The best recipes ever?

anything, please submit more than one recipeThe best recipes ever?
Hershey's Best Brownies Recipe





Delicious chocolate flavor.





1 cup butter or margarine


2 cups sugar


2 teaspoons vanilla


4 eggs


3/4 cup cocoa


1 cup all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon salt


1 cup chopped nuts (optional)








Heat oven to 350 degrees.


Grease 13x9x2 inch baking pan.


Melt butter in microwave.


Stir in sugar and vanilla.


Beat in eggs, one at a time.


Add cocoa, flour, baking powder and salt; beat until well blended.


Stir in nuts, if desired.


Pour batter into pan.


Bake 30-35 minutes or until brownies begin to pull away from sides.


Cool completely.








Best Meatballs Recipe





This is my version of Swedish Meatballs. They are good enough for company, easy to make and you'll have them coming back for more.





2 lbs ground chuck or sirloin


1 1/2 cups grated raw potatoes


5 tablespoons grated onions


3 teaspoons salt


1 1/2 teaspoons allspice


1 can beef broth


3/4 can water


1/4 cup butter


2 tablespoons light olive oil





Mix together the ground meat, potatoes,onion, salt and Allspice.


Mix well, use your hands.


Shape the mixture into Ping Pong sized meatballs.


Put the Broth and water in a saucepan and bring to a boil.


Drop in the meatballs and return to boil.


Using a slotted spoon remove meatballs and drain on a paper towel.


Reserve the broth.


At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.


When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.


Add the reserved broth to the pan and simmer until the meatballs are cooked through.


If you wish you may add a little flour to thicken the broth.The best recipes ever?
Peanut Butter ones from the recipe on the Jif Peanut Butter Jar (try adding Quaker Oats! YUM)





My Sugar Cookies





3 1/4 cups flour


2 tsp baking powder


1/2 tsp salt


3/4 cup softened butter


1 1/2 cups sugar


2 eggs


1 tbsp mik


1 1/2 tsp vanilla extract


Sprinkles and *Frosting (recipe follows)





Mix 1st 3 ingredients and set aside.


Beat butter until creamy. Add sugar. Add eggs one at a time, mixing well after each. Pour in flour mix gradually and blend until creamy. Refrigerate at least 2 1/2 hours covered. Preheat oven to 400 degrees F. Roll dough out into a floured surface. Cut into desired shaped with cookie cutters. Cook 7 minutes on a greased cookie sheet. Remove and transfer to a wire cooling rack. Roll out wax paper on counter top. Place cookies on paper and frost if desired. Top with sprinkles.





*Frosting:1/2 cup butter at room temperature


3 cups Powdered Sugar


1/4 cup milk


1 teas vanilla ( I use about 2 tsp)





Cream butter. Add sugar, milk, and vanilla. Mix until light and fluffy. May need to be refrigerated.


(This makes A LOT of frosting, so I suggest making 1/2 the recipe)











Brown Sugar PopTarts


Dough:


2 tbsp shortening


1/3 cup powdered sugar


1 cup milk


1 1/2 teas cream of tartar


1 tbsp light corn syrup


1/2 teas baking soda


1/4 teas salt


1/8 teas baking powder


1 2/3 cup flour


3 tbsp water


Filling:


3 tbsp brown sugar


3 tbsp sugar


3 tbsp flour


desired amount of cinnamon


dash of salt





1 beaten egg white





Frosting:


1 tbsp brown sugar


4 teas milk


1 1/4 cup powdered sugar


dash of salt


2 dashes of cinnamon





Mix shortening, powdered sugar, milk, cream of tartar, syrup, baking soda and powder, and salt in a mixer. Add 1 2/3 cup flour and mix by hand to combine. Add water and mix with hand to combine. Form dough into a ball and set aside.


For filling, mix all filling ingredients and set aside.


