Garciamoss' profile page
Recipes
Beef Enchiladas
By garciamoss
1. Preheat oven to 350°F
- 1 pound lean ground beef or 1 package fully cooked shredded beef
- 1/2 cup chopped onion
- 2 cloves garlic, crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cans (10 ounces each) mild enchilada sauce
- 8 small corn tortillas (6-7 inches diameter)
- 3/4 cup shredded pepper-jack cheese
- 1 Tbsp. chopped fresh cilantro
- sour cream (optional)
20 Springtime Uses For Vinegar
By garciamoss
Vinegar is not only money saving, but it is a fantastic natural way to clean and take care of a large variety of ho...
- Vinegar
Chopped Pork Sandwich With a Smoky Poblano-Jalapeño Barbeque Sauce
By garciamoss
1. In a medium saucepan, preheat the 2 tablespoons of olive oil to medium heat for a few minutes
- Ingredients:
- 2 pounds cooked pork or chicken
- 8 large rolls
- For the homemade barbeque sauce:
- 2 tablespoons olive oil
- 1 jalapeño pepper, minced
- 1/2 sweet onion, diced
- 1 small poblano pepper, diced
- 2 cloves garlic, minced
- 2 1/2 cups ketchup
- 4 tablespoons brown sugar
- 2 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 1/2 cups water or low-sodium chicken broth
- 1/2 teaspoon red pepper flakes
- Salt
- Fresh cracked pepper
Chocolate Chip Cookie Cheesecake Pie
By garciamoss
This Chocolate Chip Cookie Cheesecake Pie is a truly rich and decadent dessert
- CHOCOALTE CHIP COOKIE LAYERS:
- 1 unbaked 9-inch deep-dish pie shell
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup butter, softened
- 1 cup semi-sweet chocolate morsels
- CHESSECAKE LAYERS:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
BEAT Breakfast Sandwich
By garciamoss
Place your bacon into a cold frying pan, then heat over medium, turning occasionally, until it's crisp
- 2 slices thick-cut bacon
- 1/2 large Hass avocado
- 2 teaspoons lemon juice
- Table or fine sea salt
- 10 to 12 cherry tomatoes
- 4 thick slices of Bâtard or your favorite sandwich bread
- 2 eggs
- Freshly ground black pepper
Sauerkraut, Potato & Cheese Pierogi
By garciamoss
To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl)
- Pierogi dough:
- You can substitute two cups of leftover mashed potatoes for the mashed potatoes in this recipe.
- 3 cups all-purpose flour, plus extra as needed
- 1 teaspoon salt
- 1 large egg
- 1/4 cup sour cream
- 3/4 cup water
- Pierogi filling:
- 1 pound potatoes (I prefer red-skinned, but russet or yukon golds are fine)
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- 1 cup drained sauerkraut
- 2 cups shredded sharp cheddar cheese
- To serve:
- 3 tablespoons butter
- 1 small yellow onion, sliced thinly
Crock-Pot Creamy Tomato Basil Soup
By garciamoss
his easy recipe for Crock-Pot Creamy Tomato Basil Soup is a warm and satisfying soup to make any time of the year
- 3 medium carrots, peeled and finely diced
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 2 (14 oz.) cans diced tomatoes, with the juice
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1/4 cup fresh basil (or 1 tablespoon dried)
- 3 cups vegetable broth
- 1 cup grated Parmesan cheese
- 2 cups half & half (can use fat-free)
- Salt & pepper, to taste
Buckwheat and Apple Cake (Schwarzplententorte)
By garciamoss
Cream together the butter and sugar
- 1 cup (250 grams or 2 sticks) butter, room temperature
- 1 cup (250 grams) sugar
- 6 eggs, separated
- 2 cups (250 grams) buckwheat flour
- 2 1/4 cups (250 grams) almond meal, skins on if possible
- 1 apple, peeled and grated
- 1 vanilla pod
- 7 ounces (200 gr) lingonberry jam (redcurrant or cranberry jelly can also substitute)
- 1/2 tablespoon icing sugar for dusting
Herb Crusted Pork Loin with Grilled Asparagus
By garciamoss
1. Preheat the oven to 375°F
- Pork Loin:
- One 2 1/2-pound boneless pork loin
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 fresh rosemary sprigs
- 2 tablespoons Dijon mustard
- 1 1/4 cups fresh flat leaf parsley
- 3 tablespoons fresh thyme leaves
- Asparagus:
- 3 teaspoons olive oil, divided
- 1 bunch thin asparagus, ends trimmed
- 1 tablespoon balsamic vinegar
- 1 small garlic clove, minced
- Salt and freshly ground black pepper
Cholent (Beef Stew)
By garciamoss
1. Put beans into a 4-qt. saucepan and cover with 2" water
- 1/2 lb. dried lima beans
- 1/2 lb. dried kidney beans
- 2 tbsp. schmaltz (chicken or goose fat) or canola oil
- 1 (2-lb.) piece trimmed beef brisket
- Kosher salt and freshly ground black pepper, to taste
- 6 cloves garlic, crushed
- 2 onions, chopped
- 1 tbsp. sweet paprika
- 1 lb. beef marrow bones (optional)
- 2 cups roughly chopped whole peeled canned tomatoes
- 1/2 cup pearl barley
- 5 medium Yukon Gold potatoes, peeled and quartered
- 4 whole eggs (optional)
- 2 parsnips, peeled and cut into 1" pieces
- 2 carrots, peeled and cut into 1" pieces
- Flat-leaf parsley leaves, for garnish