Learn how to make bacon cheeseburger macaroni from chef Adrian Ashby in this Howcast food video.
- 1-7.5 oz. Container of Pillsbury Buttermilk Biscuits (10 ct.)
- 1 Container of Pillsbury Grands Flaky Layers Biscuits (8 ct.)
- 1/2 cup melted butter
- Velveeta Cheese about 3/4 of an entire box.
- You”ll need:
- A 9″ round cake pan
- Melt the butter.
- Pour half of melted butter into a cake pan.
- Cut the Velveeta cheese into about cubes (1-2″).
- Pop open the biscuits and place a cube of cheese or two into each of them.
- Roll the dough, covering the cheese and form a ball.
- Place the balls into the greased cake pan. Top with the remaining butter.
- Protect your oven from spill-overs by placing the cake pan onto a large baking sheet.
- Preheat oven to 350 degrees.
- Bake for 12 minutes. Cover with foil and bake again for about 15 minutes.
- Let them cool.
Submitted by: Nancy Robinson
- 1/2 cup ( 1 stick ) butter, melted
- 1/2 teaspoon garlic salt
- 1 tablespoon Italian seasonings
- 2 cans Pillsbury Grands Homestyle Biscuits
- 2 cups finely chopped pizza toppings ( pepperoni, cooked sausage, green peppers, mushrooms, onions , etc. )
- 1 cup marinara sauce
- 2 cups shredded Mozzarella cheese
- Spray a bundt pan with cooking spray. Set aside.
- Preheat oven to 350 degrees F.
- Mix melted butter, Italian seasoning and garlic salt in a bowl and whisk. Set aside.
- Displace biscuits from the cans. Get an unbaked biscuit and cut а section in the side. Open up the biscuit with your fingers to make space for topping.
- Fill this space with pinch of cheese, a teaspoon of marinara sauce and pizza toppings. Finalize with pinch of cheese then press the dough close to stick.
- Drench both sides with the butter mixture and put in the bundt pan with the attached part up.
- Fill all biscuits and put in the bundt pan next to each other.
- Add the left butter mixture on top of the biscuits in the bundt pan.
- Bake for about 30 minutes until slightly brown.
- Remove and let cool for 5 minutes.
- Turn the bundt pan on a plate gently and shake to release the bread.
- Drizzle with marinara sauce.
This simple dish not only tastes wonderful, but looks exquisite on your dinner table! Chef Billy Parisi shows us how to make beautifully-garnished salmon with lemon dill sauce.
- 2 lbs beef chuck, cubed
- 1 large onion, chopped
- 1 lb baby carrots
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 1 lb red potatoes, cubed
- 2 parsnips, diced
- 1 Tbsp thyme
- 1 Tbsp garlic powder
- 4 cups vegetable or beef broth
- 1 Tbsp worcestershire sauce
- 2 tsp gravy master
- 1 can tomato puree
- flour for dusting
- olive oil
Classic beef stew from LeMoine Family Kitchen is a cozy and comfy meal. Nothing beats a warm and hearty stew when a storm is raging outside. Cubes of beef are cooked low and slow in a tomato broth with root vegetables. The stew will simmer for at least two hours on the stovetop. You can also cook the stew in a dutch oven at 250 degrees in the oven. This one pot meal is sure to be a family favorite.
Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
Ok, we’ve got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
Serve with a hunk of garlic bread and some of your favorite wine… enjoy!