Archive for Recipes

Mexican Soup.

November 22, 2008 · Filed under Recipes · Tagged ,

(Serves 8 )

Ingredients:

* 42 2/3 ounces ground beef
* 1 1/3 onions, chopped
* 1 1/3 bell peppers, chopped
* 1 1/3 (7 ounce) cans diced green chilies
* 1 1/3 (14 1/2 ounce) cans ranch style texas beans
* 1 1/3 (16 ounce) packages frozen corn
* 5 1/3 cups water
* 5 1/3 bouillon cubes, dissolved in the water
* 1/3 teaspoon garlic powder
* 1/3 teaspoon cumin
* 2/3 teaspoon cilantro
* 1 1/3 packages taco seasoning mix
* 1 1/3 packages ranch dressing

Directions

1.Brown ground beef with onion and bell pepper.

2. Drain.

3. Add remaining ingredients.

4. Bring to a boil, lower heat and simmer for 40-50 minutes.

Done! Yummy soup that’s great for cold days, or for when you’re sick.
Mexican Soup

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My Family’s Spaghetti

November 4, 2008 · Filed under Recipes · Tagged , ,

(feeds 8-10 people)

  • 10 oz. can sliced mushrooms
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 stalks celery
  • med. onion
  • 2 cloves garlic

1.  Saute together with a little Olive Oil and a pinch of Salt, and a sprinkle of Italian Seasoning.

  • 6 cups tomato sauce
  • 2 pounds hamburger meat
  • sprinkle some curry
  • (for heat) sprinkle some chili pepper flakes

2. Cook meat, then drain grease ( we put our grease in jars). Add meat, sauce, and veggies and simmer until hot. (the longer you simmer, the more tasty it will be!)

  • 2 pounds spaghetti
  • a little salt

3. Bring to boil, then drain pasta and rinse in cold water. Put a little olive oil on pasta and toss.

You’re Done!!  [ Stinky Cheese (parmesan cheese) is great on your pasta!]

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Shrimp Scampi and Angel Hair Pasta

October 27, 2008 · Filed under Recipes · Tagged , , , ,

(makes 8 servings)

  • 2 pounds angel hair past
  • 5 cloves of garlic
  • 4 tbs olive oil (evoo) (2 turns of the pan)
  • 6 tbs butter
  • 2 pounds shrimp (any kind)
  • a pinch of salt and pepper
  • 2 cups chicken stock
  • a med. sized bunch of chives (snipped with scissors)
  • a handful of fresh parsley (snipped with scissors) (about 2 tbs)

1. Put a large pot of water over high heat and bring to a boil; add salt. Cook pasta according to package directions.

2. Meanwhile, peel and smash garlish with knife with some salt (to keep all the juice).

3. Heat a large skillet over medium heat. add evoo (oil) and butter. When butter has melted into oil, add crushed garlic and cook 2 minutes.

4. Add shrimp, salt and pepper. Cook shrimp until heated and turn pink (2-3 minutes)

5. Add stock, bring to a boil. (OTHER POT) when pasta’s cooked: drain and add to other pot.

6. Toss everything together add spices to own taste (I like to add crushed hot peppers) and Whala!

This recipie is super easy and super yummy!!

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Coconut Cream Pie

October 25, 2008 · Filed under Recipes · Tagged ,


(for 2 pies)

Ingredients:

  • 6 egg whites
  • 6 cups of milk
  • 11/3 cup of sugar
  • 1teaspoon of salt
  • 2 tablespoon of butter
  • 10 tablespoons of cornstarch
  • 2 half teaspoons of vanilla
  • 4 tablespoons of coconut rum
  • 2 cup of fresh shredded coconut
  • 4 tablespoons of toasted coconut
  • -whipped cream

Directions:

In a saucepan combine, the cornstarch, with
the sugar, milk and salt to taste. Cook over
medium heat. Stir constantly till the mixture
thickens and boils.

Boil for about 11/2 minute. Gradually stir 1 cup
of the hot mixture into the slightly beaten
yolks and blend into the remaining mixture
in the saucepan.

Next boil for 11/2minute stirring constantly.
Remove from heat then add butter, vanilla,
coconut rum and shredded coconut Pour into
the baked pie shells and chill.

Now top with the whipped cream then sprinkle
with toasted coconut. May also be made with
graham cracker crusts.

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Rice and peas

October 25, 2008 · Filed under Recipes · Tagged , , ,

INGREDIENTS:

(for 8-10 people)

  • 4 cups cooked Kidney Beans
  • 2 can coconut milk
  • 4 cups of rice
  • 2 small onion, chopped
  • 2 clove garlic, chopped
  • 2 small bunch of fresh thyme
  • 2 table spoon butter
  • 2 scotch bonnet pepper (whole, do not chop up)
  • 2 cup water from cooked beans

Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a few minutes. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet peppers before serving. (may need salt)

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