Salisbury Steak

I always see Salisbury Steak on the menu at the Cheesecake Factory under the "Specials" list, but I never really knew what it was.  Sooo......the other day, after going to the Cheesecake Factory and getting their incredible White Chocolate Caramel Macadamia Nut Cheesecake (so sinful), I decided to look up a Salisbury Steak recipe.  I learned it was basically a very beefy/steaky-flavored hamburger patty with gravy.  Sounds pretty darn good to me!  So I decided to create my own recipe.  The result was filled with delicious mushroom, onion, beefy, yummyness! The hamburger patty itself is super flavorful, and using some of the gravy ingredients - like the soup mixes - in the actual patty ingredients make the patty incredibly tender as well.  This was the  first time I had ever tasted Salisbury Steak, and it's the only recipe I will use because it was so tasty.  I highly recommend serving this over creamy, garlic mashed potatoes, and with a side of peas, and/or corn.  The next time I make it, I'm going to attempt making it into a Shepherd's Pie!  My dad came up with that [surprisingly] great idea.  I also want to make the patties into meatballs and try having it as a pasta, with the gravy as the pasta sauce.  Yum yum yum!  Whatever variations you want to make out of this recipe, I promise it will taste fantabulous.  Don't even bother ordering the Cheesecake Factory one...this one is definitely better. :)

Ingredients:
1 10-oz can French Onion Soup
1 10-oz can Cream of Mushroom Soup
1 packet Dry Onion Soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/8 teaspoon ground black pepper
1/2 large white onion, chopped
1 1/2 cups sliced mushrooms
1 tablespoon all purpose flour
2 tablespoons ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Directions:

1. In a large bowl, mix together 1/3 cup French onion soup, 1/4 cup Cream of Mushroom soup, and a dash of the dry onion soup with ground beef, bread crumbs, egg, and black pepper. Shape into 6 patties.
2. In a large skillet over medium-high heat, brown both sides of patties (do not cook them completely through in the center.  The insides should not be cooked completely, only the outside). Pour off excess fat.  Gently spread the onions and mushrooms on top of the patties and throughout the skillet.
3. In a small bowl, blend flour and both remaining soups until smooth. Mix in remaining dry onion soup, ketchup, water, Worcestershire sauce and mustard powder. Pour over meat, onions, and mushrooms in the skillet. Cover, and cook for 20 minutes, gently stirring occasionally.  Serve hot.

Favorite Meatloaf

I know what you're thinking...."ewww, mealoaf!!"  The name isn't exactly the most appetizing thing, but it's one of my favorite dinners.  My mom and I made this recipe last night, adapted from a recipe on Allrecipes, and it was sooooo delicious!  The best meatloaf I've ever had.  The recipe is incredibly easy, and took us no time at all to whip up.  I've made many meatloaf recipes, usually the ones with a ketchupy glaze on top, and I've been looking for the perfect one for a while.  Well..this is it.  It is not as sweet as most meat loaf recipes I've had, because it has a small amount of ketchup (compared to the amount of salt) and no brown sugar.  However, it has a richer, moister, saltier, cheesier, and buttery flavor...which I love.  It also makes fabulous meatloaf sandwiches for the next day.  I recommend serving this with mashed potatoes and veggies for a delicious, comfort-food-for-the-soul meal.

Ingredients:

1 slice of bread, torn in half

• 1 1/2 pounds lean ground beef
• 1/2 cup crushed buttery round crackers
• 3/4 cup shredded Cheddar cheese
• 1 (1 ounce) package dry onion soup mix
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 tablespoons steak sauce
• 
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the bread halves in one layer on the bottom of a 9x5 loaf pan (this soaks up any leftover grease form the meat).
3. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into the 9x5 inch loaf pan, on top of the bread slices.
4. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.  Discard the bread pieces that are cut out.

Shepherd's Pie

     

 

Are you Irish?  Well, I am.  So Saint Patty's Day is pretty exciting to me.  My family always has an Irish dinner, and this year I insisted that we have Shepherds Pie.  One of my favorite meals ever is the Shepherds Pie at the Cheesecake Factory (my happy place).  If you've never had it, then get it...but it's HUGE.  Ever since I ate it, I get a major craving for it every now and then. I created this recipe for Saint Patrick's Day this year, and it was a huge hit. My mom, dad, and I each had thirds.  And it makes incredible leftovers (it didn't degrade at all in the fridge!!).  Unlike most Shepherd's Pie recipes, this one has a packet of gravy in the beef, which makes it super flavorful and juicy.  It also provides a nice gravy with the mashed potatoes if you like to mix it all together.  Just the thought of this Shepherds Pie gets my excited...you start with a creamy, melt-in-your-mouth layer of mashed potatoes with an incredible >crust of cheese< on top, then you dig into the oh-so-flavorful and juicy beef and vegetables.  Mmm...I will definitely be making this very often, not just on Saint Patrick's Day.  And you don't need to be Irish to love it! ;)

