Category Archives: Rice (Meat)

Philly Beef Stroganoff

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http://www.kraftrecipes.com/recipes/ultimate-creamy-beef-stroganoff-121726.aspx

1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp.  milk
1/2 tsp.  garlic powder
1-1/2 lb.  beef sirloin steak, cut into strips
1/2 cup  chopped onions
1 Tbsp.  butter
1 pkg.  (8 oz.) sliced fresh mushrooms
1/4 tsp.  pepper
1/3 cup  fat-free reduced-sodium beef broth
3 cups  hot cooked noodles
1 Tbsp.  chopped fresh parsley

Tempe Ellie’s Meatballs in Sauce

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The MamaBake Online Big Batch Baking Club by mamabake

For serving with spaghetti, rice or anything that tickles your fancy!  This recipe was made for 5 families, totalling 10 adults, 6 teenage boys (adult serves!), 6 kids and two babies!

Meatball Ingredients

1 ½ kilos of pork mince
1 ½ kilos of beef or veal mince
5 onions grated or blitzed in the food processor
10 slices of thick bread, crusts removed
milk
4 eggs
10 cloves of garlic smashed and chopped
chopped herbs (such as parsley, oregano, thyme)
salt and pepper.

Method

  1. Soak the bread in enough milk to moisten but not soak, and then mix the slices with the rest of the ingredients well with your hands. Shape into golf ball sized balls, and roast on trays in the oven for 20 minutes.
Notes BK: 
I did half, and used 1kg beef, and 500gr turkey mince. I also added two carrots and two sticks of celery. Yum.

Meatball Sauce

5 onions diced
10 cloves of garlic crushed
5 large sprigs of thyme
5 bay leaves
5 bottles of passatta
5 cans chopped tomatoes
salt
pepper
sugar.

Method

  1. Cook the onions and garlic with the thyme and bay leaves gently until the onions are soft. Add the rest of the ingredients and cook for 30 mins.
  2. Once the meatballs are finished in the oven, add to the tomato sauce and simmer for 20 minutes.

Ideas with roast chicken

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Fried rice

Toss leftover rice in a pan, chopped roast chicken, corn, frozen peas, soy sauce.

Turkish

Turkish bread with mayonnaise, avocado, roast chicken and lettuce.

Chicken and cashew stir fry

Heat oil, add sliced onion, sliced celery, sliced carrot and broccoli florets. Add 2 tbs of each soy and sweet chili sauce, chicken strips and handful of cashews. Serve with noodles.

Oven-baked Sausage and Tomato Risotto

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Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 400g Italian or country-style sausages
  • 1 red onion, chopped
  • 1 1/2 cups arborio rice
  • 2 celery stalks, diagonally sliced
  • 400g can diced tomatoes
  • 1 1/2 cups chicken stock
  • 1 1/2 cups water
  • 1/4 cup chopped fresh flat-leaf parsley, to serve

Method

Oven-baked sausage and tomato risotto

  1. Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproofsaucepan over medium heat. Fry sausages for 10 minutes, turning until browned and almost cooked. Remove from pan.
  2. Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
  3. Slice sausages into bite-sized pieces.
  4. Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
  5. Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Serve sprinkled with parsley.

Source (with comments):
http://www.taste.com.au/recipes/8845/oven+baked+sausage+and+tomato+risotto#null