Ingredients 4 slices uncooked bacon, chopped 1 cup ham, diced 14 oz prepared Pico De Gallo sauce 4 cups Bush’s Best Pinto Beans 1 medium onion, diced Salt to taste Preparation In large skillet, fry bacon with ham. When done, add Pico de Gallo & saute one minute. Add all ingredients including beans & onions to stockpot. Simmer 10 - 15 minutes. Add water as needed.
Ingredients 1 pouch (10 oz) yellow rice mix 1 tablespoon olive oil 1 cup chopped onion (1 large) 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 2 cups cubed cooked chicken 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 can (10 oz) diced tomatoes with green chiles, undrained 2 cups shredded Monterey Jack cheese (8 oz) Preparation Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray....
Ingredients 2 ounces brandy 1 ounce Simple Syrup for Brandy Milk Punch 1/2 teaspoon pure vanilla extract 1 1/2 ounces milk Ice Freshly grated nutmeg, for garnish Preparation Place brandy, simple syrup, vanilla, and milk in a cocktail shaker and fill with ice. Strain mixture into a rocks glass filled with ice. Garnish with nutmeg and serve immediately. Related Video
Ingredients 4 eggs 3/4 cup warm water 1/2 cup vegetable oil 1/2 cup sour cream (light is ok) 1 box devil’s food cake mix 1 large box instant chocolate pudding Preparation Mix eggs, oil, water, and sour cream in a large bowl. Add cake mix and pudding mix. Blend with an electric mixer for 3-5 min until fully blended. Pour into bundt pan sprayed with non-stick cooking spray. Bake 35min at 325 degrees....
Ingredients -1 lb broccoli -1 TBS peanut oil -2 shallots, minced -1 garlic clove, minced -1 TBS rice wine or sherry -1/3 cup oyster sauce -1 tsp chili oil Preparation Steam broccoli til tender and remove to ice bath. Heat oil and saute aromatics til slightly carmelized. Deglaze with wine or sherry. Return broccoli and oyster sauce to coat and warm. Serve over rice or noodles and garnish with chili oil....
Ingredients For Mustard Vinaigrette: 2 Tbsp whole grain mustard 6 Tbsp white wine vinegar 3 ½ Tbsp sugar 1 tsp. chopped garlic 1 tsp. Kosher salt 1 tsp. ground black pepper ½ c. apple cider 2 Tbsp Canola oil For Brussels Sprout Salad: 2 ½ cups Brussels sprouts 2 Tbsp dried cranberries 2 Tbsp slivered almonds 2 Tbsp dried figs 2 Tbsp manchego cheese, grated 1 Tbsp parmesan cheese, grated...
Ingredients 3 boneless, skinless chicken breasts 1 tsp chopped garlic 1/4 cup pepper sauce (I like Tapatio Mexican style hot sauce) 1 16oz box pasta (I like Barilla Campanielle) 8 oz Blue Cheese Dressing (I like Kraft Light Done Right! Roku Blue Cheese Dressing) 2 tbs Cesar salad dressing (I like Cardini’s Cesar Dressing) 4 oz bleu cheese crumbles 2 tbsp onion, chopped Cyanne and black pepper to taste 2 tsp milk...
Ingredients 1 lb. beef, cut in thin slices about 3 inches square 2 1/2 tablespoons sugar 4 1/2 tablespoons soy sauce (use Japanese or Chinese brand) 4 tablespoons minced green onion 2 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger root 2 tablespoons ground sesame seed Dash pepper 2 tablespoons sesame seed oil Preparation Toss the thin meat slices with sugar. Mix all remaining ingredients except sesame seed oil. Pour the mixure over meat and toss....
Ingredients 2 5.3 oz. Chavrie® Goat Cheese Pyramid, Original (reserve 1 pkg. to garnish) 1 butternut squash ½ qt. water ½ qt. milk Preparation Peel and remove seeds from the squash cut in large 2 inch pieces. Place squash in heavy gauge sauce pot and cover with the milk and water. Bring to a boil and simmer for 20 minutes until very tender. Add 1 package Chavrie® Goat Cheese Pyramid and bring back to a simmer....
Ingredients 1 3 1/2 lb. chicken cut up into 12 pieces, skinned 1 tbsp. salt 15 guajillo chiles stemmed, seeded 3 ripe plum tomatoes, cored and quartered 4 large garlic cloves, peeled 2 small white onions, peeled and finely diced 2 tbsp. canola oil 2 chicken bouillon cubes limes, cilantro for garnish Preparation Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes....
