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Macaroni and Beef

Macaroni and Beef
Macaroni and Beef

 

 

 

 

 

 

 

 

 

Macaroni and Beef

I think macaroni and beef is more American than apple pie.  Generations have been raised on the simple and inexpensive concept of ground beef and elbow macaroni.  It’s healthy and filling and on a per serving basis relatively cheap.

There are no rules, feel free to experiment with different spices and herbs to find your own personalized recipe.  The same goes for the cooking method. mix the cheese in and do it all in one pot or layer the macaroni in a baking dish cover with cheese and bake, or do both it’s up to you.  Here’s my version I like to do a one pot meal (doing it all in one pot makes clean up easy),but if you like bake it.

Ingredients for Macaroni and Beef

  1. 1 1/2 -2 pounds of lean ground beef
  2. 1 pound grated cheddar cheese ÷ 2
  3. 1 pound elbow macaroni cooked al dente
  4. 2 -14 oz cans diced tomatoes
  5. 1 cup ketchup
  6. 1 medium onion diced
  7. 1 clove garlic minced
  8. 1 tsp allspice
  9. 2 tsp crushed rosemary
  10. 1 tsp cumin
  11. 1 tsp sage
  12. 2 Tbs Worcestershire sauce
  13. Salt and pepper to taste
  14. 2 -3 Tbs canola oil

Directions for Macaroni and Beef

In a large pot cook the elbow macaroni.  Once cooked empty, into a colander and set aside.

Add the canola oil to the pot, let it get hot the add  the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef .  When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce.  Check seasoning and adjust with salt and pepper.  Put the cooked macaroni in and stir to combine.  Now add half the cheese and mix completely.

You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.

 

Here are a few items to help make this recipe:
Spectrum Wall-Mountable Black Scroll Spice Rack
Belgique 12 Qt. Stainless Steel Stock pot
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Despite my extraordinary good looks, I’m not a “Spice Girl”, 3 paws for the chop meat.

 

Capture 3a

 

 

 

 

 

 

Macaroni and Beef
Serves 6
A great tasting, inexpensive yet filling dinner.
Write a review
Save Recipe
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 1 1/2 -2 pounds of lean ground beef
  2. 1 pound grated cheddar cheese ÷ 2
  3. 1 pound elbow macaroni cooked al dente
  4. 2 -14 oz cans diced tomatoes
  5. 1 cup ketchup
  6. 1 medium onion diced
  7. 1 clove garlic minced
  8. 1 tsp allspice
  9. 1 tsp crushed rosemary
  10. 1 tsp cumin
  11. 1 tsp sage
  12. 2 Tbs Worcestershire sauce
  13. Salt and pepper to taste
  14. 2 -3 Tbs canola oil
Instructions
  1. In a large pot cook the elbow macaroni. Once cooked empty into colander and set aside.
  2. Add the canola oil to the pot, let it get hot the add the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef . When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce. Check seasoning and adjust with salt and pepper. Put the cooked macaroni in and stir to combine. Now add half the cheese and mix completely.
  3. You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

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Pasta with Sausage, Spinach and Tomato

Pasta with sausage, spinach and tomato
Pasta with sausage, spinach and tomato

 

 

 

 

 

 

 

 

 

Pasta with Sausage, Spinach and Tomato

Another night of what to do for dinner?   Had the sausage but no onion or peppers, so a quick look around and I came up with this idea which came out quite well.

Ingredients for Pasta with sausage, spinach and tomatoes

  1. 8 sweet sausage
  2. 1 pound bag frozen spinach well drained and chopped
  3. 1 can diced tomato well drained
  4. 1 pound pasta your choice
  5. 3 -4 garlic cloves sliced
  6. 1 Tbs hot pepper flakes
  7. 1 cup reserved pasta water or
  8. 1/2 cup chicken stock
  9. Olive oil

Directions for pasta, sausage, spinach and tomato

In a large fry pan cook and brown the sausage.  Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.

Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.

Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly.  If it looks to dry add some of the pasta water, chicken stock or more Olive oil.

 

Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
New Professional Commercial Grade 8 QT (Quart) Heavy-Gauge Stainless Steel Stock Pot, 3-Ply Clad Base, Induction Ready, With Lid Cover NSF Certified Item

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Another of those full of leafy green stuff, make you feel good your eating right, recipes.  At least this one has a “little bit of meat on the bone.”  3 paws for the effort and let’s get a luau going!

