Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 6
4 cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup vinegar
1/2 cup water
3/4 cup sugar
1 tablespoon dried dill (to taste)
Recipe
1 toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
Servings: 8
1 lb jimmy dean sausage
1 onion, diced
11 ounces cream cheese
15 ounces rotel tomatoes
18 soft taco-size flour tortillas
1 (15 ounce) can refried beans
5 cups monterey jack cheese, grated
Recipe
1 in skillet crumble and cook sausage with onions until done. drain.
2 in a bowl combine hot cooked sausage and onions with cream cheese and rotel tomatoes. mix until creamy.
3 spread a thin layer of beans on each tortilla. top with 1/4 cup of meat mixture. top with a pinch of cheese. roll up and place seam side down in a greased casserole.
4 top all enchiladas with remaining cheese.
5 bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
2 cups chopped rhubarb
2 cups chopped strawberries
9 inches unbaked pie shells (bought or homemade)
2 tablespoons butter
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter
Recipe
1 crumble topping: in a bowl, whisk flour with sugar. with pastry blender or 2 knives, cut in butter until mixture is in fine crumbs. set aside.
2 in another bowl, whisk together sugar, flour and salt; whisk in egg until smooth. add rhubarb and strawberries; toss to coat. scrape into pie shell, then dot with butter. sprinkle crumble topping evenly over filling. bake in oven at 425 for 10 minutes. reduce heat to 350 degrees and bake until topping is golden and filling is bubbly, approximately 40 minutes. let pie cool on rack.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1 lb ground beef or 1 lb lamb
1 (7 ounce) can rotel tomatoes & chilies (i like the hot ones but if you don't care for hot use mild.)
1 (10 3/4 ounce) can cream of mushroom soup (regular or fat free)
1 (10 3/4 ounce) can cream of chicken soup (regular or fat free)
1 (1 1/4 ounce) package taco seasoning
1 (16 ounce) bag of four-cheese mexican blend cheese
1 (14 ounce) bag corn tortillas
Recipe
1 brown your ground meat of choice and drain.
2 then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
3 remove from heat.
4 cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
5 then add a layer of meat mixture.
6 next sprinkle some of the shredded cheese.
7 then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
8 the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
9 preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
10 i like to top mine with sour cream and gaucomole! yummy!
Total Time: 24 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 24 hrs
Ingredients
Servings: 8
4 lbs fresh salmon, center cut
3 1/2 tablespoons coarse salt
3 1/2 tablespoons sugar
4 teaspoons peppercorns, crushed
1 bunch fresh dill
2 tablespoons mild mustard
1 teaspoon mustard powder
1 tablespoon sugar
1 1/2 tablespoons wine vinegar
3 tablespoons salad oil
salt and pepper
3 tablespoons chopped fresh dill
Recipe
1 remove the backbone and other bones from the salmon and cut in half lengthwise.
2 combine the salt, sugar and pepper and rub over the insides of the fish.
3 place one piece, skin side down, in a large bowl or serving dish.
4 place the dill over the salmon. top with the other piece of fish, skin side up.
5 place a heavy platter over the salmon and weight it down.
6 refrigerate, covered, for 24 hours. turn the fish once or twice during this time.
7 when finished, remove the salmon from the dish and scrape off the seasonings and dill.
8 cut off skin and slice the salmon diagonally into thin slices.
9 serve salmon.
