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Ingredients: • • • • • • • • 1/2 pound lean ground beef 1/2 cup Smucker's® Sweet Orange Marmalade 1 cup taco sauce, (mild, medium, or hot) 1/4 cup finely chopped green olives 1 (4.5 oz) can diced jalapenos 2 tablespoons chili powder 2 cups (8 oz.) shredded Cheddar cheese Tortilla chips
Directions: SAUTE beef over medium heat, stirring occasionally until browned. Drain. STIR in marmalade, taco sauce, olives, jalapenos and chili powder. Mix well. STIR in cheese; heat on medium low to melt. Keep warm to serve as dip or on top of chips.
Crispy Baked Chicken Wings
Yield: 24 pieces Ingredients: • • Sweet and Sour Sauce • 1 cup Smucker's® Apricot Preserves Crisco® Original No-Stick Cooking Spray
• • • • • Wings • • • • • • • •
2 tablespoons firmly packed brown sugar 1 teaspoon dry mustard 1/2 teaspoon ground ginger 1/4 cup cider vinegar
Crisco® Original No-Stick Cooking Spray 2 pounds chicken wings 1/3 cup grainy mustard 3 tablespoons Crisco® Pure Canola Oil 1 tablespoon water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper
Directions: Heat oven to 450ºF, Line a baking sheet with foil; spray with no-stick cooking spray, set aside. COMBINE all Sweet and Sour Sauce ingredients in a small saucepan. Heat just until sugar is melted; set aside. DISJOINT chicken wings; discard tips. Rinse and pat dry with a paper towel. Combine grainy mustard, oil, water, salt, pepper and cayenne pepper in large bowl. Add chicken wings; toss to coat. Place coated chicken wings on prepared sheet. Spray each wing thoroughly with no-stick cooking spray. Bake 25 minutes, turning once.
REMOVE from oven, increase oven temperature to broil. Brush chicken wings with Sweet and Sour Sauce; return to oven and broil about 2 minutes or until golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.
8 oz. cream cheese 1/2 c. sour cream Sm. jar or pkg. dried beef, cut up 2 tbsp. green pepper, chopped 2 tbsp. minced onion 1/2 tsp. pepper 2 tbsp. milk Crushed walnuts (approximately 1/4 cup) Soften cream cheese - add other ingredients - sprinkle walnuts on top. Bake at 350 degrees for 15 minutes. Use as hot dip for crackers, Fritos, chips.
Hot Appetizer Pie
1 (8 oz.) pkg. cream cheese 2 tbsp. milk 1 (2 1/2 oz.) jar dried beef 2 tbsp. finely chopped green pepper 2 tbsp. finely chopped onion 1/2 tsp. pepper 1/2 c. sour cream 1/4 c. chopped walnuts
Soften cream cheese and blend with milk. Mix other ingredients with cheese mixture except nuts. Pat into pan. Spread 1/4 cup chopped nuts over top. Bake at 350 degrees for 15 minutes. Serve hot with crackers, pretzels or chips.
Mexican Appetizer Pie
8 oz. softened cream cheese 8 oz. sour cream 1-2 avocados, mashed Garlic salt Lawry's Seasoned Salt Mix together the cream cheese and sour cream. Top with mashed avocado. Sprinkle with garlic salt and Lawry's salt. Add layers of: 1. chopped green onion 2. chopped black olives 3. chopped green pepper 4. chopped tomato 5. 1 1/2 c. grated cheddar cheese Refrigerate until a little firm. Serve with tortilla chips.
Baked Chicken Croquettes
Croquettes: 1 chicken bouillon cube 3 tbsp. boiling water 1/2 c. mayonnaise 1/2 tsp. salt 1 tsp. grated onion 1 c. soft bread crumbs 1/4 c. dry bread crumb s 2 c. cooked chicken
Dissolve cube in water. Combine next 3 ingredients; stir in bouillon. Add chicken and soft crumbs. Shape into 6 small croquettes with wet hands. Dip in dry crumbs to coat. Place on ungreased sheet and bake at 450 degrees for 15 minutes. Sauce: 2 tbsp. butter 2 tbsp. flour 1/4 tsp. salt 1 c. milk Cheddar to taste Melt butter over low heat. Stir in flour and salt until smooth. Add milk. Stir constantly over medium heat until thickened. Stir in cheddar if desired.
White Sauce: 1 c. milk 1/4 c. flour Melt butter over low heat. Stir with wooden spoon. Blend in flour and cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in 1 cup milk. Bring to boil; boil 1 minute, stirring constantly. Cook until thickened. For best flavor, cook for 10 minutes. Croquettes: 1 3/4 c. cooked fowl (or two 12 oz. cans boned chicken) 1 tsp. parsley Salt and pepper to taste 1/4 tsp. celery salt 1 tsp. lemon juice 1/2 grated onion (or substitute onion salt or dry minced onion)
1 c. very thick white sauce 1/2 tsp. salt 1/4 c. chopped or ground chicken 1 tsp. poultry seasoning Sifted crumbs 1 egg, beaten Combine all ingredients except crumbs and egg. Season well. Spread on a plate and chill. Shape 1 rounded tablespoon mixture for each croquette. Roll in crumbs, then egg and again in crumbs. Fry at 375 to 385 degrees. May brush with fat and bake at 400 degrees. Yield: 6 to 7 servings.
Batter for Onion Rings or Any Vegetables
1 c. flour 1/2 tsp. salt 1 egg, beaten 1 c. milk 2 tbsp. oil Fat or oil, for deep frying Combine above ingredients and beat until lumps are gone. Coat onion rings with batter. Fry, a few at a time, in hot fat - stirring to separate - until golden. Drain on paper toweling. Sprinkle with salt. Fat should be 360 degrees for frying.
Olive Cheesy English Muffin Squares
1 cup finely chopped black olives 2 cups mayonaise 2 cups shredded cheese assortment 6 English muffins Slice English muffins into halves. In a large bowl add mayonnaise, cheese, and black olives; stir. Spread ingredients on English muffin halves. Space out on a cookie sheet. Bake in oven at 350 degrees for 5 minutes or until they look delicious
English Muffin Bread
1 pkg active dry yeast 1 tablespoon sugar 1/2 cup warm water (110-115°F) 2 1/2 cups all purpose flour 2 teaspoons salt 7/8 cup warm milk 1/4 teaspoon baking soda 1 tablespoon warm water In the bowl of an electric mixer, combine yeast, sugar and water, stirring until yeast has dissolved. Allow mixture to sit for a few minutes until tiny bubbles begin to form. Mix flour with salt and stir into yeast alternating with warm milk. Mix or knead until batter begins to leave the side of the bowl. Batter will be soft and sticky. Cover and let rise in a warm place for 75-90 minutes or until doubled in bulk.
Dissolve baking soda in 1 tablespoon warm water. Stir dissolved soda into batter and beat for 1-2 minutes. Transfer into two well buttered bread pans (8"X4"X2"). Cover lightly with a clean towel and allow to rise again for 60-90 minutes or until doubled in bulk. Preheat oven to 375°F degree. Bake until top is golden and bread begins to leave sides of pan, about 50 minutes. When the pan is lightly tapped on the bottom, it will sound hollow. Remove pan from oven and cool 5 minutes. Slice into 1/2 inch thick slices. To serve: Toast and spread generously with Land O' Lakes Butter with Olive Oil. Variation: Add 1/2 cup raisins to batter to make raisin muffins.
Thousand Island Baked Chicken
Chicken pieces, skin removed 1 bottle Thousand Island dressing 1 jar apricot preserves 1 pouch dry onion soup mix Place chicken in baking dish. Layer next 3 ingredients over chicken. Bake, covered at 350 degrees for 1 hour and 30 minutes. Serve with rice.
English Muffin Pizzas
English muffins Spaghetti or pizza sauce Oregano
Salami, bacon or other meats Mozzarella cheese, grated Mushrooms, peppers, olives, onion Spread 1/2 English muffin with 1 tablespoon sauce. Sprinkle with pinch of oregano. Place toppings and top with cheese. Bake about 10 minutes or until hot.
Thousand Island Dressing
1 c. mayonnaise 1 stalk celery, chopped very fine 1 sm. onion, chopped very fine 2-3 tbsp. ketchup 2 lg. hard boiled eggs, chopped Mix all ingredients together. Yields approximately 2 cups May add a small amount of chopped parsley if desired This is much better than any bottled Thousand Island Dressing.
Beef Philly Wraps
8 ounces cream cheese, softened 3/4 cup sliced green onion 1 tablespoon Worcestershire sauce 1 cup shredded Cheddar cheese 1/4 cup mayonnaise Large flour tortillas 3/4 to 1 pound deli cooked beef, sliced thin Blend together cream cheese, green onion, Worcestershire sauce, Cheddar cheese and mayonnaise. Spread the cream cheese mixture over entire surface
of flour tortilla. Place five or six thin slices of beef on half of the tortilla, then roll up. Cut in half on the diagonal.
Easy Hoisin Meat Wraps
1/2 pound ground any meat 1 tablespoon chopped fresh ginger root 1/3 cup hoisin sauce Warmed tortillas Grated carrot Green onions, sliced thin Lettuce, chopped Cook pork with ginger root and hoisin sauce. Place on warmed tortillas. Drizzle with more hoisin sauce. Add carrot, green onions and lettuce. Fold in bottom of tortilla, and wrap edges around filling.
Crunchy Chicken Nuggets with Green Onion Honey Dip
• • • • • • • • •
1 cup crunchy corn cereal (recommended: Cap'n Crunch) 1 cup crispy rice cereal (recommended: Rice Krispies) 4 tablespoons all-purpose flour 2 teaspoons salt 1/2 teaspoon pepper 12 chicken tenders, halved 2 eggs, beaten 2 1/2 cups canola oil Green Onion Honey Dip, recipe follows
Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine. Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes. Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until
ready to serve.
