Recipes

 3 teaspoons Oil

2 pounds Ground beef

12 ounces Onion; chopped

14 ounces Carrots; slivered

14 ounces Celery; diced

48 ounces Tomatoes; canned, diced

2 cups cooked Red Kidney beans

2 C cooked White kidney beans

88 ounces Beef stock

3 teaspoons Oregano

2 1/2 teaspoons Pepper

5 teaspoons Parsley; (fresh chopped)

1 1/2 teaspoon

Tabasco sauce

48 ounces Spaghetti sauce

8 ounces dry pasta Shell macaroni; or other pasta  (I use Ditalini)

 2 cups all purpose flour

2 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup sugar

3/4 cup plus 2 tablespoons packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1 cup chopped toasted walnuts (about 4 ounces)

So being Italian we don't have recipes we just cook so I hope I make sense

Ingredients needed

Olive oil

Garlic minced

Red pepper flakes

S/P to taste

Steak/chicken

bell peppers (1 grn, 1ylw,1 orange, 1 red) ANY THREE

Zucchini (3or4)

Yellow Squash (4 or 5)

Red onion (small)

INGREDIENTS:

• 1 1/4 cups all-purpose flour

• 1/2 cup butter

• 1/4 cup light brown sugar, packed

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 egg

• 1/2 cup chopped walnuts or pecans  

• 1/2 cup butterscotch morsels

• 1/2 cup milk chocolate morsels

• 1/2 to 3/4 cup miniature marshmallows

PREPARATION:

Peanut Butter Ice Cream Sandwiches

1 pkg vanilla pudding

1/2 c creamy peanut butter

64 squares graham crackers

Prepare the pudding as directed. Mix the pudding and the peanut butter. Spread ~1T per one square, and top with another square to make a sandwich. Continue through entire box of crackers. Freeze in single layer on cookie sheets; store in ziploc bags. (NOTE: recipe makes about 45 sandwiches)