INGREDIENTS :
2 lb. ground chuck
1 box Stove Top dressing
1 can cream of chicken soup or mushroom soup
PREPARATIONS :
Press ground chuck in 10x13 inch pan. Make Stove Top dressing, put on ground chuck. Make holes in dressing. Mix 1 can of soup and water. Mix well. Pour over dressing. Bake 45 minutes to 1 hour at 350 degrees.
GROUND CHUCK CASSEROLE
INGREDIENTS :
1 lb. ground chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can Campbell's tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
1 1/4 can (10 1/2 oz.) (soup can) water
Salt, pepper, dash of sweet basil to taste
PREPARATIONS :
Place corn (not drained) in 1 1/2 quart casserole dish. Add uncooked rice, half of the chopped onion. Over this spread 1/2 can of the tomato soup. Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil. Spread the rest of the tomato soup and pour 1 1/4 cans of water over all. Place 2 strips of bacon over that. Cover and bake at 350 degrees for 1 1/2 hours. Takes about 15 to 20 minutes to prepare. 4 generous servings.
GROUND CHUCK ONE DISH DINNER
INGREDIENTS :
1 lb. ground chuck
1 chopped onion
1 c. chopped celery
1 chopped green pepper
1 lg. can tomatoes
3 c. cooked noodles
1 c. sour cream
1/2 c. shredded cheddar cheese
PREPPARATIONS :
Brown ground chuck and drain. Add onion, celery, pepper and tomatoes. Simmer on stove until onion is transparent. Combine in casserole dish with cooked noodles and sour cream. Top with cheese and bake about 30 minutes at 350 degrees.
1 1/4 pounds lean 90 percent ground round
2 teaspoons salt, or to taste
2 (8-ounce) packages crescent roll tubes
2 (4-ounce) cans whole green chiles
1 (8-ounce) pack shredded mild cheddar cheese
1/2 medium onion, chopped
1 pint light sour cream
1 bunch scallions (about 8), diced
Black olives, chopped
PREPARATIONS :
Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps. Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Hot Wieners Rhode Island Style
INGREDIENTS :
4 tablespoons margarine
2 yellow onions, minced, divided
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt
PREPARATIONS :
In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
In a medium sauce pot boil hot dogs with salt and steam buns.
When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.
Spanish Burgers with Manchego and Chorizo Hash Browns
INGREDIENTS :
4 tablespoons extra-virgin olive oil, divided
1/2 pound chorizo, chopped
1 onion
2 pounds ground sirloin
4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag
2 to 3 sprigs fresh thyme, leaves stripped and chopped
Handful flat-leaf parsley, finely chopped
2 teaspoons smoked sweet paprika
2 cloves garlic, grated
Salt and pepper
8 thin slices manchego cheese
8 piquillo peppers, drained or 3 roasted red peppers
1 to 2 teaspoons hot sauce, to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber, very thinly sliced on an angle
1 large vine-ripe tomato, sliced
4 crusty rolls, split and toasted
PREPARATIONS :
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.
Bacon Cheeseburger Meatloaf
INGREDIENTS :
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
PREPARATIONS :
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Green Chile Cheeseburgers
INGREDIENTS :
2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional
PREPARATIONS :
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.
Ground beef should be used within 2 days of purchase. Frozen at 0 degrees F, ground beef will last up to 3 months.
The term 'ground beef' refers to meat that can contain up to 30% fat. Ground Chuck is from the shoulder of the carcass and ranges from 15% to 27% fat. It makes the best hamburgers, with enough fat to give both excellent flavor and texture. Ground Round and Ground Sirloin may be low in fat, but they make for dry hamburgers unless cooked no more than medium rare.
When beef is ground, any bacteria that is present on the surface of the meat is distributed throughout the meat. This is one of the reasons ground beef spoils quicker than whole cuts of meat. If possible, ground beef should be cooked the same day you purchase it. It is even better if you can have the butcher grind a cut of beef to order (sirloin strip, round steak, etc.). If you are going to freeze ground beef, do so the same day you purchase it. Never freeze ground beef because you think it is starting to go bad, thinking that by freezing it you will be able to use it later. When you thaw it the bacteria will multiply rapidly.
When using very lean ground beef for hamburgers, add a spoonful of V-8 juice, tomato juice or wine to keep the meat moist as it cooks, and add some additional flavor. Another option is a little Worcestershire sauce.
GROUND BEEF SAFETY
Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160° F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done.
Ancho chile powder is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper.
