Combine all ingredients in food processor. Amounts may be altered according to tate (some pestos are very oily, for example). Keep in airtight container in refrigerator for up to 6 months. ...
In 4-quart saucepan over medium heat, cook meat and onion until meat is browned and onion is tender, stirring to separate meat.Spoon off fat.Stir in soup; add remaining ingredients. Heat through, st ...
Pierce ham thoroughly with a large fork.Place in a large bowl or pot. Cover with Dr. Pepper. Refrigerate 24 hours.Drain. Heat oven to 350\u00b0.Put ham on rack.Cover with foil.Bake 1 hour.Let cool.I ...
In a shallow baking dish (about 9 x 3-inches), mix the lentils, water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic and tomatoes.Then cover tightly with foil and bake in a 375\u00b0 ...
Cut steak into thin strips (wafer thin steak works well). Pour soy sauce, Italian dressing and sugar over steak.Toss to coat meat well.Let set for at least 15 minutes; can be refrigerated for longer ...
Bake at 325\u00b0 in 13 x 9-inch pan.Place steak in bottom of pan.Mix soup and rest of ingredients together and pour over steak.Bake covered for 1 hour.Stir and rotate meat in pan. Cook 30 minutes m ...
Slice onions about 1/4-inch thick; separate the rings from each other and leave in cold salted water for 30 minutes.Mix bread crumbs, cheese and spices into 1 bowl.Beat egg and water in another bowl ...
Heat oven to 350\u00b0.Grease 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Drain canned sweet potatoes, reserving 3 tablespoons syrup.Mash potatoes in bowl, combining with reserved s ...