Pats Baked Beef Food

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PAT'S KING OF STEAKS PHILLY CHEESESTEAK



Pat's King of Steaks Philly Cheesesteak image

This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Steps:

  • In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

BEEF PATE



Beef Pate image

Provided by Food Network

Time 2h55m

Yield 5 to 6 servings

Number Of Ingredients 20

3 cups all-purpose flour, plus more as needed
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
2 tablespoons pickle juice, optional
2 pounds ground beef
6 sprigs fresh parsley, minced
2 green onions, sliced
2 small tomatoes, chopped
1 large clove garlic, minced
1 small onion, diced
1 hot pepper, diced
1 small sweet pepper, diced
1/2 small bell pepper (any color), diced
2 tablespoons thyme
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup tomato paste
Vegetable oil, for frying

Steps:

  • For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
  • For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
  • Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
  • Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
  • Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
  • Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
  • Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
  • Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.

PAT'S BAKED BEANS



Pat's Baked Beans image

My step mom gave me this tasty recipe when I was lamenting over what to bring to a barbecue. I've taken this dish to several parties and there's NEVER been any left over!

Provided by Kelly

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h30m

Yield 10

Number Of Ingredients 14

6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
¾ cup ketchup
½ cup molasses
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
½ teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
  • To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
  • Cover and bake in preheated oven for 1 hour.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 68 g, Cholesterol 12.5 mg, Fat 9.1 g, Fiber 9.9 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 949.9 mg, Sugar 27 g

BAKED BEEF PATTIES



Baked Beef Patties image

This simple recipe turns ordinary burgers into an attractive tasty meal. You can make them ahead and bake when ready for dinner.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 tablespoons water
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
Dash paprika
Dash pepper
1-1/4 pounds lean ground beef
1/4 cup all-purpose flour
1 egg, beaten
1/4 cup seasoned bread crumbs
2 tablespoons butter
1 cup spaghetti sauce, divided
3/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
4 to 6 hamburger buns, split, optional

Steps:

  • In a large bowl, combine 1-1/2 teaspoons of fresh thyme (or 1/2 teaspoon dried), water, garlic salt, oregano, paprika and pepper. Add beef; mix well. Shape into four to six patties. Coat patties with flour; dip into egg and then crumbs. In a skillet, brown patties in butter. Arrange in a greased shallow baking dish. Pour half of the spaghetti sauce over patties. Sprinkle with cheeses; top with remaining sauce. Bake at 400° for 25 minutes or until meat is no longer pink. Sprinkle with remaining thyme. Serve patties and sauce on buns if desired.

Nutrition Facts : Calories 319 calories, Fat 18g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 636mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

ST. PATTY'S DAY CORNED BEEF



St. Patty's Day Corned Beef image

This is our traditional St. Patrick's Day meal. I have served this sweet, spiced version of corned beef ever since I first tried it years ago. Not the healthiest meal, but worth it for just that one special holiday each year. I serve this with soda bread, mashed parsnips, and boiled cabbage. This serves 4-6. If you prefer, you can sub mini red skinned potatoes and baby carrots so you don't need to do any cutting, just use more of them. Adapted from a Killian's recipe.

Provided by HeatherFeather

Categories     Meat

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 1/4-3 lbs corned beef briskets, drained, rinsed, and trimmed
water
4 bay leaves
2 (12 ounce) bottles red Irish ale (such as Killian's)
1 dash crushed red pepper flakes
3 cinnamon sticks
12 peppercorns
3 garlic cloves, peeled
3 cloves
1 large red onion, cut into large chunks (or other onion)
4 -6 carrots, peeled and cut into large chunks
4 -6 medium red potatoes, quartered
1/2 cup brown sugar (brown sugar Splenda works fine too)
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/4 teaspoon celery salt

Steps:

  • BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
  • Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
  • Place meat in a large Dutch oven and cover with water.
  • Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
  • Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
  • Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot).
  • Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
  • In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl.
  • Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces).
  • Surround meat with boiled carrots, potatoes, and onion pieces.
  • Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
  • If needed, make up extra dry rub to coat the vegetables (we often do this).
  • Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny.
  • Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat.
  • Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
  • I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
  • PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).

BEEF PATE



Beef Pate image

Great for using leftover hamburgers from a cookout! For an extra kick add hot sauce or cayenne or black pepper.

Provided by Pintsizechef

Categories     Spreads

Time 10m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 6

1 1/2 cups cooked lean ground beef (cubed)
8 ounces fat free cream cheese
1 1/2 tablespoons mustard
1 1/2 tablespoons Miracle Whip
1/3 cup lowfat mozzarella cheese
1/2 teaspoon Worcestershire sauce

Steps:

  • Put all ingredients in a food processor.
  • Pulse until creamy.
  • Spread on your favorite crackers and ENJOY!

Nutrition Facts : Calories 29.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.3, Sodium 189.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 4.2

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