prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 cup ketchup
2 tablespoons balsamic reduction
2 tablespoons olive oil + more for drizzling
2 large onions - thinly sliced
salt
pepper
1 1/2 pounds ground beef
1/4 cup chianti or other dry red wine
2 tablespoons chopped fresh rosemary
2 tablespoons thinly sliced sage leaves
2 large cloves garlic - grated
shaved pecorino, gorgonzola or fontina
4 5-inch squares focaccia - split horizontally
steps:
1. in a small bowl, mix the ketchup and balsamic reduction. set aside.
2. in a large skillet, heat 2 tablespoons olive oil over medium-low heat. add the onions and season with salt and pepper. cook onions, stirring occasionally, until deep golden and very sweet, about 35 minutes. as the onions cook, add some water if needed to keep them moist.
3. preheat a cast-iron skillet or griddle over medium-high heat. in a medium bowl, combine the beef, wine, rosemary, sage and garlic. season with salt and pepper. form four patties. drizzle the patties with some olive oil and cook, turning once. during the last minute of cooking, top the patties with the cheese. cover patties or tent with foil until cheese melts.
4. divide the burgers among the focaccia bottoms. top each with onions, balsamic ketchup and top of focaccia.
- rachael ray magazine, july/august 2014
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
8.13.2014
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
11.28.2012
fried meat kreplach
prep time: tbd
cook time: tbd
servings: 2 dozen kreplach
filling ingredients:
2 tablespoons vegetable oil
1/2 cup minced onion
1 small clove garlic - minced
1/2 pound ground beef chuck
salt
pepper
dough ingredients:
1 3/4 cups flour
2 extra-large eggs
salt
vegetable oil (for frying)
filling steps:
1. in a small skillet, heat oil over medium heat. add onion, and saute until well browned, 6 - 8 minutes. toward end of cooking add garlic, and stir well.
2. add beef, breaking it up well. saute until it has lost is raw color. season with salt and pepper, and saute another 2 minutes. remove from heat and let cool.
dough steps:
1. mound flour on a wooden board or in a large mixing bowl. make a well in center. break eggs into well, then add 2 tablespoons lukewarm water. with a fork, beat eggs and water together, incorporating a bit of the flour. as liquids blend, continue to push flour into well. drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
2. when dough is well blended, mix it by hand, then begin to knead it on a flat surface. with a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. the dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. form dough into a ball and let rest on the board, covered with a bowl or piece of plastic wrap, for 30 minutes.
3, using half the dough at a time, and keeping the other half covered, roll out very thin on floured board. you may need to stretch as you roll. alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
4. to fill and shape kreplach, cut rolled dough into 3-inch squares. put 1 rounded teaspoon of filling in center of each square. with a brush or a finger, moisten edges of squares with water. fold dough from corner to corner, forming a triangle, and seal carefully.
5. to cook kreplach, bring a large pot of well-salted water to a boil over high heat. working in batches, if necessary, add kreplach, do not crowd pot, and boil until dough is cooked and tender to taste, 6 - 8 minutes. drain and cool.
6. place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. when oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. serve hot.
- new york times, march 2008
cook time: tbd
servings: 2 dozen kreplach
filling ingredients:
2 tablespoons vegetable oil
1/2 cup minced onion
1 small clove garlic - minced
1/2 pound ground beef chuck
salt
pepper
dough ingredients:
1 3/4 cups flour
2 extra-large eggs
salt
vegetable oil (for frying)
filling steps:
1. in a small skillet, heat oil over medium heat. add onion, and saute until well browned, 6 - 8 minutes. toward end of cooking add garlic, and stir well.
2. add beef, breaking it up well. saute until it has lost is raw color. season with salt and pepper, and saute another 2 minutes. remove from heat and let cool.
dough steps:
1. mound flour on a wooden board or in a large mixing bowl. make a well in center. break eggs into well, then add 2 tablespoons lukewarm water. with a fork, beat eggs and water together, incorporating a bit of the flour. as liquids blend, continue to push flour into well. drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
2. when dough is well blended, mix it by hand, then begin to knead it on a flat surface. with a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. the dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. form dough into a ball and let rest on the board, covered with a bowl or piece of plastic wrap, for 30 minutes.
