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Recipes
Campbells Fiesta Chili Beef Soup
By shirl1_
After side-by-side comparisons and taste testing with a couple of the *real* cans of soup I had left, I have gotten...
- 1/4 cup ground beef, browned
- 1 tablespoon beef fat (from ground beef)
- 1-1/2 teaspoon tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon corn starch (mix with 2 tbsp water)
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 can Pinto Beans, with liquid
Hamburger Skillet Stew
By shirl1_
A tasty meatball stew
- 1 lb. ground beef
- 1/4 c. fine bread crumbs
- 1/4 c. chopped onion
- 1 egg
- 2 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. Worcestershire sauce
- 2 8-oz. cans tomato sauce
- 2 tbsp. vegetable oil
- 4 carrots, sliced
- 1 pkg. frozen green beans
- 1 Ige. onion, quartered
- 2 potatoes, quartered
- 1 c. water
- 1 tbsp. flour
A Baked Pancake
By shirl1_
Beautiful Pancake for Breakfasr
- Ingredients
- 4 eggs
- 1/2 cup unbleached all-purpose flour
- 3 tablespoon sugar
- 1 pinch salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/2 cup white sugar, divided
- 1/2 teaspoon ground cinnamon
- 1 large tart apple - peeled, cored and sliced
Pulled Pork Tostadas With Slaw and Chipotle Cream
By shirl1_
This sauce is great with pulled pork
- 1 pound cooked pulled pork , * warm or room temperature
- 3 or 4 limes
- 2 tablespoons canola oil, or other neutral-flavored oil
- 8 cups shredded cabbage, or 1 10-ounce bag coleslaw mix
- 3/4 cup fresh cilantro, coarsely chopped
- 1/4 red onion, thinly sliced
- Salt
- 1 cup sour cream
- 1/2 chipotle chile from a can of chipotle chile in adobe sauce, seeded and finely minced
- 6 8-inch Tostadas, (flat, crisped corn tortillas)
- 2 tomatoes, diced
- 3 radishes, cut into wedges
Mexican Pulled Pork Tacos
By shirl1_
1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers
- Garnish (optional):
- 1 medium-size onion, coarsely chopped
- 1 boneless pork shoulder roast or picnic roast (about 3 1/2 pounds)
- 1 medium-size sweet red pepper, cut into 1/4-inch squares
- 1 medium-size sweet green pepper, cut into 1/4-inch squares
- 1 can (14.5 ounces) jalapeño-flavored diced tomatoes
- 2 teaspoons ground cumin
- 11/2 teaspoons garlic salt
- 11/2 teaspoons dried oregano
- 1/2 teaspoon cayenne red pepper
- 1 jar (4 ounces) diced green chiles, drained
- 1 can (11 ounces) corn kernels, drained
- 3 tablespoons tomato paste
- 16 package directions
- 1/2 cup fresh cilantro leaves, rinsed and patted dry
- Sour cream
Beef Bordelaise
By shirl1_
8 to 10 servings
- 5 to 6 lb beef eye round of sirloin
- 5 Tablespoons of melted butter
- 1/2 cup of shallots or green onion
- 2 cloves of garlic, crushed
- 2 cup onions, thinly sliced
- 1/4 cup (60 ml) fresh parsley, minced
- 1 bay leaves
- 1/2 tsp thyme, crumbled
- 1 tsp (5 ml) salt
- 1 tsp peppercorns
- 2 cans (10 1/2 oz) beef broth
- 2 cups dry red wine
- 1 tablespoon flour
Soy and Cola Braised Pork Shoulder
By shirl1_
Serve this East-meets-West on hamburger buns or Kaiser rolls with shaved cucumber sticks
- .1 tablespoon dark sesame oil 1
- (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
- 1/2 teaspoon kosher salt
- 1 tablespoon minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 cups cola (such as Coca-Cola)
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 1 cup diagonally sliced green onions
ASPARAGUS SWISS QUICHE
By shirl1_
1. In a skillet, cook bacon over medium heat until crisp, set aside
- 10 strips of bacon diced
- 1 small onion chopped
- 1 pound fresh asparagus washed and trimmed/or 1 can asparagus
- 1 cup shredded Swiss cheese
- 1 tablespoon flour
- 1/4 teaspoon salt
- Dash of pepper
- 1 (9in) unbaked pie shell
- 3 eggs
- 1/2 cup half-n-half
Cheddar Fondue with Green Chilies, Tomatoes and Scallions
By shirl1_
Great for lunch on a rainy day
- 3 small ripe tomatoes (about 1 lb. total), seeded and chopped
- 3 table3spoons unsalated butter
- 1 onion finely chopped
- 1 4-oz. can chopped roasted green chiles, drained
- 4 cups shredded Cheddar
- 1/2 teaspoon salt
- 2 scallions, thinly sliced
- Tortilla chips, optional Crudités,
Crescent Bacon-Cheese Tartlets
By shirl1_
Tiny breakfast or brunch tartlets
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup shredded Swiss cheese
- 1/4 cup chopped cooked bacon
- 1 tablespoon chopped green onion
- (1 medium)1 egg
- 3 tablespoons whipping cream