Cannelloni - Beef, Spinach & Ricotta Filling

This is another winter favourite  of my family and I get them to eat spinach and tomato's with out much fuss!!  It is a recipe that takes  a long time to make but it makes so much you can freeze it the extra.  I also make double the white sauce because I don't like the strong bit the tomato puree can have.  I also use more cheese than they recommend.  You can alter it according to your taste.

Filling
1 tbs Olive oil
1 onion, chopped
1 clove garlic, crushed
500g Beef mince (I think Americans call this ground beef)
250g packet frozen spinach thawed (I usually use fresh spinach and about a 250g packet as well I just cut it up very thinly).
1/4 cup tomato paste
1/2 cup ricotta cheese
1 Egg
1/2 tsp ground oregano
salt and freshly ground black pepper, to taste

White Sauce
There is a white sauce recipe added to this but it is so much work and I really can't taste the difference they way they suggest, they also name it Bachamel Sauce.
1 tbs butter/margarine
1tbs Flour
1 cup milk
1 cut thickened cream
1/4 cup Parmesan cheese
salt and freshly ground black pepper, to taste

Tomato Sauce
425g can tomato puree
2 tbs chopped fresh basil
1 clove garlic, crushed
1/2 tsp sugar
salt, freshly ground black pepper to taste

12 - 15 instant cannelloni tubes
1 cup freshly grated mozzarella
1/2 cup freshly grated Parmesan cheese


Method

1. preheat oven to 180 C.  Lightly oil large shallow casserole dish. Seth aside.

2. To make beef and spinach filling: Heat oil in frying pan.  Add onion and garlic and stir over low heat until onion is tender.  Add mince and brown well, breaking it up to a fine consistency with a fork as it cooks.  cook, stirring, for 1 minute. Remove from heat.  In a small bowl, mix ricotta, egg, oregano salt and pepper.  Ad to mince mixture; Stir to combine. Set aside.

3. To make White Sauce: Melt butter. Remove from heat and add 1 tablespoon of flour and mix to form a paste.  Mix in a little bit of milk at a time to make sure no lumps form and return to heat to allow to thicken. Add cream and Parmesan cheese. Set aside.

4. To make Tomato Sauce: Place all ingredients in a medium pan; stir to combine.  Bring to the boil.  Reduce heat and simmer for 5 minutes.

5. Spoon beef and spinach filling into piping bag and fill cannelloni tubes or you could use a teaspoon.  (Expect if you use a teaspoon to get really messy).

6. Pour some white sauce over base of casserole dish and then spoon some 1/2 of the tomato sauce over the white sauce.  Then Place the cannelloni tubes in and add remainder of the white sauce and tomato sauce. 

Put mozzarella cheese and Parmesan cheese over top and add a bit of paprika if you have. 

7. Bake uncovered for 30 - 35 minutes or until golden brown. 

Hot Taco Dip

1 can bean & bacon soup
1 can chili (without beans)
1/2 envelope dry taco mix
1/2 t dried/powdered onion
1/2 C shredded cheddar cheese
1 C sour cream
Cayenne pepper to taste

Directions:
Mash beans after heating in microwave. Then mix all ingredients together. Heat thoroughly! Enjoy eating this wonderful dip with Tortilla chips.

Meatloaf

Let me just preface this with a couple of things. a)I AM NOT a huge meatloaf lover. I think this is because growing up, my mother's was always dry. So when I tasted my aunt's one time & it wasn't dry, I was like I could do this more often.
b)this recipe is an adaptation from Better Homes & Gardens cookbook "Twin meat loaves"

3 cups of soft bread cubes (about 4 slices cut in 1/2" cubes)
[I never measure this part- I just use 4 slices- no heels & call it good]
1/2 c milk
2 eggs
***
1/3 c finely chopped onion
[the recipe calls for 1/4 c + 1/4 c chopped celery. I don't often keep celery in my house so the onion got upped]
1 Tblsp Worcestershire sauce
1/4 tsp dry mustard (also called ground)
2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning (if you don't have this use ground sage)

2 # ground beef [the recipe calls for 1 1/2 # beef & 1/2 # ground pork - I do make it this way some times, but if I don't have the pork or haven't planned ahead, I'll just do beef; bottom line- make sure you have 2# meat]
*****
1/4 c chili sauce or 1/4 c catsup and 2 Tblsp corn syrup

