"Nancy1" <[email hidden]> wrote in message news:[email hidden]...
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C'mon, Dimitri - play along. ;-) Don't you know, anything goes, nowadays - witness all the expert chefs arguing about the origins of Caesar salad and the correct way to make it and then putting it on their menus as "Chicken Caesar Salad," or whatever. If some of them know how to do a dish authentically, doesn't mean that's how they do it. There's "everything" Alfredo, and "Shrimp Scampi" and "Aus Jus Sauce" (although I haven't ever seen that on a ritzy menu) - you just have to go with the flow, so to speak. We can all look up origins and authenticity - but what fun is that? LOL.
N.
I don't want to tell you what I think about the Olive Garden and their "Chicken Scampi" Next thing you know they'll have Swordfish Alfredo or some such abomination. I guess as long as they keep the Campbell's Cheddar Cheese soup in the recipe its OK. And having Stroganoff without mushrooms well why not as long as you use the evaporated milk (fat free of course) in place of the sour cream. BTW common lore is the dish was invented because the Count had rotten teeth and it hurt to eat hence the tenderloin. I'll bet it wasn't even choice graded beef.
Where I live here in Missouri, it is just not possible to find meatloaf mix. I got everything from "It's illegal in this state to mix the pork together with the beef " to just plain "Never heard of it and won't do it" Sigh, gotta buy the separate components and do it myself. Which isn't a hardship, I just hate living in the back of beyond. Lived a lot of my life on the east coast and I miiiiiisss the food available.
I sometimes find combinations of ground pork and beef or beef, pork and veal. I have made meatballs with beef, just veal, beef and pork or all three. The latter is my favourite.
We're talking meatballs in stroganoff-type sauce which doesn't have cheese in it and doesn't have egg in it.
Yes. that's what I am talking about. I know what Alfredo sauce is. ;-) Stroganoff is a sour cream based sauce and that's the first thing I think of with this dish. The sour cream and the richness of it. You take that basic "beef stroganoff" idea and use meatballs, or chicken strips, etc. It's not TRUE stroganoff, but it's a nice variation.
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
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
Someone told me a few years ago to simmer the meatballs in broth (beef broth?) then fry them to brown. Supposedly the simmering encourages the grease to come out in the broth. Then when they are browned there would be little if no grease.
Anyone heard or done this, or were they just jerking my chain?
"~patches~" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora said:
"~patches~" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora wrote:
>"~patches~" <[email hidden]> ha scritto nel messaggio >news:[email hidden]... > > >>Pandora wrote: >> >> >> >>>"~patches~" <[email hidden]> ha scritto nel messaggio >>>news:[email hidden]... >>> >>> >>> >>>>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
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!
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?
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.
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
Quoted message said:
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.
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.
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
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
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
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Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
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
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 said:
Ranee Mueller said:
In article <[email hidden]>,
Dimitri said:
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
Quoted message said:
Remove do not & spam to e-mail me.
"She seeks wool and flax, and works with willing hands." Prov 31:13
"~patches~" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
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Pandora wrote: <snip>
Quoted message said:
Quoted message said:
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
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
>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?srch=105&FORM=AS5&q=stroganoff+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
Nancy Young wrote on 24 Aug 2005 in rec.food.cooking
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"zxcvbob" <[email hidden]> wrote
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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.
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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.
Does anyone have any recipes for more exotic ones, such as stuffed or cheese?
Thanks
1 egg. Breadcrumbs can vary, 1/3 to 2/3 c. Try replacing part or all of the crumbs with cooked rice or cooked bulgur or quick oats.
I manage my blood sugar through diet modification. White rice drives my blood sugar through the roof; so, I use pearled barley instead. Pearled barley is very good in stuffed peppers and would likely be a good filler for meatballs as well - I may try it. I also use cooked wheatberries in some dishes; they might add an interesting dimension to meatballs.
