The Semicolons
Public Files
Avocado Cream Creme De Abacate
Yield: 6 Servings
Level: Easy
Time
Total: 17 minutes
Prep: 12 minutes
Cook: 5 minutes
Inactive: 0 minutes
Ingredients
3 Ripe Avocados
6 Lime Wedges
5 Tablespoons Lime Juice
6 Tablespoons Coconut Shavings
6 Tablespoons Heavy Cream
1/2 Cup Confectioners’ Sugar
Preparation
Chill, peel, seed, and chop avocados.
Chill heavy cream.
Toast coconut shavings.
Directions
Combine avocados, sugar, cream, and lime juice in a blender.
Blend until smooth and creamy.
Divide into bowls, garnish with coconut shavings and lime wedges.
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Baked Macaroni And Cheese
Yield: 6 Servings
Level: Easy
Time
Total: 1 hour 5 minutes
Prep: 20 minutes
Cook: 45 minutes
Inactive: 0 minutes
Ingredients
6 Tablespoons Butter
1/2 Pound Elbow Macaroni
3 Tablespoons Flour
1 Tablespoon Powdered Mustard
3 Cups Milk
1/2 Cup Yellow Onion
1 Large Egg
12 oz Sharp Cheddar
1 Bay Leaf
1/2 Teaspoon Paprika
1 Cup Panko Bread Crumbs
Pepper
Salt
Preparation
Finely dice onion.
Shred cheese.
Directions
Preheat
Preheat oven to 350^o F (175^o C)
Pasta
Bring a large pot of water to a boiling.
Salted water, cook pasta to al dente.
Cheese Sauce
While pasta is cooking, in separate pot, melt 3 tablespoons butter.
Whisk in flour and mustard, stir continuously for 5 minutes.
Stir in milk, onion, bay leaf, and paprika.
Simmer for 10 minutes.
Remove bay leaf.
Temper in the egg.
Stir in 9oz sharp cheddar cheese.
Season with salt and pepper.
Breadcrumbs
Melt remaining 3 tablespoons butter in small pot.
Toss in bread crumbs to coat.
Mix And Bake
Fold elbow macaroni into cheese sauce.
Pour into 2 quart casserole dish.
Top with remaining cheese.
Top with bread crumbs.
Bake for 30 minutes.
Final Steps
Remove from oven and rest for 5 minutes.
Serve.
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Basil, Tomato, And Rice Pilaf
Yield: 2 Servings
Level: Easy
Time
Total: 20 minutes
Prep: 0 minutes
Cook: 20 minutes
Inactive: 0 minutes
Ingredients
1/2 Cup White Rice
1 Medium Tomato
1/2 Medium Onion
1 Clove Garlic
1 Cup Vegetable Stock
1/4 Cup Vinegar
1 Cup Mushrooms
2 Tablespoons Olive Oil
Black Pepper
Salt
Preparation
Dice Onion
Dice Tomato
Dice Garlic
Dice Mushroom
Directions
Rice
Prepare rice according to packaging instructions.
Vegetables
Heat oil in large saucepan over medium heat.
Saute onions and garlic.
Add mushrooms when onions start to brown.
Add tomatoes 2-3 minutes later.
When vegetables have cooked down, add vegetable stock, vinegar, and spices.
Fold into rice when texture resembles salsa.
Final Steps
Reduce heat and simmer 2-3 minutes.
Serve immediately.
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Beef And Bean Burritos
Yield: 18 Servings
Level: Easy
Time
Total: 25 minutes
Prep: 10 minutes
Cook: 15 minutes
Inactive: 0 minutes
Ingredients
2 Pounds 93% Lean Ground Beef
3 Packages Burrito Seasoning
1 10oz Can Enchilada Sauce
1 1/2 Cups Water
1 15oz Can Black Beans
1 15oz Can Kidney Beans
1 15oz Can Pinto Beans
1 6oz Can Whole Large Black Olives
1 14.5oz Can Petite Diced Tomatoes
1 15oz Can Whole Kernel Corn
1 7oz Can Medium Diced Green Chiles
3 Tablespoons Garlic
18oz Shredded Cheese
18 Tortillas
Preparation
Drain Black Beans
Drain Kidney Beans
Drain Pinto Beans
Drain Petite Diced Tomatoes
Drain Whole Kernel Corn
Crush Garlic
Directions
Filling
In a large pot, brown beef and garlic.