3, using half the dough at a time, and keeping the other half covered, roll out very thin on floured board. you may need to stretch as you roll. alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
4. to fill and shape kreplach, cut rolled dough into 3-inch squares. put 1 rounded teaspoon of filling in center of each square. with a brush or a finger, moisten edges of squares with water. fold dough from corner to corner, forming a triangle, and seal carefully.
5. to cook kreplach, bring a large pot of well-salted water to a boil over high heat. working in batches, if necessary, add kreplach, do not crowd pot, and boil until dough is cooked and tender to taste, 6 - 8 minutes. drain and cool.
6. place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. when oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. serve hot.
- new york times, march 2008
11.12.2012
zucchini lasagna
prep time: tbd
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
cook time: 40 minutes
servings: 6 - 8
ingredients:
1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese
steps:
1. in a large skillet saute onion, garlic and mushrooms in olive oil. add beef and cook over medium heat until cooked through; drain. add tomato sauce, salt, oregano, basil and pepper. bring to a boil and simmer, uncovered, for 5 minutes.
2. preheat oven to 375 degrees. cut zucchini into 1/4-inch slices the long way. in a small bowl, combine cottage cheese and egg. dust the tops of the zucchini slices with flour. in a greased 3-quart baking dish, place half of the zucchini. top with 1/2 cottage cheese mixture. top with 1/2 meat mixture. repeat each layer. top with mozzarella cheese.
3. bake for 40 minutes or until heated through. let stand for 15 minutes.
- spokane supper club blog
9.19.2012
moroccan meatball tagine
prep time: tbd
cook time: 35 minutes
servings: 6
meatball ingredients:
1 1/2 pounds ground beef
1/3 cup coarsely grated onion
1/3 cup breadcrumbs
1/4 cup chopped cilantro
1 large egg - beaten
2 garlic cloves - minced
1 teaspoon turmeric
1/4 - 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
stew ingredients:
1 tablespoon olive oil
3 1/2 cups hopped onions
4 garlic cloves - minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads - crumbled
2 cups beef froth
1 14.5-ounce can diced tomatoes in juice
2 cups carrot slices - 1/2-inch thick
1/4 cup chopped cilantro + more for garnish
1 5-ounce package baby spinach leaves
lemon wedges
meatball steps:
1.line large rimmed baking sheet with plastic wrap. gently mix all ingredients into a large bowl. using moistened hands, roll 2 tablespoons of meat mixture into 1 1/2-inch balls and place on baking sheet. repeat until all meat is rolled.
stew steps:
1. heat oil in heavy large oven proof pot over medium heat. add onions, saute about 15 minutes. add garlic, cinnamon, turmeric, and saffron, stir 2 minutes. add broth and tomatoes with juice.
2. preheat oven to 350 degrees. bring stew to a simmer. stir in carrots. carefully add meatballs to stew, gently press into liquid to submerge. sprinkle 1/4 cup cilantro over. cover pot, place in oven. bake until meatballs are cooked through and carrots are tender, about 35 minutes.
3. sprinkle spinach over stew, being careful not break meatballs. remove cinnamon sticks. season tagine with salt and pepper to taste. serve over couscous or rice.
- one perfect bite blog
cook time: 35 minutes
servings: 6
meatball ingredients:
1 1/2 pounds ground beef
1/3 cup coarsely grated onion
1/3 cup breadcrumbs
1/4 cup chopped cilantro
1 large egg - beaten
2 garlic cloves - minced
1 teaspoon turmeric
1/4 - 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
stew ingredients:
1 tablespoon olive oil
3 1/2 cups hopped onions
4 garlic cloves - minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads - crumbled
2 cups beef froth
1 14.5-ounce can diced tomatoes in juice
2 cups carrot slices - 1/2-inch thick
1/4 cup chopped cilantro + more for garnish
1 5-ounce package baby spinach leaves
lemon wedges
meatball steps:
1.line large rimmed baking sheet with plastic wrap. gently mix all ingredients into a large bowl. using moistened hands, roll 2 tablespoons of meat mixture into 1 1/2-inch balls and place on baking sheet. repeat until all meat is rolled.
stew steps:
1. heat oil in heavy large oven proof pot over medium heat. add onions, saute about 15 minutes. add garlic, cinnamon, turmeric, and saffron, stir 2 minutes. add broth and tomatoes with juice.
2. preheat oven to 350 degrees. bring stew to a simmer. stir in carrots. carefully add meatballs to stew, gently press into liquid to submerge. sprinkle 1/4 cup cilantro over. cover pot, place in oven. bake until meatballs are cooked through and carrots are tender, about 35 minutes.