Green Onion Honey Dip:
• • • •
1 cup sour cream 2 tablespoons honey 2 tablespoons chopped green onions 1 teaspoon salt
Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use. Yield: 1 1/4 cups
1/2 c flour 1/2 c water 1/4 c cornstarch
1 Tbsp vegetable oil 2 tsp dark soy sauce 1/2 tsp salt 1/2 tsp baking soda Combine with a whisk and coat vegetables then deep fry in hot oil when golden brown remove and drain on paper towel serve hot. Vegetable that can be used for frying: sweet potato slices celery sticks carrot sticks zucchini slices mushrooms parsnip slices green pepper strips water chestnut slices sweet onion slices green beans
Batter Fried Chicken
Serves 4 1-1/3 cups flour 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 2 teaspoons baking powder 1 cup milk 1 egg, beaten 1 chicken cut in serving pieces Oil for deep frying In a mixing bowl combine dry ingredients; add milk and egg gradually to make batter. Dip chicken in batter. In a deep fryer heat oil to 350 F. Add chicken and fry for 15 to 25 minutes until cooked through.
Hot Roast Beef Sandwiches
1 lb. thinly sliced roast beef 1 can beef broth 1 whole onion, thinly sliced 3 cloves garlic, minced 1 small can sliced mushrooms 3 tablespoons Wondra flour 2 tablespoons ketchup 1/2 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. each salt and pepper In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion. When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps. Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread or buttered and toasted buns or bulkie rolls. Season to taste with salt and pepper. Serve.
Chicken Grill Italienne
6 whole boned, chicken breasts (skin on) 2 tablespoons green or yellow onion, finely chopped 3 cloves garlic, minced
Garlic powder, salt and pepper (for sprinkling) 1/2 teaspoon paprika 1/4 cup grated Parmesan cheese 1 teaspoon fresh Rosemary, minced 2 tablespoons fresh Parsley, minced 1/4 cup each of butter and olive oil 1 1/2 cups bread crumbs 1/2 lb thinly sliced ham or prosciutto, finely chopped 12 wooden toothpicks (soaked in water for 5 minutes) Preheat grill so that coals are white hot in time for grilling. Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil). Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks. Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up. To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.
MARINADES FOR CHICKEN
Directions: For each marinade given, combine ingredients and pour over cut chicken pieces in Ziploc bag. Refrigerate until needed, one hour to overnight. —–— Fried Chicken Tenderizing Marinade 1 cup buttermilk. 3/4 teaspoon kosher salt. —–— Brine 1 cup kosher salt dissolved in 1 quart water. —–— Oriental Marinade 1/2 cup white or rice vinegar mixed with 1/4 cup peanut oil. 1 tablespoon of salt or 3 tablespoons soy sauce. 1-2 tablespoons chopped ginger. 1 tablespoon dark molasses. —–— Italian Marinade 1/2 cup wine vinegar. 1/4 cup olive oil. 1/2 teaspoon oregano. 3/4 teaspoon basil. 1/4 teaspoon garlic and onion powder. 1/4 teaspoon red pepper flakes.
1 teaspoon kosher salt. 1/2 teaspoon pepper. 1/4 cup freshly chopped parsley. 1/2 teaspoon crushed rosemary or sage. Note: you can substitute 3-4 cloves of minced or crushed garlic and a freshly chopped onion, but do not add these until last few hours of marinating as the strong flavors do not keep well overnight in the refrigerator. —–— Citrus Marinade One half cup vegetable or olive oil. 1/2 cup chopped grapefruit, lemons, or oranges (no need to remove seeds). 1/4 cup freshly squeezed citrus juice. 1/2 teaspoon salt or 1 tablespoon soy sauce. 1-2 chopped fresh green onions. 1/4 cup freshly chopped parsley or cilantro. 1/2 teaspoon celery seed. If using oranges, a few tablespoons of freshly minced ginger are a nice addition. Chicken Fricassee Prepare the same as the gravy above, but add more chicken stock to make a thinner gravy. Add additional sweet onions, as desired and 1-2 lbs boned chicken breast depending on the amount of servings required. You may want to substitute a large package of fresh mushrooms for the canned mushrooms. Prepare Mueller's or Pennsylvania Dutch broad style egg noodles according to directions on package. Using a slotted spoon, mound chicken meat on top of noodles for each serving, and top with a ladle of gravy. —–— Chicken Stew Prepare the same as the gravy above, but add more chicken stock to make a thinner gravy. Add 1/2 inch chunks of 4-5 whole large carrots and 3-4 large
potatoes cut into one inch chunks. Slice and add a large sweet onion or two. Add 1-2 pounds chicken breast cut into one inch chunks. —–— Roasted Chicken, Italian Style Select a large roasting chicken. Cut into serving sized pieces. Chop 1/4 lb salt pork, bacon, or smoked ham and add to oil. Using a cleaver, cut the breasts into three sections. Cut the leg into two pieces (thigh and drumstick). Select a large baking sheet. Pour in 1/3 cup olive oil. Place chicken pieces in pan, well separated. Thinly slice one onion and distribute over chicken pieces. Peel and cut 3-4 baking potatoes into 2 1/2 inch chunks and distribute between chicken pieces. Turn all to coat well with olive oil. Sprinkle lightly with garlic powder, onion powder, 1/2 teaspoon each of basil, oregano, and 1/4 teaspoon red pepper flakes. Place in pre-heated 425F degree oven for 15 minutes. Reduce temperature to 350F and continue to roast until chicken is tender and juices run clear and not pink when poked with a knife straight through to the bone (about 1 hour, depending upon the size of the chicken). Be careful not to overcook as this will make the chicken dry. The white meat will finish cooking before the dark meat, so you might want to take that out while the rest finishes cooking.
10 cups French bread cubes (1/2- to 3/4-inch cubes) 12 oz cooked smoked sausage links, cut into 3/4-inch pieces 14-ounce can sliced mushrooms, drained 1cup chopped green sweet pepper 6oz shredded sharp cheddar cheese (1-1/2 cups) 4oz shredded Monterey Jack cheese (1 cup) 7 large beaten eggs 3 1/2 cups milk
2Tbs. snipped chives 1 Tbs. snipped fresh oregano or 1 teaspoon dried oregano, crushed 1/2 tsp salt 1/4 tsp pepper Divide half of the bread cubes between 2 greased 2-quart rectangular baking dishes. Top with sausage, mushrooms, and sweet pepper. Sprinkle with cheeses. Place remaining bread cubes on top. Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl. Pour half of the mixture over bread mixture in each baking dish. Cover and refrigerate for 2 to 24 hours. Bake in a 325 degree F oven, uncovered, for 40 to 45 minutes or until a knife inserted near centers comes out clean. Let stand 10 minutes before serving. Makes 12 servings.
1(10.75-oz.) can cream of chicken condensed soup, divided 1/4 cup 2% milk 4 (4-6-oz.) fresh boneless, skinless chicken breasts 2Tbs flour 1 1/2 cups stuffing mix, crushed 2Tbs butter or margarine, melted Preheat oven to 400°F. Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with flour; dip into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix. Spread reserved soup on the bottom of an 8-inch square baking dish. Arrange chicken on top and drizzle with melted butter. Bake for 20 minutes or until chicken is done.
Stuffed Chiles in Ranch Sauce
1Tbs vegetable oil 1 small onion, peeled and chopped 1 small red, green or yellow bell pepper, seeded and chopped 1 clove garlic, peeled and finely chopped 1 (24-oz) Thick & Chunky Salsa 1/2 cup water 1 Maggi® Chicken Bouillon Cubes 2 bay leaves 1cinnamon stick, broken into several pieces 1/2 tsp crushed dried oregano 2 (7-oz) cans Ortega® Whole Green Chiles 8oz Monterey Jack cheese, cut into 1x2-inch strips 3 eggs, separated 3 Tbs. all-purpose flour For Ranch Sauce Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa, water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon stick pieces. For Stuffed Chiles Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain. Serve with Ranch Sauce.
Tempura Batter for Fish
3/8 c. flour 1/8 c. cornstarch 1/4 tsp. baking powder 1/8 tsp. baking soda 1 egg white 1/2 tsp. salt 1/2 c. water 1/4 tsp. garlic powder 1 tsp. parsley 1/2 tsp. paprika Separate eggs. Beat white until frothy and light. Do not over beat, white should be very liquid and should not reach a stage where a peak will hold. Fold all ingredients together and beat only until smooth. Dip fish in flour then dip into tempura batter. Fry in hot oil. Serves 4.
3/4 c. flour 1/4 c. cornstarch 1/2 tsp. baking powder 1/4 tsp. soda 3/4 to 1 c. water, or 1 (7 oz.) can beer 1 egg
Stir dry ingredients, stir in water and egg and beat until smooth. Good for shrimp, fish fillets, finger steaks or raw vegetables. Coat and deep fry.
Chicken breast -1 Garlic-4 Cloves Fresh coriander-¼ Bunch Egg-1 Corn flour-½ Packet Plain flour-2 Tbsp Cinnamon powder-¼ Tsp Crushed red chilies-1 Tbsp Black pepper-As required Salt-To taste Oil-For frying Beat the egg till fluffy Finely chop garlic and coriander and add to the egg Add salt, black pepper, white pepper, crushed red chilies, cinnamon powder, corn flour and flour and mix. Dip the chicken pieces in this paste. Crush the corn flakes with hands. Now coat the chicken pieces with corn flakes and fry in pre-heated oil till golden brown Serve with tomato ketchup.
Peri Peri Chicken
Whole chicken - 1 Mustard paste - 2 tbsp
Garlic paste - 2 tbsp Lemon juice - 2 tbsp Tomatoes - 2 Potatoes - 4 Iceberg lettuce - 1 bunch Salt - as required Black pepper - as required Oil - as required Cut chicken into pieces and marinate with mustard paste, garlic paste, lemon juice, salt and black pepper. Grease pan with oil and grill the marinated chicken. Serve with iceberg lettuce and tomatoes.
