| 1 3/4 lb 1 1 2 cloves 1 T 1/3 c 1/4 c 1 T 2 1/2 c 1 1 2 1 2 |
ripe tomatoes large cucumber, chopped green bell pepper, chopped crushed garlic black olives, finely chopped white wine vinegar olive oil tomato paste water small onion, chopped green bell pepper, diced green onions, thinly sliced large cucumber, chopped hard-boiled eggs, chopped |
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| Cover tomatos with boiling water for 1 minute, plunge into cold water, remove and peel, then chop very finely. Mix the tomatoes, 1 each of the chopped cucumbers and peppers, the garlic, olives, vinegar, oil, and tomato paste, and season to taste. Cover and refrigerate 2-3 hrs, then thin to taste with 2-3 c chilled water.Serve chilled with the chopped ionion, pepper, scallions, cucumber, boiled egg, herbs and croutons on the side to be added while eating.
Make garlic herb croutons as follows. Preheat oven to 350. Cut two 1/2 thick slices of bread. Remove the crusts and cut each into 16 cubes. In a bowl, mix 3 T olive oil, 2 crushed cloves garlic, 1 T chopped fresh oregano, 2 T chopped fresh thyme, 1 T chopped fresh rosemary and a pinch of chili flakes. Add the bread to the mixture and toss until the oil has been absorbed. Bake the bread cubes in a single layer for 10-12 min or until golden brown, turning once. Adapted from AllRecipes. |
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Chicken Noodle Soup
| 4 1 1 1 1 can 1/3 lb 2 T 2 T 1 1/2 c |
large carrots large onion 3 stalks celery chicken breast green beans corn (if no celery) chicken base butter rotini |
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| Chop onions and celery and raw chicken breast. Brown in butter in 1 gallon pot. Add carrots and water to near top. Boil until carrots begin to soften then add rotini. Boil for 10 min, add green beans and corn. Remove from heat.Serves 6 adults. | ||
Pumpkin Soup
| 4 t 1/2 c 1 clove 2 c 4 c 1 1 pinch 1/3 t 1 pinch 1/2 t 1/4 t 2 c |
butter chopped onion garlic, pressed pumpkin puree (canned works great) chicken stock/broth bay leaf sugar curry powder nutmeg salt black pepper light cream or half & half |
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| Melt butter in large soup pot. Saute onions and garlic until translucent, about 8 minutes. Add pumpkin, chicken broth, and spices and bring to a boil. Reduce heat and simmer for 30 minutes. (Add seasoning to taste.)Before you serve the soup, add cream and warm but do not let boil. I recommend serving the soup with sourdough bread. | ||
Potato Salad
| 16 1/4 c 1/4 c 3/4 c 1/2 c 6 1/2 c 1 T |
small new red potatos mayonnaise mustard finely chopped celery pickles finely chopped hard-boiled eggs pickle juice dill weed |
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| Boil the potatoes until they are just a little soft. Chop into small cubles. Mix everything (There should be enough mayonnaise to only ligthly coat the potatos). Refrigerate. | ||
Chicken Curry
| 1 6 2 1 t 1/2 t 1/2 t 5 1 T 2 T 2 T 1 |
medium onion, diced chicken thighs cut in 1 inch cubes 15 oz cans diced tomatoes garlic powder powdered ginger black pepper coriander pods curry tomato paste garam masala 14 oz can coconut milk |
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| Saute onion and chicken. Add tomatoes, garlic powder, powdered ginger, black pepper, coriander pods, curry, and tomato paste. Simmer over low heat 45 min to 1 hour. Remove from heat, remove coriander pods, and add garam masala and coconut milk.Serve over brown basmati rice, with a steamed vegatable and fruit salad on the side. | ||
Stan’s Favorite Chili
| 1 1 2 lbs 1 6 1/2 lb 1 29oz about 1/3 cup |
very large onion green pepper lean ground beef can diced tomatoes in juice* can pinto beans tomato powder garlic powder chili powder salt black pepper oregano |
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| Saute onions and green pepper until the onions are transparent. Add and brown hamburger. Add tomatoes, reserving about two cups to puree in blender. Rinse beans and add with other ingredients. Simmer 15-45 minutes .Eat topped with sour cream, with corn bread on the side.
