Beef Parmigiana Easy Recipe

 

Treat your tastebuds with this recipe!

Beef Parmigiana Easy Recipe - (Main Dishes, Beef)

Ingredients:

1 1/2 to 2 pounds beef round steak
3 tablespoons flour
1/2 teaspoons salt
1/8 teaspoon pepper
1 egg (slightly beaten)
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese (grated)
1/2 teaspoon basil leaves
3 tablespoons cooking oil
1 can (15 ounce) tomato sauce
1 clove garlic (crushed) or 1 tablespoon minced garlic
1 tablespoon sugar
1/2 teaspoon oregano leaf
4 slices (approximately 1 ounce each) Mozzarella cheese

Directions:

Use round steak cut about 1/2 to 3/4 inches in thickness. Cut into 6 serving-size pieces.  Mix flour, salt and pepper. Dredge meat in seasoned flour and pound. Combine bread crumbs, Parmesan cheese, and basil leaves. Dip meat pieces in egg and water mixture, then dredge in crumb mixture, coating evenly. Brown in cooking oil. Place in a roasting pan or baking dish, 13 1/2 x 9 x 2 inches. Combine tomato sauce, garlic, sugar, and oregano; pour over meat. With a tight foil cover, cook in a moderate oven, 350 degrees, for 1 hour 10 minutes or until tender. Place a Mozzarella slice on each piece of meat. Sprinkle added oregano, if desired. Bake an additional 3 to 5 minutes until cheese melts. Serve sauce with meat. 

Serves: 6

My Thoughts About Beef Parmigiana:

Beef! You gotta love it! There are so many ways to cook beef. Beef Parmigiana is one of the tastiest ways to cook beef. I have always considered beef parmigiana an Italian recipe but no matter what type it is, I have always loved it. If you enjoy wine with your dinner, enjoy your favorite glass of red wine with this dish.

Growing up my mother mostly cooked chicken parmigiana but there is nothing like the beef taste with parmigian cheese. I do like a little extra cheese on my beef parmigiana, and sauce too. This recipe calls for a whole tablespoon of sugar and 1/2 teaspoon of salt. The sweet and salty combination makes you want to take one bite after another. To me, that is the secret of cooking great recipes.

Extra Information For You:

Okay, you know where beef comes from just like everyone else around the globe, but I wanted some share some information I found about specifically, parmigiana. This is another one of my Italian dishes and the word parmigiana strikes up a feeling of Italy for me. Well, it makes me think of Olive Garden mostly. I just love going to Olive Garden. When the server comes with that little cheese grater and asks if I want cheese, I feel bad to say yes but I just can't help myself sometimes. I am almost tempted to ask the server to just leave the grater at the table and I can do it myself because I am afraid they will judge me for how long I make theme crank on the dang thing.

There are several different locations in Italy that claim they originated parmigiana but there is really no way to tell exactly where this wonderful cheese came from. One thing is for sure, each location in Italy has its own version of Parmigiana. You can learn more about Parmigiana by visiting a great article by Tuscookany called Parmigiana, A classic Italian dish, where does it come from?

A Few Questions For You:

First of all, I just have to ask you, because I always do in all my posts, what is your favorite parmigiana dish? I know that eggplant parmigiana is very common, and even chicken, but there are other parmigiana dishes you might like. I'm gonna have to step out here and answer my own question. My favorite is beef parmigiana. Now, being from Missouri, and growing up eating deer meat, I will also add that deer parmigiana is very good. Especially because I love the taste of deer. I hope I didn't lose you on that comment. Some people are very touchy when it comes to deer meat. I really don't understand it other than they possibly did not grow up eating deer. 

Next question. Did you happen to see my last recipe? It is a dessert recipe and if you decide to cook beef parmigiana my last recipe will go well with this one. Trust me when I tell you, it is so delicious. It is called Blueberry Crisp Easy Recipe and I would love to know what you think of it. 

Personal Thoughts I'd Like To Share:

Over the past weekend, I decided to make chili. I used the recipe I shared in previous a previous post. As I mentioned I worked on it for a few years to get it just the way I like it. Do you like chili? God knows I could eat it just about every day. Maybe it's a "guy" thing. I have heard that stereotype in movies. I heard that about spaghetti too. "Men can live on chili and spaghetti." I've heard them say. I think there might be some truth to that. You can make a bunch of it and it lasts a long time. What's your thoughts?

Anyway, a friend of mine mentioned White Chicken Chili and that got my attention because I have never cooked it before. I did use chicken in my chili recipe instead of beef. It turned out pretty good and I think I will have some for lunch today. The White Chicken Chili has my attention because first of all, it's chilli, and second of all there are different spices. I love spices and cooking with them.

The chicken chili I made this weekend.

You may notice I have corn in my chili in the picture I shared above. I love how the chicken looks in the chili and it tastes pretty good. I will have to admit I like beef just a little better in my chili and I am not just saying that because this is a post on beef. I genuinely like the taste a little better.

I think this is a good time to show you what I found at the local "Big Box" store while doing some shopping.

UNICORN POOP marshmallows by YUMMALLO

I was in the store, and saw marshmallows called UNICORN POOP and I think it's beautiful marketing. It is so funny to me. I haven't looked into this company that makes these but they kind of make me think of marshmallow Peeps but not as cute. I didn't buy the Unicorn Poop but I did find another bag of marshmallows that I decided to get.

Yummallo POPCORN Marshmallows

I found Popcorn marshmallows and decided to get those for my two little granddaughters. I think those are a little more appropriate than Unicorn Poop. They are made by the same company and I was curious to know what they tasted like. I have tried popcorn flavor taffy and I really like taffy. I thought the popcorn marshmallows would taste the same but they didn't have the same popcorn taste as the taffy. There was just a hint of popcorn flavor. Have you tried any of these marshmallows.

After giving these marshmallows a tasted I divided them up into sandwich bags for my granddaughters. When I took these marshmallows to them they seemed happy to have them. It's my little thing I do with my grandkids. I want them to always remember their "Papaw" giving them marshmallows. Is that silly?

Well, I want to finish up by saying I will probably give the White Chicken Chili a try this weekend. Maybe share it with family and see what they think of it. It has turned cold here in the Ozarks right now and soup and chili seem to hit the spot for me. 

Brown Edge Saucies Easy Recipe - Cookie And Master Forge Wood Pellet Stove

 

One of the best applesauce cookies you will ever taste!

Brown Edge Saucies Easy Recipe - (Cookies)

Ingredients:

2 cups flour (sifted)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup canned applesauce

Directions:

Step 1. Measure flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into sifter. Save for step 4.

Step 2. Cream shortening until soft in a medium-sized bowl. Add sugar gradually creaming after each addition until well blended.

Step 3. Stir in egg and vanilla. Beat until the mixture is light and fluffy.

Step 4. Sift and add dry ingredients alternately with applesauce blending well after each addition.

Step 5. Drop batter by teaspoon onto lightly greased cookie sheet keeping mounds 2 inches apart.

Step 6. Bake in a moderate oven at 350 degrees for about 12 minutes or until cookies are lightly browned around the edges. Makes 3 dozen cookies.

Thoughts On Brown Edge Saucies:

The cinnamon, nutmeg, and cloves will pop in this cookie recipe so much you will think you are biting into Christmas morning! You can add a small amount of vanilla icing to the top of these cookies for an added flavor if you like.

Extra Information For You:

Here is some information about the history of applesauce. Applesauce came from Central Europe. It was originally found in an English cookbook. You can learn more details about this cookbook and the history of applesauce in the article called Apple Sauce by Tasteatlas.

A Question or Two For You:

Do you like applesauce or apple sauce cookies? Have you ever made these cookies? If you have had any experience with these cookies I would love to hear your story. Please share with me in the comments below. Also, did you miss my last easy recipe? If you did miss my last recipe, I would like to share it with you here. The recipe is called Italian Meatballs Easy Recipe. Take a peek at it!

