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Stuffed French Toast


Prepare your filling of choice in a medium bowl, adding all listed filling ingredients and mix to combine.
Spread 3 tablespoons of filling over two pieces of bread. Bring the pieces of bread together, creating a sandwich and press gently so they stay closed.
Turn your large skillet or griddle to medium heat and melt 2 tablespoons of butter.

Crunchy Cabbage Salad


In a large skillet, melt butter over medium heat. Add the crushed ramen, almonds and onion powder. Cook until the ramen and almonds start to toast and brown slightly in color. Remove from heat and place on a baking sheet in the refrigerator to chill.

Summer Baja Chicken Tacos


Preheat a large skillet to medium high heat.
In a medium bowl add your sliced chicken, spices and olive oil; mixing to combine. Cook chicken until slightly browned and chicken is cooked through; about 5-8 minutes.
While the chicken is cooking, add your cabbage mix with the remaining slaw ingredients and toss the cabbage until it is coated in the dressing.

Potato Basil Salad


In a blender or food processor, blend or pulse together the white wine vinegar, olive oil, basil and salt and pepper until dressing is emulsified.
In separate pots, boil the potatoes and the corn until fork tender. Drain and let cool. Cut the kernels from the cobs.

Gluten Free Ginger Lime Pork


Season the pork loin generously with salt and pepper and place in the crock pot.
In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.

Luanne's Broccoli Salad


Prepare broccoli and add to a large mixing bowl. Add grapes, sunflower seeds, bacon crumbles and enough coleslaw dressing to coat the salad. Mix well and add more dressing if desired. Chill for 2 hours or serve immediately.

Cheesy Garlic Chicken


In a medium sized skillet melt butter over medium heat. Add garlic and sauté for one minute. Season chicken with salt and add to the skillet. Sauté chicken pieces for 3 to 5 minutes or until no longer pink, coating the chicken with the garlic butter as it cooks. Add the spinach in the last minute and cook until wilted. Finishing with the parmesan cheese and stir to coat the chicken.

Fizzy Pineapple Punch


In a punch bowl or large beverage dispenser combine the lemonade packet, water and pineapple juice and stir well to combine. At the time of service add the Sierra Mist. Pour punch into ice filled glasses and enjoy.

Adult Version: Add 1 Cup Smirnoff® Vanilla Vodka or Pinnacle® Whipped Vodka.

Hoisin Sliders


Preheat oven to 400 degrees.
In a large bowl, combine the ground beef, green onions, sesame oil, garlic, salt and pepper. Press slider meat mixture into an ungreased 10 x 15 inch cookie sheet. Pierce the meat all over with a fork and bake for 10 minutes or until the internal temperature reaches 160 degrees.

London Broil


Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.