). Spray a baking dish with cooking spray.
Bring a
Mince onion and bell pepper.
Heat oil in medium pan.
Put minced onion and bell pepper into small bowl and add garlic and toss around.
saute in oil on low until very lightly toasted.
Add ground beef and brown on medium.
Drain excess grease.
pour tomato sauce in medium bowl.
add onion powder, black pepper, garlic powder, and Italian seasoning and mix.
pour into pan with ground beef and simmer 7-10 minutes
serve over pasta for a delicious delight!
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
Cut up green cabbage leaves, red bell pepper and green bell pepper and place in saucepan. Add ground beef, Worcestershire sauce, salt and pepper to vegetables mixture and stir at times while cooking on medium heat until done. Next, cut up the head of cabbage and place in pot. Stir in the ground beef sauce mixture; cover with lid and cook on medium heat, stirring continuously until cabbage is done.
In a large saucepan, cook ground beef at medium-high heat, stirring
Grate 1/2 of cabbage and put in bottom of large casserole. In a frying pan, cook ground beef and chopped onion until the redness is out of meat.
Spread this over the grated cabbage.
Do not mix!
Shred rest of cabbage and spread over ground beef and onion.
Do not mix!
Mix can of tomato soup with can of water, 2 tablespoons of sour cream, salt and pepper and pour over top of the cabbage.
Do not mix! Bake at 375\u00b0 for 45 minutes.
Serve over rice or noodles.
mix 4 tbsp tomato paste with a little water then add
Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 teaspoons salt and 1/8 teaspoons pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.
In a 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so that meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned (about 10 minutes).
Add tomatoes, garbanzo beans and corn with all their liquid, zucchini, macaroni, bouillon, basil leaves and water.
Over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low, cover and simmer 8 to 10 minutes, until macaroni and vegetables are tender.
Brown meat and onion until brown; drain off fat.
Add salt and Worcestershire sauce.
In casserole dish, add 1/2 of cabbage. Cover with ground beef mixture.
Repeat layers; cover with tomatoes.
Sprinkle with stuffing.
Bake at 400\u00b0 for 45 minutes.
Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, beef broth. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more broth. I find I like it more soupy than thick, so adjust liquid amounts accordingly by adding water or additional beef broth.
ender and lightly browned. Add ground beef and pancetta. Cook, stirring to
In 5-quart Dutch oven over high heat, cook ground beef, onion, celery and cabbage, stirring until all pan juices evaporate and meat and vegetables are lightly browned, about 10 minutes.
Add tomatoes, garbanzo beans and corn, all with their liquid, zucchini, macaroni, bouillon, basil leaves and 3 cups water over high heat. Heat to boiling.
Reduce heat to low; cover and simmer soup 8 to 10 minutes until macaroni and vegies are done.
First, cook ground beef and onion together until meat is browned. Drain fat. Stir ranch dressing mix and taco seasoning into beef (may need to add a little water). Add remaining ingredients and simmer for up to 2 hours. Garnish with desired ingredients and serve.
Brown ground beef and drain the grease.
Add cabbage and simmer until cabbage is tender.
Add celery soup and milk.
Heat and serve.
Shred cabbage.
Brown ground beef and onion; drain.
Layer cabbage, sauerkraut, ground beef, onion, rice, tomato soup, salt, pepper and Parmesan cheese.
Layer until pan is full.
Pour a can of water over the top.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
In a large skillet heat oil, cook onion and ground beef until brown.
Add chopped cabbage, cook until tender.
(May cover to speed cooking.)
When cabbage is done, add sour cream, salt and pepper to taste.
Chop cabbage.
Brown beef and drain excess fat.
In a casserole dish, place a layer of raw cabbage, then a layer of beef and alternate until dish is full.
Pour soup over top.
Bake at 350\u00b0 for 45 minutes or until done.
Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.
ead crumbs in a bowl with enough water to cover; set