It Inspired Me

1   Tbsp   butter 1   tsp   olive oil 1   lb.   ground beef 1/3   green bell pepper, minced 1/2   large   yellow onion, minced 3   cloves   garlic, minced 1   Tbsp   tomato paste 2/3   cup   ketchup 1/3   cup   water 1   Tbsp   brown sugar 1   tsp   yellow mustard 3/4   tsp   chili powder 1/2   tsp   Worcestershire sauce 1/2   tsp   kosher salt 1/4   tsp   red pepper flakes   (optional) 1/4   tsp   black pepper Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well. Add ...

I was looking for a chocolate chip cookie recipe that was listed by weight and used shortening. This one let both criteria so...why not? I baked these in batches of 6-8, and kept the rest in the fridge. I also pressed a bunch of dough into a six inch round pan. This was delicious with a little ice cream!! 3/4 cup (175 mL) Shortening 1 1/4 cups (300 mL) lightly-packed brown sugar 1 egg 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1 3/4 cups (425 mL) All Purpose Flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 1/2 cup (250 mL) semi-sweet chocolate chips Preheat oven to 375ºF (190ºC). Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet chocolate chips and pecans. Drop dough by heapi...

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ingredients 3/4 cup (175 mL) Crisco® Golden All-Vegetable Shortening 1 1/4 cups (300 mL) lightly-packed brown sugar 1 egg 2 tbsp (30 mL) milk 1 tbsp (15 mL) vanilla extract 1 3/4 cups (425 mL) Robin Hood®Original All Purpose Flour 1 tsp (5 mL) salt 3/4 tsp (3 mL) baking soda 1 cup (250 mL) semi-sweet chocolate chips 1 cup (250 mL) coarsely chopped pecans Preparation Preheat oven to 375ºF (190ºC). Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy. Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended. Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended. Stir in semi-sweet chocolate chips and pecans. Drop dough by heaping spoonfuls (2 tbsp/30 mL) on ungreased baking sheet leaving about 3 inches (7 cm) between cookies. Bake at 375°F (190°C) for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked ...