Friday, July 9, 2010

Ground Beef Recipes

Ground Beef Recipes


RECIPE 1 : Mama's Chili My Style
  • This is the chili my mom makes with a couple of changes for my preference.
INGREDIENTS :
1 lb lean ground beef (93/7)
1 cup celery (chopped)
1 cup onion (chopped)
1 cup sweet bell pepper (chopped)
(10 1/2 ounce) can tomato soup
1 (6 ounce) can tomato paste
1 (16 ounce) can kidney beans
1 (15 ounce) can black beans
1 McCormick mild chili seasoning
red chili pepper flakes, to taste
garlic powder, to taste
salt, to taste
black pepper, to taste

PREPARATIONS :

  • Brown hamburger in pot. Season as you like.
  • Add celery, onions, peppers, and 1 cup water and cook the vegetables down a bit until tender.
  • Add tomato paste, tomato soup, seasoning packet, beans, 2 paste cans worth of water and 2 soup cans worth of water. Season more if you like.
  • Cook on medium heat for 20 to 30 minutes.
Enjoy!


RECIPE 2 : Payagua Mascada (Paraguayan Tortillas)
  • Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.
 INGREDIENTS :

3/4 lb ground beef
2 lbs yucca root or cassava
1 garlic clove, minced
4 tablespoons oil
1 tablespoon salt
1 pinch ground cumin
1 small onion, chopped
2 tablespoons cornstarch

DIRECTIONS :

  • Peel yucca, or cassava, and boil in salted water until tender, about 20 to 30 minutes (don't overcook).
  • Meanwhile, heat a skillet over medium heat and cook ground beef and onion, until meat is browned and onion is softened, about 5 minutes.
  • Remove yucca, or cassava, from heat and puree; mix with cooked ground beef, minced garlic, salt, cumin, and corn starch.
  • With wet hands, form into small tortillas or patties.
  • Heat oil in a large skillet, over medium heat, fry tortillas until golden, turn and fry other side; drain on paper toweling.
  • These will keep, refrigerated, for several days.

  • Individual meatloaves are baked with the pasta inside and served on an open-faced ciabatta roll. From Better Homes and Gardens. They recommend substituting spaghetti to make it more kid friendly.
RECIPE 3 : Pasta and Meatball Meatloaf

INGREDIENTS :
Toasted Bread Crumbs
4 ciabatta rolls or hoagie rolls
1 tablespoon butter

MEAT LOAF
1/2 cup dried mini pasta (2 oz)
3 long individual ciabatta rolls or 4 long hoagie rolls
1 medium onion, chopped
1/2 cup red pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 eggs, lightly beaten
3/4 cup milk
2 teaspoons italian seasoning, crushed
1 1/2 lbs ground beef
1/4 cup parmesan cheese, grated

Garlic Butter
2 garlic cloves, sliced thin
1/2 teaspoon dried basil
3 tablespoons butter

Sauce
1 cup pasta sauce, warmed (can use store-bought)
parmesan cheese, shaved

PREPARATIONS :


  • Tear one roll into pieces and process in a food processor or blender until coarse crumbs form; halve the remaining rolls and set aside for serving.
  • Melt butter, over medium heat, and toast breadcrumbs until lightly browned.
  • Use 2/3 cup for the meatloaf; the remainder will be used as a garnish.
  • Preheat oven to 375 degrees F.
  • Cook pasta according to package directions; drain, rinse, and cool.
  • In a large skillet, over medium heat, cook onion, red pepper, and garlic until tender, about 5 minutes.
  • In a large bowl combine eggs, milk, 2/3 cup reserved bread crumbs, 1/2 teaspoon salt, and Italian seasoning.
  • With hands, mix in ground beef, cooked pasta, 1/4 cup Parmesan cheese, and onion mixture.
  • Form into six 6 x 3-inch oblong loaves and place them in a shallow baking pan.
  • Bake, uncovered, until and internal temperature of 160 degrees F, about 25 minutes.
  • Make garlic butter by heating butter in a skillet, over medium low heat, then add garlic and basil and cook until garlic is tender; let cool.
  • Spread each roll half with garlic butter and bake until golden brown, about 10 minutes.
  • Top each toasted roll half with warm pasta sauce and a mini meatloaf; sprinkle with shaved Parmesan cheese, bread crumbs, and fresh parsley.

2 comments:

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