Chef Boyardee Braided Spaghetti Loaf Food

STUFFED BREAD

Steps:

• Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
• Roll from top to bottom.
• Brush on beaten egg and sprinkle with garlic powder.
• Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

BRAIDED SPAGHETTI LOAF

Steps:

• Preheat oven to 375°F. Spray large baking sheet with PAM® Cooking Spray; set aside. Roll dough into 14x11-inch rectangle on lightly floured surface. Place dough on baking sheet. Spread Chef Boyardee® Spaghetti & Meatballs lengthwise down center third of dough to within ½ inch of each short edge; top spaghetti with mozzarella cheese.
• Cut sides of dough into 12 equal strips, almost to filling. To enclose filling, take strip from each side, overlap in center and pinch together. Continue with remaining strips. Press each end of loaf together and fold under. Sprinkle top with Parmesan cheese and parsley. Bake 20 to 25 minutes or until dough is browned and spaghetti is hot. Let stand 10 minutes before cutting into strips.

VEGETARIAN 'CHEF BOYARDEE'

Steps:

• Rehydrate TVP, first adding mushroom gravy mix and/or taco seasoning, then oil, then 1 cup hot water.
• In greased medium-size casserole dish layer (in this order from bottom up) cheese (opt.), TVP 'meat', onions, dry noodles, and tomato sauce until out of layering material; top with cheese.
• Fill empty tomato sauce jar with water and pour over other ingredients; carefully wiggle a knife around in it to make sure the water gets to the bottom (but do not stir as the layers contribute to the goodness).
• Bake at 425 F for about one hour (a few minutes less or more never seems to hurt it).
• Serve with grated Parmesan for extra goodness.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
• Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
• Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
• Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
• Preheat oven to 375 degrees.
• Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
• Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

SPAGHETTI LOAF

Steps:

• Preheat oven to 350°F Line a loaf pan with foil (I like the release foil).
• In a medium sauce pan melt the butter over medium heat.
• Add the flour and cook for about 3 minutes, stirring constantly, or until it smells a little nutty.
• With a whisk, gradually mix in the milk. This is when you decided how much milk you think it will need.
• Bring sauce to a boil, stirring constantly, remove from the heat and add the cheese, salt, and pepper.
• Pour about 1/3 tablespoons of the sauce on the bottom of the loaf pan then top evenly with 1/3 of the pasta sauce and then the pasta itself.
• Repeat this two more times, cover the pan with more foil then bake in oven for 20-30 minutes.
• Remove from the oven, slice, and serve.
• This is very good next to a italian breaded chicken breast. MMMMmmmm!

STUFFED BREAD

Steps:

• Preheat the oven to 375°F.
• Slice the French breads in half lengthwise. Tear out little pieces of the soft bread inside (not all of it!) from the top and bottom of the bread and put it in bowl.
• In a large pot, brown your meats along with your bell pepper and onion.(You can add some of your favorite seasoning at this point, I use Tony Chacheres). Drain, and return to pot, on med. heat.
• Add the cubed Velveeta, bread chunks, and mushroom soup and stir until cheese is melted. Remove from heat.
• Spoon the mixture into the hollowed bottom part of the french breads and replace the tops of the bread. Wrap in foil and bake for 15-20 minutes.
• Slice like you would a loaf of bread and serve!