Tuesday, December 30, 2008
Wednesday, December 17, 2008
Tuesday, December 16, 2008
Heat oven to 450° F.
Monday, December 15, 2008
Thursday, December 11, 2008
Wednesday, December 10, 2008
Monday, December 8, 2008
1 sesame-seed hamburger bun
1. With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice. This will be the middle bun in your sandwich.
2. Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown. Set aside, but keep the pan hot.
3. Divide the ground beef in half and press into two thin patties slightly larger than the bun.
4. Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly.
5. Build the burger in the following stacking order from the bottom up:bottom bunhalf of dressinghalf of onionhalf of lettuceAmerican cheesebeef pattymiddle bunremainder of dressingremainder of onionremainder of lettucepickle slicesbeef pattytop bun
2 cups creamy peanut butter, (not all-natural)
Wednesday, December 3, 2008
N G R E D I E N T S
12 corn tortillas, warmed on a frying pan or comal
I N S T R U C T I O N S
Lightly dust meat with salt. Grill to your liking, however medium is preferred as it will dice up easier to be put into tacos.After meat is finished, chop up meat with cleaver or chef’s knife. Place about 3 tablespoons of chopped carne asada in center of each warmed tortilla and garnish with chopped cabbage, onions and cilantro. Add lime juice to each taco as desired. Serve immediately
Chop 3 celery stalks
Mix in a bowl
½ cup of sour cream
1 pint of Mayo (Kraft or Hellmann’s)
1 ½ Tblsp of Sugar
10oz of Frozen Peas
spread the mixture over the chopped ingredients
spread 1 bag of shredded cheese on top
spread bacon bits on top of the cheese
put in the refrigerator over night
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese. Serves 4.
REMOVE chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly
1 20 oz can chunk pineapple
1. Drain pineapple (reserve liquid).
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa
1/2 cup water
8 corn tortillas OR flour tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese
COOK beef in skillet until browned. Pour off fat. ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. TOP with remaining cheese. Serves 4.
taco seasoning (4 tbsp. bulk seasoning)
1 c. chicken broth
1 lb. boneless skinless chicken breasts
Dissolve taco seasoning in chicken broth. Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low 6 - 8 hours.
With two forks, shred the chicken meat into bite-sized pieces.
Use in any kind of tacos, burritos, nachos, taco salad or anything else.
You might want to increase the recipe and freeze some. Put shredded meat in freezer bags with juice. Press all the air out and seal.
Serve and enjoy!
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup
1/3 cup Breakstone’s or Knudsen Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
Bake 30 min or until chicken is cooked through.
2 Tablespoons unsalted butter or margarine, melted
12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
2 Tablespoons maple syrup
2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepperOptional
Additional dill or chive sprigs for garnish
Toasted, buttered whole-wheat bread cut into triangles
step 1 Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.
step 2 Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)
step 3 Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.
step 4 Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.
step 5 Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately.
1 cup cooked chicken
4 flour tortillas
1 can fat-free refried beans
2 cups salsa
1 cup light sour cream
1 cup shredded taco cheese
cheese (of your choice)
1Spread 1/4 cup refried beans, down the middle of each tortilla.
2Add 1/4 cup of chicken, 1/4 cup salsa, 1/4 cup sour cream on each tortilla.
3Roll eaach tortilla and place seam side down in baking dish side by side.
4Cover with remaining salsa and cheese.
5Cover and bake at 350 degrees for about 30 minutes or until
3-4 chicken breasts, butterflied, and flattened if needed
2/3 of a container of cream cheese with onions and chives
1/3 of a package of copped spinach, thawed and drained
bacon (i used low sodium)
Mix the cream cheese with the spinach and Garlic powder. Lay the chicken out, cut side open. Fill with about 1/2 cup mixed c. cheese and spinach. Lay out about 5 slices of bacon. Fold the chicken over, or roll, (rolling didnt work out for me so i folded it over to its original shape). Place the chicken on top of the bacon and wrap up. Now this is where i invented it. I put the chicken in the crockpot with no water or any liquid, put it on at high for 4 hours......I took it out after three hours (might have been less dry if i had used chicken stock, and maybe less time) anyways I took it out placed it on a rack on top of a cookie sheet and broiled it for about ten minutes to get the bacon kinda crunchy
6 boneless skinless chicken breasts (pounded thin)
6 slices cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dry breadcrumb
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon water
1 teaspoon mustard
1/4 cup mayonnaise>
1 Combine flour, salt and pepper.
2 Stir egg and water together with a fork.
3 Coat each chicken piece with flour, dip into egg mixture and then coat with crumbs.
4 Press crumbs in firmly.
5 Heat oil and butter in large skillet over medium heat.
6 Brown chicken 4 to 5 minutes on each side.
7 Place browned chicken on oven proof platter, top each piece with a slice of ham and slice of cheese.
8 Bake at 350 degrees F, until cheese melts.
9 Combine mustard and mayonnaise.
10 Serve chicken immediately with sauce.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400°F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 min. or until chicken is cooked through (170°F).
How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
or you could use a hammer like I did!
Tuesday, December 2, 2008
1 (16 ounce) package tater tots
1 lblean ground beef
1/4 cup onion, diced
1 teaspoon minced garlic
1 tablespoon salt
1 teaspoon pepper
1 (15 ounce) can green beans drained
2 cups cheddar cheese separated
1 (10 1/4 ounce) can cream of chicken soup
1 (10 1/4 ounce) can cream of mushroom soup
1-Brown ground beef with onion, garlic, salt, and pepper until done.
2-Drain ground beef and set aside.
3-Place tater tots in a shallow bowl and microwave on high for 1 minute to thaw the potatoes out.
4-Break the tater tots in half and mix in ground beef and cream of mushroom and chicken soups.
5-Mix 1 cup of shredded cheese and drained can of green beans in the mixture.
6-Thoroughly mix everything together and put in a buttered casserole dish.
7-Cover the top of the casserole with remaining cheese and bake on 375F for 15-20 minutes or until cheese is melted and golden on the edges