Posts Tagged ‘pepper’
Monday, August 4th, 2008
1 7 ounce can tuna, drained and flaked
1 1/2 teaspoons mustard
1/4 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1 1/2 teaspoons grated onion
2 tablespoons chopped green pepper or green chiles
3 hamburger buns or split English muffins
1/4 cup mayonnaise (not an error)
1/4 cup finely shredded American cheese
6 tomato slices
Blend fist six ingredients, pile onto bun or muffin halves. Top each with a tomato slice. Blend 1/2 cup mayonnaise with cheese, spread on tomato slice. Broil 4 inches from heat until topping puffs and browns. Yields 6 servings.
Variations: 5 ounce can lobster meat, 7 1/2 ounce can crabmeat, or 2 5 ounce cans shrimp can be substituted for tuna.
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Tags: oil, Onion, pepper, worcestershire sauce
Posted in Sandwich | No Comments »
Monday, July 21st, 2008
2 3 ounce packages of cream cheese
1 very small onion, grated fine
Few dashes of Worcestershire sauce
1-2 dashes of Louisiana hot sauce
salt and pepper to taste
4 tablespoons mayonnaise
1 pound crabmeat
Mix cream cheese and seasonings. Add crabmeat. Serve as is or in stuffed tomatoes. Yields about 3 cups.
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Tags: cream, Cream Cheese, Louisiana, Onion, pepper, salt, tomatoes, worcestershire sauce
Posted in Appetizers | 1 Comment »
Saturday, July 12th, 2008
1 small head of lettuce, shredded
1/2 large bag Fritos
1 cup grated cheddar cheese
2 tomatoes, cut up
1 teaspoon salt
1/4 teaspoon oregano
1 pound ground chuck
1 tablespoon onion
dash of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 cup taco sauce
Toss the Fritos, cheddar cheese, tomatoes, salt, lettuce and oregano together. Brown meat and onion. Add remaining ingredients. Simmer for 20 minutes. Add hot ingredients to salad mixture and toss. Serve immediately.
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Tags: garlic, Let, Onion, pepper, salt, tomatoes
Posted in Salad | No Comments »
Wednesday, July 9th, 2008
2 (10 ounce) packages of frozen broccoli spears
6 cups of chicken
2 cans cream of chicken soup
1 cup of mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of shredded cheddar cheese
1 cup Pepperidge Farm dressing
Mix together soup, mayo, juice, curry powder, salt and pepper. Place cooked frozen broccoli in bottom of large casserole dish. Place cooked cut up chicken on top of broccoli. Spread soup mixture on top of that. Mix melted butter and dressing and spread it on top of cheese. Bake for 30 minutes at 350 degrees. Yields 8-10 servings.
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Tags: butter, Chicken, cream, Lemon Juice, pepper, Pepperidge Farm, salt
Posted in Chicken | No Comments »
Tuesday, July 8th, 2008
1/2 cup chopped pecans
1/4 teaspoon salt
2 tablespoons margarine
1 (8 oz) cream cheese
2 teaspoons milk
1 tablespoon grated onion
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 cup dairy sour cream
2 1/2 ounces dried beef finely chopped
1/2 cup green pepper finely chopped
10 cooked crepes
few pecans
In a small skillet, saute the pecans in salt and margarine. In a small bowl, mix the cream cheese with milk, onion, garlic salt, black pepper and sour cream until smooth. Stir in the beef and green pepper. Spread 2-3 Tablespoons of the mixure over each crepe. Make 2 stacks, each 5 crepes high. Sprinkle pecans on top. Refrigerate the result for 1 hour. Cut into wedges for 16-20 apetizer servings.
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Tags: Beef, cream, Cream Cheese, garlic, Let, Onion, pepper, salt
Posted in Appetizers | No Comments »
Friday, June 27th, 2008
- 4-6 lbs pork shoulder or pork butt (boneless)
- 2 tablespoons caraway seeds
- 1 teaspoon ground cloves
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 cloves of garlic crushed
- ½ cup of raisins
- 1 cup red wine
- 1 cup of water or a second cup of wine.
- ¼ cup vinegar (red wine vinegar is best, with cider being a close second)
- 2 large onions, chopped
- 2 pounds of carrots, chopped
Directions
1. Up to 2 days ahead of time put pork in a Tupperware container or non metallic bowl just big enough to hold it. If you don’t have one you will need flip the roast every twelve hours. Poking holes in the roast with a serving fork or paring knife will increase the penetration of the juices making for a quicker marinade, but marinade for at least 12 hours.
2. Add all other ingredients to marinade, cover tightly, and refrigerate. Turn as needed.
3. 3 hours before dinner preheat oven to 350 degrees
4. Roast for between 2 and 3 hours depending on size of roast. Internal temperature should reach 165 degrees Fahrenheit.
5. While roasting reduce the marinade and brush over the roast every 30 minutes.
6. 30 minutes before serving sauté the carrots and onions in pan juices
7. Reduce the marinade by half.
8. Sprinkle the carrots and onions with 1 to 2 tablespoons of flour just before they are done. Stir to make sure flour is dissolved in fat.. (Cake flour works best and prevents lumps)
9. Pour reduced marinade over vegetables.
10. Serve sliced roast with vegetable gravy over it.
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Tags: caraway seeds, carrots, flour, garlic, ground cloves, Onion, onions, pepper, Pork, pork butt, pork shoulder, raisins, red wine, salt, vinegar
Posted in Pork | No Comments »