1 T. vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup lean ground beef
1/2 cup salsa, plus more for dipping
2 t. chili powder
1/2 t. salt
1/4 t. pepper
10 (6-inch) flour tortillas
1/2 cup Monterrey jack or cheddar cheese
sour cream
1. Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and break apart. Cook until no longer pink. Stir in the salsa, chili powder, salt and pepper. Cook the mixture over low heat for about 10 minutes, stirring occasionally.
2. Place the tortillas on a plate and cover with wet paper towels. Microwave until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup meat mixture, spreading it to and inch of the edges. Sprinkle evenly with cheese.
3. Roll up the tortillas and place on a foil lined baking sheet seam side down. Brush the tortillas lightly with oil, then bake until the filling is heated through and the tortillas are lightly brown-about 8 to 12 minutes. Serve them hot with sour cream and salsa.
This recipe got two thumbs up from everyone in my family and it is quick and easy. Next time I will add some chopped olives to some of the taquitos. I think this recipe would work well with shredded chicken or pork too.
courtesy of FamilyFun.com
Monday, November 16, 2009
Wednesday, November 11, 2009
Pizza Bread
1 recipe basic white bread
pepperoni
cooked italian sausage
shedded mozzarella cheese
1. Make basic white bread according to directions.
2. After 1st rise, divide the dough in half.
3. Roll each half into a rectangle. Sprinkle with pepperoni or sausage and cover with cheese.
4. Roll tightly from long side, pinching seam together and tucking ends in.
5. Brush with egg wash and cut slits in top.
6. Bake in a 400 degree oven for 30 minutes or until golden brown.
pepperoni
cooked italian sausage
shedded mozzarella cheese
1. Make basic white bread according to directions.
2. After 1st rise, divide the dough in half.
3. Roll each half into a rectangle. Sprinkle with pepperoni or sausage and cover with cheese.
4. Roll tightly from long side, pinching seam together and tucking ends in.
5. Brush with egg wash and cut slits in top.
6. Bake in a 400 degree oven for 30 minutes or until golden brown.
Basic White Bread
1/2 cup low-fat milk
3 T. sugar
2 t. salt
3 T. butter or margarine
2 packages active dry yeast
1 1/2 cups warm water
5-6 cups all-purpose flour
1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
3. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
5. Punch dough down and divide in half. Shape each half into a lof and place in loaf pans. Cover. Let rise in warm place about 1 hour.
6. Bake at 400 degrees for 30 minutes or until golden brown. Remove from pans immedietly and cool on wire racks.
*From KitchenAid instruction book
3 T. sugar
2 t. salt
3 T. butter or margarine
2 packages active dry yeast
1 1/2 cups warm water
5-6 cups all-purpose flour
1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.
3. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
5. Punch dough down and divide in half. Shape each half into a lof and place in loaf pans. Cover. Let rise in warm place about 1 hour.
6. Bake at 400 degrees for 30 minutes or until golden brown. Remove from pans immedietly and cool on wire racks.
*From KitchenAid instruction book
Cucumbers in Sour Cream
2 medium cucumbers, sliced
1 onion, thinly sliced
1/2 cup sour cream
1 T. sugar
1 T. balsamic vinegar
1/2 t. salt
Combine cucumbers and onion. Stir remaining ingredients. Toss with vegetables. Cover and chill. Stir occasionally.
This is also good with tomatoes added in.
1 onion, thinly sliced
1/2 cup sour cream
1 T. sugar
1 T. balsamic vinegar
1/2 t. salt
Combine cucumbers and onion. Stir remaining ingredients. Toss with vegetables. Cover and chill. Stir occasionally.
This is also good with tomatoes added in.
Slow Cooker Barbecued Pork
2-3 pound boneless pork roast, cubed
2 onion, chopped
12-oz. bottle barbecue sauce (I like Sweet Baby Ray's)
1/4 cup honey
Sandwich rolls (Johanna's rolls are good with this)
1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low for 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.
2 onion, chopped
12-oz. bottle barbecue sauce (I like Sweet Baby Ray's)
1/4 cup honey
Sandwich rolls (Johanna's rolls are good with this)
1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low for 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.
Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 t. salt
1/2 t. pepper
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup sour cream.
1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Top with remaining bacon and cheese.
This can be made ahead and put in slow cooker set on low until ready to eat.
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 t. salt
1/2 t. pepper
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup sour cream.
