can you thnk of a recipie?

Question

my husband and i are are living tightly until payday tommoow. can anyone give me a recipie for chopped meat? somethng simple? I dont have any eggs, but i do have milk and lots of spices. i am clueless as to what to make. i hope someone can help me out! Thank You, Dawn

Answer 1

check out www.kraftfoods.com, they have easy recipies and you can search by the number of ingredients you want to use.

Answer 2

If you are from the South, you would know how to make beef and gravy and biscuits. mmmmmm.

Brown beef or other ground meat, add seasonings. Remove from pan, but leave the drippings (grease). Add flour until you have a really thick mixture and lightly brown. Add milk and however much water it takes to make the gravy thick but not too thick. Pour over hot biscuits and you have a meal that is lip smacking good. (note, you can use plain old bread and call it an open faced sandwich if it sounds better)

Answer 3

Try this:

CHOP MEAT SOUP

About 5 lbs. chopped meat
4 lg. potatoes
2/3 lg. onions
2 cloves garlic
Water with bouillons or beef broth
About 4 carrots
3 stalks celery
Any fresh or frozen vegetable
Herbs and spices to taste
Stewed tomatoes (optional)

Peel and cube all vegetables. In large pot, brown chopped meat; drain. Add cubed vegetables. Saute until vegetables are translucent. Add liquid to cover. Bring to a boil and cook until vegetables are tender. Add herbs and spices. Add tomatoes, if desired. Lower to simmer. Cook for 45 minutes, stirring occasionally. Add more liquid if necessary. Serve with crusty bread.

Answer 4

CHOP MEAT GOULASH

1 1/2 lbs. chop meat
1 lg. onion, chopped
1 box Ziti or Penne
2 (16 oz.) cans whole tomatoes, cut up
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. shredded Cheddar cheese

Cook ziti according to package directions (do not overcook); drain.

In large skillet, brown chop meat and onions. Add tomatoes, tomato sauce and let simmer 10-15 minutes.

Mix tomato mixture and Ziti together in 3 quart casserole. Sprinkle with shredded Cheddar cheese and bake at 350 degrees for 30 minutes. Let stand 10 minutes.

Answer 5

Fry the meat in a skillet in a little oil, set aside. Measure the grease (oil). In the skillet, for each 2 Tbs. of oil add 1 Tbs of flour mixing into a paste. Add one cup of milk for each Tbs of flour you used. Stir until thickened into gravy. Return meat to skillet, heat through, and serve over toast or biscuits.

Answer 6

You can always slow cook the meat in water and spices to make tender enough to eat alone or with bread in a form of a sandwich. it really depends on the type of meat though.

Answer 7

Wow! Been there before!

How about hamburger steaks. Or, if you have noodles and flour, make a sauce out of the milk & spices and put it over the noodles.

God bless...

Answer 8

Here are a few recipes from my cookbook Hamburger 101:

Recipe Number 87
Guatemalan Chili
In the spring of 1951 I found myself with my dad on a steam train, travelling through the mountains of Guatemala to a small village named Chichicastenango. It was Easter and the train was filled with people: most of them colorfully dressed, some with small children, some with animals. Chickens, pigs and parrots were everywhere. The village itself consisted mainly of one or two story structures with stucco walls and tile roofs, leaning precariously onto narrow streets. My dad knew people there (he knew people everywhere) and we stayed for several days with them. One of the meals the woman of the house (la Señora de la casa) prepared was a kind of chili soup. It was very good and quite different from any chili I had ever tasted before.
Years later I would remember this excellent dish and attempt to recreate it. After much trial and error, the recipe below most closely approximates that chili.
Ingredients:
1 pound ground beef 3 cups red or white wine
1 pound ground pork 2 teaspoon salt
½ pound ground turkey or chicken 1 teaspoon black pepper
3 cans Bush's® Chili Hot Beans 1/3 cup sugar
3 15 ounce cans diced tomatoes 4 or 5 tablespoons chili powder
1 large green bell pepper, coarsely diced 4 or 5 tablespoon paprika
1 medium red bell pepper, coarsely diced 1/8 teaspoon cayenne pepper
3 medium yellow onions, coarsely diced 1 teaspoon Tabasco® Sauce
4 or 5 cloves garlic, chopped 1/2 cup olive oil
3 or four zucchini cut in ¼ inch thick pieces
3 cups cold water
Preparation:
All of the ingredients are going to end up in this pot so it must be large enough to hold everything. I use a large cast iron wok, or cast iron Dutch oven.
Bring a large thick walled pot to medium high heat. Add the olive oil and allow to heat until smoking. Add the ground meats, salt and pepper and rapidly brown the meat, allowing it to sear but not burn. Move it around the pan with a cooking spoon or spatula, breaking it up into smaller and smaller pieces. If necessary, add a little more oil. Add the peppers, onions, and garlic. Continue to fry until the onions start to turn clear. Add the tomatoes, zucchini and wine. Continue to cook at medium high heat for another 5 minutes. Reduce heat to medium and stir in the sugar and spices. Add the water, cover and simmer for 30 minutes. Add the beans and continue to simmer for an additional 30 minutes.
Serving Suggestions:
Serves 10 to 12. Shred some Colby or sharp cheddar cheese and diced onion to top the chili. I prefer a hard bread such as French or Italian to dip into the rich red gravy, and a very cold bottle of beer.








