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Post by benshelpmeet on Sept 12, 2006 20:14:53 GMT -5
One Step Lasagna
This lasagna recipe came from BH&G magazine more years ago than I care to remember. I know I've made it this way all of my adult life...LOL
1 1/2 cups water 1 jar (32 oz.) spaghetti sauce (or equivalent of home made) 1 box (16 oz.) lasagna noodles 1 container (15-16 oz.) ricotta cheese (though I use cottage cheese instead) 8 oz. mozzarella cheese, shreds or thinly sliced 1/2 cup parmesan cheese
1. Combine water with spaghetti sauce in bowl. cover bottom of 13X9X2 baking dish or pan with 1 1/2 cups of the sauce.
2. Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread half the ricotta (cottage cheese) and half the mozzarella over noodles. Sprinkle with 2 table spoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles, the remaining ricotta and mozzarella and 2 table spoons Parmesan. Top with layer of noodles, Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy duty foil. Set on Jelly roll pan.
3. Bake in preheated moderate oven (350) for 1 hour or until knife goes easily through pasta. Let stand, covered, on rack 10 minutes.
We use this recipe just as it is...meatless...and it's really a hit that way. But, I have added browned ground beef or other cooked meats to the sauce. Also, have added cooked zucchini or wilted spinach to it.
German Cabbage Skillet
6 cups coarsly chopped green cabbage 1 1/2 cups grated carrot, peeled and washed 1 lb smoked sausage, cut into 1/3 inch slices 5 tablespoons canola oil (or chefs choice) 1 cup water
1. in large skillet over medium heat add oil. 2. heat oil until hot but not smoking. 3. add smoked sausage,cook until lightly browned, about 5 minutes. 4. add carrots and cabbage. 5. add water. 6. cover with lid,simmer for 25 or until cabbage is tender and water is absorbed.
Confetti Vegetable Pizza
Two 8 ounce packages of Pillsbury crescent rolls 12 ounces of cream cheese 3/4 cup of mayonnaise 1 package of Ranch dressing 4 ounces of mushrooms, diced 3 medium carrots, diced 5 to 7 medium broccoli florets, chopped 5 to 7 medium cauliflower florets, chopped
Pat crescent roll dough into a 17 x 11 1/2 x 1 inch jelly roll pan. Bake until golden brown. Cool. In a separate bowl mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese. Preparation time: 30 minutes. Serves 8 to 12.
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Post by benshelpmeet on Sept 12, 2006 20:17:02 GMT -5
Supper Ideas:
Baked chicken and creamy rice...Bake chicken (sprinkled with season of your choice) When done take out set aside add to the drippings, cream of chicken soup(or mushroom) , and sour cream, Then stirr in tons of cooked rice then place chicken on top and serve, You can serve a vegitable on the side like green beans or corn or mixed vegitables etc... Enjoy!
Pizza Roni....1 lb ground beef, 1 onion (diced), brown set aside, meanwhile boil 6 cups Ziti noodles (salt added to water), When done drain set aside, in a pot add4 reg cans (15 oz I think) tomato sauce, 1 regular can Black olives ( sliced), and Italian seasoning and garlic, simmer aprox 10 to 15 min then pour over noodles, add some grated cheese (aprox 2 or 3 cups), and the cooked meat, Mix well.....Enjoy!....This is really good!
Home made Mac and Cheese with Smoked sausage.....Boil 6 cups mac noodles (make sure to salt the water), drain add 1 stick butter, 2 or 3 cups grated mild cheddar cheese, buttermilk ( or you can use regular milk I do not like it as well) to make creamy,Salt and pepper to taste, On the side slice smoked sausage and warm in pan discard grease, Mix into Mac and cheese......This is easy and very good.
Burritos.....Ground beef, sour cream, grated cheese, black olives, diced onions, salsa,and tortillas. This is good and easy also.
Hay stacks/ or taco salad.....Cooked ground beef, grated cheese, cooked rice, tortilla corn chips, shreaded lettuce, diced onion, diced tomatoes, sliced black olives, and cheese sauce or thousand island dressing ( I like cheese sauce.) This is done by putting all the ingredients in seperate bowls and letting the individuals stack there own....It's alot of fun and very good too.
