Nonna K.

  1 pound lean ground beef 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 medium zucchini, coarsely grated (about 2 cups) 1 small onion, minced (about 1 cup) 1/2 cup bulgur 1 egg, lightly beaten 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground black pepper 3 red bell peppers, halved lengthwise, cores and ribs removed 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped Preheat the oven to 350 degrees F. In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

  ⅓  cup   whole milk 1   slice   day-old bread,   cubed 1   medium yellow onion,   grated 3   garlic cloves,   minced ¼   cup   + 2 tablespoons extra virgin olive oil 1   pound   lean ground beef ½   pound   ground lamb or pork 1   large egg PLUS 1 egg yolk,   divided ¼   cup   chopped fresh mint leaves 1   tablespoon   ground Coriander 1   teaspoon   dried Oregano 1   teaspoon  ground Cumin ½   teaspoon   ground Cinnamon 1/4 teaspoon  ground Nutmeg Kosher salt and black pepper 3   lemons,   zested and juiced Flour for dredging 1 ¼   cups   chicken broth Put the cubed bread in a bowl with the milk and let it soak for about 5 minutes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to ...

  1/2 Lb. Skirt Steak, sliced S&P to taste 3 tsp. Olive Oil 1 head Romaine Salad, torn 3 Chopped Pickled Peppers 2 Tbsp.  Red Wine Vinegar 1/2 Cup Queso Blanco 1 Tbsp. green olives, Pitted, sliced Brush the steak sliced wiht some olive oil and season with S&P.  Heat a grill pan over high heat and cook the steak on each side for 5-6 minutes, then remove to a bowl, Mixed the lettuce, picked peppers, remaining olive oil, and vinegar in a salad bowl.  Add the beef and  sprinkle with queso fresco and green olives.

  1   Tbsp   olive oil 1   lb   lean ground beef 1/2   medium onion ,  diced 1   lb   mushrooms ,  sliced 2   garlic cloves ,  minced 2   Tbsp   all-purpose flour 1   cup   beef broth 1   cup   whipping cream 1/3   cup   sour cream 1   Tbsp   Worcestershire sauce 1/2   tsp   salt ,  adjust to taste 1/2   tsp   ground black pepper ,  adjust to taste Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.  Add sliced mushrooms and saute for another 5 minutes. Add flour and stir add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.  Remove from the heat a...

  1   lb   top sirloin steak ,  thinly sliced into strips* 2   Tbsp   olive oil 2   Tbsp   unsalted butter 1/2   medium onion ,  finely chopped 1/2   lb   brown mushrooms ,  thickly sliced 1   garlic cloves ,  minced 1   Tbsp   all-purpose flour 1   cup   beef broth 3/4   cup   heavy whipping cream 1/4   cup   sour cream 1   Tbsp   Worcestershire sauce 1/2   tsp   dijon mustard 1/2   tsp   salt 1/4   tsp   black pepper Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until l...

6 Thick cut Bacon slices, chopped  2 Large Yellow Onions, thinly sliced 1 Tbsp. Worcestershire Sauce 1 1/4 tsp. Kosher Salt, divided 1 tsp. Black Pepper, divided 1 1/2 Lbs. Ground  Beef Sirloin 1/4 Cup Ketchup 2 Tbsp. Yellow Mustard 8 (3/4 oz.) American Cheese slices 3 Brioche Hamburger buns, cut into 3/4 inch cubes 4 oz. Sharp Cheddar cheese, grated Shredded lettuce, diced tomatoes, pickle slice, mayonnaise Cook Bacon in a large skillet, until bacon is browned and crisp.  Set the bacon aside, pour out about 1/2 of the rendered bacon grease and using the other half, slowly Sautee the onions, until browned and caramelized.  Stir in the Worcestershire sauce, 1/2 tsp. salt and 1/4 of pepper, mix well and set aside. Preheat oven to 350 Heat skillet over medium hi.  Add the ground beef with 1/2 of the pepper and the remaining salt.  Once the meat is brown, add the ketchup and the mustard, stir and set aside. Spread the beef in the bottom of a lightly greased bak...

