10 lbs Of Hamburger, Ground Beef

[Selbiene_Raveren]

We cycle through several recipes of spaghetti , mexican rice, meatloaf, salsbury steak. Some other things, but looking for some new ideas.

Here's another, I like to make a least once a month,

stuffed peppers,

1lbs ground beef, 70/30 cause fat where's it's at.
1 pound mild Italian Sausage when i can find it, most stores are sold out here it seems even wally world, so then i use either mild country sausage or 2 lbs ground beef.
8 large bell peppers, red green yellow orange doesn't matter
1 large sweet onion
1 1/2 jars Prego Italian Sausage & Garlic tomato sauce
2 cups Rice
11/2lbs mozzarella cheese
salt
pepper
basil to taste
oregano to taste be careful with the basil and oregano, you can get to much
garlic powder, i like garlic powder don't have to mess with cloves

no certain order just how i do it

first thing i do is get peppers and onion ready, cut the tops off the peppers,  save the tops after removing the stems and edges where it was, gonna need them later. pull the seeds and veins out and wash them.

then take two and set aside, blanch the others for 6 to 8 minutes, until half tender, i wouldn't blanch them to long cause they tend to get to a point that they don't seem soft then all of a sudden they are falling apart. so what i do is cook/ blanch no more than 8 minutes and if they still seem kinda hard leave them set in the water until ready to stuff them and drain them then, they will still cook in the hot water as it cools and don't fall apart.

while that's going i start the rice

next take 1 and 1/2 bell peppers and the tops and onions and chop them up with a knife, not real small not real big either really all kinds of different sizes.
then i statute them in butter and lightly salt and pepper until about 1/2 to 2/3rds done, add beef and sausage and brown it. lightly salt and pepper again i lightly salt and pepper the ground beef before, don't add to much.

reason i use salt and pepper on everything i cook, is that's the way my mother and grandma taught me, it ain't right with out salt and pepper but you can use to much so be careful.

by the time that's done the rice and pepper should be ready.

take the the peppers onions beef and sausage mixture add to the rice, then take about 1/2  of the mozzarella and at first one jar of the
sauce add to the rice, if it all still fairly hot the cheese will melt making it a little hard to stir. after that is mixed well, i check to see if there is enough sauce, some times it is sometimes it's not. cause i just eyeball everything i cook i have to adjust from time to time.

oh i forgot to tell ya about the basil oregano and garlic powder, i add that when i put in the sauce, like i said i don't measure so you might have to find your own happy spot.

what i look for is to see if the mixture is coated real well, want it to be reddish looking and able to see bits of peppers and the meat. if not
add a little bit more at a time from the second jar until it there.

preheat oven to 375, while that's heating up, take a large enough casserole pan i use a 3qt pan stuff the peppers, i leave just about 1/4 inch from the top so i can add cheese to the top which you can add now or later so it doesn't get to brown or brunt

put in oven, cook 20 to 30 mins, checking after about 20 mins. what i do is take a tooth pick and if it slides through the pepper without any force it done sometimes depending on oven it takes  a little longer.

from time to time i just make the mixture and and cook it as a casserole and add cheese on the top.

to me it's so good it would make your tongue slap your brains out trying to get to it.

Sounds good. Not much of a green pepper guy, but would eat the stuffing.

Same here. Not a fan of peppers.... but stuffed cabbage rolls (golumpki) on the other hand... Yummy! ^_^

[kdog]

We cycle through several recipes of spaghetti , mexican rice, meatloaf, salsbury steak. Some other things, but looking for some new ideas.

I know I am going to be tarred and feathered, but I don't like ground beef. I am not crazy about beef period, in any form. 

I am not a vegetarian, but pork and beef are not my favorites, and if I never had them again, I would not miss them in the slightest. Except for bacon. Put I had to give it up anyway, at twenty dollars a pound, it will be a distant pleasant memory.

