Easy Fried Eggplant
Ingredients:
2 tablespoons canola oil1 large eggplant, peeled and sliced3 eggs, beaten2 cups dry bread crumbs
Directions:
Warm oil in a large skillet over medium-high heat.
Dip eggplant slices in egg, then coat with breadcrumbs.
Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Recipe from allrecipes.com.
Dip eggplant slices in egg, then coat with breadcrumbs.
Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Recipe from allrecipes.com.
Quick Apple Pie Bread
Ingredients:
1 (21 ounce) can apple filling1 cup butter, at room temperature½ cup white sugar½ cup (packed) dark brown sugar2 eggs1 tablespoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon salt¾ cup raisins¾ cup chopped walnuts
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 loaf pan.
In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Recipe from allrecipes.com.
In a medium bowl, use a potato masher to break up apples in the filling; set aside. In a large mixing bowl, cream together butter, white sugar, and brown sugar. Stir in eggs, apples, and vanilla extract until well blended. Sift together flour, baking soda, cinnamon, and salt. Stir into apple mixture, then stir in raisins and walnuts. Pour batter into prepared pan.
Bake in preheated oven for 60 minute, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Recipe from allrecipes.com.
Cranberry Meatballs
Ingredients:
2 pounds ground beef1 cup bread crumbs⅓ cup ketchup2 large eggs, beaten2 tablespoons soy sauce¼ teaspoon ground black pepper½ teaspoon garlic powder1 (16 ounce) can jellied cranberry sauce1 (18 ounce) bottle barbecue sauce2 tablespoons brown sugar, or to taste1 tablespoon lemon juice
Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Mix ground beef, bread crumbs, ketchup, eggs, soy sauce, pepper, and garlic powder in a large bowl until well combined. Shape into small meatballs and arrange on a nonstick baking sheet.
Bake in the preheated oven until browned, about 30 minutes, turning once.
Meanwhile, combine cranberry sauce, barbecue sauce, brown sugar, and lemon juice in a large saucepan; heat and stir over low heat until smooth. Add meat balls and simmer for I hour. Serve warm. Recipe from allrecipes.com.
Mix ground beef, bread crumbs, ketchup, eggs, soy sauce, pepper, and garlic powder in a large bowl until well combined. Shape into small meatballs and arrange on a nonstick baking sheet.
Bake in the preheated oven until browned, about 30 minutes, turning once.
Meanwhile, combine cranberry sauce, barbecue sauce, brown sugar, and lemon juice in a large saucepan; heat and stir over low heat until smooth. Add meat balls and simmer for I hour. Serve warm. Recipe from allrecipes.com.
Roasted Garlic Potato Soup
Ingredients:
6 potatoes, peeled and cut into 1 inch pieces2 tablespoons olive oil, divided½ teaspoon ground black pepper1 onion, chopped6 cloves garlic, peeled3 cups chicken broth1 cup water1 cup whole milksalt to taste
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes. Recipe from allrecipes.com.
Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes. Recipe from allrecipes.com.
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Grilled Chicken & Mango Skewers
Ingredients:
3 medium ears sweet corn1 tablespoon butter1/3 cup plus 3 tablespoons sliced green onions, divided1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon salt1/4 teaspoon pepper1 medium mango, peeled and cut into 1-inch cubes1 tablespoon extra virgin olive oilLime wedges, optional
Directions:
Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm.
Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil.
Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts:
1 skewer with 1/2 cup corn mixture: 297 calories, 10g fat (3g saturated fat), 70mg cholesterol, 387mg sodium, 28g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.
Recipe from tasteofhome.com
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Mixed Berry Sangria
Ingredients:
1 bottle (750 ml) sparkling white wine2-1/2 cups white cranberry juice2/3 cup light or coconut rum1/3 cup each fresh blackberries, blueberries and raspberries1/3 cup chopped fresh strawberriesIce cubes
Directions:
In a large pitcher, mix wine, juice and rum; add fruit. Refrigerate at least 2 hours; serve over ice.
