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 Message Boards » » if you had a pound of thawed hamburger Page [1]  
BigMan157
no u
103362 Posts
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what would you make with it?

3/8/2009 5:37:32 PM

BubbleBobble
BACK IN DA HIGH LIFE
115312 Posts
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hamburgers

3/8/2009 5:37:46 PM

dweedle
All American
77387 Posts
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i would freeze it

3/8/2009 5:38:02 PM

elise
mainly potato
13094 Posts
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taco

3/8/2009 5:38:56 PM

EMCE
balls deep
90012 Posts
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spaghetti

3/8/2009 5:39:12 PM

Big Business
Suspended
9099 Posts
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nothing i am lazy.

thats why i haven't made taco's the last 3 times i bought hamburger

I'm Big Business and i approved this message.

3/8/2009 5:39:53 PM

JohnnieWalkr
All American
2673 Posts
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two 1/2 lb burgers

3/8/2009 5:40:13 PM

PrufrockNCSU
All American
24415 Posts
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Hamburger helper or spaghetti.

3/8/2009 5:40:53 PM

GenghisJohn
bonafide
10263 Posts
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tacos sound good to me

now, if you had a wild hair, I'd suggest Shepherd's Pie

3/8/2009 5:41:26 PM

Woodfoot
All American
60354 Posts
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a chilly vagina

3/8/2009 5:43:00 PM

dweedle
All American
77387 Posts
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i would put it in my cloning device and make a 2-lb DAMNburger

3/8/2009 5:44:16 PM

BigMan157
no u
103362 Posts
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i'm thinking spaghetti too, i want what i make to last a bit

if i make burgers chances are they won't exist tomorrow

3/8/2009 5:46:03 PM

Willy Nilly
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3562 Posts
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These are damn good, and worth the effort:

Quote :
"Dolmathakia me Kima: Stuffed Grape Leaves with Meat & Rice
In Greek: ντολμαδάκια με κιμά pronounced dohl-mah-THAHK-yah meh kee-MAH

These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word "dolma" meaning "stuffed." They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be stored in the refrigerator for several days, or frozen.

Cook Time: 60 minutes
Ingredients:
1 jar of large grape leaves in brine (about 60-75 leaves) or about 180 small leaves
8 cups of water
2 pounds of lean ground beef
1 cup of uncooked short-grain rice
2 medium-large onions, finely chopped
5 tablespoons of olive oil
1 bunch of fresh dill, chopped
1 tablespoon of fresh mint, chopped
juice of 3 lemons
1/4 teaspoon of pepper
1 teaspoon of sea salt
2 cups of water
Preparation:
Blanch the Grape Leaves

Bring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place leaves in the hot water for 3 minutes. Remove leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.

Prepare the Filling

Soak the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.) Sauté the onions in 1 tablespoon of olive oil until translucent, not browned. In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper. Mix well by hand.

Filling and Rolling the Leaves (see step-by step photos)

Gently separate one leaf and place it shiny side down on a work surface. Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joined the leaf. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.

Cooking the Stuffed Grape Leaves

Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit as closely as possible to the sides. If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top. Take another plate and place it upside down on top of the dolmathakia, with something to weight it down (a second plate works well). Add 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining lemon juice, reduce heat to low and simmer for approximately 50-70 minutes. Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop element.

If preferred, use a pressure cooker. No plates needed, but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15-20 minutes at the first pressure mark.

Serving

Individual servings of dolmathakia are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Serve dolmathakia warm or at room temperature with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side.

Storage

These will keep well in the refrigerator for about 5 days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. They can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat.

Tips:

- If you don't have a plate that fits or skewers, line the bottom of the pan with unused or torn leaves.
- Leftover filling can be used to make stuffed vegetables like tomatoes, peppers, zucchini, and eggplant.
- To make as a main course, use larger grape leaves and increase the amount of filling in each leaf to 1 tablespoon."


[Edited on March 8, 2009 at 6:10 PM. Reason : ντολμαδάκια]

3/8/2009 6:05:54 PM

evan
All American
27701 Posts
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oh shit

i'm all about some fuckin stuffed grape leaves

those things are good

3/8/2009 6:09:59 PM

confusi0n
All American
5076 Posts
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CHILLI

3/8/2009 6:10:55 PM

Fareako
Shitter Pilot
10238 Posts
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Make it around 98.6 to 101.2 degrees and then make sexy time.

3/8/2009 6:11:30 PM

BoBo
All American
3093 Posts
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Beef Stroganoff:

Ground Beef
Mushroom Soup
Garlic
Pasta
Sour Cream

:rofit::

3/8/2009 6:44:06 PM

fleetwud
AmbitiousButRubbish
49751 Posts
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^

3/8/2009 7:07:54 PM

BigMan157
no u
103362 Posts
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mushrooms = fail

3/8/2009 7:26:12 PM

OopsPowSrprs
All American
8383 Posts
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I wanna dip my balls in it

3/8/2009 7:26:51 PM

ncstatetke
All American
41128 Posts
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there is really only one correct answer:

Meatloaf

3/8/2009 7:44:39 PM

GenghisJohn
bonafide
10263 Posts
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shit yeah, tke is spot on here

meatloaf would be fucking epic right here

[Edited on March 8, 2009 at 7:46 PM. Reason : HERE, as in my house]

3/8/2009 7:46:24 PM

erice85
All American
4549 Posts
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i just made some awesome chili with my thawed hamburger

3/8/2009 7:46:58 PM

twoozles
All American
20735 Posts
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loaded nachos

3/8/2009 7:53:03 PM

ScHpEnXeL
Suspended
32613 Posts
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tacos

3/8/2009 7:55:19 PM

Str8BacardiL
************
41759 Posts
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Photobucket

3/8/2009 8:01:24 PM

Str8BacardiL
************
41759 Posts
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Photobucket

3/8/2009 8:01:47 PM

Str8BacardiL
************
41759 Posts
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Photobucket

3/8/2009 8:02:11 PM

Str8BacardiL
************
41759 Posts
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Photobucket

3/8/2009 8:02:34 PM

Str8BacardiL
************
41759 Posts
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Photobucket

3/8/2009 8:02:55 PM

synapse
play so hard
60946 Posts
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message_topic.aspx?topic=555726

3/8/2009 8:32:10 PM

RattlerRyan
All American
8660 Posts
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hamburger helper

duh

3/8/2009 8:33:07 PM

arcgreek
All American
26690 Posts
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2 hamburgers/hamburger steaks

3/8/2009 8:34:20 PM

ScHpEnXeL
Suspended
32613 Posts
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DOUBLE POST OMG SUSPEND

3/8/2009 8:35:33 PM

stowaway
All American
11770 Posts
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two or three nice sized burgers.

Spaghetti for me always involves at least 2 lbs of meat, usually 2.5, and tons of other good stuff. None of this premade sauce or shit.

3/8/2009 8:55:03 PM

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