hahaha, that is a recipe to me too but I am not sure who could follow or reproduce it but it sure is sounding delicious.
Got a tip for us?
Let us know
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The (un)official MacRumors Recipe thread
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Actually, it is not that difficult, but it does take time; I've been pottering around - on and off - for the best part of two hours.
The trick is to have everything you need in front of you, and to have your chopping, dicing, slicing, and grating done - and laid out as you need it - before you start to cook (and that will take a good half hour).
Then, remember to wash up as you go along (unless there are guests who will offer to do the needful).
After browning the chicken, I removed it from the pan, and placed it (around seven or eight thighs/drumsticks) in a large dish.
Then, I sautéed the onions, and carrots (both chopped roughly) in the mix of a little olive oil and plenty of butter.
When the onions were soft, I added the whole cloves of garlic - I am greedy for garlic, and don't see the point of moderation.
Next, the halved (or, occasionally, quartered) cherry tomatoes - salted and peppered - were added to the onion, garlic and carrot mix.
Once they had softened, I added the grated ginger, finely diced chilli, curry powder (I didn't have curry paste, an oversight and omission that shall be remedied) and tumeric.
I stirred this in the butter and vegetable mix for around three to four minutes which is when I added my stock, the apricots and returned the chicken pieces to the dish.
Bring to the boil, reduce to a simmer, and place a lid half on, allowing it to cook for a further 40 minutes or so.
That is what is taking place just now.
Next up, the basmati rice, thoroughly rinsed, and now simmering away softly.
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Chelada - super refreshing and good for you too.
(1) Ice cold 20oz glass
(1) Ice cold 12oz American beer Budweiser for example
(1) Clamato Picante of course cold as ice
Pour beer in glass without too much head hopefully, fill the rest of the way with Clamato and enjoy!
(1) Ice cold 20oz glass
(1) Ice cold 12oz American beer Budweiser for example
(1) Clamato Picante of course cold as ice
Pour beer in glass without too much head hopefully, fill the rest of the way with Clamato and enjoy!
Here is basic refrigerator dill pickle recipe.
We are going to base this on a pint of cucumbers and a wide mouth quart jar.
1. get as many really nice looking pickling cucumbers as you need, 4-5 inch long prefered. (if you have smaller it is good too)
PS you need as many as the jar you intend to fill will hold.
2. Locate a dill plant head, it is the seed head from a dill plant. Or -- 1 tsp dill seeds and Tbs dill greens if you do not have fresh.
3. 4 cloves garlic and crush them under knife
4. Salt at least a couple tablespoons full (salt should not contain too much iodine).
5. one cup white vinegar of 5% acidity
6. two cups water.
Stuff jar with ingredients 1 through three and maybe a hot pepper too.
Mix together ingredients from numbers 4,5 and 6 until solution is a clearish brine.
Pour brine into pickle jar until topped over all cucumbers if possible.
Place in fridge and wait for at least a week or a month or even two.
Then enjoy please.
Here is something like you should end up with, picture is 1/2 gallon size.
We are going to base this on a pint of cucumbers and a wide mouth quart jar.
1. get as many really nice looking pickling cucumbers as you need, 4-5 inch long prefered. (if you have smaller it is good too)
PS you need as many as the jar you intend to fill will hold.
2. Locate a dill plant head, it is the seed head from a dill plant. Or -- 1 tsp dill seeds and Tbs dill greens if you do not have fresh.
3. 4 cloves garlic and crush them under knife
4. Salt at least a couple tablespoons full (salt should not contain too much iodine).
5. one cup white vinegar of 5% acidity
6. two cups water.
Stuff jar with ingredients 1 through three and maybe a hot pepper too.
Mix together ingredients from numbers 4,5 and 6 until solution is a clearish brine.
Pour brine into pickle jar until topped over all cucumbers if possible.
Place in fridge and wait for at least a week or a month or even two.
Then enjoy please.
Here is something like you should end up with, picture is 1/2 gallon size.
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Broccoli-Cheese Casserole (1984 Southern Living Cookbook, page 9)
Image to follow
Image to follow
- 2 (10oz) packages of frozen chopped broccoli
- 1 (10 Oz) can Cream of Mushroom Soup
- 1 Cup (4oz) shredded Cheddar Cheese
- 1/4 Cup Milk
- 1/4 Cup Mayonaise
- 2 Eggs beaten
- Dash Red Pepper
- Paprika
- Optional: 1/4 cup bread crumbs, 1TBS melted butter.
- Cook broccoli according to package. Drain and spoon into a 10x6x2” baking dish. Set aside.
- Combine, soup, 1/2cup cheese, milk, mayo, eggs, and red pepper.
- Spoon soup mixture evenly over broccoli.
- Sprinkle remaining cheese and paprika.
- Optional: Mix 1/4 cup bread crumbs and 1 TBS melted butter and sprinkle on top.
- Bake 350 deg for 45 min.
Stuffed Peppers -- Baharat, Bulgur Wheat style
Here is the recipe How To - It is very simple
Hint -- this whole recipe can be simplified however you want.
Do not have bulgur then use half cooked rice or oats or barley, do not have Baharat then use Chili Powder, Do not have cabbage then just skip it etc... It will still be really good I am sure.
I will put some pictures
This is the basic set up.
The meat mix.
Pepper before Baking and with a Tomato sauce.
This is the spice and Bulgur Wheat, Both are super good and would tell anyone to seek out and try.
Bulgur has become one of my favorite ingredients and want to try more types/sizes.
It should look something like this, mine actually needed 15 more minutes to cook but everything tastes good.
- 4 Green Peppers - tops off, de-seeded and blanched for 4 minutes
- Pepper Tops - chopped small (1/4 inches)
- Small Onion - chopped small
- One stalk Celery - chopped small
- 2 cups Savoy Cabbage - chop into 1 to 1/2 inch squarish pieces
- Garlic Cloves - chopped fine
- 1/4 cup Parsley - chopped fine
- 1/4 cup Parmesan or Romano
- 1/2 cup Monterey Jack or some other melty creamy cheese
- 1 Egg
- 1/4 cup Bulgur Wheat Coarse or medium
- 1 Tbs Baharat Seasoning or more/less to your liking
- 4 cups Tomato Sauce
- Sea Salt to season everything as you go - use it to help wilt the onions cabbage pepper mix etc...
- 1 Pound Ground Meat
Here is the recipe How To - It is very simple
- In a large skilled heated to medium sauté ingredients 2 through 5 until transparent and then remove to a large bowl where everything will be mixed.
- Add the Garlic, Parsley, Baharat and bulgar to the large bowl and mix. -- at this point I add a couple tbs water or wine and let everything combine and mellow for as much time as I have.
- Now mix Meat, Egg, Cheeses into the large bowl with the other ingredients -- I use my hands but anything will work, maybe not a knife.
- Put your Blanched Peppers in a deep sided baking dish about 12x12 inches should work.
- Stuff the Blanched Peppers with the mix and add the Tomato Sauce to the baking dish.
- Bake @ 375 degrees Fahrenheit for about 45 Minutes to 1 hr - it should be bubbly all over and the Peppers will get soft and maybe even slump a tiny bit, you will see clear juices flowing out.
- It may look too brown on top but believe me those dark brown/black tops can be tasty. Otherwise tent with foil for 1/2 time.
Hint -- this whole recipe can be simplified however you want.
Do not have bulgur then use half cooked rice or oats or barley, do not have Baharat then use Chili Powder, Do not have cabbage then just skip it etc... It will still be really good I am sure.
I will put some pictures
This is the basic set up.
The meat mix.
Pepper before Baking and with a Tomato sauce.
This is the spice and Bulgur Wheat, Both are super good and would tell anyone to seek out and try.
Bulgur has become one of my favorite ingredients and want to try more types/sizes.
It should look something like this, mine actually needed 15 more minutes to cook but everything tastes good.
Easy Fall Off The Bone Baked Ribs Recipe
It’s easy and worked well. I used baby back pork ribs
Baby Back Ribs
Pre-cooked, seasoned. Cut in half with 2 packages
side by side to fit in pan.
3 hours, 30 minutes later @ 275 degrees.
It’s easy and worked well. I used baby back pork ribs
- Heat oven to 275 degrees.
- Pull the thin membrane off the bone side of the ribs. Yes, it was there.
- Lay ribs on aluminum foil, enough to wrap them.
- Sprinkle both sides with salt and pepper or your preferred BBQ seasoning (not BBQ sauce). I used Season All.
- Wrap ribs with the aluminum foil, I sealed the edges folding the foil so the juice would remain inside with the ribs.
- Cook in oven 3-4 hour, remove from oven. (I cooked mine for 3 hours, 30 minutes.)
- Optional: After cooking them, apply your favorite BBQ sauce. (I prefer tangy over sweet,)
Baby Back Ribs
Pre-cooked, seasoned. Cut in half with 2 packages
side by side to fit in pan.
3 hours, 30 minutes later @ 275 degrees.
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I’m looking for a good recipe to boil up some black beans to be puréed or to make a soup.
And a skirt steak recipe.
And a skirt steak recipe.
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Going to try this, will report back:
They turned out great!
Mexican Black Bean Soup with Sausage
www.foodandwine.com
*Black bean note: Unlike this recipe, I started out with 1lb of dry black beans, and let then soak in a pan of water overnight.Water has to be added as the beans absorb it. Then the beans must be boiled for 90 minutes, until the beans will smush. So when it came time to add the beans, I ladled them out of the pot they were boiled in, minus most of the water and to the skillet as per the recipe.
Step 1
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
Step 2
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
They turned out great!
Mexican Black Bean Soup with Sausage
Mexican Black Bean Soup with Sausage Recipe
This authentic black bean soup with sausage is as warming as it is delicious.Slideshow: More Warming Soups Recipes...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, very finely chopped
- 1 canned chipotle chile, seeded and finely chopped (not used)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Two 15-ounce cans black beans, drained. See note*
- 3 cups chicken stock or canned low-sodium broth
- 3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons very finely chopped cilantro (not used)
- Salt and freshly ground pepper
- Sour cream and lime wedges, for serving
*Black bean note: Unlike this recipe, I started out with 1lb of dry black beans, and let then soak in a pan of water overnight.Water has to be added as the beans absorb it. Then the beans must be boiled for 90 minutes, until the beans will smush. So when it came time to add the beans, I ladled them out of the pot they were boiled in, minus most of the water and to the skillet as per the recipe.
Step 1
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
Step 2
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
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Sounds really good, thanks for sharing.Going to try this, will report back:
They turned out great!
Mexican Black Bean Soup with Sausage
Mexican Black Bean Soup with Sausage Recipe
This authentic black bean soup with sausage is as warming as it is delicious.Slideshow: More Warming Soups Recipes...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, very finely chopped
- 1 canned chipotle chile, seeded and finely chopped (not used)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Two 15-ounce cans black beans, drained. See note*
- 3 cups chicken stock or canned low-sodium broth
- 3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons very finely chopped cilantro (not used)
- Salt and freshly ground pepper
- Sour cream and lime wedges, for serving
*Black bean note: Unlike this recipe, I started out with 1lb of dry black beans, and let then soak in a pan of water overnight.Water has to be added as the beans absorb it. Then the beans must be boiled for 90 minutes, until the beans will smush. So when it came time to add the beans, I ladled them out of the pot they were boiled in, minus most of the water and to the skillet as per the recipe.
Step 1
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
Step 2
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
Fajitas (skirt steak)
I found a recipe online and then lost it. If you don't know about skirt steak, commonly served as fajitas, it is the lowest quality cut of meat on the cow, a relatively thin strip of fatty meat along the ribs. It used to cost about the same as hamburger, but when the Fajita crazy swept the country starting in the 80s the price of this cut of beef went up.
The interesting thing about the Recipe I found, I don’t remember seeing any portions for the quantities, so here is a guesstimate for making the marinate:
I just mixed this until it looked good to me. 🤗
Using about 3lbs of steak, I diagonally cut it criss cross 1/4” deep on both sides, then cut it in half so it would fit in a 1gallon zip lock bag. Laid the meat and bag in a 9x9” cooking dish and then poured the marinate in and sealed the bag. The recipe called for marinating it over night (8hrs), in the fridge but due to my schedule, I ended up letting it marinate for about 24 hours. I flipped the bag about halfway though the marinating period.
I cooked it on a charcoal grill. My wife’s sister is an expert fajita and ribs cook. She told us that if we like to look at temperatures, to get an oven thermometer and cook at 350F for 15 minutes per side. The idea is to get the fat in this meat to cook off. I blew the temperature part off, made a hot fire and cooked it 15 minutes per side in my covered Grill. I notice the meat is really infused with oil from the Italian dressing and it turned out, yummy.
We ate this on heated flour tortillas, with Guacamole, shredded cheese, and egg potatoe salad on the side.
...and of course some wheat beer. 💪
I found a recipe online and then lost it.
If you don't know about skirt steak, commonly served as fajitas, it is the lowest quality cut of meat on the cow, a relatively thin strip of fatty meat along the ribs. It used to cost about the same as hamburger, but when the Fajita crazy swept the country starting in the 80s the price of this cut of beef went up.The interesting thing about the Recipe I found, I don’t remember seeing any portions for the quantities, so here is a guesstimate for making the marinate:
- A bottle of Italian dressing (Entire bottle)
- A bottle of A1 brand or other brand steak sauce. I used Kroger brand About 1/3-1/2 bottle.
- Worcestershire sauce (not alot), a couple of shakes. Careful with this, it can overpower the taste.
- Squirt of Lemmon juice.
- Some quantity of minced garlic, say the equivalent of 3 cloves.
I just mixed this until it looked good to me. 🤗
Using about 3lbs of steak, I diagonally cut it criss cross 1/4” deep on both sides, then cut it in half so it would fit in a 1gallon zip lock bag. Laid the meat and bag in a 9x9” cooking dish and then poured the marinate in and sealed the bag. The recipe called for marinating it over night (8hrs), in the fridge but due to my schedule, I ended up letting it marinate for about 24 hours. I flipped the bag about halfway though the marinating period.
I cooked it on a charcoal grill. My wife’s sister is an expert fajita and ribs cook. She told us that if we like to look at temperatures, to get an oven thermometer and cook at 350F for 15 minutes per side. The idea is to get the fat in this meat to cook off. I blew the temperature part off, made a hot fire and cooked it 15 minutes per side in my covered Grill. I notice the meat is really infused with oil from the Italian dressing and it turned out, yummy.
We ate this on heated flour tortillas, with Guacamole, shredded cheese, and egg potatoe salad on the side.
...and of course some wheat beer. 💪
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mmmm, I have not had a Franziskaner in a couple of years. Must hunt some down for the summer.Fajitas (skirt steak)
I found a recipe online and then lost it.
The interesting thing about the Recipe I found, I don’t remember seeing any portions for the quantities, so here is a guesstimate for making the marinate:
- A bottle of Italian dressing (Entire bottle)
- A bottle of A1 brand or other brand steak sauce. I used Kroger brand About 1/3-1/2 bottle.
- Worcester sauce (not alot), a couple of shakes. Careful with this, it can overpower the taste.
- Squirt of Lemmon juice.
- Some quantity of minced garlic, say the equivalent of 3 cloves.
I just mixed this until it looked good to me. 🤗
Using about 3lbs of steak, I diagonally cut it criss cross 1/4” deep on both sides, then cut it in half so it would fit in a 1gallon zip lock bag. Laid the meat and bag in a 9x9” cooking dish and then poured the marinate in and sealed the bag. The recipe called for marinating it over night (8hrs), in the fridge but due to my schedule, I ended up letting it marinate for about 24 hours. I flipped the bag about halfway though the marinating period.
I cooked it on a charcoal grill. My wife’s sister is an expert fajita and ribs cook. She told us that if we like to look at temperatures, to get an oven thermometer and cook at 350F for 15 minutes per side. I blew the temperature part off, made a hot fire and cooked it 15 minutes per side in my covered Grill. I notice the meat is really infused with oil from the Italian dressing and it turned out, yummy.
We ate this on heated flour tortillas, with Guacamole, shredded cheese, and egg potatoe salad on the side.
Thanks for the recipe and edu-steaktion.
When it comes to wheat beer I buy more Hoegaarden, also like Weihenstephaner Hefeweizen, and made locally Saint Arnold Weedwacker.mmmm, I have not had a Franziskaner in a couple of years. Must hunt some down for the summer.
Thanks for the recipe and edu-steaktion.
Thanks! That would be Franciscan Ware (Franciscan Ceramics) Desert Rose, a US company based in Los Angeles that was purchased by Wedgwood, then Waterford, production moved to the UK in 1983. I assume it is discontinued, but it can be found online, saw a set on eBay for $750. Here is a replacement made in China, all manufacturing heads to China? 😢Lovely fireplace...and I like the floral dinnerware.
Chinese cuisine is not really my forte, but there is one Chinese dish I absolutely can't get enough of - Dan Dan noodles, a 'street food' dish that is quite easy to make. Here is a good video tutorial on the dish (I typically use broccoli as my veg of choice on top). Unfortunately I've worn out my (very cheap) wok so I have to make it in a frying pan now, which is, I know, a cardinal sin.
Lady Blackadder is into ceramics, I think if she had it her way we'd be using almost nothing but vintage ceramics...which is fine, though it makes me constantly terrified of breaking something.
Lady Blackadder is into ceramics, I think if she had it her way we'd be using almost nothing but vintage ceramics...which is fine, though it makes me constantly terrified of breaking something.
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In the 80-90s time frame we went though our depression glass collecting phase. We have some nice pieces that we never use. 👀
I take the view that if you have something elegant and beautiful - use it and relax, and take pleasure in and enjoy the use of it, if it enhances the quality of your life.
And, if it breaks, it breaks.
I use beautiful glassware everyday, and thoroughly enjoy it; why have it locked away in a cupboard, to emerge, dusty, (and then, cleaned) for use on a special occasion, a birthday, Christmas, and/or anniversary - when you are then too terrified when handling it, fearful that it will break and thus, you don't really enjoy the sheer physical pleasure of using it?
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My great-grandfather was a glassblower during the depression, my grandmother still has a few of his pieces - dishes and vases. If I inherit any of them I doubt I'd have the intestinal fortitude to actually use them, especially since she's had them in a glass-fronted cupboard for over 60 years.
I am that way about most of the things I own, though I am still fearful of Lady Blackadder's ceramics. I once was messing around with a soccer ball indoors (I know, I know) and broke a handmade ceramic flagon of hers. I will never live that one down. I think I've continued buying vintage decor items primarily to force myself to be more careful!
My great-grandfather was a glassblower during the depression, my grandmother still has a few of his pieces - dishes and vases. If I inherit any of them I doubt I'd have the intestinal fortitude to actually use them, especially since she's had them in a glass-fronted cupboard for over 60 years.
I am that way about most of the things I own, though I am still fearful of Lady Blackadder's ceramics. I once was messing around with a soccer ball indoors (I know, I know) and broke a handmade ceramic flagon of hers. I will never live that one down. I think I've continued buying vintage decor items primarily to force myself to be more careful!
Ah, re a soccer ball indoors; take a look at the Italian "goalkeeper cat" video - filmed in a flat in Rome (named Gigi) for some serious soccer indoors.
Well, decades ago, we used to be rigid with terror on Christmas Day, using the good glassware, until my mother made the sensible decision to use it all the time.
The same with some of the superb crockery she had received as a wedding gift: By the time she decided to use them, they were long deemed out of fashion, and so, yes, we thought - why not actually enjoy such things, by using them to do what they were crafted, and designed to do?
[/QUOTE]
Sorry, this is definitely off thread topic...My great-grandfather was a glassblower during the depression, my grandmother still has a few of his pieces - dishes and vases. If I inherit any of them I doubt I'd have the intestinal fortitude to actually use them, especially since she's had them in a glass-fronted cupboard for over 60 years.
I am that way about most of the things I own, though I am still fearful of Lady Blackadder's ceramics. I once was messing around with a soccer ball indoors (I know, I know) and broke a handmade ceramic flagon of hers. I will never live that one down. I think I've continued buying vintage decor items primarily to force myself to be more careful!
As a child we visited glass blowing factories which was facinating. Most of those factories were turning out decor and novelty glass items (60s time frame.) Most are closed today.
Of possible interest cherishing old stuff varies as time goes by and by culture. In the early 80s you could buy beautiful used/old wedding Kimonos in Japan because we found them exotic and beautiful, but as a rule we don’t hang up our used Western wedding dresses in the US for decoration and I’ll assume the same in Europe. I‘ll say, I could be in error, that there was little value placed on antiques in general In Japan.
When growing up antiques seemed to be of value, and again in the 80s there were antique shoppes all over with glassware and furniture. I grew up sleeping in a family Victorian bedroom set which was handed down from the turn of the 20th century. Today no kids in the family wants this set of furniture. My brother has several antique pieces some family, some not, but he says antique/used furniture stores don’t want them on consignment. At least in the US there seems to be a shift in attitude with the Millennials, who seem to have adopted a minimalist approach to material things in their lives.
My understanding is that you don’t see crystal and silverware being sold in department stores, other than catalog orders, where there used to be sections of the store dedicated to newlyweds. This is an observation, not a judgement, and it might reflect a time of less, or just a time of changed attitudes regarding material possessions.
My crystal (Waterford, Lismore pattern, - elegant, classic and understated - I suspect that it came from an executor sale) was purchased in an antiques shop.
Once I realised how much I liked it, I bought some more - fortunately, they were available from the same source, all in perfect condition, in fact, I also suspect a present or gift that had never been touched - far more than I needed, because, firstly, at the time, I was just home from a time spent abroad and could afford to treat myself, and, secondly, hearkening back to the very point @Lord Blackadder has already made, accidents, cracks, and breakages are inevitable (that does not say don't treat such beautiful things with respect) and I belatedly arrived at the conclusion that my original set of six might not be able to withstand my drinking habits, and remain at six sturdy and intact claret wine glasses.
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Quick Pizza Casserole
1982 Southern Living Cook Book.
Instructions
1982 Southern Living Cook Book.
- 1lb Ground Beef (I use Ground Chicken or Turkey).
- 1- 14oz jar of Pizza Sauce
- 2 Cups shredded mozzarella cheese
- 3/4 Cup Biscuit Mix
- 1 1/2 Cup of milk
- 2 Eggs
Instructions
- Cook ground beef in a skillet over medium heat until browned, stirring to crumble. Drain off pan drippings. Spoon beef into an 8 inch square* baking pan.
- Top with Pizza Sauce and cheese.
- Combine biscuit, milk eggs; beat until smooth. Poor mixture over casserole, covering evenly.
- Bake at 400° for 30-35 minuets. Yield 6 servings.
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