I picked up 35
pounds of ground beef on sale for.99 cents a few weeks ago and browned most of it in -LSB-...]
So you took out
a pound of ground beef on Monday.
Not exact matches
For instance, if a small butcher shop has 10
pounds of ground beef available at the end
of the day, it can now log
on to see which nearby food bank or pantry can use it and make arrangements for someone to pick it up.
I find one
pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have
on occasion added green pepper; I typically use three cans
of diced tomatoes instead
of the one can and can
of purée; instead
of the 2 tbsp chili powder i use
ground ancho chilis.
Y ’ all know how much I love getting dinner
on the table using a
pound of ground beef and just one pot.
I know I could make a huge batch and freeze the extra, but I'm not a big enough risk taker to use three
pounds of anything (not even cheap
ground beef, which I don't actually happen to have, I used venison)
on my first try at a recipe.
A slice
of good - quality white bread (used Italian bread) 1/3 cup milk 1
pound ground beef, preferably
ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used
ground nutmeg) Salt Black pepper, freshly
ground Fine, dry, unflavored bread crumbs, spread
on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
10 tomatoes
on the vine 1 tablespoon extra virgin olive oil 1 yellow onion, chopped 3 cloves garlic, chopped 1
pound ground beef 2 teaspoons dried oregano salt and pepper shredded mozzarella cheese chopped fresh herb
of your choice
This recipe uses Jersey Barnfire Black Garlic Hot Sauce Ingredients (* per bypass) 1/4
Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired Pound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute c
Ground beef Hot Dog Bacon (3 strips) Original Jersey Barnfire Hot sauce One long roll or bypass Cheese to top if desired
Pound each 1/4 pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute co
Pound each 1/4
pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute co
pound of ground beef into a flat rectangle the length of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute c
ground beef into a flat rectangle the length
of a hot dog.Wrap the meat around hot dog and pack it tightly around the hotdog.Wrap the bacon around hot dog overlapping slightly and use three toothpicks to hold ends and middle in place.Grill
on low about 250 - 275 degrees for 5 minutes each side turning four times totaling 20 minute cook...
The burger consists
of hand -
ground beef from the Double Eagle's (its sister restaurant) aging room, topped with three roasted and peeled green chiles, pico de gallo salsa, a half -
pound of Monterey Jack and sharp cheddar cheeses, and is served
on a yeast roll bun baked at the Lujan Bakery in Las Cruces.
I used 1 lb
of Tennessee Pride Hot Breakfast sausage and a
pound of ground beef and just doubled everything else except maybe a bit less
on the salt and baking powder.
I like to make a large batch
of spaghetti sauce
on Monday, using a ratio
of three
pounds of ground beef to one
pound of ground liver.