Ground Meat Mix Food

GROUND MEAT! "MAKING YOUR OWN"

Steps:

• Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
• Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
• Pulsing is key do not let it run.
• Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
• Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
• For burgers, a coarse grind is the way to go.
• For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
• Ground beef usually comes from one of three cuts: chuck, round or sirloin.
• Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
• Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
• If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
• My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
• Yes turkey, chicken, pork, veal, lamb can be ground as well.

GROUND-MEAT MIX

Steps:

• Working in batches, pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cups breadcrumbs). Transfer to a bowl. Stir in milk; let stand for 10 minutes.
• Meanwhile, puree garlic and onion until smooth. Pulse in egg, 2 1/2 teaspoons salt, and 3/4 teaspoon pepper to combine.
• Mix garlic mixture into breadcrumb mixture. Add beef and pork, and mix until just barely combined; do not overmix. Divide mixture into 2 portions, and continue with variations.

KEEMA (INDIAN-STYLE GROUND MEAT)

Steps:

• In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

GROUND BEEF MASTER MIX

Steps:

• Set oven to 350 degrees.
• In a 8-quart oven-proof skillet, or roaster, melt butter over low heat.
• Crumble beef into skillet and increase heat.
• Cook until no more pink remains; add in onions, garlic (if using), green pepper and celery.
• Cook just until veggies are tender.
• Add soup, tomato sauce, salt and pepper; cover and bake in 350 degree oven for 1/2- 3/4 of an hour, stirring occasionally.
• Cool; divide into 5 freezer containers, and freeze.

ALL PURPOSE GROUND MEAT MIX

Steps:

• Brown meat in a large pot.
• Drain.
• Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft.
• You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use. (easy to put in ziplock bags flattened, pushing as much air out as possible).
• SUGGESTED USES (be creative).
• TACOS: Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water).
• Freeze.
• To serve: thaw and heat taco mixture; prepare tacos as you would normally.
• TACO POTATOES: Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells.
• Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.
• EASY TACO SALADS: Follow instructions for taco mixture; place a layer of corn chips or tortilla chips on plate; spoon taco mixture over chips; add layer of shredded lettuce; add diced tomatoes, sliced green onions, sliced black olives, sour cream and salsa.
• SLOPPY JOES: In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard.
• Stir.
• Cover and simmer ten minutes.
• Serve ladled onto hamburger buns.
• The All-Purpose Ground Meat Mix can also be used for: stuffed peppers, chili, spaghetti, and baked ziti. See my cookbook for additional ideas: [url=http://beta.recipezaar.com/cookbook.php?bookid=46486]Things to make with All Purpose Ground Beef Mix[/url].

GROUND BEEF MIX

Steps:

• In a large bowl, combine the eggs, milk, cracker crumbs, onions, salt and pepper. Crumble beef over mixture and mix well. Divide into three freezer containers. May be frozen for up to 1 month.