Wet Burritos

Ingredients

Package of large burrito shells

2 # Ground Turkey or Lean Burger

1/2 head iceberg lettuce (shredded)

1 lg. onion (chopped)

2 Med. tomatoes (chopped)

1 can refried beans

1 package of your favorite Taco seasoning

1/2 t sea salt

1T. chili powder

1/2 t cumin

1 t. cayanne pepper

Lg package Cheddar Cheese

Brown 2 # Turkey burger in pot, add Taco seasoning and water according to directions. 

Warm up refried beans and add the cumin to it.  Remove all of the meat from pot except a 1/2 cup,  add enough water to pot for the sauce, I use about 6 cups or so.  Add chili power salt and cayanne pepper to boiling water. Mix flour and cold water for gravy and add stirring constantly to pot.

This is the sauce for your burrito!

Warm your burrito shell and place it in the middle of plate.  Take a scoop of beans and spread them in the middle of shell, right across the middle. Do the same with the meat, layer lettuce cheese and onions.

Next take the bottom portion and fold it upward, then take both sides and fold them inward, then carefully fold the whole thing over, and wha la!

Laddle sauce over top sprinkle on cheese, pop in the microwave until cheese melts, but seriously if you own oven safe plates use the over, 450 degrees 10 minutes, use pot holder to place hot plate  onto second plate.
Suggestions
While making your meat and sauce, taste every once in awhile add more seasonings if needed, everyone likes their mexican food a certain way, enjoy

Swiss Steak It's so easy!!

"This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how easy it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... trust me! This gets rave reviews when I make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces."

Ingredients

• 1 tablespoon vegetable oil
• 2 cups all-purpose flour
• salt and pepper to taste
• paprika to taste
• 2 pounds beef cube steaks  (I use round steak)
• 3 green bell pepper, sliced into rings
• 3 red bell pepper, sliced into rings
• 4 onions, sliced into rings
• 4 (14.5 ounce) cans crushed tomatoes (I also only use tomatoes Juice) 1 lg. can

Directions

1. Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
2. In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.or tomatoe juice
3. Cover, and cook 6 to 8 hours on Low, until steaks are very tender

Philly Steak, French Dip

These are homemade, slice them in two, butter lightly and brown them in a pan, if you don't the bread will be way to mushy for the au jus!

•32 oz. thin sliced rib eye or eye roll steak
•6 T olive oil
•Cheese Swiss, American or Provolone works fine (I use Swiss)
•4 crusty Italian rolls (I made them homemade)
•1 large Spanish onion
•Optional: sweet green and red peppers sauteed in oil
•Optional: mushrooms sauteed in oil

Preparation:
Heat an iron skillet or a non-stick pan over medium heat. Add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions, then add the remaining oil and saute the slices of meat quickly on both sides.Once the meat is done, place 8 oz. of the meat into the rolls. Add onions, Place cheese on top.

Au jus is French for "with its own juice." In America it describes a thin sauce for using with beef. It is not thick like many sauces or gravies.
This sauce is sometimes served with (on) the food or placed in a small individual bowl on the side for dipping into. It is sometimes served in a gravy boat, as well.

Ingredients:

Drippings from beef roast

2 1/2 cups beef stock or brown stock

Salt and pepper to taste

2 1/2 ounces chopped onions

1 ounce chopped carrots

1 ounce chopped celery

Instructions:

Drain off all but 1-2 ounces of the fat from the roasting pan being careful to retain any juices in the pan from your roast

Add the onions, carrots and celery

Set the pan over high heat and cook until the vegetables are brown and their moisture has evaporated leaving only fat, vegetables and brown drippings and adjust heat so the mixture does not burn

Pour off excess fat
Pour 2/3 cup of the stock into the roasting pan to deglaze it

Stir over heat until brown drippings are dissolved

Pour the deglazing liquid and vegetables into a sauce pan with the remaining stock

Simmer until the vegetables are soft and the liquid is reduced by about 1/3
Strain through a sieve lined with cheesecloth into a clean sauce pan, skim the fat off and season to taste with salt and pepper

Donairs To Die For!!

This recipe was sent in by my good friend Sandra Ramsay of Novia Scotia!! Thank you very much Sandra!

There will be an a link on the left side of the page called "International Recipes" If anyone else would like to send some of their favoite recipes send them here or to my email suelaponsie@yahoo.com

3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
3 tsp cayenne red pepper
2 tbsp oregano
3 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt

Try this recipe. I like mine spicy so I use more cayenne pepper.

Mix all of the ingredients together.
If you have a food processor or even and electric mixer, take about a third of the mix and process it into a smooth blend. This will be the binder for the loaf.
Press it into a loaf pan. I usually put some weight on it and leave it in the refrigerator over night. This helps with the texture and also lets the spices infuse.

Cook for around 2 hours at 300F. Chill and slice into thin strips

For the sauce:
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1 tbsp garlic powder

This will make a nice garlicky sauce.
The amount of vinegar may vary. I usually mix the evaporated milk, sugar and garlic powder and then slowly drizzle the vinegar in while mixing. I stop adding vinegar when the mixture has thickened. Let the sauce get cold.

in a tin foil pan, first layer bottom with crisp golden cooked fries...next pile on the sliced meat....then cover in diced tomatoes and onions....load on mozza cheese and bake just til cheese is melted...
Then top with cold sauce....
Its heavenly!..I keep adding sauce as I eat it.

the other alternative is the donair alone which is the meat, tomatoes, onions, cheese and sauce in pita bread...I prefer the plate though!

Enjoy!..Its nearly impossible to make them as good as they do in Nova Scotia take outs...but its very close!...lol...

What's For Dinner Tonight?? Steak In A Sack

I fell in love with these many years ago.  When I was in my early 20's there was a restraunt called Issacs, the owner being Issac Batson. He was originally from Iran I believe? I would usually stop there every morning for breakfast on my way to work.  (He opened early)

Well as time went by he kept trying to talk me into ordering some of his strange homeland food,  like Gyros, Falafels and his famous Steak in the sack. So I did once a week try something unusual, but I did not care for any of them until I ate The Steak In A Sack!
After much hem hawing he finally gave me his recipe, so I was then able to make these special sandwiches. My whole family loves these, I'm sure you will also.

What you need:

2 med. onions

1 pk. fresh mushrooms

2 peppers sweet peppers

1/2 head iceberg lettuce

Sliced swiss chesse

Mayo

Pita bread

1 1/2 # lean beef

salt, pepper, season salt and Cumin

First chop up all your veggies, nice and thin, rings for the onions, strips for the peppers, and slice the lettuce thin, this is the hardest part of this whole dish!

Slice your lean beef into strips also.

Add a little evoo to the pan, add the meat, also add salt and pepper to taste along with season salt. Sprinkle 1T of cumin on top of that, you may add more later if you wish.

Add all of the veggies on top of that and let cook on med heat until beef is done and veggies are soft.

Add the sliced swiss cheese and let melt, almost ready to serve!

Slice pita bread and microwave each piece before preparing for 10 secs each, or they will rip, if you are not careful they will anyhow, just becareful! Open up the pocket and spread mayo on each side, fill the bottom half with shredded lettuce, spoon in meat and Wah La It's dinner! Add veggies or fries to make this dinner complete!

Delish!

We went back to Issacs a few years ago only to find out he had passed away, this saddened me greatly, I knew him for years!  I am thankful he gave me this recipe.