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Ingredients:
12 corn tortillas (the soft kind)
2 lbs of hamburger browned
1 can Cream of Chicken Soup
1 small can chopped green chili
1 small can Pet Evaporated Milk
1 1/2 Cans (14oz) Red Enchilada Sauce
Monterrey Jack Cheese
Directions:
Brown hamburger, and drain. Add soup, chilis, enchilada sauce
and milk; Simmer for 10 minutes. Line bottom of 139 pan with
1 layer of tortillas. Add 1/3 meat mixture, top with cheese.
Repeat Layers until pan is full. Top with cheese and extra
enchilada sauce. Tip: This makes a great freezer meal, simply
prepare as directed above but dont bake it. Cover casserole
dish well and freeze. When youre ready to eat them, thaw
overnight in refrigerator, then:
salsa
sour cream
shredded lettuce
Directions
Place chicken and onions (and peppers, if using) in crockpot.
Sprinkle spices over all. Add the lime juice and stir well.
Cook on low for 4-6 hours.
If you start with frozen chicken breast, you might need to cook for longer
than 6 hours.
5. Serve in warm tortillas with your favorite fajita toppings.
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Ingredients
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Instructions
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Ingredients:
Directions:
Step 1: Preheat oven to 350 degrees. In Skillet, saut onions and beef until done.
Step 2: Add black beans to meat and stir until warmed just a few minutes.
Step 3: Pour a small amount of the green enchilada sauce on the bottom
of a 913 baking dish. Fill tortillas with beef mixture, wrap and line in pan.
Step 4: Once pan is full, top burritos with green enchilada sauce and sprinkle
top with cheese.
Step 5: Bake at 350 degrees for about 45 minutes until warm and bubbly.
Optional: Serve with Spanish Rice, beans, guacamole, sour cream, shredded lettuce, diced
tomatoes!
Note: This is a great freezer meal, just prepare the burritos as directed above, but instead of baking the finished burritos, freeze them! I use the disposable aluminum pans
when freezing these. Then when youre ready, just pull them out and thaw overnight.
Bake as directed above!
Heat sauce in sauce pan until slightly bubbling. Remove from heat
once thickened and Cool. Place in Freezer Bag. Sprinkle salt/pepper
to taste on ribs and slice in between rib bones and place in freezer
bag as well. Freeze until ready to serve.
To Prepare:
Thaw overnight in refrigerator. Preheat oven to 375 degrees. Bake
ribs covered for approximately 40 minutes, turn over and bake another 25 minutes uncovered.
Total Time
6hrs 30mins
Ingredients
1 3
cup flour
Directions:
Heat large nonstick skillet over medium heat until hot. Add meat, carrots and
ginger. Saut until meat is cooked. Drain if necessary, and return meat mixture to
pan. Stir in soy sauce, vinegar, sesame oil and red pepper. Cook about 1 minute,
remove from heat and stir in green onions and cilantro.
Serve with lettuce leaves and sliced cucumbers.
Freezing: Make a double batch of this and then freeze portions in Ziploc bags.
Thaw when ready to eat and just reheat in skillet until warmed!
Meatloaf:
3-4lbs ground beef
1/2 cup bread crumbs
1/2 cup Parmesan cheese (either shredded or grated)
2 egg beaten
2 Tablespoon Parsley
2 Tablespoon Basil
2 Tablespoon Oregano
1 Tablespoon Garlic Salt
1 Tablespoon Onion Salt
1/2 cup Ketchup
Crushed crackers
Optional: Brown sugar (Pat brown sugar on top of pre-cooked meatloaf for a
sweet crust)
Mix all ingredients in a bowl, and pat into loaf shape. Place in Gallon Zip-lock baggie
to freeze. When ready to serve, thaw overnight in refrigerator. Preheat oven to
350 degrees, and place meatloaf in loaf pan and bake for about 45 minutes.