New York Submarine Sandwiches
4 (6") or 2 (12") hoagie rolls Olive oil Red wine vinegar Italian seasoning 12 slices provolone cheese 12 slices boiled ham 12 slices hard salami 2 sliced tomatoes 1/4-1/2 head shredded lettuce 1 sm. onion, sliced into thin rings Split rolls. Sprinkle liberally with olive oil. Then vinegar and then the Italian seasoning. Layer 3 slices each of the provolone, ham and salami on each roll. (Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded lettuce on top of cold cuts. Slice 12 inch rolls in half to serve. Serves 4.
2 blocks tofu 3/4 c. tapioca starch Oil for deep-frying Salt to taste Hoisin sauce Coriander or chopped green onions for garnish Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve. Serves 6.
1 (1 lb.) loaf French bread butter, softened 4-5 lettuce leaves 1/2 lb. salami, sliced 2 tomatoes, sliced Salt and pepper 4 oz. Swiss cheese, sliced 1/2 lb. boiled ham, sliced 1/2 cucumber, thinly sliced 1 med. onion, sliced 3 tbsp. prepared mustard
Cut bread horizontally into halves. Spread bottom half of bread with butter. Layer lettuce, salami, and tomatoes on butter half; sprinkle with salt and pepper. Layer cheese, ham, cucumber, and onion on tomatoes. Spread top half of bread with mustard; place on bottom half of bread. Secure with wooden skewers.
Slice 1 pound block of tofu into 1/4 inch thick slices. Lay out on plate and sprinkle with nutritional yeast until thickly coated. Pour 1/4 inch vegetable oil into large skillet and heat until sizzling hot. Place each tofu slice in skillet, yeast side down. While frying, sprinkle the tops thickly with yeast. Cook quickly until crisp, then turn and cook the other side until crisp. Remove and drain. Season with soy sauce, salt, or Spike. Crisp and chewy and tastes like chicken!
Stir - Fry Vegetables with Tofu
4 med. carrots 2 zucchini (6" long) 4 green onions 2 stalks celery 1 1/2 cans chicken broth (13 3/4 oz. size) 2 tsp. arrowroot powder (or cornstarch) Safflower oil Garlic powder Ground ginger 1 pkg. firm tofu (cut into 1/2" cubes) 2 c. cooked brown rice 1 pkg. chow mein noodles
Wash zucchini, celery and onions, then dry them thoroughly. Peel carrots and cut them into very thin strips (3 inch long x 1/8 inch). Cut celery 1/4 inch thick pieces. Cut zucchini into half lengthwise, then into 1/8 inch slices. Slice green onions 1/4 inch thick. In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat. In small saucepan pour in chicken broth. Sprinkle in arrowroot powder and about 1/8 teaspoon each garlic and ginger. With wire whisk, stir to dissolve. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice. Note: If pan isn't large enough, stir fry half the vegetables at a time in 1 teaspoon oil.
Three-Alarm Tofu and Mushroom Stir-Fry
8 oz. tofu (preferably regular), drained, cut into 1/2 inch cubes 1/4 c. canned low-salt vegetable broth 1 tsp. cornstarch 1 tbsp. low-sodium soy sauce 1 tbsp. honey 1 tsp. oriental sesame oil 1/2 tsp. dried crushed red pepper 4 tbsp. vegetable oil 10 oz. button mushrooms, quartered 7 oz. fresh shitake mushrooms, stemmed, chopped 1 tbsp. minced peeled fresh ginger 1 tbsp. minced garlic 1 tbsp. minced jalapeno chili with seeds 1/2 c. diced red bell pepper
1/2 c. thinly sliced green onion tops Freshly cooked rice Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes. Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.
Traditional Ingredients: 3 slices (almost shaved) of boiled ham 3 slices of turkey (optional) 3 slices roast pork hot or cold 3 slices of salami 3 slices of Swiss cheese 3 or 4 slices of pickles 1/3 cut Cuban bread hard crust Optional Ingredients: 3 slices of tomato 4 slices of green bell pepper 3 slices onion 1/3 cut French or Cuban bread
1 leaf Romaine lettuce mayonnaise, mustard to taste It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust. All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good. Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press. Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling. Or better yet, use a sandwich press or panini grill if one is available. Cuban Sandwiches and their variations are sold in almost every Deli or Restaurant in Tampa, Florida. Cuban sandwiches are good cold and for picnics or take-alongs, too.
BLT Sandwich Spread
1/2 lb thickly sliced smoked bacon, cut up 1/3 cup Miracle Whip or real mayonnaise 1/4 cup sour cream 1/4 teaspoon garlic powder 1/4 teaspoon black pepper, or to taste pinch of celery seed (optional) 1-2 large ripe tomatoes Using kitchen scissors, cut bacon strips into small squares. In a skillet, sauté the bacon until crisp. Drain on a paper towel. In a medium bowl, stir together mayonnaise, sour cream, pepper, celery seed and garlic powder.
Remove seeds from a very ripe fresh tomato and cut into cubes. In a pinch, canned tomatoes may be substituted; drain liquid and reserve for another use to prevent the spread from becoming watery. Spread mixture on toasted rounds of Italian or French bread.
Chicken Salsa Sandwich Grill
4 boneless skinless chicken breast halves 1/2 cup salsa 3 whole garlic cloves 2 tablespoons olive oil 1/3 cup shredded cheddar cheese 4 hamburger buns 4 large lettuce leaves seasoned salt pepper a few drops fresh lemon juice (optional) In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter. Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside. Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired. Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes. Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in olive oil into which the garlic cloves have been pressed for 30 minutes before grilling chicken over hot coals.
Makes 4 Servings.
Spicy Chicken-n-Cheese Balls Recipe
Ingredients: 1 tablespoon vegetable oil 1 small onion, chopped 1 pound ground chicken 3 cups biscuit baking mix 12 ounces shredded Colby-Monterey Jack cheese 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes Directions: Preheat oven to 350degrees F (175 degrees C). Heat oil in a skillet over medium heat. Saute onions until soft and translucent; transfer to a large bowl. Add ground chicken, baking mix, shredded cheese, garlic and red pepper flakes. Mix well, and form into 1 inch balls. Place on a non-stick baking pan. Bake in preheated oven for 15 to 20 minutes, or until browned.
Ingredients Chicken 250 gm Soya sauce 1 tsp Chilli sauce 1 tsp Salt as required Black pepper powder 1/4 tsp Cabbage 1/4 cup Carrot 1/4 cup
Capsicum 1/4 cup Beans sprout 1/4 cup Coriander a few leaves Green chillies 2-3 Spring onion 1 small Ginger 1 tsp Oil for frying Roll sheets as required Cooking Directions Heat 1 tsp of oil in a pan, add chicken, soya sauce, chilli sauce, salt, ginger and black pepper and mix well. Add 1 cup water and leave to cook till chicken tenderizes then remove from heat and shred the chicken into thick filaments. In the same pan, heat 1 tsp oil and add all the chopped vegetables and green chillies, coriander leaves and stir-fry only for 2 minutes, so that the vegetables don't soften. Mix chicken and bean spouts in mixture and cook for a while. Spread a spoonful of mixture on the roll sheets, roll the sheets and seal them with egg or flour paste. Heat oil in a pan, deep-fry the rolls till golden brown and don't fry more than 3 rolls at a time to retain crispness. Serve with chutney or sauce.
Chinese Chicken Parcels
Ingredients Chicken Breast Fillets 1 kg Salt as per taste Garlic(crushed) 4 cloves Ginger(julienne) 2 tbsp White Pepper Powder 1 tsp
Vinegar 4 tbsp Soya Sauce 4 tbsp Spring Onions(Chopped) 3-4 Fresh Beans 2 cups Sugar 1 tbsp Cooking Oil for frying For Packing: Butter paper COOKING DIRECTIONS Marinate the chicken with salt,white pepper, garlic, sugar soya sauce and vinegar. Keep aside for at least an hour. Cut butter paper into squre pieces, slightly brushing each with Cooking Oil. Please each chicken fillet on it. Sprinkle ginger, spring onions and finely chopped beans on the chicken. Fold each square like an envelope with three corners at the centre to enclose the chicken filling. Then fold each envelope into half to make a rectangle with a pointed flap. Fold the flap over the rectangle to make a neat parcel and secure with a tooth pick. In a wok, heat Cooking Oil for 3-5 minute on medium heat. Deep fry the parcels for 2 minutes on each side. Arrange in a platter and serve hot. Tip: In case french beans are not available, and green beans or frozen french beans can be used.
Crispy Won Tons with Oriental Dipping Sauce
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread 1/2 lb. ground pork, cooked, well drained 1 tsp. minced peeled gingerroot 1 tsp. sesame oil 32 won ton wrappers Sesame seed 2 Tbsp. soy sauce 1 Tbsp. rice wine 1 Tbsp. water PREHEAT oven to 425°F. Mix cream cheese spread, meat, gingerroot and sesame oil until well blended. PLACE 1 Tbsp. of the meat mixture in center of each won ton wrapper. Bring corners together over meat mixture; twist together to enclose filling. Flatten bottoms. Place in 15x10x1-inch baking pan. Brush lightly with water; sprinkle with sesame seed. BAKE 10 to 12 minutes or until golden brown. Remove from pan; drain on paper towels. Meanwhile, mix remaining ingredients; serve with won tons.
Crock Pot Barbecue Sandwiches
2-3 pound Boston Butt Roast or country style pork ribs 2 bottles Heinz Chili Sauce 12 sandwich buns Hot sauce, crushed red peppers, cayenne pepper-OPTIONAL Get your crock pot out of hiding. In the morning before you leave for work, place the meat in the crock pot and set the temperature on low. When you come home from work, take the meat out and drain off the grease. The meat should just fall off the bone. Discard the bones. Pull any chunks of meat apart. Turn the heat up
to high. Put meat back in the pot along with the desired amount of Chili Sauce (you do not have to use the entire 2 bottles) and any of the optional seasonings, to taste. Let the meat and sauce heat back up. Serve on the buns along with a salad or green vegetable. For fast results, warm up some frozen vegetables to serve alongside.
