Carwy
01-12-2008, 12:56 PM
Mexican Meat Loaf
Ingredients
1 egg, beaten
1/3 c. taco sauce (Medium)
2 c. coarsely crushed corn chips
1/3 c. shredded Mexican blend cheese
1 pack taco seasoning (McCormick original taco seasoning)
1/2 t. Sea salt, (optional) I never use.
3lbs. Elk or Turkey
¼ T Cayenne Pepper
1 cup chopped onions
2 cloves of garlic.
Ketchup (1/3 cup in mix)
Additional taco sauce
Additional shredded Mexican blend cheese (Kraft Mexican Style Taco cheese)
Preparation
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. In a 13x9-inch baking pan, shape meat mixture into a 9x5-inch loaf. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat loaf to a serving plate and slice.
Serves 6 to 8.
For Crock Pot
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. Shape into a round loaf and place in crock pot. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Cover and cook on low for 8 hours. Serve with additional taco sauce or salsa.
Serves 6
Sautéed Asparagus Recipe
Ingredients
1 pound fresh asparagus
1 tablespoon butter, olive oil, or mixture
1 teaspoon soy sauce
1 clove of garlic
½ of red bell peppers
Directions
• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with 4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.
Halftime Chili Recipe
This is the perfect chili dish to serve at your next halftime get together. Serve with grated cheese and tortilla chips for dipping.
Ingredients
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
• 2 15 to 16oz cans of kidney beans (drained)
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
MASHED POTATOES
• 2 pounds of potatoes Peel and quarter the potatoes.
• 1 teaspoon of salt
• 1 cup of half and half (half milk & half cream)
• 6 tablespoons of butter
• 1 or 2 cloves Garlic
• Salt and pepper, to taste
1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
4. Mash by your method of choice. (I prefer a potato ricer)
5. Crush a clove or 2 of garlic in while mashing.
5. Blend in butter, half & half, and any other ingredients you prefer.
6. Season with salt and pepper.
Mountain Man Breakfast
2 lbs bulk sausage
2 lbs frozen hash brown potatoes
8 eggs, beaten with ¼ cup water
2 cups grated cheese
Preheat oven to 350°. In deep (cast iron) skillet, fry and crumble the sausage over medium heat. Remove cooked sausage and drain on paper towels. Using sausage drippings in the pan, brown potatoes and spread them evenly across the pan. Place cooked sausage over potatoes. Poor eggs over sausage layer. Spread cheese over top. Cover and bake for 30 to 35 minutes, or until eggs are cooked.
Ingredients
1 egg, beaten
1/3 c. taco sauce (Medium)
2 c. coarsely crushed corn chips
1/3 c. shredded Mexican blend cheese
1 pack taco seasoning (McCormick original taco seasoning)
1/2 t. Sea salt, (optional) I never use.
3lbs. Elk or Turkey
¼ T Cayenne Pepper
1 cup chopped onions
2 cloves of garlic.
Ketchup (1/3 cup in mix)
Additional taco sauce
Additional shredded Mexican blend cheese (Kraft Mexican Style Taco cheese)
Preparation
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. In a 13x9-inch baking pan, shape meat mixture into a 9x5-inch loaf. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Bake at 375° for 1 hour. Using 2 spatulas, carefully move meat loaf to a serving plate and slice.
Serves 6 to 8.
For Crock Pot
Combine ingredients except ground beef; mix well. Knead in 2 ½ lbs ground beef. Shape into a round loaf and place in crock pot. Place a mixture of Ketchup and taco sauce over loaf and cover with Shredded Cheese. Cover and cook on low for 8 hours. Serve with additional taco sauce or salsa.
Serves 6
Sautéed Asparagus Recipe
Ingredients
1 pound fresh asparagus
1 tablespoon butter, olive oil, or mixture
1 teaspoon soy sauce
1 clove of garlic
½ of red bell peppers
Directions
• Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with 4 tablespoons water.
• Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.
Halftime Chili Recipe
This is the perfect chili dish to serve at your next halftime get together. Serve with grated cheese and tortilla chips for dipping.
Ingredients
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 pounds ground chuck
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste
• 2 15 to 16oz cans of kidney beans (drained)
Directions
Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.
MASHED POTATOES
• 2 pounds of potatoes Peel and quarter the potatoes.
• 1 teaspoon of salt
• 1 cup of half and half (half milk & half cream)
• 6 tablespoons of butter
• 1 or 2 cloves Garlic
• Salt and pepper, to taste
1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
4. Mash by your method of choice. (I prefer a potato ricer)
5. Crush a clove or 2 of garlic in while mashing.
5. Blend in butter, half & half, and any other ingredients you prefer.
6. Season with salt and pepper.
Mountain Man Breakfast
2 lbs bulk sausage
2 lbs frozen hash brown potatoes
8 eggs, beaten with ¼ cup water
2 cups grated cheese
Preheat oven to 350°. In deep (cast iron) skillet, fry and crumble the sausage over medium heat. Remove cooked sausage and drain on paper towels. Using sausage drippings in the pan, brown potatoes and spread them evenly across the pan. Place cooked sausage over potatoes. Poor eggs over sausage layer. Spread cheese over top. Cover and bake for 30 to 35 minutes, or until eggs are cooked.