1/2 c bread crumbs
1 c water split in 1/2

Soak bread cubes in milk. Add eggs; beat with rotary beater. Add onion,(celery), Worcestershire sauce, mustard, salt, pepper & poultry seasoning; mix thoroughly. Add meats; mix well. Form into 2 loaves. Take the 1/2 c bread crumbs & put on wax paper then roll each loaf in that. [Place in 13x9x2" baking pan. I personally just use 2 loaf pans, but have done it the other way.] Pour chili sauce on top, then pour water around loaf(ves)- do not pour directly on as you will wash your chili sauce off. Also if you cook in 13x9 pan do not split water, just pour whole cup in pan.
Bake, uncovered, in 350 degree oven for 1 hour, basting every 15 minutes.

I'm telling you the key to having a flavorful, moist meatloaf is the basting. My friends all told me a bit tedious, but it is good!

Serve with mashed taters! And enjoy!

Dan's Chili

I got this recipe from a good friend of mine. It is an easy chili to make & tastes good. We usually make it as is so it isn't too spicy for any one & then spice it up by adding hot sauce, hot peppers or any other "hot" item you might like.

1# ground beef browned & drained
1# sausage (sage works best, but I've used a combo of sweet & hot italian) browned & drained
1 large onion diced
minced garlic (best fresh but jarred will do) the more the better
2 or 3 cans of red kidney beans
2 to 4 cans of crushed tomatoes (italian style works best, but I just added italian seasoning to my plain tomatoes)
2 pkgs chili seasoning

-brown meats separately until fully cooked, drain
-at the same time, start a large container and simmer all but the beans
-cook beans in a separate container until soft or suitable texture
-once meat is cooked add to mixture simmering
-once beans have reached appropriate texture add to mix; do not drain
-Simmer all together for 30 minutes.

Top with cheese, sour cream, hot sauce or any thing else you enjoy.
This makes quite a bit. If I had to guess-ti-mate I'd say it serves 8-10.

Mexican Mostaccioli

1 pound ground beef

2 1/2 cups uncooked mostaccioli

1 cup frozen whole kernal corn

2 jars (16 oz. each) mild salsa

1 can (15 oz) black beans

1 1/3 cups shredded mexican blend cheese

Directions:

Heat oven to 350 degrees. Grease 4-qt. casserole dish. Brown ground beef in a skillet. Drain. Cook and drain pasta. Add to pasta, beef, corn, salsa, and beans. Spoon half of pasta mixture into the casserole dish. Sprinkle with 2/3 cup of cheese. Add the rest of the pasta mixture and cheese on top. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Easy Taco Bake

Hi, my name is Gail and like Stephanie, I too am a new contributor to Recipeasy, and also honored that the original 4 ladies would even consider letting me join their ranks and share recipes with you. Going with the Mexican theme Stephanie started; this is about the easiest kid-friendly recipe I've ever found. We were searching for pumpkin carving stencils when I found this, so I must give credit where credit is due. I found this on Kraftfoods.com. We tried it this week and it is yummy.
It makes 6- 1 cup servings.

Take 1 pkg. Kraft macaroni & cheese, prepare it as directed on package.(yes, milk & butter)

1 pound ground beef, browned with taco seasoning.

1 cup of salsa, mild, chunky type

Heat oven to 400 degrees. Take an 8 inch sq. baking dish & layer; beef, mac & cheese, then salsa. Bake for 20 minutes. Serve with your favorite steamed veggie and/or salad.

We topped ours with sour cream & hot pepper rings, and also used medium heat salsa. But when it comes to Mexican foods in our house the spicier, the better. The girls even liked it.
I must warn you though, if you are trying to watch your weight, it isn't the most diet friendly recipe out there. I think my girlfriend figured the weight watcher points to be 9 pts./per serving.

