Cauliflower Stalk Puree With Spinach - The Super Soup

Ingredients

• Servings: 4
• 5 cups chopped cauliflower stems and leaves
• 1 (14 ounce) can chicken broth
• 1 tablespoon minced garlic
• 1 teaspoon dried minced shallots
• 14 fluid ounces water, or as needed
• 2 tablespoons bacon drippings
• 3/4 cup chopped onion
• 1/2 cup frozen chopped spinach, thawed and drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. cover pot and bring liquid to a simmer.
• heat bacon drippings in a skillet over medium heat. cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. add onion to the soup and continue to simmer until stems soften, about 2 hours.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

Sloppy Junk

Ingredients

• Servings: 8
• 1 pound bacon, cut into 1/4 inch pieces
• 1 pound ground chuck
• 1 (10.75 ounce) can cream of mushroom soup
• 4 slices american cheese

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• cook the bacon in a skillet over medium heat until brown. drain on paper towels and set aside.
• cook the ground chuck in the same skillet over medium heat until no longer pink. drain and return the ground chuck to the skillet. stir in bacon, cream of mushroom soup, and american cheese until cheese has melted; serve immediately.

Bekki's Mexican Egg Rolls

Ingredients

• Servings: 20
• 2 tablespoons vegetable oil
• 1 pound ground beef
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (1 ounce) package taco seasoning
• 1 (8 ounce) jar taco sauce
• 4 (16 ounce) packages egg roll wrappers
• 1 (1 pound) loaf processed cheese food (i.e. velveeta®), cut into 1/4 inch thick slices
• 2 egg whites, lightly beaten
• 2 quarts canola oil

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. reduce the heat to medium. mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. stir in the taco seasoning and taco sauce. continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
• working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. repeat these steps with a second egg roll wrapper. let the egg roll rest briefly so the egg white dries and holds the last corner in place.
• if the egg rolls will not be served right away, preheat oven to 325 degrees f (165 degrees c). line a heat-proof dish with paper towels.
• pour the canola oil into a large wok set over medium-high heat. when the oil begins to shimmer, carefully slip two to three egg rolls into the wok. cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. use a slotted spoon or strainer to remove from the wok. place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. continue cooking the remaining egg rolls.

fish taquitos

Ingredients

• Servings: 1
• 1 pound shark fillets
• 12 (6 inch) corn tortillas
• 1/4 cup canola oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon seasoning
• 1 cup shredded cheddar cheese
• 2 quarts vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• cut shark into strips 3/4 inch thick and 3 inches long. mix canola oil, lemon juice, garlic, oregano, and style spice mix in a plastic container. place shark strips in container, and marinate for 1 hour.
• warm tortillas in a microwave to make them pliable.
• drain marinade, and pat shark dry with paper towels. place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
• heat oil in a deep fryer. submerge taquitos in hot oil. fry until golden brown, no more than 3 or 4 minutes each. drain on paper towels.
• place taquitos in a baking dish large enough to accommodate all twelve. sprinkle with shredded cheese.
• bake at 350 degrees f (175 degrees c) for 5 minutes, or until cheese melts.

Hot Stuff

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/2 onion, finely chopped
• 1 quart tomato juice
• 12 drops hot pepper sauce
• 1 (13.5 ounce) package nacho-flavor tortilla chips
• 1/4 cup shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat.
• pour in tomato juice and hot pepper sauce. bring to a boil and cook for 10 minutes.
• place nacho-flavor tortilla chips in a bowl and cover with meat mixture. top with cheese.

penne all' arrabbiata

Ingredients

• Servings: 4
• 1 1/2 pounds penne pasta
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, sliced
• 4 cups canned whole tomatoes, crushed
• 3 tablespoons capers
• 1/2 cup pitted and halved green olives
• 1 1/2 teaspoons crushed red pepper
• 3 anchovy filets, rinsed and chopped
• 6 leaves fresh basil
• 1 pinch salt
• ground black pepper to taste
• 2/3 cup red
• 1 cup fresh sliced mushrooms
• 6 1/2 ounces pancetta bacon, finely chopped

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat the extra virgin olive oil in a large skillet and saute the onion until transparent. add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
• add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and .
• simmer until the is reduced by half, then add the tomatoes. cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. serve immediately.

Chicken Pecan Quiche

Ingredients

• Servings: 8
• 1 cup chopped, cooked chicken
• 1 cup shredded swiss cheese
• 1/4 cup chopped onion
• 1 tablespoon all-purpose flour
• 1/2 cup chopped pecans
• 1 (9 inch) unbaked deep-dish pastry shell
• 2 eggs, beaten
• 1 cup 2% milk
• 1/2 teaspoon brown mustard

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl, stir together chicken, cheese, onion, flour, and 1/4 cup pecans; spoon into pie crust. in another bowl, beat eggs with milk and mustard; pour over chicken. top with remaining pecans.
• bake in preheated oven for 50 minutes, or until done.