Tartar Sauce

From Recipezarr.com

INGREDIENTS:
1 1/4 cups mayonnaise
1 medium dill pickles or 1/4 cup dill relish
2 sprigs parsley
1 tbs fresh lemon juice
1 tsp dried onion flakes
1/4 tsp Worcestershire sauce

DIRECTIONS:
Mix all together in a food processor and pulse for about 10 seconds until finely chopped, but not smooth.
Best if refrigerated for an hour before use
Can be made without the food processor, using the relish or finely minced pickle

Houston's Chicago-Style Hot Artichoke Dip

We had to reprint this one here. This is the most delicious hot spinach & artichoke dip I've made yet.

Source: Houston's Restaurant - Phoenix, Arizona

INGREDIENTS:

• 1/2 cup (2 ounces) grated Romano cheese
• 1 large clove garlic
• 1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
• 1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry
• 1 (8 ounce) container soft garlic cream cheese
• 2 large eggs
• 1 cup (4 ounces) shredded mozzarella or Italian mix cheese
• Tortilla chips, sour cream, salsa

DIRECTIONS:

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Chicken & Vegetable Quick Meal

Ingredients:

• 1 package Birds Eye Vegetables & Shells in Garlic Butter Sauce
• 3 boneless chicken breasts - cut into bite size pieces
• 2 tbs butter
• 3 tbs Adobo
• 1 tsp oil

Directions:
Microwave Vegetables & Shells as directed.
Add 2 tbs Butter and the oil in a non-stick fry pan.
Add chopped chicken breasts, Adobo, and brown the chicken. Don't cook all the way though.
Add the Vegetables & Shells.
Stir & fry those together for an additional 6-7 minutes or until Chicken is cooked through.

Great side dish or even a full quick meal.

High Temperature Eye of round Roast

I found this recipe at allrecipes.com. It is a simple recipe and this tough piece of meat came out melt-in-your-mouth' tender!

INGREDIENTS:

• 1 3-pound beef eye round
• salt & pepper to taste
• (I added adobo & garlic salt)

DIRECTIONS:

1. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
3. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Sausage, Beans & Rice

This is so simple to make. No more than 15 minutes in the kitchen after prep. I had nothing in my house to cook and threw this together. I've already been asked when we're having it again.

INGREDIENTS:

• 3 cups instant white rice
• 2 cans white cannelloni beans
• 3-4 Italian sausage - hot
• 3-4 Italian sausage - sweet
• 2 green bell peppers - diced
• 1 tbs minced garlic
• 1 cube beef bullion - dissolved in approx 1/2 cup water
• 3 tbs tomato sauce (I used prepared home made Italian sauce I had left over)
• 3 tbs oil
• Salt, Pepper, Adobo to taste

DIRECTIONS:

Add a few tablespoons of oil to a nonstick pan. Break sausage out of casing and add to hot oil. Break up while frying. When almost done (few minutes), remove from pan.

Add remaining oil. Add peppers, garlic. Fry, stirring constantly, for approximately 3-4 minutes. Add tomato sauce, dissolved beef bullion and add sausage back into pan. Add approximately 1/2 tsp Adobo (to taste).

Cook for approximately 5-6 minutes, or until sausage is done. Season to taste.

Serve over rice.