2.5lbs boneless pork butt ( Read more... )

2 cans (7oz each) whole green chiles ( Read more... )

Put a little less than 1/2 of the tomato in blender, leave the skins on.
then add:
diced up (remaining) tomatoes
green onions chopped fine / or white onions
jalepena salsa
celery seed (not too much)
vinegar (very small amt.)
about equal amts of cumin, cilantro and tumeric
salt
tomatillos diced up

2 large sliced tomato on curly lettuce
Marinated tiny shrimp & capers in vinegar, oil, S&P, garlic powder & dry mustard. Pour over all

12T butter ( Read more... )

Saute green onions & mushrooms if you have them in marg. Add scallops, saute about 4-5 mins. Season with garlic powder, s&P, squeeze lemon juice or white wine over. Sprinkle little parmesan on top, broil a minute or so.

2T margarine ( Read more... )

3 med. zucchini, sliced thin
4 green onions
6-7 med. mushrooms
fresh parsley
little carrots

Saute all in butter till cooked. Add a little chicken broth & simmer a little. S&P, celery salt, dash nutmeg.

Put all in processor & puree real well. Put in pot, add can chicken broth & little water, about 1 cup half and half, heat until hot & serve.

1.5c non fat sour cream
1 small onion, chopped
1 clove garlic, minced
1t chopped fresh ginger (or 1/4t)
1 small drained hot chili pepper, crushed
1/2t cumin
1/2t nutmeg
1/4t salt
1/8t cinnamon
1/8t cloves
1/8t ground pepper

2lbs chicken, cut in 1.25" cubes

Marinate for 3-4 hours, cook for 10mins on med-hi grill or until 165°F

1lb lean round steak - cut in long strips ( Read more... )