3 pounds crunchy or smooth peanut butter
2 quarts light Karo syrup
2 quarts Marshmallow Creme or Marshmallow Fluff
Mix all ingredients until smooth. Add more Karo syrup if spread is too thick.
1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling
Preheat oven to 350 degrees F. Grease two loaf pans.
Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.
5 pounds granulated sugar
2 1/2 pounds lard
12 eggs
1 cup maple syrup (or 1 pint syrup)
3 tablespoons baking soda
2 pounds quick oats
3 tablespoons baking powder
1 quart sweet milk
6 pounds all-purpose flour
1 pound salted peanuts
1 pound raisins
Mix all ingredients. Coarsely grind peanuts and raisins before adding. Bake at 350 degrees F.
1 cup vinegar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon mustard
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons salt
1 medium cabbage
2 medium onions
1 cup granulated sugar
On each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.
12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves
Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.
12 ounces linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided
4 Anaheim chiles
1 pound ground beef
1 package taco seasoning mix
1 package shredded cheese
1 can enchilada sauce
1 medium to large baking dish
Preheat oven to 350 degrees F.
Brown ground beef.
Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.
2 (16 ounce) cans chicken broth
1 (4 pound) boneless pork shoulder
1 tablespoon chopped coriander (cilantro)
1 tablespoon cumin (comino)
Corn tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like
Meatballs
6 sprigs fresh thyme, or 1/4 teaspoon dried
6 sprigs fresh marjoram, or 1/4 teaspoon dried
1 bay leaf, preferably Mexican
1/2 teaspoon cumin seeds, crushed
8 peppercorns, crushed
2 teaspoons salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ounces ground beef
12 ounces ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped
