Ingredients
2 medium baking potatoes, peeled and cubed
2 tablespoons olive oil
3 tablespoons milk
1 (15 ounce) can pinto beans, rinsed and drained
1 medium onion, chopped
1 (1.25 ounce) package taco seasoning mix
24 (6 inch) corn tortillas
8 ounces thinly sliced Monterey Jack cheese
1 (10 ounce) can enchilada sauce
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
9/01/2014
Recipe Beet Salad with Almonds and Chives
Ingredients
1 1/2 pounds beets - red, yellow, the candy-striped Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish
Directions
Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.
1 1/2 pounds beets - red, yellow, the candy-striped Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish
Directions
Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.
Recipe Aunt Jinny's Tangy Beef Brisket
Ingredients
2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
Recipe Buttermilk Dill Bread
Ingredients
1 1/4 cups warm 1% buttermilk (70 to 80 degrees F)
2 tablespoons butter or stick margarine, softened
2 tablespoons sugar
1 1/2 teaspoons dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
3 cups bread flour
2 1/4 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
1 1/4 cups warm 1% buttermilk (70 to 80 degrees F)
2 tablespoons butter or stick margarine, softened
2 tablespoons sugar
1 1/2 teaspoons dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
3 cups bread flour
2 1/4 teaspoons active dry yeast
Directions
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Recipe Banana Plum Bread
Ingredients
1/2 cup white sugar
1/2 cup margarine, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups mashed ripe bananas
1 cup plums, pitted and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
Bake in the preheated oven until golden brown, about 1 hour.
1/2 cup white sugar
1/2 cup margarine, softened
2 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups mashed ripe bananas
1 cup plums, pitted and chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
Bake in the preheated oven until golden brown, about 1 hour.
Recipe Broccoli-Onion Deluxe
Ingredients
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 cup milk
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
1 (16 ounce) package frozen pearl onions
1 pound fresh broccoli, cut into spears
6 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch pepper
1 cup milk
1 (3 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 cup soft bread crumbs
Directions
In a covered saucepan, cook onions in a small amount of water for 5 minutes. Add broccoli; cook 5 more minutes. Drain. Place in a 2-qt. baking dish. In a small saucepan, melt 4 tablespoons butter; stir in flour, salt and pepper. Gradually add milk; cook and stir until thickened. Add cream cheese; stir until melted. Pour sauce over vegetables; sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 30 minutes. Melt remaining butter; combine with crumbs. Sprinkle over casserole. Return to the oven, uncovered, for 15 minutes.
Recipe Applesauce Cake
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
DRIZZLE:
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
1 cup all-purpose flour
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/4 cup water
1/4 cup fat-free plain yogurt
2 egg whites, beaten
1/2 teaspoon almond extract
1/4 cup raisins
DRIZZLE:
1/4 cup confectioners' sugar
1 teaspoon water
Directions
In a large bowl, combine the first eight ingredients. Combine the applesauce, water, yogurt, egg whites and almond extract. stir into the dry ingredients just until moistened. Fold in raisins.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.
Recipe A Slow Cooker Thanksgiving
Ingredients
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed
Directions
Toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. Combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
Place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. Add the chicken and top with the vegetable, bread, and gravy mixture. Cover, and cook on Low for 4 to 6 hours.
Recipe Avocado Delight
Ingredients
2 avocados - peeled, pitted and diced
2 tomatoes, diced
2 (2 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 lemon, juiced
salt and pepper to taste
Directions
In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.
2 avocados - peeled, pitted and diced
2 tomatoes, diced
2 (2 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 lemon, juiced
salt and pepper to taste
Directions
In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.
Recipe Bubba's Best BBQ Sauce
Ingredients
1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce
Directions
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
1 cup cola-flavored carbonated beverage
1 cup canned tomato sauce
1 (6 ounce) can tomato paste
1/4 cup butter
1/2 cup Worcestershire sauce
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup cider vinegar
2 1/2 teaspoons balsamic vinegar
1 1/2 tablespoons steak sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon dried savory
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon hot pepper sauce
Directions
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
Recipe Brazilian Fish Stew
Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)
Directions
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Recipe Abby's Chicken Rollatini
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Directions
Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Directions
Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.
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