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Recipes
Poverty Meal
By SMorrissey
Directions Saute onions and garlic in olive oil until translucent
- 1 large onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lb ground beef, browned and drained
- 2 (16 ounce) cans stewed tomatoes
- 1 (16 ounce) cans water
- 1 16 ounce can of beans (pinto, red beans)
- chili powder
- cumin
- red pepper flakes
- 8 ounces elbow macaroni, uncooked (I use the small ones)
- salt, to taste
- pepper, to taste
- 1 can of cream of mushroom soup (optional)
Sandy's Tortilla Rollups
By SMorrissey
Mix the cream cheese, pkg ranch dressing, lemon juice, and sprinkle with salt and pepper together in a bowl
- 1 8-ounce package cream cheese
- 1 tablespoon lemon juice
- 1 packet Ranch dressing mix
- Salt and freshly ground black pepper
- 6 taco-sized flour tortillas
- 1 pound thinly shaved turkey
- 3 carrots, shredded
- lettuce
No-Cook Asian Chicken Wraps
By SMorrissey
1. In large bowl, whisk together the peanut butter, warm water, soy sauce and vinegar until smooth
- 1/2 cup creamy peanut butter
- 1/2 cup warm water
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 clove garlic, finely chopped
- 1 scallion, chopped
- 1/2 rotisserie chicken, shredded (about 2-1/2 cups), from a 3-pound chicken
- 4 rectangular wraps or large tortillas
- 1/2 sweet red pepper, cored, seeds removed and thinly sliced
- 1/2 large cucumber, peeled, halved lengthwise and thinly sliced
- 1 cup mung bean sprouts or pea sprouts
Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
By SMorrissey
1. In a small bowl or medium jar, combine the dressing ingredients
- For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey or agave nectar
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper, to taste
- For the salad:
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup frozen peas
- 1 avocado, chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped basil
Louisiana Shrimp Shakshuka - TODAY.com
By SMorrissey
Preparation For the Green Chili Zhoug: Place all ingredients in a food processor and pulse until it is a fine pur...
- 1 bunch cilantro, chopped
- 1/2 bunch parsley, picked and chopped
- 6 small serrano chile peppers
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sugar
- 1/4 teaspoon ground cardamom
- 2 1/2 teaspoons kosher salt
- 1 clove garlic
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons water
- 1/4 cup plus 4 teaspoons distilled white vinegar
- 1 pinch orange zest
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 cup cherry tomatoes, sliced
- 1 cup yellow onions, julienned
- 1 clove garlic, minced
- 1 cup bell peppers, julienned
- 4 Jerusalem artichokes, boiled until tender
- 1 cup fava beans, blanched and peeled
- 3 cups tomato sauce, San Marzano
- 1 tablespoon kosher salt
- 6 eggs
- 6 large Louisiana shrimp, peeled and deveined
- 1 bunch green onions, thinly sliced
- Salt, to taste
- Warm pita bread, for serving
Pinapple Angle Food Cake
By SMorrissey
Mix the box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and...
- 1 box of Angel Food Cake mix
- 1 20 ounce can of crushed pineapple in its own juice
California-Roll Salad
By SMorrissey
1. Microwave each rice package for 90 seconds
- 2 8.8ounce packages microwaveable rice (such as Uncle Ben's Ready Rice)
- 2/3 cup rice vinegar
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 2 avocados
- 1 medium cucumber peeled, seeded and cut into 1/2-inch pieces
- 1 1/2 cups surimi (about 8 ounces), cut into 1/2-inch pieces
- 12 Boston lettuce leaves (from 1 small head), rinsed and dried
- 6 tablespoons finely crushed wasabi peas (optional)
Country Potato Salad
By SMorrissey
Cover potatoes with water in 4-quart saucepot
- 2 lbs. potatoes
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 Tbsp. white vinegar or apple cider vinegar
- 1/8 tsp. ground black pepper
- 1/2 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs, chopped
- 1/4 cup sweet pickle relish [or or chopped dill pickles (optional)]
Easy Caramel Sauce
By SMorrissey
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Pecan Pie
By SMorrissey
First, whip up the pie crust: Mix the flour and salt in a bowl
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup vegetable shortening or lard
- 3/4 cup salted butter, cut into pieces
- 1 egg, lightly beaten
- 1 tablespoon distilled white vinegar
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoons salt
- 1 cup corn syrup (light or dark)
- 1/3 cup melted salted butter
- 1 teaspoon vanilla
- 3 whole eggs beaten
- 1 cup (heaping) chopped pecans