BAKED BEEF PATTIES
This simple recipe turns ordinary burgers into an attractive tasty meal. You can make them ahead and bake when ready for dinner.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 1-1/2 teaspoons of fresh thyme (or 1/2 teaspoon dried), water, garlic salt, oregano, paprika and pepper. Add beef; mix well. Shape into four to six patties. Coat patties with flour; dip into egg and then crumbs. In a skillet, brown patties in butter. Arrange in a greased shallow baking dish. Pour half of the spaghetti sauce over patties. Sprinkle with cheeses; top with remaining sauce. Bake at 400° for 25 minutes or until meat is no longer pink. Sprinkle with remaining thyme. Serve patties and sauce on buns if desired.
Nutrition Facts : Calories 319 calories, Fat 18g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 636mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF PATE
Provided by Food Network
Time 2h55m
Yield 5 to 6 servings
Number Of Ingredients 20
Steps:
- For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
- For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
- Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
- Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
- Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
- Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
- Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
- Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.
SMASHED BAKED POTATOES WITH ROAST BEEF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet.
- Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper.
- Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves.
- Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side.
Nutrition Facts : Calories 620, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 977 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
PAT'S BAKED BEANS
My step mom gave me this tasty recipe when I was lamenting over what to bring to a barbecue. I've taken this dish to several parties and there's NEVER been any left over!
Provided by Kelly
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
- To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
- Cover and bake in preheated oven for 1 hour.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 68 g, Cholesterol 12.5 mg, Fat 9.1 g, Fiber 9.9 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 949.9 mg, Sugar 27 g
BEEF PATTIES
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 18 patties
Number Of Ingredients 19
Steps:
- To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
- With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
- For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
- Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
- Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
- Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.
ST. PATTY'S DAY CORNED BEEF
This is our traditional St. Patrick's Day meal. I have served this sweet, spiced version of corned beef ever since I first tried it years ago. Not the healthiest meal, but worth it for just that one special holiday each year. I serve this with soda bread, mashed parsnips, and boiled cabbage. This serves 4-6. If you prefer, you can sub mini red skinned potatoes and baby carrots so you don't need to do any cutting, just use more of them. Adapted from a Killian's recipe.
Provided by HeatherFeather
Categories Meat
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
- Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
- Place meat in a large Dutch oven and cover with water.
- Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
- Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
- Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot).
- Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
- In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl.
- Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces).
- Surround meat with boiled carrots, potatoes, and onion pieces.
- Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
- If needed, make up extra dry rub to coat the vegetables (we often do this).
- Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny.
- Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat.
- Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
- I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
- PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).
More about "pats baked beef recipes"
PHILLY CHEESE STEAK (PAT’S COPYCAT) RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category SandwichServings 4
BEEF PATE – THE CRUCIAN CONTESSA
From cruciancontessa.com
BAKED BEAN RECIPES
From allrecipes.com
BAKED CORNED BEEF BRISKET RECIPE - DELICIOUS TABLE
From delicioustable.com
PAT’S BAKED BEEF - CHAMPSDIET.COM
From champsdiet.com
EASY BEEF PASTIES - BAKING MISCHIEF
From bakingmischief.com
TRADITIONAL FRENCH COARSE COUNTRY PâTé RECIPE - THE …
From thespruceeats.com
BEST CARIBBEAN BEEF PATE RECIPE WITH THE CRUCIAN …
From uncommoncaribbean.com
PASTITSIO (GREEK BEEF PASTA BAKE) | RECIPETIN EATS
From recipetineats.com
EASIEST ROASTED BEEF RECIPE (EFFORTLESS MEAL WITH …
From valyastasteofhome.com
PATé EN CROUTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
31 BEST BAKED PASTA RECIPES WITH GROUND BEEF - TWO HEALTHY …
From twohealthykitchens.com
PAT'S BAKED BEEF RECIPE - FOOD.COM
FRENCH COUNTRY PâTé RECIPE - PILLSBURY.COM
From pillsbury.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BAKED BEEF RECIPES - BETTYCROCKER.COM
From bettycrocker.com
You'll also love