Daddy's Yummy Campfire Meal

For your next camping trip, you will need to pack:

• 1 lb. lean ground beef (I take mine frozen and let it gradually thaw in the cooler - less chance of it getting too warm that way.)
• 4-5 medium potatoes (pre-scrubbed, then dried before packing)
• 3 large carrots, sliced thinly and packed in a resealable bag
• 1 onion, sliced and also packed in a resealable bag
• butter
• salt and pepper
• Mrs. Dash's original seasoning
• aluminum foil
• sharp knife

Start the evening by building a big fire and letting it burn down to coals. Then, slice the potatoes, very thinly. Tear off 4-5 generous sized pieces of aluminum foil and lay out on the table. Separate the ground beef according to how much each person wants (lots for Dad, slightly less for mom, and little portions for the kids). Next, let each person add what they want of the potatoes, carrots and onions. My kids love this part! Then, put a pretty good spoonful of butter on top of each pile. Sprinkle with salt, pepper and Mrs. Dash seasoning.

Now it's time to wrap it up. Bring the long ends together and seal the seam. Seal the shorter side by twisting the remaining foil and making handles. Then, double wrap each package with another piece of foil, sealing in the same way.

Lay the foil packages directly onto hot coals in your fire. Allow to cook for about 10-15 minutes. Flip them over (my husband uses a real leather glove - you can reach right into the fire without being burned at all) and cook for another 5 minutes or so. You will hear the food sizzling and it will smell amazing!

Carefully unwrap the packages and dump the meal onto a paper plate (it will melt Styrofoam plates). Now, enjoy one of the most delicious meals you will ever eat on a camping trip!

Cheese Meatloaf - Individual ones!

I have to give credit where credit is due... this is one I got from Karen T.
It is not your "normal" meatloaf - Bryan even eats it!



1 lb. ground beef
1 egg
1/2 c. diced onion (1 tsp onion powder)
3/4 c. milk
1 c. shredded cheese
1/2 c. quick oats (instant kind)
1 tsp. salt


Mix all ingredients in a large bowl. Shape into little individual loaves. (8 per pound)
Top each loaf with 2/3 c. ketchup, 1/2 c. brown sugar, 1 1/2 tsp. mustard mixture.
Bake at 350 degrees for 45 minutes.

These freeze great (freeze them uncooked, but shaped into loaves without the topping). Take them out of the freezer.. top with mixture... bake (add a few minutes to the cooking time since they start out frozen)

Taco Ring

I make this all the time a few days after we have tacos! Just use the extra meat... or make extra!!!

Ingredients
2 cans of crescent rolls
1-2 pounds of ground beef made according to taco seasoning package
shredded cheese

Directions
Combine seasoned/cooked ground beef and as much shredded cheese as desired.
Cook in microwave until cheese melts.
Place open crescent rolls on pizza pan with the top of the triangle pointed out and the other edges overlapping. (this will make it look like an open sunflower) I should've taken a picture sorry
Place the ground beef/cheese mixture in the circle and overlap the top edges to the bottom. This will make it look like a ring.
(If you've ever been around for Mardi Gras... it looks like homemade King Cake)
Bake at 350 degrees for 15 minutes or until brown.

This recipe is also great for other substitutions for the ground beef.
I've done Ham/cheese; sausage/egg/cheese (cook eggs/sausage first); cinnamon/sugar with butter; use your imagination!!!!!! Leave a comment if you have a new one!!!!

Swedish Meatballs

My mom always used to serve these yummy meatballs and sauce whenever we had company over. She received so many compliments and recipe requests! I hope you will try it and love it as much as our family and friends do! It's a wonderful comfort food and uses ingredients that are usually always on hand.

Meatballs:

1 lb. hamburger

3/4 c. bread crumbs

1/4 c. milk

1/2 T. dried minced onion (or about 1 T. fresh minced)

1 egg

1/2 t. salt

dash of parsley flakes

1/8 t. pepper

1 t. Worcestershire sauce

Make small meatballs and place close together on a cookie sheet. Bake at 375 for 25 min. While these are in the oven, put some rice on to cook or steam, and make the sauce.

Sauce:

1/4 c. chopped onion

1/4 c. butter

1/4 c. flour

2 c. water

2 cubes (or 2 t.) beef bouillon

1 T. ketchup

1 t. paprika

1/2 t. salt

1/8 t. pepper

3/4 c. sour cream (I always use non-fat - it really cuts down on the fat)

Cook onion in butter until tender. Stir in flour. Slowly add water while stirring constantly. Add remaining ingredients, except for sour cream. Heat until bubbly. Add meatballs and simmer over low heat for 10 min. Stir in sour cream and remove from heat. Serve over hot steamed rice. This goes well with a salad or other green vegetable. (Because of the colour of the sauce, yellow or orange veggies just don't look right!)