2 lb pasta (tricolor)
3 cans chicken
1/2 cup balsamic vinegar
4tsps dijon mustard
1 tsp salt
1 tsp ground black pepper (freshly)
1 cup extra-virgin olive oil
1 cup Sundried Tomatoes
30 oz artichoke hearts (drained and diced)
2 Basil tablespoon dried)
2 tsp oregano
2 Cans black olives, sliced
2 tsps spices equal parts black pepper, salt and garlic powder
6ozs feta cheese (crumbled)
1 cup grated parmesan cheese (freshly)
Directions
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Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl.
Gradually whisk in the oil to make a smooth dressing. Set aside.
Bring a large pot of salted water (about 1 tablespoon kosher salt to 4
quarts water) to a boil. Add the pasta and cook until al dente; drain,
then pour pasta into a large bowl. While the pasta is still warm, pour a
couple tablespoons of the dressing over the pasta and toss so that the
pasta doesnt stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent
sticking.
When the pasta has cooled, add the sun-dried tomatoes, artichokes,
basil, onion, olives, saut spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated.
Add the cheeses and lightly toss. Chill until ready to serve.
Coconut Chicken
Ingredients:
Directions:
STEP 1: Season chicken with salt & pepper to taste.
STEP 2: In plate mix breadcrumbs and coconut together, and roll chicken thighs in breadcrumb
mixture 1 at a time to coat well.
STEP 3: Place coated chicken in lightly sprayed baking dish and drizzle lightly with butter or olive oil.
STEP 4: Bake at 350 for 45-55 minutes until chicken is done.
Serve with baked potato and your favorite veggie!
TIP: Place foil over the chicken for the first half of baking just to keep the
Ingredients:
Directions
Prep 5 m
Ready In 6 h 5 m
1. Drain black beans, and rinse.
2.Combine beans, jalapenos, and chicken broth in a slow cooker.
3.Season with garlic powder, chili powder, cumin, cayenne, pepper,
and hot pepper sauce.
4.Cook on High for 4 hours. Reduce heat to Low,
and continue cooking for 2 hours, or until you are ready to eat.
Directions
Cook penne according to package directions until almost cooked.
2. Preheat oven to 350*.
3. In a large skillet over medium heat, heat oil, then add onion,
garlic and stir fry until onion is translucent. Remove to a plate.
4. Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano.
Cook through; drain.
5. Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally,
for 10-15 minute Stir in penne.
6. Put mixture in a shallow dish (13x9x2)and cover with shredded cheese.
7. Bake for 30-45 minute Let stand 5 minute before serving.
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Ingredients
Directions
Directions
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2 12 cups water
1
2 tablespoons sugar
1 (32 ounce) package frozen stir fry vegetables
Directions
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directions
Combine all ingredients in crockpot except for parmesan
cheese. Cover; cook on high for 4 hours or until pasta is
tender. Serve with grated cheese.
Chicken Parmesan
Ingredients
2 egg, beaten
8 teaspoons butter
Directions
Pound chicken to flatten.
2. Salt and pepper to taste.
3. Dip chicken in egg; then in bread crumbs.
4. Fry in butter in hot skillet, turning and browning for
10 minutes or until chicken is done.
5. Remove from skillet.
6. To skillet add spaghetti sauce.
7. Heat thoroughly.
8. Add chicken.
9. Place slices of mozzarella on top of chicken.
10. Sprinkle with parmesan.
11. Cover and cook until cheese is melted.
12. Serve with a side of spaghetti.
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Ingredients
Brisket Rub:
3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 1/2 pounds beef brisket
Barbeque Sauce:
3/4 cup barbeque sauce
1/4 cup water (optional)
1 tablespoon Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1/2 onion, sliced into rings
Directions
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl;
rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag;
refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce,
and liquid smoke together in the bottom of a slow cooker.
5. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
6. Cook on Low until brisket is very tender, 6 to 7 hours.
7. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
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