Share one of your favorite recipes?!
One that I cook tonight wins Best AnswerWww@FoodAQ@Com
Answers:
Taco lasagna
http://www!.bigoven!.com/pics/190905102950!.!.!.
1 lb Ground beef I use extra lean 1 can (15 oz) Black beans rinsed and drained
1/2 cup Green pepper chopped 1 can (14!.5 oz) Mexican diced tomatoes undrained
1/2 cup Onion chopped 6 wh Flour tortillas (8 INCHES)
2/3 cup Water 1 can (16 oz) Refried beans
1 pkg Taco seasoning mix 3 cups Shredded mexican cheese low fat if desired
Instructions for Taco Lasagna
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain!. Add water and taco seasoning; bring to a boil!. Reduce heat; simmer, uncovered for 2 minutes!.
Stir in the black beans and tomatoes!. Simmer, uncovered, for 10 minutes!. Place two tortillas in a greased 13-in!. x 9-in!. x 2-in!. baking dish!. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese!. Repeat layers!. Top with remaining tortillas and cheese!. Cover and bake at 350 deg!. for 25-30 minutes or until heated through and cheese is melted!.
Melt in your mouth Pork Roast
http://images!.search!.yahoo!.com/images/vi!.!.!.
1 Large Pork butt(not real cold out of frig)
4 to 7 cloves of garlic OR MORE(each cut 1/2) enough to do the big butt!
sea salt
pepper(fresh is best)
1 large onion sliced in rings
1/4 cup of flour
1 e-xxlarge browning bag( make sure its big enough for your butt!)
large roasting pan!.
DO NOT ADD WATER!!!!!!!!!
K, with a paring knife poke holes in the meat(do this one hole at a time) then stick your finger in the hole to make it big enough to insert the sliced garlic!. Push the garlic down in the holes, put a little salt in the hole!.!. Do this all over the roast inserting garlic about every 2 or 3 inches apart!. Now salt the outside good, Pepper it good, now open the browning bag, lay it in the roasting pan, spread it out and with your hand throw the flour in to cover the bottom!. Laya lay the onion slices on top of the flour!. Now carefully put you the roast in, skin side down (need the biggest bags for plenty of room)!. Now put the rest of the onion on the top of meat!. Seal the bag very very tightly with the twisty thing that comes with the bag!. Poke holes in the top of the bag with the paring knife READ THE PACKAGE FOR DIRECTION ON HOW MANY AND WHERE TO PUT THE HOLES) Before you start poking!. Now put in a 400* preheated oven!. Cook 20 minutes then reduce to 275*!. Cook it for 4 1/2 hours if it is gigantic or less like 3 1/2 hour for smaller one!.
Roast beef poor boys:
http://www!.gumbopages!.com/looka/images/j!.!.!.
1 chuck roast large on with least fat
1 package of lipton onion soup mix
cold water
garlic powder
sea salt not much the onion soup has a lot already
fresh ground pepper
1 or 2 loaves french bread of baguette or sub bread
real mayo
shredded lettuce
green onion tops sliced long ways
kosher dill pickle sliced long ways
french's mustard
Heat the loaf in the oven cut into section
Put in a pot cover with cold water bring to boil!. Skim off the white foam!. Add lipton onion soup, garlic powder, salt n pepper!. Reduce heat simmer 1 /2 hr on low!. Let cool!. Tear in to pieces!. On hot bread put must n mayo top n bottom, pile on the roast beef with some gravy!. Lettuce onions and pickels!. SECURE A NAPKIN OR BIB AROUND YOUR NECK AND ENJOY!!!!!!!!!Www@FoodAQ@Com
http://www!.bigoven!.com/pics/190905102950!.!.!.
1 lb Ground beef I use extra lean 1 can (15 oz) Black beans rinsed and drained
1/2 cup Green pepper chopped 1 can (14!.5 oz) Mexican diced tomatoes undrained
1/2 cup Onion chopped 6 wh Flour tortillas (8 INCHES)
2/3 cup Water 1 can (16 oz) Refried beans
1 pkg Taco seasoning mix 3 cups Shredded mexican cheese low fat if desired
Instructions for Taco Lasagna
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain!. Add water and taco seasoning; bring to a boil!. Reduce heat; simmer, uncovered for 2 minutes!.
Stir in the black beans and tomatoes!. Simmer, uncovered, for 10 minutes!. Place two tortillas in a greased 13-in!. x 9-in!. x 2-in!. baking dish!. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese!. Repeat layers!. Top with remaining tortillas and cheese!. Cover and bake at 350 deg!. for 25-30 minutes or until heated through and cheese is melted!.
Melt in your mouth Pork Roast
http://images!.search!.yahoo!.com/images/vi!.!.!.
