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Ground Beef - Abs Favorite Recipes

Archive for the ‘Ground Beef’ Category

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I Won!!

I was very excited to find out last night that I won the first week of Plan to Eat’s cook alone! So what recipe did I cook last week from Jamie Oliver’s Cookbook?

A Cracking Burger

Page 146

Source: Jamie’s Food Revolution

Course: Main Course-Ground Beef

Cuisine: American

Prep Time: 20 Min

Cook Time: 20 Min

Total Time: 40 Min

 

Serves: 6

Ingredients

  • 1/2 cup bread crumbs Only use what you need to get the ground beef to stick together
  • 4 tsp dry parsley or 4 fresh
  • 2 teaspoon dijon mustard
  • 1 pound ground beef
  • 1 egg
  • sea salt
  • pepper
  • olive oil
  • 1 romaine lettuce
  • 3 tomatoes
  • 1 red onions
  • pickles
  • 6 hamburger buns
  • cheddar cheese

Directions

  1. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. Smooth out on a clean surface. Slowly add the bread crumbs a little at a time. You want the hamburgers to hold together.   Divide into 6 and pat and mold each piece into a roundish shape about 3/4 inch thick. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).
  2. To cook your burger
  3. Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.
  4. To serve your burger
  5. Wash and dry a few small lettuce leaves, tearing up the larger ones • Slice the tomatoes • Peel and finely slice the red onion • Slice the pickles lengthways as thinly as you can • Place all this on a platter and put in the middle of the table with plates, cutlery, ketchup, and drinks • Remove your burgers to another plate and carefully wipe your frying pan or grill pan clean with paper towels • Halve your burger buns and lightly toast them on the grill pan or in the frying pan • Also great with a chopped salad
  6. PS I’d still make this quantity even if it was just for 4 people. I’d wrap the extra 2 burgers in plastic wrap and put them into the freezer.

View recipe at plantoeat.com

I also made homemade fries to go alone with this recipe. I found the recipe on his website as well. The fries where originally with his fish and chips recipe.

My over all thoughts on the recipe. The burgers where very good. I made them early in the day.

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I then put then in the fridge so I could just pull them out when I was ready to cook them. If you want to freeze them all you need to do is layer them in-between wax paper put them in a freezer bag and pop then in the freezer! In the spring once we start to use our grill I will make quite a few homemade burgers and freeze them for a quick grab.

The one thing I messed up on with this recipe was not flatting out the burgers. They where a little small and did not fill up my homemade buns. I felt like I was eating more bread then burger. This is an easy fix but its something to remember when your making them.

The fries turned out pretty well for homemade. I always have trouble getting them crisp so I don’t make them very often. The one thing that Jamie does different is he parboils the fries before he has you fry them. I do believe this helped but they still where not as crispy as my family likes. But definitely a recipe I might try again.

The above recipe is a bit changed from the original so if you want to see the original check out his cookbook or head over to his website.

My copy of the cookbook came in the mail late last week. I plan to share some of my thoughts on it each week when I share the recipe I cooked for the challenge.

 

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I bought the hardcover version because the paperback has not been released yet. I have not had time to go through this cookbook thoroughly yet but I am looking forward to all the different recipes. What I like about Jamie so far from what I have read is his desire to get people cooking and to spread the word that its not hard to cook a home cooked meal. He has a pledge in his book to share some of his recipes with others.

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I think this is just a neat thing to put in a cookbook. So I signed and dated it and am sharing it with you. I hope you will go and buy this cookbook and share it’s recipes with others. I will share a few of his recipes here. The burger and fries I made are on his website as well.

I am excited to try more recipes and follow along with Plan to Eat as they work through all the recipes in the book. Here is the link for this weeks meals that they will be cooking from the above cookbook. Week 2 meals I hope you will join in on this neat idea!

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I have been looking for a yummy lasagna recipe and I think I found it!

Source: www.tasteofhome.com

Prep Time: 40 Min

Cook Time: 1 Hr 10 Min

Total Time: 1 Hr 50 Min

Serves: 12

Ingredients

  • 1-1/2 pounds ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 12 ounces cream cheese softened
  • 2 cups shredded part-skim mozzarella cheese divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese

Directions

  1. In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonful’s over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.
  3. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

View recipe at plantoeat.com

 

This turned out really good! Though next time I am just going to mix the cream cheese, Swiss and Mozzarella cheeses all together and then spread it over the noodles to get better coverage. I might also add just a little water to the meat mixture too. I did not have Italian sausage so I just used ground pork and added some extra Italian seasoning. Very very yummy!

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My husband has always like tater tot casserole but the recipe I have is pretty bland. I found this one and with some tweaking it turned out really well.

Source: Adapted from www.tasteofhome.com

Total Time: 45 Min.

Serves: 4

Ingredients

  • 1 pound ground beef (90% lean)
  • 1 cup frozen corn
  • 1 (10 3/4 ounce) can condensed cream of chicken soup undiluted
  • 1 cup shredded cheddar cheese divided
  • 3/4 cup milk
  • 4 tablespoons sour cream
  • 1-1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 6 cups frozen Tater Tots

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, milk, sour cream, onion powder and pepper.
  2. Place 3 cup Tater Tots in a greased 13×9 baking dish. Layer with beef mixture,half of cheese and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375 for 30-40 minutes or until bubbly. Yield: 4 servings.

Powered by Plan to Eat

I really liked this recipe and look forward to making it again!

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This is a recipe I have used a few times and really like it. The glaze gives it a great flavor.

Source: Adapted from allrecipes

Prep Time: 10 minutes Cook Time: 1hr

  • 1 cup ketchup
  • 1/3-2/3 cups brown sugar(depends how sweet you want it)
  • 2 tbsps lemon juice
  • 2 tsp dry mustard
  • 2 lbs lean ground beef
  • 3 slices bread, shredded or 1/2 cup bread crumbs
  • 1/4 cup diced onion
  • 1 egg beaten
  • 1 cube beef bouillon, crumbled
  • 3 tbsps lemon juice

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine ketchup, brown sugar, 2 tablespoon lemon juice and dry mustard until smooth. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9×5 inch loaf pan. Poor the rest of the ketchup mixture over meatloaf. Bake 1 hour. Pour off fat. If needed cook for 10 more minutes.

Yields: 4-6 servings

I have used both shredded bread and bread crumbs and think it tastes great both ways. My Husband seems to like it better with the shredded bread. This can be put together early in the day and put in the refrigerator till your ready to cook it.

recipespree

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First off I know I have slowed to a snails pace with posting recipes. The month of June has been busy and I admit to not trying a lot of new recipes the last few months. When the weather gets nice I want to be outside not in the kitchen. I have tried a few new recipes but some of them I feel need some tweaking before I put them up here.

Spaghetti is  a favorite in my family. I have posted a few recipes that have gone over pretty well before. I have been trying to make my own sauce but so far have not found one we all like. So I have take a break and have been using store bought sauce. I have though been tweaking that and have come up with a recipe I am happy with and wanted to share. My husband puts his nose up at this because he likes his sauce plain and I like it with some added veggies. The kids like this though so I told him to pick them out then! :p

Source: Abs Kitchen

Prep Time: 10 minutes Cook Time: 30 minutes to a few hours

  • 1lb ground hamburger
  • 1 small to medium onion diced
  • 1 medium green pepper diced
  • 3 or 4 fresh mushrooms sliced or diced
  • 1 67oz jar of Prego traditional Italian sauce
  • Red pepper flakes to taste
  • Hot cooked Spaghetti noodles

Brown the ground hamburger with the onion, green pepper and mushrooms. I also add a few shakes of the red pepper flakes as well. Drain off fat. Add Prego sauce and more red pepper flakes(I like my spaghetti with a little bite) if you like. Bring to a boil. Reduce to a simmer and let cook for at least 30 minutes. I  tend to let it simmer for a few hours. Serve over hot spaghetti noodles.

Yields: 6-8 servings

Its very simple but I love adding the extra veggies. I add the red pepper flakes to give it a nice little bite. You can play around with it and add as much or as little of the veggies and red pepper flakes as you would like. I also like to let it simmer all afternoon because I think the flavor is a bit better but I have also only cooked it for about 30 minutes and its still comes out great. You can of course use any spaghetti sauce you want but we really like the Prego flavor.

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This recipe was one my mother in law gave me shortly after we got married and its one of my husbands favorites. It took me a few times to get it just right but its easy and tastes great.

Source: Family

Prep Time: 10 minutes Cook Time: 1hr

  • 1 large jar(30oz) spaghetti sauce
  • 1 can cheddar cheese soup undiluted
  • 1 large package(16oz) egg noodles
  • 1lb hamburger
  • 1-2 cups shredded mozzarella or cheddar cheese.

Brown the hamburger and cook the noodles. Combine all ingredients into a baking dish and bake at 350 for 1hr.

Yield: 4-6 servings

Its that simple. I will say you may need a little more sauce as your mixing it all together. That was my problem the first few times I made this recipe it was a little dry so now I buy the big 64oz can of spaghetti sauce and use all but a quarter of the can. It really just depends how saucy you want it. So play around with the sauce amount but use at least 30-40oz of sauce. This goes great with garlic bread and a salad for a fast hardy meal.

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I admit I love cookbooks. So its always hard for me to pass them up when I find one for sale. My MOMS Club has one and I bought it last year not long after I joined and I am just now starting to try recipes from it. I love using a cookbook that I know the recipes are tried and true! This recipe is fast and tastes great.

Source: Local MOMS Club Cookbook

Prep Time: 5 minutes Cook Time: 10 minutes

  • 2lbs ground beef or turkey
  • 1/2 onion or a dash of onion powder
  • 2 cans tomato soup
  • 8 oz plain cream cheese
  • 3 tbsp Worcestershire sauce
  • 6-8 oz pasta

Cook the pasta while you brown the meat and onion. Drain. Mix all ingredients. Enjoy. Freezes fine and reheats well.

