In a non-reactive bowl, whisk together the salt, mustard, Worcestershire, garlic powder, and pepper.
Add the ground beef and mix thoroughly.
Pat the ground beef into four 4-ounce patties.
Place a non-stick pan over medium-high heat. When the pan is heated, place the burgers in the pan.
For medium-rare burgers, cook 4-5 minutes, then turn over and cook for another 4-5 minutes. (Adjust time as needed for desired doneness.)
Serve on hamburger buns with accompaniments of your choice.
Preheat the oven to 325°F.
Slice 2 of the green onions lengthwise and then slice thinly crosswise.
Place the ground beef, olives, and the 2 sliced green onions in a mixing bowl.
Add 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1 teaspoon paprika, the cayenne pepper, 1 teaspoon coriander, 1/8 teaspoon salt, and the pepper to the ground beef.
Blend together well until the spices are incorporated.
Roll into 24 meatballs.
Place 3 teaspoons olive oil in a large skillet over high heat.
Add the meatballs in batches and brown on all sides. As they are browned, remove them from the pan to a plate.
Once all the meatballs are browned, place the remaining 1 teaspoon olive oil in the pan and then add the onions.
Cook the onions for about 5 minutes, stirring frequently.
Add the tomatoes, vegetable stock, water, red pepper flakes, 1 teaspoon cinnamon, 1 teaspoon cumin, 2 teaspoons paprika, 1 teaspoon coriander, and 1/8 teaspoon salt to the pan.
Stir, cover, and place the pan in the oven.
Cook for 15 minutes, then uncover, stir, and replace the skillet in the oven.
Cook for 15 minutes and place the meatballs on top of the tomato sauce.
Return the pan to the oven and cook for another 15 minutes.
Thinly slice the remaining green onion crosswise.
Serve the meatball and sauce mixture over brown rice and top with the fresh green onions.
Preheat the oven to 375°F. Place a medium sized skillet in the oven.
Place the ground beef in a small mixing bowl and add the salt, red pepper and onion. Blend well.
Divide the ground beef in half and pat into four patties.
Divide the blue cheese into two small discs. Place each cheese disc between two of the hamburger patties and press together to form one hamburger.
When the oven is hot spray the pan lightly with oil.
Add the burgers to the pan. Cook for about 5 minutes on one side and turn and cook for about another 5 minutes.
Serve on the hamburger bun and top with lettuce, tomato and onion as desired.
Preheat the oven to 375F.
Place the olive oil in a medium saucepan over medium-high heat.
Add the onion and sauté for 2-3 minutes, then add the celery.
Cook for another 2 minutes, stirring frequently, then add the red bell pepper.
Cook another 2-3 minutes, stirring frequently, then add the ground beef, chili powder, cumin, cayenne, and jalapenos, and cook, stirring continuously, until the ground beef is browned and cooked through.
Remove from heat and set aside.
Place a non-stick pan or griddle over medium-high heat. Working one at a time, place each tortilla on the pan for a few seconds on each side, turning frequently, until they are warm and softened.
As each tortilla is warm and softened, fill them with 1/6th of the ground beef mixture and place in a 9×16 Pyrex pan or a cookie sheet (lined with aluminum foil for easy clean-up) or on two oven-proof plates, seam or overlap side down.
As you fill the tortillas with the beef mixture and place them in the dish, line them up closely (touching) so that they cook evenly.
Top with 1 cup enchilada sauce (1/2 cup per serving) and sprinkle the cheese evenly over all.
Place in the oven and cook for 12-15 minutes or until the cheese is melted and bubbly.
Serve, three enchiladas to a plate, garnished with 1 tablespoon sour cream each.
Line a 9 inch square Pyrex dish with foil.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the ground beef and cook for about 3 minutes until lightly browned. Stir frequently.
Add the onions and cook for 5 minutes. Stir frequently.
Add the mushrooms and cook for 7 to 10 minutes. Stir frequently.
As the mushrooms cook they will begin to give up some water and steam. As the water begins to evaporate from the mushrooms they are cooked enough.
Add the tarragon, Worcestershire sauce, mustard, honey, vinegar, and salt.
Cook for about one minute and add the flour, stirring thoroughly to incorporate.
Cook for about one minute and add the vegetable stock.
Add the milk and cook for about 2 minutes, stirring frequently, until the sauce begins to thicken. Remove from the heat.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Spread 1/3 of the mushroom mixture over the top of the noodles.
Add a layer of noodles and 1/3 of the mushroom mixture.
Add half of the cheese to the second layer.
Add a third layer of the lasagna noodles and top with the remaining mushroom mixture.
Cover the Pyrex dish with foil and bake for 45 minutes.
Remove the foil from the top of the lasagna and place a layer of the sliced cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Place the 4 quarts of water in a pan over high heat.
When the water boils, add the pasta.
Place a large skillet over medium high heat.
Add the bacon and cook for 3 to 4 minutes. Stir frequently.
Add the sliced onions and continue cooking for another 7 to 10 minutes or until the onions are slightly softened. Stir frequently.
Add the ground beef and cook until browned. Stir frequently.
Add the mushrooms and cook for 5 minutes until the mushrooms are lightly browned. Stir frequently.
Sprinkle the flour over the mushroom and beef mixture and stir until well blended.
Add the stock, Worcestershire sauce, mustard, and pepper and stir well.
Reduce the heat to low.
When the pasta is done, drain the pasta.
Add the pasta to the pan.
Add the cheese and stir until the cheese is melted and the mixture is well blended, then serve immediately.
Place the ground beef, flour, peanut butter, 1 teaspoon of the soy sauce, the 5 spice powder and pepper in a bowl. Using a fork, blend the ingredients together. Roll the mixture into 12 small meatballs.
Place 1 teaspoon of the sesame oil in a large skillet over medium high heat. When hot, add the meatballs and cook for about ten minutes, turning frequently until they are browned on all sides.
Remove to a plate.
Place the other teaspoon of sesame oil in the pan and add the shallot and ginger. Cook for about 2 minutes, stirring frequently. Add the kale and snap peas and cook for about 1 minute.
Stir and add the mustard, the remaining 3 teaspoons soy sauce, chicken broth, water and rice noodles.
Cover and cook for about 12 minutes, stirring occasionally. Add the meatballs back to the pan and cook for another 3 minutes or so until the noodles are done. Serve.
Place the olive oil in a large sauce pan or medium stock pot over medium high heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and cook for about 4 to 5 minutes. Stir frequently.
Add the ground beef and cook for about 5 minutes.
Stir frequently and cook until the beef is lightly browned.
Add the carrots, the oregano, sage, paprika, fennel, salt, pepper, beans, tomatoes and water.
Reduce the heat until the chili is simmering and cover.
Adjust the heat to keep the chili at a simmer.
Cook for 60 minutes. Stir occasionally.
Add the tomato paste and black olives, cook for another 15 minutes, and serve.
Place 1 teaspoon olive oil in a medium sauce pan over medium heat.
Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.
Add the tomatoes, beans (with liquid), water, marjoram, oregano and basil salt and pepper.
Bring the soup to a simmer and reduce the heat to a slow simmer.
Cook for about 45 minutes. Stir occasionally.
Remove the soup from the heat, stir, and let cool for about 5 minutes.
Use an immersion blender and puree until smooth.
While the soup is simmering, place a large skillet in the oven and preheat to 325°F.
Place the oregano, sage, paprika, fennel, garlic, pepper, ground beef, and olives in a mixing bowl.
Blend together well and then roll into 20 small meat balls.
Place the olive oil in the skillet and swirl. Add the meatballs and return the pan to the oven.
Roast for about 15 minutes. Toss about every 4 minutes.
Remove and let cool.
While the meatballs are in the oven, place the water in a large sauce pan over high heat.
When the water boils, add the pasta and cook, stirring occasionally, for about 15 minutes until done.
Drain and add to the tomato soup (after the soup is pureed).
Add the meatballs to the completed soup.
Stir and serve.
