Ground Beef And Bacon Turnovers Rsc Recipes

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GROUND BEEF TURNOVERS



Ground Beef Turnovers image

Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 15 turnovers.

Number Of Ingredients 15

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1/2 cup ice water
1 egg, lightly beaten
1 tablespoon white vinegar
FILLING:
2 pounds lean ground beef (90% lean)
1 cup diced carrots
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
1 to 2 teaspoons salt
1/4 teaspoon pepper
Half-and-half cream

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CORNISH BEEF AND VEGETABLE TURNOVERS



Cornish Beef and Vegetable Turnovers image

Categories     Beef     Vegetable     Bake     Gourmet

Yield Makes 6 turnovers

Number Of Ingredients 18

For dough
2 1/2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
1/3 to 1/2 cup ice water
1 large egg, lightly beaten, for brushing pastry
For filling
3 tablespoons vegetable oil
12 oz small mushrooms, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 large russet (baking) potato
1 1/2 lb skirt steak, cut into 1/2-inch cubes
2 carrots, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

  • Make dough:
  • Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
  • Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently stir with a fork (or pulse in processor) until incorporated.
  • Gently squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition until just incorporated, continuing to test. (If you overwork dough or add too much water, pastry will be tough.)
  • Turn dough out onto a lightly floured work surface and divide into 6 portions. With floured heel of your hand, smear each portion once in a forward motion to help distribute fat. Form each portion into a disk, rotating on work surface. Wrap disks separately in wax paper or plastic wrap and chill until firm, at least 1 hour and up to 8.
  • Make filling while dough chills:
  • Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, stirring, until browned and dry, about 6 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet and cook onion and garlic over moderate heat, stirring, until softened, about 5 minutes. Add onion to mushrooms. Peel potato and cut into 1/2-inch cubes, then add to mushroom mixture with steak, carrots, parsley, salt, and pepper, tossing well. Cool completely.
  • Assemble pasties:
  • Roll out 1 piece of dough on lightly floured surface into a 9-inch round (keep remaining pieces covered). Mound 1 cup filling on round, slightly off center. Brush a 1/2-inch border on dough with water and fold dough over to form a half-moon. Trim edge with a fluted pastry wheel or a knife, then crimp to seal. Cut 3 small steam vents in top crust with a sharp knife and put pasty on 1 of 2 buttered large baking sheets. Make more pasties with remaining dough and filling, then chill 30 minutes, loosely covered.
  • Preheat oven to 350°F.
  • Brush pasties with egg and bake in upper and lower thirds of oven, switching position and rotating sheets halfway through baking, until golden, about 40 minutes total. Cool slightly before serving.

GROUND BEEF AND BACON TURNOVERS #RSC



Ground Beef and Bacon Turnovers #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Main course turnovers filled with ground beef, bacon, cheese,tomatoes, peppers and onions baked in a golden pie crust.

Provided by bc574384

Categories     One Dish Meal

Time 50m

Yield 4 Turnovers, 6-8 serving(s)

Number Of Ingredients 10

Reynolds Wrap Foil
1 1/2 lbs cooked ground beef
1 lb cooked bacon, crispy and crumbled
1 pint grape tomatoes
1 medium red bell pepper, sliced
1 large chopped onion
1 (8 ounce) package of shredded monterey jack cheese
4 ready-made pie crusts (four circles in all)
2 tablespoons olive oil
salt and pepper

Steps:

  • Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
  • Preheat oven to 450 degrees F.
  • In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
  • Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
  • Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
  • Unroll the pie crusts and lay one round crust in the center of each piece of foil.
  • Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
  • Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
  • Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
  • Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
  • Bon Apetite!

Nutrition Facts : Calories 1346.3, Fat 93.4, SaturatedFat 29.4, Cholesterol 220.9, Sodium 2612, Carbohydrate 48.6, Fiber 2.3, Sugar 3.4, Protein 73.9

BEEF & BACON STROGANOFF



Beef & Bacon Stroganoff image

Warm and saucy, this stovetop stroganoff is real comfort! You'll love the unexpected kick it gets from prepared horseradish. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1 pound lean ground beef (90% lean)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup sour cream
2 teaspoons prepared horseradish
1/2 cup shredded white cheddar cheese
Minced fresh parsley, optional

Steps:

  • In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.

