I purchase hamburger (or ground turkey) in bulk portions, brown, package and freeze in family or recipe portions. I usually cook it with several onions. You could cook some with and some without onion -- simply label the packages. This freezes well, and is SO quick to defrost and have ready to use!
Each recipe requires one pound of browned ground meat. Most of the following recipes assume you have added one chopped onion to the portion.
Keep your cupboards stocked with basic items such as canned tomatoes, tomato sauce, ketchup, tortilla chips, taco seasonings, canned mixed vegetables, canned beans, pork and beans, all sorts of cream soups, etc.
(Tacos) 1 can refried beans, 1 pkg taco seasoning with water and/or tomato sauce as directed on the package. Cook and stir until heated through and thickened according to taco seasoning pkg directions. Spoon on tortillas (crisp or soft, flour or corn) and serve with chopped lettuce, tomatoes and cheese if desired. Also good with tortilla chips.
(Sloppy Joes) Add ½ cup catsup, ¼ cup water, ½ cup chopped celery, season to taste with salt and pepper. Cook and stir until bubble and slightly thickened. Serve over bread, in buns or hard rolls.
(Quick BBQ) Add bottled or homemade barbeque sauce - serve over bread, buns, or noodles.
(Hamburger Hash browns) Add one large or two medium baked potatoes, chopped or shredded, season with salt and pepper. Cook stirring occasionally until potatoes are lightly browned. Serve with catsup. Can use more potatoes to make more servings from one pound of meat.
(Hamburger Gravy) Sprinkle 3 Tbsp flour over meat, stir in very well. Add 2 cups of milk or water (I prefer water), salt and pepper, and if desired a dash of garlic salt and 1 Tbsp Worcestershire sauce. Cook, stirring, (constantly if made with milk, or occasionally with water,) until boiling and thickened. Serve over bread, rice, biscuits, baked potato or noodles.
(Vegetable Beef Soup) Add one large chopped carrot, one stick celery chopped, one can (16 oz) tomatoes which have been mashed, (do in blender), 1/8 tsp salt, ¼ tsp basil, ¼ tsp oregano, 3 potatoes scrubbed and chopped, 1/8 tsp pepper, ½ tsp thyme. (May also add cooked beans - such as pinto or kidney, or, green beans.) Simmer until vegetables are crisp tender.
(Quick Mexican Chili) Add 2 cans (14 oz) kidney beans, 16 oz tomatoes pureed or mashed, salt, pepper, 1 Tbsp chili powder or more according to taste, diced jalapeño peppers and/or tabasco sauce if desired.
(Individual Pizzas) Add tomato sauce, oregano, basil, thyme, and salt. Spoon onto English muffin halves; top with mozzarella cheese (and any other toppings desired). Broil until melted. (This is great on top of french bread sliced lengthwise as well! Use any pizza toppings!)
(Potato Bar Topping) Add chopped onion, steamed broccoli, velveeta cheese, a little water if too thick, season with salt and pepper. Serve over baked potatoes. Can also add steamed carrots if desired.
(Hamburger & Quiche Pie) Heat oven to 400̊, grease large pie plate. Stir ½ tsp salt and ¼ pepper, (I like more pepper) into meat. Spread in pie plate. Beat 1½ cups milk with 3 eggs, salt and pepper to taste and ¾ cup Bisquick until smooth (15 seconds in blender or 1 minute with hand mixer.) Pour batter into pie plate over meat mix. Bake 25 minutes. Top with 2 sliced tomatoes; (if not available, use a layer of ketchup.) Sprinkle with 1 cup shredded cheese. Bake another 5-8 minutes until knife inserted in center comes out clean. Cool 5 minutes. Cut in 6-8 wedges. Serve with additional ketchup or salsa. Can be frozen and reheated in microwave.
(Tater-tot Casserole) Warm 1 can french cut green beans, drained, 1 can cream of mushroom soup and salt and pepper to taste. Place in bottom of casserole dish. Lay frozen tater-tots on top. Bake about 15 minutes in 425̊ oven. Serve with catsup. (Use different soups and vegetables for change in taste.)
(Quick Hamburger Pie) Cook 3 medium potatoes cut in 1 inch cubes and a pkg of frozen mixed vegetables in a little water about 10 minutes. Mix meat and vegetables in casserole dish along with 1 can cream of mushroom soup. Heat about 10 minutes then top with biscuits (made from scratch, mix or refrigerator biscuits) and bake at temperature for time specified for biscuits.