1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Top with remaining bacon and cheese.
This can be made ahead and put in slow cooker set on low until ready to eat.
Pumpkin Bars
1 1/2 cups cooking oil
3 cups sugar
29 oz. solid pack pumpkin or 3 cups
3 t. baking soda
3 t. cinnamon
3 cups flour
6 eggs
3/4 t. salt
Mix together oil and sugar. Add eggs and beat well. Add in pumpking and mix well. Add dry ingredients. Pour into 2 large greased baking sheets. Bake at 350 degrees for 20-25 minutes.
Frosting:
8 oz. cream cheese
1/2 cup margarine
1 t. vanilla
Powdered sugar
Blend until smooth.
This recipe can be cut in half.
Thanks to Maria for this recipe.
3 cups sugar
29 oz. solid pack pumpkin or 3 cups
3 t. baking soda
3 t. cinnamon
3 cups flour
6 eggs
3/4 t. salt
Mix together oil and sugar. Add eggs and beat well. Add in pumpking and mix well. Add dry ingredients. Pour into 2 large greased baking sheets. Bake at 350 degrees for 20-25 minutes.
Frosting:
8 oz. cream cheese
1/2 cup margarine
1 t. vanilla
Powdered sugar
Blend until smooth.
This recipe can be cut in half.
Thanks to Maria for this recipe.
Apple Bread
This is a great Fall recipe.
1 cup oil
3 eggs
2 cup sugar
1 t. vanilla
3-4 cups apples, diced
3 cups flour
1 T. cinnamon
1 t. baking soda
1 t. salt
Combine and set aside the oil, eggs, sugar and vanilla. Sift flour, cinnamon, baking soda and salt. Gradually add dry ingredients to oil mixture. Fold apples into the batter. Pour into 2 greased loaf pans and bake at 300 degrees for 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with sugar if desired.
1 cup oil
3 eggs
2 cup sugar
1 t. vanilla
3-4 cups apples, diced
3 cups flour
1 T. cinnamon
1 t. baking soda
1 t. salt
Combine and set aside the oil, eggs, sugar and vanilla. Sift flour, cinnamon, baking soda and salt. Gradually add dry ingredients to oil mixture. Fold apples into the batter. Pour into 2 greased loaf pans and bake at 300 degrees for 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with sugar if desired.
Hershey's Brownies
1 cup butter or margarine (butter is better!)
2 cups sugar
2 t. vanilla
4 eggs
3/4 cup cocoa (I tried this using Hershey's dark cocoa-yum!)
1 cup flour
1/2 t. baking powder
1/4 t. salt
Pre-heat oven to 350 degrees. Grease 13x9x2 pan.
Melt the butter. Stir in sugar and vanilla. Add eggs one at a time, beating well with a spoon after each addition. Add cocoa. Beat until well blended. Add flour, baking powder and salt. Beat well. Pour batter in pan. Sprinke with chocolate chips, if desired.
Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
2 cups sugar
2 t. vanilla
4 eggs
3/4 cup cocoa (I tried this using Hershey's dark cocoa-yum!)
1 cup flour
1/2 t. baking powder
1/4 t. salt
Pre-heat oven to 350 degrees. Grease 13x9x2 pan.
Melt the butter. Stir in sugar and vanilla. Add eggs one at a time, beating well with a spoon after each addition. Add cocoa. Beat until well blended. Add flour, baking powder and salt. Beat well. Pour batter in pan. Sprinke with chocolate chips, if desired.
Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.
Johanna's Rolls
These have become a staple at our house. Thanks, Johanna!
3/4 cup milk
3/4 cup water
1/2 cup sugar
1 t. salt
2 eggs
2 T. yeast
5 cups flour
1/2 cup butter
In medium saucepan over medium heat, warm milk, water and sugar to 115 degrees. Remove from heat and mix in the eggs and yeast.
Measure flour into mixer bowl. Make a well in the flour and pour milk mixture into it. Do not stir. Cover and let stand for 20-30 minutes.
Add melted butter and salt inot the flour and mix well. Add more flour if too sticky. Knead until smooth and elastic. Cover and let rise for 20-30 minutes.
Shape dough into rolls and place on baking sheet. Let rise again for 10 minutes. Bake at 350 degrees for 11-14 minutes.
