Baked Rigatoni Cake

Makes: 8 to 10 serving

Ingredients:
1 pound rigatoni pasta (I can’t find it in grocery store so I used tortiglioni; it is smaller and longer)
1 pound ground beef
1 (4 lings) pound hot Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
2 (16 ounce) jars Prego® Traditional pasta sauce
1 cup grated parmesan cheese
5 sliced provolone cheese
8 ounces grated mozzarella cheese
Salt and sugar to taste

Directions:
1. Bring 6 quarts of water to boil, add a pinch of salt and 1 tablespoon of vegetable oil. Add the pasta to boiling water, stir gently. Cook until slightly underdone about 12 minutes. Drain, rinse in cold water, and drain well.

2. In a large skillet brown beef and stirring to break up the meat; drain off excess fat and set aside. Heat 1 tablespoon of olive oil, brown sausage and breaking up, until cooked through. Add onion and cook until tender. Add garlic cook for a minute. Add pasta sauce and beef, season with salt and sugar, cook until hot.

3. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end.

Pour half of meat sauce over the pasta. Push the meat sauce into the pasta holes filling each one up. (I used chopstick) Bake in preheat oven at 400 degree F for 15 minutes. Lay 5 slices of provolone cheese and sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold. Cut into wedges and serve with remaining meat sauce.

Nacho Cheese Dip

After I post this recipe, my sister might be screaming. I have to show off my experience of American food for my family in Thailand and they are crazy about Nacho Cheese. They said next time I don’t have to bring anything for them except Velveeta and Rotel.

Nacho Cheese is an American favorite party dip. There are a lot of many different recipes and very easy to make. My favorite recipe is so simple. Many peoples like to use sausage instead of ground beef but it's too salty for me because the chips have salt already.

Ingredients:
1 lb Velveeta Cheese, cut into cubes
1 (10 oz) can Rotel Hot tomatoes and green chilies (drain half the water from the can)
1 pound ground beef
Tortilla chip.

Directions:
In a skillet, brown beef and break it up into crumbles; drain off excess fat. Combine cheeses, rotel and meat in the slow cooker and set on high until melted together. Cover and stir occasionally. Serve warm with tortilla chips.

Roast Beef with Vegetables and Yorkshire Pudding

For the roast beef:
3 pound boneless beef roast
4 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoon chopped fresh rosemary
Salt and pepper
Vegetable such as carrots, new potatoes, green beans or asparagus

Directions:
1. Trim fat and sinew from beef. Tie with cooking string at 2 cm intervals to help beef keep its shape during cooking. Combine balsamic vinegar and olive oil in a large resealable plastic bag. Add beef, seal and turn to coat. Refrigerate for at least 2 hours.

2. Heat oven to 375 degrees F. Remove beef from marinade; keep marinade. Sprinkle with salt, pepper and rosemary. Place meat into the roasting pan. Bake 1 hour and 15 minutes or until meat thermometer inserted into the center registers 125 degrees F. Remove from oven and let rest 15 to 20 minutes before slicing.

Pan gravy:
Dripping from the meat
2 cups beef broth
1/4 cup cornstarch (for thicker gravy)
1/2 cup cold water
Garlic powder, onion, powder, salt and pepper to taste

Directions:
1. After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.

2. Place pan on stove over medium high heat, and add broth to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.

3. Add seasoning to taste, depending on the flavor already in the drippings. If you desire thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm.

For roast vegetables:
Put the vegetables into a resealable plastic bag and shake in the marinade. Remove from bag and put into a roasting pan, roast for 45 minutes in the preheated oven, or until vegetables are cooked thoroughly and browned.


** This recipe is from Khun Poo at www.bloggang.com Thank you for sharing you recipe. **


Yorkshire Pudding


Make: 12 serving

Ingredients:
4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil

Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).

2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.

3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.

4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

This recipe is from www.allrecipes.com

Cheap Steak Salad

I named this recipe because I use cheap meat for steak. Olive oil helps meat moist and softens. It’s my favorite meal for lazy day.

Ingredients:
1 pound top round roast beef
3 tablespoons olive oil
5 tablespoons Maggi seasoning sauce (You can buy from oriental section at Walmart)
1 1/4 teaspoons garlic powder
1 teaspoon Italian seasoning
2 teaspoons sugar
1/4 teaspoon black pepper


Directions:
1. Cut the meat 1 inch thick. Prick the meat all over using a fork.