(Bean & Tomato Bake) Brown 1 cup sliced celery into meat and onions. Add 1½ cup water, ¾ cup tomato paste, 1 tsp paprika. Simmer 5 minutes and add 1 can pork and beans, and 1 can drained lima beans. Bake at 425̊ 25-30 minutes. Can be topped with biscuits during the last 15-20 minutes of baking time.
(Baked Beans) Add ½ tsp thyme, ½ tsp dry mustard, 2 Tbsp vinegar, 3 Tbsp brown sugar, 1 can tomato sauce, ½ tsp salt, a quart-size can pork and beans. Mix well, simmer about ½ hour stirring occasionally.
(Souperburger Sandwiches) Add 1 can chicken gumbo soup, 1 Tbsp prepared mustard, ⅛ tsp pepper. Heat through, stirring often. Serve over hamburger buns or rolls, split and toasted.
(Chicken Gumbo Gravy) Add 1 can chicken gumbo soup, ½ cup catsup, 1 tsp mustard, salt and pepper. Simmer 20 minutes. Serve over rolls, buns, potatoes or pasta.
(Spicy Soup) Add sauteed ¼ cup chopped green pepper and ¼ cup chopped celery, and ½ tsp marjoram leaves, 1 tsp sugar, 1 tsp Worcestershire sauce, ½ cup chili sauce (or catsup), 1 (16 oz) can tomatoes, cut up, 1½ cups water, ¾ cup pearl barley. Bring to boil, simmer, covered, about 30-35 minutes.
(Oriental Vegetables) Mix together: ⅓ cup cold water, 3 Tbsp soy sauce, 2 Tbsp pineapple juice, 2 tsp cornstarch, and ¼ tsp ground ginger; set aside. In 2 Tbsp oil, or 2 Tbsp broth (1 cube) stir 3 cups loose-pack frozen mixed oriental vegetables which have been thawed (microwave for very short time). Stir for about 3 minutes or until crisp and tender. Stir sauce, add to skillet. Cook, stirring about 3-4 minutes or until thick and bubbly. Add meat, serve over rice or chow mein noodles.
(5 Bean Baked Beans) This recipe needs two pounds cooked hamburger with onions. Drain and mix the following: 1 large can pork and beans, 1 can kidney beans, 1 can lima beans, 1 can red beans, and 1 can pinto beans. Add 1 cup catsup, ½ pound bacon (cooked and crumbled), 2-3 Tbsp brown sugar, 2 Tbsp vinegar. Bake until heated through.
(Spaghetti Pie) Cook 6 oz spaghetti and drain. Stir in 2 Tbsp butter, ½ cup Parmesan cheese and 2 well-beaten eggs. Form spaghetti mixture into pie plate to make crust. Spread 1 cup cottage cheese in crust. To the meat add ½ cup chopped green pepper, 1 (8 oz) can tomatoes, chopped, 1 (6 oz) can tomato paste, 1 tsp sugar, ½ tsp garlic salt, 1 tsp oregano. Heat then turn into crust. Bake about 20 minutes at 350̊, add ½ cup grated cheese and bake 5 minutes more.
(Scalloped Potatoes) Mix together pre-cooked meat, 1 can cream of chicken soup and 3/4 cup evaporated milk and mix well. Grease 9 X 13 pan, place 4 cups thinly sliced raw potatoes in the pan. Pour the meat mixture over the potato slices. The original recipe says bake 1½ hours, but by using the larger pan and slicing the potatoes very thinly or by parboiling the potatoes ahead the time is greatly reduced.
(Extra-Speedy Stroganhoff Gravy) Add 1 can cream of vegetable soup and 1 cup sour cream. Mix well and heat. Serve over rice or noodles.
(Shepherd’s Vegetable Pie) Add 1 can tomato soup, ½ cup sliced carrots, ¼ cup sliced celery, 1 small pkg frozen peas. Mix well; put in casserole dish, cover with mashed potatoes. Sprinkle with grated cheese. Bake at 350̊ for 1 hour.
(Creamy Layered Enchiladas) Add 1 can cream of mushroom soup, 1½ cups milk, 1 can enchilada sauce; (I make my own by mixing together one can tomato sauce mixed with cumin, chili and garlic powder). Cut 8 oz corn tortillas into sixths and grate ½ lb cheese. Line half tortilla pieces in bottom of pan, pour in hot - nearly boiling - hamburger mixture. Sprinkle ½ of cheese. Repeat layers. Bake at 350̊ for 30-40 minutes.
(Stroganoff - Quick & Super Delicious) Stir in 2 Tbsp flour, 1 can each cream of mushroom and cream of chicken soups, ¼ tsp seasoning salt, ⅛ tsp garlic powder and 1 Tbsp Worcestershire sauce. Heat thoroughly. Add 1+ cup sour cream just before serving. Serve hot on cooked egg noodles or rice.