10 for gravlaxsas: combine the mustard, sugar and vinegar in a bowl and mix well together to make a paste. slowly add the oil, beating well after each addition. beat until the sauce is the consistency of mayonnaise. season with salt and pepper and add the dill. makes 1/2 cup.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 8
1 large onion, peeled and quartered
3 -4 celery ribs, cut into large pieces
1 (3 ounce) can green chilies
1 -2 garlic clove, peeled
4 cups chicken stock
2 -4 lbs cooked turkey
1 teaspoon dried lemon peel (or lemon zest)
1 -2 teaspoon ground ginger
4 tablespoons chili powder
2 tablespoons cumin
2 tablespoons dried oregano
2 cups corn
2 (15 ounce) cans great northern beans, drained
1/3 cup cornmeal
1/4 cup vinegar
Recipe
1 place onion quarters, celery, chilies and garlic in bowl of food processor. process on high until everything is in small chunks. make as chunky or as fine as your family likes. pour veggies into soup pot with stock and bring to a boil. turn heat down to medium. place turkey in bowl of processor and grind to uniform chunks. add to soup pot. add lemon peel thru oregano and let simmer. place corn in food processor with a little cooking liquid and process until it is half creamy and half kernels. pour into pot and add beans. taste and adjust seasonings, adding salt and pepper if desired. before serving sprinkle in half of cornmeal to pot and stir until desired thickness is reached, adding more cornmeal if necessary. add a splash of vinegar, stir quickly and serve.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
2 medium onions (medium to large)
2 cups milk
1/2 teaspoon grated nutmeg
salt and pepper
1 bay leaf
1/4 cup butter
1/2 cup all-purpose flour
Recipe
1 cut the onions into eighths.
2 in a heavy-based saucepan over medium heat, cook onions in milk, seasoned with nutmeg, salt, pepper and bay leaf. cook until onions are soft. remove bay leaf.
3 meanwhile, melt butter in a medium saucepan; add flour, stirring for 3 minutes or until bubbly. add flavored milk all at once and whisk to combine ingredients smoothly. cook over medium heat, stirring often, until just boiling; reduce heat and simmer for 5 to 7 minutes.
4 if desired, strain the sauce through a fine sieve; return to saucepan to heat through.
2 in a heavy bottomed pot over medium heat, melt the butter reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
3 pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. add the rest of the milk, in 1/2 cup portions, add the hot sauce and salt whisking constantly to prevent lumps. simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning.
4 cook macaroni, drain and set aside.
5 in a 13x9" baking pan, spray with nonstick spray. pour small amount of bechamel in the bottom of the pan with a little of the cheese. sprinkle the chicken with the onion powder, and chipotle sauce, place half of the chicken in the pan then top with half of the peppers. now add half of the macaroni, salt and pepper to taste, pour half of the bechamel sauce over the macaroni and half of the cheese. repeat ending with the cheese.
6 bake at 350°f for about 20 minutes. makes 6 large servings.
1 in a large sauce pan or pot, brown ground beef with onion; drain. (while the beef is browning, chop veggies, etc.)
2 add remaining ingredients, except kidney beans, to the ground beef and onion.
3 bring to a boil then reduce heat to low.
4 cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
5 stir in undrained kidney beans and simmer until heated through (about 15 minutes).
6 **for a smoother chili (my preference) i pour the 28oz. can of tomatoes into my "ultmate chopper" (mini food processor) and blend em up. i also chop the onions and peppers quite small. this minimizes chunks which makes it more "kid-friendly.".
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 4
1 (26 ounce) bag frozen hash browns, country style
2 cups shredded colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or 1/2 cup canned broth
1/2 tablespoon butter, melted
Recipe
1 comine all of the remaining ingredients, except the last, in another bowl. mix until well blended and pour over the hashbrown mixture and mix well.
2 heat the remaining butter in a large oven proof skillet over high heat.
3 when the skillet is hot spoon in the hashbrown mixture. cook the hashbrowns, stirring occasionally, until hot and all of the cheese is melted (about 7 minutes).
4 put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
1 cup sugar
1 cup dark corn syrup
1/4 cup butter
1 cup cream
1 cup chopped blanched almonds or 1 cup mixed nuts
Recipe
1 combine sugar, syrup, butter and cream in a heavy saucepan.
2 cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
3 add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. if poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 (1 lb) can bean sprouts
1 (3 ounce) can bamboo shoots
1 (4 ounce) can mushrooms
2 eggs
3 teaspoons cooking oil
1 cup chopped cooked shrimp
4 cups cooked rice
2 tablespoons soy sauce
1/4 teaspoon msg
1/2 teaspoon sugar
1/2 teaspoon bead molasses
1 (7 ounce) package frozen pea pods (optional)
1 cup shredded lettuce
1/2 cup chopped green onion
Recipe
1 drain bean sprouts thoroughly on paper towel, change towels as needed. drain bamboo shoots and mushrooms. partially scramble eggs in oil. add bean sprouts, mushrooms, shrimp, bamboo shoots and rice and toss with fork. stir in soy sauce, monosodium glutamate, sugar and bead molasses. slightly mash mixture, then add barely defrosted pea pods, if desired. continue stirring until pea pods are hot. add lettuce and onions and toss until heated thoroughly. serve immediately.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 6
2 teaspoons canola oil
1 cup chopped onion
1 chopped bell pepper (any color)
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon oregano
3 garlic cloves, minced
1 (4 1/2 ounce) can chopped green chilies (ortega style)
2/3 cup cooked barley (follow package instructions)
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can chopped peeled tomatoes
1 (15 ounce) can vegetable broth
1 avocado
sour cream
grated cheddar cheese
Recipe
1 sauté onion and bell pepper in oil over medium heat for 3 minutes. add chili powder, cayenne pepper, cumin, oregano, garlic and green chilies, and cook for 1 minute.
2 stir in tomatoes, beans, broth and bring to a boil. simmer for 10-20 minutes.
3 serve with the fresh sliced avocado, sour cream, and cheddar cheese.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 2
2 fresh corn on the cob
water
1/2 cup sugar
1/2 cup salt
1 tablespoon olive oil
2 cloves garlic
2 tablespoons fresh lemon juice
1 tablespoon butter
1 clove garlic
1 teaspoon chili powder
Recipe
1 for perfect corn, before soaking, peel back the husk enough to remove most of the silk.
2 this will prevent the silk from sticking to the corn during the cooking process.
3 roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
4 this will add a lot of flavor to the roasted corn.
5 for even more flavorful corn, try this technique after soaking: brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
6 roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
7 another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
8 for another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.
Total Time: 1 hr 32 mins
Preparation Time: 20 mins
Cook Time: 1 hr 12 mins
Ingredients
Servings: 8
12 eggs
1 1/2 cups mayonnaise
1/4 cup chopped fresh green onion
1/4 cup chopped fresh cilantro
1/2 cup sliced black olives
1 teaspoon dry mustard
12 ounces grape tomatoes
Recipe
1 add 6 quarts water along with 3 tablespoons vinegar to a pan along with eggs and bring to a boil. boil eggs for 12 minutes. (the vinegar keeps the eggs from cracking).
2 while eggs are boiling chop green onion and cilantro and place in large bowel. add all other ingredients except for tomatoes and mix well.
3 remove eggs from pan and place into a second pan or bowel filled with cold water and ice to cover. allow to sit for two minutes. leave pan used for boiling on burner and continue to boil water. return eggs to boiling water for 1 minute and then return to cold water and peel. eggs should peel very easy at this point.
4 after peeling eggs ensure all shell material is removed and washed and then slice egg into pieces. add egg to mayonnaise mixture and stir together well. if salad is too dry add mayonnaise to individual preference.
5 refrigerate mixture for at least 1 hour and then serve with the grape tomatoes sliced on bread of on a bead of lettuce.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
Servings: 4
1 1/2 lbs eye of round roast, sliced into 1/2-inch slicesagainst the grain
1 1/2 teaspoons meat tenderizer
1 cup flour
3 tablespoons cooking oil
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (12 ounce) jar beef gravy
2 teaspoons knorr tomato bouillon with chicken flavor
2 teaspoons mexican oregano, crushed
2 tablespoons potato starch
water
Recipe
1 spray crock with cooking spray.
2 place flour and meat tenderizer in zip lock bag, close bag and shake to blend. add one or two steaks to bag at a time and pound with the side of a plate or with a meat hammer until steak is thoroughly coated and about 1.5 times itso original circumference. remove pounded steaks to a plate and repeat process until all meat has been coated and tenderized.