Mashed Potato cassarole.......Layer mashed potatoes, cooked ground beef with diced onion added ( can also add diced bell pepper), tomato sauce, (seasoned with garlic , salt, and pepper,) then frozen corn, then add cheese on top Bake at 350 for aprox 30 min until heated through.
Ground beef cassarole.....1 1/2 lb ground beef, 1 onion diced,1 12 oz can corn, 1 can cream of cheddar cheese soup, 1 cup sour cream,i jar chopped pementos, 1/2 tsp, salt,1/2 tsp pepper, 3 cups noodles ( egg) cooked,1 cup cracker crumbs, 1/2 cup mild cheddar cheese, 3 Tb butter, Cook onion and beef drain,, Add next six ingredients, Stir in Noodles,Sprinkle with crackers and cheese, drizzle butter over top. Bake at 350 til warm....
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Post by benshelpmeet on Sept 12, 2006 21:00:29 GMT -5
Chicken Casserole 6 Tbsp. butter 1 10.75 oz can cream of celery soup 6 Tbsp. flour 3 c. chicken broth 8 oz. Velveeta cheese (cut up) 1/2 tsp. salt 12 oz. package of noodles, cooked 3/4 tsp. celery salt 4 c. diced cooked chicken 1 10.75 oz can cream of mushroom soup dry stuffing mix (I use stove top)
In a saucepan, melt butter over medioum-low heat. Stir flour in slowly, using a wire whisk, until the butter and flour mixture begins to bubble. Continue cooking and stirring for @ 2 minutes.
In a seperate pan, heat chicken broth; stir in salt and celery salt. Once broth is fully heated, add it to the butter and flour mixture, stirring quickly. Return the saucepan to heat; stir over medium heat until sauce begins to thicken (don't allow to boil). Add soups and Velveeta cheese; cook until creamy and smooth. Mix sauce, noodles, and chicken together; pour into greased 9X13 pan and cover with stuffing mix. Bake at 300 * for 1 hour. Makes 8-10 servings.
I add 16 0z of velveeta cheese and about 6 cups of diced cooked chicken and this recipe gives us a 9X13 pan and also a smaller 8X8 pan full. Enjoy
Mrs Browns Taco Pie
I took leftover taco meat, added another pound to it.
While it is cooking put a pie crust into a 13x9 pan
When the meat is done add a jar of salsa and a can of refried beans. Mixed all real well and pour into pie crust.
Then take a thing of sour cream and put that on top of the meat.
Lastly I put cheese over all.
Bake until crust is done.
Served it with chips and taco fixing.
Pot pie
2 leftover pie shells (top and bottom) 2 cups chopped turkey 2 cups frozen veggies (green beans,peas,corn,carrots) white sauce with chicken bullion topped with crust bake at 350 until browned,warm and bubbly served with salad and any other leftovers
My girls also like creamed turkey over toast. White sauce with chicken bullion (about 2 cups) 2 cups leftover turkey meat peas salt and pepper to taste served on buttered toast with salad and fruit.
I do keep a container in the freezer that I put every ounce of leftover veggie, potato, and beef anything from bits to gravy. When it is full I have the best stew you have ever had. It never tastes the same but it is always hearty and yummy. It only takes about 20 min. to cook from freezer to table. (defrost in micro.)
Hamburger Stroganoff
1lb of lean hamburger 1/4 chopped onion garlic powder 1/4 cup flour salt and pepper to taste 2 cups beef broth ( or beef bouillon) ketchup sour cream
brown hamburger with onion over med. heat add garlic powder add flour to hamburger and continue to brown for 2 or more min. add the beef broth and stir until thick (if to thick add more broth) add a hardy squirt of ketchup and stir. drop temp to med. low let simmer until rice, noodles, or potatoes are made. when almost ready for dinner, fold in sour cream. (this will make it a little thicker. Don't worry if sauce looks a little thin before added) Serve over hot buttered egg noodles, potatoes, or rice. great with a green bean side and or salad. Don't forget fresh buttered bread!
This is one that I use when I'm really busy and time is short. I'll give them to you in the amount that we eat. It is easy to add or delete as needed.
