MY MOM'S AMERICAN CHOP SUEY
My mom used to make this all the time. She gave me the recipe one night when I was trying to use up some hamburg. It is something quick to throw together.
Provided by jb41848
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook Elbows according to package directions.
- Drain and set aside.
- In a large skillet, brown the hamburg, onion and garlic together until the hamburg is done.
- Drain off the fat, return to skillet and add in the can of tomatoes.
- Add the oregano and salt, bring to a boil and then lower heat to a simmer.
- Let simmer for 30 minutes to blend flavors.
- After 30 minutes, add the elbows to the hamburg mixture and stir to coat.
MOM'S AMERICAN CHOP SUEY (1950'S BASIC)
A school lunchtime classic. Quick and easy to make. Very bland but has remarkable taste. My sister has tried it and say it's just as she remembers Mom's. All you need to finish this recipe is some Kraft shaker cheese to complete the memory. Mom probably got the recipe from a 1950 vintage Betty Crocker cookbook. Quantities are approximate. Mom seldom measured anything. We usually make a double batch. Enjoy. If you add a bit of garlic powder, chili powder and a can of kidney beans you would create Mom's Chili Mac Recipe.
Provided by Mike G.
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean and dice or chop the veggies as you like.
- Brown ground beef and onion in oil, drain and return to pan.
- Add remaining ingredients except pasta and mix. Simmer and stir.
- Prepare pasta per package, drain.
- Add to ground beef and mix well.
- Simmer 10 - 15 minutes. Add water if needed.
- Tastes even better the next day.
MOM'S FAMOUS CHOP SUEY AND NOODLES
Steps:
- Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.
- Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.
- Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.
- Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 15
Steps:
- 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
- 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
- 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.
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- Prep your veggies by washing your bell pepper, and then chopping your onions and bell pepper into small pieces
- Once the oil is good and hot go ahead and add your ground beef. Make sure to brown the beef to get that great flavor. Remove the ground beef when cooked through.
- Now, get the water boiling for the elbow macaroni. Once the water is boiling add your macaroni and cook until al dente. Strain the water out of the macaroni.Add a little bit of oil to the macaroni elbows to make sure they dont stick.
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