Grinder's profile page
Recipes
SWEET AND SPICY CHILI SAUCE {paula deen}
By grinder
In a small bowl, combine mayonnaise, sweet chili sauce, garlic-chili sauce and red pepper flakes
- 1 cup mayonnaise {8oz}
- 1/8 teaspoon ground red pepper flakes
- 3 tablespoon Thai sweet chili sauce
- 1 tablespoon garlic-chili sauce
- jalapeno Hushpuppies, for serving, opt
CRANBERRY-JALAPENO SAUCE
By grinder
A spicy spin on a Thanksgiving classic
- 1.5 lb. fresh cranberries
- 4 medium jalapeño peppers, fine chop
- 1/3 cup red wine, any variety
- 3/4 cup packed brown sugar, dark variety
TWICE COOKED TURKEY MEATLOAF
By grinder
Preheat oven to 375°F. Mix all of the ingredients thoroughly in a large bowl, reserving ½ cup sun-dried tomato...
- 2 lbs. ground turkey
- 1.5 cups bread crumbs, homemade from good soft and sweet bread
- 2 eggs, lightly beaten
- 1.5 cups herb and oil marinated sun-dried tomatoes, pureed in food processor, + oil for griddle, preferably with garlic, herbs and dried tomatoes
- 1 tablespoon chopped fresh sage leaves
- 1 Pinch salt and freshly ground black pepper
SPICY REFRIED BEANS
By grinder
Melt butter with olive oil in a saucepan over med-high heat
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 serrano chile, whole
- 1 can pinto beans, drain, rinse
- 1/4 cup low-sodium chicken broth
- Salt and fresh ground black pepper
POACHED EGG AND ROASTED GRAPE TOMATOES ON TOAST
By grinder
Poach 4 eggs. Slice brioche into four slices to your desired thickness {2”}
- 4 eggs
- Roasted grape tomatoes
- Brioche
SWEET AND TANGY TARTAR SAUCE {atk}
By grinder
Mix all ingredients together in small bowl
- 3/4 cup mayonnaise {6oz}
- 1/2 small shallot, minced {1 T.}
- 2 tablespoons drained capers, minced
- 2 tablespoons sweet pickle relish
- 1.5 teaspoons white vinegar
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon ground black pepper
EGGS-HARD BOILED – IN OVEN!
By grinder
I had no idea. BEST way to make hard-cooked eggs is in the OVEN! They are tastier, but they also are much easier to
- Large eggs
PIZZA SAUCE
By grinder
1 can makes: 6 pints + (1) 1/2 pint 2 cans makes: 13 pints + (1) 1/2 pint
- 106 oz. can tomato puree:
- 1 teaspoon Tabasco
- 1 teaspoon paprika
- 3 tablespoons salt
- 1/4 cup whole anise seed
- 3 Tbsp. + 1 tsp. basil
- 1 teaspoon marjoram
- 1 teaspoon + oregano
- 3 Tbsp. + 1 tsp. sugar
- (2) 106 oz. cans tomato puree:
- 2 teaspoon Tabasco
- 2 teaspoon paprika
- 6 tablespoon salt
- 1/2 cup whole anise seed
- 6 Tbsp. + 2 tsp. basil
- 2 teaspoon+ marjoram
- 2 teaspoon+ oregano
- 6 tbsp. + 2 tsp. sugar
SALSA FRESCA
By grinder
Tomatoes will peel easily if immersed in boiling water for 30 seconds, then dipped in cold water
- 4 small peeled tomatoes, chopped {1 lb}
- 1/2 cup onion, fine chop {2.5oz}
- 1 jalapeño, fine chop
- 2 teaspoons olive oil
- 1 teaspoon vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon oregano, crushed
- 1/2 teaspoon salt
CHICKPEA FLOUR FLATBREAD {dr oz show}
By grinder
Mix all ingredients to form a smooth batter and let rest about 30 minutes
- 1.5 tablespoons olive oil
- 1 cup chickpea flour
- 1.25 cups water
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 cloves garlic, very finely chopped