Eyring Janet - 101 Things to Do With Ground Beef

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101 Things to do With Ground Beef

Stephanie Ashcraft and Janet Eyring

The Big Book of Gross Stuff

Digital Edition v1.0

Text 2010 Bart King

Illustrations 2010 Russell Miller

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith, Publisher

PO Box 667

Layton, UT 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

Library of Congress Catalog-in-Publishing Data

ISBN-13:978-1-4236-0746-5

ISBN-10: 1-4236-0746-5

1. Curiosities and wondersHumor. 2. Human bodyMiscellaneaHumor. 3. HygieneHumor. 4. Conduct of lifeMiscellaneaHumor. I. Miller, Russell. II. Title.

PN6231.C85K56 2010

818.607dc22

2009035220

To my sister, Katrina. Thank you for all the support and encouragement you have always given me. I love you.

S.A.

To the David and Kandis Broadhead family for donating countless pounds of ground beef. I am extremely grateful.

J.E.

HELPFUL HINTS

1. Ground beef should be always be bright red. Avoid buying meat with brown or gray patches and always check the sell-by date on the package.

2. Ground beef packages are labeled with a percentage ratio of lean meat to fat. The higher number on the package indicates the lean percentage. For example, if a package is labeled 93/7, it is 93 percent lean. We use 85 to 93 percent lean ground beef in the majority of our recipes. The most leanest require little or no draining when cooked.

3. Ground beef that is 75 percent lean can be cooked, drained, and best used in sides, soups, sloppy joes, barbequed sandwiches, and pizzas.

4. Ground beef that is 85 percent lean or higher can be used for meat loaves, meatballs, and hamburgers. Ground chuck may also be used.

5. Ground beef that is 93 percent lean is best used for low-fat dishes, such as casseroles or main dishes. Ground round or ground sirloin also work well.

6. Refrigerated ground beef should be used within 1 to 2 days of purchase. Ground beef can be stored in the freezer for up to 3 months if removed from its original package and wrapped in freezer paper or stored in freezer bags.

7. One of the best ways to avoid freezer burn is to use a vacuum food sealer to remove oxygen before freezing meat.

8. Buy ground beef in bulk. Separate into 1-pound increments and freeze for future use in freezer bags.

9. To thaw frozen ground beef, place meat in the refrigerator the night before. The microwave can be used to defrost the frozen ground beef as well. Never allow frozen meat to thaw at room temperature.

10. Never eat raw ground beef. Make sure it is cooked until no longer pink or the internal temperature reaches 160 degrees.

11. To drain excess fat from meat, cook meat until brown. With spatula push meat to one side of pan allowing excess fat to pool at opposite end of pan. Remove fat with a soup spoon and discard.

12. Avoid refreezing meat that has previously been frozen and thawed.

13. Low fat or low sodium products may be used in all recipes.

APPETIZERS

BACON-WRAPPED PATTIES

1 pound	ground beef
1/2 cup	grated sharp cheddar cheese
1 tablespoon	lemon juice
1/2 cup	chopped green bell pepper
2 tablespoons	chopped pimientos
1 cup	seasoned breadcrumbs
1 egg	slightly beaten
8 slices	uncooked bacon

Table 1

Preheat oven to 375 degrees.

In a bowl, combine all ingredients except bacon. Mix well. Shape into 8 balls. With a glass cup, flatten balls until 1 1/2 inches thick. Wrap a slice of bacon around the outer edge of each patty and then secure with a toothpick. Bake 4045 minutes, or until internal temperature reaches 165 degrees. Makes 8 servings.

BEEFED-UP BEAN DIP

1 pound	ground beef
1 can (15 ounces)	refried beans
8 ounces	Velveeta cheese, cubed
2 cans (8 ounces each)	tomato sauce
1 can (4 ounces)	chopped green chiles, drained tortilla chips

Table 2: *This recipe can be placed in a slow cooker on low heat and served at a party.

In a frying pan, brown ground beef until meat is no longer pink. Drain if necessary. Add beans, cheese, and tomato sauce to cooked beef. Stir until cheese melts. Add green chiles. Serve with tortilla chips. Makes 68 servings.

BLACK BEAN NACHOS

1 pound	ground beef
1	medium onion, chopped
1	green bell pepper, seeded and chopped
1 can (15.25 ounces)	black beans, rinsed and drained
1 can (14.5 ounces)	sliced stewed tomatoes, with liquid
1 envelope	taco seasoning
1 bag (10 ounces or larger)	tortilla chips
grated cheddar or Monterey Jack cheese
sliced black olives (optional)
sour cream (optional)

Table 3

In a frying pan, brown ground beef, onion, and bell pepper until meat is no longer pink. Drain if necessary. Stir in beans, tomatoes, and taco seasoning. Simmer over low heat for 10 minutes.

Spoon meat mixture over individual servings of tortilla chips. Sprinkle cheese over top. Garnish with sliced black olives and sour cream if desired. Makes 810 servings.

VARIATION: Meat filling can also be served burrito style in warm soft flour tortillas.

BEEF WONTONS

1/2 pound	ground beef
2 tablespoons	soy sauce
2 teaspoons	dried minced onion
1/2 teaspoon	ginger
1/4 teaspoon	salt
1 package (12 ounces)	square wonton wrappers
vegetable or canola oil

Table 4

1/4 cup	soy sauce
1/3 cup	vinegar
2/3 cup	water
3/4 cup	sugar
2 tablespoons	cornstarch

Table 5

In a frying pan, brown ground beef until meat is no longer pink. Drain if necessary. Stir in soy sauce, onion, ginger, and salt.

Spoon a heaping 1/2 teaspoon beef mixture onto each wonton wrapper. Fold wrapper over meat mixture and seal edges with water. Fry, turning once, in hot oil for 2 minutes until lightly golden.

In a saucepan, combine all sauce ingredients. Cook over low heat, stirring constantly until sauce thickens. Serve wontons with sauce on the side. Makes 48 wontons.

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