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Recipes
ALL AMERICAN BEEF TACO VERSION 2
By pat1908
Heat the oven to 250 degrees F
- 3/4 cup peanut oil
- 12 (6-inch) yellow corn tortillas
- Kosher, for seasoning, plus 1 teaspoon for beef
- 1 medium onion, chopped
- 16 ounces ground sirloin
- 2 cloves garlic, minced
- 1 recipe Taco Potion #19, recipe follows
- 2/3 cup low-sodium beef broth
- 6 ounces panela cheese, crumbled
- 12 pickled jalapeno slices
- 1 cup shredded iceberg lettuce, optional
- 1 large tomato, seeded and chopped, optional
- 1/2 cup fresh cilantro leaves, optional
- Special equipment: heavy duty aluminum foil
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
MEAT LOAF SHEILA'S
By pat1908
Stir together eggs, milk, salt, pepper and bread
- 2 eggs beaten
- 2/3 cup milk
- 2 tsp salt
- 1/4 tsp pepper
- 2/3 cup shredded carrots
- 1 1/2 cup shredded cheese
- 2 lbs ground beef
- 3 slices bread cut into cubes
- 2/3 cup chopped onion
- .
CHICKEN - INDIAN-STYLE CHICKEN WITH GINGER AND CURRY
By pat1908
Serves: 4
- Serves: 4
- 1 cup chopped onion
- 1/4 cup bottled nonfat Italian dressing
- 1 Tbsp chopped peeled fresh ginger
- 3/4 tsp dried crushed red pepper
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 4 skinless boneless chicken breast halves
- 1 Tbsp olive oil
- 1/2 cup canned low-salt chicken broth
- Plain non-fat yogurt (optional)
PICKLES MUSTARD PICKLES
By pat1908
Boil until thick, pour over beans then seal
- DRESSING:
- 4 Quarts cucumbers (let soak) peeled & diced
- 1 Quart onions diced
- 1 Cup celery diced
- Put in pot add 1/2 cup coarse salt
- Let stand 1/2 hour
- 4 Cups white sugar
- 1 Cup flour
- 1/2 Tbps mustard
- 1 Large tsp tumeric
- 1 Teaspoon celery salt
- 4 Cups vinegar
- Cook till thick
- PICKLED BEANS
- 4 Quarts beans, (wash cut into inch pieces). Boil in salted water until tender. Drain.
- DRESSING:
- 3 Cups sugar
- 1/2 Cup flour
- 1/2 Cup or less dry mustard
- 1 Tablespoon celery seed
- 1 Tablespoon tumeric
- 3 Cups white vinegar
SALMON Simple Salmon Spread
By pat1908
1. In the bowl of a food processor combine all ingredients
- For a slightly less salty spread, omit the anchovy paste
- 1 14 3/4oz can red sockeye salmon, drained, skin and bones removed
- 1/4 cup snipped oil-packed dried tomatoes, drained
- 1 tsp anchovy paste
- 2 cloves garlic, minced
- 1 tsp capers, drained
- 2 Tbsp lemon juice
- 2 tbsp mayonnaise
- 1/4 tsp ground white pepper
- NOTE: For a slightly less salty spread, omit the anchovy paste
ORANGE GINGER PORK MEDALLIONS
By pat1908
In a small bowl, stir together 2 Tbsp orange juice and cornstarch until smooth
- 1 cup fresh orange juice
- 1 tsp cornstarch
- 2 Tbsp peanut oil
- 1/4 cup finely chopped shallots
- 2 Tbsp minced peeled fresh ginger
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/2 cup chicken broth
- 1 Tbsp soy sauce
- Two (1 lb pork tenderloins each cut crosswise into 6 slices)
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp unsalted butter
STEAK AU POIVRE
By pat1908
Using a mortar and pestle, coarsely crush the peppercorns
- 3 Tbsp whole black peppercorns
- 3/4 inch beef steaks
- 2 Tbsp vegetable oil, plus extra
- Kosher salt
- 2 Tbsp minced shallots
- 1/2 cup red wine
- 1 cup beef stock
- 1/2 cup heavy cream
- 2 tsp Dijon mustard
- 1 Tbsp cognac
- Chopped fresh parsley or chives to garnish
CARROT SALAD WITH GREEN ONIONS
By pat1908
Makes: 8 servings
- Makes: 8 servings
- 2 ponds carrots, peeled, coarsely grated (about 7 cups)
- 6 green onions, chopped
- 3 Tbsp minced fresh parsley
- 3 Tbsp white wine vinegar
- 1 Tbsp grated lemon peel
- 2 tsp Dijon mustard
- 1/2 cup olive oil
- 8 whole red cabbage leaves
PULLED PORK SANDWICHES
By pat1908
Directions 1. Pour the vegetable oil into the bottom of a slow cooker
- 1 teaspoon vegetable oil
- 1 (4 pound) pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
- Check All Add to Shopping List
TAMALE CASSEROLE from Linda Thompson
By pat1908
Good as main course for breakfast, lunch or dinner
- Good as main course for breakfast, lunch or dinner. Serves four.
- 8 tamales of any kind thawed with wrappers/husks removed. For vegetarian, jalapeno/cheese or black bean tamales are good.
- 12 – 16 oz of green chile sauce. Other sauces, especially added in small amounts can be added to alter taste and level of spiciness.
- Other sauces include tomatillo, molcajete, chipotle, etc.
- 8 oz of cheese. Shredded Mexican 4-cheese combination, slices of Colby-pepper jack, pure pepper jack, or white cheddar with specks
- Of jalapeno and habanero, or plain yellow cheddar will suffice. Types of cheeses alter taste.
- 3-4 juicy ripe fresh tomatoes, sliced.
- Dash of oregano