1 Large Pork butt(not real cold out of frig)
4 to 7 cloves of garlic OR MORE(each cut 1/2) enough to do the big butt!
sea salt
pepper(fresh is best)
1 large onion sliced in rings
1/4 cup of flour
1 e-xxlarge browning bag( make sure its big enough for your butt!)
large roasting pan!.
DO NOT ADD WATER!!!!!!!!!
K, with a paring knife poke holes in the meat(do this one hole at a time) then stick your finger in the hole to make it big enough to insert the sliced garlic!. Push the garlic down in the holes, put a little salt in the hole!.!. Do this all over the roast inserting garlic about every 2 or 3 inches apart!. Now salt the outside good, Pepper it good, now open the browning bag, lay it in the roasting pan, spread it out and with your hand throw the flour in to cover the bottom!. Laya lay the onion slices on top of the flour!. Now carefully put you the roast in, skin side down (need the biggest bags for plenty of room)!. Now put the rest of the onion on the top of meat!. Seal the bag very very tightly with the twisty thing that comes with the bag!. Poke holes in the top of the bag with the paring knife READ THE PACKAGE FOR DIRECTION ON HOW MANY AND WHERE TO PUT THE HOLES) Before you start poking!. Now put in a 400* preheated oven!. Cook 20 minutes then reduce to 275*!. Cook it for 4 1/2 hours if it is gigantic or less like 3 1/2 hour for smaller one!.
Roast beef poor boys:
http://www!.gumbopages!.com/looka/images/j!.!.!.
1 chuck roast large on with least fat
1 package of lipton onion soup mix
cold water
garlic powder
sea salt not much the onion soup has a lot already
fresh ground pepper
1 or 2 loaves french bread of baguette or sub bread
real mayo
shredded lettuce
green onion tops sliced long ways
kosher dill pickle sliced long ways
french's mustard
Heat the loaf in the oven cut into section
Put in a pot cover with cold water bring to boil!. Skim off the white foam!. Add lipton onion soup, garlic powder, salt n pepper!. Reduce heat simmer 1 /2 hr on low!. Let cool!. Tear in to pieces!. On hot bread put must n mayo top n bottom, pile on the roast beef with some gravy!. Lettuce onions and pickels!. SECURE A NAPKIN OR BIB AROUND YOUR NECK AND ENJOY!!!!!!!!!Www@FoodAQ@Com
Chicken Calderetta
4 lbs chicken, cut into serving pieces
2 fresh tomatoes, chopped
1 cup chopped onions
6 cloves garlic, minced
3 tbls!. soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tbls!. cooking oil
1 can cruched tomatoes
1 sweet red pepper, julienned
1 small green pepper julienned
1 teaspoon crushed red pepper flakes
1 can coconut cream
3 pcs!. bay leaves
1/4 cup grated cheddar cheese
Combine chicken, fresh tomatoes, half of the onions, half of the garlic, soy sauce, salt & pepper!. Mix well!.
Heat oil in a dutch oven or any deep pot!. Fry the rest of the garlic and onion until golden brown, add crushed tomatoes!. Turn the heat to high and cook the tomatoes until most of the liquid has evaporated, then add the chicken mixture, bay leaves, coconut cream, and all the peppers!. Cover and cook for 45 minutes stirring occasionally!. After 45 minutes, add the grated cheese, stir and cook for 2 minutes or until the cheese has melted!. Eat with rice or crusty baguette!.Www@FoodAQ@Com
4 lbs chicken, cut into serving pieces
2 fresh tomatoes, chopped
1 cup chopped onions
6 cloves garlic, minced
3 tbls!. soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tbls!. cooking oil
1 can cruched tomatoes
1 sweet red pepper, julienned
1 small green pepper julienned
1 teaspoon crushed red pepper flakes
1 can coconut cream
3 pcs!. bay leaves
1/4 cup grated cheddar cheese
Combine chicken, fresh tomatoes, half of the onions, half of the garlic, soy sauce, salt & pepper!. Mix well!.
Heat oil in a dutch oven or any deep pot!. Fry the rest of the garlic and onion until golden brown, add crushed tomatoes!. Turn the heat to high and cook the tomatoes until most of the liquid has evaporated, then add the chicken mixture, bay leaves, coconut cream, and all the peppers!. Cover and cook for 45 minutes stirring occasionally!. After 45 minutes, add the grated cheese, stir and cook for 2 minutes or until the cheese has melted!. Eat with rice or crusty baguette!.Www@FoodAQ@Com
Summertime Strawberry Lemonade
1 1/2 cup sugar
1/2 cup boiling water
1 tablespoon freshly grated lemon zest *
1 1/2 cups (about 6-10 lemons)
freshly squeezed lemon juice
1 10-oz package frozen strawberries w/sugar, defrosted
Dissolve the sugar (1 1/2 cups if using strawberries without sugar) in the boiling water!. Add lemon zest and lemon juice and stir well!. Stir in 60 ounces of water!.
