March 15th, 2006 by alice
Tags: Boys, Philly, Styleouille
INGREDIENTS
- 1teaspoonolive oil
- 2lbsandouille sausages
- 1onion, in 1/4 inch slices
- 1bell pepper, in 1/4 inch slices
- 8slicesprovolone cheese, thin
- 4 po boyrolls or submarine sandwich bread, 12 inches
- salt and pepper, to taste
- Tabasco sauce, to taste
DIRECTIONS
- Cut andouille into julienne pieces, 1/4″ by 3″- remove casing if it is tough Add olive oil to saute pan over medium high heat
- Add julienned sausage to saute pan and stir gently for 2 minutes
- Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
- Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
- (optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.
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March 15th, 2006 by alice
Tags: Fudge
INGREDIENTS
- 2-3teaspoonsorange flavoring
- 9dropsred food coloring
- 12dropsyellow food coloring
- 3/4cupbutter
- 2/3cupevaporated milk
- 3cupssugar
- 1 (12 ounce)packagewhite chocolate chips
- 7ouncesmarshmallow cream
DIRECTIONS
- Mix orange flavoring, 9 drops of red food coloring and 12 drops yellow food coloring and set aside.
- Boil 1 1/2 stick butter, 2/3 cup evaporated milk and 3 c.
- sugar for 5 minutes.
- Add 12 oz.
- white chocolate chips and 7oz.
- marshmallow cream.
- Save 1 cup white mixture.
- Set aside.
- Add orange flavoring to remaining mixture.
- Pour into a 13×9 buttered glass dish.
- Swirl the cup of white into mixture.
- Chill untill set.
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March 15th, 2006 by alice
Tags: Bread, Lighter, Machines, Wheat, Whole
INGREDIENTS
- 3cupsbread flour
- 1cupwhole wheat flour
- 2tablespoonsgluten
- 2tablespoonssugar
- 2teaspoonssalt
- 2tablespoonsbutter
- 1 1/2cupswater
- 1packageyeast
DIRECTIONS
- Combine everything except the water and the yeast in the machine’s bucket.
- Add the water to the bucket (it’s just got to be last).
- If your machine’s like ours, empty the yeast packet into the top, and set the machine for regular”bake” (not rapid), large loaf (not extra large), whole wheat setting (5 hours on our machine).
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March 15th, 2006 by alice
Tags: Jacques, Sloppy
INGREDIENTS
- 1lblean ground beef
- 2tablespoonsall-purpose flour
- 1 (10 1/2 ounce)canFrench onion soup
- 4-6hamburger buns
DIRECTIONS
- In a skillet, cook and crumble the ground beef until no longer pink; drain.
- Add flour and stir to mix.
- Add in soup and stir to mix.
- Cook and stir over medium heat until mixture is bubbly.
- Continue to cook and stir for 2 minutes or so until mixture thickens.
- Spoon meat mixture into buns and serve.
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March 15th, 2006 by alice
Tags: Bisque, Pumpkin, Velvety
INGREDIENTS
- 3 (15 ounce)canspumpkin
- 2 (14 ounce)canschicken broth
- 1/2cup finely choppedonions
- 1/2cup finely choppedcelery
- 2tablespoons packedbrown sugar
- 1tablespoonpumpkin pie spice
- 3/4teaspoonsalt, to taste
- 1/4teaspoonpepper, to taste
- 2cupshalf-and-half
- 2tablespoonsbutter
DIRECTIONS
- Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
- Cover and cook on LOW for 7-8 hours.
- Add in half-and-half and butter; stir and let heat through.
- Check seasoning to taste and add more salt/pepper if desired.
- Serve in soup bowls.
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