Personal Thoughts For Today:

In previous posts I have shared I wanted to get a wood pellet stove. I finally got over to the Lowe's store and bought one. It is a Master Forge wood pellet stove.

I picked up my wood pellet stove with my truck.

I had to wait a few days before picking it up at the store. I heat with propane but I wanted to add a wood pellet stove to not only have more of an option for heating my home but it is also a beginning towards being more independent and self-sufficient. Eventually, it would be ideal to produce power as well with solar panels and wind turbines. 

In the middle of the house. It is the dining room area.

My stepdad owns ramps for his truck and brought them to me. We put the ramps on the tailgate and slid the stove down the ramp to the ground. Then we used a dolly to wheel it into the house. The picture above is basically where I want to place the stove in my home. The next step is to measure how much pipe I need for installation. I have to get on top of the roof and measure the amount of pipe I need to run down to the stove for exhaust. I have a chimney flu built into the home so I will run pip down the flu instead of using the flu itself.

I am thinking I would like to purchase a plate for the stove to sit on and possibly a plate to go on the wall behind the stove as well. If I don't use a plate for the wall I may use some kind of decorative wall board that looks like bricks. It is just an idea. I also would like to use black pipe for inside the house. The pipe going up the flu won't be seen so it will be the cheapest and probably just regular silver metal.

This stove heats 2,000-3,000 square feet and my house is not as much as that so this stove should heat the house very well. I can use the central air unit to circulate the warm air throughout the house. The intake for the central air is in the ceiling of the dining room where the heat from the stove will go to. I think it will work out well and I will keep you updated on the progress and experience.

Weights And Measures For Cooking Easy Recipes

 

some of my cooking tools

Weights And Measures For Cooking Easy Recipes

Standard Abbreviations

(I may not use these in my recipes but if I do this will serve as a useful guide)

t. --- teaspoon

T. --- tablespoon

c. --- cup

f.g. --- few grains

pt. --- pint

qt. --- quart

d.b. --- double boiler

B.P. --- baking powder

oz. --- ounce

lb. --- pound

pk. --- peck (learn how much a peck is here)

bu. --- bushel (learn how much a bushel is here)

Guide to Weights and Measures

1 teaspoon = 60 drops

3 teaspoons = 1 tablespoon

2 tablespoons = 1 fluid ounce

4 tablespoons = 1/4 cup

5 1/3 tablespoons = 1/3 cup

8 tablespoons = 1/2 cup

16 tablespoons = 1 cup

1 pound = 16 ounces

1 cup = 1/2 pint

2 cups = 1 pint

4 cups = 1 quart

4 quarts = 1 gallon

8 quarts = 1 peck

4 pecks = 1 bushel

Substitutions and Equivalents

2 tablespoons of fat = 1 ounce

1 cup of fat = 1/2 pound

1 pound of butter = 2 cups

1 cup of hydrogenated fat plus 1/2 t. salt = 1 cup butter

2 cups sugar = 1 pound

2 1/2 cups packed brown sugar = 1 pound

1 1/3 cups packed brown sugar = 1 pound

3 1/2 cups of powdered sugar = 1 pound

4 cups sifted all-purpose flour = 1 pound

4 1/2 cups sifted cake flour = 1 pound

1 ounce bitter chocolate = 1 square

4 tablespoons cocoa plus 2 teaspoon butter = 1 ounce of bitter chocolate

1 cup egg whites = 8 to 10 whites

1 cup egg yolks = 12 to 14 yolks

16 marshmallows = 1/4 pound

1 tablespoon cornstarch = 2 tablespoons flour for thickening

1 tablespoon vinegar or lemon juice + 1 cup milk = 1 cup sour milk

10 graham crackers = 1 cup fine crumbs

1 cup whipping cream = 2 cups whipped

1 cup evaporated milk = 3 cups whipped

1 lemon = 3 to 4 tablespoons juice

1 orange = 6 to 8 tablespoons juice

1 cup uncooked rice = 3 to 4 cups cooked rice

Thoughts On Weights And Measures For Cooking

It is essential that you do not confuse "weight" and "volume" when it comes to cooking. I want to share the Guide to Common Cooking Measurements by the National Heart, Lung, and Blood Institute. Hopefully, this guide will be helpful to you. If you have any comments about these measurements please let me know at the end of this post.

Extra Information For You:

Maybe you have been cooking for a while and you have heard someone use the term "smidgen" or "dollop" when they provide instructions on a recipe. These terms among other cooking terms are very unique. It is almost like a cooking language. I would like to share a great article that explains these terms on these weights and measures. It is by Lapham's Quarterly, and is called How Much Is a Smidgen?

Quick Question To Think About:

Do you have a memory of being in the kitchen with a loved one and they used a cooking term concerning weights and measures? I remember my grandmother cooking and saying "dash" or "pinch" and sometimes she wouldn't use a measuring device except for her hands. This confused me because I am a very analytical person. To me, it made more sense to use a measuring spoon or cup. It seemed to work for her very well and all of us benefited from her tasty cooking. What words do you recall hearing in the kitchen while someone cooked your favorite meal?

Did you miss my last easy recipe? If you did, then you can read it now. It is called Beef Stroganoff Biscuit Casserole where I share a BONUS recipe for BEST CHILI that you just love. Check it out and let me know what you think!

My Personal Thoughts:

Me at Barnes & Noble Bookstore

It has been a very busy week and I intended to share more recipes but just haven't been able to. Friday night my daughter had her friend over to stay the night. I took them to eat Chinese food and then to a local thrift store. I found a couple good t-shirts and some books. I did find an old wood walking cane I plan to refinish and maybe sell. I will share pictures of that later when I get around to working on it.

The girls found a few items at the thrift store and then we went next door to the Aldi grocery store to get snacks for them. After the sacks we went to the Vintage Stock store so they could shop there. I sat in the car while they looked. The Vintage Stock store is a video game store that also sells posters and movies. I am not into video games that much so it didn't interest me.

Auto Problems:

Before we went into the thrift store I had problems with the side van door opening up. It is automatic and it didn't seem to want to work. No matter how hard I tried or what I did it just didn't work. I had filled up my gas tank at the station and I figured out my gas cap door was not all the way closed. This prevents the sliding door from opening. Once I clicked the gas cap door all the way closed, the sliding door began to work correctly. This happened before but it was so long ago I forgot all about it. The girls had a good time and I got a dad-win taking them out. One thing I learned was that when pumping gas it is very important to make sure the gas cap door is all the way closed before leaving the station.

Ok, I hope I haven't bored you with my dad journeys and making teenage girls have a fun time shopping. I'll finishing up this post and hopefully you find the information I shared here helpful. If you have a recipe you would like to share please send it to me. I will give you recipe share credit and link back to your page or social media. Until next time, thanks for reading!

Steak Rollatini's Easy Recipe - Italian Food

 

Steak Rollatini's Easy Recipe - (Italian Food)

Ingredients:

1 pound top or bottom round of beef per person, sliced very thin

Garlic salt

Salt

Pepper

Butter

Parmesan cheese

Chopped parsley

Bay leaves

Directions:

Cut strips of meat 3 inches wide. Place a little bit of each ingredient on each slice. Roll up and secure with a toothpick. Put bay leaves between rollatinis on toothpicks. Cook for 4 to 5 minutes on charcoal or broiler. These freeze very well.

Thoughts On Steak Rollatini's:

You may notice when I listed the ingredients, I didn't give any measurements except for the amount of beef to use. There is a reason for this. This is a very intuitive recipe. When I wrote out the directions you may notice I said "Place a little bit of each ingredient" and that is to challenge you to feel your way while cooking the recipe. In doing this, hopefully, it will help you get in touch with your Italian side. 

Extra Information:

Rollatini is not a real Italian word. It just sounds very Italian and is a form of word invention for food branding. You can thank a smart marketer for that one. In Italy, the dish is called Involtini di melanzane. Rollatini actually means Italian Cooking. Rollatini is most commonly made with eggplant but it can be made with veal, chicken, or fish. For the recipe I shared, it is made with beef. You can decide what you would like to use. You can learn more about Rollatini by visiting Beef2Live.

