Tapatio vs Tabasco Sauce

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Which One is Your Favorite?
I’m feeling a little spicy today but the flavor of my spice is running pretty specific.   I crave a lighter heat that makes your mouth hot but doesn’t warm your body.  I’ve got a chicken defrosting and I’m planning on making a chicken, hominy soup that has a modest amount of heat to it.  There’s only one problem with my dinner plans, it’s 93 degrees outside today and I’m sunburned from yesterday.  While most people would opt for something cool like watermelon salsa or a cold cut sammy I reach for jalapenos.

What’s all that got to do with Tapatio or Tabasco Sauce?  Well, while I was coming up with my chicken, hominy soup recipe I vaguely remembered a trip to the midwest once where I ate in a diner that had an assortment of condiments in the middle of the table.  That in of itself  is not out of the ordinary.  Most diners have small trays of condiments on them.  What I do remember about it being strange to me was that in place of Tapatio sauce there was a jar of Tabasco sauce.  That in turn, reminded me that growing up I was more accustomed to seeing Tapatio than Tabasco Sauce.   When I was 10
we moved to California where I learned about authentic Mexican food and that Taco Bell was not it! lol  I also learned the difference between the flavors of Tapatio sauce and Tabasco sauce.

As you can see, tonight’s chicken & hominy soup has stirred the pot.  I’m in a pickle, as they say, I have no idea if Tapatio sauce is second nature to me only because I have spent the majority of the years of my life in a place where it is as common in the white man’s refrigerator as ketchup or if I had moved to a different part of the world if I would even eat hot sauce of any kind.

So, help me put this issue to rest.  Vote for which one of these hot sauces you would be most likely to have in your fridge if I looked right now.  Do you have Tapatio or Tabasco sauce?  Which will it be?

Walmart’s Facebook App – Quick Meals

Have you seen this?  If you haven’t then you should.  I saw an advertisement for WalMart’s Facebook app on my own profile and had to click on it.  It is actually a very handy app to have.  Busy moms and dad’s can get recipes that are super fast to make and chances are most people have most of the ingredients in their kitchen already.

I won’t say that the meals are the healthiest of choices but I will say they are far better than the drive-thru, obviously if you use fresher ingredients the meal will be healthier.   It wouldn’t be hard to switch out the premade, frozen, processed ingredients for freshly made ingredients.  If however you don’t have time to boil up a pot of pinto beans to make your own baked beans for WalMart’s Baked Bean Sloppy Joes then canned baked beans will do just fine.

Even though I have gone gluten free and for the most part sugar free I’m pretty confident that I can convert most of those recipes over.  And I love that the meal planner includes vegetarian meal solutions and that the recipes are kid friendly and created with families in mind.  Overall I’d say I like WalMart’s Facebook app quite a bit.  It gets and A from me.

Click Here to Check Out the Facebook App.

Apple Salsa Recipe

apple salsaRecipe: Apple Salsa

Summary: A light summer salsa made with  fresh and healthy ingredients

Ingredients

  • 6 Fuji Apples peeled and finely diced
  • 1 cup finely diced green apples
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced purple onion
  • 3 finely diced jalapeños
  • 1 handful chopped cilantro
  • 1/4 cup Clearly Canadian Loganberry seltzer
  • 3 tablespoons peach juice
  • 1 tablespoon apple juice
  • apple juice for soaking

Instructions

  1. Pour enough apple juice into a bowl to cover chopped apples. Roughly 2 cups. Add 1 cup of water to apple juice.
  2. Chop up your apples. Be sure to chop them under cold running water. This helps keep the apples from browning while you are chopping.
  3. Soak chopped apples in apple juice/water mixture while you continue to chop the remainder of the ingrediants.
  4. Once all the ingredients are chopped remove apples from juice/water mixture and add to the remaining ingredients.
  5. mix all the ingredients together and chill for at least one hour.
  6. Serve with tortilla chips.

Quick notes

Add more or less cilantro according to taste.

Add a pinch of garlic salt for additional flavor.

Variations

Substitute fruit and vegetables for fruit and vegetables of your choice.

Preparation time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, Gluten free, Raw

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating 4 stars:  ★★★★☆ 1 review(s)

T is for Torani Sugar Free Irish Cream Syrup

toraniToday’s T post is quick and dirty…T is for Torani sugar Free Irish Cream Syrup.  Put it over ice cream, dump it in your coffee or add it to sponge cake.  It’s delicious and it’s sugar free.  Here’s some nutritional information and what else you can do with Torani Sugar Free Irish Cream Syrup.

