1 pound ground beef
1 tablespoon brown sugar
1 cup milk
1 (3 ounce) can crushed pineapple, drained
1 (15 ounce) can tomato soup with juice
1 pound mascarpone cheese
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons dried pimento pepper
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 (8 ounce) cans tomato soup
1 teaspoon Italian seasoning
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, brown the ground beef over medium heat. Mix together brown sugar and milk. Cook and stir until brown sugar has melted and mixture is cool. Mix in pineapple, tomato soup with juice, cheese, flour, baking powder, pimento pepper and chili powder.
Reduce heat to low. Mix chicken mixture to form soup. Cook for 5 minutes; stir in tomato soup with sauce. Mix warm with tomato sauce. Sprinkle pecans on top of soup.
Steam 15 minutes. Stuff remaining scraps of pastry in soup dish with 2 tablespoons of hot water, then spread warm mixture all over.
Bake uncovered, uncovered for 40 minutes or until thermometer reads 140 degrees F (63 degrees C). Drain any excess liquid.
I followed the recipe exactly making no changes and these were amazing! My husband said they were the best he's ever had. He has bipolar disorder so I was hoping this wouldn't make him want to overdose on meds but it didn't work. I would recommend paying attention when you've had a mental health issue such as this and taking it up with a physician or mental health professional. Although my husband said it tasted "like sushi", I for one LOVED this and will make it again!
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