Monday, June 8, 2015
Enchilada Sauce Can
1 cup sour cream
2 breasts of chicken, shredded (1 can of Costco chicken)
1 pack of corn tortillas
1 bag of cheese
pour 1/2 enchilada sauce in bottom of a 9x13.
mix Chicken, Sour Cream, green chilies, and half the cheese in a big bowl.
separate the mixtures into 12-14 corn tortillas and roll them up.
place the tortilla rolls in the 9x13.
cover in the rest of the enchilada sauce and cheese.
bake at 350 for 30 min covered in foil. 5-10 more min w/o the foil.
hope this is right.....
Sunday, March 29, 2015
4 ounces bacon diced
1/4 cup olive oil
Salt and pepper
1 tablespoon balsamic vinegar
Preheat the oven to 400 degrees. Place the Brussels sprouts on a cookie sheet, including the loose leaves.. Add the bacon, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss and spread out on a cookie sheet lined with parchment paper. Roast the Brussels sprouts for 20 to 30 minutes. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
I got the recipe from Ina Garten
Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html?oc=linkback
Basic Cream Pie - Lion House
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell
In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.
Coconut Cream Pie - Lion House
Add 1 cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.
Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.
Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.
5 cup water
1 (16 oz.) can diced tomatoes
2 medium onion, chopped fine
4-5 medium carrots sliced
1/4 cup ketchup
1 TB instant beef bouillon
2 tsp Lawry's salt
1 tsp dried basil
1 bay leaf
6 medium potatoes cut into chunks
salt and pepper
optional 2 cups frozen corn.
Brown ground beef, drain. Add water, un-drained tromatoes, onion, carrots, potatoes, ketchup, bouillon, salt, pepper, basil, and bay leaf. Bring to a boil and reduce heat, simmer, covered for 1 hour or until vegetables are tender. Season to taste. During the last hour the soup thickens!
Tuesday, November 12, 2013
4 large onions
5 packs Lawry's chili seasoning
2 tbsp ground pepper
2 (28 oz) cans diced tomatoes
5 (28 oz) cans Contadina crushed tomatoes w Italian herbs
7 large (or 14 regular) cans kidney beans, undrained
2 (15 oz) cans pinto beans, undrained
Brown hamburger w chopped onions.
Add all seasonings to meat mixture, stirring well, cover and set aside.
In roaster over or large pot, combine all beans and tomatoes. Add meat mixture and stir well.
Simmer 2-3 hours on low. (If simmer for less time chili will not be as thick).
Serve with grated cheese, chopped green onions, and sour cream.
Wednesday, February 8, 2012
My favorite Pork Loin Recipe
1 (2 lb) pork
1(1oz) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 TBS minced garlic
3 TBS soy sauce
Freshly ground pepper
Brown pork tenderloin in a slow cooker with the contents f the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Wednesday, November 23, 2011
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional, of course)
1 pkg. (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
For Cake: Prehead oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.
Cobine: flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.
For Filling: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.