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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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I often bake meatballs instead of frying them. I just put them on a
baking sheet and cook at about 350 degrees until they brown a little. I do this because it is easier than standing at the stove and turning them over. You might want to try this. Cheers, Nancree |
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![]() "~patches~" > ha scritto nel messaggio ... > Pandora wrote: > >> "~patches~" > ha scritto nel messaggio >> ... >> >>>Pandora wrote: >>> >>> >>>>"~patches~" > ha scritto nel messaggio ... >>>> >>>> >>>>>Pandora wrote: >>>>> >>>>> >>>>> >>>>>>"~patches~" > ha scritto nel messaggio ... >>>>>> >>>>>> >>>>>> >>>>>>>Me wrote: >>>>>>> >>>>>>> >>>>>>> >>>>>>> >>>>>>>>How much egg & breadcrumbs do you use per pound of ground beef if >>>>>>>>you're making just plain old meatballs to use in a sweet and sour >>>>>>>>sauce, stroganoff, and ...? >>>>>>>> >>>>>>>>Does anyone have any recipes for more exotic ones, such as stuffed >>>>>>>>or cheese? >>>>>>>> >>>>>>>>Thanks >>>>>>> >>>>>>>I don't use eggs in my meatballs at all. I use milk instead. >>>>>> >>>>>> >>>>>>Patchy, you astonish myself everyday more! >>>>>>How can milk tie ground beef? >>>>>>I knew that only eggs can tie meat to make rollballs! >>>>>>Cheers >>>>>>Pandora >>>>> >>>>>Cold milk will cause the ground beef to stick together. Here's how I >>>>>make meatballs. Break up the ground beef. Mix in seasonings*. I >>>>>don't use breadcrumbs either. Slowly pour in cold milk** a little at a >>>>>time until the burger sticks together stirring mixture good between >>>>>each milk addition. Form mixture into balls and fry until browned >>>>>rolling gently to ensure even browning. >>>>> >>>>>I forget where I heard the milk trick but it's the only way I've done >>>>>meatballs for years and years. The resulting meatball is flavourful >>>>>and meaty with no fillers. The texture is really nice. I do enough to >>>>>freeze a couple of lg ziploc bags then use as needed. >>>>> >>>>> >>>>>* seasonings - I generally keep the meatballs lightly seasoned with >>>>>only salt, pepper, and sometimes steak spice. The reason I do this is >>>>>because quite often I use the meatballs in different types of sauces. >>>>> >>>>>** cold milk - I've never really measured the amount needed to hold the >>>>>ground beef together. I just pour directly from pitcher into the >>>>>ground beef a little at a time. >>>> >>>> >>>>Ohhhhhhh! It is a great idea! Thank you Patches! I want to try! >>>>Another thing I have to ask you: do you think that is the same thing >>>>using soya milk? >>>>Thank you Pandora >>> >>>I don't see why not as long as the soya milk is really cold. The >>>coldness of the milk causes the fats in the ground beef to congeal >>>causing the binding. I'd try a small amount of ground beef with >>>non-flavoured soya milk and see what happens. Just make sure the soya >>>milk is cold. I use soya milk but it is usually vanilla flavoured. I >>>never thought to try using it. Even the flavoured soya milk might just >>>work so I'm going to experiment. >> >> >> Ok! Perhaps I will try tomorrow. I have some ground beef in the fridge. >> Thank you Patches >> Cheers >> Pandora >> >> > Pandora, use a lg spoon to do the mixing. Actually this is one > application where a lg wooden spoon works nicely. Just pour a little of > the cold milk in then stir. Continue in that way until the mixture sticks > together. You will be able to tell when you have enough in there because > it just forms a sort of big lump. Then form into balls and fry. I fry up > about 10 at a time and drain those while the next 10 are frying. If > freezing let cool first. Ok, but what is "lg spoon"? You mean *large* spoon? Pandora |
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![]() Nancy1 wrote: > As I recall, the BH & G Meat Cookbook (c. 1963 or so) has a meatball > recipe that includes some fresh break soaked in milk as the binding > agents. The "Favorite Beef Loaf" recipe in that book has been our > favorite "good-ol'" meatloaf recipe for years. > > N. My Mom's meatlof uses saltines soaked in milk. It's great! -L. |
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![]() "Me" wrote ... > How much egg & breadcrumbs do you use per pound of ground beef if you're > making just plain old meatballs to use in a sweet and sour sauce, > stroganoff, and ...? > > Does anyone have any recipes for more exotic ones, such as stuffed or > cheese? > > Thanks > I use the one from Cooks Illustrated ( http://www.cooksillustrated.com/default.asp ). My cookbooks are in another state right now; also, for that reason (we're in the over-long process of moving) I don't want to sign up at the site to copy the recipe. It does require THAT ingredient---buttermilk but dang they're good. Pam |
