42nd Recipe Street

Source: http://allrecipes.com/Recipe/Marinated-Flank-Steak/

1/2 C Vegetable Oil
1/3 C Soy Sauce
1/4 C Red Wine Vinegar
2 T Fresh Lemon Juice
1-1/2 T Worcestershire Sauce
1 T Dijon Mustard
2 Cloves Garlic, Minced
1/2 t Black Pepper
1-2 lbs Flank Steak OR
1-2 lbs Chuck Roast, Cut Into Bite Sized Pieces
1 Onion, Sliced
1 Green Pepper, Sliced
1 Jalapeno, Sliced
1 Carmen Pepper, Sliced (Optional)
1 Anaheim Pepper, Sliced (Optional)

Combine vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and black pepper. Mix well.

Add Flank Steak or Chuck Roast. Mix well to coat and let sit in the fridge overnight to marinate.

Heat a pan over medium heat while you slice the vegetables. Lift the meat out of the marinade and shake a bit to remove excess marinade. Add to the pain. Toss vegetables in the marinade to coat, then lift vegetables out of the marinade, shaking to remove excess marinade, and add to pan with meat. Cook until meat is done and vegetables are crisp tender.

Server on tortillas with sour cream, cheese, and whatever else you like.

 
 Source: http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx

1 (16 oz) PKG Dried Chick Peas
2 Onions, Chopped
4 Garlic Cloves, Chopped
1 Bunch Parsley, Chopped
2 Eggs
4 t Cumin
2 t Coriander
2 t Salt
1 t Black Pepper
1/4 t Cayenne Pepper
2 t Fresh Lemon Juice
2 t Baking Powder
2 T Olive Oil
2 C Bread Crumbs
Oil For Frying, About 1/2 C
Sliced Onion, Tomato, Jalapeno, and Pita Bread (Optional)

Cover chick peas with plenty of water and let sit over night, or about 8 hours. Drain well and pat dry with a paper towel.

Combine onion, garlic, and parsley in a food processor. Blend thoroughly and add to a large bowl.

Add chick peas to the food processor and blend until it resembles bread crumbs. Add to bowl and mix well.

Combine eggs, cumin, coriander, salt, back pepper, cayenne pepper, lemon juice, and olive oil. Mix well. Add to bowl and mix well.

Stir in bread crumbs, 1/2 C at a time, until the mixture is no longer sticky and clumps together easily.

Add oil to skillet and preheat over medium high heat for about 5 minutes. Make small burger sized patties while pan is preheating. Fry falafel patties in oil for about 3 minutes (covered) on each side. Add more frying oil as needed.

Keep warm on a cookie sheet in the oven until all the batches are done.

Server in a pita bread with onion, tomato, and fresh jalapeno if desired. Sriracha is also good!

Source: Derik


1 (12 oz) PKG Egg Noodles
2 T Salt

1 (16 oz) Jar Cheesy Double Cheddar Ragu
1 Green Pepper, Chopped
1 Jalapeno Pepper, Chopped
1 Habanero Pepper, Seeded & Chopped


1 T Butter
2 Coves Garlic, Minced
1 (16 oz) PKG Chicken Breast, Cut Into Bite Sized Pieces
Black Pepper, To Taste
Seasoned Meat Tenderizer, To Taste
1 Onion, Chopped

 Bring a large pot of water and 2 T of salt to a boil. Cook noodles until al dente and drain.

In a small sauce pan, combine cheddar Ragu, green pepper, jalapeno, and habanero. Mix well and simmer until needed.

Cut chicken into bite sizes pieces and season with black pepper and seasoned meat tendorizer.  In a large skillet, melt butter. Add garlic and cook about 30 seconds or until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up the heat to medium high, cook off excess liquid, and brown chicken.

Stir in cheese sauce. Mix well. Stir in noodles mix well.

Source: http://foodwishes.blogspot.com/2013/06/no-bake-cheesecake-flag-cake-let-your.html

8 Finely Crushed Whole Graham Crackers, about 1-1/2 C
6 T Butter, Melted
1/4 C Sugar
2 T Cocoa Powder
1 (8 oz) PKG Mascarpone Cream Cheese
1 (8 oz) PKG Cream Cheese (Regular or 1/3 Fat OK)
1 t Vanilla Extract
2 t Lemon Zest, Optional
2 t Lemon Juice, Optional
1-1/4 C (10 oz) Heavy Whipping Cream, Very Cold (36% Fat Minimum)
1/3 C White Sugar

Pull the mascarpone and cream cheese out of the fridge and bring up to room temperature. This will take a couple hours. DO NOT CONTINUE until the cream cheeses are at room temp or you will not be able to mix them and the cheesecake will turn out lumpy.

When you are ready to begin, place a bowl and whipping cream in the freezer so it will be extra cold. The colder the cream the easier it is to turn into whipped cream.

Crush graham crackers in a ziplock bag with a rolling pin. Melt butter in a medium sized bowl. Add graham crackers, sugar, and cocoa powder. Mix well. Transfer to a rectangular baking pan and press down firmly. Place in fridge to chill until the filling is finished.

In another bowl, combine cream cheeses and vanilla extract. Add lemon zest and lemon juice if desired. Mix well with a spatula. Set aside.

Retrieve the bowl from the freezer. Add sugar and whipping cream. Whisk enthusastically until stiff peaks for, about 5 minutes or so.

Whisk the cream cheese and whipped cream together. Pour on top of crust and smooth out. Let chill 3-4 hours before serving.