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Recipes
Stuffed Cabbage Rolls, Old-Country
By Valarie
Combine first six ingredients, including onion with one can of tomato sauce
- 1 lb. ground beef
- 1/4 lb. ground pork
- 2 tsp salt
- 1/2 tsp. pepper
- 3/4 cup cooked rice
- 2 8-oz cans tomato sauce
- 12 large cabbage leaves
- 2 Tbl. pure vegetable oil
- 1/4 cup brown sugar
- 1 small onion, grated
- 1/4 cup lime juice or vinegar
Ratatouille, by Eric Ripert's
By Valarie
Heat the olive oil in a Dutch oven over medium-high heat
- Recipe courtesy from Unichef Cookbook
- Serves 4
- 1/4 cup extra virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 red bell pepper, seeded and cut into 1/2-inch dice
- 1 banana pepper, seeded and cut into 1/2-inch dice
- 4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 3 tomatoes, seeded and cut into 1/2-inch dice
- 2 small zucchini, cut into 1/2-inch dice
- 1 medium eggplant, peeled and cut into 1/2-inch dice
- 1/4 cup grated Parmesan cheese
- 1/4 cup julienned fresh basil
- Fine sea salt and freshly ground pepper
Ecuadorian Chicken Salad
By Valarie
1 1/2 Chicken (breast; spine; and leg) 1/2 Yellow Onion (chopped) 1/2 Green Pepper (chopped) 1 Carrot (peeled a...
- For the Chicken
- 1/2 Chicken (breast; spine; and leg)
- 1/2 Yellow Onion (chopped)
- 1/2 Green Pepper (chopped)
- 1 Carrot (peeled and chopped)
- 1 rib Celery (chopped)
- 1 Chicken Bouillon Cube
- Water (to cover)
- 2 Russet Potatoes (peeled and quartered)
- For the Chicken Salad
- 1 large Red Onion (sliced)
- 4 juicy Limes (juiced)
- 2 tablespoons Salt (plus more to season dish)
- 1/2 Green Bell Pepper (diced)
- 2 Roma or 1 Large Beefsteak Tomato (diced)
- handful finely chopped Cilantro
- 1 Egg (hardboiled)
- Olive Oil
- For the Plantain Chips
- 2 Green Plantains (peeled and sliced lengthwise; 1/8th-inch thickness)
- Vegetable Oil (to fry)
- Salt
Creamy Parmesan Spinach
By Valarie
Place spinach in microwave to defrost
- Creamy Parmesan Spinach:
- 3 boxes frozen spinach, defrosted
- 2 (3-ounce) bricks cream cheese
- 1/2 small white onion, finely chopped
- 2/3 cup grated Parmesan, 2 rounded handfuls
- 1 teaspoon coarse black pepper
Crockpot Christmas morning breakfast
By Valarie
Bag of O'Brien potatoes Dozen eggs Maple sausage roll Bag of sharp cheddar cheese
- Bag of O'Brien potatoes (2 pounds)
- Dozen eggs
- 1 cup milk
- Maple sausage roll
- Bag of sharp cheddar cheese
Bacon, Egg and Cheese Boats
By Valarie
Preheat your oven to 350°F
- 4 Demi-Baguettes
- 8 Large Eggs
- 1/4 cup Heavy Cream
- 1/2 pound Thick-Cut Bacon (Diced)
- 1 cup Gruyere (Shredded)
- 1/4 cup Chives (Chopped)
- Salt and Freshly Ground Black Pepper
- For the Salad
- 5 ounce box of Mixed Greens
- 1/2 Red Onion (sliced)
- 1 Lemon (juiced)
- Salt
- Freshly Ground Black Pepper
- Olive Oil
Mahogany Roasted Chicken Thighs
By Valarie
1. Heat oven to 450 degrees
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1/4 cup orange juice
- 2 tablespoons ketchup
- 1/2 teaspoon hot sauce
- 6 large skinless chicken thighs, about 2 1/4 pounds total
- 2 cups reduced-sodium chicken broth
- 1 tablespoon dried onion flakes
- 2 cups tricolor couscous
- 1 pound frozen shelled edamame, cooked following package directions
Tzatziki
By Valarie
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl
- 1 pound (1 pint) plain yogurt (whole milk or low fat) or 2 7oz containers
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
String Beans and Tomatoes
By Valarie
In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/3 cup ketchup
- 1/2 cup grated carrot
- 1 teaspoon dried basil
- 2 large tomatoes, diced
- One 10-ounce can tomatoes with chiles, such as Rotel
- 3 cups sliced fresh string beans, in 1/2-inch pieces
- Salt and pepper
- Rice, for serving
Taco Soup
By Valarie
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish