Easy and Delicious Guacamole
by Aubrey Culverwell
avocados
about ¼ tsp. salt per avocado
about 2 Tbsp. salsa per avocado
about 3/4 tsp. garlic powder per avocado
about ½ tsp. lemon or lime juice per avocado
chopped cilantro (optional)
chopped onion (optional)
Halve avocados and gently squeeze out pits. Scoop avocado fruit into bowl. Add salt, juice, salsa and garlic powder. Mash with a fork, leaving some chunks, if desired. Taste. If you can't taste the avocado much, add more salt. If it's a little flat, dribble in more juice. If it's not spicy enough, add more salsa. Play with it. Stir in cilantro and/or onion at the end if desired.
Monday, January 31, 2011
Southwestern Eggrolls
Southwestern Eggrolls
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
(this sounds like an appetizer but it's actually a main entree 'cause they're burrito-sized)
By Aubrey Culverwell
Eggrolls:
5-7 burrito-sized tortillas
approx. 1 large chicken breast
1 Tbsp. vegetable oil
1 red bell pepper, minced
2 or 3 green onions, minced
1 can corn, drained
1 can black beans, rinsed
2 Tbsp.frozen spinach, thawed and drained
1 small can diced green chilies
2 Tbsp.minced fresh parsley, or dried parsley
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
dash of cayenne pepper
3/4 C monterey jack cheese (or cheddar, or...)
Cook chicken in oil and set aside. Sauteé pepper and onions in oil until tender. Dice chicken and add to pan. Add corn, beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir well. Remove from heat and add cheese, stirring until cheese is melted. Wrap tortillas in a moist cloth and microwave for 1½ minutes. Spoon chicken mixture into the center of the tortilla. Roll tightly. Freeze for 4 hours or overnight. Now you can deep fry the eggrolls. Another option is to brown both sides in a little oil and then bake them. For an even healthier and still-tasty option, spray each roll with cooking oil and then bake. Bake for about 20 minutes in a 375-degree oven.
Sauce:
¼ C mashed avocado (about half an avocado)
¼ C mayonnaise
¼ C sour cream
1 Tbsp. buttermilk, or regular milk with a little lemon juice
1½ tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of black pepper
diced tomato (optional)
chopped green onion (optional)
Mix all ingredients except tomato and green onion. If desired, garnish with tomato and green onion.
Friday, January 28, 2011
Pizza Dough
Pizza dough
By Karen Butterfield
1 pkg active dry yeast
1 cup very warm water
2 1/2 cups flour
2 Tbs vegetable oil
1tsp sugar
1 tsp salt
Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients. Once mixed, turn out onto a floured surface and knead until smooth. Let rest 5 minutes.
Top with favorite ingredients.
Bake at 425* for 15-20 minutes.
By Karen Butterfield
1 pkg active dry yeast
1 cup very warm water
2 1/2 cups flour
2 Tbs vegetable oil
1tsp sugar
1 tsp salt
Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in remaining ingredients. Once mixed, turn out onto a floured surface and knead until smooth. Let rest 5 minutes.
Top with favorite ingredients.
Bake at 425* for 15-20 minutes.
Wednesday, January 26, 2011
Lieu Lieu's Sugar Cookies
Lieu Lieu's Sugar Cookies
By Kinder Giron
2 C Sugar
1 C Margarine
1 C Shortening
6 eggs
6 tsp. baking powder
7 C Flour
4 tsp. Vanilla
1/2 tsp salt
Mix ingrediants, roll dough out and cut out your shapes. Bake at 375 for 5-7 minutes.
By Kinder Giron
2 C Sugar
1 C Margarine
1 C Shortening
6 eggs
6 tsp. baking powder
7 C Flour
4 tsp. Vanilla
1/2 tsp salt
Mix ingrediants, roll dough out and cut out your shapes. Bake at 375 for 5-7 minutes.
Chocolate Cake
Chocolate cake.
By Grant Giron
Step 1. 2 ½ cups water 2 ½ cups butter½ + 1/8 cups cocoa. Bring to a boil in a saucepan on medium heat
Step 2.Mix together, adding one ingredient at a time.
5 cups flour5 cups sugar½ + 1/8 teaspoon salt
Add saucepan mixture and mix well.
Step 3.
Mix together
1 ¼ cups sour cream5 beaten eggs½ tablespoon + 1 teaspoon baking soda
Combine with steps 1 and 2 and mix well.
Bake @ 325 degrees for 1 ½ to 2 hours.
Icing – DON’T USE ELECTRIC MIXER, MIX BY HAND.2 Cups Butter (very soft, not melted)10 cups powdered sugar1 ½ cups cocoa 4 teaspoons vanilla1 ¼ cups milk
This was from a restaurant i worked at. I cut it in half already....but it still makes two cakes, so you'd probably want to half it again.
Couple small changes:I made the full recipe and with dual convection on 300 degrees 1 & 1/2 hours was plenty.
Icing: I would change the cocoa to 1 cup... maybe 1 1/4 cups if you like it chocolaty.I used Kirkland pure vanilla and 4 teaspoons was too potent. I would start with 3 teaspoons and add more to taste. When I used imitation vanilla I think Iwould add more than 4 teaspoons.
By Grant Giron
Step 1. 2 ½ cups water 2 ½ cups butter½ + 1/8 cups cocoa. Bring to a boil in a saucepan on medium heat
Step 2.Mix together, adding one ingredient at a time.
5 cups flour5 cups sugar½ + 1/8 teaspoon salt
Add saucepan mixture and mix well.
Step 3.
Mix together
1 ¼ cups sour cream5 beaten eggs½ tablespoon + 1 teaspoon baking soda
Combine with steps 1 and 2 and mix well.
Bake @ 325 degrees for 1 ½ to 2 hours.
Icing – DON’T USE ELECTRIC MIXER, MIX BY HAND.2 Cups Butter (very soft, not melted)10 cups powdered sugar1 ½ cups cocoa 4 teaspoons vanilla1 ¼ cups milk
This was from a restaurant i worked at. I cut it in half already....but it still makes two cakes, so you'd probably want to half it again.
Couple small changes:I made the full recipe and with dual convection on 300 degrees 1 & 1/2 hours was plenty.
Icing: I would change the cocoa to 1 cup... maybe 1 1/4 cups if you like it chocolaty.I used Kirkland pure vanilla and 4 teaspoons was too potent. I would start with 3 teaspoons and add more to taste. When I used imitation vanilla I think Iwould add more than 4 teaspoons.
Squash Casserole
Squash Casserole
By Karen Butterfield
2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream
8 oz pkg. dry stuffing mix
1/2 cup melted butter
cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.
By Karen Butterfield
2 lbs banana squash, about 6 cups, cut into small squares
1/4 c chopped onion
1 can cream of chicken soup
1 cup shredded carrots
1 cup sour cream
8 oz pkg. dry stuffing mix
1/2 cup melted butter
cook squash and onion for 5 minutes in boiling salted water. Drain. combine soup and sour cream, stir in carrots, squash and onion. Mix stuffing mix and butter together. spread 1/2 of stuffing mixture in bottom of a 12x7x2 inch pan. spoon squash mixture on top. Top with remaining stuffing mixture. Bake at 350* for 30 minutes.
Potato Cheese Soup
Potato Cheese Soup
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
By Karen Butterfield
8-10 Diced potatoes
1 cup diced celery
1 cup grated carrots
Bring to a boil. Drain, but save 2 cups of the liquid
Saute'
3/4 cup onion
1/4 cup butter
Combine potato, celery, carrots and onion. Sprinkle with:
2 Tbs flour
1 tsp salt
1/4 tsp pepper
Add to mixture, 2 cups liquid from vegetables and 1 can evaporated milk.
Heat, do not boil.
Add 1/2 pound Velveeta cheese.
Serves about 10
Friday, January 14, 2011
Southwest Chicken Chowder
~Southwest Chicken Chowder~
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
By Kinder Giron
3 (large) cans white meat chicken
2 cans black beans
2 cans rotel (lime & cilantro flavor)
2 cans whole kernel corn
5 diced potatoes
2 onions diced - sauteed in butter or oil until soft(I buy canned potatoes, like 4 cans and dice them and use onion flakes bc I'm lazy)
1 quart of cream
2 cans chicken stock
2 packets McCormicks White Chicken Chili Seasoning
MixStir all in crockpot and heat to warm. You can top with cheese, sour cream, cilantro, or avocados. AND ENJOY!
*I half this recipe when I'm making it for my little fam. It makes quite a bit...I use two crockpots.
Sour Cream Potatoes
Sour Cream Potatoes
By Karen Butterfield
24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs melted butter
Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.
By Karen Butterfield
24 oz frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1 cup shredded chedder cheese
1/2 cup melted butter
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs melted butter
Mix first 7 ingredients together. Place into a 12x8x2 inch pan. Crush 2 cups corn flakes mixed with 2 tablespoons butter on top of mixture. Bake at 350* for 30 minutes.
Monday, January 10, 2011
Olive Garden's Pasta Fagiolli Soup
Olive Garden's Pasta Fagiolli Soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
By Karen Butterfield
3 tsp oil
2 lbs ground beef or Jimmy Dean Sausage
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained
2 cups cooked white kidney beans, drianed
88 oz beef stock
3 tsp oregano
2- 1/2 tsp pepper
5 tsp freshly chopped parsley
1-1/2 tsp Tabasco sause
48 oz spaghetti sauce
8 oz dry pasta
Saute beef in oil in large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans then add to pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, noodle and parsley. simmer until celery and carrots are tender, about 45 minutes. If too thick add a bit more beef broth.
Makes 9 quarts of soup
Wednesday, January 5, 2011
Beef Taco Skillet
Beef taco skillet
By Karen Butterfield
prep time 5 min
cook time 20 minutes
1 lb ground beef
1 can tomato soup
1/2 cup slasa
1/2 cup water
6 flour or corn tortillas (6"), cut into 1'" pieces
1/2 cup shredded cheddar or mexican blend cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain off fat.
2. Stir in soup salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. top with cheese.
By Karen Butterfield
prep time 5 min
cook time 20 minutes
1 lb ground beef
1 can tomato soup
1/2 cup slasa
1/2 cup water
6 flour or corn tortillas (6"), cut into 1'" pieces
1/2 cup shredded cheddar or mexican blend cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain off fat.
2. Stir in soup salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. top with cheese.
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