1 1/2 lbs cubed beef stew meat
2 x (10.75 oz) cans condensed Golden Mushroom Soup
1/2 cup onion, chopped
1 tbsp Worcestershire sauce
1/2 cup water
1 beef bullion cube
Salt, pepper, garlic powder to taste
4 oz cream cheese
2 tbsp sour cream, and more for a topping
1 package of egg noddles
In slow cooker, combine beef, seasonings, condensed Golden mushroom soup (don't bother if it's not Golden mushroom), onion, worcestershire and water. Cook on low setting for 5 to 6 hours. Stir in cream cheese and scoop of sour cream before serving over egg noodles. Freezes and reheats well for quick meals.
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1/3 cup brown sugar
1 bottle Killian's Irish Red (or a dark beer)
Preheat oven to 350 degrees and grease a 9x5 inch loaf pan. In a large
mixing bowl combine all ingredients except for the beer. Pour in beer,
stir until a stiff batter is formed. Scrape into loaf pan and back in
for 50 to 60 minutes, or until a toothpick comes out clean from the
center.
1 tbsp vegetable oil
1/2 cup chopped onion
2 lb ground beef
1/4 cup chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cayenne pepper
1/2 oz square unsweetened chocolate
1 bay leaf
2 cans beef broth (~21 oz total)
1 (15 ounce) can tomato sauce
2 tbsp cider vinegar
Lightly brown chopped onion in oil over medium high. Add in ground beef till it browns. In a large stock pot, pour in beef broth, tomato sauce, cider vinegar and all the spices. Drain the oil from the beef and onions and put into the stock pot. Bring mix to a boil, then turn heat down to low. Let simmer, stirring occasionally for 1 1/2 hours. Good right out of the pot, but better the second day.
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup white sugar
2 eggs
2 tbsp vanilla extract
1 cup softened butter
1 (~3 oz) package instant vanilla pudding mix
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Sift flour, baking soda, baking powder
and salt in a large bowl. In another large bowl, mix brown sugar,
white sugar, eggs and vanilla together. Add and cream butter into
sugar mix. Put sugar mix in the fridge for 10 minutes to allow butter
to solidify (makes for a fluffier cookie). Remove from the fridge and
mix in the instant pudding mix. Stir in flour mix. Finally, stir in
chocolate chips (can also add 1 cup chopped walnuts if desired). Place
rounded spoonfuls onto ungreased cookie sheets. Bake for exactly 12
minutes. Edges will be slightly golden brown. Remove from cookie
sheet after 5 minutes and on to cooling racks.
2 lb ground beef
1 egg yolk, beaten
3/4 cup dry bread crumbs
3 tbs milk
2 tbs Worcestershire sauce
1/8 tbs cayenne pepper
2 cloves garlic, minced or 1/2 tsp garlic powder
In a large bowl, mix the ground beef, beaten egg yolk, bread crumbs,
milk, Worcestershire sauce, cayenne pepper, and garlic using your
hands. Form the mixture into 8 hamburger patties. Cook on preheated
grill for 5 minutes on each side. Serve on fresh onion roll bun.
1 rack of pork baby back ribs
3 tbs brown sugar
1 1/2 tbs paprika
1 1/2 tbs salt
1 tbs ground black pepper
1 tbs red pepper
1 tsp garlic powder
1 bottle of Montgomery Inn Barbecue sauce
Cut the rack in half. Mix all dry ingredients in a bowl and then apply
as a rub liberally to both sides of each half. In a large skillet with
oil over medium high heat, brown each side of the halfs. Check your
pressure cooker for specific water and weight amounts, but for my 8 qt.
cooker, 15 lbs, 2 1/2 cups water, cook for 22 minutes. Allow cooker to
cool, remove the ribs and let them rest, wrapped in aluminum foil for
10 minutes. Coat both sides of the halfs with generous amounts of
sauce. Place on hot grill for 4 minutes each side to glaze the sauce.
Heat the remaining sauce in a dish in the microwave. Serve and enjoy.
1/2 cup softened unsalted butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup white sugar
1 cup ground cinnamon
Preheat oven to 400 degrees. Cream butter, shortening, 1 1/2 cups
sugar, the eggs and the vanilla. Blend in the flour, cream of tartar,
baking soda and salt. Spoon dough into balls. Mix the 2 tablespoons
sugar and the cinnamon. Roll balls of dough in mixture. Mix 1 cup
sugar and cinnamon in a large ziplock back. Shake each dough ball in
the bag to throughly cover. Place 2 inches apart on ungreased baking
sheets, flattened out. Bake for 8 minutes and no more. They will just
start to crack, any longer they will be to hard. Remove immediately
from baking sheets.
~2 cup confection sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 tsp cinnamon oil (you can use any oil you like)
1 tsp red food coloring
Candy thermometer
Using heavy duty aluminum foil, create two 12x12 or so trays that
will be used to hold the candy while it hardens. Cover both generously
with confection sugar.
In large saucepan mix white sugar, corn syrup (Karo), and water,
heating over medium-high, stirring until sugar has dissolved.
Stop stirring and allow to boil on it's own, until thermometer reads 300-310 F range. Remove from heat
Carefully stir in cinnamon or whatever flavoring oil you like
slowly. Pouring in the oil will generate a large amount of steam from
the oil which you do not want to breath in. Do the same with the food
coloring. Pour into foil trays, sprinkle with more confection sugar
when slightly hardened. Crack into pieces and keep in sealed container
for maximum freshness.
1 ½ lb ground beef
1 ½ lb italian sausage
1 medium whole onion, minced
1 tsp salt
½ tsp garlic salt
1 tsp oregano
1 ½ tsp italian seasoning
2 jars spaghetti sauce (52 to 64 oz total)
2 (16 oz) packages ricotta or cottage cheese
2 eggs
1 tsp oregano
1 ½ lb mozzarella cheese, shredded
1 lb sliced provolone cheese
This is best made the night before, letting the favors all meld together overnight.
1. Boil lasagna noodles until al dente. Drain and set aside.
2. In a large, deep skillet, over medium heat, brown ground beef,
italian sausage, and minced onion. Spice it with salt, garlic salt,
oregano, and italian seasoning. Drain any fat (tip: use it to grease
the baking pan), and pour in the spaghetti sauce into the skillet.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes.
3. Preheat oven to 350 degrees. Grease the bottom of a 9x13 baking
pan. If you use a different size, scale ingredients accordingly.
4. Mix two eggs, ricotta/cottage cheese, and 1 tsp oregano in a bowl.
5. Layer in the pan 3 to 4 lasagna noodles, next 1/3 sauce mix, 1/3
ricotta/cottage mix, sprinkle 1/3 of the shredded mozzarella, and
finally cover with 1/2 of the sliced provolone. Repeat two more times,
except for no provolone on the final layer. Place tightly covered in
the fridge for up to two days if you are not making it right away.
6. Cover with aluminum foil to prevent the cheese from burning, and
bake in preheated oven for 1 hour. Remove the foil for the last 15
minutes to nicely brown the cheese. Let it stand for 10 minutes before
serving, enough time to make a nice batch of garlic bread.
2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center bone or boneless pork chops
2 tbl butter
1 cup water
2 cubes beef bouillon
Rub chops with salt, sage and black pepper in a small bowl on both
sides. Melt the butter or margarine in a skillet over medium high heat
and saute/brown the chops for 5 minutes per side. In a separate small
pan over high heat, combine the water and the bouillon and stir until
bouillon dissolves. Add to the chops skillet, reduce heat to low, cover
and simmer chops for 45 minutes.