Soak bread in 1/2 c milk.
Mix all ingredients, shape into balls, and brown in a Dutch oven.
Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.
Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.
Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.
Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Source: https://www.seriouseats.com/real-texas-chili-con-carne
Combine cookie crumbs and butter; mix well and press into pie plate.
Beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into crust. Cover and freeze 4 hours.
Remove 15 minutes before serving. Garnish with whipped topping and chocolate curls.
Gently stir together beans, soup, and cheese.
Bake at 350 degrees for 30 to 45 minutes.
Just before serving put onion rings over the top and bake a few minutes longer.
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
Source: https://www.allrecipes.com/recipe/199983/arkansas-green-beans/
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.
Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.
Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.
Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.
Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.
Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.
Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.
Let it sit for 15 minutes before cutting.
Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html
Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.
Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.
Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.
To serve immediately: Bake at 400 degrees 15-20 minutes.
For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.
Heat oven to 350 degrees.
Combine beef, oats, onion, salt, pepper, egg, and milk. Pack firmly into glass loaf pan.
Combine ketchup, brown sugar, and mustard. Spread on top of the meat loaf.
Bake for 1 hour 15 minutes. Let stand 5 minutes before slicing.
Dissolve sugar in 1 c of warm water. Add the lemon juice and the remaining 5 c of cold water. Refrigerate.