Free Recipes Quick Picante Sauce
>From the Taste of Home website... ~ Quick Picante Sauce SERVINGS 5 CATEGORY Low Fat PREP 5 min. TOTAL 5 min. INGREDIENTS * 1 can (14-1/2 ounces) whole tomatoes, drained * 1/2 cup coarsely chopped onion * 1/2 cup micned fresh cilantro or parsley * 1 jalapeno pepper, seeded and halved* * 3 tablespoons lime juice * 1 tablespoon chili powder * 1 garlic clove, halved * 1/2 teaspoon salt * 1/4 teaspoon grated lime peel * 5 drops hot pepper sauce * Tortilla chips DIRECTIONS In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips. Yield: 5 servings. -- Rhonda G in Missouri .
Free Recipes Beef Taco Salad
Beef Taco Salad From: Campbell's Kitchen Prep/Cook Time: 15 minutes Serves: 4 Ingredients: 1 lb. ground beef 2 tbsp. chili powder 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup 8 cups salad greens torn in bite-size pieces 2 cups tortilla chips chopped tomato Sliced green onion Shredded Cheddar cheese Sliced pitted ripe olives Directions: COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives. -- Rhonda G in Missouri .
Free Recipes Mucho Choco Tacos
>From the Betty Crocker website... ~ Mucho Choco Tacos Old El Paso® Grand Prize-Winning Recipe Creative and fun from the title to kids' tummies, chocolate-covered taco shells are easy for kids to fill--no tipping! Prep Time:20 min Start to Finish:40 min Makes:8 tacos 8 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box) 1 package (24 oz) chocolate-flavored candy coating (almond bark) 2 cups sliced fresh strawberries 2 cups sliced bananas 3/4 cup hot fudge ice cream topping 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 2 cups whipped cream topping from aerosol can 8 mint leaves, if desired 1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package. Line cookie sheet with waxed paper.. 2. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens.. Refrigerate until ready to use. 3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells. 4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately. -- Rhonda G in Missouri .
Free Recipes Jalapeno Crab Dip
>From the Recipe Goldmine website... ~ Jalapeno Crab Dip >From the kitchen of Kevin Taylor, the BBQ Guru I love hot stuff! After tasting this dip, I fell in love with it. All too often I end up eating it all by myself! 1 pound crab meat 1 teaspoon fresh garlic, chopped 1/2 cup pickled jalapeños 1/4 pound M onterey jack cheese 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon salt 1/2 cup mayonnaise Parmesan cheese Chop the jalapeños and grate the cheese. Combine all ingredients except the Parmesan cheese. Sprinkle the Parmesan over cheese mixture. Bake at 350 degrees F about 25 minutes. Remove and let sit for 5 minutes. -- Rhonda G in Missouri .
Free Recipes Deep Dish Nachos
Deep Dish Nachos From: Campbell's Kitchen Prep/Cook Time: 15 minutes Ingredients: Tortilla chips Assorted Toppings *(optional) Shredded Cheddar cheese Pace® Chunky Salsa Sour cream (optional) Directions: LAYER half the tortilla chips in 9" pie plate. Sprinkle with half the toppings. Cover with half the cheese. Repeat layers. BAKE at 400°F. for 10 min. or until cheese is melted. Top with salsa.. Garnish with sour cream. TIP: *Use one or a combination of the following: Sliced pitted ripe olives, sliced green onions, black beans, chopped cooked chicken. -- Rhonda G in Missouri .
Free Recipes Taco Salad
>From the Free Recipes Recipe Trove website... ~ Taco Salad 1 lb ground beef 1 small onion, chopped 1/2 cup taco sauce 1/2 cup sour cream 1/4 teaspoon salt 4 cups shredded lettuce 3/4 cup shredded cheddar cheese 2 medium tomatoes, chopped sliced pitted ripe olives tortilla chips In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips. -- Rhonda G in Missouri ..
Free Recipes Mexican Eggs
>From the Basic Recipes website... ~ Mexican Eggs 1/2 cup of margarine 10 eggs 1/2 cup of flour 1 teaspoon of baking powder Dash salt One 4 ounce can of can chilies, chopped 1 pint of cottage cheese 1 pound of Monterey Jack cheese Melt margarine. Beat eggs; add flour, baking powder and salt. Add margarine. Then add chilies, cottage cheese and Monterey Jack. Put in 9 x 13 inch pan. Bake at 400ºF. for 15 minutes, then 35 - 40 minutes at 350ºF. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Pizza Mexicana
>From the Betty Crocker website... ~ Pizza Mexicana Transform pita bread into a pizza crust with this five-ingredient, three-step recipe. Prep Time:10 min Start to Finish:20 min Makes:6 servings 6 pita breads (6 inch) 1 can (15 ounces) tomato sauce (any flavor) or pizza sauce 2 cups shredded or chopped cooked chicken 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained 1 1/2 cups shredded taco-flavored cheese (6 ounces) 1. Heat oven to 350ºF. 2. Place pita breads on ungreased cookie sheet. Spread tomato sauce over pita breads. Top with chicken and chilies. Sprinkle with cheese. 3.. Bake 8 to 10 minutes or until pizzas are hot and cheese is melted. -- Rhonda G in Missouri .
Free Recipes Layered Mexican Spread
>From the kraftfoods.com ~ Layered Mexican Spread Prep Time: 10 min Total Time: 10 min Makes: 2 cups or 16 servings, 2 Tbsp. each 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup KRAFT Mexican Style Shredded Cheese Topping Choices (pick one): 1/4 cup chopped cilantro 1/4 cup sliced green onions 1/2 cup sliced pitted ripe olives 1/2 cup coarsely chopped avocados 1/2 cup drained canned black beans, rinsed SPREAD cream cheese onto bottom of pie plate. TOP with salsa, shredded cheese and topping. SERVE with RITZ Crackers. -- Rhonda G in Missouri .
Free Recipes Oven-Fried Chicken Chimichangas
Oven-Fried Chicken Chimichangas From: Campbell's Kitchen Prep Time: 20 minutes Cook Time: 25 minutes Ingredients: 2/3 cup Pace® Picante Sauce 1 tsp. ground cumin 1/2 tsp. dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped 6 flour tortillas (8'') 2 tbsp. butter OR margarine, melted Fresh cilantro Directions: MIX picante sauce, cumin, oregano, chicken, cheese and onions. PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter. BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas. TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken. -- Rhonda G in Missouri .
