Ingredients:
Ground beef
Salt
pepper
1 onion
4 cloves garlic
1/2 tsp paprika
4 tblsp flour
1 can golden mushroom soup
1 can cream chicken soup
1 cup sour cream
3 cups cooked noodles
Preparation:
In large pan brown ground beef & onions. Add salt, pepper, garlic, paprika, & add 4 tbsp flour.
Simmer - 1 can golden mushroom soup and 1 can cream chicken soup.
Add 1 cup sour cream
Add 3 cups cooked noodles
Combine all.
Ingredients:
2 cans of Rotel - regular (chopped tomatoes & chilies)
1 lb ground beef
about 1 cup white rice
1 can chicken broth
3-4 potatoes (chopped small pieces)
3-4 carrots (chopped)
2 cups water
salt to taste
Toppings when served:
Green onions (chopped)
Cilantro (chopped)
Lime slices
Preparation:
Add the Rotel tomatoes, chicken broth & salt and heat in pot.
Add the potatoes and carrots to pot.
Add the water to pot.
In a bowl mix the beef with rice and salt - ball them like meatballs and place them in sauce.
Put a lid on the pot and let it cook on medium to medium-low for about 20-30 minutes.
Once the potatoes and rice are cooked (some of the rice will fall into the broth) - it;s done!
Ingredients:
2 28oz. cans of Tomato Puree (Hunts)
4-6 garlic gloves
1 large Onion
1 tbsp Parsley
a pinch of Basil
2 tsp of salt
Preparation:
Saute onions and garlic in pan with 1 tbsp olive oil until tan
Put 2 cans tomato puree and 1 1/2 cans of water in pot
Add Basil, Parsley, salt, sugar, and onions with garlic
Add meatballs and sweet Italian sausage
Bring sauce to boil then simmer for about 2 hours add salt as needed
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk and butter.. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
Ingredients:
1 28oz. can crushed tomatoes
3 oz. tomato past (1/2 of 6 oz. can)
1 tsp. salt
2 tsp. dried Oregano
1 tsp. garlic powder
1/2 tsp. black peppercorn, crushed
1 Tbsp. grated parmesan cheese
Preparation:
Mix ingredients in a bowl, cover with plastic wrap, and refrigerate overnight. Use about 1/2 cup. to sauce a 13" crust pizza. This recipe makes enough sauce for 6 -7 13" pizzas.
Ingredients:
2 tsp. or 1 packet (1/4 oz.) active dry rapid-rise yeast
3 cups. bread flour
1 1/4 cups. lukewarm water (105 to 115 F)
1 1/2 tsp. honey
1 tsp. salt
1 tbsp. olive oil
*Grease Pan
Preparation:
Mix
1/2 of flour with yeast, salt, water with honey dissolved in it, olice
oil. Beat with electric mixer for 3 minutes. Mix in remaining flour
(dough should only be slightly stckiy). Knead 5 minutes on floured
surface until smooth.
Place dough in lightly oiled bowl and cover
with plastic wrap. Let rise for 10 minutes in a warm place. Punch dough
down and divide in half. Punch down dough thoroughly and spread/stretch
dough portion by hand and roller on a greased pizza pan. Move dough
crust to pizza peel spread with coarse cornmeal or to pizza screen. Add
sauce, cheese, and toppings and bake in preheated 500 degree oven
directly on the pizza stone for 8-10 minutes or until the crust is
golden brown.
Cool 2-3 minutes on wire rack before cutting and serve.