Posts Tagged ‘Tomato’

Ingredients

• 3 Tomatoes, med
• 1 large Burmuda Onion, finely chopped
• 1/4 tsp Oregano, dried, pref. Mexican
• 2 tsp Paprika
• 5 cloves Garlic, finely chopped
• 4 lb Beef shank, coarse grind
• 1 tbsp Lard, (or butter, or bacon drippings)
• 4 Scallions, in bunches, chopped
• 5 Bell peppers
• 5 Serrano chilies, fresh
• 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
• 4 cloves Garlic, medium, finely chopped
• 2 tsp Salt
• 4 tbsp Red chile, hot, ground
• 4 tbsp Red chile, mild, ground
• 3 tbsp Cumin seeds
• Beer
• Water

Instructions
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

Taste and adjust seasonings.

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Ingredients (lasagna)

• 10 lasagna noodles (about 1/2 pound)
• 1 tablespoon salt
• 1 pound ricotta cheese
• 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
• 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

• 1 pound ground beef Chuck
• 1 medium yellow onion, peeled and chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 teaspoons salt
• 1 whole bay leaf
• 1/8 teaspoon ground hot red pepper (cayenne)
• 1/4 teaspoon dried leaf basil crumbled
• 1/4 teaspoon dried leaf oregano crumbed
• 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4  inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

6. Cool lasagna 15 minutes, then cunt into squares and serve.

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Ingredients

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions
1) In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender.
2) Drain excess fat.
3) Add the tomato-vegetable juice and bring to a boil.
4) Add the potatoes, vegetables and onion and bring back to a boil.
5) Reduce heat to low and simmer for about 30minutes, or until the potatoes are tender.
6) Salt and pepper to taste.

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Ingredients

• 5 lbs. ground beef
• 3-1/4 cups finely chopped onion
• 3-1/4 cups finely chopped celery and/or green pepper
• 2-1/2 teaspoon salt
• 2-1/2 Tablespoon prepared mustard
• 3 (10.5 oz) cans undiluted tomato soup
• 2-1/2 cups ketchup
• 3/4 teaspoon pepper
• 2-1/2 Tablespoon Worcestershire Sauce
• 1-1/2 cup water
• Few drops of Tabasco sauce

Instructions
1) Brown beef, onions and celery/pepper.
2) Add spices and stir in soup, cat-sup and water.
3) Simmer 1 hour or longer.
Number of Servings: 20 to 40

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Ingredients:

• 2 lb Soup bone – (about 1/2 covered with meat)
• 1 1/2 ts Salt
• 1/4 c  Barley
• 1/2 c  Chopped celery
• 2 tb Fat
• 1/4 ts Pepper
• 1 c  Cubed carrot
• 2 c  Cooked tomatoes
• 2 qt Water
• 2 tb Minced parsley
• 1/4 c  Chopped onion
• 1 c  Fresh/frozen peas

Instructions:
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.

Ingredients:

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen, mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions:
In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.

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Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions:
Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.
6 servings

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Ingredients:

• 1 ea Full Cut Round Steak *
• 3/4 c  Shredded Cheddar Cheese
• 3/4 c  Catchup
• 1/4 c  Whole Kernel Corn
• 1/3 c  Chili Sauce
• 1/4 c  Chopped Green Pepper
• 1/4 c  Brown Sugar
• 1/4 c  Chopped Pitted Ripe Olives
• 1/4 c  Wine Vinegar
• 1/2 c  Unbleached All-purpose Flour
• 2 tb Steak Sauce
• 3 tb Cooking Oil
• 1/2 ts Cumin
• 1/4 c  Water
• 1/2 ts Chili Powder
• 1/4 c  Shredded Cheddar Cheese
• 1 ts Meat Tenderizer
• 2 tb Sliced Pitted Ripe Olives
• 1/2 ts Salt
• 3 ea Tomato Roses
• 1/2 ts Pepper
• 1 x  Green Pepper Slices

Instructions:
*     Steak should be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs.

Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.  Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.  Beginning with long side, roll steak tightly and tie with string.  Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.  Pour remaining barbecue sauce and water over steak.  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.  During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.  Place steak roll on warm serving platter.  Garnish with tomato roses.  Place green pepper slices around roses for leaf effect. Serve remaining barbecued sauce with beef roll. NOTE: Tomato Roses:  Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide.  (Pare off only the skin.)  Wrap one end of one strip around tip of index finger.  Continue wrapping, forming the petals of a rose.  Gently lift tomato rose from finger tip to serving platter.  Repeat for other roses.