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Main Dish

Main Dish/ Soup

Real Texas Chili Con Carne

Real Texas Chili Con Carne

Print Recipe
Prep Time: 50 minutes Cooking Time: 2 hours, 30 minutes

Ingredients

  • 4 lbs beef chuck; cut into 2-inch chunks
  • 2 tablespoon vegetable oil
  • 1 large onion
  • 4 clove garlic; minced
  • 1 tablespoon cumin
  • 1/2 tsps Cinnamon; optional
  • 1/4 tsps allspice; optional
  • 2 tsps dried oregano
  • 1 c chile paste
  • 2 qt chicken stock
  • 2 tablespoon maseca instant cornmeal
  • grated cheese
  • sour cream
  • green onion; chopped
  • corn chips

Instructions

1

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

2

Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.

3

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.

4

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

5

Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.

6

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Notes

Source: https://www.seriouseats.com/real-texas-chili-con-carne

Main Dish/ Salad

Taco Salad

Taco Salad

Print Recipe
By Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • tortilla chips
  • 8 oz ground beef
  • 3 cloves garlic minced
  • 15 oz kidney beans rinsed and drained
  • 8 oz taco sauce
  • 3/4 c corn
  • lettuce
  • tomato; diced
  • green pepper; chopped
  • 4 green onion; sliced
  • 3 oz sharp cheddar cheese; shredded
  • sour cream

Instructions

1

Brown together ground beef and garlic.

2

Stir in kidney beans, taco sauce, and corn. Simmer covered for 10 minutes.

Main Dish/ Pasta

Beef and Noodles

Beef and Noodles

Print Recipe
Prep Time: 1 hour, 35 minutes Cooking Time: 15 minutes

Ingredients

  • 1 lb beef round steak or chuck roast
  • 1/4 c flour
  • 1 T oil
  • 1/2 c onion; chopped
  • 2 cloves garlic minced
  • 3 c beef broth
  • 1 tsp marjoram or basil
  • 1/4 tsp pepper
  • 8 oz noodles
  • 2 T fresh parsley

Instructions

1

Cut meat into 3/4 - inch cubes and coat with flour. Brown in oil with onion and garlic. Stir in broth and spices. Cover and simmer 1 1/4 to 1 1/2 hours.

2

Stir in noodles and simmer uncovered for 15 minutes. Sprinkle with parsley and serve.

Main Dish

Chicago-Style Pizza

Chicago-Style Pizza

Print Recipe
By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 3 1/2 c. flour
  • 1 t. salt
  • 1 T. sugar
  • 1/2 c. cornmeal
  • 1/4 c. vegetable oil
  • 1 c. water 105-115 degrees f.
  • 2 1/4 tsps yeast
  • 2 cans (14 oz) tomato; drained and chopped
  • 1 lb mozzarella or provolone; sliced
  • 1 tsps dried basil
  • 1 tsps dried oregano
  • 1/2 cup parmesan; grated
  • 1/2 lb Italian sausage
  • pepperoni

Instructions

1

Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.

2

Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.

3

Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.

4

Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.

5

Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.

6

Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.

7

Let it sit for 15 minutes before cutting.

Notes

Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html

Main Dish/ Meat

Magnus Meat Loaf

Magnus Meat Loaf

Print Recipe
Prep Time: 30 minutes Cooking Time: 75 minutes

Ingredients

  • 2 lbs ground beef
  • 1 c rolled oats
  • 1/4 c chopped onion
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 egg beaten
  • 1 c milk
  • 1/3 c ketchup
  • 2 T brown sugar
  • 1 T mustard

Instructions

1

Heat oven to 350 degrees.

2

Combine beef, oats, onion, salt, pepper, egg, and milk. Pack firmly into glass loaf pan.

3

Combine ketchup, brown sugar, and mustard. Spread on top of the meat loaf.

4

Bake for 1 hour 15 minutes. Let stand 5 minutes before slicing.

