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How To make Baked Beefy Tomato Rigatoni(Rr)
1 tablespoon olive oil
1 onion
lg., chopped
1 28 oz can tomatoes :
crushed
2 cups rump roast shredded, drunken
:
rump roast 1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 pound pasta rigatoni, cooked
:
and drained 1 cup provolone cheese shredded
2 cups mozzarella cheese :
shredded
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
Preheat oven to 400F. Heat the oil in aheavy saucepan over medium heat. Add the onion and saute for 3 minutes.
Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes. Add the meat, salt and pepper flakes; simmer for 5 minutes.
Toss the sauce with the pasta. Transfer to an ovenproof casserole about 15 x 10 x 2 inches. Top with the cheese.
Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through.
See notes for menu suggestions.
NOTES : Serve with a lightly dressed green salad and garlic toast. Follow with brandied figs. By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.
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INSTANT POT CHICKEN TACO SOUP
Ingredients:
(these are ROUGH measurements....add more or less as you'd like!)
2 chicken breasts
1 350ml can of corn (I used a fiesta blend!)
1 750ml can of Tomatoes WITH The JUICE
1/2 cup of beans ( I used white kidney)
2 cups of stock (more if using more than 2 chicken breasts...I'd say one cup per breast)
Directions:
1. Cook on HIGH PRESSURE for 9 minutes. After the 9 minutes, immediately release the pressure.
2. Remove chicken and shred and add back to the pot.
3. Stir and serve! xoxo
Taco Bell Cheese Sauce
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Menu Timeline:
0:00 - Start
0:25 - Instant Pot Chicken Taco Soup
5:02 - Big Mac Salad
8:25 - Copycat Taco Bell Crunchwrap
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