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Recipes
Pigs in a Blanket w/ Dipping Sauces
By lianbl88
Pigs in a Blanket w/ Dipping Sauces Recipe: Set these out at your next party for a delicious meat-tastic snack
- 1 box Puff Pastry (thawed)
- 2 Fully-Cooked Sweet/Spicy Italian Sausage
- 1/4 Kielbasa
- 1/2 Cup Sauerkraut
- 2 Fully-Cooked Fresh Chorizo Sausage (not the dried variety)
- Grated Parmesan (for sprinkling)
- Poppy Seeds (for sprinkling)
- Olive Oil Spray
- Marinara Sauce (for dipping)
- Spicy Brown Mustard (for dipping)
- Clinton Kelly's Spicy Queso Dip
Christmas Day Graze-athon
By lianbl88
Day 2 of Christmas - time to snack & graze the day away
- Carmel Rolls
- Pickle Roll-ups
- Pickled Herring & Triscuits
- Mini wieners in BBQ sauce
- Artichoke Dip
- Veggies & ranch (carrots, broccoli, cauliflower, cucumbers seasoned with Mrs. Dash - ranch dip)
- Venison sausage & cheese
- Chex Mix
- Philly & Hot Pepper jelly
- Cranberry cake
- Chili Queso Dip
- Lefse
- Chicken Wings - Dry Rub
Hot Sausage Ragu
By lianbl88
Thanks to Rachael Ray
- For the Homemade Hot Italian Sausage:
- 2 tablespoons olive oil
- 1 pound hot Italian sausage, homemade* or store-bought
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 1 tablespoon rosemary, finely chopped
- 1 cup chestnuts (roasted, from a jar or vacuum-packed), finely chopped
- 1/2 cup dry wine red or white
- 1 cup chicken or veal stock
- 1 28- to 32-ounce can Italian plum tomatoes
- 1 pound short-cut pasta with lines, such as rigatoni, mostaccioli or medium-large shells
- Grated Parmigiano-Reggiano cheese, for serving
- 1 pound ground pork
- 1/4 cup dry red wine
- 1 1/2 About 1 1/2 teaspoons salt
- 1 1/2 teaspoons crushed red pepper (pepperoncini) flakes
- 2 teaspoons ground sweet paprika, half a palmful
- 1 teaspoon ground coriander
- 1 1/2 teaspoons granulated onion
- 3 large cloves garlic, finely chopped or grated
Slow-Cooker Beef Stroganoff
By lianbl88
Stroganoff can be made on weeknights thanks to slow cooking
- 2 pounds beef stew meat
- 1 cup chopped onion
- 1 can (10 3/4 ounces) condensed golden mushroom soup
- 1 can (10 3/4 ounces) condensed cream of onion soup
- 1 jar (6 ounces) Green Giant™ sliced mushrooms, drained
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, cubed
- 1 container (8 ounces) sour cream
- 6 cups hot cooked noodles or rice
Salsa Verde Chicken Tacos in the Crockpot
By lianbl88
The Salsa Verde is the most important part of this recipe
- For the tacos:
- 3 3 3 chicken breasts
- 1 15 1 15 1 - 15 oz jar medium salsa verde
- 1/2 1/2 1/2 cup chicken broth
- 1 1 1 teaspoon garlic salt
- 1/2 1/2 1/2 cup chopped fresh cilantro
- 8-10 8-10 8-10 flour (or corn for gluten free) tortillas
- 1 1 1 small red onion, sliced
- 1/2 1/2 1/2 cup crumbled cotija cheese or feta cheese
- 1/2 1/2 1/2 cup diced tomatoes
- shredded lettuce
- lime, for squeezing on top
Garlic Pepper Pork with Roasted Corn Relish
By lianbl88
Use the grill for more than just meat with this delicious recipe
- 2 ears corn, husks and silk removed
- 2 jalapeño peppers
- 4 small vine-ripened tomatoes, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons olive oil, divided
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1 1/2 pounds HORMEL® ALWAYS TENDER® Original Flavor Pork Tenderloin, cut into 3/4-inch-thick slices
- 2 teaspoons freshly ground pepper
- 4 cloves garlic, minced
- Salt and freshly ground pepper, to taste
Sirloin Three-Bean Chili
By lianbl88
Make beefy chili a cut above the rest
- 1 tablespoon vegetable oil
- 2 lb boneless beef sirloin, cut into 1-inch cubes
- 1 large onion, coarsely chopped (1 cup)
- 1 medium green bell pepper, coarsely chopped (1 cup)
- 1 cans (28 oz) Muir Glen™ organic diced tomatoes, undrained
- 2 cans Rotel
- 1 can Old El Paso diced jalapeno
- 1 can (15 oz) pinto beans, drained, rinsed
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (15 or 19 oz) Progresso™ black beans, drained, rinsed
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 1 1/2 tablespoons ground cumin
- 1 tablespoon chili powder
Pork, Beans & Beer Chili
By lianbl88
Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor
- 1 1/2 tablespoons canola oil, divided
- 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
- Salt & freshly ground pepper, to taste
- 1 large onion, diced
- 2 bell peppers, red, yellow or green, coarsely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon minced chipotles in adobo sauce, or 2 fresh jalapeño peppers, seeded and minced
- 1 1/2 teaspoons dried oregano
- 1 12-ounce bottle beer, preferably Mexican
- 2 15-ounce cans pinto beans, rinsed
- 1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
- 2 tablespoons lime juice
- Chopped scallion greens, or fresh cilantro for garnish
Light Philly Cheesesteak
By lianbl88
Meaty, gooey, and delightfully messy, Cooking Light lightened version of Philly Cheesesteak is the type of sandwich...
- 1 (12-ounce) flank steak, trimmed
- kosher salt
- freshly ground black pepper
- 2 (5-inch) portobello mushroom caps
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green bell pepper
- 2 teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lower-sodium soy sauce
- 4 slices provolone cheese
- lowfat/nonfat mayo
- 4 (3-ounce) hoagie rolls
Shrimp Marinade
By lianbl88
A delicious citrus based sauce that provides a tangy zing to grilled shrimp or shrimp kabobs
- 1 - 2 pounds peeled and deveined raw shrimp
- 2 large garlic cloves minced
- 1/3 cup olive oil
- 3 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
- 1/4 cup lemon juice
- 1/2 cup orange juice
- salt & pepper to taste
- metal or wood skewers (soak wooden skewers for 30 mins in water)