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judyb57

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Joined
Feb 20, 2008
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Thai Pork Noodle Bowl

Thai Pork Noodle BowlSlices of marinated and grilled boneless pork chops are served atop noodles tossed in a delicous, simple-to-make Thai peanut sauce.


Recipe Ingredients:

4 boneless ribeye (rib) pork chops, about 3/4 to 1-inch thick
1/4 cup soy sauce
1/4 cup cilantro, chopped or 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar, packed
1 tablespoon vegetable oil
1 lime, juiced

Peanut Noodles:

10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
1/2 cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

Cooking Directions:

Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.
Marinate the pork chops for 20 to 30 minutes.
Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F (162.7°C) (medium rare) and 160°F (71.1°C) (medium) on a meat thermometer.
Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.
Makes 4 servings.
 

judyb57

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Feb 20, 2008
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Dad’s Stuffed Bell Peppers


Bell peppers stuffed with a mixture of ground beef, rice, onions, tomatoes, and spices. Classic American stuffed bell peppers recipe.


INGREDIENTS

4 bell peppers, any color
Salt
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce



METHOD

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F
 

judyb57

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Feb 20, 2008
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Sloppy Joe Biscuit Cups


1 pound lean ground beef
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 cup prepared barbecue sauce
1/4 teaspoon salt
1 (2-ounce) can refrigerated flaky buttermilk biscuits
5 slices (1 ounce each) Cheddar cheese, quartered


Heat oven to 400 degrees.

In a large, nonstick skillet over medium heat, brown ground beef, celery, onion and bell pepper 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Stir in barbecue sauce and salt. Simmer, uncovered, 2 to 3 minutes; stir occasionally.

Meanwhile, place 1 biscuit into each of 10 ungreased standard-size muffin cups; press dough firmly onto bottoms and up sides of cups. Spoon about 1/4 cup of beef mixture into each biscuit cup.

Bake in 400-degree oven 10 to 12 minutes or until edges of biscuits are golden brown. Arrange 2 pieces of cheese on top of each biscuit cup. Continue baking 1 to 2 minutes or until cheese is melted. Let stand 1 minute. Loosen edges of biscuit cups before removing from pan.

Makes 10 servings (serving size 1 biscuit cup).

Cook’s tips: Five slices ( 3/4 ounce each) American cheese may be substituted for Cheddar cheese.

To reheat 1 biscuit cup, place on microwave dish. Microwave on high 30 to 40 seconds.
 

dani3839

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Staff member
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Jan 17, 2008
Messages
83,206
Little Meat Loaves





These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf

Little Meat Loaves

makes 6 servings

Ingredients:
2 eggs, beaten
3/4 cup crushed buttery round crackers
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon dried Italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon Worcestershire sauce

Instructions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
 

judyb57

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Feb 20, 2008
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0
Mexican Manicotti


Ingredients

1 lb lean ground beef
1 (16 ounce) cans refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) packages manicotti
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onion
1/4 cup sliced ripe olives


Directions

In bowl, mix uncooked beef, beans, chili powder, and oregano.
Spoon into uncooked manicotti shells.
Place in greased 13x9 baking pan.
Mix water and sauce, pour over manicotti.
Cover and refrigerate 8 hours.
Remove from refrigerator 30 minutes before baking.
Cover and bake at 350* for 1 hour.
Uncover. Sprinkle with cheese, onions, and olives.
Bake for 8 minutes more.
Then add sour cream.
 

dani3839

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Jan 17, 2008
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83,206


Ingredients

2 1/2 pounds skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups Bisquick or other all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

Instructions

Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.
 

dani3839

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Serves: 8-10
Ingredients (for the sauce):
2 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound 85% fat ground beef
1 pound unseasoned ground pork
2 teaspoons ground cumin
1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)
1 teaspoon salt
2 teaspoons Mexican oregano
3 tablespoons sugar
2 tablespoons apple cider vinegar
2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
3-6 ounce cans tomato paste
1-4 ounce can mild green chiles (or fresh equivalent, chopped)
3 cups water

1. In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
2. Add ground beef and ground pork to skillet and brown. Drain if needed.
3. Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.



Layering ingredients:
Corn chips (originally recipe specified ‘Doritos’)
Chopped lettuce and tomatoes
Sliced black olives
Grated sharp cheddar and Monterey Jack cheese (mixed equally; use Pepper Jack if you want to spice it up)
Sour Cream
Assembly instructions:
On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
Zucchini Lasagna






Ingredients:

Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
4 lb. tomatoes, peeled, seeded and coarsely chopped
1 lb. mozzarella cheese, shredded

Directions:

Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12.
 

dani3839

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here's one of my favorites!

Serves: 8-10
Ingredients (for the sauce):
2 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound 85% fat ground beef
1 pound unseasoned ground pork
2 teaspoons ground cumin
1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)
1 teaspoon salt
2 teaspoons Mexican oregano
3 tablespoons sugar
2 tablespoons apple cider vinegar
2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
3-6 ounce cans tomato paste
1-4 ounce can mild green chiles (or fresh equivalent, chopped)
3 cups water

1. In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
2. Add ground beef and ground pork to skillet and brown. Drain if needed.
3. Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.



Layering ingredients:
Corn chips (originally recipe specified ‘Doritos’)
Chopped lettuce and tomatoes
Sliced black olives
Grated sharp cheddar and Monterey Jack cheese (mixed equally; use Pepper Jack if you want to spice it up)
Sour Cream
Assembly instructions:
On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.
 

lliollio

Newbie Streaker
Joined
Apr 8, 2015
Messages
19
Alokó - Ivory Coast


Ingredients


1 to 2 ripe plantains
1 tomato finely chopped
White onion, finely chopped
1 can tuna in water
1 pepper or hot chili pepper finely chopped
Preparation


Peel and chop the plantains into slices.
Fry in enough oil and move to a serving dish.
In a separate recipient mix the tuna, tomato, onion and hot chili pepper.
Served over the plantains as an accompaniment.
 

dani3839

Administrator
Staff member
Joined
Jan 17, 2008
Messages
83,206
Tuscan-Style Tuna Salad




Ingredients

2 6 ounce cans chunk light tuna, drained
1 15 ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

Directions
1.
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Tips:
1.
Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
2.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
 

dani3839

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Jan 17, 2008
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Tortilla-Black Bean Casserole

This low-fat Tex-Mex recipe calls for bottled picante sauce, which is a less chunky salsa. For a twist, substitute salsa verde, a green salsa made with tomatillos and chile peppers.



2 cups chopped onion
1 1/2 cups chopped green sweet pepper
1 14 1/2 ounce can tomatoes, cut up
3/4 cup bottled picante sauce or green salsa
2 teaspoons ground cumin
2 cloves garlic, minced
2 15 ounce cans black beans and/or red kidney beans, rinsed and drained
12 6 inches corn tortillas
2 cups shredded reduced-fat Monterey Jack cheese
1 cup chopped cherry or grape tomatoes
Chopped fresh cilantro, sliced green onions, and/or sliced pitted ripe olives
1/2 cup light sour cream or plain low-fat Greek yogurt (optional)


Directions
1.
In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2.
Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture. Sprinkle with remaining cheese.
3.
Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through. Let stand 10 minutes. Before serving, if desired, top with tomatoes and cilantro, green onions and/or olives. If you like, serve with sour cream.
 

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