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Old 01-13-2005, 05:01 PM   #21
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Ground Beef Wrap-Ups (I got this a long time ago off Calling all Cooks)
It's one of my favorites to fix

1 1/4 lb. lean ground round
2 t. salt
2 (8oz.) packages crescent rolls
1 (8oz.) pack shredded cheddar cheese- or more depending on your taste
1/2 onion

toppings-choose what you like
I use
sour cream
shredded lettuce
chopped tomatoes
you could also add-olives

Preheat oven to 350. Heat skillet on high. Add beef and salt and brown for a few minutes. Add onion to beef mixture and continue to cook until beef is done and onions are slightly cooked.
Roll out first package of crescent rolls onto a baing sheet. Separate into 4 individual squares. Do not separate into triangles. Place beef mixture into each square leaving room on sides. Sprinkle with cheese. Open second pack of crescent rolls and place same square piece over each wrap and seal together to make a pocket. Sprinkle a little more cheese on top. Place wraps in oven. Bake 13 minutes or until done. Top with desired ingredients.

It's fun to play around with this recipe and change it up some times. A few times I have added canned green peppers.

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Old 01-13-2005, 05:04 PM   #22
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Hash brown casserole

It's definitly not for the dieter, but it sure is good.

1 package (32oz.) frozen hash browns thawed
1/2 cup butter melted
1/2 cup chopped onion
1 can cream of chicken soup
1 8oz. carton sour cream
1 cup shredded cheddar cheese
2 cups crushed corn flakes
1 lb. beef

Combine potatoes, onion, soup, sour cream, meat and cheese. Stir

Put in casserole dish. Combine corn flakes and margarine. Sprinkle on top.
Bake at 350 for 50 minutes

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Old 01-13-2005, 05:07 PM   #23
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Rancheros Casserole

1 package Au Gratin Potatoes
2 1/4 cup boiling water
1 cup canned corn, drained
2/3 cup milk
1/2 lb. lean ground beef, cooked and drained
1 cup shredded taco-seasoned or cheddar cheese
Chopped onion

Heat oven to 400. Mix potatoes, sauce mix, water, corn, milk and onion in ungreaded 2 qt. casserole. Stir in beef and 3/4 cup cheese. Bake, uncovered 30-35 minutes. Sprinkle with remaining cheese. Let stand a few minutes.
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Old 08-06-2005, 06:32 PM   #24
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Bumping this up and hoping that some other folks have some great ground beef recipes to share. I love to cook with ground beef because usually recipes are fast and easy, especially on a work night.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
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Old 08-06-2005, 07:02 PM   #25
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Originally Posted by middie
ground beef and gravy over mashed potatoes ?
mmm, love it. Works well with stew meat too! Comfort food
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Old 08-06-2005, 07:13 PM   #26
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From mom, she used to call this "grub" and no exact measurements here, so I have to improvise.

1 lb ground beef
1 can ( about 14-16 oz) whole tomatoes, then crush them
1 onion, chopped, sauteed
about a pound of macaroni
whatever herbs you like, I used sage, and oregano, black pepper, red pepper flakes

Cook the onions, put aside, cook the ground beef, add the onions back into the pot. Add everything else and let it cook to blend the flavors. Simple food, but very good. Grub!
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Old 08-06-2005, 08:55 PM   #27
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Cabbege Casserole

1 head cabbege, diced, boiled until tender and drained
1 pound ground beef, fried in skillet until browned
1 can cream of mushroom soup
1 soup can milk
Salt and Pepper to taste

Mix all ingredients and place in casserole dish. Bake uncovered 1 hour in 350 degree oven. Let rest at least 20 minutes before serving.
"Experience is the name everyone gives to his mistakes."

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Old 08-06-2005, 10:18 PM   #28
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Hi! Just tried this out on the buffet this weekend...and people liked it. It was really different I thought.

Cooked ground beef.
Cooked cabbage.
Canned tomatoes.
Kidney Beans
Salt and Pepper
Spice up the juices with any seasoning you like!

I'm sorry...but I don't write recipes for some things. Some things just deserve to be thrown together and wing it!
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Old 08-08-2005, 06:11 PM   #29
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Quick Beef Barbecue

Some of our old favorites...maybe new to some?

* Exported from MasterCook *
Quick Beef Barbecue

Recipe By :Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 medium onion -- diced
1 can corned beef -- shredded
2 tablespoons Worcestershire sauce
1 cup ketchup
1 cup water
3 tablespoons brown sugar
1 teaspoon chili powder
salt and pepper -- to taste

Brown ground beef and onions; add remaining ingredients and simmer for 1/2 hour. Serve on toasted buns.

