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I found this recipe, it's very good. Simple to make. Enchilada Stacks makes 4 small (or 2-3 larger) servings
4 corn tortillas 1/2 pound ground turkey or ground beef 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cup enchilada sauce or chunky salsa 1 can refried beans (or substitute homemade) 1/4 cup shredded cheese (reduced fat, if desire...See MoreI found this recipe, it's very good. Simple to make. Enchilada Stacks makes 4 small (or 2-3 larger) servings
4 corn tortillas 1/2 pound ground turkey or ground beef 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cup enchilada sauce or chunky salsa 1 can refried beans (or substitute homemade) 1/4 cup shredded cheese (reduced fat, if desired)
Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.
I need an easy/delicious brownie recipe.
Mine usually don't turn out that good and I have been assigned to bring brownies to a meeting.
Thanks!
Carolyn [email removed]
by From Main Board
Sep 4, 2010
Good Chili
1lb hamburger 1 large onion chopped 1/2 c green pepper 2 stalks celery 2 cans kidney beans 1 large can tomatoes (28 oz) 1 can water 1 T chili powder 1/2 t. cumin 1/2 t paprika 1/4 t. Old Bay (some garlic?) Brown hamburger, onion, and green pepper, add the rest and let it cook. I did add garlic about 3-4 cloves
by We need to keep this board active!!!
Sep 4, 2010
Just saying I appreciate Bob giving us this opportunity! GRITS
Does anyone have a tried and good one? DD is wanting to start making her own. She's tired of shelling out the bucks for them at the 7-11 and McD's. Starbucks is also good but way to high.
I'm going to post this on the main board b/c of the traffic. I assume someone will gripe about it though. LMAO!!!
I love making this an a big batch, and then eating it a lot of different ways. You'll need:
1 large eggplant or 2 medium, peeled and cubed 4 medium zucchini, 1 inch slice, then halved 2 medium yellow onions (not sweet onions), diced 4 toes of garlic, squashed 2 small cello packs of sliced mushrooms 2 large red bell peppers, sliced 1 extra ...See MoreI love making this an a big batch, and then eating it a lot of different ways. You'll need:
1 large eggplant or 2 medium, peeled and cubed 4 medium zucchini, 1 inch slice, then halved 2 medium yellow onions (not sweet onions), diced 4 toes of garlic, squashed 2 small cello packs of sliced mushrooms 2 large red bell peppers, sliced 1 extra large can of diced tomatoes 1 extra large can of crushed tomatoes
In a large pot, saute the onion and garlic in some olive oil until just soft. Add all remaining ingredients and simmer on low heat for 30-60 minutes. You can add salt, pepper, garlic powder, onion powder, basil, and oregano. The Joy of Cooking adds olives, which is nice, too. I like to eat it by itself, topped with a little parmesan cheese, but it's also really good with brown rice or pasta. I bought some polenta and I'm going to try it with that, too. It's an easy dish to make and very versatile.
by Mississippi Gal
Sep 21, 2010
I posted this on Facebook a few days ago & GRITS encouraged me to share it with y'all.
Black-Eyed Pea Cornbread
1 pound spicy sausage 1 (4.5 oz.) can chopped green chiles 1 onion, chopped ¼ c. chopped pickled jalapeno pepper 1 c. white cornmeal ½ c. all-purpose flour ¾ c. cream-style corn ½ t. baking so...See MoreI posted this on Facebook a few days ago & GRITS encouraged me to share it with y'all.
Black-Eyed Pea Cornbread
1 pound spicy sausage 1 (4.5 oz.) can chopped green chiles 1 onion, chopped ¼ c. chopped pickled jalapeno pepper 1 c. white cornmeal ½ c. all-purpose flour ¾ c. cream-style corn ½ t. baking soda 2 c. (8 oz.) shredded Cheddar cheese 1 t. salt 1 (15 oz.) can black-eyed peas, drained 2 large eggs, lightly beaten 1 c. buttermilk ½ c. vegetable oil
Cook sausage and onion in a skillet over medium heat, stirring until sausage crumbles and is no longer pink. Drain on paper towels.
Combine cornmeal, flour, soda and salt in a large bowl. In a small bowl, combine eggs, buttermilk and oil; add to dry ingredients, stirring just until dry ingredients are moistened (batter will not be smooth).
Add sausage mixture, green chiles, jalapeno pepper, corn, cheese, and peas to the batter, stirring well. Pour into a greased 9x13x2 inch baking dish. Bake at 350 for 1 hour or until golden brown.
