Creamy Chipped Beef Tetrazzini

 

Ingredients: (Creamy Chipped Beef Tetrazzini)

1 package (11-oz.) Creamed Chipped Beef, prepared according to package directions, kept hot
6 ounces vermicelli or spaghetti noodles, cooked according to package directions
2 tablespoons butter or margarine
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons milk
1/2 cup shredded Swiss cheese

Instructions: (Creamy Chipped Beef Tetrazzini)

Cook butter, onion and celery in medium skillet until tender. Add creamed chipped beef, milk, cheese and pasta.
Cook over low heat for 3 to 5 minutes or until cheese is melted and mixture is hot. Season with ground black pepper.

Beef Cheese and Coffee Tortilla Bake

 

Ingredients: (Beef Cheese and Coffee Tortilla Bake)

1 can (15 oz.) tomato sauce
1 can (14.5 oz.) Mexican-style diced tomatoes, undrained
1 1/2 pounds ground beef
1/2 cup diced onion
2 cloves garlic, finely chopped
1 tablespoon House Blend 100% Pure Instant Coffee Granules
1 tablespoon chili powder
8 (8-in.) soft taco-size flour tortillas
1 package (8 oz.) cream cheese, softened
2 cups (8 oz.) shredded cheddar cheese
1/3 cup chopped ripe olives

Directions: (Beef Cheese and Coffee Tortilla Bake)

Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine tomato sauce and tomatoes and juice in medium bowl.
Cook beef, onion and garlic in medium skillet until beef is no longer pink. Add coffee granules, chili powder and half of the tomato mixture
Spread tortillas with cream cheese; spread 1/2 cup beef filling over each. Roll up; place tortillas in prepared baking dish. Sprinkle with remaining filling; cover with remaining tomato mixture. Sprinkle with cheddar cheese and olives; cover.
Bake for 25 to 30 minutes or until bubbly and cheese is melted.

Beef and Potato Empanadas

Ingredients:(Beef and Potato Empanadas)

FILLING
1 small russet potato, unpeeled
2 tablespoons olive oil
1 pound lean ground beef
2 medium onions, chopped
1 large green bell pepper, chopped
1/2 cup pimiento-stuffed green olives, chopped
4 Beef Flavor Bouillon Cubes, crushed
1 tablespoon chili powder
1 teaspoon ground cumin

PASTRY
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable shortening, melted
1 cup warm milk
1 large egg, beaten
1 large egg yolk, beaten
Vegetable oil for deep frying
Spicy Cilantro Dipping Sauce (recipe follows)

Directions:(Beef and Potato Empanadas)

FOR FILLING:
Cover potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate
potato (should have 1 1/2 cups); set aside.
Heat oil in large skillet over medium-high
heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes
or until beef is no longer pink. Add potato, olives, bouillon,
chili powder and cumin; cook for 3 minutes. Let cool.
FOR PASTRY:
Combine flour, baking powder and salt in large bowl. Add shortening,
milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch
balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered
as you work.
Heat oil in large saucepan for frying.
To Assemble:
Place 1/4 cup filling in center of each circle. Wet edges with water
and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on
baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or
until golden brown. Serve warm with Spicy Cilantro Dipping Sauce.
FOR SPICY CILANTRO DIPPING SAUCE:
Combine 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl.

Cilantro Pork Chops

Ingredients:(Cilantro Pork Chops)

1/2 cup Seasoning Sauce, divided
4 cloves garlic, finely chopped
Juice of 2 limes
6 to 8 (1/2-inch-thick) pork chops
3 cups cilantro or parsley leaves
1 cup apricot jam
1 to 2 chipotle chiles in adobo sauce from a can
1 teaspoon Granulated Chicken Flavor Tomato Bouillon
2 tablespoons vegetable oil
Fresh chopped cilantro

 

Directions:(Cilantro Pork Chops)

Mix 1/4 cup seasoning sauce, garlic and lime juice in large bowl; add pork chops and mix well. Cover; refrigerate for 1 hour.
Place 3 cups cilantro, jam, remaining 1/4 cup seasoning sauce, chiles and bouillon in blender; cover. Blend until smooth; set aside.
Heat oil in large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Pour cilantro mixture over pork chops; bring to a boil. Reduce heat to medium. Cook for 2 to 5 minutes or until no longer pink in center. Sprinkle with chopped cilantro.

Picadillo Casserole

 

Ingredients: (Picadillo Casserole)

3 tablespoons bacon drippings
1 large potato, peeled and coarsely chopped
1 pound ground beef
1 cup chopped ham
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup currants or raisins
1/4 cup pimiento-stuffed green olives, cut in half
2 MAGGI Beef Flavor Bouillon Cubes, crumbled
2 tablespoons tomato sauce
1 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon white vinegar
Hot, cooked rice
4 sunny-side-up eggs (optional)

Directions: (Picadillo Casserole)

Heat bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside.
Cook beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar.

