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Spinach and Serrano Dip

Spinach and Serrano Dip

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Set a large skillet over high heat

  • 1/2 pound fresh spinach, trimmed
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 large scallions, coarsely chopped
  • 2 serrano chiles--halved, seeded and coarsely chopped
  • 3/4 cup coarsely chopped cilantro
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • Assorted vegetables, for dipping
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Joe's Special

Joe's Special

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This recipe was created at Original Joe's on Broadway in San Francisco many year ago

  • 1 lb. any lean ground meat
  • 1 tablespoon canola oil
  • 1 pkg. frozen spinach, chopped (or fresh spinach, chopped, if you have it)
  • 2 medium onions, chopped
  • 6 cloves garlic, crushed, peeled, and diced
  • 1/2 lb. fresh white mushrooms, sliced
  • 4 eggs
  • salt and pepper to taste
  • Worcestershire to taste
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Slow-Cooker Short Rib Sandwich

Slow-Cooker Short Rib Sandwich

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1. Place ribs in slow cooker; top with onion wedges

  • RIBS
  • 4 lb. beef short ribs
  • 1 medium onion, halved, cut into wedges
  • 1 1/2 cups red wine or nonalcoholic red wine
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 6 crusty hard rolls, split
  • SAUCE
  • 3/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
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Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese

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For the acorn squash: Preheat the oven to 375 degrees F

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons butter
  • 2 cups cabbage (core removed before slicing)
  • 1 cup 1/4-inch-sliced sweet onion
  • 1 red bell pepper, seeded and sliced in 1/4-inch julienne
  • 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
  • Kosher salt and freshly ground pepper
  • 2 cups cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 4 ounces crumbled goat cheese
  • 2 tablespoons chopped fresh Italian parsley, for garnish, optional
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Spicy EZ Mac 'n Cheesy

Spicy EZ Mac 'n Cheesy

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PER SERVING (1/4th of recipe, 1 heaping cup): 216 calories, 5

  • 4 1/2 oz. (about 2 cups) dry uncooked whole-wheat-blend rotini pasta (like the kind by Ronzoni)
  • 24 oz. (about 6 cups) frozen Green Giant Cauliflower & Cheese (or Three Cheese) Sauce
  • 3 wedges The Laughing Cow Light Queso Fresco & Chipotle cheese
  • 2 tbsp. finely chopped cilantro
  • 1/2 tsp. chili powder
  • 1/8 tsp. cayenne pepper
  • Salt and black pepper, to taste
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Bison Steak with Poblano Mole

Bison Steak with Poblano Mole

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1. Heat 1 tablespoon oil in a small saucepan over medium heat

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 3/4 cup uncooked long-grain rice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup fat-free, less-sodium beef broth
  • 1/2 cup water
  • 1/4 cup finely chopped fresh cilantro
  • 2 tomatillos
  • 1/2 teaspoon olive oil
  • 1/4 cup chopped seeded poblano chile
  • 1/4 cup chopped onion
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 garlic clove, crushed
  • 1/3 cup fire-roasted diced tomatoes with green chiles (such as Muir Glen)
  • 1/4 cup fat-free, less-sodium beef broth
  • 1/2 teaspoon chopped chipotle chile, canned in adobo sauce
  • 1/2 (6-inch) corn tortilla, torn into pieces
  • 1/4 ounce dark chocolate, chopped
  • 1 tablespoon sliced almonds, toasted and finely chopped
  • 1 tablespoon unsalted pumpkinseed kernels, toasted
  • Cooking spray
  • 1 (1-pound) bison flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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Grilled Corn and Bean Salad

Grilled Corn and Bean Salad

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Preheat a grill or a grill pan over medium heat

  • 1/2 cup canola oil, divided
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder, divided
  • Salt and freshly cracked black pepper
  • 6 ears corn, shucked
  • 1 lime, juiced
  • 2 cloves garlic, chopped
  • 1 yellow bell pepper, cored and diced
  • 1 medium red onion, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves
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Egg Lemon Sauce

Egg Lemon Sauce

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Heat the chicken stock in a small saucepan over low heat until simering

  • 1-1/2 cups homemade Chicken Stock or canned broth
  • 1 large egg yolk
  • 1 to 2 tbsp. fresh lemon juice
  • 1 tbsp. cornstarch
  • Kosher salt and freshly ground pepper
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Smoky Baked Beans

Smoky Baked Beans

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Preheat oven to 350º. -Combine all ingredients in an 8×8 casserole dish

  • 1 28oz. can Navy or Great Northern beans, drained
  • half a small onion, about 1/4 cup minced
  • 1/2 cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons light brown sugar
  • 1/4 cup beer
  • 1 chipotle in adobo, minced
  • 3 pieces bacon, cooked and crumbled
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Crispy Kung Pao Chicken

Crispy Kung Pao Chicken

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1. Heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C)

  • 1 quart vegetable oil for frying
  • 1/2 pound chicken tenders, cut into bite
  • size pieces
  • 1 egg, beaten
  • 1 cup panko (Japanese bread crumbs)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons chopped green onion
  • 2 teaspoons red pepper flakes
  • 6 tablespoons soy sauce
  • 6 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/3 cup dry roasted peanuts
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