September 1st, 2010 by alice
Tags: Bean, Green, Salad
INGREDIENTS
- 1teaspoonsalt
- 1garlic clove
- 1tablespoonsesame oilor walnut oil
- 1tablespoonbalsamic vinegar
- 25green beans
DIRECTIONS
- Place the salt in the middle of a plate.
- Crush garlic and mix into salt.
- Add oil and vinegar and mix in also.
- Cook beans until just tender and plunge them into cold water.
- Place beans on top of dressing
- Toss and sprinkle with sesame seeds or walnuts.
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August 10th, 2010 by alice
Tags: Chile, Green, Mamategas, Quesadillas
INGREDIENTS
- 2cups shreddedcheddar cheese
- 1 (4 ounce)candiced green chilies
- 1/2cupwhole kernel corn
- 1/4cup slicedgreen onions
- 10 (6 inch)fajita-size flour tortillas
- salsa
- choppedfresh cilantro (optional)
DIRECTIONS
- Combine chees,chiles, corn and green onion in medium bowl.Spread 1/3 cup cheese mixture onto oe half of each tortilla; fold tortilla in half.
- Spray large skillet with nonstick cooking spray; place two quesadillas in skillet.
- Cook each side over medium-high heat until golden brown and cheese is melted.
- Repeat with remaining ingredients.
- Cut each tortilla in half.
- Serve with salsa and cilantro.
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July 18th, 2010 by alice
Tags: Bean, Green, Stew, Tomato
INGREDIENTS
- 1 1/4lbsgreen beans, trimmed
- 1 1/4cupswater
- 1/4teaspoonpepper
- 2largetomatoes, coarsely chopped
- 1/2teaspoondried thyme
- 6green onions, thinly sliced
DIRECTIONS
- Cut the green beans into 2 inch long pieces.
- In a large saucepan over high heat, bring the beans, water and pepper to a boil.Reduce heat to low, cover and simmer for 10 minutes.
- Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
- Top each serving with remaining green onions and serve.
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June 6th, 2010 by alice
Tags: Beans, Green, Twist
INGREDIENTS
- 1 (16 ounce)packagefrozen green beans
- 1cup slicedfresh mushrooms
- 2tablespoonsbutteror margarine
- 1ounceranch dressing mix
- 4slicesbacon, cooked and crumbled
DIRECTIONS
- In a skillet, saute the beans and mushrooms in butter.
- Sprinkle with dressing mix, toss to coat.
- Just before serving sprinkle with bacon.
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April 8th, 2010 by alice
Tags: Chili, Green, Tais
INGREDIENTS
- 1(4-5 lb)pork roast
- 4 (3 1/4 ounce)cans choppedgreen chilies
- salt and pepper
- 2-3tablespoonsflour
- 1 (4 ounce)can choppedjalapenos (optional)
- 1 (10 ounce)cangreen enchilada sauce (optional)
DIRECTIONS
- Cut pork into approximately 1/2 inch cubes.
- Cook in large iron skillet over med-high heat until meat is light gray and feels rubbery when stirred,.
- Remove meat from skillet,leaving juice in skillet,add enough flour to make a roux and enough water to make a thick gravy.
- Put meat and gravy mixture into large pot,add chilis and enough water to cover stirring well,add salt and pepper to taste.
- Cook slowly,covered, 1 1/2 hours on lowheat,or until meat is tender.DO NOT overcook,may need to add more water, but shouldn’t be watery.
- Serve over cooked rice or beans.Grated cheese and chopped onions are also good on top.
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