Recipes!

Nickyboy

Nickyboy

Staff member
Feel free to post your favorite recipes here, or links to ones you find that intrigue you. Likewise, if you are looking for a recipe, ask here and pick our collective minds! Yes, I know you can "google" anything and everything, but maybe someone here has a twist on a classic that only they know!
 
PDH said:
Worlds simplest Carnitas: cut up a pork tenderloin and throw it in a crock pot. Add a jar of Salsa Verde. Let it cook on low for at least 6 hours (I've done 9). Dump it all on a cookie sheet, shred the pieces some if needed, and broil under the broiler for a couple of minutes, flipping it as it browns up.

I usually do this on days when I'll be getting home late and make home made Guac while it's broiling up and the Tortillias are heating up for a 15 minute dinner prep...
Click to expand...
Copied over from the "What's for Dinner?" thread.
 
Just because we just celebrated independence day, I made a really easy and lo-calorie dessert that was red, white & blue.

1 pkg of any red sugar-free jello ( I used cherry)
1 cup whipped cream ( I just used redi-whip)
1 cup blueberries.

Make your jello according to instructions & pour into 4 glasses. Chill til set, then put in your whipped cream & top with the blueberries. Yummy and delicious!
 
Cran-Pineapple Dump Cake

1 jar Roberts Reserve Cran-Razz Sauce
1 large can crushed pineapple
1 cup coconut flakes
1 box yellow cake mis
1 stick unsalted butter, thin slices

Preheat oven to 350. Spray a 9x11 baking dish
Layer in order: pineapple, Cran-Razz, coconut, dry cake mix then butter.
Bake for approximately 30 mins or until golden brown & bubbling.

Now this is a HEB special recipe & you will not find the Cran-Razz sauce, but I would sub in either a cranberry sauce or some jam/jelly? Also be sure to over the top in that butter as much as possible. Believe me when I say this sounds strange, but it does work & is yummy
 
I made this the other night and it was really good!
MEXICAN RED LENTIL STEW WITH LIME AND CILANTRO

  • 1 cup dry red lentils
  • 2 cups water
  • 1 T olive oil
  • 1 onion, finely chopped
  • 1 cup finely chopped celery
  • 1 T minced garlic (or less, but I like a lot of garlic)
  • 1/4 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1 can (14.5 oz.) roasted tomatoes (I like petite dice tomatoes for soup)
  • 2 cups vegetable broth
  • 1 tsp. green Tabasco sauce (or other hot sauce of your choice. Green Tabasco is fairly mild, so you may want less if you use a stronger hot sauce.)
  • salt and fresh ground black pepper to taste
  • 1/4 cup fresh squeezed lime juice (2-3 limes, or less if you’re not that into lime)
  • 1/2 – 1 cup chopped fresh cilantro
DIRECTIONS:
  1. Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
  2. While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.)
  3. Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften.
  4. Add garlic and cook a few minutes more.
  5. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
  6. Add diced roasted tomatoes, vegetable broth, and hot sauce (I used green Tabasco sauce for this recipe).
  7. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you’d like them. I simmered it about 25 minutes.)
  8. While soup cooks, wash, dry and finely chop 1/2 – 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice.
  9. When the lentils are softened as much as you’d like, stir in chopped cilantro and lime juice and cook 5 minutes more.
  10. Serve hot, with additional cut limes to squeeze into the soup.
  11. Can top with sour cream or vegan substitute if desired.
I used sriracha sauce instead of tabasco and added extra garlic, salt & pepper.
 
"to dispel the difficulty of cooking and make your kitchen a place you want to be".

I don't understand that sentence at all.
 
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