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    You are in: Home / Cookbooks / Beyond Burgers International Ground /Minced meatenter cookbook t
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    81 recipes in

    Beyond Burgers International Ground /Minced meatenter cookbook t

    This cookbokk is a composite gathering of all the recipes that participated and were photograped in the Photo Forum Event: Beyond Burgers, Ground & Minced Meat: September 2008
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    5 Reviews |  By twissis

    This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time)

    Recipe #170488

    Just got this in Penzey's fall 2008 catalog. I might suggest using a little more ground pork, like 3/4 lb (I used gr. turkey). I didn't have pizza seasoning, so I used Sharon123's Recipe #133784. I also added red pepper and sauteed the onions and pepper first. I completely forgot the olive oil, vinegar, garlic and oregano! And it still came out good. Even in the oven, the center of the tortillas were soft and messy, so be careful, and use both hands.

    Recipe #324943

    This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. Approximate measurement OK for eggplant, tomato mixture.

    Recipe #414

    This is a really old fashioned dish my mum used to make. Tomoko has come to live with us, and tonight she made this for her first cooking lesson. Now I'll post it here then print it out for her.

    Recipe #67884

    1 Reviews |  By blgpts

    This is an old Hungarian dish I learned 42 years ago. A wonderful, unique family favorite...and even those who do NOT like sauerkraut like this dish. Don't make it if you plan on leaving out the kraut...it will not be the same!

    Recipe #252999

    The "new" Recipezaar has cut off about half of my directions after step 3 during the switch. sad. sorry to any new readers. Maybe I'll have time to come back and make corrections someday, though I rarely frequent this site now because of how much more difficult it is to navigate. this is a passed down, tried and true chili recipe. i always get a ton of compliments on it. serving ideas: cheese, fritos, cornbread, saltine crackers (we love them all -- depending on our mood!)... note -- this is one of those recipes that comes from my brain and test tastes. :) so a couple of notes: -- i have found that Lawry's chili seasoning gives the best overall taste. and plus, that's just the way grandma made it! -- i use any where from one to two pounds of meat and adjust the ingredients accordingly. -- i often use nearly 1 and 1/2 packets of chili seasoning, especially if the meat portion is on the heavy side. -- i often use some of the stewed tomato juice and chili bean juice to help add flavor.

    Recipe #294888

    With a green veggie, this makes a meal. You can also use this recipe to make Chiles Rellenos (stuffed peppers)

    Recipe #19295

    This is a yummy meat pie often enjoyed in Greece. Of course, every household has their own version - this one's mine. The mushrooms are not traditional at all. They're my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn't otherwise eat. This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad. Great to bring along, fully-baked, to a picnic or potluck.

    Recipe #227120

    The Longmeadow Farm was buzzing with activity today! Corn cribs were being filled to their full capacity, and tons of dust with particles were flying high over the top of the yellow barn. The alfalfa and timothy grass fields were being rolled in the distant fields by Bubba. Everyone was in a buzz to make sure everything was working and progressing along. Such is the case this particular Saturday, and to be honest here; not everything was progressing as normal. Chains broke, wheels flew off tractors as if taking flight, and the farm truck hose broke, hissing and spitting like a wild snake run amok. Ahhhhh, a typical Saturday on the farm. These are the kinda of days that makes my Dad steam like a "train whistle". In fact; my Dad, really doesn't always adhere to the old saying, "patience is virtue". Along about 12:30 or so in the early afternoon; after the old mower didn't start despite Jerry trying to stuff a rag on the miserly 2nd hand spark plug.......and so much ether was being sprayed around the workshop to start the mower, I am sure we could of put all of the neighboring folks asleep right where they stood. My dad calmly took off his hat, scratched his head, threw his hammer down in the dirt so hard it almost bounced back and hit him in the leg, while he implored and stated at the same time, "I've had enough"! Although my father tends towards obtaining a bit of an angry flair from time to time from all the mishaps on that happened during any particular Saturday; he does however, perk up when he knows we are having hamburgers for our "Saturday Lunch at the Farm". These are so easy to throw together, and with the addition of Worcestershire sauce, a great taste and fun too. Heck I even have vegan Worcestershire sauce and vegan crumbles to make this great, simple burger, for my sons, Bryan and Mike. I sure hope your day goes better then ours did........ if not--go make your own burger...... and you can even bet the farm on it. I did!

    Recipe #267986

    I try to avoid cooking with pre-made spices and sauces (some are better than others), so this recipe is based off my re-interpretation of all the good things a taco should be: spicy, tasty, moist, and most of all packed with delicious veggies; using chicken and what I can find in my pantry at a moments notice. You could even simply top a bowl of lettuce and tomatoes with the taco meat and eat it as a taco salad - that would be very low fat!

    Recipe #281798

    24 Reviews |  By ninja

    This is my all-time favorite recipe for hamburger steak and onions. If I'm just cooking for me, I skip the gravy (they're very juicy without) and increase the onions because I like extra with every bite! Add the gravy to turn it into a wonderful smothered "steak". I found the recipe during a web search and tweaked it. Listed cooking time is for the steaks, onions and gravy.

    Recipe #317509

    These are easy to make and men seem to really like them. They are good on a party tray. Just something made up with extra pie crust.

    Recipe #147249

    5 Reviews |  By fame26

    A healthier version of the traditional sloppy joe!

    Recipe #61843

    My DH loves these meatballs. He eats cranberries with just about everything! This recipe came from "The Best of Mennonite Meals".

    Recipe #121932

    A family favorite. Hope it is for yours ! Excellent for using left over Ham.

    Recipe #222766

    Found this recipe tucked away in the back of the kitchen drawer. Do not remember where it came from. Spanish style burger made from beef and chorizo sausage, topped with caramelized onions and smoked red pepper ranch sauce and shavings of Manchego cheese served on over sized buns. These are 1/2 pound burgers for big eaters!

    Recipe #260440

    11 Reviews |  By PanNan

    This is a quick and easy version of a classic, and the guys in my family raved about it. I'm posting here for safe keeping. It's a recipe from America's Test Kitchen.

    Recipe #315785

    Recipe #14966

    Well, I made these up using our favorite ingredients. Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make! I usually make 4, we eat 2 and I freeze 2 to cook later. Enjoy! Let me know what you think of these :) .

    Recipe #53692

    This recipe is from Stephanie Alexander's, "The Cooks Companion"

    Recipe #124451

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