I'' share my recipes, if you share yours, Feb. 6, 2011

15 years ago

Good morning, everyone!

Quesadilla Pie

1 pkg. Pillsbury refrigerated pie crust

1 lb. ground beef

1 c. salsa

1 (4.5 oz.) can chopped green chilies

Ã¯Â¿Â½ c. ripe olives, sliced

6 oz. cheddar cheese, grated

Preheat oven to 425. Brown beef, drain and add salsa, chilies and olives. Lay one pie crust on greased cookie sheet. Spoon on mixture to within Ã¯Â¿Â½ " from edge of crust. Sprinkle with cheese. Top with second crust. Seal edges with a fork. Cut slits in top to vent. Bake at 425 for 17-27 minutes or until crust is brown. Serve with any of the following toppings:

Shredded lettuce, chopped tomatoes, chopped green onion, sour cream, guacamole.

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Comments (3)

glenda_al
15 years ago
Crockpot dip

8 oz cream cheese
- 1 can tomatoes and green chies (aka Rotel), drained
- 1 lb breakfast sausage, browned and drained

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Instructions

Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and add it. Cover and cook on low for about 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.
Jasdip
15 years ago
Saffron Rice Pilaf with Red Pepper and Toasted Almonds

2-1/2 cups low-salt chicken broth or water
Pinch saffron (about 20 threads)
1 Tbs. extra-virgin olive oil
1 medium onion, small diced (1-1/4 cups)
1 red bell pepper, cored, seeded, and small diced (about 1 cup)
1-1/2 cups long-grain white rice
1 tsp. kosher salt; more as needed
Pinch ground cayenne
1/4 cup roughly chopped fresh Italian parsley
1 large clove garlic, minced (1-1/2 tsp.)
1/4 cup slivered almonds, toasted
1 Tbs. roughly chopped fresh oregano
On the stovetop or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 min.

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Reduce the heat to medium low and add the diced onion and bell pepper. Cook, stirring occasionally, until soft but not browned, about 5 min.

Add the rice, salt, and cayenne, and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 min. is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 Tbs. of the parsley and the garlic.

Add the saffron broth, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 min. Remove from the heat, and let the pilaf sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining 2 Tbs. parsley, and the oregano. Taste for seasoning and adjust as needed.

Tip:
Fluff the pilaf by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.
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kfca37
15 years ago
Dorothy's Real Apple Pancake:

I have no idea who "Dorothy" was; this recipe came from a William-Sonoma catalog over 25 years ago.

Ingredients:

2 large green apples, peeled, cored & cut in chunks

4 tablespoons butter

3 eggs

1/2 cup milk

1/2 cup flour

1/4 teaspoon salt

Saute apples in butter until soft. Mix egg, milk,flour & salt together. Pour egg mixture over apples and bake in a 375 degree oven until it puffs up & browns around the edges.

Then melt 1/8 cup butter and pour over baked "pancake", sprinkle with the sugar-cinnamon mixture, and return to oven for another 5 minutes. Serve hot.

I'' share my recipes, if you share yours, Feb. 6, 2011

Comments (3)

glenda_al

Jasdip

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kfca37

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