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.
Blog (Présentation) | Philochristos
Présentation personnelle Présentation du blog J’ai créé ce blog pour partager mes réflexions sur le christianisme. Vous pourrez donc y trouver des articles concernant les Ecritures (la Bible), les doctrines ou la vie "pratique" chrétiennes. Le but n’est pas d’imposer de nouveaux dogmes (il y a déjà assez de divisions), ni de faire la chasse "aux hérétiques" (je laisse cette tâche à d’autres) , mais de proposer à chacun de réfléchir sur sa foi et sa pratique pour progresser dans la connaissance de Dieu (Jean 17 : 3) Ce blog est indépendant et n’engage que moi. Il n’est relié à aucune association ou Eglise et je n’exerce (ni ne prévoit d’exercer) aucun "ministère professionnel." Chaque personne est libre d’utiliser et de diffuser les ressources mises à disposition. Pour compléter ma présentation Pourquoi chrétien plutôt que protestant ? 1) Vers une nouvelle Réforme 2) Les anthropomorphismes bibliques 3) La Bible : Ecriture inspirée ou Parole de Dieu ? Like this: J'aime chargement…
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.
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!
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
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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.
