Red Cabbage

This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.

Red Cabbage
Father Andrew’s Red Cabbage
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Red Cabbage
Father Andrew’s Red Cabbage
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Ingredients
Servings:
Instructions
  1. Sauté chopped onions in Butter and olive oil.
  2. Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
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Tomato Soup
Tomato Soup
Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Tomato Soup
Kathryn’s Pureed Tomato Soup
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MAKES: 4 servings Ingredients:
Ingredients
Servings:
Instructions
  1. In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  2. Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel. Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls. You can freeze the soup, as well, just make sure it is completely cool before freezing.
Recipe Notes
Nutrients

Serving size,  1 1/4 cups,  is 76 calories

2g fat
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
2g protein

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A typical easy Mexican or South American Recipe

Empanada Sunburst
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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Mashed Cauliflower
Mashed Cauliflower
Mashed Cauliflower
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Servings
3-4 Serving
Servings
3-4 Serving
Mashed Cauliflower
Mashed Cauliflower
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Servings
3-4 Serving
Servings
3-4 Serving
Ingredients
Servings: Serving
Instructions
  1. Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
  2. 1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
  3. 2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.
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Kathryn's Swiss Cheese Dip
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Ingredients; 16 oz. Package of Swiss Cheese (Block) shredded finely 1 cup of Hellmann’s Mayonnaise ¼ of onion- chopped 20 (approx) drops of Tabasco Sauce Directions: Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl then add chopped onion and Hellman’s Mayonnaise mix well then add 20 drops of Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Breadsticks, crackers or raw vegetables.
Kathryn's Swiss Cheese Dip
Print Recipe
Ingredients; 16 oz. Package of Swiss Cheese (Block) shredded finely 1 cup of Hellmann’s Mayonnaise ¼ of onion- chopped 20 (approx) drops of Tabasco Sauce Directions: Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl then add chopped onion and Hellman’s Mayonnaise mix well then add 20 drops of Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Breadsticks, crackers or raw vegetables.
Ingredients
Servings:
Instructions
  1. Shred Swiss cheese very fine (consistency of shredded coconut) into a bowl. Add chopped onion and Hellman’s or Best Mayonnaise mix well. Next add Tabasco Sauce and blend together. Refrigerate for at least an hour and serve with Bread sticks, crackers or raw vegetables. Refrigerate for at least an hour before serving.
    Swiss Cheese Dip
Recipe Notes

Keep in mind that packaged shredded cheese may have ingredients to keep it from clumping, so use a grater or food processor to shred cheese for recipes.

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Sour Pork Stew (Pork Sinigang)
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Recipe provided by Chef Marie A Dunaway
Servings
4 servings
Servings
4 servings
Sour Pork Stew (Pork Sinigang)
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Recipe provided by Chef Marie A Dunaway
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Saute onion. Add the pork and cook until no longer pink. Pour in the water and bring to a boil. Add fish sauce, radish (or taro) and tomatoes and simmer for 40 mins. or until pork is tender. Add in the powdered sinigang mix and pepper. Add the string beans and other choice of veggies and simmer for 5 to 8 mins. Put in spinach last. Turn off heat and serve hot.... immediately savor!
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Kathryn's Chili
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Servings
6-8 servings
Servings
6-8 servings
Kathryn's Chili
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Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Cook onions, garlic, ground beef or Ground Turkey in 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, tomato Puree. Season with, chili powder, oregano, coriander and salt. Add Kidney Beans, parmesan cheese. Reduce heat to low, and simmer for 1 1/2 hours.
Recipe Notes

If you are unable to find Dei Fratelli tomato products, use your favorite.

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Italian Sausage and Quinoa Stuffed Acorn Squash
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Servings
6-8 servings
Servings
6-8 servings
Italian Sausage and Quinoa Stuffed Acorn Squash
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Servings
6-8 servings
Servings
6-8 servings
Ingredients
Squash
Stuffing Ingredients
Servings: servings
Instructions
Squash
  1. Preheat oven to 425º F Brush with 2 tablespoons of Olive Oil - place acorn squash flesh down on the cookie sheet Bake 20 minutes, then take the squash out of oven. Turn oven down to 350º F
Stuffing
  1. While the squash is baking: Cut your Italian sausage in small pieces and brown in skillet. add chopped onion and cook until translucent. Next put into a food processor and blend for about 30 seconds. Put into bowl and add chopped Pepperoncini, the cooked Quinoa, mix until well blended.
Assembly
  1. Finally, turn Squash over on Baking sheet and fill with sausage filling and top with parmesan cheese. Bake squash for another 20 minutes.
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Baked Pork Chops with Apples
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Servings
4 Servings
Cook Time
1 hour
Servings
4 Servings
Cook Time
1 hour
Baked Pork Chops with Apples
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Servings
4 Servings
Cook Time
1 hour
Servings
4 Servings
Cook Time
1 hour
Ingredients
Servings: Servings
Instructions
  1. Preheat oven: 350º F Pound thick Pork Chops with Mallet until ½ inch thick. Bread with Panko in Plastic bag and shake till well coated. Brown the Pork chops in olive oil until Browned. Place the browned chops in large baking pan. Then layer chopped onions, chopped mushrooms, basil, apples, on top of the chops. Mix stock, pork gravy and wine then pour over top. Cover with aluminum foil and bake for 1 hour on oven.
Recipe Notes

º

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Chicken Quesadilla
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Chicken Quesadilla 1 Cooked Chicken Breast –Chopped 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 5 Tomatoes Chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese You can season with Fajita Mix Directions I used a Quesadilla Maker you can bake in the oven or use a skillet if you wish Chop all vegetables and set aside Take Flour tortillas put into skillet add the vegetable oil if using a skillet brown the one side and turn over then put ingredients in the Quesadilla put the other tortilla on top If using the Quesadilla Maker use spray or little oil first and then put tortilla on the maker And put chopped chicken on the Quesadilla add vegetables and or cheddar cheese and bacon bits and then shut the maker and bake until browned. Serve with Cheese and sour cream
Servings
6-8 servings
Servings
6-8 servings
Chicken Quesadilla
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Chicken Quesadilla 1 Cooked Chicken Breast –Chopped 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 5 Tomatoes Chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese You can season with Fajita Mix Directions I used a Quesadilla Maker you can bake in the oven or use a skillet if you wish Chop all vegetables and set aside Take Flour tortillas put into skillet add the vegetable oil if using a skillet brown the one side and turn over then put ingredients in the Quesadilla put the other tortilla on top If using the Quesadilla Maker use spray or little oil first and then put tortilla on the maker And put chopped chicken on the Quesadilla add vegetables and or cheddar cheese and bacon bits and then shut the maker and bake until browned. Serve with Cheese and sour cream
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
Chicken
  1. Cook your chicken breasts in a skillet, seasoned with salt/pepper and Fajita seasoning. Cool slightly then cut into small chunks (divide into five parts)
Tortillas
  1. Chop all vegetables and set aside. (If you prefer, you can saute the peppers and onions and let them cool slightly before assembling the tortillas) Skillet method: Heat skillet. Brush with oil, add tortilla, vegetables, some chicken. Top with cheeses and another tortilla and brown. Once brown, flip and brown again. Quesadilla Maker: Spray or brush a little oil on the surface. Next put tortilla on the maker. Add chicken, vegetables, cheese and bacon bits. Add second tortilla, brush with oil. Shut the maker and bake until browned. Serve with sour cream and salsa
Recipe Notes

I used a Quesadilla Maker but you could bake in a 375º F oven and bake until brown.

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