CHILI
CHILI
1 Lb. meat
180 G onions, sliced thin
2 Oz Olive oil
1 28 Oz can peeled tomatoes
1 12 Oz can peeled tomatoes
1 6 Oz can tomato paste
4 6 Oz cans water
1 can kidney beans, not drained
40 G Chili powder (Farmer Jacks)
7.5 G garlic, fresh crushed
4 G salt
5 G paprika
0 G cayenne pepper
Meatloaf Recipe
MEAT LOAF Meatloaf Recipe
1 Lb. 8 Oz.. ground beef
8 Oz. ground veal
1 cups crushed saltine crackers, or bread crumbs, oat meal, grape nut flakes
1 onion chopped optional celery, green pepper diced
1 1/2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 eggs
1 1/2 teaspoons salt
1/2 teaspoons pepper
3/4 cup tomato juice, milk or red wine
tomatoes
bake 90 min. @350
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
TRUMANS SAUCE FOR PASTA
TRUMAN'S SAUCE FOR PASTA
4 slices bacon, diced
2 cup chopped green pepper
2 onion
4 cloves garlic, crushed
2 pound lean ground beef
3 cups tomato paste
(2 cans) 3 cups canned consommé, undiluted
2 tablespoons Worcestershire sauce
8 tablespoons freshly grated Parmesan cheese
Salt to taste
1/2 teaspoon freshly ground pepper
2 teaspoon oregano, crumbled
2 pound pasta
4 slices bacon, diced
2 cup chopped green pepper
2 onion
4 cloves garlic, crushed
2 pound lean ground beef
3 cups tomato paste
(2 cans) 3 cups canned consommé, undiluted
2 tablespoons Worcestershire sauce
8 tablespoons freshly grated Parmesan cheese
Salt to taste
1/2 teaspoon freshly ground pepper
2 teaspoon oregano, crumbled
2 pound pasta
Paula Deen classics: Lasagna, Healthier
Healthier Paula Deen classics: Lasagna
Recipe: Lady and sons lasagna
Paula and Jamie Deen
Ingredients
1/2 pound extra-lean ground beef
1 (10-ounce) package cremini or white mushrooms, finely chopped
1 medium onion, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1(15-ounce) can no-salt-added tomato sauce
1 (14 1/2-ounce) can no-salt-added petite diced tomatoes
1 cup water
1/4 cup chopped fresh flat-leaf parsley
2 bay leaves (optional)
3/4 teaspoon dried Italian herb seasoning
1/2 teaspoon Paula Deen's House Seasoning
1/4 teaspoon Paula Deen's Seasoned Salt
9 whole-wheat or reduced-carbohydrate lasagna noodles
1 1/2 cups no-salt-added low-fat cottage cheese
1 cup fat-free ricotta cheese
1/2 cup grated parmesan cheese
1 large egg
1 large egg white
1 cup shredded reduced-fat mozzarella cheese
1 cup shredded gruyere cheese (preferably swiss or comte)
1 cup shredded reduced-fat sharp cheddar cheese
3 tablespoons reduced-fat cream cheese (Neufchâtel), cut into small bits
Preparation
To make the sauce, spray a Dutch oven with nonstick spray and set over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until the meat browns, 3-4 minutes. Add the mushrooms, onion, bell pepper, and garlic. Cook, stirring occasionally, until any pan juices evaporate and the vegetables are softened, about 10 minutes.
Stir in the tomato sauce, diced tomatoes, water, parsley, herb seasoning, House Seasoning, and Seasoned Salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the sauce thickens slightly, 20-25 minutes. Remove and discard bay leaves, if using.
Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Meanwhile, cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper. Cover the noodles with plastic wrap to prevent them from drying out. Combine the cottage cheese, ricotta, parmesan cheese, egg, and egg white in a medium bowl until blended. Toss together the mozzarella, gruyere, and cheddar cheese in a large bowl.
Spread 1/4 of the sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread 1/2 of the cottage cheese mixture, 1/3 of the mozzarella mixture, 1/2 of the cream cheese, and 1/4 of the sauce over the noodles. Repeat the layering once with 3 more noodles, the remaining cottage cheese mixture, the remaining cream cheese, 1/3 of the mozzarella mixture and 1/4 more of the sauce. Top with the remaining 3 noodles, the remaining sauce and the remaining mozzarella mixture. Cover loosely with a tent of foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10-15 minutes longer.
Per serving (1/12th of lasagna, approximately 3-inch square piece): 260 calories, 9 g fat (5 saturated, 0 g trans), 55 mg cholesterol, 380 mg sodium, 23 g carbohydrate, 3 g fiber, 23 g protein.
Prep time: 30 minutes
Cook time: 1 hour 50 minutes
Serving Size
12 servings
Mardi Gras King Cake recipe
[caption id="attachment_260" align="alignright" width="300" caption="king cake recipe mardi gras"]
[/caption]
Mardi Gras King Cake recipe
Prep Time: 1 Hour
Cook Time: 30 Minutes
Ready In: 4 Hours 30 Minutes
Servings: 16
"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!"
Ingredients:
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45
degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
Directions:
1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2
cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
[/caption]Mardi Gras King Cake recipe
Prep Time: 1 Hour
Cook Time: 30 Minutes
Ready In: 4 Hours 30 Minutes
Servings: 16
"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!"
Ingredients:
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45
degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water
Directions:
1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2
cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
Margy's Spaghetti Marinara sauce recipe
Margy's Spaghetti Marinara sauce recipe
Saute a medium onion - chopped
3-4 cloves of garlic - minced
in olive oil
Add a little water to prevent burning
ADD:
1 - Large can crushed tomatoes (32 oz, I think)
1 - 12 oz can of tomato paste
16 oz (1 pint) of water
Don't buy HEINZ...Carole says not good!
ADD:
1 Tbs Parsley
1/2 Tbs Oregano
1/4 Tbs Basil
1 Tsp Black Pepper
1 Tsp Salt
1/2 Tsp Red Pepper Flakes
2 - 3 Bay leaves
Pinch of Baking soda
Pinch of sugar
Optional - Parmesan Cheese ( I add cheese before eating)
FOR BEST RESULTS, MAKE DAY BEFORE!
Meaty Spaghetti Sauce Recipe
[caption id="attachment_389" align="alignright" width="300"]
Meaty Spaghetti Sauce picture[/caption]
Meaty Spaghetti Sauce Recipe
Serves 32
Ingredients:
1 lb lean ground beef
1 lb pork sausage
2 ozs sausages (sliced pepperoni)
1 green bell pepper (chopped)
1/2 red bell pepper (chopped)
1 tbsp minced garlic
2 onions (chopped)
2 carrot (diced)
2 stalks chopped celery
8 ozs sliced mushrooms
15 ozs canned tomatoes (sauce)
29 ozs diced tomatoes
12 ozs tomato paste
3 cubes bouillon cube (beef)
3 bay leave
1 tbsp dried thyme
1 1/2 tbsps dried oregano
1 1/2 tsps dried basil
1/2 tsp red pepper flakes (crushed)
1 tsp black pepper (ground)
1 tbsp white sugar
1 cup beef broth
Directions:
1 In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
2 To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
Meaty Spaghetti Sauce picture[/caption]Meaty Spaghetti Sauce Recipe
Serves 32
Ingredients:
1 lb lean ground beef
1 lb pork sausage
2 ozs sausages (sliced pepperoni)
1 green bell pepper (chopped)
1/2 red bell pepper (chopped)
1 tbsp minced garlic
2 onions (chopped)
2 carrot (diced)
2 stalks chopped celery
8 ozs sliced mushrooms
15 ozs canned tomatoes (sauce)
29 ozs diced tomatoes
12 ozs tomato paste
3 cubes bouillon cube (beef)
3 bay leave
1 tbsp dried thyme
1 1/2 tbsps dried oregano
1 1/2 tsps dried basil
1/2 tsp red pepper flakes (crushed)
1 tsp black pepper (ground)
1 tbsp white sugar
1 cup beef broth
Directions:
1 In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
2 To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
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