3 heat oil in large, heavy skillet over medium high heat. quickly fry steaks until browned on all sides.
4 meanwhile, in the crock pot, mix tomatoes, gravy, boullion and oregano to create a sauce. place browned steaks in crockpot and ladle some sauce over them.
5 cover and cook on low for 8 hours or on high for 4 hours. before serving, remove meat to a serving dish and thicken the sauce with potato flour mixed with enough water to form a milky liquid. stir this into the sauce a bit at a time while stirring until the sauce reaches desired thickness. potato starch will thicken the sauce much quicker and using less thickener.
6 note: the recipe i mangled to create this dish called for onions and green pepper strips sauteed and added to the sauce. my family does not like the stringy, limp veges that result so i took a different route.
Total Time: 3 hrs 30 mins
Preparation Time: 3 hrs
Cook Time: 30 mins
Ingredients
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons granulated sugar
1/2 cup water, warm 100 degrees
1 teaspoon salt
4 cups all-purpose flour, sifted after measuring, plus additional for dusting
3 large eggs, reserve 1 egg for egg wash
1/2 cup buttermilk, warm 100 degrees
4 tablespoons unsalted butter, reserve 1 tbsp for coating baking pan
1 tablespoon salad oil, reserved for to coat dough during initial dough rise
2 tablespoons water, reserve for egg wash
Recipe
1 combine the yeast and sugar with 1/4 cup of the warm water in a large bowl or in the bowl of an electric mixer. let stand for 5 to 10 minutes until the mixture becomes frothy. (this allows the yeast to "bloom.").
2 add the salt and flour. lightly beat 2 of the eggs with the milk and add this mixture to the bowl. melt 3 tablespoons of the butter and add this as well. have the remaining 1/4 cup warm water ready. if you are mixing by hand, add some of the water and begin to mix, adding the water as needed. if using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. this prevents the flour from jumping out of the mixing bowl. add the remaining warm water as needed; the dough usually takes the full amount. when a soft dough has formed, knead for 5 minutes by machine or about 8 minutes by hand. this is a soft bread and does not require as much kneading as chewier types the finished dough should be soft but dense and should not be sticky.
3 shape the dough into a ball and lightly oil it with the salad oil. place it in a large bowl. cover with plastic wrap or a slightly damp towel and let rise in a warm place for about 1 hour until doubled in bulk.
4 punch the dough down and move to a work surface. lightly dust the work surface with flour. shape the dough into a square. using a knife, cut the dough into 12 equal pieces.
5 with the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15 inches long. shape the dough into uniform 7-inch-long tubular pieces. it is important that all the pieces be the same length. place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2-inch gap between them. put the pan in a warm place and let rise a second time.
6 prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water. after 15 to 20 minutes, the tubes of dough will have risen enough that they will be touching.
7 generously brush the tubes with egg wash, return the pan to the warm spot and let the dough rise until almost doubled in size, 10 to 15 minutes. preheat the oven to 350 degrees f.
8 place the buns in the oven and bake for about 30 minutes until deep golden brown.
9 let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan. using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. it is crucial that you not let the buns break or tear apart. after an hour, when the baked dough is completely cooled, move it in one piece to a cutting board. using a serrated knife, slice down the center of each tube. you will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). the place where the tubes met is now the center of each bun. they will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
10 wrap the buns in plastic wrap until ready to use. if you do not intend to use all 12 buns, freeze the extras and defrost when needed.
11 cook's note: to infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan. bring the mixture to a boil over medium-high heat, then remove from the heat. let cool to lukewarm and substitute for the 1/4 cup water added for mixing. since the dough will be golden to start with, look for a dark brown top before removing from the oven.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 4
4 boneless skinned chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons garlic salt
2 teaspoons paprika
1/4 cup diced red bell pepper
3 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 tablespoon chopped chipotle chile in adobo
1 tablespoon butter or 1 tablespoon margarine
1 (15 ounce) can sliced pineapple, drained
lime slice
Recipe
1 place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
2 grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. serve with pineapple salsa. garnish, if desired.
