Cookie Time: Best Ever Chocolate Chip Cookies.

This is the best ever recipes. We have been making these since 1990.  It is an old recipe From  a friend.

Best Ever Chocolate Chip Cookies

1 Cup  Butter flavored Shortening  or you can use plain Shortening
3/4 Cup Sugar
3/4 Cup Package Brown Sugar
2 Eggs
1  teaspoon Vanilla Extract
1 teaspoon Water
2 & 1/4 cups All Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 small package of Chocolate chips, about 2 Cups
 (Optional) 1 cup Chopped Pecans
     
1. Preheat Oven to 300°F

2.Cream shortening at medium speed in the mixer. Gradually add sugars, beat well.

3.Add eggs, vanilla and water; beat well

4.Combine Flour, baking soda and salt ,stir together. Add flour to Creamed shortening mixture.  Mix well

 5.Stir in Chips and Nuts( if using)

6. Roll into Tablespoon  size. Place onto a greased Or Parchment paper lined cookie sheet. Lightly press cookie with fork.

7.Bake at 300°F For 20 minutes

8.Remove from oven and transfer to wire cooling racks to cool completely, if you can wait that is.

Lamb Time: Auntie E's Israeli Lamb

We have Lamb one time a year, It is during the Passover time or Easter in this case.  I really love Lamb. This recipe is  really good. With a Mild Flavor. My Family do not like it too gamy.

You will need:
 boneless Lamb about  a 3 lb one.
Avocado Oil about 2 tablespoons
 Salt and Pepper mix about 2 teaspoon
Low sodium Chicken Bone Broth 1/2 cup
a dry White Wine 1/2 cup
one sprig each of  Fresh Thyme and Rosemary
4 cloves of Garlic crushed a little.

 Preheat Oven to 300°Fahrenheit .
                                                                                                                                                                          In a  Oval cast iron pot or a LeCreuset oval  dutch oven. I use this one.

 Now heat  stove burner on med high heat, add oil and brown lamb on all sides.
Turn off heat. Sprinkle Salt and Pepper Over the lamb,  put the rosemary and thyme on top of the lamb. add broth and wine to pot. Put the garlic cloves around the liquid. Put the top on and place in a preheated 300°Fahrenheit oven. roast for about 1-1/2 hours. check at the 1 hour to see if it is done. Mine was at 153°F at the 1 mark.You want the temp to be around 150 °F it will continue to cook once it is out of the oven. Rest for about 25 minutes. the temp should be about 160°F which is a Medium for the Lamb. We like it at medium. If you like your  more done, then cook in  until registers 160°F. That way it will be more done after resting.  be Careful if cooking til well done. Lamb can get tough rather quickly. That is why I take it out at 150°F. and be sure to let it rest. That is important to let the juices settle back in the meat.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi: Beef-a-Roni

Remember the canned Chef Boyardee. It came in lots of Italian dishes. In the 60's it was the fast...open the can and eat era. The Women started to work outside the home and making a delish dinner was harder to do with the limited time they had. Can goods took off and got really big.
today we have all sorts of gadget to speed things along. Allowing us to make wholesome meals with out all those Preservatives.

The Ninja Foodi Pot is the newer magic pot. It will do almost everything for need to do in a short period of time.

I recently saw a post for a Beef-a-Roni dish. That got me thinking... Whats for dinner? Yes I will make  a Beef-a Roni dish


You will Need:

1.5 lbs of Ground beef
1 Onion  minced
1 Clove Garlic- pressed
2 teaspoons Italian seasoning mixture
2 cups Elbow macaroni
1 (28oz) can of San Marzano Peeled tomatoes.
1 (6oz) can tomato Paste
2 cups Beef Stock
salt and pepper to taste.

Brown Ground beef and onion on Hi Saute, til browned
turn off Saute. add the spices and some salt and pepper. stir
Add tomatoes, beef Stock,  garlic, tomato paste, stir well, breaking up tomatoes and stirring in paste.
 Add 2 cups elbow Macaroni stir.

 Place the Pressure cooker lid on, make sure the  knob is on Seal. Set pressure on High for 8 minutes.
than Natural Release ( let the pressure go down by itself) it will take about 11 minutes.
once pressure valve in down open lid and stir. Serve,
Make 8 healthy servings.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"