Main Dish/ Sandwich

Southern Barbecued Pork

Print Recipe
Prep Time: 15 minutes Cooking Time: 3 hours

Ingredients

  • 3 lb pork roast
  • 1 onion; chopped
  • 1 c vinegar
  • 1/2 c Worcestershire sauce
  • 1/2 c ketchup
  • 3 tablespoon brown sugar
  • 3 tablespoon mustard
  • 1 tsps Salt
  • 1/2 tsps red pepper
  • buns

Instructions

1

Place roast and onion in Dutch oven or slow cooker. Mix other ingredients and pour over roast. Bake at 325 for 3-4 hours or cook in slow cooker on low heat for 8-10 hours.

2

Shred meat and serve on buns.

Main Dish/ Pasta/ Sides

Mac and Cheese

Print Recipe
By Prep Time: 40 minutes Cooking Time: 25 minutes

Ingredients

  • 8 oz penne pasta
  • 1 egg
  • 1 c milk
  • 1 clove garlic
  • 3/4 onion
  • 5 oz shredded sharp cheddar cheese (1 c)
  • 5 oz cream cheese
  • 3 oz shredded gruyere cheese (2/3 c)
  • 1/8 tsp red pepper flakes
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp paprika
  • 3 T butter
  • 12 saltines; crumbled

Instructions

1

Cook pasta. Preheat oven to 350 degrees. Grease a shallow 1.5 quart baking dish and add cooked macaroni.

2

In a blender or food processor, combine egg, milk, and garlic. Process for three seconds. Add onion, cheeses, peppers, salt, and paprika, and blend for 10 seconds.

3

Fold the cheese mixture into the macaroni.

4

Cover and refrigerate for up to 24 hours, or sprinkle with mixture of melted butter and crackers and bake right away. If refrigerating, bring to room temperature before baking.

5

Bake for 20 to 25 minutes at 350 degrees. Let stand 5 minutes before serving.

Notes

Source: https://www.splendidtable.org/story/2000/12/12/21st-century-mac-and-cheese

Main Dish/ Soup

Pea Soup

Pea Soup

Print Recipe
Prep Time: 20 minutes Cooking Time: 4 hours

Ingredients

  • 4 c water
  • 1 c split peas
  • 1 lb ham hocks or ham bone
  • 3 potatoes, peeled and diced
  • 6 oz smoked sausage, sliced
  • 2 stalks celery
  • 2 leeks diced
  • 1/2 large onion, chopped
  • 1/2 c carrot, chopped
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 1/2 tsp salt

Instructions

1

Soak peas in water overnight.

2

Add ham bone and simmer, covered, for two hours.

3

Remove ham bone from pot, slice meat from bone, cut in small pieces and return to pot. Add potatoes, sausage, vegetables, and seasonings. Simmer, uncovered, for at least two hours, until vegetables are tender.

Main Dish/ Meat

Swiss Steak with Tomatoes

Swiss Steak with Tomatoes

Print Recipe
Prep Time: 40 minutes Cooking Time: 45 minutes

Ingredients

  • 2 T flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 lb bottom round steak
  • 1 T shortening
  • 8 oz whole canned tomatoes
  • 1/2 c onion
  • 1/2 small green pepper
  • 1/2 tsp salt
  • 1/8 tsp pepper

Instructions

1

Mix flour, salt, and pepper. Pound into beef. Cut beef into 4-6 pieces. Brown beef in shortening 15 minutes.

2

Add remaining ingredients. Cover and simmer 45 minutes.

Main Dish/ Sandwich

Reuben Sandwiches

Reuben Sandwiches

Print Recipe
Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

  • 10 oz corned beef
  • 1 lb grated swiss cheese
  • 15 oz sauerkraut
  • 1 c mayonnaise
  • rye bread

Instructions

1

Mix corned beef, cheese, sauerkraut, and mayonnaise. Bake in a 2 1/2 quart casserole at 350 degrees for 30 minutes.

2

Serve on rye bread.