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![]() ~patches~ wrote: > I don't see why not as long as the soya milk is really cold. The > coldness of the milk causes the fats in the ground beef to congeal > causing the binding. I'd try a small amount of ground beef with If it's the coldness of the milk that causes the binding, will water or simply very cold meat loaf mixture also work? -bwg > non-flavoured soya milk and see what happens. Just make sure the soya > milk is cold. I use soya milk but it is usually vanilla flavoured. I > never thought to try using it. Even the flavoured soya milk might just > work so I'm going to experiment. |
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>Where in the world did you get such an idea like that. It's not a Betty Crocker
>invention. I am aware of that, and I never said it was a "Betty Crocker" invention. Let's jump off our high culinary horse, shall we? ;-) I know what stroganoff is. I know the original recipe. I also know you can make stroganoff-type dishes. That's what I was saying..or trying to say. |
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![]() nancree wrote: > > I often bake meatballs instead of frying them. I just put them on a > baking sheet and cook at about 350 degrees until they brown a little. > I do this because it is easier than standing at the stove and turning > them over. You might want to try this. > Cheers, Nancree That's a good idea too. I find it hard to keep them round while frying in a skillet. ......Sharon |
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In article >,
"Dimitri" > wrote: > I guess as long as they keep the Campbell's Cheddar Cheese soup in > the recipe its OK. This reminds me. When I was a kid, my mom got a recipe from someone that involved campbell's cheddar cheese soup, brocolli and chow mein noodles, maybe chicken and maybe other vegetables as well. I remember it fondly, though that may be a function of distance from it, and I liked it as a kid. I'd like to find the recipe and try it to see if I still like it. Anyone have any ideas? Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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![]() Ranee Mueller wrote: > > In article >, > "Dimitri" > wrote: > > > I guess as long as they keep the Campbell's Cheddar Cheese soup in > > the recipe its OK. > > This reminds me. When I was a kid, my mom got a recipe from someone > that involved campbell's cheddar cheese soup, brocolli and chow mein > noodles, maybe chicken and maybe other vegetables as well. I remember > it fondly, though that may be a function of distance from it, and I > liked it as a kid. I'd like to find the recipe and try it to see if I > still like it. Anyone have any ideas? > > Regards, > Ranee Hi Ranee I have two Campbell's cookbooks (found at yard sales), but couldn't find the recipe you mentioned with a quick search. I'll look closer when I have the time and maybe find something similar. Maybe you could do a search on their web site.....Let us know if you find it.....Sharon > > Remove do not & spam to e-mail me. > > "She seeks wool and flax, and works with willing hands." Prov 31:13 > > http://arabianknits.blogspot.com/ > http://talesfromthekitchen.blogspot.com/ |
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Pandora wrote:
<snip> >>Pandora, use a lg spoon to do the mixing. Actually this is one >>application where a lg wooden spoon works nicely. Just pour a little of >>the cold milk in then stir. Continue in that way until the mixture sticks >>together. You will be able to tell when you have enough in there because >>it just forms a sort of big lump. Then form into balls and fry. I fry up >>about 10 at a time and drain those while the next 10 are frying. If >>freezing let cool first. > > > Ok, but what is "lg spoon"? You mean *large* spoon? > Pandora Yes lg = large. > > |
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Here I am replying to my own message. I'm sorry Ranee, but that
recipe doesn't seem to be in those books. Good luck on their website....Sharon biig wrote: > > Ranee Mueller wrote: > > > > In article >, > > "Dimitri" > wrote: > > > > > I guess as long as they keep the Campbell's Cheddar Cheese soup in > > > the recipe its OK. > > > > This reminds me. When I was a kid, my mom got a recipe from someone > > that involved campbell's cheddar cheese soup, brocolli and chow mein > > noodles, maybe chicken and maybe other vegetables as well. I remember > > it fondly, though that may be a function of distance from it, and I > > liked it as a kid. I'd like to find the recipe and try it to see if I > > still like it. Anyone have any ideas? > > > > Regards, > > Ranee > > Hi Ranee > > I have two Campbell's cookbooks (found at yard sales), but couldn't > find the recipe you mentioned with a quick search. I'll look closer > when I have the time and maybe find something similar. Maybe you could > do a search on their web site.....Let us know if you find it.....Sharon > > > > Remove do not & spam to e-mail me. > > > > "She seeks wool and flax, and works with willing hands." Prov 31:13 > > > > http://arabianknits.blogspot.com/ > > http://talesfromthekitchen.blogspot.com/ |
