Recipes

Ingredients: 1 16-oz loaf Hawaiian bread 12 oz SPAM (lite or regular), diced ii large onions, diced (about 1 lb) 1 bunch celery, diced (about 1 lb) 1/4 loving cup chicken or turkey stock 1/4 loving cup pineapple juice ii 1/2 tablespoons butter 1 tablespoon olive fossil oil ii eggs, beaten 1 1/2 teaspoon Chinese 5 spice powder 1 teaspoon white pepper 1 teaspoon Hawaiian reddish clay body of body of water salt zest of i lemon Directions: In a large pan, saute celery together with onions inwards butter together with olive fossil oil over rattling depression rut until the onions are translucent. Do non brown. Meanwhile, saute the spam until good browned on all sides. Drain the spam on newspaper towel lined plates. Allow the spam together with celery/onion mixture to cool slightly. Place all ingredients inwards a large bowl. Stir to evenly distribute all ingredients. Add additional pineapple juice or stock to farther moisten if necessary. Form medium-sized balls. Refrig

Ingredients: 1 16-oz loaf Hawaiian bread 12 oz SPAM (lite or regular), diced ii large onions, diced (about 1 lb) 1 bunch celery, diced (about 1 lb) 1/4 loving cup chicken or turkey stock 1/4 loving cup pineapple juice ii 1/2 tablespoons butter 1 tablespoon olive fossil oil ii eggs, beaten 1 1/2 teaspoon Chinese 5 spice powder 1 teaspoon white pepper 1 teaspoon Hawaiian reddish clay body of body of water salt zest of i lemon Directions: In a large pan, saute celery together with onions inwards butter together with olive fossil oil over rattling depression rut until the onions are translucent. Do non brown. Meanwhile, saute the spam until good browned on all sides. Drain the spam on newspaper towel lined plates. Allow the spam together with celery/onion mixture to cool slightly. Place all ingredients inwards a large bowl. Stir to evenly distribute all ingredients. Add additional pineapple juice or stock to farther moisten if necessary. Form medium-sized balls. Refrig

Ingredients: iv slices white patato bread, toasted too cubed ane onion, diced ii stalks celery, diced five cups leftover mashed potatoes (I used leftovers from this ) ii tablespoons parsley iii eggs ii tablespoons butter body of body of water salt freshly solid soil dark pepper Directions: Preheat oven to 350. Spray alongside cooking spray or grease a 8x8 inch baking dish. Melt the butter inwards a large skillet. Add the celery too onion too saute until the onion is translucent (do non brown!), close five minutes. Add the breadstuff cubes too saute until they are warmed through. Add the mixture to a large bowl. Stir inwards the remaining ingredients until all ingredients are evenly distributed*. Pour into the prepared pan. Bake for thirty minutes or until pipe hot too the operate yesteryear is lightly browned. *Some mashed potatoes are moister than others. If your mixture looks dry, add together roughly chicken or turkey stock to moisten too sparse the mixture

Ingredients: iv slices white patato bread, toasted too cubed ane onion, diced ii stalks celery, diced five cups leftover mashed potatoes (I used leftovers from this ) ii tablespoons parsley iii eggs ii tablespoons butter body of body of water salt freshly solid soil dark pepper Directions: Preheat oven to 350. Spray alongside cooking spray or grease a 8x8 inch baking dish. Melt the butter inwards a large skillet. Add the celery too onion too saute until the onion is translucent (do non brown!), close five minutes. Add the breadstuff cubes too saute until they are warmed through. Add the mixture to a large bowl. Stir inwards the remaining ingredients until all ingredients are evenly distributed*. Pour into the prepared pan. Bake for thirty minutes or until pipe hot too the operate yesteryear is lightly browned. *Some mashed potatoes are moister than others. If your mixture looks dry, add together roughly chicken or turkey stock to moisten too sparse the mixture

Ingredients: iv slices white patato bread, toasted too cubed ane onion, diced ii stalks celery, diced five cups leftover mashed potatoes (I used leftovers from this ) ii tablespoons parsley iii eggs ii tablespoons butter body of body of water salt freshly solid soil dark pepper Directions: Preheat oven to 350. Spray alongside cooking spray or grease a 8x8 inch baking dish. Melt the butter inwards a large skillet. Add the celery too onion too saute until the onion is translucent (do non brown!), close five minutes. Add the breadstuff cubes too saute until they are warmed through. Add the mixture to a large bowl. Stir inwards the remaining ingredients until all ingredients are evenly distributed*. Pour into the prepared pan. Bake for thirty minutes or until pipe hot too the operate yesteryear is lightly browned. *Some mashed potatoes are moister than others. If your mixture looks dry, add together roughly chicken or turkey stock to moisten too sparse the mixture

Ingredients: six 'baby' Japanese eggplants or (largish) fairytale eggplants, cutting into coins six large portobello mushroom caps five 1/4 cups chicken or vegetable stock 1 loving cup diced Fire Roasted Hatch Green Chiles 1 onion, diced 1 bunch dark-green onion, diced 1 (large) clove garlic 2 cups Arborio rice 3/4 loving cup grated Parmesan 1 1/2 tablespoons olive oil 1 tablespoon butter ocean salt freshly soil dark pepper Directions: Preheat oven to 350. Brush the eggplant together with mushrooms alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Place on a parchment-lined baking canvass together with bake 10-20 minutes or until softened together with lightly browned. Set aside. In a saucepan, convey the stock to a simmer. Heat stone oil together with butter inward a large saucepan. Saute the onion, chile pepper together with garlic until the onion is softened. Add the rice together with spices together with sauté for 2-3 m

Ingredients: six 'baby' Japanese eggplants or (largish) fairytale eggplants, cutting into coins six large portobello mushroom caps five 1/4 cups chicken or vegetable stock 1 loving cup diced Fire Roasted Hatch Green Chiles 1 onion, diced 1 bunch dark-green onion, diced 1 (large) clove garlic 2 cups Arborio rice 3/4 loving cup grated Parmesan 1 1/2 tablespoons olive oil 1 tablespoon butter ocean salt freshly soil dark pepper Directions: Preheat oven to 350. Brush the eggplant together with mushrooms alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Place on a parchment-lined baking canvass together with bake 10-20 minutes or until softened together with lightly browned. Set aside. In a saucepan, convey the stock to a simmer. Heat stone oil together with butter inward a large saucepan. Saute the onion, chile pepper together with garlic until the onion is softened. Add the rice together with spices together with sauté for 2-3 m

Ingredients: six 'baby' Japanese eggplants or (largish) fairytale eggplants, cutting into coins six large portobello mushroom caps five 1/4 cups chicken or vegetable stock 1 loving cup diced Fire Roasted Hatch Green Chiles 1 onion, diced 1 bunch dark-green onion, diced 1 (large) clove garlic 2 cups Arborio rice 3/4 loving cup grated Parmesan 1 1/2 tablespoons olive oil 1 tablespoon butter ocean salt freshly soil dark pepper Directions: Preheat oven to 350. Brush the eggplant together with mushrooms alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Place on a parchment-lined baking canvass together with bake 10-20 minutes or until softened together with lightly browned. Set aside. In a saucepan, convey the stock to a simmer. Heat stone oil together with butter inward a large saucepan. Saute the onion, chile pepper together with garlic until the onion is softened. Add the rice together with spices together with sauté for 2-3 m

Ingredients: 1 lb 90% lean the world beef 1/2 loving cup chopped onion 3/4 loving cup chicken or beef stock fourteen oz canned diced tomatoes, drained 1 1/2 teaspoons Hot New Mexican chile powder 1 1/2 teaspoon hot paprika 1 teaspoon oregano 1 teaspoon garlic powder 1/4 teaspoon dehydrated minced onion 1 teaspoon cayenne pepper salt freshly the world dark pepper suggested toppings: diced tomatoes diced avocado shredded iceberg lettuce salsa hot sauce shredded cheddar cheese sour cream Directions: Brown the meat inwards a large nonstick skillet. Drain whatever excess fat. Add the onion together with develop until onion is soft. Add all of the spices, tomatoes together with stock. Bring to boil together with develop until most of the liquid has evaporated, virtually xv minutes. Serve on difficult or soft taco shells. Top alongside goodness. My thoughts: This is how I retrieve eating tacos every bit a kid. Okay, if I wanted to last totally truthful, noso

Ingredients: 1 lb 90% lean the world beef 1/2 loving cup chopped onion 3/4 loving cup chicken or beef stock fourteen oz canned diced tomatoes, drained 1 1/2 teaspoons Hot New Mexican chile powder 1 1/2 teaspoon hot paprika 1 teaspoon oregano 1 teaspoon garlic powder 1/4 teaspoon dehydrated minced onion 1 teaspoon cayenne pepper salt freshly the world dark pepper suggested toppings: diced tomatoes diced avocado shredded iceberg lettuce salsa hot sauce shredded cheddar cheese sour cream Directions: Brown the meat inwards a large nonstick skillet. Drain whatever excess fat. Add the onion together with develop until onion is soft. Add all of the spices, tomatoes together with stock. Bring to boil together with develop until most of the liquid has evaporated, virtually xv minutes. Serve on difficult or soft taco shells. Top alongside goodness. My thoughts: This is how I retrieve eating tacos every bit a kid. Okay, if I wanted to last totally truthful, noso

Ingredients: 1 lb 90% lean the world beef 1/2 loving cup chopped onion 3/4 loving cup chicken or beef stock fourteen oz canned diced tomatoes, drained 1 1/2 teaspoons Hot New Mexican chile powder 1 1/2 teaspoon hot paprika 1 teaspoon oregano 1 teaspoon garlic powder 1/4 teaspoon dehydrated minced onion 1 teaspoon cayenne pepper salt freshly the world dark pepper suggested toppings: diced tomatoes diced avocado shredded iceberg lettuce salsa hot sauce shredded cheddar cheese sour cream Directions: Brown the meat inwards a large nonstick skillet. Drain whatever excess fat. Add the onion together with develop until onion is soft. Add all of the spices, tomatoes together with stock. Bring to boil together with develop until most of the liquid has evaporated, virtually xv minutes. Serve on difficult or soft taco shells. Top alongside goodness. My thoughts: This is how I retrieve eating tacos every bit a kid. Okay, if I wanted to last totally truthful, noso