Put the defrosted strawberries into your food processor and turn into syrup!. Pour into lemonade and stir!. Strain your juice and store in a covered container and refrigerate until ready to use!.
* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far!. You do not want to grate the white beneath the yellow!.
Note: To make decorative lemon ice cubes, place a twist of lemon inside each ice cube before freezing
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THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Tres Leches Cake
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F!. Lightly oil and flour a 13 by 9-inch metal pan and set aside!.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside!.
Place the butter into the bowl of a stand mixer!. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute!. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute!. Stop to scrape down the sides of the bowl, if necessary!. Add the eggs, 1 at a time, and mix to thoroughly combine!. Add the vanilla extract and mix to combine!. Add the flour mixture to the batter in 3 batches and mix just until combined!. Transfer the batter to the prepared pan and spread evenly!. This will appear to be a very small amount of batter!. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F!.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes!. Poke the top of the cake all over with a skewer orWww@FoodAQ@Com
1 1/2 cup sugar
1/2 cup boiling water
1 tablespoon freshly grated lemon zest *
1 1/2 cups (about 6-10 lemons)
freshly squeezed lemon juice
1 10-oz package frozen strawberries w/sugar, defrosted
Dissolve the sugar (1 1/2 cups if using strawberries without sugar) in the boiling water!. Add lemon zest and lemon juice and stir well!. Stir in 60 ounces of water!.
Put the defrosted strawberries into your food processor and turn into syrup!. Pour into lemonade and stir!. Strain your juice and store in a covered container and refrigerate until ready to use!.
* Lemon Zest: Lightly grate just the yellow from the lemon making sure you don't go down too far!. You do not want to grate the white beneath the yellow!.
Note: To make decorative lemon ice cubes, place a twist of lemon inside each ice cube before freezing
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THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Tres Leches Cake
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F!. Lightly oil and flour a 13 by 9-inch metal pan and set aside!.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside!.
Place the butter into the bowl of a stand mixer!. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute!. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute!. Stop to scrape down the sides of the bowl, if necessary!. Add the eggs, 1 at a time, and mix to thoroughly combine!. Add the vanilla extract and mix to combine!. Add the flour mixture to the batter in 3 batches and mix just until combined!. Transfer the batter to the prepared pan and spread evenly!. This will appear to be a very small amount of batter!. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F!.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes!. Poke the top of the cake all over with a skewer orWww@FoodAQ@Com
mix ricotta cheese with parmesan, cooked italian sausage, mozzarella, garlic powder and minced garlic in a bowl!. cook lasagna noodles!. put a ball of the ricotta mixture in the middle of each noodle, and roll it up with the mixture in the middle of the noodles!. coat with a sauce, making sure to add some of that cooked sausage in with the sauce, sprinkle mozzarella and parsley over the top ,and you're good!. so much easier to make then regular lasagna, so much faster, and oddly better!.
take a loaf of italian bread, mix minced galic and garlic poweder in with butter and parsley, spread into the bread, then put a layer of mozzarella in the center, put the top of the bread back on, and bake with the lasagna for a few minutes in tin foil!. serve with some wine, a leafy salad with cherry tomatoes, cucumbers, shaved carrots, black olives and a vinegarette, and you're all set!. the whole thing will take you 30 minutes to throw together!.Www@FoodAQ@Com
take a loaf of italian bread, mix minced galic and garlic poweder in with butter and parsley, spread into the bread, then put a layer of mozzarella in the center, put the top of the bread back on, and bake with the lasagna for a few minutes in tin foil!. serve with some wine, a leafy salad with cherry tomatoes, cucumbers, shaved carrots, black olives and a vinegarette, and you're all set!. the whole thing will take you 30 minutes to throw together!.Www@FoodAQ@Com
This is one of my family favorites!. Whenever I make it for friends, they end up asking for the recipe!. This was actually intended to be served cold in sandwiches originally!. But I normally serve it hot and use the sauce on rice (plus a salad)!.
PEKING PIG
1/2 cup Soy Sauce
1/4 cup Honey
1/4 cup Lemon Juice
1 tsp!. cinnamon
1 1/2 # pork tenderloin (or up to 2 1/2# boneless roast)
about 1/4 cup corn starch
3/4 cup diced green pepper
1/3 cup sliced fresh mushrooms (or 1 small can)
1 can sliced water chestnuts
Combine first 4 ingredients!. Pour over pork in pan!. Remove pork from pan, dredge in cornstarch, and return to pan!. Add other ingredients!. Roast 1 to 1 1/2 hours in 325° oven until well done!. Baste sauce over pork occasionally!.
