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Beef Pita, Greek Style

Ingredients: 2 Pound(s) ground beef 8 oz (1 cn) tomato sauce 1 med. onion, chopped 1/3 c burgundy or rose wine 4 small cloves garlic, minced 1 ea large egg 1/2 Pound(s) fresh mushrooms, sliced 8 oz (1 pk) cream cheese,softened 1 bay leaf 1 c creamed cottage cheese 1 1/4 Teaspoon(s) salt 1/2 c crumbled feta cheese 1/2 Teaspoon(s) chil powder 1/2 c unsalted butter, melted * 1/2 Teaspoon(s) cumin powder 8 oz (1/2 pk) phyllo leaves ** 1/4 Teaspoon(s) cinnamon 1/4 c dry bread crumbs 1 parlsey sprigs 1 x fresh fruit kabobs (opt.) 12 cherry tomatoes Directions: Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. Comments: Unsalted margarine, melted, can also be used. Phyllo Leaves are Greek pastry and they should be defrosted.
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Add the tomato concentrate dissolved in hot water, season with salt and pepper and leave to cook for about 20 minutes. Oil a baking ti Beef & corn pie Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and s 30-min beef fajitas In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minu Wet marinade/beef Mix all the ingredients together and marinade meat in refrigerator 8 to 12 hours, rotating meat occasionally. French-style peas In a 2 quart saucepan over medium heat, fry the bacon slowly until half done. Add onions and lettuce, stir, and let simmer for about 5 minutes. Then add the peas, salt, sugar, pepper, chicken bouillon and water to cover. Continue to cook slowly Greek baklava Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place Smoked beef Mix the spices together to make a dry rub. Rub the spice mixture on the trimmed beef roast and let marinate overnight in your icebox. When the fire has developed to ash covered, add the smoking wood and the meat, cover, and don't peek for a Slow cooked coffee beef roast In a large nonstick skillet, brown a roast over medium-high heat on all sides in oil. Transfer roast to slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender. Stir the coffee, salt, chili powder, adn pepper into the vegetables. Almond beef with broccoli Combine beef, soy sauce, wine, cornstarch, sugar, garlic powder and ginger. 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All day long crockpot beef * Use any cut of beef roast desired. 1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. 2. Slice onion and separate into Beef stew 1. Beef should be cut into small cubes. Lightly coat in flour and brown in cast iron skillet with a small amount of vegetable oil. 2. Cut potatoes into medium pieces, and carrots into slices. Roughly mince the onion. Make sure the side of the potato and Spinach cooked in a bihari style This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the Beef fajita with cheese 1. Slice beef, pepper and onion into strips. 2. In a nonstick skillet, heat oil on medium and stir-fry beef until slightly golden, about 6 minutes. 3. Increase heat to medium-high and add pepper, onion and chili powder to skillet. 4. Continue to cook, sti Asian beef 1. Prepare rice according to recipe directions, omit salt. 2. Slice beef into half-inch strips on a separate cutting board. 3. Chop green onion; core, seed and slice pepper into strips; mince garlic, set aside. 4. Wash and trim snow peas, set aside. 5. In Camaroes a paulista (sao paulo style shrimp) Soak the skewers in water for at least 1, preferably 3 hours. In a large glass bowl, whisk together the lime juice, garlic, onion, cilantro, salt, pepper and olive oil. Add the shrimp and toss to coat evenly. Cover the bowl and marinate in the refri Beef tortilla casserole * See Sowest 2 for recipe ** See Sowest 3 for recipe *** Tortillas should be 6 to 7-inches in diameter and be cut into **** Chiles should be seeded and finely chopped. Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil i Calzone alla palermitana - savory roll palermo-style 1 x Yolk 1/2 c White Wine Chop the onion and fry gently in oil. Add the pork and beef, season with salt and pepper and mix well. Pour on the wine and allow to evaporate. Add the grated chocolate and the almonds. Cook over a low heat for 30 mi