Ingredients:

• 5 medium yukon gold potatoes (or russet), peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup frozen peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1/4 cup Worcestershire sauce 
• 1 packet brown gravy mix mixed with 1 cup water
• 1/4 cup shredded Cheddar cheese

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, and gravy mixture. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots and sprinkle frozen peas ontop. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Momma Buscemi's Favorite Ribs

     

These are the best ribs in the entire universe.  They've been a family tradition ever since I can remember and they always turn out phenomenal.  I'm not usually a big pork fan...but I LOVE these ribs!  Sinking your teeth into one of these thick, juicy ribs, and then licking the sweet sauce off your fingers....it doesn't get much better than that. My mom made these for the super bowl this year and they tasted even more delicious than I remembered.  They're so much better than any ribs I've ever had in a restaurant.  The ingredients in the sauce are the secret.  The peach preserves and brown sugar give it an amazing, sweet flavor that make them melt in your mouth.  We had these with my classic biscuits (found here).  Oh my lordy...I was in heaven.


Ingredients:
3 racks baby back ribs

1/4 cup + 2 tablespoons olive oil
salt and black pepper to taste

2 slices of bacon
2 bunches fresh thyme
1/2 onion, peeled and finely chopped
2 garlic cloves, minced
2 cups ketchup
1 cup peach preserves
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 tablespoon prepared dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika




Instructions:
1. Wrap the bacon around thyme, and heat 2 tablespoons oil in a skillet over medium heat.  Add bacon wrapped thyme and cook for 4 minutes.  
2. Add chopped onion and garlic to skillet, and cook for 5 more minutes.
3. Add the rest of the ingredients and cook for 15-20 minutes longer.
4. Preheat oven to 250 degrees F. Drizzle 1/4 cup olive oil on top of ribs, and sprinkle with salt and pepper. Place in the oven to bake.
4.  Baste ribs with sauce every 15 minutes until 2.5 hours is done.

Sloppy Joes

 

  

How can you not smile when you think "sloppy joe"? I have many childhood memories of me attempting to eat sloppy joes, and then having a tantrum because the meat would fall out the other end of the bun.  But I'd scoop it up and eat it all anyways, since it tasted so darn good! There is something wonderfully fun about getting to eat a burger/sandwich that is messy by design.  Even though this is kind of a kid food, I will always love it.  This is definitely the BEST sloppy joe recipe out their.  My family never bought the canned or packaged stuff again after making this.  It's so quick, easy, and simple, yet perfect in every way: Beefy, juicy, ketchupy, slightly sweet, flavorful, and a little bit sticky (by "sticky" I mean it holds together pretty well...it doesn't crumble apart).  I love topping mine with sharp cheddar cheese and serving it with a side of corn.  Mmm..the perfect meal.  And it's also great as a dip!  I hope this brings back some childhood memories for you, too.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper (optional)
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt and pepper to taste

Directions:

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Grandma Louise's Hamburger Dip

This is a sacred family recipe.  I almost didn't post it because it's so special to us.  I honestly had to BEG my mom to let me post this.  This is the hamburger dip written by my Grandma Louise.  She created it herself and got it perfect after many attempts.  Now, let me tell you: I'm really picky when it comes to a good burger.  But this hamburger dip is the bomb!  The cream cheese makes it so creamy and filled with cheesy deliciousness.  But the most special, secret ingredient is the sugar, which helps bring out the flavors of all the other ingredients.  This is definitely one of my favorite dips, and it's a great dish to have at parties or other events because it will always be eaten completely.  We usually make it for big get-togethers with friends when we watch the super bowl, and there's never any leftovers.


Ingredients:
1 lb. ground beef
8 oz. tomato sauce
1/3 cup parmesan cheese
1/2 cup chopped onion
1/4 cup ketchup
3/4 teaspoon dried oregano
1 teaspoon sugar
8 oz. cream cheese
1 garlic clove, minced


Instructions:
1.  Cook hamburger until evenly browned all over and no longer pink.  Drain juices.
2. Add garlic, onions, ketchup, oregano, and tomato sauce.  Mix until well blended.
3.  Add cream cheese and sugar.  Mix until blended. 
4.  Let the cheese melt and serve hot with chips.