Mexican Pork Cheese Pasta

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Mexican pork cheese pasta was inspired by mac and cheese and traditional Mexican/Spanish spices. I also included pork in this recipe to add protein. This pasta dish is on the spicy side, but it’s not burn your mouth spicy, though it did give me a bit of a runny nose. This dish goes great with some bread on the side and dipped in the remaining cheese sauce. This dish is delicious and makes a lot of food for very little. This recipe made 8 Adult sized servings.

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What You Will Need

  • 1/2 lb Ground Pork
  • 1/2 Onion, Minced
  • 1 Clove Garlic, Minced
  • 4 Cups Broth
  • 1 Can Stewed Tomatoes
  • 16 Oz Rotini Pasta
  • 1/2 Cup Milk
  • 3 Tbsp Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Tbsp Ground Cayenne Pepper
  • 8 Oz Sharp Cheese, Grated
  • Dutch Oven

Directions

1. Heat a dutch oven over medium high heat. Add pork and oil if needed, and cook until fully cooked. Add onion and garlic and cook until soft. Add tomatoes and broth, then bring to a boil and reduce heat to medium. Add pasta and cook for 7-9 minutes until cooked.

2. Once pasta is cooked, add milk, chili powder, cumin, and cayenne. Stir. Heat until milk begins to simmer. Remove from heat, add all the shredded cheese, stir until fully melted. Plate and serve.

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Cocktail Sauce Meatloaf

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This meatloaf is a different experience from any other meatloaf you may have tried. The horseradish in the cocktail sauce is so potent, every bite has it’s flavor! This zesty meatloaf isn’t your mother’s meatloaf, it’s a different experience with more flavor and more textures. This meatloaf also doesn’t need any other sauce when you serve it since it has all the seasoning it could need. I made my own cocktail sauce for this recipe that was two parts ketchup to one part horseradish. If you make this yourself, start low on horseradish then adjust after. Also, letting the meatloaf rest is important if you want your slices to come out even partially intact. Finally, this recipe made 3 adult servings of meatloaf.

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What You Will Need

  • 2 Slices of Bread, Finely Broken Up
  • 1 Cup White Rice
  • 1/2 Onion, Diced
  • 2 Tbsp A1
  • 1 Tbsp Worcestershire
  • 3 Tbsp Cocktail Sauce
  • 1 lb Ground Beef/Venison
  • 2 Tbsp Each A1 and Ketchup Mixed, as Topping
  • 1 Glass Baking Pan

Directions

1. Heat oven to 350F. Mix together in your metal pan, bread, rice, onion, A1, worcestershire, cocktail sauce, and beef. Once fully mixed, Form into a loaf, and bake for 60 minutes.

2. After 60 minutes, top meatloaf with sauce, then bake for 10 minutes. Remove from oven, and let rest for 10 minutes before serving.

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Sausage Breakfast Stir-Fry

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This sausage stir-fry can is great as a breakfast or as a dinner. First cook your beef or pork sausage until fully cooked. You can use either mild or spicy sausage depending on your preferences. I used pork, so I didn’t have to add any additional oil while cooking, but if you are using a leaner beef sausage, you will need some oil by the time you reach adding your rice. Otherwise everything else is as the recipe states. When I was stirring the egg, the rice did slide over crowding the eggs, but it can easily be pushed back to the side. It also only took a few seconds to fully cook the eggs, so once the eggs are added, dinner is practically ready! This recipe made 4 Adult sized portions.

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What You Will Need

  • 1/2 lb Pork Breakfast Sausage
  • 3 Cups Leftover Cooked White Rice
  • 1/2 Onion, Diced
  • 1 Stalk Celery, Diced
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 4 Eggs
  • Wok

Directions

1. Heat Wok over Medium heat. Add sausage. Break up the sausage and cook until fully cooked, about 5 minutes. Add the onion and celery, and cook for 2 minutes until onions begin to turn translucent.

2. Add rice and sauces. Stir until thoroughly combined and continue to cook until rice is heated through. Add additional oil if needed. Once heated, push rice mixture to side of wok. Crack 4 eggs into empty space in wok. Immediately begin stirring eggs until fully cooked, then toss the eggs through the rice mixture. Remove from heat and serve.

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Russian Tea

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Yesterday was the old Russian New Years celebration, so in honor of that, I figure Russian Tea would be a good post for today. Russian Tea is a spiced orange flavored drink that is good warm or cold. Old recipes call for instant tea, but since it is very hard to find, I have adjusted this recipe for a Tea Mix. This tea would also be a lot more sugary than the original recipes would have called, but over all, it is a great tea mix. Warming and comforting when warmed, and flavorful and refreshing when served chilled. This recipe makes about 11 cups of mix, or about 5-6 large glasses.

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What You Will Need

  • 2 Cups Tang, Orange Drink Mix
  • 2 Cups Lemon Tea Mix
  • 2 Tbsp Ground Cloves
  • 2 Tbsp Ground Cinnamon
  • 2 Tbsp Ground Nutmeg

Directions

1. Mix together Tang, tea mix, cloves, and cinnamon, in a mason jar and store at room temperature. To make one cup of tea, add 3 Tbsp mix. To make a large glass, use 6 Tbsp mix to taste. Serve Hot or Cold.

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Orange Marmalade

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Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a remix on the marmalade I made earlier this week. I also needed to use up the last of the oranges I had from Christmas since they were beginning to go bad. I decided to freeze this jelly too, since I don’t have 1/2 pint jars. I followed the recipe below and found no problems. With this recipe, I made 2 one cup containers, but they weren’t filled completely, so it’s more like 1 full container.

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What You Will Need

  • 1 Medium Orange
  • 1/2 Cup Water
  • 2 Cups Sugar
  • Freezer Safe Containers/half pint canning jars (About 2 one cup containers)
  • Small Saucepan

Directions

1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, and water to pan and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.

2. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.

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