Cilantro Salsa Recipes

Ingredients

2 onions, quartered
5 garlic cloves, peeled
Juice of 1 lemon
1 bunch cilantro, washed, stems included
1/2 to 1 jalapeño pepper
1/2 teaspoon kosher salt
1 teaspoon cumin
3 tablespoons olive oil
1 orange, peeled, sectioned and diced
6 to 8 fresh figs, stems removed, cut into eighths

Combine onions, garlic, lemon juice, cilantro, jalapeño, salt, cumin and oil in food processor and process, pausing to scrape sides, until a smooth paste is formed. Transfer to a bowl and stir in orange sections and figs.

Easy Meatball Dinner

Ingredients

1 pound of lean ground beef
1/.4 cup bread crumbs
¼ cup minced onion
1 large egg slightly beaten
¼ teaspoon salt
1-10 ounce tin of condensed cream of mushroom soup/with 1 tin of water
2 teaspoons fresh chopped parsley

Mix together beef, bread crumbs, onion, egg, and salt; shape into 24 meatballs*. In a preheated skillet brown meatballs on all sides then drain off drippings. Stir in mushroom soup with water and parsley.
Cover cooking over low heat for 20 minutes, stirring often. Serve over rice or hot buttered noodles.

Garlic Mashed Potatoes


1 head of garlic
1 lb. of potatoes (about 3 medium)
½ cup butter
Milk
Salt

Preheat your oven to 350F. Cut about ¼” off the small end of a full head of garlic, place it cut side down on a piece of foil, sprinkle with olive oil or vegetable oil, cover and roast in the oven for 45 minutes.While the garlic is roasting peel and cut the potatoes into quarters and add to cold salted water then bring to a boil. Cook for about 20-25 minutes. Remove the garlic from the oven and open the foil allowing the garlic to cool slightly. Then use a cloth or a paper towel to squeeze the hot roasted cloves into the cooked potatoes. If you are having trouble removing the cloves, use a knife or a fork to dislodge them. Add the butter and enough milk to make the potatoes light and fluffy.

Pumpkin Cake

Ingredients

4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 ts Salt
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 c Nuts or raisins

In the food processor, combine the eggs an sugar untilsmooth. Add the flour, baking powder, baking soda,salt, cinnamon and raisins or nuts. Stir in the cookedand mashed pumpkin. Turn the batter into two roundcake molds, greased and lightly floured. Bake in apreheated oven at 350F for 40 minutes. Unmold andstack the cakes, and ice with an orange - tintedfrosting.

Black Cat Cupcakes

Ingredients

1 1/4 c Reduced Fat Oreo® cookie crumbs
18 1/4 ozs reduced fat chocolate cake mix
24 pcs Halloween Oreo® cookies
16 ozs reduced fat milk chocolate frosting
black string licorice
jelly beans
semisweet chocolate chips

Preheat oven to 350. Prepare 24-2 1/2" muffin cups with cooking spray andflour; set aside. Prepare cake mix according to package directions; stir incookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.Remove from pans; cool on wire rack. Make cat faces on each of theremaining 24 cookies: using some frosting, attach 4-1 1/2" licorice stringsfor whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.Let set at least 30 minutes. Frost cupcakes with remaining frosting. Standcat faces on edge on each cupcake. Place 3" piece licorice string on backhalf of each cupcake for tail.

Tex Mex Mac and Cheese

Ingredients

1 lb Ground beef or ground turkey
1 Bell pepper chopped
1 Onion chopped
1/2 c Mushroom sliced
1 can Tomato paste
1/2 c Water
1 can Whole kernel corn Undrained
Salt, pepper, seasonings As desired
1 pk Macaroni and cheese or Velveeta and Shells

In large skillet, brown the ground beef or turkey withthe chopped pepper, onion and mushrooms. Stir in thetomato paste and water and corn. Cook the macaroni andcheese according to package directions, adding milkand margarine if required. Add the macaroni andcheese to the beef mixture. Mixwell and serve.

Venison Chili

Ingredients

1/4 cup vegetable oil
4 pounds venison, cubed
2 pounds pork strips, diced
12 garlic cloves, crushed
2 cups diced onion
3/4 cup diced green chili pepper (or taste)
8 tomatoes, chopped
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons salt
2 tablespoons chili powder
1 cup instant masa harina
8 cups beef broth
3 cups cooked pinto beans
2 tablespoons chopped fresh cilantro leaves


Heat oil in a heavy kettle over medium heat. Add cubed venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, puree green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more.
Add instant masa harina and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes

BBQ Turkey Sandwhiches

Ingredients

1 onion, chopped
2 teaspoons vegetable oil
1 cup chili sauce
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons water
3 cups shredded cooked turkey
1 package hamburger bun

In a large saucepan cook chopped onion in oil until tender. Stir in chili sauce, brown sugar, Worcestershire sauce, and water. Bring to a boil, reduce the heat to low, and simmer, uncovered for 5 minutes. Stir in cooked, shredded turkey. Serve over hamburger buns.

Cheddar Cheese Soup

Ingredients

2 1/2 cups water
1 cup shredded carrots
1 cup thinly sliced celery
1 small onion, chopped fine
2 1/2 tablespoons chicken base
1/3 cup all-purpose flour
3 cups whole milk
4 cups shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste


Place water, carrots, celery, onion and chicken base in Dutch oven or large cooking pot. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 10 to 12 minutes or until vegetables are tender.
Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and cook until thickened, about 15 minutes.
Add cheese and stir until well blended. Season to taste with salt and pepper.

Perogies

Ingredients

Filling:
8 to 10 potatoes
1 onion, finely chopped
6 tablespoons butter
2 cups shredded cheddar cheese (8-ounces)
2 cups shredded mozzarella cheese (8-ounces)
4 to 6 strips bacon, cooked and crumbled (optional)
Salt and pepper to taste


To prepare filling: Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough.
Meanwhile, saute onion in a butter; set aside to cool to lukewarm.
Mash potatoes and place in medium-sized bowl. Add onion with the butter, cheeses and bacon; season to taste with salt and pepper and mix well. Set aside.

Dough:
2 1/4 cups reserved potato water, cooled to lukewarm
2 eggs
6 tablespoons vegetable oil
6 to 7 cups all-purpose flour
1 1/2 teaspoons salt


To make dough: Combine potato water, eggs and oil; mix well.
Combine flour and salt in a large bowl, make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.
Turn dough out onto a lightly floured surface and knead several times.
Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.
On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together so the seam is secure.
Place on baking sheets lined with waxed paper and freeze. Once frozen, place in a large zipper-style plastic bag to store.
To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.
Cook perogies in batches of 6 to 8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sauteed onions and sour cream.

Artichoke Dip

Ingredients

1 (15-ounce) can artichokes, brine-packed
3/4 cup mayonnaise
3/4 cup freshly grated Parmesan cheese


Drain and finely chop artichoke hearts (or use a food processor).
Mix all ingredients together and transfer to a 9-inch glass pie plate.
Microwave on MEDIUM about 2 minutes, or heat in 350°F (175°C) oven for 10 minutes.
Serve warm or at room temperature with cut-up vegetables or crackers.

Enchiladas Fantastic

Ingredients

1 lb ground turkey
2 cup picante sacue salsa; mild, medium or hot
1 pk frozen spinach, thaw squeeze;
dry2 teaspoon ground cumin; divided
use1/2 teaspoon salt or less to taste
8 oz (1 pk)cream cheese; cubed light or regular
12 flour tortillas; warmed
14 1/2 oz (1 cn) diced tomatoes; in juice
1 cup cheddar cheese; shredded

OPTIONAL TOPPINGS
1 lettuce; shredded
1 black olives
1 diced avocado
1 sour cream

In a large skillet, cook turkey until no longer pink, breaking into small piece. Add 1 cup of the picante sauce, the spinach, 1 1/2 cumin and salt (if desired). Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about 1/3 cup filing down center of each warmed tortilla; roll up and place seam-side-down in a lightly greased 13" X 9" baking dish. Combine tomatoes and remaining 1 cup picante sauce and 1/2 ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar; return it oven 2 minutes. Top as desired.

Pumpkin Cookies

Ingredients

2 cup shortening
2 cup sugar
1 can (16 ounce) pumpkin
2 eggs
2 teaspoon vanilla
4 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cup raisins
1 cup chopped nuts
1 teaspoon salt

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients, and 1 teaspoon salt. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla frosting. Makes 7 dozen cookies.

