Tag - meat

Cheesy Sausage Penne

lorri's dinerBrace yourselves.  This is one of my family’s all time favorite meals ever.  I make this for dinner and they rise up and call me blessed.   Seriously, this is one good meal.  Serve it with a salad and some crunchy garlic bread and it’ll be the closest thing to heaven that you can get. You think I’m exaggerating, don’t you?  Trust me on this.  You need to make this recipe. Disclaimer – this is not low on calories, by any means.  It’s totally worth it, anyway.

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Cheesy Sausage Penne

Cook Time: 30 minutes

Yield: 12 servings

Cheesy Sausage Penne

Ingredients

  • 1 pound bulk Italian sausage
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti sauce
  • 1 package (1 pound) uncooked penne pasta
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 4 green onions, sliced
  • 2 cups (8 ounces) shredded cheddar cheese

Instructions

  1. In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Meanwhile, cook pasta according to package directions; drain. In a small bowl, combine the cream cheese, sour cream and onions.
  3. In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.
  4. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
https://themacandcheesechronicles.com/2013/08/16/cheesy-sausage-penne/

Taco Biscuit Pie

The day after we evacuated from the fire, I realized I had left all my recipes behind.  I knew that I could find some of them online, others were family recipes I could get from my mom.  Others would  suffer the same fate as our house.  Fortunately, we had a happy ending.

This particular recipe came from a Pillsbury Family Fun Cookbook published in 1983 and until very recently, I could not find it online.  So I’m sharing it now so that I can always find…and you can try it, too! This is one of my children’s absolute favorites.  Enjoy…

 

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Taco Biscuit Pie

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 servings

Taco Biscuit Pie

Ingredients

  • 10 oz can biscuits (Grand or Hungry Jack size)
  • 1 lb ground beef
  • 15 oz can kidney beans
  • 1 envelope taco seasoning
  • 4 oz (1 cup) shredded cheddar cheese
  • 1/2 cup crushed corn chips
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped tomato

Instructions

  1. Heat oven to 400 degrees.
  2. Separate dough into 10 biscuits.
  3. Arrange 7 biscuits around sides and 3 on bottom of ungreased 9 inch pie pan; press biscuits to form crust. Biscuits will form petal-like shape around rim of pan.
  4. In large skillet, brown ground beef; drain.
  5. Stir in kidney beans and taco seasoning mix.
  6. Simmer 5 minutes over low heat.
  7. Spoon hot meat mixture into prepared crust.
  8. Bake at 400 degrees F for 12-16 minutes or until crust is golden brown.
  9. Immediately top with cheese and corn chips.
  10. Sprinkle with lettuce and tomato.
  11. Allow to cool 5 minutes before cutting into wedges.
https://themacandcheesechronicles.com/2012/09/13/taco-biscuit-pie/

Boo Cooks (Baked Ravioli and Meatballs recipe)

This month’s recipe is brought to you by Boo. It’s a baked ravioli and meatball extravaganza, resplendid in its use of pre-packaged food. It may not be good for you, but it’s good. And quick and easy. If you have a big enough freezer, you could even keep the ingredients on hand (even the cheese) for last minute dinners.

Bake Ravioli and Meatballs

1 25 oz pkg frozen cheese filled ravioli
1 20 oz pkg frozen cooked meatballs, thawed
1 28 oz jar spaghetti sauce
6 oz (1 1/2 cups) shredded mozzarella cheese

Heat oven to 375 degrees F. Spray 13×9 inch baking dish with nonstick cooking spray.

Cook ravioli to desired doneness as directed on package.

Drain ravioli; place in sprayed dish. Top with meatballs and sauce; sprinkle with cheese.

Bake at for 30-35 minutes or until thoroughly heated and cheese is melted.

See how easy that is? Don’t go crazy trying to find the exact right sizes of the ingredients. Just use what you can find. Better yet, have your 9 year old son make dinner for once. Maybe you should help him drain the ravioli, though.

Boo dumps the cooked ravioli into the baking dish…

…and pours on the sauce. (Please note that where he is working is my entire kitchen workspace.)

Dinner is ready!

Albondigas Soup

Today is the 15th, so we are halfway through the month.  In honor of that, I present my grandmother’s recipe for Albondigas (meatball) Soup, as requested by Renee.

Albondigas Soup

1 pound ground beef
1 Tablespoon rice
1 egg
1 small can tomato sauce
1 tsp Mrs. Dash
1 small onion, sliced
1/4 cup barley
3-4 carrots, sliced
4 small potatoes, cubed
lemon juice

Fill soup pan 3/4 full with water and tomato sauce.  Bring to rapid boil.

While waiting for water to boil, beat egg, add rice and mix with meat.  Form into balls.  When water has reached boiling, add meatballs, onion and Mrs. Dash.  After the meatballs have resurfaced, lower heat and simmer for 45 minutes.  Add barley and simmer an additional 15 minutes.

Bring soup back to boil.  Add carrots.  Continue to cook for 10 minutes, then add potatoes.  Boil (slow) for 20 minutes.

Garnish individual servings with several drops of lemon juice to taste.  (If you add too much lemon juice, mix broth with someone else who hasn’t added lemon yet or return your broth to the pot.)

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