Find Recipes Instantly! (Type the Recipe name or any Ingredient) Baked Spaghetti 1 Cup onion -- chopped 1 Cup green pepper -- chopped 1 Tablespoon butter or margarine 1 Can tomatoes 28oz -- cut up 1 Can mushroom -- drained 1 Can ripe olives -- sliced 2 Teaspoons oregano 1 Pound ground beef -- browned and drained 12 Ounces spaghetti -- cooked 2 Cups cheddar cheese -- 8oz 2 Cans cream of mushroom soup -- undiluted 1/4 Cup water 1/4 Cup Parmesan cheese In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13-in x 9-in pan. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese, bake, uncovered, at 350 for 30-35 minutes. Make Ahead Sloppy Joes 1 pound bulk pork sausage 1 pound ground beef 1 medium onion -- chopped 14 sandwich buns (14 to 16) -- split 2 cans tomato sauce (8 ounces each) 2 tablespoons prepared mustard 1 teaspoon dried parsley flakes 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried oregano In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350F for 20 minutes or until heated through or freeze for up to 3 months. To use frozen sandwiches: Bake at 350F for 35 minutes or until heated through. Yield: 14 - 16 servings - - - - - - - - - - - - - - - - - - NOTES : "I frequently made big batches of these flavorful filled buns when our six children were growing up." relates Alyne Fuller of Odessa, Texas. "Having the zesty sandwiches in the freezer was such a time-saver on busy days. Now my kids make them for their families." Freezer Muffin Pizzas 24 English muffins -- split and buttered 2 pounds ground beef 1 large onion -- diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic salt 1 6 oz. jar processed cheese spread {Cheez Whiz} 1 14 oz. jar pizza sauce 1/2 cup minced fresh parsley 1/2 cup Parmesan cheese 1. Brown beef and onion in large skillet; drain. 2. Season with salt, pepper, and garlic salt. 3. Spread 2 teaspoons of cheese spread and 2 teaspoons of pizza sauce on each muffin. Spoon meat mixture onto pizza sauce. Sprinkle with parsley and Parmesan cheese. 4. Place on a cookie sheet and freeze. Wrap in plastic wrap or foil. Store in freezer until ready to use. 5. Bake frozen, approximately 20 to 30 minutes, at 350 degrees, or until bubbly. Hearty Meat Pie Pastry for 2 double-crust pies 2 cups potato -- peeled and grated 1 1/4 cups celery -- diced 1 cup carrots -- grated 1/4 cup onion -- chopped 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 3/4 pound UNCOOKED lean ground beef 1 can (4 oz) mushroom stems and pieces 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 teaspoon beef bouillon granules 4 drops browning sauce, optional Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9" pie plate. In a bowl, combine the next seven ingredients; add beef and mix well. Spoon half into crust. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry (I wouldn't do this until after thawed). Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. Bake second pie at 375 for one hour. FOR GRAVY (Note, the ingredients here are for ONE pie) Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. In a saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute. Stir in browning sauce if desired. Serve with pie. TO USE FROZEN PIE: Bake at 375 for 70 minutes. Make gravy as directed. Mini Meatloaves 3 pounds ground beef 1 medium onion, chopped 2 slices bread, processed into crumbs 2 eggs 1 tablespoon Worcestershire sauce 1/3 cup ketchup 1 teaspoon salt 1/2 teaspoon pepper Pleace ground beef in a large bowl. Add remaining ingredients. With fingertips, mix gently but thoroughly. Do not knead and press the meat, or the loaves will be tough. Shape meat into 14 balls about the size of tennis balls. Place in muffin tins. Bake in a preheated, 350-degree oven for about 45 minutes, or until cooked through. Cool the loaves slightly, then remove them from muffin tins. Wrap tightly in foil and freeze. To reheat, unwrap a meatloaf and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high power for about 3 minutes, or until thawed and heated through. Microwaving time will depend on how many meatloaves are cooked at once. Makes 14 servings. Article text: Meatloaf is comfort food for harried cook * Individual mini loaves can be made ahead and frozen for busy days Meatloaf is soul food for the harried. The aroma alone can untangle hours of tension. You can make the loaves in advance and stash them in the freezer for a day when you need pampering. I made the meatloaves in individual portions so that just a serving or two could be hauled out when the need arose. Muffin tins are perfect for the purpose. When making individual loaves, go for the big package of ground beef. Leftovers are the point of the cooking session. I started with 3 pounds, adding eggs, ketchup for zest, a dash of Worcestershire sauce and onions. For the binder, I used fresh bread crumbs made in a food processor. Fresh crumbs give meatloaf a more tender texture than dry bread crumbs or oats. The meatloaf mixture can be made in less than five minutes. All that is left to do is shape the meat into balls about the size of a muffin-tin cup, allowing a smidgen extra so that the meat mounds above the lip of the muffin tin. Place the filled muffin tins on a baking sheet to catch any grease that spills over, and pop in the oven for about 45 minutes. After cooling them slightly, wrap each meatloaf in foil and freeze. Note from Susan: You can use any meatloaf recipe for this idea. I think the neat part is having easy to use leftovers. Oven Baked Orange Chicken 5 chicken breast, no skin, no bone 1/4 cup melted butter 3/4 cup fine dry breadcrumbs 1/2 cup flour 6 