Recipe: Recipes Using Ground Beef (12)

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01-06-2000 - Recipes Using Ground Beef (12)

Shelley,.LA (09:12:49) : Spaghetti Casserole

1 pound Italian Sausage or ground beef
1/2 cup vegetable oil
1 large onion -- chopped
1 clove garlic -- minced
1/2 cup green pepper -- chopped
1/2 cup parsley -- chopped
1/2 cup green onion -- chopped
1/2 pound mushroom -- sliced
1 can tomatoes, canned -- sliced
2 cans tomato sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon basil
1 cup water
1 pound spaghetti -- cooked as directed
3/4 cup parmesan cheese -- grated
2 cups mozzarella cheese -- grated

Brown meat in oil. Add onions, garlic, green peppers, parsley, green onions and mushrooms. Add tomatoes and tomato sauce. Add water and seasonings. Let simmer for about 30 minutes. Put spaghetti into a greased casserole dish. Top with parmesan cheese. Pour sauce over spaghetti and top with mozzarella. Bake for 30 minutes at 350

Shelley,.LA (09:09:56) : Enchilada Casserole

1 pound ground beef
1 medium onion -- diced
1 can green chiles -- chopped
8 medium tortillas -- cut into pieces
1 cup cheddar cheese -- grated
1 can enchilada sauce
1 can cream of mushroom soup

Cook beef and onion until browned. Drain. Add remaining ingredients. Pour into a greased casserole dish and bake at 350 for 15 minutes.

Patti/Dnvr (02:47:22) : Skillet Stroganoff

1 lb ground beef
1 lb sliced button mushrooms
2-10 oz cans cream of mushroom soup
1 cup sour cream
milk
fresh grated nutmeg

Brown ground beef, remove from skillet and drain, set aside. Saute mushrooms in same pan. (Add a little butter if pan is too dry to saute.)
Add beef, soup, sour cream to mushrooms and gently stir to mix. Allow to come to a boil, then reduce heat to a simmer Add fresh grated nutmeg to taste.
If mixture is too thick, add milk to achieve the desired consistency.
Serve with cooked rice or noodles.

Patti/Dnvr (02:39:17) : This is a recipe for spaghetti that my husband used to live on as a bachelor and still makes for us occasionally. It makes enough for company or if just the two of us plenty of leftovers.

David's Spaghetti

1 1/2 lbs ground beef
1-1 lb package spaghetti
2-10 oz cans tomato soup
1 tbls dried Italian Seasonings
1/3 firmly packed brown sugar
salt and pepper to taste
Parmesan Cheese

Put spaghetti on to cook. You will want it just a little al dente.
Brown ground beef in a large skillet. Add Italian Seasonings when beef is about half way cooked.
When meat is completely browned and there are NO red spots add the tomato soup stir gently to mix then add the brown sugar and gently mix until sugar is fully incorporated. Cover and simmer for 5 minutes.
Add sauce to drained spaghetti and toss gently with tongs.

Serve with parmesan cheese if desired.
A tossed green salad and homemade bread make nice accompaniments to this dish.

Sandy,TX (12:56:48) : SPICEY POTATO SOUP

This recipe was found in a Taste of Home Magazine. Easy and good.

1 lb. ground beef
4 cups cubed, peeled potatoes
1 small onion, chopped
3 cans (8oz) tomato sauce
4 cups water
2 tsp. salt
1 1/2 tsp. pepper
1/2 to 1 tsp. hot pepper sauce

In a dutch oven, brown ground beef, drain. Add potatoes, onion and tomato sauce. Stir in water, salt and pepper and hot sauce. Bring to a boil, reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Gina,.Fl (11:24:54) : Mama Pacetti's Spaghetti with Meatballs and Sausage

This is an authentic recipe from the old countryside. Delicious!!!!

Meatballs:
1 lb. lean ground chuck
1 onion, minced
2 cloves garlic, minced
1/4 c. fresh chopped parsley
1/4 c. grated Parmesan cheese
1/2 c. fine dry bread crumbs
1 egg, beaten
1 t. salt
1/2 t. black pepper
1 t. Italian seasoning
1/4 t. oregano
2 T. olive oil

Mix ground chuck, onion, garlic, parsley, Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil before adding to sauce.

Sauce:
2 onions, chopped
3 garlic cloves, minced
3 T. olive oil
1 lb. mild Italian Sausage cut into 2" pieces
2 28 oz. cans chopped tomatoes
1 T. fresh basil or 1 t. dried
1/4 c. fresh chopped parsley
1/2 t. crumbled thyme
1 t. salt
1/4 t. pepper
1 t. sugar
1/4 t. crushed dried red pepper
1 6 oz. can tomato paste
2 8 oz. cans tomato sauce
1/4 t. oregano
1/4 t. marjoram
1/4 t. rosemary
1 bay leaf
1 t. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese

Brown the sausage and set aside. Saute onions and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs, the browned sausage and simmer uncovered for 2 hours, stir occasionally.

