Recipes for "hamburger"

Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water).

Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, stirring occasionally, about 9 to 11 minutes, until mostly cooked through but still a bit firm to the bite.

Using a colander, drain and set to the side.

Simply Recipes / Dude that Cookz

As the pasta cooks, heat a large skillet over medium heat and add the ground beef.

Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.

If you feel like the beef is a little greasy for your liking, go ahead and drain off or discard some of the grease. For a richer casserole, leave it be.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef. Stir until all ingredients are combined.

Simply Recipes / Dude that Cookz

Add the cooked pasta to the beef mixture and stir to combine. Add the heavy whipping cream, chicken stock, parsley, basil, 1 1/2 cups of the shredded Monterey Jack cheese, and 1 cup of the shredded cheddar cheese. Stir until combined.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Transfer to a 9x13-inch casserole dish (no need to grease) and top with the remaining cheese.

Simply Recipes / Dude that Cookz

Simply Recipes / Dude that Cookz

Bake the casserole for 15 to 20 minutes, until the cheese is browned and bubbly.

Simply Recipes / Dude that Cookz

For a looser casserole, serve right away. For a casserole that holds its shape a bit, let sit 10 minutes before serving.

The casserole will keep, refrigerated in an airtight container, for 3-4 days.

You can also freeze it by storing it in an airtight container for up to 3 months. To reheat, microwave or place in the oven at 350°F oven until it is heated through (this will depend on the portion size you are reheating).

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Simply Recipes / Dude that Cookz

In a saute pan, brown ground beef, over medium heat.

In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.

Add browned ground beef, mix and serve.

In a large bowl, stir together milk, margarine, warm water, sugar, and yeast. Let stand for about 5 minutes.

Mix in salt and gradually stir in flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets, so they are 2 to 3 inches apart. Let rise for 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Bake rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

Place water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the dough cycle, and turn on the machine. Line baking sheets with parchment paper.

When the cycle is finished, remove dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut dough into 12 equal-size pieces, and roll dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form dough ball with a silky surface. Place dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

Heat a large saucepan over medium-high heat. Cook and stir ground beef and onion until browned, about 5 to 7 minutes.

Add potatoes and bouillon; pour in just enough water to cover potatoes. Cover saucepan, reduce heat to low, and simmer until potatoes are tender and water has been absorbed, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.

Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.

Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and stir in the cream of mushroom soup, tomatoes, and uncooked rice. Cover, and simmer over low heat, stirring occasionally, until rice is cooked, about 15 minutes.

Preheat the oven's broiler. When the rice is done cooking, transfer the contents of the skillet to a casserole dish. Cover with a layer of cheese.

Broil until the cheese is melted and toasty. Season with salt and pepper to taste, and enjoy!

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

Preheat oven to 350 degrees F (180 degrees C).

In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside.

Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften.

Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.

Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.

Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.

Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.

Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.

Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.

Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Mix ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning together in a large bowl until well combined. Form into eight large patties and place into a 9x13 inch baking dish. Pour condensed soup evenly over patties, then sprinkle canned mushrooms over top. Cover the pan with a lid or aluminum foil.

Bake in the preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

In a small bowl, whisk the yeast and flour together. Add the water and whisk gently until blended. Cover the bowl with plastic wrap and let the sponge rise at room temperature for 45 minutes

Add the sponge to the mixer bowl and beat with the paddle attachment over medium speed. Add in the eggs, one at a time, incorporating them into the dough. Stop and scrape down the bowl as necessary.

Beat in 1 3/4 cups of the flour, the sugar, and salt. The dough will be sticky with a consistency of thick cake batter.

Switch to the dough hook and with the mixer on low speed, add the remaining 2 cups of flour in 1/2 cup increments.

When all of the flour has been incorporated, knead for 8 minutes on medium-low speed, stopping to scrape the down the dough hook occasionally. The dough will be firm but still on the sticky side.

Let the dough rest for 10 minutes before incorporating the butter. (This allows the gluten to relax and makes incorporating the butter easier.)

With the mixer running on medium and the dough hook still attached, add the butter to the dough 1 tablespoon at a time. Wait until the butter has been fully incorporated before adding the next tablespoon.

After the final tablespoon has been added and incorporated into the dough, continue to knead for an additional 5 minutes.

Once the butter has been thoroughly absorbed, the dough will be soft and sticky. Scrape it into a clean bowl, shaping it loosely into a ball.

Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.

Press the plastic wrap onto the surface of the dough and let rise in the refrigerator overnight (8 to 12 hours).

On a floured board, turn out the cold dough and press it into a flat circle that’s about 1-inch thick. Cut the dough into 8 wedges. If you have a scale, weigh your dough (whole) and divide it by 8 to determine the weight of each bun so they will all be of equal size.

Hold a piece of dough in one hand and draw the edges in toward the center to form a ball. The dough will be quite soft and will not seem stretchy.

Place a dough ball on the board with the smooth side on top. Cup your fingers on one side of the roll and move it in a circular motion, drawing your cupped hand towards your thumb and using the friction on the board to shape it into a ball.

Repeat with remaining rolls. You should not need to re-flour the board. You want a little stickiness to help you shape the balls.

Line a baking sheet with parchment paper. Place the balls of dough 3 inches apart on the baking sheet and press them flat so they are about 3 1/2 inches across. Cover the dough balls with a lightweight dish towel and let rise until puffy and almost doubled, about 1 1/2 hours.

Towards the end of the rising time, preheat the oven to 375°F.

In a small bowl, beat the egg and 1 tablespoon of water with a fork until thoroughly combined. Using a light touch to keep from deflating the dough, use a pastry brush to brush the rolls with the egg wash. Sprinkle with flaky sea salt if desired.

Bake the rolls for 18 to 20 minutes or until golden brown, sounds slightly hollow when tapped and reaches an internal temperature of 190°F.Remove from the oven and set on a rack to cool. Slice and use for your favorite burgers, sandwiches, and salads.

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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined.

Alternately layer the potatoes, soup mixture, and browned ground beef in a 2-quart baking dish.

Bake in the preheated oven until potatoes are tender, about 1 to 1 1/2 hours.

Top with Cheddar cheese, and continue baking until cheese is melted.

Serve and enjoy.

Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.

In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.

Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

In a large Dutch oven or stock pot over medium heat, brown the ground beef over medium heat. Break it apart with a wooden spoon into large chunks.

When browned, use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.

Simply Recipes / Megan Keno

Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat).

Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.

Simply Recipes / Megan Keno

Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine.

Simply Recipes / Megan Keno

Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed.

Simply Recipes / Megan Keno

Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 more minutes. If you are adding elbow macaroni, add it halfway through simmering, and cook until the pasta is tender.

Simply Recipes / Megan Keno

Dole the soup out into individual bowls and serve hot from the pot. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.

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Mix the rosemary and A.1. sauce into the hamburger meat, distributing evenly. Add salt and fresh ground pepper, to taste.

Lori Rice

With your hands, divide the meat into 3 or 4 parts and form into patties.

If the meat is low-fat, you may want to add some olive oil to the mixture. Or after the patties are formed, rub some oil over them before cooking.

Place on a hot grill or grill pan. If you are indoors with a grill pan, be sure to use your stove fan. If on a grill pan, lower the heat to medium high.

Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through.

If you wish, brown the buns on the hot grill surface. Onions can be either served fresh with the hamburger or sauteed in a little olive oil.

Serve burgers with lettuce, tomatoes, onions, avocado, mayo, ketchup, and or mustard. (For a low-carb or gluten-free version, skip the bun.)