3. sprinkle spinach over stew, being careful not break meatballs. remove cinnamon sticks. season tagine with salt and pepper to taste. serve over couscous or rice.
- one perfect bite blog
9.10.2012
taco pasta bake
prep time: tbd
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
8.03.2012
cauliflower-stuffed meatball ragout in spicy tomato sauce
prep time: 45 minutes
cook time: 50 minutes
servings: 4 - 6
meatball ingredients:
6 cups olive oil or vegetable oil for frying
1 medium-sized head cauliflower
1 1/2 pounds ground beef
1 small onion - finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoon tabil
1 teaspoon salt + more for seasoning
1/2 teaspoon pepper + more for seasoning
2 large eggs - beaten
flour
sauce ingredients:
1/4 cup olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoon harisa
1/2 teaspoon ground red chili
meatball steps:
1. preheat frying oil in a deep fryer or 8-inch deep saucepan to 327 degrees. bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. drain well and break into small florets.
2. place the meat, onion, cinnamon parsley, tabil, salt and pepper in a food processor and process until well blended. remove to a bowl.
3. place some flour in a bowl. have a bowl of water handy to keep your hands wet while making meatballs. flatten a lemon-sized portion of meat into a thin patty and wrap the patty around a cauliflower floret to completely enclose. form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
4. cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. remove with a slotted spoon to a paper towel to drain.
sauce steps:
1. heat the olive oil over medium-high heat in a large saucepan. dissolve the tomato paste in the water and add to the pan along with harisa and red chili. add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. add a little water to re-hydrate sauce if it dried out before that time. serve meatballs covered in sauce.
- food network
7.20.2012
classic pesto meatballs
prep time: 25 minutes
cook time: 30 minutes
servings: about 4 dozen
ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
cook time: 30 minutes
servings: about 4 dozen
ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
3.19.2012
beef and cheese manicotti
prep time: 15 minutes
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
cook time: 40 minutes
servings 6
ingredients:
4 teaspoons olive oil
1 medium onion - coarsley chopped
1 pound ground beef
salt
peppep
14 manicotti (8-ounce package)
1 15-ounce container ricotta
3 cups shredded mozzarella
q cup grated parmesan
2 tablespoons chopped fresh italian parsely leaves
2 garlic cloves - minced
3 cups marinara sauce
2 tablespoons butter - cut into pieces
steps:
1. heat a heavy medium skillet over medium heat. add 1 teaspoon of the olive oil, onion and ground beef. season with salt and pepper. saute until the meat browns and the onion is translucent, about 5 minutes. remove from the heat and cool.
2. brush 1 teaspoon of oil over a large baking sheet. cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the touch, about 4 - 6 minutes. using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. meanwhile, combine the ricotta, 1 1/2 - 2 cups mozzarella cheese, 1/2 cup paremsan and parsley. add the garlic, salt and pepper to taste, and mix. stir the cooled meat mixture into the cheese mixture.
4. preheat the oven to 350 degrees. bruch the remaining 2 teasopon of oil over a 13 x 9 x 2-inch baking dish. spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. fill the manicotti with the cheese-meat mixture. arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
5. sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup parmesan over the stuffed pasta. dot entire dish with butter pieces. bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 minutes. let the manicotti stand 5 minutes and serve.
- food network
5.30.2011
tex-mex burger
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
cook time: tbd
servings: tbd
ingredients:
1 pound ground beef
1 jalapeno pepper - seeded and minced
bottled salsa
salt
pepper
4 soft corn tortillas
1 avocado - sliced
1/2 cup shredded sharp cheddar cheese
steps:
1. mix together the ground beef, jalapeno, 1 cup salsa, and salt and pepper to taste. form patties and cook burgers.
2. place burgers on warm tortillas and top with cheese, avocado and salsa.
- cosmopolitan, june 2005
5.04.2011
all-american burger with red pepper relish
prep time: tbd
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
4.04.2011
stuffed peppers
prep time: tbd
cook time:
servings: 4 - 6
ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)
steps:
1. heat 1 tablespoon olive oil in large skillet over medium heat until shimmering. cook onion until softened and beginning to brown, about 5 minutes.
2. increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes. add garlic and cook until fragrant, about 30 seconds. drain mixture in colander for 1 minutes.
3. transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. refrigerate until well chilled, at least 20 minutes. spoon filling evenly into bell peppers.
