Find Recipes Instantly! (Type the Recipe name or any Ingredient) American Shepherd's Pie 1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1 (10.5 ounce) can condensed vegetable soup 1/2 teaspoon dried thyme 3 cups mashed cooked potatoes 1 cup shredded Colby longhorn cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish. 2 In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top. 3 Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted. Haviland Glop 1 (8 ounce) package dry egg noodles 1 pound ground beef 1 (10.75 ounce) can condensed tomato soup 1 (10.5 ounce) can condensed vegetable soup salt to taste ground black pepper to taste 8 slices processed American cheese Directions 1 Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain. 2 Preheat oven to 350 degrees F (175 degrees C). 3 In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes. 4 Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown. Hot and Tasty Bites 1 pound ground beef 1 pound fresh, ground spicy pork sausage 1 (16 ounce) jar process cheese sauce 1 tablespoon dried oregano 32 ounces cocktail rye bread Directions 1 Preheat the oven to 350 degrees F (175 degrees C). 2 In a large skillet, brown the ground beef and the sausage together. Drain all the fat. 3 Over low heat, add the cheese and the oregano into the meat in the skillet. When the cheese is melted and all is mixed well, spread the mixture on slices of the party rye. Arrange the pieces on cookie sheets. 4 Bake at 350 degrees F (175 degrees C) for 5 to 10 minutes, until just browned. Makes 25 to 30 servings Hot Stuff 1 pound ground beef 1/2 onion, finely chopped 1 quart tomato juice 12 drops hot pepper sauce 1 (13.5 ounce) package nacho-flavor tortilla chips 1/4 cup shredded Mexican-style cheese Directions 1 In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat. 2 Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes. 3 Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.Makes 4 to 6 servings Hotdish 8 potatoes - peeled and sliced thin 4 carrots, sliced thin 1 pound ground beef 2 (10.75 ounce) cans condensed tomato soup Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a 9x13 inch baking dish, combine potatoes, carrots and ground beef. Spread condensed soup over top. 3 Cover dish, and bake in preheated oven for 60 to 75 minutes. Remove from oven, and let stand 5 minutes before serving. Husband's Delight 10 ounces egg noodles 1 1/2 pounds ground beef 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 teaspoon salt 1 tablespoon white sugar 1 1/2 cups sour cream 3 ounces cream cheese 1/2 onion, chopped 1 cup shredded Cheddar cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3 In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. 4 In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. 5 Bake at 350 degrees F (175 degrees C) for 25 minutes. Marchetti 1/3 (16 ounce) package dry egg noodles 1 1/2 pounds ground beef 1 onion, chopped 1 (10.75 ounce) can condensed tomato soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (4 ounce) jar sliced mushrooms 1 1/2 cups processed American cheese, shredded 1/4 teaspoon garlic powder salt and pepper to taste Directions 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.) 2 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown, and onion is tender. Drain excess fat. Stir in noodles, condensed tomato soup, condensed mushroom soup, sliced mushrooms and 1 cup cheese. Season with garlic powder, salt and pepper. Pour into a 9x13 inch baking dish. Sprinkle top with remaining 1/2 cup cheese. 3 Bake in preheated oven for 30 minutes. Ortega Fiesta Bake 1 pound ground beef 1 cup chopped onion 3/4 cup ORTEGA ® Thick and Chunky Salsa 1 (1.25 ounce) package ORTEGA® Taco Seasoning mix 1/4 cup water 1 cup whole kernel corn 1 (2.25 ounce) can sliced ripe olives 1 (8.5 ounce) package corn muffin mix 1 cup SARGENTO® ChefStyle Shredded Mild Cheddar Cheese 1 (4 ounce) can ORTEGA ® Diced Green Chiles Directions 1 PREHEAT oven to 350 degrees F. 2 COOK beef and onion until beef is browned; drain. Stir in salsa, seasoning mix and water. Cook over low heat for 5 to 6 minutes or until mixture thickens. Stir in corn and olives. Spoon into 8-inch- square baking dish. 3 PREPARE batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spread over meat mixture. 4 BAKE for 30 to 35 minutes or until crust is golden brown. Piroshki 1 1/2 pounds ground beef 1 onion, finely chopped 1 teaspoon salt ground black pepper to taste dried dill weed, to taste 1 (.25 ounce) package active dry yeast 1/4 cup warm water 1 cup milk 3 eggs 1/2 cup vegetable oil 2 tablespoons granulated sugar 1 teaspoon salt 4 cups all-purpose flour 3 cups oil for frying Directions 1 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using. 2 Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat. 3 Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume. 4 Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. 5 Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes. 6 In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels. Makes 35 to 40 piroshki Puerto Rican Meat Patties 3 tablespoons olive oil 1 pound ground beef 1 1/2 cups chopped fresh cilantro 1 onion, chopped 4 cloves garlic, minced 1 green bell pepper, chopped 1 (8 ounce) can tomato sauce 1 (16 ounce) package egg roll wrappers 2 quarts vegetable oil for frying Directions 1 In a large, heavy saute pan, heat olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. 2 Add meat; cook and stir until browned. Drain off excess fat. Stir in tomato sauce and cilantro. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. 3 Wrap 2 to 3 tablespoons of meat in an egg roll wrapper to form a triangle. Repeat with remaining ingredients. 4 Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Makes 4 to 8 servings