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Recipes
Festive Sherry Pepper Steak
By ccavaletti
Heat 1 tablespoon oil, 1 turn of the pan, in a medium pot over medium-high heat
- 3 tablespoons high-temp cooking oil, such as vegetable or peanut
- 1 1/4 cups long-grain white rice
- 1 bunch scallions, thinly sliced
- 1 1/2 pounds beef tenderloin fillet (the tips or head of the fillet is perfect for this)
- Salt and coarse black pepper
- 2 tablespoons cornstarch
- 2 large mild green and red frying peppers, thinly sliced, or 2 red and green bell peppers, seeded and thinly sliced
- 1 small red chile pepper, such as holland or fresno, thinly sliced
- 2 medium red or yellow onions thinly sliced
- 4 cloves garlic, thinly sliced
- 1 to 1 1/2 inches fresh ginger, grated
- 1 tablespoon chinese five-spice powder
- 1/2 cup dry sherry
- 2 tablespoons worcestershire sauce
- 2 tablespoons tamari sauce
- 1 1/2 cups beef stock
Sweet-and-Tart Red Cabbage Coleslaw
By ccavaletti
Whisk together first 8 ingredients in a large bowl until sugar dissolves
- 1/3 cup pineapple juice
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/4 cup lemon or lime juice
- 1/4 cup rice wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon hot sauce
- 1 large red cabbage, finely shredded
- 1 small Granny Smith apple, chopped
- 1 large carrot, shredded
- 1 small sweet onion, minced
- 5 to 6 bacon slices, cooked and crumbled
Oven-Fried Pork Chops
By ccavaletti
1. Sprinkle pork chops evenly with salt, black pepper, and red pepper
- 4 (1/2-inch-thick) pork chops (about 1 1/2 lb.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 1 sleeve saltine crackers, crushed (about 1 cup crushed)
- 1 large egg, lightly beaten
- Vegetable cooking spray
Garlic-Herb Roasted Chicken
By ccavaletti
Preheat oven to 450°. Stir together first 7 ingredients
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh sage
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1 (4- to 5-lb.) whole chicken
Grilled Steaks Balsamico
By ccavaletti
Process vinaigrette and preserves in a blender until smooth
- 2/3 c balsamic vinaigrette
- 1/4 c fig preserves
- 4 (6-8 oz) boneless beef chuck-eye steaks (I used
- Strip steaks)
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 (6.5oz) container buttery garlic-and-herb
- spreadable cheese
- Note: For testing putposes only, we used Alouette
- Garlic + Herba Spreadable Cheese.
Supreme Pizza Soup
By ccavaletti
In a large Dutch oven, cook sausage, pepperoni, and Canadian bacon over medium heat, stirring frequently, for 10 mi...
- 1 lb sweet Italian sausage, casings removed
- 1 (6 oz) pkg stick pepperoni, chopped
- 1 (6 oz) pkg Canadian bacon, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (8 oz) pkg baby portobello mushrooms, quartered
- 1 Tbsp bottled minced garlic
- 1 (32 oz) carton chicken broth
- 1 (28 oz) can tomato sauce
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 2 dried bay leaves
- 1 Tbsp dried Italian seasoning
- 1/2 tsp crushed red pepper
Taco Soup with Mojo Sauce
By ccavaletti
For the soup: Brown ground sirloin in a large pot
- For the Soup:
- 2 lb ground sirloin
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow pepper, diced
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin
- 1 Tbsp ground oregano
- 1 tsp kosher salt
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 28 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 4 c low-sodium beef broth
- 2 c frozen corn kernels
- For the Mojo Sauce:
- 1 c packed fresh cilantro
- 5 cloves garlic
- 2 Tbsp fresh lime juice
- 1 Tbsp lime zest
- 1 Tbsp honey
- 1 Tbsp white wine vinegar
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 c extra-virgin olive oil
- Garnish:
- Shredded lettuce, shredded Cheddar Jack cheese, sour cream, sliced avocado and tortilla chips.
Herbed New Potatoes
By ccavaletti
Steam halved potatoes covered, over boiling water until fully cooked, about 15 minutes
- 2 lbs new potatoes
- 2 Tbsp butter
- 2 Tbsp finely chopped parsley
- 2 Tbsp finely chopped chives
- salt to taste
Fiery Barbecue Sauce
By ccavaletti
Combine all ingredients in a saucepan; cook over medium heat until sugar dissolves, stirring occasionally
- 1/2 c water
- 1/2 c ketchup
- 1/3 c firmly packed brown sugar
- 1/4 c Worcestershire sauce
- 1/4 c vinegar
- 1/4 butter or margarine
- 2 Tbsp lemon juice
- 2 tsp dry mustard
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp red pepper
- 1/2 tsp salt
Cheesy Chili Fusilli
By ccavaletti
In a cast-iron skillet, cook beef over medium-high heat, breaking up with a wooden spoon, 5 minutes
- 1/4 lb ground beef
- 1 c (half a 21 oz can) drained seasoned pinto beans, such as Bush's Texas Ranchero
- 2 tsp chili powder
- 1-1/2 tsp hot sauce
- 6 oz fusilli, cooked (1-1/2 c cooking water reserved)
- 2 Tbsp flour
- 2 c grated cheddar cheese
- 4 scallions, chopped