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any one know how to make avacado rolls?
what about a good pasta recipe
slowhand
Closed Account
Heres a good Pasta Salad recipe:thumbsup:
Ingredients
1 (16 ounce) package fusili (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Cooking Instructions
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
slowhand
Closed Account
Italian Roast Beef
1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes (optional)
4 pounds rump roast
1/2 cup vegetable oil
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
1 1/2 cups water
3 cubes beef bouillon
1 teaspoon salt
1 teaspoon crushed garlic
2 tablespoons Italian seasoning
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes (optional)
4 pounds rump roast
1/2 cup vegetable oil
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
Roast Chicken with Herbs De Provence
Ingredients
5 c. chicken broth
2 T. butter
1 small onion, minced
1 1/2 c. arborio rice
1/2 c. dry white ****
4 oz. imported Gorgonzola cheese, diced
1/2 c. chopped toasted walnuts
1/2 c. Parmesan cheese
1/4 c. Marscapone cheese or heavy cream
salt and white pepper as needed
Method
1. Rub the chickens with olive oil and garlic inside and out. Sprinkle the cavity with salt, pepper and herbs. Repeat on the outside of the chicken. Let this marinade for at least 8 hours.
2. Heat a large skillet with 2 tablespoons oil. Place chickens in pan and brown on all sides then place in pre-heated oven at 350 degrees. Roast for one hour.
3. Check doneness by piercing thigh with metal skewer, if juices run pink the chicken is done. If juices run red return to oven for 10 to 15 minutes more.
4. Make your favorite mashed potato recipe and substitute extra vigin olive oil for the butter, and add a couple of crushed cloves of roasted garlic.
Serves 4
Got it online.
Ingredients
5 c. chicken broth
2 T. butter
1 small onion, minced
1 1/2 c. arborio rice
1/2 c. dry white ****
4 oz. imported Gorgonzola cheese, diced
1/2 c. chopped toasted walnuts
1/2 c. Parmesan cheese
1/4 c. Marscapone cheese or heavy cream
salt and white pepper as needed
Method
1. Rub the chickens with olive oil and garlic inside and out. Sprinkle the cavity with salt, pepper and herbs. Repeat on the outside of the chicken. Let this marinade for at least 8 hours.
2. Heat a large skillet with 2 tablespoons oil. Place chickens in pan and brown on all sides then place in pre-heated oven at 350 degrees. Roast for one hour.
3. Check doneness by piercing thigh with metal skewer, if juices run pink the chicken is done. If juices run red return to oven for 10 to 15 minutes more.
4. Make your favorite mashed potato recipe and substitute extra vigin olive oil for the butter, and add a couple of crushed cloves of roasted garlic.
Serves 4
Got it online.
member006
Closed Account
Smoked Turkey Muffuletta
Ingredients
1 12-ounce Italian flat bread (focaccia)
Lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced-fat salami or sliced, cooked turkey salami
5 ounces thinly sliced reduced-fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera (pickled mixed vegetables), drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing
Directions
1. Slice focaccia into two layers. Layer lettuce, turkey, salami, and cheese on bottom half of focaccia.
2. Combine pepperoncini or giardiniera, olives, artichoke hearts, and salad dressing in a small bowl; spoon evenly over cheese.
3. Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.
Make-Ahead Tip: Refrigerate pepperoncini mixture, covered, up to 3 days.
Ingredients
1 12-ounce Italian flat bread (focaccia)
Lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced-fat salami or sliced, cooked turkey salami
5 ounces thinly sliced reduced-fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera (pickled mixed vegetables), drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing
Directions
1. Slice focaccia into two layers. Layer lettuce, turkey, salami, and cheese on bottom half of focaccia.
2. Combine pepperoncini or giardiniera, olives, artichoke hearts, and salad dressing in a small bowl; spoon evenly over cheese.
3. Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.
Make-Ahead Tip: Refrigerate pepperoncini mixture, covered, up to 3 days.