Free Recipes Individual Taco Pizzas
>From the Kraft Foods website... ~ Individual Taco Pizzas Prep Time: 15 min Total Time: 25 min Makes: 5 servings, one taco pizza each 1 lb. ground beef 1 pkg. (16.33 oz.) TACO BELL® HOME ORIGINALS® Soft Taco Dinner 1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans 1-1/4 cups KRAFT Mexican Style Shredded Cheese 1 large tomato, chopped 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream PREHEAT oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package. SPREAD each of 5 of the Tortillas with 2 Tbsp. of the beans, 1/4 cup of the seasoned meat and 2 Tbsp. of the cheese; top with second tortilla and additional layers of beans, meat and cheese. Sprinkle with tomatoes. Place on baking sheet. BAKE 8 to 10 min. or until pizzas are heated through and cheese is melted. Top with Salsa and sour cream. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Serving Suggestion Serve with a crisp mixed green salad and cut-up fresh fruit. Jazz It Up Garnish with chopped cilantro just before serving. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Ultimate Beef Chili
>From the Cooking.com website... ~ Ultimate Beef Chili Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 pound beef round, trimmed and cut into 1/2-inch chunks Salt & freshly ground pepper to taste 1 1/2 tablespoons canola oil, divided 3 onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 6 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons dried oregano 12 ounces dark or light beer 1 28-ounce can diced tomatoes 8 sun-dried tomatoes (not packed in oil), snipped into small pieces 2 bay leaves 3 19-ounce cans dark kidney beans, rinsed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. RECIPE METHOD Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Light Feta Tacos
>From the CooksRecipes. com website... ~ Light Feta Tacos 8 ounces mushrooms (portobello, shiitake, oyster, or a mixture) trimmed (stems removed if using shiitakes) 2 tablespoons chile-flavored oil or olive oil 2 poblano chiles 1/2 medium white onion, thinly sliced 8 lettuce leaves, washed and dried 2 ripe tomatoes, cut into 16 thin slices 1 avocado, peeled, pitted, and cut into 16 thin slices 8 ounces feta, cut into 8 slices 8 (6-inch) corn tortillas Salt to taste 2 chipotle chiles in adobo, cut into thin strips, for garnish (optional) 4 sprigs fresh cilantro, for garnish 1. Heat a gas or charcoal grill or the broiler. 2. Brush the mushrooms with the oil and grill or broil, turning once, until browned on both sides. Remove, cut into thin slices, and set aside on a plate. 3. Place the poblano chiles on the grill or under the broiler and roast, turning, until the skins blacken on all sides. Place in a bowl, cover with plastic wrap, and allow to steam until cool. Remove the skins, stems, and seeds and discard. Cut into thin strips and set aside on the plate with the mushrooms. 4. Place the sliced onion in a colander, rinse under cold water, and shake well to drain. Place on paper towels and pat dry, then place on the plate with the mushrooms. Place the lettuce leaves, tomatoes, avocado, and feta in piles on another plate close by. 5. Heat a medium skillet or griddle over medium heat. One at a time, place the tortillas in the dry skillet and warm on each side until they become pliable. Transfer to a work surface. Place a lettuce leaf on each tortilla and top it with 2 tomato slices, a few strips of mushrooms and poblano, a few onion slices, 2 avocado slices, and a slice of cheese. Sprinkle with salt and roll up into a tube. Secure with a toothpick if necessary. 6. To serve, place 2 tacos on each serving plate. Garnish with the chipotle chiles, if using, and sprigs of cilantro. Serve immediately. Makes 4 servings (2 tacos each). Recipe provided courtesy of the American Dairy Association. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Mexican Corn Cakes
>From the Betty Crocker website... ~ Mexican Corn Cakes Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes. Prep Time:15 min Start to Finish:35 min Makes:6 cake stacks 1 1/2 cups Bisquick Heart Smart® mix 1/2 cup cornmeal 1 cup fat-free (skim) milk 3 egg whites 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa 1/2 cup Green Giant® Niblets® frozen whole kernal corn, cooked, drained 2 tablespoons chopped ripe olives 1 cup Old El Paso® fat free refried beans 1/2 cup shredded reduced-fat Cheddar cheese (2 oz) Fat-free sour cream, if desired Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Mexican Meat Loaves
>From the Cooking for 1 or 2 website... ~ Mexican Meat Loaves 1 egg -- lightly beaten 3/4 cup canned diced tomatoes -- drained 1/2 cup crushed tortilla chips 1/4 cup shredded cheddar cheese 1/4 cup salsa 2 tablespoons taco seasoning mix 2 tablespoons diced onion 2 tablespoons diced ripe avocado 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 pound lean ground beef In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into two loaves; place in an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 F. for 30-40 minutes or until meat is no longer pink and a meat thermometer reads 160 F. -- Rhonda G in Missouri .
Free Recipes Rancho Tejas Chicken Fried Steak
>From the Recipe Goldmine website... ~ Rancho Tejas Chicken Fried Steak Source: Pat and Chris McCarley - Rancho Tejas Restaurant - as published in Southwest Food Service News Marinade: 1/2 teaspoon Meat Tenderizer 3 cups water 1 cup buttermilk Flour Breading: 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper Cream Gravy: Pan Drippings (1/2 cup from each steak) 2 cups chicken stock 2 teaspoons salt 1 teaspoon black pepper 2 cups milk Select six bone-out round steaks no thicker than 3/4 of an inch. To make marinade, dissolve meat tenderizer in water, add buttermilk and whisk with wire whip for 30 seconds. Place steak in mix and refrigerate two hours. Drain marinade from steaks and cut each steak into three pieces along fat lines. Fill frying pan with 1/4-inch of vegetable oil and heat on medium high. Bread steaks in sour dough wash. To make the wash, combine two onion slices with a slurry and let stand for 24 hours beforehand. After breading steaks in this, bread them in flour breading, then fry until golden brown. Let steaks drain on wrapper towel, keeping drippings for cream gravy. To make gravy, mix drippings with flour breading and whip into a roux. Whisk in the chicken stock, salt and pepper and milk and boil. Simmer five minutes until thick. Add gravy to steaks. ~~ ~~~***Rhonda G in Missouri***~~~Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe .
Free Recipes Ortega Pizza
>From the Recipe Trove website... ~ Ortega Pizza 2 (12-inch) unbaked pizza crusts 1 (16-ounce) can ORTEGA® Refried Beans 1 package ORTEGA® Taco Seasoning Mix 1/4 cup sour cream 2 tablespoons chopped green onion 1 cup shredded mild cheddar cheese, divided use 1 cup shredded Monterey Jack cheese, divided use 1 (2 1/4-ounce) can sliced ripe olives, drained, divided use 1 (4-ounce) can ORTEGA® Diced Green Chiles 3/4 cup ORTEGA Salsa - Thick & Chunky 1/8 cup chopped fresh cilantro (optional) 1/2 cup seeded and chopped fresh tomato 1/4 cup ORTEGA Pickled Sliced Jalapeños 1. Preheat oven according to pizza crust package directions. 2. Combine beans, seasoning mix, sour cream and green onion in medium bowl. 3. Spread half of bean mixture over one crust to within 1 inch of edge; top with 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, 1/4 cup olives and 1/4 cup chiles. Repeat with remaining crust, cheese, olives and chiles. 4. Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Garnish with salsa, cilantro, tomato and jalapeños. Makes 8 servings. Recipe and photograph are the property of Nestlé® and Meals..com, used with permission. -- Rhonda G in Missouri .
Free Recipes Mexican Macaroni Cheese
>From the RecipeZaar website... ~ Mexican Macaroni Cheese Ingredients300 g macaroni 1 tablespoon olive oil 4 shallot, sliced 1 red capsicum, cut into short thin strips 2 garlic clove, crushed 40 g butter 2 teaspoons chili powder 2 tablespoons plain flour 2 cups milk 2 cups grated tasty cheese 400 g large red kidney bean, rinsed and drained green salad, to serve Directions 1. Cook the macaroni in a large pan of boiling water according to packet instructions until al dente. 2. Meanwhile, heat the oil in a medium saucepan, and cook the shallots, capsicum and garlic over medium heat for 5 minutes, until soft. Transfer to a plate and set aside. 3. Add the butter to the pan and melt. Add the chilli powder and flour. Cook, stirring, for 1 minute, over medium-low heat. Gradually add the milk a little at a time, stirring until smooth. 4. Stir gently until the mixture comes just to the boil, then reduce the heat slightly and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted. 5. Drain the pasta and return to the pan. Add the cheese sauce and stir to coat, then fold through the shallots, capsicum and kidney beans. Season to taste. Serve immediately with a green salad. ~~ ~~~***Rhonda G in Missouri***~ ~~ ..
Free Recipes Abilene Texas Chili
>From the Recipe Source website... ~ Abilene Texas Chili 3 lb Lean ground beef 3 tb Brown sugar 1 ts Thyme 1 ts Salt 1 ts Cumin seed 1 ts Garlic powder 2 Bay leaves 1 ts Cilantro 1/4 ts Oregano (Mexican preferred) 1 ts Cayenne pepper 2 tb Paprika 46 oz V-8 juice 1 c Onions; chopped 16 oz Peeled tomatoes 4 c Pinto or kidney beans Brown beef and drain fat. Add all ingredients and cover. Cook for 4 hours or so on medium. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Green Chiles Chicken Enchiladas
Chicken Enchiladas >From the All_Easy_Cookin_ Recipes group... ~ Green Chiles Chicken Enchiladas 1 sm. can chopped green chili 1 lg. can enchilada sauce 1 can cream of chicken soup 1 sm. can Pet milk 2 c. chicken broth 1-1/2 doz. corn tortillas 2 c. grated Longhorn cheese 2 tbsp. chopped onion 1 stewing chicken, boned & chopped (or cooked, chicken cubed) Sauté onions and chili in butter. Combine all liquids and add onion and chili. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight, or several hours. Bake at 350 degrees for 1 hour. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes J'Lene'S Enchilada Cassarole
>From the Chef 2 Chef website... ~ J'Lene'S Enchilada Cassarole Yield: 6 Servings Ingredients 1 lb hamburger 2 c cheddar cheese 12 corn tortillas 2 c j'lene's enchilada sauce Instructions cook hamburger tear tortillas in to pieces and start to layer ingredients after tortillas next some meat, cheese, sauce layer again. cover and cook in microwave 18 min. -- Rhonda G in Missouri .
