Ingredients
1 lb. extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites
1 medium onion, diced
1 T A1 sauce
Directions
Mix all ingredients together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35 to 40 minutes.
12 servings
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Monday, April 16, 2012
Sunday, December 11, 2011
Porcupine Meat Balls
Ingredients
2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta
Directions
Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.
*This recipe comes from Best of the Best from Tennessee Cookbook.*
2 pounds ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice (quick cooking)
1 (8-ounce) can tomato sauce
1/2 cup ketchup
cooked angel hair pasta
Directions
Mix ground beef, onion, salt, pepper, and rice into 1 1/2 x 2-inch balls. Brown in greased skillet until done. Add tomato sauce and ketchup, simmer until done, rolling occasionally. Serve with angel hair pasta.
*This recipe comes from Best of the Best from Tennessee Cookbook.*
Wednesday, May 18, 2011
Lipton Onion Burgers
Ingredients
1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water
Directions
In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.
Makes 8 servings
*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.
**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**
1 envelope Lipton Recipe Secrets Onion Soup Mix*
2 pounds ground beef
1/2 cup water
Directions
In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done.
Makes 8 servings
*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion Mushroom, Beefy Mushroom, Savory Herb with Garlic, or Ranch Soup Mix.
**This recipe came from Favorite Brand Name Recipes cookbooklet called Picnics and Outdoor Meals (July 2003).**
Sunday, April 3, 2011
"Unstuffed" Cabbage Roll Casserole
Ingredients
2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth
Directions
Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.
Makes 5 to 8 servings
**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**
*This recipe comes from The Red Hat Society Cookbook.*
2 pounds ground beef
1 cup chopped onion
1 (20-ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14-ounce) cans beef broth
Directions
Preheat the oven to 350 degrees. In a large skillet brown the beef over medium heat; drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice, and salt. Add the cooked meat and mix well. Pour the mixture into a greased 13 x 9-inch baking dish. Pour the beef broth over the meat mixture, cover, and bake for 1 hour. Stir, replace the cover, and bake for another 30 minutes.
Makes 5 to 8 servings
**Thoughts~I loved this one. If you like cabbage rolls, you will like this one.**
*This recipe comes from The Red Hat Society Cookbook.*
Monday, January 10, 2011
Cheeseburger Soup
Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.
Yields 8 servings
**Thoughts~Delicious! Even my son agrees. :-)**
**This recipe comes from the Taste of Home Ground Beef cookbook magazine from 2011.**
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.
Yields 8 servings
**Thoughts~Delicious! Even my son agrees. :-)**
**This recipe comes from the Taste of Home Ground Beef cookbook magazine from 2011.**
Sunday, August 8, 2010
Beefy Mushroom Soup
Ingredients
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 10-3/4 ounce cans cream of mushroom soup
1-1/3 cup milk
1-1/3 cup water
1 carrot, shredded
1/4 cup quick-cooking barley, uncooked
1/4 cup macaroni, uncooked
1/4 cup long grain rice, uncooked
8-ounce package mushrooms, sliced
2 tablespoons grated Parmesan cheese
Directions
In a skillet, brown beef, onion, garlic and Italian seasoning. Drain excess grease and set aside. In a large saucepan, combine soup, milk and water; bring to a boil. Add carrot, barley, macaroni and rice. Reduce heat and simmer for approximately 20 minutes or until barley, macaroni and rice are tender. Add beef mixture, mushrooms and cheese; simmer for approximately 5 minutes, stirring occasionally.
Makes 4 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
Saturday, August 7, 2010
Mashed Potato-Meat Loaf Casserole
Ingredients
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
2 onions, chopped
1 tablespoon oil
1 clove garlic, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1 lb. ground beef
3 eggs, divided
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup fresh basil, chopped
1/4 cup chicken broth
1 tablespoon cider vinegar
1-1/2 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 potatoes, peeled, cubed and cooked
1/2 cup sour cream
1 tablespoon unsalted butter
Directions
Over medium heat, saute onions in oil until tender. Stir in garlic, oregano and dried basil; continue to cook one minute longer. Spoon into a large bowl; set aside for 10 minutes. Crumble ground beef into onion mixture, add 2 eggs, bread crumbs, tomato sauce, fresh basil, broth, vinegar, one teaspoon salt and 1/4 teaspoon pepper. Thoroughly blend until mixture is combined. Shape into a loaf and place into an oiled 2-quart casserole dish. Using the palms of your hands and the back of a spatula, press beef mixture over bottom and up sides of casserole dish; set aside. Mash potatoes with sour cream, butter and remaining salt and pepper. Beat remaining egg, then fold into potato mixture; stirring until fluffy. Spoon potatoes into the center of meat loaf shell and bake at 350 degrees for 50 minutes to one hour or until potatoes are puffed and lightly golden brown. Let stand 15 minutes before serving.
