Recipes

These stuffed peppers were an adaption of traditional ones because of a Tomato allergy I once had. I make these peppers and top them with beef gravy. I can now eat tomatoes so top them with sauce or gravy.
Tools:
Large stock pot to boil pitted peppers(take the middle out)
Large roasting pan to bake 6 large peppers
Large bowl to make filling in.
Whatever you use to cook ground beef and rice.
Ingredients for filling:
1 1/2 cups cooked rice
2 lbs cooked ground beef
3/4 lb mozzarella cheese sherded
1 1/2 cups beef gravy
2 tsp Italian spice
Mix all the above ingredients together. You are now ready to get those cooled peppers stuffed. You want to wait long enough for rice and ground beef to cool some. Spoon the mixture in to each pepper to the top. Spoon gray over each one slowly. The gray will seep into the pepper then top with more mozzarella cheese. Bake for 30 minutes or until hot.
6 large green Peppers that can stand up on their own.

Tools: 2 bowls, flipper, and fry pan
Ingredients for 1st bowl
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
3 TBSP sugar
1/4 tsp salt
Ingredients for 2nd bowl
3 TBSP Melted butter
1 egg
1 cup buttermilk
1 tsp vanilla
Mix all dry ingredients together and make a well in bowl. Mix egg, butter and vanilla together in other bowl. While mixing add buttermilk to egg mixture. Now add egg mixture to well and gradually mix to combine all ingredients. Fry pancakes in fry pan with butter or oil. Eat will syrup or just butter.

This rice was made by my mom who was from Puerto Rico. I do not know if this was her take on it or if it is made this way in Puerto Rico. It was always served at holiday meals.
Tools:
You will need a large pot for this.
Prep the following the night before.
1/4 of onion chopped
4-5 stems of cilantro
1/4 of green pepper
1 TBSP olive oil
Put all ingredients in a Baggie to marinate for 20 minutes or over night.
Use prepared Baggie of chopped veggies
1 tsp olive oil
2 packets of Sazon Goya with Coriander n annatto
1 can of Vienna Sausage 4.6 oz drained
10 green olives
1 15.5 oz can of pigeon peas or red beans drained
1/4 small can of Tomato paste or 2 TBSP left over tomato sauce.
2 tsp salt
1 tsp garlic powder
2 cups water
2 cups rice
Cook veggies in olive oil for about 10 minutes add Sazon, sausage, olives, pigeon peas, tomato product, salt, and garlic powder. Mix together and add water and mix together. Water should be about 1/2 inch above rice. Cook on medium for 10 minutes and lower heat to low to medium for 20 minutes. Keep covered. After 20 minutes check rice. It should be soft. Enjoy.

You will need cooked hot dogs for this one. You will also need a baking dish so the hot dogs wraps will fit snug.
Heat oven to 325
1 pack of hot dogs
1 pack of tortillas. I use corn.
1 can of retried beans, cooked or not.
1/2 lb of shredded cheese
2 TBSP salsa
Place the salsa on bottom of baking dish. Take a tortilla and spread 1 1/2 TBSP beans, cheese and then one hot dog on it. Roll it gently because they(corn) will tear. Lay the rolled tortilla in dish. Roll the next tortilla with beans, cheese and hot dog. Lay this one close the last one and continue until dish is full. Sprinkle more cheese on top and salsa if you want. Bake for 15 minutes. Cheese should nice and melted.

You will need a flat roasting pan like a cookie sheet/stone works best. You will need to heat up the pan/stone with the oven and empty. This cooks this cooks in 20-30 minutes and is tender.
1.5 TBSP Olive oil
Pork tenderloin and most packages come with 2. Cook them both.
Make a rub from garlic powder, oregano, salt and pepper. Coat pork with the rub and olive oil. Let sit while your sheet pan and oven get to 400. Once oven is ready put two lines of olive oil on sheet pan and place the pork tenderloins on each. Bake for 10 minutes then turn them. Bake for 20 minutes. Check meat temp of 155 you are good to go. Let stand for 10 minutes then slice and serve with gravy and rice.