Cook Book Suggestion

that's enough from me tonight.

I have still have:

1 - 4mg Word document that has over 300 bread machine recipe's for 1.5 pound loafs, plus serveral hundred that I have not entered yet.
I also have bread machine recipe's for 1lb and 2 lb loafs.
I also have quite a few for conventional bread making.

The favorite for my daughter and her friend's is the Cake Bread. I get requests for this one all the time.

My wife and I like the jalepeno bread.

there is also Mexican dishes, mixed dishes, pie's, cakes, cookies, dips and on and on. I have so many recipe's that it takes up 138 meg on my computer.

And we have tested almost every single one of them!!

 

All-American Potato Salad
Serves 4 to 6
(From America's Test Kitchens)


Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.


Ingredients:
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1-1/2 teaspoons salt
3 tablespoons dill pickle juice
1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped fine
1 celery rib, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)


Directions:
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

 

German-Style Potato Salad
Yield: 11 - 1/2 cup servings
(from Cooking Light, AUGUST 2001)


Ingredients:
2 pounds red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
8 bacon slices, cut into 1/2-inch pieces
1/3 cup cider vinegar
2 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley


Directions:
Steam potatoes, covered, 10 minutes or until tender.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.

Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently.

 

All-Purpose Cornbread
Makes one 8-inch square
(from the Cook’s Illustrated 2005)


Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.


Ingredients:
1-1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1 cup (5 1/2 ounces) yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup (1 3/4 ounces) packed light brown sugar
3/4 cup (3 1/2 ounces) frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly


Directions:
1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

 

Still one of the BIGGEST requests around our house.


Kellogg's® Rice Krispies Treats® Original Recipe


Ingredients:
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal


Directions:
1. Melt margarine in large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9
x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.
Best if served the same day.

MICROWAVE DIRECTIONS:
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3
minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3
above. Microwave cooking times may vary.

NOTE:
For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow creme
can be substituted for marshmallows. Diet, reduced calorie or tub margarine
is not recommended. Store no more than two days in airtight container.

 

This is SO good, that I had to include a picture.

Irish Cream Cake
Serves 12
(from Southern Living, JANUARY 2003)





Ingredients:
1/2 cup butter, softened
1/2 cup shortening
2 cups DOMINO Granulated Sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup Irish cream liqueur
Butterscotch Filling *see below
Cream Cheese Frosting *see below
3/4 cup chopped pecans, toasted
14 pecan halves, toasted


Directions:
Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.



Butterscotch Filling
Yield: Makes 2 cups


Ingredients:
1/2 cup firmly packed DOMINO Brown Sugar
2 tablespoons butter
1 cup milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup chopped pecans, toasted
1/2 teaspoon_vanilla extract


Directions:
Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.



Cream Cheese Frosting
Yield: Makes 3 cups


Ingredients:
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted


Directions:
Beat first 3 ingredients with an electric mixer until creamy.

Add confectioners sugar, beating at low speed until blended.

Beat at high speed until smooth.

 

Burger anyone?

Burgers con Queso
Servings: 6


Chili powder and green onions add a whole new dimension to everyone's favorite cheeseburger. Serve with extra crispy curly fries sprinkled with salt and a touch of chili powder for a memorable accompaniment.

Preparation Time: 10 mins
Cook Time: 10 mins


Ingredients:
1 (10-oz.) package STOUFFER'S frozen Welsh Rarebit - prepared according to package directions
1/2 teaspoon chili powder
1 tablespoon chopped green onion
6 hamburger patties cooked and held warm
6 hamburger buns split and toasted
1/2 head shredded lettuce
1 diced red pepper - *see NOTE below


Directions:
Combine Welsh rarebit, chili powder and green onion.

Place hamburgers on bottom halves of buns.

Top with Welsh rarebit mixture. Garnish with lettuce and bell pepper. Cover with tops of buns.

NOTE:
We subsituted jalapeno's for the red bell pepper. Even when cooked, the red bell pepper gives us REALLY bad indigestion that lasts for days and we've tried everything to counteract it, but nothing works for us.

 

Roasted Gold Potatoes
with Garlic & Rosemary


Simple and delicious.

Preparation Time: 10 mins
Cook Time: 25 mins


Ingredients:
4 Gold potatoes, washed and cut into 1/6 wedges
1 tablespoon olive oil
1 sprig fresh rosemary
1/4-teaspoon salt
4 cloves garlic, pealed


Directions:
Preheat oven to 375°F.