4 frozen chicken breast (boneless, skinless) 4 carrots pealed if needed and cut into large chunks 6 potatoes washed with jackets on cut into quarters 1/2 onion olive oil salt and pepper
place frozen chicken in an oven proof dish place cut veggies all around drizzle olive oil around the top and give a lite quick stir. salt and pepper Cover and bake at 350 for about a hour (until chicken is no longer pink) the frozen chicken makes it's own liquid. serve with salad or fruit and buttered bread. It is very simple and yummy.
I buy my frozen chicken at costco so I always have it in the freezer.
I try to use whole foods when ever I can. I don't by boxed meals and try to do things from scratch. (I do buy bread just because we can eat it so fast. 1 loaf per lunch is more than I can make) I do make bread often to go with meals. It is a nice treat.
I have some great Mennonite breads that I will make into rolls and try to keep in the freezer. sometimes it's just easer to buy.
I do buy and use canned beans but only for a few recipes. Here is one I use them for.
1 can white beans 1 can red or pinto (or both) 1 can black 1 can french style green beans 1 can chili (or any leftovers you may have) a few hand fulls of frozen sweet corn 3 beef bullion cubes 1 lb hamburger 1/4 onion or onion powder 1/4 cabbage chopped chili powder
I dump all the beans (what ever kind I have on the shelf) juice along with the corn and chili into a crock pot or soup pot on the stove. bring to a hot temp and drop hamburger into the pot raw. Add the onion powder, chili powder, and bouillon cubes. Soften the cabbage in the micro for quick cook or put in the crock along with the meat. This is a soup that taste the best in a day or to. It is wonderful fresh as well. This soup can feed a whole bunch of people. If company is coming then add another can of something.
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Post by benshelpmeet on Sept 12, 2006 21:07:39 GMT -5
Hearty Taco Dip for Supper
I took leftover taco meat, added another pound to it. While this was cooking a put a pie crust into a 13x9 pan when the meat was done I added a jar of salsa and a can of refried beans. Mixed all real well and put into pan. Then I took a thing of sour cream and put that onto the meat. Lastly I put cheese over all. Bake until crust is done. Served it with chips and taco fixing. Was great and the next day what is leftover can go into the Crockpot with Velveeta cheese and be served as a dip.
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Post by benshelpmeet on Sept 12, 2006 22:20:28 GMT -5
Hillbilly Chili over Rice
1 lb ground beef
32 oz bag frozen mixed vegetables
1 qt (or 28 oz can) tomatoes juice and all.
1 15 oz can tomato sauce
1/2 tsp garlic powder
3 Tb chili powder
1/4 ground red pepper (opt)
Brown beef drain add tomatoes juice and all, tomato sauce, garlic powder, chili powder, red pepper, salt to taste. Bring water to a boil in a pot simmer mixed vegetables until done drain add to sauce, you can add some of the vegetable juice to make it thinner. ( this is not a thick sauce like spaghetti sauce it's a little thinner) Serve over warm rice.
Enjoy!
This is verry good. I live in Tennessee thats why I named it Hillbilly Chili over Rice. Sounds like something my hillbilly friends would like. They make the neatest things like Flu doger Flitters or also known as Blue dogger Flitter, Also Stone soup. I was always taught growing up in Alabama to not mix two starches in a meal like Rice, Macaroni, or Potatoes, Here in Tennessee they often eat meals with Potatoes and Macaroni and cheese in the same meal. It's differant for me, but I like it! They eat alot of regular country food too which I'm used to.
I spoke to my Hillbilly friend this afternoon on the phone and she gave me a few of her recipies. They sound good.
Chicken and Bow-ties
16 chicken thighs
1 large diced onion
1 5lb bag of potatoes cubed
3 chicken boulion cubes
salt and pepper to taste
1 16 oz box of bow tie noodles
Boil chicken, salt and pepper to taste, put water to cover chicken in a 12 qt pot about 2 inches over chicken pieces. When done debone set aside. Add potatoes and onion, boulion cubes to the broth in pot then simmer when potatoes are almost done add bow-tie noodles. When noodles are done eat and enjoy.
Tuna cassarole
4 cans of tuna drained
1 16oz bag frozen peas
1 16 oz bag of frozen corn
1 family size can cream of mushroom soup
1 16 oz bag of mac noodles
Boil mac noodles add peas and corn when done drain add cream of mushroom soup, and drained tuna. This also sounds really good. Enjoy!
