Here is a place to share your favorite recipes with the rest of the members.
|Posted on November 8, 2011 at 5:00 PM||comments (407)|
-1 Cup Water
-1 cup red potatoes, chopped
-2 tsp olive oil
-2 ears of corn cut into quarters
-1 small red onion
-1 pound queso blanco viajero-cubed
(substitute ½ #mozzarella and ½ # muenster
-1 red bell pepper
-1 green bell pepper
-2 cloves of garlic, minced
-3 cups butternut squash chopped
-salt, pepper, and cayenne pepper to taste
In a large pot, fry onion, garlic, and peppers in oil until soft. Add the squash, potatoes, corn, spices and mix well. Add water and simmer for ½ hour, stirring often. When potatoes and squash are tender, mix in cheese. Serve hot.
Thanks to Christina C for submitting her recipe.
|Posted on February 23, 2011 at 1:03 PM||comments (0)|
1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of 2-ounce package) onion soup mix
3 tablespoons cornstarch
Ground black pepper
1-1/2 cups dry red wine
Hot cooked noodles (optional)
1. In a 3-1/2- or 4-quart slow cooker, combine beef stew meat and onions. Add bouillon cubes or dry onion soup mix. Sprinkle cornstarch, salt, and pepper over beef and onions. Pour red wine over beef mixture in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. If desired, serve over hot cooked noodles. Makes 6 servings.
|Posted on February 23, 2011 at 12:58 PM||comments (1)|
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, bias-cut into 1/2-inch-thick slices
1/2 cup bias-sliced green onions
2 cloves garlic, minced
1-1/2 cups water
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
1-1/2 teaspoons instant beef bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red sweet pepper
2 cups loose-pack frozen sugar snap peas, thawed
Hot cooked rice
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper. Cover and cook for 20 to 30 minutes or until thickened, stirring once. Stir in sugar snap peas. Serve with hot cooked rice. Makes 6 servings.
|Posted on February 23, 2011 at 12:55 PM||comments (0)|
1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.
|Posted on July 26, 2010 at 7:58 PM||comments (2)|
1 cup sugar
1/2 cup brown sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 teaspoons lemon zest
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon baking powder
2 cups zucchini,shredded
1 cup chopped walnuts
With a mixer, beat together sugars,oil, eggs, vanilla and lemon peel until well combined, add flour, cinnamon, baking soda, baking powder, allspice, salt and combine.
Add zucchini and walnuts and mix well. Bake at 325 for aprox. 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean.
Feel free to omit walnuts or add raisins or other fruit. Applesauce can be substituted for oil.
Makes 2 loaves
|Posted on July 22, 2010 at 9:11 PM||comments (0)|
Substitute 1 lb. trimmed green beans for the slender French beans.
Yield: Makes 6 to 8 servings
2 tablespoons butter
2 (8-oz.) packages French green beans
1 red bell pepper, cut into thin strips
3 shallots, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1. Melt butter in a large Dutch oven over medium-high heat. Add green beans, bell pepper strips, and remaining ingredients, tossing to coat. Add 1/4 cup water.
2. Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
Sugar Snap Peas-and-Red Bell Pepper Toss: Substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.
|Posted on July 22, 2010 at 3:50 PM||comments (0)|
Chickpeas, black-eyed peas, or lady peas could also be used in this salad.
Yield: 6 servings (serving size: 2/3 cup)
1 1/2 cups fresh pink-eyed peas
3 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon olive oil
2 cups grape or cherry tomatoes, halved
1 cup thinly sliced radishes (about
1/4 cup chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mint sprigs (optional)
Sort and wash peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.
Combine peas, tomatoes, and remaining ingredients in a medium bowl. Drizzle juice mixture over salad, tossing to coat. Cover and chill. Garnish with mint sprigs, if desired.
|Posted on July 22, 2010 at 3:48 PM||comments (0)|
In this colorful slaw, peppery radishes stand in for cabbage. The vinegar-based dressing gets a big flavor boost from mustard oil; its pungent bite enhances the radish flavor. It's worth seeking out--look for it with other specialty oils. Or try the mayonnaise-based dressing in Radish Slaw with Creamy Dill Dressing. Use a shredding blade in a food processor for easier preparation.
Yield: 10 servings (serving size: 3/4 cup)
4 cups shredded radishes (about 40 radishes)
2 cups finely chopped yellow bell pepper
1 1/2 cups shredded carrot
1/2 cup white wine vinegar
4 teaspoons sugar
1 tablespoon chopped fresh dill
1 tablespoon mustard oil or olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine first 3 ingredients in a large bowl. Combine the white wine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over slaw; toss well to combine. Serve immediately.
|Posted on July 22, 2010 at 3:44 PM||comments (0)|
This simple dish serves as a cool, refreshing break from spicier foods.
Yield: 10 servings (serving size: 1/4 cup)
2 cups (3-inch) julienne-cut peeled daikon radish or other radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (sweet rice wine)
Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine radish and carrot.
Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over radish mixture; toss to combine. Cover and chill.
|Posted on July 19, 2010 at 1:40 PM||comments (0)|
3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper
In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.