Indian Pudding
In a large saucepan mix together 1/2 cup molasses, 1/4 cup dark brown sugar, 2 eggs, a dash of salt, 1/4 teaspoon of baking soda and 4 cups of milk.
Heat it to a boil and slowly pour in a cup of yellow cornmeal.
When fully mixed and thick, stir in 4 tablespoons (half a stick) of butter cut into little pie...See MoreIndian Pudding
In a large saucepan mix together 1/2 cup molasses, 1/4 cup dark brown sugar, 2 eggs, a dash of salt, 1/4 teaspoon of baking soda and 4 cups of milk.
Heat it to a boil and slowly pour in a cup of yellow cornmeal.
When fully mixed and thick, stir in 4 tablespoons (half a stick) of butter cut into little pieces,then 2 more cups of milk.
Pour into a well-oiled casserole, put the casserole into a larger pan of water, and bake at 300 degrees F for an hour.
Lower heat to 275 degrees F and bake six more hours.
Slow cooking is necessary to give the cornmeal time to expand and soften.
Tradition allows for only a few variations: a dash of ginger or cinnamon a few raisins, apple slivers.
Smoky Barbecue Brisket
1 (4-6 pound beef brisket, trimmed
1 (5-ounce) bottle liquid smoke
1 onion, chopped
2 teaspoons garlic salt
1 to 2 teaspoons salt
1/3 cup Worcestershire sauce
1 (12-18 ounce) bottle barbecue sauce
Place brisket in a large shallow dish or extra-large, heav...See MoreSmoky Barbecue Brisket
1 (4-6 pound beef brisket, trimmed
1 (5-ounce) bottle liquid smoke
1 onion, chopped
2 teaspoons garlic salt
1 to 2 teaspoons salt
1/3 cup Worcestershire sauce
1 (12-18 ounce) bottle barbecue sauce
Place brisket in a large shallow dish or extra-large, heavy-duty zip-top plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt, and salt. Cover or seal and chill 8 hours, turning occasionally.
Remove brisket, and place on large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.
Bake at 275 degrees for 5 hours. Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered.
This recipe is from Southern Living Magazine. I've made it several times with excellent results each time.
by singingsara
Oct 9, 2010
I just had to share this recipe that I made last week. This is easily the most flavorful matzo-ball soup I've ever had; the veggies provide so much flavor and texture to compensate for the lack of chicken, which is traditionally used.
The matzo balls in this recipe are very, very dense; if you prefer them more "light and fluffy", you can s...See MoreI just had to share this recipe that I made last week. This is easily the most flavorful matzo-ball soup I've ever had; the veggies provide so much flavor and texture to compensate for the lack of chicken, which is traditionally used.
The matzo balls in this recipe are very, very dense; if you prefer them more "light and fluffy", you can separate the eggs and beat the whites until they're fluffy before adding them to the matzo-ball mix. I personally like them dense, but not everyone is the same. :)
ROASTED VEGETABLE MATZO BALL SOUP 4 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces 1 small rutabaga or turnip, cut into 1-inch pieces 3 cloves garlic 1 medium yellow onion, chopped 1 tablespoon olive oil Salt and pepper to taste 4 eggs, beaten 1/4 cup vegan butter substitute, melted 1 cup matzo meal 1 tablespoon chopped chives 8 cups low-sodium vegetable broth 3 tablespoons chopped dill 2 tablespoons chopped flat-leaf parsley Method
Preheat oven to 400°F. Place carrots, parsnips, rutabaga, garlic and onion on a large baking sheet and toss with oil and salt and pepper. Roast until golden brown and tender, about 30 minutes. Remove from oven and set aside to cool.
Meanwhile, put eggs, vegan butter substitute, salt and pepper into a bowl and blend well. Mix in matzo meal and chives, then cover and refrigerate for 1 hour.
Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut-size balls out of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and gently simmer for 30 minutes.
While matzo balls are simmering, bring vegetable broth, dill and parsley to a boil in a separate pot. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Once matzo balls are done, use a slotted spoon to transfer them to simmering broth. Simmer for 15 minutes, then adjust seasonings with salt and pepper. Ladle soup into bowls and serve. Next Post >>
Nutrition
Per serving (about 22oz/625g-wt.): 320 calories (90 from fat), 10g total fat, 1.5g saturated fat, 170mg cholesterol, 1410mg sodium, 44g total carbohydrate (5g dietary fiber, 10g sugar), 10g protein
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On 8/31/10, mdteach wrote: > I found this recipe, it's very good...See More