tag:blogger.com,1999:blog-76153448589227321552024-03-14T01:17:33.392-07:00Best Cooking Beef RecipesSAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.comBlogger8185125tag:blogger.com,1999:blog-7615344858922732155.post-45086251472315048742016-08-27T03:04:00.001-07:002016-08-27T03:04:50.086-07:00tenderloin with spicy gorgonzola-pine nut-herb butter<meta name="keywords" lang="en" content="main dish,tenderloin with spicy gorgonzola-pine nut-herb butter"/><meta name="description" lang="en" content="filet mignon steaks are grilled outdoors and dabbed with a spicy, gorgonzola, pine nut, and herb butter. you can make the butter in advance and just leave it at room temperature to soften as needed."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 1/2 cup unsalted butter, softened </li>
<li> 1/2 cup crumbled gorgonzola or other blue cheese </li>
<li> 3 tablespoons fresh thyme, minced </li>
<li> 2 tablespoons fresh rosemary, minced </li>
<li> 2 tablespoons fresh italian parsley, minced </li>
<li> 1 teaspoon crushed red pepper flakes </li>
<li> 2 garlic cloves </li>
<li> 1/4 cup pine nuts </li>
<li> kosher salt and freshly ground pepper to taste </li>
<li> 8 (8 ounce) beef tenderloin filets </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>preheat an outdoor grill for medium-high heat. </li>
<li>place the softened butter, gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. puree until incorporated, taste, then season to taste with salt and pepper. </li>
<li>season the steaks on all sides with salt and pepper. grill to desired doneness on preheated grill, about 5 minutes per side for medium rare. to serve, top each with about 2 tablespoons of the butter. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-77770440789215119632016-08-27T02:52:00.001-07:002016-08-27T02:52:29.243-07:00glazed corned beef with lentils<meta name="keywords" lang="en" content="main dish,glazed corned beef with lentils"/><meta name="description" lang="en" content="brisket is simmered on top of the stove with vegetables and pickling spices, then topped with a honey mustard glaze, and baked in the oven. lentils seasoned with chili sauce are a highly recommended accompaniment."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 2 quarts water </li>
<li> 4 pounds corned beef brisket </li>
<li> 1 large onion </li>
<li> 1 large carrot </li>
<li> 1 stalk celery </li>
<li> 2 cloves garlic </li>
<li> 1 tablespoon pickling spice </li>
<li> 1/4 cup packed brown sugar </li>
<li> 1/2 teaspoon ground ginger </li>
<li> 3 tablespoons dijon-style prepared mustard </li>
<li> 1/4 cup honey </li>
<li> 1/4 cup red chile sauce (optional) </li>
<li> 2 cups dry lentils (optional) </li>
<li> 1 tablespoon chopped fresh parsley </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 1 hr
<br><br><font size=2><b>Ready Time:</b></font> 4 hrs 20 mins
<br><br><li>tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours. </li>
<li>place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat. </li>
<li>bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes. </li>
<li>meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-73362488852161321132016-08-27T02:17:00.001-07:002016-08-27T02:17:57.034-07:00chicken from birds eye®<meta name="keywords" lang="en" content="birds eye®,chicken from birds eye®"/><meta name="description" lang="en" content="boneless, skinless chicken breasts are browned in butter and simmered in a broth- sauce with mushrooms, onions, and garlic in this quick and easy variation of a classic recipe."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 2 tablespoons butter or margarine, divided </li>
<li> 1 pound boneless, skinless chicken breasts, pounded thin </li>
<li> 1 (12 ounce) bag birds eye® recipe ready blend </li>
<li> 2 tablespoons all-purpose flour </li>
<li> 1 cup </li>
<li> 1/4 cup beef broth </li>
<li> 1/2 teaspoon dried thyme (optional) </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. remove chicken; set aside. </li>
<li>in same skillet add recipe ready blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. sprinkle with flour and cook, stirring constantly, 1 minute. stir in and broth; bring to a boil. </li>
