Take a Pound of Ground Beef...

Original Joes

It is sauteed ground beef with spinach, onions, mushrooms, and eggs.

You saute the beef then add the onions and mushrooms. Add some seasoning salt and some pepper and cook it all until it the veggies are soft. You then add the spinach and saute until it is softened. After all the veggies are cooked add your scramble eggs, cook until the eggs come together and voila! This is a good for breakfast but people could eat it for dinner.

Luke wrote: That sounds kinda like a pastie.

I gotta ask, what is a pastie to an Aussie? Cause I'm used to a pastie from the UP (upper peninsula Michigan)

A "traditional" Aussie pastie is basically a stodgy concoction of processed meat and a few token vegetable items, packed into a pastry case. Sold at petrol stations throughout the country, often consumed on road trips, accompanied with a coke, and usually immediately regretted. Ugh, dude, I shouldn't have eaten that pastie.

Home made or bakery-bought pasties, however, have the potential to be delicious.

check out this link for some entertaining grassroots recipes

Well actually we would often take a bunch of those with us on road trips and the like and they were quite good. That is how I know they are good when cold as well. I know there are similar things from all over.

Brown ground beef with onions (mushrooms optional). Add Thermonuclear Ro-tel tomatoes. Add generic "Spanish Rice" mix (located near the Zatarains in your local store) and cook. Then add Velveeta to desired consistency. Serve in tortillas or on chips. Wash down with copious amounts of cold beer.

I like this recipie for meatloaf, but with one change. I grilled it, slow over a low heat so it doesn't burn before the inside is done Alton Brown's Meatloaf Ingredients 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg For the glaze: 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey Directions Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

zomby woof wrote: spätzle (I make mine from scratch),

How hare are they to make. I have been serving egg noodles with my sauerbraten because store bought spatzle is a bit expensive.

West meets East!

Ground Beef Donburi.

1/2 Kilo ground beef
1 block Tofu (optional)
2 green onions, sliced very thin
2 carrots, also sliced thin
60cc veggie oil
80cc soy sauce
4 medium eggs
1/2 liter cooked rice (use the asian "sticky" variety..I use "Nishiki" brand)

Fry & crumble the ground beef as you would for making tacos. When done, drain the grease and place the beef on paper towels to absorb as much of the remaining grease as can be done.

Cook the rice in the usual way (I use a rice cooker), and hold aside. Do whatever you do to keep it hot until the rest of the stuff is ready.

In a flat skillet (not a wok) over medium heat, put the onion, carrot, and any other veggie you'd like to add (slice them all as thin as you can, though..BTW: most "traditional" Japanese donburi recipes use onion-I don't use them because I don't like them) along with the oil and soy sauce. Saute until they're pretty soft, and have absorbed most of the fluid. Add the beef, and then pour the beaten eggs over the top like you're making an omelette. Be sure to stir the beef & veggies so that there's an even mixture of them within the egg. When the eggs are almost at that omelette thickness, remove from the heat.

Take 4 deep bowls, and pack the bottoms of them with the rice. Separate the "omelette" into 4 equal portions, and place on top of the rice.

Itadakimasu!

Whoa, many yummy things here--thanks, busy pasting and printing!

Since I decided to do beets as the veggie, and they ARE a tough sell (even roasted, then sauteed with their greens and a little garlic, balsamic and honey the way I do them), I played it safe and did salisbury steak:

1 lb gr beef 1/3 C bread crumbs 1/4 C minced onion 1 well-beaten egg 2 t to 1 T new favorite italian seasoning (not sure how much, I go by smell) ketchup till it looks right pepper

Mix up, form 4 patties, brown in olive oil, add a can of mushroom soup (I usually throw a bit of the soup in the burger mix, too) and a can of mushrooms, simmer. Not sayin' it's gourmet, but it's good.

Margie

Margie, how do you guys get along with stuffed peppers? I don't make them often enough.

http://busycooks.about.com/od/groundbeefrecipes/r/mexstuffpeppers.htm

We make pork chops a very similar way, and serve them with rice. That mushroomy gravy on rice is fantastic.

If you want to make the family eat beets, you might want to try making Harvard beets. It will go with any of the gr. beef recipes. I add a lot of black pepper to mine. It gives a nice bite, and works well with the sweet sauce

I love stuffed peppers. My communist family does not. I usually make them with cheddar cheese and rice, combined with whatever spice I'm currently having a hot infatuation with. For a while it was smoked Spanish paprika, but right now I'm really wrapped up with this italian seasoning I bought in a baggie from some guy in a tent. (He was at a flea market, so I guess it's okay.)

Margie

Trish and I brought home some Hungarian spice in a bag from a shoppe in Greenich Village. The same place had flavored chocolates; we bought a bag of rasberry filled and cayenne laced chocolates. The cayenne sneaks up on you scarey, titilating, can't wait to see what happens next kinda way.

