Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Pozole (Red Hominy Soup)

Pozole (Red Hominy Soup)

1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Water
Salt, to taste

~~~Condiments~~~
Shredded cabbage
Sliced radishes
Dried oregano
Chopped onion
Cilantro
Avocado
Limes
Tortillas

Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover.  Add salt.

Cover and bring to a boil.  Cook until tender; add the hominy and simmer until it pops.

Add enchilada sauce and enough water to a soupy consistency.

Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste.  Simmer until
tender.

Makes: 4 to 6 servings.

Advertisements

May 1, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Lunch, Meals, Pork, Pork Recipes, Recipe, Recipes, Soup, Soup Recipes, Soups, Stew Recipes | Leave a comment

CREAMY BOW TIES WITH SAUSAGE & TOMATOES

CREAMY BOW TIES WITH SAUSAGE & TOMATOES

INGREDIENTS:
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Fresh parsley

DIRECTIONS:
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.

Yield: 4 Servings

May 1, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Pasta Recipes, Pork, Pork Recipes, Recipe, Recipes | Leave a comment