Free Recipes Skillet Enchiladas
Skillet Enchiladas * 1 pound ground beef * 1 medium onion, chopped * 1 can (10-3/4 oz.) condensed cream of mushroom soup * 1 can (10 oz.) enchilada sauce * 1/3 cup milk * 1 to 2 tbsp. canned chopped green chilies * Vegetable oil * 8 corn tortillas * 1 1/2 cups finely shredded cheddar cheese, divided1/2 cup chopped ripe olives Method In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted. Notes: Taken from Better Recipes.com . Rhonda G in Missouri
Free Recipes The EatingWell Taco
>From the Food Network website ~ The EatingWell Taco Recipe courtesy EatingWell.com Difficulty: Easy Prep Time: 15 minutes Yield: 6 servings, 2 filled tacos each Building the perfect taco is a very personal task—cheese under meat, cheese on top, no cheese at all? This is just our recommendation. 12 EatingWell Crispy Taco Shells Lean & Spicy Taco Meat 3 cups shredded romaine lettuce 3/4 cup shredded reduced-fat Cheddar cheese 3/4 cup diced tomatoes 3/4 cup prepared salsa 1/4 cup diced red onion To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Southwestern Egg Casserole
>From the That's My Home website... ~ Southwestern Egg Casserole 10 eggs 1 pint cottage cheese 1 lb. Monterey jack cheese 7 oz. chopped can green chilies 1 t. baking powder 1/2 t. salt 1/2 C. melted butter 1/2 C. flour Melt butter in 13 x 9 pan. Beat eggs until lemon color and mix with the rest. Chill overnight if desired. Bake at 350°F. for 30 minutes and let set 30 minutes. Enjoy. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Nacho Pinwheels (Low Cholesteral)
>From the Pillsbury website... ~ Nacho Pinwheels Prep Time: 15 Min Total Time: 30 Min Makes: 24 appetizers INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1 package (3 oz) cream cheese, softened 1 1/2 teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package) 1/3 cup finely shredded Cheddar cheese 1/4 cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained 2 tablespoons finely chopped green onions (2 medium) Old El Paso® Thick 'n Chunky salsa, if desired DIRECTIONS Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Alsatian Onion Pie
* Exported from MasterCook *
Alsatian Onion Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
2 tb Oil (he recommends corn)
3 lg Onions -- finely diced
1 c Soy milk
1/3 c Firm tofu -- crushed by hand
1 1/2 ts Sea salt
1/4ts Black pepper
1/8ts Nutmeg
2 tb Unbleached flour
1 tb Couscous
1 Wholewheat pie shell
-in a 10-inch tart shell
Saute onions in oil (I added 1/2 cup water to prevent burning, or you
could substitute water for the oil to reduce fat), until translucent
and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and
flour until smooth. Then combine the onions, the soy milk mixture
and the couscous. Pour into the prepared pie shell. Bake in a
preheated oven at 350 degrees F for about 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 187 Calories; 2g Fat (8.1%
calories from fat); 8g Protein; 36g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 481mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Free Recipes Altdeutxche Brotchen (old German Muffins)
* Exported from MasterCook *
Altdeutxche Brotchen (old German Muffins)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
3/4 c Butter Or Margarine
1/2 c Sugar
2 ea Eggs -- Large
1 tb Rum
1 t Vanilla Extract
3 tb Milk
1/2ts Cinnamon
2 ts Baking Powder
2 1/4 c Flour -- Unbleached
1/4 c Almonds -- Ground
1 tb Orange Rind -- Grated
1/4 c Raisins -- If Desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter
mixture. Gently mix in almonds, orange rind, and raisins. Pour batter
into greased muffin tins, filling half full. Bake at 375 degrees F.
for 25 to 30 minutes, or until browned. Makes 18 muffins.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 909 Calories; 48g Fat (48.3%
calories from fat); 19g Protein; 98g Carbohydrate; 4g Dietary Fiber;
224mg Cholesterol; 724mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 9 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Free Recipes Warm Pork Fajita Salad
>From the CooksRecipes. com website... ~ Warm Pork Fajita Salad 1 pound boneless pork loin, cut into stir-fry strips 1/4 cup lime juice 1/4 cup chicken broth 1/4 cup reduced sodium soy sauce 1 teaspoon sugar 3/4 teaspoon ground cumin 1/2 teaspoon oregano, crushed 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1 teaspoon liquid smoke 1/4 teaspoon hot pepper sauce 2 cloves garlic, crushed 1 large onion, sliced 1 green bell pepper, seeded, thinly sliced 1 tablespoon lemon juice 6 cups shredded lettuce 12 cherry tomatoes, halved 1. For marinade, stir together lime juice, broth, soy sauce, sugar, cumin, oregano, ginger, oil, liquid smoke, hot pepper sauce and garlic; pour over pork strips in self-sealing bag. Seal bag, refrigerate 30 minutes. 2. Remove pork from marinade, reserving 2 tablespoons marinade. 3. Heat reserved marinade in large nonstick skillet over medium-high heat. Add pork strips, onion and green pepper; stir-fry 3 to 4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat. 4. Line 4 individual salad plates with shredded lettuce; spoon pork mixture over, serve with crisp tortilla chips and sliced oranges. Serves 4. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Loaded Nachos (Weight Watchers)
>From the That's My Home website... ~ Loaded Nachos 8 ounces ground round 1/2 cup chopped bottled roasted red bell peppers 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon salt 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 garlic clove, crushed Cooking spray 1 (16-ounce) can fat-free refried beans with mild chiles 1/4 cup minced fresh cilantro, divided 1/4 cup chopped green onions, divided 27 baked tortilla chips (about 3 ounces) 1 cup (4 ounces) shredded Monterey Jack cheese 3 tablespoons low-fat sour cream 27 pickled jalapeño pepper slices (optional) Preheat oven to 375°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan. Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated. Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese. Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately. Yield: 9 servings (serving size: 3 loaded chips) NUTRITION PER SERVING CALORIES 183(30% from fat); FAT 6.2g (sat 3..2g,mono 2g,poly 0.4g); PROTEIN 37.3g; CHOLESTEROL 26mg; CALCIUM 152mg; SODIUM 449mg; FIBER 2.9g; IRON 2.3mg; CARBOHYDRATE 19.2g ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Bean and Bacon Fiesta Dip
>From the Pillsbury website... ~ Bean and Bacon Fiesta Dip Bacon adds a smoky flavor to this hearty layered party dip. Prep Time: 20 Min Total Time: 35 Min Makes: 22 servings (1/4 cup each) INGREDIENTS 8 slices bacon* 1 (16-oz.) can Old El Paso® Refried Beans 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained 1 cup Green Giant® Niblets® Frozen Corn (from 1-lb. bag) 1 (15-oz.) can Progresso® Black Beans, drained, rinsed 1 (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa 6 oz. (1 1/2 cups) shredded Mexican cheese blend Sour cream, if desired Corn tortilla chips, if desired DIRECTIONS Cook bacon until crisp; drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Eggs Ole
>From the Homestyle Recipes website... ~ Eggs Ole for Breakfast 4 servings Time to prepare: 15 minutes Difficulty: Easy Ingredients 8 eggs 2 Tbs. milk 1/2 cup chopped onion 1/2 cup EACH diced green pepper and green chiles /2 cup diced firm tomatoes 1 cup shredded Cheddar cheese 1 Tbs. butter or margarine 1 Tbs. cream cheese Sour cream chopped parsley and chile salsa, optional Directions Beat eggs with milk until light yellow in color. Add onion, green pepper, chiles, tomatoes and cheese. Melt butter in skillet over medium heat. Add egg mixture. Scramble to desired firmness. Just before removing from heat, stir in cream cheese until melted. Serve with dollops of sour cream, chopped parsley and chile salsa, if desired. Nutritional info Comments Good served with Hot buttered tortillas and refried beans. -- Rhonda G in Missouri ..
