Ingredients

• 24 cups tomatoes -- peel, core, chop
• 2 cups white vinegar -- 5%
• 2 cups jalapeno chiles -- chop with seeds
• 2 cups sweet peppers -- diced, *
• 2 cups sweet onions -- diced, *
• 2 small cans tomato sauce
• 3 cloves garlic -- minced
• 1 tbsp pickling salt -- do not use table
• bunch cilantro -- chopp

Directions

1. Red peppers make a prettier sauce, but green is ok. I like the flavour of the red ones. Get sweet onions like Vidalia or Texas 1020 if you can.
2. Cook tomatoes and vinegarfor an hour in a large[!] pot. Add remaining ingredients except cilantro and cook another a to 2 hours 'til a consistency you like. Add cilantro. Put in hot pint jars and process in water bath 15 minutes.
3. Makes about 10 pints

This is awesome.

Ingredients

• 2 8 ounce packages of cream cheese -- softened
• 1 cup of sour cream
• 8 ounces of taco sauce or salsa
• 2 teaspoons ground cumin
• 15 ounces of refried beans
• 1 cup of shredded lettuce
• 1 cup of shredded Cheddar cheese
• 1 medium tomato -- diced
• 1/4 cup of ripe olives -- chopped
• 1/4 cup of canned green chilies -- chopped
• tortilla chips

Directions

1. In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 
2. 13x9x2″ dish. Spread cream cheese mixture over the beans, leaving about 1″ uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.

Yield: 16-20 servings.

Ingredients

• 3/4 pound ground beef (80% lean)
• 1 Medium onion; chopped
• 8 oz Refrigerated crescent rolls
• 8 oz Pizza sauce
• 4 oz Mushroom stems and pieces; diced
• 2 1/4 oz Sliced pitted ripe olives; diced
• 1/3 c Green bell pepper; coarsely
• 1 c Mozzarella cheese; shredded
• 1 teaspoon dried oregano leaves

Directions

1. Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron skillet over medium coals. Remove to paper towels to drain. Potir off drippings from pan. Separate crescent (tough into triangles; place in skillet, points toward center, to form circle. Press edges together to form bottom crust about 1 inch up the side of pan. Spread half of pizza sauce.
2. Spoon ground beef mixture over sauce. Cover with mushrooms, olives and green pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place pan in center of grid over medium coals. Place cover on cooker: cook 20 to 30 minutes or until crust is lightly browned. (If cooked over open grill or coals, cover pan securely with foil.)

After hosting dinner parties for strangers in their own apartment, the NYC Department of Health took notice and shut them down, but Tamy and Felipe decided to open a restaurant in SOHO. Their project on Kickstarter got successfully funded in the first week. Congrats to Comodo and thank you all for sharing. See the project here:  Comodo is now open at 58 Macdougal St., New York 

Make Alfredo sauce just like the Olive Garden.

Ingredients

• 1 pint of heavy cream
• 1/4 pound of butter (one stick)
• 2 tablespoons cream cheese
• 3/4 cup Parmesan cheese - do not use cheese that has been pre-shredded or pre-grated
• 1 teaspoon garlic powder

Directions

In a saucepan, combine butter, and heavy cream. Simmer until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper. I have made this with half and half, but we prefer the heavy cream.

Do not use plain milk

If the sauce is a little thin, add cream cheese in after you have finished the Parmesan cheese. Add cream cheese and whisk until the sauce thickens.