Cafe Rio Pork Burritos
Burritos:
4 lb pork
5 8 oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 C. brown sugar
4 tsp cumin
4 C. dr. pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste
uncooked tortillas
monterey jack cheese
green enchilada sauce
Mix all together in crock pot, except tortillas, cheese and enchilada sauce. Shred pork and put back in juice. Cook tortillas in frying pan. Fill (see Lime rice recipe to follow- great inside- and add your favorite beans). Smother with monterey jack cheese and green enchilada sauce. Bake till heated through. (I put the cheese inside the burritos too..)
*A healthier version that works is to cook pork separately, shred then put in- takes the fat out of the mixture- but its so good when its cooked IN with everything else!
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Monday, April 13, 2009
Thursday, March 6, 2008
Easy, yummy pasta
I have a stuffed shells recipe that is really good--but time consuming to make. So when my friend sent me this recipe, I thought we'd give it a try. It has the same good flavor as the shells and is SO much easier. It's become a regular on our menu. We think it's really good.
Baked Spaghetti
Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 C parmesan cheese
2 T chopped basil
Mix these together and place on top of the pasta.
1 lb hamburger, cooked
Baked Spaghetti
Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 C parmesan cheese
2 T chopped basil
Mix these together and place on top of the pasta.
1 lb hamburger, cooked
Sunday, March 2, 2008
Lean 'N Green Chili
This recipe is flavorful, unique, and reliable. It's also low fat, low cholesterol, and low calorie. I've put a lot of the ingredients together in ziplock bags and put it together at a friend's house before. Might I suggest ending the meal with some giant ripe strawberries that are at the store right now and dipping them in powdered sugar? So perfect.8 (6-inch) corn tortillas, divided
2 tsp vegetable oil, divided
1-2 medium poblano chile peppers or 1 green bell pepper, chopped
1/2 cup chopped onion
1 lb. boneless, skinless chicken breasts, cut into pieces
1 tsp ground cumin
1 garlic clove, pressed
2 (14.5 oz.) cans fat free chicken broth
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde or 1 (10 oz.) can green chile enchilada sauce
2 Tbsp snipped fresh cilantro
Monday, February 18, 2008
Breaded Ranch Chicken
This is really easy to make and super good! It is one of those recipes that I have to be careful not to wear out, because I use it so often. You won't be disappointed by it!
3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix
1/2 C. butter or margarine, melted
Boneless Skinless chicken breast halves
In a shallow bowl, combine the cornflakes,
3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix
1/2 C. butter or margarine, melted
Boneless Skinless chicken breast halves
In a shallow bowl, combine the cornflakes,
Friday, February 8, 2008
Beef Tacos
I got this recipe from a friend and they are to die for! We made them this weekend and they are now a favorite at our house. They're also super easy to make and it has awesome flavor.
Beef Tacos
1 beef roast
1 onion
(2) 4oz cans diced green chilies
2 beef bouillion cubes
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cup salsa
Cook on high for 5-6 hours in crock pot--adding all the ingredients but salsa. Take beef out of crockpot and shred. Reserve the liquid. Add enough liquid and the salsa for desired juiciness. Serve on tortillas with beans, lettuce, and any other things you like on tacos.
**You can also do this with a leftover roast (especially if you have a large portion of it left). I just put the lefover roast in the crockpot and follow all the directions and you can't even tell a difference.
Marisa F.
Columbus, OH
Beef Tacos
1 beef roast
1 onion
(2) 4oz cans diced green chilies
2 beef bouillion cubes
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 cup salsa
Cook on high for 5-6 hours in crock pot--adding all the ingredients but salsa. Take beef out of crockpot and shred. Reserve the liquid. Add enough liquid and the salsa for desired juiciness. Serve on tortillas with beans, lettuce, and any other things you like on tacos.
**You can also do this with a leftover roast (especially if you have a large portion of it left). I just put the lefover roast in the crockpot and follow all the directions and you can't even tell a difference.
Marisa F.
Columbus, OH
Wednesday, February 6, 2008
Southwestern Grilled Chicken with Mango Salsa
This is another Kraft Foods recipe but it has become a family favorite. It tastes just as good as something you could get in a restaurant.
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
1/2 cup oil
1/4 cup lime juice
1/4 cup chopped cilantro (we use more but we love cilantro)
1 tsp. chili powder
4-6 boneless skinless chicken breast halves
2 mangoes, peeled, chopped (about 2 cups)
1/2 cup chopped red pepper
1/2 cup chopped green onions
Mix salad dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangoes, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.
Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.
Serve with mango salsa. It's yummy served with some chips and a salad although we haven't found just the right salad to go along with it yet. If you want, you could just half the marinade and serve only as a salsa dip, without the chicken. To see a picture click here.
Ashley A.
Springville, UT
1 env. Good Seasons Italian Salad Dressing & Recipe Mix
1/2 cup oil
1/4 cup lime juice
1/4 cup chopped cilantro (we use more but we love cilantro)
1 tsp. chili powder
4-6 boneless skinless chicken breast halves
2 mangoes, peeled, chopped (about 2 cups)
1/2 cup chopped red pepper
1/2 cup chopped green onions
Mix salad dressing mix, oil, lime juice, cilantro and chili powder until well blended. Pour 1/2 cup of the dressing mixture over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to marinate. Mix remaining dressing mixture, mangoes, red peppers and onions in medium bowl; cover. Refrigerate until ready to use.
Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until cooked through.
Serve with mango salsa. It's yummy served with some chips and a salad although we haven't found just the right salad to go along with it yet. If you want, you could just half the marinade and serve only as a salsa dip, without the chicken. To see a picture click here.
Ashley A.
Springville, UT
Tuesday, January 8, 2008
BLT Mac & Cheese
I just made this last night and it was sooooooo GOOD! It came from The Pampered Chef's "29 Minutes
to Dinner" cookbook, so this recipe is only supposed to take 24 minutes. However, it took me like 40 minutes, and it was pretty easy.
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes
To start pasta mixture, bring water to a boil in 8-qt. stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.
As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.
Yield: 6 servings
Heidi Rogers
5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes
To start pasta mixture, bring water to a boil in 8-qt. stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.
As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.
Yield: 6 servings
Heidi Rogers
Salt Lake City, UT
Monday, January 7, 2008
Soy Sauce Roast
Good alternitive to a regular roast. We ate it up.
Ingredients:
3-4 lb beef roast
a few potatoes
however many carrots you want
Marinade
1 c water
1/2 c soy sauce
1/3 c dark brown sugar (lt brown will work too)
1/4 c vinegar
2 cloves garlic, pressed
1 chicken boullion cube
Directions:
Brown roast on all sides in 1 Tbsp oil.
Place browned roast into crock pot. Top with marinade and cook on low for 6-8 hours. Add potatoes and carrots 1 - 1 1/2 hours before serving.
April White
Ingredients:
3-4 lb beef roast
a few potatoes
however many carrots you want
Marinade
1 c water
1/2 c soy sauce
1/3 c dark brown sugar (lt brown will work too)
1/4 c vinegar
2 cloves garlic, pressed
1 chicken boullion cube
Directions:
Brown roast on all sides in 1 Tbsp oil.
Place browned roast into crock pot. Top with marinade and cook on low for 6-8 hours. Add potatoes and carrots 1 - 1 1/2 hours before serving.
April White
Tuesday, November 13, 2007
Beef Stroganoff
This is really easy and is one of my favorites.
1 lb beef cut into cubes (I use round steak or if I'm feeling really lazy, beef for stewing since it's cut for you)
1 pkg fresh mushrooms
1 can cream of mushroom soup
1 envelope of dried onion soup mix
water (If you have a large crock pot, about 1/3 c. of water is needed)
1/2-1 c. of sour cream
Put all ingredients except sour cream in a crock pot and mix together. In my crock pot, it's done after about 3 hours on low but in my mom's it takes longer. It doesn't take very long so watch to make sure it doesn't burn or dry out. Mix in sour cream right before serving. You can serve it over rice or noodles.
Ashley A.
Springville, UT
1 lb beef cut into cubes (I use round steak or if I'm feeling really lazy, beef for stewing since it's cut for you)
1 pkg fresh mushrooms
1 can cream of mushroom soup
1 envelope of dried onion soup mix
water (If you have a large crock pot, about 1/3 c. of water is needed)
1/2-1 c. of sour cream
Put all ingredients except sour cream in a crock pot and mix together. In my crock pot, it's done after about 3 hours on low but in my mom's it takes longer. It doesn't take very long so watch to make sure it doesn't burn or dry out. Mix in sour cream right before serving. You can serve it over rice or noodles.
