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ISO: Bought a "mixed quarter" beef and have what seems like 100 pounds of ground beef. ISO recipes!
- Thread starter junebug
- Start date
In Search Of:
Dinner tonight
Stuffed Green Peppers
6 green bell peppers
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz.) can tomatoes, chopped
1 tsp. woresterschire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2 (10.75ozs.)cans condensed tomato soup (I only use 1)
water as needed
Bring a large pot of salted water to boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes: drain. Sprinkle salt inside each pepper and set aside.
In large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, 1/2 water and worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture and place peppers open side up in baking dish. In medium bowl combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 30 minutes until heated through.
I skip the boiling of the peppers and cook for about 1 hour.
I usually use a mixture of red, green and yellow peppers.
Freeze and microwave leftovers.
Form all recipes.com Suzanne M. Munson
Stuffed Green Peppers
6 green bell peppers
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz.) can tomatoes, chopped
1 tsp. woresterschire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2 (10.75ozs.)cans condensed tomato soup (I only use 1)
water as needed
Bring a large pot of salted water to boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes: drain. Sprinkle salt inside each pepper and set aside.
In large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat and season with salt and pepper. Stir in tomatoes, rice, 1/2 water and worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture and place peppers open side up in baking dish. In medium bowl combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
Bake covered for 25 to 30 minutes until heated through.
I skip the boiling of the peppers and cook for about 1 hour.
I usually use a mixture of red, green and yellow peppers.
Freeze and microwave leftovers.
Form all recipes.com Suzanne M. Munson
tomorrow's dinner REC: Moussaka from our own constantina
Moussaka
(Version from Chios)
Ingredients
1/2 kg ground beaf
750 gr potatoes
750 gr big eggplants
3 eggs
500 gr milk
200 gr grated cheese
1 onion
cinnamon stick
500 gr ripe tomatoes
1/2 water-glass olive oil
100 gr butter
4 tbsp semolina
salt-pepper
Preparation
Cut eggplants and potatoes in thin round
slices. Slightly saute them in a skillet with
as much oil as needed.
Put oil in saucepan and saute the onion. Add
the ground meat, the tomatoes unpeeled and
grounded, the cinnamon stick and salt-pepper.
Stir constantly. When reaady remove from
heat.
In a saucepan put the butter and saute
semolina till golden brown. Add the eggs well
beaten with the milk. When the mixture
becomes thick enough remove from heat and add
half of the cheese.
In a greased pan put one layer of poatoes. On
top of it put one layer of eggplants. Pour in
all ground meat and add one more layer of
poatoes and eggplants. In each layer spread
some grated cheese. At the end pour on top
the semolina mixture and finish up with the
grated cheese. Bake in medium heat oven for
40 minutes.
Moussaka
(Version from Chios)
Ingredients
1/2 kg ground beaf
750 gr potatoes
750 gr big eggplants
3 eggs
500 gr milk
200 gr grated cheese
1 onion
cinnamon stick
500 gr ripe tomatoes
1/2 water-glass olive oil
100 gr butter
4 tbsp semolina
salt-pepper
Preparation
Cut eggplants and potatoes in thin round
slices. Slightly saute them in a skillet with
as much oil as needed.
Put oil in saucepan and saute the onion. Add
the ground meat, the tomatoes unpeeled and
grounded, the cinnamon stick and salt-pepper.
Stir constantly. When reaady remove from
heat.
In a saucepan put the butter and saute
semolina till golden brown. Add the eggs well
beaten with the milk. When the mixture
becomes thick enough remove from heat and add
half of the cheese.
In a greased pan put one layer of poatoes. On
top of it put one layer of eggplants. Pour in
all ground meat and add one more layer of
poatoes and eggplants. In each layer spread
some grated cheese. At the end pour on top
the semolina mixture and finish up with the
grated cheese. Bake in medium heat oven for
40 minutes.
thursday's dinner REC: german shehherd's pie from our own me
RECipe for Tsiopaniki Pita (Greek Shepherd's Pie) plus what
i did to it last night (by way of variations)...
first the recipe as it appears in Adventures in Greek Cookery by Stella Kopulos and Dorothy
P. Jones
3 medium potatoes
3 tbs butter
2 small onions, chopped
1 pound lean ground beef or lamb
2 tbs tomato sauce
1/4 cup dry wine
2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 cup light cream
1/2 cup grated kefalotyri cheese (or parmesan or romano)
scrub the potatoes and boil them whole in their skins. while they are cooking, prepare the
meat sauce.
melt 1 tbs of the butter in a heavy saucepan. add the onion and saute until golden. then add
the meat and stir until it is well browned. add the tomato sauce, wine, 1 tsp of the salt,
pepper and nutmeg. cover and cook 20 minutes.
when the potatoes are done, peel and mash them in a bowl. warm the cream and add along
with the remaining butter and salt. mix well with a rotary beater.
butter a 9-inch round casserole. spread half the potatoes over the bottom, cover with meat
sace, and spread the remaining potatoes on top. sprinkle with grated cheese. bake at 350
degrees for 30 minutes or until potatoes are browned. serves 6.
****************
what i did, or, considering that i'm a von Behren:
German Shepherd's Pie
i wanted first to de-fat the recipe a bit so that's the main reason for most of the changes.
i used a bunch of spring onions (cause i felt like spring onions for a change) and sauteed em
in about a tbs olive oil.
i used ground sirloin. Q. what kinda meat do you put inna 230 pound german's shepherd's pie? A. any kind he wants. the lamb woulda been better, but the Giant didn't have any. ground pork or a meatloaf mix woulda worked, too.
i increased the nutmeg to a tsp and threw in a tsp of cinnamon for the hel(backspace)k of
it. using the nutmeg at all speaks of the triumph of time over the sins of one's youth. a
certain nameless german ate a halffa cup or so of freshly grated nutmeg about 30 years
ago to experience the effect of certain inherant alkaloids and was left only slightly altered, but retained a marked aversion to even the slightest hint of nutmeg for many years.
i used red wine case that's what i had. white woulda been fine.
the potatoes coulda been better. hopefully some mashed potato maven will offer some
suggestions. i used 4 insted of 3 (cause i'd done this recipe before and remembered that i
came short on enough potatoes to cover the sauce), nuked em instead of boiling and didn't
peel em (much healthier that way). i substituted nonfat half and half for the cream and didn't add any butter. they were good, but gooey.
i think that the yukon golds make for heavy mashed potatoes to begin with. i suspect that
evaporated skim milk or even skim milk might have worked better than the nonfat half and
half. the gum in it may have added to the texture problems. it wasn't uneatable by any
stretch of the imagination and the yukon golds do lend a pretty color. i don't know if
mushing them in a food processor instead of a rotary beater made any difference.
i didn't butter the casserole and found no reason to regret it.
thanks to tamiko for reviving my interest in greek cooking and to barbara for getting me to
think more about what meat to use.
RECipe for Tsiopaniki Pita (Greek Shepherd's Pie) plus what
i did to it last night (by way of variations)...
first the recipe as it appears in Adventures in Greek Cookery by Stella Kopulos and Dorothy
P. Jones
3 medium potatoes
3 tbs butter
2 small onions, chopped
1 pound lean ground beef or lamb
2 tbs tomato sauce
1/4 cup dry wine
2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 cup light cream
1/2 cup grated kefalotyri cheese (or parmesan or romano)
scrub the potatoes and boil them whole in their skins. while they are cooking, prepare the
meat sauce.
melt 1 tbs of the butter in a heavy saucepan. add the onion and saute until golden. then add
the meat and stir until it is well browned. add the tomato sauce, wine, 1 tsp of the salt,
pepper and nutmeg. cover and cook 20 minutes.
when the potatoes are done, peel and mash them in a bowl. warm the cream and add along
with the remaining butter and salt. mix well with a rotary beater.
butter a 9-inch round casserole. spread half the potatoes over the bottom, cover with meat
sace, and spread the remaining potatoes on top. sprinkle with grated cheese. bake at 350
degrees for 30 minutes or until potatoes are browned. serves 6.