Chicken Florentine Panini

Ingredients

1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese

1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.

2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.

3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.

4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.

5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.

6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.

7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.

Cheddar Mushroom Open-Face Sandwich

Ingredients

1 1/2 cup mushrooms; fresh, chopped
1 each egg; lg, beaten
1 teaspoon oregano
1 cup cheddar; md sharp, shredded
6 each dk. rye bread slices; toasted
12 each tomato; slices, thin
1 single celery salt
1 single parsley
2 tablespoon butter; melted

Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

Cheesy Pita Salad Sandwiches

Ingredients

1 medium tomato chopped coarsely
1/2 cup sliced cucumbers
1/2 cup alfalfa sprouts
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/4 cup celery
1/8 tablespoon coarsely ground pepper
1/4 cup low cal. italian salad 1 dressing
1/2 cup (2 oz.) shredded swiss
2 whole wheat pita bread 1 rounds cut in half 1 crosswise

Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately

Corn Dog

Ingredients

1/2 cup yellow corn meal
6 each frankfurters
1/2 cup flour
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 each egg, lightly beaten
1 tablespoon melted shortening
6 each skewers or sticks

Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels.

Five Minute Quick Brunch

Ingredients

3 large eggs [beaten]
3 tablespoon 2% milk
1 slice turkey ham *or* 3 slice turkey bacon
1/8 teaspoon pepper
1/4 teaspoon mrs dash (original blend)
1/2 teaspoon vegatable supreem seasoning
2 slice wheat bread (diet)
1 butter for toast 1 non-stick spray

1) Put the bread in the toaster on med. setting... and while it is toasting, spray the bottom and sides of a microwave safe bowl with the non-stick spray. 2) Cut the ham or bacon into small pieces (about «") and combine with rest of the ingredients in the bowl... 3) Cook the egg mixture in the microwave for 3« min on high stirring and turning the bowl every 30 sec. (more time may be added as necessary)... 4) Cut the microscrambled eggs in 2 equal portions and place each portion on one slice of hot buttered toast... Top with a slice of cheese if desired

Marinated Pasta Salad

Ingredients

----DRESSING----
1/2 cup vegetable oil
2 tablespoon lemon juice
2 tablespoon red wine vinegar
1 teaspoon oregano leaves
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/4 teaspoon paprika
1/4 teaspoon thyme
1 clove garlic, crushed
1 dash pepper

----SALAD----
2 1/2 cup pasta shells or spirals uncooked
1 cup broccoli flowerets cooked tender-crisp
1/2 medium red onion thinly sliced
2/3 cup sliced pepperoni
2 medium tomatoes
4 hard-cooked eggs, wedged

Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, scile tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately. Preparation time: 20 minutes

Egg And Bacon Casserole

Ingredients

5 slice bread
1/2 lb cheddar cheese
1/2 lb bacon
4 eggs
2 cup milk
1/2 teaspoon salt
1 teaspoon dry mustard

Trim crust off the bread then butter it on both sides, cut into cubes and place in buttered 13 1/2 x 9 inch casserole. Place grated cheese on top of the bread cubes. Cut bacon into small pieces and put on top of the cheese. Combine eggs, milk, salt and mustard. Let set overnight before baking for 1 hour at 350 degrees.

Breakfast Tortillas (Spicy)

Ingredients

1/2 lb hot breakfast sausage (not links)
5 eggs
1 cheddar cheese, shredded
1 salsa (hot or mild)
6 flour tortilla

Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In separate pan, warm tortillas.Assembly Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.

7-Layer Taco Dip

Ingredients

1 can jalapeno bean dip
2 ripe avocados, mashed with lemon
8 oz sour cream with taco seasoning
1 cup each shredded jack and cheddar cheese
3 tomatoes, chopped fine
1 bunch green onion tops
1 can chopped black olives

Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Hot Pepper Salsa

Ingredients

1 lb banana peppers (hot)
1 lb green bell peppers
2 large onions
1 bulb of garlic
64 oz catsup (2 bottles)
1 lb brown sugar
1 cup dark cider vinegar

Grind together peppers, onion and garlic. Blend together catsup, brown sugar, and vinegar. Stir well and boil 20 minutes.Pack hot and sealNote: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low and stir often prior to canning.