Steak to Room Temperature
Never grill a frozen or cold steak. Your steak needs to be brought up to room temperature before you grill it so that the inside can cook properly without the outside becoming burnt. If your steak is frozen, thaw it in the refrigerator first then sit it on the counter top for around 30 minutes or so.
Season
The best way to season a steak is with salt and pepper. This really allows the true flavor to shine through. If you over season your steak with other spices or marinades, then you really aren’t going to taste that wonderful beef flavor.
Get your Grill Nice and Hot
One of the reasons why restaurant steaks are so tasty is because of the heat of their grills. The high heat sears the outside and produces a much tastier steak. Now you probably won’t be able to get your grill to the temperatures that restaurants have them, but you can still get your grill hot enough to cook a very tasty piece of meat. Here is how you know if your grill is hot enough. Carefully place your hand about 2 inches above the grill grate and start counting. If you can only keep your hand there for two seconds, then your grill is hot enough.
Time to Start Cooking
Now take a deep breath, grab your room temperature steak and throw that bad boy on the grill (Don’t literally throw it. Its a figure of speech). You may want to oil the grates of the grill lightly before you start grilling to prevent sticking.
Now here comes the tricky part: how long do you cook the steak? This is not an exact science unfortunately. It really depends on the thickness and how you like it cooked.
As indicated in the beginning of this article, this guide was written for a normal size steak of about 3/4 - 1 inches. For this thickness I usually grill it for about 4 minutes per side and then check for doneness using the touch technique (explained further below).
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Let it Rest
When your steak has reached its desired doneness, take it off the grill and transfer it to a plate and let it rest for about 5 - 10 minutes. This allows the juices in the meat to settle and evenly distribute throughout .
That’s it! You are done. Now Dig In!
Videos on Choosing the Right Steak
Videos on Grilling the Perfect Steak
12 Ways to Cook a Steak
By David Beart
Sometimes we get in a rut and eat the same thing over and over again. Well, if you’ve been fixing steak for the past few years in the same old ways, it’s time for your taste buds to come alive with flavor. It’s time for your spirit to soar with joy when you stimulate your new taste buds in very different ways. Here are some ideas for you on different ways to fix steak.
1 Add a Touch of the Ocean
Cut a slit in a steak that’s one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a little oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!
2 Simplicity is Often Best
Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.
3 Garlic Lovers Will Love This One
Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.
4 Papaya Rubs Tenderizers the Meat
With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two additional times. Then cook. This one helps improve digestion.
5 Mushroom Stuffed Steak
When your heart tells you to fix a steak as a comfort food, mushrooms may help.
With a big 2-inch t-bone steak or porterhouse, make several slits into the meat large enough to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.
6 Breakfast Steak
While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in another small skillet. Use clarified butter; you’ve probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is finished cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a little salt and pepper, you’re ready to go.
7 Cowboy Style Outside on the Range
With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn’t too thrilled about the preparation method until he tasted the steak. There were no leftovers that night!
8. Shake the Steak With Herbs
Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. This steak will be filled with flavor. You’ll want to call all your friends and tell them how this one tastes.
9. Shake The Steak with Herbs and Flour
There are so many variations of how to fix steak it would amaze even your grandfather. This time, get another plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove from bag and grill. Serve with a bottle of wine.
10. Love Anchovies? Fix a Steak with Them!
Fix your steak as usual, grilling it, broiling it or barbecuing it. When it’s finished, add a salty topping of diced green olives with red pimento and anchovies.
11. Kiwi Peach Steak
Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, covering the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you’re ready to cook, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you’re feeling fruity!
12. Soy Sauce Standby
Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in mixture for 30 minutes prior to cooking. Makes a very tasty steak.
David Beart is the owner of http://www.professorshouse.com
This site covers a wide selection of topics including relationships, family, cooking and other household issues.
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Economical, Quick, and Easy Beef and Noodle Casserole That’s Suitable For Diabetics, Too
This is a perfect recipe for today’s busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a complete meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.
BEEF AND NOODLE CASSEROLE
1 package (8 oz) no-yolk noodles
2 lbs lean ground beef
1 can (8 oz) tomato sauce
2 tbsp flour
2 cups low-fat cottage cheese
1 cup sour cream
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 tsp garlic salt
1/4 tsp oregano
1/2 tsp basil
1/2 cup low-fat Mozzarella cheese, shredded
Preheat oven to 350 degrees.
Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the bottom of the casserole dish. Spread the cottage cheese mixture over the noodles. Top the cottage cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.
Enjoy!
For more of Linda’s recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com She also shares vintage recipes at http://www.grandmasvintagerecipes.blogspot.com
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Beef Stew Recipes - Quick and Easy to Prepare
Easy beef stew is very popular in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.
Herbed Beef Stew
~1 1/2 Teaspoon of Garlic powder
~1 Can (6-oz.) of tomato paste
~1 Kg Beef stew meat cut into 1-inch cubes
~1 Lg of Onion chopped
~1 Lg of Green pepper chopped
~1 Packet of Frozen corn kernels
~1 Packet of Frozen green beans (10-oz.)
~1 Packet of Frozen peas (10-oz.)
