INGREDIENTS
- 1 (28 ounce) can BUSH’S® Baked Beans
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 (15 ounce) cans tomatoes, chopped
- 2/3 cup elbow macaroni, uncooked
- 1 teaspoon chili powder
DIRECTIONS
- In large skillet, cook ground beef and onion until meat is browned; drain. Add remaining ingredients; stir well. Bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until macaroni is tender, stirring occasionally.
INGREDIENTS
- 4 English muffins, split
- 1/2 cup canned pizza sauce
- 2 cups shredded mozzarella cheese
- 16 slices pepperoni sausage
DIRECTIONS
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the English muffin halves cut side up onto a baking sheet. Spoon some of the pizza sauce onto each one. Top with mozzarella cheese and pepperoni slices.
- Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.
INGREDIENTS
- 4 (4 ounce) fillets catfish
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons butter, softened
- 1 1/2 tablespoons mayonnaise
- 4 roma tomatoes or sun-dried tomatoes, sliced thin
DIRECTIONS
- Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
- In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
- Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
INGREDIENTS
- 8 boneless pork chops
- salt, to taste
- ground black pepper, to taste
- 3/4 cup white wine
- 3/4 cup heavy cream
- 3 tablespoons butter
- 1 (8 ounce) package sliced fresh mushrooms
DIRECTIONS
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently. Return chops to pan to warm. Serve.
INGREDIENTS
- 1 small cantaloupe, flesh removed and finely diced
- 1/2 red chile pepper, seeded and chopped
- 10 fresh basil leaves, cut into thin strips
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 pinch salt
- 1 pinch white sugar
- 2 tablespoons extra-virgin olive oil
- 2 (5 ounce) tuna steaks
- salt and ground black pepper to taste
DIRECTIONS
- Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
- Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.
INGREDIENTS
- 4 ounces elbow macaroni
- 4 ounces cubed processed cheese food
- 2 fluid ounces milk
- 1/4 teaspoon ground black pepper
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
INGREDIENTS
- 3 tablespoons vegetable oil
- salt and pepper to taste
- 3 (6 ounce) beef flat iron steaks (shoulder top blade)
- 3 shallots, thinly sliced
- 6 cloves garlic, peeled
- 4 cups sliced white mushrooms
- 1/4 cup balsamic vinegar
- 3/4 cup full-bodied red wine
DIRECTIONS
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Cut the flat iron steak into individual portions if needed. Season with salt and pepper on both sides. Fry the steaks until browned on each side, 2 to 3 minutes per side. Remove from the skillet and place in an oven proof dish. Set steaks in the oven to continue cooking.
- Add shallots and whole cloves of garlic to the hot skillet. Cook and stir over medium heat until shallots are starting to brown. Add mushrooms to the pan; cook and stir until they shrink some, 5 to 10 minutes.
- Pour the balsamic vinegar into the pan with the mushrooms and stir to remove any bits that are stuck to the bottom of the skillet. Pour in the red wine and simmer for a few minutes over medium heat.
- Return the steaks to the skillet and cook until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes if at all. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
INGREDIENTS
- 1 (8 ounce) package dried flat rice noodles
- 3 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1 tablespoon white sugar
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons Asian chile pepper sauce, divided
- 1/4 cup chicken stock
- 1/4 cup vegetable oil
- 1 tablespoon chopped garlic
- 8 ounces medium shrimp - peeled and deveined
- 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 eggs, beaten
- 3 cups bean sprouts
- 6 green onions, chopped into 1 inch pieces
- 2 tablespoons chopped unsalted dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into 8 wedges
- 2 cups bean sprouts
DIRECTIONS
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
INGREDIENTS
- 2 slices day-old white bread, cubed
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon dried mustard
- 1/8 teaspoon ground black pepper
- 2 teaspoons fresh lemon juice
- 2 dashes liquid hot pepper sauce, such as Tabasco™
- 2 tablespoons butter, softened
- 1/2 cup mayonnaise
- 1 pound fresh lump crabmeat
- 4 (6 ounce) fillets rockfish
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8×8 baking dish.
- Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
- Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
- Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
INGREDIENTS
- 1 (16 ounce) package mostaccioli pasta
- 1 (1 pound) pre-cooked ham steak, diced
- 1 pint heavy cream
- 3/8 cup white sugar
- 1 (12 ounce) can tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 pound shredded Swiss cheese
DIRECTIONS
- Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. Place the pasta in a large bowl.
- Heat a skillet over medium heat. Cook the ham in the skillet for 3 minutes. Add the cream, sugar, tomato paste, soy sauce, and salt; stir. Reduce heat to medium low and cook and stir until the mixture reaches a low boil.
- Pour the sauce over the drained pasta. Sprinkle the Swiss cheese over the top of the pasta; stir until the pasta is evenly coated.
