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Recipes
Peppered Pork Burgers
By Emcneil
In bowl, combine pork, black pepper, parika, garlic, cumin and salt
- Honey Mustard Spread
- 12 oz lean ground pork
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 18 teaspoon salt
- 4 whole wheat hamburger buns, toasted
- romaine lettuce
- bottled roasted red peppers
Cowboy Beef
By Emcneil
Trim fat and place in crock pot
- 2 to 2 1/2 lb boneless beef chuck roast
- 1 15 oz can chili beans in chili gravy, undrained
- 1 11 oz can whole corn with sweet peppers, drained
- 1 10 oz can Rotel, undrained
- 1 to 2 teaspoons diced chili peppers
Chef Nino'sChicken and Sausage Pastalaya
By Emcneil
In a black iron dutch oven on medium high heat, add sausage and brown it by stirring constantly so that it does not...
- 2 pounds Rouses Smoked Sausage
- 2 pounds boneless skinless chicken thighs cut to 1 inch squares
- 1 1/2 pounds onions, diced
- 1 stalk celery, diced finely
- 1 green bell pepper finely diced
- 2 tablespoons minced fresh garlic
- 1 pound tasso, thinly cut
- 1 teaspoon dried thyme
- 1 teaspoon dried basil leaves
- 2 teaspoons Cajun seasoning
- 6 cups reduced sodium chicken stock
- 3 cups bow tie pasta
- 1 bunch green onions cut fine
- 2 tablespoons Italian flat parsley chopped
Pizza Sauce
By Emcneil
Mix in saucepan and heat. Reduce and let simmer a few minutes
- 2 cans (6 oz) tomato paste
- 2 cloves garlic
- 3 Tablespoons parsley
- 4 teaspoons onion powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 cups water
- to taste: Italian seasoning, Slap Ya Momma's , Pepper
Honey Muffins
By Emcneil
Mix all ingredients. Pour in oiled muffin pan
- 2 cups plain flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup butter, melted
- 1/4 cup honey
Chef Nino's Pork Wellington
By Emcneil
Preheat oven to 375 degrees
- 2- (1 pound) pork tenderloins
- Chef Nino's Adrenaline Seasoning To Taste
- 2 loaves French bread
- 4 sprigs fresh rosemary cut finely
- 1 teaspoon dried oregano
- 8 bacon slices
- 8 garlic cloves finely chopped
- 4 sage leaves finely chopped
- First Cold Pressed Olive oil
Chef Nino's Cabbage Roll Casserole
By Emcneil
In a medium saute pan, brown ground beef and drain excess fat
- 1 lb lean ground beef
- 1 large white onion, chopped finely
- 1 teaspoon kosher or sea salt
- cracked black pepper, to taste
- 2 jars (25 ounces each) Sal & Judy’s pasta sauce
- 1/2 cup rice
- 3 bags (10 ounces each) shredded cabbage
Fluffy Key Lime Pie
By Emcneil
Low in fat and sugar and fuss
- 1 pkg (3 oz) sugar-free lime gelatin
- 1/4 cup boiling water
- 2 cartons (6 oz each) Keylime yogurt
- 1 carton (8 oz) frozen fat free whipped topping, thawed
- 1 reduced fat graham cracker crust
Chef Nino's Greek Kabobs
By Emcneil
In medium mixing bowl, combine meat and all ingredients except bell pepper, onion
- Cucumber Dill Sauce:
- 1 lb. 1-inch cubed beef
- 1/4 olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tsp. lemon zest
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 6 garlic cloves finely chopped
- 1/4 tsp. salt
- 1/2 tsp. crushed red pepper
- 1/2 tsp. black pepper
- 1 bell pepper cut into 2 inch pieces
- 1/2 red onion cut into 2 inch piece
- 1 cup Greek yogurt
- 1 English Cucumber, cubed in 1.8 squares
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- 1/4 tsp. salt
- 1/8 tsp. smoked paprika
- 1/4 tsp. black pepper
Chef Nino's Caponata
By Emcneil
Cut eggplant into 1-inch cubes and place in layers in colander, sprinkling each layer with salt as you go
- 1 medium eggplant
- 1/2 tablespoon sea salt
- 3/4 cup olive oil
- 1 large onion, roughly chopped
- 2 celery stalks, sliced
- 1 small red pepper, cut into strips
- 1 tablespoons pine nuts
- 24 can San Marzano tomatoes
- 4 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons small capers
- 1 cup green olives, pitted and halved
- 1/2 cup Kalamata olives, pitted and halved
- 4 tablespoons finely chopped parsley
- Black pepper to taste