Tacos

By Diana Rattray

These are easy tacos, made with lean ground beef, refried beans, and taco sauce, along with seasonings and cheese. Scroll down to see related recipes.

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

• 1 to 1 1/2 pound ground round
• 1 cup chopped onion
• 1/2 cup chopped red or green bell pepper, optional
• 1/3 cup refried beans
• 1/4 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup mild taco sauce
• 8 to 12 taco shells
• 1 1/2 cups shredded mild Cheddar or Mexican blend cheese
• 1 head lettuce, shredded
• diced tomatoes
• sour cream, optional

Preparation:

Slowly brown the ground beef over low heat, using a wooden spoon to break up and stir. Add onions and bell pepper, if using. When the beef is no longer pink, drain off excess fat. Add the refried beans and use the wooden spoon to blend well. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture. Spoon ground beef mixture into taco shells. Top with cheese, shredded lettuce, tomatoes, and sour cream, if desired. Sprinkle each taco with a little more taco sauce.
Serves 4 to 6.


Source
http://southernfood.about.com/od/copycatrecipes/r/blcc38.htm

Pressure Cooker Tex Mex Brisket

By Linda Larsen

The flavors of the southwest infuse a tender and juicy beef brisket recipe that cooks in your pressure cooker. The beef does need to marinate before cooking, so plan ahead and start this the day before you want to serve it.

Prep Time: 25 minutes

Cook Time: 60 minutes

Ingredients:

• 1 onion, minced
• 3 cloves garlic, minced
• 1 serrano chili, seeded and minced
• 1-1/2 Tbsp. brown sugar
• 1 Tbsp. chili powder
• 1 Tbsp. apple cider vinegar
• 1/2 tsp. cumin
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 lbs. beef brisket, trimmed
• 2 Tbsp. vegetable oil
• 14 oz. can Mexican style diced tomatoes, undrained
• 1 onion, cut into wedges

Preparation:

Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges, then cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat. 8 servings


Source
http://busycooks.about.com/od/beefroastrecipes/r/pxtexmexbrisket.htm

Jewish Meat Knishes

By Barbara Rolek

A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.

This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired.

Here are step-by-step pictures of making Jewish meat knishes.

Makes about 20 Jewish Meat Knishes

Prep Time: 50 minutes

Cook Time: 30 minutes

Ingredients:

• Knish Dough:
• 1/3 cup canola oil
• 5 large eggs, beaten
• 3/4 teaspoon salt
• 2 2/3 cups water
• 1 drop yellow food coloring
• 1 pound all-purpose flour
• .
• Meat Filling:
• 1 large chopped onion
• 1/8 cup vegetable oil
• 1 1/2 pounds 80% lean ground beef
• 5 ounces pastrami, chopped
• 2 large eggs
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 3/4 teaspoon garlic powder

Preparation:

1. Prepare the meat filling by sauteeing the onions in vegetable oil until translucent. Add the ground beef and brown. Add pastrami and mix well. Remove from heat. Pass meat through a grinder with the small hole setting.
   
   
2. Transfer meat to a large bowl. Let cool to room temperature. Add eggs and seasonings, and mix well.
   
   
3. Meanwhile, prepare the knish dough by mixing the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary.
   
   
4. Flour a work surface and place the dough on it. Cover with plastic wrap and let it rest 15 minutes.
   
   
5. Heat oven to 350 degrees. Roll the dough to 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope.
   
   
6. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or main course.

Source
http://easteuropeanfood.about.com/od/crossculturalnoodles/r/meatknish.htm

Cincinnati-Style Chili

By Sandy Mitchell

In Ohio, almost everyone has their own version of Cincinnati chili, that unique stew-like mixture, served with pasta, cheese, onion, and beans that originated in Ohio's "Queen City." Even Anthony Bourdain talked about it when he filmed his food show in Cleveland last winter.

My version is a little different in that it uses cubes of meat instead of ground beef. Don't be put off by the long list of ingredients; most are spices that can be found in your pantry. The combination gives the dish a complex nature, reminiscent of a Mexican mole.

Ingredients:

• 2 large coarsely chopped, sweet onions
• 3 Tbsp. olive oil
• 4 minced garlic cloves
• 3 lbs. sirloin, cut into 1" cubes
• 4 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sweet paprika
• 3/4 tsp. cayenne
• 1/4 tsp. ground allspice
• 1/4 tsp. cinnamon
• 1/4 tsp. tumeric
• 1/4 tsp. ground coriander
• 1/4 tsp. ground cardamon
• 2 8oz. cans tomato sauce
• 2 Tbsp. unsweetened cocoa powder
• 1 Tbsp. molasses
• 3 cups canned beef broth (about 1 1/2 small cans)
• 3 cups water
• 2 Tbsp. cider vinegar
• Salt and freshly ground pepper
• .
• Accompaniments:
• Cooked spaghetti
• Chopped sweet onion
• Cooked red kidney beans
• Finely grated cheddar cheese
• Oyster crackers

Preparation:

Make the Stew
In a heavy Dutch oven or kettle, cook the onions in oil over moderate heat, stirring until they are softened. Add the garlic and cook the mixture, stirring, for one minute. Add the beef chucks and brown them lightly on all sides. Add chili powder and other spices. Cook mixture for one minute. Stir in tomato sauce, cocoa, molasses, beef broth, water, and vinegar. Season to taste with salt and pepper. Bring to a boil and simmer, stirring occasionally, for 1 1/2 hours, or until thickened.

Let Flavors Meld Overnight
The chili will improve in flavor if cooled completely and refrigerated overnight. Add more water as necessary when reheating.

Serving Cincinnati Chili
To serve, ladle soup into bowls of spaghetti. Top with beans, onion, cheddar cheese, and oyster crackers.

