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Supper Recipes
Recipe 1:
sailsibury steak
Ingredients:
Salisbury Steak
  • 1/2 onion (white, brown or yellow)
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 lb/500g ground beef (i.e. beef mince)
  • 1 egg
  • 2 tbsp ketchup
  • 1 beef bouillon cube , crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp dijon mustard OR 2 tsp dry mustard powder
Gravy
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1/2 onion, finely chopped
  • 5 oz/150g mushrooms , sliced
  • 2 tbsp unsalted butter
  • 3 tbsp plain flour
  • 2 cups beef stock
  • 1 cup water
  • 2 tsp dijon mustard
  • 2 tsp Worcestershire sauce
  • Salt and pepper
Instructions:
Salisbury Steaks

  1. Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes. 

  2. Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.

  3. Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.
Cooking and Gravy

  1. Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.

  2. If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.

  3. Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.

  4. Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.

  5. Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 

  6. Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

  7. Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.

  8. Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
Recipe 2:
Pepperonia Pizza Lasagna Rolls
Ingredients:
For the Sauce:
1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 of a medium yellow onion, diced small
28 ounce can HUNTS’s 100% Natural Diced Tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper to taste
For the Lasagna Rolls
10 traditional lasagna noodles, cooked, drained and rinsed with cold water
2 cups of the pizza sauce you prepared
1 egg, lightly beaten
1 and 1/4 cup part-skim ricotta cheese
1 and 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
3/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
3 ounces sliced pepperoni (50-60 slices)
Instructions:

For the Sauce:

  1. In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT’s Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  2. Simmer for 15 minutes. Cool slightly. With an immersion blender, CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)
For the Lasagna Rolls:
  1. Preheat oven to 350 degrees Fahrenheit. Cook noodles according to directions on package — once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
  2. Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
  3. Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated KRAFT Parmesan cheese, parsley and pepper until well combined.
  4. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup KRAFT Parmesan cheese.
  5. Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.
Recipe 3:
Pork Lown
Ingredients:
  • 1 3-4 lb. boneless pork loin roast
  • 2/3 C grated parmesan cheese
  • 1/2 C honey
  • 3 Tbsp soy sauce
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 2 Tbs cornstarch
  • 1/4 C chicken broth
  • 1 tsp sugar optional
Instruction:
  1. Place roast in slow cooker.
  2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
  3. Pour mixture over the top of roast.
  4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
  5. Remove meat and place on platter.
  6. Strain juices in slow cooker and put into a small sauce pan.
  7. Mix cornstarch and chicken broth together.
  8. Add into strained juices and stir until thickened over medium heat.
  9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
  10. Slice roast and serve with glaze.
 
Recipe 1:https://www.recipetineats.com/salisbury-steak-with-mushroom-gravy/
Recipe 2:https://www.rachelcooks.com/2014/01/27/pepperoni-pizza-lasagna-rolls/
 
Recipe 3: https://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/