Ask Behr anything food related thread

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#1,030
#1,030
As I try to make clear...I suck at measurements.

2 lbs. Ground beef.
1/2 Large red pepper
1/2 Large Green pepper
1/2 Large Spanish onion
1 Fresh Jalapeno (depending on time of year)
4-5 Diced tomatoes with ALL of the juice! (depending on type and size)
Sea salt
Fresh Cracked Pepper

Everything is "about" except for the tomatoes, they are key. I'll even add some tomato soup if I don't have enough maters.

Mix it really well.

Sauce I use on top.

3/4 tomato sauce 1/4 mustard (regular)
2 tbsp Worcestershire
A pinch of dry sage

I cook it for about 45 minutes at 350 degrees, covered with plastic wrap and aluminum foil. After the 45 minutes or so, I take off both coverings and set the oven to broil for 4-5 minutes. (just so the sauce gets a crisp top).

***Tomatoes and the juice are the key!
 
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#1,031
#1,031
Behr1213 said:
As I try to make clear...I suck at measurements.

2 lbs. Ground beef.
1/2 Large red pepper
1/2 Large Green pepper
1/2 Large Spanish onion
1 Fresh Jalapeno (depending on time of year)
4-5 Diced tomatoes with ALL of the juice! (depending on type and size)
Sea salt
Fresh Cracked Pepper

Everything is "about" except for the tomatoes, they are key. I'll even add some tomato soup if I don't have enough maters.

Mix it really well.

Sauce I use on top.

3/4 tomato sauce 1/4 mustard (regular)
2 tbsp Worcestershire
A pinch of dry sage

I cook it for about 45 minutes at 350 degrees, covered with plastic wrap and aluminum foil. After the 45 minutes or so, I take off both coverings and set the oven to broil for 4-5 minutes. (just so the sauce gets a crisp top).

***Tomatoes and the juice are the key!
Click to expand...

So you don't use any binder at all? Sounds like you're making thick spaghetti sauce. :)
 
#1,035
#1,035
vollygirl said:
So you don't use any binder at all? Sounds like you're making thick spaghetti sauce. :)
Click to expand...

The tomatoes, peppers and onions will caramelize just enough to keep it together. It won't be as "binded" together as yours, but you can still slice it and serve it in one piece.

The next day, all the juices have "jelled" enough to put it on the grill and make a fantastic sammich to take to Tony. :)
 
#1,036
#1,036
Thrasher865 said:
Spaghetti

1 can Ragu
1 lb fresh ground beef 60/40 lean
1 clump of noodles
Click to expand...

Use that same recipe but add...

Fresh tomato
Fresh garlic
Fresh Basil
Fresh Rosemary (optional)
Red wine (any will work, even from a box)

Even if you omit my suggestion, PLEASE let the sauce simmer at least an hour before putting it on your "clump" of "noodles".
 
#1,040
#1,040
Behr1213 said:
As I try to make clear...I suck at measurements.

2 lbs. Ground beef.
1/2 Large red pepper
1/2 Large Green pepper
1/2 Large Spanish onion
1 Fresh Jalapeno (depending on time of year)
4-5 Diced tomatoes with ALL of the juice! (depending on type and size)
Sea salt
Fresh Cracked Pepper

Everything is "about" except for the tomatoes, they are key. I'll even add some tomato soup if I don't have enough maters.

Mix it really well.

Sauce I use on top.

3/4 tomato sauce 1/4 mustard (regular)
2 tbsp Worcestershire
A pinch of dry sage

I cook it for about 45 minutes at 350 degrees, covered with plastic wrap and aluminum foil. After the 45 minutes or so, I take off both coverings and set the oven to broil for 4-5 minutes. (just so the sauce gets a crisp top).

***Tomatoes and the juice are the key!
Click to expand...

I'll def print it out once I can get in front of a computer. Thanks!
 
#1,043
#1,043
Looks like VIF started drinking early and will be down for the count soon.