ChefChiTown
The secret ingredient? MY BALLS
I just posted this recipe in a different "Macaroni & Cheese" thread, so I figured that I would put it here too...
http://board.freeones.com/showthread.php?p=1608690&posted=1#post1608690
http://board.freeones.com/showthread.php?p=1608690&posted=1#post1608690
Prawns in Tamarind Broth
Ingredients:
* 5 cups water
* 1 onion, medium-sized, quartered
* 2 tomatoes, sliced into wedges
* 1 radish, peeled and cut diagonally
* 1 long beans, cut into 2" strips
* 2 green chili pepper
* 1/2 fish sauce
* 1 pouch Tamarind Seasoning (available at all Asian stores, or in the Asian section of major, large supermarkets)
* Prawns / Shrimps
* trimmed 1 cup green leafy vegetables such as kangkong (asian watercress), spinach, or mustasa (mustard greens)
Directions:
Bring water to a boil. Add onion and tomatoes . Simmer for 5 minutes. Add radish, long beans, chili pepper, fish sauce, Tamarind Seasoning Mix. Continue to simmer for another 3 minutes uncovered.
Add the shrimps and simmer for 3 minutes. Turn off the heat and add the green leafy vegetables. Cover to steam-cook vegetables.
:yummie:
Ingredients:
* 5 cups water
* 1 onion, medium-sized, quartered
* 2 tomatoes, sliced into wedges
* 1 radish, peeled and cut diagonally
* 1 long beans, cut into 2" strips
* 2 green chili pepper
* 1/2 fish sauce
* 1 pouch Tamarind Seasoning (available at all Asian stores, or in the Asian section of major, large supermarkets)
* Prawns / Shrimps
* trimmed 1 cup green leafy vegetables such as kangkong (asian watercress), spinach, or mustasa (mustard greens)
Directions:
Bring water to a boil. Add onion and tomatoes . Simmer for 5 minutes. Add radish, long beans, chili pepper, fish sauce, Tamarind Seasoning Mix. Continue to simmer for another 3 minutes uncovered.
Add the shrimps and simmer for 3 minutes. Turn off the heat and add the green leafy vegetables. Cover to steam-cook vegetables.
:yummie:
slowhand
Closed Account
Loaded Twice-Baked Potatoes
Ingredients
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets
1 cup water
1 cup reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions
Cooking Instructions
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Ingredients
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets
1 cup water
1 cup reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions
Cooking Instructions
1. Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
dave_rhino
Closed Account
- Chopped red onion into a frying pan with olive oil, let it fry for about 5 minutes
- Add sugar and a small amount of honey, continue frying for a few more minutes
- Add freshly crushed blueberries to the pan, mix it all up, fry for another few minutes.
Beautiful sauce that goes very well with sunday roast.
ChefChiTown
The secret ingredient? MY BALLS
slowhand
Closed Account
Baked Stuffed Cabbage Rolls
Ingredients
1/2 cup brown rice
1 cup water
1 large Savoy cabbage
1 tablespoon canola oil
1 medium onion
4 cloves garlic
6 tablespoons lemon juice
1 pound 93%-lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups no-salt-added tomato sauce
1 cup reduced-sodium chicken broth
1 tablespoon honey
Cooking Instructions
1. Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer slowly until the water is absorbed, 25 to 30 minutes. Set aside to cool.
2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water, and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves to equal 2 cups. (Save the rest for another use.)
3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.
4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
5. Coat a 9-by-13-inch baking dish with cooking spray. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.
6. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil. Follow make-ahead instructions or bake (Step 7).
7. Preheat oven to 375°F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
Ingredients
1/2 cup brown rice
1 cup water
1 large Savoy cabbage
1 tablespoon canola oil
1 medium onion
4 cloves garlic
6 tablespoons lemon juice
1 pound 93%-lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups no-salt-added tomato sauce
1 cup reduced-sodium chicken broth
1 tablespoon honey
Cooking Instructions
1. Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer slowly until the water is absorbed, 25 to 30 minutes. Set aside to cool.
2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water, and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves to equal 2 cups. (Save the rest for another use.)
3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.
4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
5. Coat a 9-by-13-inch baking dish with cooking spray. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.
6. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil. Follow make-ahead instructions or bake (Step 7).
7. Preheat oven to 375°F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
Fake Cum ...
add warm water to icing sugar ... stir until mixture thickens to the right consistency ..
We just used corn starch mixed with water, melts in your hand but not your mouth
slowhand
Closed Account
Turkey Potpie
Ingredients
3 teaspoons canola oil
1 cup frozen small onions
1 cup peeled baby carrots
10 ounces cremini mushrooms
2 1/2 cups reduced-sodium chicken broth
1/4 cup cornstarch
2 1/2 cups diced cooked turkey
1 cup frozen peas
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
1 1/2 tablespoons cold butter
1 cup buttermilk
Cooking Instructions
1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
2. To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.
Ingredients
3 teaspoons canola oil
1 cup frozen small onions
1 cup peeled baby carrots
10 ounces cremini mushrooms
2 1/2 cups reduced-sodium chicken broth
1/4 cup cornstarch
2 1/2 cups diced cooked turkey
1 cup frozen peas
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
1 1/2 tablespoons cold butter
1 cup buttermilk
Cooking Instructions
1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
2. To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.
member006
Closed Account
Pre-Game Paella
Prep Time: 15 minutes
Cook Time: 25 minutes
Stand Time: 5 minutes
Ingredients:
1 tbsp. vegetable oil
2 cups uncooked regular long-grain white rice
4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic), heated
1 cup Pace® Chunky Salsa
1 tsp. ground turmeric
1 pkg. (16 oz.) turkey kielbasa, sliced
1 pkg. (12 oz.) frozen shelled and deveined small cooked shrimp, thawed (2 cups)
1 pkg. (about 10 oz.) refrigerated cooked chicken breast strips (2 cups)
Directions:
1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir in the broth, salsa and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes.
2. Stir in the kielbasa, shrimp and chicken. Cover the skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.Serves: 8
LL
Prep Time: 15 minutes
Cook Time: 25 minutes
Stand Time: 5 minutes
Ingredients:
1 tbsp. vegetable oil
2 cups uncooked regular long-grain white rice
4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic), heated
1 cup Pace® Chunky Salsa
1 tsp. ground turmeric
1 pkg. (16 oz.) turkey kielbasa, sliced
1 pkg. (12 oz.) frozen shelled and deveined small cooked shrimp, thawed (2 cups)
1 pkg. (about 10 oz.) refrigerated cooked chicken breast strips (2 cups)
Directions:
1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir in the broth, salsa and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes.
2. Stir in the kielbasa, shrimp and chicken. Cover the skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.Serves: 8
LL
member006
Closed Account
Diabetic Friendly Chicken and Shrimp Jambalaya
Ingredients
1 pound skinless, boneless chicken thighs (I would use boneless breasts)
4 ounces smoked turkey sausage
1-1/2 cups chopped red, yellow, and/or green sweet pepper
1 cup thinly sliced celery
1 cup chopped onion
1 14-1/2-ounce can low-salt diced tomatoes, undrained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
2 tablespoons quick-cooking tapioca
1 teaspoon dried basil, crushed
1/4 teaspoon cayenne pepper
4 ounces frozen peeled and deveined medium shrimp, thawed
2 cups loose-pack frozen cut okra
3 cups hot cooked brown rice (my preference is white rice)
Directions
1. Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch-thick slices. In a 3-1/2- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.