Makes 6 servings
**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**
**Thoughts~This was very tasty! However, I would put the meat mixture in the oven for 15 minutes or so before putting the potatoes on and cooking. Just my suggestion. :-)**
Monday, October 19, 2009
Chili
Ingredients
hamburger, browned
onion, chopped and cooked with the hamburger
1 jar Pace chunky salsa
1 can tomato juice
2 cans kidney beans (dark, light, or 1 of each)
Directions
Combine the ingredients and let simmer. Top with cheese, sour cream, and/or green onions, if desired.
Notes: This recipe is super simple and super tasty!
hamburger, browned
onion, chopped and cooked with the hamburger
1 jar Pace chunky salsa
1 can tomato juice
2 cans kidney beans (dark, light, or 1 of each)
Directions
Combine the ingredients and let simmer. Top with cheese, sour cream, and/or green onions, if desired.
Notes: This recipe is super simple and super tasty!
Friday, September 4, 2009
Noodle Heaven
Ingredients
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
Wednesday, September 2, 2009
Salisbury Steak
Ingredients
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
Tuesday, June 9, 2009
Tamale Pie
Beef Filling Ingredients
1 1/4 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (16 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1/2 cup sliced black olives
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon salt
2-4 teaspoons chili powder
1 dash pepper
1 (15 ounce) can black beans or refried beans
1 1/2 cups cheddar cheese
Cornmeal Topping
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
Directions
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes or until thick; stir in cheese then remove from heat.
Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may splatter) for a minute or two, stirring constantly until thick. Remove from heat and stir in butter.
Turn meat filling into a 9 x 13 inch baking dish that has been lightly coated with non-stick cooking spray. Spoon cornmeal topping evenly over entire top of beef filling.
Bake at 375 degrees for about 40 minutes or until cornmeal topping is set and beef filling is bubbly. Serve topped with salsa and sour cream.
NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!
1 1/4 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 (16 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1/2 cup sliced black olives
1 garlic clove, minced
1 tablespoon sugar
1 teaspoon salt
2-4 teaspoons chili powder
1 dash pepper
1 (15 ounce) can black beans or refried beans
1 1/2 cups cheddar cheese
Cornmeal Topping
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
Directions
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes or until thick; stir in cheese then remove from heat.
Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may splatter) for a minute or two, stirring constantly until thick. Remove from heat and stir in butter.
Turn meat filling into a 9 x 13 inch baking dish that has been lightly coated with non-stick cooking spray. Spoon cornmeal topping evenly over entire top of beef filling.
Bake at 375 degrees for about 40 minutes or until cornmeal topping is set and beef filling is bubbly. Serve topped with salsa and sour cream.
NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!
Monday, June 8, 2009
Applesauce Meatballs
Meatball Ingredients
1 egg, beaten
1/2 cup unsweetened applesauce
1 cup soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
Sauce Ingredients
1 can (10 3/4 ounce) condensed tomato soup
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon prepared horseradish
3 to 5 drops Worcestershire sauce
3 to 5 drops hot pepper sauce
Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-quart baking dish.
Combine sauce ingredients; pour over meatballs. Cover and bake at 325 degrees for 45-50 minutes or until meat is no longer pink. Serve over egg noodles.
Makes 4 servings
**Thoughts~Jeff loved these!**
1 egg, beaten
1/2 cup unsweetened applesauce
1 cup soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
Sauce Ingredients
1 can (10 3/4 ounce) condensed tomato soup
1/4 cup water
1/2 teaspoon sugar
1/2 teaspoon prepared horseradish
3 to 5 drops Worcestershire sauce
3 to 5 drops hot pepper sauce
Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. In a large skillet, gently brown meatballs over medium heat; drain. Transfer to an ungreased 2-quart baking dish.