<li>reduce heat to low and add back chicken. simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* season, with salt and black pepper. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-7014302615540748652016-08-27T01:38:00.001-07:002016-08-27T01:38:44.076-07:00asian bison short ribs<meta name="keywords" lang="en" content="the bison council,asian bison short ribs"/><meta name="description" lang="en" content="sesame oil, soy sauce, orange juice, and cayenne pepper enhance the flavor of these rich bison ribs cooked long and slow with vegetables."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 2 cups chopped onions </li>
<li> 1 cup sliced carrots </li>
<li> 1/3 cup all-purpose flour </li>
<li> 1/2 teaspoon salt </li>
<li> 1/4 teaspoon black pepper </li>
<li> 4 pounds bison short ribs </li>
<li> 1 tablespoon toasted sesame oil, or more to taste </li>
<li> 1 cup beef broth </li>
<li> 1/2 cup orange juice </li>
<li> 1/4 cup soy sauce </li>
<li> 3 tablespoons packed brown sugar </li>
<li> 4 cloves garlic, minced </li>
<li> 1/4 teaspoon cayenne pepper </li>
<li> 2 tablespoons cornstarch </li>
<li> salt and black pepper </li>
<li> hot cooked rice </li>
<li> chopped fresh cilantro </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 11 hrs
<br><br><font size=2><b>Ready Time:</b></font> 11 hrs 20 mins
<br><br><li>place onions and carrots in a 5- to 6-quart slow cooker. combine flour, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a large resealable plastic bag. trim fat from bison short ribs. if needed, cut into single rib portions. pat dry with paper towels. add bison short ribs, a few at a time, to the plastic bag, shaking to coat. </li>
<li>heat oil over medium-high heat in a very large skillet. cook bison short ribs, half at a time, in hot oil until brown on all sides, adding more oil if necessary. place in slow cooker on top of vegetables. </li>
<li>combine broth, orange juice, soy sauce, brown sugar, garlic, ginger, and cayenne pepper in a medium bowl. pour over bison short ribs and vegetables in slow cooker. </li>
<li>cover and cook on low for 11 to 12 hours or on high or 5-1/2 to 6 hours. use a slotted spoon to transfer bison short ribs and vegetables to a serving platter; reserve cooking liquid. cover bison short ribs and vegetables with foil to keep warm. </li>
<li>for sauce, skim fat from cooking liquid; measure 3 cups of the liquid. discard the remaining liquid. combine the 3 cups cooking liquid and cornstarch in a medium saucepan. cook and stir over medium-high heat until slightly thickened and bubbly. cook and stir for 2 more minutes. season to taste with additional salt and black pepper. serve with rice and sprinkle with cilantro. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-20755289610396405992016-08-27T01:36:00.001-07:002016-08-27T01:36:41.021-07:00Dutch Leek Casserole<meta name="keywords" lang="en" content="potato,dutch leek casserole"/><meta name="description" lang="en" content="mashed potatoes and ground beef are baked with leeks, ham, and cheese in this hearty one dish meal."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 2 pounds potatoes, peeled and chopped </li>
<li> 1/4 cup milk </li>
<li> 2 pounds leeks, chopped </li>
<li> 1 pound ground beef </li>
<li> 1 onion, chopped </li>
<li> 1 red bell pepper, chopped </li>
<li> 1 green bell pepper, chopped </li>
<li> 1 tablespoon finely chopped green chile peppers </li>
<li> soy sauce to taste </li>
<li> 1 (8 ounce) package shredded cheddar cheese </li>
<li> 6 ounces cooked ham, cut into thin strips </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 1 hr 10 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. drain potatoes, and transfer to a medium bowl. mash together with milk. </li>
<li>place leeks in a medium saucepan with enough water to cover, and bring to a boil. cook 10 minutes, or until tender. drain, and set aside. </li>
<li>in a medium skillet over medium heat, cook and stir the ground beef until evenly brown. mix in the onion, red bell pepper, and green bell pepper. season with green chile peppers and soy sauce. continue to cook and stir until vegetables are tender. </li>
<li>in a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. sprinkle with cheddar cheese, and top with ham. </li>
<li>bake 25 minutes in the preheated oven, until bubbly and lightly browned. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-44177036670250076862016-08-27T01:32:00.001-07:002016-08-27T01:32:30.047-07:00miles of mozzarella baked mostaccioli<meta name="keywords" lang="en" content="pasta,miles of mozzarella baked mostaccioli"/><meta name="description" lang="en" content="mostaccioli pasta is baked with a hearty meat sauce and miles of mozzarella cheese for a cheesy, italian-inspired meal."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 10</li>