Free Recipes MEXICAN APPETIZER
>From the Cooks.com website... ~ MEXICAN APPETIZER 8 oz. pkg. cream cheese 4 oz. can chili (no beans) 1 med. purple onion, chopped 4 oz. can chopped green chilies 1 med. bell pepper, chopped 8 oz. Cheddar cheese, grated Spread softened cream cheese into 9 inch pie dish. Layer all other ingredients in order given. Bake at 350 degrees for about 20 minutes or until heated throughout. Serve with corn chips. ~~ ~~~***Rhonda G in Missouri***~~~
Free Recipes Quesadillas on the BBQ
>From the That's My Home website... ~ Quesadillas on the BBQ 1/2 cup salsa, divided 4 10 inch flour tortillas 1/4 cup chopped sweet onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 cup chopped tomato 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh chives 1/4 cup sliced black olives 1 cup cooked and peeled shrimp 1/2 cup shredded Cheddar cheese 1/4 cup sour cream Preheat an outdoor grill for low heat. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly among the tortillas. Sprinkle each with cheese and fold tortillas in half to cover the filling. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream. Serves 4. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Cheesy Mexican Chicken
>From the MyRecipes.com website... ~ Cheesy Mexican Chicken Serve with shredded lettuce and guacamole. Ingredients 2 tablespoons butter or margarine 1 (6.4-ounce) package Mexican-style rice-and-pasta mix 1 medium-size green bell pepper, chopped 1 small onion, chopped 2 1/4 cups water 2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained 2 cups chopped cooked chicken 1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese PreparationMelt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken. Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated. NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni. Yield Makes 6 servings Southern Living, SEPTEMBER 2001 ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Ultimate VELVEETA Nachos
>From the Kraft Foods website... ~ Ultimate VELVEETA Nachos Prep Time: 10 min Total Time: 10 min Makes: 6 servings 1 lb. extra-lean ground beef 7 cups (6 oz.) tortilla chips 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 cup shredded lettuce 1/2 cup chopped tomatoes 1/4 cup sliced black olives 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream BROWN meat; drain. ARRANGE chips on microwaveable platter; top evenly with VELVEETA. Microwave on HIGH 2 min.. or until VELVEETA is melted. TOP with meat and remaining ingredients. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Bacon-Ranch Quesadillas
>From the MyRecipes.com website... ~ Bacon-Ranch Quesadillas Prep: 15 min., Cook: 4 min. Ingredients PAM Original No-Stick Cooking Spray 1/4 cup Ranch dressing 4 (8-inch) flour tortillas 1 cup (4 oz.) shredded Mexican four-cheese blend 4 bacon slices, cooked and crumbled 1 plum tomato, seeded and chopped Ranch dressing Salsa Preparation1. Spray a large nonstick skillet with cooking spray. Place skillet over medium-high heat until hot. 2.. Spread Ranch dressing evenly on 1 side of each tortilla. Place 1 tortilla, dressing side up, in hot skillet; top evenly with half each of cheese, bacon, and tomato. Lightly press a second tortilla, dressing side down, on top of mixture. Coat lightly with cooking spray, and cook 1 to 2 minutes on each side or until golden. 3. Repeat procedure with remaining tortillas, cheese, bacon, and tomato. 4. Cut each quesadilla into wedges. Serve with Ranch dressing and salsa. Yield Makes 4 servings Southern Living, SEPTEMBER 2006 ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Tamale Pie
>From the Recipe Source website... ~ Tamale Pie Recipe By : The New Laurel's Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method FILLING 1 chopped onion 1 clove garlic 1 tbsp oil -- or less 2 tsps chili powder 1/2 tsp cumin 2 c cooked pinto or kidney beans 1 tsp salt -- *see notes 2 tbsps tomato paste 1/2 c whole ripe olives -- optional 1/2 c fresh, frozen or canned niblet corn -- optional 1/2 chopped green bell pepper 1/2 c chopped celery CRUST 3 c boiling water 1 c cornmeal -- coarsely ground OR 1 1/2 c regular cornmeal 1 tsp salt 1/2 tsp chili powder 1/4 c grated cheddar cheese -- for topping Preheat oven to 350 degrees F. Saute onion & garlic in oil. When nearly soft, add chili powder & cumin and crush garlic with a fork. Continue to cook & stir until the spices are fragrant. Meantime, mash beans & mix them & the tomato paste into the onion, along with the other filling ingredients. When hot, adjust seasonings and set aside. Stir cornmeal slowly into boiling water (if you use regular cornmeal instead of coarse it is likely to lump; stir it first into 1 cup *cold* water, then into 2 cups boiling water). Cook & stir until thick, adding the salt & chili powder once the mixture comes to a boil. Grease an 8x8″ pan & spread 2/3 of the cornmeal mixture over the bottom & sides; then pour the bean mixture into this cornmeal crust; drop & spread the remaining third of the cornmeal on the top (don't worry if it doesn't cover completely). Sprinkle the top with grated cheddar cheese & cook for 1/2 an hour. The recipe says it serves four -- *generously*. - - - - - - - - - - - - - - - - - - NOTES : Tamale Pie is a satisfying main dish that can take a lot of variation. If you have a double boiler, you can start the polenta cookind first, stirring it only occasionally (in a regular pan it is likely to burn if left to itself). *adjust salt according to whether the beans used are pre-salted. ~~ ~~~***Rhonda G in Missouri***~~~
Free Recipes Mimi's Green Chili Enchilada Casserole
>From the That's My Home website... ~ Mimi's Green Chili Enchilada Casserole 12 white (or yellow) corn tortillas 8-16 oz. frozen chopped green chile or fresh jalapenos (could use canned if not available, I guess) vegetable oil 2 lb. ground beef flour/water mixture 2 chopped onions 2 chopped tomatoes sour cream 2 cups grated cheese 1 can refried beans, black beans, or regular beans Boil 2 lb. ground beef in water, add salt, garlic salt and lots of ground cumin. Mash with potato masher till no big lumps. In small cast iron skillet, add veg. oil, about 1" deep. Heat up. In a pot, boil chopped green chile or jalapenos (preferably fresh, never tried with canned), with water and salt. Amounts depend on how hot you want it. You can't go wrong... Let boil 5 minutes. Make a flour/water mixture of thick consistency, mix in while stirring till sauce thickened somewhat. Set aside. In hot oil, quickly dip white corn tortilla chips, and pat them dry on paper towels. Put aside. Dip each corn tortilla briefly in sauce, place in bottom of long casserole dish. Set remaining corn tortillas aside. Put a layer of ground beef and chopped onions. Another layer of dipped corn tortillas, and another layer of ground beef and onion. Sprinkle grated cheese on top. Stick in oven on low broil for a minute to let cheese melt. Take out. Pour green chile (or jalapeno) sauce over liberally. It should be smothered. Serve with refried beans, black beans or regular beans, sour cream and chopped tomatoes. The beans can also be mixed in with the ground beef. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Yucatan Chicken with Peach-Avocado Salsa
>From the Basic Recipes website... ~ Yucatan Chicken with Peach-Avocado Salsa 6 Boneless skinless chicken 1 tablespoon (plus 1 tsp) of garlic pepper 1 Orange, juice of 1 Lime, juice of 2 tablespoons of Olive Oil 1 teaspoon of dried Oregano leaves Lime Slices PEACH AVOCADO SALSA 1 Each; peeled, pitted and peach, avocado 1 Tomato peeled; seeded and diced 1/4 cup of diced peeled jicama 3 tablespoons of chopped red onion 2 tablespoons of fresh Cilantro 1/4 teaspoon of crushed red pepper flakes 3 tablespoons of fresh lime juice 2 teaspoons of Olive oil This recipe was the Grand-prize winner in the 1997 National Chicken Cooking Contest. It is by Hannah Smith of Santa Rosa, California. Place chicken in shallow glass dish; rub all sides with garlic pepper seasoning. Pour juices over chicken; drizzle with oil. Crush oregano with fingers and sprinkle over chicken. Cover and refrigerate 30 minutes, turning once. Remove chicken from marinade and place in large, nonstick skillet over medium heat. Sauté, turning, 12 minutes or until lightly browned and a fork can be inserted with ease. Serve topped with Salsa; garnish with lime slices. Peach-Avocado Salsa: Mix peach, avocado, tomato, jicama, red onion and cilantro in medium bowl. Whisk together pepper flakes, lime juice and oil in small bowl. Pour into peach-avocado mixture, stirring gently. ~~ ~~~***Rhonda G in Missouri***~~~Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe .
Free Recipes Refried Beans
>From the Recipe Zaar website... ~ Refried Beans 2¼ hours 5 min prep 6-8 servings 2 teaspoons oil 2 jalapenos, chopped fine 2 medium onions, chopped medium 4 cloves garlic, minced (not traditional) (optional) 4 (14 ounce) cans black beans (or red kidney or pink kidney-black has the most flavor) 1 can beer 1. In a large pan saute the onions and garlic to just translucent. 2. Add the jalapenos and continue to saute until JUST begining to brown. 3. Add the beans, 2 cans rinsed and drained, two with juice. 4. Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed. 5. You don't want the beans to dry out. 6. If there's any remaining beer left drink it. 7. Sometimes 2 cans are needed. 8.. Don't add salt until dish is done and taste first. -- Rhonda G in Missouri .
Free Recipes Fish Tacos with Chipotle Cream
>From the Food Network website... ~ Fish Tacos with Chipotle Cream Copyright 2006, Ellie Krieger, All rights reserved Show: Healthy Appetite with Ellie Krieger Episode: Homemade Takeout Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 25 minutes Cook Time: 7 minutes Yield: 4 servings Fish: 2 tablespoons olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt Freshly ground black pepper 1 pound white flaky fish fillet, like tilapia or halibut Chipotle cream: 1/2 cup plain nonfat yogurt 2 tablespoons mayonnaise 2 teaspoons chipotle pepper, in adobo sauce 8 (6-inch) corn tortillas 1 1/2 cups shredded green cabbage or lettuce 1/2 cup corn kernels (thawed if frozen) 1/4 cup fresh cilantro leaves Lime wedgesIn a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper. Heat the tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges. -- Rhonda G in Missouri . __,_.._,___
Free Recipes Mexican Lasagna
Mexican Lasagna From: Campbell's Kitchen Prep Time: 30 minutes Bake Time: 20 minutes Stand Time: 5 minutes Serves: 8 Ingredients: 1 lb. ground beef 1 large green pepper, chopped (about 1 cup) 2 cups Prego® Traditional Pasta Sauce 1 1/2 cups Pace® Picante Sauce 1 tbsp. chili powder 8 flour tortillas (6") 2 cups shredded Cheddar cheese (8 oz.) 2 cans (2 1/4 oz. each) sliced pitted ripe olives, drained Directions: COOK beef and pepper in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. ADD pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil. Cook over low heat 10 min. SPREAD remaining picante sauce in 3-qt. shallow baking dish. Arrange 4 tortillas in dish. Top with half the beef mixture, half the cheese and half the olives. Repeat layers. BAKE at 350°F. for 20 min. or until hot. Let stand 5 min. TIP: Substitute 1 lb. skinless, boneless chicken halves, cut into cubes, for the ground beef. -- Rhonda G in Missouri .
Free Recipes Tacos Carne Asada
>From the Food Network website... ~ Tacos Carne Asada Recipe courtesy Tyler Florence Difficulty: Easy Prep Time: 45 minutes Inactive Prep Time: 1 hour 5 minutes Cook Time: 20 minutes Yield: 4 servings (2 tacos per person) 2 pounds flank or skirt steak, trimmed of excess fat 1 recipe Mojo, recipe follows Olive oil, for coating the grill Kosher salt and freshly ground black pepper 16 (7-inch) corn tortillas Shredded romaine or iceberg lettuce, for serving Chopped white onion, for serving Shredded Jack cheese, for serving 1/2 cup Pico de Gallo, recipe follows 2 limes, cut in wedges for serving Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. Mojo: 4 garlic cloves, minced 1 jalapeno, minced 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar 1/2 cup olive oil In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Yield: approximately 1 1/4 cups Pico De Gallo: 4 vine-ripe tomatoes, chopped 1/2 medium red onion, chopped 2 green onions, white and green parts, sliced 1 Serrano chile, minced 1 handful fresh cilantro leaves, chopped 3 garlic cloves, minced 1 lime, juiced 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Yield: 2 cups ~~ ~~~***Rhonda G in Missouri***~~~
Free Recipes Tortillas from Scratch
>From the All Recipes website... ~ Tortillas from Scratch Corn Flour Corn tortillas are made with a type of specially treated corn flour called masa harina. To make masa harina, whole corn kernels are boiled with an alkali until the hulls loosen and float to the top. The kernels are then drained, crushed, and dried. The resulting flour is mixed with water and kneaded into a pliable dough in order to make tortillas. You can find dry masa harina at many supermarkets. At specialty stores and Mexican grocers, you may even find fresh masa, which needs to be used right away. Making Corn Tortillas Even though they're such a simple item, it takes years of practice before cooks can effortlessly make a perfect tortilla. (A tortilla press makes flattening the rounds much easier.) For corn tortillas, divide the dough into small balls--about the size of a walnut. Keep the dough wrapped in plastic while you work with one piece at a time. The best way to bake the tortillas is to use a cast iron griddle--the kind that stretches across two burners of your stove. Two cast iron skillets will work, as well. * Heat one burner to medium-high and one to medium. There's no need to add oil to the pans: you aren't frying the tortillas, just heating them until the dough is cooked but they're still pliable, not crisp. * If you have a tortilla press, flatten the dough and begin baking.. If you're using your hands, the easiest way to flatten the masa balls is to use a gallon-sized plastic freezer bag to prevent the dough from sticking to the counter.. * Flatten the dough in between the sheets of plastic into a round as thin as you can make it without tearing. Peel it from the plastic and transfer it to the hottest griddle. * To lay the tortillas in the pan, your knuckles will be close to the heat source, but don't panic: working from left to right, lay the left-hand edge of the tortilla onto the griddle, and gently sweep your hand away--don't jerk it. The edge of the tortilla will stick to the griddle, so as you move your hand, the tortilla will fall into place in the pan. * After about a minute on the hot griddle, flip the tortilla over into the cooler skillet. * Using tongs--or your fingers, if you're brave and heat-tolerant- -gently touch the center of the tortilla until it starts to puff slightly. * The tortilla should be done, developing brown spots, after 30 seconds to a minute. * Wrap the hot tortillas in a clean kitchen towel while you shape and bake the rest of the dough. Making Flour Tortillas Flour tortillas are different from corn tortillas in that they contain wheat flour rather than corn flour, and include additional ingredients like shortening or lard and sometimes a pinch of baking powder. These pale cousins of the corn tortilla are usually made larger and thinner because the gluten in the wheat flour allows the dough to be stretched without falling apart, plus the fat in the dough keeps them from cracking and tearing. They can be flattened with a rolling pin. To bake them, follow the process outlined above for corn tortillas. -- Rhonda G in Missouri .
Free Recipes Easiest Beef Enchiladas Ever!
>From the Recipe Zaar website... ~ Easiest Beef Enchiladas Ever! 40 min 10 min prep 4 servings 8 enchiladas 1 lb ground beef 1/2 cup chopped onions 2 cups shredded cheddar cheese 1 (20 ounce) can enchilada sauce 8 flour tortillas 1. Brown meat and onions in large skillet. 2. Add 1 cup enchilada sauce and 1 cup cheese. Mix well. Put filling along center of each tortilla. Roll up and place seam side down in a 9x13 pan. Pour remaining sauce over. Sprinkle remaining cheese over. Bake at 350F degrees for about 30 minutes till cheese is bubbly. -- Rhonda G in ..
