Here is one of the most delicious recipes my mom ever makes (I love this so much)


Name: Mostaccioli



Ingredients:



1/2 chopped green pepper (1/2 of a pepper chopped up)
1/2 chopped onion (1/2 of an onion chopped up)
1/2 lb ground beef
1 lb can tomatoes
6 oz can tomato paste
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1/2 lb mostaccioli noodles
1/2 lb velveeta cheese
bay leaf
1 Jar of Ragu Speghetti Sauce (The "Flavored with Meat" Kind) (32oz Jar)

Prep:

In oil,saute onion & pepper until tender. Add meat & cook until brown. Stir in tomatoes,tomato paste,water,salt,pepper,bay leaf. Add Ragu Speghetti Sauce, Simmer.

Cook Mostaccioli noodles as directed. Cut Velveeta in thin slices.
In a 2qt casserolo,arrange alternate layers of noodles,sauce and cheese.

Bake @ 350 for 30 mins



The Result:

The Best tasting dish you'll ever have!!!!!!!!!

I hope many will enjoy this as much as I do...............

1 cut prime rib
1 skillet

Cook it the way you want, and enjoy.

lol

The most important ingredient in anything I cook:
A few dashes of everything that is in the spice cabinet.

I make some kickass burgers. If anyone in Chicago wants some Borg Burgers, I'd be glad to cook them. I haven't made burgers in a while, actually.

I make some kickass burgers. If anyone in Chicago wants some Borg Burgers, I'd be glad to cook them. I haven't made burgers in a while, actually.
I so make better burgers than you. Did you know everything tastes better if you put alcohol in it. Little known fact there. Even better if you take a shot for every shot thrown in.

Oh, another interesting thing. Alcohol + Exta virgin olive oil + hot skillet = BAD. It fucking explodes, and I mean that literally.

I make an awesome Shrimp Creole. Takes about 2 hours to make...all fresh ingredients! Yum;)

Can, can opener, pan, stove, eat.

Frozen package, put in box of fire, eat.

Car, drive thru, eat.

Ok how about these two are favaorites that I make when I have friends over. lol

CRAB DIP

1- sourdough bread (round)
2-8oz cream cheese
1 cup Miracle whip (Reg or light)
6-green onions chopped
1 cup shredded cheese (med. or sharp)
1- can crab meat
1/2tsp garlic powder
1/4tsp celery salt

Mix all together until smooth.
Hollow out bread.
Fill hollow with mixture.
Wrap completely with tinfoil.
Bake at 300 for 2 hours.


This amount will fill a small size sourdough bead, you
double it to fill a large roll bread.

Touchdown Taco Dip

1 can refried beans
1 pkg. cream cheese
1 cup sour cream
1 pkg. taco seasoning mix
2 cloves garlic, minced
1/2 cup graded cheese
1 small diced tomato
1/4 cup green onion chopped
2 tbs. minced parsley


tortilla chips

Preheat oven to 375f. spread beans on the bottom of dish. In bowl
combine the next 4 items together and spread over bean layer. Grate
cheese over top and bake for 15-18 minutes. Place rest of ingredients
over to when ready to serve.

Salted and peppered tri-tip with pepperoncini hollandaise. I'm assuming one knows how to cook a steak, so I'm not gonna write that part up. This part takes about 8 minutes and you should finish it right when the steak is done, or slightly after.

For the hollandaise sauce you need:

1 cup butter
6 tablespoons lemon concentrate
4 egg yolks (seperate the whites from them)
1 pepperoncini pepper, minced- add more if you like these
a dash of cayenne pepper

Melt the butter over VERY low heat. This part is important. You want there to be as many of the tiny little bubbles and cream as possible. If you boil it you lose the consistancy. For best results on this I find it is good to melt it completely and then raise the heat until you get tiny steams of bubbles and then lower the heat a smidgen for 3 minutes.

Add everything into a blender except the butter. Start blending on a medium setting, then take off the center part of the lid. SLOWLY begin to add the butter in. It should take about 30 seconds to add all of the butter; faster and you lose the consistancy.

Voila!

Pour over the steak and you're done.

Rinderrouladen Beef Rollups

For each rouladen use on piece of top round about five inches by nine inches.

Place each piece of top round between two pieces of waxed paper and using the smooth side of a meat mallet pound the meat to about 1/8 in thickness or less.

