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Recipes
Roasted Bacon
By TeeSquared
*Note* Do not preheat the oven
- 1 lbs. thick sliced bacon
- 1 tablespoon black pepper, coarsely ground
- 2 tablespoons dark brown sugar
Pressure Cooker Boston Baked Beans
By TeeSquared
Soak the beans overnight
- 4 ounces salt pork, trimmed of rind and cut into 1-inch pieces
- 4 ounces bacon (4 slices), chopped fine
- 1 onion , chopped medium
- 1/2 cup light molasses plus 1 additional tablespoon
- 1 pound dried navy beans, picked over, rinsed, soaked overnight, and drained
- 2 cups water
- 1-1/2 tablespoons prepared brown mustard
- 2 teaspoons cider vinegar
Pressure Cooker Brown Rice
By TeeSquared
I like to add garbanzos, quartered artichoke hearts, sun-dried tomatoes, etc
- 2 cups long grain brown rice
- 3-1/2 cups vegetable broth, boiling
- 1 tbsp. vegetable oil
- 1/2 tsp. salt
- 1 bay leaf
- 1 garlic clove
- 1 tsp. smoked paprika
Simple Italian-Style Meat Sauce
By TeeSquared
1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bow...
- 4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
- 1 large slice high-quality white sandwich bread , torn into quarters
- 2 tablespoons whole milk
- 1 pound 85 percent lean ground beef
- 1 tablespoon olive oil
- 1 large onion , chopped fine (about 1 1/2 cups)
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes , drained, 1/4 cup liquid reserved
- 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
- 1 (28-ounce) can crushed tomatoes
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Stacked Enchilada Casserole
By TeeSquared
From my friend Michael Berry
- 1 can (29 oz.) enchilada sauce ( I use the red kind, but you can experiment with the green too)
- 1 can (15-16 oz.) of refried beans (I try to find the spicy kind; otherwise just use the original style)
- 2 cans (2-1/4 oz.)sliced olives (or just one large can)
- 1 can (7 oz.) diced green chiles
- 1 med. onion (chopped)
- 1 pound ground beef (I like a little more, so I get a package just above one pound)
- cheddar cheese (it takes a lot of shredded cheese, so I get a big block)
- 2 dozen corn tort. (it only takes 18 to make, but you need to allow for "breakage"; sometimes I will make chips with the left overs.)
French Toast
By TeeSquared
In a large bowl, mix the beaten eggs with the milk, vanilla and cinnamon
- 3 eggs, beaten
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 10 thick slices maple or cinnamon-flavored bread
- butter
- pure maple syrup
Chermoula
By TeeSquared
Moroccan sauce/marinade for fish
- 1/4 cup ea. finely chopped cilantro and parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 tablespoon garlic, finely minced
- 1 tablespoon sweet paprika
- 1/2 teaspoon cayenne
- 1 tablespoon cumin
- 2 tablespoons. lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 cup tomato sauce
- 1 teaspoon ginger (optional)
- 1 pinch pulverized saffron threads (optional)
Mashed Potatoes with Peas
By TeeSquared
Since the kids like to mix them together anyway
- 2 lbs. russet potatoes, peeled and cut into 1-1/2" chunks
- 1/2 cup milk, lukewarm
- 1/2 stick unsalted butter, melted
- 1 cup frozen peas, thawed
- salt and pepper to taste
- chives, minced (for topping)
Honey Butter
By TeeSquared
Great with cornbread
- 1 pound butter
- 1/4 cups honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Spicy Stir-Fried Sesame Spinach
By TeeSquared
Got this one out of a Weight Watchers cookbook
- 2 bags (9 oz.) of spinach (regular or baby)
- 2 teaspoons dark sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, peeled and grated
- 1/4 teaspoon crushed red pepper
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon toasted sesame seeds