If I had to eat it, I would combine it with as many vegetables as I had on hand, and throw in some fruit like pineapple.

I know. Just hang me.

We have as much chicken breast as beef. I am not a big chicken fan unless it's wings. But the wife makes an awesome homemade chicken and dumplins and chicken enchiladas .

[rickymouse]

We usually get about  95-100 pounds of ground beef when we have our half head of beef processed.  We give about forty pounds of it away to the kids, grandkids, brother and his wife, and my nephew every year for Christmas with some steaks and a roast or two.  We figure out that about a pound of ground beef average a week is a good amount to keep us going, along with a lot of steaks, roasts, soup bones, and so on so forth.

So we do lots of different things with the ground beef, including making pasties, hamburgers, sloppy joes, meatloaf, Meatballs and gravy, and multiple things like spaghetti, lasagna, and other casseroles. The filet mignon usually goes to make beef stroganoff, and we get quite a few pkgs of sandwich steaks and some cube steaks too.  So hamburger is not the only thing we make burger like sandwiches out of.

I like taking out some of the hamburger fried with onions to put into a piece of folded buttered bread when I am cooking ground beef.  I can't forget to mention we have tacos or taco salads at least once a month too, that uses a package of burger...two meals for the two of us.

[hounddoghowlie]

If it were me, shepherd's pie all day.  It's not hard to make, and you'll use a bunch of ground beef.  I hope I don't get tarred and feathered by our UK rogues, I forget which is cottage pie and which is shepherd's pie 

I love shepherd's pie ! But never made it, always at a restaurant or frozen.

i got one for that to, even come up with a couple of short cuts, as schmoe said not hard to make just a little time consuming.
want to hear it?

Yes, absolutely .

Ok first off let me say i know lots of folks don't like them, and i don't use them all the time. but one night i didn't want to peel potatoes so i went to the Piggly Wiggly and got a big box of Hungry Jack Instant potatoes, and while there thought damn i don't want to make the gravy either so i got two jars of Heinz Brown Garvey, and damn if it didn't turn out to be the best i ever made.

so here it is,
1 1/2 lbs ground beef 70/30, again cause fat where it's at
1 27 oz box Hungry Jack Instant Potatoes, I use the whole box because I make 2 layers one on bottom one on top
1 12 oz bag frozen mixed vegetables not the ones for soup with tomatoes that will just mess it up, or another short cut use 16 oz cans.
1 jar heinz brown gravy, might want to get 2 so you can add a little at a time in case it's not enough gravy for you, i like the filling to be kinda thick and not real runny. if you wanted you could use packaged brown gravey but that doesn't taste quite as good as homemade or the jar short cut.
1 med sweet onion
1 lb mild cheddar cheese
salt
pepper
garlic powder, I love it, and cook just everything with that shit.

vegetables, cook per package or until desired tenderness, if caned wait until time to combine filling mixture

filling,
chop up the whole onion, lightly salt and pepper, statue in butter until about half cooked, then add ground beef again lightly salt and pepper brown it and drain.
if you make homemade gravy do so now or package.

now with gravy to the thickness you like and vegetable of choice combine with  the cooked ground beef and let simmer about 5 mins.

for the potatoes, as i said i do two layers so i use the whole box, but instead of following the package instructions i cut the water and milk just a tad so the potatoes are stiffer easier to work with later. if you don't want one on the bottom, i'd do 1 and a half of the 12 serving and
instructions. and cut the milk and water


for a whole box it says 11 and1/2 cups water, i use 10 and 1/2, milk it says 5 2/3, i use 4 and 1/2, use the same amount of salt and butter
i also add garlic powder here, if i had to guess amount i'd say about 2 1/2 tbsp, like i said i eyeball when i cook and can tell when it's on top of the water if i've got enough or to much. bring to a boil, now here it says to add milk and potato flakes, i found out if your milk is cold your taters will be to. that's not good for the next step. so what i do if i forget to pour it up before i start cooking is pour in the milk and let it heat up until just before a boil. then i add flakes and 1/3 to 1/2 of the cheese most time it's in between that stir real well until cheese has melted.

