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Tag: cheese (Page 5 of 16)

Chicken Salad Tacos

January 20, 2007 / / 0 Comments

Recipe Source: Beth McCullough

Ingredients:

1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons taco seasoning
1 whole cooked chicken breast, chopped
6 taco shells

Directions:

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

Mexican Lasagna

January 20, 2007 / / 0 Comments

Recipe Source: Edna Harter

Ingredients:

2 pounds ground chuck
3/4 teaspoon minced garlic
2 teaspoons oregano
1 teaspoon ground cumin
1 (16-ounce) can refried beans
15 lasagna noodles, uncooked
1 (16-ounce) jar chunky mild salsa
16 ounces water
2 cups sour cream
1 (6-ounce) can sliced black olives
3/4 cup chopped green onions
8 ounces shredded Monterey Jack cheese

Directions:

Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.

Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.

Yield: 6 to 8 servings

Pasta with Garbanzo Beans

January 20, 2007 / / 0 Comments

Recipe Source: Teresa Mourad

Ingredients:

1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated

Directions:

Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.

Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

Cincinnati Chili

January 20, 2007 / / 0 Comments

Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)

Ingredients:

3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
Chopped onion
1/2 cup shredded Cheddar cheese

Directions:

Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.

Stir occasionally and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.

Serves 4.

Corn and Salsa Chicken Packets

January 20, 2007 / / 0 Comments

Recipe Source: Sica / recipezaar.com

Prep/Cooking Time: 35 min

Ingredients:

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil(12-inch x18-inch ea)
2 cups frozen whole kernel corn(can use canned corn)
1/2 cup fresh tomatoes, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 450. Center chicken breast on each foil sheet.

Top with vegetables. Spoon salsa evenly over chicken and vegetables.

Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.

Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).

Place contents of packet into individual serving plates. Sprinkle with cheese.

Penne in Vodka Cream

January 18, 2007 / / 0 Comments

Recipe Source: Dawn / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound penne pasta
1/2 cup butter
3/4 cup vodka
1/2 teaspoon dried red pepper flakes
1/4 teaspoon Worcestershire sauce
8 ounces tomato sauce
1/2 (6 ounce) can tomato paste
1 cup heavy cream
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.

Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.

Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.

Mom’s Macaroni & Cheese

January 15, 2007 / / 0 Comments

Recipe Source: WI Cheesehead / recipezaar.com

Prep/Cooking Time: 35 min / 15 min prep

Ingredients:

1 cup dry elbow macaroni
1 cup thin white sauce
1/8 teaspoon dry mustard
1 pinch paprika
4 ounces shredded cheddar cheese (1 C)
1/4 cup shredded cheddar cheese
1/4 teaspoon worcestershire sauce

Directions:

Preheat oven to 350°F. Boil macaroni till tender. Make a white sauce (or use jar kind) and add dry mustard and paprika. Thouroughly blend. Add 4 oz. cheddar cheese to white sauce and stir until melted. Add Worcestershire sauce and blend.

Spray a 9×13-inch baking dish with cooking spray. Layer noodles and sauce alternately for two layers.
Sprinkle with 1/4 C cheddar cheese and paprika. Bake for 20-30 minutes or until lightly browned.

Serves 8.

Chalupas

January 15, 2007 / / 0 Comments

Recipe Source: Janae’ / recipezaar.com

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

Creamy Ground Beef Burrito Bake

January 15, 2007 / / 0 Comments

Recipe Source: cheapcooking.com

Ingredients:

1 pound ground beef
1/2 an onion, diced
1 clove garlic, minced
1 tsp ground cumin
8 ounces tomato sauce
1/2 cup water
1 15-ounce can refried beans
1 10.5-ounce can of “cream of” soup (I used mushroom)
8 ounces sour cream or yogurt or a combination
flour tortillas (quantity could vary, I used 10)
grated cheese, about 3/4 pound

Directions:

Brown the ground beef, onion, and garlic. Drain off any accumulated grease. Add the cumin and cook another minute or so, then add the tomato sauce and water and simmer 5-10 minutes. If it gets too try, add a bit more sauce or water. Stir in the refried beans.

In a small bowl, mix together the sour cream or yogurt and the “cream of” soup. You can always make your own “cream of whatever” soup to use instead. Spread a bit of this on the bottom of a 9×13 baking pan. Reserve the rest for topping the burritos.

Heating the tortillas in the microwave in a tortilla warmer or between paper towels makes them a bit easier to roll up.

Spread a bit of the bean and meat mixture down the middle, top with some grated cheese, and roll up and fold burrito-style, placing the burrito seam-side down in the baking dish. Repeat until all the filling is used up. Spread the sauce over the top of the burritos and sprinkle some cheese on top. Bake at 350 for 20-30 minutes.

Serve with salsa, more sour cream, guacamole, sliced olives, or whatever else sounds good for topping. I poured some green tomatillo sauce on mine, which was fantastic. The girls ate theirs plain.

Taco Rice Mix

January 15, 2007 / / 0 Comments

Recipe Source: hillbillyhousewife.com

Ingredients:

1 cup long grain brown rice or white rice
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water

Directions:

In a 2-quart saucepan, heat the oil in the pan over medium heat. Add dry ingredients. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish.

This is my oldest son’s favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.

Variations:

To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.

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