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Onion
Cheesy Onion Focaccia
3/4 cup water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer. Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.
2 tablespoons olive oil
1 teaspoon salt
2 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2 medium onions, quartered and sliced
3 garlic cloves, minced
1/4 cup butter
2 teaspoons Italian seasoning
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly greased 12-in. pizza pan; pat into a 10-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes. Meanwhile, in a large skillet, saute onions and garlic in butter for 18-20 minutes or until golden brown. Stir in the Italian seasoning; cook 1 minute longer. Using the end of a wooden spoon handle, make deep indentations 1 in. apart in dough. Top with onion mixture and cheeses. Bake at 400 degrees F for 15-18 minutes or until golden brown. Serve warm.
Festive Onions
4 cups sliced onion
5 tablespoons butter
1 cup heavy whipping cream
salt to taste
ground black pepper to taste
2/3 cup Parmesan cheese
2 eggs
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
5 tablespoons butter
1 cup heavy whipping cream
salt to taste
ground black pepper to taste
2/3 cup Parmesan cheese
2 eggs
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Chicken-Apple Sausage
2 teaspoons canola oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 pound ground chicken
1 tablespoon finely chopped fresh sage
1 tablespoon packed light brown sugar
1/2 teaspoon fennel fennel seed, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan. Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine. Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
1 small onion, diced
1 medium sweet apple, peeled and diced
1 pound ground chicken
1 tablespoon finely chopped fresh sage
1 tablespoon packed light brown sugar
1/2 teaspoon fennel fennel seed, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan. Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine. Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
Bay Leaf Beet Soup
4 large red beets, trimmed
2 tablespoons extra virgin olive oil
1 red onion, chopped
2 tablespoons chopped leek
4 cloves garlic, chopped
4 cups vegetable broth
5 bay leaves, broken in half
1 pinch ground cinnamon
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried tarragon
Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil. Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks. Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves. Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.
2 tablespoons extra virgin olive oil
1 red onion, chopped
2 tablespoons chopped leek
4 cloves garlic, chopped
4 cups vegetable broth
5 bay leaves, broken in half
1 pinch ground cinnamon
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried tarragon
Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil. Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks. Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves. Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.
Chicken and Broccoli Braid
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Butternut Squash Bake
1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
Preheat an oven to 425 degrees F (220 degrees C). Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs
Preheat an oven to 425 degrees F (220 degrees C). Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Unstuffed Cabbage
6 cups chopped cabbage
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup water
1/3 cup shredded Cheddar cheese
Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350 degrees F for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
1/2 pound ground beef
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
2 (10.75 ounce) cans condensed tomato soup, undiluted
1 cup water
1/3 cup shredded Cheddar cheese
Place the cabbage in a greased 2-1/2-qt. baking dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. Combine soup and water; pour over beef mixture. Cover and bake at 350 degrees F for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
Brazilian Collards
1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Corn with Jalapenos
6 ears fresh corn, kernels cut from cob
2 fresh jalapeno peppers, seeded and diced
1/3 cup diced onion
2 tablespoons chopped pimento peppers
2 tablespoons butter, cut into pieces
salt and ground black pepper to taste
Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