(Taco Soup) Mix one pkg of taco seasoning mix with the meat & onions. Add 1 can (16 oz) diced tomatoes, 1 can (16 oz) kidney beans undrained, 1 can (17 oz) corn undrained, 1 can tomato sauce. Cook about 15 minutes to blend flavors. Serve in bowls, top with cheese. Eat with tortilla chips. (Makes great dutch oven camping recipe - use chips instead of spoons!)
(Fast ‘N’ Easy Chili) To 1½ pounds cooked hamburger add 1½ cups water, 1 can tomato sauce, 1 envelope Lipton (beefy mushroom) recipe soup mix (or whatever is on hand that’s close), 1 Tbsp chili powder, 1 can (16 oz) red kidney beans, drained. Microwave about 10 minutes stirring occasionally; OR on stove simmer, covered, stirring occasionally about 20 minutes.
(Rice Lasagne) Add 12 oz tomato sauce, ⅓ tsp garlic powder, 1 tsp sugar, dash pepper, ½ tsp oregano leaves, 1 tsp parsley flakes. Simmer 10 minutes. While cooking, mix 1½ cup cottage cheese with 2 cups cooked rice. Layer rice with meat--at least two layers each. Top with grated cheese and bake at 350̊ until hot and bubbly. By using a large flat dish instead of taller round casserole, the baking time is reduced.
(Spanish Rice) To meat add 1 minced clove garlic, 2 tsp chili powder, ½ tsp oregano, ½ tsp salt, 1 can diced green chilies, 1 can tomatoes (8 oz) and ¾ cup water. Bring to boil, breaking up tomatoes. Add 1½ cup dry Minute Rice; cover and remove from heat. Let stand 5 minutes. Sprinkle with 2 tsp chopped parsley and 2 slices American Cheese cut in triangles.
(Mexican Macaroni Bake) Add 2 cups cooked salad macaroni, 1 can cream-style corn, 1 can tomatoes, drained, 1 can peas, 1 chopped green pepper, 1 small can mushrooms, drained, 1 can pitted black olives, salt and pepper to taste. Pour into 2 casseroles, top with cheese and bake 20 minutes at 350̊.
(Hamburger Pie) Add 1 can tomato soup, ⅓ cup water, 1 can green beans, drained. Mix well. Heat to boiling. Place in casserole dish and top with mashed potatoes. Sprinkle with grated cheese and bake at 350̊ for 20-30 minutes.
(Corn Chip Chili Pie) Season meat with 1 clove garlic, finely chopped, ½ cup chopped celery, 1 tsp Worcestershire sauce, ¾ cup catsup, dash pepper. Add 1/4 cup crushed corn chips, 1 15 oz can chili with beans, 1 10 oz can enchilada sauce and 1 (8 oz) can tomato sauce, (I also like to add 1 can drained corn). Pour into greased 2 quart casserole and spread with 1 cup sour cream. Sprinkle with ½ cup grated cheese and ½ cup crushed corn chips. Bake about 5 minutes to melt cheese.
(Tasty Taco Salad) Add 1 (7 oz) can green chili salsa and heat. Combine 1 head lettuce torn or cut, with three chopped tomatoes, 1 chopped avocado, 4-5 green onions chopped, 2 cups grated cheddar cheese, 1 (15 oz) can kidney beans, drained. Add to cooled hamburger mixture and toss gently. Serve atop or with tortilla chips and salad dressing of your choice.
(French Bread Cheese Soup) Add 1 diced green pepper, ½ cup sliced celery to meat. Cut top off 1 loaf french bread and hollow out. Tear enough bread taken out to make 2 cups small pieces. To meat, add 1 tsp salt, ⅓ tsp pepper, 1 or 2 cans cheese soup and 1 Tbsp Worcestershire sauce. Simmer 5 minutes. Stir in bread pieces. Spoon mixture into crust shell. Place cheese triangles on top and cover with bread top. Bake on ungreased baking sheet about 6 minutes - until cheese melts.
(Chili ‘N’ Rice Pie) Stir in 1 (16 oz) can tomatoes, cut up, 1 can undrained kidney beans, ½ cup Minute Rice, ½ cup water, 3 Tbsp chopped green pepper, 1½ tsp chili powder, ½ tsp each salt and garlic salt. Simmer covered for 20 minutes, stirring occasionally. Top with ¾ cup shredded cheddar cheese. Cover and heat about 3 minutes or until cheese melts. Sprinkle with corn chips around the edge, garnish with sour cream if desired. Corn chips may be crushed.
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