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Post by M. Hawbaker on Dec 28, 2020 20:33:03 GMT
Ingredients:
2 lbs ground beef or turkey 3 tsp minced garlic 1 large Yellow onion, diced 2 1/2 cups water 1/2 cup beef broth 1/3 cup olive oil 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans diced tomatoes 1 T Italian seasoning 1 T Adobo Seasoning 3 bay leaves 1 T seasoned salt 1/2 T black pepper 2 cups elbow macaroni, uncooked 1 cup shredded Mozzarella Cheese 1/2 Cup Shredded Cheddar Cheese.
Instructions:
In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. Add garlic, onions, olive oil & return to heat until meat is fully cooked. Add water, broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, seasoned salt, pepper, and adobo seasoning. Mix well. Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined Cover once again and allow to simmer for about 30 minutes Once cooked, remove the bay leaves Add only the cheddar cheese and mix until combined Add mozzarella right before serving
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Post by barb43 on Dec 29, 2020 3:48:23 GMT
This sounds pretty tasty. Have you made it?
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Post by M. Hawbaker on Dec 29, 2020 8:53:19 GMT
This sounds pretty tasty. Have you made it? Not yet, but it is very similar to a recipe that my grandmother used to make when I was a kid that was one of my childhood favorites except that I don't think hers had the bay leaves or Adobo and she used ground sausage.
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Post by barb43 on Dec 29, 2020 20:45:31 GMT
I'm going to make this in the near future. One thing I noticed is the incredibly high salt content. Adobo is high in salt, plus there's the added 1 tablespoon of salt; the beef broth may be salty - depending on the brand; and the tomato sauce and diced tomatoes will have some amount of salt too. I'll use Ro-Tel Original with No Salt; a low sodium beef broth if I can find one; and I'll definitely taste test before adding the 1 tablespoon of salt. My late-dh and I stopped using salt except for a bare minimum in cooking, and then on a couple of items after we prepared them (like, egg salad; and I have always salted watermelon & fresh tomatoes). It was humorous, the first time we visited relatives back east & sat down to breakfast in the early 1980s. My aunt fried eggs - & when we each chowed down on the eggs on our plate, our mouths burned because she'd salted the eggs so heavily. We managed, and had a good laugh over it later, but we never told her. I still use very little salt so when I see it in a recipe, I start figuring work-arounds.
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