Chowder Italliano

requires the following



2 packages premade squash tortellini
2 packages premade pumpkin or mushroom ravioli
3 medium cans sweet corn kernels drained
2 cans black beans drained
2 cans stewed tomatoes drained
2 gallons whole cream
4 cups all purpose chowder
2 sticks unsalted butter at room temperature
1 medium red onion diced
1 medium white onion diced
2 cups green onions
2 Tablespoons sea salt
5 Tablespoons freshly cracked black pepper
1 pound beef stew meat cooked
1 pound cooked and cubed chicken breast
2 cans stewed tomatoes drained
4 Tablespoons extra virgin olive oil
3 Tablespoons minced garlic

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in a large pot over high heat, bring the cream, butter, and half the salt and pepper to a boil. then when the cream has come to a boil, you then add in the flour gradually until the cream has thickened and turn down to low. now in a large frying pan saute over medium high heat the corn, tomatoes, black beans, onions, garlic, chicken, and beef stew meat.
when done place the onions and meat into the pot and  cover. in a medium kettle, cook the pasta. then when al dente shock with cold water to prevent the pasta from getting over cooked. next lightly saute the pasta in the frying pan and then place the pasta into the kettle. lower the heat to medium low heat and let simmer for 2 1/2 hours stirring occasionally. let stand 5 minutes and serve.

Contest Winning BPS Wraps (Roast Beef , Spinach, Potato)

in a large kettle cook 8 large potatoes until tender. then shock with cold water to end cooking process. in a separate pan cook a half a pound of bacon cut into small pieces about an inch in size. drain when fully cooked. after potatoes are fully cooled cut into slices half an inch thick and place in a large mixing bowl. next add the bacon. then add a half cup of diced green onions. add 4 cups spinach dressing.
next take 8 large burrito shells and spread potato mixture onto tortillas. next add a layer of fresh baby spinach leaves . next add a layer of deli style sliced roast beef. next roll up. place tooth picks in at 1 inch intervals and slice half way between tooth picks. enjoy.

Good Eats S01E09 A Bowl of Onion

Good Eats S01E01 Steak Your Claim

Good Eats S08E06 The Big Chili

Died deviled eggs

******Note, i do not own this recipe.******


Dyed Deviled Eggs [V]
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Prep Time: 1hr
Total Time: 1hr
Yield: 24 deviled eggs and 1 pretty centerpiece for your Altar/table!

Ingredients:
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1 dozen eggs
1 Tbsp. Dijon mustard
1/4 C. mayonnaise
1 tsp. Curry powder
1/2 tsp. white vinegar
Salt and pepper to taste
Paprika
Parsley, for garnish

For Dyeing:
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Food Colouring of your choice
Vinegar
Plastic bags

Preparation:
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Hard-boil the eggs and allow them to cool. Crack the shell without peeling it. Drop each egg into a sandwich-sized plastic bag, and squirt a couple drops of food coloring on it. Make sure it's completely covered. Add a few drops of vinegar (it will set the color).

Leave the eggs in the bags for about half an hour. Peel carefully, but keep the shells! They are very pretty and can be used later. [as in pic 5]

Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper. Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

- derived from http://paganwiccan.about.com/od/ostaracooking/r/DeviledEggs.htm and http://www.mommysavers.com/c/t/201739/my-crackled-hard-boiled-easter-eggs-and-centerpiece-photos

Mediteranian Pasta Salad

ingredients

1. 2 cans of diced tomatos (undrained)
2. 2 cans of stewed tomatos (undrained)
3. 2 cans of sweet corn kernals (drained)
4. 2 cans of tuna (drained)
5. 8 Tsp. White Vinegar
6. 3-4 Tsp. granulated sugar
7. 1/4 Tsp. lemon juice
8. 1 Tsp. freshley ground black pepper
9. 1 Tsp. sea salt
10. 2 boxes rotini (or bowtie noodles)


First, prepare the rotini (or other pasta) as directed. Next, combine the tomatos, corn, tuna, vinegar, sugar, lemon juice, salt, and pepper in a large bowl or casserole dish. when the pasta is done, shock with cold water to stop cooking. then, add pasta to the bowl or casserol dish, and then cover and let sit in the refridgerator overnight so the pasta can marinate and the flavors blend. 3 hours before serving, add some freshly chopped parsley, oregano, and basil, and mix well to combine. let sit covered in the refridgerator so that the flavors can meld. best served with an Artesan bread. suggestions are roasted garlic bread or rosemary bread lightly buttered and lightly toasted until edges of bread are just golden whil center is still soft.

enjoy.