Time 1h30m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, brown the ground beef; drain fat. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste. Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Mix together the hamburger, potato, jalapenos & Caesar dressing. Season with Salt & Pepper. Make into 4 patties. Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium. Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times. When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes). Meanwhile toast the inside of the buns, add cheese and let it melt. Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side. Nice to serve with Oven Fries.
Time 40m Yield 6-8 servings. Number Of Ingredients 7 Steps:
In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.
Yield 4 servings Number Of Ingredients 20 Steps:
In a pot over high heat, add the potatoes and garlic and cover with cold water. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes. Drain the potatoes in a colander and return to the pot. Add the butter, milk, salt and pepper. Mash until smooth. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag. On a parchment paper-lined baking sheet, place the provolone slices. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese. Freeze until solid, about 1 hour. Place the egg and panko in two bowls. Place the frozen potato round in the egg ensuring it’s completely submerged. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko. In a large pot, heat oil to 350°F (180°C). Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side. Set the mashed potato rounds on a wire rack to drain. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined. Form patties with your hand about the size of your palm. Lay the bacon two strips overlapping and two strips perpendicular. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary. Heat a pan over medium heat and add the bacon patties and cook until cooked through. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce. Build with lettuce, patty, red onion and top potato bun. Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams Enjoy!
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Brown ground beef and drain off fat, if any. Add onions and garlic to ground beef, saute until translucent. Add cream of chicken soup to ground beef/onions/garlic and stir to mix. Salt and pepper to taste. Peel and slice potatoes 1/4 inch thick. In a greased casserole dish, layer 3 of the potatoes. Layer hot ground beef mix over the top. Topping with the last 3 potatoes. Heat milk in pan that you used to cook the ground beef. Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary. Cover with foil and bake for 1 hour to 1 hour and 15 minutes. Removing foil last 20 minutes of baking to brown potatoes on top.
Time 1h10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the potatoes, onion and beef; sprinkle with salt and pepper. Repeat layers. In a bowl, combine the soup, milk and green pepper; mix well. Pour over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until potatoes are tender.
Time 50m Yield 6 Number Of Ingredients 11 Steps:
Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands. Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
Number Of Ingredients 9 Steps:
Wash the potatoes and prick with a toothpick or cake tester. Microwave on high until they are almost tender through. Let cool until they can be handled. Rub off the peel and cut into small pieces. (some people like the peels on fingerlings, so they can be left on). Heat the oil in a large skillet over medium-high heat. Add the onions once the skillet is hot. Saute for 3-5 minutes, until the onions have browned slightly and are translucent. Add the ground meat and begin to brown. After the meat has browned slightly, push the meat and onions to the side of the pan and add the remaining oil and let heat. When oil is hot, add the potatoes and garlic. Stir to evenly coat and reduce heat to medium. Cook, stirring infrequently, until potatoes are nicely browned, about 15-20 minutes. Serve with shredded cheddar cheese, if desired.