ounces orange juice, frozen concentrate -- undiluted 1/4 teaspoon thyme 1/4 cup honey 1 teaspoon paprika Place a sheet of waxed paper on a large cookie sheet. Brush chicken breasts with butter. Combine orange juice and honey in a shallow dish. Mix bread crumbs, flour, and seasonings in a separate bowl. Roll chicken in honey mixture, then in crumbs. Place each coated chicken piece on the wax paper, not touching other chicken parts. Drizzle remaining butter over chicken. Flash freeze until firm then remove to freezer bag. To serve: Place frozen chicken pieces on an oiled baking sheet. Preheat oven to 375 degrees. Bake frozen chicken 30 to 45 minutes until thickest part is no longer pink and juices run clear. Roast Sticky Chicken 1 large chicken -- (roasting) 1 cup onion -- chopped 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 teaspoon white pepper 1 teaspoon thyme 1 teaspoon onion powder 1 teaspoon cayenne pepper 2 teaspoons paprika 4 teaspoons salt In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving. - - - - - - - - - - - - - - - - - - NOTES : This recipe is a great way to roast a large chicken for planned leftovers, and it is very easy to make. This freezes well. This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson of Busy Cooks, http://busycooks.about.com It is a very popular recipe, and has been floating around the internet for a long time without the proper credits to either of these fine ladies. If you have saved this recipe to your private recipe collections, please note the original authors on your copies, and be certain to pass this information along each time you share your copy (and believe me, this recipe is fantastic, and you will be asked for it each and every time you prepare it for someone ;-) Noodle Stroganoff 1 pound ground beef seasoned with onion and garlic 8 ounces fresh mushrooms -- sauteed 1 can beef broth 3 tablespoons lemon juice 3 tablespoons red wine 3 cups noodles Label and freeze. To serve: Defrost..add 3 cups noodles and cook until tender. Stir in 1 cup sour cream until slightly warm Triple-Batch Beef 3 variations: Chunky Chili, Herbed Beef Barley Soup, Thick Beef Stew Contributed by Diane S. Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home. I keep portions of this economical meat mixture in heavy-duty resealable plastic bags in the freezer. After a busy day, it's easy to fix one of the three variations I've included here. -- Heidee Manrose, Burns, WY 3 variations: Chunky Chili, Herbed Beef Barley Soup, Thick Beef Stew Triple-Batch Beef Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless chuck roast (4-5 lbs) -- cut in 3/4" cubes 2 medium onions -- chopped 4 cloves garlic -- minced 2 tablespoons vegetable oil 1 1/2 cups water 1 teaspoon salt 1/2 teaspoon pepper In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in water, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 3/4 to 2 hours or until meat is tender. Cool. Divide beef and cooking liquid between three freezer containers; cover and freeze. May be frozen for up to 3 months. Yield: 3 batches - - - - - - - - - - - - - - - - - - Chunky Chili Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000 Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 portion Triple-Batch Beef* -- thawed 1 jar salsa (11 oz.) 1/4 cup water 1 teaspoon chili powder (to 2 tsps.) 1 can kidney beans (16 oz.) -- rinsed and drained In a saucepan, combine beef, salsa, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans beans; heat through. Yield: 3-4 servings * Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted. NOTES : Heidee's meat mixture is the starting point for a nice hearty chili that cooks up in a jiffy. "Choose different salsa if you like your chili milder or hotter," Heidee recommends. - - - - - - - - - - - - - - - - - Herbed Beef Barley Soup Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 portion Triple-Batch Beef* -- thawed 3 cups water 1 cup frozen cut green beans 1 cup frozen sliced carrots 1/4 cup quick-cooking barley 1 tablespoon beef bouillon granules 1 teaspoon dried thyme 1/2 teaspoon salt In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables are tender. Let stand for 5 minutes before serving. * Editor's Note: 2 cups cubed cooked beef and 1/2 cup beef broth may be substituted. NOTES : Thyme comes through in this colorful soup that's chock-full of tender beef. "You can use any combination of vegetables you have on hand," Heidee adds. "Leftovers work especially well." - - - - - - - - - - - - - - - - - - Thick Beef Stew Recipe By : Heidee Manrose, Quick Cooking, Jan/Feb 2000 Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 portion Triple-Batch Beef* -- thawed 3 medium red potatoes --quartered & cut in 1/4" slices 1 1/4 cups water 1 teaspoon dried oregano (to 1 1/2 tsps.) 1 teaspoon salt 1 cup frozen peas 1 tablespoon cornstarch 2 tablespoons lemon juice In a saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. * Editor's Note: 2 cups cubed cooked beef and 1/2 cup beef broth may be substituted. NOTES : For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites. Taco Twist Casserole 1 pound hamburger 1 package taco seasoning mix 1 15 ounce tomato sauce 1/4 cup green pepper -- chopped 3 cups corkscrew macaroni (8 oz) -- cooked and drained 1 cup cheese -- shredded 1/2 cup sour cream Brown beef and drain. Stir in seasoning mix, tomato sauce, and green pepper. Bring to a boil and remove from heat. Combine cooked noodles (undercook these a bit), 1/2 cup cheese and sour cream. Place on bottom of 6x10 baking dish. Top with meat mixture and remaining cheese. Bake at 350 for 30 minutes.