<li> 2 teaspoons olive oil, divided </li>
<li> 1/2 cup finely chopped onion, divided </li>
<li> 3 cloves garlic, minced, divided </li>
<li> 2 cups beef broth </li>
<li> 2 (15 ounce) cans tomato sauce </li>
<li> 1 tablespoon dried oregano </li>
<li> 1 tablespoon dried basil </li>
<li> 2 teaspoons white sugar </li>
<li> 1 1/2 teaspoons dried parsley </li>
<li> 1/2 teaspoon thyme </li>
<li> 1/2 teaspoon dried savory </li>
<li> 1/2 teaspoon red pepper flakes </li>
<li> 1/4 teaspoon ground marjoram </li>
<li> 1 pound ground beef </li>
<li> 1/2 cup diced green bell pepper </li>
<li> 2 cups water </li>
<li> 1 (16 ounce) package mostaccioli pasta </li>
<li> 1 cup shredded mozzarella cheese </li>
<li> 1 (8 ounce) package fresh mozzarella cheese, sliced </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 1 hr 5 mins
<br><br><font size=2><b>Ready Time:</b></font> 1 hr 15 mins
<br><br><li>heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes. </li>
<li>heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease. </li>
<li>stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes. </li>
<li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil. </li>
<li>bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-22709547510048358332016-08-27T00:02:00.001-07:002016-08-27T00:02:34.368-07:00straccetti<meta name="keywords" lang="en" content="pasta,straccetti"/><meta name="description" lang="en" content="northern italian recipe with beef, mushrooms, onions and tomatoes over linguini."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 cup dry white </li>
<li> 2 tablespoons worcestershire sauce </li>
<li> 2 tablespoons dijon mustard </li>
<li> 1 (1 1/2-pound) beef flank steak </li>
<li> 1 (12 ounce) package uncooked linguine pasta </li>
<li> 2 tablespoons olive oil </li>
<li> 1 large vidalia onion, wedged </li>
<li> 2 cups sliced portobello mushrooms </li>
<li> 4 cloves garlic, chopped </li>
<li> 2 cups beef stock </li>
<li> 1 cup white </li>
<li> 1 tablespoon italian-style seasoning </li>
<li> salt and ground black pepper to taste </li>
<li> 2 ripe tomatoes, cut into wedges </li>
<li> 2/3 cup grated asiago cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>in a large shallow dish, combine 1 cup white , worcestershire sauce and dijon mustard. add flank, and turn to coat evenly. refrigerate for 3 to 4 hours. after meat has marinated, slice thinly across the grain, and return to marinade. </li>
<li>bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. </li>
<li>heat olive oil in a large heavy skillet over medium heat. saute onion until soft and translucent. stir in mushrooms and garlic. pour in beef stock. simmer until sauce is reduced by 1/3, about 10 minutes. remove beef from marinade, and stir into skillet. pour in 1 cup , and season with italian seasoning, salt and pepper. simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes. </li>
<li>place pasta into a large serving bowl, and top with sauce and grated asiago cheese. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-30183333117611166072016-08-26T22:06:00.001-07:002016-08-26T22:06:37.970-07:00reshmi kebab (silken kebabs)<meta name="keywords" lang="en" content="asian-style,reshmi kebab (silken kebabs)"/><meta name="description" lang="en" content="this is a traditional muglai dish prepared in india. it gets its name from the succulence of the meat after prolonged marinating and light braising. traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 6 almonds </li>
<li> 6 jalapeno peppers, seeded and chopped </li>
<li> 8 cloves garlic </li>
<li> 1 inch piece fresh ginger root, peeled </li>
<li> 1 cup chopped fresh cilantro </li>
<li> salt to taste </li>
<li> 1 lemon, juiced </li>
<li> 1/2 cup heavy cream </li>
<li> 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces </li>
<li> 2 tablespoons butter </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>place almonds in a small bowl and cover with water. allow to soak for 15 to 20 minutes; drain. place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. season with salt, and blend in lemon juice. blend in cream. </li>
<li>transfer mixture to a large, non metallic bowl. place chicken in bowl, and turn to coat. cover, and marinate in refrigerator for 24 hours. </li>
<li>preheat grill for high heat, and lightly oil grate. remove meat from marinade, and thread skewers. </li>
