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Before you jump to Corkscrew Baked Soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to corkscrew baked soup recipe. You can cook corkscrew baked soup using 23 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Corkscrew Baked Soup:
- Take Pasta
- Take 1/2 stick butter
- Get 1 tablespoon salt
- Provide 1 pound corkscrew pasta
- Prepare 1-1/2 quarts water
- Get Potatoes
- Take 1 package/ envelope of instant mashed potatoes
- Get 2 cup homemade mashed potatoes
- Take Breadcrumbs
- Prepare 1 cup breadcrumbs
- Use 1/2 cup melted butter
- Take 2 teaspoon granulated garlic powder
- Prepare Cheeses
- Use 2 cup shredded mild cheddar cheese
- Provide 1 pound shredded white extra sharp cheddar cheese
- Prepare 2 cup shredded mozzarella cheese
- Use Beef
- Provide 2-1/2 pound ground chuck
- Use 3/4 cup sliced green olives
- Prepare 1 large onion diced
- Provide 16 ounces jar spaghetti sauce I have a picture below
- Get Garnish
- Get To taste chopped parsley
Instructions to make Corkscrew Baked Soup:
- Add salt to the water and boil.
- Boil the pasta and add to the butter. Don't drain the pasta but dip it out.
- Preheat the oven 400 degrees Fahrenheit.
- Dice the onion and slice the olives. Take the pasta water and boil the beef, onions, and olives.
- Take the spaghetti sauce.
- Add the sauce to the beef. Boil for 10 minutes breaking up the ground chuck. Mix the breadcrumbs, butter and garlic. Add to the beef along with the mashed potatoes and instant potatoes. Stir well to mix thoroughly.
- In a deep, deep, 9x13 pan add pasta on the bottom and add the mild cheese on top.
- Add the meat sauce and shred the white cheese
- Cover the top well using the mozzarella and white cheese.
- Mine was full so I put a surprise pan under the deep pan.
- Bake in the oven. Let rest for 15 minutes.
- Serve I hope you enjoy!!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely
Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you are going to use was saved properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state just how long you can keep the food and if it must go from the refrigerator.
This kind of food frequently has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For instance, you may see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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