Cooking Gazette

Ground Beef Recipes eBook

A Collection of some of the best Ground Beef Recipes around!

Only $2.97 … fantastic bargain price for lots of yummy meals!

Ground Beef is one of America’s favorite meats to use for cooking because it’s inexpensive, tasty and very versatile!

You can use Ground Beef in sandwiches, casseroles, soups, salads, omelets and the list just goes on and on! I’ve put together a collection of some the best Ground Beef recipes I could find and now you can have them too! Just take a look at some of the tasty recipes that are included in this ebook!

Apple Meatloaf
All at once Spaghetti
Beef Taco Salad
Beef Noodle Bake
Beef Pita, Greek Style
Braunburgers
Campers Hobo Pie
Castle Stuffed Peppers
Loads More!

Only $2.97 … ebook is delivered by email as an attachment to your email after ordering.

Click here to order your ground beef recipes ebook for only $2.97.

2 boneless chicken breasts
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 tsp. minced garlic
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
8 ounces angel hair pasta
1 tsp. parsley
Grated Parmesan cheese
Salt

In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.

While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.

In separate small saucepan heat marinara sauce. Cover and simmer. Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves two.

3 8-ounce tuna steaks, 1-inch thick
1/3 cup soy sauce
2 cloves garlic, minced
1-1/2 teaspoon packed brown sugar
1-1/2 teaspoon finely shredded fresh ginger
8 10-inch flour tortillas
1 tablespoon cooking oil
3/4 cup fat-free dairy sour cream
3/4 cup bottled honey-mustard salad dressing
2 cups lightly packed arugula leaves
1 large red onion, sliced (1 cup)
1 medium tomato, chopped (1 cup)

Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni

Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.

Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6.

Cooking Recipes eBook Collection CD

Cooking Recipes Ebook Collection on CD is an absolutely MASSIVE collection of 45 cooking and recipe ebooks, with over 8,000 delicious recipes, ones you and your family are sure to love. And just think of how impressed dinner guests will be with your recipes!

You’ll have thousands and thousands of mouthwatering, yummy, delicious recipes, for any occasion! Whether you want to cook up a romantic dinner for two, cater for business, plan a party, or make a meal for the family….these cookbooks have what you want!

Click here for full details.

Per serving, you will need:
2 flour tortillas
1/2 cup shredded cheese ( Cheddar/Mozzarella is good)
1 t. butter or margarine
1/8 cup each of chopped tomato and onion
1/4 chicken (cooked and shredded (optional)

For each tortillas, spread butter or margarine on one side flour tortilla, on the other side, using one half of the tortilla, place half of the cheese and tomatoes and onions ( plus optional chicken, if desired.) Then fold the tortillas in half and cook until golden brown using a skillet or electric skillet. Flip to other side to brown. Serve with sour cream and homemade salsa.

1 Can Cream of Broccoli Soup
Boneless Breasts of Chicken (as many as you need)
1 C. milk
Extra bag of frozen broccoli if desired

Place chicken in the crockpot. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day 8-10 hours long or HIGH 4-6 hours. Serve poured over rice or noodles.