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    You are in: Home / Cookbooks / 14. OAMC-Ground Beef (to try)
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    103 recipes in

    14. OAMC-Ground Beef (to try)

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    I use this as a burrito filling and also for taco salads. Add some lettuce, tomatoes, cheese and sour cream...whatever you like...yum!

    Recipe #18422

    Recipe #3772

    aka Un-tidy Josephs. Cooks a longer time; makes the sauce de-licious! This will freeze! UPDATE: I've reduced the amount of Worcestershire sauce due to reviewers' responses. Add more *originally 1/8 cup* if you like. :)

    Recipe #146372

    This delicious recipe, from Taste of Home, has become one of my freezer staples.

    Recipe #9965

    Recipe #27419

    These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.

    Recipe #109264

    We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. I found variations of this recipe on the web, but adjusted the amounts for the best flavor. These can also be grilled. UPDATE: I can't vouch for it being authentically Vietnamese, though the recipes I combined to make this were labeled that way. Also, I don't think fish sauce is a particularly Korean ingredient. I'd change the name to Asian Meatballs but that would mess up the URL.

    Recipe #70235

    1 Reviews |  By Dancer^

    We broiled these in the oven a few weeks ago. They turned out great, but took about 10 minutes longer to cook. We are having them this week on the bbq. I cut back on the salt to 1/4 tsp.

    Recipe #123540

    This is my meatloaf recipe, very simple, very quick after a long day at work.

    Recipe #15578

    A friend gave me this recipe years ago. I'm not sure where it orginally came from. The Australian rissole is generally made from minced meat and pan fried, without a pastry covering, but sometimes with breadcrumbs. This recipe is suitable to freeze and for OAMC. Thanks to Tish I have added the directions.

    Recipe #79672

    I used to use the Hamburger Helpers but desided it was cheaper to go this way with it. It is better and warms up easier.

    Recipe #110733

    48 Reviews |  By Chibi

    This recipe was used by both my mother and my mother-in-law. It's been a favorite of our families for years, and is both easy and delicious.

    Recipe #13906

    An easy one dish meal! Great for using up leftover rice.

    Recipe #121329

    While I won't go into why these are called meat spheres instead of meatballs, my DD found this recipe in my recipe file and made some up. I didn't see a recipe posted just like it. Although we are not much for meat spheres, we opt for this recipe because they are simple, baked instead of fried and are versatile. I have made these into tiny meatballs for appetizers as well. I often make double the amount and freeze some for later meals or subs. Freezing instructions follow cooking instructions.

    Recipe #176509

    This is an adopted recipe.

    Recipe #8044

    The ultimate in comfort food, this chili can be done all in one pot for easy cleanup. This makes a LOT of chili, perfect for a large family or for freezing.

    Recipe #126023

    This is so easy to make. Very flavorful. This recipe can easily be doubled.

    Recipe #30812

    These meatballs are simple, versatile, and packed with savory, garlicky flavor! YUM!! Use them for spaghetti, meatball sandwiches, Italian wedding soup, baked ziti...I think this recipe will serve 35 people. :-) It would also freeze well for those of you who do OAMC. The lady who gave me this recipe used to be a caterer, and she told me that one of her clients said these were better than his Italian wife's own meatballs! I guess that's saying something. Anyway, I really like these, and if you love garlic, so will you! Cooking time is for one batch of meatballs, but of course it will take longer to make all of them. Prep time doesn't include peeling and mincing the three heads of garlic, which is admittedly a somewhat lengthy process. Oh well, it's certainly worth it!!

    Recipe #132076

    Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers and sandwich stands. Quick and easy. We serve it at our house with Hajar's wicked sauce tomatish, grilled onions & tomato slices also grilled, salad, bread and a dish of olives. YUM! Here in Morocco Zweena means beautiful. This freezes very well, see below. c.2005

    Recipe #135128

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