2. In a large bowl, mix together the olive oil, maggie sauce, garlic powder, italian seasoning, black pepper, and sugar. Hand mix the steak and sauce; cover and refrigerate for at least 1 hour.

3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing.

Serve with salad and your favorite dressing. (I like to eat with Wish-Bone® balsamic vinegar dressing or Italian dressing).

This recipe is from Mrs. Chonthicha Gray. Thank you for sharing your recipe.

Beef Stroganoff

Ingredients:
2 pound beef, cut into bite size
1 medium onion, chopped
2 cloves garlic, chopped
2 (10.75 ounce) can condensed golden mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 package onion soup mix (about 2 tablespoons)
1/2 teaspoon ground black pepper
4 ounces cream cheese
8 ounces sliced mushroom
1/3 cup of sour cream
Butter and Olive oil

Directions:
1. Heat a skillet over medium heat. Melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add chopped garlic, chopped onion and meat cook until brown on all sides.

2. In a slow cooker, combine soup, beef broth, cream cheese, onion soup mix, Worcestershire sauce and pepper. Pour beef mixture into the pot. Cook on high setting for 3 hours or low setting for 5 hours.

3. Add the mushrooms one half hour before it is done. Heat a skillet over medium heat, melt 2 tablespoons of butter, add mushrooms; cook until the mushrooms brown (about 5 minutes). Pour mushrooms into the pot. Stir in sour cream and continue cooking for 1/2 hour.

4. Serve with cooked egg noodles or rice.

The original recipe is from www.allrecipes.com

Negimaki (Japanese Steak Rolls)

Ingredients:
1 pound sirloin steak
Asparagus
Green onions
Salt and pepper for seasoning

For marinade:
6 tablespoons rice vinegar
6 tablespoons dark soy sauce
4 tablespoons brown sugar
1 tablespoon sesame oil

Directions:
1. Thinly slice the steak lengthwise into 2 to 3 slices, one-eighth-inch to one-fourth-inch thick. Place a steak slice flat on a cutting board and pound to flatten. Season the sliced steak with salt and pepper.

2. Put two asparaguses and a green onion in the middle of a steak. Roll the steak tightly around asparaguses and green onions then secure with a toothpick, put in an ungreased pan.

3. In the bowl combine rice vinegar, dark soy sauce, brown sugar and sesame oil. Pour the mixture onto the steak rolls, refrigerate for 10 minutes. Bake at 350 F for 15-20 minutes.

4. When the steak rolls are done, pour marinate sauce into a small bowl. Microwave about 2 minutes until sauce is a little bit thick. Spoon the sauce over the sliced rolls, and serve.

This recipe is from Mrs. Poo at www.BlogGang.com Thank you for sharing you recipe.

Cranberry Meat Balls

For meatballs:

2 pound lean ground beef
2 eggs, beaten
1 cup bread crumbs
4 tablespoons milk
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:
1 can (16 ounces) jellied cranberry sauce
3/4 cup ketchup
1/4 cup hot sauce
3 tablespoon brown sugar
1 tablespoon lemon juice

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the ground beef, egg, bread crumbs, milk, minced onion, salt and black pepper mix well. Roll into small meatballs.

3. Bake in preheated oven for 20 to 25 minutes, turning once.

4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, ketchup, chili sauce, brown sugar, and lemon juice. Cook, stirring frequently, until the cranberry sauce is melted. Add meatballs, and simmer for 1 hour before serving.

Stir Fried Beef with Red Wine

Ingredients:
1 pound boneless round steak, cut into bite size
1 tablespoon brown sugar
1 tablespoon oyster sauce
2 tablespoons Maggi seasoning sauce or soy sauce
3 tablespoons red wine
2 cloves garlic, minced
1 medium onion, cut in to wedges
3 bunches green onion, cut 2 inches long

Broccoli, separated into florets (optional)Mushroom, sliced (optional)

Directions:
1. In a small bowl, combine brown sugar, oyster sauce, seasoning sauce and red wine.

2. In large skillet, heat 2 tablespoon oil over medium high heat. Add garlic and onion stir fry for 1 minute. Add beef, cook and stir until browned. Add sauce mixture. Add mushroom and broccoli, cook until broccoli is tender and crisp. Remove pan from the heat, add green onion, and stir a little bit. Serve with rice.

This recipe is from Mrs. Chonthicha Gray,Virginia. Thank you for sharing you great recipe.