Beefytomatorice Recipes

Steps:

• In a blender, add the tomato, booze and spices; blend until smooth.
• Pour over ice into a frosty Mason jar and garnish by placing a large piece of jerky in the glass.

Steps:

• Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. , In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. , Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• In a large skillet, cook beef with onion, green pepper and chili flakes until meat is browned; drain fat, then add in garlic, thyme, basil and chili powder, continue to cook until meat is browned (about 8 minutes).
• Stir in the next 6 ingredients; bring to a boil.
• Reduce heat; cover, and simmer for 20 minutes, or until liquid is absorbed, and rice is tender.

Steps:

• In a large pot heat the olive oil over medium heat.
• Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
• Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
• Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
• Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
• Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
• Spoon into bowls and garnish with the leftover basil.
• *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.

Steps:

• Cook pasta according to pkg. omitting salt.
• Meanwhile cook beef and onion in large skillet over med. high heat until beef is crumbled and no longer pink, drain.
• Stir in undrained tomatoes, tomato paste, broth & salt. Cook 5 minute or until hot, stirring occasionally.
• Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach . Cover; cook until spinach is wilted, stirring after 2 minute.

Steps:

• In large skillet, cook the bacon over medium heat until crisp, about 8 minutes; drain on paper towels.
• Break each piece in half.
• Meanwhile, using a blender, puree the tomatoes with their oil until mostly smooth.
• In a medium bowl, mix the tomato puree with the mayonnaise and pepper.
• Spread half of the sauce on the roll bottoms.
• Top with the roast beef, 3 pieces of bacon and 1 slice of provolone.
• Preheat an outdoor grill or grill pan to medium-low.
• Place the sandwiches and the roll tops on the grill.
• Cover and cook until the rolls are toasted and the meat is heated through, about 5 minutes.
• Slather the roll tops with the reserved sauce and place on the sandwiches.