4. adjust oven rack to middle position and heat oven to 450 degrees. cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray. cover filling side with foil. using a skewer, poke several holes through foil. place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom. brush peppers with oil and season with salt and pepper to taste.
5. bake until peppers are spotty brown, 30 - 35 minutes. flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella. bake until cheese is melted, about 5 minutes. let rest 5 minutes before serving.
- cook's country, august/september 2006
cook time:
servings: 4 - 6
ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)
steps:
1. heat 1 tablespoon olive oil in large skillet over medium heat until shimmering. cook onion until softened and beginning to brown, about 5 minutes.
2. increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes. add garlic and cook until fragrant, about 30 seconds. drain mixture in colander for 1 minutes.
3. transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. refrigerate until well chilled, at least 20 minutes. spoon filling evenly into bell peppers.
4. adjust oven rack to middle position and heat oven to 450 degrees. cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray. cover filling side with foil. using a skewer, poke several holes through foil. place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom. brush peppers with oil and season with salt and pepper to taste.
5. bake until peppers are spotty brown, 30 - 35 minutes. flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella. bake until cheese is melted, about 5 minutes. let rest 5 minutes before serving.
- cook's country, august/september 2006
3.11.2011
simply salsa meat loaf
prep time: tbd
cook time: 1 hour
servings: 5 - 6
ingredients:
1 pound lean ground beef
1/2 cup prepared simply salsa + more for garnish
1 egg
1/2 cup crushed round butter crackers
salt
pepper
steps:
1. combine all ingredients; press into greased loaf pan. bake at 350 degrees for 1 hour. serve with additional prepared simply salsa if desired.
cook time: 1 hour
servings: 5 - 6
ingredients:
1 pound lean ground beef
1/2 cup prepared simply salsa + more for garnish
1 egg
1/2 cup crushed round butter crackers
salt
pepper
steps:
1. combine all ingredients; press into greased loaf pan. bake at 350 degrees for 1 hour. serve with additional prepared simply salsa if desired.
3.02.2011
sweet southern sloppy joes
prep time: tbd
cook time: 10 minutes
servings: 4 - 5
ingredients:
1 pound ground beef
1/2 cup sweet southern bbq sauce
2 - 3 teaspoons garlic garlic
2 tablespoons bacon bacon
1/2 cup ketchup
1/4 cup water
hamburger buns
steps:
1. brown ground beef; drain. add bbq sauce, garlic powder, bacon bits, ketchup and water. simmer for 10 minutes. serve on buns.
- tastefully simple
cook time: 10 minutes
servings: 4 - 5
ingredients:
1 pound ground beef
1/2 cup sweet southern bbq sauce
2 - 3 teaspoons garlic garlic
2 tablespoons bacon bacon
1/2 cup ketchup
1/4 cup water
hamburger buns
steps:
1. brown ground beef; drain. add bbq sauce, garlic powder, bacon bits, ketchup and water. simmer for 10 minutes. serve on buns.
- tastefully simple
2.09.2011
thai beef pitas
prep time: 15 minutes
cook time: 10 - 12 minutes
servings: 4
ingredients:
1 pound lean ground beef
2 medium-size sweet red peppers - seeded and thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic - chopped
1 teaspoon red pepper flakes
1/2 cup cilantro - chopped
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 tablespoon sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
steps:
1. crumble beef into large nonstick skillet; cook over medium-high heat, stirring occasionally for 5 -6 minutes or until browned. spoon off excess fat.
2. add peppers, ginger, garlic and red pepper flakes to skillet. cook over medium-high heat, stirring often, for 5 - 6 minutes or until peppers are softened.
3. meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. stir into beef mixture. remove from heat.
4. cut pitas in half and line insides with lettuce leaves. fill each with about 1/2 cup of the beef mixture and serve.
- family circle
cook time: 10 - 12 minutes
servings: 4
ingredients:
1 pound lean ground beef
2 medium-size sweet red peppers - seeded and thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic - chopped
1 teaspoon red pepper flakes
1/2 cup cilantro - chopped
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoon soy sauce
1 tablespoon sesame oil
4 whole wheat pita pockets
8 romaine lettuce leaves
steps:
1. crumble beef into large nonstick skillet; cook over medium-high heat, stirring occasionally for 5 -6 minutes or until browned. spoon off excess fat.
