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Revision as of 18:39, 30 March 2023 by Allanon (talk | contribs) (Beef Nilaga)
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Bacon Mac

Yield: 6 servings (serving size: about 1 cup) Ingredients

   * 3 1/4  teaspoons  salt, divided
   * 12  ounces  strozzapreti or penne pasta
   * 4  teaspoons  all-purpose flour
   * 1 1/2  cups  skim milk, divided
   * 2  cups  finely shredded sharp cheddar cheese, divided
   * 1/4  cup  sliced green onions
   * 1  teaspoon  hot sauce
   * 1/4  teaspoon  pepper
   * 2  slices center-cut bacon, cooked and crumbled
   * Cooking spray


1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.



Beanie Weenie

  • 1 11oz can pork and beans (whatever your favorite flavor is)
  • 2 hot dogs, sliced
  • 2 tbsp brown sugar
  • 1 tsp mustard

Bread Pudding

2 1/2 cups bread, cubes
1 1/2 cups low-fat milk
2 eggs
1 egg yolks
1/2 cup sugar
1/2 tablespoon vanilla
1/8 teaspoon ground nutmeg
1/8 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/4 cup raisins
1/4 cup shredded coconut (optional)


Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
Note: For a puffier pudding, refrigerate several hours or overnight before baking.).

Brown Bread

Brown Bread Machine

* 3/4 cup warm water
* 1/2. tablespoon sugar
* 1-1/8 tsp rapid rise yeast
* 1 cup bread flour
* 1 cup minus 2 tablespoons whole wheat flour
* 1/2 tablespoon cocoa powder
* 1 tsp espresso powder or coffee
* 1/2 tsp salt
* 1 tbsp butter, softened
* 1/8 cup honey
* 1 tbsp molasses

Small batch

6 tablespoons warm water
1 teaspoon sugar
1/2 teaspoon rapid rise yeast
1/2 cup bread flour
1/2 cup whole wheat flour
1 tablespoon cocoa powder
1/2 tsp espresso powder
1/4 tsp salt
1/2 tbsp butter, softened
1 tbsp honey
1/2 tbsp molasses

Caesar Dressing

    2 small garlic cloves, minced
    1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
    2 tablespoons freshly squeezed lemon juice, from one lemon
    1 teaspoon Dijon mustard (I like the brand Maille)
    1 teaspoon Worcestershire sauce
    1 cup mayonnaise, best quality such as Hellmann's Real
    1/2 cup freshly grated Parmigiano-Reggiano
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper

Cheddar Biscuits with OLD BAY® Seasoning

    Prep Time 10 min
    Total Time 30 min
    Servings 8


1/3    cup butter, melted 
1/4    teaspoon salt 
1/4    teaspoon OLD BAY® seasoning (from 6-oz container) 
1/4    teaspoon garlic powder 
1/4    teaspoon parsley flakes 


2    cups Original Bisquick™ mix 
3/4    cup milk 
1/4    cup butter, melted 
1/2    cup shredded Cheddar cheese (2 oz) 


    1 Heat oven to 425°F. In small bowl, stir together Topping ingredients; set aside.
    2 In medium bowl, stir Biscuit ingredients until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
    3 Bake 16 to 18 minutes or until biscuits are golden brown. Immediately brush hot biscuits with Topping. Serve warm.

Cream of Mushroom Soup

Original recipe:


4 tablespoons butter
1 tablespoon oil
1 onion diced
4 cloves garlic minced
1 1/2 pounds (750 g) fresh brown mushrooms sliced
1 teaspoon dried thyme
1/2 cup Marsala wine (any dry red or white wine)
6 tablespoons all-purpose flour
4 teaspoons chicken flavor Better than Bouillon
0-2 teaspoons salt adjust to taste
0-1 teaspoons black cracked pepper adjust to taste
1 beef bouillon cubes, crumbled
4 cups milk


  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  2. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes.
  4. Add chicken bouillon and milk, mix again and bring to gentle simmer (do not boil). Reduce heat to low-medium heat, add crumbled bouillon cube.
  5. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  6. Adjust salt and pepper to your taste.

