Baked Ziti
Ziti boiled two minutes short, tossed in a beef and sausage tomato sauce, layered with seasoned ricotta and baked under mozzarella until browned and bubbling.
- Total time
- 1 hr 45 min
- Yield
- Serves 8
Ziti boiled two minutes short, tossed in a beef and sausage tomato sauce, layered with seasoned ricotta and baked under mozzarella until browned and bubbling.
A hearty, old-fashioned vegetable beef soup: chuck browned hard and simmered until tender in a tomato-beef broth, with the vegetables added in stages so none of them turn to mush.
Hawaii's favorite plate lunch: a bed of white rice, a seared hamburger steak, a rich brown onion and mushroom gravy made in the same pan, and a runny fried egg on top.
Seared sirloin, tomato, mozzarella and basil on a stick, finished with a balsamic glaze you reduce yourself.
Rice paper, herbs and seared beef, rolled cold. Nothing is cooked except the meat and the noodles.
Thirty-five minutes under pressure for meat that would take three hours in the oven. The vegetables go in for a second, shorter round.
The familiar burger combination — tangy sauce, shredded lettuce, pickles, onion and melted cheese — rolled into a tortilla around seasoned ground beef.
Chuck steak braised until it gives, in a glossy soy and ginger sauce, with broccoli added at the very end so it stays green.
Hard-seared ground beef in warm tortillas, topped with a cabbage and peach slaw dressed at the last possible moment.
Charred sweet corn, cold peppery leaves and warm sirloin sliced against the grain, with enough Gorgonzola to stand up to the balsamic.
Sliced potatoes, seasoned ground beef and sweet corn under a sharp cheddar sauce, baked until a knife goes through the middle without resistance.