3/4 pound lean ground lamb
1 clove garlic, minced
1/2 cup chopped green pepper
1/4 cup chopped celery
8 6 inch tortillas
1/2 cup diced green onions
1/2 cup shredded mozzarella or Monterey Jack cheese (2 oz)
Lite sour cream
1 jar green or red salsa
In a skillet, cook lamb, garlic, green pepper and celery until no pink remains and vegetables are crisp and tender. Drain well.
Soften tortillas according to package directions. Spoon meat mixture onto each tortilla dn roll up. Place the tortillas seam side down in a 11 x 17 baking dish. Top with salsa and cover with foil
Bake in preheated 350 oven for 20 minutes.
Uncover, sprinkle with cheese. Return to oven for 5 minutes to melt cheese.
Garnish with sour cream and diced onions.
Sunday, January 15, 2012
Monday, June 20, 2011
Sunday, May 29, 2011
Peanut Butter & Jelly Ice Cream Sandwiches
Peanut Butter & Jelly Ice Cream Sandwiches
1 18-ounce roll of refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves (strawberry or raspberry)
1 pint of vanilla ice cream
Preheat oven to 350 degrees. Knead flour into the cookie dough. On a lightly floured surface, roll the dough into a 13 1/2- by 9-inch rectangle. Cut into 1 1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
Place 1 teaspoon preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1 1/2 tablespoons) on top of the preserves. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam and ice cream. If there are extra cookies, eat them or freeze them for later use. Wrap ice cream cookies in plastic wrap and freeze for four to 48 hours.
1 18-ounce roll of refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves (strawberry or raspberry)
1 pint of vanilla ice cream
Preheat oven to 350 degrees. Knead flour into the cookie dough. On a lightly floured surface, roll the dough into a 13 1/2- by 9-inch rectangle. Cut into 1 1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
Place 1 teaspoon preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1 1/2 tablespoons) on top of the preserves. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam and ice cream. If there are extra cookies, eat them or freeze them for later use. Wrap ice cream cookies in plastic wrap and freeze for four to 48 hours.
Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray (or paper muffin liners)
1/4 cup strawberry jam
Preheat oven to 400 degrees.
Combine flours, sugars, baking powder and salt in a large bowl; stir until well blended. Make a well in center of mixture. Combine milk, peanut butter, egg substitute, melted butter and vanilla. Add to well of flour mixture and stir just until the mixture is moist.
Line muffin cups with paper muffin cups or spray with cooking spray. Spoon batter into the muffin cups filling each cup 1/3 full with batter. Place 1 teaspoon of jam into each cup. Spoon remaining batter on top to cover jam.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes then remove from pan and cool on a wire rack.
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray (or paper muffin liners)
1/4 cup strawberry jam
Preheat oven to 400 degrees.
Combine flours, sugars, baking powder and salt in a large bowl; stir until well blended. Make a well in center of mixture. Combine milk, peanut butter, egg substitute, melted butter and vanilla. Add to well of flour mixture and stir just until the mixture is moist.
Line muffin cups with paper muffin cups or spray with cooking spray. Spoon batter into the muffin cups filling each cup 1/3 full with batter. Place 1 teaspoon of jam into each cup. Spoon remaining batter on top to cover jam.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes then remove from pan and cool on a wire rack.
Chocolate Peanut Butter and Banana Wraps
Chocolate Peanut Butter and Banana Wraps
1/2 cup peanut butter
4 tortillas (8 to 10 inches in diameter)
1/4 cup honey
1/2 teaspoon cinnamon
2 small bananas, halved and sliced lengthwise
1/4 cup miniature semisweet chocolate chips
In a small bowl, combine the peanut butter, honey and cinnamon. Spread 2 tablespoons of the peanut butter evenly over each tortilla.
Top with a banana slice and chocolate chips. Roll up tortillas and serve.
1/2 cup peanut butter
4 tortillas (8 to 10 inches in diameter)
1/4 cup honey
1/2 teaspoon cinnamon
2 small bananas, halved and sliced lengthwise
1/4 cup miniature semisweet chocolate chips
In a small bowl, combine the peanut butter, honey and cinnamon. Spread 2 tablespoons of the peanut butter evenly over each tortilla.
Top with a banana slice and chocolate chips. Roll up tortillas and serve.
Peanut Butter Recipe
Peanut Butter and Jelly Bars
1 stick (1/4 pound) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups strawberry preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips
Preheat oven to 350 degrees. Butter and lightly flour a 9- by 13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder and salt. Slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup of the dough mixture.
Press dough into an even layer in the prepared pan. Spread preserves over dough. Crumble the reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.
1 stick (1/4 pound) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups strawberry preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips
Preheat oven to 350 degrees. Butter and lightly flour a 9- by 13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder and salt. Slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup of the dough mixture.
Press dough into an even layer in the prepared pan. Spread preserves over dough. Crumble the reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.
Onions
Caramelized Vidalia Onion Dip
2 large onions Vidalia onions, sliced into ¼ inch rings
4 tablespoons unsalted butter
2 tablespoons canola oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Cut the onions in half root end to stem end. Remove the papery outer layer. Slice the onions into 1/8-inch-thick half-rounds.
Heat a large skillet over medium high heat. Melt the butter in the pan and then add the oil. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and cook for 40 more minutes, stirring occasionally.
Cook until the onions are browned and caramelized. (Do not stir too often or the onions won’t brown.) Stir in the Dijon and balsamic vinegar and cook another 10 minutes. Remove from the heat and cool to room temperature.
