1 pound ground chuck 1 large onion, chopped 2 cloves garlic, minced 1 (6-ounce) can tomato paste 1 cup water 1 tablespoon sugar 1 tablespoon prepared yellow mustard 1 tablespoon dried, minced onion 2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon … Continue Reading →
PREP TIME: 15 minutes. TOTAL TIME: 15 minutes. 1 large egg 1/4 cup whole milk 1 tablespoon light-brown sugar 1/8 teaspoon ground nutmeg Coarse salt 4 slices white sandwich bread 1/4 cup peanut butter 2 bananas, peeled, halved crosswise and then lengthwise 1 tablespoon butter Confectioners’ sugar, for dusting In a shallow bowl, whisk together … Continue Reading →
2 1/2 teaspoons olive oil 1/3 cup sliced onion 2 teaspoons lemon juice 1/3 cup cooked turkey, cut into chunks 1 teaspoon curry powder, or to taste 1/3 medium apple, cored and thinly sliced Pita bread 3 tablespoons plain yogurt Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook … Continue Reading →
1 medium eggplant, peeled and sliced into 1/2-inch slices 2 yellow squash, peeled and sliced into 1/2 inch slices 2 red peppers, seeded and sliced or 2 jarred roasted red peppers, sliced 1 tablespoon herb de Provence Salt and pepper to taste 2 marinated artichoke hearts, sliced ½ cup spinach leaves 2 thin slices feta … Continue Reading →
2 teaspoons margarine 2 eggplant slices cut in 3/4 -inch rounds 2 slices Monterey Jack cheese Hamburger buns Burger toppings Melt margarine in a skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the … Continue Reading →
Betsey Mikulec / Special to The Detroit News Recipe from Rachael Ray at foodtv.com. 1 pound ground pork 2 cups shredded cabbage (half of a 16-ounce packaged coleslaw mix) A few pinches ground cayenne pepper 2 cloves garlic, minced 8 gingersnaps, ground in food processor 1/4 cup aged tamari soy sauce 1 tablespoon … Continue Reading →
Here, the vegetables provide a crunchy contrast to the creamy melted cheese, with a little kick from the chile powder. The quesadillas can be made on the stovetop or, especially if you’re increasing the recipe, in the oven. Serve with salsa, sour cream or guacamole. Adapted from “Simple Vegetarian Pleasures,” by Jeanne Lemlin (Harper Collins, … Continue Reading →
To make: 20 minutes To cook: 10 minutes To grill: 5 minutes We’ve taken a grilled version of this peppery chicken and moved it indoors. The roasted red peppers and blanched spinach add flavor and flair. For even more of both, serve with mango salsa that has been laced with cardamom and jalapeno chili … Continue Reading →
This takes less time if a store-bought chipotle-flavored barbecue sauce and prepared garnishes are used, but these recipes will add layers of flavor. If you make the sauce, you’ll have enough to make another batch of steak. Recipes adapted from “Cocina,†by Leland Atkinson (Ten Speed Press, 1996). To make: 23 minutes To cook: 37 … Continue Reading →
This rub tastes better than store-bought brands we’ve tried. The recipe was created in the kitchens of Washington”s Red Sage restaurant. To make:10 minutes To toast: 2 minutes 3/4 teaspoon cumin seeds, toasted (see Note) 1/2 teaspoon coriander seeds, toasted (see Note) 2 1/2 pieces dried chipotle chile peppers, toasted, broken into pieces, seeds … Continue Reading →