CHEESEBURGER PIE RECIPE: HOW TO MAKE IT
This cheeseburger pie tastes so much like its namesake—right down to the pickles in it! We home-school our children so I like easy recipes like this that get them involved in cooking. —Rhonda Cannady, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in cheese, pickles, pickle juice and milk. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce and bacon if desired.
Nutrition Facts : Calories 302 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 18g protein.
COTTAGE POTATOES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. —Mary C. Sholtis, Ashtabula, Ohio
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
Nutrition Facts : Calories 389 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 64g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 10g protein.
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CREAMY CAVATAPPI & CHEESE RECIPE: HOW TO MAKE IT
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Reviews 4.8
Total Time 50 minutes
Category Dinner
Calories 706 calories per serving
- Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.
CHEESEBURGER CUPS RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 30 minutes
Category Dinner
Calories 440 calories per serving
- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until cups are golden brown.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.
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