Drain fat.
Add enchilada sauce, water, burrito seasoning, black beans, kidney beans, pinto beans, corn, and tomatoes.
Stir and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes, stirring often, until liquids are absorbed.
Allow to cool.
Burritos
Fill each tortilla with 1/2 cup filling and 1/4 cup shredded cheese.
Wrap burrito in plastic or foil and place in refrigerator or freezer if desired.
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Beer Battered Onion Rings
Yield: 6 Servings
Level: Easy
Time
Total: 80 minutes
Prep: 10 minutes
Cook: 10 minutes
Inactive: 60 minutes
Ingredients
4 Cups Canola Or Peanut Oil
1 Cup Sour Cream
3/4 Cup Mayonnaise
3 Tablespoons Sun Dried Tomatoes
1/4 Cup Red Bell Pepper
1 Tablespoon Lime Juice
1 1/2 Teaspoons Black Pepper
2 Teaspoons Salt
3 Tablespoons White Wine
1 Tablespoon Garlic
2 Yellow Onions
2 Cups Buttermilk
2 Cups All Purpose Flour
1 Teaspoon Granulated Garlic
3 Tablespoons Parmesan
12oz Beer, Medium Body
Preparation
Roast Red Bell Peppers
Mince Garlic
Cut Onion Into 1/2 Inch Thick Rings
Directions
Dipping Sauce
In a food processor, combine sour cream, mayonnaise, sun dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon black pepper, 1 teaspoon salt, white wine, and minced garlic.
Puree, cover, and refrigerate for one hour.
Onion Rings
Separate onion slices into rings and soak in buttermilk for one hour.
Beer Batter
In a dutch oven, heat oil to 350^o F (175^o C).
Combine 1 cup flour, remaining salt, black pepper, and garlic, mix thoroughly.
In a medium bowl combine beer and 1 cup flour, mix thoroughly.
Remove onion rings from buttermilk, shake off excess, and dredge in flour.
Shake off excess, dip in beer batter.
Drop in oil, be sure not to crowd rings.
When golden, remove to paper towel to drain.
Final Steps
Garnish with parmesan and serve hot with dipping sauce.
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Beer Can Grilled Chicken
Yield: 4 Servings
Level: Easy
Time
Total: 1 hour 50 minutes
Prep: 10 minutes
Cook: 90 minutes
Inactive: 10 minutes
Ingredients
Beer Can Chicken Rub
2 Tablespoons Smoked Paprika
2 Tablespoons Salt
2 Tablespoons Onion Powder
1 Tablespoon Cayenne Pepper
2 Teaspoons Dried Thyme
2 Teaspoons Dried Oregano
2 Teaspoons Black Pepper
2 Teaspoons Garlic Powder
Beer Can Chicken
4 Pound Chicken
1 12oz Can Of Beer
Preparation
Beer Can Chicken Rub
Beer Can Chicken
Directions
Beer Can Chicken Rub
Combine all ingredients in a small bowl.
Beer Can Chicken
Preheat grill to medium high heat.
Rub chicken and its cavity with vegetable oil.
Season chicken and its cavity with rub mixture.
Remove 1/4 of beer from the can.
Sit chicken on top of the beer can.
Place chicken in the center of the hot grill and cover.
Cook chicken for 1 to 1 1/2 hours, or until 165^o F (75^o C) internally.
Once cooked, cover loosely with foil and let rest for 10 minutes.
Carve and serve immediately.
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Black And Tan Irish Mac And Cheddar
Yield: 6 Servings
Level: Intermediate
Time
Total: 60 minutes
Prep: 30 minutes
Cook: 30 minutes
Inactive: 0 minutes
Ingredients
6 Cups Water
24oz Lager Beef
16oz Rustic Shaped Pasta (Ziti)
1 Cup Whole Milk
1 Cup Half And Half
12oz Evaporated Milk
5 Tablespoons Lightly Salted Irish Butter
2 1/2 Tablespoons All Purpose Flour
1 Teaspoon Ground Dry Mustard
1 Teaspoon Salt
1/8 Teaspoon Ground Cayenne Pepper
1/3 Cup Stout Beer
3oz Smoked Gruyere
8oz Irish Cheddar
1/2 Cup Bread Crumbs
1/2 Cup Crisp Cooked Bacon Crumbles
2 Tablespoons Fresh Cilantro
Preparation
Shred Smoked Gruyere
Shred Irish Cheddar
Directions
Pasta
Bring water and lager beer to a boil in a 4 1/2 quart saucepan over high heat.
