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ALL AMERICAN BEEF TACO VERSION 2

ALL AMERICAN BEEF TACO VERSION 2

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Heat the oven to 250 degrees F

  • 3/4 cup peanut oil
  • 12 (6-inch) yellow corn tortillas
  • Kosher, for seasoning, plus 1 teaspoon for beef
  • 1 medium onion, chopped
  • 16 ounces ground sirloin
  • 2 cloves garlic, minced
  • 1 recipe Taco Potion #19, recipe follows
  • 2/3 cup low-sodium beef broth
  • 6 ounces panela cheese, crumbled
  • 12 pickled jalapeno slices
  • 1 cup shredded iceberg lettuce, optional
  • 1 large tomato, seeded and chopped, optional
  • 1/2 cup fresh cilantro leaves, optional
  • Special equipment: heavy duty aluminum foil
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
0/5 (0 Votes)

MEAT LOAF SHEILA'S

MEAT LOAF SHEILA'S

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Stir together eggs, milk, salt, pepper and bread

  • 2 eggs beaten
  • 2/3 cup milk
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2/3 cup shredded carrots
  • 1 1/2 cup shredded cheese
  • 2 lbs ground beef
  • 3 slices bread cut into cubes
  • 2/3 cup chopped onion
  • .
4/5 (1 Votes)

CHICKEN - INDIAN-STYLE CHICKEN WITH GINGER AND CURRY

CHICKEN - INDIAN-STYLE CHICKEN WITH GINGER AND CURRY

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Serves: 4

  • Serves: 4
  • 1 cup chopped onion
  • 1/4 cup bottled nonfat Italian dressing
  • 1 Tbsp chopped peeled fresh ginger
  • 3/4 tsp dried crushed red pepper
  • 1/2 tsp curry powder
  • 1/4 tsp ground turmeric
  • 4 skinless boneless chicken breast halves
  • 1 Tbsp olive oil
  • 1/2 cup canned low-salt chicken broth
  • Plain non-fat yogurt (optional)
5/5 (1 Votes)

PICKLES MUSTARD PICKLES

PICKLES MUSTARD PICKLES

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Boil until thick, pour over beans then seal

  • DRESSING:
  • 4 Quarts cucumbers (let soak) peeled & diced
  • 1 Quart onions diced
  • 1 Cup celery diced
  • Put in pot add 1/2 cup coarse salt
  • Let stand 1/2 hour
  • 4 Cups white sugar
  • 1 Cup flour
  • 1/2 Tbps mustard
  • 1 Large tsp tumeric
  • 1 Teaspoon celery salt
  • 4 Cups vinegar
  • Cook till thick
  • PICKLED BEANS
  • 4 Quarts beans, (wash cut into inch pieces). Boil in salted water until tender. Drain.
  • DRESSING:
  • 3 Cups sugar
  • 1/2 Cup flour
  • 1/2 Cup or less dry mustard
  • 1 Tablespoon celery seed
  • 1 Tablespoon tumeric
  • 3 Cups white vinegar
0/5 (0 Votes)

SALMON Simple Salmon Spread

SALMON Simple Salmon Spread

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1. In the bowl of a food processor combine all ingredients

  • For a slightly less salty spread, omit the anchovy paste
  • 1 14 3/4oz can red sockeye salmon, drained, skin and bones removed
  • 1/4 cup snipped oil-packed dried tomatoes, drained
  • 1 tsp anchovy paste
  • 2 cloves garlic, minced
  • 1 tsp capers, drained
  • 2 Tbsp lemon juice
  • 2 tbsp mayonnaise
  • 1/4 tsp ground white pepper
  • NOTE: For a slightly less salty spread, omit the anchovy paste
4/5 (1 Votes)

ORANGE GINGER PORK MEDALLIONS

ORANGE GINGER PORK MEDALLIONS

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In a small bowl, stir together 2 Tbsp orange juice and cornstarch until smooth

  • 1 cup fresh orange juice
  • 1 tsp cornstarch
  • 2 Tbsp peanut oil
  • 1/4 cup finely chopped shallots
  • 2 Tbsp minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup chicken broth
  • 1 Tbsp soy sauce
  • Two (1 lb pork tenderloins each cut crosswise into 6 slices)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 Tbsp unsalted butter
0/5 (0 Votes)

STEAK AU POIVRE

STEAK AU POIVRE

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Using a mortar and pestle, coarsely crush the peppercorns

  • 3 Tbsp whole black peppercorns
  • 3/4 inch beef steaks
  • 2 Tbsp vegetable oil, plus extra
  • Kosher salt
  • 2 Tbsp minced shallots
  • 1/2 cup red wine
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 2 tsp Dijon mustard
  • 1 Tbsp cognac
  • Chopped fresh parsley or chives to garnish
4/5 (1 Votes)

CARROT SALAD WITH GREEN ONIONS

CARROT SALAD WITH GREEN ONIONS

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Makes: 8 servings

  • Makes: 8 servings
  • 2 ponds carrots, peeled, coarsely grated (about 7 cups)
  • 6 green onions, chopped
  • 3 Tbsp minced fresh parsley
  • 3 Tbsp white wine vinegar
  • 1 Tbsp grated lemon peel
  • 2 tsp Dijon mustard
  • 1/2 cup olive oil
  • 8 whole red cabbage leaves
0/5 (0 Votes)

PULLED PORK SANDWICHES

PULLED PORK SANDWICHES

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Directions 1. Pour the vegetable oil into the bottom of a slow cooker

  • 1 teaspoon vegetable oil
  • 1 (4 pound) pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1/4 cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 8 hamburger buns, split
  • 2 tablespoons butter, or as needed
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0/5 (0 Votes)

TAMALE CASSEROLE from Linda Thompson

TAMALE CASSEROLE from Linda Thompson

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Good as main course for breakfast, lunch or dinner

  • Good as main course for breakfast, lunch or dinner. Serves four.
  • 8 tamales of any kind thawed with wrappers/husks removed. For vegetarian, jalapeno/cheese or black bean tamales are good.
  • 12 – 16 oz of green chile sauce. Other sauces, especially added in small amounts can be added to alter taste and level of spiciness.
  • Other sauces include tomatillo, molcajete, chipotle, etc.
  • 8 oz of cheese. Shredded Mexican 4-cheese combination, slices of Colby-pepper jack, pure pepper jack, or white cheddar with specks
  • Of jalapeno and habanero, or plain yellow cheddar will suffice. Types of cheeses alter taste.
  • 3-4 juicy ripe fresh tomatoes, sliced.
  • Dash of oregano
4/5 (1 Votes)