Free Recipes Refind Beans Supreme
Refried Beans Supreme Prep Time: 5 min Total Time: 11 min Makes: 4 servings 1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans 1 cup KRAFT Shredded Cheddar Cheese, divided 1/2 cup chopped tomato 1/4 cup chopped green onions MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover. MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese.. Microwave, uncovered, 1 to 2 minutes or until cheese is melted. SPRINKLE with tomato and onions .
Free Recipes Xochimilco Mexican Restaurant Shrimp Ranchero
>From the Recipe Goldmine website... ~ Xochimilco Mexican Restaurant Shrimp Ranchero 2 tablespoons butter or 2 ounces oil 3 ounces bell pepper, sliced 3 ounces onion, sliced 1 tomato, diced 1 teaspoon garlic, minced 5 ounces tomato sauce 8 to 10 shrimp 1 teaspoon ground chile chipotle Heat butter or oil in frying pan. When hot add onion, bell pepper, and garlic. When vegetables are almost tender add shrimp and stir fry for about 30 seconds. Add tomato, tomato sauce and chipotle. Bring to boil, reduce heat and serve. ~~ ~~~***Rhonda G in Missouri***~~~ .
Free Recipes Iced Mexican Chocolate Express
>From the Food Network website... ~ Iced Mexican Chocolate Express c.1997, M.S. Milliken & S. Feniger, all rights reserved Difficulty: Easy Yield: 1 glass 1 tablespoon Mexican chocolate 1 tablespoon chocolate syrup 1 1/2 cups double espresso or very strong coffee, hot 1/4 cup half and half 4 ice cubes Stir chocolate and chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. -- Rhonda G in Missouri .
Free Recipes chicken tostadas
>From the Epicurious website... ~ chicken tostadas Active time: 45 min Start to finish: 45 min Servings: Makes 6 (main course) servings Ingredients 1 medium white onion 1 pound tomatoes, quartered 2 large garlic cloves 1 or 2 fresh serrano chiles, stemmed 1/2 cup plus 2 tablespoon vegetable oil, divided 3 cups shredded iceberg lettuce 6 large radishes, halved and sliced 1/2 cup chopped cilantro, divided 1 rotisserie chicken, meat coarsely shredded (4 cups) 6 (6-inch) corn tortillas 1 (1-pound) can refried beans, heated 1 avocado, halved, pitted, and peeled 1/2 cup Mexican crema or sour cream 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata Accompaniments: sliced serranos; lime wedges Directions Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro. Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods).. Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste. Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.Mound lettuce mixture on top and sprinkle with cheese. Serve with: Margaritas ~~ ~~~***Rhonda G in Missouri***~~~
Free Recipes VELVEETA® Chicken Enchilada Casserole
>From the Kraft Foods website... ~ VELVEETA® Chicken Enchilada Casserole Prep Time: 15 min Total Time: 50 min Makes: 6 servings 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided 2 cups chopped cooked chicken 1 can (10-3/4 oz.) condensed cream of chicken soup 1/2 lb. (8 oz.) VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up 6 corn tortillas (6 inch), cut in half PREHEAT oven to 350°F. Reserve 1/4 cup of the salsa for later use. Mix chicken, soup and Mexican VELVEETA until well blended. Spread 1 cup of the chicken mixture onto bottom of 8-inch square baking dish. TOP with layers of 6 of the tortilla halves, 1/4 cup of the remaining salsa and half of the remaining chicken mixture; repeat layers. BAKE 30 to 35 minutes or until heated through. Serve topped with the reserved 1/4 cup salsa. -- Rhonda G in Missouri .
Free Recipes Mexican Corn on the Cob (Elote)
>From the AllRecipes.com website... ~ SUBMITTED BY: blakleyl PHOTO BY: Nandabear "My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores." PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min INGREDIENTS (Nutrition) * 4 ears corn, shucked * 1/4 cup melted butter * 1/4 cup mayonnaise * 1/2 cup grated cotija cheese * 4 wedges lime (optional) DIRECTIONS 1. Preheat an outdoor grill for medium-high heat. 2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. ~~ ~~~***Rhonda G in Missouri***~~~
Free Recipes Quick Mexican Pizza
>From the Kraft Foods website... ~ Quick Mexican Pizza Prep Time: 10 min Total Time: 20 min Makes: 4 servings 4 sticks (1 oz. each) KRAFT STRING-UMS String Cheese 1/2 lb. ground beef 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 tsp. chili powder 4 TACO BELL® HOME ORIGINALS® Flour Tortilla PREHEAT oven to 400°F. Pull cheese into thin strips; set aside. BROWN meat in skillet; drain. Stir in salsa and chili powder. Spread 1/2 cup of the meat mixture onto each tortilla; top evenly with cheese. Place on ungreased baking sheet. BAKE 8 to 10 minutes or until cheese is melted and tortillas are crisp and lightly browned. -- Rhonda G in Missouri .
Free Recipes mexican dip
This is for the parties that are coming up or get togey=thers! Layered Mexicali Dip 2 16-oz. cans refried beans 1 8-oz. package cream cheese, softened 1 tsp. ground cumin 1 16-oz. package frozen corn 2 cloves garlic, minced One half cup fresh cilantro 2 fresh tomatoes, chopped 1 sweet onion, chopped 1 jalapeno pepper, seeded and chopped Juice of 1 lime Salt and pepper to taste 1 cup Monterey Jack cheese, shredded Combine refried beans, cream cheese and cumin and mix well. Spread on the bottom of a greased 8 x 8-inch baking dish. Meanwhile saute corn and garlic in a saucepan for just a couple of minutes and then remove from heat. Combine cilantro, tomatoes, onion, pepper, lime juice and salt and pepper and mix well. Place corn and garlic mixture in with tomato mixture and mix well. Spread over bean mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 30 minutes. Serve with tortilla chips. ..
Free Recipes CRUNCHY-CRUST SOUTHWEST CUBE STEAKS
FROM BETTY CROCKER WEBSITE 2 eggs 1/2 cup water 3 cups nacho cheese-flavored tortilla chips (3 oz), finely crushed 1 cup Original Bisquick® mix 1 lb beef cube steaks 3 tablespoons vegetable oil 1/2 cup Old El Paso® Thick `n Chunky salsa 1/4 cup shredded Mexican cheese blend (1 oz) 1. In medium bowl, beat eggs and water with wire whisk. In shallow dish, mix crushed tortilla chips and Bisquick mix. 2. If necessary, cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with Bisquick mixture, pressing to coat. 3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add beef; cook 10 to 12 minutes, turning once and adding remaining 1 tablespoon oil, until beef is no longer pink in center. 4. Top each serving with 2 tablespoons salsa and 1 tablespoon cheese. High Altitude (3500-6500 ft): No change. .
Free Recipes Guacamole
>From the MyRecipes.com website... ~ Guacamole Notes: Cover and chill guacamole is making ahead. Ingredients 3 or 4 firm-ripe to ripe avocados (about 2 lb. total) 1/4 cup lime juice 2 tablespoons minced green onion 2 tablespoons chopped fresh cilantro 1 to 2 tablespoons minced fresh jalapeño chilies 1 or 2 cloves garlic, pressed or minced Salt PreparationPeel, pit, and coarsely mash avocados. Add lime juice, onion, cilantro, chilies, garlic, and salt to taste, mixing well. Serve in a bowl. Yield Makes 10 to 12 servings ~~ Rhonda G in Missouri .
Free Recipes SPEEDY CHICKEN ENCHILADAS
Speedy Chicken Enchiladas Ingredients 1 4 oz - Can or Diced Green Chiles 1 8 - 10 oz - Can of Chicken ( if you have leftover baked chicken this works well also) 1 4 oz - Carton Sour Cream 1 Cup - Grated Cheese ( I use Colby Jack, but any yellow cheese will do) 16 6-inch - Corn Tortillas 1/4 cup - water Directions In a medium saucepan mix together soup, chilies, water, and chicken. Heat until bubbly. Remove from heat and add sour cream. In a 9x13 baking dish layer corn tortillas, soup mixture, cheese and repeat ending with soup mixture. Bake uncovered for 15 to 20 minutes or until hot. Before serving add cheese to the top. Notes Serve this dish with you favorite side dish or refried beans and rice along with a salad. This is a great weeknight dinner when you really don't feel like a lot of work. Hope your family enjoy it as much as mine. Happy Reading. ..
