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Wedding Woes
Recipes needed
I have a ton of ground beef that has been defrosted. Now I need something to do with it. The original idea was to make a Bolognese Sauce but I've been having a lot of pasta so far this week.
Any suggestions that don't include meat loaf and will give me leftovers to bring to work?
Any suggestions that don't include meat loaf and will give me leftovers to bring to work?
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Re: Recipes needed
Taco Tuesday is what we're having for dinner tonight.
Or you could make chili.
Or what about making them into hamburger patties?
Just throwing ideas out there.
my currently-reading shelf:
"Are you one of those vegetarian zombies that only eats grrrrrraaaaaaiiiinnnnnsssss?" -- raynes
**FOR SALE NOW**
edit: recipe
1 large can diced or crushed tomatoes
1 medium can light kidney beans
1 medium can dark kidney beans
1/2 chopped onion
1/2 chopped green pepper
cumin and chili powder to taste (I usually use at least a tbs or two of each)
1lb cooked ground beef
optional: cayenne pepper or chopped jalapenos
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i would make meatballs, and then refreeze them in the sauce.
hard-boiled eggs, chopped (just a few, depends on how much ground meat)
chopped black olives
salt
pepper
ground cumin
turmeric
chopped onion
a little garlic powder
Brown the onion and ground meat together with the seasonings, and then add in the hard-boiled egg and olives and mix well. Spoon the filling onto flat rounds about the size of a saucer of basic pie crust (your standard flour, salt, shortening, and water crust) and crimp the edges to seal. Put on a baking tray, baste in a raw beaten egg, and bake until they're golden brown.
flat meatballz
Chili, tacos, meat loaf, and meat sauce is my general go-to. I'm trying to add to my culinary skillz.
2 lbs ground beef
1 small onion- diced
2 red and/or orange bell peppers- diced
2-3 cloves of garlic, minced
salt and pepper
8 oz can tomato sauce
1 c BBQ sauce
1 T worcestershire sauce
2 T brown sugar
cayenne pepper to taste- i use about 1/2t
brown beef, set aside
saute veggies
add beef and all other ingredients
taste to see if you need more cayenne etc
simmer for 20 minutes
sometimes we are in the mood for spicy and sometimes more sweet.
I always add the cayenne last after i take some out for autumn because "the cayenne makes my throat hot"
I just a friendly gal looking for options.
my currently-reading shelf:
"Are you one of those vegetarian zombies that only eats grrrrrraaaaaaiiiinnnnnsssss?" -- raynes
**FOR SALE NOW**
BC, if you have a stuffed poblano recipe I want that too!
* 6 fresh poblano peppers
* 1 pound Cin Chili recipe follows, chilled
* 8 ounces shredded cheese (recommended: Mexican style cheese)
Directions
Preheat the oven to 375 degrees F.
Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes)
Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
Cin Chili:
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Beefy Spanish Rice
1 pound ground beef
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 can (14.5 oz) stewed tomatoes
1 1/2 cups water
1 cup uncooked long grain rice
1 tsp salt
1/2 to 1 tsp chili powder
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp pepper
2 Tblsp tomato paste
In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and cook until heated through.