1 serving is about 0 calories. (Yay!)

There’s zero sugar and 0 carbs.

In a bottle there’s 25 servings according to the label but I’ve gotten way more than that out of it.  It just depends on how you use it.

A few things you can do with Torani Irish Cream Syrup:

1. spread lady fingers in a shallow baking dish, pour Irish Cream Syrup over the top and let soak in.   Top with cool whip and chocolate shavings. Yum!

2.   Add to Vanilla pudding and serve with crushed Oreos.

3.  Add to confectioner’s sugar to make an Irish Cream glaze for cinnamon rolls and bundt cakes.  I’m hungry, how about you?

4.  Add to seltzer water and top with whipped cream for a fantastic soda.

What’s your favorite Irish Cream Syrup recipe?

Q is for Queasy Quisine

cuisineI’m an extremely picky eater.  Not very long ago I wouldn’t eat 99% of the food on this blog.  I have more than just a few issues with food.  For instance, brown gravy does not belong on mashed potatoes and corn does not belong on a plate with gravy and mashed potatoes.  Eggs can’t mix with gravy and biscuits but potatoes with gravy and biscuits is fine.  I eat boiled eggs but not the thick ends of the egg white.  And food can NOT touch.  I prefer separate plates for everything.  Strange I know but it brings me to my point.  There are some foods I absolutely hate.    Just to name a few…

Peanut butter – This is the most vile, disgusting, gross and putrid food on the planet.  Don’t ever attempt to open a jar of this crap when I’m in the room if you want to keep your fingers.   Utter the words  peanut butter and I take it personally.  It’s awful.  Peanut butter is so horrible there is not even a word with which to accurately describe it’s horribleness.   And here I am thinking of peanut butter – I need to go barf now.  yeck!!!

Goulash – WTF?! Who the hell came up with this idea?  What the was wrong with you?  Like tomatoes much?  Ew.

Gooseberry pie – I’m speechless.  Really?

Ribs – Most people think I’m either unamerican or weird because I don’t like ribs.  I don’t like the dark meat of chicken either.  So there!

Fish – of any kind.  I don’t care where it comes from or what type of water it swam in.  If it needs water to breathe I don’t eat it.  It’s not complicated.

Salsa in the jar – That shit is ketchup with chunks.  Please stop eating that garbage.   I’ve got 2 very simple fresh salsa recipes right on this site.   Pico De Gallo and Pita Chips and Spicy Bok Choy Salsa and if you like it super hot there’s my Homemade Salsa Recipe.

There’s a whole lot of other recipes and foods I could list here but I’m sure you haveother posts to read.  Feel free to complain about food you hate so I don’t have to be alone in my food issues.  lol.

Oh –  yes I do know that’s not how you spell cuisine.

Spicy Bok Choy Salsa

salsaRecipe: Spicy Bok Choy Salsa

Summary: Quick and easy spicy salsa made with bok choy

Ingredients

  • 3 stalks baby bok choy
  • 1/2 chopped purple cabbage
  • 1 carrot
  • 1/4 cup chopped cilantro
  • 1/2 cup homemade salsa
  • 10 slices of pickled jalapeños
  • 1 small diced tomato
  • 1 lime

Instructions

  1. Cut bottoms off of baby bok choy
  2. cut leaves off of bok choy stalks
  3. Using a food processor mince bok choy stalks and peel and mince carrot and mince pickled jalapeños but do not mince together.
  4. In a bowl add minced bok choy, carrot, purple cabbage, cilantro, tomato, jalapeños and salsa.
  5. Squeeze the juice of half of the lime into salsa.
  6. Toss ingredients together.
  7. Serve with pita chips or corn tortilla chips

Quick Notes

Pickled jalapeños are olive green and are typically labeled as jalapeño nacho slices.

If you like the green leafy part of bok choy you can chop it up with the cilantro and add to the salsa.

The amount of cilantro and lime you add to the recipe is entirely dependant on how much cilantro and lime you like. I like a lot so I use an entire lime and about 3/4 of a bunch of cilantro.

Variations

Instead of bok choy you can use a package of cole slaw mix or mince up a fresh head of cabbage.

If you don’t want to make homemade salsa the next best thing is to buy Hernandez salsa in the can.  You’ll need to look for the mexican food aisle in your grocery store as this is an authentic style of salsa and is not the same thing as Pace Picante sauce.  In a pinch Pace Picante sauce will work but really that’s just ketchup with chunks.