In ovenproof skillet, combining olive oil and garlic in a hot skillet. Sauté garlic for about 30 seconds, being careful not to burn it. Add potato wedges and continue sautéing for 5-7 minutes, until potatoes are evenly coated with oil and begin to turn a golden color. Add rosemary to skillet and place the skillet in preheated oven.

Roast, uncovered, for 20-25 minutes, or until potatoes are cooked to tender bite. Add pepper to taste. Roasted Gold Potatoes with Garlic & Rosemary

 

Quick And Crunchy Pork Chops
Serves 4


For a substantial crust, don’t break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the “nick-and-peek” method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.


Ingredients:
1 (5-ounce) box Melba toast, broken into rough pieces
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise
4 center-cut boneless pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels


Directions:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.

2. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.

3. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.

 

Vanilla Cheesecake with Cherry Topping
Serves: 16 *see note below
(serving size: 1 slice cheesecake and about 2 tablespoons topping)
(from Cooking Light, NOVEMBER 2002)





Use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake and the bean halves flavor the topping.

Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.


Ingredients:
Crust:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray


Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise


Topping:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water


Directions:
1.) Preheat oven to 400°.

2.) To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1-1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

3.) Reduce oven temperature to 325°.

4.) To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

5.) Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

6.) To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

7.) Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.


NOTE:
We cut our portions a little thicker and made about 8/10 slices.

 

These are great, easy to make and cost less to make than going to the local
shop to buy them pre-made.


Pigs in a Blanket
Yield: Makes 8 to 10 servings
(from Southern Living)


Ingredients:
1 pound uncooked small link breakfast sausage
2 (8-ounce) cans refrigerated crescent rolls
1/2 cup coarse-ground mustard
1/4 cup light mayonnaise
2 tablespoons honey


Directions:
Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels.

Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet.

Bake 350° for 10 to 15 minutes or until golden brown.

Stir together mustard, mayonnaise, and honey. Serve with sausage rolls.

 

Cake Mix Bread
Makes 1 - 1.5 lb. loaf
(for Bread Machines)


Ingredients:
1-1/4 cup Warm Water
1 cup Yellow Cake Mix*
2-1/2 cups White Bread Flour
2 tbs. Butter
OR
2 tbs. Margarine
2 tsp. Active Dry Yeast



Hints:
* Try using different cake mixes for different flavors.

Place ingredients in the bread machine pan in the order suggested by the manufacturer.

This recipe can be made with the Basic bake cycle and desired Crust/Bread Color setting.

 

Jalapeno Dip


Ingredients:
1 8-oz. carton sour cream
1/2 cup mayonnaise
1/3 cup finely chopped green onions
3 tablespoons soy sauce
1-2 tablespoons finely chopped jalapenos *see NOTE below


Directions:
Combine all ingredients until well blended.

Cover and refrigerate about 1 hour to blend flavors.

Serve.

NOTE:
You can add more according to your 'hot/spicy' tastes.




Want more? Let me know.

 

Oatmeal Raisin Cookies #1


Oatmeal Raisin Cookies
Makes 4 dozen (48 servings).


Prep Time: approx. 15 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 1 Hour.


Ingredients:
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2-3/4 cups rolled oats
1 cup raisins


Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

3 Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

 

Oatmeal Raisin Cookies #2


Oatmeal Raisin Cookies
Makes 4 dozen (48 servings)


Oatmeal Raisin Cookie that calls for boiling the raisins. This makes a very delicious moist cookie.


Ingredients:
1-1/3 cups raisins
1-2/3 cups water
3/4 cup + 2 tablespoons + 1 teaspoon butter
1-1/3 cups white sugar
2-3/4 eggs
1-1/3 cups rolled oats
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon salt


Directions
1 Boil raisins for 2 to 3 minutes, reserving raisin water.

2 Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.

3 Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

 

Oatmeal Raisin Cookies #3



Oatmeal Raisin Spice Cookies
Yield Size: 72 cookies


Chewy oatmeal raisin cookies get a lift from a trio of spices: cinnamon, nutmeg and ginger.


Preparation time: 15 mins
Cooking time: 45 mins


Ingredients:
1 cup butter or margarine, softened
1 cup shortening
2 cups firmly packed brown sugar
1 cup sugar
4 eggs
1/4 cup light corn syrup
1/4 cup water
1 tablespoon + 1 teaspoon vanilla
3 cups flour
1 tablespoon 1 teaspoon ground cinnamon
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 cups quick cooking oatmeal, uncooked
2 cups raisins


Directions:
Preheat oven to 350°F

In a large bowl cream butter, shortening, brown sugar, sugar, eggs, corn syrup, water and vanilla; beat well.

