Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
water, triple sec, lemon juice, italian spices, garlic clove and pimentos
se my electric frying pan for this.) Add the chicken to
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
o blend.
Add the Italian seasoning and stir again.
hole squash in the microwave for about 5-6 minutes. Let
arlic and cabbage.
Saute for 5 minutes or until cabbage
heet.
Bake for 65 minutes (50 minutes for smaller shapes like
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
poon and roll them in) for approximately 1 minute. Remove with
ake in 400\u00b0 over for 20-25 minutes. *Mine always
but I save it for flavouring instant soups. That means I use
educe the heat and simmer for 30- 40 minutes.
Preheat
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Place all the ingredients in the blender to incorporate. Then place in an airtight container. 2 TBS equal 1 store bought packet.
For Italian Dressing: mix 2 tbs with 1/4 cup vinegar, 2 tbs water & 1/2 cup olive oil or use 2 tbs in any of your recipes calling for a store bought packet.
To dehydrate red bell peppers I dice them then place in oven at 200 degrees for about 3hrs then shut the oven off and just leave in oven until oven cools down or you can buy them online.
Prepare meat balls and spaghetti sauce as directed in preceding recipes.
Cook all 24 meat balls in thick spaghetti sauce.
Cook lasagne noodles in salted boiling water until firm (not too done).
Add cold water to stop cooking.
Drain.
Mix all ingredients together thoroughly, except Ragu sauce. Form into 2 small loaves or 1 large loaf.
Place in a 9 x 13-inch baking dish.
Top with the Ragu sauce.
(You might also use some of the new Italian style tomato soups, mixed with 1 can of water.) Bake, covered, for 1 1/4 hours.
Uncover; bake for an additional 15 minutes.
Slice and serve with sauce, if preferred.
Bake at 350 degrees F for 10 minutes or until crisp
Italian Sponge Cake (Pan di Spagna):<