It Inspired Me

If you ever need a quick batch of salsa, this was really good. I’m sure you could make it with fresh tomatoes, I just haven’t tried. Also try fire roasted tomatoes. Delicious! Two 10-ounce cans diced tomatoes and green chiles, such as Rotel One 28-ounce can whole tomatoes with juice 1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin, with seeds and membrane 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 whole lime, juiced Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as ...

 3/4 c. sugar 1/2 c cocoa 5 oz evaporated milk 1/3 c light corn syrup 1/3 butter 1 t vanilla In a small saucepan, combine sugar and cocoa.  Blend in evaporated milk and corn syrup.  Cook over medium heat, stirring constantly until mixture boils.  Boil and stir for one minute.  Remove from heat.  Stir in butter and vanilla.  Serve warm.  

1/3 c lime juice 1/3 c honey 1/4 t salt 1 c oil 1/2 t paprika 3/4 t yellow mustard 1/2 t easing salt 1/4 t grated lime rind Combine all ingredients in a jar or bowl.  Beat with blender or shake vigorously.  Chill before serving with any fresh or canned fruit salad.  Be sure to shake or blend before serving

 1/2 c oil 1/4 c cider vinegar 3/4 t salt 1/4 t garlic powder  1/4 t cumin dash Worcestershire sauce 4 T sugar 3 T catsup 1/4 t dry mustard Mix all together and chill

 2 2/3 T butter 2 T flour 1/2 t salt 10 T sugar 2 eggs, separated 1 c pineapple juice 2 t lemon juice Melt butter in top of double boiler over hot water.  blend in flour, salt, 8 T sugar and egg yolks, stirring vigorously.  Beat egg whites to a stiff foam, then add remaining sugar and beat to a shiny meringue.  Fold carefully into first mixture.  Slowly stir in the pineapple juice.  This mixture should be thick.  Remove from heat.  Stir in lemon juice.  Chill.  use as is for coleslaw, but fold in 1/2 whipped cream for fruit salad. 

This creamy dressing was good in a fresh vegetable salad. Adjust the amount of water to control the thickness to your desire. 1 Avocado 1 clove Garlic peeled 1/4 cup roughly chopped cilantro 1/4 cup low-fat sour-cream or greek yogurt 1 tablespoon fresh lime or lemon juice or white vinegar 3 tablespoons Olive Oil 1/2 teaspoon Kosher Salt 1/4 teaspoon Ground Black Pepper 1/4 -1/3 c cold Water (adjusting to achieve desired thickness) Place all the ingredients into a blender and process until smooth. Scrape down the sides a few times. Keep in an airtight container for 1-2 weeks.

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

This is another awesome recipe from chef Dawn.  It's delicious. 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Directions Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix wel...

2 32-oz cans crushed tomatoes 2 t basil 2 t oregano 1/2 t anise 1 t garlic salt 1 t onion powder 1#ground beef or venison 1# Italian sausage Red wine Brown meats. Deglaze pan with red wine, enough to cover bottom of pan. Mix remaining ingredients together.  Simmer til ready to eat.

1 pound ground beef 1 can tomato paste minced onion 1/2 t salt 1/4 t pepper 1/4 t oregano 1/4 t anise 1/4-3/4 t Worcestershire 1 bouillon cube 1/2 t sugar 1 can tomatoes Brown beef.  Add remaining ingredients and simmer.

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne. 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simme...

1 teaspoon olive oil 1 cup chopped onion 1/2 cup prosciutto -- chopped (about 3 oz) 4 garlic cloves -- minced 1/2 cup dry red wine -- (or 2 T. balsamic vinegar) 1/3 cup vodka 1 tablespoon sugar 2 tablespoons tomato paste 2 (14.5 oz) cans diced tomatoes 1/2 cup half-and-half 2 tablespoons fresh parsley Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 min. Stir in wine and next 5 ingredients (thru tomatoes); bring to a boil. Reduce heat to medium and cook, uncovered, about 20 min. Remove from heat. Stir in half & half and parsley. Serve with penne or rigatoni.

1/2 c OJ 1/4 c soy sauce 1 crushed garlic clove 2 dashes ground cloves

2/3 c Italian dressing 2 T coarsely chopped cilantro 1 T chili powder

1/3 c red wine vinegar 2 T vegetable oil 1 T Dijon mustard 2 cloves minced garlic 3/4 t dried Italian seasoning 1/4 t coarse ground black pepper

1/2 c soy sauce 1 clove minced garlic 2 T brown sugar 1/2 t ground ginger 2 T Worcestershire sauce 1 T Lemon Juice Simply mix together to make marinade. Marinade great with beef.  Have also tried with chicken.