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Mexican Stack-Up

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1 poblano pepper
Reynolds Wrap Foil
2 tablespoons olive oil
4 green onions, sliced thinly
4 garlic cloves, finely chopped
1 1/2 lbs ground beef
3 1/2-4 tablespoons taco seasoning mix, to your taste
1 pinch cayenne pepper
1 cup canned black beans, drained
2/3 cup corn kernel, fresh
8 ounces cream cheese, room temperature
1/3 cup chicken stock
2 tablespoons chives
1 tablespoon fresh cilantro, chopped
salt and pepper
8 corn tortillas
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
Garnishes

sour cream
green onion, sliced
black olives, sliced
jalapeno, sliced


How to make it :





Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

Utterly Deadly Southern Pecan Pie

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1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell


How to make it :



In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
At this point I like to strain the mixture to make sure it’s smooth and lump free.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350°F oven for about 45 to 60 minutes or until set.

BROCCOLI CHEDDAR STUFFED POTATOES

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4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided


How to make it :




Preheat oven to 400 degrees (F). 
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. 
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil. 
Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
Divide the filling evenly among the potato shells then top with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.

Banana Split Fluff Salad

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1 – 3.4 ounce box instant banana pudding
1 – 20 ounce can crushed pineapple (do not drain)
1 – 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 – 10 ounce jar maraschino cherries, halved


How to make it :




Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
Refrigerate at least 1 hour to chill. Makes about 8 cups salad

Nanny’s Chocolate Fudge Brownie Cake

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1 oz box chocolate cake mix I used Betty Crocker's Choc. Fudge 15.25 .
1 oz box fudge brownie mix I used Duncan Hines Decadent Brownies 17.6 .
4 eggs
1 1/4 cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing

How to make it :




Preheat oven to 350 F. Grease and lightly flour a bundt pan ( I use Baker's Joy spray).
In a bowl add the cake mix, brownie mix, oil eggs and water. Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean.
NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.

Taco Casserole

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1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

How to make it :



Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

General Tso's Chinese Chicken

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BATTER:
1 egg, beaten
¼ cup soy sauce
¾ cup cornstarch
SAUCE:
¼ cup cornstarch
1/8 cup water
tsp fresh garlic, minced
¼ cup sugar
¼ cup soy sauce
1/8 cup white vinegar
1/8 cup white wine
2 cups chicken broth
CHICKEN:
2 pounds chicken breasts - cut into cubes
1 cup peanut oil
2 bunches of green onions
5-8 dried chillies
1 head of broccoli, cut into florets

How to make it :





Place sauce ingredients in a quart jar with a lid and shake to mix.  You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.
To make the batter, beat the egg in a bowl. Once the egg is beaten, mix the soy sauce in well. Slowly add the cornstarch into the egg and soy sauce mixture, mixing until it is the consistency of peanut butter. 
Add chicken pieces to the batter and cover them using a fork and allow excess to drip off.
Heat the peanut oil in a wok until medium high.
Add chicken to hot oil and fry until crispy in wok.  Cook up to 8 pieces at a time.
Drain chicken on paper towel and keep warm in oven.  Repeat until all chicken has been fried. Drain the oil from the wok.
Add green onions and hot pepper to the wok and stir fry for 30 seconds.
Stir sauce mixture in with the onions and pepper in the wok, and cook until thick.  You will see it begin to bubble and thicken.  Add chicken and broccoli to sauce and mix together quickly.  Cook for just 1-2 minutes and serve over rice.
Note: Want crispier chicken, and serve the sauce separate? Add about 3/4 cup plus 2 tablespoons of water and 2 dashes of soy sauce to to the sauce mixture with the broccoli and serve separately.