Gina,.Fl (11:13:58) : Moussaka
serves 6-8

2 lb. eggplant
salt
1 large onion, chopped
olive oil for frying
1 1/2 lbs. ground chuck
1 t. ground cinnamon
1 t. ground allspice
2 garlic cloves, minced
black pepper
1/2 c. red dry wine
1 large can chopped tomatoes
1 t. tomato paste
1 t. honey
4 T. fresh chopped parsley
1 T. dried oregano
1/2 c. chicken broth
2 c. whole milk
1/2 c. ricotta cheese
1/3 c. feta cheese
3 large whole eggs, plus 3 egg yolks
pinch of grated nutmeg
1 c. bread crumbs
1/2 c. Parmesan cheese, grated

1. Wash the eggplant and cut into 1/4 inch slices. Salt and blot them.

2. Saute the onions and garlic in 3 T. oil for 15 mts. till soft not browned. Turn up the heat and add the beef, spices and seasonings. Cook over high heat for 5 mts. stirring constantly until the meat is all browned.

3. Pour in the wine and allow to bubble for 5 mts. Add the tomatoes, paste and honey, turn down to a simmer and let cook uncovered for 10 mts., stirring occasionally to help the tomatoes break down.

4. Add the herbs and stock and simmer gently for 30 mts. until the sauce is very thick.

5. Process or beat together the milk, ricotta and feta. Add the eggs and egg yolks, and beat well. Stir in the nutmeg.

6. Heat the egg/cheese mixture in a double boiler over gently simmering water for 15-20 mts. stirring continuously, till the custard thickens - do not allow to boil as it will then curdle.

7. Pour just enough oil into a non-stick skillet to cover the bottom and place over med. high heat. When oil is hot, add the rinsed and dried eggplant slices and cook for 1 mt on each side, drain on paper towels. Repeat until all the eggplant is cooked.

8. Preheat the oven to 350, choose a large deep baking dish and start by layering a layer of eggplant, follow with meat sauce, cheese custard, more eggplant, cheese, eggplant, and finishing with cheese custard.

9. Mix together the bread crumbs with the Parmesan and sprinkle over top. Bake for 1 hour until top is crispy and contents bubbly.

Gina,.Fl (11:12:22) : MOLTO BUONO LASAGNA

1 1/2 lbs. ground beef
1 cup chopped onion
2 cloves garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced

Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., Stirring occ. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servings

Gina,.Fl (11:09:35) : PICADILLO

1/4 c. pure olive oil
1 med. size onion, chopped
1 med. size green pepper, seeded and chopped
2-3 garlic cloves, minced
1 lb. ground chuck
1/4 c. dry sherry (vino seco)
1/2 c. crushed tomatoes
1 can tomato sauce
1 tblsp. salt
1 tblsp. Worcestershire sauce
1/2 t. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 mts. Add the beef and cook stirring until brown., 10 mts. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, Worcestershire and Tabasco, stir and cook uncovered over med. heat about 5 mts. Add the potatoes, raisins, and olives, stir well and cover and continue cooking over med. heat for another 10 mts. or so.

Gina,.Fl (11:08:41) : Mrs. Dibble's Back Porch Meat
Loaf
Serves: 6-8

If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time.

Brown Sugar-Ketchup Glaze

cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
dash of cinnamon

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices) 1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion, bell pepper and garlic, and saute until softened, about 5 minutes; set aside to cool.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional buttermilk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.

7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.

Gina,.Fl (11:04:22) : Skyline Chili

2 to 2 1/2 lbs. of beef
1 tsp. olive oil
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
3 tbsp. chili powder
1/2 tsp. crushed red pepper
1 tsp. ground allspice
1 tbsp. salt
1 medium onion, chopped
4 cloves garlic, crushed
1 12oz. can tomato paste
1 15oz. can of tomato sauce
4 cups water
2 tbsp. vinegar
2 tsp. Worcestershire sauce (optional)
4 bay leaves
1 oz. block of unsweetened baking chocolate
1/2 tsp. ground cayenne peppers (optional)

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients. Stir until meat is slightly browned. Add remaining ingredients. Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally. REMOVE BAY LEAVES BEFORE EATTING!!!!! Serves 6-8. Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti.

For crock pot cooking, add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stirring occasionally. REMOVE BAY LEAVES BEFORE EATTING!!!!!!!

Can freeze leftovers for later meals.

Gina,.Fl (11:03:21) : Grandma Jones Stuffed Cabbage
makes 8 delicious servings

1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce

Cook cabbage in water to halfway cover till tender. About 40 minutes.
Cool, separate leaves.

Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam side down in a baking dish.

Pour Sweet and Sour Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.

Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar

Combine tomato sauce, water, sugar and vinegar in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.

Off Topic:

KellyWA (07:10:40) : (for Mike, Alberta)
Bayrischer Kartoffelsalat (Barvarian Potato Salad)

Serves 4 to 6

4 cup Potatoes -- *
2 cup Chicken Broth
1/2 teaspoon Salt
1/4 cup Vegetable Oil
1/3 cup Onion -- Chopped
1/2 teaspoon Sugar
2 Tb Lemon Juice
Pepper -- As Desired

* Potatoes should be peeled and sliced 1/4-inch thick.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining
1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.