Post by JJ Judkins on Aug 16, 2008 15:49:14 GMT -6
* Exported from MasterCook *
Mexican Spaghetti Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Beef Ground Beef
Main Dish Mexican
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cooked spaghetti -- (or pasta)
1/4 cup chopped olives
2 tablespoons green chili peppers
4 tablespoons butter
1 teaspoon chili flakes
1/4 cup parmesan -- freshly grated
1/4 teaspoon sugar
4 beaten eggs
1/2 teaspoon cumin
1 pound ground beef
1/2 cup Monterey Jack -- shredded
1/2 cup chopped onion
1 19 ounce ca red kidney beans
6 ounces crushed tortilla chips
1 19 ounce ca tomatoes
1 6 ounces can tomato paste
Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish.
Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add Chopped green chilies, chili flakes, sugar and cumin. Let simmer at least 30 minutes or longer. (You can add some Tabasco Sauce for some extra "kick" at the end.) Pour meat mixture over pasta in baking dish.
Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degree oven for 30-40 minutes or until brown.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 563 Calories; 36g Fat (57.7% calories from fat); 19g Protein; 41g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 563mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Picadillo (Beef Hash)
Recipe By :Mary Urrutia Randelman "Memories of a Cuban Kitchen"
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Cuban
Main Dish Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pure Spanish olive oil
1 medium onion -- chopped
1 medium green bell pepper -- seeded chopped
2 cloves garlic -- finely chopped (2 to 3)
1 pound ground beef -- chuck or rump
1/4 cup dry sherry
1/2 cup canned crushed tomatoes or
-- prepared tomato sauce
1 tablespoon salt
1 tablespoon Worcestershire sauce -- optional
1/2 teaspoon Tabasco sauce -- optional
1 small potato -- peeled
-- cut into 1/4-inch cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives
1/4 cup vegetable or peanut oil
-----for the garnish-----
1 large egg -- hard-boiled
1/2 cup drained canned early sweet -- peas
1 pimiento -- chopped
1. In a casserole heat the olive oil over low heat. Add the onion, bell pepper, and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring, until brown, 10 to 15 minutes, breaking up any large chunks with a wooden spoon. Drain off any excess fat.
2. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir, and cook, uncovered, over medium heat for 15 to 20 minutes.
3. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. (If you prefer not to fry the potato, boil it over medium- high heat, unpeeled and halved, in salted water to cover until tender, 20 minutes, and omit the vegetable oil.) Add the potato, raisins, and olives to the meat, correct the seasonings, and continue cooking until most of the liquid is absorbed, 10 to 15 minutes.
4. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.
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Per Serving (excluding unknown items): 436 Calories; 32g Fat (68.0% calories from fat); 22g Protein; 11g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 1738mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Mexican Spaghetti Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Beef Ground Beef
Main Dish Mexican
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cooked spaghetti -- (or pasta)
1/4 cup chopped olives
2 tablespoons green chili peppers
4 tablespoons butter
1 teaspoon chili flakes
1/4 cup parmesan -- freshly grated
1/4 teaspoon sugar
4 beaten eggs
1/2 teaspoon cumin
1 pound ground beef
1/2 cup Monterey Jack -- shredded
1/2 cup chopped onion
1 19 ounce ca red kidney beans
6 ounces crushed tortilla chips
1 19 ounce ca tomatoes
1 6 ounces can tomato paste
Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish.
Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add Chopped green chilies, chili flakes, sugar and cumin. Let simmer at least 30 minutes or longer. (You can add some Tabasco Sauce for some extra "kick" at the end.) Pour meat mixture over pasta in baking dish.
Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degree oven for 30-40 minutes or until brown.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 563 Calories; 36g Fat (57.7% calories from fat); 19g Protein; 41g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 563mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Picadillo (Beef Hash)
Recipe By :Mary Urrutia Randelman "Memories of a Cuban Kitchen"
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Cuban
Main Dish Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pure Spanish olive oil
1 medium onion -- chopped
1 medium green bell pepper -- seeded chopped
2 cloves garlic -- finely chopped (2 to 3)
1 pound ground beef -- chuck or rump
1/4 cup dry sherry
1/2 cup canned crushed tomatoes or
-- prepared tomato sauce
1 tablespoon salt
1 tablespoon Worcestershire sauce -- optional
1/2 teaspoon Tabasco sauce -- optional
1 small potato -- peeled
-- cut into 1/4-inch cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives
1/4 cup vegetable or peanut oil
-----for the garnish-----
1 large egg -- hard-boiled
1/2 cup drained canned early sweet -- peas
1 pimiento -- chopped
1. In a casserole heat the olive oil over low heat. Add the onion, bell pepper, and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring, until brown, 10 to 15 minutes, breaking up any large chunks with a wooden spoon. Drain off any excess fat.
2. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir, and cook, uncovered, over medium heat for 15 to 20 minutes.
3. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. (If you prefer not to fry the potato, boil it over medium- high heat, unpeeled and halved, in salted water to cover until tender, 20 minutes, and omit the vegetable oil.) Add the potato, raisins, and olives to the meat, correct the seasonings, and continue cooking until most of the liquid is absorbed, 10 to 15 minutes.
4. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 436 Calories; 32g Fat (68.0% calories from fat); 22g Protein; 11g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 1738mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0