Recipes

[sabatini]

Sorry for the random bolding of some words. Weird.

Sweet and Sour Meatballs w/ Onions & Peppers

Meatballs:

1 Tbsp. soy sauce

1/2 Tbsp. water or sake or dry sherry

1 tsp. cornstarch

2 tsp. sesame oil

1 - 1.5 pounds ground meats; chicken, pork, beef, turkey, etc. or combo

2 green onions, finely minced

1/2 Tbsp. dried onion

2 cloves garlic, minced

1 tsp. grated ginger

1 can sliced water chestnuts, divided (finely mince half to add to meat mixture - leave other half, as-is)

Sweet & Sour Sauce:

1/4 Cup water

1 tsp. cornstarch

2 tsp. soy sauce

​2 tsp. apple cider vinegar, or rice vinegar

1/4 Cup Sweet Thai Chili Sauce

1/4 Cup ketchup

Additional ingredients:

1/2 onion, sliced into half moons

1/2 each slivered red and green bell pepper

DIRECTIONS:

1.) In a small bowl or cup, add: soy sauce, water (or sake or sherry) and cornstarch. Mix well, then whisk in sesame oil. Set aside.

2.) In mixing bowl, add: ground meat, green onions, dried onion, garlic, ginger and minced water chestnuts. Give the soy sauce mixture another stir, then pour over all & gently combine.

3.) Form into meatballs - size up to you. Naturally, smaller meatballs will be simmered for less time.

4. Gently brown meatballs and remove from skillet. Set aside.

5.) Wipe out skillet, add more oil if necessary, then throw in onion, green and red bell peppers. Toss about for a few minutes.

6.) Add back meatballs, the one half can of sliced water chestnuts (drained) and Sweet & Sour Sauce mixture.

Simmer till done....not long! A few minutes for small meatballs, up to 10 minutes for larger ones.

Serve over rice.

Next ingredient: pasta

[GenXmuse]

One of my all time favorite meals

Spaghetti Carbonara

PREP TIME 5 minutes

COOK TIME 20 minutes

TOTAL TIME 25 minutes

SERVINGS 6 servings

AUTHOR Holly Nilsson

Spaghettini carbonara features pasta in a delicious parmesan-egg sauce with savory pancetta.

Ingredients

• 1 pound spaghetti
• 6 slices pancetta or bacon, chopped
• 2 cloves garlic minced
• 3 eggs
• 1 cup parmesan cheese shredded
• freshly ground black pepper

Instructions

• Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.
• Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.
• Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.
• Place hot pasta in pan with pancetta/garlic and toss to coat. Quickly remove from heat and add egg mixture.
• Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish.

Notes

Have eggs out and at room temperature before beginning.Cook the pasta until it is ‘al dente’ or firm.Do not rinse the pasta, the starch helps the consistency of the sauce.It's important that you are prepared as the heat from the pasta cooks the egg.Add a bit of pasta water if needed to get the right consistency.

Next Ingredient:WORCESTERSHIRE SAUCE

[walker]

Flank Steak for Grill

2 flank steaks, about 1 pound each

2 cups prepared teriyaki sauce

1 cup Merlot or other red wine

2 cloves garlic, crushed

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon WORCESTERSHIRE SAUCE

Place steaks in large plastic storage bag or container used for marinating.  In bowl, mix together teriyaki sauce, wine, salt, pepper, garlic and WORCESTERSHIRE SAUCE.

Pour marinade over flank steaks covering well.  If using bag, you can close and "massage" meat.  Place on pan in case it leaks and refrigerate overnight.

When ready to cook, place meat on hot grill over direct heat for about 6 minutes on each side.  Remove and slice thinly against the grain.  Serves 4-6.

NEXT INGREDIENT ..... CUMIN

[vabreeze]

This recipe is a great way of consuming lots oi veggies.  If I have at the time I make this slaw salad any jicama, zucchini or Persian cukes, I will include any or all of them to add to the crunchiness.

Rainbow Slaw Salad  (Source- tablespoon.com)

Prep 20 minutes    Servings 8

Ingredients

1/4 cup honey

1/4 cup lime juice

2 TBS vinegar

1 TBS ground cumin [I use about half this amount]

1/2 tsp salt

1/4 tsp ground pepper

1/3 cup olive oil [I use less when I don't throw in extra veggies]

3 cups shredded red cabbage

1 cup grated carrot [I use matchstick carrots]

4 thinly sliced green onions

1 cup sugar snap peas, sliced

1 sliced red pepper

1 sliced yellow pepper

1 cup chopped cilantro

Steps

1.   In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.
2.   Chop vegetables to bite size.
3.   In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow pepper. Give a toss and add cilantro.
4.   Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as needed.

Next Ingredient-- Salsa

[GenXmuse]

I don't know if you all have an air fryer but it's been my sidekick in cooking for awhile now. This is a great recipe to try but without all the grease from regular frying.

How to Make Chimichangas in an Air Fryer

• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 55 minutes
• Yield: 6 chimichangas
• Category: Dinner
• Method: Air Fryer
• Cuisine: Inspired

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Description

I’m bringing that crispy deep-fried restaurant style meal straight to your kitchen by teaching you How to Make Chimichangas in an Air Fryer! These chimichangas work great for meal prep and are freezer friendly!

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Ingredients

Filling mixture:

• 2 pounds boneless skinless chicken thighs
• 1 tablespoon avocado or olive oil
• 1 + 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup salsa
• 1 16-ounce can refried beans

Chimichangas:

• 6 burrito size flour tortillas
• 1 + 1/3 cup shredded Mexican blend cheese
• avocado oil spray
• serve with: greens, salsa, sour cream, cheese, cilantro, etc.