Divide reserved dough in half. Roll out one half on a floured surface. Roll out into 1/16 inch thickness and cut into rectangles of desired size (approx 3 by 8 inches) Brush beaten egg over entire surface of 1/2 the rectangle. Sprinkle filling on brushed area, leaving a margin all the way around the crust. Fold the other sideof the dough over onto the filling. Press and seal edges with the tines of a fork. Repeat steps to fill and seal remaining rectangles. Prepare other half of dough. Poke several holes in the tops of the tarts to allow steam to escape. Preheat oven to 350. Place tarts on a greased cookie sheet and bake 8-10 minutes, or until very light brown. Remove and let cool completely.


For frosting, mix brown sugar and milk. Microwave 15 seconds and stir until sugar is dissolved. Stir in remaining ingredients. Spread a thin layer over tops of tarts. Reheat in toaster oven after frosting sets completely.
David's Chili Con Carne Y Frijolies





2 Cups Small Red Beans (Washed and Picked Over)





2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)





1 Lbs. Lean Ground Pork





1 Whole Green Bell Pepper





1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)





2 Large Peeled White or Cooking Onions (Coarsely Chopped)





3 Tbls. Chili Powder





2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)





1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)





1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)





1 tsp. Paprika





1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)





1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)





1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)





(Note) Sage May Be Substituted For Chia Seed.





1/2 tsp. Ground Cloves





1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)





1/8-1/4 tsp. Cayenne Pepper





Salt To Taste (1 tsp. Is A Good Starting Point)





1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)





1 1/2 Quarts Bean Stock (From Cooked Beans)





(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)





In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.





In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.





In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.





Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.





Serves 8 to 10 People
It has got to be Bread...


Bread comes in many forms and everywhere in the world.





You can find bread of different kinds, Danish Pastry, French Baguets, India Prata, Chinese Mantou, English bread, Italy Pizza..etc, etc..These are different forms of breads and each kind tells u abt that country in it's own way..


Bread is the basic neccessity whether u are rich or poor, we still eat bread.
LASAGNA SUPREMO





This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!





FOR THE LASAGNA


1 (1 lb) package lasagna noodles


3/4 lb ground beef


1/4 lb ground pork


1 lb Italian sausage (thinly sliced)


1 lb button mushrooms (thinly sliced)


1 cup onions (chopped)


6 cloves garlic (minced)


2 teaspoons sugar


1 tablespoon salt


1 teaspoon dried basil


1/2 teaspoon fennel seeds


1/4 teaspoon ground black pepper


2 eggs (lightly beaten)


2 (15 ounce) containers ricotta cheese


2 tablespoons dried parsley flakes


1 cup pitted ripe black olives (sliced)


1 lb mozzarella cheese (shredded)


1 cup parmesan cheese (grated)





FOR MARINARA SAUCE by Alan Leonetti


2 (14 1/2 ounce) cans hunts chunky crushed tomatoes


2 (6 ounce) cans hunts tomato paste


1/4 cup extra-virgin olive oil


6 cloves garlic (cut in halves)


1 teaspoon chopped garlic, in juice (from jar)


1 shallot (diced)


2 tablespoons dried oregano


4 tablespoons dried Italian seasoning


1 teaspoon dried basil


1 tablespoon granulated sugar





makes 8 servings





1 hour 45 minutes 45 mins prep





FOR THE LASAGNA: Prepare lasagna according to package directions.





Drain and set aside.


Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.


Brown the ground beef and ground pork in a skillet, drain off and discard fat.


Add onion and garlic to the ground meat, stir and cook another 5 minutes.


Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.


While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.


Preheat oven to 375 degrees.


Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.


In the baking dish, spoon in a layer of 1/3 of the meat sauce.


Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).


Then layer 1/3 of the Ricotta mixture.


Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.


Then layer 1/3 of the sliced mushrooms.


Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.


Then continue to repeat the layering until all of the ingredients are layered.


When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.


Remove foil and bake, uncovered, another 25 minutes.


Remove from oven and allow to sit and rest 10 minutes before cutting.





FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.


Add the extra-virgin olive oil to the pot.


Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.


Dice the shallot, and dump that into the pot.


Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.


Do not strain, as the pulp adds to make this a thick and wonderful sauce.


Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.


Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.


Remove from heat and give