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Recipes
Chicken - Breast [Gr] 'Tequila Lime' (AppleBees)
![Chicken - Breast [Gr] 'Tequila Lime' (AppleBees)](/images/local/defaultImg_thumbSqPr.jpg)
By Kwasome
1 Prepare Marinade by combining marinade ingredients in a medium bowl
- MARINADE:
- 1 cup H2O
- 1/3 cup Teriyaki Sauce
- 2 Tbs Lime Juice
- 2 tsp Minced Garlic
- 1 tsp Liquid Smoke
- 1/2 tsp Salt
- 1/4 tsp Ground Ginger
- 1/4 tsp Tequila
- 4 Chicken Breast
- MEXI-RANCH DRESSING:
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- 1 Tbs Milk
- 2 tsp Minced Tomato
- 1- 1/2 tsp White Vinegar
- 1 tsp Minced Jalapeno
- 1 tsp Minced Onion
- 1/4 tsp Dried Parsley
- 1/4 tsp Tabasco Sauce
- 1/8 tsp Salt
- 1/8 tsp Dried Dill Weed
- 1/8 tsp Paprika
- 1/8 tsp Cayenne Pepper
- 1/8 tsp Cumin
- 1/8 tsp Chili Powder dash
- Garlic Powder dash
- Ground Pepper
- 1 cup Shred3 Cheddar/ Monterey Jack Cheese
- 2 cup Crumbled Corn or Tortilla Strips
Stew - Pork 'Chorizo, Sweet Potatoes & Black Beans
By Kwasome
**""Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America
- 1 tablespoon canola oil
- 1/4 pound chorizo sausage, chopped
- 1/3 pound cooked ham, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (1 pound) sweet potatoes, peeled and diced
- 1 large red bell pepper, diced
- 2 (14.5 ounce) cans diced tomatoes with juice
- 1 small hot green chile pepper, diced
- 1 1/2 cups water
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 mango - peeled, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
Rub - P'Ribs 'Memphis
By Kwasome
Since these ribs are served without sauce, the flavor of the dry rub is the star
- 1 tablespoon sweet paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
Chicken - Breast [IP] 'Hawaiian
By Kwasome
1. Put your diced (bite size) pieces of chicken as well as all other ingredients in the list into your pressure coo...
- 2 lbs chicken breasts boneless, skinless, diced
- 1 c pineapple juice
- 1 c pineapple tidbits
- 1/3 c soy sauce
- 1 tbsp garlic minced
- 1/2 tbsp ginger minced
- 1 tbsp rice vinegar
- 1/2 c ketchup
- 1/3 c brown sugar
- 1.5 tbsp Sriracha makes it cut down the sweetness, but not spicy, add more if you want heat
- 1/2 onion diced, optional
- 3 tbsp cornstarch + 3 tbsp of hot liquid from pot to thicken at end
Shrimp - Wrapped 'Bacon {Red Lobster}
By Kwasome
1.) Preheat oven to broil
- Seasoning
- 1/4 tsp. salt
- 1/4 tsp. paprika
- dash ground black pepper
- dash cayenne pepper
- dash allspice
- Dipping Sauce
- 1/3 cup Ranch dressing
- 1/4 tsp. dried cilantro (or 1/2 tsp. fresh minced cilantro)
- 5 pieces of bacon
- 5 Lrg. shrimp
- 3 slices Jalapeno; fresh
- 1 oz. Pepper Jack cheese
Manicotti [Bk] 'Prosciutto
By Kwasome
The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used
- Tomato Sauce
- 2 28-ounce cans diced tomatoes (in juice)
- 2 Tbs extra-virgin olive oil
- 1 lb Italian sausage , hot or sweet, casings removed
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1/2 tsp hot red pepper flakes , optional
- Table salt
- 2 Tbs chopped fresh basil
- Cheese Filling and Pasta
- 3 cups part-skim ricotta cheese
- 4 oz grated Parmesan cheese (about 2 cups)
- 8 oz shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 tsp table salt
- 1/2 tsp ground black pepper
- 2 Tbs chopped fresh parsley leaves
- 2 Tbs chopped fresh basil
- 16 no-boil lasagna noodles (see note above)
- 16 slices thinly sliced prosciutto
Stew - B'Chuck 'Irish Stout
By Kwasome
1.) Preheat oven to 350. In a 5-quart Dutch Oven or heavy pot, toss beef with flour; stir in tomato paste
- 4 lbs Beef Chuck, cut into 1-1/2" cubes
- 1/4 cup all-purpose Flour
- 2 cans (6 oz.) Tomato paste
- 2-1/2 lbs new Potatoes, scrubbed
- 2 med. Onions, cut into 1" pieces
- 2 cans (14.5 oz) reduced-sodium Beef broth
- 1 can (14.9 oz) Irish stout Beer
- 10 Garlic cloves, sliced
- Coarse Salt & Pepper
- 2 boxes (10 oz.) frozen baby peas, thawed
Chilli - B'Check-Eye [St] 'Con Carne (ATK)
By Kwasome
1. Process tomatoes and chipotle in food processor until smooth
- 1 (14-ounce) can diced tomatoes
- 2 teaspoons minced chipotle chiles in adobo sauce
- 4 slices bacon , chopped fine
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
- Salt and pepper
- 1 onion , chopped fine
- 1 jalapeño chile , seeded and chopped fine
- 3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 4 garlic cloves , minced
- 4 cups water
- 1 tablespoon brown sugar
- 2 tablespoons yellow corn muffin mix
Enchiladas - Crab'Dung 'Verde out of a Can
By Kwasome
1. Preheat the oven to 350 degrees
- 1 Dungeness crab, cracked and cleaned (see the note about buying pre-cooked above)
- 1-28 oz can green enchilada sauce (get the degree of spiciness to suite your taste)
- 1-8 oz bag of shredded monterey jack cheese
- 2 cups napa cabbage, shredded
- 1-14 oz can black beans
- corn tortillas
Stew - B'Cubed Steak
By Kwasome
1. Cut cube steaks into pieces about 1/2 inch in size
- 1 1/2 pounds beef cube steak
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cube beef bouillon, dissolved in 1 cup water
- 1 (15 ounce) can sliced potatoes, drained
- 1 (8 ounce) can peas and carrots
- 1 teaspoon browning sauce
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper