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Recalled this from a previous incarnation of the forum. Did a search, didn't find it, so I thought I'd recreate it: A thread for the forum's assorted food-makers (or just people who have an inclination to share one) to post food recipes. NOTE: Any recipes added by me likely would not be considered "healthy", "vegan", or "organic", but they have usually had good reception. Such as:
Cheesy Beef Couscous:
1 lb. (453.6g) ground beef; cooked (We tend to cook the meat sprinkled with onion powder.)
1.5 cup (354.9mL) boiling water
1 beef bouillon cube
.75 cup (67.43g) uncooked couscous
1.5 cup (181g) cheddar cheese, shredded
Salt & pepper to taste
In a large saucepan, dissolve bouillon cube in boiling water. Add ground beef; heat until boiling again. Turn off heat & add couscous; stir & cover saucepan. Let sit 5 mins. Stir. Add salt & pepper to taste. Sprinkle cheese on top, cover & turn heat on to low. Heat until cheese melts. Serve. {Poster's Note: Usually make about 4 servings or so.}
Hamburger Stuffed Bread:
1 unsliced loaf, white bread (French or Italian)
1 lb. (453.6g) ground beef (cooked)
1 Tbl. (14.79mL) vegetable oil, if gr. beef is lean.
1 tsp. (5g) salt {Poster's Note: use less if using sea or kosher salt.}
.25 tsp. (1.25g) pepper
1 Tbl. (14.79mL) Worchester sauce
1 can Cheddar cheese soup {PN: Use two if using Campbell's soups}
~8 ounces (226.8g) shredded cheddar cheese
Cut bread in half lengthwise. Hollow out inside of both halves, forming a crust shell. {PN: Leave about half an inch (1.27cm) "edge"} Tear removed bread into small pieces. In a saucepan, mix in all ingredients except bread pieces and cheese. Simmer 4 or 5 minutes. Mix in bread pieces and fill crust shell with meat mixture. Top with shredded cheese. Bake on cookie sheet (or heavy foil sheet) in oven at 350F (176.67C) for 8 to 10 minutes. Serve warm as open-face sandwich. Serves 4.
Cheeseburger Chowder:
1 lb. (453.6g) cooked ground beef
4 medium potatoes, chopped; or 32oz (907.2g) southern-style hash browns
1 beef bouillon cube
1.5 cup (354.9mL) water
1 can cheddar cheese soup {PN: Use 2 if using Campbell's brand}
1 (soup) can milk
2 Tbls. (18.93g) cornstarch
Add beef, potates, bouillon, and water to pot. Cover and cook until potatoes are tender. (~15-20 minutes, usually) Stir in cheese soup. Add milk and stir well until blended. Mix cornstarch in a cup or small bowl with a small amount of water (~.25 cup ((59.15mL)) or so.) until cornstarch is dissolved. Add cornstarch mixture to soup. Simmer a couple of minutes to thicken. Serve warm. {PN: Usually around 6-8 servings. Does well reheated.}
Cheesy Beef Couscous:
1 lb. (453.6g) ground beef; cooked (We tend to cook the meat sprinkled with onion powder.)
1.5 cup (354.9mL) boiling water
1 beef bouillon cube
.75 cup (67.43g) uncooked couscous
1.5 cup (181g) cheddar cheese, shredded
Salt & pepper to taste
In a large saucepan, dissolve bouillon cube in boiling water. Add ground beef; heat until boiling again. Turn off heat & add couscous; stir & cover saucepan. Let sit 5 mins. Stir. Add salt & pepper to taste. Sprinkle cheese on top, cover & turn heat on to low. Heat until cheese melts. Serve. {Poster's Note: Usually make about 4 servings or so.}
Hamburger Stuffed Bread:
1 unsliced loaf, white bread (French or Italian)
1 lb. (453.6g) ground beef (cooked)
1 Tbl. (14.79mL) vegetable oil, if gr. beef is lean.
1 tsp. (5g) salt {Poster's Note: use less if using sea or kosher salt.}
.25 tsp. (1.25g) pepper
1 Tbl. (14.79mL) Worchester sauce
1 can Cheddar cheese soup {PN: Use two if using Campbell's soups}
~8 ounces (226.8g) shredded cheddar cheese
Cut bread in half lengthwise. Hollow out inside of both halves, forming a crust shell. {PN: Leave about half an inch (1.27cm) "edge"} Tear removed bread into small pieces. In a saucepan, mix in all ingredients except bread pieces and cheese. Simmer 4 or 5 minutes. Mix in bread pieces and fill crust shell with meat mixture. Top with shredded cheese. Bake on cookie sheet (or heavy foil sheet) in oven at 350F (176.67C) for 8 to 10 minutes. Serve warm as open-face sandwich. Serves 4.
Cheeseburger Chowder:
1 lb. (453.6g) cooked ground beef
4 medium potatoes, chopped; or 32oz (907.2g) southern-style hash browns
1 beef bouillon cube
1.5 cup (354.9mL) water
1 can cheddar cheese soup {PN: Use 2 if using Campbell's brand}
1 (soup) can milk
2 Tbls. (18.93g) cornstarch
Add beef, potates, bouillon, and water to pot. Cover and cook until potatoes are tender. (~15-20 minutes, usually) Stir in cheese soup. Add milk and stir well until blended. Mix cornstarch in a cup or small bowl with a small amount of water (~.25 cup ((59.15mL)) or so.) until cornstarch is dissolved. Add cornstarch mixture to soup. Simmer a couple of minutes to thicken. Serve warm. {PN: Usually around 6-8 servings. Does well reheated.}
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