Samoosa's - Side Dish
Ingredients: 2 tablespoons vegetable oil 1 ¼ teaspoons whole cumin seeds ½ teaspoon whole coriander seeds 1 hot green chilli, minced 1 piece fresh ginger, about 1/2-inch cube, minced 1 medium onion, diced 4 medium red potatoes, cooked, diced ¾ cup peas ½ teaspoon salt 1/3 cup chopped fresh cilantro 8-10 egg roll wrappers Oil for deep-frying Directions Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chilli and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using. Spoon filling onto bottom half of egg roll wrappers, using about 1/3 cup filling for each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed. Heat several inches of oil to 375 degrees in a deep saucepan. Fry turnovers, several at a time, until they are crisp and golden, 2 to 3 minutes. Drain on paper towels and serve at once.
Ingredients 1/4 cup tahini 1/3 cup fresh lemon juice 1/3 - 1/2 cup warm water 1 or 2 cloves fresh garlic (chopped) 3/4 cup dried chickpeas (cooked) 1/2 tsp. salt black pepper olive oil for garnish parsley for garnish Directions Put tahini, lemon juice, water and garlic in food processor. Blend until smooth. Gradually add cooked chickpeas until thick. Taste to correct seasoning. Refrigerate covered to chill. When serving, drizzle oil and garnish with fresh parsley. Makes 2 cups. Stays fresh for 1 week refrigerated. 3 months frozen.
Pierogi - Snack
Ingredients 5 cups flour 1/4 lb. butter 1 cup sour cream 3/4 cup water
6 egg yolks 3 eggs pinch salt Directions Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts. Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal. Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter in frying pan. Serve with sour cream. Cheese Filling 1 1/2 cups cottage cheese (drained) 1/4 tsp. vanilla i egg yolk 1 tb. margarine, melted 1/2 tsp. salt 1 1/2 tb. sugar Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount. Can also use potatoes, meat, sauerkraut, prunes, mushrooms or combinations of these to fill pierogi.
Pan Bagnat - Snack
(Monaco Sandwiches) Ingredients: 4 round rolls 2 anchovies, rinsed & chopped 1 tsp olive oil 1 medium onion, minced optional 2 small black olives, rinsed, pitted 1 green pepper, thinly sliced 1 tomato, sliced 1 egg, hard boiled egg & chopped 1 tbsp vinegar Directions Slice the roll in half horizontally. Remove part of the bread to allow space for the filling. Divide the filling evenly among the 4 rolls. Begin by drizzling the bottom of the rolls with a little oil. Fill the breads with some onion, bell pepper, tomato, egg, anchovy and olives on each roll bottom (the filling amounts are personal choices). Season to your taste with vinegar. Cover the roll with the top half. Serve cold.
Thai Spring Rolls Recipe - Bread
Ingredients 1 pack frozen spring roll wrappers 50 g bean thread vermicelli, soaked 20 min in hot water 4 Chinese dried mushrooms, soaked 20 min in hot water 1 tablespoon finely chopped coriander leaves and stems 1/2 teaspoon chopped garlic 50 g finely chopped bamboo shoots 1 large green onion, finely chopped
1 small carrot, finely grated 1 cabbage leaf, finely chopped 100 g bean sprouts, chopped 125 g finely minced pork or chicken 1 tablespoon fish sauce vegetable oil for deep frying Directions Set spring roll wrappers aside, covered with a cloth to thaw. Drain vermicelli and cut into 4 cm lengths. Drain mushrooms, remove stems and chop caps finely. Mix mushrooms and vermicelli with the prepared veggies and meat. Add fish sauce and stir until well mixed. To make small spring rolls, cut wrappers into quarters. Separate wrappers and cover again with cloth to prevent drying. Place a portion of the filling in one corner of a wrapper and fold the corner over. Fold the two sides over the filling and roll up towards the point. Moisten the end and stick down. Heat oil in deep fryer or wok. Have a wire rack with paper towels ready at hand for draining. When oil is hot, slide in 3 or 4 spring rolls and fry until golden brown. Remove to rack and drain excess oil.Arrange Thai spring rolls on a plate and garnish with sprigs of coriander or parsley. Serve with a dish of Thai sweet chili sauce.
Buffalo Wings Recipe - Snacks
Ingredients chicken wings garlic salt salt red pepper 1/4 to 1/2 cup butter, melted hot pepper sauce, to taste
Directions Wash chicken wings, divide at joints. Place jointed chicken wings on a large cookie sheet sprayed with cooking oil spray. Sprinkle with garlic salt, salt, and red pepper. Bake in a 400-degree oven about 1/2-hour or until they start to brown. Take out and turn all chicken wings over and sprinkle that side with salt, garlic salt, and red pepper. Bake on that side until they brown. While browning the second side, melt butter in a saucepan and add hot pepper sauce in with the butter, according to how hot you like your food. When the chicken wings are done, dip in the butter/ hot pepper sauce and then place in a casserole. Placing in about a 325-degree oven until ready to serve. Try this Buffalo wings recipe on a hot summer day.
Quick 40-Clove Chicken
6(4-6 oz.) fresh boneless, skinless chicken breasts 1tsp coarse salt 1tsp freshly ground pepper 1/4 cup olive oil 40 cloves garlic, peeled 1/2 cup chopped fresh parsley Preheat oven to 400°F. Season chicken all over with salt and pepper. Drizzle with oil and arrange in a single layer in a 13x9-inch baking dish. Scatter garlic cloves over chicken. Cover and bake 20 minutes. Sprinkle with parsley and bake, uncovered, 10 minutes longer.
Speedy Smoked Chicken Mexican Pizza
1 (12-inch) prepared pizza crust 1cup salsa prima roasted garlic 8oz smoked chicken, shredded 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 1/2 tsp red pepper flakes Preheat oven to 400°F. Spread salsa evenly over pizza crust. Sprinkle chicken over salsa. Top pizza with Monterey Jack cheese and cheddar cheese. Sprinkle with red pepper flakes. Bake for 13 to 15 minutes or until cheese is melted and golden brown
Italian Stuffed Mushrooms
1lb hot Italian sausage 1 slice finely chopped onion 1/2 green pepper, finely diced 1/4 tsp garlic powder 1/4 cup dry bread crumbs Dash of pepper 1/4 tsp salt 1 1/4 cups spaghetti sauce 40 large mushroom caps Oil Mozzarella cheese (add to preference) Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put
meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less. Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.)
Buffalo Chicken Wings
2lbs broiler-fryer chicken wings 1 egg 1cup cooking oil 2 cups cider vinegar 1tsp salt 1/2 tsp cayenne pepper to taste 1/8 tsp garlic powder 1/8 tsp nutmeg 1/8 tsp celery salt Dash coriander Dash ground cloves Celery sticks Chicken In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock). Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500°F., turning and basting with sauce several times until wings reach desired crispness. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce.
Creamy Blue Cheese Dipping Sauce
In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.
Pita Pastrami Roll-Ups
4 mini whole wheat pitas split lengthwise 8Tbs light cream cheese 1package (8 ounces) turkey pastrami 8 dill pickle spears On each pita half spread 1 tablespoon cream cheese; top with 1 slice pastrami. On edge of pita half, place pickle spear; roll up.
San Francisco Mushroom Rolls
1lb mushrooms (chopped fine) 1/2 cup butter 6Tbs flour 1tsp salt 2cups light cream 2tsp lemon juice 1 small onion, minced 1/2 loaves sliced white bread (crusts trimmed) 4Tbs melted butter Sauté mushrooms and onions in butter five minutes. Cool slightly. Add flour, salt and blend well. Stir in cream. Cook, stirring constantly until quite thick. Add lemon juice and cool. With rolling pin, roll bread slices until they are as thin as pastry. Spread 1 tablespoon of filling on each slice (enough to cover). Roll up bread to form a long roll. Place on cookie sheet, seam side down. Refrigerate a few hours or until firm. Cut each roll into three segments. Brush with melted butter. Bake at 400 degrees for 15 minutes or until nicely brown.
BBQ Beef Sandwiches
2 1/2 to 3 lbs lean boneless chuck roast ¼ cup tomato ketchup 1Tbs Dijon-style mustard 2Tbs brown sugar 1 garlic clove, crushed 1Tbs Worcestershire sauce 2Tbs red wine vinegar 1/4 tsp liquid smoke flavoring 1/4 tsp salt 1/8 tsp pepper 10 to 12 French rolls or sandwich buns Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.
Ingredients 4 chicken breasts diced 8 mushrooms roughly chopped 1 red onion chopped hand full of frozen peas instand gravy granules Pepper
Boiling water 4 oz plain flour 2 oz margarine Water Direction Scrub flour and margarine together, mix a couple of tablespoons of cold water in draw dough together with hands - add more water if needed wrap in cling film and refrigerate Fry the onion on a medium heat in a little oil until soft. Add the chicken and fry till brown add the mushrooms for a couple of minutes put all these into a baking dish, stir in the peas sprinkle some gravy granules and pour boiling water over adjust untill gravey is a thick as you like it. Roll out pastry and put on top - make a cut in the middle. Cook for 40 minutes on 190C
Barbecue Chicken on a Bun
Sauce Ingredients: ½ cup red wine vinegar or cider vinegar ¼ cup firmly packed brown sugar 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1 small onion, sliced 1/4-inch ½ teaspoon liquid smoke ¼ teaspoon salt ¼ teaspoon pepper
Chicken Ingredients: 2 1/2cups shredded cooked chicken 6 onion buns, cut in half 1 medium green bell pepper, sliced into 12 rings 3 ounces (3/4 cup) LAND O LAKES® Mozzarella Cheese, shredded Combine all sauce ingrdients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until slightly thickened and heated through (8 to 10 minutes). Stir in chicken. Continue cooking until chicken is heated through (5 to 10 minutes). Meanwhile, heat broiler. Place bottom halves of buns on baking sheet. Divide barbecue mixture evenly among bottom bun halves. Top with green pepper rings; sprinkle with cheese. Broil 2 to 4 inches from heat until cheese is melted (2 to 3 minutes). Top with remaining bun halves.