Chicken Pot Pie

8 servings @ 441 calories


1.5 cup Milk - 195
1.5 cup Onion diced - 96 calories
1.5 cup Chicken base - 15
6 tablespoon cup butter - 600 calories
3/4 cup flour - 330

Melt butter, add in flour, bring milk, onions and chicken base to a boil.

1.5 pound boneless skinless chicken - 550 calories
1 potato 161
5-1/3 cup of mixed vegetables - 2 packages - 480 calories
1/2 onion diced - 32 calories
2 tablespoon butter

saute onion, add mixed vegetables, potato, chicken.


1/6 of pastry sheet per pie. 160


  • 2 28 oz cans of peeled whole tomatoes
  • 10 oz can of diced tomatoes and green chilis (eg, Rotel)
  • 30 oz can of kidney beans
  • 1 large sweet onion, chopped
  • 2 lb 30% fat hamburger
  • 3 tbsp chili powder
  • 2 tsp sugar
  • 1 tsp salt
  • pepper

Add first four ingredients to crock pot. To save time, the crock pot can be microwaved for ten minutes to get the ingredients hot. Put crock pot in slow heater, turn on high.

Form hamburger into small meatballs (less than 1cm each). This step can be skipped, but the resulting flavor will be reduced.

Fry hamburger until cooked. Place in crock-pot along with the other ingredients. Add chili powder, sugar, salt, and pepper to taste. Cook uncovered until flavors are well-mixed and liquid thickens (usually a couple hours or more). Turn temperature down to low if crock pot starts boiling. Serve with saltine crackers.

Clam Chowder (Ivar's Inspired)



  • 2 (6½ ounce) cans minced clams
  • 1 cup finely chopped onion
  • 1 cup finely diced celery
  • 2 cups finely diced potatoes
  • ¾ cup butter
  • ¾ cup flour
  • 4 cups half-and-half, warmed (or 1 cup whipping cream and 3 cups milk)
  • 2 teaspoon salt, to taste
  • 1 dash pepper
  • ½ teaspoon sugar


  • In a medium saucepan, drain the juice from the clams; set the clams aside.
  • Combine clam juice with the onions, celery and potatoes.
  • Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
  • In a large saucepan, melt the butter.
  • Add flour and stir in to the butter.
  • Slowly whisk in the warm half-and-half.
  • Cook and whisk until smooth and thick, about 5 minutes.
  • Recommended: For a thinner chowder, add 1 cup milk or clam broth.
  • Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan.
  • Stir well and adjust the seasonings if necessary.
  • Recommended: Continue stirring on low heat for ten minutes, to give the potatoes a chance to influence the broth, and the flavor a chance to settle.

Creole Shrimp and Sausage Stew

Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.

Yield: 4 servings (serving size: about 1 cup) Ingredients

   * 2  teaspoons  olive oil
   * 1  cup  chopped green bell pepper
   * 1  cup  thinly sliced turkey smoked sausage (about 6 ounces)
   * 1  teaspoon  bottled minced garlic
   * 3/4  cup  fat-free, less-sodium chicken broth
   * 1  (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
   * 8  ounces  peeled and deveined medium shrimp
   * 1  (15-ounce) can organic kidney beans, rinsed and drained
   * 2  tablespoons  chopped fresh parsley


1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Nutritional Information



French Toast

1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoons butter
1 eggs
1 tablespoon milk 
1/8 teaspoon vanilla extract
2 slices challah, brioche, or white bread

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

Read more at:

Fresh Tomato, Sausage Pasta

Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil) Ingredients

   * 8  ounces  uncooked penne
   * 8  ounces  sweet Italian sausage
   * 2  teaspoons  olive oil
   * 1  cup  vertically sliced onion = half an onion
   * 2  teaspoons  minced garlic
   * 1 1/4  pounds  tomatoes, chopped
   * 6  tablespoons  grated fresh pecorino Romano cheese, divided = Parmesan is fine
   * 1/4  teaspoon  salt
   * 1/8  teaspoon  black pepper
   * 1  tablespoon basil leaves


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.