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![]() "~patches~" > ha scritto nel messaggio ... > Pandora wrote: > <snip> >>>Pandora, use a lg spoon to do the mixing. Actually this is one >>>application where a lg wooden spoon works nicely. Just pour a little of >>>the cold milk in then stir. Continue in that way until the mixture >>>sticks together. You will be able to tell when you have enough in there >>>because it just forms a sort of big lump. Then form into balls and fry. >>>I fry up about 10 at a time and drain those while the next 10 are frying. >>>If freezing let cool first. >> >> >> Ok, but what is "lg spoon"? You mean *large* spoon? >> Pandora > > Yes lg = large. I's a litle difficult for an italian to understand abbreviations. This time I hit the mark ![]() BTW thank you for translations Pandora >> > |
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In article >, biig > wrote:
> I have two Campbell's cookbooks (found at yard sales), but couldn't > find the recipe you mentioned with a quick search. I'll look closer > when I have the time and maybe find something similar. Maybe you could > do a search on their web site.....Let us know if you find it.....Sharon Thank you! I tried the website, but it was very useless. I limited by the type of soup, broccoli, chow mein noodles and chicken, and it would bring up things like beef and cream of mushroom soup. Regards, Ranee Remove do not & spam to e-mail me. "She seeks wool and flax, and works with willing hands." Prov 31:13 http://arabianknits.blogspot.com/ http://talesfromthekitchen.blogspot.com/ |
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Nancy Young wrote on 24 Aug 2005 in rec.food.cooking
> > "zxcvbob" > wrote > > > I suggest you find a meatloaf recipe that calls for a mixture of > > ground beef and pork, or "meatloaf mix" (a mixture of beef, pork, > > and veal that you get from the butcher), and substitute all ground > > lean beef for the mix. > > I always use meatloaf mix for meatballs. I really like the texture > and the flavor. Of course, that's if my supermarket decides to have > it that day. > > > Browned and partially-cooked meatballs freeze very well. > > Good idea. > > nancy > > > That way the grape jelly doesn't get all greasy. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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"jmcquown" > said:
> BTW, I've never heard of meatballs in stroganoff. This doesn't mean it's > not possible, just that I've never heard of it. I served this at a cook-in awhile back, and got rave reviews. It's a combination of a couple different recipes with my adaptations. I still don't know why there's ketchup in the sauce, but I've at least cut it in half. * Exported from MasterCook * Wild Rice Meatball Stroganoff Recipe By ![]() Serving Size : 20 Preparation Time :0:00 Categories : appetizers meatballs/loaves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup wild rice 3/4 cup water -- plus 2 tablespoons 2 pounds lean ground beef 1 pound ground pork 2/3 cup minced onion 1/4 teaspoon granulated garlic 2 teaspoons seasoned salt ---Sauce--- 1 1/2 teaspoons minced garlic 2 cups beef broth 1 tablespoon ketchup 1 teaspoon salt 1/4 cup flour 1 1/3 cups sour cream Combine wild rice with water in a 2-quart saucepan. Heat to boiling, stirring occasionally. Reduce heat, cover, and simmer for 40-50 minutes. Combine cooked wild rice, ground beef, onion, garlic, salt and milk; shape into 1" balls. Arrange in 10x15" jelly roll pan. Bake in a preheated 375 degree oven until lightly browned (about 15 minutes). Peel and finely chop the garlic. Reserve 1/2 cup of the beef broth. Stir the remaining broth, the ketchup, salt and garlic together. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Add meatballs. Cover and cook about 10 minutes or until meatballs are heated through. Shake the reserved 1/2 cup beef broth and the flour in a tightly covered jar or container. Gradually stir this mixture into meatball mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened. Reduce heat just enough so mixture bubbles gently. Stir in the sour cream. Cook until hot, but do not heat to boiling or the mixture will curdle. Yield: "100 meatballs" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve as an appetizer or as a meal over hot cooked rice, noodles, or mashed potatoes. |
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Damsel in dis Dress wrote on 17 Sep 2005 in rec.food.cooking
> > * Exported from MasterCook * > > Wild Rice Meatball Stroganoff > Err Carol...you mention the ground pork in the ingredients...but not in the directions..not a problem for me but I know how you like to be so particular in your recipes. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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Mr Libido Incognito > said:
> Damsel in dis Dress wrote on 17 Sep 2005 in rec.food.cooking > > > > > * Exported from MasterCook * > > > > Wild Rice Meatball Stroganoff > > > > Err Carol...you mention the ground pork in the ingredients...but not in the > directions..not a problem for me but I know how you like to be so > particular in your recipes. Thank you! I added pork to the recipe after making it for the first time, and only changed the ingredient list. I'll go fix it right now. Carol |
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