Beef & Corn Fajitas
Sauce Ingredients: 1/2cup Sour Cream 2tablespoons thick and chunky salsa Fajitas Ingredients: 1 medium onion, thinly sliced 1 green bell pepper, cut into strips 1 (11-ounce) can whole kernel corn with red and green peppers, drained* 6 ounces thinly sliced deli roast beef, cut into 2-inch strips
6 (6-inch) Greek-style soft fold pita breads 12 (3/4-ounce) slices Jalapeño Cheese Food** Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until serving. Spray 10-inch skillet with no-stick cooking spray; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through. Heat broiler. Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese. Broil 5 to 7 inches from heat until cheese begins to melt (1 to 2 minutes). Spoon 1 tablespoon sauce over cheese. Fold pita in half. Serve with remaining sauce. *Substitute 1 cup whole kernel corn, cooked, drained.
Cheesy Bacon Pizza Pockets
Yield: 4 sandwiches 1 (10-ounce) can refrigerated pizza dough 8 slices sandwich-style Canadian bacon 4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese 1/2pint (1cup) creamy deli coleslaw, drained Heat oven to 425°F. Unroll pizza dough on lightly floured surface. Cut dough into quarters.
Press each square of dough into 4 1/2x7-inch rectangle. Layer 2 slices Canadian bacon, overlapping, 1 slice cheese and 1/4 cup coleslaw to within 1/2 inch of edge. Roll up dough, starting on short side; seal edges and ends well. Place pockets, seam-side down, on greased baking sheet. Bake for 10 to 12 minutes or until golden brown. To serve, cut each sandwich into thirds.
Sedona Appetizer Bites
Yield: 40 appetizers 1tablespoon Butter 3/4cup chopped red bell pepper 1/2cup chopped onion 1 teaspoon finely chopped fresh garlic 1 to 2 teaspoons finely chopped jalapeño chiles 2cups finely chopped cooked chicken breast 1teaspoon ground cumin 1/2cup Sour Cream 6ounces (1 1/2 cups) Cheddar Cheese, shredded 3tablespoons chopped fresh cilantro 18 (18x14-inch) sheets frozen phyllo dough, thawed 1/2cup Butter, melted Salsa, if desired
Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add red pepper, onion, garlic and chiles. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3 to 5 minutes). Add chicken
and cumin; continue cooking until heated through (1 to 2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro. To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18x12 1/2 inches. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips. Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip. Place triangles onto ungreased baking sheet. Repeat 5 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired. TIP: To make ahead, prepare appetizers as directed above except do not bake. Wrap in plastic food wrap; place into a large resealable freezer container. At serving time, heat oven to 350°F. Place desired number of appetizers onto ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired. TIP: Phyllo dough is extremely thin, papery layers of pastry dough used in Greek and mid-Eastern recipes. It dries out quickly, so brush each layer with melted butter as the sheets are stacked. It is best to keep the unused sheets of dough covered with a damp towel while assembling a recipe using phyllo. Phyllo dough can be found in the freezer section of most supermarkets. Thaw overnight in the refrigerator; thawing at room temperature may cause the sheets of dough to stick together.
Cheesy Mummy Rolls
Yield: 8 cheese rolls 1 (8-ounce) can refrigerated crescent rolls 2ounces Cheddar Cheese,; cut into 8 (2 1/2x1/2x1/2-inch) sticks 1tablespoon grated Parmesan cheese 1 Egg, slightly beaten 1tablespoon water ¼ teaspoon chili powder 16 small ripe olive pieces Heat oven to 375°F. Line baking sheet with parchment paper or spray with nostick cooking spray. Unroll dough; separate into 8 crescents. Place 1 cheese stick at wide end of crescent. Starting at wide end, roll dough toward point, sealing end well. Tuck ends underneath and press all seams together. Place onto prepared baking sheet. Combine beaten egg and water in small bowl. Combine Parmesan cheese and chili powder in another small bowl. Brush rolls with egg mixture; sprinkle with Parmesan cheese mixture. Place olive pieces on top for eyes. Bake for 12 to 14 minutes or until golden brown. Serve warm. Recipe Tip For a flavor variety, sprinkle cheese rolls with sesame seed or poppy seed instead of Parmesan cheese mixture.
Beef & Cheese Croissant
Yield: 4 sandwiches 4 croissants cut in half lengthwise ¼ cup horseradish sauce 4 lettuce leaves 8 slices deli roast beef 8 slices Cheese 1 (1/4-inch) slice red onion, separated into 12 rings Spread each half of croissant with 1 1/2 teaspoons horseradish sauce. To assemble sandwiches, layer bottom half of each croissant with 1 lettuce leaf, 2 slices roast beef, 2 slices cheese, 3 onion rings and top half of croissant. Secure with toothpick.
Chicken Salad Wraps
Yield: 4 sandwiches 4 (10-inch) flour tortillas, warmed 1 pint (2 cups) deli chicken or seafood salad 8 slices tomato, each cut in half 8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese, cut into strips 8leaves leaf lettuce To assemble each wrap, spread 1 warm tortilla with 1/2 cup chicken salad. Layer with 1/4 tomato, 1/4 cheese and 2 lettuce leaves. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.
New Orleans Muffuletta
Olive Mixture Ingredients: 1 (16-ounce) jar mixed pickled vegetables, drained, finely chopped ½ cup finely chopped stuffed green olives 1 (4 1/4-ounce) can chopped pitted ripe olives 3tablespoons olive oil 1tablespoon finely chopped fresh garlic Sandwich Ingredients: 1 pound unsliced round Italian bread ¼ pound thinly sliced deli turkey 4 slices Cheese ¼ pound thinly sliced deli hard salami 4 slices Provolone Cheese Combine all olive mixture ingredients in medium bowl; mix well. Set aside. Cut bread in half horizontally; remove bread from center of each half, leaving 2 (1/2-inch thick) bread shells. Divide olive mixture between bread shells; press down firmly. Layer bottom bread shell with turkey, American cheese, salami and Provolone cheese. Carefully top with remaining bread shell. Wrap tightly in plastic food wrap; refrigerate at least 2 hours or overnight. To serve, secure with toothpicks. Cut into wedges.
Party Pita Wedges
2 regular sized pita pockets (6 inch) 2 large cloves garlic, minced 3 tablespoons olive oil 1 tablespoon butter 1/4 teaspoon oregano 1/4 teaspoon sea salt 1/4 teaspoon pepper 16 slices pepperoni 4 round slices provolone cheese 1/3 cup medium chunky salsa In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside. Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well. Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt. Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm. Makes 16 wedges. Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
Party Size Cheese Spread
1 cup butter, softened 2 pounds soft American cheese spread 1 cup Worcestershire sauce 1/2 cup prepared English mustard (not dry) 1 teaspoon garlic powder 1/2 teaspoon Tabasco (more or less, to taste) 6 tablespoons Kirsch In the large bowl of an electric mixer, cream butter until softened, gradually adding cheese spread. Beat in Worcestershire sauce, mustard, garlic powder, Tabasco and Kirsch. Pack into a cheese crock and chill for at least 2 hours or overnight. Serve with crackers and/or chips. Recipe may be halved. Yields 6 cups.
Miniature Party Pizzas
1 lb. sausage, uncooked, broken up 12 oz. (medium) can tomato paste 16 oz. spaghetti sauce (prego, ex.) 4 oz. can chopped mushrooms 1/2 cup grated cheddar cheese 1/4 tsp. ground oregano 2 loaves Pepperidge "Hot n Crusty" French bread, or club rolls Chop canned mushrooms into smaller bits, crumble sausage into small pieces, mixing all ingredients except bread. Cut Pepperidge Farm Hot N Crusty French Bread rolls, or Pepperidge Farm Hot N Crusty Club Rolls into small slices. Arrange bread slices onto nonstick cookie sheet. Spread pizza mixture on top of bread slices, sprinkle Parmesan cheese on top.
Bake at 400°F for 9-12 minutes. Great cocktail party hors-d'oeuvres.
Party Cream Cheese Pinwheels
10 large flour tortillas 2 boxes of cream cheese 1 cup pitted black olives, finely chopped 2 tablespoons pimentos, finely chopped 1 pkg ranch dressing 2 tablespoons green jalapenos, finely chopped Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos. Spread evenly over the flour tortillas using a rubber spatula. Roll tightly. Cover and chill for about one hour. Slice into pinwheels. My mother made these when I got married and everyone wanted the recipe.
Chris and Bob's Party Salsa Dip
4 large tomatoes 1 large onion 1 large green pepper 1 large red or yellow pepper 4 large diced garlic cloves 1 tbs. diced jalapenos 1 tbs. olive oil 1/2 can corn 1/2 tsp. salt 1/2 tsp. pepper diced cilantro to taste diced black olives juice from 1 or 2 limes depending on your taste. i like 2.
Dice tomatoes, peppers and onions. Mix all ingredients together and refrigerate 1 hour before serving with nacho chips. Also very good over tacos and taco salads. Easy to make.
Easy Party Nacho Cheese
1 box of easy melt cheese 1 pkg of taco seasonings 1 lb of regular flavor breakfast sausage 1 lb hamburger meat 1 small can of nacho jalapeno slices w/ juice 1/2 cup to 3/4 cup whole milk 1 can of Rotel In a slow cooker add one box of easy melt cheese in cubes and Rotel. In a skillet add sausage and hambuger meat and brown with taco seasonings. Once brown, drain oil from meat and add to the cheese stir and add jalapenos and 2-3 teaspoons of the juice. Stir together then add just enough milk to make cheese creamy, but not runny. Serve with nacho chips or on chili dogs.
