Yummy pesto sauce!!!

Ingredients:
2 cloves garlic
1 tsp salt
2 cups tightly packed fresh basil leaves
2 Tbsp finely chopped pinenuts
½ cup olive oil
½ cup freshly grated parmesan cheese
2 Tbsp freshly grated romano cheese
4 Tbsp butter, softened
1. In the mixing bowl of a food processor, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.
I skip step 3. I usually make several batches at a time, and I put it in cupcake papers to freeze. After it is frozen, I vacuum-seal them.

Asian Noodle Salad

Asian Noodle Salad

Prep Time:

30 Minutes

Cook Time:

10 Minutes

Difficulty:

Easy

Servings:

6

Print Recipe

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

The original recipe is found here

Olive Garden Zuppa Toscana Soup

 Serves: 4-6

3/4 cup onion, diced
1 slice bacon, diced
1 1/4 teaspoons garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut into 1/4 cubes
2 cups cavallo greens, chopped (or kale)
1 1/2 cups spicy precooked link sausage
3/4 cup heavy cream

Directions:

1.  Place onions and bacon into large saucepan and cook onions over medium heat until they are almost clear. Add garlic and cook for 1 minute.
2.  Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
3.  Add remaining ingredients and simmer for 5 more minutes then serve.

You can find the original recipe here

Chile Colorado Burritos

 

 

Chile Colorado Burritos


Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them. 


I found the original recipe here.

Spicy Cashew Chicken

I originally found the recipe here

Cashew Chicken (with a kick)
2 chicken breasts  cubed
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)1/2 cup cashews, unsalted
toasted sesame seeds
lightly salted cashews
sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar

Put 1 tablespoon soy sauce in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

Knox Blocks

1 (12 oz.) can frozen juice concentrate, thawed
3 envelopes unflavored gelatin
1 1/2 cups water

Soften gelatin for three minutes in fruit juice concentrate.  Bring water to a boil in a saucepan.  Add juice and gelatin mixture.  Stir until gelatin dissolves.  Pour into a 9x9 dish.  Chill until firm.  Cut into squares.

Peanut Butter Balls

1/2 cup peanut butter
1/2 cup honey
1/2 cup powdered milk
1/2 tsp. vanilla

Mix ingredients well, shape into balls, then roll in coconut (optional) or pat flat in pan as for fudge.  Refrigerate.      Variation:  Add 1/2 cup toasted wheat germ or roll in crushed cereal.