What is your favorite receipe using chopped meat outside of meatballs, meatloaf.?
- Thread starter elaine
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Anything with a red sauce, tacos are my first love, laarb, and put in
chili beans. When I make tacos, my meat is seasoned with fresh garlic, salt and pepper, tomato sauce and a little of a really good quality red salsa. I love it when I have some left over. I eat it with a bit of taco sauce over it and chopped, garden tomatoes for lunch. Hamburger is really my favorite red meat, simply for the flavor and how versatile it is.
chili beans. When I make tacos, my meat is seasoned with fresh garlic, salt and pepper, tomato sauce and a little of a really good quality red salsa. I love it when I have some left over. I eat it with a bit of taco sauce over it and chopped, garden tomatoes for lunch. Hamburger is really my favorite red meat, simply for the flavor and how versatile it is.
Ground meat is my favorite of all. So much can be done with it.
Gr. beef: tamale pie, enchiladas, sloppy Joe's, goulash. Oh my...so many. Ground chicken is also fantastic. I use it to make White Chili, chicken patties with fruit salsa (what ever fruit is in season). I just made a Bolognese yesterday with ground turkey that we eat in hoagie rolls. Moussaka for ground lamb.
Gr. beef: tamale pie, enchiladas, sloppy Joe's, goulash. Oh my...so many. Ground chicken is also fantastic. I use it to make White Chili, chicken patties with fruit salsa (what ever fruit is in season). I just made a Bolognese yesterday with ground turkey that we eat in hoagie rolls. Moussaka for ground lamb.
REC:Vegetable Beef Bow Tie Skillet from Taste of Home
I could make this on a weekly basis and be very happy. I have a few tweaks that I think make it even better. They are:
1. Saute onion, peppers and zucchini separately. Don't add peppers and zucchini until the end, with the tomatoes and cheese, so the veggies are sauteed, not boiled.
2. I added some corn kernels from a left-over ear of fresh corn, and now I add a small can of corn, drained, at the end with the tomatoes and cheese.
3. Note that the pasta cooks in the skillet. You don't boil it first. Easy-peasy!
4. I cut the pepper (any color is OK) and zucchini into a large chop (diced), and use canned diced tomatoes.
5. I made it the first time without any tweaks, and it was still very, very good!
http://www.tasteofhome.com/recipes/vegetable-beef-bow-tie-skillet
I could make this on a weekly basis and be very happy. I have a few tweaks that I think make it even better. They are:
1. Saute onion, peppers and zucchini separately. Don't add peppers and zucchini until the end, with the tomatoes and cheese, so the veggies are sauteed, not boiled.
2. I added some corn kernels from a left-over ear of fresh corn, and now I add a small can of corn, drained, at the end with the tomatoes and cheese.
3. Note that the pasta cooks in the skillet. You don't boil it first. Easy-peasy!
4. I cut the pepper (any color is OK) and zucchini into a large chop (diced), and use canned diced tomatoes.
5. I made it the first time without any tweaks, and it was still very, very good!
http://www.tasteofhome.com/recipes/vegetable-beef-bow-tie-skillet
melissa-dallas
Well-known member
Tourtiere, picadillo for empanadas, ground pork for Ma Po tofu, Mexican chili beans
I forgot about home ground chicken breast meat...love it in chicken burgers,
chicken tacos with a seasoned rice, even in some hamburger dishes that I want to lighten up, and I make a chicken burger that has fresh lemon which is so good. Also, ground veal meatballs are delicious. We also love stuffed bell peppers using ground chicken. I keep thinking of more that we love using ground meats.
chicken tacos with a seasoned rice, even in some hamburger dishes that I want to lighten up, and I make a chicken burger that has fresh lemon which is so good. Also, ground veal meatballs are delicious. We also love stuffed bell peppers using ground chicken. I keep thinking of more that we love using ground meats.
Onions Stuffed with Lamb and Apricots
Onions Stuffed with Lamb and Apricots Saveur Magazine
MAKES 6
The pairing of lamb and apricots is classic in Middle Eastern cuisine.
6 medium yellow onions
5 tbsp. butter
1 1/2 cups chicken stock
1 tsp. minced lemon zest
16 dried apricot halves, chopped
1/2 lb. ground lamb
1 tsp. ground cinnamon
Salt and freshly ground black pepper
3 tbsp. finely chopped fresh parsley
3 tbsp. finely chopped fresh mint
2 tbsp. coarse fresh bread crumbs
1. Without peeling onions, cut about 1'' off the top of each, and enough off the bottom so that onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a paring knife or pushing them up through the top. Set shells and tops aside; finely chop centers.
