Hamburger Helper Meals--You use them?

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  1. Michael Willis profile image78
    Michael Willisposted 8 years ago

    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.

    1. goldenpath profile image70
      goldenpathposted 8 years agoin reply to this

      I add thyme and crushed red peppers.  Because of the size of my family I also ad elbow macaroni to add to the volume.

      1. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        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.

        1. Michael Willis profile image78
          Michael Willisposted 8 years agoin reply to this

          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.

      2. profile image45
        baby4luv250posted 8 years agoin reply to this

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    2. nifty@50 profile image74
      nifty@50posted 8 years agoin reply to this

      The joke goes... how is Hamburger Helper like Dan Quayle? They're both in your cabinet but you really don't want to use them!

      1. Rafini profile image87
        Rafiniposted 8 years agoin reply to this

        I bought some of the Hamburger Helper meals years ago, just to try them.  Then I thought, "what a waste of money!  I can make it myself from scratch!"  Now, that's what I do - make it from scratch.

      2. Specialk3749 profile image61
        Specialk3749posted 8 years agoin reply to this

        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?

        1. Michael Willis profile image78
          Michael Willisposted 8 years agoin reply to this

          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.

        2. Rafini profile image87
          Rafiniposted 8 years agoin reply to this

          cheeseburger macaroni:

          fry hamburger, add macaroni & water, after macaroni is cooked add milk butter & cheese.

          HH stroganoff

          fry hamburger w/onion, add potatoes & water, after potatoes cooked add cream of mushroom soup (I didn't know then how to make it myself) add sour cream.

          1. Michael Willis profile image78
            Michael Willisposted 8 years agoin reply to this

            I add curry powder to my Stroganoff.

      3. profile image58
        patspnnposted 8 years agoin reply to this

        yes i use them but have to watch the salt

    3. profile image0
      lynnechandlerposted 8 years ago

      Michael you might want to check out hamburgerhelper.com they used to have some great creatives on there.

      1. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        I have. I will use them as a link for sure. I see some ideas they have there also I have not seen before also.

        1. Ron Montgomery profile image60
          Ron Montgomeryposted 8 years agoin reply to this

          You should get some red wasp helper.  You could make a hub from the recipes.

          1. Mark Knowles profile image60
            Mark Knowlesposted 8 years agoin reply to this

            Recipe?

            Is this some strange new meaning of the word that I was previously unfamiliar with? How can you have the words "recipe" and "hamburger helper" on the same page? wink

            1. Michael Willis profile image78
              Michael Willisposted 8 years agoin reply to this

              LOL,...well...for those who use these for the quick meals...I am hoping to share some ideas how they can spice up the Hamburger Helper Meals. And I may get some ideas from others here who use them.

              Bu I know what you mean Mark...I prefer to make food from scratch, but I admit to using a HB-Helper from time to time as the "base" only for a recipe to create.

              1. Mark Knowles profile image60
                Mark Knowlesposted 8 years agoin reply to this

                My latest - which I have yet to write up:

                http://bestamericanfood.net/wp-content/uploads/DSC00615.JPG

                Hamburger - brie, caramelized onions, and bacon.......

                1. Michael Willis profile image78
                  Michael Willisposted 8 years agoin reply to this

                  I know you write some good food hubs here Mark. I have read them and enjoy reading your food hubs.

                  1. Mark Knowles profile image60
                    Mark Knowlesposted 8 years agoin reply to this

                    Try this. My wife was like "what? you are kidding..." but - it worked . big_smile

                2. Jane@CM profile image58
                  Jane@CMposted 8 years agoin reply to this

                  Oh my, that looks amazing.  I guess it is time to cook dinner.

                3. TheGlassSpider profile image70
                  TheGlassSpiderposted 8 years agoin reply to this

                  *looks at her dinner...looks at Mark's...sighs...puts her fork down* Damn, man. I think I'll do better just lookin' at your picture.

                  What kind of Brie? From where?

                  1. Mark Knowles profile image60
                    Mark Knowlesposted 8 years agoin reply to this

                    I live in France, so .... Brie. big_smile


                    http://bestamericanfood.net/wp-content/uploads/DSC00614.JPG

                    1. TheGlassSpider profile image70
                      TheGlassSpiderposted 8 years agoin reply to this

                      LMAO...You lucky dog. tongue You know it can be difficult if not impossible to get the real versions of (some) cheeses in the States.

                      Nice pics. Lookin' forward to the Hub.

                4. profile image0
                  Home Girlposted 8 years agoin reply to this

                  Any nutritionist will run away screaming! Not good for your cholesterol, not good.

                  1. Michael Willis profile image78
                    Michael Willisposted 8 years agoin reply to this

                    Now...if it ain't good for you, it must taste good!!!

                  2. Mark Knowles profile image60
                    Mark Knowlesposted 8 years agoin reply to this

                    cholester-what? big_smile

                    1. profile image0
                      Home Girlposted 8 years agoin reply to this

                      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!

                5. Michael Willis profile image78
                  Michael Willisposted 8 years agoin reply to this

                  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.

                6. blondepoet profile image68
                  blondepoetposted 8 years agoin reply to this

                  Omg how divine. Darn I wish they had hamburger helper here in Oz. I need all the help I can get. sad

            2. Ron Montgomery profile image60
              Ron Montgomeryposted 8 years agoin reply to this

              http://www.hennightcostumes.co.uk/ekmps/shops/sticksgalore/images/sexy-cook-chef-costume-55-p.jpg

              I thought he meant this kind of helper.

              1. Michael Willis profile image78
                Michael Willisposted 8 years agoin reply to this

                Hmmm, that kind of helper sure would heat up the Kitchen!!!

