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Recipes
Salsa
By merehodge
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender o...
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoons Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- 1/2 cups Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Chopped Salad w/ Hearts of Palm, Artichoke Hearts and Blue Cheese
By merehodge
1. Cut the iceberg and romaine lettuces into 1/2 inch squares
- 1 medium head iceberg lettuce, washed and dried
- 1 medium head romaine lettuce, washed and dried
- 10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 onces), drained
- 1 cup hearts of plam (about 12 onces), drained
- 1 avocado
- 6 onces blue cheese, such as Saga, Maytag or gorgonzola, crumbled (1 cup)
- 3/4 cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
- 3/4 cup chopped hard-cooked eggs
- 3/4 cup finely minced red onion
- 3/4 cup seeded, chopped plum tomato
- 3/4 cup Dijon Vinaigrette
Cornbread Dressing with Pancetta, Apples, and Mushrooms
By merehodge
Recipe courtesy Ree Drummond
- 4 cups Cornbread, cut into 1-inch cubes, recipe follows
- 4 cups French bread, cut into 1-inch cubes
- 4 cups crusty artisan bread, cut into 1-inch cubes
- 32 ounces white button or crimini mushrooms
- 4 tablespoons canola oil
- 3/4 teaspoon kosher salt, divided
- 1/2 pound pancetta, diced
- 2 cups diced onion
- 5 Granny Smith apples, cut into large dice
- 5 tablespoons brown sugar
- 1 cup white wine
- 32 fluid ounces very low-sodium chicken broth
- 1 teaspoon ground thyme
- 1/2 teaspoon turmeric
- 2 teaspoons minced fresh rosemary leaves
- Freshly ground black pepper
- Minced fresh parsley leaves
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- 1/4 cups shortening, melted, plus 2 tablespoons
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Black Bean Brownies
By merehodge
Yields: about 12 brownies Preparation Preheat oven to 350°F
- Share:
- 1 15-ounce can black beans
- 3 eggs, divided
- 4 tablespoons (1/2 stick) butter, plus additional for greasing the pan
- 1 teaspoon vanilla extract
- 1 2.25-ounce jar baby food prunes
- 2 cups sugar
- 3 tablespoons flour
- 3/4 cup cocoa
GF Beignets
By merehodge
Directions for Non-Dairy Evaporated Milk: Measure 1 cup non-dairy milk of choice and pour into a small saucepan
- 1 cup warm water (110° F)
- 1 ⁄4 cup granulated cane sugar
- 1 package rapid rise yeast
- 1 large egg
- 1 ⁄2 cup evaporated milk (dairy or see directions below for non-dairy)
- 3 3⁄4 cup Jules Gluten Free™ All Purpose Flour
- 1 ⁄2 tsp. salt
- 2 Tbs. shortening
- vegetable oil for frying
- confectioner's sugar to dust beignets
Crockpot Bean Soup with Kale
By merehodge
In a skillet, heat olive oil over medium-high heat
- 3 tablespoons olive oil
- 3 onions, chaopped
- 1 carrot, chopped
- 3 cloves of garlic, pressed
- 1 bunch kale, trimmed and sliced
- 1 pound cannellini beans, soaked overnight
- 1/4 teaspoon red pepper flakes
- 3 cans chicken broth
- 1/4 cup tomato sauce
- Salt and pepper to taste
Roasted Broccoli and Cauliflower with Lemon and Garlic
By merehodge
Broccoli, cauliflower, and lemons are all rich in vitamin C, and garlic adds antioxidants
- 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
- 1 large head cauliflower (about 2 pounds), broken into florets
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 2 lemons, thinly sliced
- Coarse salt and ground pepper
Pomegranate Syrup or Molasses
By merehodge
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Ginger Steak Salad
By merehodge
Combine steak marinade ingredients in a Ziploc bag
- MARINADE INGREDIENTS:
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sherry
- 2 cloves Garlic, Minced
- 2 teaspoons Brown Sugar
- 1 whole Rib-eye, Strip, Or Sirloin Steak
- 2 Tablespoons Olive Oil
- _____
- FOR SALAD DRESSING:
- 2 Tablespoons Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons White Sugar
- 1 Tablespoon Lime Juice
- 2 cloves Garlic, Finely Diced
- 1 Tablespoon Fresh Ginger, Minced
- 1/2 whole Jalapeno, Seeded And Diced
- _____
- SALAD INGREDIENTS:
- 2 whole Green Onions
- 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
Corn and Black Bean Mexican Salad
By merehodge
In a large bowl combine the dressing ingredients
- For the dressing:
- 4 scallions, thinly sliced
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 1 teaspoon honey
- 1/3 cup fresh lime juice (from 3 limes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- For the salad:
- 2 tablespoons olive oil
- 2 cups corn kernals (fresh or thawed frozen)
- 2 (15.5-ounce) cans black beans, drained and rinsed
- 2 ripe avocados, pitted, skinned, and chopped
- 2 medium tomatoes, cored and chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste.