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Uncle Bob's Pizzelle Recipe

Ingredients

1 pound ground beef

2 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons all-purpose flour

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh oregano

1 pound Italian sausage, casings removed

2 (16 ounce) cans whole peeled tomatoes

1 (8 ounce) container sliced mushrooms

1 (6 ounce) can tomato paste

1 (6 ounce) can tomato paste with juice

1 (6 ounce) can tomato paste, drained

1 (7 ounce) can tomato paste with juice

4 ounces tomato paste

1 tablespoon grated Parmesan cheese

1 teaspoon tomato paste

1 teaspoon olive oil

2 tablespoons Worcestershire sauce

1 teaspoon seasoning salt

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, mix the ground beef, garlic, olive oil, flour, parsley, oregano, sausage, tomatoes, mushrooms, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Pour sausage into a large skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.

In a small mixing bowl, combine tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste, tomato paste

Comments

DavatadLafastyla writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 4 stars , but overall it was pretty easy. A few things to consider:--use fresh ginger root, or fresh ginger capsule (didn't have ginger at hand, so used 1/2 tsp.) Disappeared fast--had to double veggie paste, doubled tofu, doubled onion, doubled sauce (had 1/2 tsp.) Explanation: doubled sauce because my batter was SO THICK, and I didn't have any. Quick fix: added new pancake didn't work:)