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Recipes
Roasted Pablano Steak Chili
By beandip
Preheat broiler to high
- 4 poblano peppers
- 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
- Salt and freshly ground black pepper
- 2 1/2 pounds sirloin shell steak, trimmed, thinly cut and chopped into bite-size pieces
- 1 large red onion, chopped
- 4 to 5 cloves garlic, chopped
- 2 tablespoons (about a palmful) chili powder
- 1 tablespoon (about a palmful) cumin
- 1 tablespoon (about a palmful) ground coriander
- 1 teaspoon smoked sweet paprika
- 1 bottle Negro Modelo beer
- 1 28-ounce can fire-roasted tomatoes
- Zest and juice of 1 lime
- 1/2 pound manchego cheese
- 3 scallions, finely sliced
pineapple sheet cake
By beandip
Mix all together until smooth
- 2 cups flour
- 2 cups sugar
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 20 ounce can crushed pineapple
- 1 tsp. vanilla
- 1/2 cup nuts- I left out due to allergies
slow cooker shredded beef tacos
By beandip
Heat the olive oil in a large, heavy skillet over medium-high heat
- 1-2 Tbsp. extra virgin olive oil
- 2 pounds beef (boneless chuck roast)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 cup beef stock
- 2 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- Flour tortillas
Cinnamon Sugar Walnuts
By beandip
In a saucepan combine the sugar, milk, cinnamon, and salt
- 1 lb whole walnuts
- 1 1/2 cups sugar
- 1 cup milk (I used low fat milk)
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
chipotle shredded pork enchiladas
By beandip
To make the shredded pork: Place the pork tenderloin and bay leaf in a large slow cooker
- For the Pork:
- 1 (2 lb) pork tenderloin
- 1 (8 oz) beer or Dr. Pepper
- 1 bay leaf
- For the Sauce:
- 2 roma tomatoes
- 4 tomatillos, husked and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (7 oz) can chipotle peppers in adobo sauce (use half to reduce spiciness)
- 1 (15 oz) can tomato sauce
- 1/2 large white onion, roughly chopped
- 2 garlic cloves
- 1 Tablespoon flour
- 1/2 cup water
- 1 Tablespoon olive oil
- Salt, to taste
- For the Enchiladas:
- 1/2 cup canola oil
- 12 to 18 corn tortillas, preferably white
- 1/2 large white onion, finely diced
- 1 1/2 cups shredded Mexican cheese, or shredded Enchilado or Muenster
- 1/2 cup crema Mexicana or sour cream, for topping
slow cooker chicken enchilada soup
By beandip
In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper, to taste
- 1 (14.5 oz.) can diced tomatoes
- 1 (10 oz.) cans diced tomatoes with green chilis
- 1 (4 oz.) can diced green chilis
- 1 (15 oz.) can black beans, rinsed and drained
- 2 cups frozen corn
- 1 (6 oz.) can tomato paste
- 2 large flour tortillas, cut into thin, 2-inch long strips
- 1 cup shredded pepperjack or Monterry jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro
green and red baked ziti
By beandip
Preheat oven to 400°F. Bring a large pot of water to a boil for the pasta
- Share:
- An easy and delicious make-ahead meal that's perfect for any potluck party!
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- Comment on this recipe
- Ingredients
- 2 pounds ziti rigate
- Salt
- For the Green Ziti:
- 6 tablespoons butter
- 5 tablespoons flour
- 2 1/2 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- 1 cup flat-leaf parsley, packed
- 1 cup basil leaves, loosely packed
- 1/4 cup toasted walnut pieces
- 2 cloves garlic, grated or pasted
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4-1/3 cup EVOO - Extra Virgin Olive Oil
- For the Red Ziti:
- 1/4 cup EVOO - Extra Virgin Olive Oil
- 2-3 large cloves garlic, grated or finely chopped
- 1/4 cup minced herbs such as oregano, thyme, parsley
- A pinch of crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry red or white wine
- 1 small onion, peeled and halved
- 1 fresh bay leaf
- 1 32-ounce can Italian San Marzano tomatoes
- A few leaves of basil, torn
- 1 1/2 cups fresh ricotta cheese
- 2 cups shredded mozzarella or mild provolone
slow cooker marinara
By beandip
: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar)
- 2 (28 oz.) cans crushed tomatoes $3.47
- 1 (6 oz.) can tomato paste $0.56
- 1 medium yellow onion $0.54
- 1/2 Tbsp minced garlic $0.10
- 2 whole bay leaves $0.10
- 1 Tbsp dried basil $0.15
- 1/2 Tbsp dried oregano $0.07
- 1 Tbsp brown sugar $0.02
- 1 Tbsp balsamic vinegar $0.09
- to taste salt & pepper $0.05
- TOTAL $5.15
crockpot pulled pork
By beandip
Preheat the oven to 400°F (200°C)
- 1 pork butt roast (about 4 pounds)
- 1/4 to 1/3 cup Worcestershire sauce
- 3/4 cup light brown sugar
- 1 cup apple juice
- 1/2 teaspoon salt
hasbrown casserole
By beandip
Step 1: Preheat the oven to 350 degrees
- 2 lbs frozen hash browns
- 1/2 cup butter or margarine (melted)
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion (peeled and chopped)
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper