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Green chile pork stew

Green chile pork stew

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Mix flour, cumin, pepper, salt and sage in a plastic bag; add pork cubes and shake to coat thoroughly

  • 2 to 2 1/2 pounds pork stew meat or lean pork cut into 1" cubes
  • 1/3 cup flour
  • 1 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon ground sage
  • 3 tablespoons oil
  • 3 tablespoons vinegar
  • 2 cups onion, coarsely chopped
  • 3 cups peeled and diced potatoes
  • 2 cups tomatillos, coarsely chopped
  • 1 cup diced mild green chile
  • 1 can (15 oz) chicken broth
  • 1 teaspoon brown sugar
0/5 (0 Votes)

Simple Cheese Lasagna

Simple Cheese Lasagna

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1. Adjust an oven rack to the middle position and heat the oven to 375 degrees

  • 15 ounces ricotta cheese
  • 2 1/2 ounces parmesan cheese, grated
  • 1/2 cup basil, fresh, minced
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups tomato sauce
  • 12 lasagna noodle, no bake
  • 1 Pound mozzarella cheese, shredded
0/5 (0 Votes)

Simple Lasagna with Meat

Simple Lasagna with Meat

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1. Adust oven rack to middle position

  • 1 tablespoon olive oil
  • 1 medium onion (about 1 cup), chopped fine
  • 6 cloves garlic (about 2 tablespoons), minced
  • 1 pound italian sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fat free half-and-half
  • 28 ounces canned tomato puree
  • 28 ounces canned diced tomatoes, drained
  • 15 ounces ricotta cheese
  • 1 1/4 cups parmesan cheese, grated
  • 1/2 cup basil leaves, chopped
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 16 each No-boil lasagna noodles, uncooked
  • 4 cups mozzarella cheese, shredded
0/5 (0 Votes)

Red Lentil Marinara Sauce

Red Lentil Marinara Sauce

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Heat the olive oil in a large pot over medium heat

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, seeded and diced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
  • 1 (6-ounce) can tomato paste
  • 2 cups low-sodium vegetable broth
  • 1/2 cup red wine (optional)
  • 1 cup red lentils
  • 1 tablespoon honey
  • 1/2 cup minced fresh parsley
0/5 (0 Votes)

Marinated Salad w/Asparagus, Artichokes, and Hearts of Palm

Marinated Salad w/Asparagus, Artichokes, and Hearts of Palm

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from Southern Living cookbook

  • 1 jar white asparagus spears (15 ounces), drained and cut into 2 inch pieces
  • 1 can artichoke hearts (14 ounces), drained and quartered
  • 1 can hearts of palm (14 ounces), drained and cut into 1 inch pieces
  • 1 can sliced mushrooms (4 ounces), drained
  • 1/4 cup ripe olives, sliced
  • 1/4 cup green olives with pimento, sliced
  • 12 each cherry tomato, halved
  • 1/2 each purple onion, sliced into rings
  • 1 cup Italian Dressing
  • romaine lettuce leaves
5/5 (1 Votes)

Greek Salad Country Style

Greek Salad Country Style

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1. Whisk first 7 ingredients together in large bowl

  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice, fresh
  • 2 teaspoons fresh oregano, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 clove garlic, pressed
  • 6 tablespoons olive oil
  • 1/2 medium red onion, sliced thin
  • 2 medium cucumbers, peeled and halved
  • 6 large tomatoes, cored
  • 1/4 cup fresh parsley, torn
  • 1/4 cup fresh mint leaves, torn
  • 6 ounces roasted red peppers, cut into strips (1/2" x 2")
  • 20 large kalamata olive, pitted and quartered
  • 1 cup feta cheese, crumbled
0/5 (0 Votes)

Slow Roasted Standing Rib

Slow Roasted Standing Rib

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1. Prepare paste for roast by combining basil, oregano, parsley, rosemary, olive oil, salt, and pepper in bowl

  • 7 pounds beef rib roast, tied
  • 1/4 cup basil, fresh, chopped
  • 1/4 cup oregano, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup rosemary, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon black pepper, ground
  • 1 tablespoon kosher salt, ground
  • 1/4 cup garlic, chopped fine
  • 1 piece cheese cloth
0/5 (0 Votes)

Greek Tuna Salad

Greek Tuna Salad

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1. Cook orzo according to package directions, omitting salt and fat

  • 3/4 cup + 3 Tbls orzo, uncooked
  • 2 cups plum tomato, chopped, unpeeled
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup purple onion, chopped
  • 2 tablespoons kalamata olives (or black olives), sliced
  • 1 can (6.5 oz) chunk light tuna in water, drained
  • 1/2 cup red wine vinegar *(see notes for substitution for less tartness)
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried whole basil, crushed
  • 1/2 teaspoon dried whole oregano, crushed
  • 1 clove garlic, minced
0/5 (0 Votes)

Grilled Shrimp, Corn, and Tomato Salad

Grilled Shrimp, Corn, and Tomato Salad

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1. Prepare grill for direct cooking medium heat

  • 3 each limes
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • ground red pepper, to taste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 pound large shrimp, shelled and deveined
  • 3 ears corn
  • 4 each tomatoes, whole, cut in half seeded
  • 2 each poblano peppers
  • 1 head leaf lettuce, thinly sliced
0/5 (0 Votes)

Creamy Coleslaw

Creamy Coleslaw

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Sweet and creamy coleslaw

  • 1 16oz bag coleslaw mix
  • 1 cup miracle whip
  • 3 Tablespoons milk
  • 1/3 cup sugar
  • Paprika
0/5 (0 Votes)