Posts tagged ‘beef’

Sicilian Lasagna with vegetarian version

Steve Callahan’s recipe for an authentic Sicilian Lasagna originates from a family member who hails from Sicily. This recipe is  a product of passion for good food and adherance to authenticity.  MTS is very excited about sharing this recipe with its readers. MTS has also provided tips of making a vegetarian version of this recipe.

4 tablespoons olive oil
2 pounds ground beef
1 pound ground pork
5 pound beef roast
6 pounds tomatoes peeled and seeded or (use canned crushed)
1 pound mozzarella cheese
2 pounds ricotta cheese
1 pound parmesan cheese
24 OZ fresh spinach
1 bottle of red wine
1 large onion
6 cloves garlic
3 tablespoons heavy cream
Italian flat leaf parsley
Salt Pepper
1 tablespoon oregano
2 tablespoons basil
1 teaspoon rosemary
1 teaspoon ground cinnamon
2 bay leaves

How to make:
Coat 5 pound beef roast with olive oil salt pepper and 2 cloves garlic then cook in oven at 350 for 2 hours, let cool then cut up the roast very small and add 3 pounds tomatoes peeled and seeded to pot  and simmer slowly.

In large pot brown ground meat in olive oil, put in 3 pounds of the tomatoes, the onion and garlic chopped, the spices, and simmer  after 1 hour add the red wine let simmer ½ hour. In a lasagna pan layer the sauce and flat pasta noodles. I like homemade but store bought is OK. Then more sauce, then layer the mozzarella cheese and the ricotta and a sprinkle of parmesan then add a layer of spinach, keep this up until it’s gone.  Bake at 350 for 1.5 hours. Remove and let stand.

To serve place lasagna on plate then drizzle roast sauce over it and shaved parmesan cheese over that with a sprinkle of the Italian parsley.

So when on the plate you have a serving of lasagna with the roast beef sauce and shaved parmesan with parsley. This goes great with a nice toasted sourdough bread and butter.

MTS vegeterian version: Roast veggies like egg plant, zucchini, carrots, bell peppers and onions until tender.  Use this in the place of the beef roast.  Use meatless meat balls or soy granules or meatless ground meat in the place of the ground meat.

Recipe Credits: Steve Callahan


July 15, 2009 at 9:25 am Leave a comment

Cincinnati Style Skyline Chile (With Vegeterian Option)

Party FoodParallel ProcessingLunch Box MealKid FriendlyFamily Meal

This recipe is contributed by MTS reader Steve who has serious passion for chasing and nailing down the authenticity behind every single culinary creation of his.

4 pounds ground beef chuck
16-23 ounce can of tomato sauce
6 garlic cloves
2/3 cup chili powder
1 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon allspice
1 teaspoon ground coriander
1 teaspoon ground oregano
½ teaspoon cayenne
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground mace
1 bay leaf
2 tablespoons wine vinegar
Salt & Pepper

To garnish- 1/2 cup chopped onion and 1/2 cup cheddar cheese

How to:
Boil ground beef in 3 cups of water and 2 cups beef broth. Add 16-23 ounce can of tomato sauce, garlic and all spices.  Cook for at least three hours. Cook a package of spaghetti, place spaghetti on plate add chili add chopped onions and finally grated  cheddar cheese then top off with oyster crackers.

Yum Yum

MTS tip for a vegeterain version- Subsitute soy nuggets or vegeterian proein nuggets in the place of beef.

June 30, 2009 at 8:48 pm Leave a comment

Super bowl Southwestern Chili (with vegeterian option)

Quick MealFamily MealParty FoodLunch Box MealFamily Meal

Chili is a one pot comfort food that makes for a hearty meal.  This version to the classic is so simple that it does not involve any prep work .

Southwestern Chili

Kind of food: Main dish/ side
Makes: Serves 6
How long: 30 min
Pots & pans: Pot

2 cans of red beans
1 can of southwestern black beans (available pre-seasoned with limejuice and/or cumin)
1 – 16 oz bottle of salsa (hot or mild  – as per your choice)
1 – 1.25 oz taco seasoning mix (available in packets in the spice asile)
1 – 8 oz pack grilled fajita chicken or beef fajitas (available fully cooked in the frozen food section)
Vegetarian substitute: 1 – 8 Oz box of meatless ground burger (available fully cooked in the frozen food section along with the garden/soy burger)
2 cups of Monterrey jack or pepper jack or cheddar cheese
2 cups of sour cream
2 cups of fritos or corn chips (tortilla chips)
1/2 cup cilantro chopped fine (Optional)

How to make:
Rinse the red beans. Do not rinse the seasoned black beans. In a pot a combine all the above ingredients with the exception of the cilantro, cheese , sour cream and chips.  Close and bring the contents of the pot to boiling on medium heat. Turn the heat to medium low and let it simmer for 20 minutes covered using splatter guard or partially covered  (by placing a wooden or a heat resistant ladle in the pot and then covering with a lid – to create a gap).  DO NOT  cover tight. When the chili simmers arrange the toppings (sour cream, cheese, chips) in individual bowls.  Garnish the chili with chopped cilantro just before serving.  To keep the chili warm place it in a crock pot (slow cooker) or in a 200 F oven until serving time. Let your guests pick their toppings at the time of serving.

Make it Fast, Fun, and Facile! – Sri

Tip, tricks & alternatives
Add garlic for some extra flavor.  Saute 1 Tbsp of chopped garlic in oil and then add all the ingredients for the chili to the pot. This chili stores good in the fridge for a few days.

January 5, 2009 at 1:17 am Leave a comment

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