What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.
Directions
Nutrition Disclaimer:
The nutrition data for this recipe includes the full amount of the decorative ingredients.
You guys LOVED my Ground Beef Bulgogi recipe so I wanted to share this Mongolian Ground Beef recipe too!
It is as easy, simple and delicious as ground beef bulgogi.
Mongolian ground beef recipe is something you can fix fast and easy with only few ingredients you already have in your pantry, so no reason to not to try!
Are you ready for it?! Let’s get started!
Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
In a small mixing bowl, combine soy sauce, sugar, chicken stock (or water), sambal, chili garlic sauce and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat.
Garnish with sesame seeds, because it won’t be perfect without sesame seeds.
I love enjoying Mongolian ground beef with fresh warm cooked rice!
INGREDIENTS
1 lb ground beef
8 cloves garlic, chopped
2 tbsp shaoxing wine
1/8 black pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup chicken stock or water
1 to 2 tbsp sambal, chili garlic sauce to your taste
1 tsp corn starch
2 tbsp cooking oil
2 bundles of green onions, cut in to 2” long pieces
Sesame seeds
INSTRUCTIONS
Combine ground beef, garlic, shaoxing wine and black pepper in a mixing bowl and set aside.
In a small mixing bowl, combine soy sauce, sugar, chicken stock, sambal and corn starch and set aside.
Heat a large wok or skillet over high heat, add oil and beef mixture. Cook and break down beef until there’s no moisture and beef is crispy, about 8 to 10 minutes.
Now, go ahead and give a final mix to the sauce mixture, because corn starch tempt to sink on the bottom. Pour the sauce around the wok, and mix well with beef until it’s thicken, about 2 to 3 minutes.
Toss in green onions and turn off the heat. Garnish with sesame seeds and enjoy with warm cooked rice!
Anyone’s New Year’s resolution involve dieting? I know at our house it does. Yes, now that the holidays have been put away it’s time to get back to normal eating and perhaps back to a diet.
To my husband that means eating low-carb and even Keto. Whenever he went on one of his strict no carb diets I always ended up making 2 different dinners, no or low carb for him and normal for the grandkids. Well not this year! I decided that low-carb or Keto friendly doesn’t mean that those not on diets can’t enjoy the same foods. Seriously! So I embarked on a journey to find dishes that would meet my husband’s needs and be tasty enough for the whole family! I’ll be sharing recipes as I go!
My first keto friendly dish enjoyed by everyone in the house are these Zucchini Pizza Boats. They are absolutely delicious, even for those who don’t particularly care for zucchini. (That would be the grandson who refused to eat anything “green”! But he loves these Pizza Boats!)
This is such as easy recipe to make and it is seriously yummy! It’s a great way to get the kids to eat their veggies!
They’re a meal on their own, but feel free to serve them with Garlic Bread if you feel the need for carbs. I serve them with a nice crisp salad of mixed greens with Italian dressing. Very nutritious!
The recipe calls for Marinara Sauce, you can use store bought, your favorite homemade sauce, or try some of my yummy homemade Marinara Sauce.
Zucchini Pizza Boats
Ingredients:
3 Large Zucchini
1 Tbs. Olive OIl
1 Lb. Ground Beef
1 Tbs. Garlic Powder
1 Tbs. Italian Seasoning
2 Cups Marinara Sauce
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Cheddar Jack Cheese
1 Cup Freshly Grated Parmesan Cheese
Cooking spray
Directions:
Pre-heat oven to 350.
Spray 9×13 pan with cooking spray and set aside.
Heat oil in frying pan.
Place ground beef in pan and add garlic powder and Italian seasoning.
Cook until meat is crumbly.
Add marinara sauce and simmer until most of the liquid evaporates, about 10-15 minutes.
Combine 3 cheeses and stir in half of cheese mixture into beef mixture. Set aside.
Cut off zucchini stems and cut each zucchini in half lengthwise.
Using a melon baller scoop out insides of zucchini, save the insides for later uses.
Place Zucchini boats on to baking pan.
Spoon meat mixture into each boat making sure each boat is filled to the brim.
Sprinkle remaining cheese over each boat.
Bake in oven for about 30 minutes or until cheese has melted and started to turn brown.
Pre-heat oven to 350.
Spray 9x13 pan with cooking spray and set aside.
Heat oil in frying pan.
Place ground beef in pan and add garlic powder and Italian seasoning.
Cook until meat is crumbly.
Add marinara sauce and simmer until most of the liquid evaporates, about 10-15 minutes.
Combine 3 cheeses and stir in half of cheese mixture into beef mixture. Set aside.
Cut off zucchini stems and cut each zucchini in half lengthwise.
Using a melon baller scoop out insides of zucchini, save the insides for later uses.
Place Zucchini boats on to baking pan.
Spoon meat mixture into each boat making sure each boat is filled to the brim.
Sprinkle remaining cheese over each boat.
Bake in oven for about 30 minutes or until cheese has melted and started to turn brown.
Serve hot with salad or garlic bread.
Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving
Directions
1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!
Ingredients:
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional
Directions:
In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Test Kitchen Tips
Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
Some of the cooks at the restaurant where I work were talking about 