INGREDIENTS :
1 tablespoon freshly ground black pepper
2 teaspoons ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground cumin
⅛ teaspoon ground red pepper
2 garlic cloves, minced
4 (4-ounce) beef tenderloin steaks, trimmed
Cooking spray
Smothered Burgers
INGREDIENTS :
2 cups vertically sliced onion
2 teaspoons sugar
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 (1-ounce) slices Texas toast
½ cup (2 ounces) shredded Swiss cheese
Garlic and Herb Standing Rib Roast
A standing rib roast makes a grand statement at the table. You do not need to ask your butcher for a frenched roast (one that has had the meat stripped from the bones); a regular standing rib roast will work just as well.
Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
While I was visiting a friend, she prepared these mini open-faced sandwiches. They make delightful appetizers for holiday guests, and the Mustard-Horseradish Sauce can be made ahead of tim
INGREDIENTS :
cup fat-free sour cream
¼ cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1½-pound) beef tenderloin, trimmed
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
½ cup (2 ounces) shaved fresh Parmesan cheese
Put a tortilla on a large plate and place 3 tbsp. beef mixture in a thick line across the middle. Leave about 1/2 inch of space between the ends of the line and the edges of the tortilla.
Take the edges of the tortilla opposite the line of beef and bring them together. Grasp the edges with a pair of tongs and lower the folded part of the tortilla into the oil.
When the folded part is firm and crisp, lower one side of the tortilla and then the other into the oil until the whole tortilla is crisp. Put some cheese inside each finished taco, then place in an ovenproof dish lined with paper towels and keep warm in the oven until all the tacos are done.
Put some lettuce, tomato, sour cream and salsa inside of each taco.
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.
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.
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
Cooking ground beef is a basic endeavor that is frequently screwed up either because the ground beef is still frozen or someone added water to the pan. It is possible to cook ground beef from frozen. It takes a long time, and you have to scrape at it as it cooks. For this article, I thawed my ground beef using a combination of 3 minutes on the defrost cycle in the microwave, followed by a night in the refrigerator. Thawing in the microwave alone usually results in some partially cooked/frozen meat. And thawing in the fridge takes 36 hours. This combination is perfect and thaws meat in 15 hours. So now that you have thawed ground meat, how do you cook it? Read the steps below.
PREPARATIONS :
STEP 1 :
The high-fat content beef is cheaper but you don't get a lot of meat. And the lean stuff is too dry. So what do you get? I buy the 90/10 mix for my ground meat. It is a good middle ground, and there is only slight loss of weight. The meat is still juicy as long as you don't overcook it. Buy fresh if you can; otherwise use my thawing advice in the introduction.
STEP 2:
Breaking the ground beef up before cooking will save you a lot of time. If you just throw the block of meat in the pan, it will cook in that shape and it will be hard to break apart. But, if you break it up ahead of time, it will cook in the traditional granule shape.
STEP 3 :
Heat a frying pan large enough for the quantity of meat you have. Here I have 1 pound of meat, and this is an 8-inch frying pan. I could squeeze another pound in there if I had to. Heat the pan to just above medium, and either melt 1 Tbsp of butter in the pan or add 1 Tbsp of another fat to fry the beef in. Use your spatula to break apart any large chunks of meat. Stir occasionally. A liquid will appear in the pan; keep cooking until the water, not the oil, evaporates.
STEP 4.
After the ground beef has finished cooking, drain the fat. The fine mesh colander is the best way to drain the fat out of the beef. Even though I didn't use one here, it would be a good idea to catch the fat dripping through the colander. It is not a good idea to let that stuff go down drains. It has tendency to clog things up. One the ground beef has finished draining, do what you want with it. In my case I added it to a tomato sauce and served it over linguine. The recipe is on the right. Enjoy!
Cooking Ground Beef from Frozen :
Even though thawing entirely in the microwave doesn't necessarily work the best, fresh ground beef can be troublesome if you don't plan on using it right away. If you are planning on cooking it right away, it is perfectly safe. But if you would prefer to cook from frozen, here is how you do it. Heat up the pan. Put in the brick o' beef. Add a splash of water and cover. After 2 minutes, remove cover. Scrape at the brick to remove thawed meat. Flip the brick to a new side and scrape at the brick to remove cooked/thawed meat. Add a splash of water, cover, and repeat until the brick is thawed enough to break up into smaller pieces. Then keep working on those pieces to break them up and cook them. Good times.
Tips for Cooking Ground Beef:
Don't add water to the ground beef unless you are following the cooking from frozen advice above. Water has the tendency to dry things out.
Don't cover the ground beef while you are browning it. Steam will also dry the meat out.
Add the spices right away when you start cooking the meat.
