Chili Verde

1 1/2 pounds pork contry style ribs, diced to cubes

1 14.5 oz can chicken broth

1/2 can Rotel tomatoes

2 cups tomatillos

2 roasted green chiles and 1 Poblano, seeded and diced

2 jalapenos (omit for milder taste)

3 cloves of garlic

1/2 medium yellow onion, peeled and diced

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon sugar

3 tablespoons oil

Roast peppers in the oven until the skins are bubbly on all sides. Remove skins and seeds from center. Cut into smaller pieces, add to blender. Boil tomatillos and jalapenos until they change color (about 5 min.) Cutting any larger ones to smaller pieces, add to blender. Remove skin and rough chop garlic, add to blender. Blend until well mixed. Add Rotel to blender and pulse lightly. Add chopped onion to crockpot, poor in blender mixture. Add oil to frying pan and brown pork. Add chicken broth to deglaze pan. Add pork mixture to crockpot. Add remaining dry ingredients to crockpot. Cook on low 4 hours. Serve as smoothered burritos or with warm tortillas as a stew.

Banana Cake with Cream Cheese Frosting

BEST cake ever!!!!!!

http://www.evilshenanigans.com/2009/06/banana-cake-with-cream-cheese-frosting/

Spicy Orange Beef

2 tablespoons vegetable oil

1 pound round steak, cut into thin strips on the diagonal

1/4 cup orange peel, cut into slivers

1 clove garlic, minced

1/2 teaspoon ground ginger

2 tablespoons cornstarch1 cup beef broth

1/4 cup soy sauce

1/4 cup sherry

1/4 cup orange marmalade

1/2 teaspoon crushed red pepper flakes

In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Found on www.allrecipes.com

Mexican Casserole

1 bag Cool Ranch Doritos crushed

1 lb. hamburger browned

1 can Rotel (diced tomatoes and green chillies)

1 can corn

1 packet taco seasoning (variations: add 1/2 chicken taco seasoning in place of original)

1 can cream of chicken soup

3/4 cup sour cream

1 1/2 cups grated cheese

Brown hamburger (add diced onion if desired). Add Rotel, corn, chicken soup,and taco seasoning; heat through. Stir in sour cream. Layer 1/2 bag of crushed Doritos in a 9x13 pan. Add hamburger mixture. Top with grated cheese. Add remaining Doritos to the top. Bake in a 350 degree oven for 20 minutes. Serve with lettuce and sour cream.

Vodka Cream Pasta

• 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 ounces pasta such as penne rigate
• 1/2 cup heavy cream
• 20 leaves fresh basil, shredded or torn
• Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

~Rachel Ray

Perfect Banana Bread

1-1 1/2 cups sugar

2 large bananas, mashed, or 3 small bananas

1 cup shortening

3 cups flour

1 cup milk

1 tsp. baking soda

2 eggs

1/2 tsp. salt

1 cup nuts (optional)

Cream shortening and sugar, add bananas and eggs then mix. Add remaining ingredients, mixing well. Spoon into 2 greased loaf pans and bake at 350 degrees or 50 to 60 minutes.

Cranberry Salsa

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.