I'll share my recipes, if you'll share yours - August 23, 2010

15 years ago

Enchilada Casserole II

Allrecipes.com

"Easy, flavorful and delicious. Kids love it!"

________________________________________

PREP TIME 25 Min

COOK TIME 35 Min

READY IN 1 Hr

INGREDIENTS

â¢ 1 1/2 pounds lean ground beef

â¢ 1 onion, chopped

â¢ 2 cloves garlic, minced

â¢ 1 (15 ounce) can tomato sauce

â¢ 1 (6 ounce) can tomato paste

â¢ 1 teaspoon ground cumin

â¢ 2 teaspoons chili powder

â¢ salt to taste

â¢ 4 (10 inch) flour tortillas

â¢ 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.

2. In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.

3. Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.

4. Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.

5. Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

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Comments (7)

Marilyn Sue
15 years ago
Fresh Apple Cake With Glaze

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 24
A moist and nutty cake that keeps and freezes well. Frost with your choice of frosting.
Ingredients:
4 cups chopped apples
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt.
2. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly.
3. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.

Glaze:

1 cup brown sugar
1 stick butter or margarine
1/3 cup cream
1 teaspoon vanilla

Combine ingredients in small saucepan and cook for 2 1/2 minutes, stirring constantly. Spoon over cake while both cake and sauce are warm. This cake will stay moist for days.

Sue
Jasdip
15 years ago
This sounds like a nice summer drink to use up some mint in your garden.

Minty Limeade

* 7 cups water, divided

* 1 cup granulated sugar

* 3 tsp lime zest

* 1 cup fresh mint leaves

* 1 cup fresh lime juice

In a medium saucepan, combine 3 cups water with the sugar, lime zest and mint leaves. Set pan over medium-high heat and stir mixture occasionally to dissolve the sugar. Bring to a boil and simmer for 2 minutes. Remove from heat and cool syrup to room temperature.

Stir lime juice into syrup and then strain the mixture into a pitcher. Add remaining 4 cups water to pitcher and mix.
Related Discussions
I'll share my recipes, if you'll share yours - August 30, 2010
Q
Comments (5)
I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0) Breakfast Burritos You can pare this recipe down to serve 2 people or open your own burrito business 50 10" flour tortillas 3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own 3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP! 8 cups cooked white rice or brown 3 lb grated colby or cheddar cheese Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed. 50 zip lock baggies Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.
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I'll share my recipes, if you'll share yours - August 26, 2010
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Comments (4)
Everybody's Favourite--Crispy AND Chewy Chocolate Chip Cookies Cookie people either like crispy or chewy cookies, so these are both. Soft in the middle and slightly crunch at the edges and extra-big. Crispy and Chewy Chocolate Chip Cookies (Martha Stewart) Makes 20 cookies 2 3/4 cups all-purpose flour 1 1/4 tsp salt 1 tsp baking powder 1 tsp baking soda 2 1/2 sticks unsalted butter, softened (1 1/4 cups) 1 1/4 cups packed brown sugar 3/4 cup sugar 2 large eggs 1 tsp pure vanilla extract 1 1/2 cups semi-sweet chocolate chips Preheat oven to 350 degrees. Sift together flour, salt, baking powder and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low; add flour mixture, beat until combined. Mix in chocolate chips. Using a 2 1/4" ice cream scoop (about 3 tbsp), drop dough onto parchment-lined baking sheets, spacing about 2" apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack and let cool completely.
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I'll share my recipes if you'll share yours, August 31,2010
Q
Comments (5)
I made these muffins last night. They are pretty good. I'd like them a little sweeter and will try more sugar next time. These are good for breakfast, or with a cup of java, they aren't the sweet cakey type muffins though. Coffee Pecan Muffins 1 3/4 c All-purpose flour 1/2 c Dk.brown sugar,firmly packed 1 tb Baking powder 1/4 ts Salt 3/4 c Milk 2 tb Instant coffee 1 ts Vanilla extract 1/2 c Unsalted butter, melted 1 lg Egg, lightly beaten 1 c Pecans, chopped Preheat oven to 400 F. Grease 8 lg. muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg. Let stand for 5 minutes. Add mixture to flour mixture and mix "lightly". Fold in pecans. Spoon batter evenly into prepared muffin cups. Bake 20 minutes, or until a cake tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups, finish cooling on rack.
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I'll share my recipes, if you'll share yours - August 9, 2010
Q
Comments (6)
Sweet Corn Cake with Blueberry-Lavender Compote (Fine Cooking) Here's another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if youÂd like a coarser texture in the cake. For the cake: 6 oz. (12 Tbs.) unsalted butter, softened; more for the pan 4-1/2 oz. (1 cup) unbleached all-purpose flour 2 tsp. baking powder 1/4 tsp. table salt 2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal 1 cup cooked fresh corn kernels (from about 1 large ear) 1/2 cup sour cream, at room temperature 3/4 cup granulated sugar 3 large eggs, at room temperature and lightly beaten For the compote: 1 cup granulated sugar 2 tsp. dried lavender 1-1/4 cups cooked fresh corn kernels (from about 2 medium ears) 1 cup fresh blueberries Position a rack in the center of the oven and heat the oven to 350Â°F. Butter the sides and bottom of a 9x2-inch round cake pan. Fit a circle of parchment in the bottom of the pan and butter that as well. Sift the flour, baking powder, and salt into a medium bowl. Whisk in the cornmeal; set aside. PurÃ©e the corn kernels in a food processor until smooth. Strain the purÃ©e through a fine sieve, pressing with a rubber spatula to extract the liquid; scrape any purÃ©e off the bottom of the sieve into the liquid and then discard the remaining solids. Measure 1/4 cup of the strained corn liquid and transfer to a small bowl (discard any excess liquid). Stir in the sour cream. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.) On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix. Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack. Remove the parchment, turn the cake right side up onto the rack, and let cool completely. Make the compote: Combine the sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently until the sugar has dissolved completely. Remove from the heat. Add the lavender and stir to combine. Let infuse for 10 minutes, then strain the syrup into a small bowl and let cool. When ready to serve the cake, stir the corn and blueberries into the syrup. Cut the cake into wedges, and top each serving with about 3 Tbs. of the mixture, letting most of the syrup drain off the spoon before sprinkling the blueberries and corn over the cake.
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nicole__
15 years ago
Made this version yesterday