Nutrition Facts:
3/4 cup: 134 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 0 protein.
Recipe from tasteofhome.com
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Tomato Bruschetta
Ingredients:
2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion¼ cup balsamic vinegar¼ cup olive oil (Optional)10 leaves fresh basil, chopped2 cloves garlic, minced1 (1 pound) loaf French bread, cut into 1/4-inch slices¼ cup olive oil (Optional)¼ cup shredded mozzarella cheese
Directions:Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately. Recipe from allrecipes.com
Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately. Recipe from allrecipes.com
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Fried Olives
1 3-ounce link hot Italian sausage, casing removed1/4 cup plus 2 tablespoons grated parmesan cheese1 tablespoon chopped fresh parsley20 large pitted green olives3/4 cup breadcrumbs1 cup all-purpose flour2 large eggs, lightly beatenVegetable oil, for frying
Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it’s OK if the olives don’t close completely).
Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.
Recipe: www.foodnetwork.com
Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it’s OK if the olives don’t close completely).
Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.
Recipe: www.foodnetwork.com
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LEMONY CRAB-LETTUCE CUPS
Combine 2 (6 oz.) cans lump crab meat (drained)2 peeled, chopped min cucumbers1/2 cup of mayonnaise2 Tbs. lemon juice1 tsp. chopped fresh mint.Serve crab on Bibb lettuce leaves garnished with chopped roasted red pepper and chopped fresh parley.
Recipe from FIRST for Women Magazine.
Recipe from FIRST for Women Magazine.
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Peach-and-Blackberry Crisp
Ingredients:2 pounds ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges3 cups fresh blackberries (15 oz.)1/2 cup granulated sugar2 tablespoons cornstarch2 teaspoons fresh lemon juice (from 1 small lemon)1 cup uncooked quick-cooking oats1 cup all-purpose flour1/3 cup honey1/2 teaspoon kosher salt1/2 teaspoon ground cinnamon1/4 teaspoon ground cardamom1/8 teaspoon ground nutmeg1/2 cup plus 1 Tbsp. cold unsalted butter, cubedLemon zest (optional)
Directions:Preheat oven to 350°F. Gently toss together peaches, blackberries, granulated sugar, cornstarch, and lemon juice in a large bowl. Transfer fruit to a lightly greased 11- x 7-inch baking dish.
Toss together oats, flour, honey, kosher salt, cinnamon, cardamom, and nutmeg in a medium bowl; add cubed butter. Using your hands, combine until mixture is crumbly. Sprinkle topping evenly over fruit.
Bake in preheated oven until top is golden brown and fruit mixture is bubbling, 45 to 50 minutes. Remove from oven, and cool 15 minutes. If desired, sprinkle with lemon zest before serving.
Recipe from www.southernliving.com
Directions:Preheat oven to 350°F. Gently toss together peaches, blackberries, granulated sugar, cornstarch, and lemon juice in a large bowl. Transfer fruit to a lightly greased 11- x 7-inch baking dish.
Toss together oats, flour, honey, kosher salt, cinnamon, cardamom, and nutmeg in a medium bowl; add cubed butter. Using your hands, combine until mixture is crumbly. Sprinkle topping evenly over fruit.
Bake in preheated oven until top is golden brown and fruit mixture is bubbling, 45 to 50 minutes. Remove from oven, and cool 15 minutes. If desired, sprinkle with lemon zest before serving.
Recipe from www.southernliving.com
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Oven-Baked BBQ Chicken
Ingredients:1/2 cup cider vinegar3 cups spicy tomato juice3 tablespoons vegetable oil2 to 3 garlic cloves, minced1 teaspoon sugar1/2 teaspoon pepper2 teaspoons salt4 1/2 teaspoons Worcestershire sauce1 bay leaf1/4 teaspoon ground red pepper (optional)2 cups all-purpose flour10 chicken legs, skin removed10 chicken thighs, skin removed
Directions:Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.
Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
Bake at 350° for 1 1/2 to 2 hours, basting occasionally.
Recipe from southernliving.com
Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.
Bake at 350° for 1 1/2 to 2 hours, basting occasionally.
Recipe from southernliving.com
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Honey-Mustard Baked Salmon with Vegetables
Active Time: 15 minsTotal Time: 30 minsYield: 4 serves
Ingredients:1 pound baby red potatoes, halved (3 cups)3 shallots, quartered lengthwise (about 1 cup)4 tablespoons olive oil, divided1 teaspoon kosher salt, divided3 tablespoons plus 2 tsp. whole-grain mustard, divided1 1/2 teaspoons honey, divided1/2 cup panko breadcrumbs2 teaspoons chopped fresh thyme4 (5-oz.) skin-on salmon fillets3 cups fresh sugar snap peas, trimmed2 teaspoons red wine vinegar1 teaspoon grated garlic1/4 teaspoon smoked paprika
Directions:Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere. Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined. Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette. Recipe from Southernliving.com
Ingredients:1 pound baby red potatoes, halved (3 cups)3 shallots, quartered lengthwise (about 1 cup)4 tablespoons olive oil, divided1 teaspoon kosher salt, divided3 tablespoons plus 2 tsp. whole-grain mustard, divided1 1/2 teaspoons honey, divided1/2 cup panko breadcrumbs2 teaspoons chopped fresh thyme4 (5-oz.) skin-on salmon fillets3 cups fresh sugar snap peas, trimmed2 teaspoons red wine vinegar1 teaspoon grated garlic1/4 teaspoon smoked paprika
Directions:Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.
While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere. Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.
Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined. Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette. Recipe from Southernliving.com
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Chocolate-Covered Strawberries
Prep Time: 15 minsCook Time: 5 minsTotal Time: 20 minsServings: 24Ingredients:• 16 ounces milk chocolate chips• 2 tablespoons shortening• toothpicks• 1 pound fresh strawberries with leavesDirections:Melt chocolate and shortening in a double boiler, stirring occasionally until smooth.Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture.
Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.You can leave the chocolate-covered strawberries plain, coat them in sprinkles or chopped nuts, or drizzle them with white chocolate.
Extra Tips:Don't try to take a shortcut and skip the shortening. That's what makes the chocolate harden.
Make sure the strawberries are at room temperature before coating in chocolate. If you dip them straight from the fridge, they'll sweat as they warm up and you'll be stuck with a big mess. There's no need to refrigerate the chocolate-covered strawberries to set, as they'll naturally harden over time at room temperature.
Store the chocolate-covered strawberries in an airtight container at room temperature for up to one day or in the refrigerator for two to three days.
You can freeze chocolate-covered strawberries for up to three months.
Recipe from allrecipes.com
Extra Tips:Don't try to take a shortcut and skip the shortening. That's what makes the chocolate harden.
Make sure the strawberries are at room temperature before coating in chocolate. If you dip them straight from the fridge, they'll sweat as they warm up and you'll be stuck with a big mess. There's no need to refrigerate the chocolate-covered strawberries to set, as they'll naturally harden over time at room temperature.
Store the chocolate-covered strawberries in an airtight container at room temperature for up to one day or in the refrigerator for two to three days.
You can freeze chocolate-covered strawberries for up to three months.
Recipe from allrecipes.com
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Gnocchi with
Tomato Sauce
(Italian Pasta Dish)
INGREDIENTS:1 tablespoon olive oil1 tablespoon butter3 cloves garlic minced1 (14 fluid ounce) can diced tomatoes with juices2 tablespoons tomato paste1/4 cup chicken broth or veg broth1 dash Italian seasoning1 pound potato gnocchi1/2 cup shredded mozzarella1/2 cup freshly grated parmesan cheeseSmall handful fresh basil sliced thinSalt & pepper to taste
INSTRUCTIONS:Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
The sauce will thicken as the gnocchi releases starch.
Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
Special Note: There is no need to pre-cook the gnocchi. It'll cook in the sauce. Also, you can add in Italian sausage to your gnocchi dish to spice it up. Recipe: saltandlavender.com
INSTRUCTIONS:Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.
Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.
Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).
The sauce will thicken as the gnocchi releases starch.
Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.
Special Note: There is no need to pre-cook the gnocchi. It'll cook in the sauce. Also, you can add in Italian sausage to your gnocchi dish to spice it up. Recipe: saltandlavender.com
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White Turkey and Poblano Chili
INGREDIENTS2 1/2 lb. turkey breast tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes1 tbsp. chili powder2 tsp. ground cuminKosher salt and freshly ground black pepper3 tbsp. olive oil1 large onion, chopped1 poblano pepper, seeded and chopped2 ribs celery, chopped4 garlic cloves, chopped2 tsp. dried oregano3 (15-ounce) cans white beans, rinsed and divided6 chicken stock, dividedRoasted Tomatillo and Poblano Salsa, sour cream, lime wedges, chopped avocado, and shredded cheese, for serving
DIRECTIONSSeason turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.
www.countryliving.com
DIRECTIONSSeason turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.
Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.
www.countryliving.com
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Sausage Cheese Balls
Ingredients:2 pounds pork sausage or any kind of sausage 1 ½ cups buttermilk baking mix16 ounces shredded Cheddar cheese½ cup diced onion½ cup chopped celery½ teaspoon garlic powder
Directions:Preheat oven to 375 degrees F (190 degrees C).Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.
Recipe : www.allrecipes.com
Directions:Preheat oven to 375 degrees F (190 degrees C).Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.
Recipe : www.allrecipes.com
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PASTA SALAD
1 red onion-quartered & separated
1 basket cherry tomatoes-halved
1 jar hot pepper rings-drained, saving one tablespoon
2 sticks pepperoni-sliced
1 block sharp cheddar cheese
1 bottle Italian Salad Dressing
1 bag tri-colored pasta
Cook pasta al dente & drain. Mix in large bowl all ingredients but the Italian dressing.
Mix pasta in the veggies, etc.
To this mixture add approx: 1 tablespoon olive oil, 2 caps red wine vinegar, 2 pinches garlic, 1 pinch of oregano, fresh ground pepper to taste, and 1 tablespoon hot pepper juice.
Mix, then add Italian dressing and toss. It is a family recipe.
1 jar hot pepper rings-drained, saving one tablespoon
2 sticks pepperoni-sliced
1 block sharp cheddar cheese
1 bottle Italian Salad Dressing
1 bag tri-colored pasta
Cook pasta al dente & drain. Mix in large bowl all ingredients but the Italian dressing.
Mix pasta in the veggies, etc.
To this mixture add approx: 1 tablespoon olive oil, 2 caps red wine vinegar, 2 pinches garlic, 1 pinch of oregano, fresh ground pepper to taste, and 1 tablespoon hot pepper juice.
Mix, then add Italian dressing and toss. It is a family recipe.
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Sausage Dip for Any Event
3-Any kind of sausage of choice (turkey, pork, etc), hot/mild2-Cream Cheese2-Cans of dice tomatoesCook/drain the sausageDrain the cans of dice tomatoes
Cream Cheese should be soft before addingAdd all of the ingredients into a bowl and mix together.
If it needs to be heated, just nuke it for a few minutes depending of how much you made. Serve lime chips with the sausage dip to give a little extra zip to the taste.
Recipe was passed down from a very dear co-worker from Washington, D.C. Your know who you are. Thank you very much.
Cream Cheese should be soft before addingAdd all of the ingredients into a bowl and mix together.
If it needs to be heated, just nuke it for a few minutes depending of how much you made. Serve lime chips with the sausage dip to give a little extra zip to the taste.
Recipe was passed down from a very dear co-worker from Washington, D.C. Your know who you are. Thank you very much.