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Recipes
Grandma Cabbage Rolls
By damiles1
Blanche cabbage reeve from water Preheat oven 350 Saute onion til tender Blend beef, pork and rice with onions Po
- 1 Leg head cabbage
- 1 lb ground beef
- 1 lb ground pork
- 1 cup cooked rice
- 1 large onion
- 1 48oz can tomato juice
- 1 lb kielbasa cut into bit size pieces
- 32 oz sauerkraut
Classic Lemon Bars
By damiles1
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
- 4 large eggs, plus 2 egg yolks
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
Grilled Cuban Sandwich (Sandwich Cubano)
By damiles1
Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other
- 1 loaf Cuban bread, sliced lengthwise
- 1/2 stick (1/4 cup) unsalted butter, softened
- 3 tablespoons yellow mustard, or to taste
- 1 1/2 pounds boiled ham, sliced
- 1 1/2 pounds roasted pork , sliced
- 1 pound Swiss cheese, sliced
- 1 cup dill pickle chips, or to taste
Slow Cooker Marinara Chicken and Vegetables
By damiles1
1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and pepper
- 2 pounds boneless, skinless chicken
- breasts
- 4 cloves garlic, peeled and crushed
- 4 tomatoes, chopped or one 14.5-ounce can low-sodium tomatoes, drained
- 4 medium ribs celery, diced (1 cup)
- 2 small zucchini, diced (2 cups)
- 1 bell pepper, cored, seeded, and diced
- One 18-ounce jar low-sodium marinara
- sauce
- 1 tsp dried basil
- 1 tsp dried thyme
Eggplant Parmesan Recipe, homemade just like Grandma used to make!
By damiles1
Eggplant Parmesan Recipe, homemade just like Grandma used to make! Prep time: Approx
- 1 ) batch of Anthony's Pasta Sauce already made. (Extremely important!)
- (2) Large Eggplants (Nice pretty eggplants about 10" in length)
- Note: When picking out eggplants be sure they are not to firm. You want them just a little soft. This indicates that they are ripe and ready for cooking.
- A little milk… (about a tablespoon)
- 8 oz. package of Whole Milk Mozzarella Cheese (Polly-O brand)
- Fresh Parsley (This is Important!! It MUST be Fresh Parsley!)
- Parmesan Cheese (about a (3) handfuls… you know, enough to sprinkle over the top of the eggplant layers like a light snow ;)
- Oh yeah.. and some Eggs, about 4 - 5.
Slow Cooker Stuffed Peppers - Damn Delicious
By damiles1
6 bell peppers, tops cut, stemmed and seeded In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn...
- 1 pound lean ground beef*
- 1 1/2 cups cooked brown rice*
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- 2 tablespoons sour cream, optional
Zucchini Lasagna
By damiles1
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) las
- Ingredients:
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Roasted Brussels Sprouts With Garlic
By damiles1
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Hearty Paleo Jambalaya (Try This!) | Paleo Grubs
By damiles1
Heat the olive oil in a Dutch oven or heavy-bottomed saucepan
- 1 tbsp extra virgin olive oil
- 8 oz. Andouille sausage, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1/2 medium onion, diced
- 1 14.5-oz. can fire-roasted tomatoes
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp cumin
- Dash of cayenne pepper
- 1 1/2 cups chicken broth
- 1 large head of cauliflower, coarsely chopped
- 1 lb. medium shrimp, peeled and deveined
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Dry Aged Prime Rib Roast
By damiles1
Directions For the roast: Remove roast from packaging, rinse well
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack to fit in sheet pan
- Special equipment: Space in back of refrigerator for up to 10 days
- 1 tablespoon dried thyme
- 1 1/2 tablespoon dried rosemary
- 4 tablespoons freshly cracked tri-color pepper
- 1 1/2 tablespoons granulated garlic
- 1 1/2 tablespoons granulated onion
- 3 tablespoons kosher salt
- 1 tablespoon coriander, toasted and cracked
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- Pan drippings from roast, about 1 1/2 cups
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter
- Salt and freshly cracked black pepper