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Matt Bomer. Actor: In Time. Matthew Staton Bomer was born in Webster Groves, Greater St. Louis, Missouri, to Elizabeth Macy (Staton) and John O'Neill Bomer IV, a Dallas Cowboys draft pick. Matt was raised in Spring, Texas, and educated at Klein High School, near Houston. After school, he attended Carnegie Mellon University in Pittsburgh, Pennsylvania, graduating with a Bachelor of Fine Arts.
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Season lightly with salt and pepper. Cook, stirring occasionally, for 10-12 minutes, until they begin to brown. Push the vegetables to one side of the pan. Add the shaved steak to the pan and season lightly with salt and pepper. Brown the meat, breaking it apart and flipping as needed until it's no longer red.
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Dec. 20, 2023. In 2001, the actor Matt Bomer took a role in "Guiding Light.". He had resisted it at first. A graduate of Carnegie Mellon University's vaunted musical theater program, he felt.
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Directions. Preheat the oven to 350 degrees F (175 degrees C). Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish. Dotdash Meredith Food Studios.
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Drop the meatballs into the simmering sauce, cover the saucepan, and cook 25 to 30 minutes (no need to stir). To make open-face meatball bombers (aka, fancy toast), toast the bread in a toaster or under the broiler. Top each slice of toast with 2 tablespoons of sauce from cooking the meatballs and 3 meatballs.
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M att Bomer looks too good to be true: zinging blue eyes, dark shirt partially unbuttoned, glossy black hair a mere kiss-curl away from Christopher Reeve-era Superman. The 42-year-old actor even.
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Put the smoked meat in a cast iron Dutch oven with the sliced onion, peppers, and garlic. Season with Assault and Pepper, add Worcestershire sauce, stock, and beer. Crank the Pellet grill to 325 degrees Fahrenheit and put Dutch oven on the grill once it comes up to temperature. Check the meat every hour and add additional stock if needed.
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Matt Bomer. Actor: In Time. Matthew Staton Bomer was born in Webster Groves, Greater St. Louis, Missouri, to Elizabeth Macy (Staton) and John O'Neill Bomer IV, a Dallas Cowboys draft pick. Matt was raised in Spring, Texas, and educated at Klein High School, near Houston. After school, he attended Carnegie Mellon University in Pittsburgh, Pennsylvania, graduating with a Bachelor of Fine Arts.
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Directions. Step 1 Preheat oven to 350° and line a medium baking sheet with aluminum foil. Step 2 In a large bowl, combine ground beef, egg, 2 tablespoons parsley, garlic, Italian seasoning and.
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Early life and education. Matthew Staton Bomer was born in Webster Groves, Missouri, to Elizabeth Macy (née Staton) and John O'Neill Bomer IV. His father, a Dallas Cowboys draft pick, played for the team from 1972 to 1974. Matt Bomer has a sister, Megan Bomer, and a brother, Neill Bomer, who is an engineer. Bomer credits his parents for being understanding when they sensed their young child.
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4 Heat a large Dutch oven over medium heat; add the olive oil. Working in batches of 6 to 8, brown the meatballs on all sides, about 1 minute per side, turning each meatball about 4 times. Remove from the heat and drain the grease from the pot. Step. 5 Return the Dutch oven to low heat and add the marinara sauce. Step.
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Preheat oven to 350° and line a baking sheet with parchment paper. Separate biscuits and flatten each into a 4-inch round circle. Place 1 meatball, 2 tablespoons of marinara, and 2 tablespoons of cheese in the center of each biscuit. Wrap dough around the meatballs and press to seal the edges together. Repeat for each biscuit.
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In a small saucepan, add the butter and garlic. Over medium heat, cook the garlic in the butter until fragrant and just starting to brown. Remove from heat and set aside to cool. While it cools, prepare the sauce by whisking together the sun dried tomato pesto, marinara sauce, and olive oil in a bowl. Set aside.
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Bake for 30 minutes, flipping the meatballs halfway through. Once the meatballs are out of the oven, turn the oven up to 500F. Slice each sub roll in half. To make each bomber, spread ¼ c of tomato sauce on the inside of a hoagie, line 4 meatballs up on 1 side, and top the meatballs with ~1 TB of tomato sauce and 1 oz of cheese.
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Roll the meatballs in marinara sauce. Add 1 Tbs mozzarella to the center of each flattened biscuit, add the meatball and wrap dough around the meatball, pinching to secure. Add bombs (seam side down) to a muffin pan and brush the tops of each with the prepared seasoned garlic butter. Bake at 375 for 10-12 minutes, until tops are golden brown.