ieces.
Put on water for spaghetti.
In heavy frying
Preheat water for the angel hair spaghetti if
Cook the roast with the dried onion soup and Italian seasoning for 12 hours in crock-pot on low.
Cool and slice or shred meat. Save drippings.
To drippings, add the remaining ingredients. Simmer until ready to serve.
FOR THE THAI CHILI AND MARINADE
ith cooking oil and bake for 20 mins. Toss well then
able spoons of basil to italian breading. dreg chop in breading
ncorporate your dry mixture in two additions making sure to beat
il the onion for two minutes add garlic and saute for a few
Combine all ingredients in a 2 quart crockpot.
Cover and cook on low for 6-8 hours until chicken is cooked thoroughly and potatoes are tender.
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Preheat oven to 350 degrees.
In a medium bowl mix well the first 9 ingredients.
Add pork and mix well.
Shape into a loaf and place into a small greased rectangular baking dish.
Mix together topping ingredients, and pour over meatloaf.
Bake uncovered, at 350 degrees for 1 hour or until no longer pink.
Place fish fillets in a shallow 2-quart microwave-safe dish; positioning the thickest portion of the fish toward the outside edges of the dish.
Combine tomato juice, vinegar and contents of salad dressing envelope; mix well.
Pour over fish.
Cover and refrigerate 30 minutes.
Sprinkle with onions and green pepper.
Cover and microwave on high for 3 minutes.
Turn fillets over; cover and cook 2-4 minutes longer or until fish flakes easily with a fork.
Let stand, covered, for two minutes before serving.
se my electric frying pan for this.) Add the chicken to
hroughout the piece to form two 1/4 lb cutlets. Place
nto pot. Allow to boil for 5 minutes, do not stir
Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.
ogether. Knead with dough hook for 5 minutes. Place dough in
oat with Italian dressing. Cover and refrigerate for two hours.
For the relish
Rinse and cut up vegetables and put into a large pot.
Add seasoning, tomato and water to just cover the vegetables.
Bring to a boil over high heat.
Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
Serve topped with grated Parmesan or Pecorino Romano Cheese.
ngredients except rice.
Cook for roughly 15 minutes or until