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Recipes
MEAT SAUCE BOLOGNESE
By lbgtdep
6 cups, enough to dress about 1 ½ pounds dried pasta Once you have had a truly good Bolognese sauce, it will be...
- 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 1 MEDIUM YELLOW ONION, MINCED (ABOUT 1 CUP)
- 1 MEDIUM CARROT, PEELED AND FINELY SHREDDED (ABOUT 1/2 CUP)
- 1/2 CUP MINCED CELERY WITH LEAVES
- 2 TEASPOONS KOSHER SALT
- 1 POUND GROUND BEEF
- 1 POUND GROUND PORK
- 1/2 CUP DRY RED WINE
- 1 TABLESPOON TOMATO PASTE
- 3 CUPS CANNED ITALIAN PLUM TOMATOES, PREFERABLY SAN MARZANO, CRUSHED BY HAND OR PASSED THROUGH A FOOD MILL
- 3 FRESH OR 4 DRIED BAY LEAVES
- FRESHLY GROUND BLACK PEPPER TO TASTE
- 4 CUPS HOT WATER, OR AS NEEDED
Creamy Meatball Casserole
By lbgtdep
Makes: 6 servings Prep: 15 mins Bake: 1 hr 350°F
- 1 10 3/4 ounce can condensed cream of mushroom soup or cream of onion soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 20 ounce package refrigerated red-skinned potato wedges
- 1 16 ounce package (32) frozen cooked meatballs
- 1 16 ounce package frozen stir-fry vegetables (any combination)
Old Fashioned Coconut Cream Pie
By lbgtdep
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Peanut Butter Fudge
By lbgtdep
Total Time: 2 hr 14 min Prep: 10 min Inactive: 2 hr Cook: 4 min Yield:64 (1-inch) pieces Level:Easy
- 8 ounces unsalted butter, plus more for greasing pan
- 1 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- Read more at: http://www.foodnetwork.com/recipes/alton-brown/peanut-butter-fudge-recipe.html?oc=linkback
Heavenly Hotcakes
By lbgtdep
Active Time: 5 Minutes Total Time: 15 Minutes Yield: 10 pancakes Get Cooking: http://www
- 1 1/2 C Four
- 3 Tbs Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 Tbs Sugar
- 1 C Buttermilk
- 1/2 C Cold Water
- 1 Egg
- 3 Tbs Melted Butter
- 1/2 Tsp Vanilla Extract
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/heavenly-hotcakes-recipe-10001721.aspx#ixzz2VTDEQ82I
OUR FAVORITE TEXAS BEEF CHILI
By lbgtdep
YIELD6–8 servings ACTIVE TIME -1 Hour 15 Minutes TOTAL TIME -4 Hours 15 Minutes
- 4 4 9 ounces dried ancho chiles (about 9 chiles)
- 2 2 7 ounces dried guajillo chiles (about 7 chiles)
- 2 2 10 ounces dried pasilla chiles (about 10 chiles)
- 2 2 8 ounces dried chipotle chiles (about 8 chiles)
- 8 to 12 8 to 12 12 dried chiles de árbol
- 8 8 8 garlic cloves, unpeeled
- 1 1 1 3/4 plus 1 3/4 teaspoons kosher salt, divided
- 1 3/4 1 3/4 3/4 teaspoons freshly ground black pepper, divided
- 1 1 1 teaspoon honey
- 7 7 7 tablespoons lard or vegetable oil
- 6 6 1/2-inch pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
- 2 2 2 cups finely chopped yellow onion
- 1 1 1 tablespoon plus 1 teaspoon ground cumin
- 4 4 4 cups low-sodium beef broth
- 2 2 2 teaspoons dried oregano
- 2 2 2 tablespoons masa harina, recommended but optional (see Cooks' Note)
- 2 2 2 tablespoons dark-brown sugar
- 2 2 2 tablespoons red-wine vinegar
- 1/2 1/2 to teaspoon cayenne pepper, plus more to taste
- Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
Bolognese Sauce
By lbgtdep
An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor
- 2 tablespoons olive oil
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, minced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1/2 pound fresh mushrooms, sliced
- 2 carrots, shredded
- 1 stalk celery, chopped
- 1 (28 ounce) can Italian plum tomatoes
- 6 ounces tomato sauce
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 pound pasta
Crescent Cherry Cheesecake Cobbler
By lbgtdep
Prep Time 10 mins Cook Time 45 mins Total Time 55 mins
- 1 8 oz tube crescent rolls
- 12 oz cream cheese softened, 1 1/2 blocks
- 3/4 cup granulated sugar divided use
- 1 tsp vanilla extract
- 1 21 oz can cherry pie filling
- 1/4 cup butter melted, 1/2 stick
Taco-Stuffed Pasta Shells
By lbgtdep
8 Servings
- 10 oz uncooked jumbo pasta shells, cooked, drained
- 1 1/2 lb lean (at least 80%) ground beef
- 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- 1/2 teaspoon salt
- 1 1/4 cups diced tomatoes
- 2 1/2 cups shredded Mexican cheese blend (10 oz)
- 1/4 cup chopped fresh cilantro
Roasted Tomato-Habanero Sauce
By lbgtdep
1. Roast the tomatoes. The griddle method: Line a griddle or heavy skillet with aluminum foil and heat over medium
- 1 1/2 pounds (3 medium-large or 9 to 12 plum) ripe tomatoes
- 1 1/2 tablespoons rich-tasting lard or olive or vegetable oil
- 1 small (4-ounce) white onion, thinly sliced
- 1 fresh habanero chile, halved
- Salt, about 1/2 teaspoon