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