Pasta salad
8 oz macaroni noodles
8 oz multi colored ( vegetable )spiral noodles
8 oz small egg noodles
Mayonaise ( to coat)
salt and pepper to taste
Boil noodles add mayo and salt and pepper. Simple, but it sounds good. Enjoy!
Darlene's King Ranch Chicken
8 Chicken thighs
1 Lg onion diced
10 stalks celery sliced
corn chips
4 cups salsa [ 1 qt]
4 cups grated cheese [mild cheddar]
1 family size can cream of chicken
4 cups chicken broth
Boil chicken [salt and pepper to taste] debone, reserve broth. In a skillet with 2 Tb butter saute' celery, and onion when almost done add broth,salsa, simmer for 10 min. In seperate bowl add cream of chicken diluted with milk until porable [at least 1 cup of milk] Then add both veg. and crm of chicken soup this makes a thin sauce add deboned chicken to sauce. You'll need 2 9 x 13 pans [ I use glass] Crush corn chips into 9 x 13 pans enough to cover about 1 inch high. Then pour sauce over chips [devide sauce] Then devide cheese sprinkle over top bake 350 for aprox 30 min. or until bubbly.
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Post by benshelpmeet on Sept 13, 2006 21:56:14 GMT -5
JAMBALAYA CASSEROLE
3 large onions, chopped 3 large green peppers, chopped 3 celery ribs, chopped 12 garlic cloves, minced 1-1/2 cups butter 3 pounds fully cooked smoked sausage, cut into 1/2 -.......inch slices 9 cups chicken broth 6 cups uncooked long grain rice 3 cups chopped fresh tomatoes 1-1/2 cups chopped green onions 1/2 cup minced fresh parsley 3 TBSP Worcestershire sauce 3 TBSP hot pepper sauce 3 TBSP browning sauce, optional 1 TBSP salt 1 TBSP pepper
In a large skillet, saute onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients. Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees for 45-50 minutes or until rice is tender, stirring twice.
NOTICE: YEILD: 3 casseroles (8 servings each)
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Post by benshelpmeet on Sept 13, 2006 22:52:21 GMT -5
Darlene's Spaghetti
32 oz cooked thin spaghetti noodles
4 ( !5 oz )cans Hunt's tomato sauce
1 can diced tomatoes
seasoning: basil, bay leaf, oregano, ground garlic, salt, crushed red pepper (just a little )
1lb ground beef
1 onion diced
1 bell pepper diced (opt)
Brown beef add bell pepper, and onion saute' until done. Drain. Boil noodles, drain set aside. In the pot with beef and vegis add tomato sauces, tomatoes juice and all, and spices simmer for aprox 20 min.
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Post by benshelpmeet on Sept 13, 2006 23:00:24 GMT -5
Peppered steak
Make beef paties coat with flour, cook in small amount of oil, when done set patties on paper towel, save drippings make a milk gravy by adding flour until grease is disolved in flour then add milk a little at a time let it thicken like you like then add 1 can of cream of mushroom, and plenty of pepper you'll need a little more milk to thin it like you like. Put patties back in simmer until your rice or mashed potatoes are done.
Chicken-Cheese Roll-ups
3 cans cresent rolls 2 cans cream of chicken 1/2 cup milk cooked chicken cheddar cheese (depends on how much you would like) broccoli (optional)
Mix cream of chicken with some cheddar cheese (1 - 2 cups) and milk, heat to melt cheese, and set aside. Mix cooked chicken with cheddar cheese (about 1 cup of cheddar cheese or a little more) Mix in frozen brocolli or fresh cooked brocolli (this is optional) Unroll cresent rolls - sprinkle with the chicken-cheese-broccoli Roll-up cresent rolls and place into a greased baking pan. Pour soup mixture over that, but do not cover the cresent rolls completely. (There might be extra soup mixture left to pour over after it bakes if your family likes the extra soup mixture.) Bake on 350 degrees until the cresent rolls are done.
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Post by benshelpmeet on Sept 13, 2006 23:04:32 GMT -5
Chicken Casadeas
Flour Tortillas
Cooked chicken, deboned and chopped up
Grated cheese (we use mild cheddar) most people use Monteray Jack cheese.
Heat cast iron skillet, place tortilla on (ungreased) hot skillet turn heat down to med. about 5 on our stove. Place chicken around on tortilla leaving about 2 inches to outer edge. Then add grated cheese, Place other tortilla on top press down with spatula flip over, toast on other side. Put on plate cut into 4 pieces (like a pie) put guacamole in the center. Yummy!
