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Recipes
Enchilada Sauce
By Marlenew
"A super speedy enchilada sauce with a truly authentic taste
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
Crockpot Cabbage Roll Soup
By Marlenew
Instructions Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat
- 4 cups cabbage, roughly chopped
- 1 lb. ground beef
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup water
- 1 tsp. oregano
- 1/2 tsp. basil
- 24 oz. tomato sauce
- 2 14.5 oz. cans diced tomatoes
- 1 cup rice, uncooked
Cranberry Orange Relish Brie Cheese Appetizer
By Marlenew
Preheat the oven to 400 degrees
- 1 cup pecan halves
- 8 oz. brie cheese
- 3/4 cup Cranberry Orange Relish
- 1 cup fresh cranberries
- Orange zest
- Favorite crackers (we love Lesley Stowe Raincoast Crisps Cranberry and Hazelnut Crackers)
Slow Cooker Chicken Tortellini Soup
By Marlenew
Place the carrots, celery, onion, chicken, chicken stock, basil, oregano, rosemary into a 6-quart slow cooker
- 1 cup carrots, peeled and finely diced
- 1 cup celery stalks, finely diced
- 1 small white onion, finely diced
- 2 cups shredded chicken (I use rotisserie)
- 6 cups chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 8 ounces DeLallo tortellini (ricotta + spinach)
- 4 cups fresh spinach (stems removed)
- Parmesan cheese (optional)
Honey-Rhubarb Crumble
By Marlenew
Combine the first 3 ingredients in a bowl, and toss well
- 5 1/2 cups (1/2-inch) sliced rhubarb (about 1 1/2 pounds)
- 1/4 cup honey
- 1 teaspoon grated lime rind
- Vegetable cooking spray
- 1/3 cup regular oats
- 1/3 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 3 tablespoons chilled stick margarine, cut into small pieces
- 1 1/2 cups vanilla nonfat frozen yogurt
Carrot-Ginger Bran Muffins
By Marlenew
Make the muffins: Preheat oven to 375 degrees F
- 3/4 c. all-purpose flour
- 1/2 c. wheat bran
- 1/2 c. dark brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. cinnamon
- 6 tbsp. vegetable oil
- 1/4 c. Applesauce
- 1 large Egg
- 1/2 c. shredded carrots
- 1 tbsp. minced crystallized ginger
- 2 tsp. grated fresh ginger
Cabernet Short Ribs Ragu with Parmesan Polenta
By Marlenew
To make the short ribs ragu: Heat 1 tablespoon oil in a large skillet over medium-high heat and brown half of the ...
- For the parmesan polenta:
- 6 to 7 lbs bone-in short ribs (about 9 to 12 ribs)
- 2 tbsp canola oil
- 2 medium onions, chopped
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- 2 tbsp tomato paste
- 1 tbsp minced fresh thyme or 1 tsp dried thyme
- 3 tbsp all
- purpose flour
- 2 cups Cabernet or another dry red wine
- 2 tbsp balsamic vinegar
- 2 cups lowsodium chicken stock 2 bay leaves
- 2 tbsp minced fresh parsley or thyme, for finishing (optional
- 6 cups water
- 3/4 tsp Kosher salt 1 3/4 cup coarse cornmeal (I like Bob’s Red Mill)
- 4 tbsp unsalted butter, cut into 1/2
- inch pieces
- 1 cup finely grated parmesan cheese 3 tbsp minced fresh thyme
Classic Strawberry Shortcakes
By Marlenew
1 Heat oven to 375°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside
- Ingredients
- 1 1 1 1
- quart quart (4 cups) strawberries, sliced
- 1/4 1/4 1/4 1/4
- cup cup sugar
- 2 1/3 2 1/3 2 1/3 2 1/3
- cups cups Original Bisquick™ mix
- 1/2 1/2 1/2 1/2
- cup cup milk
- 3 3 3 3
- tablespoons tablespoons sugar
- 3 3 3 3
- tablespoons tablespoons butter or margarine, melted
- 1/2 1/2 1/2 1/2
- cup cup whipping cream
Roasted Kabocha Squash and Kale Salad
By Marlenew
Preheat oven to 375°F. Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in...
- 1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons coarsely ground coriander seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, divided
- 6 tablespoons dried cranberries
- 6 tablespoons red wine vinegar
- 1 1/2 tablespoons brown sugar
- 2 teaspoons mustard seeds
- 1/2 small red onion, thinly vertically sliced
- 2 tablespoons fresh lemon juice
- 1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips
Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes
By Marlenew
. Cook pasta in boiling water 8 minutes or until almost tender
- 8 ounces uncooked orecchiette pasta
- 5 cups bagged prewashed spinach or swiss chard
- 2 slices center-cut bacon
- 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 1/2 teaspoon crushed red pepper
- 3 large garlic cloves, chopped
- 1/2 teaspoon freshly ground black pepper to see savings
- 3/8 teaspoon salt
- 1 ounce Parmigiano-Reggiano cheese, shaved
- 2 tablespoon fresh lemon juice