Hamburger Helper makes so many different varieties of meals now. They are easy to make, but can be a little bland. Do you use Hamburger Helper Recipes? Do you spice them up? I like to use the Hamburger Helper recipes as a "base" for a recipe. I change it up by adding spices and vegetables and whatever I can to make a great dinner.
I always add to the recipe. lol I will use more meat at times. With the Mexican hamburger Helpers I add quite a bit more to the recipe. I am planning on writing a series of Hubs for Hamburger recipes with additions to them.
That was funny Nifty. Well, I went a head and published the first hub for Hamburger Helper Meals. I think they should do well. A lot of people use this item and I am just trying to show how you can spice them up for a better taste...especially for those who enjoy the hot and spicy flavors.
Thank you for your reply to my message, you can send me mail to my e-box [firstname.lastname@example.org] Can you give me your e-mail, so you can send a message to tell me more about yourself Hope to hear from you soon Cheers Lillian
I have/do use Hamburger Helper on occasion, but I am trying to get out of the habit of using any processed foods. What I would like are some good "Hamburger Helper" recipes from scratch. Does anyone have any of those?
I know what you mean specialk. Once I have created that "special recipe" from a Hamburger Helper package, I then will set out to make it My way instead without the H-Helper. A lot of recipes I make come from ideas I got from others and I change them.
the thing you get,when you eat too much of a good thing or may be it gets you instead, not sure though. I know somebody has to get something that's for sure. You cannot get away, at least coupla of pounds should stick to your ribs!
Yum. That looks delicious Mark!!! I will at times caramelize my onions for hamburgers. Something else I like is to thinly slice zucchini strips and marinate them and cook them till tender and place on burger in place of pickles.
yeah Ron...add 1/2 gallon of gasoline, 1 quart of oil...mix well. next...spray over the area until well coated. Wearing safety gear, light a long, very long candle wick and wait a few minutes and you have Fire Roasted Red Wasp.
(Caution...you will lose the home in the process!)
And the spices help? Just joking with you Michael. I'm a home cooking freak. I do let my son to eat Mac & Cheese out of the box because he does not like the homemade version but he has to cook the box stuff himself
We should cook up a ton of Helper and have a dinner party on the Redneck Houseboat
HH is good when you're single like me. Dinner for two days But - not to be a snob - they changed the seasonings in the Lasagna Mix and I don't like it now. It used to be my fav but I won't buy it anymore. HA HA
When your single & broke & you want to pretend you are cooking yourself a meal:
Spaghettios and franks. (That's the fancy way to say hot dog) But - ya gotta buy the regular Spaghettios and put in your own hot dog. Much better quality. Chop it up, fry it up, dump it in the O's and you've got yerself one fine meal. Garnish with some smashed up saltine crackers. Best served in a giant mug instead of a regular old bowl.
Gosh, lynne...this is a REALLY tough question. It's got a wonderful creamy texture, with a sort of earthy - eggy kind of thing going...I prefer mine without the rind, while others like to keep it on. I find the rind kind of bitter and moldy tasting. It's something worth finding and trying. The flavor changes based on the cheese's age as well...some people like them younger and chalkier while others like them older and more pungent.
Pasteurized versions (what you'll find in the US) are generally pretty bland, and "official" ones are from the Brie region of France; they are made from raw milk (au lait cru) and have A.O.C. terminology on their label (a legal declaration that this cheese is 'proper'). There are also Italian "paglia" style cheeses that are similar in flavor and texture. I highly recommend them if you get the chance to try the real deal cheeses.
I used to use Hamburger Helper frequently when I had less time and more people to feed at home. It tastes surprisingly good, though a bit salty-- but I am becoming more leery about things that contain so many processed and chemical ingredients, and also becoming much better with cooking whole natural things.
The varieties of products in their 'helper' line, can be an inspiration for something that is really better for you-- and doesn't have strange processed ingredients.
Yes, this is true...many American cheese makers have caught on to using the kind of time-consuming and expensive (but slow and low-temp) pasteurization processes that result in legal milk (in the U.S.) and cheese that actually has flavor that isn't burnt or non-existant. However, should one ever have the opportunity to partake of one of the original, raw-milk versions from an artisanal/traditional/A.O.C. cheese-maker in France, I submit that it would be quite a different cheese experience, and one most certainly worth jumping on.
When I was younger, a lot younger, lol...I used Hamburger Helper a lot. It was a cheap meal. Now, I just take the H-Helper and add extra spices and others ingredients to make them more flavorful. I guess partly because I just enjoy experimenting with recipes and seeing what I can do with them. Especially creating a recipe for those who like Hot & Spicy meals.
Put them on a stick and dip them in melted caramel. (oops, non serious answer.)
Seriously-- slice them in rings or dice them, saute them in a thin layer of oil-- (in a fry pan) on medium heat, keep stirring so they brown evenly-- until they are nice and brown, tender but still slightly juicy..
Haha Rochelle thank god you added the second bit, when I read the first part, I was just about to write back and ask what type of caramel to use. Thanks so much this is something easy I can do, I always thought it meant adding a little brown sugar to caramelize, this is cool.
Most veggies-- and onions are a good example-- have a natural sugar in them (even if it doesn't seem like it) Sugars will brown, -- you will notice that the onions do develop a "sweeter" taste when you cook them down and brown them a bit.