05-10 Ingredients Articles
Ingredients
1 pork roast
1 package bacon
Instructions
Slice bacon into pieces. Place pork into crockpot. Top with bacon. Cook on low for about 6 hours. Shred pork. Serve on tortilla with toppings such as cheese, black beans, corn, salsa, rice, avocado, lime, lettuce, tomato, etc.
Recipe: Cafe Rio, Creamy Tomatillo Dressing–aka the green dressing
Ingredients
1 cup Mayonnaise 1 cup Cilantro–(I’d put in more)
1/4 tsp. Cayenne Pepper–(I’d put 1/2tsp)
1 pkg. Hidden Valley Ranch Buttermilk Recipe Dressing Mix
1/2 cup Buttermilk (sub 1/2 tbsp lemon juice and 1/2 cup milk)
2 cloves garlic, minced–(I’d put in more)
3 tomatillos, quartered (found by peppers in produce section)–(I’d put in more)
Instructions
Mix all ingredients in a blender until well blended. Chill before serving.
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Ingredients
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper
Instructions
In a bowl combine all ingredients.
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Ingredients
1 ½ C. Warm Water
1 T. Fresh Rosemary, chopped (generous T.)
2. T. Oil
1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
2 T. Sugar
1 ½ tsp. Salt
4-5 C. White Flour
1 ½ T. Gluten Flour
1 T. Yeast
Instructions
Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap. Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
Bake at 350 for 27-30 minutes.
For normal French/white bread just don’t add the rosemary and garlic.
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Cream cheese wontons have a crispy outside and a creamy, delicious inside. This crispy cream cheese wontons recipe serves 8 to 10 people, with 2 to 3 wontons per person.
Ingredients
230 g cream cheese , at room temperature
55 g green onion , finely minced
salt
1 wonton wrappers , package
sweet & sour dipping sauce
1 wok or large skillet
2 to 4 cups of corn oil to use for frying
strainer
Instructions
Prepare The Filling
Take 1/2 cup of cream cheese and let it sit out in room temperature for around thirty minutes to soften it a bit. Remove the end and top part off one green onion. If the green onion is a thick one, slice the thick stem in two. Now, finely mince the green onion and add 1/4 cup of the minced green onion to the cream cheese. Add a few grinds of black pepper and salt and mix together thoroughly.
Fill & Fold The Wontons
Take a wonton wrapper and lay it in front of you and spread thinly about 1/2 to 1 teaspoon of the cream cheese mixture in the middle... Read the rest of this article »
Ingredients
2 heads broccoli, cut florets into tiny pieces
2 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated
½ cup frozen baby peas, thawed
1 small can diced olives
¼ cup finely chopped red onion
Dressing Ingredients
½ cup mayo
¼ cup sugar
4 Tbsp Red wine vinegar
Instructions
Mix the dressing together and set aside. Add the other ingredients together. Stir in the dressing. Chill before serving.
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Ingredients
4 potatoes (Baked)
1 cup sour cream
½ cup milk
¼ cup butter
1/4 tsp salt
1/8 tsp pepper
1 ½ cup cheddar cheese
1/3 cup chopped bacon
4 green onions sliced
Instructions
Bake potatoes. Cut potatoes in half lengthwise. Scoop out the potato from the skin. Save the skin.
In a bowl, combine the scooped out potato, sour cream, milk, butter, salt and pepper. Whip the ingredients together with an electric mixer. Add ½ the cheese, bacon, and green onions and whip until well mixed.
Spoon the whipped potatoes onto the potato skin shells. Sprinkle the green onions, bacon and cheddar cheese on top of whipped potatoes.
Bake at 350° for 10-15 minutes or until cheese is melted.
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Ingredients
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 c. fresh, washed spinach leaves (about 2/3 of 10-ounce pkg)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Instructions
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot... Read the rest of this article »
Ingredients
4 cups milk
2 bay leaves
1/2 teaspoon nutmeg
1/2 cup butter
2/3 cup all-purpose flour
3 cups grated Cheddar or Parmesan and Cheddar mixture
2/3 cup bread crumbs
1 pound macaroni
salt
pepper
Instructions
Cook the pasta in plenty of boiling water with a few teaspoons of salt until al dente (firm but not hard.) Drain and run cold water over the top of the paste in the strainer, to stop it from cooking.
Make béchamel sauce by gently heating milk with bay leaves and nutmeg in a small sauce pan. Do not let it boil.
Melt the butter in a medium heavy-bottom saucepan. Add the flour and mix it in with a whisk. Cook for 2-3 minutes, but do not let the butter burn. Strain the hot milk into the flour and butter mixture all at once, and mix smoothly with the whisk. Bring the sauce to a boil, stirring constantly, and cook for 4 minutes more.
Season with salt and pepper. Add 2.5 cups of cheese and stir over low heat until melted.
Preheat the oven to 400°F. Grease a casserole dish... Read the rest of this article »
Ingredients
16 oz sour cream
1 can green chilies
1 can cream of celery soup
1 cup milk 3 cups cheese (cheddar)
2-4 chicken breasts, cooked and cubed or shredded
salt
pepper
10 tortillas
Instructions
Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
Add cooked chicken to the sauce pan
Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
Bake, covered, for 20 minutes at 400 degrees
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Ingredients
1 1/2 lb. ground beef
1 lg. onion chopped
1 1/2 pkg taco seasoning
29 oz. tomato sauce
15 oz. corn
15 oz. black beans
15 oz. kidney beans
15 oz. pinto beans
3 – 14 oz. cans diced tomatoes
4 1/2 cups water
Instructions
Brown ground beef with onion. Put all ingredients in a large pot. Simmer 30 minutes. Garnish with crushed white corn chips, sour cream, chopped avocado, grated cheddar cheese, sliced green onions. Serves 10-12.
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