Follow directions as for Spanish Hamburger #1.
Fry hamburger half done.
Cut onion, green pepper and celery in fine pieces and add.
Let simmer 1/2 hour.
Add salt and pepper, then add tomato soup. Simmer 2 hours.
Keep steam in for best results.
Fry hamburger half done.
Cut onion, green pepper and celery in fine pieces and add.
Let simmer 1/2 hour.
Add salt and pepper, then add tomato soup. Simmer 2 hours.
Keep steam in for best results.
ake this when making my Recipe#268423.
Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes.
Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
Serve in warmed hamburger buns.
Brown rice in 2 tablespoons cooking oil until golden brown. Add hamburger, onion, green pepper and celery.
Stir and cook until brown, then add tomatoes, bouillon, salt, soy sauce and sugar.
Cover and simmer for 45 minutes.
Serves 4.
Brown hamburger meat with onion and drain.
Add salt, pepper and garlic powder to taste.
Add diced potatoes and 1 small can of tomato sauce.
Add enough water to just cover meat and potatoes. Stir; bring to boil.
Cover and simmer until all water is absorbed.
Brown hamburger with onion, green pepper and celery and then add tomato sauce, ketchup, vinegar, sugar, Worcestershire, salt and pepper.
Mix the first 7 ingredients in a bowl. Best to mix together with your fingers. Mix together last 3 ingredients for sauce in a separate small bowl.
Add mixture to a non-stick loaf pan
Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
Bake covered with tin foil in oven for 1 hour at 350 degrees. After 1 hour drain meatloaf of any juice.
Add sauce at this time, and cook for another 15 minutes uncovered.
Best served with mashed potatoes.
tart on the filling.
Hamburger filling:
In a large
*Increase amount of hamburger for larger recipes.
The original recipe did not list quantities of ingredients.
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
For the Hamburger Helper, separate the pasta package
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
Chef's Personal Note: For best results, cook rice for 25
ightly.
This salad is best served warm.
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he rice you choose. My recipe is specifically written for Uncle
This is called \"guarnicion\".
SPANISH VERSION: GAZPACHO. 6 tomates maduros
Fry hamburger and drain grease.
Add all other ingredients. Stir and bring to bubbling.
Transfer to crock-pot.
Cook 8 to 12 hours on low heat.
Mix hamburger meat and seasoning mix into balls. Brown in skillet. Drain fat. Pour salsa over meat balls.