| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.

View
 

Favorite Recipes

Page history last edited by PBworks 12 years, 6 months ago

 SOME OF MY FAVORITE RECIPES

 

Pork Chops with Grape Salsa

8 bone-in rib pork chops (about 1-inch thick)

¼ cup firmly packed brown sugar

1 tablespoon chili powder

1 tablespoon instant espresso powder

1 teaspoon paprika

1 teaspoon dried rosemary, crushed

1 teaspoon coarse salt

1 teaspoon cracked black pepper

Grape Salsa (recipe follows)

Trim and discard excess fat from chops; set aside. In small bowl, combine remaining ingredients except Salsa. Rub mixture onto both sides of chops. Place chops on oiled grill over direct medium-high heat grill until browned, about 1 ½ minutes per side. Move chops to indirect heat; cover and grill until internal temperature is 150o, about 5 to 6 minutes per side. Place chops on platter; cover and let rest for 5 minutes. Serve with Grape Salsa. Makes 8 servings

TIP: To prepare grill for indirect heat arrange charcoal on sides of grill with space in center; or heat one side of gas grill to medium-high and other side to medium.

Grape Salsa

1 ½ cups seedless white grapes, halved

1 ½ cups seedless red grapes, halved

¼ cup coarsely chopped celery

¼ cup chopped red onion

¼ cup golden raisins

1 jalapeno pepper, seeded and finely chopped

1 tablespoon minced fresh cilantro or Italian parsley

2 tablespoons red wine vinegar

2 teaspoons brown sugar

 

In medium bowl, combine all ingredients; gently toss. Cover and chill for several hours or overnight.

Makes 4 cups

 

Pumpkin Dip

 

1 can pumpkin 

1 can refried beans

1 can chopped green chilies

1 can sliced black olives

2-3 chopped green onions

1 c. fresh on Tbsp. dried cilantro

½ Tbsp. cumin

½ cup chopped jalapenos

½ cup sour cream

½ cup shredded Four-cheese Mexican cheese

1 pie pumpkin hollowed out and heated at 350 degrees for about 10-15 minutes

Tortilla chips

Place pumpkin and lid on cookie sheet in 350 degree oven. In saucepan, heat canned pumpkin and refried beans together. Add chilies, olives, green onions, cilantro and jalapenos. Heat through. Add sour cream and cheese, mix completely. Heat until cheese melts. Pour dip into pumpkin on serving try. Top with cheese and cover with lid. Let stand 5 minutes. Remove lid and watch the ‘guts.” Serve with tortilla chips. Looks great surrounded by orange and black chips.

 

 

 

Comments (0)

You don't have permission to comment on this page.