Ashley A.
Springville, UT
Monday, November 5, 2007
Barbequed Pork Chops
I just made this tonight so I thought I'd post it. It's a family recipe and is very yummy and easy. It's great for Sundays since the longer it cooks, the more tender the meat. This is pretty much the only pork recipe I make. Does anyone else have a good pork recipe?
4-6 pork chops (I use bone-in, center cut loin chops, or you can use spare ribs)
1 yellow or white onion (I usually only use a half; if you don't like onions you can omit)
3/4 c. ketchup
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Combine all ingredients except pork and onion in a small saucepan and simmer. Trim fat from chops and place in a 13x9 pan. Thinly slice onion and lay rings on top of chops. Pour ketchup mixture over top and cover with foil (very important). Bake at 200-250 for 5-6 hours. (I sped it up tonight and did 350 for about 1-1 1/2 hours)
Serve over rice with sauce from pan.
Ashley A. (Grandma Allen)
Springville, UT
4-6 pork chops (I use bone-in, center cut loin chops, or you can use spare ribs)
1 yellow or white onion (I usually only use a half; if you don't like onions you can omit)
3/4 c. ketchup
1/2 c. water
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
2 Tbsp. red wine vinegar
1 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Combine all ingredients except pork and onion in a small saucepan and simmer. Trim fat from chops and place in a 13x9 pan. Thinly slice onion and lay rings on top of chops. Pour ketchup mixture over top and cover with foil (very important). Bake at 200-250 for 5-6 hours. (I sped it up tonight and did 350 for about 1-1 1/2 hours)
Serve over rice with sauce from pan.
Ashley A. (Grandma Allen)
Springville, UT
Sunday, October 28, 2007
Swiss Steak
This is one of my favorite Sunday dinners, and since I made it today, I thought I would post it. I don't measure anything, so these are just estimates, but the recipe is very forgiving.
1 to 2 lbs round steaks, cut into individual serving sizes (I buy the eye of round so I don't have to bother cutting them up)
Flour, salt (1 tsp.) and pepper (1/2 tsp.)
Olive oil
1/2 to 1 onion, sliced in rings
1 28-oz. can diced tomatoes
1 T. parsley
salt and pepper
1-2 T. woschestire sauce
dash garlic powder
Combine flour, salt and pepper in a shallow baking dish. Dredge meat, then brown in the olive oil. Remove meat and place in 9x13 baking dish. Scatter onion rings over the meat. Combine tomatoes and seasonings (I just add the seasonings right into the can). Pour into the pan you browned the meat in and scrape up the browned bits. Pour tomato mixture over meat and onions. Cover and bake for 2 to 3 hours at 325. The longer this cooks, the better because the meat will be very tender. I like to make extra, and then serve the leftovers over rice, similar to smothered steak.
Libby
Montclair, NJ
1 to 2 lbs round steaks, cut into individual serving sizes (I buy the eye of round so I don't have to bother cutting them up)
Flour, salt (1 tsp.) and pepper (1/2 tsp.)
Olive oil
1/2 to 1 onion, sliced in rings
1 28-oz. can diced tomatoes
1 T. parsley
salt and pepper
1-2 T. woschestire sauce
dash garlic powder
Combine flour, salt and pepper in a shallow baking dish. Dredge meat, then brown in the olive oil. Remove meat and place in 9x13 baking dish. Scatter onion rings over the meat. Combine tomatoes and seasonings (I just add the seasonings right into the can). Pour into the pan you browned the meat in and scrape up the browned bits. Pour tomato mixture over meat and onions. Cover and bake for 2 to 3 hours at 325. The longer this cooks, the better because the meat will be very tender. I like to make extra, and then serve the leftovers over rice, similar to smothered steak.
Libby
Montclair, NJ
Wednesday, October 24, 2007
White Chili
1 Tbsp Vegetable oil
1 lb chicken, cubed
1 small onion, chopped
garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayanne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans
2 green onions
2 oz monterey jack cheese (or jalepino cheese)
1 c. sour cream
1/2 c. whipping cream (optional, but great when you do it!)