2. Melt 3 tbsp. butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
3. Preheat oven to 400°. Add lamb and cinnamon to onions; increase heat to medium; season with salt and pepper. Cook, stirring, until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tbsp. each parsley and mint. Cool slightly.
4. Spoon filling into onion shells; place in an ovenproof dish. Heap bread crumbs on top (lay onion tops alongside); dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting twice, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.
Onions Stuffed with Lamb and Apricots Saveur Magazine
MAKES 6
The pairing of lamb and apricots is classic in Middle Eastern cuisine.
6 medium yellow onions
5 tbsp. butter
1 1/2 cups chicken stock
1 tsp. minced lemon zest
16 dried apricot halves, chopped
1/2 lb. ground lamb
1 tsp. ground cinnamon
Salt and freshly ground black pepper
3 tbsp. finely chopped fresh parsley
3 tbsp. finely chopped fresh mint
2 tbsp. coarse fresh bread crumbs
1. Without peeling onions, cut about 1'' off the top of each, and enough off the bottom so that onions stand upright. Reserve tops. Remove all but the outer 2 layers of each by scooping out centers with a paring knife or pushing them up through the top. Set shells and tops aside; finely chop centers.
2. Melt 3 tbsp. butter in a skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Meanwhile, bring stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft, about 10 minutes.
3. Preheat oven to 400°. Add lamb and cinnamon to onions; increase heat to medium; season with salt and pepper. Cook, stirring, until lamb is crumbly and just cooked through, about 5 minutes. Remove from heat. Stir in stock-apricot mixture and 2 tbsp. each parsley and mint. Cool slightly.
4. Spoon filling into onion shells; place in an ovenproof dish. Heap bread crumbs on top (lay onion tops alongside); dot with remaining butter. Pour 1/4 cup water into dish. Bake, basting twice, for 20 minutes, then cover with aluminum foil and bake until onions are tender, about 20 minutes. Garnish with remaining mint and parsley. Serve with onion tops and couscous, if desired.
dawn_mo
Well-known member
Tostadas on fried corn tortillas, taco soup, fried with cabbage and onions,
fried rice, stuffed zucchini, burritos, goulash, barley soup, and I know there are more. Here is a really good seasoned taco meat recipe from my friend's mother. It is good with beef for shredded beef.
* Exported from MasterCook *
TACO MEAT
Recipe By :Kathe Wragg
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method
1 pound ground beef -- or ground turkey
1 large onion -- chopped finely
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves
1/2 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 cloves garlic -- minced or pressed
2 teaspoons Worcestershire sauce
3 tablespoons water
In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion, garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.
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fried rice, stuffed zucchini, burritos, goulash, barley soup, and I know there are more. Here is a really good seasoned taco meat recipe from my friend's mother. It is good with beef for shredded beef.
* Exported from MasterCook *
TACO MEAT
Recipe By :Kathe Wragg
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method
1 pound ground beef -- or ground turkey
1 large onion -- chopped finely
1 1/2 teaspoons chili powder
1/2 teaspoon oregano leaves
1/2 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 cloves garlic -- minced or pressed
2 teaspoons Worcestershire sauce
3 tablespoons water
In a wide frying pan over medium heat, cook meat until brown and crumbly. Drain, add onion, garlic and saute until limp. Stir in chili powder, oregano, paprika, rosemary, cumin, and pepper. Saute for 2 minutes. Add Worcestershire sauce and water; simmer until desired consistency.
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dawn_mo
Well-known member
Here are a couple soups that I made at the cafe that went over really well.
Stuffed Pepper Soup
2 pounds ground turkey or beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
Directions
In a Dutch oven, cook beef over medium heat until no longer pink;
drain. Stir in the remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 30-40 minutes or until peppers are
tender. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.
Cheeseburger Soup
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), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
the 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.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4
quarts).
Nutritional Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
Stuffed Pepper Soup
2 pounds ground turkey or beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
Directions
In a Dutch oven, cook beef over medium heat until no longer pink;
drain. Stir in the remaining ingredients; bring to a boil. Reduce
heat; cover and simmer for 30-40 minutes or until peppers are
tender. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 248 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 1,158 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.
Cheeseburger Soup
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), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
the 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.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4
quarts).
Nutritional Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.