Green Bean Casserole

Prep: 20 mins Level: Easy
Cook: 30 mins Serves: 16 or 4 meals
This from-scratch green bean casserole is a cinch and can be made ahead of time…and
can be adapted however you’d like. Have fun with it!
Green Bean Casserole
Prep: 20 mins Level: Easy
Cook: 30 mins Serves: 8
This from-scratch green bean casserole is a cinch and can be made ahead of time…and
can be adapted however you’d like. Have fun with it!
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
½ whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-½ cups Whole Milk
½ cups Half-and-half
1-½ teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ teaspoons Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs
Cut green beans in half if you like pieces to be a little smaller. 
Blanch the green beans: drop them into lightly salted boiling water and allow green
beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a
slotted spoon and immediately plunge them into a bowl of ice cold water to stop the
cooking process. Drain beans once they’re cool and set aside. 
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add
diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done
(but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the
pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two,
then pour in milk and half and half. Continue cooking, whisking constantly, while sauce
thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar.
Stir while cheese melts. Turn off heat. 
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green
beans and stir gently to combine. Pour into a baking dish and top with panko crumbs. 
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are

Grilled Cheese Sandwich

Two slices of bread and some cheddar cheese or American cheese, toasted. This is a pretty simple recipe, and just here to go with the Tomato Soup recipe.

Hamburger Patty

  • 250 calories - 12 patties
  • 2 lbs lean ground beef
  • 2 large eggs, beaten
  • 1/2 cup finely chopped onion
  • 1/2 cup crushed soda crackers or 1/2 cup fine dry breadcrumb
  • 3/4 teaspoon granulated garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoon barbeque sauce

Hazelnut and Pecan Crusted Salmon

Inspired by a Trader Joe's product:

  • 1/2 cup hazelnuts, crushed into small pieces
  • 1/2 cup pecans, crushed into small pieces
  • 1 lb salmon
  • 3 tbsp olive oil

Mix crushed hazelnuts and pecans. Wash salmon with water, and pour crushed nut mixture over the salmon. Press the nuts into the salmon (with medium pressure) to form a crust.

Heat oil in frying pan, and add salmon when hot. Set to medium heat. Fry until done.

Honey Wheat Pizza Dough

   1 cup Lukewarm Water
   3 Tablespoons Honey
   2 Tablespoons Olive Oil Plus Extra For Spreading On Dough
   3 cups Whole Wheat Flour - 1320 cal
   1 teaspoon Kosher Salt
   2 teaspoons Yeast
   2 teaspoons Cornmeal

Mac and Cheese

Preferably the dry cheese version! Kraft or knockoff brand, whatever.

Meat Loaf

By Pioneer Woman. Ingredients

   * Meatloaf:
   * 1 cup Whole Milk
   * 4 slices Wheat Bread
   * 2 pounds Ground Beef
   * 1 cup (heaping) Freshly Grated Parmesan Cheese
   * ¼ teaspoons Seasoned Salt
   * ¾ teaspoons Salt
   * 2 teaspoons Freshly Ground Black Pepper
   * 1 tablespoon Minced Flat-leaf Parsley
   * 4 whole Eggs Beaten
   * 12 slices Thin/regular Bacon
   * Sauce:
   * 1-½ cup Ketchup
   * 1/3 cups Brown Sugar
   * 1 teaspoon Dry Mustard
   * 1 teaspoon Tabasco

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Mushroom Gravy

  • - 600 calories 8 servings
  • 1/2 stick (1/4 cup) butter - 400 cal
  • 1 pound mushrooms, sliced 90 cal
  • 1/3 cup flour - 132
  • 1 quart cold beef, chicken or vegetable stock or broth - 45 cal
  • 1/2 tsp dried thyme
  • salt and fresh ground black pepper to taste

    • 1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
    • 2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Pan-Fried Pork Chops

  1. 1/2 cup all-purpose flour
  2. 4 (5-ounce) bone-in center-cut pork chops
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoons canola oil

To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 3/4 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness.

Pastrami Hash

1 16- to 18-ounce package precooked diced potatoes (peeled or unpeeled)
1 large onion, quartered and thinly sliced
1 medium green bell pepper, diced
1 teaspoon paprika
1/4 teaspoon plus a pinch of salt, divided
1/4 teaspoon plus a pinch of freshly ground pepper, divided
5 ounces deli pastrami, diced (about 1 generous cup)
Heat oil in a large skillet over medium-high heat. Reduce heat to medium and add potatoes, onion, bell pepper, paprika and 1/4 teaspoon each salt and pepper. Stir to combine, then spread in an even layer in the pan and cook, undisturbed, for 3 minutes. Stir in pastrami, spread back into an even layer and cook undisturbed again until a crust starts to form on the bottom, about 5 minutes more. Remove from the heat and cover to keep warm.

