Cover bottom of large Dutch oven with olive oil.Add peppers, onions, beef and mushrooms.Cook until brown.Add tomato sauce, stir well.Add tomato puree.Fill puree can 1/2 full of water and add also.Ad ...
In a small bowl, combine oil, Lea & Perrin's original Worcestershire sauce, lemon juice, mustard and garlic.Whisk until creamy and smooth.Season with salt and pepper to taste. Whisk again immediatel ...
Dip fish pieces in mustard and sour cream mix.Roll in cracker crumbs.Chill 15 minutes in refrigerator and fry. ...
Dissolve Jello in boiling water, add frozen raspberries, stir till thawed, chill till partly set.Fold in Cool Whip.Rub brown crumbs from cake and tear in bit size pieces.Place half in 10 inch tube p ...
Saute onion and garlic in butter until onion turns yellow. Add mushrooms; saute approximately 5 minutes.Add flour; stir and cook 1 to 2 minutes.Add bouillon and wine.Stir and simmer for a few minute ...
Brown lightly, garlic, onion and eggplant.Add Italian tomatoes, cut fine.Cook for 10 minutes.Cover and cook for 20 minutes. ...
Mix ingredients together, except meat.Marinate meat in sauce at least 3 hours or overnight in refrigerator.You can bake, broil or barbecue! ...
Mix all together. Stir until sugar is dissolved.Put in jar and keep in refrigerator. ...
Mix butter, sugar, flour, eggs and vanilla.Spread evenly 2/3 of batter into cookie or jelly roll pan.Top with lemon filling. Spread evenly.Drop by teaspoonful the rest of the batter. Scatter across ...