Ben Evert.com

Ingredients:

6 to 8 large apples
About 1 cup fresh apple cider or water
1 to 2 tablespoons lemon juice
1/4 to 1/2 cup sugar, brown sugar, honey or maple syrup
1 cinnamon stick about 3 or 4-inches long, optional

Makes about 1 quart

Core the apples and chop them roughly. Taste an apple for sweet and tartness. Put them in a heavy saucepan and add cider or water, lemon juice, and sweetener and cinnamon if desired. Cover and cook over low heat for 30 to 40 minutes, until the apples have softened completely. Puree through a food mill. Taste for sweetness and adjust.

Let the sauce cool to room temperature and use, or store in the refrigerator.

Read More: Homemade Applesauce – Vegetable Gardener

Popularity: 1% [?]

1 package (7 ounces) small pasta shells
2 medium tomatoes, chopped (1 1/2 cups)
2 medium green onions, chopped (2 tablespoons)
2 garlic cloves, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon coarsely cracked pepper

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled

Popularity: 1% [?]

Ingredients:

1 pork loin roast (3 to 4 pound size)
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 cup water
6 flour tortillas

***Topping Suggestions***

chopped tomato
lettuce
sour cream
shredded cheese
sliced ripe olives

Directions:

Place roast in a crockpot sprayed with nonstick cooking spray. Sprinkle with salt, pepper, then add minced garlic and water. Cover and cook on LOW for 9 to 11 hours, or until pork roast is very tender.

Lift pork out of crockpot with slotted spoon. Shred and serve with warm tortillas and dishes of topping ingredients.

Popularity: 3% [?]

Ingredients:

3 pounds beef stew meat
2 cans condensed cream of mushroom soup
2 packages dry onion-soup mix
1 large bag egg noodles, cooked

Directions:

Mix everything except the noodles in a large crockpot. Cook on low for eight to ten hours.

Add cooked noodles 30 minutes before it is done.

Popularity: 1% [?]

INGREDIENTS

* 35 corn husks
* 3 tablespoons lard or vegetable shortening
* 1/2 white onion, finely chopped
* 3 medium garlic cloves, finely chopped
* 2 teaspoons kosher salt
* 2 (15-ounce) cans pinto beans, drained and rinsed
* 3/4 cup crumbled queso fresco
* Basic Masa Dough

INSTRUCTIONS

1. Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.

2. Heat lard or shortening in a medium saucepan over medium heat until melted, about 2 minutes. Add onion, garlic, and salt and cook until vegetables are soft, about 4 minutes.

3. Add beans and mash with the back of a spoon, leaving about half of the beans intact. Cook, stirring and scraping the bottom of the pan to keep the beans from sticking, until the beans are heated through, about 5 minutes. Remove from heat, fold in cheese, and let cool slightly.

4. Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.

5. Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Spread 1 tablespoon of the reserved filling down the center of the dough. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure you don’t get any of the husk in between the dough and the filling.

6. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make 35 tamales.

7. Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting and the tamales pull away easily from the husks when unwrapped, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.

Read More: Bean and Cheese Tamales Recipe by – CHOW

Popularity: 1% [?]

Ingredients:

1 package (1 lb. size) uncooked ziti pasta
1/2 pound lean ground beef
1 can (29 ounce size) tomato sauce, PLUS
1 can (8 ounce size) tomato sauce
1 1/2 cup shredded part-skim mozzarella cheese, divided
1 can (8 ounce size) mushroom stems and pieces
5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
4 teaspoons Italian seasoning
2 cloves garlic
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup water
1 tablespoon Parmesan cheese
1 1/2 ounce pepperoni

Directions:

Cook pasta until just tender.

Cook ground beef until no longer pink, drain. Transfer meat to a large bowl. Add large can of tomato sauce, 1 c mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian Seasoning, garlic, garlic powder, red pepper flakes and pepper.

Fold pasta into meat mixture. Pour into crockpot.

Combine water and remaining tomato sauce and pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni.

Cover and bake on low for 5 to 6 hours.

Popularity: 2% [?]

Ingredients:

2 red bell peppers, roasted and cut into small cubes
1 dried New Mexico chili pepper *
1 cup boiling water
1 large onion, diced
6 cloves garlic, minced
1 tablespoon cumin seeds
1 tablespoon chopped fresh rosemary
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
4 cups corn kernels, thawed if frozen
6 cups chicken or vegetable stock
2 cans (6 oz. size) drained crabmeat
2 cups whipping cream
fresh chopped parsley or cilantro

Directions:

In a heatproof bowl, soak chili pepper in boiling water for at least 30 minutes. (If chili is not properly reconstituted, it can impart a bitter flavor to the soup.)

In a blender or food processor, puree chili, onion, garlic, cumin seeds and rosemary with 1/2 cup stock. Add to slow cooker stoneware along with remaining stock, bay leaf, salt, black pepper and corn. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Add roasted pepper, crab and whipping cream. Cover and cook on High for 15 to 20 minutes until heated through. Discard bay leaf. Spoon into bowls and garnish with parsley or cilantro.

* If you can’t find the dried pepper, add smoky hot pepper sauce, preferably made with chipotle peppers, to taste, when soup is done.

Popularity: 1% [?]