In a separate bowl combine flour, cinnamon, baking soda, salt, nutmeg and ginger; add to sugar mixture. Beat well, then stir in oatmeal and raisins.

Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake 15 minutes or until edges start to brown. Cool slightly on the baking sheet before transferring to wire racks.

 

Oatmeal Raisin Cookies #4


Oatmeal Raisin Cookies
(made with SPLENDA)
Makes 3 dozen


Prep: 15 minutes
Bake: 10 to 12 minutes


Ingredients:
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend for Baking
1 tablespoon molasses
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups old-fashioned oats, uncooked
1 cup raisins


Directions:
1. Preheat oven to 350 degree F.

2. Stir together flour, soda, and cinnamon. Set aside.

3. Beat butter and SPLENDA® Sugar Blend for Baking at medium speed with an electric mixer until fluffy. Add eggs, molasses, and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

4. Drop dough by rounded tablespoons onto lightly greased baking sheets.

5. Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

 

Basic Pecan Pie
Serves: 8


Preparation time: 10 mins
Cooking time: 50 mins


Ingredients:
1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter
3 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans
1 9-inch pie shell


Directions:
Preheat oven to 375°F.

Mix light corn syrup, dark brown sugar, butter, eggs, vanilla and salt in a large mixing bowl. Add pecans and pour into a 9-inch unbaked pie shell.

Bake 45 to 50 minutes, or until the center is set. Cool completely on a wire rack.

 

Coconut-Macadamia Nut Cookies
Yield: 2-1/2 dozen cookies
(from Cooking Light)


You can make these cookies a day or two before the party and store them in an airtight container.


Ingredients:
1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter or stick margarine, melted
3 tablespoons water
2 tablespoons honey
Cooking spray


Directions:
Preheat oven to 325°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda).

Combine butter, water and honey, stirring well to combine.

Add butter mixture to flour mixture, stirring until well-blended.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 325° for 10 minutes or until almost set.

Cool on pan 2 to 3 minutes or until firm.

Remove cookies from pan, and cool on wire racks.

 

BBQ Chicken Tacos
Makes 6 Tacos


Take standard barbeque fare and dress it up in a taco shell. Shredded barbequed chicken, crunchy cole slaw and shredded Monterey Jack cheese bring out all the best flavors in a crunchy shell.

Prep time: 6 mins
Cook time: 10 mins


Ingredients:
1 package (2-pound) prepared shredded chicken in barbeque sauce*, warmed
1 package (12 count) ORTEGA® Taco Shells, warmed
8 ounces prepared coleslaw
1 cup shredded Monterey Jack cheese, (optional)


Directions
Fill taco shells with chicken. Top with coleslaw and cheese.

*Note: Some grocer's offer this fully cooked and in the refrigerated meat case.

 

Cheese Quesadillas
Makes 2 Folded 8-Inch Quesadillas
(from Cook's Illustrated)


Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.


Ingredients:
2 (8-inch) flour tortillas
2/3 cup (3 ounces) shredded Monterey Jack or cheddar cheese
1 tablespoon minced pickled jalapeños (optional)
Vegetable oil for brushing tortillas
Kosher salt


Directions:
1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1?3 cup cheese and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush top generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp, 1 to 2 minutes. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

 

Cheesy Nachoes with Guacamole and Salsa
Serves 4 to 6

Ingredients:
Nachoes:
8 ounces tortilla chips (Doritos won taste test)
1 pound cheddar cheese, shredded (4 cups)
2 large jalapeno chiles (3/4 ounce each), sliced thin (about 1/4 cup)
2 scallions, sliced thin
1 recipe Fresh Guacamole (see below)
1/2 cup (4 ounces) sour cream
1 recipe One-Minute Salsa (see below)
1 lime, cut into 6 wedges


Directions:
Adjust oven rack to middle position and heat oven to 400 degrees.

Spread half of chips in even layer in 13 by 9-inch baking dish or similar
ovenproof platter; sprinkle evenly with 2 cups cheese and half of jalapeno
slices. Repeat with remaining chips, cheese, and jalapenos.

Bake until cheese is melted, 7 to 10 minutes.

Remove nachos from oven, cool 2 minutes, then sprinkle with scallions.

