Recipemain 

5 creative works found

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  Chili Dogs With Creamy Coleslaw
  by Glenna Walker

  Feature Recipes – 3/6/09 This is a recipe I got from the internet. It turned out absolutely wonderful, everyone loved it and said it would be fantastic for restaurants. The recipe is by Tyler Florence. Anyone who’s interested in trying it, let me know and I’ll send you the link. It can all be made right on your grill :) My oldest son thought I was crazy for taking a photo of it. He is the only one who did not like it, he didn’t even try it, he hates anything with onions, cabbage, or any good for you vegetable. He has been like that since he was about 3 years old. I always hoped he grow out of it, he will be 24 in September and he has not changed one bit. My younger son LOVED this hotdog! Chili Dogs With Creamy Coleslaw Extra-virgin olive oil / 1 medium onion, chopped / 1 lb lean ground beef / 1 cup ketchup / 1 teaspoon chili powder / 2 teaspoon prepared yellow mustard / Kosher salt and freshly ground black pepper / 4 all-beef hot dogs / 4 hot dog rolls / 1/2 head of Savoy cabbage, washed and shredded / 1 red onion, sliced / 1/4 cup sour cream / 1/4 cup mayonnaise / 1 lemon, juiced Put a skillet over medium heat and drizzle in 2 tablespoons of olive oil. When the oil gets hazy, add 1 medium onion (chopped) and cook, stirring until soft and translucent, about 5 minutes. Add 1 pound of lean ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in 1 cup ketchup, 1 teaspoon chili powder, and 2 teaspoons prepared yellow mustard and simmer for 15 minutes until thickened. Season with salt and pepper. Make the coleslaw. Combine 1/2 head of Savoy cabbage (washed and shredded), 1/2 red onion (sliced), 1/2 cup mayo, juice of 1 lemon, some extra virgin olive oil and toss together. Season with salt and pepper and toss again. Cover and set aside in the refrigerator until you’re ready to . Heat the grill to medium heat. Add a couple of garlic cloves to a pot of water and heat to a simmer. Dunk hot dogs in the water for about 5 minutes, until they are plump and juicy. Take them out of the water, pat dry, and throw them on the grill—just long enough to leave a nice grill mark. Brush the insides of hot dog rolls with olive oil and lay them face down on the grill, and cook until toasty. To serve, put a dog in each roll and top with chili and a big scoop of creamy coleslaw.

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  Sweet but Not....
  by Sheila Pasket

  Featured in Recipes Thank you so much for the feature!! March 2009 Here is the dish I prepared with this onion & bell pepper. It doesn’t really have a name, as I just threw it together one day many years ago. 2 pkgs of Eckrich Sausage (I use Polska Keilbasa skinless, and you can use as much or little sausage as you want) / 1 Sweet Yellow Onion / 1 Red Bell Pepper (I only use red ones, I don’t like the others) / Potatoes (I use quite a few. You can use as many as you’d wish) / 1 small pkg of baby carrots / tabs of butter Optional: celery I spray my casserole pan, then cut up the onion & bell pepper into strips throw in the pan. Then I cut up the potatoes either in cubes or long, thick slices ei: thick french fries, but not too thick to cook up soft and done. Place them in the pan as well. Then place the carrots in the pan, use as many as you wish. / Then I add Seasoning salt, garlic salt, to the top of the dish. Then I cut up the sausage and add it to the top of the dish. I then put some Cavender’s All purpose Greek Seasoning on top of the sausage. (However you can use any seasonings you like….these are just the three main ones I use.) Put water in the bottom of pan, about a 1/4 way up or so. Then put about 1 tbs or 2 of butter on the top of the sausuage…(I divide mine up, and cook 2 smaller casserole pans vs one large one. Sometimes I’ll add jalapenos to one of them.) Cover with foil. Cook at 350 for 30 mins, take out and stir around to even out the seasonings. Then cover back, and cook at 400 for 30 more mins or until the potatoes & carrots are soft. Let me know how you like it if you try it. We love it!! /

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  Simple Penne Pasta
  by Edward Denyer

  One for the Recipe Group Cook finely ringed (1/8”) rings of Leek and / finely chopped Mushrooms in a covering of / Vegetable Stock season with herbs etc. (or / preferably some left over wine), until almost / simmered dry. Cook the Pene Pasta in another / Saucepan. When cooked put the Pene Pasta / into a heated Pasta Bowl(s) and grate some / cheese over it. Then add the leek and mushroom / mixture. Grate a bit more cheese over the mix / and stir together, either at the table or before. / You can add other to ingredients to taste. / Grated carrot is a good addition as is some finely / chopped fresh greens and garlic. (that is what is / in the one shown.) (Garlic needs to be added / near the end of the cooking cycle for taste. / The earlier you put it in the less it tastes.) / Also, some chopped ham put in the last five / minutes goes well with this dish. / A quick, yet nourishing Italian style dish.

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  Fajitas!!!
  by Sheila Pasket

  Featured in Collective Collage in August 2009. Thanks so much….I’m so honored!! We LOVE Fajitas in our home!!! This is a simple way to fix them, and really an easy & fast one too…. I buy John Souls Foods beef & chicken already seasoned meats. You can get them in the heat and serve or ready to cook packages. The heat & serve you would just open pkg, and add to hot skillet along with bell peppers & onions. And cook for about 15-20 minutes until done. The ready to cook kind, you have to slice up, and then cook in a hot skillet along with your bell peppers & onions until meat is done. I use Red Bell Peppers & Sweet Onions. I also prepare spanish rice (lipton pkg because I do not know how to do homemade) and refried beans. :o) Very easy, fast and tasty meal!!

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  mmmmmm.....
  by Sheila Pasket

  Well this probably is about the easiest thing beside cereal that we’ve had to eat! I love cooking these!!! You can top it with whatever you want. That makes it the best! Baked Potatoes I buy the large baking potatoes at the store (I normally buy one for each adult and one for two kids to share…they are large!) / Then you’ll need the following: Kosher Salt Foil Butter/Margarine Meat of your choice (I usually use either fried bacon chopped up or this fajita meat…sometimes shredded bbq) Shredded Cheese of your choice Sour Cream Jalapenos (chopped fine) I wash each potato….then stab it with a knife several times….no all the way thru just a little bit into the potato. / Pour some Kosher salt onto some foil paper….roll your potato in it….wrap the foil around the potato) / Place them on a cookie sheet….cook at 425-450 degrees in oven for at least 2 hrs..until they are soft when barely squeezing them. Take out of oven….open up being really careful because they are hot!! Place on plate…cut the potato down long ways in the middle not all the way thru the potato. Then squeeze the ends….it will open. :) Top with whatever toppings you would like! And viola…an easy meal!! ©Sheila Pasket 2008, 2009 All rights reserved. / Copying, altering, displaying, redistribution and personal use of any of these images is strictly prohibited. Failure to abide may lead to legal action.