Olive Garden CopyCat Pasta E Fagioli

As soon as cold weather hits, I am making this!!!                                                                                                

3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni

Directions

Sauté beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
Simmer until celery and carrots are tender, about 45 minute.
NOTE: Makes 9 quarts! Just cut the recipe down for smaller batches.

Pork Carnitas

I had these at a restaurant

and boy were they good!!!                                                                                                   

3 1/2 to 4 lb. pork butt, cut into large chunks (1 inch)
2 cloves garlic, minced
1/4 cup red wine
2 cups fresh orange juice
1 1/2 tsp. salt
1/2 tsp. chili powder
small hand full of chopped fresh cilantro
1 bay leaf
1 cup milk
1/4 cup coke

Directions:


Cut pork into large chunks (remove some of the fat) and place in a large frying pan or stock pot. Add the garlic, wine, orange juice, salt, chili powder, cilantro, and bay leaf. Add water if needed to cover most of the pork.
Stir ingredients and place on high heat. Once it boils, reduce the heat to low, partially cover and simmer for 2 to 2 1/2 hours.You want the pork to be very tender and easy to break apart.
Keep an eye open so the liquid doesn't boil completely away. Add more water if needed.
Add the milk and continue to simmer(without the lid) for 20 minutes or until the liquid cooks down to half. Add the coke and bring to a boil again, then lower heat to simmer and cook an additional 15 minutes.
Remove the bay leaf and spoon the pork into a roasting pan. Shred the pork with a couple of forks and spread the meat out in a thin layer. Set the gravy aside and keep warm.
Bake at 425 degrees for 15 to 20 until the meat browns and becomes crispy. You can pour the sauce back over the carnitas or use as a gravy.
Make sure you warm some tortillas.

7UP Biscuits

                                           

Thanks Stephanie!


2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.

Grape Salad

This recipe had over 300 reviews, all favorable!!!
Thanks Zaar!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.
Chill overnight.

BLT Macaroni Salad

Can't wait to try this!
Thanks Tink!

2 cups salad macaroni
1 bunch green onion, thinly sliced
1 large tomato, seeded & diced
1 cup celery, diced
1-1 1/4 cup mayonnaise
4 teaspoons apple cider vinegar
1/4 teaspoon fine sea salt
1/4-1/2 teaspoon fresh ground black pepper
1 lb bacon

Directions

Boil pasta per package directions, then drain & rinse in cold water.
While pasta is cooking, trim most of the fat from the bacon, chop into 1-inch pieces & then pan fry til almost crisp; drain on paper towels & set aside.
In large bowl, combine mayo, vinegar, salt, pepper, celery, onion & bacon.
Gently stir in tomato, & pasta.
Cover tightly & refrigerate til serving.

*Note: Original recipe reserves bacon to add right before serving. I've done both but usually mix it immediately to save time.