Green Chile Hamburger Stew

Green Chile Hamburger Stew

Green Chile Hamburger Stew
Satisfying and easy on the wallet, this New Mexican green chile stew with hamburger is a simple dish with everyday ingredients.

Set the oven’s broiler to high and place a rack about 6 inches from the heat source.

Use aluminum foil to cover a baking sheet.

Place the chile peppers on the prepared baking sheet after lightly spraying with cooking spray.

Cook the peppers under the preheated broiler for 10 to 15 minutes, turning them halfway through, until the skin has blackened and blistered.

Peppers should be placed in a bowl, then tightly wrapped in plastic.

Give peppers about 20 minutes to steam as they cool.

Get rid of the skins.

Chop chiles, then put them aside.

onion in half while peppers are cooling.

Set aside and coarsely chop one half and the other.

Vanilla Berry Parfaits

Vanilla Berry Parfaits

Vanilla Berry Parfaits
Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.

Two small glasses should have a layer of yoghurt on the bottoms.

Berry-cover the layer.

Continue until both glasses are full, then add a layer of fruit on top.

Add graham crackers and nutmeg to the mixture.

Green Beans Grilled in Foil

Green Beans Grilled in Foil

Green Beans Grilled in Foil
The only ingredients required for this straightforward recipe for green beans cooked on an outdoor grill in foil are green beans, butter, seasoning salt, and aluminum foil.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Layer 2 sheets of aluminum foil on a work surface to create a double sheet.

Repeat with remaining foil to make a total of 4 double sheets.

Place 1/4 of each of the beans on the center of each double sheet of aluminum foil; season liberally with seasoned salt.

Add 3 teaspoons of butter to each bean serving and close the foil tightly to form a packet.

Place foil packets on the preheated grill and cook until beans are tender 15 to 20 minutes.

Remove from grill and carefully open the packets to let the hot steam evaporate.

White Bread I

White Bread I

White Bread I
With this incredibly easy recipe, you’ll get tender, milky, moist white bread right out of the bread machine.

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.

Select Basic or White Bread setting and press Start.

When done place on wire rack for at least 10 minutes before slicing.

Homemade Meatballs

Homemade Meatballs

Homemade Meatballs
This recipe for homemade meatballs uses ground beef, sausage, and Italian bread to produce soft, tender results that won’t fall apart–and they’re freezable!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Lightly grease baking sheets with rims.

In a pan, melt bacon fat over medium heat.

In a hot pan, cook the onion and garlic for 5 to 7 minutes, or until soft.

Take the food off the heat and let it cool.

Slice the loaf of bread in half horizontally while the mixture cools.

Save the crust for pizza bread or garlic toast after scooping out the white bread to leave a boat-shaped shell.

White bread should yield 5 to 6 cups of pieces when torn into pieces.



This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.

Set oven to 375 degrees Fahrenheit (190 degrees C).

Season the boned chicken generously with salt, pepper, and Creole seasoning before placing it skin-side down on a platter.

Season the boned duck liberally with salt, pepper, and Creole seasoning before placing it skin-side down on top of the chicken.

Add a cover and chill.

On a flat surface, place the boned turkey skin-side down.

To make the leg and wing cavities appear as though they still have bones in them, cover with a layer of cold sausage and oyster dressing and push the dressing into those areas.

Vanilla Sauce

Vanilla Sauce

Vanilla Sauce
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

In a saucepan combine the sugar and cornstarch.

Whisk in the water stirring until blended.

Bring mixture to a boil and continue to cook for 1 minute stirring constantly.

Remove from heat and mix in the butter and vanilla.

Serve warm.

Pork Tenderloin with Balsamic Plum Reduction

Pork Tenderloin with Balsamic Plum Reduction

Pork Tenderloin with Balsamic Plum Reduction
A seared pork tenderloin is roasted, then served with a fresh balsamic vinegar and plum sauce. It’s fast but fancy enough for company.

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with foil.

Season the pork tenderloin with salt and pepper.

Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil.

After about 1 minute gently loosen the meat from the bottom of the skillet if necessary.

Cook until the pork is seared a golden brown color about 3 minutes per side.

Transfer the pork to the lined baking sheet.

Adam’s Brown Sugar Pulled Pork

Adam's Brown Sugar Pulled Pork

Adam’s Brown Sugar Pulled Pork
This brown sugar-sweetened pork shoulder starts off by soaking in an easy brine solution and then finishes up in the oven resulting in juicy and tender pulled pork.

A 7 to 9 quart Dutch oven should contain 4 cups each of water, sugar, and salt.

Add the skin-side up pork shoulder.

If not, add a little more water until the meat is nearly submerged.

For 24 hours, cover and place in the refrigerator.

Set the oven to 300 degrees Fahrenheit (150 degrees C).

The Dutch oven should be taken out of the fridge, the brine drained, and thrown away.

Every 45 minutes, bast the roast with juices from the bottom of the pot to keep it moist as it cooks in the preheated oven covered for 5 to 7 hours.

Put brown sugar on the roast’s surface.

Cook the meat for an additional hour or so, moistening the brown sugar with the juices.

Lassy Bread

Lassy Bread

Lassy Bread
This spice-molasses bread is calling all raisin lovers—it is loaded with them! This Molasses Bread recipe was passed down to me by a Newfie.

Place raisins into a heatproof bowl and pour in enough boiling water to cover.

Cover the bowl with plastic wrap or a plate to seal; allow to stand overnight.

Dissolve sugar in the lukewarm water in a small bowl.

Sprinkle yeast over the water and allow to soften and bubble about 10 to 15 minutes.

Meanwhile heat the milk butter and salt in a saucepan over medium heat until the butter melts.

Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).