Here is Robbyn's "Hamburger Plan".
Recently I found hamburger on sale so I planned
out a bulk cooking mostly with that. I pulled together my favorite recipes
and went to it!!. Here are some of my favorite hamburger recipes and how
I cooked up 35 lb. of ground beef.......
First make: Pre-Cooked
Basic Ground Beef
Package 5 pounds as described below
Use the rest in:
2 lb gr. beef
1 c. oats
1 egg
1 envelope onion or beefy onion soup mix
1/2 c milk
1 med. size carrot
Blend carrot and milk to pulp. Mix together with all ingredients.
To Freeze.. package in family size portions in zip bags. Label and freeze.
To Serve.. bake 350 * for and hour or till cooked through.
recipe listing above..........Kitchen recipe box
1 lb. ground beef
1/4 cup fine, dry bread or cracker crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
1 egg
1 tablespoon oil
In medium bowl, combine all ingredients except oil; mix well. Shape into 1 1/2 to 2 inch balls. In large skillet, brown meatballs in hot oil; drain. Add desired sauce to meatballs, cook as directed in recipe.
Tip: To brown in oven, arrange in un-greased shallow baking pan; bake at 400 degrees F for 15 minutes or until browned.
Cocktail Meatballs: Shape into 1 inch balls; continue as directed above. Makes 24 meatballs.
To Freeze.. Flash Freeze and bag together.
To Serve.. Just
add to any sauce or recipe as needed
notes...
if you use crackers you don't need to use
salt..
1 sleeve of saltines is one cup of crumbs..
a tablespoon measure slightly heaped makes
a nice size meatball..
I bake @ 400 for 20 min.
I use dried onions and they work great.
recipe
listing above..........Kitchen
recipe box
When my panful of ground beef is cooked (about 5 lb. at a time) I start making the packages that call for cooked ground beef. First I rinse the fat off in a big colander, then using a Tupperware Quick Shake container, I bag my meat 2 cups at a time. The quick Shake container works great because it is 2 cups and has no handle, so it fits great slipping into a quart size ziploc container. Slip, flip, shake, zip..... very fast and easy.
Ideas to use the Pre-Cooked Basic Ground beef... We use this on pizza for pizza night, in our spaghetti sauce which I can without meat in the summertime, or for hamburger gravy and more. Very versatile to have in the freezer.
recipe listing above..........Kitchen recipe box
1 lb (I use 2c.) cooked ground beef seasoned
with onion and garlic
1 large can (8 oz) canned mushrooms (if
you use fresh sauté them some)
1 can beef broth
3 Tblsp Lemon Juice
3 Tblsp red wine
To Freeze.. bag together, label, date and freeze..
To Serve.. defrost.. add 3 cups noodles ( I add the whole bag but need to add a little liquid) cook till noodles are tender then stir in 1c. sour cream (or more if you have added extra noodles) warm slightly and serve...
My family eats this like madmen!! I have had to continually stretch this with more mushrooms and noodles to get enough for my family.. You can of course lighten this any way you like or use beef soup base or homemade broth if that is your wish..
recipe listing above..........Kitchen recipe box
To Freeze.. Put in gallon freezer bag and squish together. Label and freeze.
To Serve: Defrost, put in 1.5 - 2 quart casserole dish, top with 6 servings of mashed potatoes and top with a generous amount of grated cheddar (apx. 3/4 c?) Bake at 350 * 30-40 minutes or till hot and bubbly and the cheese is melted.
Optional: In disposable 1.5 quart foil pan, prepare completely to the cheese and freeze. Defrost and bake as above.
recipe
listing above..........Kitchen
recipe box
recipe
listing above..........Kitchen
recipe box
2 t Instant Minced Onion
1 t Salt
1 t Chili Powder
1/2 t Cornstarch
1/2 t Crushed Dried Red Pepper
(optional) - way to hot for my family
1/2 t Instant Minced Garlic
1/4 t Dried Oregano
1/2 t Ground Cumin
Combine all ingredients in a small bowl and
blend well.
Makes 1 package (about 2 T) of mix.
Using the above recipe as a guide you can increase the amounts to make
any number of packages.
Taco Filling: Brown 1 lb lean ground
beef or turkey in a medium skillet over medium high heat; drain the excess
grease. Add 1/2 cup water and the seasoning mix. Reduce heat
and simmer 10 minutes, stirring occasionally.
To Freeze.. bag, label, date
and freeze..
Makes filling for 8 to 10 tacos.
For a larger quantity - Rip squares of foil
for the number you want to make and just portion out the spices on the
foil pieces. Fold the spices inside the foil packets and store in
cupboard in a container. I use a recycled peanut butter jar.
I do make my seasoning packets in quantities larger than 1 lb packets.
I usually cook 5 lb. meat at a time and use seasoning for 3 lb. But that
is how WE like it.
recipe
listing above..........Kitchen
recipe box
recipe listing above..........Kitchen recipe box
Back to Friendly-Freezer .............................. .Back to the Plan Page