Cooking time (duration): 10

Diet type: Vegetarian

Diet (other): Gluten free, sugar free

Number of servings (yield): 8

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Honey Mango Chipotle Pork Chops

pork chps
click to enlarge

Recipe: Honey Mango Chipotle Pork Chops

Summary: Sweet, spicy and tangy glazed pork chops. Great grilled or oven baked.

Ingredients

  • 1/2 cup Nature’s Hollow Bbq Sauce
  • 1/4 Cup Honey
  • 1 – 2 Chipotle Peppers in Adobo Sauce (canned)
  • 2 Tbsp Adobo Sauce from the can
  • 2 Tsp Lime juice
  • 1/4 cup Chopped cilantro
  • 1 Mango
  • 8 Thin cut pork chops on the bone

Instructions

  1. Peel the mango and chop it into large pieces
  2. Puree the mango in th food processor or blender
  3. Chop chipotle pepper until well mined
  4. In a small pot add bbq sauce, honey, lime juice and adobo sauce
  5. cook sauce long enough to bring to a low boil
  6. Add chipotle pepper and cilantro
  7. Remove the sauce from the heat and allow to cool completely
  8. Add pureed mango to the sauce
  9. Grill or bake pork chops unti almost completely done.
  10. 5 minutes before pork chops are done use a pastry brush or spoon to spread glaze over pork chops.
  11. Continue to grill or bake until glaze is hot.
  12. Serve with fresh green beans, mashed potatoes and a salad.

Quick Notes

Be sure to apply glaze only towards the end of the cooking process or it will burn. This glaze does not hold up to long cooking times as it does not caramelize well.

Variations

This recipe is not spicy. The chipotle gives it just enough kick to be a nice heat in your mouth but it is far from hot. If you prefer to have more heat then simply add more chipotle.
If you don’t have lime juice you can substitute orange juice or lemon juice.
Regular bbq sauce works just as well as gluten free, sugar free bbq sauce.

Cooking time (duration): 30

Diet type: Meat Eaters

Diet Restrictions: Gluten free , Sugar Free

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)

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Gluten Free Garlic and Rosemary Bagel Crisp Recipe

bagel crispRecipe: Gluten Free Garlic and Rosemary Bagel Crisps

Summary: I have yet to find any real good gluten free bagel crisps so I decided to make my own. Thanks to Udi’s plain bagels these babies are possible. They are delicious chopped into bite size pieces and thrown into Gluten Free snack mix or topped with cream cheese. No matter how you eat them, you’re sure to love them!

Ingredients

Instructions

  1. In a food processor or blender do a quick chop of the garlic cloves, sea salt and Rosemary.
  2. Add olive oil and purree.
  3. Slice Udi’s gluten free bagel into very thin slices with a serrated knife. 1 bagel should yield 10 slices.
  4. Spread slices on a baking sheet.
  5. Brush both sides of bagel slices with the garlic rosemary mixture.
  6. Sprinkle tops with parmesan cheese.
  7. Bake in a 350 degree oven for 18 minutes.

Quick Notes

bagel crisps
This is what happens when you take them out of the oven...they start disappearing before you can snap a photo of them in all their deliciousness! This is what's left of 1 Udi's plain gluten free bagel.

Serve warm, hot or room temperature. They are fantastic dipped in homemade chicken soup. Don’t worry about flipping them while they are in the oven. Just let them be to do their thing.

Variations

Mix some minced pimento, pepper, celery salt, minced carrots and parsley with cream cheese for a nice veggie spread. Sprinkle a little shredded sharp cheddar on top for added cheesiness.

Cooking time (duration): 20

Diet type: Gluten Free

Diet (other): Gluten free

Dietary restriction: Gluten Free, Sugar Free

Number of servings (yield): 5

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Ham & Mashed Potato Pancakes

frying mashed potato pancakesRecipe: Ham & Mashed Potato Pancakes

Summary: A simple recipe for utilizing left overs.