<li>brush meat with butter, and arrange skewers on hot grate. slowly cook the chicken until cooked through. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-79122098173407021462016-08-26T21:33:00.001-07:002016-08-26T21:33:52.700-07:00white sloppy joes<meta name="keywords" lang="en" content="sloppy joes,white sloppy joes"/><meta name="description" lang="en" content="a quick and easy alternative to regular sloppy joes, these are made with ground beef in a creamy white sauce."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1 pound ground beef </li>
<li> 1 (10.75 ounce) can condensed cream of mushroom soup </li>
<li> 3 tablespoons milk </li>
<li> 4 tablespoons sour cream </li>
<li> 1 teaspoon liquid smoke flavoring </li>
<li> salt and pepper to taste </li>
<li> 6 hamburger buns, split </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>place ground beef in a large skillet over medium-high heat. cook, stirring to crumble, until evenly browned. drain off excess grease. stir in cream of mushroom soup (undiluted), milk and liquid smoke. reduce heat to low, and cook just until hot. stir in sour cream, and season with salt and pepper. remove from heat. serve on hamburger buns. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-33026295941926791532016-08-26T21:19:00.001-07:002016-08-26T21:19:48.731-07:00easy enchiladas<meta name="keywords" lang="en" content="casseroles,easy enchiladas"/><meta name="description" lang="en" content="here's a versatile and easy enchilada recipe that gets to the table fast. "/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 20</li>
<li> 2 (16 ounce) jars prepared salsa </li>
<li> 1 pound ground beef </li>
<li> 1 (15.5 ounce) jar prepared salsa con queso </li>
<li> 20 (8 inch) flour tortillas </li>
<li> 1 (8 ounce) package shredded cheddar-monterey jack cheese blend </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. set aside. </li>
<li>cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. sprinkle the shredded cheese on top of the enchiladas. </li>
<li>bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-56856277046146659902016-08-26T19:46:00.001-07:002016-08-26T19:46:07.246-07:00Zucchini Soup Iv<meta name="keywords" lang="en" content="squash soup,zucchini soup iv"/><meta name="description" lang="en" content="this simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. this is best served with freshly grated romano cheese and a loaf of crusty bread. "/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1 pound lean ground beef </li>
<li> 1 tablespoon butter </li>
<li> 1 large tomato, diced </li>
<li> 1 red onion, chopped </li>
<li> 1 pound zucchini, thinly sliced </li>
<li> salt and pepper to taste </li>
<li> 1 tablespoon hot pepper sauce, or to taste </li>
<li> 1 cup grated romano cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 50 mins
<br><br><li>in a large saucepan or stockpot, cook the ground beef in the butter until brown. stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. cover the pot and cook over medium heat until zucchini is tender. </li>
<li>serve hot with a generous helping of romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-17316742982096705302016-08-26T19:05:00.001-07:002016-08-26T19:05:33.977-07:00Lunch Box Hot Hot Dogs<meta name="keywords" lang="en" content="hot dogs and corn dogs,lunch box hot hot dogs"/><meta name="description" lang="en" content="when the kids need a break from sandwiches, why not send them with a hot hot dog to warm their bellies before going out to play?"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 all-beef hot dog </li>
<li> 1 hot dog bun </li>
<li> 1 packet ketchup </li>
<li> 1 packet prepared yellow mustard </li>
<li> 2 tablespoons shredded cheddar cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese. </li>
<li>preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid. </li>
<li>when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-23109022893867242242016-08-26T18:10:00.001-07:002016-08-26T18:10:13.327-07:00el paso pizza<meta name="keywords" lang="en" content="beef,el paso pizza"/><meta name="description" lang="en" content="a pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and mexican."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 pound ground beef (preferably grass-fed) </li>
<li> 1 tablespoon ground cumin </li>
<li> 1 teaspoon ground dried chipotle pepper, or more to taste </li>
<li> 1 tablespoon ancho chili powder </li>
<li> 3/4 teaspoon salt </li>
