Some More Recipes

The items in bold are products from the Pampered Chef; I left them in bold in case you don't know what they are or you'd like to order them through me. Happy cooking! I'll post the rest later when I have time to type them up.

The Pampered Chef ^®
Make Ahead Ground Beef

3 pounds lean (90%) ground beef

1. Place ground beef in Family Skillet. Cook over medium heat 14-16 minutes or until no longer pink, breaking into crumbles; drain.
   
2. Place 2 cups cooked beef in resealable plastic freezer bag for later use in Shepherd's Pie. Place 1 2/3 cups beef in freezer bag for use in Taco Ring. Label and freeze for 2-3 months. Use remaining 2 ½ cups beef for Tamale Round-About.
   

 

The Pampered Chef ^®
Tamale Round-About

Filling:

2 ½ cups frozen Make-Ahead Ground Beef or 1 ¼ pounds lean (90%) ground beef (see Cook's Tip)

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon salt

1 jar (16 ounces) thick and chunky medium salsa (you can use hot or mild, as well)

¼ cup red or green bell pepper or combination of both, chopped

Corn Bread:

1 ½ cups all-purpose flour

1 cup yellow cornmeal

¼ - 1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups milk

2 eggs

¼ cup vegetable oil

4 ounces sharp cheddar cheese, shredded (1 cup)

Sour Cream (optional)

1. Preheat oven to 375ºF. Generously spray Stoneware Fluted Pan with nonstick cooking spray. For filling, place ground beef in Family Skillet. Sprinkle with seasoning. Stir in salsa. Cook over medium-low heat 5 minutes.
   
2. Meanwhile, chop bell pepper using Food Chopper; sprinkle in bottom of pan.
   
3. For corn bread, combine flour, cornmeal, sugar, baking powder and salt in Classic Batter Bowl. Add milk, eggs, and oil; stir with Mix 'N Scraper just until dry ingredients are moistened. Stir in cheese shredded with Deluxe Cheese Grater.
   
4. Spread 1 ½ cups batter evenly over peppers in pan using Skinny Scraper. Top with filling and remaining batter, spreading evenly.
   
5. Bake 35-40 minutes or until top is lighly browned. Loosen corn bread from edge and center of pan with knife. Invert onto serving plate. Slice into 16 wedges using Slive 'N Serve. Serve with sour cream, if desired.
   

   
    

   Yield: 8 servings
   

Nutrients per serving (2 wedges): Calories 570, Fat 32 g, Sodium 810 mg, Dietary Fiber 2 g

 

Cook's Tip: If not using Make-Ahead Ground Beef, prepare recipe with
1 ¼ pounds lean (90%) ground beef. Cook ground beef in Large Skillet over medium heat 8-10 minutes or until beef is no longer pink; drain. Remove pan from heat. Sprinkle with seasoning and continue as recipe directs.

The Pampered Chef ^®
Taco Ring Recipe

1 2/3 cups frozen Make-Ahead Ground Beef (page 58, Main Dishes) or ¾ pound lean (90%) ground beef (see Cook's Tip)

1 package (1-1.25 ounces) taco seasoning mix 

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons water

2 packages (8 ounces each) refrigerated crescent rolls

1 medium green bell pepper

1 cup salsa

3 cups lettuce, shredded

1 medium tomato

¼ cup onion, chopped

½ cup pitted ripe olives

Sour Cream (optional) 

1. Preheat oven to 375ºF. Open seal of freezer bag containing ground beef 1 inch to vent. Place bag in microwave oven. Microwave on DEFROST (30% power) 5-6 minutes or until beef is thawed. In Classic Batter Bowl, combine beef, taco seasoning mix, cheese and water.
   
2. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on Classic Round Stone with wide ends overlapping in center and points toward outside. (There should be a 5-inch diameter in center.) Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
   
3. Using V-Shaped Cutter, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with salsa. Shred lettuce and chop tomato using Utility Knife. Chop onion using Food Chopper. Slice olives using Egg Slicer Plus. Place bell pepper in center of ring; arrange lettuce, tomato, onion, and olives around pepper. Using Easy Accent Decorator, garnish with sour cream, if desired. To serve, cut with Slice 'N Serve.
   

Yield: 8 servings

Nutrients per serving: Calories 370, Fat 21 g, Sodium 1170 mg, Dietary Fiber 2 g

 

Cook's Tip: If not using Make-Ahead Ground Beef, prepare recipe with
¾ pound lean (90%) ground beef. Cook ground beef in Large Skillet over medium heat 7-9 minutes or until beef is no longer pink; drain. Remove pan from heat. Stir in taco seasoning mix, cheese and water. Continue as recipe directs.

Tool Tip: The V-Shaped Cutter is a great tool for cutting bell peppers, melons, citrus fruits and tomatoes into two fluted halves. To make even v-shaped cuts, place a rubber band around the outside of the vegetable or fruit about halfway from the top. Use the rubber band as a guide when cutting through the skin or rind.

© The Pampered Chef, Ltd.,

 

The Pampered Chef ^®
Shepherd's Pie

2 cups frozen Make-Ahead Ground Beef or 1 pound lean (90%) ground beef (see Cook's Tip)

½ cup onion, chopped

1 teaspoon vegetable oil

1 garlic clove, pressed

½ teaspoon salt

½ teaspoon dried thyme leaves

¼ teaspoon ground black pepper

2 cups frozen vegetable blend such as mixed vegetables or peas and carrots

1 jar (12 ounces) beef gravy

2 servings (about 2 cups) hot prepared instant mashed potatoes (plus ingredients to make potatoes)

2 ounces cheddar cheese, shredded (1/2 cup) 

1. Preheat oven to 375ºF. Open seal of freezer bag containing ground beef 1 inch to vent. Place bag in microwave oven. Microwave on DEFROST (30% power) 5-7 minutes or until beef is thawed.
   
2. Chop onion using Food Chopper. Heat oil in Large Skillet over medium heat. Add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until tender. Stir in ground beef and seasonings. Add vegetables and gravy to pan. Bring mixture to a boil; spoon into Oval Baker.
   
3. Prepare potatoes according to package microwave directions in Large Micro-Cooker. Shred half of cheese over potatoes using Deluxe Cheese Grater; mix lightly. Spoon potatoes into Easy Accent Decorator fitted with Open Star Tip. Pipe potatoes around edge of baker over meat mixture.
   
4. Bake 25-30 minutes or until thoroughly heated. Remover Baker from oven. Shred remaining cheese over potatoes; let stand 5 minutes before serving.
   

Yield: 4 Servings

Nutrients per serving: Calories 610, Fat 33 g, Sodium 1350 mg, Dietary Fiber 6 g

 

Cook's Tip: If not using Make-Ahead Ground Beef, prepare recipe with
1 pound lean (90%) ground beef. Omit oil. Cook ground beef in Large Skillet over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in seasonings and continue as recipe directs.