- - - - - - - - - - - - - - - - - - -

Per serving: 423 Calories (kcal); 30g Total Fat; (64% calories from fat); 20g Protein; 18g Carbohydrate; 96mg Cholesterol; 608mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

NOTES : This is an old Farm Journal recipe and so easy and good!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *
Macaroni Pizza
Recipe By :Sandy - unknown source
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pasta / Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups elbow macaroni -- cooked
1 egg
1/2 cup milk
1 pound ground beef
1/2 cup chopped onion
16 ounces tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 ounces sliced mushrooms -- drained
1 cup grated American cheese
1 cup shredded Mozzarella cheese
Pour the cooked macaroni in a greased 9x13-inch baking pan. Beat the egg and milk together and pour over the macaroni. Brown the ground beef and onions; pour off all excess fat. Add seasonings, tomato sauce and mushrooms; mix well.
Pour over macaroni. Top with both the cheeses. Bake at 350 F. until cheese bubbles, about 15 minutes.
Serves 8

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 20g Fat (56.9% calories from fat); 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 725mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
NOTES : This is an old favorite.....everyone loves it and its easy to put together.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *
John Elway's Hamburger Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 medium onions -- chopped
2 pounds ground beef (chuck-round or sirloin)
2 tablespoons butter
1 garlic clove -- minced
3 cans beef broth (15-oz. each)
1 can tomato sauce (15-oz.)
1 can Ro-tel diced tomatoes and chile peppers
1 cup potatoes -- diced with skins
1 cup carrots -- peeled and diced
1 cup celery -- diced
1 can French-style green beans (15-oz.)
1 cup dry red wine
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
Salt and freshly ground black pepper to
In a large pot, saute onions and garlic in 2 tablespoons butter. Fry ground meat in 2 tablespoons butter in a separate large skillet until browned; drain off any excess fat.
Add the cooked meat to the pot with the onions and garlic and saute a few minutes.
Add all other ingredients to the pot and bring to a boil over medium heat. Reduce to low and simmer until vegetables are tender, approximately 30 minutes. Season with salt and pepper. Serve with warm bread.
Serves 6 or more

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 860 Calories; 47g Fat (57.5% calories from fat); 9g Protein; 69g Carbohydrate; 13g Dietary Fiber; 124mg Cholesterol; 785mg Sodium. Exchanges: 2 Grain(Starch); 7 Vegetable; 9 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

We love these!

* Exported from MasterCook *
German Meatballs

Recipe By :Midwest Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Midwest Living Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice bread -- 1" thick
1/2 cup milk -- to 3/4
1/4 cup onion -- finely chopped
1 tablespoon butter or margarine
2 eggs -- beaten
1 pound ground round
1/2 pound ground pork
3 tablespoons parsley -- snipped
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon peel -- finely shredded
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
3 cups beef broth
1 cup water -- cold
1/2 cup all purpose flour
noodles rice or spaetzle -- cooked hot

In a large mixing bowl, soak bread in enough milk to cover it. Meanwhile, in a small saucepan, cook onion in butter till onion is tender, but not brown. Press milk from bread, discarding milk. In large bowl, combine bread, eggs, beef, pork, parsley, salt, Worcestershire sauce, peel, juice, paprika, nutmeg and onion mixture. Mix lightly with your hands. Form into meatballs. In large skillet, bring broth to boiling. Add meatballs. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or till meatballs are done. With a slotted spoon, transfer meatballs to a serving bowl and keep warm. Skim fat from cooking liquid. Reserve 2 1/2 cups broth, adding water, if necessary. Mix cold water and flour. Stir into reserved cooking liquid. Cook and stir till bubbly. Cook 1 minute. Pour over meatballs. Serve with hot noodles, rice or spaetzle. Top with additional snipped parsley.

Makes 6 to 8 servings.

Note: Reheat chilled meatballs in a 15x10x1-inch pan in 350 oven 10 minutes. Or add to gravy and heat through. If you'd like more authentic meatballs, use 12 pound ground round, 1/2 pound ground pork and 1/2 pound ground veal for the meat.

Nutrition Note Reduce fat by using the leanest meat your butcher sells. Substitute 1/2 cup refrigerated egg product for the egg.
Converted by MC_Buster.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2258 Calories; 152g Fat (61.9% calories from fat); 175g Protein; 36g Carbohydrate; 2g Dietary Fiber; 949mg Cholesterol; 7977mg Sodium. Exchanges: 1 Grain(Starch); 23 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 18 1/2 Fat; 0 Other Carbohydrates.

NOTES : Ann Zohlen Marchek of Cedarburg, Wisconsin, bases her meatballs on her mother's recipe, which blends ground veal, pork and beef. Ann serves them over noodlelike German spaetzle.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Old 08-26-2005, 08:12 PM   #30
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Location: Michigan USA
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Hamburger Hash (TNT)

1 lb ground beef cooked and drained
4 cups frozen potatoes with onions and peppers
1 can kernal corn
3/4 c water
1 tsp beef bouillon
mix together on med. heat in lg skillet, cook and cover apx. 20 min. season to taste

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