Messy Giuseppes

This particular dish is one of my sister Melinda's favorite meals. I just copied it straight from the Rachel Ray website---Bon Apetit!

Sloppy Joe's Italian cousin!

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground, 90 percent lean sirloin
• 1 green bell pepper, seeded and chopped
• 1 small onion, chopped
• 5 large garlic cloves, chopped
• 1 medium portobello mushroom cap, finely chopped
• 1/8 teaspoon (eyeball it) allspice
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt and black pepper
• 1/2 cup (a couple of glugs) red wine
• 3/4 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 14-ounce can crushed tomatoes
• 1/4 cup (a generous handful) flat-leaf parsley, chopped
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 5-8 fresh basil leaves, about 1/4 cup, chopped
• 1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese
• 4 individual ciabatta rolls or any kind of crusty hoagie rolls
• 1 ball fresh mozzarella cheese, cut into 8 slices

Yields: 4 servings

Preparation

Preheat the broiler to high.

For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon. Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes.

Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2-3 minutes.

Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

Corned Beef and Cabbage (St. Patrick's day dinner)

1lb. lean beef round
1/8 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 tbsp. yellow mustard seed
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. black pepper
1/2 tsp. corriander seeds
1/2 tsp. ground cloves
2 pieces bay leaf
6 red potaotes (cute into rounds)
16 baby carrots
1 med. head green cabbage coarsely shredded
bake at 250 degrees for 4 hrs. add veggies last hour. Make drippings into gravy

Yummy Crepes

1 C. Milk
1/2 C. Water
2 Eggs
2 T. Butter, melted
2 T. Oil
1 C. Flour
1/4 tsp. Salt
Directions:
Mix all ingredients in bowl and cover. Let sit 30 min. Butter or oil crepe pan, heat till butter sizzles or oil is hot. Add 2 T. oil or butter & tilt from side to side till bottom is covered. Cook aprox. 1 1/2 min. or till crepe is lightly browned on one side. Turn out onto paper towl. Repeat.
Crepes freeze well, stacked w/ wax paper between layers. Wrap stack in moisture proof bag. Thaw one hour before using.
ideas for filling:
applesauce, yogurt, sausage gravy, peaches, strawberries, blueberries, bananas and cream, pie filling, spaghetti sauce and cheese. The possibilities are endless!

Alger Family Homemade Pizza

1 Cup plus 2 tbs. warm water

2 1/4 tsp. dry yeast

pinch of sugar

3 C. flour (may need more, may need less)

1 1/4 tsp. salt

2 Tbs. olive oil

In glass measuring cup measure water, add yeast and pinch of sugar. Let stand till yeast begins to foam. Stir to dissolve. While yeast is standing, combine flour and salt in mixer. Add oil to yeast mixture and slowly add to flour mixture while mixing.

Mix until smooth and turn out onto floured surface. Let rise in covered bowl 20-30 min. (you may wait until doubled if desired. We like the density of the bread without waiting for the dough to rise).

 Roll out onto pan of choice. Dough makes two thin crust pizzas, one stuffed crust pizza or one thick crust pizza. You may also get 4 personal pizzas with this dough. Top with sauce, cheese and desired toppings of your choice. Bake at 425 degrees for reg. pizza 15-20 min. or 20-30 min. for calzone or stuffed crust pizza.  

Mamita's Chilaquillas Especial

By: Michele Alger-
I created this recipe to mimic the chilaquillas we always had in Mexico while we lived there. They have been a family favorite ever since!
1 bag Jaunita's Brand Tortilla Chips
1 jar salsa verde
1 tub sour cream
1 lb. cheese of choice, grated
1 & 1/2 chicken breast cooked and shredded
Directions:
Line electric skillet at 350 degrees with tortilla chips and then cover with shredded chicken breast. Cover with Salsa and top with cheese. Repeat with 2nd layer, only don't add anymore chicken. Top with dallops of sour cream and cover skillet with lid and reduce heat to 200 to heat through till cheese is melted and all is slightly bubbly. Enjoy with Senora's Guacamole Favorito!
(We also like to add cilantro and jalapenos for extra flavor and pico!) Muy Rico!!!

Greatest Beef Chimichangas

by: Polly Bishop

4lbs. Beef

2Tbs. worcestershire sauce

3Tbs. beef soup base

1lg. onion, diced (I use 1/4C. dried onion)

Salt & Pepper to taste (you may not need this)

1Tbs. garlic powder

2-16oz. bottles green chili sauce

1 C. green onions

3 C. cheese

Large Flour Tortillas

Directions: In cooker or pressure cooker, add beef, worcestershire sauce, soup base, onion, salt and pepper, garlic powder, and 1 bottle green chili salsa. Cook at 15 lbs. of pressure, one hour.

Shred beef. Add to beef, green onions, cheese and 1 bottle green chili salsa. Mix together really well. If you need more sauce, add sauce from beef cooking. Place on large flour tortilla and fold like a burrito, cook in hot oil. Top w/ lettuce, sour cream, tomatoes and garnish with cilantro. I also serve it with my special guacamole, recipe also here. Be ready did to delight your taste buds!