Sunday, July 27, 2008
Posted by triedandtruecookbook at 4:25 PM
I've made this recipe quite a few times, the recipe itself is actually from my very first cookbook, which my husband (then boyfriend) bought me on Valentines Day one year a VERY long time ago!
1 sack Tortilla chips
1 lb. lean ground beef
2 cups shredded Mexican cheese
1 can red Enchilada Sauce
1 can green Enchilada Sauce
1 can cream of mushroom soup
1 brick Queso cheese, shredded
Preheat oven to 350°.
Crush tortilla chips and place 1/2 in the bottom of a 13x9 inch casserole dish.
Brown ground beef in a skillet over medium-high heat. Drain. Add both enchilada sauces and cream of mushroom soup.
Layer 1/2 of the beef mixture over chips. Sprinkle with 1/2 the Mexican cheese and 1/2 the Queso cheese.
Place the rest of the chips over the cheese, then again layer with the remaining meat mixture and the remaining cheese.
Bake in your preheated oven for about 15 minutes, until cheese is melted and bubbly.
Wow, I'd made this once before a pretty long time ago, but my husband requested it again..and I literally had to dig the recipe out and dust it off! SOO glad I did! This stuff is really, really good! And did I mention it will have your belly growling ALL day long while it sits in the crock-pot?
What more can a girl ask for? Easy ingredients, easy to make...easy, easy, easy!
4 medium potatoes, cubed
2 medium carrots, coarsley chopped
2 celery ribs, chopped
1 cup chopped onion
3/4 cup chopped green pepper
2 lbs fresh bratwurst links, cut into 1-inch slices
1/2 cup chicken broth
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
2 cups half-and-half cream
3 tsp cornstarch
3 tsp water
In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the bratwurst slices. Combine the broth, salt, basil, and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.
2 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
Pinch ground nutmeg
1 tsp salt
4 large eggs
1 1/3 cups oil
3 cups shredded carrots, about 6 medium
1 cup chopped pecans
1/2 cup raisins *optional
1 pkg *8oz* cream cheese, room temperature
1 box (16 oz) confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
2 tsp vanilla extract
Heat oven to 350° F. Butter two 9-inch round baking pans.
For the Cake:
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, & nutmeg. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots, pecans and if using, the raisins.
Divide the batter evenly between the two pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.
For the Frosting:
In a large bowl, beat together the cream cheese, confectioners sugar, butter & vanilla. Spread the frosting between the layers and on the sides and top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Sunday, July 20, 2008
1 lb. ground beef, pork, chicken, or lamb ( i usually use pork or beef, but you can use any of these meats or a combination of 2- you can also throw some finely diced shrimp in there too!)
salt & pepper to taste
1/4 cup roasted red pepppers, diced Very Fine
1/2 small can mushrooms stems & pieces, diced Very fine
1 small onion, diced Very fine
2 cloves garlic, diced very fine
1/2 cup matchstick carrots, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp Worcestershire Sauce
1 small bundle bean thread noodles *usually found in 3 bundle pkgs
1 pkg Lumpia wrappers, usually found in the frozen section
24 oz Peanut oil, for frying (you can use vegetable oil if preferable)
Brown your meat in a skillet, making sure to crumble it into very small pieces. Add the vegetables to the meat and cook for a minute or two, until vegetables are tender. Drain. Return meat mixture back to skillet and season with salt, pepper, crushed red pepper flakes and Worcestershire. Remove from heat.
While meat is browning, boil the bean thread noodles until done. Drain and using kitchen scissors, cut into small pieces.
In a large bowl, combine the meat mixture and the bean thread noodles.
Prepare your skillet with the peanut oil and heat oil at medium-high heat until hot.
Wrap your Lumpia. Remember that you only need about a tablespoon's worth of meat mixture in each wrap...they will get Overfull very easily. Follow the wrapping directions on the pkg or box.
If your oil is hot, start frying the lumpia. They cook VERY quickly in the hot oil. When they are brown, turn them over. Once the lumpia is crispy everywhere, remove it from the oil to drain on a paper towel lined plate.
This recipe is alot of work, but the end result is just FABULOUS. I usually serve these with some Asian style Noodles
Saturday, July 19, 2008
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas
Preheat oven and Bake biscuits according to their package directions.
In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.
Ladle into bowls and top with a butter biscuit!
1 large can tamales, wrappers removed
1 regular can chili without beans
1 (8oz) box Velveeta, cubed
1/4 cup salsa
1 small can sliced black olives
1/2 cup shredded cheddar cheese
In a large bowl, mash the tamales and mix them with the chili, salsa and Velveeta. Spread mixture into a baking dish top with cheddar cheese and olives. Bake, covered for 20 minutes at 350° F or until heated through.
Or- for parties- mix everything in your crockpot and set the temp to low.
Serve with tortilla chips...REALLY good too in flour tortilla shells....roll it up like a burrito
this is the best stuff ever! Really.......it is
2 (8oz) pkgs cream cheese, softened
1 envelope dry taco seasoning
2 tbsp milk
1-2 tbsp salsa
2 tsp chili powder
1 (15 oz) can refried beans
shredded cheddar cheese
diced green onions
sliced black olives
In a large mixing bowl, combine cheese, taco seasoning, milk, salsa, & chili powder. Combine well and spread into the bottom of a casserole or serving dish.
Layer the refried beans over the cream cheese mixture, spread evenly. Refrigerate the dip for about an hour, until it sets.
Top it off with your favorite toppings and serve with tortilla chips.
Undergoing MyBlogLog Verification
1 large Hass ripe Avacado, peeled & pitted
2 tsp fresh lime juice
2 tbsp chopped fresh cilantro
1/4 cup finely chopped red onions
2 cloves minced garlic
1 Serrano chili, seeded & chopped
1/4 tsp salt
Mash up avacado with fork or an electric mixer. Add remaining ingredients. Mix well. Serve chilled with tortilla chips.
Note: This stuff is the BOMB!
**For as long as I've been alive, my mom has made this cheese ball for Christmas every year. It is the #1 staple, the #1 MUST HAVE at our table (which is usually Loaded with food). Christmas just wouldn't be Christmas without it.. Enjoy!