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Terri Peters. Garten's burger recipe called for 2 pounds of ground beef, 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil, and 1 teaspoon each of salt and pepper. Normally, I buy ...
1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. 2. Stir the broth, Worcestershire, oregano, garlic and ...
Hamburger Mac and Cheese. Macaroni and cheese is an easy dinner no matter the day or the season. This version adds ground beef (and bacon) to up the protein and is also said to satisfy “even the ...
Hamburger Helper is a packaged food product manufactured by Eagle Foods. As boxed, it consists of a dried carbohydrate (often pasta or rice), with powdered seasonings contained in a packet. The consumer is meant to combine the contents of the box with browned ground beef ("hamburger"), water, and, with some varieties, milk to create a complete ...
Ground beef. Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, and kofta. It is not the same as mincemeat, which is a mixture of chopped ...
A variant using Fusilli pasta. American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. [1] [2] Originally a dish of seasoned beef, [2] core ingredients of American goulash now usually include various kinds of pasta, usually macaroni or egg noodles, ground beef cooked with any number of aromatics, usually onions and garlic, along with tomatoes of ...
Return the Dutch oven to low heat and add the marinara sauce. Nestle the meatballs into the pasta sauce without stirring. Cover and cook 30 minutes. Gently stir the meatballs, making sure each one ...
Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, [1] and continuing to modern times. Italian versions include a pastry crust; some include béchamel. [2][3][4][5][6][7][8] The word pasticcio is attested by ...
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