Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
Easy Homemade Pizza
Dough:
1 Tbls Yeast (or 1 packet)
1 C. Warm Water
1 Tbls. Sugar
1 Tbls. Oil
2 tsp Salt
2-2 1/2 C. Flour
Pre-heat oven to 450 degrees. Mix together yeast, water, sugar, oil and salt in a medium sized mixing bowl. Mix in enough flour to make a dough that is easy to handle (I use about 2 C, then sprinkle up to 1/2 C. flour on the counter to knead into it. If you put too much flour, you will have a tough dough.) Knead about 5 minutes. Let sit for 10 minutes.
While you wait for the dough, mix up your sauce:
1 small can Tomato Sauce
Italian Seasoning
Garlic Powder
Mix in seasonings with sauce, to taste. I don't measure, but I would guess around a Tablespoon Italian Season and a sprinkle of garlic to lightly cover top of the cup or bowl. Start slow and add more as needed.
Roll dough out on floured surface to the desired size and thickness. This usually makes about a 14" pizza. Roll edges in and pinch together to make a crust around the edge. Place on pizza baking pan or stone lightly dusted with corn meal. Bake about 8 minutes or until crust starts to turn light golden (Times may vary- I use a stone, with a pan it may be different). Remove from oven and top with sauce and favorite pizza toppings. Bake for another 10-12 minutes or until cheese is melted and browning.
Chicken Fried Rice
Makes: 8 Servings
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
Marvelous Meatballs
Makes: 48 Meatballs Prep time: 15 minutes
Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3 C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray. Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands). Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.
Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3 C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray. Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands). Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.
Hawaiian Meatballs
1 1/3 C long-grain rice
2 bunches green onions (about 1 cup pieces)
2 tsp vegetable oil
2 medium sized carrots (about 1 cup sliced)
24 pre-cooked meatballs (see Marvelous Meatballs recipe), defrosted
1 C Chicken Broth
1 can Pineapple chunks packed in heavy syrup (needs heavy syrup to be sweet enough)
2 Tbls red wine vinegar or cider vinegar
2 Tbls soy sauce
1 Tbls finely minced fresh ginger or bottled minced ginger
2 cloves fresh minced garlic
2 Tbls cornstarch
Bring 2 2/3 C lightly salted water to a boil in a covered medium sized sauce pan. Add rice, sir and reduce heat to low. Cover and simmer until tender, about 20 minutes (or use rice cooker). Meanwhile, cut the green onions into pieces about 1 inch long, including some of the tender green tops to make 1 cup. Heat the oil in an extra deep 12-in, skillet over medium heat. peel carrots and cut into 1/4 inch slices and add to the skillet. Add the meatballs and cook stirring frequently, until the carrots are almost tender- about 3 minutes. Add onions, broth, pineapple chunks and syrup, vinegar, soy sauce, ginger and garlic to the skillet. Raise heat to medium-high and bring to a boil. Combine cornstarch with 3 Tbls cold water and disolve. Add mixture to skillet and cook until thick and bubbly, stirring. Remove from heat and serve over hot rice.
Barbecue Pork Chops
4 Pork Loin Chops
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
90 Minute Cinnamon Rolls
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
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