Serves six.

History of Cincinnati Chili
Cincinnati chili originated in that city in the early 20th century, created by several sets of northern Greek immigrants. Today, according to the Cincinnati Convention and Visitors Bureau, the "Queen City" consumes over two million pounds of chili each year; we Clevelanders like it too.



Source
http://cleveland.about.com/od/favoriteneohiorecipes/r/cincychili.htm

Potato Rajas and Avocado Tacos

By Brett Moore

This recipe was created by Chefs Mary Sue Milliken and Susan Feniger (Border Grill Restaurant and Food Network's Too Hot Tamales) courtesy the Hass Avocado Board.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 3 medium potatoes, peeled and cut in 1/2-inch dice
• 1/4 Cup extra virgin olive oil
• 2 medium onions, halved and cut in 1/4-inch slices lengthwise
• Salt and freshly ground black pepper, to taste
• 4 medium red bell peppers, roasted, peeled, seeded and julienned
• 4 medium Poblano or Pasilla chiles, roasted, peeled, seeded and julienned
• 1 Cup heavy cream
• 3/4 Cup grated Manchego or Monterey Jack cheese
• 2/3 Cups grated Cotija, Romano, or Parmesan cheese
• 24 small corn tortillas
• 3 ripe avocados, halved, seeded, peeled and diced
• **** Pickled Red Onions ****
• 1 red onion, thinly sliced
• 1/2 Cup white vinegar
• 1/2 tsp cracked black pepper
• 1/2 tsp cumin seeds, roughly chopped
• 1/2 tsp dried oregano
• 2 garlic cloves, sliced
• 1 Tbsp sugar
• 3/4 tsp salt
• 1/2 beet, trimmed, peeled and cut into four wedges

Preparation:

Serves 12.

1. Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about six to eight minutes.
2. Drain, pat dry, and spread in a single layer on a tray to cool.
3. Heat oil in a large skillet over medium heat. Sauté onions with salt and pepper until they begin to brown, about 10 minutes.
4. Stir in red bell peppers and chiles.
5. Pour in heavy cream, bring to a boil and reduce to a simmer. Cook four minutes or until cream begins to thicken.
6. Add cheeses and potatoes, stirring occasionally, until just heated through. Remove from heat.
7. Dip corn tortillas in water, shaking off excess.
8. Toast tortillas in a nonstick pan over moderate heat, about one minute per side. Cover toasted tortillas to keep them warm until use.
9. For each taco, stack two tortillas and top with potato rajas mixture, Pickled Red Onions (Recipe Below) and diced avocados.

For the PICKLED RED ONIONS

1. Place onions in a medium saucepan and add water to cover.
2. Bring to a boil, remove from heat, drain and set onions aside.
3. Combine remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes.
4. Add onions and simmer an additional 10 minutes.
5. Transfer mixture to a container, cover and refrigerate at least a day before serving.

Source
http://gourmetfood.about.com/od/appetizersandsoups1/r/potatorojas.htm

Jewish Meat Knishes

By Barbara Rolek

A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone.

This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired.

Here are step-by-step pictures of making Jewish meat knishes.

Makes about 20 Jewish Meat Knishes

Prep Time: 50 minutes

Cook Time: 30 minutes

Ingredients:

• Knish Dough:
• 1/3 cup canola oil
• 5 large eggs, beaten
• 3/4 teaspoon salt
• 2 2/3 cups water
• 1 drop yellow food coloring
• 1 pound all-purpose flour
• .
• Meat Filling:
• 1 large chopped onion
• 1/8 cup vegetable oil
• 1 1/2 pounds 80% lean ground beef
• 5 ounces pastrami, chopped
• 2 large eggs
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 3/4 teaspoon garlic powder

Preparation:

1. Prepare the meat filling by sauteeing the onions in vegetable oil until translucent. Add the ground beef and brown. Add pastrami and mix well. Remove from heat. Pass meat through a grinder with the small hole setting.
   
   
2. Transfer meat to a large bowl. Let cool to room temperature. Add eggs and seasonings, and mix well.
   
   
3. Meanwhile, prepare the knish dough by mixing the oil, eggs, salt, water and food coloring. Add the flour until a rollable dough forms, adding more flour or water if necessary.
   
   
4. Flour a work surface and place the dough on it. Cover with plastic wrap and let it rest 15 minutes.
   
   
5. Heat oven to 350 degrees. Roll the dough to 1/4-inch thickness. Using a pizza cutter, cut the dough into 3-inch squares. Egg wash the squares with 1 beaten egg mixed with 1 teaspoon water. Place two cookie-size scoops of filling on each square. Then fold the ends in as for an envelope.
   
   
6. Place knishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling. Bake for 20 minutes or until knishes are golden brown on the top and bottom. Serve warm as an appetizer, side dish or main course.

Source
http://easteuropeanfood.about.com/od/crossculturalnoodles/r/meatknish.htm

Beef Empanada Filling

By Chelsie Kenyon

A hearty filling for your empanadas. First make the empanada dough, then fill it with this family recipe for beef empanadas and enjoy. Empanadas make great appetizers and finger foods for a meal on the go.

Cook Time: 20 minutes

Ingredients:

• 2 lbs ground beef
• 2 small potatoes, diced into one inch cubes and boiled until soft
• 1 onion, peeled and coarsely chopped
• 5 cloves of garlic, peeled and finely chopped
• 1/4 cup green olives, finely chopped
• 2 hardboiled eggs, coarsely chopped
• 1 cup beef broth
• 1/2 cup raisins, soaked in warm water for 1 hour (optional)
• 1 teaspoon oil

Preparation:

Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.

Source