mom's mostaccioli Spicy Italian sausage, peppers, onions, pasta, red sauce and cheese… you can’t go wrong. This is one of my all-time favorite dishes from when I was growing up. I’m calling this one “Mom’s Mostaccioli” as a tribute to my mother who taught me the value of a nutritious meal. My mother cooked delicious meals for our family of seven almost every night of the week and watching her was an invaluable experience. Total Recipe cost: $13.25Servings Per Recipe: 10 Cost per serving: $1.33Prep time: 10 min. STEP 1: In a large pot, cook the entire box of pasta according to the directions on the box. STEP 2: When the pasta is finished cooking, pour into a colander to drain. STEP 3: Cook the sausage in the pot until completely browned. STEP 4: Add the sauce, italian cheese, feta and black olives to the pot. STEP 5: Enjoy! NOTE: Anaheim peppers are only just slightly spicy.
Värmande soppa med svartkål och pumpafrön Fakta Samband mellan charkprodukter och mani En gyllene soppa på söta rotsaker och fänkål som toppas med frasig svartkål och nötiga pumpakärnor. Ingredienser Soppa 400 g ekologisk palsternacka 300 g ekologisk rotselleri 1 liten ekologisk fänkål 1 ekologisk lök 8 dl vatten 1 grönsaksbuljongtärning 4 dl ekologisk kokosmjölk 1 msk äppelcidervinäger 1/2 tsk himalayasalt 1 krm nymalen svartpeppar 1 msk kokosolja kallpressad till stekning Kryddblandning 1/2 tsk fänkålsfrön 1 tsk vitlökspulver 1 tsk malen ingefära 1/2 tsk paprikapulver 1/2 tsk malen gurkmeja 1/2 tsk chiliflingor Topping 200 g ekologisk svartkål 1 msk extra jungfru olivolja 1/2 tsk himalayasalt 1/2 dl pumpakärnor 1/2 dl kokosflarn Gör så här Sätt ugnen på 225 grader. Skala och finhacka löken. Fräs löken i kokosolja i en kastrull eller gryta tills den mjuknar. Skölj svartkålen och skär bort den nedersta hårda delen av stammen. Rosta pumpakärnorna i en torr, het stekpanna tills de får lite färg och börjar poppa. Av redaktionen
Carnation Famous Fudge Recipe This is a very simple fudge recipe using evaporated milk, marshmallows, and chocolate chips that brings raves. It is a classic candy recipe that is often requested. Instructions are also given for butterscotch and mint flavors. Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Ingredients: 2 Tablespoons butter or margarine2/3 cup evaporated milk 1-1/2 cups granulated sugar1/4 teaspoon salt 2 cups (4 ounces) miniature marshmallows1-1/2 cups (9 ounces) semisweet chocolate chips1/2 cup chopped pecans or walnuts, optional 1 teaspoon vanilla extract Preparation: Combine butter or margarine, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. Stir in marshmallows, chocolate chips, nuts, and vanilla. Milk chocolate fudge: Substitute 2 cups milk chocolate chips for semisweet chocolate chips. Butterscotch fudge: Substitute 1-2/3 cups butterscotch-flavored chips for semisweet chips. Mint chocolate fudge: Substitute 1-1/2 cups mint-chocolate chips for semisweet chips.
October Seasonal Produce Guide | Vintage Mixer What? It’s October you say. I don’t believe you. How is it already fall?? Every October my husband and I participate in October Unprocessed where we go further out of our way to only eat unprocessed foods. This month I’ll be sharing several unprocessed recipes with you.I hope to make and photograph for you my perfected whole wheat english muffin recipe, homemade ricotta cheese and some unprocessed slow cooker and blender recipes as well. “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.” – Andrew Wilder. View the Eating Rules website for the full pledge and lots of information on eating unprocessed. Apples Sweet Potato, Apple, Turkey Chili Salmon with Apple, Cucumber, Avocado Salsa Apple Fennel Salad Sweet Potato, Apple, Cranberry Saute with Hazelnuts Peach Apple Sauce Maple Walnut Apple Butter Oatmeal by The Lemon Bowl Beet Apple Lemon Juice by Project Domestication Beets Beet Walnut Honey Dip Corn
Kitchen Bouquet: For Meat, Gravy & Stew Browning & Seasoning Sauce, 4 Fl Oz: Snacks, Cookies & Chips Rated 4.4 out of 5★ by 9reviewers. Rated 5 out of 5★ by Webhostdiva Mmm Mmm Good... This product has been a staple in my kitchen, my Mom's and I believe, her Mom's. It's our "secret sauce" for Gravy at the Holidays. Rated 5 out of 5★ by bethelles This is an amazing product. Rated 5 out of 5★ by mayirapp Must have in you Kitchen!!! Rated 5 out of 5★ by bettyboop04 kitchen bouquet I have used kitchen bouquet for many years. Rated 5 out of 5★ by Lighthands Kitchen Bouquet I've been looking for this product for a long time. Rated 4 out of 5★ by CraftyNana5050 leaky liquid ordered 3 1 arrived 1/2 empty, it had leaked all over the shipping box fortunately it didn't ruin anything else.What a mess!
Mid-Winter Harvest Recipes – Mother Earth News What do you grow in your garden when the temperatures head towards single digits? Over the years we’ve trialed many varieties of winter hardy vegetables to find out what we can store in place in the garden deep into the winter here in Zone 6b of the Northern Shenandoah Valley. Not surprisingly everything that survived well was either a root or a green vegetable. Here’s how we cook with some of these tenacious plants. Image Pixabay Kale growing in the depths of winter Spicy Colcannon White Russian Kale and Green Wave Mustard are two of the most frost-hardy vegetables in my garden – both surviving down to 10 degrees. Ingredients 1 pound of White Russian Kale, steamed and finely chopped½ pound of Green Wave Mustard, steamed and finely chopped½ pound bacon, cooked crisp and crumbled2 T. bacon drippings¼ tsp. saltLarge pinch of pepper6 medium gold potatoes, quartered and boiled in salted water until soft1/3 cup softened butter2 garlic cloves, mincedSalt and pepper Directions Buttered Rainbow Chard
Old School Oven Barbecued Chicken This oven barbecue chicken is a great way to get indoor barbecue flavor when the grill is covered under snow, it's just too darned cold or you're too tired to fool with grilling. And yes, I realize that pouring commercially bottled barbecue sauce over chicken and baking it is absolutely deliciously easy, this recipe is the old school way of baking up a barbecued chicken dish. The chicken cooks low and slow with a few interruptions for basting - y'all pretty much know how much I adore that method of cooking by now don't you? It's a simple and delicious supper anytime, and the result is a tender, juicy and very flavorful barbecue chicken. You start by searing some chicken in a combo of butter and olive oil - I used a whole chicken I cut up myself this time but you can do this with your favorite pieces if you prefer. Saute about half of a sliced, medium sized onion in the same pan you cooked the chicken in, just until the onion is softened. ☛ Are you on Facebook?
Homemade Steak Sauce - Steak Sauce Recipe Judy sent in this delicious recipe for steak sauce. The best part about making your own steak sauces is that you can adjust the ingredients for your own liking. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: Makes about 2 1/2 cups Ingredients: 1 cup ketchup1/2 cup onion, coarsely chopped 1 large clove garlic 1/4 cup water 1/4 cup Worcestershire sauce 1/4 cup lemon juice 1/4 cup white vinegar 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoons prepared mustard Preparation: Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally.
Lumberjack Omelet The Originators of Quick & Easy Cooking! Log InRegister About Mr. Food Advertise on MrFood.com Contact Us FAQ Press Room Privacy Policy Terms of Service Keyword Index Special Thanks Today's Recipe Find Us on TV Subscribe Unsubscribe Site Map RSS Bookmark MR. Homestyle Salisbury Steak 12 patties 35 Min What You'll Need: 1 1/2 pounds ground beef 1 1/2 cups dry bread crumbs 2 eggs 1 1/2 cups canned carrots, drained and chopped (1- 16-ounce can contains about 2 cups) 1 small onion, chopped 1/4 cup milk 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 (10-3/4-ounce) cans cream of mushroom soup, divided All-purpose flour for coating Vegetable oil for browning 1 (4-ounce) can mushroom pieces 10 3/4 ounces milk (1 soup can) What To Do: In a large bowl, mix ground beef, bread crumbs, eggs, carrots, onion, milk, salt, pepper and 1 can mushroom soup; form mixture into patties. Notes You can substitute fresh carrots for the canned.