Cook the ground meat with the tomato sauce, bell pepper and onion, then drain off grease.
Then put a layer of meat in the bottom of the casserole bowl, then cover it with cheese; repeat twice (2 times).
Cheese should be on top.
Then spread the biscuits as flat as possible on the top.
Then cook until brown.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
/2 cups of the meat sauce, 1 cup of the
br>Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
o taste.
Place the meat chunks on it evenly.
ny visible signs of raw meat, breaking it up into small
Combine meat, onions,
celery
and
garlic.
Add
bread crumbs, salt, pepper, slightly
beaten
eggs
and
stock.
Mix well but do not over-handle.
Mold\tinto
loaves
the width of baking pans, 3-inches high and 4-inches wide.
Brush tops with bacon fat.\tBake, uncovered,
and
without water, in 325\u00b0 oven for 1 1/2 hours or until
desired doneness is reached.\tDo not overcook.
Strained pan juices may be made into gravy with any favorite recipe.
Yields 50 servings, 5 ounces each.
Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
Serve with rice, black beans, or choice of side dish. Garnish with fresh ...
1. Grind the meat very well all through a meat grinder (if is
Heat oven to 450\u00b0.
In large skillet, cook and stir ground beef and onions until meat is brown.
Spoon off drippings.
Stir in soup, milk, soy sauce and salt; heat through.
Gently stir in olives and parsley.
Pour mixture into baking dish (8 x 8 x 2-inches).
Prepare 1/2 recipe Bisquick biscuit dough from basic recipe.
Roll dough into square, 7 x 7-inches.
Cut square into 1-inch strips.
Place strips over meat mixture.
Bake 12 to 15 minutes or until golden brown.
Makes 4 servings.
eggies.
Cut the meat into uniform 1-2-inch
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
ofu Ricotta (see also my recipe #279343):
In a large
se same oil for browning meat).
Saute chopped onions, diced
brown oil, meat, potato, onion, bell pepper, salt,
Preheat oven to 350\u00b0.
In large bowl combine first 6 ingredients.
In a 2-quart ovenproof dish, spray Pam to coat. Place meat mixture inside and shape into loaf.
Pour undiluted soup on top of meat mixture.
Bake 45 to 60 minutes or until done.
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
utter until tender.
Add meat and spices. Saute until tender
east 8 hours.
Remove meat from refrigerator and rest at