Category Archives: Ground Beef

Cornbread Sloppy Joe Casserole

cornbread and pork casserole
cornbread and pork casserole

 

 

 

 

 

 

 

Cornbread Sloppy Joe Casserole

I found the basis for this recipe on the back of a “Manwich Sloppy Joe” sauce.  It will work well with just about any type of left over meat or ground beef.  If your going to use ground beef you should figure on at least 8 ounces per person and 2 pounds + 1 large can of sloppy joe = 4 servings.  It is a relatively easy to make recipe and is quite filling.

Ingredients for Cornbread Sloppy Joe Casserole

Serves 2-4 persons

  1. 2 pounds ground beef
  2. 1 medium onion finely chopped
  3. 2 stalks celery finely chopped
  4. 1 large can sloppy joe sauce
  5. 1 bx Jiffy corn muffin mix
  6. 1 egg
  7. 1/3 cup milk
  8. 4-5 Tbs butter

 

Directions for Cornbread Sloppy Joe Casserole

Preheat oven to 400º

Liberally grease a 9 x9 inch baking pan with the 2-3 Tbs of butter.

In a large saute pan with 2-3 tbs of butter saute the onion and celery until soft.  When the vegetables begin to soften add the ground beef and brown. 

Once the beef is cooked (if the pan is large enough, mix in pan or transfer beef to a large bowl) add the sloppy joe sauce and mix completely.  Pour into the greased baking pan.

In a large bowl combine the muffin mix egg and milk and stir until combined and fairly smooth.  The mix will be slightly lumpy but that’s OK.

Spoon the cornbread over the top of the ground beef covering it completely.

Bake for 25 minutes until the cornbread has risen and is slightly browned on top.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 9″ Square Dish, Cherry
OXO Good Grips Large Silicone Flexible Turner
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s Beef, it’s delicious corn bread, a tastey sauce to boot!  What’s not to love?  5 paws

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Stuffed Acorn Squash

Stuffed Acorn Squash
Stuffed Acorn Squash

 

 

 

 

 

 

 

Stuffed Acorn Squash

Acorn squash is an absolutely great vegetable ! My introduction to it was circular slices baked in a brown sugar butter sauce, delicious but a slightly high caloric count dish.  Stuffed Acorn Squash is a dish with a very nice presentation that makes a satisfying main course.

This is another of those not written in stone recipes, make it with what ever type of meat you’d like, or make it strictly veggie like a ratatouille in a shell, choices are endless, just awaiting your creative ideas to make this recipe your own.

It’s not a quick throw together meal, but it’s certainly worth the effort.

Ingredients for Stuffed Acorn Squash

The ingredients here are for one squash serving two people.

  1. 1 Acorn Squash cut in half, seeded, and baked, and cooked squash scooped out
  2. 2 Tbs butter melted
  3. 1/2 pound ground beef
  4. 1 shallot minced
  5. 1 clove garlic minced
  6. salt & pepper
  7. 1/2 tsp cumin
  8. 1/2 tsp coriander
  9. 1/4 cup shredded Mozzarella cheese
  10. 1/4 cup Panko bread crumbs approximate
  11. Olive oil

Directions for Stuffed Acorn Squash

Preheat oven to 450º

Cut the squash in half lengthwise.  If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh.  Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper.  Place into a baking dish and bake cut side up for about 30 minutes.

Once cooked, remove the squash and allow to cool.  Once cool enough to handle, scoop out the insides carefully trying not to pierce the skin.  Place the squash into a bowl.

While the squash is cooking ,cook the ground beef.  When the ground beef is cooked drain to remove excess grease.

Add the ground beef, shallot, garlic,coriander, cumin and mozzarella to the squash stir to combine thoroughly.  Taste at this point and adjust seasoning with salt and pepper. 

Turn heat in oven to 350º

Fill both squash halves with the mixture, dividing equally to both halves.  Sprinkle the Panko Crumbs and a little Olive oil over the top of both.  Place into a baking dish and bake for about 30 minutes until hot and the crumbs are browned.

Carefully remove from baking dish when done and serve.  Garnish with a dollop of sour cream if you like.

 

Here are a few items to help make this recipe:
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
OXO Good Grips Brushed Stainless Steel Spoon

 

 

 

Official V.C.W.P
Official V.C.W.P

 

 

 

 

 

 

 

 

100_3189
Offical V.C.W.P. and Taste Tester & 100% S.A.P.P.

 

 

 

 

 

 

 

 

Tastings have been so sparse of late I was beginning to think I was out of a job.  So I am now also the Official V.C.W.P. (Very Cute Watch Puppy), although some in the neighborhood call me the “snoop dog”, and others “the barker”.  The squash thing, sans the shell, was quite beefy with a hint of cheese, so it’s a 5 paw effort and now back to guard duty.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page. 
copyright © rantsravesandrecipes 2014 all rights reserved
 

Cottage Pie

Cottage Pie
Cottage Pie

 

 

 

 

 

 

 

 

 

Cottage Pie

The derivation of the term was for a recipe using potato as a upper and lower crust for use with leftover meat, found in cook books circa the 1750’s.  The  more commonly called Shepard’s pie today, especially with the use of Lamb, wasn’t coined until late in the 19th century.  It has evolved into a dish that stands alone and is delicious.  Although a number of the recipes you’ll find, are made by making mashed potato for the dish, I usually turn to this recipe when a large amount of left over mashed potatoes are in the fridge.  You can substitute lamb for the ground beef in this dish, add more vegetables if you like, adjust the seasoning to suit your taste.  There are no cottage pie police roaming in your neighborhood.

Ingredients for Cottage Pie

  1. 1 1/2 pounds lean ground beef
  2. 2 Tbs cooking oil
  3. 1 onion finely diced
  4. 1 clove garlic minced
  5. 2 Tbs tomato paste
  6. 2 Tbs all purpose flour
  7. 1/2 cup beef broth
  8. 2 carrots finely diced
  9. salt and pepper to taste
  10. 2 Tbs Worcestershire sauce
  11. 3 -4 cups mashed potatoes

 

Directions for Cottage Pie

In a large sauté pan on medium high heat add the cooking oil the onion, and garlic,  and carrots and cook until the onions become translucent.  Add the tomato paste and cook for a few minutes.  Add the flour and cook until all the flour is combined.

Add the ground beef and cook until no longer pink.  Once the beef is cooked add the beef broth and stir to combine.  You should have a thick sauce, if too thick add a little more broth.  Now add the Worcestershire sauce, taste and adjust seasoning.

Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don’t smooth the potatoes leave peaks and valleys).

Place into a 400° oven for about 30 minutes, until  the dish is hot and the potatoes are lightly browned on top.

 

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
Professional Offset Spatula Set, Ateco

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It doesn’t matter if it’s beef or lamb, it’s certainly my milieu, IT’S MEAT AND POTATOES!!, Ach lads and lassies it’s a 5 five paws attempt.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved