Hamburger Casserole - 100 Year Old Recipe - (Re-Dux) - The Hillbilly Kitchen
Hamburger Casserole. 100 year old recipe. This video had to be re-uploaded! In this video I'll be whipping up a simple, one pot dish that is perfect for any weeknight dinner. The variations are virtually endless. It's easy a, affordable and delicious. You can make it with the ingredients that you already have on hand. No need for a shopping trip in a specialty food store. This is the kind of meal that I grew up on, and I raised my 4 kids on.
Ingredients:
1 lb. of lean ground beef
1 cup of chopped onions
4 cups of diced potatoes
1 cup of milk
Salt & pepper to taste
4 ounces of Provolone cheese (or any cheese that you prefer)
1 teaspoon of corn starch to thicken
**Optional - 1 cup of chopped green bell peppers
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Italian Braised Beef and Potatoes | Food Wishes
This Italian braised beef and potatoes is one of my favorite comfort food dishes of all time. If you crave meat and potatoes, this is simple, slow-cooked, rustic recipe is the one for you. Crusty Italian bread for soaking up the amazing sauce sold separately. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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Specialty Potato Bread, made easy, same day - Artisan style
This same-day potato bread recipe is simply amazing. Professional, Artisan results, easily achieved, in your own kitchen, during the same day! Start in the morning and have amazing fresh potato bread for dinner - with Ivo's recipe, it really is that easy - enjoy!
Gear used in the video:
Amazon.ca - Ricer
Amazon.com - ricer
Amazon.ca - bread proofing basket
Amazon.com - bread proofing basket
Amazon.ca - flour
Amazon.com - flour
Ivo’s Artisan Style – Potato Bread (Same day)
Note: Recipe makes 1 loaf – if you want to make 2 loaves, simply double the recipe ????
Ingredients:
• 500 gm all purpose white flour (unbleached preferred) (sifted preferred)
• 200 gm mashed potatoes, at room temp or cold (do not use hot), seasoned with ¼ tsp salt
• 250 ml (gm) potato water preferred (just save your water after boiling your potatoes) (alternate, just use tap water)
• 11 gm salt (i.e. a slightly heaping 1 ½ tsp)
• 2 gm instant yeast (i.e. ½ tsp) (alternate, you can use regular yeast as well, just hydrate it first)
Method
• In a bowl, combine flour, mashed potato, and potato water. Mix till all incorporated. Cover and let stand 20 – 30 mins.
• Add the salt, fold it into the dough, then add the yeast and fold it into the dough. Squeeze the dough from end to end, then fold it over, and squeeze again from end to end. Continue this for about 3 mins, until the salt and yeast are evenly incorporated, and the dough gets smooth
• Then, pull one end of the dough and fold it over to the other side. Rotate the dough and do this again 3 mores times. Cover and let stand 20 – 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rests 20 – 30 minutes
• Grab one end of the dough and pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 8 – 10 times. Cover and let rest for ~5 hrs – the dough will double/triple in size
• Remove dough from bowl to a lightly floured surface. Lightly grab one end of the dough and gently pull it/fold it over to the other side. Rotate the dough and continue to pull/fold it over 3 more times (which should be 1 complete revolution)
• Now shape the dough into a semi-tight, round shape. Do this by pulling the dough from the back, towards you, about 5 inches, on a clean surface. The front edge of the dough will “grip” the surface and begin to roll into a tight ball
• Rotate the dough and pull it towards you again. Repeat this 4 – 5 times. The dough should tighten up and be round
• Get you proofing bread basket and cover the inside all around, with semolina or regular white flour (to prevent the dough from sticking to your basket) Place dough in basket and cover. (note: if you do not have a proofing basking, then you can use a plastic cutting board – place some flour, or I prefer, oatmeal, on the cutting board, put the dough on top, and cover it)
• After 45 minutes, place your empty Dutch oven with lid on, into your oven and preheat it at 475 degrees.
• 30 minutes later, remove the Dutch oven (be careful as it will be very hot) and place the bread dough inside the Dutch oven, put the lid on, and bake at 475 for 30 minutes with lid on
• After the 30 minutes pass, take the lid off and continue to cook at 475 degrees for 15 – 20 minutes, depending on your oven, and depending on how dark you like your bread
• Then, remove the bread from the oven and let it cool on a cooling rack – avoid the temptation to cut into it right away, as the bread is still forming. It will make some “crackling” sounds as it starts to cool.
• After 30 minutes, the bread will still be warm, feel free to cut and enjoy…if you can wait longer, do so ????
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
My Bread Book by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
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Simply Pour the Minced Meat Over the Potatoes!! Delicious Easy Dinner !
Simply pour the minced meat over the potatoes the result is delicious and very easy!! Prepare a delicious meal with simple ingredients within everyone's reach it's easy with this recipe, take a few potatoes, cut them into half-moon, fry them in a little oil for a few minutes then set aside. Brown the minced meat with onions garlic, spices and tomato sauce, pour the minced meat directly over the potatoes, sprinkle with cheese and bake for about fifteen minutes to brown everything, the meal is ready! You get a fantastic hearty and delicious meal!❤???? I hope you like the recipe, do not hesitate to leave me your feedback in comments
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Southern Hamburger & Potato Casserole
Southern Hamburger & Potato Casserole
Easy comfort food recipe using ground meat, potatoes, cream of mushroom soup and cheese.
I used a 1 lb package of ground beef, 1 small yellow onion, 1 can of cream of mushroom soup, 3 med/large Yukon Gold potatoes, 1 cup+ of shredded cheese and a splash of milk.
You can omit the onion if you prefer not to use it. You can use as much cheese as you like.
This video is NOT sponsored; this is a list Amazon Affiliate Links to find products used in the video:
Pyrex FBA_1105395 Basics 8.1 Square (2 Quart), 8 inch, Clear:
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River Radio 92.3 WBPM. 3:24 Unicorn Heads
Moonshine Town. 2:03. JR Tundra
Pork and Potato Meatloaf | Everyday Food with Sarah Carey
I like to take shortcuts in the kitchen, don't you? Well, I think you're going to love today's meatloaf recipe, which uses store-bought, pregrated hash browns. It also calls for lots of other vegetables, which get mixed right in with the meat, resulting in a moister, lower-fat loaf. I mean, what could be better? Oh, I know: leftover meatloaf sandwiches tomorrow!
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Recipe Ingredients:
1 1/2 pounds ground pork
2 cups frozen hash browns (1/2 pound), thawed
1 large carrot, shredded
1 small yellow onion, shredded
1/4 cup roughly chopped fresh parsley
2 large egg whites
2 teaspoons coarse salt
3/4 teaspoon ground pepper
2 teaspoons Italian seasoning
Get the Full Recipe:
Nutritional Info:
Per serv: 255 cal; 13 g fat; 19 g protein; 16 g carb; 3 g fiber
More Pork Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Potato Meatloaf | Everyday Food with Sarah Carey