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01-21-2016, 06:59 AM
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#41
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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My standard go to seasoning is salt, paprika and cayenne pepper.
Sent from my iPad using Discuss Cooking
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You are what you eat.
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01-21-2016, 02:04 PM
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#42
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 4,670
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01-21-2016, 03:44 PM
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#43
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Chef Extraordinaire
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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I like to use my taco meat mixture for things other than just tacos and burritos, like:
Taco rice
Taco Mac & Cheese
Nachos
Chili
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If you can't see the bright side of life, polish the dull side.
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01-21-2016, 06:01 PM
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#44
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
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Quote:
Originally Posted by medtran49
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Except for the garlic, sugar, and relish, that's pretty much what I grew thinking of as BBQ beef or sloppy joes.
I still make a slight variation of my Mom's version. She used ground beef, chopped onion, vinegar, ketchup, a dash of yellow mustard. It was one of my favorite meals growing up.
I usually add to hers whatever store bought BBQ sauce I have on hand in about equal ratio to the ketchup, then simmer long enough to reduce some of the liquid so it's not overly sloppy. If the BBQ sauce I have isn't spicy hot, I will also add pepper flakes or hot sauce to add zip to it. The other day I had some Famous Dave's Devil Spit, so that added some heat, and some KC Masterpiece added with the Spit (the Spit alone is a bit too much heat). I also had some chopped green bell pepper so I tossed that in with the onion. Some chopped celery works with it too. As long as you don't add anything too weird, it all works out pretty well. I add extra veggie stuff so I can fool myself into believing that it's healthier than Mom's version was.
I don't have any quantities because I've never measured anything - just 3 squirts of this and a blop of that. I never use any tomatoes or tomato sauce, although the tomatoes might work if well drained. Otherwise I'd simmer longer to cook off the excess water.
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Rick
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01-24-2016, 01:19 AM
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#45
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,423
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Quote:
Originally Posted by GotGarlic
I've seen variations of moussaka with zucchini instead of eggplant (I'm not a fan of eggplant). And I love dolmades  They're often served with tzatziki or a lemon sauce, like ladolemono.
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I'm not a fan of eggplant either. Stirling dislikes it and dislikes mushrooms, but can tolerate some on occasion. When I make moussaka, I chop up the eggplant after I fry it. That way I never get big chunk of eggplant in my mouth at once. Works great for us.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-24-2016, 08:09 AM
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#46
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Senior Cook
Join Date: Dec 2012
Location: Duncan
Posts: 481
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Quote:
Originally Posted by larry_stewart
When i was a kid, I remember eating a Jamaican Meat pie. Kind of half circle shaped, orangish flaky dough filled with a very spicy ground meat.
Anyone know what Im talking about, and if so, anyone have a suggested recipe ?
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Google 'Forfar Bridies'. I make them often.
The chances of these delicious 'bridies' originating from the Scottish coal mines and the basic recipe getting to Jamaica are pretty much 100%. I use ground chuck, sweet onions and some Keen's mustard powder and puff pastry.
For a 'potluck' I make a few dozen bite size ones. Adding some Jamaican flavors would be easy to do.
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01-24-2016, 12:46 PM
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#47
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,423
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According to Wikipedia, Jamaican patties are based on Cornish pasties, with Indian spices thrown in. But, I think the Forfar bridies sounds at least as plausible, since I have never seen potato in Jamaican patties and apparently Forfar bridies don't have potatoes either. There seems to be a bit of samosa influence too.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-24-2016, 09:48 PM
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#48
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Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,145
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[photo courtesy of Bon Appetit]
Soboro Beef Recipe - Bon Appétit
This is as good as the korean beef bowl!
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01-26-2016, 10:51 AM
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#49
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Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,145
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I was reading this blog post and thought of this thread.
Mexican Cornbread – What's for Dinner Moms?
I "pinned" this and I'm def making this recipe with some ground beef or HEH!
what about trying a veg version with this
Article | Trader Joe's
Soy Chorizo instead of the soy ground beef?
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03-12-2016, 08:59 PM
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#50
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Assistant Cook
Join Date: Mar 2016
Location: New Brunswick
Posts: 17
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My mom makes a delicious hamburger macaroni soup!
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“It's not our job to toughen our children up to face a cruel and heartless world. It's our job to raise children who will make the world a little less cruel and heartless.”
L.R. Knost
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03-13-2016, 12:32 PM
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#51
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Assistant Cook
Join Date: Mar 2016
Location: Turriff
Posts: 30
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Quote:
Originally Posted by puffin3
Google 'Forfar Bridies'. I make them often.
The chances of these delicious 'bridies' originating from the Scottish coal mines and the basic recipe getting to Jamaica are pretty much 100%. I use ground chuck, sweet onions and some Keen's mustard powder and puff pastry.
For a 'potluck' I make a few dozen bite size ones. Adding some Jamaican flavors would be easy to do.
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Ah yes... I love a good Forfar Bridie although I've never made one myself.
When I travel south, I usually stop in Forfar where there is a butcher who makes most excellent ones. Your recipe sounds pretty good, though there are quite a number of variations eg. minced lamb instead of beef.
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We're not here for a long time. We're here for a good time
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Ground Beef Recipes/Suggestions
larry_stewart
Ok, so here's the catch.
As some of you know Im a vegetarian.
I often use Morning Star Crumblers as my alternative to Ground Beef.
This stuff does not bind together as regular beef would, so meatballs, burgers, meatloaf ... are out of the question ( *** My intention is not to use it in recipes that require it to bind, so no need to suggest ways to get it to bind , such as cheese, eggs ...***)
This stuff cooks/ browns totally different than its meat counterpart, so leave the cooking and experimenting up to me.
Here are some of the things I've used it successfully in so far, Im just looking for other suggestions.
Chili
Tacos/ taco salad
"Beef" burritos
"meat" sauce
Stuffed Cabbage
Stuffed Peppers
Stuffed Tomatoes
Stuffed Eggplant
Sloppy Joe
Lasagna
Ive mixed it in with that Hamburger Helper Crap ( kids love it)
There are probably others that have slipped my mind.
So, if anyone has any recipes / suggestions for me to use this product with, I'd be interested to hear about it.
All cuisines welcome, I love International Cuisines.
Larry
3 stars
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