1/2 onion, chopped
1 cup ketchup
4 oz taco sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp oregano
1/2 tsp black pepper
1 1/2 tsp. dry mustard
1/2 tsp garlic powder
Combine all ingredients and simmer for 30-45 minutes on low, serve.
Or, to make and add to sandwich meat:
Rub a 2-3# beef roast with salt and pepper and garlic. Brown in butter on all sides. Place in crock pot and cook 8 hours on low. Meanwhile, combine all sauce ingredients and set aside. Drain juices and gently shred the meat. Pour sauce mixture over, stir well. Cook another 2 hours. Remove lid for last 30 minutes and serve.
6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
2 cups hot water
Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese
Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.
Bake at 375-400 about 15 minutes.
3 cups flour
2 Tablespoons baking powder
3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter
Stir together the flour, baking powder, sugar, cream of tartar, and salt.
Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.
2 Cups Flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup cold butter – resist the urge to soften it. Cold butter makes biscuits flakier.
2/3 cup milk (I’ve also used 1/2+1/2 in a pinch… that is dangerously addictive)
Preheat oven to 450
Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk. Stir with a fork until moistened, you can add a little extra milk if the dough doesn’t come together well. Might also have to get your hands in there to mix it up.
The less you work with biscuits, the flakier and fluffier they’ll be. SO, I use that as an excuse to make them the lazy way! I just dump my dough out onto the baking sheet I’m planning to use and press it into a rectangle about 1/2″ to 3/4″ thick (the biscuits will double when they bake so you can press them out about 1/2 as thick as you want the finished product to be). Then I take a sharp knife and cut the biscuits in squares or rectangles – or whatever shape they turn out to be. I usually get about 8 biscuits out of a single recipe. Spread the biscuits out a little on the baking sheet and stick them in the oven for 10 or 11 minutes until golden.
You can also make these the old fashioned way by rolling them out with minimal flour and cutting them with a circle cutter, then re-rolling your scraps and cutting out the rest. This method will turn out a more dense biscuit.
In large pan melt butter and add some olive oil. Add minced garlic and stir around a minute or so.
Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.
Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.