Homade guacamole
Avacados ( I buy mine from Sams wholesale store for aprox. a bag of 6 for 5.00.
Mayonaise ( not miricle whip or salad dressing)
Lemon juice (a few Tb.'s)
Seasonings: small amount of garlic powder, a fair amount of chili powder, a small amount of salt (to taste)
Cut ava cados around then twist, remove seed, sgarbagee out avacado fruit, mash up, mix in aprox 1 to 1 1/2 cup's of mayonaise, then mix in lemon juice, and spices. Mix well! This is so good. And good for you too! Enjoy!
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Post by benshelpmeet on Sept 13, 2006 23:10:36 GMT -5
Baked Chicken over Sticky Rice
Bake aprox 8 pieces of chicken ( I bake more ) Then remove from dish, add 1 family size can of cream of mushroom and 2 or 3 cups of sour cream to the chicken drippings, mix well then add cooked rice ( I use a 3 lb bag it makes a good amount of rice) Mix well then add chicken pieces back to the top of rice serve and Enjoy! Save half the rice for the next nights meal... The next day add a large can of rotel tomatoes and cooked ground beef with sauted onion mix well bake in 350 oven until warm...
Darlene's Chili ( Texas) Beef Skillet
1 lb lean ground beef
3/4 c chopped onion
1 1 lb can of tomatoes cut up ( juice and all )
1 15 oz can red kidney beans
3/4 c uncooked rice
3 Tb bell pepper chopped
1 1/2 tsp chili powder
1/2 tsp garlic salt
3/4 cup grated mild cheddar cheese
Brown meat and onion in electric skillet ( I do this on the stove ) 350... Stir in next 6 ingredients, 3/4 c water, and 1/2 tsp salt, Cover reduce heatto 220... Simmer 20 min stir often, add cheese, cover melt cheese serve... Enjoy!
I make a big batch of this in a large skillet on the stove top... This is a family favorite!
Glenda's Pizza Dough 1/2 cup of warm water (hot) 1 tablespoon dry yeast 1 teaspoon sugar 2 cups flour 1 tablespoon vegetable oil (olive oil) 1/2 teaspoon salt
Combine 1/4 cups water(warm) with yeast and sugar. Stir and dissolve the yeast allow to stand about five minutes.
Put flour, oil and salt into a food processer and process about five minutes. Stop add yeast mixture. Process again for about 10 seconds. Now add enough water to make the dough from a ball that cleans the side of the food processer.. process so that the ball turns around about 25 times in the food processor...
Put dough ball onto a greased pizza pan cover and allow to sit for 10 minutes. After the time has passed pat the dough down leaving a ridge on the edges. put all the ingredents you wish. And place in over at 425 for 15 minutes..
Now we have used this dough to make pizza with sauce, cheese, pepproni, sausage, etc And we use this dough to make a breakfast pizza we take it and make the dough up do what it says and then we make up a white gravy place that on the pizza unstead of the pizza sauce.. Top with cooked scrambled eggs, sausage, onions, bacon pieces and don't forget the cheese.. It is so good.. bake for about the same time. I just go by how the dough looks when I lift it up.....
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Post by benshelpmeet on Sept 13, 2006 23:13:46 GMT -5
Susan's Saturdays Soup Pot
I take soup bones and roast them in the oven for 2 hours till they turn nice and brown.
Then I put them in a big pot of water and start boiling them maybe 2-3 hours.
I put what ever veggies I happen to have on hand - onions, garlic, carrots, celery etc (kwim) after they have cooked about 30 minutes I start putting in what bits of leftovers might be in the fridge. Left over noodles, brown rice, stuff like that.
I cook it another 30 minutes and dinner is served with a salad from our garden if possible or some fresh whear bread or maybe hot cornbread.
Every Saturdays soup pot is different but they are all good.
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Post by benshelpmeet on Sept 13, 2006 23:32:28 GMT -5
Layered supper in a stock pot
Smoked Sausage
Potatoes
Onions
Fry and mix together... I use a 10 qt pot put a small amount of oil in the bottom layer potatoes and diced onion, then chop up meat on top, put a lid on the pot simmer until done.
