Recipes

2 T butter
1 T olive oil
2 T white wine
1 C heavy cream
1/2 C blue cheese

Melt butter and oil over medium heat. Pour in wine and stir. Add cream and bring to a boil. Cook until thick, add cheese and mix until melted.

1 C sour cream
2 T horseradish
1/2 t lemon juice
1/4 t worcestershire sauce
1/8 t salt
1/8 t pepper

Mix all ingredients. Serve with beef roast.

1 C soy sauce
1/2 C canola oil
2 C water
1 C brown sugar
2 t ginger
3 T garlic powder
4 T sesame seeds
meat tenderizer

Lay steak out in pan. Poke holes with fork on both sides. Rub meat with tenderizer on both sizes. On one side cut slits along meat. Mix soy, oil, water, sugar, ginger and garlic. Reserve a small bowl of marinade and add sesame seeds to it. Pour marinade over meat and refrigerate over night. When barbequing use reserved marinade to baste meat.

1 C firmly packed brown sugar
1/4 C worcestershire sauce
1/3 C soy
1/2 C ketchup
1/4 C apple cider vinegar
2 t mustard
1/4 C chili sauce
2 cloves garlic minced
1/8 t pepper
4 – 5 lbs pork or beef ribs

Bake ribs uncovered for about 30 min at 350. Mix sauce, drain grease from cooked ribs. Pour sauce over ribs and marinate in a turned off oven for 3 – 4 hours. Rotate ribs occasionally. Bake approx. 1 hour at 350 turning and basting every 20 min until tender and brown. Bake uncovered.

4 large green bell peppers
1 T chopped onion
1 T minced garlic
1 T chopped green bell pepper
1 lb lean ground beef
1 can tomato sauce, 8 oz
1/4 t chili powder
1/2 t worcestershire sauce
3/4 C quick cooking white rice, uncooked
1 can diced tomatoes
3/4 C water
2 – 3 T Italian seasoning
salt and pepper to taste
1/2 C grated sharp cheddar cheese

Remove tops and seeds from green peppers. Cook whole peppers in boiling water for 3 to 5 minutes; invert to drain. Brown onion, garlic, chopped green pepper and ground beef in large skillet. Add remaining ingredients (not cheese). Simmer for 10 to 15 minutes. Stuff peppers with mixture. BBQ 10 – 20 minutes. Top with grated cheese and heat until cheese melts.

1 lb lean ground beef
1 package dried onion soup mix
1 package dried Italian seasoning mix ( salad dressing)
1/4 t salt
1/4 t pepper
3 cups water
1 can (8 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 T soy
1 C sliced carrots
1 C sliced celery
2 C cooked macaroni
2 T parsley
Parmesan cheese to garnish

Brown beef in medium skillet. Add all ingredients (except macaroni) to a large soup pot. Bring to a boil, and simmer until all veggies are tender. Add cooked macaroni and heat through. Garnish with parmesan cheese.

9 – 10 oz cheese tortellini or ravioli
3/4 # hot Italian sausage, cooked and crumbled
1 can (14.5 oz) Italian stewed tomatoes with juice
1 can (14.5 oz) beef broth
1 can (14.5 oz) Italian beans drained

Cook pasta and drain. Add all ingredients to soup pot and bring to a boil. Simmer about 10 minutes.

2 T finely chopped walnuts
2 cloves garlic minced
1 1/2 C loosely packed fresh cilantro
1/2 C loosely packed fresh Italian parsley
1/4 t black pepper
1/4 C olive oil
juice of 1/2 a lime

2 lbs chicken breasts

Slice each chicken breast into 3 approx 1″ sections. Combine other ingredients in a food processor and blend until smooth. Place chicken in a sealable plastic bag along with the pesto mixture. Marinate in the refrigerator for a couple hours. Place chicken tenders onto wooden skewers (soak skewers in water for about 1 hour to prevent burning) BBQ until done. Serve with salsa and sour cream.

1/4 C lime juice
2 t vegetable oil
3 cloves garlic minced
1 t soy
1/2 t crushed red pepper flakes
1/4 t cumin
1/2 t chili powder

4 chicken breasts (also works well with pork)

Slice chicken breasts into bite size pieces. Combine all marinade ingredients. Place sliced chicken and marinade into resealable plastic bag. Marinate in the refrigerator for 2 – 3 hours. Cook in skillet until down. Serve with all your favorite fajita ingredients.