Yankee Doodles Recipes

Steps:

• Brown meat in skillet. Remove meat from skillet and cook onion, garlic, celery, green pepper, and macaroni in meat drippings until macaroni is golden. Return meat to skillet along with tomato sauce, water, parsley, salt, pepper, and worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to your taste. To serve, top with grated american cheese.

Steps:

• Preheat oven to 400*. Set out a 13 x 9" baking dish. In a 12" nonstick skillet, heat the oil over medium heat. Stir in the carrots, onions, green pepper, and garlic. Saute for 5 minutes or until almost tender. Stir in the beef and pepper. Cook, stirring to break up the meat for 5 minutes or until the meat is no longer pink. Add the tomatoes and their puree, the oregano, and sugar; raise the heat to high and bring to a boil. Reduce the heat. Simmer, partially covered, for 25 minutes, stirring occasionally to break up tomatoes. Cook macaroni for 6 minutes. Drain, rinse, and drain again, then combine with the beef mixture and put in the baking dish. Sprinkle with the parsley and cheese and bake, uncovered, for 15 minutes or until the cheese melts and the mixture is bubbling hot.

Steps:

• Put cooked and drained macaroni in a 2 - 2 1/2 quart casserole dish.
• Add Ragu or other spaghetti sauce and mix well.
• Cover with a layer of American cheese slices.
• Bake until cheese is melted at 350°F for about 15-20 minutes.

Steps:

• Mix together first seven ingredients.
• Cover and chill for 15 minutes, until dough is easy to handle.
• In a small bowl, blend Cinnamon-Sugar ingredients together.
• Form dough into walnut-size pieces and roll into Cinnamon-Sugar.
• Place cookies 2 inches apart on a greased baking sheet.
• Bake at 350 degrees for 10-12 minutes. don't overbake.
• Remove to a wire rack to cool.
• You can sprinkle a little extra colored sugar on top of freshly baked cookies, if you want more color.

Steps:

• 1. Cut tops off of cooled cupcakes and set tops aside. Try to make a bit of a depression in the cupcakes to be filled later.
• 2. In small sauce pan beat milk and flour until it thickens.
• 3. In separate bowl (use your mix-master if you can) beat margarine for 4 minutes
• 4. Beat in shortening for 4 minutes
• 5. Add vanilla and flour mixture and beat until creamy and cool. (more than 4 minutes)
• 6. Take cupcakes without tops and put cream into each. Put cut-off top pieces onto the top of the cream. They will stick up but they taste amazing.

Steps:

• 1. Place the 1/4 cup flour in a plastic bag with the meat pieces (a few at a time) and shake to coat. In a 4-qt. Dutch oven, brown meat, one-third at a time, in hot oil. Drain well.
• 2. In a 3-1/2- to 4-quart slow cooker, combine the meat, chopped onion, garlic, potatoes, carrots, and boiling onions.
• 3. In a large bowl, stir together the 4 cups water, bay leaves, Worcestershire sauce, sugar, lemon juice, salt, pepper, paprika and allspice. Pour over the meat.
• 4. Cover, cook on low setting for 10-12 hours on on high setting for 5-6 hours. Discard bay leaves. Transfer meat and vegetables to a serving plate and keep warm.
• 5. Transfer the cooking liquid to a medium saucepan. In a small bowl, stir together the 2 Tbsp. cold water and the 1 Tbsp. flour. Stir into the cooking liquid in saucepan. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Pour gravy over meat and vegetables.

Steps:

• Preheat the oven to 375°F and butter a 2 1/2- to 3-quart casserole dish.
• Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander.
• Meanwhile, melt the butter over medium-high heat in a medium-size saucepan.
• Add the onion and saute until softened, about 5 minutes.
• Sprinkle with the flour and continue cooking, stirring constantly, for a minute more.
• Gradually pour in the evaporated milk and sherry and stir until smooth.
• Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more.
• Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper.
• Stir the sauce and noodles together in a large mixing bowl.
• Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture.
• Turn into the prepared casserole dish.
• Sprinkle the remaining cup of cheese over the top of the casserole.
• Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes.

Steps:

• crust:.
• Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8x8" pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350 F for 12 minutes or until lightly browned.
• filling:.
• While crust is baking, prepare filling. Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready.
• When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight.
• fruit topping:.
• 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries.
• Refrigerate another 10-15 minutes to allow flavors to blend.