Dinner with Chef Boyardee beef mini ravioli in pasta sauce big bowl, beef
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WATER, TOMATOES (WATER, TOMATO PASTE), DURUM FLOUR (DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, LESS THAN 2% OF: MODIFIED CORN STARCH, HIGH FRUCTOSE CORN SYRUP, CRACKERMEAL (ENRICHED WHEAT FLOUR [BLEACHED WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MAY CONTAIN GUAR GUM), SALT, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), DEHYDRATED ONION, CARAMEL COLOR, CITRIC ACID, FLAVORINGS, ENZYME MODIFIED CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], CREAM, WATER, SALT, SODIUM PHOSPHATE, XANTHAN GUM, CAROTENAL [COLOR]), SOYBEAN OIL.
Chef Boyardee, chili & stew, serving 411 GRM, package 14.5 oz/411 g. Ingredients as printed on the label.
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Cooks as beef, ravioli, marinara. Half of it left? Use up the beef.