now in my same 3 qt casserole dish i do the stuffed peppers in, i take half of the potatoes and make a even layer on the bottom, then pour in the filling then i put on the top layer, for this i take 2 pieces of parchment paper cut to just past the edges of the dish the other half of potatoes and use a roller to roll out till it is just past where the edges of the dish are, sometimes this is tricky cause the potatoes want to stick to the paper. if you did it right layers will be about 1/2 inch thick if that much. then pinch the edges of the potatoes over so that form a seal around the edges of the dish, then cover with the top with the amount of cheese you want. then in a preheated 400 degrees oven bake for 20 to 30 mins, watch so the cheese doesn't burn.  let stand for about ten minutes.

[FlyingClayDisk]

We cycle through several recipes of spaghetti , mexican rice, meatloaf, salsbury steak. Some other things, but looking for some new ideas.

Southern Goulash

Ingredients

1 lb ground chuck
1 md onion, chopped
1/3 c red or green bell pepper chopped
2 c elbow macaroni, uncooked
1 can diced fire roasted tomatoes, 15 oz
1 can tomato sauce, 15 oz
4 c water
1 Tbsp sugar
1 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
1 tsp seasoning salt
1 tsp garlic salt
1 tsp black pepper
1/2 tsp Cajun seasoning, like Tony Chachere
1/2 c grated Parmesan cheese
dash of tobasco
2 c cheddar cheese, shredded

Directions

1. Brown ground beef along with the chopped onion and the chopped bell pepper. Drain fat, return to pan.

2. Add the diced tomatoes, tomato sauce, and seasonings.

3. Then add macaroni and water.

4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.

5. Cover and simmer, stirring occasionally, until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.

6. Add the Parmesan and the cheddar cheeses, stir. You can just cover and let it melt on the stove.

7. Serve.

(I'll add more recipes as I'm able. @"Ninurta" won't eat chicken so I have a few ground beef recipes in my repertoire)

 
HA!  I was going to submit an awesome recipe Mom used to make called "American Chop Suey".

I'm glad I read this first.  The recipe above IS..."American Chop Suey"! 

<saved me some typin'!>

Don't you Southerner's go be tryin' to steal none a Mom's recipes now!!  LOL!!!

[Ninurta]

We cycle through several recipes of spaghetti , mexican rice, meatloaf, salsbury steak. Some other things, but looking for some new ideas.

Southern Goulash

Ingredients

1 lb ground chuck
1 md onion, chopped
1/3 c red or green bell pepper chopped
2 c elbow macaroni, uncooked
1 can diced fire roasted tomatoes, 15 oz
1 can tomato sauce, 15 oz
4 c water
1 Tbsp sugar
1 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
1 tsp seasoning salt
1 tsp garlic salt
1 tsp black pepper
1/2 tsp Cajun seasoning, like Tony Chachere
1/2 c grated Parmesan cheese
dash of tobasco
2 c cheddar cheese, shredded

Directions

1. Brown ground beef along with the chopped onion and the chopped bell pepper. Drain fat, return to pan.

2. Add the diced tomatoes, tomato sauce, and seasonings.

3. Then add macaroni and water.

4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.

5. Cover and simmer, stirring occasionally, until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.

6. Add the Parmesan and the cheddar cheeses, stir. You can just cover and let it melt on the stove.

7. Serve.

(I'll add more recipes as I'm able. @"Ninurta" won't eat chicken so I have a few ground beef recipes in my repertoire)

This.

This is some good shit, although where she mentions "Tony Cachere's" Cajun seasoning, we generally keep "Slap Ya Mama" on hand, because I put that shit on EVERYTHING! I'm not above seasoning a bologna sandwich with it.

Or soups.

Or salads.

Or anything else that crosses my gums.

Did I mention that I put that shit on EVERYTHING?

And it adds necessary salt, a lot like bullion cubes do.

.

[Ninurta]

Sloppy Joe Pie

Make Sloppy Joe's using 2 lbs. hamburger, however you usually do it. (I use canned 'manwich bold' and count this as an easy dinner night - but some people prefer doing homemade). 

While you're cooking the ground beef etc. get out an oven safe deep dish pie dish, and grease it (I use spray canola oil). Preheat oven to 350 degrees. 

Using canned biscuits (again I use every shortcut possible and count this as an easy weeknight meal, but you're free to make homemade biscuit dough) flatten each biscuit out fairly thin, dip in milk or cream and dredge in cornmeal (I also flatten the biscuits in some cornmeal). After each biscuit, begin lining the pie dish with them, sealing them to each other with each addition - this is your crust. 

Add 1-1/2 cups shredded cheddar cheese to the Sloppy Joe meat/sauce mixture and pour into the now complete crust. 

Place in oven and cook for about 20 or 25 minutes or when the biscuits are cooked, placing additional cheese (1/2 cup) on top the last half of cooking. 

Cut into wedges and serve! 

Optional is to add corn to the Sloppy Joe meat mixture.

Ingredients:
2 lbs ground beef
2 cans Manwich Bold Sloppy Joe sauce (16 ounce)
1 can biscuits (10 biscuits)
2 cups shredded cheddar cheese
Cornmeal for dredging (doesn't take much, maybe 1 cup)
1/4 - 1/2 cup milk or cream
Canola Oil Spray (for greasing pie dish)

This too. Just thinking about it makes my tongue try to slap my brains out of my head.

.

[FlyingClayDisk]

This.

This is some good shit, although where she mentions "Tony Cachere's" Cajun seasoning, we generally keep "Slap Ya Mama" on hand, because I put that shit on EVERYTHING! I'm not above seasoning a bologna sandwich with it.

Or soups.

Or salads.

Or anything else that crosses my gums.

Did I mention that I put that shit on EVERYTHING?

And it adds necessary salt, a lot like bullion cubes do.

.

Ever try any of the Ghost or Scorpion pepper stuff?

I love the stuff, but it'll even light me up pretty good if I get too much of it.  A little goes a really LONG way!

Slap yo' Mamma is some pretty good stuff too.  Had a buddy let me try some of his 'Da' Bomb; the Final Answer' a while back.  Holy Cow!  That stuff'll make you see things that ain't there it's so damn hot!  I don't think they can even call that stuff "sauce" legally.  I think they have to call it a "food additive" instead, else it's illegal it's so damn hot.  I didn't care for that too much.

They say the Ghost and Scorpion peppers are hotter, but mine two years ago were delicious.  They were hot alright, but nothin' that'd make me cry like a little school girl (like that 'Da Bomb' stuff did).  Still kinda' need an "Exit Strategy" though.  Ice cubes and a fire extinguisher help.

[Grace]

Don't you Southerner's go be tryin' to steal none a Mom's recipes now!!  LOL!!!

Lol... We apparently already have! Hahaha

[gordi]

If it were me, shepherd's pie all day.  It's not hard to make, and you'll use a bunch of ground beef.  I hope I don't get tarred and feathered by our UK rogues, I forget which is cottage pie and which is shepherd's pie 

It's in the name:

Shepherds Pie..... Shepherd.... Sheep...... use LAMB.
Cottage Pie.... use Beef.... just because! LOL

(*All pies that are topped with potato could be referred to as cottage pies, because back in the day... poor people who generally lived in small "cottages" used a LOT of cheap potatoes to fill out their pies and other dishes, hence the term "Cottage Pie" to mean any pie that was topped with cheap potato.
But in modern times, the only really popular Cottage pie to survive has been the ground beef (mince) filled one. Now known simply as Cottage Pie.)