This will need something extra with it so I'll make some Corn Bread!
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Post by benshelpmeet on Sept 13, 2006 23:48:36 GMT -5
5 large tomatoes diced small 1 tip of a jalepeno pepper, (wear gloves!)optional 1 large sweet onion minced 1 Tablespoon minced garlic 1 large green pepper chopped small 1 T lemon juice 1/4 tsp salt 1/8 tsp pepper 1/8 tsp chili powder Mix and let chill about 3 hours, serve with warm tortilla chips.
Dinner Ideas:
Baked potato bar
Baked potatoes for your family Toppings can include: Sour cream, butter, chili, cheddar cheese shreds, steamed veggies, salsa, onions, whatever your family likes..We like this for a quicker lighter meal.
Chinese Stir Fry
2 cups cooked meat of your choice, stir fry in olive oil Add the following veggies chopped: Onion Carrot Celery Mushrooms Baby Corn Water Chestnuts Bean Sprouts Sliced Red Bell Pepper Stir fry until Tender crisp using olive oil and soy sauce, I do prefer Hoison Sauce versus soy as it is not as salty.
Serve over steamed sticky white rice or chinese crispy noodles. Another variation is to stir fry 1 package of partially cooked Top Ramen Noodles once the veggies are done.
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Post by benshelpmeet on Sept 14, 2006 0:00:51 GMT -5
Darlene's Chicken Gumbo
8 chicken thighs 2 16 oz bags of frozen okra 1 qt of tomatoes juice and all diced up ( or 28 oz can diced tomatoes juice and all.) 1 Lg onion diced 4 Bay leaves Cajion Spice ( I use Tony Chachere's) to taste I use a lot! ground red peper to taste ( optional) Salt and peper to taste
Place chicken in a 10 or 12 qt pot cover with water ( just enough to cover) Add a salt and peper to taste I add a good amount of salt not too much though. Bring to a boil, make sure to keep water just covering the chicken about 1 inch over. When it comes to a boil turn down to simmer. Add spices (Cajion seasoning, red peper, Bayleaf) When chicken is tender take out deskin and debone cut into about 1 in pieces. Meanwhile add okra start simmering add chicken back in, simmer for about 30 or 40 min. Take out bay leaves, ( I leave mine in my children like seeing who gets a bayleef in there plate ) Most people take the bayleef out though.
Serve this over warm rice. Yummy!
Top Secret Recipe version of Taco BellĀ® Enchirito
Since Taco Bell brought the Enchirito back from the dead a couple years ago the product's formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents our version of the "new" formulation of the chain's enchilada/burrito fusion product first introduced in the early 60's. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers.
1 pound ground beef 1/4 cup all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon dried minced onion 1/2 teaspoon paprika 1/4 teaspoon onion powder dash garlic powder 1/2 cup water 1 16-ounce can refried beans 10 to 12 small flour tortillas (fajita size) 1/4 onion, diced (about 1/2 cup) 1 10-ounce can La Victoria red chile sauce 2 cups shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef. 2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining. 3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high. 4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side. 5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion. 6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate. 7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese. 8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients. Makes 10 to 12.
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Post by benshelpmeet on Sept 14, 2006 9:27:25 GMT -5
Black Eyed Peas...How to cook dried peas.Pick through your dried black eyed peas discard any rocks, dirt, or bad beans, soak them for about a hour drain them off and then put them back in the pot with fresh water and some onion and some fried bacon (opt).. We cook these until they are tender.. They are so good... Finish the meal off with some cooked rice and some cornbread and you have a great meal.. Black eyed pea sausage2 cups black eye peas cooked and cold 1 egg 1/2 cup self rising flour 1 1/2 tsp sage 1 teaspoon red peper crushed 1/2 teaspoon salt 1/2 teaspoon black pepper oil to fry them in Mix all ingredents well. form into small patties fry in small amount of oil or shortening....Great to use in the morning in replace of meat.. Hopping John1 cup of black eye peas 1/4 cup bacon cut into pieces 1 cup rice 4 cups water salt to taste onion chopped up Boil peas and cooked bacon together in water until peas are tender stir in rice and salt and cook until all the water is absorbed. place onion in near to the time when the rice has almost absorbed all the water. this will yield about 4 to 6 servings
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