Sweet Sloppy Joes

I know there a lots of different recipes for sloppy joes... just wanted to add mine in. (I just made it up today)

In a large skillet

1 pound cooked/drained ground beef

In skillet add to ground beef:

1/2 cup ketchup

1/2 tsp. hot sauce

3 TBSP flour (helps it hold together)

pinch of salt

1 tsp mustard

1/4 cup brown sugar

Just so you know all these measurements are "guesstaments" I really just dumped stuff in!

Also the picture is of the kid's sandwich so it didn't have as much meat on it!

Cabbage Meatball Soup

This soup smells heavenly while it's simmering! It's a wonderful comfort food on a cold day. My family (even my kids, ages 4 and 7), LOVE this soup! Don't let the words "cabbage" and "leeks" scare you away! It is so tasty and everyone we've served this to, has become a fan. It does require a lot of chopping, so leave some extra time for that. I like this recipe because it makes so much and will feed our family twice. So, happy chopping and enjoy this healthy, filling soup!


Meatballs:

• 1 lb. ground beef
• 1 egg
• 1/2 c. soft bread crumbs (or 1/4 c. dry crumbs)
• 2 T. chopped fresh parsley (or about 1 T. dried)
• 1 t. salt

Shape into tiny balls. In lightly greased skillet, brown on all sides, remove and drain fat.
Soup:

• 1/4 cup butter
• 2 c. sliced leeks (white part)
• 1 c. chopped onion
• 4 c. chopped cabbage
• 1 c. diced potato
• 1 c. sliced celery
• 1 c. sliced carrot
• 2 cloves garlic, minced
• 6 c. beef or vegetable broth
• 1 bay leaf
• 1/4 t. pepper
• 1 t. salt

Saute vegetables in butter until slightly limp. Add broth and spices and simmer until tender crisp. Add meatballs and simmer 20 minutes more. Serves 6-8.

Gussie Burgers

Jody's Aunt Gussie made these up years ago. She told me she had farm boys to feed and had to make a pound of meat stretch as much as possible. They sound weird, but they are FABULOUS. I have added some extras to Aunt Gussies original recipe.

The only problem is these are "about" measurements. You can't really mess them up.

1 lb of ground beef
2 eggs
1/2 cup milk
2 cups fresh bread crumbs
3 Tablespoons Worcestershire sauce
Garlic (I like lots, about 3-4 cloves, crushed)
1 teaspoon salt
pepper to taste
other seasonings you feel like (fresh herbs, seasoning salt...)

Mix ingredients together well. It will be a strange consistency. I should be thinner than a meatloaf, where you couldn't really form it easily. Add more milk if its to thick.

Now here's the weird part:
Take a fork and put a little meat on it. Spread the raw mixture onto half of a bun, a little at a time. Cover that half with a thin layer of the mixture, all the way to the edge. Aunt Gussie starts on the edge and works toward the middle. Do that to each half of all the buns, tops and bottoms. Keep the layers thin. You will probably use at least a pack of buns.

Spray your griddle and put each half meat-side down on the griddle. Cook for about 7 minutes or until the meat is thoroughly cooked.

Place the tops and bottoms back together and put them back into the bun bag. Put your condiments between the meat (cheese, onion, ketchup, mayo, mustard, whatever) and enjoy.

Yum...

Tater Tot Casserole

We have already gotten a request for an easy hamburger meal. Here is the easiest one I could come up with. I sure hope that it is not too easy!

1 pound ground beef or ground turkey (If you like more meat, you could add 1/2 a pound or so. I am cheap so we make due without the extra.)
2 cans of cream of mushroom soup (If you do not like cream of mushroom, cream of chicken works well too.)
1 bag of frozen tater tots

Cook up the meat. Drain the fat. Place meat on the bottom of a 9x13 inch pan. Place the soups in next and stir it around to make sure that all the meat is covered. Smooth the mixture out, so that it is pretty even all around the pan. Next place tater tots in straight rows on top of the meat and soups. (I usually have extra tater tots. I just cook those up seperately and the kids love them.) Bake casserole at 350 degrees for about 30 minutes.

I usually serve this with a side dish of vegetables and some applesauce. My children LOVE this meal.