Type what you have

Ingredients

• ✓ ground beef
• onion
• garlic powder
• barbecue sauce
• biscuit dough
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
2. 2 In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbeque sauce and simmer for another 3 minutes.
3. 3 Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
4. 4 Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

By FOOD SEEKER

Ingredients

• ✓ ground beef
• brown sugar
• sage
• salt
• basil
• black pepper
• onion powder
• marjoram
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef into a large bowl.
3. 3 Stir brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl.
4. 4 Sprinkle over beef and use your hands to mix until evenly distributed. Cover and refrigerate until flavors have blended, about 24 hours.
5. 5 Divide beef mixture into 8 patties.
6. 6 Heat a large nonstick skillet over medium heat. Working in batches, cook patties in the hot skillet until firm and no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By papadooka

Ingredients

• ✓ ground beef
• water
• salt
• black pepper
• steel cut oat
• ground pork sausage
• onion
• cooking oil

Instructions

1. 1 Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
2. 2 In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
3. 3 Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
4. 4 Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

By SgtRock

Ingredients

• ✓ ground beef
• ground pork
• bread crumb
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ ground beef
• olive oil
• onion
• mushroom
• garlic
• spinach
• nutmeg
• oregano
• salt
• pepper
• egg

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 8 minutes. Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes. Stir in spinach, nutmeg, oregano, salt, and pepper; cook until spinach is heated through, 3 to 4 minutes.
2. 2 Reduce the heat to medium-low. Add eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.

By JULIEP

Ingredients

• ✓ ground beef
• egg
• milk
• chunky salsa
• green pepper
• onion
• mexican-style cheese blend
• salt
• black pepper
• taco seasoning mix
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk together eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper. Set aside.
3. 3 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in taco seasoning.
4. 4 Spread meat mixture into pie crust placed in a 9-inch pie dish. Pour egg mixture over beef.
5. 5 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

By RockingItCountryStyle

Ingredients

• ✓ ground beef
• hash brown potato
• onion
• milk
• egg
• cornstarch
• cheddar cheese
• liquid smoke
• bacon bits
• worcestershire sauce
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
2. 2 Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
3. 3 Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.

By Jeff

Ingredients

• ✓ ground beef
• russet potato
• butter
• olive oil
• salt
• onion
• mushroom
• black pepper
• cayenne pepper
• rosemary
• red bell pepper
• poblano pepper
• green onion

Instructions

1. 1 Cut a 1/4-inch slice off the bottom each potato so it sits flat on a cutting board. Cut some more 1/4-inch slices straight down and then cut potatoes into sticks. Turn sticks and cut across to create a uniform dice. Transfer to a bowl of cold water.
2. 2 Combine butter and olive oil in a skillet over high heat until butter melts. Add ground beef and cook, breaking up with a flat-edge utensil, until crumbly, about 5 minutes.
3. 3 Drain potatoes and add to the beef with a nice pinch of salt. Reduce heat to medium-high and cook, stirring occasionally, until potatoes just start to soften, 5 to 7 minutes. Smooth mixture in the skillet and press against the bottom of the pan to help everything get nice and crusty.
4. 4 Stir in onions and mushrooms and add another pinch of salt. Cook, stirring occasionally, until onions and mushrooms have softened up and taken on some beautiful color, 5 to 7 minutes. Season with black pepper, cayenne, and rosemary.
5. 5 Add bell pepper, poblano pepper, and another pinch of salt. Cook until peppers are tender and the rest of the ingredients are dark and crispy, about 5 more minutes.
6. 6 Stir in green onions and cook for a few more minutes. Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ ground beef
• potato
• onion
• red bell pepper
• garlic
• salsa
• chili powder
• cumin
• seasoned salt
• black pepper
• olive oil
• egg
• tostada shell
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr

Ingredients

• ✓ ground beef
• yogurt
• thyme
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
3. 3 Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
4. 4 Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marlies Monika

Ingredients

• ✓ ground beef
• worcestershire sauce
• parsley
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Allrecipes Member

Ingredients

• ✓ ground beef
• feta cheese
• onion
• red bell pepper
• mint
• parsley
• garlic powder
• onion powder
• seasoned salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
3. 3 Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Maria

Ingredients

• ✓ ground beef
• ground lamb
• onion
• garlic
• bread
• savory
• allspice
• coriander
• salt
• black pepper
• ground cumin

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 In large bowl, combine ground beef, ground lamb, onion, garlic, and bread crumbs. Season with savory, allspice, coriander, salt, pepper, and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-inch to 1/4-inch thick).
3. 3 Grill patties for 5 to 7 minutes on each side, or until cooked through.

By Allrecipes Member

Ingredients

• ✓ ground beef
• onion
• raisin
• flat leaf parsley
• cayenne pepper
• cinnamon
• coriander
• nutmeg
• white sugar
• salt
• pepper
• skewer
• vegetable oil

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Ingredients

• ✓ ground beef
• elbow macaroni
• garlic
• carrot
• zucchini
• oregano
• salt
• pepper
• tomato soup
• water
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. 2 Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. 3 When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

By JoeTracy

Ingredients

• ✓ ground beef
• onion
• ground lamb
• garlic
• oregano
• cumin
• marjoram
• rosemary
• thyme
• black pepper
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
8. 8 Serve and enjoy!