Perfect Potato Soup

Prep: 10 mins Level: Easy
Cook: 20 mins Serves: 12
Potato soup…the way I love it! Simple, delicious, and warms your soul.
6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
½ cups Heavy Cream
½ teaspoons Salt, More To Taste
Black Pepper To Taste
½ teaspoons Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is
rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease,
but do not clean the pot. 
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and
cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning
with salt, pepper, and Cajun spice. 
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes
are starting to get tender. Whisk together the flour and the milk, then pour into the soup
and allow the soup to cook for another 5 minutes. 
Remove half to 2/3 the soup and blend in a blender/food process until completely
smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you
taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley,
reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon.

Pork and Beans

Sautee 1/2 onion, 1/4 cup of brown sugar and can of Van Kamp's Pork and Beans

Pot Roast

    1 whole (4 To 5 Pounds) Chuck Roast
    2 Tablespoons Olive Oil
    2 whole Onions
    6 whole Carrots (Up To 8 Carrots)
    Salt To Taste
    Pepper To Taste
    1 cup Red Wine (optional, You Can Use Beef Broth Instead)
    2 cups To 3 Cups Beef Stock
    3 sprigs Fresh Thyme, or more to taste
    3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Try using a crockpot instead.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Pumpkin Cream Pie

Prep: 2 hrs Level: Easy
Cook: 20 mins Serves: 8
A creamy, dreamy, more mild take on pumpkin pie. Beware: between the graham
cracker crust and the filling, this one’s hard to resist. 
1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish
Preheat oven to 300 degrees. 
Grind graham crackers in a food processor (or, if you don’t have a food processor, place
them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and
melted butter and process until totally combined. Press into the bottom and sides of a
pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove
from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices.
Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine.
Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy
cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture
until combined. Pour into cooled crust. 
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers
crumbled on top.

Scrambled eggs

1 tsbn of olive oil 40
2 eggs  156
1 oz cheddar cheese 110
1/2 cup onion  34
2 mini pepper 25
1 chicken apple sausage patty 100
dash of salt
dash of pepper
465 calories

Stuffed Lobster

Yield: 2 servings (serving size: 1 stuffed lobster tail and 1 lemon wedge) Ingredients

   * 2  lobsters, cooked
   * 1  cups  crushed reduced-fat round buttery crackers (such as Ritz)
   * 1  tablespoon  dried parsley
   * 2  tablespoons  fresh Parmesan cheese
   * 4  teaspoons  butter, melted
   * 1  tablespoon  fresh lemon juice
   * 1  tablespoon  Worcestershire sauce
   * 2  lemon wedges


Preheat broiler.

Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside. Combine the lobster, crackers, and the next 5 ingredients (crackers through Worcestershire sauce) in a large bowl. Divide the lobster mixture evenly among tail shells. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.

Note: You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.


   379 (37% from fat)

Taco Salad


  • 1 medium onion, chopped
  • 2 avocado, chopped
  • 1 head of romaine lettuce, chopped
  • 8oz sour cream
  • cheddar cheese, shredded
  • 1 large (but not family size) bag of doritos, crushed
  • 1lb hamburger, spiced and browned
  • taco seasoning to taste (eg, 2 tbsp)
  • chili powder to taste (eg, 1 tsp)


  1. Brown hamburger. Drain fat. Add 1/3 chopped onion, taco seasoning, and chili powder. Mix. Continue cooking for two minutes.
  2. Mix all remaining ingredients except sour cream. Mix.
  3. Add sour cream. Mix. (Delay adding sour cream to avoid melting it - vary delay depending on how hot the hamburger is.)

Tuna Salad Sandwiches

  • 1 small can of tuna
  • 2 eggs, boiled, cubed
  • 1 small sweet pickle, chopped OR 3 pimento-stuffed olives, sliced
  • 2 tbsp mayonnaise

If you like it sweet and tangy, try the sweet pickle version with Miracle Whip instead.

Turkey Meatballs

Note: If you haven't tried the Turkey-Veggie Meatballs, I recommend you give them a try first. They're surprisingly good!

6 servings @ 165 cal.
 1 lb lean ground turkey
3 garlic cloves, minced
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 egg, beaten
1/2 cup dry breadcrumbs


# Mix all the ingredients and shape into 30 meatballs approximately 1" across.
# Spray a nonstick pan lightly with veggie oil.
# Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

Read more at:

Turkey-Veggie Meatballs

1 large egg white $
2 garlic cloves, crushed
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
1.25 pounds ground turkey $
1-1/2 cup mixed vegetables

    Preheat oven to 400°.
    Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Waffles: Belgian

Makes 5 waffles 125 calories each

1 cups Original Bisquick™ mix 
3/4 cups milk 
1/2 egg 
1 tablespoons vegetable oil 


    1 Heat waffle iron; grease with vegetable oil or shortening.
    2 Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
    3 Bake about 5 minutes or until steaming stops. Carefully remove waffle.

Waffles: Oats

Makes 1 waffle

1 cup of oats
1 cup of water

Put the oats and water in the blender.
Pour the batter in the waffle maker.
Bake for 5 minutes.

You can put bananas or blueberries in the blender.


Where to Get Ingredients

Looking for good Filipino food ingredients? Like most ethnicities, these are not well-represented in the usual grocery stores. But at least in the Los Angeles area, the Seafood City grocery store chain sells primarily Filipino food and ingredients.

Lechon Manok

  • 1 thumbs ginger crushed
  • 5 cloves garlic crushed
  • 1 medium red onion sliced
  • 5 pieces dried bay leaves crumbled
  • 1 stalk lemongrass bottom part crushed
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
  • 1 ¾ cups 7-up

Coating Knorr Seasoning Paprika

Marinate the chicken overnight.

Dry chicken put knorr seasoning Rub paprika for coloring

Pressure cook on high. 8 minutes per pound chicken. Once done with natural release, air fry it. 5 minutes to air fry one side and then 4 minutes for the other side.

Adobo (Chicken)

Recipe from Cooking Light magazine.

Yield: 4 servings (serving size: 2 thighs and about 6 tablespoons sauce)


  • 1 tablespoon canola oil
  • 8 bone-in chicken thighs, skinned
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 1/2 cup tablespoons low-sodium soy sauce
  • 1/4 cup tablespoons water
  • 1/4 cup tablespoons white vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups hot cooked long-grain rice


Sous Vide:

  1. 145 degrees for two hours.
  2. If skin is on the chicken, sear for 2-3 minutes in frying pan on high heat.


  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
  2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

Leche Flan

--10 egg yolks
-- 1 can condensed milk
-- 1 can evaporated milk
-- 1/2 cup sugar
Mix everything in a bowl..if you are using a mixer use the slowest setting as it will bubble up...
after using a mixer...mix it slowly with a spoon to get rid of the bubbles.  
Get three llanera and put 1 teaspoon of sugar on each on of them...heat them up to melt and caramelized the sugar use low heat careful as it burns really quick after the sugar melts....set this aside to cool down...pour the egg mix to the three llanera and cover it tightly. ...i use aluminum foil before but I bought llanera with cover already when I went to phil last 2012...cook in a steamer for 45 min

Pork Belly Adobo


2/3 cup soy sauce
5 cloves garlic, peeled and smashed
1/4 cup sugar
1/2 teaspoon black peppercorns
3 pounds boneless pork belly, skinned and meat cut into 2-inch pieces (16 to 20 pieces)
1/4 cup canola oil
1 large yellow onion, finely diced
2 bay leaves
1/4 cup white distilled vinegar
Cooked jasmine rice, for serving


Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.

Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.

Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.

Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour and 25 minutes. The cooking liquid will be reduced by at least 2/3.

Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.

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Beef Nilaga

1 pound beef bones
1 pound beef chuck
2 tbsp salt
8 cups water
1 beef boullion
1 tbsp whole peppercorns
1 onion
1 potato
1 cup of baby carrots
2 corns
1 cabbage
1 bokchoy

1. Place meat and bones in the Instant Pot and 2tbsp of salt. Air fry for 5 minutes. 
2. Turn the meat and air-fry for another 5 minutes.
3. Put water, bullion, peppercorns, and onion in the pot and set the pressure cooker to high for 30 minutes. Let it naturally release for 20 minutes. (About 70 minutes)
4. Put potatoes, corn, and baby carrots and pressure cook for 4 minutes.
5. Remove meat from the pot.
6. Make sure the instant pot is off. Put cabbage and bokchoy for 5 minutes. (They overcook easily.)
7. Serve and enjoy!

Bistek Tagalog Recipe


    1 lb beef sirloin, thinly sliced
    1/2 cup soy sauce
    2 piece lemon or 3 pieces calamansi
    1 tsp ground black pepper
    6 cloves garlic, crushed
    1 large onion, sliced into rings
    3 tbsp cooking oil
    salt to taste

    Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour
    Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes soft. Set aside
    In the same pan where the onions were fried, fry the marinated beef (without the marinade) until color turns brown. Set aside
    Put-in the garlic then saute for a few minutes
    Pour the marinade and bring to a boil.
    Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add water as needed.
    Add the stir-fried onions and some salt to taste.
    Serve hot. Share and Enjoy!

Chicken Katsu

    4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
    salt and pepper to taste
    2 tablespoons all-purpose flour
    1 egg, beaten
    1 cup panko bread crumbs
    1 cup oil for frying, or as needed

    Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
    Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Chicken Macaroni Salad

Kikiam and rice

Lumpia and rice

Pancit Bihon

  • 12oz package dried rice noodles
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups diced cooked chicken breast meat
  • 1 cup diced cooked pork
  • 1 small head cabbage, thinly sliced (about 1.5 cups)
  • 1/2 cup celery, sliced
  • 2 carrots, julienned (about 1 cup)
  • 1/4 cup soy sauce (or 1/2 low-sodium cup soy sauce)
  • 2 lemons, sliced, for garnish
  • 1 cup chicken broth
  1. Place the rice noodles in a large bowl, and cover with warm chicken broth. When soft, drain, and set aside.
  2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken, pork, cabbage, carrots, celery, and soy sauce. Cook until cabbage begins to soften.
  3. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

Siopao asado

Spaghetti Filipino-Style

2 can 16 oz of tomato sauce
1 lb ground beef
1 lb ground pork
1/2 lb Filipino hotdogs
6 pieces laurel leaves (bay leaves)
1/2 cup brown sugar
2 medium onions, chopped
1/2 red bell pepper, chopped
8 cloves garlic, minced
1 cup water
1.5 teaspoon salt
2 teaspoon ground black pepper
1 cup grated cheddar cheese

Spaghetti Cooking Instructions:
    * Cook spaghetti noodles according to package instructions. Toss lightly with a half teaspoon of olive oil until coated, and allow to cool while cooking the rest of the ingredients.
    * Combine ground beef and ground pork and cook until browned.
    * In a sauce pan or wok, sauté garlic and onions in cooking oil.
    * Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
    * Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
    * Add brown sugar and hotdogs. Continue to simmer for an additional 15 minutes.
    * Serve with the cooked spaghetti noodles and grated cheddar cheese on top.

    * If you're like me, you may be tempted to reduce the sugar or make other adjustments. I recommend making it as-is first; it's not as sweet as it looks.
    * Be sure to let the sauce simmer for at least 15 minutes at the end. Even longer is better - the flavor is better once it has a chance to combine.


    2 eggs
    1 teaspoon milk
    1/2 teaspoon minced garlic
    salt to taste
    1/2 teaspoon pepper
    1 cup vegetable oil for frying
    8 thin cut boneless pork chops
    1 1/2 cups panko crumbs

    In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
    Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
    When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Toyomansi Fried Chicken

  • 2 pounds chicken legs and thighs, about 6 to 8 pieces
  • 1/2 cup soy sauce
  • 2 tablespoons calamansi or lemon juice
  • 2 cloves garlic, crushed
  • freshly ground black pepper

Marinade chicken in soy sauce, calamansi, garlic, and freshly ground pepper and refrigerate overnight.

Bake chicken at 350 for 50 minutes.

Before frying the chicken let it rest at room temperature for over an hour. Fill a wok or a pot with at least 2 inches deep of oil and heat the oil. Deep fry chicken in small batches until cooked through and nicely browned. Fish out with a strainer and place on a platter lined with paper towels.

