All of us who love Paula know what a real 'Queen' she is in the kitchen. It never ceases to amaze me how she makes all of it look so easy and delicious. The down-home southern cookin' she creates speaks for itself.
While browsing through www.foodnetwork.com I found this recipe and presented it to a bunch of extremely hungry football fanatics recently with a crusty homemade Italian bread. It was soooo easy. They loved it and so did I. Lo and behold, it is going to be made on air during Paula's upcomming Grubfest episode on Monday, November 6th, 1:00 pm on the Food Network TV channel.
I've decided that I'm going to make it right along with her in my kitchen, as that is something that I've always wanted to try and I already know it will come out great! The next time I make it, though, I'm going to add some crushed red pepper, as I am a spicy food addict and am sure that will nicely satisfy that obsession and also compliment this dish.
With Winter coming and lots of football on the way, you can be sure that this dish will be made quite often.
Here's the link to the recipe online.
I hope you try this and enjoy it as much as we all did.
Wayne's Beef Macaroni and Cheese
1-pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Recipe Summary:
Difficulty: Easy
Prep. Time: 8 minutes
Cook Time: 25 minutes
Yield: 8 - 10 servings
Recipe courtesy of Paula Deen
See this recipe on air, Monday,
November 6, at 1:00 PM EST.
Show: Paula's Home Cooking
Episode: Grubfest
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Comments: 8
Thanks Connie!
I was blessed to have three grandmothers that taught me very well how to garden, harvest, and use what they learned from their mothers and grandmothers in the kitchen...
Then I just sit back and enjoy the looks on the faces of those who enjoy the good eats on my table. I'd love to take the credit but I just smile and thank my grandma's and my mother before that gave me some really good basic instruction. I'm always open for good information.
Thanks Lori for sharing yours. We can Never have too many recipes...just like we can Never have too many friends!
Cooking is my other passion and when I get the chance to combine that with writing it's nirvanna! Sounds like you have many wonderful recipes to share.
3 Grandmothers? Wow, how great a blessing is that? Most of grandmother's recipes state: a pinch of this or dash of that, etc...... and the exact amounts are very hard to pinpoint making it difficult to actually write the recipes out for someone to follow, let alone recreate. Oh how I wish I had sat down and went over each one with them with her when I had the chance.
I really love cooking venision, especially in a good recipe. It's just seems to be so much leaner and tastier than beef.
Thanks for the great comment, Paula and for being a good friend.
Thank you Sammie........I've made this several times and everyone loves it.
I've substituted ground venison and mexican hot mix for the ground beef here with great results, too
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