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 Post subject: Re: Random Recipes
PostPosted: Mon Mar 25, 2013 9:55 pm 
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3-Way Bacon



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 Post subject: Re: Random Recipes
PostPosted: Fri Apr 19, 2013 3:50 pm 
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DIY Alcoholic Dippin’ Dots: The Hangover of the Future

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 Post subject: Re: Random Recipes
PostPosted: Tue Jun 25, 2013 1:09 am 
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Self Freezing Coca-Cola (The trick that works on any soda!)


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 Post subject: Re: Random Recipes
PostPosted: Fri Jul 05, 2013 5:06 am 
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Here you go, Moggie. One recipe for Coffee Cupcakes with Coffee Buttercream frosting.

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Enjoy!

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 Post subject: Re: Random Recipes
PostPosted: Mon Sep 23, 2013 5:54 pm 
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 Post subject: Re: Random Recipes
PostPosted: Sun Apr 10, 2016 12:46 am 
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I've seen this called "American Chop Suey", though I know it better from its Chef Boyardee name "Beefaroni". Honestly, the whole thing came about because I needed something to use up the last of the box of elbow mac and I remember doing something similar earlier. A couple tweaks later, here it is! Not to mention it'll make you forget about the bland Chef Boyardee canned stuff. :P

American Chop Suey, aka Beefaroni

1 qt (1L) low sodium chicken broth
1 lb elbow macaroni (or similar noodle, like cavatappi)
Whatever veggies look good, diced or chopped (onion and bell pepper are "traditional")
1-2 Tbsp butter
1/2 lb ground meat (beef, turkey, pork, chicken)
1 jar (about 25.5 oz) your favorite tomato-based pasta sauce
salt, pepper & hot sauce to taste

  1. In an electric kettle or medium saucepan, heat up a quart of chicken broth until it just starts to boil. Kill the heat and, once the broth is no longer bubbling, combine broth, macaroni, and salt in a medium saucepan on a cold burner. Do NOT turn the burner on! Let it soak for about 10 minutes or until the sauce is ready, stirring every 5 minutes.
  2. While that's going, melt butter in a 10- or 12-inch saute pan (the straight sided kind) over medium heat. Add veggies and saute until soft or the edges are just browned. Clear space in the middle and add ground meat. Break up with a spoon or potato masher and cook until no longer raw. Add hot sauce and pasta sauce. Reduce heat to low.
  3. Turn the burner under the pasta on high and bring to a boil for a few minutes until the pasta al dente. Drain, saving 2 cups of broth, and add pasta to meat & veg mixture. Stir, adding up to two cups of the broth. Heat until macaroni reaches desired tenderness. Serve.

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