2. add peppers, ginger, garlic and red pepper flakes to skillet. cook over medium-high heat, stirring often, for 5 - 6 minutes or until peppers are softened.
3. meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce and sesame oil. stir into beef mixture. remove from heat.
4. cut pitas in half and line insides with lettuce leaves. fill each with about 1/2 cup of the beef mixture and serve.
- family circle
12.16.2010
meatballs in crock pot
prep time: tbd
cook time 6 - 10 hours
servings: tbd
ingredients:
1/2 cup milk
1 cup soft bread crumbs
1 pound hamburger
1 teaspoon salt
1 teaspoon pepper
1 clove garlic - crushed
1/2 cup water
1/2 cup ketchup
1/2 cup onion -chopped
2 tablespoons vinegar
1 1/2 tablespoons worcestershire sauce
1 teaspoon sugar
steps:
1. mix milk, bread crumbs, hamburger, salt, pepper and garlic and shape into meatballs. place in crock pot.
2. in a separate bowl mix water, ketchup, onion, vinegar, worcestershire and sugar. pour over meatballs.
3. cook on low heat for 6 - 10 hours.
- cooks.com
cook time 6 - 10 hours
servings: tbd
ingredients:
1/2 cup milk
1 cup soft bread crumbs
1 pound hamburger
1 teaspoon salt
1 teaspoon pepper
1 clove garlic - crushed
1/2 cup water
1/2 cup ketchup
1/2 cup onion -chopped
2 tablespoons vinegar
1 1/2 tablespoons worcestershire sauce
1 teaspoon sugar
steps:
1. mix milk, bread crumbs, hamburger, salt, pepper and garlic and shape into meatballs. place in crock pot.
2. in a separate bowl mix water, ketchup, onion, vinegar, worcestershire and sugar. pour over meatballs.
3. cook on low heat for 6 - 10 hours.
- cooks.com
10.13.2010
south of the border stuffed peppers
prep time: 25 minutes
cook time: 25 minutes
servings: 4
ingredients:
1 pound lean ground beef
2/3 cup sweet red pepper chopped
1/2 cup onion - chopped
2 garlic cloves - minced
1 3/4 cups seeded tomatoes - chopped & divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayanne pepper
1/2 cup water
4 medium red bell peppers (or whatever flavor you prefer)
2 tablespoon sour cream
2 tablespoons shredded cheddar cheese
2 green onions - chopped
4 grape tomatoes - halved (optional)
steps:
1. in a large nonstick skillet cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink; drain.
2. stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. gradually stir in water. bring to a boil. reduce heat and simmer, uncovered, for 5 minutes
3. cut peppers in half lengthwise and remove seeds. in a large kettle, cook peppers in boiling water for 3-5 minutes. drain and rinse in cold water. spoon about 1/2 cup beef mixture into each pepper half.
4. place in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cook spray. cover and bake at 350 degrees for 25-30 minutes or until pepper are crisp-tender and filling is heated through.
5. top with remaining chopped tomatoes. garnish with sour cream, cheese, green onions and grape tomatoes.
- light & tasty, june/july 2006
cook time: 25 minutes
servings: 4
ingredients:
1 pound lean ground beef
2/3 cup sweet red pepper chopped
1/2 cup onion - chopped
2 garlic cloves - minced
1 3/4 cups seeded tomatoes - chopped & divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayanne pepper
1/2 cup water
4 medium red bell peppers (or whatever flavor you prefer)
2 tablespoon sour cream
2 tablespoons shredded cheddar cheese
2 green onions - chopped
4 grape tomatoes - halved (optional)
steps:
1. in a large nonstick skillet cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink; drain.
2. stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. gradually stir in water. bring to a boil. reduce heat and simmer, uncovered, for 5 minutes
3. cut peppers in half lengthwise and remove seeds. in a large kettle, cook peppers in boiling water for 3-5 minutes. drain and rinse in cold water. spoon about 1/2 cup beef mixture into each pepper half.
4. place in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cook spray. cover and bake at 350 degrees for 25-30 minutes or until pepper are crisp-tender and filling is heated through.
5. top with remaining chopped tomatoes. garnish with sour cream, cheese, green onions and grape tomatoes.
