Sandaidhs Stuffaroni Recipes

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30 SANDWICHES WE CAN'T RESIST



30 Sandwiches We Can't Resist image

From a Cuban sandwich to banh mi to croque monsieur, this round-up covers a wide range of sandwiches from all over the world. Nothing beats this grilled cheese sandwich, though! This American classic is simply irresistible.

Provided by insanelygood

Categories     Recipe Roundup

Time 20m

Number Of Ingredients 3

4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Steps:

  • Preheat a skillet over medium heat.
  • Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
  • Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
  • Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
  • Repeat steps 2-4 to make a second sandwich.
  • Cut sandwiches in half. Serve and enjoy!

Nutrition Facts : Calories 400 cal

SANDAIDH'S STUFFARONI



Sandaidh's Stuffaroni image

This is literally *my* recipe. I made it up. It's also a family favorite. Because this is one that really isn't written down, it's hard to come up with set quantities. How many noodles are needed depends on how tight you pack them. That, in turn, will determine how much tomato/spaghetti sauce is needed to cover the noodles, and how large a baking dish is needed. How much or little seasoning is used is a personal thing. I just sprinkle some in. As you can guess, this dish is never exactly the same twice in a row.

Provided by Sandaidh

Categories     Meat

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 7

manicotti
1 lb lean ground beef
italian seasoning
garlic salt, powder or garlic flakes
2 pinches oregano
canned tomato sauce or spaghetti sauce
grated parmesan cheese (optional)

Steps:

  • Brown ground beef in pan.
  • Drain any grease, and let cool slightly.
  • Season to taste.
  • Pour about 1/4 inch layer of tomato or spaghetti sauce in the bottom of an oven proof baking dish.
  • Stuff dry manicotti noodles with seasoned ground beef.
  • They should be packed firm, but not so tight as to break the noodles.
  • Place filled noodles in the baking dish.
  • Continue until all the seasoned meat is used.
  • If there's just a tiny bit left, not enough to fill a noodle, sprinkle it over the top of the stuffed noodles.
  • Cover stuffed noodles with remaining tomato or spaghetti sauce.
  • Cover dish with aluminum foil, and bake at 350 degrees for 1 hour.
  • When done, remove from oven, remove foil and sprinkle with grated Parmesan cheese if desired.
  • Serve hot.

STUFFED SOURDOUGH SANDWICHES



Stuffed Sourdough Sandwiches image

"These delicious stuffed sandwiches are easy to put together," assures Shannon Hansen from Oxnard, California. "Some can be baked as soon as they're assembled, while the rest can be frozen for a quick dinner later. Sometimes I use cubed sharp cheddar cheese instead of shredded cheese in these sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/2 cup chopped fresh mushrooms
2 tablespoons chili powder
2 tablespoons sliced ripe olives
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
8 sourdough rolls

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, chilies, mushrooms, chili powder, olives and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Add cheese; cook and stir until melted. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with about 1/2 cup meat mixture. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. , To use frozen sandwiches: Thaw in the refrigerator overnight. Place foil-wrapped sandwiches on baking sheets. Bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 336 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 811mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.

STUFF-A-RONI FLORENTINE RECIPE - (3.3/5)



Stuff-a-Roni Florentine Recipe - (3.3/5) image

Provided by JeanCook

Number Of Ingredients 11

2 (15 ounce) cans marinara sauce
1/2 pound ground beef
1 medium onion, minced
2 tablespoons oil
1 cup soft bread crumbs
1 (10 ounce)package frozen spinach, thawed and excess moisture squeezed out
2 tablespoons grated Parmesan
3 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 package Golden Grain Stuff-a-Roni (or manicotti)

Steps:

  • Cover bottom of oblong 2-quart baking dish with 1 cup of marinara sauce. In a saute' pan, brown beef and onion in oil; add bread crumbs, spinach, Parmesan, eggs, salt and pepper. Fill uncooked manicotti with beef mixture, and arrange in a single layer in baking dish. Add 1/2 cup water to remaining sauce; stir, and pour over the top of manicotti dish. Cover with foil. Bake at 375 degrees F for 1 hour.

SANDAIDH'S CROCK POT BEEF STEW



Sandaidh's Crock Pot Beef Stew image

This is a crock pot adaptation of my regular stove top stew recipe. It's one with no written directions, and I sometimes 'dump' other things in it. I don't have the 'hang' of peas in the crock pot yet, although I put them in the stove top version. This is a simple, hearty, hot meal which can cook while one is gone all day.

Provided by Sandaidh

Categories     Stew

Time 8h10m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb stewing beef
1 large potatoes or 2 -3 small potatoes
1 cup water
1 cup wine
1 bay leaf
italian seasoning
sliced carrot (optional)

Steps:

  • Brown the beef (not absolutely necessary, but it adds a little more flavor to the meat).
  • Peel, rinse and cut potatoes into chunks.
  • Put browned beef and potatoes in crock pot.
  • Add sliced carrots if desired.
  • Add water.
  • Add wine- I usually use red, but any wine will do.
  • If needed add more water and/or wine to make sure meat and potatoes are covered.
  • Add bay leaf and season to taste.
  • Turn on low and cook for 8 hours.
  • Turn heat to high for the last hour.
  • Serve hot.

Nutrition Facts : Calories 525.9, Fat 22, SaturatedFat 8.9, Cholesterol 76, Sodium 82.8, Carbohydrate 35.5, Fiber 4.1, Sugar 2.4, Protein 24.5

GIANT STUFFED PASTA SHELLS



Giant Stuffed Pasta Shells image

Yummy and easy shells, stuffed with garlic, thyme, mushrooms, and spinach ricotta. Perfect for a weeknight dinner! Add more cheese or any kind of meat! A lamb/pork mixture is really good; get a nice sear on it and add it to the spinach and mushroom (sans ricotta) maybe some goat cheese? Have fun with it!

Provided by jndeans

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

24 lumaconi pasta shells
3 tablespoons olive oil
1 (8 ounce) package button mushrooms, chopped
3 cloves garlic
1 (10 ounce) bag baby spinach
2 teaspoons ground thyme
salt and ground black pepper, to taste
2 cups ricotta cheese
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 (28 ounce) jar pasta sauce
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms and garlic in hot oil until mushrooms are soft, about 7 minutes. Stir spinach and thyme into the mushroom mixture; season with salt and pepper. Cook and stir the mixture until the spinach wilts. Remove the skillet from heat and drain any excess liquid; transfer drained mixture to a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix ricotta cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese with the spinach mixture; season again with salt and pepper and stuff into pasta shells.
  • Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.

Nutrition Facts : Calories 433.9 calories, Carbohydrate 51 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 6.2 g, Protein 18.6 g, SaturatedFat 6 g, Sodium 834.5 mg, Sugar 13.6 g

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