<li> 1 cup seeded and sliced poblano chiles </li>
<li> 1/2 cup sliced green onions </li>
<li> 1 1/2 cups marinara sauce </li>
<li> 1 large prepared pizza crust </li>
<li> 4 ounces shredded pepperjack cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 25 mins
<font size=2><b>Ready Time:</b></font> 50 mins
<br><br><li>preheat oven to 425 degrees f (220 degrees c). </li>
<li>cook ground beef in a large skillet over medium heat until meat is browned and crumbly, about 10 minutes. season meat with cumin, chipotle pepper, ancho chili powder, and salt. stir in poblano pepper slices and green onions; cook until beef juices caramelize beef and peppers. </li>
<li>hold a paper towel with tongs and use it to wipe the skillet clean of excess grease. tilt the pan to get as much as possible. pour marinara sauce into meat mixture and continue to cook and stir until pepper strips are slightly tender, 2 to 3 more minutes. </li>
<li>roll pizza crust into a large rectangle on a floured work surface and place a large baking sheet lightly dusted with flour. use tongs to pick out pepper strips from sauce and distribute them evenly the crust; spread rest of meat sauce over crust. spread pepperjack cheese over top. </li>
<li>place pizza on the bottom of the preheated oven and bake for 6 minutes. move pizza to the middle of the stove; continue baking until pizza crust is browned and cheese is bubbling and melted, 8 to 10 more minutes. </li>
<li>remove pizza from pan and slide pizza a cooling rack to prevent crust from becoming soggy. cool for about 10 minutes before slicing. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-32619503083264194112016-08-26T17:47:00.001-07:002016-08-26T17:47:21.600-07:00Traditional Christmas Cheese Ball<meta name="keywords" lang="en" content="beef,traditional christmas cheese ball"/><meta name="description" lang="en" content="cream cheese is blended with sweet onion, smoked beef, worcestershire sauce, and chopped green olives, then wrapped in chopped walnuts. serve with crisp ritz crackers to complement the savory taste and creamy texture."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 12</li>
<li> 1 1/2 (8 ounce) packages cream cheese, softened </li>
<li> 1 (2.5 ounce) package thinly sliced smoked beef, chopped </li>
<li> 1 (2.25 ounce) can pimento-stuffed green olives, chopped </li>
<li> 1 small vidalia or other sweet onion, minced </li>
<li> 2 dashes worcestershire sauce, or to taste </li>
<li> 1 cup chopped walnuts </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Ready Time:</b></font> 2 hrs 25 mins
<br><br><li>mix the cream cheese, beef, olives, onion, and worcestershire sauce together in a bowl until evenly blended. keeping the mixture in the bowl, scrape it into a semi-ball shape. cover, and refrigerate until firm, at least 2 hours. </li>
<li>place a large sheet of waxed paper on a flat surface. sprinkle with walnuts. roll the cheese ball in the walnuts until completely covered. transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-33830636360437424562016-08-26T17:08:00.001-07:002016-08-26T17:08:02.351-07:00Shepherd's Pie From Birds Eye®<meta name="keywords" lang="en" content="birds eye®,shepherd's pie from birds eye®"/><meta name="description" lang="en" content="browned ground beef, diced tomatoes, and mixed veggies are simmered on the stove, then placed in a casserole, topped with prepared mashed potatoes, and baked until golden for this easy, comfort-food classic."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 pound lean ground beef </li>
<li> 1 (14.5 ounce) can diced tomatoes </li>
<li> 1 (14 ounce) bag birds eye® recipe ready mirepoix </li>
<li> 1 tablespoon chopped parsley (optional) </li>
<li> 1/4 teaspoon salt </li>
<li> 1 (24 ounce) container refrigerated prepared mashed potatoes </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>preheat oven to 400 degrees f. </li>
<li>brown beef in large nonstick skillet; drain fat.* add tomatoes and recipe ready mirepoix and bring to a boil over high heat. reduce heat to low and simmer 10 minutes. stir in parsley and salt. </li>
<li>turn mixture into 1-1/2 quart casserole dish. evenly top with mashed potatoes. </li>