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Instructions

Make the filling:

1. Preheat the oven to 425F. Place chicken thighs in a 9×13 casserole dish and drizzle with oil. Add cumin, garlic powder, and salt. Use tongs to coat all the chicken in oil and seasonings and then arrange the chicken thighs in one flat layer. Spoon salsa over the chicken and spread the salsa to cover all the chicken completely.
2. Bake the chicken for 25-30 minutes, or until the internal temperature of the chicken reaches 165F.
3. Remove from the oven and let the chicken rest and cool for a few minutes, then shred the chicken using two forks.
4. Add the chicken (and cooking liquid/salsa) to a large bowl. Add the refried beans and mix well.

Make the chimichangas:

1. Preheat your air fryer at 360F for 3 minutes.
2. Assemble the chimichangas by laying out your tortilla and spooning about 1 + 1/3 cups filling into the center of the tortilla, then sprinkling with about 1/4 cup cheese.
3. Wrap tortillas and filling into a tight and secure burrito/chimichanga that holds all the filling inside (see pictures above to help). Step 1: Pull the sides of the tortilla over each end of filling until tight. Step 2: Using your thumbs, pull the bottom of the tortilla up and over the filling, covering the sides you folded over in Step 1. Step 3: Tuck the bottom of the tortilla you folded in Step 2 into the burrito, also tucking the sides from the top and bottom of the tortilla. Step 4: Fold the burrito over the remaining open tortilla so it covers the tucked sides and bottom.
4. Carefully place two chimichangas into the warmed air fryer, folded side down. Spray very quickly in one swipe on top of each one with oil spray (no need to flip).
5. Cook chimichangas in the air fryer on 360F for 6-10 minutes, or until browned and crispy to your liking. Continue with two more batches, making 6 chimichangas total. Enjoy now or store in the refrigerator for up to 4 days. Reheat in the microwave for 2 minutes.
6. To heat frozen but assembled chimichangas, wrap in foil and air fry for 18-20 minutes, flipping halfway through. The foil will keep the outside from getting too crispy before the inside is heated through. See more make-ahead instructions below.

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Next Ingredient: CHERRY TOMATOES any color

[walker]

Hope this isn't a repeat....I forget as months go on...😉

Corn Salad Recipe

2 cups cooked corn (rinse & cool...or use from cob)

1/4 cup chopped red onion

1 cup CHERRY TOMATOES (sliced in half)

1/4 cup fresh basil leaves (julienned)

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt (more to taste)

1/8 teaspoon pepper (more to taste)

Combine the corn, onion and CHERRY TOMATOES and basil in bowl.  Mix apple cider vinegar, olive oil and pour over it.  Season with salt and pepper stirring to combine.

Cover and refrigerate before serving.

NEXT INGREDIENT ..... NUTS, any type

[Zhills]

Stir-Fry Cashew Chicken

5 Tablespoons oil
2 chicken breasts
1 clove garlic  
2 green onions
½ lg green pepper
½ lb mushrooms (fresh are best)

¼ cup soy sauce
½ teaspoon sugar
1 Tablespoon cornstarch
¾ cup chicken broth

¾ cup cashews

To make:

Slice chicken.  Set aside.

Chop garlic and green onions.  Set aside

In a small mixing bowl, combine soy sauce, sugar, cornstarch and chicken broth.

Stir fry chicken for about 3 minutes or until it is opaque.  Add garlic, green onions,
green pepper and mushrooms.  Continue to stir fry for about 2 minutes.

Lower heat.  Stir in soy sauce mixture and cook until sauce thickens. 

Serve over cooked rice and sprinkle with chopped cashews.

Next ingredient:  Eggs

[sabatini]

Quiche

This isn't a recipe, but a basic formula for making quiche.

As long as you remember the formula, you don't need a recipe!

1 large egg to 1/2 Cup dairy

That's it! 

So, for a standard 9" pie dish, you need 1.5 cups of cream or milk or half & half and 3 eggs.

Scale the ratio up or down according to the size pan you're using.

Whatever else you add is up to you. 

Next ingredient: cereal, any type

[mizree]

Chocolate Peaut Butter Oat Chews

1 heaping tablespoon crunchy peanut butter

1/3 cup chocolate chips

pinch salt

2/3 cups quick oats

In small pyrex bowl put peanut butter and chocolate chips.  Microwave in 30 second bursts, stirring after each until melted. Add salt, then 1/3 cup oats and stir well.  Add more oats until chocolate is all incorporated.  May take less than 1/3 cup.  Press down firmly in bowl.  Put wax paper on dinner plate.  Scoop out in teaspoons.  Chill before serving.  Store in frig.  Makes about 8.

Vegetable, any

[GenXmuse]

TOMATO, CUCUMBER, AVOCADO SALAD

★★★★★

4.9 from 8 reviews

This tomato, cucumber, avocado salad is an easy, flavorful summer salad.  It’s crunchy, fresh and simple to make.  It’s a family favorite.1 1/2 cups of chopped tomatoes – I used cherry tomatoes

• 1 cucumber – peeled and seeded then diced
• 1 avocado – diced
• 4 oz feta cheese – cubed
• 2 tbs minced red onion
• 1 handful parsley – minced – about 2 tbs
• 2 tbs olive oil
• 1 tbs red wine vinegar
• 8 twists of black pepper from a pepper mill

INSTRUCTIONS

1. Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
2. Peel and seed one cucumber and dice. Add to bowl.
3. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
4. Cube feta and add to bowl.
5. Add minced red onion and minced parsley to bowl.
6. Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
7. Toss gently so the feta and avocado don’t break up. Serve immediately.
8. If refrigerating – keep the avocado aside and add before serving.

Next Ingredient: SCALLIONS