*from Smart & Final |
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Amanda’s White Chili
| 1 lb 1 lb 1 1/2 t 1 T2 cans 2 cans 1 can 1 t 1 t 1 t 1 t 1 c 1/2 c |
medium onion cubed chicken garlic powder (or 2 cloves) vegetable oil salt, black pepper, parsley green chilis great northern beans, rinsed chicken broth cumin oregano pepper cayenne (or less) sour cream whipping cream |
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| Saute onion, cubed chicken, garlic, salt, black pepper, and parsley (in that order). Add remaining ingredients except creams, and simmer 20-45 minutes. Add sour cream and whipping cream. | ||
Rice Baked Squash
| 1 salt pepper 4 c 1 1 c |
large summer squash (1 foot long) salt pepper precooked brown rice small chopped onion frozen peas chopped precooked ham ground ginger garlic powder soy sauce |
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| Slice squash in half and remove seeds. Place in a baking dish split side up. Sprinkle with salt and pepper. Mix remaining ingredients except soy sauce and pile onto the squash. Cover with foil. Bake at 350 for 1 hr and 20 min. Add some soy sauce. | ||
Mexican Goulash
RECIPE WITH MOSTLY EGGS FOR MEAL
10 eggs
1 large Anaheim pepper, diced
2 tomatoes, diced
1/4 t salt, pepper
1/4 c salsa verde
1/4 c grated cheddar
1/4 c oil
Fry peppers in the oil until start to soften then add tomatoes and fry another minute. Mix remaining ingredients in a bowl and add to the pan over high heat to scramble the egg mixture, stirring constantly once the eggs start to solidify. Turn down heat and let some of the water boil off.
Serve with avocado slices, sour cream, more salsa verdy.
Serves 4.
ORIGINAL GEORGE SPENCER RECIPE?
1 medium onion
3 large tomatoes
3 large chilis
6 roasting chilis
2 eggs, beaten
1/2 c grated cheese
1 pinch salt
dash oil or butter
Roast chilis by placing them on a cookie sheet uncovered in oven at 400 F until at least half of skin bulges away from flesh, then turn over to roast other side. Plunge into cold water, cut open, peel, and remove seeds, veins, and both ends. Fry on both sides in hot oil for a few moments to add flavor.Cook onion, tomatoes, and unroasted chili in a little water until tender, then drain. Heat oil or butter in skillet, then add the vegetable mixture and stir a few moments, then add the eggs and salt and cook until done. Add grated cheese. Serve over roasted chilis.
Chili Relleno Casserole
| 14 oz 1/3 c 2 1/4 c 1/2 c 1/2 lb 1 |
canned whole chiles flour eggs cream milk grated chedder cheese jar (can) of salsa |
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| Layer chiles in 8×8 ovenproof dish. Mix flour, eggs and milk in another bowl. Pour over chiles. Top with cheese. Bake 30 min at 350° or until edges are brown and center puffs up. Cover with salsa. Return to oven to warm salsa. | ||
Spinach Feta Chicken
| 2 3 T 3 T 1/2 c 2 1 4 1 |
skinless, boneless chicken breasts mayonnaise sour cream crumbled feta cheese cloves garlic, finely chopped 10 oz package frozen chopped spinach slices bacon medium onion, chopped |
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| Thaw and drain spinach.Dice bacon and saute it with the onion until the onion is transparent. In the meantime, cube chicken breasts and set aside. Add garlic and continue to cook until the onion starts to brown. Add the chicken and saute until it is almost cooked through.
Mix spinach, feta cheese, mayonnaise and sour cream. Spread mixture on top of chicken in saute pan and cover for a few minutes until the spinach is tender. Bake at 375 degrees F, until the top just begins to brown. Serve over rice.
Adapted from AllRecipes.com Spinach Stuffed Chicken Breasts reci |
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Sweet Sausage With Green Vegetables
| 2 1 1/2 lb 1-1 1/2 cups 1 1/2 cup 1/3 lb 1/2 cup |
onions (small to medium) finely chopped green bell pepper sweet Italian sausage with skin removed chopped broccoli shredded cabbage frozen corn water |
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| Brown sausage with pepper and onions in a skillet. Add remaining ingredients and simmer until water is gone.Serve with plain, unsweetened yogurt over brown rice.