Capture 3a

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Pasta with sausage, Spinach & Tomato
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 8 sweet sausage
  2. 1 pound bag frozen spinach well drained and chopped
  3. 1 can diced tomato well drained
  4. 1 pound pasta your choice
  5. 3 -4 garlic cloves sliced
  6. 1 Tbs hot pepper flakes
  7. 1 cup reserved pasta water or
  8. 1/2 cup chicken stock
  9. Olive oil
Instructions
  1. In a large fry pan cook and brown the sausage. Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.
  2. Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.
  3. Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly. If it looks to dry add some of the pasta water, chicken stock or more Olive oil.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

Posted on

Broccoli and Penne Rigati

Broccoli and Penne Rigati
Broccoli and Penne Rigati

 

 

 

 

 

 

 

 

 

Broccoli and Penne Rigati

Such a simple dish, yet it is a wonderful, delicious meal.   Easy to prepare just a few ingredients and like magic a gourmet meal appears.

First step is to prepare “Perfect Broccoli”, the second is to season it and add it pasta, and that’s it.

Perfect Broccoli

I like to use smaller heads with thinner stalks The stems are easier to peel and cook.  The first step is to cut the head off and trim it into small florets.  I have a belgique pot with a steamer and a lid that works great for this recipe.  Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil.  As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes.  You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.

I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off.  You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender.  Once cooked I add to the florets.

Broccoli and Penne Rigati Ingredients

  1. 2-4 small heads of broccoli
  2. 3 cloves of garlic sliced
  3. 1 Tbs pepper flakes
  4. Olive oil
  5. 1 pound penne rigati
  6. 1 cup reserved pasta water

Directions for Broccoli with Penne Rigati

I do this recipe all in the same pot it makes clean up easy.

First prepare perfect broccoli and set aside.  

Next take the pot with enough salted water and cook the penne  until it’s done to your preference , before draining take about 1 cup of pasta water and set aside.

Place the pot back onto a medium hot burner allow the heat to dry any water in the pot.  Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don’t brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.

Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine.  If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.

Serve with Parmesan on the side.  

That’s it simple and delicious.

 

Here are a few items to help with this recipe:
Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

No meat “Borrring”, and just like G. Bush senior I’m not that fond of broccoli either!  3 paws for the effort.

 

Capture 3a

 

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Broccoli and Penne Rigati
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. 2-4 small heads of broccoli
  2. 3 cloves of garlic sliced
  3. 1 Tbs pepper flakes
  4. Olive oil
  5. 1 pound penne rigati
  6. 1 cup reserved pasta water
Instructions
  1. Perfect Broccoli
  2. I like to use smaller heads with thinner stalks The stems are easier to peel and cook. The first step is to cut the head off and trim it into small florets. I have a belgique pot with a steamer and a lid that works great for this recipe. Place the florets into the steamer set it over the pot with a few inches of water in it and bring to a boil. As soon as the water begins to steam let it cook for 3 to 4 minutes then take it off the heat and let it sit for about 10 minutes. You now have perfectly cooked broccoli, if your not going to use it right away place it in a ice bath to set the color and stop the cooking.
  3. I take the stems and using a paring knife cut the dried bottoms off each stem then pull the tough outer layer off. You should end up with a thin stick of creamy colored broccoli stem, which I cut into small pieces and hard boil in a small pan until fork tender. Once cooked I add to the florets.
  4. First prepare perfect broccoli and set aside.
  5. Next take the pot with enough salted water and cook the penne to your desired doneness. before draining take about 1 cup of pasta water and set aside.
  6. Place the pot back onto a medium hot burner allow the heat to dry any water in the pot. Add about 5 Tbs of Olive oil and once hot add the garlic and pepper flakes and cook for about two minutes (don't brown the garlic), and once the garlic is lightly cooked add the broccoli to the pan and stir to combine and cover the broccoli with the oil.
  7. Now add in the pasta another 3-4 Tbs of Olive oil and stir to combine. If the pasta appears to dry and not coated with sauce add some of the pasta water and stir until you all the ingredients are coated.
  8. Serve with Parmesan on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/