Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand I ...
Grind the poppy seeds in a mill or coffee grinder.Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the ...
Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.Make a cream base: Combine butter and flour in a small skillet ...
Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Sha ...
Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans ...
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a b ...
Preheat oven to 350 degrees F (175 degrees C).Mash together the sweet potatoes and squash in a bowl. Fold the eggs, milk, cinnamon, nutmeg, and allspice into the potato mixture. Pour the mixture int ...
Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hou ...
Preheat oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in ...
Heat oil in a medium skillet over medium high heat. Fry chicken pieces in the oil until slightly browned and the juices run clear. Remove from the pan and drain on a paper towel.In a large saucepan ...