I’m going to tell you a secret – we never really had hamburger helper growing up. I vaguely remember eating it once, but it was coupled with the flu and unpleasant circumstances. My mother did a lot of cooking and we really didn’t eat too many boxed items. Potatoes, maybe some mac and cheese (but not the powder kind). I came across this and it seemed simple and quick with common ingredients. I have made a couple recipes from the site that were wildly successfully, so I jumped in.
Ingredients. I replace the elbows with some mini rotini. I NEVER have elbows. I don’t know why. They just aren’t the one I always reach for when I am shopping. Gimme twisty any day :). I also ran out of paprika a while ago and I forgot. I forged ahead because I am not sure what it adds to a dish – lol
Adding the seasonings. Whenever I am adding seasoning to meat with liquid, I always add the dry first and make sure that it is evenly coated. I know it doesn’t make much of a difference when this much liquid is added, but with tacos, it definitely makes a difference
Everything but the cheese added and waiting for the boil. I originally was going to only add about 6.5 ounces of pasta because mine was smaller, but then it didn’t look like enough so I added more. Thank goodness, too.
I started eating and was trying to figure what was missing. It hit me – salt. It needed more salt. I added the whole abount in the recipe (for once), but it was just not enough. It was an ok meal. I don’t think there is a single thing wrong with the recipe, but it was more me. I don’t think I ever eat beef with pasta unless it is mixed into a tomato sauce. It’s just the fact that I don’t know what to expect with hamburger helper and I was expecting something different. From what I remember, though, it does taste like it. I actually may try this again, but use turkey dinner sausage. I think that would be more my style.
PS – Any other bloggers out there have problems with coming up with names of posts? I mean, I could always just use the recipe name, but that’s not always very interesting. I couldn’t think of anything else to call this one, though, so recipe name it was.