Mexican Rice

From:
This is my version, created after tweaking a bunch of other recipes...

Ingredients:
1 tomato (or two Romas), cut into quarters
1 medium onion, cut into quarters
1 cup long grain rice
2 T olive oil
chicken broth
1 T tomato paste
garlic powder
salt

Directions:
Preheat oven to 350. 

In a food processor or blender, puree the tomato and onion until smooth.  Add enough broth to bring it to just over 2 c. of liquid.  Add tomato paste, garlic powder and salt to taste.  Taste.  Mmm.

In a sieve, rinse the rice until the water runs clear.  Shake as much excess water as you can from it.  In a oven-safe frying pan, heat the oil until shimmering.  Add the rice, and cook, stirring occasionally, until starting to turn golden, and all the rice is opaque.

Add in the tomato broth, and bring to a boil.  Cover and place in the oven.  Cook for 15 minutes, remove lid and stir, then replace lid and cook for another 15 minutes.  Enjoy!!

It is absolutely delicious with Cuban Black Beans!

Kim's Buttery Tomato Pasta

From: 
Kimberly

Ingredients:
1 pkg angel hair pasta
6 tbsp butter
3 cloves garlic, minced
4 cups diced plum tomatoes (about 7)
1/2 cup packed chopped fresh basil leaves
2 tbsp balsamic vinegar
Grated Parmesan cheese
Hot pepper flakes, optional

Directions:
Cook pasta according to package directions.

Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.

Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Parmesan cheese and hot pepper flakes, if desired.

Cheese's Salad

From:
my friend Anne, who has had the nickname "Cheese" for longer than I've known her, and that has been fourteen years!

Ingredients and Directions:
Chop up romaine, add EVOO & toss.

Add:
tomatoes
cucumbers (peeled, cut into small pieces/diced)
mild banana pepper rings
black olives
green olives
crumbled feta
diced buffalo mozzarella, provolone or crumbled gorgonzola (or a mix of all of the above)
diced pepperoni chunks
(optional) onion

Lentil Salad

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Corn, Avocado and Tomato Salad

From:
Paula Deen


Ingredients:
For the salad:
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

For the dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

Great Grandma Rose's Pierogi Dough

Ingredients:
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi

Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.

Sticky Chicken Wings

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce

Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Cuban Black Beans

Ingredients:
2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Directions:
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.

Ramen Salad

Salad Ingredients:
1 pkg. ramen noodles
3 cups cabbage, shredded
1 cup carrots, shredded
1/4 cup almonds, sliced
1/4 cup salted sunflower seeds
2 to 3 green onions, sliced

Dressing Ingredients:
1/2 cup corn oil
1/3 cup cider vinegar
1/4 cup brown sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard

Directions:
Break up ramen noodles, do not cook. Combine salad ingredients, toss. In another bowl, blend dressing ingredients. Toss salad and dressing, serve immediately.

Mushroom Salad

Ingredients:
1 lb. fresh mushrooms, quartered
4 tbsp. lemon juice, divided
6 tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. parsley
1 tsp. chives
1 tsp. sugar

Directions:
Place mushrooms in saucepan with 2 tbsp. lemon juice and water to cover. Bring to boil, boil for 5 minutes. Drain well. Combine remaining ingredients and pour over mushrooms. Marinate at room temperature for 1 hour. Cover and refrigerate for 1 hour before serving. Sprinkle with additional parsley.

Overnight Layered Mexican Salad

Ingredients:
1 head iceberg lettuce, shredded
1 15 oz. can red beans, rinsed and drained
2 tomatoes, diced
1 4 oz. can green chilies, drained
olives
3 green onions, sliced
1/2 cup mayonnaise
2 tbsp. lemon juice
1/2 cup salsa
dash garlic salt
1 tsp. chives
tortilla chips, crushed
1/2 cup cheddar cheese, shredded

Directions:
In a glass bowl, layer the first 6 ingredients in the order given. Blend the mayo, lemon juice, salsa, garlic salt, and chives. Spread evenly over salad. Cover and chill overnight. Sprinkle with tortilla chips and cheese just before serving.

Cucumbers in Sour Cream

Ingredients:
1 large cucumber, peeled and sliced
salt
1/2 cup sour cream or mayo & lemon juice
1 tbsp. chives or dill
1 tsp. parsley
pepper
sugar

Directions:
Place cucumbers in colander and sprinkle with salt. Let rest for 20 minutes to drain. Rinse and dry on paper towels. In a bowl, blend sour cream, chives, parsley, and stir in cucumbers. Season to taste with salt, pepper, and sugar.

Caryn's Spinach Salad

Ingredients:
1/3 cup mayonnaise
1/4 cup orange juice
1 tsp. brown sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed and torn
2 cups strawberries, sliced

Directions:
In a small bowl, combine mayo, juice, sugar, and seeds. In a large bowl, toss spinach and strawberries. Arrange on individual salad plates. Drizzle dressing over each.

Pea Salad

Ingredients:
1 16 oz. pkg. frozen peas, thawed
3 green onions, sliced
1 8 oz. can sliced water chestnuts, drain
6 tbsp. mayonnaise
2 tbsp lemon juice
salt
pepper
1/2 tsp. thyme
lettuce

Directions:
Blend all ingredients except lettuce. Cover and chill several hours. Toss well and serve on lettuce.

Warm Hearted Salad

Ingredients:
2 tbsp. sour cream
1 tbsp. Dijon mustard
1 tbsp. lemon juice
salt
pepper
2 tbsp. olive oil
1 red pepper, diced
1 15 oz. can artichoke hearts, halved
1 15 oz. can hearts of palm, cut in 1/2" diagonal
dash garlic
dash marjoram

Directions:
Prepare dressing in bowl. Heat oil in skillet, add remaining ingredients except hearts of palm, and saute 4 minutes. Add palm, saute 1 minute more. Blend with dressing and serve warm in lettuce leaves.