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Recipes
30-Minute Chili
By á-46
Directions 1.In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high
- 1 tablespoon vegetable oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 1/2 teaspoon ground cinnamon
- 3 pounds ground beef chuck
- 3 cans (14.5 ounces each) diced tomatoes in juice
- 1 bottle (12 ounces) mild lager beer
- 2 cans (14.5 ounces each) kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
Air Fried BBQ Chicken
By á-46
There is a difference between baking and air frying
- Chicken thighs (1 thigh with skin is about 8 SP)
- G. G. Hughes Sugar Free Hickory BBQ Sauce (up to 3 Tbsp is 0 SP)
- Salt -0 SP
- Freshly ground black pepper -0 SP
- Spray oil -0SP
Clams Casino - Eating Well Magazine
By á-46
1.Preheat oven to 450 degrees F
- 1/2 cup(s) water
- 18 littleneck clams, scrubbed
- 2 bay leaves
- 1 tablespoon(s) extra-virgin olive oil
- 2 medium shallots, minced
- 1 small green bell pepper, minced
- 2 ounce(s) Canadian bacon, finely chopped (about 1/2 cup)
- 2 teaspoon(s) white-wine vinegar
- 3/4 cup(s) fresh breadcrumbs
- 1/2 cup(s) grated Parmesan cheese
- 2 tablespoon(s) chopped fresh chives
- 2 teaspoon(s) minced fresh oregano, or 1 teaspoon dried
- 1/2 teaspoon(s) smoked or regular paprika
- 1/2 teaspoon(s) freshly ground pepper
ISLAND COCONUT SHRIMP SALAD - Earth & Vine Recipe
By á-46
Bring 4 cups of water to a boil in a large sauce pan
- 1 lb medium shrimp, peeled and deveined
- 3/4 cup coconut milk
- 1 1/4 cups uncooked long grain rice
- 1/4 teaspoon salt
- 9 oz Earth & Vine Island Mango Chutney
- 1 cup peeled seeded diced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onion
- 1/4 cup fresh lime juice
- 3 tablespoons chopped fresh mint
- 2 tablespoons seeded minced jalapeno (add more or omit on taste preference)
Curry Sauce # 1
By á-46
Melt the butter in a skillet over medium heat, then add the onion and curry powder
- 2 tablespoons butter
- 1/4 cup chopped yellow onion
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
Emeril's Beer Braised Brisket
By á-46
Preheat the oven to 350 degrees F
- 4 slices of bacon, chopped
- 1 (2-pound) beef brisket
- Essence, recipe follows
- 2 large onions, sliced thinly
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 (12-ounce) bottle beer (not dark)
- 1 cup beef broth
- 2 carrots, cut crosswise into 1 1/2-inch-thick pieces
- 1 boiling potato, cut into 1-inch pieces
- 1 turnip, cut into 1-inch pieces
- Cooked buttered noodles, as accompaniment
- 1/2 cup minced fresh parsley leaves
Tartar Sauce
By á-46
Mix ingredients together, refrigerate, and serve as needed
- Recipe courtesy Neptune's Net
- 1 pint mayonnaise
- 2/3 cup dill pickle relish
- 2 tablespoons minced white onion
- 1 ounce lemon juice
- Pickle juice
Baked Omelet Squares
By á-46
Preheat oven to 400 degrees F (205 degrees C)
- 55 g butter
- 1 small onion, chopped
- 170 g shredded Cheddar cheese
- 1 (12 ounce) can sliced mushrooms
- 1 (6 ounce) can sliced black olives
- chopped cooked ham (optional)
- sliced jalapeno peppers (optional)
- 12 eggs, scrambled
- 120 ml milk
- 3 g salt and pepper, to taste
Lobster Scampi - Food Network Magazine
By á-46
Lobster Scampi Make the butter mixture for Garlic Shrimp (No
- How to make a foil packet:
- 1 . Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
- 2 . Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
Creamy Swiss Steak
By á-46
Spray crockpot with cooking spray
- 1 large onion, quartered and sliced
- 1/4 cup all-purpose flour
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound round steak, cut into serving portions
- 1 cup chopped celery
- 1 can (14.5 ounce size) diced tomatoes
- 1 can cream of mushroom soup