Along edge of nachos, drop scoops of guacamole, sour cream, and salsa.

Serve immediately, passing lime wedges separately.



Fresh Guacamole
Makes about 1-1/2 cups

Ingredients:
2 small, ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small garlic clove, minced or pressed through garlic press
1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
Salt
1 tablespoon juice from 1 lime

Directions:
1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.

2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)




One-Minute Salsa
Makes about 1 cup

This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice.


Ingredients:
1/2 small jalapeno chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1 small garlic clove, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
Pinch ground black pepper
2 teaspoons juice from 1 lime
2 small ripe tomatoes (about 3/4 pound), each cored and cut into eighths
OR
1 (14-ounce) can diced tomatoes, drained


Directions:
Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

 

Huevos Rancheros
Yield: 4 servings


Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.


Ingredients:
4 (6-inch) corn tortillas
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1/4 cup canned chopped green chiles
2 teaspoons New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 (14.5-ounce) can diced tomatoes, undrained
4 large eggs
1/4 cup New Mexican Red Chile Sauce
OR
1/4 cup Green Chile Sauce
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 teaspoons chopped fresh cilantro


Directions:
Preheat oven to 350°.

Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.

Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.

Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.

 

How many more you want?

See post 61 and get back to me.

 

Las Chalupas
Yield: 4 to 6 servings


Prep Time: 15 minutes
Cook Time: 25 minutes


Ingredients:
Meat:
1 pound ground beef
1 package taco seasoning
2/3 cup salsa
1/4 cup jalapeno juice


Tortillas:
1/4 cup canola oil
4 to 6 flour tortillas


Toppings:
4-cheese Mexican blend
Shredded lettuce
Chopped tomatoes
Chopped olives (from a can)
Store bought guacamole
Sour cream


Directions:
In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.

In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center

 

Mexican Pizza
Yield: 4 individual pizzas


Prep Time: 15 minutes
Cook Time: 20 minutes


Ingredients:
1 pound chorizo
1/2 cup medium salsa
4 (8-inch) premade pizza crusts (recommended: Boboli)
1 can black refried beans
1 package 4 cheese Mexican blend
Shredded lettuce
Finely chopped tomatoes
Chopped tortilla chips
Ranch dressing

Directions:
In a skillet over medium heat, brown chorizo. Add salsa and simmer for 5 minutes.

Lay pizza crusts on pizza pan or baking sheet covered in foil. Spread refried black beans over top of pizza crusts. Evenly spread chorizo mixture over beans. Cover in cheese and bake for 10 to 12 minutes.

Remove from oven and top with lettuce, followed by tomatoes, and then tortilla chips.

Place ranch dressing in a resealable plastic bag and snip corner off of bag; pipe over pizzas. Serve hot.

 

Lazy Man Nachos


Ingredients:
1 lb ground beef
1/2 package of taco seasoning mix
1/2 cup of water
1 can of refried beans
3/4 of a jar of Cheese and Salsa Dip


Directions:
In a large skillet, brown ground beef; drain well. Stir in taco seasoning and water. Cook and stir over medium heat for 5 minutes. Add refried beans and Cheese and Salsa Dip and continue to cook and stir over a medium heat for an additional 10-15 minutes.

Sever over tortilla chips with lettuce, cheese, salsa, jalapenos, olives and sour cream.

You could also do the same thing by browning the hamburger first then adding the remaining ingredients into a crock pot and let simmer on low for at least a couple of hours or until bubbly. Great as a party dip.

 

Hot Chili Cheese Dip
Makes 4 cups.


Ingredients:
1 (15 oz.) can Armour Star chili (no beans)
1 (4 oz.) can chopped green chilies
1 lb. process American cheese, shredded
1 T. Worchestershire sauce


Directions:
Combine all ingredients and heat, stirring occasionally, over low heat until cheese melts.

Serve as a dip with corn chips.

 

Beer Can Chicken
Yield: 4 to 6 servings
(from Steven Raichlen)


Prep Time: 30 minutes
Cook Time: 2 hours


Ingredients:
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub (or your favorite dry barbecue rub
1 can (12 ounces) beer


Directions:
1.) Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken inside and out, under cold running water, then drain and blot dry inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

2.) Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat to high; then when smoke appears, lower the heat to medium.

3.) Pop the tab on the beer can. Using a 'church key'-style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4.) When ready to cook, if using charcoal, toss 1/2 the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5.) Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6.) Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving meat off the upright carcass. (Toss the beer can out along with the carcass.)