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    You are in: Home / Cookbooks / Ground Beef or Venison
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    32 recipes in

    Ground Beef or Venison

    Used almost interchangeably, just like other cuts of beef or venison. If you don't want the wild taste of venison, use in tomato-y recipes, like lasagne or chili, or add a tablespoon or two of vinegar to cooking venison to remove the gamey taste.
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    Recipe #29833

    I loved it when Mom used to make this for us! I have no idea if she originally made it for Dad, who had been in the army, or if she just liked it because it tasted good and was a budget stretcher. A traditional favorite, good ol' SOS. Note: the title of this recipe specifies that it is made ground beef, rather than chipped beef; "authentic" SOS is generally made with chipped beef, however many folks also refer to the ground beef version by the same name.

    Recipe #28667

    This was one of my favorite things that my grandma made...it is a comfort food for me. It is so easy, and so delicious!

    Recipe #32522

    This is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my recipe#318998

    Recipe #118373

    This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.

    Recipe #88304

    A yummy variation on traditional meatloaf. I have also made this mixture into meatballs as well.

    Recipe #57770

    A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!

    Recipe #167348

    My husband and father-in-law love this! It's a bit time-consuming, but worth the spectacular results. Truly a handsome dish! From one of those Pillsbury mini-magazine things you buy at the supermarket. Please note that you can use leftover mashed potatoes as well, or make homemade if you really hate instant!

    Recipe #90001

    An old farm recipe, updated to today's fast paced life.

    Recipe #201218

    This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.

    Recipe #102525

    Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!

    Recipe #116046

    A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them**

    Recipe #57635

    Could it get any easier?? All ingredients go in uncooked, layered and baked. That's it! Great time saver. Just add a vegetable or salad.

    Recipe #108339

    The yogurt is the secret ingredient in this meatloaf! You can use a mixture of ground beef, veal and pork if desired. To save time you can saute the mushroom/onion mixture a day in advance and refrigerate. Also chili sauce or ketchup can be spread on top of the meatloaf before baking. For Italian-style breadcrumbs see recipe#203857, if you are using this recipe for breadcrumbs reduce the Parmesan cheese to 1/4 cup and omit the thyme.

    Recipe #204359

    I love a good meatloaf. What Redneck doesn't? The key to a good meatloaf, though is to get the right seasonings, the quality of the meat, and the right binding. Some put vegetables like carrots or other stuff in their meatloaf to trick their kids into eating healthier. A Redneck kid can sniff a veggie out from forty paces and will refuse to eat it. This does not apply to the mixed peas and mashed potatoes thing. This is a favorite recipe of mine. Haven't got a clue where it came from, nor does it matter. It satisfies this Redneck's palate. Give it a try.

    Recipe #152592

    This is a very old recipe. I remember when I was first out on my own about 27 years ago, I made this dish. It is still just as good today. I had lost my original recipe which had come from a newspaper clipping, but just recently found it online at cheftochef.net. They received it from "Reminisce" Magazine posted by Debbie Carlson - Cooking Echo==Cortesy of Dale & Gail Shipp, Columbia MD.

    Recipe #134278

    I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.

    Recipe #59160

    This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!

    Recipe #85366

    This is an adopted recipe.

    Recipe #8110

    5 Reviews |  By Chippy

    I needed to make cabbage rolls in a hurry one day, so I converted my regular recipe to a quicker variety. These taste every bit as good as the original.

    Recipe #52474

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