Meat Lovers Italian Meat And Potato Ring Recipes

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MEAT LOVER'S PIZZA CRESCENT RING



Meat Lover's Pizza Crescent Ring image

Cheesy and triple-meat-filled, this crescent ring is like a stromboli only flaky, thanks to the crescent dough. Perfect for a large gathering--slice, dip and eat.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

8 ounces ground sweet Italian sausage
1/2 cup prepared pizza sauce, plus more for serving
Nonstick cooking spray, for greasing the pan
Two 8-ounce tubes refrigerated crescent roll dough
4 ounces deli ham slices, cut in half
16 slices pepperoni
5 slices Mozzarella or Provolone cheese, cut in half (about 5 ounces)
2 tablespoons unsalted butter, melted
1 teaspoon Italian seasoning

Steps:

  • Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes.
  • Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
  • Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
  • Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.

THE BEST MEAT AND POTATOES



The Best Meat and Potatoes image

This recipe will please not only the meat-and-potato lover in your house but will also please the cook. It comes together in just 30 minutes with minimal cleanup! We seared tender, juicy strip steaks in a hot cast-iron skillet, then made a fast pan sauce with mustard, wine and herbs. Mashed potatoes are kicked up with sour cream, horseradish and spinach for a stick-to-your-ribs side dish that's a cinch to prepare in the microwave.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/3 cup sour cream
2 tablespoons prepared horseradish
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 cups baby spinach
Two 1-inch thick New York strip steaks (about 13 ounces each)
1 clove garlic
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons Dijon mustard
2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine

Steps:

  • Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
  • Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
  • Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
  • Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
  • Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
  • Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

SPECIAL ITALIAN MEAT



Special Italian Meat image

The recipe is made with stewing beef and tomato soup. It is a family recipe that was passed down from a family friend.

Provided by Wammara Justine

Categories     Italian Recipes

Time 2h30m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
salt and ground black pepper to taste
1 teaspoon paprika, or to taste
1 cube beef bouillon
1 cup boiling water
¼ cup sherry, or to taste
1 (10.75 ounce) can condensed tomato soup
¾ teaspoon garlic powder
1 tablespoon white sugar
¾ teaspoon dried oregano
¾ teaspoon dried thyme
¾ teaspoon ground dried rosemary
1 tablespoon vegetable oil, or as needed
2 pounds cubed beef stew meat
1 large onion, chopped

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
  • Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
  • Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 22.1 g, Cholesterol 97.5 mg, Fat 13.1 g, Fiber 1.2 g, Protein 36.5 g, SaturatedFat 4.5 g, Sodium 441.2 mg, Sugar 5.3 g

ITALIAN-STYLE MEAT AND POTATOES



Italian-Style Meat and Potatoes image

Comfort food! A layer of sundried tomato meat sauce with a incredible cheesey mashed potato topping. From Southern Living Magazine.

Provided by lisar

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1 -2 lb extra lean ground beef
1 large onion, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 (26 ounce) jar ragu sundried tomato and sweet basil pasta sauce
1 (16 ounce) jar ragu parmesan and mozzarella pasta sauce
1 (22 ounce) package mashed potatoes, frozen*
1 cup mozzarella cheese, shredded

Steps:

  • Cook first 4 ingredients in large skillet coated with cooking spray, stirring until beef crumbles and is no longer pink.
  • Drain well and pat dry with paper towels. Stir together beef mixture and tomato sauce. Spoon into 13 x 9 baking dish coated with cooking spray.
  • Prepare potatoes according to package directions*.
  • Stir together mashed potatoes and cheese sauce. Spread over beef mixture.
  • Bake at 350 for 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese melts.
  • * can use left over mashed potatoes or even instant mashed potatoes prepared according to package directions.

Nutrition Facts : Calories 261.3, Fat 8.6, SaturatedFat 3.6, Cholesterol 47.8, Sodium 879, Carbohydrate 26.4, Fiber 1.8, Sugar 10.3, Protein 18.7

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