65342 microwave individual beef pizzas Recipes

ground beef, pizza sauce, macaroni (twist)(3 cups), milk, mozzarella cheese, pepperoni (approx 48 slices)

lean ground beef, pizza sauce, mozzarella cheese, pepperoni (optional), garlic salt, onion salt, pepper, hamburger buns

ground beef, pizza sauce, hamburger buns, mozzarella cheese

ground beef, pizza sauce, pepperoni, diced, mozzarella cheese, shredded, parmesan cheese, hamburger buns, split

refrigerated biscuits, ground beef, pizza sauce, mozzarella cheese, grated

italian sausage (original recipe calls for ground beef), pizza sauce, refrigerated buttermilk biscuits, shredded mozzarella cheese, shredded cheddar cheese, pepperoni (optional), onion (optional), canadian bacon (optional), olive (optional), mushroom (optional)

crusty italian bread , cut into 1/2-inch pieces (2 cups), milk, ground beef, pizza sauce (1 1/2 cup), eggs, shredded mozzarella cheese (4oz), onion, grated, garlic powder, chopped fresh parsley, pasta (optional)

buttermilk, active dry yeast, flour, sugar, baking powder, baking soda, salt, butter, buttermilk, lean ground beef, pizza sauce, oregano, pepper, salt, shredded mozzarella cheese

ground beef, pizza sauce, dried oregano, onion, green pepper, sliced pepperoni, hamburger buns, split, shredded mozzarella cheese, sliced fresh mushrooms

eggs, milk, crushed butter-flavored crackers (about 25 crackers), onion, chopped, grated parmesan cheese, salt, minced fresh oregano or 1/4 tsp dried oregano, ground turkey or beef, pizza sauce, shredded part-skim mozzarella cheese, sliced fresh mushrooms and green pepper, optional

frozen garlic texas toast, ground turkey or beef, pizza sauce, divided, pepperoni, part-skim mozzarella cheese, divided, sliced fresh mushrooms, butter, grated parmesan cheese, sliced green pepper and ripe olives, optional

individually packaged frozen salmon fillets (about 1-inch thick by 1 1/2-inch wide by 4-inch long), lemon pepper seasoning, butter or margarine

potatoes, baked (do not boil or microwave potatoes), oil, favorite pizza sauce, chopped green pepper, canned mushroom, well drained,and finely chopped, grated mozzarella cheese

ground beef, pizza sauce, chopped pepperoni, hoagie or submarine sandwich buns, shredded mozzarella cheese

uncooked rotini pasta, ground beef, pizza sauce, tomato sauce, tomato paste, sugar, garlic salt, dried oregano, shredded mozzarella cheese, pepperoni (optional)

portobello mushroom caps (about 1 lb), extra-virgin olive oil, dried basil, fennel seeds, pizza sauce, shredded part-skim mozzarella cheese

tubes (8 oz each) refrigerated crescent rolls, ground beef, pizza sauce, shredded cheddar cheese, shredded part-skim mozzarella cheese

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.