Free Recipes Tamale Pie
>From the Food Network website... ~ Tamale Pie Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: Savory Pies Difficulty: Medium Prep Time: 35 minutes Cook Time: 2 hours 20 minutes Yield: 8 servings Cook's Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered. For Chili: 4 tablespoons vegetable oil 2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes 1 large onion, chopped 2 large fresh jalapeno chiles, seeded if desired and finely chopped 4 garlic cloves, finely chopped 1 teaspoon salt 3 tablespoons chili powder 1 (28-ounce) can crushed tomatoes in puree 1 (10-ounce) box frozen corn 1 1/2 cups water 1 (15 to 16-ounce) can pinto or black beans, drained and rinsed 1 cup chopped pimiento-stuffed green olives For Topping: 1 cup all-purpose flour 1 cup yellow cornmeal (not coarse) 3 ounces coarsely grated sharp cheddar (3/4 cup) 1 1/2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 medium fresh jalapeno chile, seeded and finely chopped 3/4 cup milk 3 tablespoons unsalted butter, melted and cooled 1 large egg, lightly beaten Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more.. ~~ Rhonda G in Missouri .
Free Recipes 10 Minute Zesty Salsa
>From the All Recipes website... ~ 10 Minute Zesty Salsa SUBMITTED BY: Kim Morin "The view from our mountain home includes Pike's Peak, so we frequently eat on our wraparound porch in good weather. During family get-together, we often savor this zippy salsa with chips while we feast on the natural beauty all around us." PREP TIME 10 Min READY IN 10 Min SERVINGS & SCALING Original recipe yield: 6 servings INGREDIENTS * 1 (10 ounce) can diced tomatoes and green chilies, undrained * 1 tablespoon seeded and chopped jalapeno pepper * 1 tablespoon chopped red onion * 1 tablespoon minced fresh cilantro * 1 garlic clove, minced * 1 tablespoon olive oil * Dash salt * Dash pepper * Tortilla chips DIRECTIONS 1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips. When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Easy Cheesy Rice & Bean Salad
>From the Cook's Recipes website... ~ Easy Cheesy Rice & Bean Salad 2 cups cooked rice 1 (15-ounce) can black beans, rinsed, drained 1 (11-ounce) can whole kernel corn with red and green peppers 2 tablespoons vegetable oil 4 teaspoons lime juice 2 tablespoons chopped fresh cilantro 6 ounces (1 1/2 cups) cheddar cheese, cubed 1/2-inch Roma tomato slices or tomato wedges, if desired 1. Combine rice, black beans and corn in large bowl; mix well. 2. Stir together oil and lime juice in small bowl; pour over rice mixture. Add 2 tablespoons chopped cilantro; mix lightly. Cover; refrigerate 2 hours or overnight. 3. Just before serving, stir in cheese. Garnish with tomatoes, if desired. Makes 4 (1-cup) servings. -- Rhonda G in Missouri .
Free Recipes Layered Enchilada Bake
Layered Enchilada Bake Makes: 8 servings 1 lb. lean ground beef 1 large onion, chopped 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 can (15 oz.) black beans, drained, rinsed 1/4 cup KRAFT Zesty Italian Dressing 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 6 flour tortillas (8 inch) 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well. ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil. BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. KRAFT KITCHENS TIPS Healthy Living Save 70 calories and 9 grams of fat per serving by preparing with extra lean ground beef, KRAFT Light Zesty Italian Reduced Fat Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese. Make Ahead Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, preheat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min.. or until casserole is heated through and cheese is melted. .
Free Recipes Salsa Omelet Pie
>From the Recipe Zaar website... ~ Salsa Omelet Pie We love breakfast foods for supper during the winter, so when DH saw this recipe in our local co-op magazine, he was quick to point it out to me. Check it out and see what you think!!! by Jellyqueen 40 min 10 min prep 4 servings 1/2 cup salsa (we like the medium heat, but that is to your taste) 1 cup shredded sharp cheddar cheese 1 cup monterey jack cheese 1 cup sour cream 6 eggs 1. Preheat oven to 375 degrees F. 2. Spray a 9" deep dish pie plate, or a 10" pie plate with non-stick spray. * Pour salsa into the prepared pie plate. * Blend cheeses and layer over the salsa. * Blend the eggs and sour cream until smooth and pour over the cheese. * Bake 20-25 minutes or until a knife inseted in the center comes out clean. * Let stand for 5 minutes before cutting. ~~ ~~~***Rhonda G in Missouri***~ ~~
Free Recipes Annie's Fruit Salsa and Cinnamon Chips
>From the All Recipes website... ~ Annie's Fruit Salsa and Cinnamon Chips SUBMITTED BY: Ann Renzino Page "Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!" PREP TIME 15 Min COOK TIME 10 Min READY IN 45 Min SERVINGS & SCALING Original recipe yield: 10 servings INGREDIENTS * 2 kiwis, peeled and diced * 2 Golden Delicious apples - peeled, cored and diced * 8 ounces raspberries * 1 pound strawberries * 2 tablespoons white sugar * 1 tablespoon brown sugar * 3 tablespoons fruit preserves, any flavor * * 10 (10 inch) flour tortillas * butter flavored cooking spray * 2 cups cinnamon sugar READ REVIEWS (1,221) * Review/Rate This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a Menu DIRECTIONS 1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. ~~ Rhonda G in Missouri .
Free Recipes PEACH MARGARITAS
FROM BETTYCROCKER. COM SINCE I POSTED SOME SPICY RECIPES I THOUGHT I WOULD POST SOME DRINKS THAT GO WELL WITH SPICY FOOD. Peach Margaritas Chill out with a twist on the classic--they' re peachy! Prep Time:15 min Start to Finish:15 min Makes:6 servings (about 2/3 cup each) 1 medium lime, cut in half Granulated sugar 3 cups crushed ice 1 cup tequila 2 tablespoons powdered sugar 1/2 can (12-ounce size) frozen peach juice concentrate, thawed 6 peach slices 1. Rub rims of 6 stemmed glasses with 1 lime half; dip rims of glasses into granulated sugar. 2. Squeeze juice from both lime halves into blender. Add remaining ingredients except peach slices to blender. Cover and blend on high speed until foamy. Pour into glasses. Garnish sides of glasses with peach slices. Serve immediately. ..
Free Recipes Chili Cheese Dip
Chili Cheese Dip 1 package (8 oz.) fat-free cream cheese, softened ½ cup fresh chunky salsa (from the deli) 1 cup reduced-fat shredded Cheddar or Mexican cheese blend, divided 1 can (16 oz.) BUSH’S BEST Chili Beans, undrained 1/3 cup sliced green onions Baked tortilla chips Serves 6-8 Combine softened cream cheese with salsa; spread in bottom of 9-inch microwaveable pie plate. Sprinkle with ½ cup cheese.. Spoon beans evenly over shredded cheese. Top with remaining cheese and green onions. Cover and vent with plastic wrap; microwave for 2 minutes on medium-high, rotate dish and repeat. Remove wrap; microwave on high for 1 minute more or until mixture is thoroughly heated and cheese is melted. Cool slightly. Serve with tortilla chips. . __,_.._,___
Free Recipes Enchiladas
>From the Recipe Trove website... ~ Enchiladas 1 Tablespoon Shortening 1 pound Ground beef 3 Tablespoons Flour 1 8－oz. can Tomato sauce Water 2 Tablespoons Chili powder Salt, to taste 3/4 teaspoon Garlic powder 12 Corn Tortillas 1 pound Cheese, longhorn － coarsely grated 1 large Onion, chopped fine Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately. ~~ Rhonda G in Missouri .
Free Recipes Layered Chex® Mex Casserole
>From the Betty Crocker website... ~ Layered Chex® Mex Casserole Go Tex-Mex with Chex®! Enjoy a super-easy meal the kids can layer and adults can bake. Prep Time:10 min Start to Finish:35 min Makes:9 servings 4 1/2 cups Corn Chex® cereal 2 cups Progresso® red kidney beans (from 19-oz can), undrained 2 cups shredded Cheddar cheese (8 oz) 1 1/2 cups Old El Paso® Thick 'n Chunky salsa Sour cream, if desired 1. Heat oven to 350°F. 2. In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese. 3. Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream. -- Rhonda G in Missouri .
