Have some mince , fed up with lassagne, spag bol, shep pie, chilli,?!
what else is there!? especially as fri night and you kind of like something a little bit more special !
also don't have a lot of energy!!Www@FoodAQ@Com
also don't have a lot of energy!!Www@FoodAQ@Com
Answers:
One of my faves is Pastitsio:
http://www!.lerios!.org/recipes/pastitsio!.!.!.!.
You could make a potato lasagna using the ground beef in place of sausage & thinly sliced potatoes in place of lasagna noodles!. I sometimes add ricotta cheese and sliced tomatoes to the layers!.
http://www!.recipezaar!.com/35779
Beef stroganoff with sour cream and noodles!.
Greek Meatballs in Wine Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
with Greek salad & crusty bread
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
http://www!.lerios!.org/recipes/pastitsio!.!.!.!.
You could make a potato lasagna using the ground beef in place of sausage & thinly sliced potatoes in place of lasagna noodles!. I sometimes add ricotta cheese and sliced tomatoes to the layers!.
http://www!.recipezaar!.com/35779
Beef stroganoff with sour cream and noodles!.
Greek Meatballs in Wine Sauce
http://www!.foodnetwork!.com/food/recipes/!.!.!.
with Greek salad & crusty bread
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
Tacos!!!Www@FoodAQ@Com
Meat loaf is always lovely, serve it with cauliflour cheeseWww@FoodAQ@Com
Look up a recipe for Laab or Larb, it's Thai!. Or you could make spicy meatballs!.Www@FoodAQ@Com
so mince is ground beef!? I assume it's raw, and not the thick sugary apple stuff in mincemeat pies!? (that's alwasy confusing to us Americans!.!.!.!.) If it is ground beef and raw, try a couple of these recipes!.
Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze
If you like, you can omit the bacon topping from the loaf!. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking!. Serves 6 to 8
Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tbsp!.s brown sugar
4 Tbsp!.s cider vinegar or white vinegar
Meat Loaf
2 tsp!. vegetable oil
1 medium onion , chopped medium
2 medium cloves of garlic , minced
2 large eggs
? tsp!. dried thyme
1 tsp!. table salt
? tsp!. ground black pepper
2 tsp!. Dijon mustard
2 tsp!. Worcestershire sauce
1/4 tsp!. hot pepper sauce
? cup whole milk or plain yogurt
1 pound ground chuck
? pound ground pork
? pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup fresh parsley leaf , minced
8-12 slices bacon
1!. For the glaze: Mix all ingredients in small saucepan; set aside!.
2!. For the meat loaf: Heat oven to 350 degrees!. Heat oil in medium skillet!. Add onion and garlic; sauté until softened, about 5 minutes!. Set aside to cool while preparing remaining ingredients!.
3!. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt!. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl!. (If mixture sticks, add additional milk or yogurt, a couple Tbsp!.s at a time until mix no longer sticks!.)
4!. Turn meat mixture onto work surface!. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape!. Place on foil-lined (for easy cleanup) shallow baking pan!. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf !.
5!. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour!. Cool at least 20 minutes!. Simmer remaining glaze over medium heat until thickened slightly!. Slice meat loaf and serve with extra glaze passed separately!.
--Cooks Illustrated, Sept!.1996
-------------------------------
Meatloaf Muffins w/ BBQ Sauce
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Preheat oven to 450oF!. Put ground beef into a big bowl!. Put onion and celery into a food processor!. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl!. Cut the pepper into a few pieces and add to the food processor!. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl!. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl!. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce!. Pour half the sauce mixture into the bowl with the meatloaf mix!. Mix the meatloaf together with your hands!. Wash up!. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil, including top surface!. Use an ice cream scoop to help you fill meat into a each tin!. Top each meat loaf with a spoonful of extra sauce!. Bake about 20 minutes!. Cut open 1 muffin to test that the middle is cooked through!. While meatloaf muffins bake, make green beans in the microwave!. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too!.
--Rachael Ray
-------------------------------
Taco Soup
1-1? lbs!. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot!. When nearly cooked, add onions and sauté w/ ground beef!. When onions are wilted but still opaque, stop cooking and drain off any fat!. Return to heat and add remaining indredients!. Cover and let simmer at least 30 minutes, or up to about 3 hours!. (Can be held longer in a slow cooker set on Low!.)
Serve in bowls w/ crushed corn chips in the bottom!. Top each bowl w/ garnish of choice!.Www@FoodAQ@Com
Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze
If you like, you can omit the bacon topping from the loaf!. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking!. Serves 6 to 8
Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tbsp!.s brown sugar
4 Tbsp!.s cider vinegar or white vinegar
Meat Loaf
2 tsp!. vegetable oil
1 medium onion , chopped medium
2 medium cloves of garlic , minced
2 large eggs
? tsp!. dried thyme
1 tsp!. table salt
? tsp!. ground black pepper
2 tsp!. Dijon mustard
2 tsp!. Worcestershire sauce
1/4 tsp!. hot pepper sauce
? cup whole milk or plain yogurt
1 pound ground chuck
? pound ground pork
? pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup fresh parsley leaf , minced
8-12 slices bacon
1!. For the glaze: Mix all ingredients in small saucepan; set aside!.
2!. For the meat loaf: Heat oven to 350 degrees!. Heat oil in medium skillet!. Add onion and garlic; sauté until softened, about 5 minutes!. Set aside to cool while preparing remaining ingredients!.
3!. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt!. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl!. (If mixture sticks, add additional milk or yogurt, a couple Tbsp!.s at a time until mix no longer sticks!.)
4!. Turn meat mixture onto work surface!. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape!. Place on foil-lined (for easy cleanup) shallow baking pan!. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf !.
5!. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour!. Cool at least 20 minutes!. Simmer remaining glaze over medium heat until thickened slightly!. Slice meat loaf and serve with extra glaze passed separately!.
--Cooks Illustrated, Sept!.1996
-------------------------------
Meatloaf Muffins w/ BBQ Sauce
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Preheat oven to 450oF!. Put ground beef into a big bowl!. Put onion and celery into a food processor!. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl!. Cut the pepper into a few pieces and add to the food processor!. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl!. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl!. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce!. Pour half the sauce mixture into the bowl with the meatloaf mix!. Mix the meatloaf together with your hands!. Wash up!. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil, including top surface!. Use an ice cream scoop to help you fill meat into a each tin!. Top each meat loaf with a spoonful of extra sauce!. Bake about 20 minutes!. Cut open 1 muffin to test that the middle is cooked through!. While meatloaf muffins bake, make green beans in the microwave!. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too!.
--Rachael Ray
-------------------------------
Taco Soup
1-1? lbs!. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot!. When nearly cooked, add onions and sauté w/ ground beef!. When onions are wilted but still opaque, stop cooking and drain off any fat!. Return to heat and add remaining indredients!. Cover and let simmer at least 30 minutes, or up to about 3 hours!. (Can be held longer in a slow cooker set on Low!.)
Serve in bowls w/ crushed corn chips in the bottom!. Top each bowl w/ garnish of choice!.Www@FoodAQ@Com