<li>bake 20 minutes or until potatoes are golden and mixture is bubbling. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-19069250147850144432016-08-26T16:34:00.001-07:002016-08-26T16:34:09.286-07:00big cheeseburger pizza<meta name="keywords" lang="en" content="vegetable,big cheeseburger pizza"/><meta name="description" lang="en" content="this delicious pizza gives a new twist to two old favorites. it tastes just like a burger from a famous burger franchise with its special sauce, ground beef and american cheese."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 1/2 pound ground beef </li>
<li> 1 onion, chopped </li>
<li> 1 cup thousand island salad dressing, or to taste </li>
<li> 1 (12 inch) pre-baked pizza crust </li>
<li> 1/2 teaspoon seasoning salt, or to taste </li>
<li> 1 cup shredded american cheese </li>
<li> 2 cups shredded lettuce </li>
<li> 1 tomato, chopped (optional) </li>
<li> dill pickle slices (optional) </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>place the ground beef and onion in a skillet over medium-high heat. cook, stirring to crumble, until evenly browned. season with seasoning salt, drain off grease, and set aside. </li>
<li>preheat the oven to 450 degrees f (230 degrees c). spread salad dressing on the pizza crust. top with a layer of ground beef and onion. sprinkle shredded cheese over the top. </li>
<li>bake for 8 to 10 minutes in the preheated oven, until cheese is melted. allow pizza to cool for about 5 minutes, then slice into wedges and top with lettuce tomato and pickles, if desired. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-1201773920345470232016-08-26T15:32:00.001-07:002016-08-26T15:32:02.706-07:00sizzling southwest burgers<meta name="keywords" lang="en" content="hamburgers,sizzling southwest burgers"/><meta name="description" lang="en" content="these zesty burgers are bursting with flavor. taco seasoning, peppers, and pepperjack cheese give ground beef a boost. then the patties are served up on buns with sour cream and salsa. a fun twist on barbecued burgers!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 2 pounds ground beef </li>
<li> 1 (1.25 ounce) package taco seasoning mix </li>
<li> 1/4 cup chopped green bell pepper </li>
<li> 1/2 cup chopped onion </li>
<li> 4 slices pepperjack cheese </li>
<li> 2 tablespoons salsa </li>
<li> 2 tablespoons sour cream </li>
<li> 6 hamburger buns </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 15 mins
<br><br><li>preheat grill for high heat. </li>
<li>in a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. form into 6 patties. </li>
<li>lightly oil the grill grate. cook burger patties for 5 minutes per side, or until well done. place buns cut side down the grill to toast during the last minute or so. top each burger with a slice of cheese before removing from the grill. serve burgers on toasted buns topped with salsa and sour cream. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-27976981151227863342016-08-26T14:44:00.001-07:002016-08-26T14:44:17.950-07:00Asian Beef And Vegetable Stir-fry<meta name="keywords" lang="en" content="beef. it's what's for dinner,asian beef and vegetable stir-fry"/><meta name="description" lang="en" content="the asian beef & vegetable stir-fry is a delicious blend of savory flavors. use lean beef to make this meal a quick and healthy option for any day of the week!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 pound beef top sirloin steak boneless, cut 1 inch thick </li>
<li> 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips </li>
<li> 1 clove garlic, minced </li>
<li> 1/2 cup prepared stir-fry sauce </li>
<li> 1/8 teaspoon crushed red pepper, or to taste </li>
<li> 2 cups hot cooked rice </li>
<li> 2 tablespoons unsalted dry-roasted peanuts (optional) </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. </li>
<li>combine vegetables and 3 tablespoons water in large nonstick skillet. cover and cook over medium-high heat 4 minutes or until crisp-tender. remove and drain. </li>
<li>heat same pan over medium-high heat until hot. add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. remove. repeat with remaining beef and garlic. </li>
<li>return all beef and vegetables to pan. add stir-fry sauce and crushed red pepper; heat through. serve over rice. sprinkle with peanuts, if desired. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-63533260940648288812016-08-26T13:47:00.001-07:002016-08-26T13:47:22.248-07:00stuffed acorn squash ii<meta name="keywords" lang="en" content="stuffed main dishes,stuffed acorn squash ii"/><meta name="description" lang="en" content="acorn squash stuffed with ground beef, lamb sausage, onions, garlic, and cheddar cheese. serve with tossed salad and crusty bread for a simple, tasty meal."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 1 halved lengthwise and seeded </li>
