Beef Tortilla Pizza
1 / pound ground beef
1 / medium onion, chopped
1 / teaspoon salt
1 / teaspoon dried oregano leaves, crushed
4 / flour tortillas (10-inch diameter)
Vegetable oil
1 / medium tomato, seeded, chopped
1 / tablespoon thinly sliced fresh basil leaves
1 / cup shredded mozzarella cheese
1/4 / cup grated Parmesan cheese
Instructions:
1. / Heat oven to 400°F. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings; season with salt and oregano.
2. / Lightly brush tortillas with oil. Place on 2 ungreased large baking sheets. Bake in 400°F oven 3 minutes. Spoon beef mixture evenly on tortillas; top with tomato. Sprinkle with basil, then with cheeses. Bake 12 to 14 minutes or until tortillas are lightly browned and cheeses are melted.
Makes 4 servings.
Santa Fe Corn Chili
1 / pound ground beef
1 / large clove garlic, minced
1 / can (15-1/2 ounces) red kidney beans, drained
1 / can (15-1/4 ounces) sweet corn, drained
1 / can (15 ounces) tomato sauce
1 / can (14-1/2 ounces) diced Tomatoes with zesty mild green chilies, undrained
1 / package (1-1/4 ounces) chili seasoning mix
Sauce:
3/4 / cup dairy sour cream
1-1/2 / teaspoons green hot pepper sauce
Instructions:
1. / Brown ground beef with garlic in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings.
2. / Stir in beans, corn, tomato sauce, tomatoes and chili seasoning; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
3. / Meanwhile combine sour cream and pepper sauce in small bowl. Serve with chili.
Mojo Beef Kabobs
40 minutes
1 / pound boneless beef top sirloin steak, cut 1 inch thick
1 / teaspoon coarse grind black pepper
1 / large lime, cut into 8 wedges
1 / small red onion, cut into 8 thin wedges
1 / container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1/4 / cup fresh orange juice
1/4 / cup fresh lime juice
3 / tablespoons finely chopped fresh oregano
3 / tablespoons olive oil
2 / tablespoons finely chopped fresh parsley
1 / teaspoon ground cumin
1 / teaspoon minced garlic
3/4 / teaspoon salt
Instructions:
1. / Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. / Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. / Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. / Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. / Serve kabobs drizzled with sauce.
Makes 4 servings.
Beef Taco & Cheese Pockets
1 / cup refrigerated fully-cooked taco sauce with seasoned ground beef
1 / cup frozen vegetable mixture, such as broccoli, corn and red peppers
3/4 / cup shredded Mexican cheese blend or Cheddar cheese
1 / package (17.3 ounces) refrigerated grand biscuit dough
Cooking spray
All-purpose flour
Instructions:
1. / PLACE an oven rack in the center of the oven. HEAT oven to 375°F.
2. / PLACE the taco sauce with beef, vegetable mixture and cheese in a medium bowl. STIR with a fork to mix well.
3. / SPRAY a large baking sheet with cooking spray to coat it lightly.
4. / Adult help needed: OPEN the biscuit dough package following the label directions. (Note: Package may make a loud pop when opened.)
5. / SPRINKLE a wooden board or clean countertop with flour to coat lightly. PLACE 1 biscuit on the floured board.
6. / RUB a rolling pin with flour to coat lightly. ROLL biscuit with rolling pin as follows: START at the center of the biscuit and roll out to the top edge. REPEAT strokes, rolling back and forth from the center out, until you have a 7 x 4-1/2-inch oval piece of dough.
7. / PLACE a heaping 1/4 cup of the beef mixture on one side of the dough oval. FOLD the other side of the dough over the filling to cover it.
8. / PLACE the pocket on the baking sheet. FIRMLY PRESS the edges of the dough together with the tips of the tines of a fork to seal the dough.
9. / REPEAT steps 6 through 8 to make a total of 8 pockets.
10. / Adult help needed: Place baking sheet on the rack in the center of 375°F oven. BAKE 13 to 15 minutes or until dough is golden.
11. / Adult help needed: Careful! Baking sheet will be very hot. Using pot holders, REMOVE the baking sheet from the oven and PLACE it on a wire rack. Using pot holders, carefully REMOVE the pockets from the baking sheet with a metal spatula to serve. Careful! Filling will be very hot.
Makes 8 pockets.