My Favorite Party Sandwich
1 loaf bread (with crusts removed and cut in halves) 1 can crushed pineapple 2 (8 oz.) pkg. cream cheese, softened 1 c. chopped nuts Mayonnaise Mix all ingredients in a large bowl. Use enough mayonnaise so that the mixture will be soft and easily spread on the bread, but not soggy.
Pastry to fill greased quiche pan, pie plates or miniature muffin tins 1 pkg. cream of leek soup mix (Knorr's) 2 c. milk 1 c. cream 4 lg. eggs 1/2 lb. Swiss cheese (grated 2-4 oz. pkg.) 1 tsp. dry mustard Gradually add milk to soup mix, stirring until smooth. Bring to boiling point. Cool slightly. Stir in cream. Beat eggs with remaining ingredients and add to soup, stirring constantly. Spoon into pastry lined container. For small quiche, bake 5 minutes at 425 degrees; 20 minutes at 375 degrees. For larger, 375 degrees for 35-40 minutes or until knife comes out clean. I use 29 inch pie plates and divide filling.
Sweet - Sour Party Meatballs
Meatballs: 2 lbs. ground beef Cracker crumbs 1 sm. onion, chopped 1 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. pepper Sweet - Sour Sauce: 1 (15 oz.) can whole tomatoes, cut up 1 1/4 c. brown sugar 1/4 c. cider vinegar 1/2 tsp. salt
1 sm. onion, minced 8 to 10 ginger snaps, crushed Dash of Worcestershire sauce Mix meatball ingredients together. Form walnut size balls on cookie sheet. Bake at 450 degrees for 7 minutes. Combine all sweet-sour ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat, simmer until ginger snaps are dissolved. Add meatballs and heat through. NOTE: Meatballs can be made, baked and frozen, ready to thaw and stir into sauce.
4 (8 oz.) cream cheese 2 pkgs. Hidden Valley Original Ranch party dip 1 3/4 c. diced red bell pepper 2-2 1/4 oz. diced black olives 1 (4 oz.) can diced green chilies Blend cream cheese. Add Ranch party dip (dry). Stir in red bell pepper. Drain and dry black olives and chop green chilies (if necessary). Add to mixture. Chill at least 1 hour. Can be shaped into football using spatula and decorated with cheese and raw vegetables, using strips of cheese to make laces on football. Use with raw vegetables as dip or on party crackers. Very good with either.
Party Cheddar Spread
1 (10 oz.) pkg. Cracker Barrel Brand extra sharp natural Cheddar cheese, shredded 6 crisply cooked bacon slices, crumbled 1/3 c. Kraft Real mayonnaise
2 tbsp. green onion slices 3/4 tsp. Worcestershire sauce Party pumpernickel bread slices, toasted Combine all ingredients except toast; mix lightly. Spread mixture onto toast. Broil 2 to 3 minutes or until cheese is melted. Approximately 4 dozen. Variations: Substitute party rye bread slices for party pumpernickel bread slices.
Baked Cheese Party Sandwiches
2 sm. loaves Pepperidge Farm sandwich bread 2 sticks butter 2 jars Old English cheese spread 1/2 tsp. Tabasco 1/2 tsp. onion powder 1 tsp. Worcestershire sauce 1 1/2 tsp. dill weed 1 tsp. Beau Monde (spice) Remove crust from bread. Combine cheese spread and butter. Add Tabasco, onion powder, Worcestershire sauce, dill weed and Beau Monde. Spread mixture on bread layer 3 slices of bread. Slice each stack in 3 or 4 finger slices. Freeze on baking tray. Place in baggies. Use as needed or for party. Bake 375 degrees 12-15 minutes.
Bruschetta of Ricotta Cheese with Olives
Italian bread, diagonally cut 1 inch slices prosciutto, 3-4 thin slices 1/4 cup Calamata olives, pitted and chopped 1/2 16oz can diced tomatoes
1/4 cup onion, finely diced 1/2 Tbsp garlic, finely minced 2 Tbsp extra virgin olive oil 1/4 cup fresh parsley, finely chopped 1/2 tsp basil 1/4 tsp oregano 1 Tbsp bread crumbs Salt and pepper 1/3 cup Ricotta Cheese Preheat oven to 425°F. Toast bread slices for 4-5 minutes or until lightly browned. Combine remaining ingredients in bowl and season to taste with salt and pepper. Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread. Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato mixture and serve.
1 2 2 1 1 Tbs Tbs Tbs Tbs 1/8 tsp fat-free cream cheese shredded reduced-fat Cheddar cheese mild salsa chopped green onion tops chili powder low-fat four tortilla - (6" dia)
In a small bowl, stir together the cream cheese and Cheddar cheese with a fork until the Cheddar is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortilla. Roll up and cut off the two ends. Cut tortilla into 4 pieces and serve.
Creamy Chive Dip
8 4 4 3 oz 1/2 cup tsp tsp Tbs low-fat cottage cheese nonfat sour cream garlic powder onion powder minced fresh chives
Mix all ingredients together by hand until smooth.
Broiled Pineapple Rings
1 can sliced pineapple rings in juice -- - (20 oz), drained (1 can should -- contain 10 rings) 10 3 1 5 Tbs tsp tsp maraschino cherries, drained, rinsed light brown sugar, plus light brown sugar reduced-calorie stick margarine, melted Ground cinnamon, to taste Preheat broiler. Lay drained pineapple rings in a single layer on a 9- by 13-inch pan with sides -- allow edges of pineapple rings to touch. Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon.
Place 5 inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.
1 1/2 lbs 2 Tbs 1/4 cup 1/4 cup 1 2 tsp combination of lean ground sirloin, lean -- ground pork, and lean ground veal ice water ground oats bottled chili sauce small onion, minced Worcestershire sauce Salt, to taste Freshly-ground black pepper, to taste Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Combine the meat with the remaining ingredients. Shape into 6 patties. Grill the burgers for 10 minutes until they are crusty outside and slightly pink inside.
1 1 1 1 1/2 lbs Tbs cup 2/3 cup olive oil chopped onion finely-chopped bell pepper garlic clove, chopped eggplant, peeled, and cut in 1/2" cubes
1 1 1 3
lb tsp tsp 1/2 tsp 1/4 tsp
zucchini, unpeeled, and cut in 1/2" slices basil marjoram medium tomatoes, peeled, quartered salt freshly-ground black pepper Parmesan cheese
Heat the oil in a large skillet and saute the onion, bell pepper, and garlic for 3 to 4 minutes. Add all remaining ingredients except the Parmesan cheese, cover, and cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are tender-crisp. Garnish with cheese to serve.
Hearty Meat Loaf
1/2 cup 2 1 2 1/2 cup 1/2 cup 1/2 cup 2 1 1 tsp tsp Tbs lb low-fat low-sodium beef broth slices whole-wheat bread, finely crumbled extra-lean ground beef medium eggs, beaten slightly finely-chopped onion finely-chopped celery grated carrots Worcestershire sauce dry mustard catsup Freshly-ground black pepper, to taste Preheat the oven to 350 degrees. Line a 8- by 8-inch baking pan with foil.
Heat the broth in a large saucepan. Add all ingredients except the catsup and pepper and blend well with a fork. Add the mixture to the baking pan and pat it quickly into the shape of the pan. Sprinkle with pepper and spread the catsup on top. Cover with foil and bake for 45 minutes. Remove the foil and bake, uncovered, for another 30 minutes.
2 1 1 1 1 1 oz Tbs Tbs Tbs tsp reduced-fat cream cheese chopped golden raisins chopped pitted dates chopped walnuts unsweetened pineapple or orange juice sesame seed bagel, halved, toasted
Combine the cream cheese, raisins, dates, walnuts, and pineapple juice in a small bowl and mix well. Spread the filling on the toasted bagel halves and serve.
Egg Salad Sandwich
2 1 2 2 1 2 Tbs tsp tsp 1/4 tsp pinch 1/4 cup large hard-cooked eggs, cooled under running water fat-free sour cream sweet pickle relish reduced-fat mayonnaise Dijon-style mustard salt, (optional) finely-chopped celery slices reduced-fat whole-wheat bread Paprika for garnish, (optional)
Cut each egg in half. Carefully remove the yolks. Discard one yolk. In a small bowl, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery. Chop the egg whites and stir them into the yolk mixture. Spread the mixture on each slice of bread. Serve as open-faced sandwiches. If desired, garnish with a light sprinkling of paprika.
Cheesy Corn on the Cob
8 3 4 Tbs 1/4 tsp ears corn, husks, silks removed reduced-calorie stick margarine, melted garlic salt slices fat-free American cheese
Fill a 1-gallon pot half full with water and bring to a boil over high heat. Add corn and boil for 7 minutes or until kernels are tender. Drain corn. In a small bowl, combine melted margarine and garlic salt. Using a pastry brush, coat corn with margarine mixture. Place in serving dish and lay 1/2 slice of cheese over each ear of corn. Allow to stand for 5 minutes before serving so that cheese melts.
Garlic Mashed Potatoes
4 7 1/3 cup ¼ cup 2Tbs medium potatoes, peeled, cubed garlic cloves, minced fat-free (skim) milk, heated fat-free sour cream reduced-fat margarine Salt, (optional), to taste Freshly-ground black pepper, (optional), to taste
Boil the potatoes over medium heat until tender and drain them. Add the garlic and mash the potatoes. Add the milk, sour cream, margarine, salt, and pepper and mix well until smooth.
