LASAGNE ROLLS

1 lb. lean ground beef
1 jar (24 oz.) Traditional Pasta Sauce
1/4 cup A.1. Original Sauce 

1 egg, beaten 

1 cup POLLY-O Natural Part Skim Ricotta Cheese 

1/2 cup KRAFT Grated Parmesan Cheese, divided
9 lasagna noodles, cooked
2 cups KRAFT Shredded Low-Moisture Part-Skim mozerella

Make It

Heat oven to 350°F. 

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet. 

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use. 

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish. 

Top with reserved pasta sauce mixture and remaining cheeses; cover. 

Bake 45 min. or until hot and bubbly.

BEEF ROLLS

Prep Time: 15 minutes

Cook Time: 5 minutes, depends on your steak preference

Yield: Makes 8 Roll ups

Ingredients

8 thin sliced sirloin steaks

2 – 3 tbsp Worcestershire sauce

1 TBS garlic powder

1 TBS onion powder

1 tbsp olive oil

The filling:

1 orange red and 1 yellow peppers

1 cup of Gruyere cheese

1 sliced medium onion

The Balsamic Glaze

2 tsp butter

2 tbsp finely chopped shallots

1/4 cup balsamic vinegar

2 tbsp brown sugar

1/4 cup beef broth

** If using Chicken or pork, use a meat hammer and flatten so the meat is an even thickness.

Instructions

1. Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.

2. Add the seasonings, olive oil and worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.

3. Cut the peppers and onion to matchstick size and set aside.

Make the Balsamic Sauce

1. In a pan, melt the butter then add the shallots and cook until translucent.

2. Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.

The filling:

Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.

Cook & Assemble the beef rolls

1. Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.

2. Roll them tightly then using a toothpick, secure the end so the rolls don’t come apart.

3. Heat a large fry pan (you don’t need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 – 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.

4. When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.

5. Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

Kaese Spaetzle

"A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese."

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 eggs
• 3/8 cup 2% milk
• 3 tablespoons butter
• 1 onion, sliced
• 1 1/2 cups shredded Emmentaler cheese

Directions

1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
3. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

CAJUN CHICKEN FETTUCCINE

Ingredients

10 ounces fettuccine

1 boneless chicken breast, cooked and sliced into strips

1 tablespoon grated parmesan cheese

1 teaspoon parsley, chopped

SAUCE:

2 ounces olive oil

1 tablespoon fresh garlic, chopped

½ cup onion, coarsely chopped

½ cup green pepper, coarsely chopped

½ cup red pepper, coarsely chopped

1 cup chicken stock

1 cup V-8 juice

⅛ teaspoon cayenne pepper

1 tablespoon cornstarch

2 tablespoons cold water

Directions

Cook fettuccine al dente, drain, and set aside.

PREPARE THE SAUCE:

In large size saucepan, heat the oil. Add garlic and saute for about 30 seconds or until fragrant. Add onions and sauté until translucent, about 1 minute, then add peppers and continue to sauté for another minute. 

Deglaze with chicken stock, bring to a simmer, and reduce by half. Add V-8 juice and cayenne pepper and bring to a boil, reduce heat, and simmer for 10 minutes. Mix cornstarch with cold water to make a slurry. Add slurry to sauce, stirring constantly until it reaches saucy consistency. Season with salt and pepper. 

Add the fettuccine to the sauce and gently mix until it is heated.

Arrange the fettuccine on serving dish and top with chicken breast. Sprinkle with parmesan and parsley.

Szechuan Beef

Yield:4 servings

Level:Easy 

Ingredients

1 pound flank steak, sliced very thinly

1 tablespoon soy sauce

1 teaspoon cooking wine

2 teaspoons cornstarch

4 tablespoons vegetable oil

1 teaspoon sliced fresh garlic

1 teaspoon sliced jalapeno pepper

6 (1-inch) sections green onion

Sauce:

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/2 teaspoon sesame oil

1 (8 ounce) can water chestnuts, drained

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy of Peter Lee

CATEGORIES: Beef Dinner Stir Frying View All

Mexican Rice

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin

• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Presented by: Anna

Baked Chicken Taquitos

INGREDIENTS:

FOR THE TAQUITOS:

• 2 cups shredded chicken (we use rotisserie chicken)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 teaspoons fresh lime juice
• 1 cup shredded cheddar or Mexican blend cheese
• 20 corn tortillas

FOR THE TOPPINGS:

• Shredded lettuce
• Diced tomatoes
• Guacamole
• Sour Cream
• Chopped Green Onion
• Crumbled Queso Fresco
• Salsa

DIRECTIONS:

1. Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside.
2. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese.
3. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos.
4. Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos.
5. Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

Presented by: Anna