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Recipes
Pork Kebabs with Pineapple Rice*
By mamapig
Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers
- 1 Tbsp. vegetable oil, plus more for grates
- 1 cup long-grain white rice
- 1/3 cup honey
- 1 can (8 oz) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
- Coarse salt and ground pepper
- 1 pork tenderloin (1 pound), cut into 1 1/2" cubes
- 2 med red bell peppers, cut into 1 1/2" pieces
- 2 scallions, thinly sliced
- 1 tsp. grated fresh ginger (from a peeled 1/2" piece)
- 1 lime, cut into wedges, for serving
Turkey Pasta Soup
By mamapig
Cook pasta according to package directions
- 1 cup uncooked sm pasta shells
- 1 lb ground turkey
- 2 med onions, chopped
- 2 cloves garlic, minced
- 3 14.5-oz. cans chicken broth
- 2 15-oz. cans white kidney beans or cannellini beans, rinsed and drained
- 2 cans 14.5-oz. Italian stewed tomatoes
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. fennel seed, crushed
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper (pinch more)
Pat's Deviled Eggs
By mamapig
Mix the the with mayonnaise to desired texture
- 12 hard boiled eggs
- 2 tsp. Dijon mustard
- 1/4 tsp. Tabasco
- 1/2 tsp. salt
- 1 Tbsp. grated onion
- mayonnaise
Loaded Cauliflower
By mamapig
This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low car
- 1 pound cauliflower florettes
- 4 ounces sour cream
- 1 cup grated cheddar cheese
- 2 slices cooked bacon crumbled
- 2 tablespoons snipped chives
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Mexican Tortilla Soup
By mamapig
Bring the broth to a boil in a large saucepan over medium high heat, keep warm
- 4 cups low sodium chicken broth
- 1/4 cup extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2 inch chunks
- 2 to 3 cloves garlic, minced
- 1 large Spanish onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tomatoes, finely chopped
- 3 to 4 jalapeno peppers, seeded and finely chopped
- fine sea salt and ground pepper
- 2 Haas avocacos
- 1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
- 1/2 cup chopped fresh cilantro
- 4 Tbs. sour cream
Bacon-Wrapped Dates
By mamapig
Heat broiler with rack 4 inches from heat
- 24 pitted dates
- 24 whole blanched almonds
- 8 slices bacon
Green Olive On Dough Spread
By mamapig
Grease cookie sheet. Press dough in bottom, pressing to seal seams
- 2 8-oz. pkg crescent rolls
- 2 cup mayonnaise
- 1 6-oz. jar green olives, drained and chopped
- 2 cup shredded cheddar
- 1/2 cup parmesan
- 1 med onion chopped
Pat's Dill Dip
By mamapig
Mix all together and refrigerate
- For Larger recipe:
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1 Tbsp. dill weed
- 1 tsp. minced onion
- 1/2 tsp. garlic powder
- 1 tsp. season salt
- 1 tsp. parsley
- 1 tsp. beau monde
- 1 container sour cream
- 1 container filled with mayonnaise
- 4 Tbsp. dill weed
- 2 Tbsp. minced onion
- 3/4 tsp. garlic powder
- 1 tsp. season salt
- 2 Tbsp. parsley
- 2 tsp.beau monde
Great Goulash: Ground Turkey Paprikash and Macaroni*
By mamapig
Bring a pot of water to boil for pasta
- 1/2 lb elbow macaroni
- Salt
- 1 Tbsp. extra-virgin olive oil, 1 turn of the pan
- 1 Tbsp. butter
- 1 package, 1 1/3 lb average weight, ground lean white turkey
- 2 to 3 cloves garlic, chopped
- 1 med onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 Tbsp. sweet paprika
- 1 tsp. ground cumin
- 1 tsp. dried marjoram
- Black pepper
- 1 cup chicken stock
- 1 cup sour cream
- 2 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. chopped dill
Rich Mushroom Soup*
By mamapig
Place flour in a sm skillet over medium-high heat; cook 2 min
- 2 tablespoons all-purpose flour
- 1 cup boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 2 teaspoons butter
- 1 1/2 cups chopped onion
- 2 teaspoons chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
- 2 (8-ounce) packages presliced button mushrooms
- 4 cups fat-free, less-sodium chicken broth
- 1 cup 1% low-fat milk
- 1/2 cup half-and-half
- 1/4 cup dry sherry
- chopped fresh flat-leaf parsley (optional