Ground Beef Dressing Food

TRUE PILGRIM STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
• In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
• Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
• Bake in the preheated oven until evenly browned, about 1 hour.

BAKED EGGPLANT WITH GROUND BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put bread crumbs in a bowl with enough water to cover; set aside to soak.
• Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
• Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
• Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
• Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.

MARGIE'S GERMAN MEAT DRESSING

Steps:

• This is a family recipe that my mother learned from her Swiss/German mother in Milwaukee. Everyone who eats it never wants that boring old bread stuffing again. It contains smoked oysters from those cute little flat tins, pork sausage, ground beef, mushrooms, celery, onion, apples, raisins, pecans and some seasoned breadcrumbs, garlic salt and pepper to taste. It's Sauteed together till cooked and mixed. Then you let it cool and stuff it into the bird so it absorbs all the wonderful turkey juice. It comes out very moist and delicious.
• In a little saute pan you take a few (4-5) smoked oysters and brown in butter, then mash up really well with a fork.
• In a large dutch oven, brown 1/3 sausage to 2/3 parts ground beef (probably 2 1/2-3lb burger and a roll of sausage).
• Add 2 cups each onion, celery, mushrooms and stir well.
• Season meat with garlic salt and pepper to taste.
• Toss in the mashed oysters, 1 or 2 large apples, cored and diced (you can leave on the peel), and a healthy handful of raisins and a cup of chopped pecans.
• When this is all thoroughly cooked and well mixed, put in about 1 cup of seasoned bread crumbs and stir well. The crumbs should absorb most of the juice. If not, you can add a bit more until it all sticks together nicely.
• Nibble a spoonful or two to judge taste and season if needed. (We always knew it was perfect when my father wouldn't put his spoon down after sampling, until mother took it away from him and chased him outta the kitchen.)
• Set aside to cool. (Outside is great if it's cold enough, with a lid on to keep out varmits lurking on the back porch.) After it has cooled enough to handle, stuff into both cavities of the bird, the inside front first. Really pack it in. I use my hands for this. Put the balance into the neck cavity, pulling the skin to cover and fasten the skin securely.
• If you can't get it all in the bird, put in a little pie pan, cover with foil and let cook in the oven. Add to what comes out of the bird after cooking. Butter the bird and season with salt and pepper. We cook ours in a cooking bag so we don't loose any juice (follow the directions for cooking bag). After the bird is cooked and browned, let it rest appropriate amount of time. Spoon out dressing into serving dish. Garnish with a bit or two of fresh parsley. Wonderful with gravy over the top. Makes excellent leftovers if it isn't all eaten up at dinner. It's also great cold when raiding the fridge in middle of night.

GRANDMA'S HAMBURGER DRESSING/STUFFING

Steps:

• Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
• In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
• In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
• In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
• Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.

GROUND BEEF STUFFING CASSEROLE

Steps:

• Mix onion, celery, poultry seasoning and bread cubes.
• Add one can of the soup and the milk.
• Set aside.
• In a large bowl mix the ground beef and the mustard and Worcestershire.
• Add the bread mixture.
• Mix thoroughly.
• Spread into a 9x13 pan.
• Spread the other can of cream of mushroom soup over the top.
• Bake at 375 for about 1 hour (maybe a little less).
• If this starts to get brown on top or looks too dry, cover with foil.

GROUND BEEF STIR FRY WITH GARLIC GINGER SAUCE

Steps:

• Add the beef to a large skillet over medium-high heat. Cook the meat, stirring it to break up the pieces occasionally, until it is mostly brown, about 5 minutes.
• While the beef cooks, chop the veggies and make the sauce. Add the tapioca or cornstarch to a measuring cup or bowl. Add a splash of the beef broth and mix. Add the rest of the broth and remaining sauce ingredients and mix again.
• When the beef is mostly cooked, add the mushroom and cook them for 5 minutes. If there is more than 1 tablespoon of the oil in the pan remove it by tilting the pan to the side and using a spoon to scoop it out. If there is less, add a splash of oil.
• Add the remaining veggies to the pan and cook for 5-6 minutes, or until they are crisp-tender.
• Stir the sauce to mix up the starch then pour it into the pan. Once the sauce has thickened (1-2 minutes) serve the stir fry over rice or cauliflower rice.

DORITOS CASSEROLE WITH GROUND BEEF

Steps:

• Preheat oven to 400F.
• In a large frying pan over medium-high heat, cook ground beef with a dab of butter or margarine.
• Add the diced onions to the pan with the beef while it's cooking.
• Dump the cream cheese, mushroom soup and chili sauce into a large mixing bowl.
• Mix with an electric mixer until fully combined.
• Once the ground beef is fully cooked add the ground beef and onions to the mixing bowl with the cream cheese mixture. Stir well.
• Add the corn and black beans to the bowl. Stir.
• Set aside 1/4 cup of green onions and add the remaining green onions to the mixing bowl.
• Add 2 cups of the shredded cheese to the mixing bowl.
• Add the salt, pepper and garlic powder to the mixing bowl. Stir until all of the ingredients are fully combined.
• Pour the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the crumbled Doritos on top of the beef mixture.
• Sprinkle the remaining cup of shredded cheese and 1/4 cup of chopped green onions on top of the Doritos.
• Place the dish in the oven and bake the casserole until the cheese on top is completely melted and just starting to brown. 11-13 minutes.
• Serve and enjoy!