Ingredients

  • 2 cups mashed potatoes
  • 1 1/4 cup potato flour
  • 3 eggs
  • 1 1/2 cup finely chopped ham
  • 1 cup chopped onions
  • Extra Virgin Olive Oil
  • 1 tbs butter or margarine
  • Salt and pepper to taste

Instructions

  1. Preheat a skillet on medium low heat until skillet sizzles when you drip a drop of water on it.
  2. When skillet is hot, turn up the heat to a medium high. Put butter and 1 tbs olive oil in pan and melt.
  3. add onions to the pan and sautee until they begin to turn a very light brown.
  4. While onions are sauteeing, combine 1 egg, potatoes, and ham in bowl and stir well.
  5. add 1/4 cup of flour to the potato mixture, set the rest aside. Stir well.
  6. Prepare egg wash:

  7. Dump 1 cup of flour in a shallow dish or pie pan, add salt and pepper, mix together and set aside.
  8. Crack 2 eggs into a separate shallow dish or pie pan.
  9. Add 1/8 cup of water to eggs and beat.
  10. To Make Potato Pancakes:

    potato pancakes frying in pan
    This what my potato pancakes looks like when they are frying in the skillet. Notice my onions are beginning to brown.


  11. Scoop up a heaping spoonful of potatoes and roll into a ball.
  12. Smash to make a patty.
  13. Roll patty in the shallow dish of flour until patty is well coated.
  14. Dip flour coated patty in beaten eggs. Coat both sides in egg.
  15. Roll patty back in the flour one more time.
  16. Lay the potato patty directly on top of the browing onions.
  17. Fry for 4-5 minutes until golden brown. Flip and fry the other side.

Quick Notes

Why my potato pancakes are finished frying I like to sprinkle shredded cheddar cheese on top of them and bake in a 400 degree oven until cheese melts and then top with chopped green onions.

Variations

The potato flour in this recipe makes it gluten free. If you are not gluten free substitute  regular all purpose flour for the potato flour.

Omit egg wash if you are dairy free and just roll patty in flour.   Leave out the butter and sautee onions only in olive oil.

Cooking time (duration): 15

Diet (other): Gluten free

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

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Sweet and Spicy Chicken & Bok Choy Stir Fry

Recipe: Sweet and Spicy Chicken and Bok Choy Stir Fry

Summary: A sweet and spicy gluten free chicken stir fry.

Ingredients
Spicy Chicken Marinade

  • •6 Tbsp gluten free soy sauce
  • •4 Tbsp rice wine vinegar
  • • 4 tsp honey
  • • 2 Tbsp sesame oil
  • • 1 Tbsp ground red pepper flakes
  • • 2 Tbsp corn starch
  • • 1 lb skinless, boneless, chicken breast
  • • Canola oil spray
  • Vegetable Mixture

  • • 6-7 baby bok choy stalks julienned, leaves ribboned
  • • 4 cloves of garlic, chopped
  • • 1 Thai Red Dragon pepper chopped
  • • 1 Tbsp fresh grated ginger
  • • 2 cups pineapple cubes
  • • 3 small green apples, julienned

Instructions

  1. Whisk together 6 Tbsp soy sauce, 4 Tbsp rice wine vinegar, 4 tsp honey, 2 Tbsp sesame oil, 2 Tbsp corn starch, 1 Tbsp red pepper flakes in a medium-sized bowl to make the spicy chicken marinade. Pour half of the marinade into another bowl and set aside.
  2. Cut chicken into 1-inch cubes.
  3. Spread chicken into a glass pan in a single layer.
  4. Pour one half of the marinade over the chicken making sure to cover all the pieces. Let the chicken marinate for 10 minutes in the fridge.
  5. Chop the garlic, rinse and julienne the bok choy, and dice the pineapple.
  6. Peel and julienne the green apples. Float the apple strips in a bowl of ice water with a touch of lemon to keep them from turning brown.
  7. Line a baking sheet with tin foil.
  8. Spray the tin foil with oil.
  9. Spread cubed chicken on the baking sheet and bake in the oven until chicken is no longer pink.
  10. Preheat a skillet or wok for around 2 minutes without any oil in it.
  11. After about 2 minutes coat the inside with about 1 Tbsp sesame oil and continue to heat for another minute.
  12. Toss in the garlic, ginger, red pepper flakes, and some soy sauce.
  13. Stir fry this mix for 2 to 3 minutes, then add the bok choy stalks, pineapple, red dragon peppers and apples, stir frying for another 3 more minutes.
  14. Add the chicken and 2nd half of the marinade, stirring until it starts to glaze.
  15. Add the ribboned bok choy leaves and fry until wilted.

