1/4 c butter
1/4 c flour
2/3 c chicken broth
1/2 c half and half cream
1/2 c sour cream
1 c parmesan cheese
1/4 c white grape juice
1 garlic clove, minced
1 tsp lemon juice
1/2 tsp dry mustard
3 c cooked chicken breasts, cubed
8 oz cooked spaghetti
2 tsp paprika
Melt butter in sauce pan and add the flour, stiring constantly
Add chicken broth, half and half, sour cream, parmesan cheese, grape juice, garlic, lemon juice, dry mustard and salt and pepper
Stir over medium heat until mixture starts to thicken
Add chicken and spaghetti and mix well
Pour into a baking dish and sprinkle with paprika
Bake for 30 minutes at 350
Tuesday, March 10, 2009
Monday, March 9, 2009
Spinach and Cheese Manicotti
3 tbsp oil
1/4 cup onion, finely chopped
2 tsp garlic, minced
1 1/2 c ricotta cheese
1 1/2 c shredded mozzarella cheese
4 oz cream cheese
1/3 c grated parmesan cheese
1 tsp italian seasoning
salt and pepper
1 pkg frozen chopped spinach, thawed and drained
8 manicotti shells, cooked and drained
4-6 c pasta sauce
1/4 c parmesan cheese
Preheat oven to 350
Saute onion and garlic in oil
In a large bowl, combine ricotta cheese, 1 1/2 c mozzarella cheese, cream cheese, 6 tbsp parmesan cheese and italian seasoning
Beat with a wooden spoon until smooth and well combined
Season with salt and pepper
Stir in onion mixture and spinach
Spoon into cooked manicotti shells
Pour half of the pasta sauce into a 9x13 baking dish
Arrange shells over sauce
Top with remaing sauce
Sprinkle with 1/4 c parmesan cheese
Cover and bake for 25 minutes
1/4 cup onion, finely chopped
2 tsp garlic, minced
1 1/2 c ricotta cheese
1 1/2 c shredded mozzarella cheese
4 oz cream cheese
1/3 c grated parmesan cheese
1 tsp italian seasoning
salt and pepper
1 pkg frozen chopped spinach, thawed and drained
8 manicotti shells, cooked and drained
4-6 c pasta sauce
1/4 c parmesan cheese
Preheat oven to 350
Saute onion and garlic in oil
In a large bowl, combine ricotta cheese, 1 1/2 c mozzarella cheese, cream cheese, 6 tbsp parmesan cheese and italian seasoning
Beat with a wooden spoon until smooth and well combined
Season with salt and pepper
Stir in onion mixture and spinach
Spoon into cooked manicotti shells
Pour half of the pasta sauce into a 9x13 baking dish
Arrange shells over sauce
Top with remaing sauce
Sprinkle with 1/4 c parmesan cheese
Cover and bake for 25 minutes
Friday, March 6, 2009
Chcolate Flan Cake
1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 jar caramel topping
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs
Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the caramel sauce in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the caramel
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.)
Set the Bundt pan into a large pan and set on the oven rack and slide inches.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The caramel will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 jar caramel topping
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs
Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the caramel sauce in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the caramel
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.)
Set the Bundt pan into a large pan and set on the oven rack and slide inches.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The caramel will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
Thursday, March 5, 2009
Oven Fried Chimichangas
2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.
Wednesday, March 4, 2009
Easy Enchiladas (Beef or Chicken)
1 lb ground beef or boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder
2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese
1 (10 ounce) can enchilada sauce
olives (optional)
12 corn tortillas
oil
If using chicken, boil chicken in water.
Then rinse and shred with fork.
Add onion and garlic.
If using ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (worcestershire sauce through black pepper).
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side.
Drain on paper towel.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
Top with sour cream.
1/4 cup chopped onion
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder
2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese
1 (10 ounce) can enchilada sauce
olives (optional)
12 corn tortillas
oil
If using chicken, boil chicken in water.
Then rinse and shred with fork.
Add onion and garlic.
If using ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (worcestershire sauce through black pepper).
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side.
Drain on paper towel.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
Top with sour cream.
Tuesday, March 3, 2009
Black Bean and Tortilla Bake
1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons
Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
Monday, March 2, 2009
Mexican Cornbread
1/2 c butter, melted
3/4 c sugar
4 eggs
1 can cream corn
2 oz chopped green chili peppers
1/2 c shredded monterey jack cheese
1/2 c shredded cheddar cheese
1 c flour
1 c yellow corn meal
1/4 tsp salt
4 tsp baking powder
Preheat oven to 300.
LIghtly grease a 9x13 baking dish
In a large bowl, beat together butter and sugar
Beat in the eggs, onw at a time
Blend in cream cornm chiles and cheese
In a seperate bowl, stir together flour, cornmeal, baking powder and salt
Add the flour mixture to the corn mixture; stir until smooth
Pour into pan and bake for 1 hour.
3/4 c sugar
4 eggs
1 can cream corn
2 oz chopped green chili peppers
1/2 c shredded monterey jack cheese
1/2 c shredded cheddar cheese
1 c flour
1 c yellow corn meal
1/4 tsp salt
4 tsp baking powder
Preheat oven to 300.
LIghtly grease a 9x13 baking dish
In a large bowl, beat together butter and sugar
Beat in the eggs, onw at a time
Blend in cream cornm chiles and cheese
In a seperate bowl, stir together flour, cornmeal, baking powder and salt
Add the flour mixture to the corn mixture; stir until smooth
Pour into pan and bake for 1 hour.
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