Nutrition Facts : Calories 492 calories, Fat 23g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 1095mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

SPICY BACON LOVERS MEATLOAF #RSC



Spicy Bacon Lovers Meatloaf #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This ain't your momma's meatloaf. It's spicy and moist and packed with flavor. I love this recipe because it's my husband's favorite and it will be yours too. I use Black Angus Grass Fed Ground Beef and Cage Free eggs because they have more flavor and they're better for you. Use whatever you have. I always line the pan with Reynolds Wrap Foil which makes clean up a breeze. My delicious creation was inspired by my beautiful momma and mammaw the best Southern cooks in the world.

Provided by GallopinGourmetSoul

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 lb bacon
1 red bell pepper
1 red onion
8 ounces cherry tomatoes
2 jalapenos
1 cup ketchup
2 tablespoons honey
4 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Dijon mustard
3 eggs
1/2 teaspoon crushed red pepper flakes
1 tablespoon sea salt
1 tablespoon cracked black pepper
Reynolds Wrap Foil

Steps:

  • Chop the peppers, tomatoes, and onion into very small pieces so they cook evenly throughout the meatloaf. In a large bowl mix the ground beef, eggs, veggies, 2T Worcestershire, sea salt,cracked black pepper & red chili pepper flakes to taste. Form the mixture into the shape of your pan. Line the pan with Reynolds Wrap Foil, then place your meatloaf in the pan and allow it to rest as you prepare the spicy ketchup.
  • In a small bowl, add the ketchup, honey, Tabasco, mustard, 2T Worcestershire, and mix well. Cover the meatloaf, then top with bacon. Bake @400 for 45 minutes until golden brown.

Nutrition Facts : Calories 1204.1, Fat 89.3, SaturatedFat 31.6, Cholesterol 370.8, Sodium 3797.7, Carbohydrate 36.5, Fiber 2.8, Sugar 28.4, Protein 62.7

HOBO BACON BURGER DINNERS #RSC



Hobo Bacon Burger Dinners #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Each hobo dinner pouch contains a seasoned bacon burger, potatoes, carrots, red onion, bell peppers, and zucchini--all wrapped up in a sheet of Reynolds Wrap foil and oven-roasted until golden brown. Throughout this recipe, the foil is key to getting the right texture and flavor. With these flavorful ingredients and cooking method, your hobos will be eating good!

Provided by KLJT2554

Categories     Low Cholesterol

Time 1h

Yield 6 foil pouches, 6 serving(s)

Number Of Ingredients 14

Reynolds Wrap Foil
1 1/2 lbs ground beef
6 slices bacon
12 small potatoes
2 medium red onions
2 cups baby carrots
1 cup red bell pepper
1 cup green bell pepper
2 cups zucchini
3 minced garlic cloves
2 tablespoons olive oil
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon yellow mustard

Steps:

  • Tear off and set aside 6 12-inch square pieces of Reynold's Wrap foil to serve as your hobo dinner pouches. Also line a large baking dish or tray with a sheet of foil for easy clean up of any drips.
  • Chop vegetables into bite-size pieces and lightly cover with olive oil, salt, and pepper.
  • Mince garlic. Cover with salt and smash with blade of knife until forms a garlic-salt paste.
  • Mix into ground beef: garlic salt paste, pepper, olive oil, and yellow mustard. Stir until mixed well.
  • Form meat into 6 portions 1/4 lb. each and smash into thick burger patties on the foil sheets. Wrap a piece of bacon around each one.
  • Place vegetables with bacon burgers and fold the foil corners up to enclose the food in foil pouches.
  • Place foil pouches on foil lined baking pan and bake in oven @ 400 degrees for 30 minutes. You'll next drain out excess liquid from the vegetables then return to cook uncovered for another 15 minutes. This will allow vegetables to brown and onions to caramelize.
  • Drain water from vegetables by opening one side of each foil pouch, form it into the shape of a spout, and pour out the excess liquid by tilting them over a sink. The foil works great for this step because the tips of the foil at the top of the pouches cool off in seconds and you can hold onto them to drain out the liquid.
  • Open the pouches so food is uncovered and return to oven to continue cooking for 15 minutes. If you would like vegetables more browned and bacon crisper, also broil them on high 6 inches from heat for 2-3 minutes.
  • These hobo bacon burger dinners are great for eating on the go. The dinners can be stored in the fridge right in the same foil packs they cook in and can be easily transported for picnics and other events. They are also versatile with cooking; prepare the foil packs for cooking ahead of time and then throw them on a grill at a barbeque cookout or tailgate party.
  • Your hobos will be eating good!

