106561 italian beef casserole with polenta crust Recipes

olive oil, divided, yellow onion, sliced, sliced mushrooms, minced garlic, fresh lemon juice, baby spinach, kosher salt, divided, boned , skinned chicken breast halves (8 oz. each), total) italian fontina cheese, polenta, butter, cubed, chopped fresh rosemary

tilapia fillets, alfredo sauce (home made or store bought. extra can be used to mix with pasta if desired), angel hair pasta, cooked, lemon, sliced into 6 wedges, italian seasoned breadcrumbs , for tilapia crusting mixture, grated parmesan cheese , for tilapia crusting mixture, vegetable oil , for tilapia crusting mixture, zucchini, cut into 1/4 inch slices and halved, yellow squash, cut into 1/4 inch slices and halved, red bell peppers , cut into strips, red onions , cut into strips, italian seasoning, for vege mixture, kosher salt , for vege mixture, chopped garlic , for vege mixture, extra virgin olive oil , for vege mixture

ground beef, bulk hot italian sausage, onion, chopped, bell pepper, chopped, all-purpose flour, salt, dried oregano, ground black pepper , or to taste, spaghetti sauce, frozen mixed vegetables, thawed, refrigerated crescent roll dough, shredded cheddar cheese

ground beef or 1 lb italian sausage, oil, yellow squash, sliced, onion, sliced, garlic clove, minced, diced tomatoes, undrained (or 1 pint fresh tomato, diced and 1/2 cup water), chili powder, cumin, smoked paprika, salt and pepper, cheddar cheese

kraft macaroni & cheese dinner mix, lean ground beef, italian-style stewed tomatoes, undrained, dried oregano, shredded cheddar cheese

ground beef, garlic cloves, sour cream, cream of mushroom soup, cooked pasta, tostitos spicy queso supreme, italian cheese blend

crock pot juice from dugger s italian shredded beef sandwich crock pot recipe ., right. you have to make dugger s recipe first, before you make this 1., potatoes, your choice, cubed, olive oil, garlic cloves, smashed, minced, red bell peppers, seeded , de-veined, thin vertical strip cut, ground beef , 93% lean, fresh dill, chopped, fresh thyme, stripped, chopped, all-purpose flour, sour cream, extra-sharp cheddar cheese, shredded, mozzarella cheese, shredded

oil, onions, thinly sliced, ground beef, white bread, crust removed and cut into cubes, milk, vinegar or 1/4 cup lemon juice, raisins, sugar, curry powder, to your taste, turmeric, salt and pepper, to season, fresh bay leaves (if using dry , remove before adding egg topping), eggs, beaten

ground beef, onion, chopped, spaghetti sauce, mozzarella cheese, shredded, sour cream, crescent rolls, parmesan cheese, grated, butter

beef sirloin, cubed and browned, onion, chopped and sauted, beef broth, russet potato, peel and cubed, frozen mixed vegetables, thawed, dried parsley, beef gravy , campbells, salt and pepper, cornstarch , if needed to thicken gravy filling, double crust pie crust

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

italian turkey sausage, chopped red bell pepper, chopped onion (about 1 medium), sliced mushrooms, garlic cloves, minced, water, sliced sun-dried tomatoes , packed without oil, crushed tomatoes, undrained, freshly ground black pepper, tube refrigerated prepared polenta , cut into 8 slices, grated fresh parmesan cheese

beef chuck, cut in 1-inch cubes, italian sausages (about 1 lb), onion, sliced, garlic cloves, minced, green peppers, seeded, cut into chunks, potatoes , pelled, cut into quarters, red kidney beans, drained, basil, salt, pepper, beef broth

polenta, italian sausage, pomadoro red sauce, provolone cheese, parmesan cheese, fresh basil, kosher salt, fresh garlic, good olive oil

italian sausage and pasta soup, beef broth (i prefer homemade beef stock), diced tomatoes, garlic and onions, ribs celery, sliced, shell pasta, italian herb seasoning, italian sausage, place broth , tomatoes, celery, pasta and italian seasoning in a large saucepan. bring to a boil over medium-high heat; reduce heat and simmer, covered, for 20 minutes. meanwhile, remove sausage from casings. cook in a skillet, breaking up large chunks with the back of a spoon, until cooked through, about 15 minutes. add to pot with broth mixture and serve.

egg noodles, garlic clove, minced, lean ground beef, butter, tomato sauce, sugar, cottage cheese, cream cheese, softened, sour cream, onion, chopped, bell pepper, chopped, cheddar cheese, grated

dry pasta, ground beef, prepared spaghetti sauce, cottage cheese, egg, parmesan cheese, mozzarella cheese, garlic cloves, minced, salt and pepper

ground beef, tomato sauce, garlic salt, basil, oregano, fine egg noodles, cream cheese, sour cream, green onions, chopped, shredded mozzarella cheese