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--- recipes [2019/12/04 12:59] – josh
+++ recipes [2020/05/17 11:58] (current) – josh
@@ Line 64: / Line 64: @@
 Makes 8 medium size pancakes.
+====== Broccoli Slaw - Mom H ======
+  * 12 oz pkg of broccoli slaw
+  * 1 pkg ramen noodles, oriental or chicken
+  * 1/2 c chopped green pepper
+  * 1/2 c chopped red pepper
+  * 1 pkg sliced almonds
+  * 5 green onions, chopped
+Toast crumbled ramen noodles at 325F for 10min (or on stove top). Mix all above *just* before eating. Mix dressing below and mix into above mixture:
+  * 1/2 c canola or vegetable oil
+  * 1/2 t salt
+  * 1/4 c sugar
+  * 1/2 t pepper
+  * 2 T vinegar
+  * oriental seasoning pkt from ramen pkg
@@ Line 175: / Line 196: @@
 Probably will reduce cook time ~20s on each side.
 I increased garlic about 50% and that was great.
+====== Hummus ======
+  * 2 15 oz cans chickpeas (drained and rinsed)
+  * 1 medium lemon (juice only)
+  * 1/2 c tahini sauce
+  * 1/2 t salt
+  * 1-2 large garlic cloves
+  * water
+  - Put ingredients in food processor and blend until smooth
+  - add more lemon juice or water to loosen up as needed
@@ Line 249: / Line 286: @@
 Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes. *I found this might need more than 90 minutes since it was a little underdone at 90 once*.
 Cool at least 6 hours, preferably overnight.
+====== Quesadilla - Taco Bell Style ======
+===== Sauce =====
+  * 1/4 c mayo
+  * 1/8 c shredded jalepeno slices
+  * 1/2 t cumin
+  * 1/2 t paprika
+  * 1/8 t cayenne pepper
+  * 1/8 t garlic powder
+  * pinch salt
+===== Body =====
+  * shell
+  * sauce
+  * chicken
+  * shredded pepperjack cheese
+====== Quesadilla - Tomato Hummus ======
+  * shell
+  * hummus
+  * sliced/diced cherry tomatoes
+  * diced onion
+  * salt
+  * pepper
@@ Line 281: / Line 352: @@
 -07-06 Did this again for neighbor get-together. I increased recipe by about 50% (2 apples instead of 1), added some cinnamon in the topping, and cooked in a 9x13. Turned out great, and the cinnamon in the topping helped a bit.
+====== Spinach Pizza ======
+From Michigan Country Lines.
+  * 2 T olive oil
+  * 1 small red bell pepper (or aloha), chopped
+  * 1/4 c onion, chopped
+  * 3/4 t salt
+  * 1/4 t black pepper
+  * 1/2 t garlic, minced
+  * 10 oz spinach, washed and coarsely chopped
+  * 12in pizza crust (I use half of Stromboli Dough recipe)
+  * 1 1/2 c shredded mozarella cheese
+  * 1 sm can mushroom stems and pieces (optional)
+  - Preheat oven to 450F.
+  - Heat olive oil in large skilled (wok worked well) over medium heat.
+  - Add red pepper, onion, salt, and pepper.
+  - Cook until tender, 3-5 min, stirring occasionally.
+  - Add garlic (and mushrooms); cook and stir 1 min.
+  - Add spinach; cook and stir until wilted.
+  - Sprinkle pizza crust with 1 c mozarella.
+  - Distribute spinach mixture evenly over crust.
+  - Sprinkle remaining 1/2 c mozarella over spinach layer.
+  - Bake 10 min.
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 This one turned out great but not spicy enough.
 Need to add more spice next time.
+====== To Try ======
+===== Chicken Alfredo Tortellini Soup =====
+From [[https://www.theslowroasteditalian.com/2018/01/chicken-alfredo-tortellini-soup.html?m=1]]
+  * 2 tablespoons unsalted butter
+  * 1/2 medium yellow onion, diced
+  * 4 ounces baby carrots, halved lengthwise and sliced into half-moons
+  * 2 cloves garlic, minced
+  * 1 pound boneless skinless chicken breasts, cut into bite-size cubes
+  * 1 teaspoon kosher salt
+  * 1/2 teaspoon freshly ground black pepper
+  * 1/4 cup all-purpose flour
+  * 4 cups reduced-sodium chicken stock
+  * 1 cup half-and-half
+  * 1 teaspoon crushed red pepper flakes
+  * 9 ounces cheese tortellini, frozen or fresh
+  * 2 cups freshly shredded Parmesan cheese
+  * 2 ounces fresh baby spinach
+  - Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
+  - Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
+  - Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
+  - Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
+===== Chili =====
+From Tony.
+  * 1 lb ground turkey or beef
+  * 16 oz black beans
+  * 1 can kidney beans (light or dark)
+  * 3 cans diced tomatoes with green chilies
+  * 1/2 diced onion
+  - Cook the turkey/beef.
+  - Add onions.
+  - Drain beans.
+  - Add beans plus tomatoes in pot.
+Seasoning:
+  * 1 T chili powder
+  * 1 t cumin
+  * 1/4 t cayenne pepper
+  * 1/4 t garlic powder
+  * 1/2 t onion powder
+  * 1 t salt