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Recipes
MEDITERRANEAN PASTA SALAD
By grinder
SPICE SAUTÉ: Combine equal amount of each spice and mix well
- Spice Sauté:
- 1 lb. tricolor pasta
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup extra-virgin olive oil {3.75oz}
- 1/3 cup diced sun-dried tomatoes, packed in oil {2oz}
- 8 oz. artichoke hearts, diced {1 can}
- 1/4 cup fresh basil, small pieces or 1 T. dried
- 2 teaspoons chopped fresh oregano or 1/2 t. dried
- 1/4 cup diced red onion {1.25oz}
- 3/4 cup black or kalamata olives, sliced {3.75oz}
- 2 teaspoons sauté spice
- 3-4 oz. feta cheese, crumbled
- 2 oz. freshly grated Parmesan cheese
- Black pepper
- Salt
- Garlic powder
WENDY’S CHILI
By grinder
Brown beef, drain fat and combine with remaining ingredients and simmer 2-3 hours, stirring occasionally
- 2 lb. ground beef
- 1 {29oz} can tomato sauce
- 1 {29oz} can kidney beans with juice
- 1 {29oz} can pinto beans with juice
- 1 cup diced onion
- 1/2 cup diced green chili
- 1/4 cup diced celery
- 3 medium tomatoes, chopped
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 1.5 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water
REESE'S PEANUT BUTTER BARK
By grinder
Cover cookie sheet or tray with wax paper
- 2 {4oz} packages HERSHEY'S Semi-Sweet Chocolate Baking Bar, broken pieces
- 1 2/3 cups REESE'S Peanut Butter Chips {10oz}
- 1 tablespoon shortening
- 1/2 cup roasted peanuts or toasted almonds, coarsely chopped
VANILLA SUGAR
By grinder
Slice the vanilla beans in half, lengthwise, and scrape out the beans with a knife
- 4 cups granulated erythritol
- 3 vanilla beans
CROCKPOT BEER BRATS AND SAUERKRAUT
By grinder
Place sauerkraut in bottom of crockpot with onion and green pepper on top
- 1 {14oz} package Johnsonville Smoked Brats
- 1 {2-lb} bag sauerkraut, rinsed, drained
- 1 onion, sliced, separated in rings
- 1 green pepper, cut in rings
- 12 oz. beer
- 1 tablespoon Dijon mustard
- 1/4 cup apple juice
- 1/4 cup brown sugar
- 1 teaspoon caraway seeds
- 1 teaspoon thyme
- 1 bay leaf
FIGS WRAPPED IN PROSCIUTTO WITH GORGONZOLA AND BRIE
By grinder
Slice cheeses into small square slabs
- 4 oz. Brie cheese
- 4 oz. Gorgonzola cheese
- 12 fresh figs, sliced in half
- 12 thin slices prosciutto, cut in half
GUACAMOLE1 {rotel}
By grinder
2 TABLESPOONS = CALORIES 50/TOTAL FAT 4G/SAT FAT 1G/CHOLESTEROL 0MG/SODIUM 96MG/CARBOHYDRATE 3G/FIBER 2G SUGARS 1G/
- 3 ripe avocados, pitted, peeled, mashed
- 1 {10oz} can Ro*Tel Original Diced Tomatoes & Green Chilies, drained
- 1/2 cup chopped onion
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- Ground black pepper
CRUNCHY CHICKPEAS WITH ROSEMARY AND OLIVE OIL
By grinder
Preheat oven to 400ºF. Toss the chickpeas with oil and seasoning
- 2 cans chickpeas, drained, rinsed and dried
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Lemon Blueberry Hand Pies
By grinder
Blueberry hand pies with a scrumptious lemon glaze, is there anything better? Serve with a scoop of vanilla ice cre...
- HAND PIES:
- 2 premade pie crusts
- 2 cups fresh blueberries (6 ounces)
- 1/4 cup granulated sugar (3.5 ounces)
- 2 tablespoons tapioca
- 1/8 teaspoon kosher salt
- 1 lemon, zested, juiced
- 1 egg whisked with 1 tablespoon water
- Demerara sugar, for topping
- LEMON GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons of the lemon juice
PICKLED JALAPENOS {bobby flay}
By grinder
Combine vinegar, sugar, peppercorns, seeds and salt in a medium saucepan and bring to a boil
- Special equipment:
- 3 cups rice wine vinegar
- 3 tablespoons sugar
- 1 teaspoon white peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoons kosher salt
- 3 jalapenos, sliced in half lengthwise
- 7 sprigs fresh cilantro
- 1 {8oz}jar