                1. blondepoet profile image68
                  blondepoetposted 8 years agoin reply to this

                  I go to my neighbor's house for dinner, not only is she sexy, boy can she cook!!!

                  http://i280.photobucket.com/albums/kk175/iBrandonHopkins/redchef.jpg

              2. TheGlassSpider profile image70
                TheGlassSpiderposted 8 years agoin reply to this

                Rot! Look how skinny that woman is...you can tell just by looking she wouldn't know her way around a kitchen! wink

          2. Michael Willis profile image78
            Michael Willisposted 8 years agoin reply to this

            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!)

    4. Jane@CM profile image58
      Jane@CMposted 8 years ago

      EWWWW - I can't stand HH - aack aack aack lol

      1. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        LOL, that is why I will change them up and add spices.

        1. Jane@CM profile image58
          Jane@CMposted 8 years agoin reply to this

          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 lol but he has to cook the box stuff himself smile

          1. Michael Willis profile image78
            Michael Willisposted 8 years agoin reply to this

            Now there are wonderful recipes for Mac and Cheese also. I have a hub on such a one.

            1. profile image0
              Home Girlposted 8 years agoin reply to this

              I stick to my celery... and spinach. Yum-yum.

    5. wyanjen profile image80
      wyanjenposted 8 years ago

      We should cook up a ton of Helper and have a dinner party on the Redneck Houseboat
      big_smile

      HH is good when you're single like me. Dinner for two days lol
      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

      1. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        There you go. Did you know that Hamburger Helper is a staple for the Redneck Cruise Line menu?

        1. wyanjen profile image80
          wyanjenposted 8 years agoin reply to this

          Here is another personal fav:

          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.

          tongue

    6. profile image0
      lynnechandlerposted 8 years ago

      what does brie taste like? I don't believe I've ever had it.

      1. TheGlassSpider profile image70
        TheGlassSpiderposted 8 years agoin reply to this

        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.

    7. profile image0
      lynnechandlerposted 8 years ago

      Cool, I had always wondered about it. May have to try it. Thanks for the wonderful description.

      1. TheGlassSpider profile image70
        TheGlassSpiderposted 8 years agoin reply to this

        No problem! I hope you find some! smile It's great stuff, and there are all sorts of great recipes you can use it in smile

    8. Rochelle Frank profile image94
      Rochelle Frankposted 8 years ago

      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.

      1. wyanjen profile image80
        wyanjenposted 8 years agoin reply to this

        I've got a fairly good Rice-A-Roni knock-off made with my own ingredients so I can control the salt.

        You're right on about the processing. The best shopping advice is to buy food that doesn't have labels.
        I don't mean generic lol I mean fresh whole food that has not been processed.

        1. Jane@CM profile image58
          Jane@CMposted 8 years agoin reply to this

          Fresh is best!  Have you hubbed about your rice recipe - always looking for new rice ideas!

          Brie - YUM!  I think we get pretty close to the real "french" version from our wonderful WI cheese heads smile

          1. TheGlassSpider profile image70
            TheGlassSpiderposted 8 years agoin reply to this

            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. smile

    9. IntimatEvolution profile image79
      IntimatEvolutionposted 8 years ago

      Heavens yes, my family lives off of Hamburger Helper.smile

    10. Michael Willis profile image78
      Michael Willisposted 8 years ago

      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.

    11. habee profile image95
      habeeposted 8 years ago

      Gee, here in the Deep South, we use all kinds of helpers: possum helper, squirrel helper, coon helper, buzzard helper, gator helper...

      1. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        Got that right, Habee. And for the Veggie-tarian we got Polk Salad.

      2. Rochelle Frank profile image94
        Rochelle Frankposted 8 years agoin reply to this

        Road-kill helper?

        Around here we have the helpful turkey buzzards that keep our counry roads from being 2 ft. deep in dead squirrel.

      3. Michael Willis profile image78
        Michael Willisposted 8 years agoin reply to this

        And I love some Good Raccoon cooked!!!

    12. wyanjen profile image80
      wyanjenposted 8 years ago

      You've got plenty of meat at home. Be polite and have some ketchup.

      http://www.youtube.com/watch?v=bkExpbnjsX8

    13. TheGlassSpider profile image70
      TheGlassSpiderposted 8 years ago

      LMAO BP...where DO you get this stuff?

      1. blondepoet profile image68
        blondepoetposted 8 years agoin reply to this

        LMAO wherever I can GS. smile smile

    14. habee profile image95
      habeeposted 8 years ago

      NEVER TRUST A SKINNY COOK! Words to live by.

      1. Sab Oh profile image53
        Sab Ohposted 8 years agoin reply to this

        I would say the opposite!

    15. blondepoet profile image68
      blondepoetposted 8 years ago

      Now a serious question. How do I caramalize onions?

      1. Rochelle Frank profile image94
        Rochelle Frankposted 8 years agoin reply to this

        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..

        1. blondepoet profile image68
          blondepoetposted 8 years agoin reply to this

          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.
          smile smile

          1. Rochelle Frank profile image94
            Rochelle Frankposted 8 years agoin reply to this

            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.

            1. Michael Willis profile image78
              Michael Willisposted 8 years agoin reply to this

              You are so right Rochelle. I love to caramelize onions for hamburgers also. Same with zucchini.

    16. profile image0
      cosetteposted 8 years ago

      i don't use Hamubrger Helper but that little talking oven glove is cute wink

    17. cupid51 profile image72
      cupid51posted 8 years ago

      I don't like hamburger! I would rather prefer rice!

     
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