White King Champorado

Use 3 cups of water instead of 5 in the instructions. 1 packet makes 2.5 cups of champorado. 405 calories calories per cup including the 1/2 cup of sugar.


Chicken Cordon Bleu

This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Yield: 4 servings (serving size: 1 rolled chicken breast half) Ingredients

   * 1/4  cup  fat-free, less-sodium chicken broth
   * 5  teaspoons  butter, melted
   * 1  large garlic clove, minced
   * 1/2  cup  dry breadcrumbs
   * 1  tablespoon  grated fresh Parmigiano-Reggiano cheese
   * 1  teaspoon  paprika
   * 4  (6-ounce) skinless, boneless chicken breast halves
   * 1/4  teaspoon  salt
   * 1/4  teaspoon  dried oregano
   * 1/4  teaspoon  freshly ground black pepper
   * 4  thin slices prosciutto (about 2 ounces)
   * 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
   * Cooking spray


Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden. Nutritional Information


   297 (30% from fat)

Italian (American)

I'm not Italian, and I know the vast majority of "Italian" food in the US has been Americanized, so these are "American Italian" unless somebody tells me otherwise.

Artichoke and Mushroom Pasta

  • 1Tablespoons Olive Oil - 120
  • 1 Tablespoons Butter - 100
  • 2 cloves Garlic, Minced
  • 1/4 whole Medium Onion, Finely Diced
  • 1/2 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained - 125
  • 1/2 can Diced Tomatoes With Juice (14.5 Oz.) - 50
  • 1/2 cup Heavy Cream - 400 cal
  • 1/4 cup Chicken Broth (More As Needed)
  • Salt And Pepper, to taste
  • 8oz Thin Spaghetti -
  • 1 can shitake mushroom
Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts, mushrooms and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Ethan's Italian Spaghetti with Meatballs

Pasta Carbonara

8 servings

    12 ounces, weight Pasta, Any Variety
    8 pieces Thick Cut Bacon (diced Small)
    1/2 whole Medium Onion, Diced Small
    2 cloves Garlic, Minced
    3 whole Eggs
    3/4 cups Finely Grated Parmesan
    3/4 cups Heavy Cream
    Salt & Plenty Of Black Pepper
    1/2 cup Peas

Preparation Instructions

Cook pasta according to package directions.

While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.

Serve immediately with extra Parmesan. Delish!

Pasta Puttanesca

  • 6 servings
  • 8 ounces, weight Bucatini Or Spaghetti
  • 2 Tablespoons Olive Oil
  • 1/2 whole Red Onion, Sliced
  • 1-1/2 cup Grape Tomatoes, Halved
  • 3/4 cups Chicken Broth Or White Wine
  • 2 cloves Garlic
  • 4 whole Anchovy Filets
  • 1/2 cup (heaping) Assorted Pitted Olives
  • 12 whole Basil Leaves
  • 4 ounces, weight Good Parmesan Cheese
Preparation Instructions

Cook pasta until al dente.

Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.

Using a fork, crumble the Parmesan cheese.

Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. 
Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, 
then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes,
 or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.

Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce. 

Shrimp Arrabbiata

 6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined $
1/4 teaspoon salt $
1/2 cup prechopped onion $
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
pinch crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

    Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
    Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

Tomato Soup

  • 4 servings 300 cal per serving
  • 3 Tablespoons Melted Butter 300 cal
  • 1/2 Medium Onion, Diced 50 cal
  • 24 oz Tomato Juice 150 cal
  • 1 can (14 Oz. Cans) Diced Tomatoes 100 cal
  • 1 Tablespoon Chicken Base 45 cal
  • 3 Tablespoons Sugar 135 cal
  • 1 pinch Salt
  • Black Pepper To Taste
  • 1/2 cup Heavy Cream 400 cal
  • Chopped Fresh Parsley
  • Chopped Fresh Basil
    • Sauté diced onions in butter until translucent.
    • Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat.
    • Add in cream and stir. Add in parsley and basil to taste.

Middle Eastern

Roasted Chicken, Hummus, Pita Bread


Sticky Rice with Mango

Yield 4 servings @ 250 calories per serving

Cook 1 cup of sweet rice in the rice cooker 1/4 cup coconut milk 1/4 cup sugar

Mix them all together


Black Bean and Cheese Enchiladas with Ranchero Sauce

Ingredients 2 dried ancho chiles, stemmed and seeded 2 cups water 2 teaspoons olive oil 1 cup chopped yellow onion 5 garlic cloves, sliced 1/4 teaspoon kosher salt 2 cups organic vegetable broth 2 tablespoons chopped fresh oregano 2 tablespoons no-salt-added tomato paste 1/2 teaspoon ground cumin 1 tablespoon fresh lime juice 1/8 teaspoon ground red pepper 1 (15-ounce) can black beans, rinsed and drained 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided 3 thinly sliced green onions, divided Cooking spray 12 (6-inch) corn tortillas 6 tablespoons light sour cream Preparation 1. Preheat oven to 400°.

2. Combine chiles and 2 cups water in a saucepan; bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; let stand 5 minutes. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

3. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth and next 3 ingredients (through cumin); cook 8 minutes or until thickened, stirring occasionally.

4. Pour onion mixture into a blender; add chiles and reserved liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth; stir in lime juice and red pepper.

5. Combine the beans, 1 cup cheese, and half the green onions in a bowl. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up. Place, seam-side down, in prepared dish. Pour remaining sauce over filled tortillas. Top with the remaining cheese. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with remaining green onions; serve with sour cream.

Nutritional Information Amount per serving Calories: 302 Fat: 12.9g Saturated fat: 5.3g Monounsaturated fat: 3.9g Polyunsaturated fat: 1.3g Protein: 17.3g Carbohydrate: 36.1g Fiber: 6.4g Cholesterol: 32mg Iron: 1.7mg Sodium: 574mg Calcium: 426mg

Black Bean Soup

Taste great with Mexican cheese, sour cream and rice

Only make a third of this recipe. It's too much to do all of it.

Yadira Spaghetti


2 ancho chiles - If chiles are small add 3.
3 cups chicken stock
2 lb ground turkey
1.5 to 2 lb chorizo you can play with this depending on how much chorizo you like.
1/2 onion chopped
2 garlic cloves finely chopped
1 bay leaf
Salt and pepper to taste
About 4 roma tomatoes diced or 2 cans of diced tomatoes.

First- boil ancho chiles with 3 cups of chicken stock. Set aside. 2nd- in a pot start cooking the meat and chorizo once it's all crumbled but not completely cook though, throw in the chopped onion and garlic. 3rd- once cooked through add the sauce and the bay leaf and simmer for about 20 minutes You can add more stock if you want it more saucy.


Kimchi Fried Rice


   1 tablespoons unsalted butter
   ½ small onion, medium dice
   1 cup roughly chopped kimchi (6 ounces)
   2 tablespoons kimchi juice, or to taste
   ½ cup small-dice Spam, ham or leftover cooked meat
   2 cups cooked, cooled rice (preferably short-grain)
   2 teaspoons soy sauce, or to taste
   1 teaspoon sesame oil, or to taste


   In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. 

Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.

   Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. 

Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown.


Fried Rice


2  cups cooked jasmine rice
2       eggs
4  tbsp olive oil

Sauce Ingredients

3  tbsp soy sauce
1½ tsp  sugar
¼  tsp  black/white pepper
¼  tsp  minced garlic
pinch   garlic powder
pinch   ginger powder


  • Mix all sauce ingredients. Set aside.
  • In a frying pan or wok, heat 1 tbsp oil on medium heat. Add eggs, salt and pepper to taste (whatever you would use for fried eggs). Cook eggs as you would scrambled eggs: cook until fully cooked on the bottom, stir thoroughly, wait 10 seconds, flip, wait 20 seconds, remove from heat. Set aside.
  • In a frying pan or wok, heat 3 tbsp oil on high heat. Add rice, mix until oil completely coats rice. Add sauce, mix until the color is an even brown. Heat for three minutes (or until hot), scraping the bottom and turning over the rice every 30 seconds. The objective here is for the rice to absorb the liquid, and for the sugar in the sauce to caramelize. Overheating will burn the sugar, so make sure to scrape the bottom.
  • Add cooked eggs, break up the eggs, and mix them into the rice.
  • Turn off heat, stir rice again.
  • Leave uncovered to allow rice to dry out until time to serve (maximum of 15 minutes). Stir rice again right before serving.