3 pineapple salsa:.
4 stir together first 6 ingredients.
5 melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. coarsely chop pineapple, and combine with red bell pepper mixture.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb ground beef
1 (15 ounce) can wolf brand chili (with or with out beans)
2 cups shredded cheddar cheese (i use sharp)
1 lb velveeta cheese (cubed)
10 flour tortillas
Recipe
1 preheat oven to 350.
2 brown ground beef drain put back in pan.
3 add about 3/4 can of chili to ground beef.
4 add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
5 add cubed velveeta to ground beef and chili.
6 add about 1 cup of shredded cheese to ground beef, chili and velveeta.
7 heat mix in large skillet on medium until all the cheese is melted.
8 grease lightly a 9 x 13 casserole pan.
9 spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
10 roll them up and place in casserole dish ( should fit 8 to 10).
11 if anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
12 spoon that over all tortillas should cover all of them.
13 sprinkle remaining shredded cheese on top.
14 put in oven and bake for 15 mins or until cheese on top is melted.
Total Time: 3 hrs 30 mins
Preparation Time: 1 hr 30 mins
Cook Time: 2 hrs
Ingredients
1 lb dried black beans (soaked over night)
1 lb ground lamb
1 lb lamb shoulder chop (boston butt, sirloin, what ever you have on hand)
1 large yellow onion (chopped)
2 dried poblano peppers (softened by soaking in boiling water and process in food processor till smooth)
1 dried ancho pepper (processed at same time as above)
2 tablespoons bacon drippings (veg. oil would work)
1 (28 ounce) can whole canned tomatoes
2 tablespoons minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups broth (i used homemade veg. stock use what you have)
2 chipotle chiles in adobo
1/3 cup cornmeal
Recipe
1 in a heavy dutch oven melt down bacon drippings until hot, add chunk lamb and brown well in batches. set aside on paper towels to drain, mean while add ground lamb and as pink disappears add your onions, tomatoes,garlic, processed chilies, chili powder, cumin, and reserved drained lamb, add broth to cover by 2" add chopped chipoltle peppers, simmer till beans are tender ( add broth or water as needed).add 1/3 cup of corn meal at end and stir to blend.
2 serve in bowls with shredded cheddar cheese and a sprig of cilantro or parsley and enjoy!
Total Time: 3 hrs 30 mins
Preparation Time: 2 hrs
Cook Time: 1 hr 30 mins
Ingredients
1 cup butter, room temperature
1 2/3 cups granulated sugar
5 eggs, room temperature
2 cups flour
1 teaspoon vanilla
1 dash salt (1/8 t.)
Recipe
1 preheat oven to 300 degrees. grease one large, or two small, loaf pans and set aside.
2 make sure butter and eggs are at room temperature, with butter very soft (but not melted).
3 cream butter in mixer until well whipped. slowly add sugar and combine thoroughly.
4 add eggs one at a time, beating for 2 full minutes after each egg is added.
5 slowly add flour and mix just until blended. add vanilla and salt.
6 pour mixture into loaf pan(s). bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. cake is done when toothpick inserted in center comes out clean.
7 put pans on rack and cool for 10 minutes. run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. put cake on rack to cool completely.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
2 cups crushed pretzels (large straight)
3/4 cup margarine (melted)
3 tablespoons sugar
6 ounces strawberry jell-o gelatin dessert
2 1/2 cups boiling water
10 ounces frozen strawberries
1 (8 ounce) package cream cheese
1/2 cup sugar
2 cups miniature marshmallows
2 cups cool whip
Recipe
1 combine pretzels, margarine and sugar and press in a 9 x 13 pan. bake 15 minutes at 350 degrees, let cool. do not crush pretzels too fine. cream 8 oz. pkg of cream cheese, add 1/2 cup sugar and fold in 2 cups of miniature marshmallows, 2 cups cool whip and put on top of baked crust. mix strawberry jello, dissolved in 2 1/2 cups boiling water, and frozen strawberries. when slightly thickened put on top of creamed cheese mixture. best when made the day before serving.
1 split the bread lengthwise. hollow the bread out and cut each half in half across, making 4 boats.
2 preheat oven to 350 degrees f.
3 heat a small nonstick skillet over medium heat. add oil, garlic and hot peppers. drain the beans. add half of the beans. mash the remainder of the beans in the can using a fork. add mashed beans to the pan and combine with whole beans. season beans with hot sauce, chili powder, cumin, salt and pepper. when the spicy beans are hot through, spread them evenly across all of the bread. top with salsa and liberally sprinkle with cheese, covering bread to all edges. the boats will only be half-full. melt cheese in the oven until it bubbles and begins to brown.
4 top the bread pizzas with lettuce, olives, onions and tomatoes and serve. enjoy!
1 tablespoon spice brown mustard (maybe a little more)
1/2 teaspoon cumin
1/8 teaspoon salt
fresh black pepper
smoked paprika
Recipe
1 cut eggs in half lengthwise, and crefully remove yolks. mash yolks (i used a fork); stir in mayonnaise and next 5 ingredients. spoon or pipe egg yolk mixture into egg halves. sprinkle lightly with smoked paprika. cover and chill at least 1 hour or until serving time.
Total Time: 25 mins
Preparation Time: 7 mins
Cook Time: 18 mins
Ingredients
Servings: 4
1 (2 ounce) can sliced black olives, drained
0.5 (22 ounce) bag waffle-shaped french fries
1 (15 ounce) can refried beans or 1 (15 ounce) can refried black beans or 1 (15 ounce) can refried pinto beans
1 cup mexican cheese, shredded
1/2 cup mild chunky salsa
1/2 cup sour cream
Recipe
1 preheat oven to 400°f degrees. line baking sheet with aluminum foil.
2 arrange potatoes in a single layer on prepared baking sheet. bake 18-20 minutes.
3 while fries are baking, microwave refried beans for 3-4 minutes until hot. cool beans about 5 minutes.
4 to assemble potatoes, evenly space potatoes on a microwave safe plate and top each with 1 tablespoon beans, and a sprinkle of cheese. microwave, uncovered 1 minute until cheese is melted.
5 then top each stack with 1 teaspoon salsa, 1 teaspoon sour cream and an olive slice.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
1 lb lean top sirloin steak
1 shallot, minced
1 tablespoon minced fresh chives
1 tablespoon dijon mustard
2 dashes tabasco sauce
2 large egg yolks
2 dashes worcestershire sauce
1 tablespoon cognac
1/2 teaspoon sea salt
4 teaspoons capers, drained and chopped
1 tablespoon cracked black peppercorns
kaiser rolls or other good hot dog bun
1 tablespoon butter, melted
1/4 cup ketchup
1 tablespoon cider vinegar
1/2 teaspoon dark brown sugar, packed
1 garlic clove, minced
1 teaspoon worcestershire sauce
2 -6 drops tabasco sauce
Recipe
1 cut the beef into 1-inch chunks.
2 place in food processor in two batches and pulse until it's coarsely ground.
3 (don't overprocess; you want it a little chunky.) put meat in a bowl and add the shallots, chives, mustard, tabasco, egg yolks, worcestershire, cognac, sea salt, capers and pepper.
4 with very clean hands, work the ingredients into the meat, then form into three or four burgers about 1 1/2 inches thick.
5 place burgers in the refrigerator to chill and firm up while you start a fire in the grill.
6 grill over direct heat about 5 to 6 minutes per side.
7 insert an instant-read thermometer from the side to make sure the center is 160 degrees.
8 while burgers are grilling, brush the insides of the rolls with melted butter.
9 place on the grill, cut side down, to toast lightly.
10 serve with brooklyn ketchup and your favorite toppings.
11 for brooklyn ketchup: beat all the ingredients together in a small bowl or cup.
12 the authors note that the garlic flavor gets stronger if you let it stand for an hour, but don't make it more than 24 hours in advance.