Ingredients 1 1/2 teaspoons coriander seeds 6 tablespoons unsalted butter 6 cardamom pods, seeds removed and crushed, pods reserved Kosher salt and freshly ground pepper 4 pounds sweet potatoes, scrubbed and cut into 1/2-inch rounds 1/3 cup packed coarsely chopped cilantro leaves and stems Preparation Preheat oven to 450 degrees with racks in upper and lower thirds. In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, about 3 minutes....
Ingredients Kosher salt 1 lemon 1 Tbs. unsalted butter 1 Tbs. olive oil 1/2 cup chopped shallot One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen 1/4 tsp. crushed red pepper flakes Coarsely ground black pepper 1/3 cup thinly sliced chives 2 Tbs. thinly sliced fresh mint leaves 12 oz. cavatappi 1/2 cup mascarpone (4 oz.) 1/2 cup mild goat cheese (3 oz.) 1/2 cup finely grated Pecorino Romano; more for serving...
Ingredients 1 head romaine (large) 6 tablesspons EVOO 4 tablespoons red wine vinegar (substitute or half with balsamic) 4 cloves garlic chopped juice of 1 lemon 2 teaspoons worsestechir Salt and Pepper to taste 1 egg (2, maybe) croutons parmesean (fresh, grated) Preparation Tear lettuce Make dressing Add cheese and croutons last
Ingredients /2 cup mayonnaise 1/3 cup ketchup 1 tablespoon red wine vinegar 1 tablespoon grated onion 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Worcestershire sauce 12 ounces thickly sliced bacon 1 1/3 pounds ground beef chuck 1 1/3 pounds ground beef sirloin 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices 6 hamburger buns, split and toasted...
Ingredients Unsalted butter, room temperature, for dish 1/4 cup finely grated Parmesan, for dish 1 large bunch kale (1 pound), stemmed and washed, water still clinging to leaves Coarse salt and freshly ground black pepper 1 cup plus 1 tablespoon all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg 3 1/3 cups half-and-half 6 large egg yolks, room temperature, plus 11 large egg whites, room temperature 14 ounces mixed semifirm Alpine cheeses, cut into 1/4-inch cubes (Martha used 5 1/2 ounces Emmental, 3 1/2 ounces Comte, 2 ounces Scharfe Maxx, 1 1/2 ounces Appenzeller, and 1 1/2 ounces Gruyere)...
Ingredients 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1/4 cup reduced-fat mayonnaise 1/4 cup grated Parmesan cheese 1 can (14 oz) artichoke hearts, drained, coarsely chopped 1 1/2 cups shredded Monterey Jack cheese (6 oz) 1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 3 medium green onions, chopped (3 tablespoons) Preparation Heat oven to 400°F. Grease 12-inch pizza pan. Unroll dough; place in greased pan....
Ingredients Note: all diced ingredients = ¼ inch 1 cup of diced green and red bell peppers. ½ cup diced onions 1 cup diced ripe tomatoes. ¼ cup white wine vinegar. 2 tbs of olive oil Preparation In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil. Hint: add salt to the salsa right before serving it. Salt dehydrates the tomatoes in the mixture if let for long time....
Ingredients 1/2 pound ground extra lean sirlion 1/2 pound ground pork 1/2 pound ground veal 3 slices frozen white bread, (crusts removed) and grated in food processor for crumbs 2 eggs 1/4 cup of grated parmesean cheese 1 1/2 teaspoons of kosher salt 1/2 teaspoon crushed red pepper fresh ground pepper 1 cup of plain store bought bread crumbs—salted and peppered light olive oil for frying Preparation combine all the ingredients except for bread crumbs and oil in mixing bowel....
Ingredients Flank steak ~1+ lbs Beef broth 2ea 16oz cans Bacon 2 strips (chopped fine) Onion 1 large (chopped fine) Carrots 2 large (chopped fine) Mushrooms 6-8 med size (chopped fine) Raisins Handful Olives Black (chopped small can 4oz) Garlic Crushed or chopped ~4 or 5 (use your own taste) Tomato Sauce 3 chopped courses or 8 oz can go for the chopped. Bread crumbs To taste Parmesan To taste...
Ingredients 1/4 cup mayonnaise (preferably Hellmann's) 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice (from 1 lemon) 1 teaspoon Dijon mustard Coarse salt and ground pepper 6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups) 3 to 4 ribs celery, finely julienned (1 cup) 1 granny smith apple, cored and finely julienned (2 cups) Preparation In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard....
