Ingredients
2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
Directions
Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Wednesday, February 1, 2012
Friday, January 20, 2012
Hamburger Soup
Ingredients
1 1/2 pounds ground beef
2 cups diced onion (optional)
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
3 (14.5 ounce) cans chicken broth
1 (15 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup stick margarine
1/2 cup all-purpose flour
Directions
In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally.
1 1/2 pounds ground beef
2 cups diced onion (optional)
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
3 (14.5 ounce) cans chicken broth
1 (15 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup stick margarine
1/2 cup all-purpose flour
Directions
In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally.
Tuesday, January 17, 2012
Chicken Fettuccini Alfredo
Ingredients
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
Directions
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccin
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
Directions
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccin
Saturday, December 10, 2011
Pizza Without the Red Sauce
Ingredients
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions
Preheat oven according to pizza crust package directions.
In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
Bake according to pizza crust package directions.
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions
Preheat oven according to pizza crust package directions.
In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
Bake according to pizza crust package directions.
Sunday, September 11, 2011
Pizza Moons
Ingredients
1 (8 ounce) package refrigerated crescent rolls
4 cups shredded mozzarella cheese
16 slices pepperoni
1/2 cup Parmesan cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza "moons" on a baking sheet.
Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.
1 (8 ounce) package refrigerated crescent rolls
4 cups shredded mozzarella cheese
16 slices pepperoni
1/2 cup Parmesan cheese
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza "moons" on a baking sheet.
Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.
Pepperoni Pizza Sticks
Ingredients
1 (14 ounce) package egg roll wrappers
24 (1 ounce) pieces string cheese
25 (4 ounce) packages sliced pepperoni sausage, cut into strips
1 (6 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
2 cups oil for frying, or as needed
1 (14 ounce) jar Classico® Tomato and Basil Sauce
Directions
Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings.
Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels.
Warm the pasta sauce in a serving bowl in the microwave. Serve the Pepperoni Pizza Sticks on a platter with the bowl of sauce for dipping.
1 (14 ounce) package egg roll wrappers
24 (1 ounce) pieces string cheese
25 (4 ounce) packages sliced pepperoni sausage, cut into strips
1 (6 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
2 cups oil for frying, or as needed
1 (14 ounce) jar Classico® Tomato and Basil Sauce
Directions
Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings.
Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels.
Warm the pasta sauce in a serving bowl in the microwave. Serve the Pepperoni Pizza Sticks on a platter with the bowl of sauce for dipping.
Beef Stroganoff
I think this is my third favorite food after Pizza and Hamburger
Ingredients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Directions
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Ingredients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Directions
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
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