Ranch Cheddar Burgers

Ranch Cheddar Burgers
Ingredients: 2 lbs ground beef 1 cup shredded or cubed cheddar cheese 3 Tbsp Ranch Dressing Mix Freezing Directions: Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months. TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Label: (24) Ranch Cheddar Burgers Grill until done 06/16/16

Sloppy Joes

Sloppy Joes

Recipe already on the blog.  I will do my own labels.

Salsa Sloppy Joes

Ingredients

• 1 pound ground beef

• 1-1/3 cups salsa

• 1 can (10-3/4 ounces) condensed tomato soup, undiluted

• 1 tablespoon brown sugar

• 8 hamburger buns, split Freezer labels: thaw, heat and serve and buns

BBQ Cheddar Burger

BBQ Cheddar Burger

 

2 lbs ground beef 85/15

sesame seed buns

1/2 cup of grated Monterrey jack cheese

1/4 cup BBQ sauce

season salt to taste

cracked black pepper

onion powder

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

1. Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
2. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
3. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Label (12) : BBQ Cheddar Burger Thaw and Grill until done.  5/14/13

Ranch Cheddar Burgers

Ranch Cheddar Burgers

Ranch Cheddar Burgers
Ingredients:
2 lbs ground beef
1 cup shredded or cubed cheddar cheese
3 Tbsp Ranch Dressing Mix



Freezing Directions:
Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months. TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Label: (24) Ranch Cheddar Burgers Grill until done 04/11/13

Taco Pasta

1 1/2 pounds ground beef 

12 ounce dry pasta shapes (med. sized shells or salad macaroni)

1 small onion, chopped (or 1 Tbsp minced onion flakes)

1 clove garlic, minced 

1 cup salsa

1 packet taco seasoning 

6 ounce cream cheese 

1/2 cup sour cream 

Salt and pepper

Shredded Cheese for topping

In a large skillet, cook the ground beef and onion over medium-high heat until no longer pink. While ground beef is cooking, boil pasta 1 minute less than package directions. Once the meat is cooked through, drain off the excess fat and mix in the garlic. Cook for another minute then mix in the salsa and taco seasoning and let simmer over medium heat for about 5 minutes.  Add the cream cheese and sour cream to mixture and simmer till the cream cheese is thoroughly melted and blends well. Add salt and pepper if desired. Let cool to a little warmer than room temperature, then place in labeled bag.

Labels (12): Taco Pasta: Thaw and bake in 350 degree oven for 30 minutes or until warm. Top with grated cheese.  2/26/13

Hambuger Tetrazinni

1 lb. uncooked spaghetti
1/2 lb. sliced fresh mushrooms
1 c chopped onion
1/2 tsp. minced onion
2 tbs. olive oil
3 cans COM soup
1 lb. hamburger
1 can chicken broth
1 tsp. Italian Seasoning
3/4 tsp. pepper
2 c grated parmesan cheese, divided

Label: Cook 1/2 package of Spaghetti according to package directions. In a skillett, add oil and saute the mushrooms, onions, and garlic until tender. Add a can of Cream of Mushroom soup, 1 1 1/4 cup of water and stir in the soup, hamburger, Italian seasoning, and pepper. Drain spaghetti, stir into the hamburger mixture. **Add 1 can cream of mushroom soup **

Transfer into greased 8 in. square baking dishes. Sprinkle with remaining cheese.
Bake casserole covered at 350 for 45 min. Uncover and bake for 5-10 more min. or until bubbly. (This was originally Laura's, I will bring mine done).

Label - 24 - Cook 1/2 spaghetti packet and drain.  In a skillet, add oil and saute the mushroom/onion baggie until tender.  Add Spaghetti, soup baggie and mushroom skillet together with cheese.  Bake in casserole dish at 350 for 45 minutes or until bubbly.  If mixture seems too thick, add up to 2/3 cup water.

Taco Soup

Recipe already on the blog.

Delicious Meatloaf

1 lb of hamburger
3/4 lb of sausage
1/2 small onion
1 egg
Salt & Pepper
I can of tomato soup

Mix all together & put in pan. Cover with 1 can of tomato soup. Bake for 350 degrees for 1 hour.

8/30/11