May 7th, 2007 by alice
Tags: Beans, Sassy
INGREDIENTS
- 1 (48 ounce)jar randallpinto beans, drained and rinsed
- 1/4cupolive oilor vegetable oil
- 1cup choppedonions
- 3clovesgarlic, minced
- 1 (8 ounce)cantomato sauce
- 1/2cupsalsa
- 1/4cuphoney
- 3dropsliquid smoke
- 1teaspoonchili powder
- 1teaspooncumin
- 1teaspoonsalt
DIRECTIONS
- Pour the beans into a mixing bowl.
- Heat the oil in a skillet and lightly saute the onions and garlic, about 2 minutes.
- Remember to stir.
- Add the beans.
- Stir in remaining ingredients.
- Pour into a 1.5 quart shallow casserole.
- Bake in a preheated, 350 degree Fahrenheit oven for one hour.
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May 7th, 2007 by alice
Tags: Colorful, Party, Pasta, Salad, Sweet
INGREDIENTS
- 1 (12 ounce)packagerotini pasta
- 3/4cupcider vinegar
- 2tablespoonsolive oil
- 1/4cupvegetable oil
- 1/4cupsugar(more or less to taste)
- 1yellow bell pepper, thinly sliced
- 1red bell pepper, thinly sliced
- 1 (2 1/4 ounce)can slicedblack olives
- 2 (4 ounce)jarspimientos, drained
- 3-4smallsun-dried tomatoes, sliced
- choppedcelery, about 6 inches
- choppeddried leaf basil(not powdered)
- choppedoregano(not powdered)
- onion powder
- salt
- mincedgarlic (optional)
DIRECTIONS
- Start boiling water for pasta and cook according to package directions.
- While water is heating, you can proceed with the next step.
- In a skillet, heat about 2 Tbsp. of olive oil on meduim heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
- Drain pasta in cold water for a couple of minutes, until cool.
- Place in a medium-sized tupperware-type container and set aside.
- In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
- Then mix in olive oil and vegetable oil.
- Add the liquid mixture to the pasta.
- Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
- Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
- Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
- Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
- Enjoy.
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May 7th, 2007 by alice
Tags: Bake, Leek, Potato, Tomato
INGREDIENTS
- 1 1/2lbspotatoes
- 2leeks, sliced
- 3largetomatoes, sliced
- 3fresh rosemary, crushed
- 1clovegarlic, smashed
- 1 1/4cupsvegetable stockor chicken stock
- 1tablespoonolive oil
- salt and pepper
DIRECTIONS
- Preheat oven to 350f degrees.
- Grease a 5 cup shallow ovenproof dish.
- ScruB and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potaotes.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
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May 7th, 2007 by alice
Tags: Baked, Erins, French, Stuffed, Toast
INGREDIENTS
- 4tablespoonsbutter
- 1/2cupbrown sugar
- 4eggs
- 3/4cupmilk
- 1teaspooncinnamon
- 8slicesbread
-
Filling
- 1/2cupcream cheese
- 1/4cupbrown sugar
-
Syrup
- 1canapricots in syrup
- 1/4cupbrown sugar
DIRECTIONS
- Heat oven to 350 F.
- Melt the butter in the bottom of a square cake pan, mix 1/2 c brown sugar into the butter, spread over bottom of the pan.
- Beat eggs, milk and cinnamon together in a shallow dish.
- Dip bread slices in the egg mixture, let the pieces soak up as much of the egg mix as you can.
- I use Pepperidge Farm Brown Sugar Cinnamon French Toast, but you can use any bread you like.
- Layer 4 slices on the bottom of the pan.
- Mix the cream cheese and brown sugar together, spread a spoonful over each slice of bread, top with the remaining 4 slices of bread which have been dipped in the egg mixture.
- Bake for 20 minutes, flip the stacks of French Toast over, bake for another 25 minutes.
- For the syrup, pour the syrup fromt he apricots into a small saucepan, cut up the apricots into a small dice, add to the pan, add the remaining brown sugar.
- Bring to a rolling boil and let it reduce to half.
- Serve the warm syrup over the hot french toast.
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May 7th, 2007 by alice
Tags: Creabeef, Stroganoff
INGREDIENTS
- 1largeonion, sliced and separated into rings
- 2 (4 ounce)jarssliced mushrooms
- 4tablespoonsbutter
- 1lbbeef sirloin, sliced into strips
- 16ouncessour cream
- 1teaspoonsugar
- 1/2teaspoonsalt
- 1/2teaspoondry mustard
- 1/4teaspoonpaprika
- 8ouncessliced mushrooms
- egg noodles
DIRECTIONS
- In skillet, cook beef strips in butter till brown.
- Push to one side and add onions and mushrooms.
- In separate combine sour cream, sugar, salt and dry mustard.
- Add to beef mixture on warm heat.
- Serve over egg noodles.
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