By The Dread Pirate Paramour

Ingredients

• ✓ ground beef
• ground lamb
• onion
• garlic
• rosemary
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ ground beef
• white bread
• milk
• garlic
• onion
• mint
• salt
• black pepper
• ground lamb
• egg
• all-purpose flour
• vegetable oil

Instructions

1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Ingredients

• ✓ ground beef
• tomato
• green bell pepper
• butter
• onion
• garlic
• soy sauce
• seasoned salt
• black pepper
• water
• rice
• olive oil

Instructions

1. 1 Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.
2. 2 Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.
3. 3 Arrange tomatoes and bell peppers in an 11x17-inch baking dish.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
6. 6 Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
7. 7 Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
8. 8 Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
9. 9 Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

By Denise Phillips Sarigianopoulo

Ingredients

• ✓ ground beef
• elbow macaroni
• olive oil
• garlic
• onion
• tomato
• black pepper
• oregano
• parmesan cheese
• butter
• flour
• milk
• egg yolk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
4. 4 Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
5. 5 Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
6. 6 Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

By B EWhitaker

Ingredients

• ✓ ground beef
• rotini pasta
• olive oil
• tomato
• onion
• water
• tomato paste
• cinnamon
• white sugar
• cayenne pepper
• salt
• black pepper
• mizithra cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

By GreekMuse

Ingredients

• ✓ ground beef
• olive oil
• onion
• garlic
• cinnamon
• clove
• ground turkey
• tomato
• raisin
• eggplant
• salt
• pepper
• mashed potato
• egg

Instructions

1. 1 Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
2. 2 Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
3. 3 Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ground beef
• potato
• carrot
• pea
• lima bean
• green bean
• celery
• small shell pasta
• water
• tomato sauce
• chicken broth
• onion
• salt
• basil
• pepper

Instructions

1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Ingredients

• ✓ ground beef
• tzatziki sauce
• feta cheese
• red onion
• tomato
• lettuce
• pita bread
• hummus
• salt
• black pepper
• rosemary
• thyme
• marjoram
• cumin
• oregano
• garlic
• ground lamb
• onion

Instructions

1. 1 Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.
2. 2 Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.
5. 5 Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
6. 6 Thinly slice the cooked gyro meat loaf.
7. 7 Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

By BetterCookingForSingleFathers

Ingredients

• ✓ ground beef
• parmesan cheese
• egg white
• parsley
• tomato sauce
• black pepper
• salt
• cinnamon
• white sugar
• allspice
• garlic
• onion
• olive oil
• egg yolk
• all-purpose flour
• butter
• milk
• salt
• eggplant

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
3. 3 Meanwhile, to make bechamel sauce: Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
4. 4 Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels.
5. 5 Whisk egg yolks into the cooled bechamel.
6. 6 Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
8. 8 Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
9. 9 Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
10. 10 Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

By Diana Moutsopoulos

Ingredients

• ✓ ground beef
• parmesan cheese
• white pepper
• all-purpose flour
• butter
• milk
• egg
• red wine
• tomato sauce
• nutmeg
• cinnamon
• herbes de provence
• parsley
• black pepper
• garlic
• onion
• butter
• olive oil
• salt
• eggplant

Instructions

1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. 5 Scald milk in a saucepan over medium heat.
6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9. 9 Arrange a single layer of eggplant in the prepared baking dish.
10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

By PEGGY AYSCUE

Ingredients

• ✓ ground beef
• feta cheese
• pepper
• salt
• oregano
• parsley
• tomato
• onion
• olive oil
• egg yolk
• salt
• nutmeg
• milk
• all-purpose flour
• butter
• olive oil
• zucchini
• potato
• eggplant

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
3. 3 Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7. 7 Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
8. 8 Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

By constantina

Ingredients

• ✓ ground beef
• lettuce
• tomato
• kaiser roll
• black pepper
• salt
• parsley
• basil
• mint
• garlic
• egg
• onion
• bread crumb
• feta cheese
• spinach
• red bell pepper
• parsley
• mint
• lime juice
• mayonnaise
• feta cheese

Instructions

1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Ingredients

• ✓ ground beef
• egg yolk
• egg
• parmesan cheese
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter
• egg
• pepper
• pepper
• salt
• nutmeg
• parmesan cheese
• butter
• ziti pasta
• pepper
• salt
• clove
• cinnamon stick
• parsley
• tomato paste
• vegetable broth
• red wine
• tomato
• garlic
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
3. 3 Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
5. 5 Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
6. 6 To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
7. 7 Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
8. 8 Let stand for 10 minutes before cutting into squares.

By ALKHATIB

Ingredients

• ✓ ground beef
• chicken gumbo soup

Instructions

1. 1 In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.

By CJA