2 fresh jalapeno peppers, seeded and diced
1/3 cup diced onion
2 tablespoons chopped pimento peppers
2 tablespoons butter, cut into pieces
salt and ground black pepper to taste
Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Spicy Eggplant
2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
1/2 teaspoon Asian (toasted) sesame oil
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Volcanic Chicken Satay Recipe with Habanero Peppers
2 pounds chicken tenders, cut in half
1 teaspoon olive oil
2 tablespoons white wine
skewers for serving
For the Marinade
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon fresh garlic, minced
2 habanero peppers, chopped
1 poblano pepper, roasted, stemmed and seeded (how to roast a chili pepper)
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 cup soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
For the Peanut Sauce
1 small onion, chopped
1 teaspoon olive oil
2-3 teaspoons red curry paste
1/2 cup water
1 tablespoon sugar
1/2 cup peanut butter
2 tablespoons lime juice
Salt to taste
Sauté onion in olive oil about 5 minutes over medium heat. Add minced garlic and cook 1 minute. Stir and remove from heat. Add to a mixing bowl. To the bowl, add roasted poblano pepper, habanero peppers, ground ginger, turmeric, soy sauce, and brown sugar. Add salt and pepper to taste. Stir. Add your chicken strips to the marinade and stir to coat. Cover the bowl or transfer contents to a baggie and seal. Refrigerate about 4 hours, or overnight for more flavor. Heat a sauté pan to medium-high heat. Sear the chicken slices about 1 minute each side, then reduce heat to medium. Add white wine to deglaze chicken, and cook about 5-6 more minutes, or until chicken is cooked through. Set chicken aside. In a large pan, sauté onion in olive oil about 5 minutes over medium heat. Add 2-3 teaspoons red curry paste and stir. Cook about 2 minutes. Add 1/2 cup water and 1 tablespoon sugar. Bring to a boil and stir. Add 1/2 cup peanut butter and whisk it together. Reduce heat and simmer about 5 minutes. Add more water at this point to achieve your desired consistency. Add chicken into the sauce and cook about 5 minutes, or until chicken is warmed. Remove from heat, then stir in lime juice and salt to taste. Serve!
1 teaspoon olive oil
2 tablespoons white wine
skewers for serving
For the Marinade
1 small onion, chopped
1 teaspoon olive oil
1 teaspoon fresh garlic, minced
2 habanero peppers, chopped
1 poblano pepper, roasted, stemmed and seeded (how to roast a chili pepper)
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 cup soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
For the Peanut Sauce
1 small onion, chopped
1 teaspoon olive oil
2-3 teaspoons red curry paste
1/2 cup water
1 tablespoon sugar
1/2 cup peanut butter
2 tablespoons lime juice
Salt to taste
Sauté onion in olive oil about 5 minutes over medium heat. Add minced garlic and cook 1 minute. Stir and remove from heat. Add to a mixing bowl. To the bowl, add roasted poblano pepper, habanero peppers, ground ginger, turmeric, soy sauce, and brown sugar. Add salt and pepper to taste. Stir. Add your chicken strips to the marinade and stir to coat. Cover the bowl or transfer contents to a baggie and seal. Refrigerate about 4 hours, or overnight for more flavor. Heat a sauté pan to medium-high heat. Sear the chicken slices about 1 minute each side, then reduce heat to medium. Add white wine to deglaze chicken, and cook about 5-6 more minutes, or until chicken is cooked through. Set chicken aside. In a large pan, sauté onion in olive oil about 5 minutes over medium heat. Add 2-3 teaspoons red curry paste and stir. Cook about 2 minutes. Add 1/2 cup water and 1 tablespoon sugar. Bring to a boil and stir. Add 1/2 cup peanut butter and whisk it together. Reduce heat and simmer about 5 minutes. Add more water at this point to achieve your desired consistency. Add chicken into the sauce and cook about 5 minutes, or until chicken is warmed. Remove from heat, then stir in lime juice and salt to taste. Serve!
Atomic Meatloaf
1 pound ground beef
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
Kentucky White Half-Runner Green Beans
Green Beans, white half-runner 8 cups string, wash and cut into small pieces
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.
Crock Pot Hot Pepper Stew
2 lbs. stew meat
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."
Mustard Green Casserole
2 cups boiled mustard greens
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.Saute onions in bacon drippings. Drain all the bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion and bacon and spread in a pie plate. Set aside. Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
1 med. onion
1/2 lb. bacon
1 egg
1/2 c. cornmeal
1/2 c. Bisquick
1 1/4 c. milk
Boil mustard greens until very tender and drain. Cut the bacon in pieces and fry until it begins to crisp. Set aside.Saute onions in bacon drippings. Drain all the bacon drippings. Drain all the bacon drippings from the onions. Mix mustard, onion and bacon and spread in a pie plate. Set aside. Beat the egg in a separate bowl and add 1/4 cup milk. Add the cornmeal, Bisquick and the rest of the milk, a little at a time. Mix well and pour over mustard mixture. Bake in a 400 degree preheated oven for 25 to 30 minutes.
Island Okras
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
4 cups fresh okra, ends trimmed and halved lengthwise
salt to taste
ground black pepper to taste
1 lime, juiced
Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the okra, salt, and pepper. Increase the heat to high; cook and stir until the okra begins to brown, about 10 minutes. Pour the lime juice over the okra and continue cooking for 2 minutes.
1 large onion, thinly sliced
2 cloves garlic, minced
4 cups fresh okra, ends trimmed and halved lengthwise
salt to taste
ground black pepper to taste
1 lime, juiced
Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the okra, salt, and pepper. Increase the heat to high; cook and stir until the okra begins to brown, about 10 minutes. Pour the lime juice over the okra and continue cooking for 2 minutes.
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Veggie Pizza
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Zesty Red Potatoes
6 medium red potatoes, halved and thinly sliced
1 small onion, halved and thinly sliced
1/2 cup butter or margarine, melted
1/2 teaspoon crushed red pepper flakes
salt to taste
Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.
1 small onion, halved and thinly sliced
1/2 cup butter or margarine, melted
1/2 teaspoon crushed red pepper flakes
salt to taste
Arrange potatoes and onion in an ungreased 9-in. square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 degrees F for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender.
Super Squash
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.
Squash Puppies
1 egg, beaten
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
1 cup self-rising cornmeal mix
1 large yellow summer squash, shredded
1 small onion, shredded
1 teaspoon onion powder (optional)
salt and ground black pepper to taste
1/4 cup peanut oil, or as needed
In a bowl, mix the egg, cornmeal mix, squash, onion, onion powder, salt, and black pepper until thoroughly combined (mixture may seem a little dry). Heat the peanut oil in a large skillet over medium-high heat, and drop the squash mixture by large spoonfuls into the hot oil to form patties. Cook until brown on both sides, 2 to 3 minutes per side.
Steeler Salsa
2 yellow bell peppers, seeds removed and diced
1 large sweet or Vidalia onion, peeled and diced
4 yellow banana peppers, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 pint ripe yellow grape tomatoes, pureed
6 oz. mango, peeled and then pureed
2 large cloves garlic, peeled and pureed
3/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
pinch of salt (optional)
Remove the core and seeds from the bell and banana peppers, dice them and then put them in a 4 quart pot. Add the peeled and diced onion.In a food processor, puree the yellow tomatoes, mango and garlic, fresh cilantro leaves and remaining ingredients (except for the sugar); add to pot. Boil the mixture for 20 minutes over medium high heat. Add the sugar, reduce the heat and simmer for 10 more minutes. Cool and serve with blue corn chips.
1 large sweet or Vidalia onion, peeled and diced
4 yellow banana peppers, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 pint ripe yellow grape tomatoes, pureed
6 oz. mango, peeled and then pureed
2 large cloves garlic, peeled and pureed
3/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
pinch of salt (optional)
Remove the core and seeds from the bell and banana peppers, dice them and then put them in a 4 quart pot. Add the peeled and diced onion.In a food processor, puree the yellow tomatoes, mango and garlic, fresh cilantro leaves and remaining ingredients (except for the sugar); add to pot. Boil the mixture for 20 minutes over medium high heat. Add the sugar, reduce the heat and simmer for 10 more minutes. Cool and serve with blue corn chips.
Beefy Tomatoes
6 medium tomatoes
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Zucchini Mexicali
1/4 cup vegetable oil
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.