Lay the meat flat and spread a good quality German mustard over one side.

Cut a strip of bacon in half lengthwise and place one of the half strips on each side of the beef going lengthwise.

Spread julienned white onion over the beef.

Spread thin slices of dill pickle over the beef, mustard, bacon and onion.

Roll the beef with the ingredients inside into a rollup and tie with string at each end and once in the center.

Melt a little lard in a dutch over or heavy, castiron skillet.

Place the beef rollups into the dutch oven and brown very well.

Once the meat is thouroughly browned add beef stock to the dutch oven to come half way up the height of the rollups.

Add one or two bay leaves to the dutch oven.

Heat on low heat for as long as you feel necessary, at least two hours.

Remove the meat and the bayleaves from the pot and thicken the remaining liquid with either a bit of Wondra flour or arrowroot.

Add two tablespoons Gravy Master for color and flavor.

Serve with potatoes and red cabbage.

Guys this stew recipe is seriously good... it is hot and spicy and full of good nutrients and freezes well.

Enjoy!

Rockin' Moroccan Stew

This unique recipe came right out of Africa

2 tsp olive oil
1 cup chopped onions
½ c each diced celery and chopped green bell pepper
1 clove garlic, minced (I use the bottled)
3 cups vegetable broth ( I used the low sodium beef or chicken)
3 cups peeled, cubed sweet potatoes
1 can (19 oz.) tomatoes, drained and cut up
1 can (19 oz.) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated ginger root ( I use the bottled)
1 tsp each ground cumin, curry powder, ground coriander, and chilli powder
½ tsp salt
¼ tsp black pepper
¼ cup raisins
2 tbsp each light peanut butter and chopped, fresh cilantro

Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic, Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.

Makes 6 servings.

Per serving: 251 calories, 5.1 g fat, 0.5 g saturated fat, 8.9 g protein, 44.9 g carbohydrate, 4.3 g fibre, o mg cholesterol, 784.5 mg sodium
%calories from fat: 18

That's it, I'm taking the stupid apostrophe out of the title of this thread. It was annoying me so much.

Dude, I am going to try that recipe with veggie ground round which will make it meatless... I think I can adapt it without losing flavour...

Zwiebelkuchen Onion Pie

This is sort of like a German pizza. I usually make it in the Fall. I learned this recipe and the one for Rouladen from my mother when I was a kid and I always get a bit sentimental when I prepare them.

six onions sliced
1/2 pound bacon
8 ounces sour cream
2 eggs
all purpose flour to thicken
salt
pizza dough

Fry the onion until translucent
Fry the bacon in a seperate pan until crisp.
Allow both the onion and bacon to cool to room temperature.
Mix the sour cream with the two eggs.
Add the onions and one half the bacon to the sour cream mixture.
Add enough flour to thicken to a slightly thin pancake batter consistency.
Add salt to taste.
Spread on the pizza dough which has been placed on an ungreased baking sheet..
Sprinkle the rest of the bacon over the top.
Bake in a preheated 425 degree Fahrenheit oven, about 220 to 225 degrees Celcius until done, about one hour or until the onions begin to brown.

Dampfnudeln Steamed Dumplings

1 pound all purpose flour
quarter teaspoon salt
package dry activated yeast
1 teaspoon baking powder
1 cup milk at room temperature
1 stick unsalted butter4 eggs
water
oil

Mix all the ingredients and knead into a smooth ball.

Place in a bowl and cover with a towel. Place in a warm spot to rise for about an hour.

Form slightly flattened balls about the 2/3 the size of a tennis ball.

allow the dumplings to rise for 1/2 hour.

Heat two pats of butter, 1 tablespoon of oil, 1 cup of water and one teaspoon of salt in a heavy skillet with a cover.

Place the dumplings in the skillet over medium high heat.

Put the lid on the skillet and cook for about 1/2 hour or until the water has all evaporated and the bottom of the dumplings is brown and crisp.

These dumplings are first steamed and then baked once the water evaporates. The salt in the water forms a salty crust on the bottom of them giving them a salty flavor. If you prefer sweet Dampfknudeln add sugar to If making them sweet add a bit of vanilla to the recipe.

Aaaaaaaaaaaaaaaaaaah, dumplings... I am gonna try this one...yeah....

This thread is making me hungry :D