1/2 cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes (optional)
36 small clams in shell, scrubbed
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes. Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
3 tablespoons olive oil
1 small onion, chopped
5 green onions, chopped
2 cloves garlic, minced
2 habanero peppers, seeded and minced
1 red bell pepper, chopped
1 1/2 (8 ounce) packages seitan
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
3 cups cooked white rice
3 tablespoons chopped fresh cilantro
1 (18 ounce) bottle barbecue sauce
10 (10 inch) flour tortillas
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes.
Add black beans and tomatoes. Heat through. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside . In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt.
Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
submitted by:[email protected]
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (16 ounce) package broccoli coleslaw mix
1 cup shredded cabbage
3/4 cup cooked chicken breast, cut into bite-sized pieces
salt and pepper to taste 1 (15 ounce) can garbanzo beans, undrained
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon ground cumin
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
4 (10 inch) flour tortillas
Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent, about 3 minutes. Stir in the broccoli coleslaw mix, and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste. In a blender, combine garbanzo beans, mayonnaise, mustard, cumin, garlic, onion powder, lemon pepper, salt and pepper. Blend until smooth and creamy. Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce, then put a large heap of the slaw mixture on top. Wrap like you would a burrito.
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
wooden sticks
Heat oil in a deep fryer to 365 degrees F (185 degrees C). In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates
1 (10 ounce) package salad greens (about 10 cups)
1 (6 ounce) can pitted ripe olives , drained, halved
10 pepperoncini peppers
8 slices Hard Salami, quartered
1 cup Shredded Mozzarella Cheese
3/4 cup Italian Dressing
Toss greens with remaining ingredients.
submitted by:[email protected]
