Belize Beef On Spiced Potatoes Recipes

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

BAKED POTATOES WITH SPICED BEEF CHILI

Steps:

• Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.
• Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.
• Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.

BELIZE BEEF ON SPICED POTATOES

Steps:

• Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles.
• Pour off drippings.
• Drain and reserve 1 tablespoon of the tomatoes.
• Add remaining tomatoes, 1-1/2 teaspoons garlic and 1 teaspoon jerk seasoning to beef; bring to a boil.
• Reduce heat; cover and simmer 8 minutes, stirring occasionally.
• Uncover skillet; continue simmering 7 minutes, stirring occasionally.
• Season with salt and pepper.
• Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork.
• Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning.
• Place in single layer on nonstick baking pan.
• Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.
• Combine topping ingredients and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.
• Spoon beef mixture over potatoes.
• Serve with topping.

MOROCCAN SPICED POTATOES

Steps:

• Peel, then thick slice the potatoes. Par-boil them until softened (roughly 15 minutes), but not completely cooked. Drain, then shake in the pan to get rough bits all over them.
• Shallow fry in olive oil with a bit of butter (you might try experimenting with different oils). As you do that sprinkle liberally with Morrocan seasoning and a bit of chicken chippy salt. Turn over and sprinkle again.

SPICED POTATOES ON THE GRILL

Steps:

• Cut potatoes lengthwise into slabs 1/2" to 3/4" thick.
• Brush both sides of potato slabs with olive oil.
• Combine ingredients for seasoning mix, mixing very thoroughly.
• Sprinkle a generous dusting of seasoning mix over both sides of potato slabs.
• Grill over low to medium heat about 7-10 minutes per side or until cooked through and nicely browned on both sides. Brush on a little extra olive oil before turning.