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Recipes
Serenata (Codfish Salad)
By carvalhohm
To prepare codfish: Soak salt cod in cold water at least 12 hours or overnight, Changing water 2 or 3 times
- Dressing:
- 1 pound salt cod
- 3 tomatoes, sliced
- 1 head lettuce, turn into pieces
- 1 onion, thinly sliced into rings
- 1 bunch watercress, cut into 1 inch pieces
- 1 pound potatoes, boiled, peeled, and thinly sliced
- 2 hard boiled eggs, peeled and thinly sliced
- 1/2 cup oil
- 1/2 cup soy sauce
- 2 tablespoons wine vinegar
- 1 teaspoon salt
Kentucky Hot Brown
By carvalhohm
Melt butter in a saucepan over medium heat; whisk in flour, salt, cayenne pepper and curry
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- Salt and cayenne pepper to taste
- 1/4 teaspoon curry powder
- 1 cup milk
- 3/4 cup shredded American cheese, divided
- 3/4 cup shredded sharp Cheddar cheese, divided
- 4 slices bread, toasted
- 4 slices deli roast turkey
- 8 slices bacon, partially cooked
Apple-Brie Braid
By carvalhohm
Melt one tablespoon butter in a skillet over medium heat; add apples
- 2 T. butter, divided
- 4 c. Granny Smith apples, cored, peeled and chopped
- 1/2 c. brown sugar, packed and divided
- 3 T. chopped almonds
- 1 lb. loaf frozen bread dough, thawed
- 4-oz. pkg. Brie cheese, cubed
- 1/4 c. raisins
Hot Dog Tacos
By carvalhohm
Preheat grill to medium-high heat
- 8 hot dogs
- 1 tablespoon dry taco seasoning mix
- 1 tablespoon vegetable oil
- 8 taco shells, slightly warmed
- 1 cup shredded iceberg lettuce
- 1 cup chopped tomato
- 1 cup (4 ounces) shredded Cheddar cheese
Blueberry Jello Salad
By carvalhohm
Combine reserved pineapple juice and enough water to make 2 cups-bring to boil in pan or microwave
- 2 (3 oz) pkgs. raspberry jello
- 2 cups boiling liquid- water plus reserved juice
- 1 (20 oz.) can crushed pineapple,drained and juice reserved
- 1 (21 oz.) can blueberry pie filling
- 1 (8oz.) package cream cheese, softened
- 1/2 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup toasted pecans
Mexican Meatloaf
By carvalhohm
Combine first 8 ingredients, shape into meatloaf form and put into a 2 qt
- 1 1/2 lb. ground beef
- 3/4 cup uncooked oatmeal
- 1/2 cup tomato sauce
- 1 beaten egg
- 1 t. salt
- 1/4 t. black pepper
- 1 t. chili powder
- 1/2 cup chopped onion
- ===============
- 3 T. butter or margarine
- 3 T. flour
- 1 t. salt
- 1 1/2 cup milk
- 1 1/2 lb. cheddar cheese
- 1 (12 oz.) can Mexi-corn, drained
- 1 small can chopped green chili, optional
Cowboy Macaroni and Cheese
By carvalhohm
Cook macaroni, according to package directions; drain and set aside
- 3 cups elbow macaroni, uncooked
- 1 (10-3/4 oz.) can cream of mushroom soup
- 1/2 cup milk
- 1/2 tsp. dry mustard
- Pepper to taste
- 3 cups Cheddar cheese, divided
- Optional: 4 hot dogs, diced
- 2 cups French fried onions, divided
Tangy Steak Salad
By carvalhohm
1 Heat oil in 10-inch skillet over high heat
- 1 tablespoon olive or vegetable oil
- 1 pound beef boneless top sirloin steak, thinly sliced
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 4 cups bite-size pieces iceberg lettuce
- 2 medium celery stalks, sliced (1 cup)
- 4 green onions, sliced
- 1 small red bell pepper, sliced
Puerto Rican Ribs Costillas Puertorriquenas
By carvalhohm
Specialty Puerto Rican Ribs recipe
- 4 pound pork ribs
- 1 bunch Chinese parsley, chopped
- 1 medium red onion sliced
- 8 cloves garlic,mashed
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (8 ounce) can tomato sauce
- 1/2 teaspoon Bijol (achoite or annatto powder), optional
Sweet & Sour Chicken
By carvalhohm
Pour rice (from Chicken Helper box) into 2-quart saucepan
- 1 box Chicken Helper® sweet & sour chicken
- 2 cups water for rice
- 1 lb boneless skinless chicken breasts
- 3 tablespoons vegetable oil
- 1 small onion, cut into thin wedges
- 1/2 large green bell pepper, cut into 3/4-inch pieces
- 1/2 large red bell pepper, cut into 3/4-inch pieces
- 1 1/4 cups hot water for sauce
- 1 can (20 oz) pineapple chunks, drained