Nutrition Facts : Calories 636.2, Fat 25.9, SaturatedFat 8.7, Cholesterol 82.5, Sodium 1005.6, Carbohydrate 71.2, Fiber 10.9, Sugar 8.9, Protein 30.8

BEEF/BACON VEGGIES GRILL PACKS #RSC



Beef/Bacon Veggies Grill Packs #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a very tasty recipe, you can use any veggie you like, carrots, potatoes, onions etc, my mom use to make these when I was a kid when the famiy all went camping, they were cooked on the fire pit grid, these are easily made at home on your BBQ grill or oven!

Provided by bunn51

Categories     Meat

Time 50m

Yield 4 dinners, 4 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
1 medium zucchini
8 slices bacon
2 cups shredded monterey jack cheese or 4 slices monterey jack cheese
Reynolds Wrap Foil

Steps:

  • Form 4 patties out of the ground beef. Place in center of reynolds wrap. Salt and pepper to taste.
  • Slice zuccchini 1/2" thick. Put slices on top of meat, as many as you prefer, I like lots. Place two slices of bacon on top of zucchini Add chesse to each patty bundle.
  • Wrap bundles bu closing up top of foil rather loosly. Enclose sides. BBQ should be on medium temperature. Cook for 30 minutes,open and check for desired doneness. If cooked in an oven, 30 minutes at 350.

Nutrition Facts : Calories 491.9, Fat 35.8, SaturatedFat 17.8, Cholesterol 134.9, Sodium 514.9, Carbohydrate 2, Fiber 0.5, Sugar 1.5, Protein 39

SOUR CREAM AND BEEF TURNOVERS



Sour Cream and Beef Turnovers image

This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too. -Elva Kelly, Prince George, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 4-1/2 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening
1 cup sour cream
1 large egg yolk
FILLING:
3/4 pound ground beef
1 large onion, finely chopped
1/4 cup finely chopped fresh mushrooms
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 large egg
2 teaspoons water

Steps:

  • In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat., Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 74mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber trace fiber), Protein 2g protein. Diabetic Exchanges

CHEESE & BACON TURNOVERS



Cheese & bacon turnovers image

Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days

Provided by Anna Glover

Categories     Picnic, Snack

Time 30m

Number Of Ingredients 6

1 sheet ready-rolled puff pastry
3 tbsp soft cheese
1 tsp Dijon mustard (optional)
6 rashers dry-cured smoked bacon
100g mature cheddar, gruyère or Swiss cheese, grated
1 egg, beaten

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
  • Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
  • Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium

BACON CHEESE BEEF BISCUITS #RSC



Bacon Cheese Beef Biscuits #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Not sure exactly where it came from...Just made it the one day and been making it since. Easy meal to make and tastes good.

Provided by JohnH4

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs ground beef
1/2 lb bacon
14 ounces of shredded monterey jack cheese
2 (8 ounce) cans refrigerated buttermilk biscuits
Reynolds Wrap Foil

Steps:

  • Mix ground beef with desired spices in a mixing bowl.
  • Take Reynolds tinware and line the bottom with halves of the canned biscuits.
  • Next level with Monterrey Jack Cheese, bacon and ground beef.
  • next layer with top halves of canned biscuits.
  • Repeat above steps so there are Two layers.
  • Next cover with Reynolds wrap and cook for 60 minutes.

Nutrition Facts : Calories 1506.1, Fat 106.9, SaturatedFat 45.9, Cholesterol 287.7, Sodium 2321.6, Carbohydrate 50.2, Fiber 0.8, Sugar 8.9, Protein 82.1

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