by Stefanie 49 Replies latest jw friends
That sounds good Sally. ITs sounds carb friendly....Everything posted sounds good. I will have to get back to you and let you know how it went.
Gopher.....
You are too cute
bebu I love bbq chicken...
Its too early to be this hungry..lol
Myauntfanny.. Could I substitute anything for the clams? Everything esle sounds good there.
Here's a good Tex-Mex dish.....
Chicken Felicidad
Corn Tortillas
1 2.5 lb chicken, boiled and deboned
1 can Rotel Tomatoes
1 can Cream of Chicken Soup
1 can of Ranch Style Beans (or Pintos, if no Ranch Style)
Grated Colby/Jack Cheese
In large casserole or baking pan, spray with Pam. Preheat oven to 375 deg. Use tongs to dip tortillas in hot broth from boiled chicken just to soften enough to mold to sides and bottom of casserole or baking pan to line pan with. Spread chicken pieces over bottom of pan/dish. In large bowl, mix canned ingredients and pour over chicken. Top with grated cheese and bake until golden brown and bubbly on top. (about 45 mins. to hr.) YUMMY!
Hey Frannie thats sounds like something I wanna try tonight.. I love tex mex...Thanks
Top Ramen
Boil noodles in water for 3 minutes.
Dump contents of flavor packet in and mix.
Eat.
Dr is a cook?!
I thought you only took temps...
Actually I like those soups in a cup. Makes lunch fast and good.....
Peanut Butter Sandwich
2 Slices whole wheat bread
4 Tablespoons Peanut Butter
2 Tablespoons Raspberry Jam
Directions:
Evenly spread peanut butter on one slice of whole wheat bread. Repeat process with raspberry jam on the second slice. Place slices together so that the peanut butter and jam come into contact. May be served with beer and a side of chips.
Iz, put some m&m's in there and you have a gggreat samich...
pb&j
I can still eat those and think about being a kid
1 1/2 pounds ground round or turkey
1 onion, finely chopped
1/2 cup raw rice
Salt and pepper, to taste
1 tablespoon mint
1 tablespoon parsley
1 egg, beaten
1 cup canned tomatoes, undrained
1/2 teaspoon dill
1/2 teaspoon oregano
1 (16 ounce) jar grapevine leaves
3 bouillon cubes
1 tablespoon butter
Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.
Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.
Enjoy!
Yiassou!
CG
Red Sauce 101: Easy, Cheap and Authentic
Basic Tomato Sauce (with options marked by asterisk*)
¼ cup extra virgin olive oil (1 tablespoon oil variation)
1½ cups Spanish onion, diced about ¼?
*One medium carrot, diced about ¼?
*One medium red bell pepper, diced about ¼?
Two 28-ounce cans of whole peeled tomatoes.
½ cup dry white wine, preferably unoaked
*2 tablespoons concentrated tomato paste, imported in tubes
*2 tablespoons (capfuls) of balsamic vinegar
2 garlic cloves, finely chopped
3-4 tablespoons fresh herbs, chopped (my favorites are basil and flat-leaf parsley, but thyme, marjoram, rosemary, and oregano are also used )
salt and fresh-ground black pepper, to taste
In a dutch oven (heavy-bottomed, lidded, enameled, non-reactive cast iron pot, i.e. Le Creuset) or a saucepan of about six-quart capacity, begin by combining the onion, garlic and, if used, the similarly diced carrots and bell pepper with the olive oil, salt and pepper. Sauté these on medium-low heat for about ten minutes, until soft and the onions are pale but translucent.
If using the tomato paste, turn up the heat that this point and stir the paste into the sautéed veggies until it cooks slightly; if necessary deglaze the pan, loosening and stuck-down bits of flavor with a wooden spoon or spatula, adding the optional balsamic vinegar at this point, any perhaps even a splash of the optional wine or a couple tablespoons of water to help out.
At this point, pull the pot off the heat as you decide on the sauce?s texture. Like it silky smooth? If you want it really chunky texture, then simply add the tomatoes to the pot after having squished them by hand as finely?or as coarsely -- as you like.
Like it silky smooth? Then puree a mixture of veggies and the canned tomatoes in several moderate batches in a blender or food processor, being careful not to overload as it can get messy. We?ve also learned that adding a bit of the optional wine, or a few drops of water can serve to lighten the mixture and facilitate the blending.
Whatever its texture, we now get it all into the pot, add the wine (if desired) and simmer at medium-low heat, partially covered for at least 20 minutes. At this point we taste for salt and pepper, adjust if necessary, mix in our fresh herbs and decide whether to shut it down or simmer for a few minutes longer.
Buon Appetito da Two Cento Quindici (215)!
potato cake8 medium potatoes
1 oz.butter
2tbs olive oil
1 clove carlic crushed
1/2 TSP ground pepper
2 cups dried bread crumbs
1 cup grated cheddar cheese
1/2 cup parmesan cheese
heat butter,oil and pepper brush on each layer of potatoes
slice potatoes and layer in pan sprinkle bread crumbs and cheeses between layers
bake at 350 for 1 hour
