Chef Boyardee Recipe:
TOMATOES (WATER, TOMATO PUREE), WATER, BEEF, ENRICHED MACARONI (SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2] AND FOLIC ACID), CONTAINS LESS THAN 2% OF: HIGH FRUCTOSE CORN SYRUP, SALT, MODIFIED CORN STARCH, ENZYME MODIFIED CHEESE (CHEDDAR CHEESE [PASTERUIZED MILK, CULTURES, SALT, ENZYMES]), FLAVORINGS AND SOYBEAN OIL.
(I think it need more "flavorings".)
Do most folks consider Chili Mac the same as the other stuff, or is it specifically
Chili over noodles?[?][:o)][8D]
My elementary school cafeteria always called it goulash. And it was something my father made, called "Boyscout food" — something the local Boyscout troop traditionally made when they did outings.
It is a forward slash character. You should not be seeing it except when viewing the print screen source html code. It should read, "1/4 tsp. ground cinnamon".
If you lived next door to me, you would have my homemade "Chop Suey/Marzetti/Beefaroni" as often as you wanted it![;)]
Eating from that can should bury that urge for another 14 months. A year never seems to be long enough.
Yup. You must have had it lately. Tried out a can in the last week. Tomato sauce used to have some flavor… NO MORE. Starch flavor 101 going on now. Oh well, another victim in the profit zone of corporations. Another one for the books…
American Chop Suey
This delicious dish known as "American chop" in diner-ese is similar to the all-American classic chili mac. Heat 3 tbsp. olive oil and 3 tbsp. butter in a large pot over medium-high heat. Add 1 finely chopped medium yellow onion and 1 cored, seeded, and finely chopped medium green bell pepper and cook until softened, 8 10 minutes. Add 1 lb. ground beef, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. paprika, 1 tsp. crushed red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, until lightly browned, 5 6 minutes. Add one 28-oz. can whole peeled tomatoes (with their juice), crushing them with your hands. Add two 15-oz. cans tomato sauce, 2 tsp. sugar, and 1#8260;4 tsp. ground cinnamon and stir well. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce has thickened, 45 50 minutes. Meanwhile, bring a large pot of salted water to a boil. Add 1 lb. dried elbow macaroni; cook until soft, about 10 minutes. Drain macaroni and rinse with cold water. Transfer macaroni to pot of sauce; stir well. Season with salt and freshly ground black pepper to taste. Cook, stirring occasionally to meld the flavors, about 10 minutes more. Serves 6.
I have No IDEA what 1#8260 is … It’s only present on the print option of this recipe [?]
It’s delicious if your w/o a pound of "8260" in your pantry
At the Agawam Diner, American Chop Suey
This delicious dish known as "American chop" in diner-ese is similar to the all-American classic chili mac.
Copied from Saveur.com
I’ve made this, and would make it again
Usually, Johnny Marzetti or Beefaroni doesnt use cheese, and the flavors are different from your traditional "marinara/sauce".
I dont use standard Italian seasonings, and the amount of bell peppers and onions are dramtically increased, along with the amount of tomatoes..
But, whatever floats your boat works! If you want cheese, I guess you could put some on there.
Most of all, its just basic goulash and you pretty much add whatever suits you. I see recipes with mushrooms, cheese, olives,celery…
But its mostly beef, tomatoes, noodles.
You are only limited to your imagination.
I was taught the recipe with the name of American Chop Suey.
So… go figure..
Beefaroni, Johhny Marzetti, AMerican Chop Suey.
You say toe-may-toe, I say toe-mah-toe[;)]
This is the recipe a woman from Massachusetts gave me, and thats whats in the pot above that I posted.
Joannes American Chop Suey
1-2 pound’s ground chuck (I like lots of meat)
2 onions, cut chunky
2-3 green peppers depending on size), cut chunky
1 can Italian style stewed tomato
1 can regular flavor stewed tomato
1 can Mexican style stewed tomato
1 can tomato sauce (optional depending on how much meat you use)-more meat, more liquid)
tomato paste (for texture/thickening/taste.. usually half can)
1 pound elbow macaroni, cooked
Salt, to taste
Pepper, to taste
Garlic salt, to taste
then add tomato products, and veggies and spices.
Let simmer til veggies are tender.
Add cooked macaroni to sauce. Simmer 10 minutes and serve.
(And if serving to Bill Voss, you must add a side of purple cabbage[;)][;)][;)])
Pasta…sauce…ground beef… Is this not traditional pasta with meat sauce[?]
That does look excellent. Try it with Barilla large shells though…the shells capture all the goodness, stay firm and are an absolute delight when eating this concoction.
Rossy, that really looks good!
AHHHHHH, HA! HA![:D]
Awwww, Bill beat me to the punch!
That looks like great comfort food. I would put a ton of cheese in there as well.[:D]
Shouldn’t it be Purple?[8D]
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