PREP TIME - 25 Min
COOK TIME - 10 Min
READY IN - 2 Hrs 25 Min
SERVINGS - 16
INGREDIENTS
* 2 (8 ounce) packages refrigerated crescent rolls
* 1 cup sour cream
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon dried dill weed
* 1/4 teaspoon garlic salt
* 1 (1 ounce) package ranch dressing mix
* 1 small onion, finely chopped
* 1 stalk celery, thinly sliced
* 1/2 cup halved and thinly-sliced radishes
* 1 red bell pepper, chopped
* 1 1/2 cups fresh broccoli, chopped
* 1 carrot, grated
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
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Vegetarian Pizza 
Tags: Pizza, Vegetarian
17.Jul.08 
Pizza, Vegetarian 
Comments (0)
PREP TIME - 30 Min
COOK TIME - 2 Hrs
READY IN - 2 Hrs 30 Min
SERVINGS - 10
INGREDIENTS
* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. Tabasco™)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips such as Fritos®
* 1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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Just Chili
Tags: chili
17.Jul.08 Soups, Stews, and Chili Comments (0)
PREP TIME - 15 Min
COOK TIME - 4 Hrs 30 Min
READY IN - 4 Hrs 45 Min
SERVINGS - 12
INGREDIENTS
* 1 (14 ounce) can beef broth
* 3 pounds boneless pork ribs
* 1 (18 ounce) bottle barbeque sauce
DIRECTIONS
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
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BBQ Pork for Sandwiches
Tags: bbq, Pork, sandwich
17.Jul.08 Sandwiches Comments (0)
PREP TIME - 25 Min
COOK TIME - 0 Min
READY IN - 25 Min
SERVINGS - 12
INGREDIENTS
* 1/2 cup white sugar
* 1/2 cup lemon juice
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style prepared mustard
* 1/2 teaspoon salt
* 2/3 cup vegetable oil
* 1 tablespoon poppy seeds
* 1 head romaine lettuce, torn into bite-size pieces
* 4 ounces shredded Swiss cheese
* 1 cup cashews
* 1/4 cup dried cranberries
* 1 apple - peeled, cored and diced
* 1 pear - peeled, cored and sliced
DIRECTIONS
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
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Winter Fruit Salad with Lemon Poppyseed Dressing
Tags: fruit salad, poppyseed
17.Jul.08 Salads and Dressings Comments (0)
PREP TIME - 5 Min
COOK TIME - 40 Min
READY IN - 45 Min
SERVINGS - 9
INGREDIENTS
* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin
DIRECTIONS
1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
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Rosemary Roasted Pork Tenderloin
Tags: Pork, rosemary, tenderloin
17.Jul.08 Pork Comments (0)