Granola

6 c rolled oats(any)
1/4 chopped pecans
1.5 c shredded coconut
3/4 c brown sugar
1/4 c honey
1/2 tsp salt
6 TBL canola oil(or other)

Mix the oats, coconut,salt & brown sugar in a large mixing bowl. Drizzle oil and honey on top, mix with a big spoon. Spoon onto 3 cookies sheets. Bake in a convection oven @ 250 degrees for 40 minutes. Take out the sheets and and turn the granola over and mix it up. Put back in oven for another 40 minutes.
patti43
15 years ago
I'm in a cooking rut so I've been reading my cookbooks lately so get some inspiration. This sounds pretty good. I'll have to make half the recipe, though.

HONEY MUSTARD BAKED CHICKEN

2 whole chickens, cut up
1/2 c. butter or margarine
1/2 c. honey
1/4 c. Dijon mustard
1 tsp. curry powder
1/2 tsp. salt

Place chicken parts in a large shallow baking pan. In saucepan, melt butter, stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 degrees for 1-1/4 hours or until chicken is golden brown. Baste chicken frequently with sauce while baking. (Serves 6-8 according to the cookbook, but two chickens ought to feed more than that.)
glenda_al
15 years ago
fruit pops

1 cup seedless green grapes, halved lengthwise
1 cup strawberries, finely chopped
1 cup blueberries
2 6-ounce Capri Sun pouches or 1 1/2 cups fruit punch
Directions

Combine the fruit in a large mixing bowl. Spoon the mixture into 8 popsicle molds. Fill each mold with enough punch to reach the fill line. Add the popsicle stick and place in the freezer.

Freeze for at least 4 hours up to overnight, or until the popsicles are frozen solid. Allow the molds to sit at room temperature for 5 minutes or place under warm running water for 10-20 seconds to remove popsicles.
Jasdip
15 years ago
Creamy Strawberry Pops

* 1 lb fresh strawberries, washed and hulled
* 1/2 cup sour cream
* 1/4 cup milk
* 3 tbsp granulated sugar
* 2 tbsp orange juice

Measure out one third of the strawberries, quarter them and reserve. Place the rest of the strawberries in a blender and purÃ©e with remaining ingredients until smooth.

Add the reserved strawberries to the blender; pulse until berries are chopped into small pieces. Pour the mixture into popsicle molds, insert sticks and transfer to the freezer until frozen, about six to eight hours.

To unmold pops, quickly dip molds into hot water.
glenda_al
15 years ago
I watched this being prepared yesterday and looks so good

Creamy Pistachio Pops
Recipe courtesy Aarti Sequeira, 2010

Show: Aarti PartyEpisode: My House

Level: Easy
Yield: 6 to 8 popsicles

Ingredients
1 (12-ounce) can evaporated milk
4 Earl Grey tea bags
1/2 teaspoon ground cardamom
1 (14-ounce) can sweetened condensed milk
1 cup heavy cream
Handful finely chopped pistachios, plus extra for garnish
Directions
In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the milk. Whisk in cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.

Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Either pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin". Pop them into the freezer and freeze overnight.

When you're ready to serve, run the ice pop mold under hot water to loosen it.

I'll share my recipes, if you'll share yours - August 23, 2010

Comments (7)

Marilyn Sue

Jasdip

Related Discussions

nicole__

patti43

glenda_al

Jasdip

glenda_al

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