Combine sauce ingredients; pour over meatballs. Cover and bake at 325 degrees for 45-50 minutes or until meat is no longer pink. Serve over egg noodles.
Makes 4 servings
**Thoughts~Jeff loved these!**
Sunday, January 18, 2009
Swedish Meatballs
Ingredients
1 (12 ounce) bag of egg noodles
meatballs
vegetable oil for frying
2 tbsp. butter
2 tbsp. flour
1 cup beef broth
1/2 tsp. salt
Dash cayenne pepper
1/2 tsp. Worcestershire sauce
1 cup (1/2 pint) dairy sour cream, room temperature
Directions
Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.
**I found this recipe on menus4moms.com.**
1 (12 ounce) bag of egg noodles
meatballs
vegetable oil for frying
2 tbsp. butter
2 tbsp. flour
1 cup beef broth
1/2 tsp. salt
Dash cayenne pepper
1/2 tsp. Worcestershire sauce
1 cup (1/2 pint) dairy sour cream, room temperature
Directions
Start noodles cooking according to package directions. If using cooked meatballs, reheat in oil for a few minutes or fry uncooked meatballs until done. Drain on paper towels. Combine remaining ingredients sour cream sauce. Fold meatballs into sour cream sauce. Drain noodles when cooked and serve meatballs on cooked noodles.
**I found this recipe on menus4moms.com.**
Sunday, January 11, 2009
Grandma's Meatballs
Ingredients
2 lbs. hamburger
1 tablespoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup seasoned bread crumbs
3 eggs
1/4 pint olive oil
Directions
Mix all ingredients. Spray broiler pan with Pam. Cook at 350 degree for 30 minutes.
**This recipe comes from my college roommate, Angie. Well, it actually comes from her grandma. I haven't had it in years, but I am looking forward to making it soon. I wonder if they will taste as good as I remember.**
2 lbs. hamburger
1 tablespoon salt
1/4 teaspoon pepper
1 garlic clove
1 cup seasoned bread crumbs
3 eggs
1/4 pint olive oil
Directions
Mix all ingredients. Spray broiler pan with Pam. Cook at 350 degree for 30 minutes.
**This recipe comes from my college roommate, Angie. Well, it actually comes from her grandma. I haven't had it in years, but I am looking forward to making it soon. I wonder if they will taste as good as I remember.**
Monday, November 17, 2008
Meatloaf
Ingredients
1 lb. ground beef
1 cup dry bread crumbs or crackers
1 egg, beaten
1/4 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
ketchup
Directions
Mix all ingredients thoroughly. Form a loaf, and place the loaf in an ungreased cake pan. Bake in oven at 350 degrees for 30 minutes. After 30 minutes, take loaf out and cover with ketchup. Place back in oven and bake for 15 more minutes.
Note: You can substitute ground turkey for ground beef.
1 lb. ground beef
1 cup dry bread crumbs or crackers
1 egg, beaten
1/4 cup minced onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic salt
2 tsp. Worcestershire sauce
ketchup
Directions
Mix all ingredients thoroughly. Form a loaf, and place the loaf in an ungreased cake pan. Bake in oven at 350 degrees for 30 minutes. After 30 minutes, take loaf out and cover with ketchup. Place back in oven and bake for 15 more minutes.
Note: You can substitute ground turkey for ground beef.
Saturday, July 26, 2008
Spaghetti Casserole
Ingredients
1 (12 ounce) box Reduced Carb Rotini
1 (26 ounce) cans Hunt's Traditional Spaghetti Sauce
1 pound lean ground beef (96/4)
1 cup "pizza blend" regular fat cheese
Directions
Preheat oven to 350 degrees. Pre-cook the pasta for 6 to 8 minutes in boiling water; drain. Brown beef in a skillet. Combine pasta, beef and sauce together. Place in a casserole dish sprayed with Pam, and top with cheese. Cover with foil. Bake for 45 minutes.
