This is a very spicy Italian dish, not for the weak hearted. I myself can usually only eat one helping. Add stewed tomatoes to a pot. (Note: You can use whole tomatoes and mash them yourself instead of using stewed) Next, mix basil, oregano, tomato sauce into the pot. Then, add the red pepper and white wine to the sauce. Simmer the sauce for one hour. While the sauce is simmering boil some water with salt in it. Add Penne to the boiling water and cook til tender, about 10 minutes or so. Drain the Penne, and add the sauce to it.
This is a very rich and creamy pasta. Personally this is my favorite pasta. First make the white sauce(Recipe Below). While white sauce is cooking boil a pot of water with salt in it. Cook the pound of Penne, should take about 10 minutes or so. Gradually add the bag of shredded cheese, preferably the ones listed but any white cheese will work. When the cheese is completely mixed add between 3/4 to 1 cup of Parmesean cheese. Turn off the heat after all the cheese is melted into the white sauce. Continue stirring until Penne is cooked. Pour the cheese sauce over the drained Penne. Mix the sauce into the pasta.
This can be used for many recipes and is needed for the Four Cheese Pasta above. WARNING: This may get very exhausting as it can take up to 30 minutes. First, melt the margarine. Quickly mix in flour. Next, mix in the milk. Cook mixture on medium high heat stirring constantly. Add a dash of salt. Stir until boiling.
This is a new twist on meatloaf with that extra flavor. A rare treat as it tastes just as good if not better when you reheat it. First, mix the tomato sauce and the spices together in a pot and cook at medium heat. Next, mince the garlic into very fine pieces and add it to the sauce. Cut off about an inch strip off of the green pepper. Dice the strip up and add it to the sauce as well. Turn down the heat to let the sauce simmer, once it starts boiling. Next, mix the ground beef with the Romano in a medium sized bowl. Add in the Parmesean. Beat the two eggs in a seperate bowl, then add them to the meat. Take the crust off of the bread and soak it in water. Add about 5 pieces of bread, to the mixture. Next, add the olive oil and 1/4 of the sauce. Then add the rest of the bread until the meatloaf holds together. Try to make sure the bread is mixed as evenly as possible to the meatloaf. Preheat the oven to 350 degrees Ferrenheit. Coat an 11" x 7" pan with oil. Add meat to the pan and spread it out evenly. Next, spread the remainder of the sauce over the top of the meatloaf. Cover the meatloaf with tin foil and cook it for 45 minutes. Remove the tin foil and cook it for an additional 15 minutes. Let sit for about 5 to 10 minutes.
This is a great recipe for pork chops with that sweet taste of San Francisco. First, trim pork chops of excess fat. Heat 1 tbsp of oil in a skillet. Next, brown the chops on both sides. Remove the pork chops and add a little more oil if needed. Then, saute the garlic for 1 minute being careful not to burn it. In a bowl, combine 2 tsp of oil, the sherry or broth, soy sauce, brown sugar, and the crushed red pepper together. Place the chops back in the skillet. Pour the sauce over the chops and cover tightly. Simmer the pork chops over low heat until the pork chops are tender and cooked through, about 30-35 minutes. Add water if needed to keep the sauce from cooking down too much. Turn once in the middle of cooking. After the pork chops are cooked, remove them to a plate. Next, mix 2 tbsp of water and corn starch together. Mix water and starch into the remaining sauce until it thikcens. Last, pour the sauce over the chops and serve.
These are really sweet and one of the best tasting foods around, although the ham loaf can be difficult to find sometimes. First, combine meat, egg, milk, and bread crumbs, mixing well. Form into balls (or loaf) in flat baking dish. Do not cover. Preheat the oven to 350 degrees Ferrenheit. Bake the ham balls for 1 and a half hours. Mix the remaining ingredients in a saucepan and bring to a boil. Pour the sauce into the baking dish and baste them as they bake, about every 30 minutes.
A delicious ham with a sweet tasting glaze. First, boil some water in a pot. Skin the apples and add them to the pot. Boil the apples until they are somewhat soft. While the apples are boiling, preheat the oven to 400 degrees Ferrenheit. In a bowl mix applesauce and cinnamon. Next thin the honey with some water and mix it in well with the applesauce. If the glaze is too thick then add a little more water, and if too thin then add about a tablespoon of cornstarch to it. Rub the ham down with the glaze and place in a roasting pan. Keep whatever amount of glaze you don't use. Next, core and slice the apples and add them to the pan with the ham. Sprinkle some more cinnamon over the ham. Place ham in the oven covered, baking about 10 minutes for every pound. If you have any left, glaze the ham about every 15 minutes. Ham is done when it reads a temperature of 160 degrees Ferrenheit.
This is an excellent snack or breakfast meal. It's very sticky though. First, take the biscuits and divide each individual one into fourths. Combine the 1/2 cup sugar and the 1/2 tsp cinnamon in a bag and shake until it's mixed well. Next, roll the biscuit fourths into balls and roll in the bag coating them with the mixture. Stack them into a greased and floured angelfood cake pan. After that, melt the butter and add the 3/4 cup sugar and the 3/4 tsp cinnamon in a pan. Pour the sauce over the biscuits. Preheat the oven to 350 degrees Ferrenheit and bake for 30-35 minutes. Let it sit for 5 minutes, then put it on a plate or cooling rack.
One of my favorite candies period. I have to give props to my Grandma for this one. First, melt the chocolate chips and the chocolate square. Add eggs, sugar, and vanilla to the melted chocolate. Next, add the salted peanuts and the marshmallows. Toss lightly until the peanuts and marshmallows are covered with chocolate. Drop by teaspoons onto buttered cookie sheet and set in the refridgerator. Store in a cool place once hard.