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Recipes
Pico de Gallo
By LadyRev-2
From the Pioneer Woman
- 3 yellow or red onions
- 12 Roma tomatoes (slightly under ripe is fine)
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Pretzel Peanut Bark
By LadyRev-2
This is such a simple, easy, quick recipe to make
- 18 (1-ounce) squares white chocolate
- 3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
- 2 cups dry salted peanuts
Short Ribs, Wine Braised
By LadyRev-2
Preheat oven to 350°F. Season short ribs with salt and pepper
- 5 pound bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
- freely.
Refried Black Beans
By LadyRev-2
Pioneer Woman recipe. She served with Tequila Chicken and Baked Rice Casserole -- see both these recipes
- 1 pound dried black beans, soaked overnight in cold water
- 4 cloves garlic, minced
- 1 large onion, diced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Baked Sweet Potato with Yogurt Sauce
By LadyRev-2
Heat oven to 400°F. Bake potatoes until very tender when pierced, about 1 hour
- 4 medium sweet potatoes (12 ounces each), scrubbed and pierced with a fork
- 2/3 cup plain nonfat yogurt
- 2 scallions, minced
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly grated lemon peel
- ½ teaspoon ground coriander (optional)
- Pinch of ground red pepper (cayenne), or to taste
- Garnish: minced fresh parsley
Lemony Chopped Salad with Tuna
By LadyRev-2
Whisk lemon juice, oil, garlic salt and pepper in a medium bowl
- 2 tablespoons lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 ⁄4 teaspoon garlic salt
- Freshly ground pepper to taste
- 4 cups chopped hearts of romaine
- 1 medium tomato, diced
- 1 ⁄4 cup sliced pimiento-stuffed green olives
- 1 6-ounce can chunk light tuna, drained
Roasted Tomato Bruschetta
By LadyRev-2
A Rachael Ray recipe
- 2 pints grape tomatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 loaf sesame semolina bread
- 2 cloves garlic, halved
- 4 scallions, finely chopped
- 1/2 cup basil leaves, thinly sliced
Simple Salsa
By LadyRev-2
From Rebecca's Garden
- • 5 c. chopped tomatoes
- • 1 c. chopped white onion (or onion of your choice)
- • 1 green pepper
- • 1 red pepper
- • Half bunch fresh cilantro
- • 4 Tbsp. red wine vinegar
- • 2 Tbsp. light olive oil
- • ½ tsp. salt
- • 1/8 c. of sugar
- • 3 cloves fresh garlic
- • jalapeño pepper to taste
Aunt Mary's Oatmeal Cookies
By LadyRev-2
Aunt Mary's recipe
- 3 1/2 cups oatmeal
- 2 cups flour
- 1 cup raisins (ground)
- 1 tsp soda dissolved in 1/2 cup hot water
- 1/2 cup milk
- 2 cup brown sugar
- 1 cup lard
- 1 egg
Souffle
By LadyRev-2
This recipe can be doubled or tripled for larger groups
- 6 eggs
- 1/2 cup milk
- 1 - 4 oz can chiles
- 1/2 cup Jack or cheddar cheese