[youtube]http://www.youtube.com/watch?v=BPCjC543llU[/youtube]
 
#1,044
#1,044
I dont think my meatloaf ever has the same thing in it twice lol. Tonights was 2lbs lean beef, diced tomatoes, diced onion, diced zucchini (sp), shredded carrots, half a jar garden combo spaghetti sauce, 2 eggs, pack onion soup mix, pack brown gravy mix, and a bag of mozzarella cheese cubes. I mixed the other half of my spaghetti sauce that was left with a little worcestershire sauce ans dumped it over the top. It was yummy and will be good on bread tomorrow :)
 
#1,045
#1,045
farmersdaughter said:
I dont think my meatloaf ever has the same thing in it twice lol. Tonights was 2lbs lean beef, diced tomatoes, diced onion, diced zucchini (sp), shredded carrots, half a jar garden combo spaghetti sauce, 2 eggs, pack onion soup mix, pack brown gravy mix, and a bag of mozzarella cheese cubes. I mixed the other half of my spaghetti sauce that was left with a little worcestershire sauce ans dumped it over the top. It was yummy and will be good on bread tomorrow :)
Click to expand...
Holy cow gurl, you forgot the kitchen sink.
 
#1,046
#1,046
Hey there! If anyone likes homemade eggrolls, this is my recipe. VIF thinks it beats the hell out of restaurants. I like to add a strong dose of sarachai now.

Total cabbage and Daikon should be about 4 cups...

¾ cups carrot, grated
1 bunch green onion chopped
8 cloves garlic
3/4 head of cabbage, finely chopped
1 daikon, grated
1 TBLSP cilantro
1 ½ tps ginger
1 TBSP hoisin
1 TBSP fish sauce
1 ½ cups cooked chicken
1 ½ cups cooked pork
bean thread/glass noodles 2 sections with 2 cups chicken broth
egg whites

Heat oil in a skillet or wok over high heat. Add the garlic, light green onion, and carrot. Cook for 2 minutes. Add the dark part of green onion, cabbage and ginger cook until just limp. Add meat and noodles. Stir in the hoisin and fish sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped cilantro.

Lay an egg roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with egg white. Continue rolling up to form a tight cylinder.
 
#1,047
#1,047
farmersdaughter said:
I dont think my meatloaf ever has the same thing in it twice lol. Tonights was 2lbs lean beef, diced tomatoes, diced onion, diced zucchini (sp), shredded carrots, half a jar garden combo spaghetti sauce, 2 eggs, pack onion soup mix, pack brown gravy mix, and a bag of mozzarella cheese cubes. I mixed the other half of my spaghetti sauce that was left with a little worcestershire sauce ans dumped it over the top. It was yummy and will be good on bread tomorrow :)
Click to expand...

Didn't see any bread or crackers in there,:peace2:
 
#1,049
#1,049
RockiVol said:
Hey there! If anyone likes homemade eggrolls, this is my recipe. VIF thinks it beats the hell out of restaurants. I like to add a strong dose of sarachai now.

Total cabbage and Daikon should be about 4 cups...

¾ cups carrot, grated
1 bunch green onion chopped
8 cloves garlic
3/4 head of cabbage, finely chopped
1 daikon, grated
1 TBLSP cilantro
1 ½ tps ginger
1 TBSP hoisin
1 TBSP fish sauce
1 ½ cups cooked chicken
1 ½ cups cooked pork
bean thread/glass noodles 2 sections with 2 cups chicken broth
egg whites

Heat oil in a skillet or wok over high heat. Add the garlic, light green onion, and carrot. Cook for 2 minutes. Add the dark part of green onion, cabbage and ginger cook until just limp. Add meat and noodles. Stir in the hoisin and fish sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped cilantro.

Lay an egg roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with egg white. Continue rolling up to form a tight cylinder.
Click to expand...

ROCKI!!

How they hangin'?
 
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