I love rubs, but rubbing ground beef is tough.

Dan

My communist family

AH HA!

HappyAndy wrote: check out this link for some entertaining grassroots recipes

that link said: White trash fruit salad 2 cans of fruit cocktail 1 apple, diced 1 orange, diced 1 banana, diced 1 bar of cream cheese- at room temp. 1 cup of mayonnaise Drain fruit cocktail;reserving juice. Stir cream cheese to soften, add cocktail juice and mayo. Stir in fruit. Chill to set. Enjoy!

MAYONNAISE!?!!!!!!?!?!?!!?!?!?!?!?!?!?

Marjorie Suddard wrote: I love stuffed peppers. My communist family does not. I usually make them with cheddar cheese and rice, combined with whatever spice I'm currently having a hot infatuation with. For a while it was smoked Spanish paprika, but right now I'm really wrapped up with this italian seasoning I bought in a baggie from some guy in a tent. (He was at a flea market, so I guess it's okay.) Margie

You can overthrow the communist regime by using Parmesan cheese instead of cheddar. By "Parmesan," I mean choosing a hunk of good parm that tastes really good eaten on its own and grating it coarsely. Around here, we can find cheese like that for about six bucks a pound. Use some sun-dried tomatoes chopped finely as well.

The parm and sun-drieds really make the beef pop so the dish isn't overwhelmed by the peppers. As usual, I'm a little late to the party so this would have been my entry into the Hamburger Derby.

93celicaGT2 wrote:

HappyAndy wrote: check out this link for some entertaining grassroots recipes

that link said: White trash fruit salad 2 cans of fruit cocktail 1 apple, diced 1 orange, diced 1 banana, diced 1 bar of cream cheese- at room temp. 1 cup of mayonnaise Drain fruit cocktail;reserving juice. Stir cream cheese to soften, add cocktail juice and mayo. Stir in fruit. Chill to set. Enjoy!

MAYONNAISE!?!!!!!!?!?!?!!?!?!?!?!?!?!?

I'm going to try this one some day: MUDBOG 1 Part cheap beer 1 Part chocolate milk Fill your favorite frosty mug half full of your favorite bargain brand brew. Top it off with the chocolate milk. Savor the creamy head.

A use for Margie's ground beef and for all the bacon lovers around here: BACON MEATBALLS 1 lb. ground beef 1 Tablespoon Salt 1 Teaspoon Pepper 2 Tablespoons steak sauce (or the closest thing you can find) 5 Slices of bacon Toss everything except the bacon into a bowl. Mix it up real good. Shape this mixture into small balls (1" or so wide). Wrap that there bacon around the balls and fasten with a toothpick or twig. Slow cook 'em in a skillet until good n' done. Serve with crackers or white bread soaked in ball juice from skillet.

Another one for the bacon lovers, tested and approved by HappyAndy: Peanut Butter and Bacon Sandwich

Fry up 4 or 5 slices of bacon for every sandwhich you would like to make, crispy or not, whatever you like, make some toast, spread with peanut butter add bacon and serve with a glass of milk. Serving warm is better.

Enjoy!

Dang, Margie! I forgot...if you add the tofu to the donburi recipe I posted above, don't forget to press it & drain the water off before you add it. Otherwise, the whole thing becomes a watery mess.

And yeah, I cook in metric. I love Asian food, and so many of the recipes I find online are in metric, I just finally broke down and bought some metric measuring cups. I guess conversion calculators are avalible online...

Another one for the bacon lovers, tested and approved by HappyAndy: Peanut Butter and Bacon Sandwich

I never would have believed it, but bacon, and peanut butter go together like they were made for each other.

Single guy stew:

1lb. browned beef

1 can Irish potatoes, cut in half

1 can baked beans.

That's it! No spice required, idiot proof.

Hamburger steaks: Add 1 packet of Lipton onion soup mix to 2lbs of burger. Make steak sized pattys and grill. Beet greens: seperate greens from beets, do "whatever" with the beets Saute the greens with a tbs of butter and a chicken buillion cube and a splash of water.

I'd vote for a nice Neapolitan ragu served over fresh tagliatelle (like fettuccine). It's easy to make the ragu (onions, pine nuts, raisins, meat, basil, tomato sauce) and the pasta is available in refrigerated packs in most groceries, but in Dallas I can buy fresh pasta.

Add a salad of mixed greens and pine nuts or walnuts topped with Giuseppe Giusti balsamic vinegar and you're set for the evening.

1 lb ground beef

1 can of Bush's Grillin' Beans

1 can of tomato paste

seasonings: cayenne pepper, worchestershire sauce, chili powder, oregano, etc (whatever strikes your fancy).

Cook beef until brown and drain fat. Add beans and seasonings, simmer and stir, serve.

I don't know why they call it Hamburger Helper Clark, it tastes just fine by itself!