Beef Stout Stew with Dark Chocolate Sauce

 

Ingredients: (Beef Stout Stew with Dark Chocolate Sauce)

2 lbs. beef eye of round, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons plus additional canola oil, divided
3 medium yellow onions, sliced into 1/2-inch strips
3 cloves garlic, finely chopped
8 medium carrots, peeled and cut into 1/2-inch slices
2 cans (14.5 oz. each) beef broth
1 bottle (12 fl. oz.) stout-style beer (such as Guiness)
1 tablespoon raisins
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 bay leaf
2 sprigs fresh thyme
1 bar (4 oz.) Dark Chocolate Baking Bar, chopped

Directions: (Beef Stout Stew with Dark Chocolate Sauce)

Place beef cubes and flour in a large, resealable plastic bag. Shake to coat all pieces.
Heat 1 tablespoon oil in large saucepan or Dutch oven over medium-high heat. Add some of the beef cubes and brown on all sides. Remove browned beef and place in large bowl. Continue browning remaining beef cubes with remaining oil. Some additional oil may be needed. Remove all beef cubes from saucepan.
Reduce heat to medium. Add onions to saucepan, adding some additional oil if necessary. Cook about 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook another minute or release the aroma of the garlic (do not allow garlic to color). Add beef cubes, carrots, broth, beer, raisins, tomato paste, caraway seed, bay leaf and thyme to saucepan; stir well.
Cook uncovered, over low heat, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Remove from heat; discard bay leaf and thyme sprigs. Sprinkle chocolate over stew; stir to combine (the chocolate becomes part of the sauce).

Swedish Meatballs with Noodles

 

Ingredients:(Swedish Meatballs with Noodles)

Meat Balls
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons Instant Nonfat Dry Milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
Gravy
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup Evaporated Milk
1/4 teaspoon dried dill weed*
1/4 teaspoon ground black pepper
10 cups (1 lb.) dry noodles, cooked and drained

Instructions:(Swedish Meatballs with Noodles)

For Meat Balls
Preheat oven to 350° F.
Mix all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
Bake for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
For Gravy
Combine 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.

Sensible Linguine Alfredo

Ingredients: (Sensible Linguine Alfredo)

1 3/4 cups water
1/4 cup all-purpose flour
2 cloves garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon ground black pepper
Dash ground nutmeg
6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup plain lowfat yogurt
1 package BUITONI Refrigerated Linguine (9 oz.)
1 tablespoon chopped fresh parsley

Directions: (Sensible Linguine Alfredo)

COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.

PREPARE pasta according to package directions. Add pasta to skillet; toss to coat. Sprinkle with parsley. Serve immediately.

Rosemary-Garlic Pork Chops with Shallots and Artichokes

Ingredients: (Rosemary-Garlic Pork Chops with Shallots and Artichokes)

2 tablespoons olive oil, divided
2 large shallots, sliced
3 large cloves garlic, finely chopped
1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon crushed red pepper
1 package (8 ounces) frozen artichoke hearts, thawed
4 (½-inch-thick) pork loin chops
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh rosemary

Directions: (Rosemary-Garlic Pork Chops with Shallots and Artichokes)

HEAT 1 tablespoon oil in large skillet over medium-high heat. Add shallots, garlic, bouillon and crushed red pepper; cook, stirring occasionally, until shallots are tender. Stir in artichoke hearts; cook, stirring constantly, until artichokes are cooked through. Transfer to medium bowl.

HEAT remaining oil in same skillet over medium-high heat. Add pork; cook on one side until brown. Turn pork over; reduce heat to medium. Add artichoke mixture; sprinkle with vinegar and rosemary. Cover.

COOK for 18 to 20 minutes or until pork is no longer pink in center. Season with salt and ground black pepper.

Beef and Vegetable Stir-Fry

Ingredients: (Beef and Vegetable Stir-Fry)

1 Beef Flavor Bouillon Cube

1/4 cup hot water

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry white wine or water

1 tablespoon cornstarch

1/4 to 1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

1 tablespoon vegetable oil

1 pound lean beef sirloin steak, cut into 2-inch strips

2 cloves garlic, finely chopped

2 tablespoons water

1 package (16 ounces) frozen mixed vegetables

1/2 cup (about 3) 1-inch slices green onions

4 cups cooked brown rice


Directions: (Beef and Vegetable Stir-Fry)

 

 

Dissolve bouillon in 1/4 cup water in small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper.

Heat oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.

 

Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice.