These recipes have more than one type meat.
First, fry up a pan full of hamburger.
In an oven pan, add cooked hamburger and 2 or 3 jars of uncooked baked beans (I prefer B&M).
Add a cup of brown sugar and mix.
Place raw bacon strips over the mixture and cook at 350 for 30 minutes.
I like my bacon crispy, so I place the pan under the broiler until the bacon crisps.
This is my own version of Cajun Dirty Rice.
Fry a handful of Long Hot peppers in corn oil in a Dutch oven until they are brown.
(You'll need to have a vent fan going because these peppers will make it hard to breathe.)
Next, add in half a package of Jimmy Dean hot breakfast sausage, 1 pound of hamburger and
sprinkle the top with dehydrated onion bits.
Cook until the meat has browned and is bordering on burnt.
(I prefer the meat crispy in this dish.)
Add in some cooked rice, stir and serve.
The Rodill Super Burger
This is actually a stuffed burger. It's 2 beef patties with cheese and bacon inside.
Make up 2 thin burger patties. I make mine with Worchestshire sauce and oinion bits.
Place some swiss cheese and crispy bacon on the patty,
Put the second patty on top and seal up the ends so nothing oozes out and grill.
I use 3 different meats in my chili: hot Italian sausage, steak and hamburger.
I start off with 2 Alarm Chili Mix and follow the directions, except I don't use the
salt or garlic/onion packets and I use a 29 ounce can of tomato sauce with just a
half can of water. If you prefer soupy chili, use a full can of water.
I chop up 5 onions, a bowl of precooked hot Italian sausage (leftover from my spaghetti sauce),
a package of steak cubes (stew meat), a package of hamburger and a can of corn.
Let that simmer about 3 hours. Cook up a pot of Ditalini pasta and serve with the chili.
I use 2 different meats in my lasagna: hot Italian sausage and meatballs.
Meatballs make this taste much better than just plain ground hamburger.
The sausage and meatballs are leftover from my spaghetti sauce. (See my meatball recipe)
For sauce, I use some leftover spaghetti sauce. (See my spaghetti recipe)
Spread some sauce on the bottom of an oven bake dish, then layer in:
lasagna noodles, sauce, meatballs bits and some cheese (I prefer Italian 4 cheese mix),
then noodles, sauce, sausage and cheese,
then noodels, sauce, ricotta cheese.
Repeat these layers 2 or 3 times. At the end, place sauce and a lot of cheese on top.
Cook in the oven at 350 degrees for about 30 minutes or until the cheese on top turns golden.
Some people will tell you the best tasting sauce has to be made from scratch and
can't come from a jar. My opinion is that it's the meat that gives the sauce its taste.
I've made sauce from scratch and can't tell the difference between it and my usual
recipe of using sauce from a jar.
I use 2 different meats in my spaghetti sauce: hot Italian sausage and steak.
In a dutch oven, put 2 jars of Classico garlic and 2 jars of Classico 4 cheese sauce.
Add Hatfield's hot Italian sausage cut up into 3 inch pieces and a package of steak stew meat.
Simmer for 3 hours.
To make an even more impressive meal, include my meatball and braciole recipes.
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