July 9th, 2008 by alice
Tags: , , Peruvian
INGREDIENTS
- 1lbbeef sirloinor beef tenderloin, cut into bite size pieces
- 1smallonion, cut into strips
- 1largetomato, cut into strips
- 1largehot pepper, seeded and cut into strips
- salt
- pepper
- 2garlic cloves, chopped
- 1/4cupdry red wine
- 2tablespoonslime juice
- 1/4cupcilantro, chopped
DIRECTIONS
- Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
- Sauté meat over high heat for a few minutes until meat is no longer pink.
- Lower temperature to medium and add onion.
- Cook, stirring for 1 minute and then stir in the tomatoes and peppers.
- Cook until the onions are tender.
- Add red wine and cilantro.
- Cook for one more minute.
- Serve with white rice.
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July 9th, 2008 by alice
Tags: Casserole, Crab
INGREDIENTS
- 2 (6 1/2 ounce)canscrabmeat, drained
- 1 (8 ounce)packagefat free cream cheese
- 1cupfat-free mayonnaise
- 1 (11 ounce)cancream of mushroom soup, fat free
- 1cuppanko
- 1cupfat free sour cream
- 8 cookedegg whites, diced
- 1cupred onions, diced
- 1/2cup dicedgreen peppers
- 1/2cuproasted red peppers, drained and diced
- 1/2cupblack olives, sliced (optional)
- 1tablespoonOld Bay Seasoning
- 1/2teaspoon mincedroasted garlic
- 1teaspoonLea & Perrins Worcestershire Sauce
- 1/2teaspoonTabasco sauce
- 8ounces shreddedfat-free cheddar cheese
- 8ounces shredded low fatmonterey jack pepper cheese
DIRECTIONS
- Preheat oven to 350°.
- Bring Cream Cheese to room temperature and set aside.
- Mix Crab meat with the mayonnaise, the Soup, sour cream and set aside.
- Sautee’diced vegetables until soft.
- Add Cooked vegetables, egg whites, shredded cheese, Cream Cheese and seasonings to the crab mixture and mix until thoroughly combined.
- Place mixture into a 9×13 glass baking dish that has been sprayed with a nonstick spray.
- Sprinkle Panko Bread Crumbs on the top and bake until thoroughly heated or hot and bubbly, usually about 25-35 minute depending on your oven.
- Note: Serve with any type sauce or use mine:.
- I use Fat free Mayonnaise–3 tablespoons, Brown mustard–1 tablespoon, lemon juice–1/2 teaspoons and Minced Roasted garlic–1/2 teaspoons with a touch of sea salt.
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July 9th, 2008 by alice
Tags: Codfish, Fritters
INGREDIENTS
- 1/2lbsalt cod fish
- 2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1largegarlic clove, crushed
- 1cupwater
- 2stalksscallions, chopped
- 1/2habanero pepper, finely chopped
- 1tablespooncanola oil
- oil, enough(for frying)
DIRECTIONS
- Soak the codfish in cold water for 2 hours or longer, according the saltiness and hardness of the fish.
- Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes.
- Drain. Remove any bones and skin and shred the fish.
- Sift the flour and baking powder into a large bowl.
- Add the garlic, scallion, pepper (very hot use according to taste), water and canola oil and mix to a smooth batter. Add the shredded fish and mix well.
- Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.
- Drain on paper towels, keep warm and serve hot as hors-d’aeuvres.
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July 9th, 2008 by alice
Tags: Joes, Sloppy
INGREDIENTS
- 1lbground meat
- onions(your prefrence of how much depending on if you like onions)
- 18ouncesManwich sloppy joe mix
DIRECTIONS
- Brown your ground meat.
- then slice your onions pour in ground meat with the can of mamwitch.
- stir then let sit for a few minutes
- *scoop it out and put it on hamburger buns*.
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July 9th, 2008 by alice
Tags: Glazed, Pork, Tenderloin
INGREDIENTS
- 2 (3/4 lb)pork tenderloins, trimmed, 1 1/2 lbs. total weight
- 1/2cupcurrant jelly, can use jellied cranberry sauce
- 1tablespoon bottledhorseradish, grated, drained
- 1/2cupchicken broth
- 1/2cuprhine wine, can use any sweet white wine
- salt, to taste
- pepper, to taste
DIRECTIONS
- Preheat oven to 325 degrees F.
- Place tenderloins on meat rack in shallow roasting pan.
- Combine jelly and horseradish in microwavable dish or small saucepan.Heat high one minute in microwave or over low heat on stove top until jelly is melted; stir well.
- Brush half of mixture over tenderloins and roast for 30 minutes; then turn tenderloins over.Brush with the remaining jelly mixture and continue to roast another 30-40 minutes depending on thickness of tenderloins or until an instant meat thermometer register 160 degrees F.
- Transfer tenderloins to a cutting board; tent with foil.Let stand (rest) 10 minutes.
- Remove meat rack from pan and pour broth and wine into the pan.Place pan over stove burners; cook over medium high heat, stirring frequently and scraping up any browned bits, 4-5 minutes or until sauce is reduced to 1/2 cup. Strain sauce; season to taste with salt and pepper.
- Carve tenderloins into thin slices.Serve with the sauce.
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