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Recipes
SPAGHETTI SALAD
By grinder
Mix oil and vinegar as for ½ pkg
- Half Recipe:
- 2 lbs.cooked spaghetti
- 2 green peppers, chopped
- 3-4 cucumbers, chopped
- 1 bottle salad supreme seasoning
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 2 pkg. good seasons Italian dressing mixes
- Mix dressing as for one pkg., but add 2 mixes. Toss all ingredients and chill.
- 1 lb.cooked spaghetti
- 1/2 large onion, chopped
- 1 green pepper, chopped
- 2-3 cucumbers, chopped
- 1/2 bottle salad supreme seasoning
- 1.5-2 tomatoes, chopped
- 1 pkg. good seasons Italian dressing mix
CHICKEN FAJITA MARINADE
By grinder
Mix all ingredients together, marinate chicken overnight
- 1/4 cup Apple Cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1/2 cup canola oil
A&W ROOT BEER
By grinder
Dissolve sugar in hot water
- 3/4 cup sugar
- 3/4 cup hot water
- 1 liter cold seltzer water
- 1/2 teaspoon + 1/8 teaspoon root beer concentrate -- McCormick
CREAMY BROCCOLI PESTO PASTA WITH GRILLED CHICKEN
By grinder
*Make Sure Your Steamed Broccoli Is Well Drained Before You Process It, Otherwise It Will Water Down The Pesto PES...
- Pesto:
- 2 cups {7oz} steamed broccoli florets, cooled to room temp*
- 1.5 cups {16 large basil leaves-1/3 cup packed}
- 4 medium cloves garlic, roughly chopped
- 2 tablespoons all-natural, freshly grated parmesan cheese
- 2 tablespoons all-natural low-sodium vegetable broth
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- Simple Grilled Chicken:
- 4 {4oz} trimmed, boneless, skinless chicken breasts
- Olive oil spray {from a spray bottle, not a store-bought, pre-filled one that contains propellant}
- Salt and pepper, to taste
- Pasta:
- 9 oz. uncooked whole-wheat pasta shells
- 1.5 cups “Broccoli Pesto”
- 1.5 lbs. sliced Chicken
- 18 cherry tomatoes, cut in half
GIGANTE BEANS {martha stewart}
By grinder
You'll find gigante beans in Mediterranean stores or at specialty food markets
- 3/4 cup dried gigante beans
- 2 bay leaves
- Coarse salt and ground pepper
- 1 large stalk celery, 1/4” dice
- 1 small onion, 1/4” dice {3/4 c.}
- 1 large carrot, peel, 1/4” dice {3/4 c.}
- 1/2 cup extra-virgin olive oil
- 1 large garlic clove, chopped
- 3/4 teaspoon anise seed
- 3/4 cup parsley, chopped
- 1.5 teaspoon grated lemon zest, {1 lemon}
- 1.5 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes
ROASTED SALT AND VINEGAR POTATOES
By grinder
*Use Small Red Potatoes, Measuring 1-2” In Diameter
- 6 tablespoons olive oil
- 2 lbs. small red potatoes*
- 1.25 cups salt
- 3 tablespoons malt vinegar
- Pepper
HOMEMADE CARAMEL SAUCE
By grinder
Spray a ceramic dish with cooking spray
- 3/4 cup Light Coconut Milk, canned
- 6 tablespoons Unsweetened Almond Milk {or 1 c. + 2 T. light coconut milk}
- 1/4 cup {48g} Butter Flavor Spectrum Organics Shortening
- 1/4 teaspoon Salt
- 1/4 cup {84g} Agave Nectar*
- 1/4 cup Water*
- 1 cup {192g} Sucanat
- 1/2 cup {96g} Granulated Erythritol
- 2 teaspoons Vanilla Extract
SALTED NUT ROLL BARS
By grinder
Put 12 ounces of the peanuts in bottom of a 9x13” pan
- 12 oz. peanut butter chips
- 3 tablespoons butter {1.5oz}
- 1 {14oz} can sweetened condensed milk
- 10 oz. mini marshmallows
- 24 oz. dry roasted peanuts
SWEET-AND-SOUR COLESLAW {atk}
By grinder
Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead
- 1 lb. cabbage,red or green,shredded fine or chopped
- 1 large carrot, peeled, grated
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon celery seed
- 6 tablespoons canola oil
- 1/4 cup rice vinegar
- Ground black pepper
COLESLAW {mom westrick}
By grinder
Pour vinegar mixture over cabbage mixture while hot, then chill
- Chop Fine:
- 1 small head cabbage
- 3 carrots
- 1 green pepper
- 1 medium onion
- Boil Together:
- 1 cup vinegar {8oz}
- 1 cup sugar {7oz}
- 1 cup water
- 1 tablespoon celery seed
- 1 teaspoon salt