Heat 1 T olive oil over medium heat.
Saute diced onion, bell pepper, and chopped garlic for about 5 minutes.
In a large mixing bowl, pour milk over the bread crumbs and stir until absorbed.
Add sauteed veggies, beef, sausage, oregano, red pepper flakes, salt, black pepper, and beaten egg.
Mix thoroughly.
Form into 16 2\" balls.
Heat remaining olive oil in large pan over medium heat.
Brown meatballs until internal temperature is 165\u00b0F.
In each Hoagie roll, place 4 meatballs, 1/4 C marinara sauce, and 3 slices ...
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
Preheat oven to 350 degrees F.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and ...
I mix everything except the chicken and onions in the crock pot first. We like spicy foods but not really hot so I cut the pepper in just two halves so I can pull it out before serving. Then add the chicken breasts, pushing them under the sauce. I usually don't plan ahead enough to thaw the chicken so I put them in frozen. Put the onion chunks on top to keep them from turning to mush.
Start with the cooker on high then once it all starts to bubble turn it down on low. It took my cooker about 3 1/2 hours. If you're leaving the house I would ...
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
Garnish with sesame seeds and peanuts.
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting ...
In a food processor, puree all ingredients but oil and salt until smooth.
With machine running, slowly add oil until well combined.
Season with salt, to taste.
In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, ...
Cut wings apart at joints and discard tips(or save to make chicken broth). In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
Preheat the ...
In a medium skillet over medium heat, drizzle 2 tbls. of the olive oil. Add the onions, olives, red bell pepper, jalapeno, garlic and artichoke. Cook until the onion is translucent, about 8 minutes.
Transfer the mixture to a big bowl and let cool. Add the beans and the chickpeas to the cooked vegetables and mix thoroughly. Add the oats, paprika, chili powder, oregano, parsley, red pepper flakes, cumin, celery salt, sage, bread crumbs, and egg, mixing well.
Form into four patties, cover and refrigerate for at least 30 minutes.
To make ...
Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
In a large saute pan, heat the olive oil ...
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flank steak rest, covered with a clean ...
In a medium saucepan over medium high heat, combine all the ingredients and bring to a boil.
Reduce heat to medium to keep liquid at a good simmer and cook for 25-30 minutes, until thickened and broken down, stirring occasionally.
Puree the mixture in a blender or food processor and return to the pan and simmer 25-30 minutes more, stirring occasionally.
Cool, refrigerate, and use for dressings, sandwich spreads, BBQ sauce, etc. The sauce will keep in the fridge for about 3 weeks.
Enjoy!
Combine all ingredients in food processor except cheese, lettuce, and olive oil. Process.
While processing add olive oil in a stream.
Toss lettuce with dressing. Top with grated parmesan.
Mojo Sour cream (Alla Munee) Directions:
Mix in bowl and refrigerate for 1 hour.
Cuban Pie Crust Directions:
Sift together flour and salt into medium bowl.
Gently blend shortening into flour until mixture is crumbly.
Stir in just enough cold water to keep it all together.
Knead or process until smooth ball is formed, as little work as possible.
Roll in a ball and refrigerate for 1 hour.
Remove, divide into 2 equal balls and roll out to 9-inches.
Preheat oven to 450 degrees F.
Drape crust into pie tin, poke with a ...
Preheat oven to 350 degrees F.
Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil ...