Yet More Recipes

Hearty Meat Sauce

This recipe is from Pampered Chef's Stoneware Inspirations cookbook.

Prep Time: 10 minutes        Cook Time: 55-65 minutes

3 medium onions, chopped

3 pounds 90% lean ground beef

3 garlic cloves, pressed

3 cans (28 ounces each) diced tomatoes in juice, undrained

3 cans (8 ounces each) tomato sauce

1 ½ tablespoons sugar

1. Chop onions using Food Chopper. Heat Family (12 in.) Skillet over medium-high heat until hot. Add onions, ground beef, and garlic pressed with Garlic Press. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain.
   
2. Transfer meat mixture to Professional (8-qt.) Stockpot. Add tomatoes, tomato sauce, and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat, cool slightly.
   
3. Place about 5 cups of sauce in separate freezer containers. Refrigerate up to 4 days or freeze up to 3 months for Beef Tostadas, Pasta Roll-Ups or Chili Bread Bowls.
   

Yield: 15 cups

Nutrients per serving (1 cup): Calories 220, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Carbohydrate 13 g, Protein 20 g, Sodium 610 mg, Fiber 2 g

 

Beef Tostadas

This recipe is from Pampered Chef's Stoneware Inspirations cookbook.

Prep and Cook Time: 15 minutes        Bake Time: 3-4 minutes

1/3 recipe (5 cups) prepared Hearty Meat Sauce

1 envelope (1 ounce) taco seasoning mix

12 (5-inch) flat corn tostada shells

Desired toppings (optional)

1. Preheat oven to 350 ºF. In Medium (3 qt.) Saucepan, combine meat sauce and seasoning mix. Bring to a boil; reduce heat to medium-low and simmer 10 minutes.
   
2. Meanwhile, place six tostada shells on Large Round Stone. Bake shells 3-4 minutes or until crisp. Repeat with remaining shells.
   
3. Place two shells on each serving plate. Divide meat sauce evenly among shells; top with desired toppings.
   

Yield: 6 servings

Nutrients per serving (2 tostadas): Calories 320, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 18 g, Sodium 950 mg, Fiber 4 g

 

Pasta Roll-Ups

This recipe is from Pampered Chef's Stoneware Inspirations cookbook.

Prep and Cook Time: 20 minutes        Bake Time: 40-45 minutes        Stand Time: 10 minutes

9 uncooked lasagna noodles

1/3 recipe (5 cups) prepared Hearty Meat Sauce

1 can (8 ounces) tomato sauce

1 tablespoon Pantry Italian Seasoning Mix

1/3 cup (about 1 ½ ounces) grated fresh Parmesan Cheese

2 tablespoons snipped fresh parsley

1 container (15 ounces) part-skim ricotta cheese

1 egg yolk

¼ teaspoon salt

1/8 teaspoon ground black pepper

Dash nutmeg

Additional grated fresh Parmesan cheese and snipped fresh parsley (optional)

1. Preheat oven to 350 ºF. Cook noodles in Professional (8-qt.) Stockpot according to package directions; drain. Meanwhile, combine meat sauce, tomato sauce, and seasoning mix in Medium (3 qt.) Saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes.
   
2. Grate Parmesan cheese using Deluxe Cheese Grater. Snip parsley using Kitchen Shears. In Classic Batter Bowl, combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, black pepper and nutmeg; mix until well blended.
   
3. Using Large Scoop, place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up. Spoon 3 cups of the sauce into Square Baker. Place roll-ups on top of sauce, seam sides down. Spoon remaining sauce over roll-ups.
   
4. Cover baker with aluminum foil. Bake 40-45 minutes or until sauce is bubbly. Remove baker from over; carefully remove foil. Sprinkle with additional Parmesan cheese and parsley, if desired. Let stand 10 minutes before serving.
   

Yield: 9 servings

Nutrients per serving (1 roll-up): Calories 310, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 80 mg, Carbohydrate 32 g, Protein 22 g, Sodium 660 mg, Fiber 2 g

Cook's Tip: This recipe can be prepared as directed 1 day in advance. Cover baker with foil and refrigerate. When ready to bake, remove baker from refrigerator; let stand at room temperature 30 minutes. Increase baking time to 55-60 minutes; proceed as recipe directs.

 

Chili Bread Bowls

This recipe is from Pampered Chef's Stoneware Inspirations cookbook.

Prep Time: 10 minutes        Bake Time: 21-23 minutes        Cook Time: 10 minutes

Bread Bowls:

2 packages (13.8 ounces each) refrigerated pizza crust

1 tablespoon olive oil

½ cup (2 ounces) grated fresh Parmesan cheese

Chili:

1/3 recipe (5 cups) prepared Hearty Meat Sauce

1 can (15 ½ ounces) chili beans in sauce, undrained

1 envelope (1.25-1.48 ounces) chili seasoning mix

Sliced green onions with tops (optional)

1. Preheat oven to 400 ºF. Remove pizza crust dough from packages; do not unroll. Cut each portion of dough crosswise into thirds to form six equal portions. Place dough, cut-side down, on Large Round Stone; press lightly to form 4-inch rounds. Brush lightly with oil and sprinkle with Parmesan cheese. Bake 21-21 minutes or until deep golden brown. Remove from oven to Stackable Cooling Rack.
   
2. Meanwhile, in Medium (3 qt.) Saucepan, combine meat sauce, chili beans, and seasoning mix. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes.
   
3. To serve, slice off top of each bread round; carefully remove centers to form bowls. Place bread bowls into serving bowls; ladle chili into bread bowls. Sprinkle with green onions, if desired.
   

Yield: 6 servings

Nutrients per serving: Calories 670, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 88 g, Protein 35 g, Sodium 2180 mg, Fiber 9 g