- light & tasty, june/july 2006
9.16.2010
stuffed baked tomatoes
prep time: 20 minutes
cook time: 20 minutes
servings: 4
ingredients:
4 large tomatoes
1 hamburger patty - crumbled (i used one of our left over green chile hamburgers so it was already full of good spice and flavor)
3/4 cup italian-style bread crumbs (instead i ground up wasabi peas to give the tomatoes a little more kick)
1/4 teaspoon freshly ground black pepper
1 clove garlic - crushed
fresh basil to tasted - chopped
1/4 bell pepper - chopped
1/4 cup small onion - chopped
1 cup grated provolone
steps:
1. preheat the oven to 375 degrees.
2. cut the tops off the tomatoes and carefully remove the pulp and the seeds. discard the seeds and reserve the pulp.
3. chop the reserved pulp and place in a medium bowl. add hamburger, bread crumbs, pepper, garlic basil, bell pepper, onion and 3/4 cup of provolone. mix gently to combine.
4. place the tomatoes, cut side up, in a buttered casserole dish and fill with the bread crumb mixture. bake 15 minutes.
5. add the remaining provolone to the tops of the tomatoes and bake for 5 more minutes to melt cheese.
- from the head of amy b.s. after being unsatisfied with every stuffed tomato recipe online
cook time: 20 minutes
servings: 4
ingredients:
4 large tomatoes
1 hamburger patty - crumbled (i used one of our left over green chile hamburgers so it was already full of good spice and flavor)
3/4 cup italian-style bread crumbs (instead i ground up wasabi peas to give the tomatoes a little more kick)
1/4 teaspoon freshly ground black pepper
1 clove garlic - crushed
fresh basil to tasted - chopped
1/4 bell pepper - chopped
1/4 cup small onion - chopped
1 cup grated provolone
steps:
1. preheat the oven to 375 degrees.
2. cut the tops off the tomatoes and carefully remove the pulp and the seeds. discard the seeds and reserve the pulp.
3. chop the reserved pulp and place in a medium bowl. add hamburger, bread crumbs, pepper, garlic basil, bell pepper, onion and 3/4 cup of provolone. mix gently to combine.
4. place the tomatoes, cut side up, in a buttered casserole dish and fill with the bread crumb mixture. bake 15 minutes.
5. add the remaining provolone to the tops of the tomatoes and bake for 5 more minutes to melt cheese.
- from the head of amy b.s. after being unsatisfied with every stuffed tomato recipe online
9.10.2010
green chile sliders with tangy tomatillo-lime sauce
prep time: 45 minutes
cook time: 10 minutes
servings: 4
ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split
steps:
1. pre-heat the broiler. place the poblanos on a baking sheet and broil, turning, until blackened. transfer to a bowl; cover. let stand until cool enough to handle. peel off the skins and remove the seeds; discard. chop into 1/2 inch pieces.
2. using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.
3. in a large bowl, season the beef with the cumin, salt and pepper; combine. mix in the poblanos. halve the meat mixture and form each into four 3-inch patties.
4. in a cast-iron skillet, heat the oil over high heat. cook the patties, turning once, about 5 minutes fore medium-rare. during the last minute of cooking, top with the cheese and tent with foil. dot the roll tops with the tomatillo sauce and assemble the sliders. serve with the extra sauce.
- rachael ray, november 2008
cook time: 10 minutes
servings: 4
ingredients:
2 large poblano chiles
4 tomatillos - husks removed and coarsely chopped
1 jalapeno or serrano chile - chopped
1/2 white onion - coarsely chopped
1/3 cup cilantro or flat leaf parsley
grated peel plus juice of 1 lime
2 tablespoons honey
salt
1 1/2 pounds ground beef sirloin
1 1/2 teaspoons ground cumin (about 1/2 palmful)
pepper
1 tablespoon vegetable oil
1 cup shredded sharp yellow cheddar cheese
8 small rolls - split
steps:
1. pre-heat the broiler. place the poblanos on a baking sheet and broil, turning, until blackened. transfer to a bowl; cover. let stand until cool enough to handle. peel off the skins and remove the seeds; discard. chop into 1/2 inch pieces.
2. using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth; season with salt.
3. in a large bowl, season the beef with the cumin, salt and pepper; combine. mix in the poblanos. halve the meat mixture and form each into four 3-inch patties.
4. in a cast-iron skillet, heat the oil over high heat. cook the patties, turning once, about 5 minutes fore medium-rare. during the last minute of cooking, top with the cheese and tent with foil. dot the roll tops with the tomatillo sauce and assemble the sliders. serve with the extra sauce.
- rachael ray, november 2008
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