Ingredients 1 1/2 cups seeded, diced tomatoes 1/4 cup diced red onion 1 tablespoon diced jalapenos 1 tablespoon minced garlic Juice of 2 limes 2 tablespoons cilantro, plus extra for garnish Salt and pepper Instructions In a bowl combine all ingredients. VN:F [1.9.16_1159]please wait...Rating: 0.0/10 (0 votes cast) Read More →
Ingredients 1 pound ground beef chuck 1 pound ground pork 3 cups panko (Japanese breadcrumbs) 1 1/2 cups whole milk 2 large eggs, lightly beaten 2 garlic cloves, minced Coarse salt and ground pepper 1/4 teaspoon ground allspice 3 tablespoons butter 1/3 cup all-purpose flour 3 cups canned reduced-sodium beef broth grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional) Instructions Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in... Read the rest of this article »
Ingredients Martin Yan’s Firecracker Sweet and Sour Pork 1 cup sweet and sour sauce ¼ cup chicken broth ¾ lb boneless pork, cut into ¾-inch cubes ½ cup cornstarch 2 Tbsp cooking oil ½ cup diced onion ½ cup diced green bell pepper ¾ cup pineapple chunks 6-8 dried chili peppers Instructions Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm. Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute. Recipe: Sweet and Sour... Read the rest of this article »
Ingredients 2 heads broccoli, cut florets into tiny pieces 2 slices bacon, cooked and crumbled 1 cup cheddar cheese, grated ½ cup frozen baby peas, thawed 1 small can diced olives ¼ cup finely chopped red onion Dressing Ingredients ½ cup mayo ¼ cup sugar 4 Tbsp Red wine vinegar Instructions Mix the dressing together and set aside. Add the other ingredients together. Stir in the dressing. Chill before serving. VN:F [1.9.16_1159]please wait...Rating: 0.0/10 (0 votes cast) Read More →
Ingredients 4 potatoes (Baked) 1 cup sour cream ½ cup milk ¼ cup butter 1/4 tsp salt 1/8 tsp pepper 1 ½ cup cheddar cheese 1/3 cup chopped bacon 4 green onions sliced Instructions Bake potatoes. Cut potatoes in half lengthwise. Scoop out the potato from the skin. Save the skin. In a bowl, combine the scooped out potato, sour cream, milk, butter, salt and pepper. Whip the ingredients together with an electric mixer. Add ½ the cheese, bacon, and green onions and whip until well mixed. Spoon the whipped potatoes onto the potato skin shells. Sprinkle the green onions, bacon and cheddar cheese on top of whipped potatoes. Bake at 350° for 10-15 minutes or until cheese is melted. VN:F [1.9.16_1159]please wait...Rating: 0.0/10 (0 votes cast) Read More →
Ingredients 3/4 pound hot Italian sausages, casings removed 1 medium onion, chopped 3 large garlic cloves, chopped 1 28-ounce can diced peeled tomatoes 1/4 cup purchased pesto sauce 10 ounces ziti or penne pasta (about 3 cups), freshly cooked 8 c. fresh, washed spinach leaves (about 2/3 of 10-ounce pkg) 6 ounces mozzarella cheese, cubed 1 cup grated Parmesan cheese (about 3 ounces) Instructions Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot... Read the rest of this article »
Ingredients 4 cups milk 2 bay leaves 1/2 teaspoon nutmeg 1/2 cup butter 2/3 cup all-purpose flour 3 cups grated Cheddar or Parmesan and Cheddar mixture 2/3 cup bread crumbs 1 pound macaroni salt pepper Instructions Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking. Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil. Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more. Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted. Preheat the oven to 400°F. Grease a casserole dish... Read the rest of this article »
Ingredients 16 oz sour cream 1 can green chilies 1 can cream of celery soup 1 cup milk 3 cups cheese (cheddar) 2-4 chicken breasts, cooked and cubed or shredded salt pepper 10 tortillas Instructions Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture Add cooked chicken to the sauce pan Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish. Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese Bake, covered, for 20 minutes at 400 degrees VN:F [1.9.16_1159]please wait...Rating: 8.0/10 (3 votes cast) Read More →
Ingredients 1 large bottle Creamy French Dressing 1 pkg dry onion soup mix 1 can whole cranberries Chicken breasts. Instructions Mix dressing, soup mix, and cranberries Layer chicken breasts in 9×13 pan. Pour mixture over chicken. Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally. Serve over rice or potatoes. VN:F [1.9.16_1159]please wait...Rating: 10.0/10 (1 vote cast) Read More →
Ingredients 3 tablespoons olive oil 1 c. minced onion (about 1 small onion) 1/2 c. chopped zucchini 1/2 c. frozen cut Italian green beans 1/4 c. minced celery (about 1/2 stalk) 4 tsp. minced garlic 4 cups vegetable broth 2 (15 oz) cans red kidney beans, drained 2 (15 oz) cans small white beans or great Northern beans, drained 1 (14 oz) can diced tomatoes 1/2 c. carrots, julienned or shredded 2 tablespoons minced fresh parsely 1 1/2 tsp. dried oregano 1 1/2 tsp. salt 1/2 tsp. ground black pepper 1/2 tsp. dried basil 1/4 tsp. dried thyme 4 cups hot water 4 cups fresh baby spinach (optional) 1 cup small shell pasta Instructions Heat 3 tablespoons olive oil over medium heat in a large stock pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach... Read the rest of this article »