****************
what i did, or, considering that i'm a von Behren:
German Shepherd's Pie
i wanted first to de-fat the recipe a bit so that's the main reason for most of the changes.
i used a bunch of spring onions (cause i felt like spring onions for a change) and sauteed em
in about a tbs olive oil.
i used ground sirloin. Q. what kinda meat do you put inna 230 pound german's shepherd's pie? A. any kind he wants. the lamb woulda been better, but the Giant didn't have any. ground pork or a meatloaf mix woulda worked, too.
i increased the nutmeg to a tsp and threw in a tsp of cinnamon for the hel(backspace)k of
it. using the nutmeg at all speaks of the triumph of time over the sins of one's youth. a
certain nameless german ate a halffa cup or so of freshly grated nutmeg about 30 years
ago to experience the effect of certain inherant alkaloids and was left only slightly altered, but retained a marked aversion to even the slightest hint of nutmeg for many years.
i used red wine case that's what i had. white woulda been fine.
the potatoes coulda been better. hopefully some mashed potato maven will offer some
suggestions. i used 4 insted of 3 (cause i'd done this recipe before and remembered that i
came short on enough potatoes to cover the sauce), nuked em instead of boiling and didn't
peel em (much healthier that way). i substituted nonfat half and half for the cream and didn't add any butter. they were good, but gooey.
i think that the yukon golds make for heavy mashed potatoes to begin with. i suspect that
evaporated skim milk or even skim milk might have worked better than the nonfat half and
half. the gum in it may have added to the texture problems. it wasn't uneatable by any
stretch of the imagination and the yukon golds do lend a pretty color. i don't know if
mushing them in a food processor instead of a rotary beater made any difference.
i didn't butter the casserole and found no reason to regret it.
thanks to tamiko for reviving my interest in greek cooking and to barbara for getting me to
think more about what meat to use.
Here are some many time T&T recipes from my house
KRISS’ POCKETS (Serves two)
2 whole pita bread loaves
1/2 lb ground beef or ground turkey
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section) or a good Caesar
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato
Brown ground meat; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb hamburger or ground turkey
1/3 cup medium salsa
1 egg
1/3 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain or pat off fat with a paper towel.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes for 6 - either leftover or boxed
2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above
2 T sour cream if desired
1/2 cup sliced mushrooms
Layer these on top and bake another 15-20 minutes: fresh tomato slices onion slices cheddar, jack, or American cheese slices parmesan cheese
FABULOUS MEATLOAF (serves 6)
2 lbs lean ground beef or turkey
1 medium onion, chopped
3 garlic cloves, chopped
1 egg
2 T soy sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 tsp pepper
1/2 tsp Cayenne pepper
4 thin slices ham (or substitute broccoli)
1/2 C chopped walnuts
8 thin slices JalapenoJack cheese
Catsup to cover top, if desired.
Mix beef, onion, garlic, egg, soy sauce, basil, oregano, salt, pepper and Cayenne.
Put half of mix in loaf pan. Put half the cheese in next, then half of the ham, all the walnuts, the rest of the ham, then the rest of the cheese, and the rest of the meat mix on top. Press down. Cover top with catsup (optional) and bake at 350° for 55 minutes. Drain off juice before slicing and serving.
POLPETTONE PICANTE (serves 4)
Preheat oven to 400°.
Mix:1 lb ground beef 1 egg, dash salt, pepper
4 T parmesan cheese
1 T parsley
1 T basil
1 T garlic powder or 3 chopped garlic cloves
Flatten into an oval about 3/4” thick on waxed paper. Arrange these on the first half of the roll:
8 oz Pepper Jack or Provalone cheese
3 slices ham (thin)
1/3 cup chopped walnuts
Roll up and seal. Put on jelly roll pan or in a baking dish. Brush with cooking oil and bake for 35 minutes. Serve with warmed Pace Picante Sauce poured over the top or on the side.
ZUCCHINI SKILLET SUPPER (serves 4)
1 lb ground beef
2 large onions, chopped
1 large green pepper, chopped
1 cup uncooked rice
1-lb can tomatoes and juice
beef broth
1 T oregano
1 T basil
112 tsp salt
1/2 tsp sugar
3 medium zucchini, sliced 1/4”
In oven-worthy skillet, sauté ground beef, onions and pepper. Stir in rice and cook several minutes.
Add enough broth to tomatoes and juices to make 2-1/4 cup liquid. Mix in seasonings and liquids with beef mixture. Bring to a boil, then stir in zucchini.
Cover and bake in oven at 350° for 45 minutes.
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
KRISS’ POCKETS (Serves two)
2 whole pita bread loaves
1/2 lb ground beef or ground turkey
1 small onion, chopped
4 oz. mushrooms, sliced
1 green pepper, chopped or 1/2 C chopped and blanched broccoli
1 oz. sliced black olives (optional)
1/2 to 1 jar of Marie’s Creamy Italian Salad Dressing (find it in the refrigerated section) or a good Caesar
1 T thyme
1/2 tsp salt
1 tsp pepper
1 small chopped tomato
Brown ground meat; add onion and green pepper. Cook a few minutes. Add mushrooms, cook 5 minutes more, then drain, and cool down about 5 minutes. Add dressing and mix with seasonings and olives.
Fill pocket bread with mix and chopped tomato.
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb hamburger or ground turkey
1/3 cup medium salsa
1 egg
1/3 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain or pat off fat with a paper towel.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes for 6 - either leftover or boxed
2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above
2 T sour cream if desired
1/2 cup sliced mushrooms
Layer these on top and bake another 15-20 minutes: fresh tomato slices onion slices cheddar, jack, or American cheese slices parmesan cheese
FABULOUS MEATLOAF (serves 6)
2 lbs lean ground beef or turkey
1 medium onion, chopped
3 garlic cloves, chopped
1 egg
2 T soy sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 tsp pepper
1/2 tsp Cayenne pepper
4 thin slices ham (or substitute broccoli)
1/2 C chopped walnuts
8 thin slices JalapenoJack cheese
Catsup to cover top, if desired.
Mix beef, onion, garlic, egg, soy sauce, basil, oregano, salt, pepper and Cayenne.
Put half of mix in loaf pan. Put half the cheese in next, then half of the ham, all the walnuts, the rest of the ham, then the rest of the cheese, and the rest of the meat mix on top. Press down. Cover top with catsup (optional) and bake at 350° for 55 minutes. Drain off juice before slicing and serving.
POLPETTONE PICANTE (serves 4)
Preheat oven to 400°.
Mix:1 lb ground beef 1 egg, dash salt, pepper
4 T parmesan cheese
1 T parsley
1 T basil
1 T garlic powder or 3 chopped garlic cloves
Flatten into an oval about 3/4” thick on waxed paper. Arrange these on the first half of the roll:
8 oz Pepper Jack or Provalone cheese
3 slices ham (thin)
1/3 cup chopped walnuts
Roll up and seal. Put on jelly roll pan or in a baking dish. Brush with cooking oil and bake for 35 minutes. Serve with warmed Pace Picante Sauce poured over the top or on the side.
ZUCCHINI SKILLET SUPPER (serves 4)
1 lb ground beef
2 large onions, chopped
1 large green pepper, chopped
1 cup uncooked rice
1-lb can tomatoes and juice
beef broth
1 T oregano
1 T basil
112 tsp salt
1/2 tsp sugar
3 medium zucchini, sliced 1/4”
In oven-worthy skillet, sauté ground beef, onions and pepper. Stir in rice and cook several minutes.
