Large Glass.....1 cup crushed ice......3ozs., of Malibu Coconut Rum.....6ozs., of Pineapple Juice.....
Good drink that sneaks up on you
Ok This is something I make once in awhile...When Ash comes over she actually demands I make it.
Wet Burrito Casserole
Hamburger about a pound or so
package of taco seasoning
10 Flour tortillas shells
2 cans of cream of mushroom soup
1 container (16 oz) of sour cream
package of cheese i use taco cheese
Preheat oven to 350 (F). Brown meat, drain, add taco seasoning and stir well. Then in a bowl combine soup and sour cream. Mix well. Put half in the bottom of a cake pan. Put meat in the tortilla shells, roll then up and place in pan. Cover with remaining sour cream/soup mix. Cover with cheese. Put in oven for about an hour, or till cheese is melted.
Top with what you like..hot sause...taco sauce..
Good with lettuce and tomatoes added on top.
And its really good rewarmed up too.
Enjoy and I hope you like it!
"Haters make me FAMOUS!!!"
Sassy
Got extra BlueBerries from the season???
Delish!!
Van
Blueberry CreamCheese Coffee Cake
1 1/2 cups granulated sugar, divided
1/2 cup plus 2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounces cream cheese, cubed
2 teaspoons lemon rind, grated, divided
Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water.
Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan.
Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake in preheated 375 degree F oven for 1 hour.
NOTE: two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries.
Greek Salad:
2 Cucumbers
2 Tomatoes (depending on type, if smaller ones (use 3 – 4)
Quarter cup: Oil (Olive oil, different types, I usually use he thickest one)
Red Wine Vinegar: only a cap full.
Feta Cheese (Stores may have this in clear container/ or in white cylindrical container, one block is good enough)
1 Red Onion
Pepper 1 teaspoon
Oregano 2 teaspoons (use the powder oregano, the chopped kind usually has no taste)
*** Do not add salt, the feta cheese is salty enough
*** You can also add lettuce if you like (half a head usually does the trick)
Slice up your tomatoes, cucumbers, and red onion (large wedges will help soak up the oil and salt from the Feta), take the block of Feta and crumble it onto the cut veggies, sprinkle in your seasonings ,drop the olive oil in along with vinegar, if possible have the mixture in a bowl that you can close, when you have everything in, close the bowl and shake it up a couple of times to get oil and cheese to mix with veggies.
If you are able to get Pita bread, good to take the bread, slap a little Olive oil on one side of the bread and put it in the oven on 350 for about 5 – 8 minutes, or until the bread becomes golden brown, and a little crispy.
When the veggies are all done, you will have a mix of oil and feta cheese at the bottom, that’s when the pita bread comes in.
How do you cook two eggs and a sausage??
Lamb Shanks and Orzo:
2 Lamb shanks
1 Bag of Orzo, small to medium sized, not too big
2 Green Peppers
2 Red Peppers
2 onions
7 – 8 Bay leaves
2 small cans of tomoato paste
1 can/jar of any type of foreign paste in the store you are in. Nothing light, you want one with cumin/basil base.
Oregano
Pepper
Salt
Oil (Olive Oil preferably)
Roasting pan large enough to hold the shanks and the orzo in one pan
Boil the lamb shanks on high. Remove the residue that comes to the top and also stir the shanks so residue is allowed to come to the top.
While that is boiling cut up the onions and peppers into long strips and drop into a frying pan with oil.
Shake some pepper, salt and oregano into the mix until you can smell it.
Only cook this on high for about two minutes and then turn off and let set.
Once there is no more residue in the boiling pot, remove the shanks and put to the side, DO NOT THROUGH OUT THE WATER YOU COOKED THE SHANKS IN.
Cover the shanks in the paste you prefer, not the tomato paste.
Take the veggies you cooked and put into roasting pan, put in the bag of Orzo, throw in all the bay leaves, and then pour the water you cooked the shanks in, into the roasting pan. Add some extra oil, and seasonings.
While you mix up the ingredients in the pan, also add in the tomato paste so that you get a nice red hue to the mix, make sure evenly mixed.
Place the shanks in the pot. Set the shanks into the bottom of the pan and stir the rest all around the meat. The water should cover the shanks half way, if not add more so the Orzo does not stick, and you can always add more water as the Orzo fills the pan.
Place in the oven on 375 – 425 until the orzo has cooked while turning the shanks and mixing all ingredients during the cooking process. You know its done when the Orzo is nice and fat and the house smells like lamb.
Optional: Take one garlic clove, cut into six small slivers. Score the lamb in three different areas per shank and insert slivers into lamb and coat with paste. Some don't like garlic so this part is optional.
I hope you enjoy.
