3/4 lb sweet Italian sausage (or whatever you like) crumbled
1 onion chopped
2 heaping teaspoons of jar garlic, maybe 2-3 cloves of fresh?
4 cups vegetable broth
1 14 oz can black beans, drained and rinsed
1 red bell pepper, seeded and chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp oregano
Black pepper to taste
1/2 cup orzo, cooked al dente
Cook sausage, onion, garlic til done.
Add the rest except orzo, simmer.
Add orzo, give it five more minutes and serve.
8 oz sausage, cooked and crumbled
2 cups yellow cornmeal
1/2 c flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large raw onion, diced
1 jalapeno pepper, diced
1 small can chopped chiles
2 beaten eggs
1 11 oz can whole corn kernals
2 cups buttermilk
Mix the dry stuff well in one bowl, the wet stuff separately in another bowl, then mix them together.
Put in greased frying pan or casserole pan and bake at 450 for 20-25 minutes or til knife inserted in it comes out clean.
My friend Bob sent this, it really is delicious.
!0% taste, 90% cholesterol. Amounts up to your liking and expected survivors (guests). Elbow macaroni (or other pasta, or mixed). Bacon, white onions. Stewed tomatoes. Fry bacon and onions until the onions are soft and the bacon is still not crisp. You can pour off some of the bacon grease to increase the percentage of survivors. Once the pasta is soft, pour off the water, add the bacon and onions and put in as many cans of tomatoes as needed. I like stewed best, but diced, Italian style, chipotle style or any mix of them works well. I think I used all three in DV. I add garlic salt, pepper and parsley flakes. Any other spices you like are fine also. Mix and reheat. Since there is not a very strict formula, there is plenty of room for experimentation. Cooked ground beef might be good. Probably lean, the bacon grease content is probably sufficient without the hamburger grease. Mushrooms? Small amounts of other vegetables – corn, peas, garbanzos? No one will know, until the autopsies, what you actually put in it. Hard to say what fine wine might go well with it. Possibly Thunderbird or Ripple.
I love Ramen!
2 tbsp. peanut oil
1 lb boneless chicken (I like a mix of thighs and breast)
1 tsp of fresh-grated ginger (or more)
1 clove minced or grated garlic
1 peeled and chopped sweet potato
2 red bell peppers, seeded and sliced thin
12 oz mushrooms, sliced
1/4 cup Thai red curry paste
2 tsp smoked paprika
1 14 oz can coconut milk
4 cups chicken broth
1/4 cup soy sauce
2 tbsp. fish sauce
1/2 cup creamy peanut butter
Juice of 1 lime
2 tbsp. brown sugar
4 packages Ramen noodles (discard seasoning packets)
Chopped peanuts and cilantro for serving
Brown chicken in the peanut oil in a large pot.
Take it out and reserve in a bowl.
Add a bit more peanut oil to the pot and saute the ginger, garlic, sweet potato and peppers.
Cook 8-10 minutes til the sweet potato is tender.
Add mushrooms, cook 5 more minutes.
Add curry paste and paprika, stir until the curry paste has coated the veggies.
Meanwhile, put 1 cup of broth in a microwave safe bowl and heat In the microwave til very hot.
CAREFULLY stir in the peanut butter til smooth.
Add the chicken back in, then the coconut milk, the rest of the broth, the soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until peanut butter well mixed into soup.
Bring to a boil, add the ramen noodles and stir for 3-4 minutes til done.
Serve immediately, garnish with peanuts and cilantro.
These are good on their own, also can be added to Autumn Salad
1/4 cup butter
1/4 cup light corn syrup
2 tbsp. water
1 tsp salt
1 lb pecans
Preheat oven to 250 degrees.
Line a baking pan with foil.
In a saucepan, combine butter, syrup, water and salt, and bring to a boil.
Add pecans and stir til completely coated.
Spread nuts on baking sheet evenly.
Bake for 1 hour, stirring every 10 minutes.
Cool and serve.
This makes a big salad, enough for 8 or so.
1 head red leaf lettuce
1 head Bibb (or Butter) lettuce
1 cup watercress leaves
2 Red Delicious apples
1 cup toasted walnut halves
1 cup crumbled Bleu Cheese
1/2 cup walnut or vegetable oil
1/4 cup cider vinegar
2 tbsp. shallots, minced (you can sub spring onions)
2 tbsp. fresh lemon juice
1 tbsp. maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper
Wash lettuce an tear into bite-sized pieces and place in a large bowl. Add watercress leaves.
Core apples and cut into very thin wedges and place on top of greens, sprinkle with pecans and bleu cheese.
Place dressing ingredients in a bowl with a tight fitting lid; shake well and drizzle over salad.
Toss gently and serve.
Glazed Pecans can be used instead of toasted walnuts-
A big shout-out to Michelle for this one!
1 sheet (1/2 of a package) of puff pastry, thaw according to package instructions
1 8 oz round of Brie cheese
1 tbsp. water
Heat the oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface.
Place the cheese in the middle of the pastry, fold over edges to cover, press together, trim excess.
Beat the egg and water in a small bowl, brush the pastry with the mixture.
Place seam-side down on a baking sheet.
Bake for 25 minutes until the pastry is golden brown. Let stand for 20 minutes before serving.