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Recipes
EMPANADAS EXCELLENTES
By Grandmax4
Brown meat; drain. Add onion; cook until tender
- 1 pound ground beef
- 1/2 cup chopped onion
- 3 cups shredded sharp natural cheddar cheese
- 1/2 cup catsup
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- 1 package frozen empanada pastry disks, thawed
FAROFA - Skillet Toasted Manioc Flour with Onions
By Grandmax4
1. Melt the butter in a skillet over medium-low heat
- 1 large onion -- finely chopped
- 8 tablespoons butter
- 1 tablespoon palm oil
- 2 cups manioc flour
- Salt & pepper to taste
- 1/2 cup chopped black olives (optional)
- 1/2 cup diced hard boiled egg (optional)
Pomegranate Molasses
By Grandmax4
Pour pomegranate juice, sugar, and lemon juice into a small saucepan
- 4 cups pure 100% pomegranate juice (bottled or fresh)
- 2/3 cup sugar
- 1/3 cup freshly squeezed lemon juice
FRENCH LENTIL SOUP
By Grandmax4
Heat oil in heavy large saucepan over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 1 cup chopped celery stalks plus chopped celery
- leaves for garnish
- 1 cup chopped carrots
- 2 garlic cloves -- chopped
- 4 cups vegetable broth -- (or more)
- 1 1/4 cups lentils -- rinsed, drained
- 1 14 1/2-ounce Can Diced Tomatoes in Juice
- Balsamic vinegar (optional)
Roasted Potatoes and Asparagus with Parmesan
By Grandmax4
Preheat oven to 450°F with rack in upper third
- 1 pound asparagus -- trimmed and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes -- cut into 1-inch pieces
- 3 tablespoons olive oil
- 1/3 cup grated Parmigiano-Reggiano
Recipes - Mexican Quinoa Salad with Lime Cilantro Dressing - Applegate
By Grandmax4
Directions For the dressing, combine the olive oil, lime juice, garlic, cilantro, and cumin in a blender and blend...
- 3/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1 clove garlic, chopped
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon ground cumin
- Salt and pepper
- 1 cup quinoa, rinsed
- 1 cup fresh or frozen corn kernels
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (8-ounce) package Applegate Naturals Grilled Chicken Breast Strips, chopped
- 1 cup cherry or grape tomatoes, halved
- 1 ripe avocado, pitted, peeled and chopped
- 4 scallions, trimmed and chopped
- 2 tablespoons chopped fresh cilantro leaves
LACY PARMESAN CRISPS
By Grandmax4
Put oven rack in middle position and preheat oven to 375°F
- 1 piece Parmigiano-Reggiano -- (3-oz)
- Special equipment: a nonstick bakeware liner such as Silpat
Roasted Red Pepper and Walnut Spread
By Grandmax4
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food process...
- 2 jars roasted red peppers -- (7-to 8-ounces) rinsed and drained
- 1 cup coarse fresh bread crumbs (from a baguette)
- 1 cup walnuts (4 ounces) -- toasted
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 cup extra-virgin olive oil
Tomato Vegetable Casserole
By Grandmax4
Preheat the oven to 400 degrees F
- 1 medium potato, peeled and cut into 1/2-inch pieces
- 1 medium yam, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, seeded and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 5 tablespoons olive oil
- 1 red onion, thinly sliced into rings
- 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
- Salt and pepper
- 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
- 1/2 cup grated Parmesan
- 2 tablespoons dried Italian-style bread crumbs
- Fresh basil sprigs, for garnish
ASPARAGUS WITH ORANGE DRESSING & TOASTED HAZELNUTS
By Grandmax4
Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes
- 2 tablespoons finely chopped hazelnuts
- 1 1/2 pounds asparagus stalks -- washed and trimmed (1 1/2 to 2)
- 1/4 teaspoon freshly grated orange zest
- 2 teaspoons fresh orange juice
- 1 teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Coarse coarse salt
- Coarsely ground black pepper