6 this typical Recipes

  • Country Cole Slaw
    carrots, shredded, cabbage, shredded, green pepper, diced and
    6 More
    carrots, shredded, cabbage, shredded, green pepper, diced, mayonnaise , i typically use less than this, vinegar, milk, salt, sugar, celery seed
    20 min, 9 ingredients
  • Fresh Tomato Sauce
    olive oil, onions, diced and
    7 More
    olive oil, onions, diced, garlic, minced (i typically increase this to a tbsp since i love garlicky pasta sauce), tomatoes, crushed, reserved meatball pan dripping (meatball recipe posted separately), fresh parsley, minced, sugar, crushed red pepper flakes, salt (to taste)
    40 min, 9 ingredients
  • This is Not Your Typical Chicken Vegetable Stew This is Not Your Typical Chicken Vegetable Stew
    french lentils, yellow split peas, mung beans and
    15 More
    french lentils, yellow split peas, mung beans, black-eyed peas, chicken broth, water, carrots, sliced 1-inch thick, red potatoes, halved and then cut into eighths, onion, roughly chopped, green bell peppers, chopped, stalks celery, sliced 1-inch thick, olive oil, sea salt, salt free herb and spice seasoning mix, chili powder, boneless skinless chicken thighs, garlic cloves, minced, sea salt
    4 hour 30 min, 18 ingredients
  • Pozole Verde Pozole Verde
    this earthy-tasting , full-flavored pork and hominy stew ... and
    23 More
    this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed
    2 hour 30 min, 24 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top