Heat oil, add chicken and onions with desired amount of garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayanne, salt, and pepper. Simmer 5 min. Stir in drined rinsed beans. Simmer uncovered for 30 min. Add these after removed from heat:
Option A: 1/2 c. sour cream & 1 c. milk
Option B: 1 c. sour cream & 1/2 c. whipping cream
Serve with green onions and cheese on top and serve with chips.
It your family can't take a little spice then omit the cayanne pepper. I think it is great with the extra spice so I add a little more and use jalepino cheese and it is awesome that way.
April White
Brooklyn, NY
1 lb chicken, cubed
1 small onion, chopped
garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayanne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans
2 green onions
2 oz monterey jack cheese (or jalepino cheese)
1 c. sour cream
1/2 c. whipping cream (optional, but great when you do it!)
Heat oil, add chicken and onions with desired amount of garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayanne, salt, and pepper. Simmer 5 min. Stir in drined rinsed beans. Simmer uncovered for 30 min. Add these after removed from heat:
Option A: 1/2 c. sour cream & 1 c. milk
Option B: 1 c. sour cream & 1/2 c. whipping cream
Serve with green onions and cheese on top and serve with chips.
It your family can't take a little spice then omit the cayanne pepper. I think it is great with the extra spice so I add a little more and use jalepino cheese and it is awesome that way.
April White
Brooklyn, NY
Wednesday, October 17, 2007
Easy-Cheesy Crockpot Chicken
My Mom just told me about this. Couldn't get any easier!
4 boneless, skinless chicken breasts
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup
Place chicken in crock pot. Season with salt, pepper, and onion powder. Stir soups together and pour over chicken. I cooked mine 1 hour on low, 2-1/2 on high. The chicken was cooked through and still moist. I think most crock pot chicken recipes cook for too long, making the chicken dry and tough. Get out your meat thermometer and cook for the least amount of time possible. I served mine over egg noodles. Add a little parsley for a garnish and color. Yummy!
Meghan R.
San Jose, CA
4 boneless, skinless chicken breasts
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup
Place chicken in crock pot. Season with salt, pepper, and onion powder. Stir soups together and pour over chicken. I cooked mine 1 hour on low, 2-1/2 on high. The chicken was cooked through and still moist. I think most crock pot chicken recipes cook for too long, making the chicken dry and tough. Get out your meat thermometer and cook for the least amount of time possible. I served mine over egg noodles. Add a little parsley for a garnish and color. Yummy!
Meghan R.
San Jose, CA
Orange-Glazed Chicken
This is one of my favorite recipes from kraftfoods.com. It's very good and easy too.
| 4 boneless skinless chicken breast halves (1-1/4 lb.) |
| 1/4 cup orange marmalade, divided |
| 1 env. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix |
| 1/4 cup Italian Dressing |
| 6 cups baby spinach leaves |
| 2 medium oranges, cut into thin slices (I usually use a can of mandarin oranges) |
| |
| Preheat oven to 400°F. Spread chicken breasts with 2 Tbsp. of the marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides. |
Place chicken in 13x9-inch baking dish. Bake 25 min. or until chicken is cooked through. |
| Mix dressing with remaining 2 Tbsp. marmalade. Add to spinach; toss to coat. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired. Click here to see a picture. Ashley A. Springville, UT |
Tuesday, October 16, 2007
Zesty Slow Cooker BBQ Chicken
This recipe is SO good and even better; SO easy!
6 frozen skinless boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Zesty Italian Dressing (I used Fat Free)
1/4 cup brown sugar
2 TBSP Worcestershire Sauce
Mix the ingredients above and spread it over the chicken you have placed in the crockpot. Cook on high for 3-4 hours, or on low for 6-8.
I was feeling lazy, and dumped all the ingredients into the crockpot, mixed it with a whisk, added the chicken, and then spooned the sauce over the top. It worked just as well.
When the chicken was done, I shredded it, and we have eaten it on open faced toasted sandwiches with cheese, over rice, in tortillas with a little cheese and sour cream, on salad, etc. It is SOOOO tasty!
Melanie C.
