A Collection of Kayla s Recipes

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1 A Collection of Kayla s Recipes

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3 Ingredients Dipping Sauce: 1/2 Cup mayonnaise 1 Tablespoon ketchup 2 tablespoons cream style horseradish sauce 1/3 teaspoon paprika 1/4 teaspoon salt BLOOMING ONION AND DIPPING SAUCE Directions: 1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, ¼ teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper: mix well. Keep sauce covered in refrigerator until needed. 2. To make the batter: In a medium bowl, beat egg, and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme, and cumin; mix. 3. To slice onion: Slice 1 inch off the top and bottom of the onion and remove the papery skin. Use a thin knife to cut off a 1 inch diameter core out of the middle off the onion. Now use a very sharp, large knife to slice the onion several times down the center to create petals. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 1 times. Do not cut down the bottom of the onion. (The last 8 slices will be difficult, be careful). 3 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 ½ teaspoons salt 1 ½ teaspoons cayenne pepper 1 teaspoon paprika ½ teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying

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5 Ingredients: 1 (16 Ounce) package fusilli (spiral) pasta 3 cups cherry tomatoes, halved ½ pound provolone cheese, cubed ½ pound salami, cubed ¼ pound sliced pepperoni, cut in half 1 large green bell pepper, cut into 1 inch pieces AWESOME PASTA SALAD Directions: 1 (10 ounce) can black olives, drained 1 (4 ounce) jar pimentos, drained 1 (8 ounce) bottle Italian salad dressing 1. Bring a large pot of lightly salted water to a boil. 2. Add pasta, and cook for 8 to 10 minutes or until al dente. 3. Drain, and rinse with cold water. 4. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green peppers, olives, and pimentos. PREP: 30M COOK: 10M READY IN: 40M 5. Pour in salad dressing, and toss to coat. 5

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7 Ingredients: 1 (2 pound) pork tenderloin 1 (12 fluid ounce) can or bottle root beer- 1 (18 ounce) bottle your favorite barbecue sauce 8 Hamburger buns, split and lightly toasted SLOW COOKER PULLED PORK Directions: 1. Place the pork tenderloin in a slow cooker, pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. 2. Drain well. Stir in barbecue sauce, Serve over hamburger buns. *Note: the actual length of time may vary according to individual slow cooker. PREP: 10M COOK: 7M READY IN: 7H 10M 7

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9 Ingredients: ¼ cup all-purpose flour for coating ½ teaspoon salt ¼ teaspoon ground black pepper ½ teaspoon dried oregano ¼ pound sliced pepperoni, cut in half 4 skinless, boneless chicken breast halves, pounded ¼ inch halves 4 tablespoons butter CHICKEN MARSALA Directions: 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. 9 4 tablespoons olive oil 1 cup Marsala wine ¼ cup cooking sherry PREP: 30M COOK: 10M READY IN: 40M

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11 Ingredients: 1/3 cup Dijon Mustard 1/4 Cup honey 2 tablespoons mayonnaise HONEY MUSTARD GRILLED CHICKEN 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Directions: 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juice runs clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! PREP: 10M COOK: 7H READY IN: 7H 10M 11

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13 Kayla Hoover