Yields: 4-6 servings

Yeah its that easy and you all know I love easy!!

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This is a great soup! A friend of mine mentioned she was making it for supper one night a few weeks back on her blog and I asked her for the recipe. I changed a few things as I was making it but it turned out great!

Source: Friend(Thanks Liz!)

Prep Time: 20 min Cook Time: 6-7 hrs

  • 1.5 lb hamburger
  • 1 onion diced
  • 4 ribs celery (sliced)
  • 4 carrots (sliced)
  • 4 medium to large potatoes peeled and cubed
  • 4-5 tsp beef bouillon granules( 4-5 of the cubes crushed)
  • 2 cans stewed tomatoes(cut up)
  • 4 cups water
  • 3/4-1 cup ketchup(to taste)
  • 2 tbsp brown sugar
  • 1 bag (16 oz) mixed vegetables

Brown hamburger and onion and drain. Combine all ingredients in slow cooker except for frozen mixed vegetables. I added the vegetables about 2 hours before it was done. Total cook time is 6-7 hours.

Yield: 8-10 servings

My husband devoured this soup. He had 2 helpings that night and took it for lunch the next day. I did not get a 2nd helping… He told me I could make that any time I wanted. That my friend is a 5 star rating in this house. I do not get that a lot. This makes a big batch. I started out with it in my 3 quart slow cooker and when I added the vegetables I realized I was out of room and had to move it too my 6 quart slow cooker. I would have been find if I had a 5 quart. The original recipe she gave me would have fit in my 3 quart but this one will not once you add the vegetables. If you want a smaller amount just use 1 lb of hamburger 2-3 celery and 2-3 carrots. I also added the 2nd can of tomatoes. I basically doubled it.

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I enjoy eating lasagna but have never enjoyed making it. Its just a messy dish. It always seems to bubble over in the oven and well like I said just a messy dish. I have seen recipes for the slow cooker before but I was just not sold on them being as good but I am now.

Source: Best of County Slow Cooker Recipes Cookbook

Prep: 20 min Cook Time: 4-6hrs

  • 1 lb ground beef
  • 1 large onion chopped
  • 2 garlic cloves, minced or (1/2 tsp dried minced garlic)
  • 1 can (29 oz) tomato sauce
  • 1 cup water
  • 1 can (6 oz) tomato paste
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 package (8oz) no-cook lasagna noodles
  • 4 cups (16 oz) shredded mozzarella cheese
  • 1-1/2 cups (12oz) small-curd cottage cheese
  • 1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no linger pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce(break noodles if necessary).

Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-6hrs or until noodles are tender.

Yield: 6-8 servings

This turned out very well. I added a little more tomato sauce and I don’t think I really needed it. I also added some extra oregano because well I have a thing for oregano.  I had some Ricotta cheese left over from another recipe so I mixed that in with the other cheeses as well. If you would like more noddles you could do a few more layers just use a little less sauce or cheese mixture per layer.  I will definitely make this again.

I have had some questions about this recipe so I wanted to share some things. No cook noodles are great! Traditional lasagna noodles require you to cook them before you make the dish. No cook noodles are great because this step is not needed you just put the noodles right into the slow cooker. They are right next to the regular noodles and are also called oven ready. Also sorry the picture is not better. I just scooped a big spoonful out of the slow cooker and plopped it on the plate so it was not the best looking(my kids where hungry :p). Another thing if you want to add a few extra layers you may want to add some extra tomato sauce(6-12oz). If you do a few extra layers you may also want to use a 6qt slow cooker as well. It may add some extra cooking time so check it around 4 hours but it may take 6 just give it a taste test to see how the noodles are cooking.

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I thought this recipe looked interesting. A quick Mexican like lasagna.

Source: Taste of Home’s Weeknight Cooking Made Easy 2007 Cookbook

Prep/Total Time: 30-45 min

  • 1/2 lb lean ground beef
  • 1/4 cup chopped onion
  • 1 garlic clove minced or 1/4 tsp minced garlic
  • 1 can (14-1/2 oz) Italian or Mexican diced tomatoes, drained
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 3 tbsp minced fresh cilantro, divided
  • 4 four tortillas (8 inches)
  • 1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, chili powder and cumin. Bring to a boil; remove from the heat. In a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.

Place one tortilla in a 9-in. round baking pan coated with nonstick cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. Cover and bake at 400 degrees for 15 minutes or until heated through and cheese is melted.

Yield: 6 servings.

Over all it turned out pretty good. I forgot to cover it before baking(oops!) so the top layer got a little dried out but I added some salsa and sour cream to make up for it. I personally did not love the cilantro flavor so if I make this again I might try less or add a different spice. It was quick and pretty filling and my son really liked it.

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