PICO DE GALLO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
THE OSPIDILLO CAFE PICA DE GALLO
This is a condiment served on Mexican dishes such as fajitas. The bright blend of flavors is just incredible and, before you know it, you'll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast. It will keep just fine for 3 or 4 days in the refrigerator. I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago. I have never had better Pica de Gallo anywhere. (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish). I have a Mexican friend who also says it's pretty genuine and the best that he ever had too. This is much less tomato-ey than regular salsa. The time listed includes marinating time in the refrigerator. I hope others will enjoy this excellent Mexican condiment as much as my friends and family do.
Provided by Bone Man
Categories Sauces
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.
Nutrition Facts : Calories 11, Fat 0.1, Sodium 74.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
OSPIDILLO CAFE SPAGHETTI SAUCE
It doesn't get more simple than this -- a commercial type spaghetti sauce that you can also use for lasagna. I recommend using a large, heavy-bottomed cooking pot because this recipe makes a lot of sauce and it has to simmer for three hours. Short of traveling to Italy, you won't find many sauces that taste better. I typically use whatever I what I need when I make up a batch and freeze the rest in zip-lock bags.
Provided by Bone Man
Categories Sauces
Time 3h20m
Yield 1 1/2 gallons
Number Of Ingredients 12
Steps:
- Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.
Nutrition Facts : Calories 2839.9, Fat 109, SaturatedFat 39.8, Cholesterol 786.2, Sodium 10039.9, Carbohydrate 215.6, Fiber 36.5, Sugar 152, Protein 263.2
OSPIDILLO CAFE CINCINNATI CHILI NO. 2
If you've ever eaten "Cincinnati Chili" at Gold Star Chili, Empress Chili, or Skyline Chili restaurants in Cincinnati, Ohio and liked it, then you'll love this recipe. It's really "Greek Chili" and most copycat recipes have chocolate in them -- this one does not. Use this chili over spaghetti (topped with shredded cheddar, diced onions, and Tabasco, a.k.a. "Thee-Way"), or, use it as a great hot dog (coney) chili sauce. Yes, it takes awhile to make it but you won't mind so much after having tasted it.
Provided by Bone Man
Categories Beans
Time 7h
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
- Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
- Cover, and allow the chili to simmer for three hours, stirring often.
- At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
- Simmer for two more hours, again stirring often.
- At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
- Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
- Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 25, Sodium 301.8, Carbohydrate 11.8, Fiber 3.6, Sugar 1.9, Protein 10.8
OSPIDILLO CAFE GOURMET MUSHROOMS
A shockingly great appetizer or side dish. A friend of mine shared the original recipe with me and I tweaked it. If you like a good grilled steak, this is the perfect side dish and quite easy to prepare.
Provided by Bone Man
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
- Melt the butter in a 2- or 3-quart pan on low heat.
- Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
- Add the mushrooms to the pan, stir, then add the wine. Stir.
- Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
- The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.
Nutrition Facts : Calories 249.4, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.4, Sodium 718.6, Carbohydrate 5.1, Fiber 1.1, Sugar 2.9, Protein 4.3
THE OSPIDILLO CAFE HOUSE SOUP
This is the one you want when you're tired, you don't have a lot of time, and you don't know what in the world to fix for dinner -- pretty much makes everyone happy. Adjust the vegetables based upon what you have on hand. This soup is essentially a bright-tasting, hamburger-based minestrone. Enjoy, my brothers and sisters. *.*
Provided by Bone Man
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large cooking pot, pour in the garlic oil, the ground chuck, the Italian sausage, and the onion. Brown the meat blend and drain the grease from the burger blend. Return it to the pot after draining.
- Add all remaining ingredients except for the noodles and bring to a boil. Reduce heat to low, cover and allow to simmer at a low boil for about an hour.
- At the end of an hour, add the cooked, cooled noodles, simmer for five more minutes and serve. Some people may want more salt but I just let everybody add any further salt at the table.
- NOTE: This soup goes great with oyster crackers or with a grilled swiss cheese sandwich.
Nutrition Facts : Calories 284.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 52.7, Sodium 888.3, Carbohydrate 29.3, Fiber 5.6, Sugar 7.2, Protein 20.5
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