Community Recipes
Chili-Rubbed Pork With Mango Salsa
Ingredients: -3-4 tsp chili Powder -1 tbsp Cayenne -1 tbsp Onion Powder -1 tbsp Garlic powder -2 tsp White Sugar -2 tsp Cumin -2 tsp Salt -1/4 tsp Black Pepper -1 tbsp Packed Brown Sugar -1 Large Ripe Mango -1/3 Cup Finely Chopped Onions -2 tbsp Orange Juice -1 tbsp Chopped Fresh Cilantro -2 Pork Tenderloins -1 tbsp Vegetable oil Directions: Mix chili powder cayenne, onion powder, garlic powder, white sugar, cumin, salt, and black pepper into a small bowl. For the mango salsa, mix mango, onion, orange juice, cilantro, and 1 teaspoon of the seasoning mixture in a medium bowl. Cover. Refrigerate until ready to serve. Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate for 30 minutes or longer for extra flavor. Set the oven to 375 degrees F. Place a layer of foil in a cooking pan and place the pork in the pan. Put in the oven for 30-45 minutes until desired doneness. Let stand for 5 minutes before slicing. Serve pork with Mango Salsa. |
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Italian Meatballs with green beans and almonds
Ingredients: -4 slices bread soaked in ½ cup of water -1lb ground beef (or combination beef and pork) -2 eggs -¼ cup grated romano cheese -2 tbs dried parsley -1 tsp oregano -2 tsp basil -4 tsp garlic powder Directions: Mix all ingredients and form balls. Pour a little bit of vegetable oil in the pan. Place the meatballs in and turn thoroughly until browned. |
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Sweet-spicy glazed salmon
Ingredients: -3 tablespoons dark brown sugar -1 tablespoon low sodium soy sauce -4 teaspoons Chinese-style hot mustard -1 teaspoon rice vinegar -4 (6-ounce) salmon fillets (about 1 inch thick) -Cooking spray -¼ teaspoon salt -¼ teaspoon freshly ground black pepper Directions: Preheat the oven to 425 degrees F. Combine the first 4 ingredients in a saucepan to a boil. Place fish on a foil-lined jelly roll pan coating cooking spray; sprinkle with salt and pepper. Bake for 12 minutes. Remove from the oven. Preheat broiler. Brush sugar mixture over salmon. Broil fish on low with the oven door a little bit open until the salmon is thoroughly cooked. |
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Greek Burgers with Zucchini
Ingredients: -1lb of Ground beef -Seasoning -Tadzhik sauce -Zucchini -Burger buns -Butter -Orzo -Lemon juice -Feta cheese Directions: Rinse zucchini and cut into strips. Put in skillet with butter and seasoning. Put cover over and let simmer. Stir occasionally. Boil water and put desired amount of Orzo into pot. Strain. Then add desired amount of feta cheese, lemon juice and seasoning. Mix ground beef with seasoning and separate into 8 even sections. Flatten into burger shaped patties. Cook on pan thoroughly until meat is cooked. If wanted, toast buns. If wanted, add Tadzhik sauce on the burger. |
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Lemon Chicken
Ingredients: -2 cloves garlic, minced -1 tbsp butter or margarine -1 cup frozen peas -1 tbsp lemon juice -1/4 cup white wine -1/2 lb boneless skinless chicken breast, cut into 1 inch cubes Garlic Bread -bread of your choice -butter -garlic powder Salad of your choice Directions: For the lemon chicken, saute garlic in butter 2 minutes in pan. Add remaining ingredients, cover and cook 15 minutes until done. Slice bread in halves and rub melted butter on bread. Sprinkle garlic powder on bread. Put in oven on broil at 450°F. for 2-3 minutes. |
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Breakfast
Ingredients: -Eggs -Garlic powder -Basil -Bacon -Bisquick mix -2 sliced mangoes -Sugar Directions: Follow directions on Bisquick box. Place bacon in pan and let cook until desired crispness. Crack eggs and whisk in garlic powder and basil. Use 1/2 teaspoon of basil and 1/2 tablespoon of garlic powder for every 2 eggs used. Put sliced mango into a bowl and sprinkle in 1/4 cup of sugar. Cover and set in fridge for 30 minutes. Put mango in a small pot and put on low heat for 5 minutes. |
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Steak with asparagus and potatoes
Ingredients: -2 pounds of steak -Pack of creamer (little) potatoes -Package of asparagus -Penzeys Spices which consist of spice shallots, onion, garlic, lemon peel, citric acid, chives, orange peel (steak) -Basil, Oregano, Parsley, Cilantro, Garlic Powder, Paprika (potatoes) -Oil -Garlic powder Directions: Pound steak. Rub in Penzeys Spices until fully coated. Place on grill and cook thoroughly. Turn over once when needed. Cut ends off asparagus. Place on pan with oil and sprinkle desired amount of garlic powder. Cut potatoes into bite sized pieces. Put cut pieces in a large bag and mix together desired amount of basil, oregano, parsley, cilantro, garlic powder, and paprika. Put asparagus and potatoes in oven at 400°F until crispy. |
