General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #41 (permalink)   Report Post  
nancree
 
Posts: n/a
Default

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

  #42 (permalink)   Report Post  
Pandora
 
Posts: n/a
Default


"~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


  #43 (permalink)   Report Post  
-L.
 
Posts: n/a
Default


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.

  #44 (permalink)   Report Post  
pjjehg
 
Posts: n/a
Default


"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


  #45 (permalink)   Report Post  
 
Posts: n/a
Default


~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.




  #46 (permalink)   Report Post  
 
Posts: n/a
Default

>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.

  #47 (permalink)   Report Post  
biig
 
Posts: n/a
Default



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
  #48 (permalink)   Report Post  
Ranee Mueller
 
Posts: n/a
Default

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/
  #49 (permalink)   Report Post  
biig
 
Posts: n/a
Default



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/

  #50 (permalink)   Report Post  
~patches~
 
Posts: n/a
Default

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.
>
>




  #51 (permalink)   Report Post  
biig
 
Posts: n/a
Default

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/

  #52 (permalink)   Report Post  
Pandora
 
Posts: n/a
Default


"~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
>>

>



  #53 (permalink)   Report Post  
Ranee Mueller
 
Posts: n/a
Default

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/
  #54 (permalink)   Report Post  
 
Posts: n/a
Default


Nancy1 wrote:
> wrote:
> >
wrote:
> > > >BTW, I've never heard of meatballs in stroganoff.
> > >
> > > You can make chicken stroganoff with chicken strips and I've made
> > > meatballs stroganoff many times. It's the sauce that defines the dish.
> > > Take the basic premise of a sour cream sauce, add some meat and run
> > > with it.
> > >
http://search.msn.com/results.aspx?s...roganoff+sauce
> >
> > I tihnk you're confusing it with Meatballs Alfredo.
> >
> > -bwg

>
> Alfredo is cream, butter, egg with or without cheese, most of the time.
>
>
> We're talking meatballs in stroganoff-type sauce which doesn't have
> cheese in it and doesn't have egg in it. (The egg is in the meatballs,
> not the sauce.) I make stroganoff with a roux to start and add beef
> broth, seasonings, mushrooms, etc., and finish it with sour cream.
> They are two different things. Stroganoff is the style - beef is the
> meat; I'd say you could have the beef in any form you want, although
> strictly speaking, it should be beef strips. In any event, it is
> different from Alfredo.
>
> N.


Today the cafeteria at work was serving chicken caesar paninis (a kind
of grilled sandwich) for lunch. I dunno, it seems to me that if it's a
sandwich, it aint a chicken caesar.

-bwg
It's always the old to lead us to the war
It's always the young to fall
-Phil Ochs

  #55 (permalink)   Report Post  
Mr Libido Incognito
 
Posts: n/a
Default

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.


  #56 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

"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 amsel in dis Dress
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.
  #57 (permalink)   Report Post  
Mr Libido Incognito
 
Posts: n/a
Default

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.
  #58 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

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
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
What to do with these Meatballs? jmcquown[_2_] General Cooking 52 29-10-2016 06:36 PM
Best meatballs ever Ozgirl Diabetic 12 02-10-2008 12:48 PM
The Best Meatballs Ever Kat[_2_] Recipes (moderated) 0 21-11-2007 11:11 PM
Tonight's dinner: REC: Swedish Meatballs (Smorgasbord Meatballs) Mash General Cooking 0 31-03-2005 04:53 AM
Meatballs John Gaughan General Cooking 8 07-10-2003 05:08 PM


All times are GMT +1. The time now is 08:35 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"