CHEF VINNI'S SALSA FRESCA RECIPE - MADE IN LESS THAN A MINUTE!
3-4 Roma Tomatoes (slice in half and place in bowl)
3 Fresh Basil leaves (drop them in bowl)
2 cloves of fresh garlic (peel and drop in bowl)
1 Lime (squeeze half the juice in the bowl)
1 Yellow Bell Pepper (Cut in 1/4 for mild or 1/2 for hot and drop into the bowl)
1 Jalapeno Pepper (Cut 1/4 for mild and 1/2 for spicy and drop into the bowl)
Sea Salt (one or two sprinkles into the bowl)
1 Red Onion medium or small, cut 1/4 and drop into the bowl
1 bunch of fresh Cilantro (cut a pinch, 10 leaf petals) and drop into the bowl.
Place your cutting blade in your 10 Uses in 1 Amazing Machine before adding these ingredients in the bowl. Once you've added everything on this list, place the lid on top and rock the top handle to break up the larger pieces. Then spin the top handle quickly to the right for my signature salsa in just 60 seconds!
ENJOY!
]]>
Served as a burger or Chopped goulash
*Prepared in 30-minutes with Chef Vinni’ s eco-friendly manual food processor.
*Normal preparation time without the food processor is 1-hour and 10-min.
Ingredients
1-Pound of Ground Beef (Grass fed angus)
½-Sweet Onion (Vidalia)
2-Roma Tomatoes.
1-Jalepeno Pepper
4-Cloves of fresh Garlic
1-Big Tomato (Sandwich style)
1-Pack or Romaine lettuce
½ -Yellow Bell Pepper
1-Banana Green Pepper
½ Cup of Cheddar Cheese
1-Can of Cooked Black Beans (Signature Kitchen Brand)
1-Can of Tomatoes Sauce
1-Can of Hormels Chili (With Beans & Meat)
1-Table spoon of Kinders Prime Rib Rub (At the meat & fish dept. or spice isle.)
1-Package of Whole Wheat Hamburger Buns (Natures Own Brand/8-in a pack)
¼-cup of red wine
¼-teaspoon of Cayenne Pepper. (Optional: If you like it really hot!)
1-full Kosher Dill Pickle
1-Can of Red Fork Brand Best Sloppy Joe Sauce (Comes in usually a bag and is in the canned isles next to sauces.)
Recipe Steps
STEP 1. CHILI: Mix the following contents into a 6-liter Pan: Can of Hormel Chili, Black Beans, tomato sauce or (Optional: Red Fort Brand Best Sloppy Joe Sauce).
STEP 2. CHILI ADDITIVES: (Has 3-simple steps.) Place the ½ onion, garlic, yellow bell pepper, pickle, and roma tomatoes into the Chef Vinni’s manual food processor, rock the handle a couple times to break up the large chunks and then spin the handle quickly until all contents are chopped finely. (My product allows you to save chop everything in 10-seconds that will save you the normal 15-minutes of hand chopping.) Then dump the chopped contents into the pot and simmer as low heat for 20-minutes. Assign a person in your house to stir every 5-minutes so nothing sticks to the pan as you prepare the rest.
STEP 3. GRILL: Fire up your grill and while the coals are getting grill ready (approx. 10 to 15 min.) start making the burger meat patties.
STEP 4. MEAT PATTIES: (3-simple steps.) Place the ground hamburger into a big bowl to hand mix in the following ingredients: add the red wine, 1-Tablespoon of Kinders Prime Rib Rub and ¼-teaspoon of Cayenne Pepper into the meat with a splash of olive oil and mix up by hand. Then hand roll 4 to 6 meatballs. Then use a plate to press the patties.
STEP 5. GRILL: Place on the patties & peppers and grill. (5-min. medium rare; 10-minutes well done.) Add the buns to toast in the last 3-minutes.
STEP 6. PREP THE CONDIMENTS: Slice the big tomato and grade the cheddar cheese. (Use Vinni’s manual food processor to slice & grade the cheese (Julienne slicer for the cheese.) Then hand-place the leaves of lettuce.
STEP 7. GRILLED PEPPERS: Take the grilled peppers and chop them in Vinni’s manual food processor then dump them into the simmering pot of chili and stir.
STEP 8: ASSEMBLE & SERVE: (5-simple steps.) Place on the meat patty, the sliced tomato, the lettuce, a layer of the chili, cheese, add the top bun, and then smother the burger in more chili and top with more cheese.
LEFTOVERS: Use any left over chili for:
(Simply cut up with a knife and mix. This is my favorite.)*Omelet Breakfast: Spread over an egg omelet
* Chili dogs: Smother some dogs---Yum!
DRINK SUGGESTIONS: Red wine or a cold glass of whole milk!
Bon appetite---enjoy my friends!
]]>“If you like something sloppy, juicy, spicy, cheesy, and beefy that will stick your ribs, and satisfy your hunger for 6-hours as you enjoy the game, this will do the job.”
Cost: $4 per person. (6-People) for a party of 12 or more, simply double the ingredients.
Time: 30-minutes (Using Chef Vinni’s Manual food processor)
DRINK SUGGESTIONS: Red wine, beer or a cold glass of whole milk!
INGREDIENTS:
1-Pound of Ground Beef (Grass fed angus or Bison)
2 cups of dried pinto beans.
1 cup of Chicken stock.
½ of a Sweet Onion (Vidalia)
¼ of a white onion
2-Roma Tomatoes.
1 can of stewed tomatoes
1-Jalepeno Pepper
4-Cloves of fresh Garlic
½ -Yellow Bell Pepper
1-YellowPepper
½ Cup of Sharp Cheddar Cheese
1 large can of tomato sauce
¼-cup of red wine
½ -teaspoon of Cayenne Pepper. (Optional: If you like it really hot!)
1 Table spoon of red chile powder pepper
1 Table spoon of Pink Hymelayan Sea Salt.
1 Table spoon of Black Pepper.
¼ spoon of cumin powder
½ tea spoon of brown sugar.
1-full Kosher Dill Pickle
1-bunch of green onions (Chives)
RECIPE DIRECTIONS:
Prep & pre-cook:
1. Boil pinto beans in a 6-liter pot for 2-4 hours or until beans are fully cooked a soft bean.
2. Place the onions, garlic, all the peppers into Vinni’s manual food processor (Use the chopping blade) rock the handle back and forth vigorously to break of the large pieces then spin the handle to chop up to a medium chop.
3. Fry (Brown) the ground meat in a skillet with veggie oil or olive oil and add the chopped contents into the fry pan with the meat with a little salt, pepper, and stir until meat is browned. Then add the cooked meat into the pot of beans.
Completion:
4. Place in the Roma tomatoes and one pickle into Vinni’s manual food processor, chop to a fine mince then dump the contents into the pot of beans.
5. Add the salt, Cayenne Pepper, black pepper, brown sugar, tomato sauce, red wine, red chile powder, can or stewed tomatoes, and cumin powder into the pot of beans.
6. Simmer and continuously stir for 30 minutes until the chile beams are thickened.
7. Serve up and top it off with the graded cheese and green chopped onions (Chives) to garnish while hot.
Other uses:
If you want to bring to life any other foods using my famous “Chef Vinni’s Super Bowl Chili”, here are some creative suggestions:
* Put on hot dogs, hamburgers, and sloppy Joes.
* Put on top or as a filler in omelets, tacos, and enchaladas.
* Add the chile to steamed or fried rice for a Spanish style dish.
* Use as a corn chip dip for parties.
* Place on top of scramble eggs and country fried potatoes.
]]>
Ingredients
Ingredients
Preparation
In a large skillet, heat the EVOO, four turns of the pan, over medium-high. When the oil begins to shimmer, add the onion and garlic. Cook, stirring, until the vegetables soften, 4 to 5 minutes.
Add the shrimp and lemon zest; season with salt and pepper. Toss until the shrimp is pink and opaque in the center, 2 to 3 minutes. Add the vodka; toss 1 minute. Add the creme fraiche and stir until the sauce is smooth. Off the heat, stir in the parsley and basil. Divide the shrimp among shallow bowls and drizzle with a few drops of the lemon juice. Serve with the crusty bread.
Visit https://www.rachaelraymag.com/recipes/italian-christmas-recipes for more great Italian Christmas recipes from Rachel Ray.
