How To make Honeymoon Hamburger
1 1/2 Lb. ground beef
3/4 C. chopped onion
1/2 C. chopped celery
2 eggs
5 C. lightly seasoned bread cubes
2 Cans cream of mushroom soup
3/4 C. milk
1 Tsp. salt
1/2 Tsp. pepper
Mix 1/4 teaspoon salt and 1/4 cup onions in the ground beef. Pat meat by hand or in hamburger press to 3/4 inch thickness. Set aside. In bowl, mix bread cubes with chopped onion, celery, salt, and pepper. Beat eggs, 1/4 cup milk, and 1/2 cup of soup together. Combine liquid mixture with bread cubes. Grease a large shallow baking dish. Put several rounded tablespoons of bread cube mixture into center of beef patties. Turn edges of ground beef patties up. Bake 30 minutes at 350 degrees. Mix rest of milk with rest of mushroom soup. Pour over hamburgers and stuffing. Bake for 25 more minutes. Serve with whipped potatoes and salad.
How To make Honeymoon Hamburger's Videos
Lunch at hello dhaka #honeymoon #goodtimes
THE BURGER MY WIFE AND I HAD ON OUR HONEYMOON ALMOST 40 YEARS AGO... | SAM THE COOKING GUY
It's 1984 and Kelly (my wife) and I are on our honeymoon in Hawaii. I've thought about this burger for almost 40 years and so its finally time to make it! Plus were raising money for our friends in Maui that desperately need our help right now. Anything you can add will help, thanks so much! ????????
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DO NOT lose this recipe | Honeymoon Soup
Do Not lose this recipe for honeymoon soup. I call this honeymoon soup because it is a combination of Italian Wedding Soup and Chicken Soup. It is absolutely delicious!! Serve it with crusty bread or even just a salad to make this dish perfect for any occasion.
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Ingredients:
For the tiny meatballs
1/2 pound ground pork
1/2 pound ground beef chuck
2 large eggs
1/4 cup Italian parsley minced
1 teaspoon kosher salt
¼ teaspoon black pepper
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
For the soup
olive oil
2 medium carrots chopped
2 large celery ribs, plus leaves chopped
1 medium onion chopped
4 cups water
2 cups low sodium chicken stock
1 pound chicken thighs about 3-4 thighs
½ pound small pasta ( I used ditalini, but any would work)
¼ cup Italian parsley minced
salt and pepper to taste
Instructions
In a large pot saute the carrots, celery, and onion in olive oil over medium heat for 5 minutes to soften.
Next add in the water, chicken stock, and chicken thighs. Bring to a boil then reduce to a simmer. As the soup cooks, skim off any scum with a large spoon and discard.
Meanwhile, mix together all of the meatball ingredients and form tiny meatballs about a ½ to ¾-inch in diameter. Place the tiny meatballs on a plate and set them aside.
Once the chicken starts to look like it will fall apart (about 40 minutes) remove all the pieces to a cutting board and shred the chicken.
Once the chicken is shredded, put the chicken back into the pot. Taste test the soup and season with salt and pepper to taste.
Meanwhile, cook your pasta.
Drop the meatballs a few at a time into the hot soup and continue to cook at a simmer. The meatballs will cook quickly about 5-7 minutes.
Cook the pasta in the boiling water until al dente. While pasta is cooking add the parsley to the soup. Strain the pasta into a colander and serve on the side with the soup. Place the pasta into bowls and ladle soup and meatballs into each bowl. Serve with extra grated Pecorino or parmesan.
This is a great soup and very filling. If you try it let me know.
The Story of our Honeymoon Ragu Recipe
This Is WHY They Call It HONEYMOON | APWASI | Dr. Clinton Lee
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Ryan Reynolds Reveals His Honeymoon Faux Pas With Blake Lively
Blake Lively and Ryan Reynolds have officially taken over the Cannes Film Festival! The cute couple brought full-on glamour and once again owned the red carpet. The pair even coordinated their outfits at the premiere of Ryan's film The Captive. Check out the video to hear the full scoop on Blake and Ryan's Cannes hot streak.
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