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originally posted by: rickymouse
Damn, that looks good....too good. I would have to double it so my wife would get some..
Now I'm hungry....did you have to post this so late, it would have been better to post it three hours ago.
originally posted by: aboutface
Offtopic: Hey girl, I have had you on the brain for the past few days and was going to PM you as I haven't caught sight of you in a while. So Hi! Hope things are going more smoothly, pain-wise.
On topic: My daughter loves hamburger helper but I found it way too salty, so she would cook it up for herself. Funny, I had the impression that there were bread crumbs in that mixture. However, yours looks delish and does sound yummy.
originally posted by: ketsuko
My husband is constantly complaining about not having it anymore. Maybe I'll copy this down and pass it off as some. The thing I remember most about Hamburger Helper is the way the noodles taste like pasty goo. I don't notice the salt so much because I'm a total saltoholic.
originally posted by: rickymouse
I used to like Hamburger helper, but the hamburger helpers have got so much of the mushy taste now that the wife and I can't eat them. All the attractant chemistry they use is repelling us. I like your recipe, it has some balancing chemistry to help to properly create an enzyme and also keep the blood from getting sticky and clogging up the little blood vessels. See, I over analyze stuff all the time. I should just concentrate on tasting good and not chemically.
originally posted by: ketsuko
Although, I might tweak it some. We have a place here that makes a killer local made Italian sausage ... and it might be worthwhile to try adding a little fennel.
originally posted by: bigfatfurrytexan
Use cubed beef roast (something lean and tough). Cut it in 1/2" pieces, brown off, then cover with liquid and simmar (not boil) for about an hour, hour and a half.
originally posted by: AreUKiddingMe
1 pkg hamburger
1 box macaroni and cheese
=
Po Man's Hamburger Helper and it tastes great! Easy to remember recipe!
originally posted by: bigfatfurrytexan
a reply to: mblahnikluver
yeah, just treat it like stroganoff. You can even put the starches in to cook (noodles, dumplings, etc) in the beef stock you made.