In a large mixing bowl, mix the cream cheese, sour cream and mayonnaise until smooth and well blended. Stir in the onions. Serve with potato chips, crackers or put into celery.
Sweet & Sour Vidalia Onions and Cucumbers
3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced Vidalia onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl toss together cucumbers, onions and carrots, set aside.
In a small bowl combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Cover and refrigerate until ready to serve.
Oven-Baked Spicy Vidalia Onion Rings
½ cup of self-rising cornmeal mix
1/2 teaspoon of freshly ground black pepper
¼ teaspoon of paprika
3 large Vidalia onions sliced into ¼ inch rings
¼ cup of buttermilk
2 to 3 tablespoons butter, melted or non-stick cooking spray
Salt and pepper to taste
Grated parmesan cheese (if desired)
Preheat oven to 450 degrees. Grease baking sheet with spray. Combine meal, pepper and paprika in a plastic bag.
Dip onion slices in buttermilk and place in the plastic bag with mixture. Seal and shake until well coated. Place in a single layer on the pan. Drizzle with melted butter or spray with non-stick cooking spray.
Bake for 10 minutes. Remove from oven and turn slices over with spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp. Remove from pan and place onion rings on paper towels to drain any oil off of them. Add salt and pepper to taste. If desired, sprinkle grated parmesan cheese on top. Serve hot.
Julia Child’s French Onion Soup Recipe
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
12 toasted slices of French baguettes, 1/2 inch thick (or French bread)
2 cups Swiss cheese, grated
6 teaspoons Parmesan cheese, grated
In a large saucepan over medium heat melt the butter and oil together. Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want the onions to brown), for 7 to 10 minutes.
Add the white wine, turn the temperature up to medium high, and bring to a boil. Lower temperature back down to medium and cook for 5 minutes. Add the stock. Turn the temperature up to medium high, once the mixture starts to simmer, lower the temperature to keep the mixture at the simmering point. Simmer uncovered for 90 minutes (one and a half hours).
At this point you can freeze the soup for later use. If you are ready to serve the soup – ladle the soup into ovenproof bowls (this recipe makes 6 servings so you will need 6 bowls). Place two slices of toasted baguette (or French bread) onto of each soup bowl. Sprinkle each with 1/3 cup of the Swiss cheese and 1 teaspoon of Parmesan cheese. Place soup bowls onto a baking sheet and place in oven under a preheated broiler. Broil until the cheese melts. Make sure to watch the soup carefully at this point. Depending on how hot your broiler is, this step can take anywhere from 30 to 90 seconds.
2 large onions Vidalia onions, sliced into ¼ inch rings
4 tablespoons unsalted butter
2 tablespoons canola oil
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Cut the onions in half root end to stem end. Remove the papery outer layer. Slice the onions into 1/8-inch-thick half-rounds.
Heat a large skillet over medium high heat. Melt the butter in the pan and then add the oil. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and cook for 40 more minutes, stirring occasionally.
Cook until the onions are browned and caramelized. (Do not stir too often or the onions won’t brown.) Stir in the Dijon and balsamic vinegar and cook another 10 minutes. Remove from the heat and cool to room temperature.
In a large mixing bowl, mix the cream cheese, sour cream and mayonnaise until smooth and well blended. Stir in the onions. Serve with potato chips, crackers or put into celery.
Sweet & Sour Vidalia Onions and Cucumbers
3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced Vidalia onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl toss together cucumbers, onions and carrots, set aside.
In a small bowl combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Cover and refrigerate until ready to serve.
Oven-Baked Spicy Vidalia Onion Rings
½ cup of self-rising cornmeal mix
1/2 teaspoon of freshly ground black pepper
¼ teaspoon of paprika
3 large Vidalia onions sliced into ¼ inch rings
¼ cup of buttermilk
2 to 3 tablespoons butter, melted or non-stick cooking spray
Salt and pepper to taste
Grated parmesan cheese (if desired)
Preheat oven to 450 degrees. Grease baking sheet with spray. Combine meal, pepper and paprika in a plastic bag.
Dip onion slices in buttermilk and place in the plastic bag with mixture. Seal and shake until well coated. Place in a single layer on the pan. Drizzle with melted butter or spray with non-stick cooking spray.
Bake for 10 minutes. Remove from oven and turn slices over with spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp. Remove from pan and place onion rings on paper towels to drain any oil off of them. Add salt and pepper to taste. If desired, sprinkle grated parmesan cheese on top. Serve hot.
Julia Child’s French Onion Soup Recipe
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
12 toasted slices of French baguettes, 1/2 inch thick (or French bread)
2 cups Swiss cheese, grated
6 teaspoons Parmesan cheese, grated
In a large saucepan over medium heat melt the butter and oil together. Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want the onions to brown), for 7 to 10 minutes.
Add the white wine, turn the temperature up to medium high, and bring to a boil. Lower temperature back down to medium and cook for 5 minutes. Add the stock. Turn the temperature up to medium high, once the mixture starts to simmer, lower the temperature to keep the mixture at the simmering point. Simmer uncovered for 90 minutes (one and a half hours).
At this point you can freeze the soup for later use. If you are ready to serve the soup – ladle the soup into ovenproof bowls (this recipe makes 6 servings so you will need 6 bowls). Place two slices of toasted baguette (or French bread) onto of each soup bowl. Sprinkle each with 1/3 cup of the Swiss cheese and 1 teaspoon of Parmesan cheese. Place soup bowls onto a baking sheet and place in oven under a preheated broiler. Broil until the cheese melts. Make sure to watch the soup carefully at this point. Depending on how hot your broiler is, this step can take anywhere from 30 to 90 seconds.
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