Ingredients:
· 2 oz. Tequila
· ¼ cup lime juice
· 2 tbsp. olive oil
· 2 tbsp. chives, chopped
· 2 tbsp. cilantro, chopped
· ¼ tsp. cayenne pepper
· 1 tsp. coarsely ground salt
· 1 tsp. coarsely ground pepper
· 5 lbs. chicken leg quarters, separated
Directions:
Mix all of the ingredients together except the chicken in a large bowl. Place the leg quarters in the bowl and cover each piece with the tequila mixture. Allow chicken to sit in tequila mixture and marinade for 30 minutes covered with plastic wrap and refrigerated.
Heat grill and place chicken fat side down on hot grill surface and close lid. Grill for 10-12 minutes on each side. Check often not allowing to burn. Remove from grill and serve.
Ingredients:
· 4 cups all-purpose flour
· ¼ cup sugar
· 1 tbsp. baking powder
· 1 tsp. baking soda
· 1 tsp. salt
· 1/3 cup vegetable shortening
· 1 cup raisins or currants
· 1 egg
· 1 ¾ cups buttermilk
Directions:
Preheat oven to 350°F. Grease large baking sheet. Set aside. Sift flour, sugar, baking powder, baking soda, and salt into large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins or currants. Beat egg in medium blow using fork. Add buttermilk. Beat until well combined. Add buttermilk mixture to flour mixture. Sit r until mixture forms soft dough that clings together and can be shaped into a ball.
Turn dough out onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on prepared baking sheet. Pat dough into 7-inch round. Score top of dough with tip of sharp knife, making an X about 4 inches long and ¼ inch deep.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Immediately remove from baking sheet; cool on wire rack. Bread is best eaten the day it is made.
Black tomatoes top favorites among heirloom varieties
Story Link:
http://www.saveourfood.org/Learn/CurrentNews/Pages/BlackTomatoes.aspx
Directions:
Spray a cookie sheet with non-stick spray, place frozen bread loaf on sheet and spray with non-stick spray and let thaw and rise. In the meantime, core and seed bell pepper, peel and quarter onion and place on a seperate cookie sheet. Brush 2 teaspoons of olive oil over top of both vegetables and broil in oven until bell pepper is slightly burnt. Remove from oven and place bell pepper in a sealed baggie and allow to sweat for 30 minutes.
Remove bell pepper from baggie and remove skin and discard. Slice skinned bell pepper into strips and set aside with quartered onion. In a large bowl place bell pepper, onion, olives, pepperoni, basil, and oregano and stir until well mixed and allow to marinade until bread loaves are thawed and raised.
When bread loaves are thawed and raised, roll out with a rolling pin to stretch to all corners and sides of cookie sheet. In the center, layer all the meat, olives, and vegetables. Start to roll the dough like you would a burrito, by folding the short ends over the filling first then by tucking the lengthwise section of the dough and folding over until the filling is completely covered.
Preheat an oven to 350 degrees. Brush the filled dough with olive oil and dust with garlic salt/powder (optional). Cut three slits down the middle of the bread loaf. Allow the anti-pasto loaf to raise for 30 minutes in a warm place. Bake for 20-25 minutes till golden brown. Slice and serve will still warm.
Ingredients:
Directions:
Set oven to broil. In a small non-stick frying pan, melt margarine, add brown sugar and rum. When melted together, place bananas into pan and sauté to warm through. Place each banana half into a tortilla, fold as if you would a burrito. Place on greased cookie sheet (greased with non-stick spray). Spray each banana chimichanga with non-stick spray to allow for a nice golden brown deep-fried look. Place in oven and watch closely for 2-3 minutes. After removing from oven cut each chimichanga on a bias, place a dollop of whipped cream on top and drizzle with caramel sauce.
Ingredients:
Directions:
Rinse and drain diced potatoes and place in a medium sized mixing bowl. Add mayo, green onions, mustards, celery slat and relish. In a cereal-size bowl, spray with non-stick spray and add egg whites. Microwave egg whites for 1 minute. Allow to cool, dice and place in potato salad mixture. Mix all ingredients together and sprinkle with paprika.
Ingredients:
Directions:
In an electric skillet, or a separate skillet, mix bouillon pastes and
water, to fill at least half of the pan. Take a melon baller and scoop
sausage into pan with bouillon and allow to simmer until cooked through,
about 10-15 minutes. In a stock pot, add olive oil, peppers and onions.
Allow to sautee. Once bouillon has cooked through, add to stock pot. Turn heat to medium and allow to simmer. Add spinach and ravioli. Stir occasionaly.
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