2 small Onions, chopped 2 Tbsp. Ghee 4 Cloves Garlic, crushed 3 Lbs. Ground Beef 1/2 Beef Stock 4 Tomatoes, chopped 2 Tbs. Tomato Paste 1 Jalapeno Pepper, finely chopped 1 Bell Pepper, Chopped 1 tsp. Dried Oregano 1 tsp. Dried Basil 1 tsp. Cumin 1/2 Lb. Pitted green Olives S&P Sautee the onions in the ghee until translucent.  Add the garlic and meat, brown the meat, making sure not to burn the onions and garlic. Put the meat/onion mixture in the slow cooker, add the tomatoes, paste, peppers, and spices. Cook on low for 6 - 8 hours.  Add the olives in the last hour of cooking. Salt and pepper is added just before serving.  

1 Lb. lean ground Lamb 1 Lb. ground Beef 1 small Onion, finely chopped 1 Egg, lightly beaten 1 Tbsp. Hot Hungarian Paprika 2 Cloves Garlic, minced 3-4 red and yellow bell peppers, cut into square S&P Combine the ground lamb, meat, onion, egg, paprika and garlic in a large bowl, mix well and season with S&P. Put the mixture in a cutting board and pat into a 8x6 rectangle.  Cut into 48 squares and shape each one into a small sausage. Put in the freezer for about 30 minutes, do not let it freeze.  Prepare the grill meantime.   Once the sausages are firm, alternate sausages and paprika on a skewer. Grill in a medium high setting for about 6-7 minutes per side.

1 Onion, Diced 1 Tbsp. Ghee 3-4 Cloves Garlic 2 Lbs. Ground Beef 1 tsp. Dried Oregano 1 Tsp. Dried Basil 3 Yams, peeled and thinly sliced 1 Green Pepper seeded and chopped 1 Red Pepper, seeded and chopped 1 Cup sliced Mushrooms 1 Cup Tomato Sauce S&P just before serving. In a large skillet, saute the onion in the Ghee over medium heat for about 5 minutes.  Add the garlic and cook until fragant. Add the beef and brown , breaking the meat up with a Spatula. Add the Oregano and Basil for cook for about 5 additional minutes. Lay the yams in the slow cooker, next layer the peppers and mushrooms. Place the meat on top and pour tomato sauce over it.  Cook on low for 6 hours.

1/2 Lb.  Bacon, diced 2 Lbs. Beef Chuck, cut into big cubes 8 Shallots, peeled and left whole 2 Cloves Garlic, crushed 1 Tbsp. Herbs de Provence 1 Lb. Mushrooms, stems recmoved and sliced 1 Lb. Carrots, sliced 1 1/2 Cups Red Wine 1 Cup Beef Stock 1/2 Cup Cognac Saute the bacon over medium high until just crisp, about 3-5 minutes Remove the bacon and brown the meat in batches in the bacon grease, allowing the meat to brown well. If the bacon grease is smoking, turn the heat down to medium. Place the beef, bacon and all other ingredients into the slow cooker and cook for about 6-8 hours. Season before serving.

2 Cabbages, 2 small heads 1/2 Cup Rice, any type 2 Tbsp. Olive Oil 1 Onion, large, chopped 1 Lb. Ground Beef 1 Lb. Ground Pork 1/4 Cup Chopped Parsley 2 Carrots, Grated 2 tsp. Salt 1/2 tsp. Pepper 2-3 Bay Leaf. Freeze the cabbages  and removed from freezer a few hours before starting to cook. Cook the rice in plenty of water for about 5 minutes, it will finish cooking inside the cabbages. Drain and let it cool. Mix the onion, ground beef and pork, parsley, carrots, Salt and Pepper.   Preheat the oven to 350 degrees. Place the head of the cabbage on a cutting board and cut off the bottoms, Separating the leaves and cutting off the rib  For the Sauce: 1 Tbsp Olive oil 3 Tbsp butter 1 small onion 1 large carrot, julienned or grated 2 cups store-bought marinara or homemade  Marinara Sauce 3 cups hot water For the sauce, finely dice the onion. Heat a  large pot  over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and s...