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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: January 2007 (Page 5 of 6)

Beef Empanadas

January 13, 2007 / / 0 Comments

Recipe Source: cooks.com

Ingredients:

1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)

Directions:

Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.

Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.

Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.

Beat the 2 egg yolks until smooth (glaze).

One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.

Bake at 375 degrees until golden brown on top, about 12 minutes.

Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)

Apple Empanadas

January 13, 2007 / / 0 Comments

Recipe Source: cooks.com

Filling:

8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter

Dough:

6 c. flour
2 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
2 tsp. apple pie spice
1 c. shortening
Warm water

Directions:

Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.

Dough: Make dough like you would for flour tortillas. Let it stand for 10 minutes. Make balls, smaller than for tortillas, (smaller than a golf ball). Roll out to 4 inch diameter. Put filling in center, fold one side over. Press sides with fork to seal. Place on cookie sheet. Bake at 350 degrees until done.

Pineapple Empanadas

January 13, 2007 / / 0 Comments

Recipe Source: cooks.com

Ingredients:

6 c. flour
2 c. butter flavored Crisco
8 to 10 oz. Coke, at room temperature

(Filling)

1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. cornstarch
1/2 c. sugar

Directions:

Bring filling ingredients to boil.

Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using tortilla press. Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done.

Makes 4 dozen.

Summer Lasagna

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com

Ingredients:

1 (15 1/2 oz.) can BUSH’S Chili Magic Chili Starter
1 pound lean ground beef
1 (8 oz.) can tomatoes
1 (15 oz.) carton part-skim ricotta cheese
1 egg, beaten
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
6 medium zucchini (about 2 1/2 pounds), thinly sliced
1 cup shredded mozzarella cheese

Directions:

In a skillet , cook ground beef until browned; drain. Stir in BUSH’S Chili Magic Chili Starter and tomatoes. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Combine ricotta cheese, egg, garlic salt, and pepper; mix well. Layer half of zucchini slices, cheese mixture, and meat mixture in lightly greased 2-quart oblong baking dish. Repeat layers. Sprinkle with mozzarella cheese. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.

Fajita Casserole

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com & White Lily Foods

Ingredients:

1 can (15.5 ounces BUSH’S BEST Chili Magic
1 pound lean top round steak, cut into 1″ strips
1 small onion, cut into strips
1 green bell pepper, cut into strips
1 container (8 ounces) sour cream
9 (6-inch) corn tortillas, cut into one-inch strips
1 jar (16 ounces) salsa
2 cups (8 ounces) shredded Cheddar cheese

Directions:

Preheat Oven to 350° F. Drain Chili Magic, reserving the liquid. Pour the drained liquid over the steak strips. The steak may marinate for up to 24 hours or use immediately.

Pour the liquid and steak into large skillet. Cook steak, onion, and peppers over medium heat for 12 to 15 minutes or until steak is done.

In large bowl, combine drained Chili Magic and sour cream.

In lightly greased 9×13-inch baking dish, layer 1/3 of tortilla strips. Layer with half of steak mixture, half of bean mixture, and 1/3 of cheddar cheese. Repeat layers. Top with remaining tortilla strips. Spread with salsa. Bake for 25 minutes. Sprinkle top with remaining cheese. Bake 5 more minutes.

Makes 8 servings.

Cheesy Pasta and Bean Bake

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Baked Mexican Chili Pasta

January 12, 2007 / / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Fast Hamburger Casserole With a Mexican Twist

January 8, 2007 / / 0 Comments

Recipe Source: Leggy Peggy / recipezaar.com

Prep/Cooking Time: 55 min / 25 min prep

Ingredients:

10 ounces pasta (I used spirals)
1 1/2 lbs hamburger
1-2 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1-2 ounce taco seasoning (I used a whole sachet)
1 cup water
1 cup taco sauce (I used medium heat, but any other would be okay)
1 cup sour cream
3 cups cheddar cheese, grated
1/4 cup jalapeno peppers, minced, add to taste
1/4 cup black olives, sliced, add to taste

Directions:

Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.

When pasta water comes to a boil, preheat oven to 350 degrees.

Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.

When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.

Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5–10 minutes—until the water evaporates.

Turn off heat to frying pan.

If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.

Add the taco sauce, sour cream, 2 cups of the cheese, and the jalapeños and olives if you are using them. Stir well.

Bake in oven for 30–40 minutes—until it’s nice and bubbly.

Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.

Macaroni Beef

January 8, 2007 / / 0 Comments

Recipe Source: Dee-licious! / recipezaar.com

Prep/Cooking Time: 35 min / 15 min prep

Ingredients:

750 g minced beef
1 large brown onion, chopped
4 slices bacon, chopped
500 g dry pasta
2 (450 g) cans condensed tomato soup

Directions:

Cook pasta according to directions on packet. In a large pot, saute onion and bacon until cooked. Add mince and cook until brown and all lumps are broken up. Pour in the soup, add half a tin of water if needed. Simmer for 20 minutes. Stir through pasta and serve.

Chicken Pasta Primavera

January 8, 2007 / / 0 Comments

Recipe Source: SweetySJD / recipezaar.com

Prep/Cooking Time: 25 min / 25 min prep

Ingredients:

6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
3/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated

Directions:

Cook spaghetti.

While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.

Stir in chicken; heat through.

Drain spaghetti, add to chicken mixture and toss to coat.

Sprinkle with Parmesan to serve.

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