Hamburger Meals Your Whole Family Will Appreciate

Mar 15 07:55 2009 Christine Steendahl Print This Article

Fabulous hamburger recipes.

If you’re like a lot families,Guest Posting you are continually on the prowl for delicious ideas for supper. As a busy parent, you want recipes that are easy to make, meals that your family will adore, something a little different once in a while and something easy on the budget. Here are ten things you can do with hamburger to stretch that grocery budget is some new ways: 1. Waikiki Meatballs 1 1/2 pounds ground beef 2/3 cup cracker crumbs 1/3 cup onion, minced 1 egg 1 1/2 teaspoons salt 1/4 teaspoon ginger 1/4 cup milk 1 tablespoon shortening 2 tablespoons cornstarch 1/2 cup brown sugar, packed 1 can (13.5 oz) pineapple tidbits, drained, reserve syrup 1/3 cup vinegar 1 tablespoon soy sauce 1/3 cup green pepper, chopped 1. Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. (Alternatively, you can bake the meatballs at 400*F for 20-30 minutes instead of frying) Remove meatballs; keep warm. Pour fat from skillet. 3. Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits and green pepper; heat through. 4. Note: good served over rice 5. You can freeze this recipe as well, but freeze the sauce and the meatballs separately. 2. Cuban Picadillo recipe - Beef Hash of Cuba 1 lb ground meat 1 large onion, chopped 2-3 garlic cloves, chopped 1 small can tomato sauce 1/4 cup dry white wine Pimiento stuffed olives Raisins Salt and pepper to taste In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render. Turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings. Serve over fluffy, white rice. 3. Meat Turnovers Flavor your hamburger with your favorite spices including onion, garlic, black pepper, basil, onion, marjoram, oregano or other favorites as you cook the ground beef. Drain the hamburger and let it cool. Mix with sharp cheddar cheese and fold it inside a garlic pizza dough, like a turnover. Glaze with raw egg and bake at 375 degrees 20 minutes or browned on ungreased cookie sheet. 4. Doner Meat with Ground Beef Doner meat is traditionally made with lamb and used in gyros, but you can make a ground beef version like this one: • 3 pounds lean ground hamburger * 3/4 cup bread crumbs * 2 tsp pepper * 1-2 tsp cayenne red pepper (depending on your taste) * 1 1/2 tsp oregano * 3 tsp paprika * 2 tsp onion powder * 1 tsp garlic powder * 1/2 tsp salt Preheat the oven to 300 degrees Fahrenheit. Mix the hamburger with all of the spices in a bowl, and then knead it (longest 20 minutes of my life). Shape the meat into 2 tight loaves and bake on a broiler pan for 2 to 2.5 hours. Let them cool and then slice up. You can also refrigerate it, or freeze it if you don't use it all. 5. Stuffed Green Peppers • 6 green bell peppers • salt to taste • 1 pound ground beef • 1/3 cup chopped onion • salt and pepper to taste • 1 (14.5 ounce) can whole peeled tomatoes, chopped • 1 teaspoon Worcestershire sauce • 1/2 cup uncooked rice • 1/2 cup water • 1 cup shredded Cheddar cheese • 2 (10.75 ounce) cans condensed tomato soup • water as needed DIRECTIONS 1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. 2. In a large skillet, sauté beef and onions for 5 minutes or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. 3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly. 6. Hamburger Soup 1 lb cooked and rinsed ground beef 1 can diced tomatoes 1 can sliced mushrooms 1 lb frozen mixed veggies (carrots, peas, corn, green beans) 1/2 diced red onion beef stock to fill crock pot spices to taste garlic powder, salt and pepper, and other favorites 7. Jamaican Macaroni 2 cups (8 oz) elbow macaroni 1 pound extra-lean ground beef 1 cup sliced carrots 1 large green bell pepper 1 large onion 1 can (14 1/2 oz) diced tomatoes 1/4 cup Worcestershire sauce 2 teaspoons garlic powder 1 1/2 teaspoons seasoning salt 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce Cook the macaroni as directed on the box. Chop the carrots in 1/4 inch circles, then seed & chop the bell pepper. Cook the meat in a skillet over high heat. Break up the meat, stirring occasionally. Meanwhile, finish slicing the carrots and chopping the bell pepper. When the meat is partially browned add the carrots and bell pepper to the skillet &stir well. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the tomatoes and their juice, the Worcestershire, garlic powder, seasoning salt, black pepper, and the hot pepper sauce. Stir well, then continue to cook, stirring frequently, to soften the vegetables and thicken the sauce, 7 minutes more. As soon as the macaroni is tender, drain it and set aside until the sauce is thick. Then add it to the skillet, stir well to coat with sauce and serve. 8. Wonton Soup. Ingredients: • 18 - 24 won ton wrappers • Filling: • 1/2 pound lean ground beef, browned and drained • 1 tablespoon soy sauce • 1 tablespoon oyster sauce • a few drops sesame oil • 1 teaspoon sherry • 1/2 teaspoon sugar • 1 green onion, finely minced • 1 teaspoon cornstarch • 2 dashes of white pepper • Other: • Water for boiling won tons • 4 1/2 - 5 cups chicken stock • green onion, thinly sliced, as desired • a few drops sesame oil (optional) Preparation: Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out. Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse. Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon. To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person. 9. Lion’s Head Meatballs Ingredients: • 1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves • 1 - 2 green onions (spring onions, scallions), minced • 1 teaspoon minced ginger • 1 large egg • 1 pound ground pork • 3/4 teaspoon salt • 1 teaspoon granulated sugar • 2 1/2 teaspoons pale dry sherry • 3 tablespoons light soy sauce, divided • 1/2 teaspoon Asian sesame oil • Black or white pepper, to taste, optional • 2 - 3 tablespoons cornstarch or flour • 2 tablespoons vegetable oil • 1 1/2 cups chicken broth Preparation: 1. Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion. 2. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). 3. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. 4. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). 5. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling. 6. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs. 10. Crock Pot Sloppy Joes 2lbs of ground beef 1-2 packets of onion soup, 2 8 oz cans tomato sauce Splashes of red wine vinegar and balsamic vinegar Salt pepper and garlic powder, etc. Cook in crock pot for couple hours, stirring occasionally

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Christine Steendahl
Christine Steendahl

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