I've made different versions of these and this recipe mimics a true lasagna more closely. If you want a lite version with no meat or a spinach alfredo version you can visit those recipes here:
Meatless Rollups Spinach Alfredo Lasagna Roll Ups Ingredients
Directions:
**If you aren't baking right away - cover with foil and place in refrigerator. Preheat oven to 400F. bake for 55-70 minutes. Finish off under broiler.
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Do you want some comfort food without all the commercially added sodium and who knows what else (preservatives) add in? Try my Homemade "Hamburger Helper" it's better tasting, and you know exactly what goes into the dish! A bonus, this is a "one pot meal'!!! Homemade Hamburger Helper (30 minute; One Pot Meal) Ingredients: 1 Tbs olive oil 1 large onion, chopped 1 pound ground beef 2 cloves garlic, minced 1 28oz can crushed tomatoes 2 Tbs tomato paste 2 cups chicken broth **see note below 1/4 cup milk 2 cups shredded cheddar cheese 1/2 tsp chili powder 1/2 tsp dried oregano salt & pepper to taste 12 oz dried pasta **see note below Directions: In a large pot or dutch oven on your stove top - heat olive oil and add in chopped onions, saute about 7 minutes. Raise heat to Medium-High and add in ground beef, minced garlic and season with salt & pepper. Break up ground beef and cook until no longer pink. Add in all the remaining ingredients except the cheese, raising heat to high - bring everything to a high bubbling simmer before lowering heat and leaving at a medium simmer. Cook for 10-12 minutes, or until the pasta is cooked and the liquid is almost all absorbed. Mix in the shredded cheese and cook 2 minutes longer or until cheese is melted. NOTE: I use a 'thicker' noodle (Campanelle) which needs about 15 minutes to cook in this dish - so, I add in an additional 1/2 cup of chicken broth to my overall ingredients so I get the same quality results with the slightly extended cook time. Also note, most dried pastas come in 16 oz containers - make sure to only use 3/4 of the container (you only want 12 oz of dried pasta) Elbow Macaroni is another great noodle (traditional to this dish) and would be used without increasing the overall broth quantity. Yield: approx 4-6 adult servings. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Sloppy Joes 4 buns/Sandwiches Ingredients: 1 1/4 lbs ground beef 1 small onion, diced 1 small sweet bell pepper, diced 1 stalk celery, diced 2 cloves garlic, minced 1 can (15 oz) tomato sauce 1/4 cup ketchup 1 Tbs brown sugar 1 tsp chili powder 1/2 tsp dry mustard 1/4 tsp red pepper flake (optional) Worcestershire sauce, hot sauce, salt & pepper, to taste 4 buns and 1 Tbs butter, softened (my Homemade Bun Recipe, click here) Directions: In a large skillet, heat oil over medium-high heat. Add onion, bell pepper and celery; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add ground beef and garlic to skillet. Cook, breaking up meat with a spoon, until beef is no longer pink, 5 to 7 minutes. Stir tomato sauce, ketchup, brown sugar, chili powder, dry mustard and red pepper flakes into beef mixture in skillet. Simmer until thickened, stirring occasionally, 5 minutes. Season the mixture with any Worcestershire sauce, hot sauce, more salt and pepper, as desired. To serve, spread the bun/rolls with butter and brown them on a griddle or skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Double this entire recipe for 8 buns/Sandwiches. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Link to my Homemade Buns, click here No matter what your friends and family call them - they are magnificent little pockets of tastiness! There are questions as to where this recipe originates from....some saying Russia and most agreeing on Germany. Then there are those who have settled on calling them - 'Runza' - which is a food chain that is based in the Heartland of the US. I had a Runza "burger" years ago and remember the tasty concoction - never realizing it was from such an old, traditional recipe. Many cultures have their own 'dumpling stuffed' versions of a Bierock. What I like most about this recipe is that you expect the "bun or roll" to be hard but, its not, its soft and gives way to this wonderful hamburger and spiced cabbage mixture. In most Bierock recipes you'll see the seasonings as "salt & pepper" - I happen to think the cabbage mixture deserves more in the way of spices and taste. Upon watching two fellows recreate the recipe in a small town in Germany; I saw they incorporated other seasonings into their mix - I decided I would follow suit and I am glad I did. I also added the splash of apple