Posted by Trish | Under Lunch, Soups
Tuesday Apr 8, 2008
Submitted by randilicious
Serves 8
| 1 large onion, finely chopped |
|
1 green bell pepper, finely chopped |
| 4 cloves garlic, minced |
|
3 roma tomatoes, diced |
| 2 tbsp tomato paste |
|
1 tbsp butter |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp basil |
|
1 tsp ground cumin |
| 2 tsp crushed red pepper |
|
½ c. chili powder |
| 14.5 oz. whole peeled tomatoes w/ liquid, chopped |
|
1 lb. ground turkey |
| 15.25 oz. kidney beans |
|
1 jalapeño pepper |
| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.
Posted by Trish | Under Breads, Breakfast, Downlow
Saturday Mar 29, 2008
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs |
|
2/3 c. white sugar |
| 4 very ripe bananas, mashed |
|
¼ c. apple sauce |
| 1/3 c. nonfat milk |
|
1 tbsp extra virgin olive oil |
| 1 tbsp vanilla extract |
|
1 tbsp Kahlua |
| 1¾ c. all purpose flour |
|
2 tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 1/3 c. chopped walnuts |
|
1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Dessert, Pies
Saturday Mar 29, 2008
Submitted by randilicious
| 6oz pkg instant chocolate pudding mix |
|
1 (12″) prepared graham cracker pie crust |
| 2½ c. cold milk |
|
1½ c. crushed Oreos |
| 12oz container frozen whipped topping, thawed |
|
1 tbsp Kahlua |
| 1 egg white, beaten |
|
|
1. Prepare pie crust by brushing egg white over pie crust. Bake crust in oven preheated to 375°F for 5 minutes.
2. Combine milk & pudding mix & stir well. Once pudding thickens, add Kahlua & mix well.
3. When pudding is set, fold in half of the whipped topping & crushed cookies. Pour mixture into crust.
4. With leftover whipped topping, add a thin layer to the top of the pie in any decorative pattern you like.
5. Freeze overnight.
6. Just before serving thaw in refrigerator for approximately an hour.
Posted by Trish | Under Dinner, Pork
Saturday Mar 29, 2008
Submitted by randilicious
| 3 tbsp extra virgin olive oil |
|
1 lb ground pork |
| ¼ c. brown bean sauce |
|
2 tbsp sugar |
| ¼ c. beer |
|
1 lb Chinese noodles (non egg-based) |
| ¼ c. chopped scallions |
|
½ c. shredded cucumbers |
| 3 cloves garlic, minced |
|
1 tsp red pepper flakes |
| ¼ c. bean sprouts (optional) |
|
1 pkg tofu, chopped into small pieces (optional) |
1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
2. In a separate bowl, mix beer & brown been sauce. Blend well.
3. Add the bean sauce mixture to the ground pork.
4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.
Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by randilicious
| 2 tsp cayenne pepper |
|
2 tsp lemon pepper |
| 2 tsp garlic powder (or fresh) |
|
1 lb catfish fillets |
| ½ c. Italian salad dressing |
|
2 tbsp butter, melted |
1. Preheat oven to 350°F. Lighting grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.