Add pasta and cook until al dente.
Drain and keep warm.
Cheddar Sauce
In a 3 quart saucepan over medium high heat bring milk, half and half, and evaporated milk to a boil, keep hot.
In a 4 quart saucepan over medium heat, melt 3 tablespoons of butter and stir in flour until it begins to color slightly.
Whisk in hot milk, mustard, salt, cayenne, and stout, bring to a strong simmer.
Reduce heat to low and stir in cheeses until melted.
Final Steps
Place remaining butter in a large saute pan over medium heat and stir in bread crumbs.
Stir until golden brown, then add bacon crumbles.
Place pasta into a serving dish and pour cheese sauce over pasta.
Spread breadcrumb mixture over the top.
Garnish with cilantro and serve immediately.
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Black Bean Salad
Yield: 6 Servings
Level: Easy
Time
Total: 1 hour 10 minutes
Prep: 10 minutes
Cook: 0 minutes
Inactive: 60 minutes
Ingredients
2 15oz Cans Black Beans
1 15oz Can Corn
2 Roma Tomatoes
1/4 Cup Red Bell Pepper
1/4 Cup Red Onion
1/4 Cup Green Onion
1/4 Cup Pineapple
1 Tablespoon Cilantro Leaves
1 Jalapeno
4 Tablespoons Sherry Vinegar
1/2 Lime
3 Tablespoons Honey
1 Tablespoon Salt
1 Teaspoon Black Pepper
Pinch Ground Cumin
Preparation
Drain Black Beans
Drain Corn
Dice Roma Tomatoes
Dice Red Bell Pepper
Dice Red Onion
Dice Green Onion
Dice Pineapple
Chop Cilantro
Seed And Mince Jalapeno
Juice Lime
Directions
Combine all ingredients in a bowl.
Refrigerate covered for 1 hour.
Serve immediately.
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Black Bean Soup
Yield: 6 Servings
Level: Easy
Time
Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Inactive: 0 minutes
Ingredients
1 Tablespoon Olive Oil
1 Large Onion
1 Stalk Celery
2 Carrots
4 Cloves Garlic
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Pinch Black Pepper
4 Cups Vegetable Broth
4 15oz Cans Black Beans
1 15oz Can Whole Kernel Corn
1 14.5oz Can Crushed Tomatoes
Preparation
Chop Onion
Chop Celery
Chop Carrots
Chop Garlic
Directions
Food Processor
Process 2 cans black beans and tomatoes until smooth.
Soup
Heat oil in large pot over medium-high heat.
Saute onion, celery, carrots, and garlic for 5 minutes.
Season with chili powder, cumin, and black pepper.
Cook for 1 minute.
Stir in vegetable broth, 2 cans black beans, and corn.
Bring to a boil.
Stir in mixture from food processor.
Reduce heat to medium and simmer for 15 minutes.
Serve immediately.
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Black Bean Vegetable Soup
Yield: 8 Servings
Level: Easy
Time
Total: 50 minutes
Prep: 15 minutes
Cook: 35 minutes
Inactive: 0 minutes
Ingredients
1 Tablespoon Vegetable Oil
1 Onion
1 Clove Garlic
2 Carrots
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
4 Cups Vegetable Stock
2 15oz Cans Black Beans
1 8.75oz Can Whole Kernel Corn
1/4 Teaspoon Ground Black Pepper
1 14.5oz Can Stewed Tomatoes
Preparation
Chop Onion
Mince Garlic
Chop Carrots
Rinse And Drain Black Beans
Directions
Food Processor
Puree together tomatoes, 1 can black beans.
Saucepan
Heat oil in large saucepan over medium heat.
Cook onion, garlic, and carrots until onion is softened, stirring occasionally.
Add chili powder and cumin, cook for 1 minute.
Add vegetable stock, 1 can of black beans, corn, pepper.
Bring to a boil.
Add puree to saucepan.
Reduce heat, cover, and simmer for 10 to 15 minutes.
Serve immediately.
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