Serve hot or cold in hamburger buns or as meat entree with herbed green rice using sauce as gravy!. For larger roast, increase sauce and roasting time accordingly!. If small enough, bake in a loaf pan so the sauce stays all around the roast!.Www@FoodAQ@Com
PEKING PIG
1/2 cup Soy Sauce
1/4 cup Honey
1/4 cup Lemon Juice
1 tsp!. cinnamon
1 1/2 # pork tenderloin (or up to 2 1/2# boneless roast)
about 1/4 cup corn starch
3/4 cup diced green pepper
1/3 cup sliced fresh mushrooms (or 1 small can)
1 can sliced water chestnuts
Combine first 4 ingredients!. Pour over pork in pan!. Remove pork from pan, dredge in cornstarch, and return to pan!. Add other ingredients!. Roast 1 to 1 1/2 hours in 325° oven until well done!. Baste sauce over pork occasionally!.
Serve hot or cold in hamburger buns or as meat entree with herbed green rice using sauce as gravy!. For larger roast, increase sauce and roasting time accordingly!. If small enough, bake in a loaf pan so the sauce stays all around the roast!.Www@FoodAQ@Com
Buy a packet of prepackaged cornbread mix
instead of adding 2 cups of milk, only add 1 and then add 1 cup of vanilla pudding!. add as much shredded mozzarella or cheddar cheese as desired and prepare as directed!. if you want you can add corn nibblets or sprinkle cheese on top of the bread halfway through cooking!. you can also eat it with softened butter mixed with honey!.Www@FoodAQ@Com
instead of adding 2 cups of milk, only add 1 and then add 1 cup of vanilla pudding!. add as much shredded mozzarella or cheddar cheese as desired and prepare as directed!. if you want you can add corn nibblets or sprinkle cheese on top of the bread halfway through cooking!. you can also eat it with softened butter mixed with honey!.Www@FoodAQ@Com
Snicker-doodles:
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour*
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees!. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs!. Blend in flour, cream of tartar, soda (baking soda) and salt!. Shape dough by rounded teaspoonfuls into balls!.
Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture!. Place 2 inches apart on ungreased baking sheet!. Bake 8 to 10 minutes or until set!. Immediately remove from baking sheet!.
About 6 Dozen Cookies!.
*If using self-rising flour, omit cream of tartar, soda and salt!.
~From Betty Crocker's Cookbook~Www@FoodAQ@Com
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour*
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees!. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs!. Blend in flour, cream of tartar, soda (baking soda) and salt!. Shape dough by rounded teaspoonfuls into balls!.
Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture!. Place 2 inches apart on ungreased baking sheet!. Bake 8 to 10 minutes or until set!. Immediately remove from baking sheet!.
About 6 Dozen Cookies!.
*If using self-rising flour, omit cream of tartar, soda and salt!.
~From Betty Crocker's Cookbook~Www@FoodAQ@Com
My fav is the easiest!. Pasta con ollio aolio!. Boil nicely salted water for you pasta (I prefer linguine or spaghetti for this), dump in your pasta, while it's cooking heat a generous amount of extra virgin olive oil in a frying pan, saute fresh crushed garlic (4 to 5 cloves), can add some crushed red pepper for some zing!. Add some of the pasta water to make it a little brothy!. finish your pasta by adding it to the olive oil and garlic for the last minute!. Turn off the fire, add some fresh grated cheese, your choice, little salt and pepper (maybe a little parsley for color) and your done!. A little salad to go with it, nice little chianti!. After that play around with this recipe, it is the basic recipe in Italy for most pasta sauces which all of our grandmothers used!.!.Www@FoodAQ@Com
you may need to run to the store!. Unless you have green chili in the fridge!. My favorite dish is 3 soft corn tortilla tacos with ground beef(molida) smotheered in chili verde with monteray jack cheese, cotija cheese, and some lettuce , tomato, and sour cream!. recipe!? There are short cuts with taco seasoning packets and chili in a jarWww@FoodAQ@Com
Enchiladas!!!
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10!.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milkWww@FoodAQ@Com
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10!.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milkWww@FoodAQ@Com
Parmesean Pasta
Cook spaghetti and place in slow cooker with about 1/4 cup butter, mix around!. Mix in a bowel some heavy cream, diced ham, 1/2 cup water and parmesean!. Dump in slow cooker along with spaghetti, mix well!. Cook on low until heated!.Www@FoodAQ@Com
Cook spaghetti and place in slow cooker with about 1/4 cup butter, mix around!. Mix in a bowel some heavy cream, diced ham, 1/2 cup water and parmesean!. Dump in slow cooker along with spaghetti, mix well!. Cook on low until heated!.Www@FoodAQ@Com
coca cola chicken!.!.!.!.its awsome get a chicken brest and 1 can of coke pour coke into a pot and a barley any ketchup!.!.!.!.let it simmer until its cooked all the way!. i no it sounds weird but is delicious!Www@FoodAQ@Com