Quick Question:

Have you ever tried cooking or eating Rollatini? If you have, would you care to share your experience with this food? Did you see my last easy recipe? See my Pumpkin Bread recipe if you missed it.

My Thoughts:

Frozen Deer Meat

In my previous posts, I shared about a young man who I used to work with. He is only 20 years old and quit working where I work to start his own fishing bait business. He has leased a shop in a downtown rural city right on the square. He makes plastic fishing lures as well as metal fishing lures. All handmade.

He doesn't have a website yet but he does have social media accounts. He is currently hiring someone to create his website for him so that he will be able to process orders through. I will share his Facebook business page link here with his business name. His Facebook business page is called Bubba Red's Bait Co.

His name is Cyris Helms. Cyris messaged me on Facebook today and wanted to know if I would like to come by his shop and take a look. He also wanted to share some frozen deer meat with me. He is trying to make room in his freezer for the next round of deer he kills for the bow hunting season. It starts this week and I thought to share some meat with me. I am glad to get it. I don't have much time for hunting but I do love to hunt and eat wild game.

I grew up eating deer meat and I just love the flavor of deer meat. Some people don't like it as much because it has a gamey taste to it. The gamey taste comes from the blood in the meat. You can get rid of the gamey taste by soaking the meat in cold water for a few days. You periodically replace the water and keep ice in the water too.

Have you ever tried deer meat? Here in the Ozarks, deer meat is very popular. Many people hunt for deer in this area. You can drive down rural roads and most likely you will see deer, turkey, or other wildlife. As a matter of fact, I was going home from Cyris's bait shop and had to slow down for a young deer on the side of the road. Thankfully I did not hit the deer with my car. People hitting deer happens so often around here.

Thank you so much for reading this recipe blog post. I hope you enjoyed it and I would love to hear from you what you think about this recipe or anything else I shared. Have a super day!

Hamburger Potato Casserole Easy Recipe

 

HAMBURGER POTATO CASSEROLE EASY RECIPE (Main Dishes, Beef)

INGREDIENTS:

4 Cups Thinly Sliced Potatoes

1/4 Cup Plus 1 Tablespoon Chopped Onion

2 Teaspoons Salt

14 Teaspoon Pepper

1 Teaspoon Parsley

1 Pound Ground Beef

3/4 Cup Evaporated Milk

1/2 Cup Fin Cracker Crumbs or Uncooked Oatmeal

1/4 Cup Catsup

Directions:

In a greased 2-quart baking dish, arrange potatoes and 1 tablespoon onion. Sprinkle with 1 teaspoon salt, 1/8 teaspoon pepper, and parsley flakes.

In a separate bowl, mix ground beef and milk. Spread over potatoes. Mix crumbs or oats, catsup, 1/4 cup chopped onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Spread over hamburger. Bake for 1 hour in preheated 350-degree oven. 

My Thoughts:

You can go right with meat and potatoes. They are the best for sure. I hope that you enjoy this Hamburger Potato Casserole Easy Recipe. While growing up my mom would most always serve me potatoes. Usually some kind of meat. The meat was most always hamburger. It was a cheaper meat for the family to eat. My mom worked for Wal-Mart and we didn't have much money. With the beef, were potatoes. She would make mashed potatoes or fried potatoes. Then she would make some kind of vegetable to go with the meal. Green beans would go with most meals. Today, I really love green beans.

Living in the mid-west, beef is such a popular thing to eat. The local cities around where I live today have some sort of steak restaurant that serves steak cuts. One of my favorite steak places to visit is the Texas Roadhouse. I really enjoy their 20-ounce bone-in ribeye steak. I always order green beans with my steak. I suppose it has something to do with my meals as a child. My mom made many different meals and always did the best she could. If you would like to read a post a made about my mother you can read it here called My Mother And All You Other Mothers.

More Information On Hamburger and Potatoes:

I found an interesting article by RollingStone on meat and potatoes you might like. I would love to know your thoughts on it. It is about fast food in America and how the focus on meat and potatoes is the main feature.