<li> salt and freshly ground black pepper to taste </li>
<li> cooking spray </li>
<li> 1/4 pound lean ground beef </li>
<li> 1/4 pound ground lamb sausage </li>
<li> vegetable oil </li>
<li> 1 small onion, chopped </li>
<li> 1 clove garlic, minced </li>
<li> 2 ounces cheddar cheese, cubed </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 55 mins
<br><br><li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>sprinkle squash with salt and pepper, and lightly spray with cooking oil. place in a baking dish flesh side down, and cover with plastic wrap. </li>
<li>microwave on high for 10 to 15 minutes, or until flesh is fork-tender. </li>
<li>meanwhile, cook beef and lamb in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. drain, and set aside. in the same skillet, cook the onion and garlic until onion is translucent. combine beef and lamb with cheese and onions, and spoon mixture into squash halves. </li>
<li>bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. season with salt and pepper to taste. serve hot. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-60311522049714569302016-08-26T13:23:00.001-07:002016-08-26T13:23:20.999-07:00Shepherd's Pie From Birds Eye®<meta name="keywords" lang="en" content="birds eye®,shepherd's pie from birds eye®"/><meta name="description" lang="en" content="browned ground beef, diced tomatoes, and mixed veggies are simmered on the stove, then placed in a casserole, topped with prepared mashed potatoes, and baked until golden for this easy, comfort-food classic."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 pound lean ground beef </li>
<li> 1 (14.5 ounce) can diced tomatoes </li>
<li> 1 (14 ounce) bag birds eye® recipe ready mirepoix </li>
<li> 1 tablespoon chopped parsley (optional) </li>
<li> 1/4 teaspoon salt </li>
<li> 1 (24 ounce) container refrigerated prepared mashed potatoes </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>preheat oven to 400 degrees f. </li>
<li>brown beef in large nonstick skillet; drain fat.* add tomatoes and recipe ready mirepoix and bring to a boil over high heat. reduce heat to low and simmer 10 minutes. stir in parsley and salt. </li>
<li>turn mixture into 1-1/2 quart casserole dish. evenly top with mashed potatoes. </li>
<li>bake 20 minutes or until potatoes are golden and mixture is bubbling. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-50279923448542781372016-08-26T12:53:00.001-07:002016-08-26T12:53:06.538-07:00Pepper-crusted Beef Tenderloin With Chocolate- Sauce<meta name="keywords" lang="en" content="steaks,pepper-crusted beef tenderloin with chocolate- sauce"/><meta name="description" lang="en" content="chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 2 (5 ounce) beef tenderloin filets </li>
<li> 1 tablespoon olive oil </li>
<li> coarse sea salt to taste </li>
<li> 1 tablespoon cracked white peppercorns </li>
<li> 1 tablespoon olive oil </li>
<li> 1 tablespoon minced shallot </li>
<li> 1/4 cup </li>
<li> 1 tablespoon balsamic vinegar </li>
<li> 1/4 cup beef stock </li>
<li> 1 teaspoon minced fresh rosemary </li>
<li> 1/2 (1 ounce) square bittersweet chocolate, chopped </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 35 mins
<br><br><li>brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. once done, remove the steaks from the skillet and keep warm. </li>
<li>stir in the minced shallot, and cook for 1 minute. pour in the and balsamic vinegar. simmer until the reduces to the consistency of chocolate syrup, 2 to 3 minutes. add the beef stock and rosemary, and return to a simmer. once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. pour sauce over steaks to serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-32512709429993984832016-08-26T12:45:00.001-07:002016-08-26T12:45:56.378-07:00One-pan Taco Dinner<meta name="keywords" lang="en" content="minute® rice,one-pan taco dinner"/><meta name="description" lang="en" content="enjoy the flavor of tacos without all the mess! this recipe combines ground beef, taco seasoning, minute(r) rice, shredded cheese, lettuce and tomato in a single skillet."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> nonstick cooking spray </li>
<li> 1 pound lean ground beef </li>
<li> 1 (1.25 ounce) package taco seasoning mix </li>
<li> 2 cups water </li>
<li> 2 cups minute® white rice, uncooked </li>