Confetti Beef Taco Salad
1 / pound ground beef
1 / package (about 1.25 ounces) taco seasoning mix
3 / cups coarsely crushed tortilla chips
1 / cup shredded Cheddar cheese
1 / medium tomato, chopped
1 / package (12 ounces) mixed salad greens (about 8 cups)
Toppings:
Sliced ripe olives, sliced red onion, prepared ranch or French dressing (optional)
Instructions:
1. / Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into ¾ inch crumbles. Stir in taco seasoning mix according to package directions; remove seasoned beef from skillet with slotted spoon.
2. / Combine seasoned beef, tortilla chips, cheese and tomato in large bowl. Line 4 plates with salad greens. Top with beef mixture. Top with olives, onion and dressing, if desired.
Makes 4 servings.
Asian Beef & Broccoli with Noodles
30 minutes
1-1/4 / pounds boneless beef top round or top sirloin steak, cut 1 inch thick
2 / packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
1-1/2 / teaspoons cornstarch dissolved in 1/2 cup water
2 / tablespoons vegetable oil
1/2 / pound broccoli florets
2 / medium carrots, thinly sliced
1 / teaspoon grated orange rind (optional)
Instructions:
1. / Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
2. / Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.
3. / Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.
Makes 4 servings.
Asian Beef & Pepper Stir-Fry
3 / beef shoulder center steaks, cut 3/4 to 1 inch thick
1 / package (10 ounces) fresh vegetable stir-fry blend
3 / tablespoons water
1 / clove garlic, minced
1/2 / cup prepared sesame-ginger stir-fry sauce
1/4 / teaspoon crushed red pepper
2 / cups hot cooked rice
1/4 / cup dry-roasted peanuts
Instructions:
1. / Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
2. / Meanwhile cut beef steaks into 1/4-inch thick strips.
3. / Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and garlic.
4. / Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
Makes 4 servings.
Bottom-Of-The-Box Crushed Cracker Pork
1 pound pork tenderloin1 egg, beaten
1 tablespoon steak sauce
1 teaspoon garlic powder
1 cup finely crushed cheese crackers
2 tablespoons vegetable oil, divided
Cooking Directions
Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish. Cut tenderloin crosswise into 1/2-inch-thick slices. Pound or flatten slices with the heal of your hand to 1/4-inch thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices (or use 2 skillets at one time). Makes 4 servings.
Herbed Butterfly Pork Chops
4 boneless butterfly pork chops, about 4 ounces each2 tablespoons lemon juice
2 tablespoons chopped parsley
1/2 teaspoon crumbled rosemary
1/2 teaspoon crumbled thyme
1/4 teaspoon black pepper
Cooking Directions
Brush chops with lemon juice. Combine remaining ingredients; mix well. Rub herb mixture on both sides of chops. Grill or broil for 10-12 minutes, turning occasionally. Garnish with fresh herbs, if desired.
Serves 4
Oriental Pork Skillet
4 pork chops, 3/4-inch thick1 teaspoon vegetable oil
1/4 cup Oriental stir-fry sauce
1 8-oz can pineapple tidbits, drained, reserving 1/4 cup juice
2 tablespoons brown sugar
1 16-oz. package frozen broccoli, carrots, water chestnuts and red bell pepper
Cooking Directions
Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 2 minutes on each side. In small bowl stir together stir-fry sauce, reserved pineapple juice and brown sugar; add to skillet with vegetables. Reduce heat to low, cover and simmer 8-10 minutes until vegetables are tender. Uncover, stir in pineapple and cook 3-5 minutes to heat through. Serves 4.
Pork and Pepper Fajitas
1 pound boneless pork loin roast, cut into thin strips1 green bell pepper, cut into thin strips
3/4 cup salsa
4 (8 to 10 inch) flour tortillas
1 cup shredded Cheddar cheese
Chopped fresh cilantro or parsley (optional)
Cooking Directions
Coat large nonstick skillet with nonstick cooking spray; heat skillet over medium-high heat. Stir-fry pork and green pepper in hot skillet for 3 to 4 minutes or until pork is lightly browned. Stir in salsa; heat through.
Wrap tortillas in paper towels. Microwave on HIGH power about 30 seconds or until warm. Spoon pork mixture onto tortillas; sprinkle with cheese. If desired, top wth cilantro or parsley. Fold in ends; roll up tortillas. Serve with additional salsa.