Extra:

Try adding your favorite season to this recipe. One of my favorite seasons is Tony Chachere's season. You can also try adding garlic salt to the recipe if you like garlic. I cook with minced garlic a lot. Most always when I try a new recipe I find, I add something to it to make it my own. It might be a spice or two that gives it an extra flavor.

Quick Question:

Have you ever tried this recipe I shared with you? If you cook this recipe, will you please share with me how you cooked it or if you added anything to the recipe?

#hamburger #potato #casserole #easy #recipe #cooking

Bierocks Easy Recipe

 

BIEROCKS EASY RECIPE (Main Dishes, Beef)

INGREDIENTS:

1 Package Active Dry Yeast

1/4 Cup Warm Water

1/4 Cup Warm Milk

2 Tablespoons Sugar

3 Tablespoons Butter

1/2 Teaspoon Salt

2 to 2 1/4 Cups All Purpose Flour

1 Beaten Egg

1 Pound Ground Beef

1 Onion

1/2 Teaspoon Galic Salt

1/2 Teaspoon Salt

1 Can Saurkraut

Directions:

Soften the yeast in a medium saucepan with warm water. Combine the milk, sugar, butter, and salt in a separate bowl. Heat and stir until the butter melts. Add about 1 cup of flour and beat well. Add the egg and beat well. Stir in the softened yeast. Stir in enough flour to make a stiff dough. Turn out and knead on a lightly floured surface. Knead until smooth and elastic for about 5 minutes. Place the dough in a greased bowl and cover it. Let the dough rise in a warm place until it doubles for 1 to 1 1/4 hours. Cook the beef, onion, salt, and then drain. Add the sauerkraut. Punch the dough down. Divide the dough. Roll out the dough and put the meat filling in it. Dampen the pastry edges then seal the edges. Bake in the oven at 375 degrees for 20 to 25 minutes. Let the bierocks cool a little while and then serve.

My Thoughts:

The first time I had Bierocks I absolutely fell in love with them. They are so delicious! I was at a family member's house when these wonderful beef pastries first touched my palette. Ok, now I sound like a professional blogger, don't I? I remember eating two or three and then the dough swelled in my belly. I was forced to stretch out on the couch and just moan with fullness. You should have seen me. I am sure that you are glad you didn't. It was such a sight.

If you don't mind hearing about my day I will be glad to share with you here. I cleaned up in the kitchen and worked on some laundry. After I finished those chores I visited my mother at her house. It was her birthday on Friday. I was unable to visit her because I went to the local farmer's market with my daughter. She had about seven different cookies for sale. Her newest item was a strawberry crinkle cookie that sold out very well. One customer, in particular, was very interesting. He was almost seven feet tall by my estimation. He sported a full beard that was speckled with gray hairs. He had bright blue eyes and spoke in the deepest voice I think I have ever heard. He was like a giant and I am 5 foot 11 inches. He softly asked my daughter if he could have two of the strawberry crinkle cookies. He slowly handed my daughter the money and took the cookies in his large hand which resembled a bunch of bananas. He gave my daughter a little smile and said "Thank you" as he walked away.

After visiting my mother at her house, my daughter wanted to go for a drive. We made a large circle on the outer paved roads here in the area. Sometimes a drive is a nice thing to do.

More Information On Bierocks:

Bierocks were commonly consumed by European blue-collar workers as a popular staple. Over time German Russian Mennonites brought the beefy dish to the United States when they immigrated in the 1870s. Eventually, bierocks were found popular among those living in the West. Kansas is the state that is most popular for bierocks. You can read more about Why Bierocks Are A Kansas Staple. 

Extra:

If you enjoyed this recipe you might like my previous recipe Spiced Tea Easy Recipe Mix. It really is a tasty drink. Try it and let me know what you think.

Quick Question:

Have you ever tried Bierocks? Have you ever cooked Bierocks? Whether you have tried them or cooked them before I would love to hear from you. Please feel free to leave a comment below and share your thoughts with me.