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Vegetable Soup -1/3 cups oil -1 1/2 cups of diced onion -1 1/2 cups diced celery -2 cups sliced green onions -1 diced green pepper -9 cups water -1 1/2 cups diced carrots -1 1/2 cups diced peeled butter nut squash -1 1/2 diced potatoes -1 1/2 diced zucchini -1 cup cabbage -1 cup cut string beans -1 cup lettuce -1 cup spinach Directions: Sauté first 5 ingredients until onion is translucent. Add remaining ingredients (except lettuce and spinach) and simmer 45 minutes. Add lettuce and spinach and simmer 15 minutes. Serve with grated parmesan cheese. |
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Parmesan chicken and salad
-chicken -oil -2 cups of bread crumbs -1 cup of flour -1tsp salt -2Tb pepper -mozzarella cheese -spaghetti noodles -red tomato sauce -bread of choice Directions: In a large bag mix bread crumbs, flour, salt, and pepper. Pound down chicken and place in bag with mixture. Shake well. Boil water and place noodles in water when boiled. Stir occasionally. Heat tomato sauce in a pot and keep warm. Place chicken on a pan with oil. Cook until crispy on one side, then flip while adding more oil underneath chicken. When fully cooked, turn heat on low and add desired amount of mozzarella cheese. Cover. Wait until cheese is melted well then remove from heat. |
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Taco Salad
Ingredients: -lettuce -tomato -cheese -frito chips -ground beef -taco flavoring powder packets -1/2 cup of water Directions: Put ground beef onto a pan and cook until almost done. Stir in taco flavoring and follow directions on the packet for how much water to add. Finish cooking thoroughly. Cut lettuce and tomatoes. Put lettuce, tomatoes, cheese, frito chips, and beef into a separate bowl for serving. |
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Barbecue meatloaf with potatoes and green beans with almonds
Ingredients: -1 tsp beef bouillon dissolved in 1 tbsp hot water -1 egg, beaten -1/2 cup bread crumbs -1/3 honey barbecue sauce plus topping -2 tbsp brown sugar -1/4 cup chopped onion -1 tbsp Worcestershire sauce -1 tbsp yellow mustard -1/2 tsp garlic powder -1/4 tsp black pepper -1/4 tsp chili powder -1lb ground beef -peeled potatoes -green beans -roasted almonds Directions: Mix all ingredients and press into loaf pan. Bake at 350 degrees F. for 1 hour. Top with additional barbecue sauce as desired and bake 5 minutes longer to glaze. Peel potatoes and boil until soft. Drain. Mush together until mashed and add milk to desired creaminess. Cook green beans on a pan and add butter. Mix in garlic powder for flavor. Serve with roasted almonds. |
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Fried won tons with Hoisin-peanut sauce with steamed rice and broccoli
Ingredients: -rice -broccoli For won tons -Peanut oil -1 cup chopped cooked chicken -1 cup finely shredded cabbage (packaged) -4 green onion, finely chopped -2 tablespoons finely chopped fresh cilantro -1 tablespoon hoison sauce -2 teaspoons light brown sugar -1 teaspoon sesame oil -24 won ton wrappers For dipping sauce -1/2 cup chicken broth -2 tablespoons hoisin sauce -2 tablespoons sesame oil -2 tablespoons soy sauce -1 tablespoon creamy peanut butter -1 teaspoon cornstarch Directions: Steam rice in boiling water on low heat until water is evaporated. Keep covered. Steam broccoli in boiling water until the desired softness. For won tons, pour peanut oil to a depth of 3 inches into a large Dutch oven; heat to 375 degrees F. (about 25 minutes). While oil heats, combine chicken and next 6 ingredients in a medium bowl. Spoon 1 heaping teaspoonful of meat mixture in center of each won ton wrapper, moisten edges with water. Carefully bring 2 opposite points of wrapper to center over filling; pinch gently to seal. Bring remaining opposite points to center, and pinch gently to seal. Fry won tons, in batches 1 1/2 minutes or until golden, turning once. Drain well on paper towels. Serve with dipping sauce. For dipping sauce, combine all ingredients in a small saucepan; bring to a boil. Cook, stirring constantly, 1 minute. Serve with won tons. |