Baked Chop Suey Americanized Food

AMERICAN CHOP SUEY

Steps:

• In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
• Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.
• Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.
• Serve hot.

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)

Steps:

• In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
• Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
• Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
• When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.

AMERICAN CHOP SUEY CASSEROLE WITH CHEESE TOPPING

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Lightly butter a 2 1/2- to 3-quart baking dish or spray it with nonstick cooking spray .
• Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook following the package directions. Drain well and set aside.
• Heat the olive oil in a large skillet over medium heat. When the oil is hot add the ground beef, onion, and bell pepper. Cook until the onion is tender and the beef is no longer pink, stirring frequently.
• Add the tomatoes, tomato sauce, garlic powder , sugar, paprika, and bay leaf. Taste and add kosher salt and freshly ground black pepper, as needed. Bring the sauce to a simmer. Reduce the heat and simmer for about 15 to 20 minutes.
• Remove the bay leaf and combine the sauce with the drained macaroni. Mix thoroughly.
• Transfer the American chop suey mixture to the prepared baking dish .
• Sprinkle the shredded cheese over the casserole.
• Bake for 20 to 25 minutes, or until the casserole is hot and cheese has melted.
• Serve and enjoy!

AMERICAN CHOP SUEY

Steps:

• Gather the ingredients.
• Cook the pasta in boiling salted water following the package directions.
• Drain in a colander and rinse under hot water. Set aside.
• In a large, deep skillet or saucepan, heat the vegetable oil and butter over medium heat. Add the onion and bell pepper, if using. Cook, stirring until onion is softened and edges are lightly browned.
• Add the ground beef and cook, stirring and breaking up, until the beef is cooked through and no longer pink.
• Add the garlic and garlic powder and cook, stirring for 1 to 2 minutes longer.
• Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, sugar, and pepper. Cook, stirring, until the sauce mixture begins to boil. Taste and add salt, as needed. Simmer for 5 to 10 minutes.
• Add the drained macaroni to the sauce, mix well, and heat through. Serve and enjoy.

OVEN-BAKED CHOP SUEY

Steps:

• In a large skillet cook the pork over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. , Pour into a greased 13-in. x 9-in. baking dish. Top with chow mein noodles. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until pork is tender.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

AMERICAN CHOP SUEY RECIPE

Steps:

• Prep your veggies by washing your bell pepper, and then chopping your onions and bell pepper into small pieces
• Preheat your frypan and when hot add the oil
• Once the oil is good and hot go ahead and add your ground beef. Make sure to brown the beef to get that great flavor. Remove the ground beef when cooked through.
• Now, get the water boiling for the elbow macaroni. Once the water is boiling add your macaroni and cook until al dente. Strain the water out of the macaroni.Add a little bit of oil to the macaroni elbows to make sure they dont stick.
• In the same frying pan go ahead and saute the onions and peppers. Add more oil if needed.After the onions are translucent go ahead and add the sauce, salt, Italian seasoning and ground beef to the pan. Bring to a boil.After it gets to a boil turn it down to a simmer.
• Now add it all together. Pour the sauce over the cooked elbows and mix it all together.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

BAKED CHOP SUEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease and remove from the heat.
• Add celery, condensed soups, water, mushrooms, rice, soy sauce, salt, and pepper; mix to combine. Transfer to a 9x13-inch casserole dish.
• Bake in the preheated oven for 1 1/2 hours. Top with chow mein noodles and bake for 10 more minutes.

AMERICAN CHOP SUEY RECIPE

Steps:

• Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package directions. Drain and set aside.
• In a separate large pot, add the butter. Once melted, add the onion. Sauté for 8 minutes until onion is translucent.
• Add the beef, breaking it up with a wooden spoon. Cook until it is no longer pink, about 8 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper.
• Add the diced tomatoes (with juice), tomato sauce, tomato paste, dried oregano, cooked pasta, and remaining salt and pepper to the pot.
• Stir well until combined.
• Top with Parmesan cheese if desired, and serve immediately.

BOSTON GLOBE'S AMERICAN CHOP SUEY

Steps:

• 1. Cook onion and green pepper in oil on medium heat for 10 minutes. Stir in garlic for half a minute.
• 2. Add ground beef and cook until pink is gone. Spoon off fat. Add tomatoes and stir in tomato paste, water, oregano, crushed red pepper and salt & pepper.
• 3. Cover and simmer for 30 minutes, meanwhile cook elbows according to package directions.
• 4. Stir cooked elbows into finished sauce. When serving, sprinkle with cheese.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.