Served with fries.Īmerican cheese, mac & cheese, bacon. Served with fries.īacon, jack cheese, lettuce, tomato, onions, pickles, honey mustard. Garden greens, tortilla strips, bacon, eggs, tomatoes, croutons.Ĭenter-cut Top Sirloin*, crisp iceberg wedge, tomatoes, bacon, blue cheese crumbles, red onions, ranch and balsamic vinaigrette.Īmerican cheese, lettuce, tomato, onions, pickles. In a 9 x 9 casserole dish layer noodles, sauce and cheese. Ma4.99 from 89 votes Jump to Recipe Site Index Ground beef Ground beef soup Macaroni Soup This post may contain affiliate links. Boil elbow macaroni noodles in salted water until done. Simmer covered on very low heat for 30 minutes. Stir well and cook additionally for 5-6 minutes. I put a few tips in the recipe card on how to do it. Simmer covered until the macaroni has become tender. Next add the beef stock, dried macaroni, canned tomatoes, worcestershire sauce, seasoning and bay leaf. Reduce heat simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder bring to a boil. Cook till lightly browned then add the chopped onion and saute for 2 minutes all together then add the garlic. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles drain. Stir in the cheeses and enjoy If you don’t have an Instant Pot, this can be made on the stove as well. Start by placing 1 tbsp of butter into a large stock pot and add the hamburger. When ready, use quick release to lower the pressure. Once the cooking time is up, do a manual pressure release. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Stir in garlic powder, worcestershire sauce, ketchup, Italian seasoning, sugar, salt and black pepper. Add the tomatoes, beef stock and bay leaves, secure the lid and cook at high using 'Soup' button. Garden greens, fried chicken, cheddar cheese, bacon, eggs, tomatoes, croutons. Mince the shallots, carrot and celery in a food processor. Our homemade salad dressings are honey mustard (add 260 cal), chunky blue cheese (add 340 cal), ranch (add 300 cal), Thousand Island (add 320 cal), balsamic vinaigrette (add 380 cal). Step 4 - Add the beef stock, canned tomatoes, pinch of sugar, bay leaves, and dried basil, turn the heat to high and bring to a boil.Put the lid on, turn down the heat and simmer for about 30 minutes.
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