Serves 4
Spicy Pork Quesadillas
1/2 pound lean ground pork1/4 cup diced onion
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 jalapeno chile, minced*
1/4 cup chopped fresh cilantro
4 10-inch flour tortillas
1/4 cup grated Cheddar or jack cheese
Cooking Directions
In large nonstick skillet over medium-high heat, cook pork with onion and garlic until browned; drain off any drippings and remove to large bowl. Stir cumin, oregano, jalapeno and cilantro into pork mixture. Wipe out skillet with paper towel and heat over medium-high heat. Place one tortilla in skillet; top with half of the pork mixture, spreading evenly, and sprinkle with 2 tablespoons of cheese. Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla (using a spatula or, carefully, your hand). Turn and brown the other side, remove to cutting board and cut into 8 wedges. Repeat process to make 8 more quesadilla wedges. Serve with salsa, if desired.
Makes 8
/
Ingredients
/ 2-1/2 pounds chicken parts, rinsed and patted dry
/ 1 cup buttermilk
/ 3/4 cup flour
/ 1/4 cup yellow cornmeal
/ 1/2 teaspoon salt
/ 1/2 teaspoon celery salt
/ 1/2 teaspoon pepper
/ 1/2 teaspoon cayenne
/ 1-1/2 teaspoons paprika
/ 4 cups vegetable oil, for frying
Pepper Sauce: (optional)
/ 1 tablespoon butter
/ 1-1/4 cups no-salt or low-sodium chicken broth
/ 1 medium onion, finely chopped
/ 1/2 green pepper, finely chopped
/ 1/2 red pepper, finely chopped
/ 2 tablespoons flour
/ 1/4 teaspoon cayenne
/ 1/4 teaspoon salt
/ /
Preparation Directions:
1. Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2. In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3. In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
4. In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F. using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F. on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
Makes 4 servings.
Nutritional Information, Per Serving:
334 calories; 55 g protein; 5 g carbohydrate; 9 g fat; 2.5 g saturated fat
Chicken Enchiladas V /
Submitted by: Jeri Reed
Rated: 5 out of 5 by 318 members / Prep Time: 20 Minutes
Cook Time: 25 Minutes / Ready In: 45 Minutes
Yields: 8 servings
"A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love."
INGREDIENTS:
1 (10.75 ounce) cancondensed cream of chicken
soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder / 2 cups chopped cooked
chicken breast
1 (4 ounce) can chopped green
chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar
cheese
DIRECTIONS:
1. / Preheat oven to 350 degrees F (175 degrees C).2. / In a small bowl mix the soup and sour cream; set aside.
3. / Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. / Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. / Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Chicken Nuggets /
Submitted by: Megami
Rated: 5 out of 5 by 45 members / Prep Time: 10 Minutes
Cook Time: 20 Minutes / Ready In: 30 Minutes
Yields: 4 servings
"Sesame seed batter gives a new twist to these favored munchies."
INGREDIENTS:
4 skinless, boneless chickenbreasts
2 cups corn oil
1 egg, beaten
1/3 cup water / 1/3 cup all-purpose flour
1 1/2 tablespoons sesame
seeds, toasted
1 1/2 teaspoons salt
DIRECTIONS:
1. / Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.2. / Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. / Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. / Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
ALL RIGHTS RESERVED © 2007 Allrecipes.com / Printed from Allrecipes.com 3/5/2007
BBQ Chicken Pizza I /
Submitted by: Nivola
Rated: 4 out of 5 by 148 members / Prep Time: 15 Minutes
Cook Time: 30 Minutes / Ready In: 45 Minutes
Yields: 8 servings
"This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner!"
INGREDIENTS:
3 boneless chicken breasthalves, cooked and cubed
1 cup hickory flavored
barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar / 1/2 bunch fresh cilantro,
chopped
1 (12 inch) pre-baked pizza
crust
1 cup smoked Gouda cheese,
shredded
1 cup thinly sliced red onion
DIRECTIONS:
1. / Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.2. / Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
ALL RIGHTS RESERVED © 2007 Allrecipes.com / Printed from Allrecipes.com 3/5/2007
Taco Soup VIII
Submitted by: Ali
Rated: 4 out of 5 by 33 members Prep Time: 10 Minutes
Cook Time: 2 Hours Ready In: 2 Hours 10 Minutes
Yields: 30 servings
"Ground beef and onion are browned then cooked in a slow cooker with taco seasoning, tomato sauce, corn and beans."
INGREDIENTS:
5 pounds lean ground beef
5 small onion, chopped
5 (1 ounce) packages taco
seasoning mix
5 (15 ounce) cans tomato
sauce
5 (15 ounce) cans whole kernel
corn, drained 10 (15 ounce) cans kidney
beans, drained
30 cups corn tortilla chips
5 cups shredded Cheddar
cheese
2-1/2 cups chopped green
onion
DIRECTIONS:
1. In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
2. Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 10/9/2006