Add enough broth to tomatoes and juices to make 2-1/4 cup liquid. Mix in seasonings and liquids with beef mixture. Bring to a boil, then stir in zucchini.
Cover and bake in oven at 350° for 45 minutes.
CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese
Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.
Two more T&T recipes
* Exported from MasterCook *
Aunty's Meat Balls
Amount Measure Ingredient -- Preparation Method
1 pound ground chuck
1/2 pound ground pork
2 eggs
4 slices bread -- crumbled
1/4 cup milk
salt
pepper
1 tablespoon fresh parsley -- chopped
1 onion -- chopped
cracker meal
For gravy:
1 package mushroom gravy
1 cup water
1 clove garlic -- crushed
1 onion -- chopped
Soak bread with milk until soft.
Saute chopped onion in 1 tablespoon of butter until soft.
Mix meat, bread mixture, sauteed onion, eggs, salt, pepper, and parsley. Form into balls. Roll in cracker meal. Saute meat balls in butter in batches until all are brown. Remove from pan.
For gravy: Add 1 tablespoon of butter to pan in which meatballs were browned. Add chopped onion and saute until onions are soft. Add mushroom gravy mix, water and 1 clove of garlic. Return meatballs to pan. Cover with foil and bake for one hour at 350 degrees. Turn and baste every 20 minutes. If gravy is too thick, add water while baking.
Yield: 30
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hamburger Curry
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion -- chopped
1/2 teaspoon ginger root -- grated
1 pound beef -- ground
1 clove garlic -- crushed
2 teaspoons curry
2/3 cup tomato
1 cup water
1 teaspoon salt
1/2 cup peas -- frozen
2 teaspoons garam masala
Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Aunty's Meat Balls
Amount Measure Ingredient -- Preparation Method
1 pound ground chuck
1/2 pound ground pork
2 eggs
4 slices bread -- crumbled
1/4 cup milk
salt
pepper
1 tablespoon fresh parsley -- chopped
1 onion -- chopped
cracker meal
For gravy:
1 package mushroom gravy
1 cup water
1 clove garlic -- crushed
1 onion -- chopped
Soak bread with milk until soft.
Saute chopped onion in 1 tablespoon of butter until soft.
Mix meat, bread mixture, sauteed onion, eggs, salt, pepper, and parsley. Form into balls. Roll in cracker meal. Saute meat balls in butter in batches until all are brown. Remove from pan.
For gravy: Add 1 tablespoon of butter to pan in which meatballs were browned. Add chopped onion and saute until onions are soft. Add mushroom gravy mix, water and 1 clove of garlic. Return meatballs to pan. Cover with foil and bake for one hour at 350 degrees. Turn and baste every 20 minutes. If gravy is too thick, add water while baking.
Yield: 30
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hamburger Curry
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion -- chopped
1/2 teaspoon ginger root -- grated
1 pound beef -- ground
1 clove garlic -- crushed
2 teaspoons curry
2/3 cup tomato
1 cup water
1 teaspoon salt
1/2 cup peas -- frozen
2 teaspoons garam masala
Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.
- - - - - - - - - - - - - - - - - - -
Look up at post 3478 for a good link with more beef recipes. Also, machaca.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18907
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18907
lin_in_seattle
Well-known member
hamburger patties, make a slight indentation in one...put your fav cheese in it and...
put a second patty on top, press together, seal edges, wrap them individually and freeze. These make wonderful burgers and fast, too. And, of course, there is chili, taco meat, and a lot of recipes at the link below.
http://beef.allrecipes.com/directory/1663.asp
put a second patty on top, press together, seal edges, wrap them individually and freeze. These make wonderful burgers and fast, too. And, of course, there is chili, taco meat, and a lot of recipes at the link below.
http://beef.allrecipes.com/directory/1663.asp