4. Makes 6 (1-1/2 cups chicken mixture plus 1/2 cup rice) servings.
LL
Ingredients
1 pound skinless, boneless chicken thighs (I would use boneless breasts)
4 ounces smoked turkey sausage
1-1/2 cups chopped red, yellow, and/or green sweet pepper
1 cup thinly sliced celery
1 cup chopped onion
1 14-1/2-ounce can low-salt diced tomatoes, undrained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
2 tablespoons quick-cooking tapioca
1 teaspoon dried basil, crushed
1/4 teaspoon cayenne pepper
4 ounces frozen peeled and deveined medium shrimp, thawed
2 cups loose-pack frozen cut okra
3 cups hot cooked brown rice (my preference is white rice)
Directions
1. Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch-thick slices. In a 3-1/2- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.
4. Makes 6 (1-1/2 cups chicken mixture plus 1/2 cup rice) servings.
LL
ChefChiTown
The secret ingredient? MY BALLS
Apricot Glazed Pork Chops w/ Sweet Mash
(For 2 pork chops, 1 inch thick)
Apricot Glaze:
1 C apricot puree (this will probably be frozen)
1/4 C orange juice
1 TBL dijon mustard
1/4 C sugar
Combine all ingredients into a small sauce pot and bring to a boil. Once mixture has reached a boil, turn off heat and let cool.
Pineapple Pico
1 pineapple
1 red onion
1 jalapeno
2 TBL tarragon
Peel and core pineapple, cut into small dice. Peel red onion, cut into small dice. Seed jalapeno, cut into small dice. Mince tarragon. Combine all ingredients and set in the refrigerator for at least an hour.
Sweet Mash:
2-3 large sweet potatoes
Butter, TT
Cream, TT
Salt, TT
Pepper, TT
Peel and dice sweet potatoes. Salt, pepper and slightly oil the sweet potatoes and place on a sheet tray (cookie sheet). Roast in the oven at 400 degrees until tender. You know how to make mashed potatoes, so you can figure out the rest. :tongue:
You will also need...
1/4 C toasted hazelnuts
4 C spinach
Put It All Together:
Grill pork chops until desired doneness is reached. Spoon apricot glaze onto pork chops and sprinkle toasted hazelnuts on top. Place pork chops under the broiler (or into a REALLY hot oven) for about 2 minutes.
Saute spinach in a little bit of butter. Serve with sweet potato mash and pineapple pico. Eat it.
(For 2 pork chops, 1 inch thick)
Apricot Glaze:
1 C apricot puree (this will probably be frozen)
1/4 C orange juice
1 TBL dijon mustard
1/4 C sugar
Combine all ingredients into a small sauce pot and bring to a boil. Once mixture has reached a boil, turn off heat and let cool.
Pineapple Pico
1 pineapple
1 red onion
1 jalapeno
2 TBL tarragon
Peel and core pineapple, cut into small dice. Peel red onion, cut into small dice. Seed jalapeno, cut into small dice. Mince tarragon. Combine all ingredients and set in the refrigerator for at least an hour.
Sweet Mash:
2-3 large sweet potatoes
Butter, TT
Cream, TT
Salt, TT
Pepper, TT
Peel and dice sweet potatoes. Salt, pepper and slightly oil the sweet potatoes and place on a sheet tray (cookie sheet). Roast in the oven at 400 degrees until tender. You know how to make mashed potatoes, so you can figure out the rest. :tongue:
You will also need...
1/4 C toasted hazelnuts
4 C spinach
Put It All Together:
Grill pork chops until desired doneness is reached. Spoon apricot glaze onto pork chops and sprinkle toasted hazelnuts on top. Place pork chops under the broiler (or into a REALLY hot oven) for about 2 minutes.
Saute spinach in a little bit of butter. Serve with sweet potato mash and pineapple pico. Eat it.
slowhand
Closed Account
Sassy Sloppy Joes
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except buns.
2. Cover and cook over low heat 10 to 15 minutes or just until vegetables are tender. Fill buns with mixture.
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup chopped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except buns.
2. Cover and cook over low heat 10 to 15 minutes or just until vegetables are tender. Fill buns with mixture.
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