This is Amy’s original recipe. |
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Siu’s Spicy Fish
| tuna water salt pepper chicken broth ginger root green onion cilantro jalapeno soy sauce pepper sugar oil |
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| Boil 1 chunk of tuna in water, sliced/smashed ginger, salt, and pepper. Drain fish, then add 1 can of chicken broth and cook for 10 more minutes.Slice more ginger root, green onion, cilantro, and jalepeno, then add soy sauce (~1/4 cup), pepper, and sugar to taste. Cook this mixture in 1/4 cup oil, then pour over fish. Can be frozen until needed.
From Siu Ip. |
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Chocolate Chip Truffle Cake
| 2 c 6 T 2 t 1 t 2 t 3 1 pinch 2 T |
semi-sweet chocolate chips butter flour hot water vanilla eggs, separated salt sugar |
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| Preheat oven to 425 F. Melt chips with butter over 1″ simmering water in a double boiler. Mix in flour, then water and vanilla. Remove from heat and stir in egg yolks, one at a time. Cool. Beat egg whites with salt in a medium bowl on medium speed until foamy. Add sugar gradually and beat on high spead until stiff peaks form. Fold into chocolate mixture.Spread into buttered 8″ spring form pan. Bake 15 min. The cake will be soft in the center. Cool. Frost with whipped cream.Adapted from Ghirardelli chocolate chip bag. | ||
Brown Rice
| 2 3/4 c 1/4 t 2 T 4 c |
brown basmati rice salt butter water (i.e. 1.5:1 water: rice) |
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| Combine in rice cooker. Takes about 40 min. | ||
Wheat Berries
| 2 c 1 T 4 c 1/4 t |
hard red winter wheat (or other variety) olive oil water salt milk nuts, grapes, raisins, honey, peaches, brown sugar, etc. |
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| Rinse wheat, then remove excess water with paper towel. Pre-roast wheat at about 375° in olive oil in a skillet until it is a little browned, then add the water and simmer (~200°) for about 30 minutes (until most of the berries are broken open). OR soak overnight then simmer for 30 min, OR bring to boil then place in a thermos for 2 hours to overnight.Drain and stir in salt. Serve as hot cereal topped with fruit, nuts, honey, etc. Serves 2 adults and 5 little girls. | ||
Amy’s Curry Sweet Potatos
| 3 1/2 1/4 cup 1 and 1/2 Tbs. 1/4 tsp. |
large sweet potatoes large sweet onion, diced butter, melted curry powder salt |
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| Preheat oven to 425 degrees F. Peel the sweet potatoes and cut them into one inch cubes. Put vegatables in a large bowl. Pour butter over them and dump the salt and curry powder on top. Mix well. Make a large “envelope” of heavy weight aluminum foil and close the mixture in it. Roast the vegatables until tender. | ||
Amy’s Candied Yams
| 4 1 can 1/3 c 1/3 c 1/2 t 1/2 t 1/4 c 1 cup |
medium to large yams (orange-fleshed sweet potatoes) pineapple chunks dark brown sugar maple syrup (immitation okay) lemon extract powdered ginger butter, melted small marshmallows |
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| Bake yams until done; then peel and cut them into half inch slices. Mix the sweet potato, juice from the can of pineapple chunks, 1/4 cup of the (shreded) pineapple chunks, brown sugar, maple syrup, lemon extract, and powdered ginger. Use the remaining pineapple for something else.Dribble melted butter on top. Cover with small marshmallows (optional). Bake in 8″ square grass dish until warm and bubbly. | ||
Dad’s Twice-baked Potatoes
| potatoes salt pepper horseradish butter sour cream egg whites |
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| Bake potatoes until done. Cut in half lengthwise and scoop potatoes out, reserving both insides and skins. Add to the insides, salt, pepper, horseradish, butter, and sour cream to taste. Whip egg whites (one egg white to three potatoes) until fluffy and fold into potato mixture.Refill skins with potato miture and top with cheese. Bake until warm through and browned. | ||