Za Recipes

I admit it, there are certain items that I really enjoy at Taco Bell. Yes, I know its not authentic Mexican food, but when you like something, well, you overlook things like that. One thing I enjoy at TB is a warm condiment called red sauce. It is not the hot sauce that comes in a packet; it is the steaming hot red sauce that is served on their tostados and their Mexican pizza. This recipe is about as close to the original taste as you can get!!!

 1 (8 ounce) can of tomato sauce
1/3 cup water
¼ teaspoon chili powder
1½ teaspoon ground cumin
1½ teaspoons dry onion flakes
1 tablespoon white vinegar
½ teaspoon garlic powder
½ teaspoon garlic salt
¼ teaspoon paprika
¼ teaspoon white sugar
¼ teaspoon cayenne pepper

Mix everything and simmer (on very low) for 15-20 minutes. Serve hot. The "spice level" is very moderate if you use it right away. It is a little spicier if you let it sit in the fridge overnight.
Serve (as a hot condiment) with any Mexican food.


NOTE: I dont usually buy garlic salt. I just mix it up with 3 parts salt to 1 part garlic powder, stir well.

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!

Last night was Italian night. Think of this as spaghetti on steroids. Its hearty and rich, cooked with three types of meat such as ground venison, pancetta and the ever suspicious chicken liver. But dont worry, this dish doesnt have too much liver in it-- just enough to give the Three-Meat Sauce an extra something special. Rick despises liver, but I talked him into adding some. In the end, he thought it tasted good. So, try this dish tonight if youve got any leftover ground venison in the freezer. We know most of you are running low. Have no fear! Fall hunting should be starting up again soon! But of course you knew that. We bet many of you are crossing off the days on your calendars. 


- grated Parmesan cheese, for serving

Add 1 cup of pureed tomatoes... 

1/2 tbs. of dried oregano...



In packages that look like this. 
7. Ladle sauce over pasta. 

Toss again. Serve immediately with grated Parmesan. 

Thanks for looking, everyone! Remember to share Food for Hunters with all your hunting buddies.  







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Ive seen recipes for chicken tetrazzini and turkey tetrazzini all over the internet over the past few years but I never felt the need to give it a try.  Its not one of those recipes I grew up with and I only heard of it from blogs and the food network.  Knowing that I had some leftover shredded chicken to use up it occured to me to give this dish a shot.  After the inital shock of all the butter, milk and cream in this dish I thought Id go ahead with some adjustments.

I used only 4 tbsp of butter (the recipe called for 9!!!), only 2 cups of milk, no cream and about 2 - 2 1/2 cups of chicken stock.  It actually worked excpet leftovers are a little too try for my liking.  Im sure if I loaded up on all that creamy goodness it would have been fine.  I added about a cup of chopped artichoke hearts which I thought was great!  Id love to make something like this with more artichoke hearts - Yum! One thing I cannot understand about this recipe.  Why is this made with a long pasta instead of something short like penne, rigatoni, ziti?  I think I would have been happier with that.  Steve kept trying to twirl it (probably to make me crazy) but its baked, its supposed to be compact which is NOT twirlable my dear!!!  :-)
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs



Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

FETTUCCINE MILANO
Carrabbas Copycat Recipe

1 tablespoon clarified butter
6 shrimp
pinch of salt and white pepper
pinch finely chopped garlic
1/4 cup diced tomatoes
1/4 cup sliced mushrooms
heavy pinch of scallions
5 ounces fettuccine

Saute sliced mushrooms in a little olive oil. Add pinches of salt and black pepper. Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper and salt. Cook for one min. Add shrimp, fettuccine, mushrooms, and remaining ingredients into saute pan with Alfredo. Ladle 1/2 cup of Alfredo sauce into saute pan. Heat until it starts to boil.

To clarify butter: Melt butter over low heat. When melted, remove from heat, and set aside for several minutes.