![]() Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏. Reheat over medium heat on the stovetop until it's bubbly and the ground beef reaches 165 ☏.įreezer: Freeze leftovers in a freezer safe zipper bag or container for up to 3 months. Refrigerate: Refrigerate leftovers, tightly covered, for 3 to 5 days. Make it meat-free by adding vegetarian meat crumbles and using vegan Worcestershire sauce (many Worcestershire sauces are made with anchovies). Top with shredded cheese like cheddar or mozzarella.Substitute ground turkey or ground chicken for the beef.Add a clove or two of minced garlic when sautéing the onion.Up the veggie factor by adding finely chopped vegetables like carrots, celery, zucchini, or mushrooms.Whatever it's called, it's comforting and so simple you'll never think about buying a pre-mixed box of pasta and spices to "help" you make hamburger and macaroni again. Some of our readers know it as hamburger hotdish, mulligan, or Johnny Marzetti. Put in a cube of chicken or beef stock and a teaspoon of salt, then let the macaroni boil until it softens. Some may call it slumgullion, although that name also refers to an inexpensive stew made from leftovers. How to cook: Put roughly 1/2 cup of macaroni into boiling water and cook until al dente as desired. It's also often called American chop suey, although it doesn't much resemble the traditional Chinese or Chinese-American chop suey. When ready to serve, add a tablespoon of mayonnaise to the salad to loosen it up and coat the macaroni. Place cooked macaroni in a large bowl and mix with dressing. It's similar to the Central European dish goulash, but this hamburger and mac doesn't have the paprika that's standard in goulash. In a separate bowl, mix celery, cheese, tomatoes, onion, mayonnaise, vinegar and sugar together. PORK AND MACARONI 3 tablespoons shortening 11/2 pounds pork, ground 2 onions 1 IA cups cooked macaroni 1 1A cups canned tomatoes 1 1. Many culinary traditions have a version of hamburger and macaroni.
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