INGREDIENTS: INSTRUCTIONS: NOTE: If making spaghetti, boil noodles for 1 or 2 minutes less. Drain (most) of the liquid. Add sauce to the noodle mix and return to the stove and stir until the spaghetti noodles are completely done (4 – 5 minutes). This will flav0r the spaghetti noodles with the sauce.
Category: recipe
All recipies should carry this category tag. It pops widgets for “substitutions” and “ratings”
Rice – Dirty
This recipe is a modified version of Paula Dean’s recipe. My only addition is the cayenne pepper. This is supposed to make 12 servings. Ingredients 1 lb. pork sausage 1 lb. chicken livers 1/2 tsp cayenne pepper 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 4 cups hot… Continue reading Rice – Dirty
Putanesca – Chicken
This recipe is my version of the dish served at The Blue Moose restaurant. “Puttanesca” translates to “in the style of prostitutes,” supposedly because the pungent aromas were how Neapolitan prostitutes would lead customers to their doors. Makes 3 -4 servings. Ingredients 1/2 pound (225g) dried angel hair spaghetti Kosher salt 6 tablespoons (90ml)… Continue reading Putanesca – Chicken
Cauliflower – Creamed Sous Vide
INGREDIENTS 1 medium head cauliflower, cut into 2-inch pieces ½ medium white onion, roughly chopped 4 cloves garlic, peeled and roughly chopped 2 tablespoons butter ¼ teaspoon cayenne pepper Salt and pepper to taste ½ cup heavy whipping cream (substitute sour cream) INSTRUCTIONS Preheat Sous Vide to 190°F. Add the cauliflower, onion, garlic, butter and… Continue reading Cauliflower – Creamed Sous Vide
Eggs – Individual Baked
We had these at a cool little bed and breakfast in Napa, CA. Now my cupboard is full of ramekins. Ingredients: You can vary the meat and vegetables to suit your tastes. See the examples below. 2 eggs Sausage Onion Mushrooms Green pepper 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Instructions: Preheat oven to… Continue reading Eggs – Individual Baked
Limoncello – Sous Vide
Note: It is easier to peel, zest, and juice lemons and limes if you warm them first in the microwave oven. Place them in the oven 4 at a time and cook them on high for one minute until slightly warm (not hot). If heating a single lemon, do not exceed 20 seconds. INGREDIENTS Zest… Continue reading Limoncello – Sous Vide
Sangria-Dianne’s Favorite
This recipe uses a Spanish Roja for the base and is fairly easy to put together at your house or someone else’s. I usually make a double batch! Ingredients 1/2 apple, cored, skin on, chopped into small pieces 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish) 3-4 Tbsp… Continue reading Sangria-Dianne’s Favorite
Waffles (Crisp)
This is an easy recipe that tastes great and makes 6 waffles. If the waffles are not crisp, put them in a convection oven at 250 degrees for a few minutes to remove the steam from the outside. Ingredients: Dry Ingredients Liquid Ingredients Instructions: Notes:
Vegan Peanut Butter Fudge
Ingredients: 7 ounce marshmallow whip 2/3 cups vegan evaporated milk 2.5x strength soy milk from powder 3/4 cups vegan margarine 1 tsp vanilla 3 cups sugar 2/3 cups peanut butter Instructions: Mix Sugar, Milk, and Margarine together in a saucepan over medium/high heat. (stir constantly) Heat past boiling until temperature reaches 234 degrees (measured with a candy thermometer) Remove from heat and quickly add marshmallow whip and peanut… Continue reading Vegan Peanut Butter Fudge
Tortilla Soup
Ingredients: 2 cups chicken breast diced 1/2 green pepper minced 3 ribs celery minced 1 medium onion minced 1 jalapeno pepper minced 2 cloves garlic minced 2 tbsp oil 14 1/2 ounces canned tomatoes 5 ounces Ro-tel tomatoes and green chilies 1 1/2 cups beef broth 3 1/2 cups chicken broth 10 3/4 ounces tomato soup 2 cups water 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp lemon pepper seasoning 2 tsp Worcestershire sauce 6 6″ corn tortillas cut in 1″ squares (leave out for low carb / keto) 1/2 cup Cheddar or… Continue reading Tortilla Soup