Cooking time (duration): 30

Diet (other): Gluten free

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Chinese

My rating: 4 stars:  ★★★★☆ 1 review(s)

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My 3 Favorite Recipes from Guy Fieri, Guy’s Big Bite

Image Courtesy of Scott Beale / Laughing Squid
Image Courtesy of Scott Beale / Laughing Squid

Diners, Drive-ins and Dives is one of my favorite cooking shows.  Guy Fieri screams Santa Cruz to me and being a fan of Santa Cruz I figured Guy’s opinion would be worth listening to – when it comes to food anyway.  I’ve tried several of Guy’s recipes at home and these are my three favorite.

Baked Potato Salad is my 2nd favorite way to eat potatoes.  The first is steaming hot, creamy, buttery mashed potatoes but if I didn’t have that I’d have this.  I was surprised by the frying of the potatoes in bacon fat but the taste was amazing.  You really owe it to yourself to taste such goodness!  Check out Guy’s Big Bite recipe Baked Potato Salad.

Should you decide to serve a romantic candlelit dinner at home – you know, lasagna and garlic bread – and find yourself in need of a recipe and a dress then you should check out my Trash Bag Dress and Guy’s Garlic Bread recipe.  The dress is perfect for a messy dinner, plus it’s cute and the garlic bread is heavenly.  Who knew mayonnaise went in garlic bread?

My 3rd favorite recipe from Guy Fieri would be his fantastically awesome Killer Inside Out Burger with Worchester Tomato Ketchup.  I’ve made tacos with corned beef but never burgers with chorizo.  When I saw Guy make these I had to try them and he’s right, they really do come from flavortown.

Truth be told I love most of Guy’s recipes, except for sea food but I’m picky that way.  His recipes are simple to make and I’ve never had a problem finding ingredients locally.  You should check him out sometime on the Food Network and maybe even give one of his recipes a try.

Chickpeas and Jalepeno Polenta Recipe

Summary: Creamy Chickpeas served over fried jalapeño  cilantro Polenta, topped with sour cream and green onions.

Ingredients

  • 1 Can of Shelled Chickpeas, strained and rinsed
  • 1 Tsp Garlic Salt
  • 1 Tsp Cumin
  • 1/2 Cup Grated Parmesan
  • 1/2 Cup Milk
  • 3 Tbsp Butter
  • 3 Cups Chicken or Vegetable Stock
  • 2 Tbsp Extra virgin olive oil
  • 1 Package precooked San Gennero Jalapeño Cilantro Polenta
  • Chopped Green Onion
  • Sour Cream

Instructions

  1. Add Chickpeas and Chicken or Vegetable Stock to a saucepan and cook on medium heat until chickpeas are hot and have absorbed some of the liquid.
  2. Pour off excess stock.
  3. Heat extra virgin olive oil in a sautee pan.
  4. Add Chickpeas and fry for about a minute.
  5. Stir in butter and milk
  6. Add garlic salt and parmesan.
  7. Simmer until mixture is smooth and creamy.
  8. Slice polenta roll into thin discs.
  9. Fry in butter until browned and crispy on both sides. Roughly 3-4 minutes per side.
  10. Serve chickpeas over polenta and top with sour cream and chopped green onions.

Quick Notes

Substitute chicken broth with vegetable broth and milk with soy milk for vegan alternative.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: lunch

My rating: 3 stars: ★★★☆☆

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Super Bowl Sunday Recipes including Vegan Alternatives

Super Bowl Sunday Recipes including Vegan Alternatives
Although I don’t know anything about football except that a yellow flag means a penalty and a touchdown means points we are having a Super Bowl party made up of carnivores and vegans alike so my Super Bowl menu has to be pretty versatile.  Here’s what I’m serving up.
For the meat eaters in the bunch:
Hamburgers
Smoked Crab
Hot Wings (of course)
Hot Links
Twice Baked Potatoes
Pasta Salad
Frito Lay Like Bean Dip
Apple Dip and Sliced Green Apples
Spicy Baked Apple Crumb
For the Vegans and Vegetarians:
Portabello Mushroom and Tofu Crumble Soup
Vegan Twice Baked Potatoes
Vegan Pasta Salad
Vegan Bean Dip
Vegan Apple Dip
Spicy Baked Apples
Click on the title of the dish for the recipe.

Although I don’t know anything about football except that a yellow flag means a penalty and a touchdown means points we are having a Super Bowl party made up of carnivores and vegans alike so my Super Bowl menu has to be pretty versatile.  Here’s what I’m serving up.

