Took out a pound of hamburger

any suggestions what to do with it for dinner? I have all the basics on hand.

My family loves hobo packets - 

4 large sheets of foil

1 lb. ground beef

1 large baking potato, peeled and sliced

2 carrots, peeled, washed and sliced into coins

1 bell pepper, cut into bite size chunks

1 large sweet onion, cut into bite size chunks

1 can mushrooms, drained

seasoned salt and pepper, to taste

Worcestershire sauce, to taste

Preheat oven to 350 degrees. Shape meat into 4 patties. Season both sides with seasoned salt and pepper. Place on foil sheet. To each pattie, add 1/4 of potato, 1/4 of carrot coins, 1/4 of bell pepper, 1/4 of onion, and 1/4 of mushrooms.  Sprinkle with Worcestershire sauce. Pull foil up to form a tent and roll down top to keep steam from escaping and juices from running out. Bake for 1 hour, give or take 10 minutes; depending on size of vegetable chunks.  We love it served with our favorite steak sauce.

I'm making meatloaf muffins with mine or 'pot roast meatloaf' - not sure which but both sound good to me!

pegg

BEEF AND MACARONI (T&T)

2 small onions, chopped
1 lb. ground beef
1 (15 oz.) can cream-style corn
2 c. small shell macaroni, raw
1 green pepper, chopped
2 small cans mushrooms (or use fresh, sliced)
3 cans (small) tomato sauce  cheddar cheese

 

Cook macaroni & drain. Cook meat, add green pepper and onions. Drain fat. Mix in mushrooms, corn & tomato sauce. Mix all together and place in a 2 qt. greased casserole. Grate cheddar cheese coarsely on top.   Bake in 325º for 1 hour.  

 Foodguy's Restaurant Style Spaghetti Sauce (T&T)

 

1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon olive oil
1 Tablespoon butter
1 (6 oz.) can tomato paste
1 (28 oz.) can crushed tomatoes
1/2 of the 28 oz. can water
1 Tablespoon brown sugar
1 teaspoon chicken or beef base (or granules)
1 teaspoon salt
Black pepper to taste
2 teaspoons dried basil
1/4 cup Parmesan cheese

Combine all ingredients, bring to a boil, reduce heat and simmer about 1 hour until thickened. Serve over hot cooked pasta.

 

Posted by: foodguy: I just love this easy recipe! Its the best sauce I've ever had and we get tons of compliments on it. A Chef, whose family owns a successful Italian Restaurant/Party House shared it with me. It is a scaled down version of the one that they use to make gallons and gallons of the stuff each week. Now you purists, please don't laugh until you've tried it-it seems too easy to be true-measure everything into a pot and cook. We increase the batches and freeze it in 3 1/2 cup containers (about the same as a jar of sauce). The beauty of this recipe is that its basic and versitile. We've added meatballs, sausage, ground beef for just a meat sauce, used it for Chicken Parm, Lasagna, Baked Ziti, Stromboli, Sausage and Meatball subs.... and I could go on and on.

6/2007 - My Tweaks: I used 1/2 of a small onion, finely diced and 2 t. garlic powder. I only used 1/2 t. salt and used chicken granules. I will try this with the beef next time. I also added a small can of diced mushrooms, 1 grilled hamburger patty, broken up and 3 grilled Italian sausages, sliced. This is a KEEPER!!!

 

Boadecia:

My family loves hobo packets - 

4 large sheets of foil

1 lb. ground beef

1 large baking potato, peeled and sliced

2 carrots, peeled, washed and sliced into coins

1 bell pepper, cut into bite size chunks

1 large sweet onion, cut into bite size chunks

1 can mushrooms, drained

seasoned salt and pepper, to taste

Worcestershire sauce, to taste

 

Preheat oven to 350 degrees. Shape meat into 4 patties. Season both sides with seasoned salt and pepper. Place on foil sheet. To each pattie, add 1/4 of potato, 1/4 of carrot coins, 1/4 of bell pepper, 1/4 of onion, and 1/4 of mushrooms.  Sprinkle with Worcestershire sauce. Pull foil up to form a tent and roll down top to keep steam from escaping and juices from running out. Bake for 1 hour, give or take 10 minutes; depending on size of vegetable chunks.  We love it served with our favorite steak sauce.

One of my favorite meals dating back to Girl Scout days!!  On hot days, I will often fire up the grill and cook them that way.

I season the hamburger with some Italian seasonings and pat it into a 12- inch oven-proof skillet.  I bake it at 350* for about 20 minutes, then drain the fat.  While that is baking, I saute onions, garlic, peppers, mushrooms, zucchini, etc.seasoned with a little salt and pepper until soft.  I remove the vegetables from the pan and drain them well. (Use the juice to make flavored rice!)  I spread a little spaghetti sauce on the hamburger "crust", put the vegetables on top and then top it with a four cheese blend.  I rewarm it until the cheese is melted and slightly brown and melted.  Cut into "pizza" wedges.  Enjoy!

Annrms

An oldie but goodie!

MACARONI AND BEEF
1 1/2 lb. ground beef
1 med. onion, chopped
16 oz can tomatoes
8 oz can tomato paste
1 t. salt
1/2 t. pepper
2 c. macaroni, cooked
In a skillet brown beef and onion. Drain. Add tomatoes, tomato paste, salt and pepper. Simmer over low heat for 30 minutes. Add cooked pasta and stir well.
Easy and Good

I like to make what I call, "My world famous hamburger patties", LOL.

My wife likes them and it is so easy. I just take the hamburger, make patties out of them, then use pretty much the same dredge and dip I use for fried chicken.

Then I use the drippings to make a delicious brown gravy to go over the patties, and the mashed potatoes.

It works for me, hope it does well for you if you try it,,, Good Luck !

These sound wonderful....TY

Thanks everyone! So many awesome suggestions. I will definitely try them.

Keep 'em coming!!

Welcome to the world of TOH, Mike! Saw you posted something on the KC board.It gets very interesting over there.

Iris

I'm glad Iris posted the question!  All the recipes sound great.  I think we will be having the hobo packets that Boadecia posted for tonights supper!!

Salisbury Steak

• 1 1/2 pounds ground beef
• 2 tablespoons grated onion
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram leaves, crushed
• 1/8 teaspoon pepper
• 1 envelope mushroom gravy mix
• 1 can (3 to 4 ounces) sliced mushrooms, drained
• 2 tablespoons red wine, optional
• 
  In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick. Broil Salisbury steak 3 inches from heat for 3 to 4 minutes; turn and broil other side of Salisbury steak for about 4 minutes, or until done as desired. Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through. Pour gravy over salisbury steak patties and serve with potatoes. Salisbury steak recipe serves 6.

Taco Casserole

• 1 1/2 pounds lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon dried leaf oregano
• 1/2 cup taco sauce
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• dash of Tabasco sauce
• 6 ounce bag corn chips, slightly crumbled
• chopped onion
• chopped tomato
• grated cheese
• chopped lettuce

Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes

Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350° for 12 minutes, or until hot and cheese is melted.

SWEDISH MEATBALLS

• 1 1/2 cups soft bread crumbs, about 3 slices bread
• 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3/4 cup milk
• 2 pounds ground beef
• 2 tablespoons butter or margarine
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 can (10 1/2 ounces) condensed beef broth
• 1 cup half-and-half or light cream

Preparation:

Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.