Free Recipes Verde Azzor
>From the Recipe Trove website... ~ Verde Azzor 2 Tablespoon Olive oil 1 Cup White rice 1/4 Cup Onions, chopped 2 Pablano chillies, roasted, peeled, deseeded & chopped 6 Green onions, thinly sliced 1 Garlic clove, minced 1/4 Teaspoon Salt 1/4 Teaspoon Cumin 1 3/4 Cup Vegetable broth 1/3 Cup Cilantro, coarsely chopped Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender.. Garnish with cilantro & serve hot. ~~ Rhonda G in Missouri .
Free Recipes Fiesta Pasta Mexican
>From the Recipe Land website... ~ Fiesta Pasta Mexican Prep: 15 Cook: 25 Total: 45 Yield: 5 servings Ingredients Amount Ingredient Preparation 3 cups mostaccioli uncooked 1/2 teaspoon olive oil 1 cup onions chopped 1 cup sweet red bell peppers and green, chopped 3 cups spaghetti sauce homeade 15 1/2 ozs red kidney beans dark, drained and washed 1/3 cup water 1 package taco seasoning mix 1/2 cup monterey jack cheese lowfat, grated DirectionsCook pasta according to package directions; drain. Meanwhile, in large saucepan over medium heat, heat oil. Add onions and bell peppers. Cook 5 minutes, stirring occasionally, or until tender. Stir spaghetti sauce, kidney beans, water, and taco seasoning mix. Heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese. ~~ Rhonda G in Missouri .
Free Recipes ~~Southwest Snack~~
Southwest Snack Go ahead and munch! This smart snack uses fat-free popcorn and pretzel sticks and low-fat Baked Bugles® to make snacking a pure pleasure. Prep Time:15 min Start to Finish:25 min Makes:32 cups snack Recipe Tips Do-Ahead Tip Planning a large party or get-together? Double this recipe. It can be made several days in advance and stored in airtight containers until the big event. Special Touch Love the Southwest? Fun and interesting chili-shaped and Southwest- style serving bowls and platters are becoming popular and widely available. They're an excellent way to display and serve your Southwest Snack. 2 bags Pop•Secret® 94% Fat Free microwave popcorn (any flavor), popped (24 cups) 6 cups Baked Bugles® Cheddar flavor corn snacks 2 cups fat-free pretzel sticks 2 tablespoons reduced-fat margarine-type product, melted 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 cup grated Parmesan cheese 1. Heat oven to 300°F. 2. Divide popcorn, corn snacks and pretzels between two 2-gallon plastic food-storage bags. 3. Mix margarine-type product, chili powder, cumin and garlic powder; pour over mixture in bags. Seal bags; shake to coat. Sprinkle with cheese. Seal bags; shake to coat. 4. Pour mixture into two ungreased rectangular pans, 13x9x2 inches. 5.. Bake 10 minutes; cool. Store in airtight container. .
Free Recipes CORN AND CRAB QUESADILLAS
FROM BETTYCROCKER. COM Corn and Crab Quesadillas Creamy seafood and corn put a new spin on quesadillas that are ready in minutes. Prep Time:5 min Start to Finish:15 min Makes:6 servings 1 package (8 oz) cream cheese, softened 1 can (11 oz) whole kernel corn, drained 1/2 cup chopped fresh cilantro or parsley 1/3 cup sliced green onions (5 medium) 1 jar (2 oz) diced pimientos, drained 1/2 teaspoon pepper 1/4 teaspoon ground red pepper (cayenne) 1 lb chopped cooked crabmeat or imitation crabmeat (2 cups) 6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch) 1 tablespoon butter or margarine, melted Sour cream and chopped fresh cilantro, if desired 1. In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter. 2. In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro. ..
Free Recipes PEACH SALSA WITH LIME JUICE AND HONEY
Plan to make this fruity salsa early in the day or the day before for best flavor. Serve this tasty peach salsa with grilled or pan-fried pork, fish, or chicken. INGREDIENTS: 4 small peaches, peeled and diced Juice of 2 limes, about 1/4 cup juice 2 teaspoons honey 2 to 3 tablespoons diced red bell pepper 1 tablespoon finely minced jalapeno pepper, or to taste 1 heaping tablespoon chopped cilantro 1 small clove garlic, finely minced 2 tablespoons finely chopped red onion or sweet onion PREPARATION: Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken. Makes 1 1/2 to 2 cups. ..
Free Recipes Quick and Easy Nacho Dip
>From the Fix-It and Forget-It Cookbook... ~ QUICK AND EASY NACHO DIP 1 lb. ground beef dash of salt dash of pepper dash of onion powder 2 garlic cloves, minced, optional 2 16-oz jars salsa (as hot or mild as you like) 15-oz. can refried beans 1 1/2 cups sour cream 3 cups shredded cheddar cheese, divided tortilla chips Brown ground beef. Drain. Add salt, pepper, onion powder and minced garlic. Combine beef, salsa, beans, sour crem and 2 cups cheese in slow cooker. Cover. Heat on Low 2 hours. Just before serving sprinkle with 1 cup cheese. Serve with tortilla chips. Makes 10-15 servings. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Quick Salsa Chicken and Rice
>From the Meals.com website... ~ Quick Salsa Chicken and Rice Estimated Times Preparation Time 10 mins. Cooking Time 20 mins.. Ingredients 1 tablespoon vegetable oil 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cubed 1 teaspoon garlic powder 2 cups instant white or brown rice 1 jar (16 ounces) mild salsa 1 1/4 cups water 1 MAGGI Chicken Flavor Bouillon Cube Chopped green onions (green parts only) Directions HEAT oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink. ADD rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions. Serving Size: 4 ~~ Rhonda G in Missouri .
Free Recipes Fiesta Chicken Soup
>From the Campbell's website... ~ Fiesta Chicken Soup From: Campbell's Kitchen Prep: 5 minutes Cook: 25 minutes Serves: 5 Ingredients: Vegetable cooking spray 1 lb. skinless, boneless chicken breast, cut into cubes 1 large green or red pepper, coarsely chopped (about 1 cup) 2 tsp. chili powder 1 tsp. garlic powder 3 1/2 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 1 pkg. (10 oounces) frozen whole kernel corn 1 cup cooked rice 1 tsp. chopped fresh cilantro leaves or parsley 5 lime wedges Directions: Spraya 3-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the chicken, pepper, chili powder and garlic powder. Cook for 5 minutes stirring often. Stirthe broth, corn and rice into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Stir in the cilantro. Serve each serving of soup with 1 lime wedge. TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® regular or Certified Organic Chicken Broth in place of the Natural Goodness™ Chicken Broth. ~~ Rhonda G in Missouri .
Free Recipes Mexican Meat Loaf
>From the That's My Home website... ~ Mexican Meat Loaf 2 pounds hamburger meat 1 cup corn chips, crushed 1/3 cup taco sauce 2 tablespoons taco seasoning mix 1 egg, beaten 1/2 cups grated cheese Mix together and place in crockpot on low 8 to 10 hours or high 3 1/2 to 5 hours. ~~ Rhonda G in Missouri .
Free Recipes Fw: [Rhondas_Recipe_Exchange] Nacho Chicken Tacos
>From the Meals.com website... ~ Nacho Chicken Tacos Estimated Times Preparation Time 10 mins. Cooking Time 15 mins. Ingredients 1 package (10-oz.) Classic Recipes Welsh Rarebit, prepared according to package directions 8 ORTEGA Taco Shells (12 ct) 1 tablespoon vegetable oil 1/3 cup chopped onion 1/3 cup milk 1/2 teaspoon chili powder 1 1/2 cups shredded cooked chicken Directions Toppings: shredded lettuce, diced tomato, sliced ripe olives HEAT oil in medium skillet. Add onion; cook until tender. Add welsh rarebit, milk, chili powder and chicken. Cook over low heat until heated through. FILL taco shells with chicken mixture; top with desired toppings. Serving Size: 4 ~~ Rhonda G in Missouri .