This November 11, 2018 commemorates the 100 year anniversary of the cessation of hostilities between the Allied nations and Germany in World War I. Even though the Treaty of Versailles was not signed until June 28, 1919, the 11th day of the 11th month in the 11th hour was recognized in 1919 as Armistice Day.
Although celebrated as a holiday in numerous states, it was not until May 13, 1938 the United States Congress passed an act declaring November 11 Armistice Day a federal holiday. In 1954 after significant lobbying efforts by veterans groups, Congress amended the act and renaming Armistice Day in favor of Veterans Day. President Dwight D. Eisenhower signed the name change in to law on June 1, 1954.
To all our brave military men and women past and present, THANK YOU FOR YOUR SERVICE! To all military family members, THANK YOU FOR YOUR SACRIFICE! You make us proud and you keep us safe - Godspeed!
]]>
Make my signature guacamole in seconds and with ease using my 10 USES IN 1 AMAZING MACHINE! Here's the recipe:
1-2 Roma Tomatoes (Slice in half and place them in the bowl)
2 Fresh Basil Leaves (drop in bowl)
1 clove of Fresh Garlic (peel and drop in bowl)
1 Lime (squeeze half the juice into the bowl)
1 Yellow Bell Pepper (Cut 1/4 of it and drop in the bowl)
1-Jalapeno Pepper (Cut 1/4 for mild or 1/2 for spicy and drop into the bowl)
Sea Salt (one or two sprinkles into the bowl)
1 Red Onion medium or small size (Cut 1/4 and drop into bowl)
1 bunch of Fresh Cilantro (cut a pinch - 10 leaf petals - and drop into bowl)
Now chop up these ingredients. Next add:
3 Ripe Avacados
Now spin the handle forward and backward to chop, blend, and mix everything up and then serve. GREAT FOR PARTIES!
]]>Making mashed potatoes has never been easier than when you make this recipe using 10 USES IN 1 AMAZING MACHINE! This is all you need to do.
Add:
1 Clove of Garlic (peel and drop into the machine and chop it very fine. Spin the handle fast to get this just right).
1 Russet potato medium to large, (boil and quarter, then drop in bowl)
1/2 cube of real Butter (drop into the bowl on the hot potato)
1/2 handful of graded Parmesan Cheese (drop into bowl on the hot potato)
Dash of Cheyenne Pepper
Dash of Black Pepper
Sprinkle in some Sea Salt
1 Tablespoon of Sour Cream
Add a splash of Whole Milk
Spin the handle slowly at first to mix everything up and spin it fast until lump free.
Garnish with some Chopped Green Chives (Onions)
Comfort food ready for you and your guests - in just 60 seconds!
]]>
Recipe for my tartar sauce:
This is an elegant but easy version of tartar sauce for fish.
1) cup real mayonnaise + 2 tbsp sour
cream
1/2) cup finely chopped dill pickle
1/4) finely chopped yellow sweet
onion
1) tbsp finely chopped fresh broad
leaf Italian parsley
1) Finely chopped celery stalk
Juice of 1) small lemon + 1/2 its zest
1) tsp dried Herbs de Provence
1) tsp dried Tarragon
1) tsp sugar
Celery salt and fresh cracked
pepper to taste.
Add dill pickles to chopper bowl and chop fine. Drain juice and use paper towel to soak remaining moisture from pickles. Add onion, celery and parsley and chop fine. Attach juicer top and juice lemon into bowl. Remove chopper blades and replace with beater paddle. Add dried herbs, mayo and sour cream, spin to mix. Season to taste. Refrigerate for at least 1 hr to allow flavors to blend and sauce to chill.
INGREDIENTS
Fresh lobster
Fresh shrimp
Fresh corn off the cob
Bread crumbs
3 cloves garlic
Anaheim peppers (Used to stuff pate)
A sprinkle of cayenne pepper
Sea salt
ADD all ingredients (except the peppers) in to Chef Vinni’s 10 USES IN ONE AMAZING MACHINE and chop to make the pate. Remove the seeds in the peppers and stuff them with the pate and then grill or bake in the oven for 20 minutes. ENJOY!
]]>