Puerto Rican Fried Meat Pies (Empanadas)
Dough: 3 cups all purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup peanut or vegetable oil 1 cup warm water 1/2 teaspoon annato seed (optional for color) Filling: 1 lb. browned ground beef or cooked shredded chicken 1/2 medium onion, diced 2 tablespoons olive oil 1/2 green bell pepper, diced 3 garlic cloves, crushed 1/8 c. chopped fresh cilantro 1/8 c. sliced green olives salt and pepper, to taste 1/4-1/2 jalapeno, minced (optional) 1 tbsp. tomato paste 1 pkg. Goya Sazon with annato For cooking: 1 cup vegetable oil for frying.
DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form. Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes. Divide into 12 pieces, then roll into 4 inch circles. FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool. COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork. Deep fry for about 5 minutes on each side, then place on dish lined with papertowels. Press another layer of paper towels over the top. Serve. Makes 12 Empanadas.
1 lb. ground beef 1 tablespoon olive oil (optional) 2 large onions, chopped 1 6 oz. can tomato paste (plus 3 cans water) 1 jar salsa, mild or hot, as you like it 1 or 2 fresh tomatoes, chopped coarsely 4 cloves garlic, finely minced 2 green bell peppers, cored and chopped 1 1/2 - 2 teaspoons Ortega Taco Seasoning* 1/2 teaspoon oregano 1 teaspoon brown sugar 1 tablespoon balsamic vinegar
Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic half way through. When the beef has brown and the vegetables have softened, add the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of salsa, taco seasoning, oregano and sugar. Simmer for 3045 minutes on low heat. This may also be prepared in the slow cooker. As a variation, ground pork may be added. The recipe may be doubled, tripled, etc. to any proportion, either to feed a crowd or to fill the freezer with serving sized portions. There are many ways to serve this versatile starter; some suggestions follow. 1. Mexican Buffet: Fill a serving bowl and surround it, buffet style, with side dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped avocados, shredded lettuce, minced onions, salsa, shredded cheese, etc. Give each guest a taco shell, burrito wrapper or even a pita bread and allow them to build their own serving. 2. Serve on sub rolls, topped with shredded cheese. Broil on high heat for several minutes until cheese melts. Serve with a side of chopped jalapenos for optional topping. 2. Serve over rice, pasta, or noodles. 3. Use as a topping for nachos. In a buttered casserole or baking pan, place tortilla chips or wedges of tortilla wrappers, top with the meat mixture and cheddar cheese. Sprinkle with jalapeno rings. Bake at 375°F until cheese melts. 4. Mexican Stuffed Peppers: Combine with an equal portion of cooked rice. Fill large red or green bell peppers and bake at 350°F until peppers are tender. 5. Chili: Add 2 cans red kidney beans (or 1 lb dry pinto beans, cooked). Taste and adjust seasonings. 6. Mexican Sloppy Joe: Serve in a hamburger bun with a side of ketchup or barbecue sauce. Top with onion slices browned in butter. 7. Mexican Shepherd's Pie: Pre-bake a pie shell for 10 minutes, fill with meat mixture and top with mashed potatoes. Bake at 350°F for 30 minutes, or until potatoes are lightly golden but not brown.
8. Quesadillas: Sandwich a few tablespoons meat mixture between 2 tortillas and mark or press into wedges. Heat in a covered skillet, or bake on a foil lined pan in a 450°F oven for 3-5 minutes. Slice wedges into individual servings. 9. Burrito Lasagna: Fill 10 inch tortillas with meat mixture and top with shredded cheddar cheese. Roll up and fill a buttered casserole dish with burrito rolls. Spoon taco sauce and/or salsa over burritos and sprinkle with jalapeno jack, crumbled queso quesadilla cheese or mozzarella. Cover lightly with foil and bake at 375°F, uncovering during the last 5 minutes. Slice into servings; serve over lettuce with sour cream. 10. Spicy Mole Poblano: Combine meat mixture with 1 8 oz jar mole sauce. Broil whole Poblano peppers in olive oil or place over open flame of gas burner until lightly charred and blistered; turn occasionally to char evenly. Coarsely chop the peppers. Serve peppers and mole meat mixture over rice. 11. Mexican Squash Boats: Scoop out squash or zucchini centers and fill with meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at 350°F until zucchini is tender and cheese is bubbly. 12. Bean Dip: Combine 1 part meat mixture, 1 part canned black beans, 1 part sour cream onion dip, and a few tablespoons chopped jalapenos (optional). Season to taste and serve with tortilla chips. Cooks Note: If no taco seasoning is available, you can make your own mixture. Taco Seasoning: 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon hot paprika 1/2 teaspoon chili powder 1/4 teaspoon celery seed 1/4 teaspoon confectioners' sugar 1/4 teaspoon onion powder 1/4 teaspoon cayenne pepper
Combine all ingredients. Measure out 1 1/2 teaspoons to use for above recipe; taste meat mixture and add more taco seasoning to desired level of spiciness. Save any remaining Taco Seasoning in a tightly covered jar or bag for another meal.
1 lb. ground beef 1 med. onion small chopped 1 tsp. minced garlic 1 8 oz. jar pizza sauce 1 pack sliced pepperoni chopped 12 slices provolone 4 8" sub rolls Salt Pepper Brown ground beef in skillet with onion and garlic. Add pepperoni; pour in pizza sauce. Simmer 10 minutes. Season to taste with salt a pepper. Toast inside of rolls in oven for 3 minutes at 350°F. Spread meat mixture in rolls. Layer top with cheese. Put in oven and brown cheese at 400°F till golden.
Pizza Grilled Cheese Sandwiches
8 slices of bread 3/4 c. pizza sauce 8 slices mozzarella cheese 24 thin slices pepperoni Any other assorted pizza toppings
Prepare sandwiches by laying out bread. Spread 1 teaspoon pizza sauce on top of each slice of bread. Place a slice of cheese on 4 of the bread slices. Place 6 pepperoni slices on top of the cheese. Top with any other of your favorite toppings. Cover with the other four slices of cheese and bread. Melt 2 tablespoons butter on a griddle, making sure the entire surface is covered. Add sandwiches; grill on first side until golden brown, about 2-4 minutes, turn sandwiches, press down with spatula. Grill on second side. Quarter sandwiches. Heat remaining sauce and serve as a dip with sandwiches.
Barbeque Chicken Marinade
1-2 cloves garlic, minced 1/4 c. oil 1/4 c. soy sauce 1 tbsp. onion or 1/2 chopped onion 1 tsp. sugar 1/4 tsp. curry powder Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ.
Golden Grilled Chicken
Split ready to cook broiler fryer chickens in half lengthwise. Break joints of drumstick, hip, and wing so birds will stay flat. Brush with melted butter or salad oil. Season with salt and pepper. Broil over slow coals, bone side down, 20 to 30 minutes. Turn and cook 20 to 30 minutes longer, brushing with butter occasionally. Doneness Test: Leg should move easily. Thickest parts should feel very soft.
Rotisserie Garlic Chicken
1 chicken (3 lbs average) 1 tsp salt 10 cloves garlic, peeled 2 tablespoons butter, melted 2 tablespoons Hungarian paprika 2 teaspoons salt Sprinkle the inside of a 3 lb chicken with 1 teaspoon salt. Peel the cloves of garlic. Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture. Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear.
Hawaiian Grilled Chicken
1/2 cup olive oil 1/3 cup freshly squeezed lemon juice 1/2 cup soy sauce 3-4 cloves garlic, peeled and minced 1-2 teaspoons fresh oregano 1-2 teaspoons fresh Rosemary 1-2 teaspoons fresh basil (optional) 1 teaspoon salt 1/4 teaspoon black or lemon pepper 1 4 lb. chicken broiler chicken, halved Olive oil spray (for use during cooking) Wash chicken and place both halves in a large Ziploc bag.
Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor. Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally. Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick. Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink). Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried. Serve garnished with sprigs of Rosemary and a lemon wedge.
Oriental Grilled Chicken
2 tbsp. vegetable oil 1/4 c. honey 3 tbsp. golden sherry 1/4 c. soy sauce 1 clove garlic, minced 2 tbsp. finely chopped fresh parsley 1 tsp. ginger powder 1/2 tsp. pepper In a bowl combine all marinade ingredients and mix well. Add chicken and turn to coat all pieces. Cover and refrigerate for at least 2 hours, turning occasionally.
Grilling method: Grill on low 30-45 minutes, brushing pieces with marinade and turning pieces frequently.
Chicken Stuffed Pablano Peppers
1 rotisserie chicken 1 16 oz. block of jack or similar cheese 6 to 8 pablano peppers 12 to 16 slices of bacon De-bone chicken. Slit open peppers lengthwise, remove seeds and membranes. Insert 1 or 2 thick slices of cheese into each pepper then stuff each pepper with chicken. Wrap with bacon, securing with toothpicks. Use 2 slices per pepper. Bake in 300 degree oven for 60-75 min.
1/4 c. unsweetened orange juice 2 tbsp. unsweetened pineapple juice 1 tsp. minced cilantro 1/4 tsp. salt 4 (4 oz.) chicken breast halves, skinned 3/4 c. finely chopped fresh pineapple 1 tbsp. plus 1 tsp. finely chopped red bell pepper 1 tsp. finely chopped Jalapeno pepper 1 1/2 tsp. minced cilantro 1 1/2 tsp. white wine vinegar 1 tsp. unsweetened orange juice 1/2 tsp. pepper
Vegetable cooking spray Fresh pineapple leaves (optional) Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, Jalapeno, 1 1/2 teaspoons cilantro, vinegar, and 1 teaspoon unsweetened orange juice in a small bowl; mix well. Let mixture stand at room temperature 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Coat grill with cooking spray. Grill chicken 4 to 5 inches from medium-hot coals 15 minutes or until done, turning and basting frequently with reserved marinade. To serve, top each chicken breast with about 3 tablespoons pineapple mixture. Garnish with pineapple leaves, if desired. Yield: 4 servings.