<li> 1 cup shredded cheddar cheese </li>
<li> 2 cups shredded lettuce </li>
<li> 1 large tomato, chopped </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Ready Time:</b></font> 15 mins
<br><br><li>spray large nonstick skillet with nonstick cooking spray. add meat and brown over medium-high heat; drain off excess fat. </li>
<li>add seasoning mix and water; stir. bring to boil. </li>
<li>stir in rice. sprinkle with cheese; cover. reduce heat to low; simmer 5 minutes. top with lettuce and tomato just before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-42572132131025752462016-08-26T11:37:00.001-07:002016-08-26T11:37:15.483-07:00chicken from birds eye®<meta name="keywords" lang="en" content="birds eye®,chicken from birds eye®"/><meta name="description" lang="en" content="boneless, skinless chicken breasts are browned in butter and simmered in a broth- sauce with mushrooms, onions, and garlic in this quick and easy variation of a classic recipe."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 2 tablespoons butter or margarine, divided </li>
<li> 1 pound boneless, skinless chicken breasts, pounded thin </li>
<li> 1 (12 ounce) bag birds eye® recipe ready blend </li>
<li> 2 tablespoons all-purpose flour </li>
<li> 1 cup </li>
<li> 1/4 cup beef broth </li>
<li> 1/2 teaspoon dried thyme (optional) </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. remove chicken; set aside. </li>
<li>in same skillet add recipe ready blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. sprinkle with flour and cook, stirring constantly, 1 minute. stir in and broth; bring to a boil. </li>
<li>reduce heat to low and add back chicken. simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* season, with salt and black pepper. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-45361424787597343532016-08-26T10:57:00.001-07:002016-08-26T10:57:26.054-07:00miles of mozzarella baked mostaccioli<meta name="keywords" lang="en" content="pasta,miles of mozzarella baked mostaccioli"/><meta name="description" lang="en" content="mostaccioli pasta is baked with a hearty meat sauce and miles of mozzarella cheese for a cheesy, italian-inspired meal."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 10</li>
<li> 2 teaspoons olive oil, divided </li>
<li> 1/2 cup finely chopped onion, divided </li>
<li> 3 cloves garlic, minced, divided </li>
<li> 2 cups beef broth </li>
<li> 2 (15 ounce) cans tomato sauce </li>
<li> 1 tablespoon dried oregano </li>
<li> 1 tablespoon dried basil </li>
<li> 2 teaspoons white sugar </li>
<li> 1 1/2 teaspoons dried parsley </li>
<li> 1/2 teaspoon thyme </li>
<li> 1/2 teaspoon dried savory </li>
<li> 1/2 teaspoon red pepper flakes </li>
<li> 1/4 teaspoon ground marjoram </li>
<li> 1 pound ground beef </li>
<li> 1/2 cup diced green bell pepper </li>
<li> 2 cups water </li>
<li> 1 (16 ounce) package mostaccioli pasta </li>
<li> 1 cup shredded mozzarella cheese </li>
<li> 1 (8 ounce) package fresh mozzarella cheese, sliced </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 1 hr 5 mins
<br><br><font size=2><b>Ready Time:</b></font> 1 hr 15 mins
<br><br><li>heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes. </li>
<li>heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease. </li>
<li>stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes. </li>
<li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil. </li>
<li>bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7615344858922732155.post-22655497702915634652016-08-26T03:24:00.001-07:002016-08-26T03:24:20.242-07:00kendra's maid-rite sandwiches<meta name="keywords" lang="en" content="sloppy joes,kendra's maid-rite sandwiches"/><meta name="description" lang="en" content="brown sugar, mustard, and worcestershire sauce flavor this midwestern icon."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 16</li>
<li> 2 pounds ground beef </li>
<li> 1 chopped onion </li>
<li> 3/4 cup ketchup </li>
<li> 2 tablespoons brown sugar </li>
<li> 2 tablespoons distilled white vinegar </li>
<li> 1 tablespoon worcestershire sauce </li>
<li> 2 teaspoons prepared yellow mustard </li>
<li> 1/2 teaspoon salt </li>
<li> 16 hamburger buns, warmed </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the ketchup, brown sugar, vinegar, worcestershire sauce, mustard, and salt. bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. serve on warmed buns. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0