Click here for a larger picture of Spaghetti Bake
6 Servings
Ground Beef Italian
Bake Main Dish Ground Beef Italian
8 ounce Spaghetti cooked
2 pound und beef lean, cooked
28 ounce ghetti Sauce regular or spicy
4 ounce Canned hrooms stems and pieces drained
4 cups zarella shredded
1/4 cup mesan cheese grated
Mix cooked spaghetti, cooked ground beef, spaghetti sauce and the mushrooms all together. Spread in a greased 13x9-inch baking dish and sprinkle with the cheeses. Bake uncovered at 350? F. for 20 minutes or until cheese is melted.
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Showing posts with label recipe preparation. Show all posts
Showing posts with label recipe preparation. Show all posts
recipe
Click here for a larger picture of Texas Thanksgiving Cornbread Dressing Recipe
14 Servings
Corn Bread
American
Savory sweet and tart Delcious Thanksgiving holiday recipe Corn Bread American
1 Pan of nbread usually 4 boxes of Jiffy Brand cornbread.
1 package of Jimmy Dean sage cooked hold the grease to mix with the rest of ingredients. If you want
1 pkg. of shelled ans
1 can cken broth
4 stalks (use the hearts for tenderness and best flavor)
1 medium sweet on chopped
2 can use whichever is your favorite
2 Tablespoons poultry soning
2 tablespoons of Rubbed e
1 can find it at most grocery stores.
1 taste
2 tablespoons ck pepper
Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeno cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy! Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, http://chefshelleypogue.com Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
VIEW THE RECEIPT
14 Servings
Corn Bread
American
Savory sweet and tart Delcious Thanksgiving holiday recipe Corn Bread American
1 Pan of nbread usually 4 boxes of Jiffy Brand cornbread.
1 package of Jimmy Dean sage cooked hold the grease to mix with the rest of ingredients. If you want
1 pkg. of shelled ans
1 can cken broth
4 stalks (use the hearts for tenderness and best flavor)
1 medium sweet on chopped
2 can use whichever is your favorite
2 Tablespoons poultry soning
2 tablespoons of Rubbed e
1 can find it at most grocery stores.
1 taste
2 tablespoons ck pepper
Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeno cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy! Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, http://chefshelleypogue.com Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
VIEW THE RECEIPT
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