Heat a large, deep-sided skillet over medium-high heat. Add the beef and onion. Cook, stirring occasionally to break the meat into crumbles, until browned and no longer pink, about 5 minutes. Spoon off and discard any fat.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Stir in the tomato paste, chili powder, garlic powder, salt, and pepper. Cook, stirring constantly, until fragrant, about 1 minute.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Add 2 cups of the beef broth and bring it to a boil over high heat. Once at a boil, stir in the milk and macaroni and reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Stir together the cornstarch and the remaining 1/4 cup beef broth in a small bowl until combined. Add the cornstarch mixture to the skillet. Bring to a simmer over medium heat and continue to cook, stirring often, until the sauce thickens slightly and becomes glossy, about 3 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Remove from heat and stir in the cheese, ensuring it is fully melted and incorporated. Allow to sit and thicken about 5 minutes before serving.

Store in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating to help loosen up the sauce.

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Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Get a large pot of salted hot water (1 tablespoon of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the celery seed, a dash of crushed red pepper and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Drain the pasta, reserving a half cup of the pasta cooking water.

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. Add in some of the pasta water if the dish is too dry.

Add freshly ground black pepper and salt to taste.

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Put a large pot of salted water (1 teaspoon salt for every quart of water) on to heat, for the pasta.

Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around.

Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan. Sprinkle the meat with salt. Do not stir the meat, as stirring will prevent browning.

Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs or a fork or a metal spatula to flip to the other side.

Once that side is browned as well, use a slotted spoon to remove from the pan and set aside.

Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.

Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.

Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).

Depending on the cooking times of your particular brand of pasta, this is likely a good time to add the pasta to the (should be now) boiling, salted water.

While the pasta is cooking, add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).

Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.

Remove the pan from the heat. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may add a few tablespoons of water to the mixture to thin it out a bit at any time.

Stir in the lemon juice, and about 1/4-1/2 teaspoon of salt (taste).

Stir in the meat and onions. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.

Keep the stroganoff on warm heat until the noodles are done cooking. When the noodles are ready (al dente) drain.

Serve the hamburger stroganoff on top of egg noodles.

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Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk 1 egg, melted butter, sugar, and salt thoroughly into the yeast mixture. Add remaining flour (about 3 cups).

Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.

Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.

Wipe out the stand mixer bowl and drizzle in olive oil. Place dough in the bowl and turn it several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil and let dough rise in a warm place until doubled in size, about 2 hours.

Line a baking sheet with a silicone mat or parchment paper.

Transfer dough to a floured work surface and pat to flatten any bubbles; form into a slightly rounded, 5x10-inch rectangle, about 1/2 inch thick.

Dust dough lightly with flour if needed and cut into eight equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.

Use your hands to gently pat and stretch the dough rounds into flat, 1/2-inch-thick discs. Arrange buns about 1/2 inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in size, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Beat remaining egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely. Tear the buns apart and slice in half crosswise to serve.

Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.

Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl.

Use your hands to form the mixture into 4 patties.

Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Gather all ingredients.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Combine beef, water, tomatoes, corn, tomato sauce, carrots, celery, onion, bouillon, ketchup, basil, and salt in a large stockpot; bring to a boil. Reduce heat and simmer for at least 1 ½ hours.

Gather all ingredients.

Heat a large, heavy-bottomed pot over medium-high heat. Add beef and onion, and cook, stirring occasionally, until beef is crumbled, browned, and no longer pink, about 7 minutes. Spoon off and discard any fat.

Stir in tomato paste, ketchup, garlic powder, chili powder, salt, paprika, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add beef broth, and bring to a boil over high heat. Stir in macaroni; reduce heat to medium, and gently boil, uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed, 13 to 15 minutes.

Remove from heat, and stir in Cheddar, ensuring cheese is fully melted and incorporated, 30 to 45 seconds. Let stand until thickened before serving, about 2 minutes.

Serve and enjoy.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.

Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Gather all ingredients.

Heat a large soup pot over medium-high heat, and crumble in ground beef. Cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.

Stir in onion, carrots, celery, and barley. Pour in beef broth, diced tomatoes, water, and condensed soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil then reduce the heat and cover.

Simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Serve hot and enjoy!

Gather all ingredients.

Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.

Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.

Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.

Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.

Serve and enjoy!

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.

Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.

Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.

Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

Gather the ingredients.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.

Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.

Serve hot and enjoy!

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Mix tomato sauce, sugar, garlic salt, and salt into the ground beef; simmer until flavors blend, about 20 minutes. Remove from the heat and cover the skillet.

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 7 to 9 minutes. Drain.

While the egg noodles are cooking, preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Mix sour cream, cream cheese, and onion together in a bowl.

Layer 1/2 of the egg noodles into the prepared casserole dish. Top with 1/2 of the sour cream mixture, then 1/2 of the ground beef mixture. Repeat layers once more. Sprinkle Cheddar cheese over top.

Bake in the preheated oven until cheese is melted and golden brown, 25 to 30 minutes.

Gather all ingredients.

Cook ground beef in a large skillet over medium-high heat until evenly browned and crumbly, 7 to 8 minutes. Remove from the heat and sprinkle flour over top; stir until beef is evenly coated and all fat is absorbed.

Return the skillet to the stove over medium heat. Stir in 2 cups milk; cook and stir until warm and beginning to thicken, 3 to 5 minutes. Add remaining 2 cups milk; cook and stir until desired consistency has been reached and gravy comes to a boil, about 5 minutes. Season with onion salt, salt, and pepper.

Gather all ingredients.

Combine paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne in an airtight container.

Seal and shake to combine. Store in a cool, dry place between uses.

Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.

Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.

Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

Preheat the oven to 200 degrees F (95 degrees C).

Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.

Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.

Allow to rise in the preheated warm oven, 30 to 40 minutes.

Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.

Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

In a mixing bowl, whisk together flour, baking powder, sugar, salt and baking soda.

Add buttermilk and eggs and beat on low speed 30 seconds until combined, then beat 1 minute on high speed. Dough will be sticky and will have the appearance of frosting.

With wet hands, scoop out 6 to 8 even portions of dough and place them on prepared baking sheet, mounding the dough slightly into a bun shape.

Re-wet fingers and smooth the tops and sides of each bun. If desired, sprinkle with sesame seeds.

Bake in preheated oven for 15 minutes or until golden brown.

Allow to cool. Slice buns lengthwise. Serve with burgers, chicken, fish, veggies or whatever you like!

Preheat oven to 350 degrees F (175 degrees C).

Drizzle olive oil over hamburger bun cubs in a large bowl; toss to coat. Spread cubes onto a baking sheet. Sprinkle garlic powder, oregano, thyme, basil, salt, and black pepper over the cubes.

Bake in the preheated oven until brown and crispy, 8 to 10 minutes. Cool completely before storing in an airtight container for up to 2 weeks.

Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side.

Whisk together remaining cream of mushroom soup and beef consommé in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until patties are no longer pink in the center, about 20 minutes.

Butter a 9x12-inch or 9x13-inch baking dish with 3 tablespoons butter and set aside. If buns are not already stale and relatively dry, split them open and spread out on a baking sheet. Bake at 250 degrees F (120 degrees C) until very lightly toasted, about 20 minutes. Let cool.

For custard batter, combine eggs, white sugar, whiskey, vanilla, cinnamon, salt, milk, cream, ketchup, mustard, and mayonnaise in a bowl; whisk to combine.

Lay 6 bun bottoms into the prepared baking dish. Break last 2 bun bottoms and 1/2 of a top bun into large pieces and use pieces to fill in the gaps.

Ladle half of custard mixture over buns. Place 6 bun tops over bottom layer and use the last 1 1/2 top buns to fill in the center gap. Ladle remaining custard mixture over. Wrap and refrigerate for at least 3 hours or preferably up to 12 hours.

Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of buns with some of the custard mixture and sprinkle with sesame seeds.

Bake in the preheated oven until buns are browned and puffed up, about 1 hour. Remove to cool on a wire rack.

For whiskey sauce, add butter, whiskey, brown sugar, water, and a pinch of salt to a small saucepan and bring to a boil over medium-high heat. Turn off heat and let cool before using. Sauce will thicken as it cools.