Recipes

[RespectLife]

Pardon the interruption....

@rrpell

I just had to tell you how much we enjoyed your recipe for

Basmati Pilaf with Dried Fruits and Almonds

posted earlier.  The flavors were fantastic.

I made it as a side to @momtochloe  Hawaiian Sloppy Joes (AKA Hula Joe's)

I will be making this again and again.  I used dried cheeries since I had some to use up.

Thanks!

NEXT INGREDIENT:  TOMATO SAUCE

[RespectLife]

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@rrpell wrote:

Mother Bieganeks Jamaican Barbeque Sauce

1 1/2 c. Cider Vinegar

4 t. Lemon juice

3 T. Worcestershire Sauce

2 t. Brown sugar

1T. Prepared mustard

1/2 tomato purée 

1 cup ketchup

1 T. Liquid Smoke

1 t. Garlic powder

1 t. Cayenne pepper

Salt

Blend ingredients and simmer for 30 minutes.  Refrigerate and use as you see fit.  

Very good on leftover pork. 

 Next ingredient:   Cheddar cheese

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I'm so sorry to be a pest and interrupt again...

@rrpell

Would this be 1/2 cup tomato puree?? (guessing!)

Would you please clarify, I'd appreciate it!

Thanks so much!!

[rrpell]

---

@RespectLife wrote:

---

@rrpell wrote:

Mother Bieganeks Jamaican Barbeque Sauce

1 1/2 c. Cider Vinegar

4 t. Lemon juice

3 T. Worcestershire Sauce

2 t. Brown sugar

1T. Prepared mustard

1/2 tomato purée 

1 cup ketchup

1 T. Liquid Smoke

1 t. Garlic powder

1 t. Cayenne pepper

Salt

Blend ingredients and simmer for 30 minutes.  Refrigerate and use as you see fit.  

Very good on leftover pork. 

 Next ingredient:   Cheddar cheese

---

I'm so sorry to be a pest and interrupt again...

@rrpell

Would this be 1/2 cup tomato puree?? (guessing!)

Would you please clarify, I'd appreciate it!

Thanks so much!!

---

@RespectLife  

Whoops!    Yes, it is a 1/2 cup tomato puree🙂. Thank you for noticing!!!💕

[rrpell]

@RespectLife   

I am so glad you liked the pilaf! And,  thank you for the pairing suggestion. I haven't made @mtc Hawaiian Sloppy Joes but I will!!!!

next ingredient: tomato sauce 

[Bluffbaker]

Sweet and Sour Meat Loaf
6 Servings

1 1/2 lb. ground beef
1/2 cup chopped onion
1 (8 oz.) can tomato sauce
1 cup oats (uncooked)
2 eggs
1 tsp. salt
1/4 tsp. pepper

Topping:

1 (8 oz.) can tomato sauce
2 Tbsp. brown sugar
2 Tbsp. apple cider vinegar (I use 1 Tbsp.)
1/2 cup sugar (I use 1/4 cup)
2 tsp. Dijon mustard

Combine meat loaf ingredients in a large bowl. Mix well and put in a greased baking pan. Bake at 350° for 50 minutes. Combine topping ingredients in a small saucepan; bring to a boil. Pour over meat loaf and bake an additional 10 minutes.

Next Ingredient:  White rice

[RespectLife]

Thanks @rrpell  !!

Cheesy chicken, rice, corn, black bean and rice casserole.

<

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Rice  (any kind, but I use white)
  
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be thrown together in a matter of minutes! It can also easily be made ahead of time and reheated.

Next ingredient:

Ham

[Sassy7356]

Ham Balls

1 1/2 lb ground smoked ham

1 1/2 lb ground pork

1 cup cracker crumbs

2 beaten eggs

1 cup milk

1/2 tsp pepper

1 tablespoon Worcestershire

Mix and form into balls.

Sauce:

1 1/2 cup brown sugar

1 tablespoon dry mustard

1/2 cup vinegar ( I use cider vinegar)

1/2 cup water

Cook at 300 degrees for 2 hours or 350 degrees for 1 1/2 hours.  Baste with sauce every 15-20 minutes.

Next ingredient:  Instant Vanilla Pudding

[MKR14]

Cool Whip Frosting

1 Pkg. Vanilla Instant Pudding

1/4 cup Confectioner's sugar

1 cup cold milk

1  8 oz. container of Cool Whip

Combine pudding mix, sugar, and milk in a small bowl. Beat slowly with a mixer at low speed until well blended. Fold in Cool Whip.  Spread on cake or cupcakes at once. Makes about 4 cups.

For a firmer frosting let stand for 5 minutes Before adding Cool Whip

Next ingredient: White Chocolate

[Sassy7356]

White Chocolate, Chocolate Chip Cookies

1 cup unsalted butter

1 cup white sugar

 3/4 cup packed brown sugar

 2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

 2 teaspoons baking soda

2 cups white chocolate chips

Preheat oven to 350 degrees.

Grease cookie sheets. 

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Fold in white chocolate chips.

Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Next ingredient:  Garlic Powder

[GenXmuse]

Spaghetti Squash with Garlic and Parmesan

Prep time
10 mins
Cook time
1 hour 15 mins
Total time
1 hour 25 mins

Author: Justin McChesney-Wachs | Salt Pepper Skillet

Serves: 4
Ingredients

1 spaghetti squash (3-4 pounds)
2 tablespoons butter
2 tablespoons olive oil
4 garlic cloves, minced or garlic powder
1 shallot, chopped
¼ cup finely minced parsley
¼ cup parmesan cheese, shredded (plus extra for serving)
salt + freshly ground pepper to taste
Instructions

Preheat oven to 400 degrees F.

Carefully cut squash in half lengthwise, then scoop out and discard the seeds.
Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.

Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.

Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.
Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.

Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.

Garnish with more parmesan and parsley.

Sorry about the underlining. I know that looks weird.  I make this every week and the family loves it.  Sometimes I sautée spinach to incorporate for more nutrients. 

Next Ingredient: Red Peppers