red rooster recipes

- 1 shot Jose Cuervo® Tequila
- 1 dash Salt
- 1 shot Orange Juice

- 1 (10 1/2 ounce) can condensed golden mushroom soup
- 2 teaspoons salt
- 1 (10 ounce) can tomatoes and green chilies
- 2 cups sharp cheddar cheese
- 1 (8 ounce) bag corn chips
- 1 medium onion
- 1 teaspoon pepper
- 3 cups cooked chicken
- 1 (10 1/2 ounce) can cream of chicken soup

- Season Salt to Taste
- 1oz BBQ Sauce
- 2oz. Pepper Jack Cheese
- 1 Roasted Pablano Pepper Chili
- 2oz. Uncooked Bacon (approx. 2 slices)
- 1 - 4oz. Boneless/Skinless Chicken Breast
- Yields 1 chicken breast (multiply by number of chicken breasts wanted)

- 1 cup dried red lentils
- 1 cup rolled oats
- 1 1/2 teaspoons egg substitute or 1 whole egg
- 2 tablespoons water
- 1 cup cooked brown rice
- 1 cup grated carrots
- 2 tablespoons low sodium soy sauce or Braggs liquid aminos
- 2 scallions, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried sage
- 1/4 cup dried breadcrumbs (optional)

- 1/2 cup chopped red onions
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup chopped scallions
- 2 1/2 tablespoons butter
- 1/2 cup chopped mixed peppers
- 12 ounces chopped corned beef
- 1-2 tablespoon olive oil (for frying)
- 2 whole potatoes
- 1 teaspoon salt
- 2 cups milk
- 1/2 teaspoon fresh pepper
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley leaves
- 1 garlic clove, chopped (optional)

- 2 teaspoons canola oil
- 2 onions, halved lengthwise and thinly sliced
- 1 head red cabbage, (about 3 pounds), halved, cored and thinly sliced
- 2/3 cup reduced-sodium chicken broth, or vegetable broth
- 2 teaspoons sugar
- 1 teaspoon caraway seeds
- 1 cup cooked peeled chestnuts, halved (see Ingredient note)
- 1/3 cup cider vinegar
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste

- - 1 - 1/4 cups chopped onion
- - 1 cup chopped red bell pepper
- - 1 Tbsp. oil
- - 3/4 cup fresh mangos, peeled & cubed
- - 1 cup mango nectar
- - 1 Tbsp. fresh ginger, minced
- - 2 tsp. balsamic vinegar
- - 1/4 tsp. crushed red pepper flakes
- - 1 Tbsp. flour

- 1 pound green beans, trimmed
- 1 red bell pepper, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Zest of 1 orange
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper

- - 2 large cucumbers - halved lengthwise, seeded and sliced-- 1/3 cup red wine vinegar
- - 1 Tbsp white sugar
- - 1 tsp salt
- - 3 large tomatoes, seeded and coarsely chopped
- - 2/3 cup coarsely chopped red onion
- - 1/2 cup chopped fresh mint leaves
- - 3 Tbsps olive oil
- - Salt and pepper to taste

- 2 Large cans tomotow Puree (hunts, contadina)
- 4 small cans of tomatow paste
- water refill of each can
- One large white onion
- Italian seasonings( 8 shakes)
- garlic powder( 6 shakes)
- cumin( 5 shakes)
- corriander( 8 shakes)
- bayleafs(2)
- salt (to taste one and half swirls from container)
- pepper( 5 twists from pepper mill)
- ground fennel 2 teaspoons
- parsley(6 to 8 shakes)
- basil(8 shakes)
- allspice ( just a tad here 3 to 4 shakes)
- oregano (4 shakes)