cider vinegar that I put in my cabbage rolls...just brings out the savory factor in the cabbage. Since I concentrated on the "filling" this time and not the dough - I used frozen dinner rolls (which are then thawed and flattened before stuffing.) I haven't seen a recipe out there (yet) like mine so, I am naming these after my German Heritage (family name) 'Schmidt'. ~Enjoy! Diane Schmidt Bierocks Filling: 1 Tbs butter 1 large onion, diced 1 bag of shredded cabbage/cole slaw mix (16 oz) 1/4 cup water 1.5 lbs ground beef 1 tsp fennel seed, divided 1 tsp caraway seed, divided 1/8 tsp cumin salt to taste pepper to taste splash of apple cider vinegar melted butter for basting rolls Dough: 36 frozen dinner rolls (I used Rhodes) *you can make your own dough and use as well. Directions: To start, you should have your rolls/dough defrosting during the time you make the filling. The rolls take 3-5 hours to defrost. I make my filling one hour prior to dough being ready. I spray a cookie-sheet with non-stick spray and layout my frozen rolls, then spray cling wrap with non-stick spray and lay over the tops of the buns so they don't stick, dry out and/or harden. (((your packaging should also explain this too)) **Making the filling - which then should be cooled at least 30 mins. before filling dough and baking. Place 1 Tbs Butter in a large pot to melt, add in diced onion - sweat onions for approx 5-8 mins. Add in 1 whole bag (16 oz) of shredded cabbage (I like the coleslaw with carrots blend) and stir until wilted down a bit - approx 3-4 mins. add a: pinch of salt, a pinch of pepper, 1/2 tsp fennel, 1/2 tsp caraway seeds, add 1/8 tsp cumin to mixture. Mix well, and add in 1/4 C water, set to low, cover and simmer 5 mins. Give mixture a good stir, then turn off heat and set aside to brown ground beef in a different pan. Brown ground beef in a separate pan, adding in another pinch of salt, pinch of pepper, and the final 1/2 tsp each fennel and caraway seeds, drain fat off pan and add browned ground beef to pot with cabbage mixture - add in a splash of apple cider vinegar, if preferred. Taste for any final seasonings (usually a little more salt & pepper) and set pot aside for entire mixture to cool down while dough finishes rising/defrosting. Preheat oven to 365. To fill dough, take one roll in hand, and spread out edges using your fingers (think of swirling pizza dough) lay the circle over your hand and place 1/4 cup of mix/filling into center of dough. Draw two opposite ends towards each other and pinch together (should look like a little taco) then pull up the remaining two open ends towards the center to create a ball and pinch all the dough seems together, lay upside down on a parchment paper lined cookie sheet. These do expand while baking so, give them some space to grow on the cookie sheet. Bake for 20 minutes at 365 *or until golden brown. Remove from oven, brush with melted butter and serve warm. This is my "go to" dish - it can be made in one pot if you use the microwaveable mashed potatoes! I know its not technically 'traditional' and uses Lipton's soup mix but, it's quite tasty and hearty!! Traditional pie would be lamb or mutton but, sorry folks - I do prefer ground beef. You can even do the more traditional peas and carrots in this but, somehow my recipe just 'works' together great in the flavor using corn ... You can use/make homemade mashed potatoes but, in this 'time-saver' recipe - I use prepared/microwavable mashed potatoes. ~Enjoy! Diane
Diane's {Easy} Shepherds Pie Ingredients: 1 1/2 lbs Ground beef 1 Container Bob Evans Mashed Potatoes (or make your own mashed potatoes) 1 Can of corn 'n peppers *or your choice of vegetables 1 Packet Lipton's "beefy onion soup mix" Add about a 1/2 cup water (enough for a broth to form), add slowly 1/2 tsp smoked paprika 1 Tbs parsley Directions: Preheat oven to 350 Make mashed potatoes according to package (set aside) Brown Ground beef in large skillet, drain off fat, return to stove and add soup mix, corn n'peppers, and water to combine... simmer 5 mins. (add more water as needed, or if dry) Add browned Beef and Vegetable mix to 8x8 dish. Spread prepared mashed potatoes on top of Beef. Sprinkle paprika or smoked paprika over mashed potatoes. Sprinkle top with parsley. Bake uncovered 20 minutes 350 with a cookie sheet under baking dish if needed to catch any drips. Serve with Tossed Salad. **recipe note: you can add your own mix of vegetables to this dish. We prefer the "Corn N Peppers mixture" but, onion, garden peas, carrot & celery are traditional for this dish. Recipe & Photos by: Diane Baker from Canning and Cooking at Home |