G

[VioletDove]

If it were me, shepherd's pie all day.  It's not hard to make, and you'll use a bunch of ground beef.  I hope I don't get tarred and feathered by our UK rogues, I forget which is cottage pie and which is shepherd's pie 

It's in the name:

Shepherds Pie..... Shepherd.... Sheep...... use LAMB.
Cottage Pie.... use Beef.... just because! LOL

(*All pies that are topped with potato could be referred to as cottage pies, because back in the day... poor people who generally lived in small "cottages" used a LOT of cheap potatoes to fill out their pies and other dishes, hence the term "Cottage Pie" to mean any pie that was topped with cheap potato.
But in modern times, the only really popular Cottage pie to survive has been the ground beef (mince) filled one. Now known simply as Cottage Pie.)


G

I used to get those mixed up all the time. I think because the ones sold in the grocery store here are labeled Shepherds Pie and they are made with beef.

Cottage Pie is one of my favorites. It’s perfect for when it’s cold outside or when I’m feeling a little sad or just because lol. I think I know what I’m making for supper tonight.

I’ve also got my eye on that Southern Goulash recipe that @"Grace" posted.

I’m so glad you started this thread @"kdog".

[Snarl]

This is some good shit, although where she mentions "Tony Cachere's" Cajun seasoning, we generally keep "Slap Ya Mama" on hand, because I put that shit on EVERYTHING! I'm not above seasoning a bologna sandwich with it.

They were hot alright, but nothin' that'd make me cry like a little school girl (like that 'Da Bomb' stuff did).

On this show, Da Bomb is #7.  Gets 'em every time.  But, this guy was good!!

[FlyingClayDisk]

This is some good shit, although where she mentions "Tony Cachere's" Cajun seasoning, we generally keep "Slap Ya Mama" on hand, because I put that shit on EVERYTHING! I'm not above seasoning a bologna sandwich with it.

They were hot alright, but nothin' that'd make me cry like a little school girl (like that 'Da Bomb' stuff did).

On this show, Da Bomb is #7.  Gets 'em every time.  But, this guy was good!!

Da Bomb makes several 'sauces', and I couldn't tell on this one (maybe I didn't watch enough of it) if it was 'The Final Answer' variation, or just regular 'Da Bomb'.

I've had the regular stuff before and it's pretty lively, but that 'Final Answer' stuff is just off the charts HOT!!  It's like tasting liquid molten steel!!  I can take it pretty hot, but that shit was just way out of bounds for me.  Different sauces affect people differently, and one sauce which is hot for one person won't be hot for another, but in this case pretty much all the chili-heads in the room who tried it agreed it was about as hot as the surface of the freaking SUN! 

That 'Final Answer' stuff is HOT, HOT...HOT!!!

It's like a thermonuclear reaction going off inside your head!

ETA - I've tried some other ones which claim to be hotter, but I have yet to find something which will light me up like that stuff did.

[gordi]

I used to get those mixed up all the time. I think because the ones sold in the grocery store here are labeled Shepherds Pie and they are made with beef.

Cottage Pie is one of my favorites. It’s perfect for when it’s cold outside or when I’m feeling a little sad or just because lol. I think I know what I’m making for supper tonight.

I’ve also got my eye on that Southern Goulash recipe that @"Grace" posted.

I’m so glad you started this thread @"kdog".

Yeah Violet,
The stores DO that all the time, it's infuriating!
I LOVE a good cottage pie, but I think I slightly prefer a Shepherds pie with the lamb.... GREAT comfort food for those cold evenings in early spring.
I too like the sound of that goulash! (I'm actually having a home made lamb hot-pot tonight! No recipe... I just put whatever veg I have handy, in with the lamb, stock/gravy and herbs/seasoning... it's bubbling away, about 8 feet from me now... and it's nearly ready and smelling fantastic!)

baaah

G

[Snarl]

Da Bomb makes several 'sauces', and I couldn't tell on this one (maybe I didn't watch enough of it) if it was 'The Final Answer' variation, or just regular 'Da Bomb'. 

I don't know one from the other.  I went back to the video and 'their version' comes at the 19 minute mark.

For contrast, look at Bill Burr's reaction to it at 16:30.  I'm addicted to this show, BTW. 



Yeah ... Put some of that stuff in your No Bean Chili ... Yee Ha!!

[Ninurta]

Ever try any of the Ghost or Scorpion pepper stuff?

I love the stuff, but it'll even light me up pretty good if I get too much of it.  A little goes a really LONG way!

Slap yo' Mamma is some pretty good stuff too.  Had a buddy let me try some of his 'Da' Bomb; the Final Answer' a while back.  Holy Cow!  That stuff'll make you see things that ain't there it's so damn hot!  I don't think they can even call that stuff "sauce" legally.  I think they have to call it a "food additive" instead, else it's illegal it's so damn hot.  I didn't care for that too much.

They say the Ghost and Scorpion peppers are hotter, but mine two years ago were delicious.  They were hot alright, but nothin' that'd make me cry like a little school girl (like that 'Da Bomb' stuff did).  Still kinda' need an "Exit Strategy" though.  Ice cubes and a fire extinguisher help.

It seems like I've eaten something with ghost peppers in it, but I don't recall what it was. I've never dealt with scorpion peppers as far as I know.

a few years back, Grace got me a can of harissa. It's a paste made out of hot peppers and God only knows what other kinds of poisons. That stuff lit me up proper! Just a little dab of it'll do ya. One teaspoon spread over two burritos would bring tears to my eyes. I don't know what kind of peppers those Moroccans that made it used, but they need to be registered with the Atomic Energy Commission.

a couple years ago my son sent me a couple of bottles of mead flavored with Carolina Reaper peppers. Those have a little smoke to them, too. Taos Lighting had nothing on that mead!

.

[kdog]

If it were me, shepherd's pie all day.  It's not hard to make, and you'll use a bunch of ground beef.  I hope I don't get tarred and feathered by our UK rogues, I forget which is cottage pie and which is shepherd's pie 

It's in the name:

Shepherds Pie..... Shepherd.... Sheep...... use LAMB.
Cottage Pie.... use Beef.... just because! LOL

(*All pies that are topped with potato could be referred to as cottage pies, because back in the day... poor people who generally lived in small "cottages" used a LOT of cheap potatoes to fill out their pies and other dishes, hence the term "Cottage Pie" to mean any pie that was topped with cheap potato.
But in modern times, the only really popular Cottage pie to survive has been the ground beef (mince) filled one. Now known simply as Cottage Pie.)


G

I can't remember the last time I saw lamb for sale at the stores here. I made lamb chops over 20 years ago in South Carolina.

[Ninurta]

Yeah ... Put some of that stuff in your No Bean Chili ... Yee Ha!!

Grace prefers the no-bean chili too, because she just don't like beans. I can't do it. Chili without beans seems just a little sacrilegious to me. it would be like eating beanless "cowboy beans", or a meatless hamburger. To me, it just seems... wrong...


.

[kdog]

Yeah ... Put some of that stuff in your No Bean Chili ... Yee Ha!!

Grace prefers the no-bean chili too, because she just don't like beans. I can't do it. Chili without beans seems just a little sacrilegious to me. it would be like eating beanless "cowboy beans", or a meatless hamburger. To me, it just seems... wrong...


.

Here in northern Kentucky , they put spaghetti noodles in the chili. It's just wrong.

[DaphneApollo2]

Make Indian samosas with it.  Phyllo dough, potatoes and beef mince, cumin seeds, ginger, garlic, jalapeno, onion, cook together masala spice blend, stuff and fry or bake. 

Crispy and delicious.