Monreal Steak Marinade

 1/4 c water

1/4 c oil

2 tbsp white vinegar

1.5 pounds of beef

Seasoning

Marinade at  least 30 min

Lonnie's Spaghetti Sauce

 *recipe from Eve

1/2 c olive oil

1 1/2 c grated carrots

1 large onion, diced

2 lbs fround beef

2 tbs dried oregano

2 tbs dried basil

1 can tomatoe paste

5 gloves garlis, minced

1 -2 c red wine

1 tbs worcestershire sauce

2 cans (28 oz) whole tomatoes

1 c milk (add right before you serve)

s&p

fresh parmesan cheese

simmer sauce and right before you serve add the milk, stir and serve

Cherry Chocolate Nut Bars

 https://www.sixsistersstuff.com/recipe/cherry-chocolate-nut-bars/?

Ingredients

• 12 ounces milk chocolate chips 1 package
• ¾ cup chunky peanut butter
• 12 ounces salted peanuts chopped
• 10.5 ounces miniature marshmallows 1 package
• 16 ounces cherry frosting 1 package
•  
•  

• Instructions

  • Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up. 
  • Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
  • Spread this mixture carefully on top of the chocolate layer.  Let cool in the fridge.
  • Top with remaining chocolate for the last layer.  If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
  • Refrigerate until firm.  Cut into pieces – about 48.
  • Store in refrigerator.
   

 

Kamut bread

 Food Nanny Kamut White Bread

https://www.thefoodnanny.com/blogs/recipes/the-food-nanny-kamut-bread

• 2 tbsp active dry yeast
• 3 cups warm water (105-115°)
• ⅔ cup honey, divided
• 7 cups White Kamut flour* , divided
• 3 ½ tbsp melted butter or olive oil
• 1 tbsp French gray coarse salt

• First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.

• Add 2 ½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.

• Preheat oven to 400º. Spray pans generously with cooking spray. Six 6x3 ½ inch mini pans (or close to that size), three 8½x5 inch pans or two 9x5 ¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover with a lightweight dishtowel. Let rise until double. (You know dough is ready when an indention stays after you poke the corner.)

• Place pans inside of the oven when dough is ready. Turn temperature down to 350º and bake loaves. 30 minutes for large, 25-30 for medium and 17-18 for minis. Loaves are done when bottom of bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not over-bake this bread or let it get too brown. Be vigilant because every oven is different.

• When done, immediately invert bread pans. Place loaves on cooling rack until completely cool. If desired, brush loaves with butter. Store in bread bags or freezer bags and freeze for up to 3 months. Bread will be good for one week on the counter, refrigeration is not necessary.

 

food nanny white bread

 Food Nanny White Bread (food nanny rescues dinner cookbook)

4 c warm water

1 tbsp active dry yeast

1 tbsp salt

1/3 c oil

1/3 c honey or 2/3 c sugar

10-12 c flour

Pour the water into the bowl. Add yeast, salt, oil, honey, and 5 c flour and mix to combine. Gradually add the additional 5 c flour, 1 c at a time, until the dough is smooth.

Knew by hand or with dough hook on low. Cover with dish towel and let rise until double in size
(30-45 min). Grease 3 9x5 loaf pans and set aside.

Punch the dough down and remove any air bubbles. Divide the dough in 3rds and shape into a loaf. Place the dough in the prepared pan and cover with dish towel and let rise for 30-45 min. The dough is ready to bake when you press down slightly with your finger and the indentation remains.

Bake in preheated 350 degree oven for 30 min. remove from pans and place on cooling rack.

Pasta Salad

 https://www.cucinabyelena.com/italian-style-pasta-salad-mozzarella-tomato-and-arugula/

 

Ingredients

• 1 pint (275g/ 10oz) cherry tomatoes, cut in half
• 2 cups (150g/ 5oz) pre washed arugula salad
• 12 oz (340g) fresh mozzarella balls such as bucconcini, pearls, or ciliegine
• ½ cup good quality olive oil, such as COLAVITA
• 2 tablespoons balsamic vinegar (optional- it great with and without!)
• ¾ lb (a little less than one full 454 grams Barilla box) pasta of your choice
• 6 basil leaves torn by hand
• Salt and Pepper to taste

Instructions

1.  In a large serving bowl toss the tomatoes, olive oil, vinegar (if using), basil, salt and pepper. Let sit on counter for 5-10 minutes.
2. Meanwhile, boil 6 quarts water and add 3 tablespoons of salt to season the pasta water. Cook pasta according to package directions for 'al dente' texture.
3. While pasta is cooking add the arugula to the bowl of tomatoes and let sit until the pasta is done cooking.
4. When pasta is done cooking, strain, and add to the bowl of prepared ingredients. Toss to coat evenly. Let cool for 5 minutes.
5. Add the mozzarella balls on top and drizzle liberally with more olive oil and a little salt and pepper. If you add the mozzarella when the pasta is too hot is will melt and not taste or look the same.
6. Serve warm, room temperature, or cold!

 

Cranberry Salsa

 https://ourbestbites.com/cranberry-salsa-cream-cheese-dip/

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8-ounce packages cream cheese, at room temperature

Instructions

1. Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.

Feel free to adjust this basic recipe to taste. I like to be heavy-handed with the onion and cilantro, and if you like a kick, add more jalapeno peppers! One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.