~1 Teaspoon of Dried basil
~1 Teaspoon of Dried oregano
~1 Teaspoon of Ground marjoram
~1 Teaspoon of Rosemary crushed
~1 To 2 teaspoons salt
~1/4 lb of Mushrooms sliced
~2 Bay leaves
~2 Can of Cubed peeled potatoes
~2 Can of Sliced carrots
~2 Table spoon of Cooking oil
~2 Teaspoon of Pepper
~3 Medium Tomatoes chopped
~3 Cup of Water
Herbed Beef Stew Instruction:
Cook the meat in a ‘camp oven’ or Dutch oven, wait till meat become brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if additional water is needed. Mix and cook the ingredients left for about 20 additional minutes.
Serves: 10 - 12 people.
Momma’s Beef Stew
~1 1/2 lb of Beef stew meat
~1 Bay leaf
~1 Clove garlic minced
~1 cup of Red wine
~1 Medium onion minced
~1/2 can of Tomato sauce
~1/2 teaspoon of Oregano
~2 Carrots sliced
~3 tablespoon of wine vinegar
~4 Medium potatoes cubed
~4 tablespoon of Oil
~Salt and pepper to taste
Momma’s Beef Stew Instructions :
Cook the garlic and onion in oil, with the exception of carrots and potatoes, put everything in a large pot and start cooking them. Cook the meat until it become tender to your taste for about 1 and half hour, don’t forget to add potatoes and carrots after about 1 hours of cooking.
Serves: 6 people
Quick Beef Stew
~1 Bay leaf
~1 medium Onion, finely chopped
~1/2 Teaspoon of Salt
~1/4 Teaspoon of Celery salt
~1/8 Teaspoon of Pepper
~16 oz of Can tiny white potatoes and drained them
~2 Can of Beef gravy (recipe)
~2 Tablespoon of Vegetable oil
~2 To 3 Can cubed cooked beef
~8 oz Can green peas and drained
~8 oz of Can sliced carrots and drained them
Quick Beef Stew instruction:
Heat oil in Microwave Oven for 2 minutes with an appropriate heat resistant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 combine all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.
Serves: 4 people
Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://secretrecipesdy.info
Article Source: http://EzineArticles.com/?expert=Shannon_N_Jefferson
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How to Make a Scrumptious Rub For a Beef Roast
By Melissa Good
Many of us grew up enjoying the fragrance of Mom’s pot roasts in the oven on Sunday afternoons. It was a weekly routine. I myself even carried the tradition on with my own kids. But guess what? One day, my son came to me and pleaded, “Mom, can we pleeeeeeeease have something different for dinner on Sunday?” Yep, my kids had grown a bit weary of the same boring roast, surrounded by pieces of carrots, onions, and potatoes. I needed a new plan of attack. But what other way is there to prepare a pot roast? I gave the kids a break for a few weeks, and then literally spiced up a tired meal. Enter the rubbed 
beef roast.
Preparing a rub for a roast is extremely easy. Choosing the correct cut of beef for your roast is the only thinking required! It’s real easy to get confused when you head to the meat counter in the grocery store. Hmmm, should you use an eye of round roast? How about a rump roast? What’s a brisket? Overwhelming, huh?
Our recommendation for a delicious rubbed roast is a chuck roast. They are well marbled, which adds flavor and makes some great gravy. Sizes vary, so it’s easy to pick one to suit your family’s needs. The key to a tasty melt-in-your-mouth, fall-off-the-bone roast is in the slow cooking.
One of the reasons why Mom’s roast smelled so wonderful all afternoon is because she didn’t try to have it from oven to table in 30 minutes. She roasted it for several hours. If you would like to prepare a delectably-different rubbed pot roast, just follow these simple steps.
• Choose a well-marbled chuck roast. Allow about ½ lb. per person. A roast loses some of its mass as it cooks, so even though many people don’t eat ½ lb. of beef in one sitting, that is the easiest way to gauge what size roast to buy.
• Prepare your rub. Here’s our favorite:
-2 tsp. parsley
-2 tsp. marjoram
-1 Tbsp. basil
-2 ½ tsp. garlic powder
-1 tsp. thyme leaves
-1 tsp. rosemary leaves, crushed
-1 tsp. oregano
Mix spices together in a small bowl. Rub all sides of the roast. Place in refrigerator and let sit for a couple of hours. No need to turn.
• Melt about 2 Tbsp. butter in a roasting pan or a Dutch oven over medium-high heat. Be careful not to burn the butter. Quickly sear the roast on all sides. Remove from heat.
• Cover roast, and place in a preheated, 300 degree F.oven. Set the timer for one hour.
• After one hour, turn oven temperature back to 200 degrees F. Leave oven door open until it’s cooled down.
• Let roast slow-roast for at least 4 hours. To prevent the top of the roast from drying out, spoon some of the juices over top occasionally.
• Remove from oven and let sit for about 10 minutes before carving. Serve immediately with your chosen side dishes. But hey….don’t forget the mashed potatoes!
We’ve made this roast with several cuts of beef, but our favorite is the chuck roast. But no matter how you prepare it, slow-cooking beef can turn an inexpensive cut of beef into a mouth-watering meal.
Melissa Good is co-owner of Meal Planning Made Easy a web-based dinnerplanning service. For a low fee, subscribers receive 3 full months worth of menus, recipes, color-coded shopping lists, dinner reviews, and more. Never have to think up new dinner ideas again!
Article Source: http://EzineArticles.com/?expert=Melissa_Good
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