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Have 1/2 lb of ground beef and 1/2 lb sausage leftover from Superbowl Chili...What to do?
- Thread starter barb_b
- Start date
Here's a recipe to check out: Owens Sausage and Ground Beef Backyard Burgers
http://www.recipezaar.com/Owens-Sausage-and-Ground-Beef-Backyard-Burgers-310486
http://www.recipezaar.com/Owens-Sausage-and-Ground-Beef-Backyard-Burgers-310486
Char's Cajun Beef & Sausage Stuffed Bell Peppers
http://www.recipezaar.com/Chars-Cajun-Beef-Sausage-Stuffed-Bell-Peppers-9457
http://www.recipezaar.com/Chars-Cajun-Beef-Sausage-Stuffed-Bell-Peppers-9457
Spaghetti Bolognese Sauce (Beef and Italian Sausage)
http://www.recipezaar.com/Spaghetti-Bolognese-Sauce-Beef-and-Italian-Sausage-152433
http://www.recipezaar.com/Spaghetti-Bolognese-Sauce-Beef-and-Italian-Sausage-152433
You beat me to it - was gonna list that also! Will post a link: Sammy's Beef and Sausage Meatloaf
http://www.recipezaar.com/Sammys-Beef-and-Sausage-Meatloaf-165245
http://www.recipezaar.com/Sammys-Beef-and-Sausage-Meatloaf-165245
Rec: Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil
http://kalynskitchen.blogspot.com/2007/11/roasted-tomato-soup-with-ground-beef.html
http://kalynskitchen.blogspot.com/2007/11/roasted-tomato-soup-with-ground-beef.html
Use the sausage in this... Rec: Italian Sausage and Mushroom Risotto
Italian Sausage and Mushroom Risotto
Sometimes I'll mention a recipe to my father, and if it starts with the words "Italian sausage" I don't think it matters that much what words comes after, he's already sold. We recently made this risotto recipe together; dad did the provisioning, the mushroom prep, and sausage cooking, while I sat on a stool stirring the risotto for a half an hour while the rice slowly absorbed the stock, a cupful at a time. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time; it is the perfect "slow food". Neither one of us counts patience as a virtue, but perhaps I have a little more when it comes to the long, slow stirring that this dish requires, so that's the job I happily take.
2 Tbsp olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
6 cups chicken stock or low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice (about 13 ounces)
1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
1 Heat olive oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira; boil until almost absorbed, about 1 minute. Set aside.
2 Bring chicken stock to a simmer in a large saucepan. Remove from heat and cover to keep hot.
3 Melt butter in a heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25-30 minutes. If the rice is still a little hard at the end of 30 minutes, add a little water and let it cook a little longer.
4 Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cheese.
Italian Sausage and Mushroom Risotto
Sometimes I'll mention a recipe to my father, and if it starts with the words "Italian sausage" I don't think it matters that much what words comes after, he's already sold. We recently made this risotto recipe together; dad did the provisioning, the mushroom prep, and sausage cooking, while I sat on a stool stirring the risotto for a half an hour while the rice slowly absorbed the stock, a cupful at a time. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time; it is the perfect "slow food". Neither one of us counts patience as a virtue, but perhaps I have a little more when it comes to the long, slow stirring that this dish requires, so that's the job I happily take.
2 Tbsp olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (divided, 1/2 cup and 1 cup)
6 cups chicken stock or low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice (about 13 ounces)
1/2 cup freshly grated Asiago or Parmesan cheese (for topping)
1 Heat olive oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira; boil until almost absorbed, about 1 minute. Set aside.
2 Bring chicken stock to a simmer in a large saucepan. Remove from heat and cover to keep hot.
3 Melt butter in a heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25-30 minutes. If the rice is still a little hard at the end of 30 minutes, add a little water and let it cook a little longer.
4 Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cheese.
And the ground beef in... Rec: Chiles Rellenos Casserole
Chiles Rellenos Casserole
1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional
Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.
Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.
Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Pat’s notes: We really like this a lot. I serve it with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.
Source: Jan/Feb 2001 Cooking Light magazine, also Annie @ KC.
Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.
Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef. http://members.aol.com/nickaduck/chili1.htm
Chiles Rellenos Casserole
1/2 pound ground turkey (or extra lean ground beef)
1 cup onion, chopped
1 3/4 tsp cumin
1-1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
16 ounces fat-free refried beans
2 4 oz. cans whole or chopped green chiles
1 cup (4 oz) pre-shredded Colby-Jack cheese, divided
1 cup corn
1/3 cup all-purpose flour
1/4 tsp salt
1-1/3 cups skim milk
1/8 tsp hot sauce, like Tabasco
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices, optional
chopped cilantro, optional
Preheat oven to 350 degrees F. cook turkey and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Remove from heat. Add cumin, oregano, garlic powder, salt, pepper, and beans. stir well; set aside.
Arrange half of green chiles* in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of beef mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles* over corn; top with remaining cheese.
Combine flour with salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Pat’s notes: We really like this a lot. I serve it with Spanish rice and a green salad dressed with Ranch dressing. Yummy. I put the 4 oz. can of whole green chilis on the bottom layer, and spread the 4 oz. can of diced green chilis on the top layer.
Source: Jan/Feb 2001 Cooking Light magazine, also Annie @ KC.
Yield 6 servings. Per serving when made with ground turkey: 335 calories, 9 g fat, 26.9 g protein, 37 g carbs, 5.5 g fiber.
Converted to Weight Watcher points, Serves 6 - 7.3 WW points if using lean ground beef. http://members.aol.com/nickaduck/chili1.htm
Rec: Spaghetti Squash Boats...you can
double the ingredients, if you want, thereby using all your beef, or use the remaining 1/4 lb. to make a burger and pop it in the freezer.
Spaghetti Squash Boats
1 medium spaghetti squash (2 to 2-1/2 lbs.)
1/4 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 tsp each dried oregano and basil
1/4 tsp each salt and pepper
1 14-1/2 oz. can diced tomatoes, drained*
1/3 cup shredded mozzarella cheese
Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 375-degrees for 30-40 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out squash, separating strands with a fork; set shells aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add mushrooms, garlic, basil, oregano, salt and pepper, cook and stir for 1 minute. Add squash, mix well. Cook uncovered about 2 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered at 350-degrees for 15 minutes. Sprinkle with cheese, return to the oven for 5 minutes or until cheese is melted. Yield: 4-6 side dish servings or 2 main-dish servings.
Pat’s notes: *sometimes in a pinch I replace the tomatoes with jar spaghetti sauce...delicious. Also, you don’t have to put the filling back into the squash to bake, filling can be poured into a baking dish and baked that way. Increase ingredients proportionately based on size of spaghetti squash.
double the ingredients, if you want, thereby using all your beef, or use the remaining 1/4 lb. to make a burger and pop it in the freezer.
Spaghetti Squash Boats
1 medium spaghetti squash (2 to 2-1/2 lbs.)
1/4 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 tsp each dried oregano and basil
1/4 tsp each salt and pepper
1 14-1/2 oz. can diced tomatoes, drained*
1/3 cup shredded mozzarella cheese
Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 375-degrees for 30-40 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out squash, separating strands with a fork; set shells aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add mushrooms, garlic, basil, oregano, salt and pepper, cook and stir for 1 minute. Add squash, mix well. Cook uncovered about 2 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered at 350-degrees for 15 minutes. Sprinkle with cheese, return to the oven for 5 minutes or until cheese is melted. Yield: 4-6 side dish servings or 2 main-dish servings.
Pat’s notes: *sometimes in a pinch I replace the tomatoes with jar spaghetti sauce...delicious. Also, you don’t have to put the filling back into the squash to bake, filling can be poured into a baking dish and baked that way. Increase ingredients proportionately based on size of spaghetti squash.