Rotisserie Chicken Fettuccini W/ White Wine Cream
1 whole rotisserie chicken 2 tablespoon butter 1 tablespoon olive oil 1/2 sweet onion sliced thinly in 1 x 1/4 inch sections 1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends) 8 oz sliced fresh mushrooms 1/2 teaspoon chopped garlic (I use refrigerated pre-chopped) 1 1/2 cups white wine, divided 1 teaspoon cider vinegar ground pepper and salt to taste 1 cup heavy cream at room temperature 1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps 1 tablespoon lemon juice shredded parmesan cheese to taste 12 oz fettuccini noodles (may use a spinach noodle for added variety)
Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use. Cook your noodles following packaging directions. Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper. Deglaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce). Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick). Remove the sauce from heat and stir in the chicken. Combine the sauce/chicken with the noodles. Stir well to coat. Serve the pasta garnished generously with the parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.
Take large white fish or pickerel, make a dressing as for turkey, with the addition of one egg and a little onion; fill the fish, wrap close with twine, lay in baking pan; put in one-half pint of water, small lumps of butter and dredge with flour. Bake from three-fourths to one hour, basting carefully.
Grilled Corn on the Cob
6 ears of fresh corn (shucked and cleaned) 1/4 c. melted butter Salt and pepper Seasoned salt, optional Barbecue seasoning, optional Place corn on a very large piece of aluminum foil. Pour melted butter evenly over corn. Sprinkle with salt and pepper (also seasoned salt or barbeque seasoning if desired). Fold foil carefully to be sure it is sealed. Place on grill. Cook for 30 minutes. Turn often.
Special Roast Chicken and Dressing
1 4-5 lb chicken Garlic and onion powder Paprika Salt and pepper Stuffing Butter Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F. Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird. Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer. Dressing: 2 medium potatoes 3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing 1 onion, chopped 2 tablespoons chopped parsley 1 egg, beaten 1 small apple 1/2 stick butter 1 tsp salt scant 1/2 teaspoon rubbed sage (or Bell Seasoning) 1/4 tsp pepper 1/4 tsp paprika Boil and mash potatoes. Add bread crumbs. Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings. Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry. Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.
1 pound of boneless skinless chicken breast Bacon Chives or green onions Butter Salt and pepper Garlic powder Cream cheese Olive oil Paprika or parsley flakes (optional) Preheat oven to 350°F. Mix cream cheese and chives or green onions together. Season chicken breast with salt and pepper on both sides. In the center of each breast, add a pinch of the cream cheese mixture and a pinch of butter. Roll the chicken around the mixture to enclose. Wrap with a strip of bacon. For easy clean-up, line a baking pan or casserole with aluminum foil; Spray or wipe each piece of chicken on both sides with olive oil spray or wipe with olive oil. Transfer chicken pieces to baking pan, open side down. Sprinkle lightly with garlic powder and salt and pepper. For added color, sprinkle parsley flakes or paprika over center top of each piece of chicken (optional). Place in the oven and turn every ten minutes until chicken is done (depends upon size of chicken breasts). When done, set on broil and allow the bacon to crisp.
Best Roasted Potatoes
8 medium sized Russet potatoes, halved and quartered Prepared Italian Dressing Kosher Salt (no substitutes) coarse freshly ground pepper (not the powder) prepared grated Parmesan cheese
Preheat oven to 400°F. Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over. Pour Italian dressing over potatoes until they are completely coated. Next, season with kosher salt, pepper, and Parmesan cheese. Mix. Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to stick, loosen them up with a study spatula. Season with more Parmesan cheese 3-5 minutes before serving.
2 (7 1/2 oz) pkg biscuit dough 3/4 pound lean ground beef 1/2 cup chopped onion (optional) 1 11 oz can condensed cheese soup 2 teaspoons prepared mustard 1/8 teaspoon hot pepper sauce (optional) 1 can chopped tomatoes, drained 2 tablespoons scallions, sliced 1/2 cup shredded low-fat mozzarella cheese olives, sliced and pitted dill pickles, sliced for garnish Pat biscuits into a 12-inch round greased baking sheet or pizza pan. Bake at 400ºF for 10 minutes. Meanwhile, cook and stir beef and onion in a skillet until beef is browned and onion is tender. Drain off fat. Stir in soup, mustard and hot pepper sauce; heat through. Spread beef mixture over biscuits to within 1/2-inch of the edge. Top with remaining ingredients.
Bake 5 minutes more or until biscuits are golden brown. Garnish with sliced pitted ripe olives and dill pickle chips, if desired. Cut into wedges and serve.
Buffalo Chicken Dip
16 ounce cream cheese 6 ounce hot sauce Soften and combine cream cheese with hot sauce in a saucepan. Stir in: 1 cup chopped celery 1 cup chopped chicken 1 cup ranch or blue cheese dressing Melt a little cheddar on top and bake for 25 minutes at 350°F. Serve warm with chips or wheat thins.
Rhodes™ Chicken Salad Stuffed Bread Sticks
8 Rhodes Bake-n-Serv™ Texas white rolls, thawed, but still cold 1/4 cup butter, melted garlic bread sprinkle or 1/2 teaspoon garlic salt mixed with 2 tablespoons Parmesan cheese filling 1/2 cup mayonnaise 1 tablespoon lemon juice 2 cups cooked and diced chicken 1 cup crushed pineapple, well-drained 1 cup green grapes 1/2 cup chopped celery 1/4 teaspoon tarragon 1 cup cashew halves lettuce Breadsticks: Roll each roll into a 6 inch rope. Pour and spread butter on a baking sheet. Coat each roll with butter on baking sheet. Sprinkle with Garlic Bread Sprinkle and cover with plastic wrap. Let rise until double. Remove wrap. Bake at 350ºF 20 minutes. Filling: Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.
Baked Chicken Chimichangas
3 frozen boneless skinless chicken breasts 1 onion, chopped 1 green pepper, chopped 1 sm can green chilis, chopped pkg of flour tortillas (8-10") 2 cups pkg sharp cheddar, shredded 1-2 cups mild salsa spices and condiments, to taste vegetable oil spray Preheat oven to 425º. Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil. Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips. Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa. Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary. Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.) Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed. Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet. Bake for 8 minutes. Flip and bake 5 minutes more. Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla. Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients. Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.
2 sandwiches each What You Need!1 tomato, chopped 4 slices OSCAR MAYER Center Cut Bacon, cooked, drained and crumbled 1/4 cup MIRACLE WHIP Dressing 1 pkg. (12 oz.) dinner rolls (12 rolls), split 3 KRAFT Deli Fresh Sharp Cheddar Cheese Slices, each cut into 4 pieces 1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast 6 lettuce leaves, torn in half Make It! COMBINE tomatoes, bacon and dressing. FILL rolls with cheese, turkey, lettuce and tomato mixture. Kraft Kitchens TipsMini Swiss ClubPrepare as directed, using KRAFT Deli Fresh Swiss Cheese Slices.Mini Italian-Style ClubPrepare as directed, using KRAFT DELI DELUXE Mozzarella Cheese Slices and substituting 12 baked frozen breaded chicken nuggets for the turkey.Special ExtraSecure each sandwich with a frilled toothpick.
Easy Cheesy Stuffed Chicken
Ingredients 2 tablespoons butter or margarine 2 medium zucchini, shredded 1 medium onion, chopped 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken 1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend 2 (2.5 pound) chickens, quartered 3/4 cup KRAFT Honey Barbecue Sauce
Cooking Directions Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat. Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir in stuffing mix and cheese until well blended. Insert fingers carefully between the meat and skin of each chicken quarter to form a pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting pan. Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake an additional 5 to 10 min. or until heated through. Yield: 8 servings
Updated Fettuccine Carbonara
1-1/4 cups each What You Need!1/2 lb. fettuccine, uncooked 1 cup frozen peas 1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese 1/4 cup KRAFT Light Classic Caesar Dressing 1 Tbsp. flour 1 cup fat-free milk 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips 1/4 cup chopped fresh parsley 3 Tbsp. KRAFT Grated Parmesan Cheese Make It! COOK pasta as directed on package, adding peas to the boiling water for the last 3 min. MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally. DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
Kraft Kitchens TipsServing SuggestionServe this entree with a crisp mixed green salad topped with your favorite KRAFT Light Dressing.Makeover SavingsSave 16 grams of fat per serving by using smoked ham instead of bacon and replacing the egg yolks and whipping cream with PHILADELPHIA 1/3 Less Fat than Cream Cheese, KRAFT Light Classic Caesar Dressing, flour and fat-free milk. Plus, you'll save 80 calories per serving, too!
Easy Ham & Cheese Wrap
1 flour tortilla (8 inch) 1 Tbsp. KRAFT Real Mayo Mayonnaise 1 lettuce leaf 1 KRAFT Singles 6 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham SPREAD tortilla with mayonnaise. TOP with lettuce, Singles and ham; roll up. SERVE immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve. Kraft Kitchens Tips Special Extra For added color and crunch, add one or more of the following to the sandwich wrap: tomato slices, chopped green or red peppers, thinly sliced red onions. Serving Suggestion Serve with a piece of fresh fruit and assorted cut-up fresh vegetables.
2 filled pita halves each What You Need! 4 cups torn romaine lettuce 6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips 3 Tbsp. KRAFT Grated Parmesan Cheese 1/4 cup KRAFT Classic Caesar Dressing 4 pita breads, warmed, cut in half Make It! TOSS lettuce with turkey, peppers, cheese and dressing. SPOON into pitas. Kraft Kitchens Tips Substitute Prepare using KRAFT Ranch Dressing. Variation Substitute 4 (6 inch) flour tortillas for the pita breads. Spread each tortilla with 1 Tbsp. softened PHILADELPHIA Cream Cheese; top with salad. Fold 2 sides of each tortilla toward center, then roll up, using the cream cheese to seal the edges. How to Warm the Pitas Use your microwave, toaster or toaster oven to warm the pitas