March 19th, 2006 by alice
Tags: Chili, Cincinnati
INGREDIENTS
- 1lblean ground beef
- 1smallonion, finely chopped
- 1teaspoon mincedgarlic
- 1cupwater
- 2 (15 ounce)canstomato sauce
- 1tablespoonunsweetened cocoa
- 1tablespoonWorcestershire sauce
- 1teaspoonbeef bouillon granules
- 1teaspoonground cinnamon
- 1teaspoonchili powder
- 1teaspoonground cumin
- 1/2teaspoonsalt
- 1/8teaspoonground allspice
- 1/8teaspoonground cloves
- 1 (16 ounce)box uncooked longspaghetti
- 1 (8 ounce)package shreddedsharp cheddar cheese
- 1red onion, chopped
DIRECTIONS
- In a Dutch Oven over medium-high heat,
cook ground beef, stirring occasionally,
until browned (4 to 5 minutes).
- Drain off fat.
- Add onion and garlic; cooking until browned (2 to 3 minutes).
- Stir in the next 11 ingredients.
- Continue cooking until mixture comes to a boil (about 4 to 5 minutes).
- Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
- Meanwhile, cook spaghetti according to pkg. directions; drain.
- To serve, divide spaghetti among bowls; spoon chili mixture overthe spaghetti.
- Top each bowl with desired amount of shredded cheddar cheese, andchopped red onion.
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March 19th, 2006 by alice
Tags: Chargrilled, Chicken, Noodles, Tangy
INGREDIENTS
- 2chicken breasts
- mixed Italian herbs
- 2onions, diced
- 2carrots, grated
- 1cancrushed pineapple with juice
- 2teaspoonsWorcestershire sauce
- 2packetsnoodles
- oil
- 1cuppeas
- 1teaspoonsugar
DIRECTIONS
- Firstly lightly oil the whole chicken breasts and season with the italian herbs. Then cook both sides on a gridle until golden.
- In a frying pan cook the onions finely diced until golden.
- Grate the carrots and add to the onions and cook thru thoroughly.
- Add the worchestershire sauce and sugar to the frying pan and stir.
- Season the onions and carrot mix with italian herbs.
- Add the pineapple with all the juice to the pan.
- Add the peas to the mix and cook thru.
- Cook the noodles in the microwave and then add to the mix and stir until they are well combined.
- When the chicken is cooked through, slice into strips and serve noodle mix.
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March 19th, 2006 by alice
Tags: Chocolate, Cookies, Dark, Double
INGREDIENTS
- 1 (12 ounce)packagesemi-sweet chocolate chips
- 1 1/2cupsflour
- 1/2cupunsweetened baking cocoa
- 1teaspoonbaking soda
- 1teaspoonsalt
- 2/3cupsugar
- 2/3cup firmly packedbrown sugar
- 3/4cupbutter(room temp.)
- 3largeeggs
- 1teaspoonvanilla
DIRECTIONS
- Melt chocolate chips; set aside to cool.
- Mix the flour, cocoa, baking soda,& salt- set aside.
- In a large bowl, combine sugar, brown sugar& butter.
- Beat with mixer at speed 2 for 2 minutes.
- Add eggs, one at a time, beating after each addition.
- Add vanilla and beat for another 30 seconds.
- Add melted chocoalte and beat on speed 1 until mixed thoroughly.
- Add flour mixture, slowly, and beat- starting on speed 1 and working up to speed 3.
- Drop by tablespoon (heaping) onto ungreased cookie sheet.
- Bake for 10-12 minutes at 325°.
- Allow cookies to cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
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March 19th, 2006 by alice
Tags: Coleslaw, Lasts, That
INGREDIENTS
- 1headcabbage, finely chopped
- 1onion, sliced thin
- 1green pepper, sliced thin
- 1carrot, shredded
-
In a jar mix the following
- 1cupsugar
- 1cupwhite vinegar
- 1/2cupcorn oil(if you use another oil it will completely change the flavor)
DIRECTIONS
- Shake jar to combine liquid.
- Pour over cabbage mixture and keep in a tupperware-type container in the refrigerator overnight is best to allow the flavor to blend.
- *Note:This coleslaw will last much longer than most.
- In frig.
- it lasts up to 2 weeks.
- It does excellent when you need to take it on a picnic.
- Everyone seems to ask for this recipe.
- Enjoy!
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March 19th, 2006 by alice
Tags: Cake, Walnut
INGREDIENTS
- 8eggs, divided
- 1cupsugar
- 1cup choppedwalnuts
- 1 gratedfresh lemon rind
- 1/2cupcake flour
- 1/4cupsweet red wine
DIRECTIONS
- Divide the eggs.
- Beat yolks with the sugar until they become thick and almost light lemon in color.
- Add walnuts and flour, wine and rind.
- Beat whites until stiff and fold in the rest of ingredients.
- Put in an Angel Food pan lined with wax paper.
- Bake at 325* 1-hour.
- Delicious!
- You can either frost with a mocha chocolate frosting or just dust with confectioners sugar for a light dessert.
- You can do so much with cake.
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