Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: Diana Rattray
Ingredients:
4 cups assorted square wheat, rice or corn cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 envelope taco seasoning mix
1/4 cup melted butter
Directions:
Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container.
Makes about 12 cups.
Recipe Source: betterrecipes.com
Ingredients:
1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)
Directions:
In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.
Makes 6 servings.
Nicki’s Notes:
This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!
Recipe Source: betterrecipes.com
Ingredients:
12 wooden skewers
1-1/2 lb. boneless
skinless, chicken breast(16.5)
1 cup onion, finely minced(1)
2 cloves garlic, finely minced
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano
Directions:
Cut each chicken breast into 5-6 chunks and put in a large bowl. Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano. Pour the marinade over the chicken, cover and refrigerate 1-2 hours. Remove chicken from marinade and thread 5-6 chunks onto each skewer. Grill until chicken is cooked through, about 7 minutes each side. Two skewers per serving. Serve with Lemon Rice.
Makes 6 servings.
Suggestion:
Soak the wooden skewers in water while chicken marinates.
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 10 minutes / cooking time: 35 minutes
Ingredients:
a pinch Pepper, Black – Ground
1/2 tsp Cayenne
2 tsp Chili Powder OR
2 tsp Chipotle Seasoning
1 tbsp Onion Minced
2 tbsp butter
1 cup long grain, white rice
1/2 cup tomato juice
1 cup chicken stock
1 med Roma tomato, chopped
2 tbsp red peppers, chopped
Directions:
In a sauce pan – that has a tight fitting lid – melt the butter and add the minced onion. Add the rice and stir to coat the rice with the butter and to slightly heat the rice. Then add the tomato juice, chicken stock, cayenne pepper, chili powder and pepper.
Stir and bring to a boil, reduce heat to medium, cover and let cook for 10 minutes. Do not stir. Do not lift lid.
After 10 minutes add the chopped tomato and peppers on top of the rice. Cover. Do not stir. Remove from heat and let stand for 15 minutes. Now stir and serve.
Makes 4 servings.
Recipe Source: zatarain.com
Ingredients:
1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 large onion, chopped
2 Tblsp parsley flakes
1/4 tsp cayenne pepper
1 package smoked sausage, cut in 1/4-inch thick slices
Directions:
Rinse and drain soaked beans; place in a 5 to 6-quart pot and add 6 cups of water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender.
Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary.
Serve over hot rice.
Recipe Source: Mom
Prep/Cooking Time: cooking: 30 mins
Ingredients:
1 cup water
3/4 cup uncooked rice
1/4 cup minced onion
1 16 oz can tomatoes
1-1/2 tsp Worcestershire sauce
1-1/2 tsp mustard
1 tsp chili powder
1/2 tsp salt
1 cup tomato sauce
Directions:
Combine all ingredients in a large pot. Cook over a low heat; simmer for 30 minutes, stirring occasionally.
Suggestion: add a can of Rotel to add a little extra heat to this dish!
Recipe Source: Tabasco Website
Ingredients:
1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste
Directions:
In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.
In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.
Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.
Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.
Makes: 6 servings.
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