3/4 cup milk
3/4 cup water
1/2 cup sugar
1 t. salt
2 eggs
2 T. yeast
5 cups flour
1/2 cup butter
In medium saucepan over medium heat, warm milk, water and sugar to 115 degrees. Remove from heat and mix in the eggs and yeast.
Measure flour into mixer bowl. Make a well in the flour and pour milk mixture into it. Do not stir. Cover and let stand for 20-30 minutes.
Add melted butter and salt inot the flour and mix well. Add more flour if too sticky. Knead until smooth and elastic. Cover and let rise for 20-30 minutes.
Shape dough into rolls and place on baking sheet. Let rise again for 10 minutes. Bake at 350 degrees for 11-14 minutes.
Cafe Rio Salad
Chicken
5 lbs. boneless chicken breasts
1 Bottle Zesty Italian Dressing
1 T. chile powder
1 T. cumin
3 cloves garlic
Mix all ingredients together in a large crock pot. Cook on low for 8 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over chicken to keep moist.
Pork
6 lbs. pork roast
1 (16 oz) bottle taco sauce
1 can Coke (I use diet)
2 cups brown sugar (I use a little less)
Place roast in crock pot with a little water. Cook for about 4 hours. Remove roast from crock pot and discard juice, shred or cut the roast into bite size pieces. Return the roast to the crock pot and add the taco sauce, Coke and brown sugar. Cook another 2 hours.
Rice
1 lb. long grain rice
1 bunch cilantro
Juice of 2 limes
4 cloves of garlic
4 cups water
Chop garlic. Heat 2 T. oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add lime juice and water. Cover and simmer until tender, about 20 minutes. If you have a rice cooker, skip the saute step and put all the ingredients into the rice cooker and cook together.
Tomatillo Dressing
1 package ranch dressing mix (buttermilk recipe)
1 cup buttermilk
1 cup mayonnaise
3 tomatillos, chopped
2 clovea garlic, minced
1/2 bunch cilantro, chopped
1/2 t. cayenne pepper (optional)
Blend in blender. Add additional mayonnaise if dressing is too thin.
Salad Preparation: Place scoop of rice and black beans on the bottom of a plate or bowl. Cover with a generous helping of washed and chopped lettuce. Next add chicken or pork, grated chees and dressing. Top with a few tortilla strips and enjoy! You can also add sour cream, guacamole, olives and/or tomatoes. So yummy! Thanks to my sister-in-law, Karen, for these recipes!
5 lbs. boneless chicken breasts
1 Bottle Zesty Italian Dressing
1 T. chile powder
1 T. cumin
3 cloves garlic
Mix all ingredients together in a large crock pot. Cook on low for 8 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over chicken to keep moist.
Pork
6 lbs. pork roast
1 (16 oz) bottle taco sauce
1 can Coke (I use diet)
2 cups brown sugar (I use a little less)
Place roast in crock pot with a little water. Cook for about 4 hours. Remove roast from crock pot and discard juice, shred or cut the roast into bite size pieces. Return the roast to the crock pot and add the taco sauce, Coke and brown sugar. Cook another 2 hours.
Rice
1 lb. long grain rice
1 bunch cilantro
Juice of 2 limes
4 cloves of garlic
4 cups water
Chop garlic. Heat 2 T. oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add lime juice and water. Cover and simmer until tender, about 20 minutes. If you have a rice cooker, skip the saute step and put all the ingredients into the rice cooker and cook together.
Tomatillo Dressing
1 package ranch dressing mix (buttermilk recipe)
1 cup buttermilk
1 cup mayonnaise
3 tomatillos, chopped
2 clovea garlic, minced
1/2 bunch cilantro, chopped
1/2 t. cayenne pepper (optional)
Blend in blender. Add additional mayonnaise if dressing is too thin.
Salad Preparation: Place scoop of rice and black beans on the bottom of a plate or bowl. Cover with a generous helping of washed and chopped lettuce. Next add chicken or pork, grated chees and dressing. Top with a few tortilla strips and enjoy! You can also add sour cream, guacamole, olives and/or tomatoes. So yummy! Thanks to my sister-in-law, Karen, for these recipes!
Slow-Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken (or add chicken frozen)
1 (15 oz) can whole peeled tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t. cumin
1 t. chili powder
1/4 t. black pepper
1 bay leaf
1 (10 oz) package frozen corn
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
1 (15 oz) can whole peeled tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t. cumin
1 t. chili powder
1/4 t. black pepper
1 bay leaf
1 (10 oz) package frozen corn
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
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