Provo, Utah
6 frozen skinless boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Zesty Italian Dressing (I used Fat Free)
1/4 cup brown sugar
2 TBSP Worcestershire Sauce
Mix the ingredients above and spread it over the chicken you have placed in the crockpot. Cook on high for 3-4 hours, or on low for 6-8.
I was feeling lazy, and dumped all the ingredients into the crockpot, mixed it with a whisk, added the chicken, and then spooned the sauce over the top. It worked just as well.
When the chicken was done, I shredded it, and we have eaten it on open faced toasted sandwiches with cheese, over rice, in tortillas with a little cheese and sour cream, on salad, etc. It is SOOOO tasty!
Melanie C.
Provo, Utah
Monday, October 8, 2007
Tortellini Soup
Ingredients:
1 large red onion
3/4 to 1 lb. mild to hot Italian sausage (you can do 1/2 or all turkey)
2 lg garlic cloves minced
1 (28oz) diced tomatoes with juice
1 (14oz) garbanzo beans drained
1 lg. bunch or pkg fresh spinach. (can use frozen, but fresh is better, but this item is optional)
1 lb. frozen cheese tortellini (it is best with the fresh tortellini)
2 c. of chicken stock
1/2 c. grated romano cheese
Directions:
Cook onion, garlic, and meat until brown. When cooked add chicken stock, tomatoes, and garbanzo beans, simmer 10-15 min. Add tortellini, simmer add spinach just as tortellini is getting tender. Add cheese and season with salt and pepper. Serve with Romano cheese for garnish.
April White
Brooklyn, NY
1 large red onion
3/4 to 1 lb. mild to hot Italian sausage (you can do 1/2 or all turkey)
2 lg garlic cloves minced
1 (28oz) diced tomatoes with juice
1 (14oz) garbanzo beans drained
1 lg. bunch or pkg fresh spinach. (can use frozen, but fresh is better, but this item is optional)
1 lb. frozen cheese tortellini (it is best with the fresh tortellini)
2 c. of chicken stock
1/2 c. grated romano cheese
Directions:
Cook onion, garlic, and meat until brown. When cooked add chicken stock, tomatoes, and garbanzo beans, simmer 10-15 min. Add tortellini, simmer add spinach just as tortellini is getting tender. Add cheese and season with salt and pepper. Serve with Romano cheese for garnish.
April White
Brooklyn, NY
Sunday, October 7, 2007
Savory Salmon
Salmon
1 c. soy sauce
1 c. brown sugar
½ c. butter
Preheat oven to 380°. Rinse fish in hot water. Put on cookie sheet with lip. Tent with foil. Cook about 15 min. Spoon sauce over. Remove foil. Cook 8 min more.
* I'm not a big fish fan, but I can't stop eating this dish.
Joanna
Provo, UT
1 c. soy sauce
1 c. brown sugar
½ c. butter
Preheat oven to 380°. Rinse fish in hot water. Put on cookie sheet with lip. Tent with foil. Cook about 15 min. Spoon sauce over. Remove foil. Cook 8 min more.
* I'm not a big fish fan, but I can't stop eating this dish.
Joanna
Provo, UT
Thursday, October 4, 2007
Marinara Sauce
This is my absolute favorite sauce. I love it on top of ravioli.
1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley
Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.
Libby
Montclair, NJ
1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley
Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.
Libby
Montclair, NJ
Guatemalan Black Beans and Rice
This recipe is authentic, and you will never have better black beans than these. Just so you know, the onion and garlic don't come through too strongly.
1 lb. dry black beans
1 whole garlic head
1 onion, quartered
Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.
For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.
Libby
Montclair, NJ
1 lb. dry black beans
1 whole garlic head
1 onion, quartered
Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.
For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.
Libby
Montclair, NJ
Southwest Eggrolls
This is from allrecipes.com, which I frequent regularly. We made this last week and it was delicious. I did not deep fry them for health benefits. I just put them in a frying pan on low and turned them until they were golden. The reviews on allrecipes.com say they baked theirs in the oven and they turned out fine. This is supposed to be a replication of the southwest eggrolls at Chilis and I think it was a pretty good one. I made half of them kid friendly by not adding some of the veggies until about halfway through.(mainly chicken, corn, beans, and cheese made the kids eggrolls).
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
April White, but really allrecipes.com
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
April White, but really allrecipes.com
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