I dont know what it is called
1 pkg of 4 italian sasuage (I used chicken sausage)
1 onion
2 large cans of Red Kidney Beans
1/2 tbls minced garlic
salt and pepper
White Rice cook seperate and cover
Brown sasuagewith onion then slice in 1 inch slices
pour 2 cans of kidney beans into crock pot
add sausge and onion to mixture
add galic, salt and pepper
Ket cook on high for 1 hr
Set on low for 2-4 hrs
serve over rice
I added a can of minced tomatos to mine, it seem to give it more flavor.
Let me know what you think. My aunt gave me this reciepe.
Get on Get in Enjoy the ride
To nibble while watching an NFL Game, maybe??
Enjoy
Van
Baked Crab Dip
Ingredients
* 6 oz fresh crabmeat, well drained
* 1/2 cup diced red pepper/capsicum
* 1/2 cup finely chopped fresh flat-leaf parsley
* 3 tbsp snipped fresh chives
* 1/2 cup mayonnaise
* 4 oz whipped cream cheese
* 1 1/2 tbsp fresh lemon juice
* 1/2 tsp hot sauce, such as Tabasco
* 1/4 cup (Japanese bread crumbs)
* 1/2 tsp grated lemon zest
Preparation
1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
2. Position a rack in the upper third of the oven and preheat the oven to 425°. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
Pita Bread
Serves: 8 servings
Ingredients
• 2 teaspoons active dry yeast, from 1 package
• 1 1/4 cups warm water
• 1 tablespoon agave syrup
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour, plus more for dusting
• 2 tablespoons grape seed oil
Directions
Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, and then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.
Wish it was my recipe! But it's sooo good!
Chile Colorado
Ingredients
9 dried New Mexican chiles
6 dried chiles de Arbol
4 dried Ancho chiles
1 tablespoon canola oil
4 pounds sirloin steak, cut into 1-inch pieces
2 cups beef broth
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon Mexican oregano
1 tablespoon salt
1 teaspoon ground black pepper
1½ tablespoons flour
Directions
Cut the heads off the chiles, being careful to remove the seed pod. Clean the remaining bits of seed pod out, and cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl.
Place enough boiling water into the bowl to partially cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles.
Transfer chiles to blender or food processor. Add 1 cup of the soaking water and 1/2 cup plain water to chiles and blend until very smooth, 1 to 2 minutes. Pour mixture through a fine mesh strainer, pressing pulp with spoon or rubber spatula to get all the puree out. Set aside.
Heat 1 tablespoon oil in heavy non-stick skillet. Add meat and cook until browned. Add beef broth, cover and simmer 1 hour.
Add the chile puree, chopped onion, crushed garlic, cumin, Mexican oregano, salt, pepper and flour and mix well. Cover and simmer about 2 hours.
Serve with Spanish rice, beans and tortillas.
NOTES
We both love this dish. When we were just kids, Steve's sister used to make something similar with cubes of pork and spicy sauce, though I don't know that the sauce was dried-chile based. Regardless, the dish stuck with us, as did the craving for that kind of "stew" that was smoky, spicy and sweet all at once. Chile Colorado is a good answer for that craving.
I've made this twice now and have three main tips:
1) It doesn't matter too much if you can't find all the right chiles. I had to use substitutes of one kind or another both times (yep, even here in southern California, it can be a pain to find stuff...) and it was still fantastic.
2) Drain the fat after browning the beef - it was too greasy the first time, when I didn't think to do that.
3) Don't worry if the chile puree seems bitter on its own. When combined with the herbs and spices and simmered for a couple of hours, it transforms into another taste entirely. Ah, the alchemy of cooking.
this is not mine but it was very good
Salisbury Steak with Mushroom Gravy
Yield: Makes 6 servings
Ingredients
* 1 large onion, chopped and divided (about 2 cups)
* 3 tablespoons vegetable oil, divided
* 1 garlic clove, minced
* 2 pounds ground beef
* 2 large eggs, lightly beaten
* 1/4 cup fine, dry breadcrumbs
* 2 teaspoons prepared mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon salt, divided
* 1 teaspoon pepper, divided
* 1 (8-ounce) package sliced fresh mushrooms
* 3 tablespoons all-purpose flour
* 1/2 cup dry red wine
* 1 1/2 cups low-sodium beef broth
Preparation
Sauté half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and sauté 30 seconds. Remove from heat, and let cool.
Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.
Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.
Add remaining half of chopped onion to drippings in skillet, and sauté over medium heat until tender; add mushrooms, and sauté 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes.
Place patties in a lightly greased baking dish; top evenly with gravy.
Bake, covered, at 350° for 25 minutes or until done.
Note: To reheat, bake, covered, at 350° for 45 minutes or until bubbly.
Instead of whisking in the flour, I browned the flour in the steak fat after removing the patties. Cooking the flour to a nice dark brown and then adding remaining onion and then mushroom to the roux until cooked and then adding broth a little at a time while stirring makes a very nice dark gravy to pour over the steaks. Don't forget to add the remaining salt and pepper. : )
Torture the data long enough and they will confess to anything.