For the meat eaters in the bunch:

Seasoned Hamburgers

Smoked Crab Legs

Hot Wings (of course)

Hot Links (there’s no recipe for these)

Twice Baked Potatoes

Pasta Salad

Frito Lay Like Bean Dip

Apple Dip and Sliced Green Apples

Spicy Baked Apple Crumb

For the Vegans and Vegetarians:

Vegan Tofu Mushroom Burgers

Vegan Twice Baked Potatoes

Brown Rice Pasta Salad

Vegan Bean Dip

Vegan Apple Dip

Spicy Baked Apples

Click on the title of the dish for the recipe.

Spicy Baked Apple Crumb

Summary: Reds Hots make this dish spicy, sweet and divine!

Ingredients

  • 6 red apples
  • 1/2 cup packed brown sugar
  • 1/3 cup cinnamon red hot candies
  • 1/2 teaspoon ground cinnamon
  • For Crumb Topping

  • 2/3 cup Original Bisquick mix
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter (firm)

Instructions

  1. Preheat oven to 350 degreesTo Prepare Apples
  2. Lightly butter an 8×8 inch square pan.
  3. Peel, slice and core the apples,
  4. In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon.
  5. Fold sliced apples into mixture
  6. Arrange in the baking dish.
  7. To Prepare Crumb Topping

  8. Mix Bisquick, brown sugar, cinnamon and butter in small bowl until crumbly.
  9. Use a knife and fork to cut the mixture into crumbs.
  10. Arrange apple mixture in baking dish.
  11. Cover the top of the apples with crumb mixture.
  12. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

Quick Notes

Top with Rediwhip, cool whip or vanilla ice cream.

Variations

To make this dish appropriate for vegans and vegetarians omit the crumb topping or substitute with pre-packaged vegan coffee cake mix.

Cooking time (duration): 60

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars: ★★★★★

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Basic Macaroni Pasta Salad

Summary: This is a basic picnic style macaroni pasta salad.

Ingredients

  • 1 Package Pasta Salad Noodles
  • 1/2 cup Real Mayonaise
  • 1/2 Cup Miracle Whip
  • 1 Tablespoon Mustard
  • 1 Cup Chopped Celery
  • 2 Hard Boiled Eggs, chopped
  • 1 small jar Pimento
  • 2 small cans sliced black olives
  • 1/2 cup chopped white onion

Instructions

  1. Boil pasta noodles as directed on package
  2. Mix remaining ingredients together in a bowl.
  3. Add pasta noodles to mixture and stir well.
  4. Chill for at least 30 minutes before serving.

Cooking time (duration): 20

Number of servings (yield): 8

Meal type: lunch

Culinary tradition: USA (Traditional)

My rating: 4 stars: ★★★★☆

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Twice Baked Potatoes

Summary: These twice baked potatoes make a great party appetizer and are vegan and vegetarian friendly.

Ingredients

  • 6 Potatoes
  • 1/2 cup butter
  • 1/2 cup
  • milk
  • Salt
  • Baco Bits
  • Shredded Cheddar Cheese
  • Vegan and Vegetarians may substitute Soy Milk for milk and Vege Shreds for Cheddar Cheese.

Instructions

  1. Bake potatoes in a 400 degree oven for 45 minutes or until tender.
  2. Split potatoes down the center lengthwise.
  3. Use a spoon and scoop the meat out of the potato, put scoops into a mixing bowl, so that you are left with a potato shell.
  4. Add butter, milk and salt to the potato you scooped out.
  5. Use a handmixer to beat the potatoes into mashed potatoes.
  6. Spoon mashed potatoes back into potato shell.
  7. Top with shredded cheddar cheese and Baco Bits.
  8. Bake in 400 degree oven until cheese is melted.

Cooking time (duration): 1

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: USA (General)

My rating: 5 stars: ★★★★★

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Hot Spicy Chicken Wings

Summary: These are hot, juicy and just plain amazing chicken wings

Ingredients

  • 1 teaspoon salt
  • 2 pounds chicken wings
  • 2 tablespoons butter
  • 1 garlic clove finely minced
  • 2 tablespoons Sriracha
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 1 Cup Barbecue Sauce

Instructions

  1. Fry wings in hot oil until they are browned and crispy. (usually about 10 or 15 minutes)
  2. Melt butter in a saucepan
  3. Mix melted butter, barbecue sauce, minced garlic, crushed pepper flakes, salt and Sriracha. Whisk well to combine.
  4. Pour into a large zip lock baggie.
  5. Toss chicken wings in the sauce in the bag.
  6. Serve with Blue Cheese or Ranch Dressing.

Number of servings (yield): 6

Meal type: snack

My rating: 5 stars: ★★★★★

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