Easy RopaVieja StewServes82 Pounds Boneless Beef ChuckRoast, Cut in Half2 Tablespoons Olive Oil2 Large Onions, Coarsely Chopped2 Large Green Peppers, CoarselyChopped4 Jalapeno Peppers, Seeded andMinced1 Habanero Pepper, Seeded andMinced3 Cans (14-1/2 Ounces Each) DicedTomatoes, Undrained� Cup Water6 Garlic Cloves, Minced2 Tablespoons Minced FreshCilantro4 Teaspoons Beef BouillonGranules2 Teaspoons Pepper1 � Teaspoons Ground Cumin1 Teaspoon Dried Oregano� Cup Pimiento-Stuffed Olives,Coars … [Read more...]

BagelTuna MeltServes21Whole-Grain or Whole Wheat Bagel, Cut in Half1Can (6 Ounces) Tuna in Water, Drained2Tablespoons Reduced-Fat Mayonnaise or Salad Dressing1Teaspoon Yellow Mustard1Medium Green Onion, Sliced (1 Tablespoon)�Medium Apple, Thinly Sliced2Slices Reduced-Fat Process Sharp Cheddar Cheese Set oven control to broil. On cookie sheet, place bagel halves, cut sides up. Broil with tops 4 to 5 inches from heat 1 to 2 minutes or until desired brownness. In small bowl, mix tuna, mayonnaise … [Read more...]

HawaiianQuesadillasServes24Flour Tortillas (7 Inch)2Teaspoons Reduced-Fat Mayonnaise or Salad Dressing3Ounces Thinly Sliced Cooked Ham, Cut Into Strips�Cup Well-Drained Crushed Pineapple (From 8-Ounce Can)�Cup Chopped Green Bell Pepper�Cup Finely Shredded Mozzarella Cheese (1 Ounce)In 12-inch nonstick skillet, place tortilla. Spread with 1 teaspoon of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with second tortilla. Cook over medium heat 2 to 4 minut … [Read more...]

BreakfastTortilla Casserole Serves6-8 2 Tablespoons Extra-Virgin OliveOil 1 Pound Chorizo or Other HotSausage, Removed From Casing and Crumbled 1 Medium Onion, Finely Chopped 1 Red Bell Pepper, Cored, Seededand Finely Chopped 1 Green Bell Pepper, Cored,Seeded and Finely Chopped 4 Cloves Garlic, Finely Chopped 4-Ounce Can Chopped Green Chiles 1 1/2 Tablespoons Chili Powder 1 Tablespoons Butter 12 Large Eggs 2 Cups Half-and-Half 2 Cups Grated Sharp CheddarCheese 1/2 Cup Chopped … [Read more...]

Raspberry-WhiteChocolate TartServes81 (6 Ounces) Gingersnap CookiePie Crust9 Ounces White Chocolate, Choppedand Melted, Divided3/4 Cup Heavy Cream1 Pint (12 Ounces) Raspberries,Rinsed and Dried Have ready a 9 1/2-inch tart pan with removable bottom. Crumble the cookie pie crust into a medium bowl and microwave until warm, about 1 1/2 minutes. Stir until completely broken up. Dump the warm crumbs into the tart pan and press evenly onto the bottom and up the sides of the pan. Refrigerate until … [Read more...]

CreamyCran-Raspberry SherbetServes4-62 Cups Cran-Raspberry JuiceCocktail2 Cups Cranberries (Fresh orFrozen)1 Cup Granulated Sugar1 1/3 Cups Heavy Cream Have ready an ice cream maker. Put the juice, cranberries, and sugar in a medium saucepan. Cook, stirring, over medium heat until boiling. Reduce the heat to medium low and simmer, stirring occasionally, until the berries have popped, about 6 minutes. Strain the mixture through a fine-mesh sieve into a large bowl, pressing firmly on the solids … [Read more...]

NutellaFudge BrowniesMakes12�Cup Nutella Spread1Large Egg5Tablespoons All-Purpose Flour�Cup Chopped HazelnutsHeat the oven to 350�F. Line a 12-cup mini muffin pan with paper or foil liners.Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.Spoon the batter into the prepared muffin tines (about � full) and sprinkle with the chopped hazelnuts.Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a … [Read more...]