Weight Watchers~1/7 = 6 points
1 (12 ounce) box Reduced Carb Rotini
1 (26 ounce) cans Hunt's Traditional Spaghetti Sauce
1 pound lean ground beef (96/4)
1 cup "pizza blend" regular fat cheese
Directions
Preheat oven to 350 degrees. Pre-cook the pasta for 6 to 8 minutes in boiling water; drain. Brown beef in a skillet. Combine pasta, beef and sauce together. Place in a casserole dish sprayed with Pam, and top with cheese. Cover with foil. Bake for 45 minutes.
Weight Watchers~1/7 = 6 points
Sunday, June 22, 2008
Taco Casserole
Ingredients
Crescent rolls
1 lb. hamburger
1 pkg. taco seasoning
Shredded Cheddar cheese
Crushed Dorito chips
Lettuce, chopped
Tomatoes, chopped
Black olives
Sour cream
Directions
Grease 9 x 13 inch pan. Spread crescent rolls in bottom of pan to make crust. Brown hamburger and drain. Mix with taco seasoning according to package. Spread hamburger mixture over crescent rolls. Top with shredded cheese. Bake according to instructions on crescent rolls. Top with your favorite topping (lettuce, tomatoes, Doritos, olives, sour cream, etc.).
**Thoughts~Delicious! This really hits the spot!**
Crescent rolls
1 lb. hamburger
1 pkg. taco seasoning
Shredded Cheddar cheese
Crushed Dorito chips
Lettuce, chopped
Tomatoes, chopped
Black olives
Sour cream
Directions
Grease 9 x 13 inch pan. Spread crescent rolls in bottom of pan to make crust. Brown hamburger and drain. Mix with taco seasoning according to package. Spread hamburger mixture over crescent rolls. Top with shredded cheese. Bake according to instructions on crescent rolls. Top with your favorite topping (lettuce, tomatoes, Doritos, olives, sour cream, etc.).
**Thoughts~Delicious! This really hits the spot!**
Monday, June 16, 2008
Sloppy Joes
Ingredients
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce...Tabasco
6 hamburger buns, split and toasted, if desired
Directions
Cook beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients (except buns). Cover and cook over low heat 10-15 minutes or just until vegetables are tender.
Fill buns with beef mixture.
**Thoughts~Who needs Manwich? This recipe is so easy and very tasty. I usually omit the celery and add extra Tabasco.**
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce...Tabasco
6 hamburger buns, split and toasted, if desired
Directions
Cook beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients (except buns). Cover and cook over low heat 10-15 minutes or just until vegetables are tender.
Fill buns with beef mixture.
**Thoughts~Who needs Manwich? This recipe is so easy and very tasty. I usually omit the celery and add extra Tabasco.**
Friday, May 30, 2008
Hamburger Chop Suey
Ingredients
1-1/2 pounds hamburger
1 large onion, chopped
1 cup celery, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
2 tablespoons soy sauce
bean sprouts, drain juice and set aside
3 tablespoons corn starch
Directions
Brown burger and drain grease. Add onion and celery, cook 5 minutes. Mix salt, pepper, soy sauce & brown sugar. Add to burger. Add bean sprouts. Add corn starch mixed with bean sprout juice & cook 20-30 minutes. Serve over white rice.
**Thoughts~Double the brown sugar and soy sauce**
1-1/2 pounds hamburger
1 large onion, chopped
1 cup celery, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon brown sugar
2 tablespoons soy sauce
bean sprouts, drain juice and set aside
3 tablespoons corn starch
Directions
Brown burger and drain grease. Add onion and celery, cook 5 minutes. Mix salt, pepper, soy sauce & brown sugar. Add to burger. Add bean sprouts. Add corn starch mixed with bean sprout juice & cook 20-30 minutes. Serve over white rice.
**Thoughts~Double the brown sugar and soy sauce**
Sunday, May 18, 2008
Beef & Tomato Mac
Ingredients
3 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
salt and pepper to taste
Directions
Cook macaroni according to package directions.Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture. Cook, uncovered for 12-15 minutes or until heated through; season with salt and pepper.
**Thoughts~I sometimes add some butter to this while I am cooking. I just love the buttery flavor.**
3 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
salt and pepper to taste
Directions
Cook macaroni according to package directions.Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture. Cook, uncovered for 12-15 minutes or until heated through; season with salt and pepper.
**Thoughts~I sometimes add some butter to this while I am cooking. I just love the buttery flavor.**
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