Reames Baked Italian Beef Noodles Food

BEEFY ITALIAN RAMEN SKILLET

Steps:

• Break blocks of noodles in half (reserve one seasoning packet; discard second packet); set aside. In 10-inch skillet, cook beef and pepperoni over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir tomatoes, water and reserved seasoning packet into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 3 to 5 minutes, stirring occasionally, until noodles are tender.
• Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.

BEEFY ITALIAN RAMEN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. Stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.
• Break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.
• Remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.

REAME'S BAKED ITALIAN BEEF & NOODLES

Steps:

• Cook noodles in boiling water 20 minutes and drain.
• While noodles are cooking, brown ground chuck and sautee onions. Add spices, mushrooms and 1 cup shredded cheddar cheese.
• Poor cooked noodles and meat mixture into a 2 quart casserole.
• Top with tomato sauce.
• Bake in a preheated 350 degree oven for 25 minutes.
• Top with remaining cheddar cheese, sprinkle the top with grated parmesan cheese, and bake in oven for 5 more minutes, until cheese melts.

BEEF AND NOODLES

Steps:

• Heat stock pot on medium until hot.
• Add vegetable oil.
• Salt and pepper chuck roast liberally.
• Put chuck roast in hot oil and brown for approximately 5 minutes on each side until nicely browned all over.
• Add dried minced onions, Penzey's beef roast seasoning and water.
• Cook approximately 3 hours on low until very tender and will shred easily.
• Remove meat and let cool; shred. I am really picky about fat so I pick all the fat off of all the meat.
• Drain fat from top of leftover broth by using a ladle and place just below surface--fat will slowly pour into ladle. It is just a lot of unneeded fat.
• If you have an insert for your stock pot that is a strainer/colander insert, place in stock pot now and add water to the broth, enough water to be able to cook noodles. Add 2 tablespoons salt to water and bring to boil.
• Add all of Reames noodles and cook in boiling water for 20 minutes.
• Drain Reames noodles well of all the water.
• Add to shredded, cooled meat and salt and pepper to taste.
• Now eat and enjoy!