Recipe Vault

1 lb. lean ground beef
2 tablespoons olive oil
1 small yellow onion, finely diced
1 small green pepper, seeded and finely diced
1 clove garlic, finely diced
1 cup ketchup
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 teaspoon Agave nectar
1 teaspoon paprika
1/2 teaspoon ground cloves
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Cayenne pepper

Heat the olive oil in a large skillet over medium heat.  Add onion, pepper, and celery.  Cook for about 10 minutes.  Add garlic and cook another 3 minutes.  Add the ground beef and cook for about 8 minutes or until browned.  Add the ketchup, mustard, vinegar, Agave nectar, paprika and ground cloves, then cook over medium-low heat, stirring frequently.  About 30 minutes later, season with salt, black pepper and cayenne pepper.  Serve on rolls.

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I always prefer to mix my own cocktail sauce, that way I can control how much kick it has!

1/2 cup ketchup
2 tablespoons horseradish
1 tablespoon fresh squeezed lemon juice
2 drops of Worcestershire sauce
Tabasco sauce, to taste

Mix all the ingredients together and put into the refrigerator for about 20-30 minutes.  Let stand at room temperature for about 30 minutes before using.

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1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle, finely diced
1 small stalk celery, finely diced

Mix all ingredients and place in the refrigerator for about 20-30 minutes.

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Looking for a home made dessert on the fly?  Try this out:

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

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2       Chickens, breasts, thighs, & Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6       Carrots, peeled & quartered
4 Tbs        butter
2 Tbs        Flour
1 cup        Water
1       (10-3/4 oz) can beef bouillon
1 Tbs        Ketchup
1 Tbs        Worscestershire sauce
2       Bay leaves
6       Small, peeled onions
6       Potatoes, peeled & quartered
8 oz        Mushrooms, sauteed
1       (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

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This fresh salsa goes great with seafood!

2 cups finely chopped ripe mango
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1 tablespoon garlic
salt and pepper, to taste

Combine all ingredients in a bowl.

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2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups buttermilk
3 eggs
6 tablespoons butter, melted

RASPBERRY SAUCE:
2 pints raspberries
1/2 cup superfine sugar
grated rind of 1 orange

Stir dry ingredients into a large bowl.
Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter.
Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness.
Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired.

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1-2 large yellow fin tuna steaks (cut into 3/4″ cubes)
10 black olives, pitted
1 hard boiled egg, sliced
2 small red potatoes, sliced
2 tablespoons extra virgin olive oil
1 small sliced onion
1 vine ripe tomato, diced
pinch of fresh chopped parsley
juice from 1 lemon

Cook the eggs and potatoes in advance and allow them to cool.  In a hot pan, sear the seasoned tuna lightly.  Do not over cook the fish.  Put the seared tuna in a large bowl and add onions, tomatoes, sliced potatoes, eggs, olives and parsley.  Toss the salad lightly with a spatula as you add olive oil and lemon juice.  Season to taste with salt and pepper.

To serve, arrange salad leaves on a plate and place the tuna mixture on top.  Garnish with a lemon wedge, Bermuda onion and cherry tomatoes.

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The summer is just about over, and I’m harvesting the last of my tomatoes from my garden.  Try out this recipe for an incredible salad.

1 cup chopped fresh ripe tomatoes
1/4 cup chopped fresh basil leaves
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup olive oil
1 teaspoon red wine vinegar
fresh ground black pepper, to taste

Combine the tomatoes, basil, garlic, and salt in a food processor  With the processor on low, add the oil until the mixture is blended.  Add the vinegar and black pepper and pulse a few times to combine.  Serve over mixed salad greens.

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This casserole is amazing! My family would not stop raving about it. Let me know what you think…

9 potatoes, peeled and sliced
1/3 cup butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/4 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs

Boil the potatoes in a large pot for 25 minutes. Drain and set aside. Preheat the oven to 375 degrees F. Grease a 13×9-inch baking dish. In a large saucepan over medium heat, melt the butter. Whisk in the flour until blended. Gradually stir in the milk and cook until the mixture becomes thick and bubbly. Add the onion, chives, parsley, salt and pepper. Add the potatoes into the saucepan and mix together. Pour the mixture into the baking dish. Top with the cheeses and then the bread crumbs. Bake uncovered for 20-25 minutes, o until heated through and the cheese is melted.
Makes 10-12 servings.

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