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Corn and Green Pepper Salad
Dinner American

Corn and Green Pepper Salad

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  2. 2 Fill a large bowl with cold water and ice.
  3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

Aussie Barbequed Boneless Leg of Lamb
Dinner

Aussie Barbequed Boneless Leg of Lamb

4.4

Prep
40 min
Cook
90 min
Total
250 min

Instructions

  1. 1 Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
  2. 2 Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
  3. 3 Preheat an outdoor grill for medium-low heat, and lightly oil grate.
  4. 4 Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

By dwd1249

Green Chile Chicken Enchilada Casserole
Dinner Mexican

Green Chile Chicken Enchilada Casserole

4.6

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
  3. 3 Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
  4. 4 Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
  5. 5 Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
  6. 6 Stir green chile salsa into the remaining chicken mixture.
  7. 7 Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
  8. 8 Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
  9. 9 Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

By Andrea Russo

Cuban Black Beans
Dinner Latin American

Cuban Black Beans

4.0

Prep
20 min
Cook
90 min
Total
590 min

Instructions

  1. 1 In a large bowl, cover beans in water and soak overnight.
  2. 2 Rinse beans and transfer to a large stock pot. Add onion, red and green bell peppers, bay leaves, paprika, cumin, oregano, chile peppers, and enough water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  3. 3 Test beans for tenderness; when tender add garlic and balsamic vinegar. Season to taste with salt and pepper.

By Richard Tebaldi