Recipe Number 88
Texas Fireball Chili
This is not your classical "Bowl of Red". I've tried several variations of that dish, and I just don't like them! This has a better taste and goes down easier.
Ingredients:
3 pounds coarsely ground chuck
6 chilis, chopped
5 tablespoons chili powder
½ to 2 teaspoons cayenne pepper (How hot can you stand it?)
2 medium onions, chopped 2 teaspoons cumin
6 garlic cloves, chopped 3 teaspoons salt
3 tablespoons paprika 1 teaspoon black pepper
3 12 ounce bottles of good beer 1 pound bacon
Preparation:
Fry the bacon in a large skillet. Remove the bacon when done, leaving the drippings. Add the ground beef, garlic, onions and chilis. Cook over medium heat until the beef is browned and the onions are clear. Stir in the spices, adding more or less cayenne pepper, depending upon your own taste. Add two bottles of beer and bring to a boil. Reduce the heat and simmer for two hours, stirring occasionally, and adding additional beer if necessary.
Serving Suggestions:
Serves 3 to 4. This is meant to be eaten by itself, but I've found that fried green tomatoes (Recipe #154) will cut the amount of heat you receive from the cayenne pepper, and a bottle of cold beer also helps.


Recipe Number 89
Three Bean Chili
This is easier to make in a large cast iron pot or Dutch Oven.
Ingredients:
1 pound ground beef 1 yellow bell pepper, diced
1 pound ground pork 4 garlic cloves, finely diced
1 14.5 ounce can black beans 2 tablespoons paprika
1 14.5 ounce can red kidney beans 4 tablespoons chili powder
1 14.5 ounce can white navy beans 1 teaspoon cumin
2 14.5 ounce cans diced tomatoes 2 teaspoons salt
2 medium onions, diced ¼ teaspoon black pepper
1 green bell pepper, diced 4 tablespoons olive oil
1 cup red wine 2 cups cold water
Preparation:
Bring the pot to medium heat and add the oil. Add the meats, salt and pepper and fry until the meat is browned. Add the vegetables (except the tomatoes) and wine, reduce heat and simmer for 15 minutes. Stir in the spices, tomatoes, and water. Bring to a boil. Reduce to low heat and simmer for another 15 minutes. Stir in the beans and simmer for another 15 minutes.
Serving Suggestions:
Serves 6. Try the avocado salad (Recipe #128), French or Italian bread and a dry red wine.

Answer 9

Hamburger Soup

INGREDIENTS:
1 pound ground beef
1 onion, chopped
3 (14 ounce) cans beef broth
2 (14.5 ounce) cans stewed tomatoes
1 (16 ounce) package frozen green peas, thawed
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 cup uncooked elbow macaroni

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DIRECTIONS:
In a large stock pot brown ground beef and chopped onion. Drain grease from pot.
Fill a medium sauce pan with water and bring to a boil. Add pasta, cook until tender, and drain.
Add beef broth, tomatoes, frozen peas and carrots, pepper, garlic salt and cooked pasta. Cook over medium heat for 15 minutes or until peas and carrots are cooked. Simmer until ready to serve.



Texas Chili

3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat, or coarse ground chili beef
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
1/4 cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cups water
2 tablespoons salt
1/4 cup dried parsley (optional)
1 fresh jalapeno peppers
1 cup masa harina flour


DIRECTIONS:
Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish
During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.



Asian Fire Meat

1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

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DIRECTIONS:
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.

Answer 10

I had one but i thiink i'm going to make that soup tyra gave you.