LINNY THE CHEF
Friday, May 25, 2007
Oatmeal-Chocolate Chip Cookies
Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.
Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.
Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.Labels: chocolate, cookies, dessert, oats, party food
¶ 5/25/2007 05:54:00 AM 0 Comments
Friday, May 11, 2007
The Chrisman Family Christmas Broccoli Salad
Andy Chrisman talked about this on the Spirit 102.3 Sunday Morning Worship Show back in December...thought it would be good to have in my collection! Sounds yummy! Thanks Andy!!
· 2 heads of broccoli
· 1 red onion
· 1 large box golden raisins
· 1 cup mayo
· 2 tablespoons white vinegar
· 1/4 cup sugar
· bacon
· shredded cheaddar cheese (optional)
Andy Chrisman talked about this on the Spirit 102.3 Sunday Morning Worship Show back in December...thought it would be good to have in my collection! Sounds yummy! Thanks Andy!! · 2 heads of broccoli
· 1 red onion
· 1 large box golden raisins
· 1 cup mayo
· 2 tablespoons white vinegar
· 1/4 cup sugar
· bacon
· shredded cheaddar cheese (optional)
Cut the broccoli heads into smal pieces (discard stems).
Add some chopped red onion to taste and about half the box of golden raisins.
In a seperate bowl, mix the mayo, sugar and vinegar.
Pour the mixture over the broccoli, onion and raisens
Refrigerate overnight.
Before serving prepare several slices of crisp bacon, crumble and mix into the salad.
Shredded cheddar cheese, mixed in at the same time as the bacon, is also nice addition to the dish.
Andy's Note: The longer the salad marinates in the refrigerator, the better it tastes. We always make enough for lots of leftovers. It's my favorite dish to eat late on Christmas night.
Labels: bacon, broccoli, cheese, easy, Holidays, KKCM, party food, salad
¶ 5/11/2007 08:12:00 AM 0 Comments
Thursday, May 10, 2007
Puppy Chow
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.
Labels: chocolate, Holidays, party food, snack, sweet
¶ 5/10/2007 11:44:00 AM 0 Comments
Red Lobster Garlic Cheese Biscuits
2 cup Bisquick
2/3 cups milk
1/2 c shredded cheddar cheese
1 clove garlic
1/4 c melted butter
1/4 t garlic powder
Mix Bisquick, milk, cheese and garlic (minced).
Drop onto foiled or greased cookie sheets (desired size).
Bake 8-10 minutes on 450. (larger=longer, smaller=shorter)
Mix butter and garlic powder in a dish and brush over golden biscuits.
2 cup Bisquick
2/3 cups milk
1/2 c shredded cheddar cheese
1 clove garlic
1/4 c melted butter
1/4 t garlic powder
Mix Bisquick, milk, cheese and garlic (minced).
Drop onto foiled or greased cookie sheets (desired size).
Bake 8-10 minutes on 450. (larger=longer, smaller=shorter)
Mix butter and garlic powder in a dish and brush over golden biscuits.Labels: Bisquick, bread, cheese, garlic, Italian Food, Resturant Recepies, side dish
¶ 5/10/2007 11:12:00 AM 0 Comments
Irish Potatoe Soup
My Momma won a cooking contest with this for Matt's History Day project in Middle School...it's yummy! And can feed a crowd!!
4 cups peeled, cubed potatoes
1 cup celery
1 cup chopped onion
2 cups water
2 t salt
1 cup milk
1 cup whipping cream
3 T butter
1 T parsley flakes
1/8 t pepper
Combine potatoes, celery, onion, water, and salt in a large Dutch oven (that just means a big pot!). Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with a potatoe masher, leaving some vegetable pieces whole. Stir in remaining ingredients, return to heat and cook, stirring constantly, until soup is thouroughly heated through.
¶ 5/10/2007 10:28:00 AM 0 Comments
My Momma won a cooking contest with this for Matt's History Day project in Middle School...it's yummy! And can feed a crowd!!
4 cups peeled, cubed potatoes
1 cup celery
1 cup chopped onion
2 cups water
2 t salt
1 cup milk
1 cup whipping cream
3 T butter
1 T parsley flakes
1/8 t pepper
Combine potatoes, celery, onion, water, and salt in a large Dutch oven (that just means a big pot!). Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with a potatoe masher, leaving some vegetable pieces whole. Stir in remaining ingredients, return to heat and cook, stirring constantly, until soup is thouroughly heated through.
¶ 5/10/2007 10:28:00 AM 0 Comments
Italian Stuffed Mushrooms
2 lbs. large mushrooms (2 inches each)
1/2 cup butter
1/3 cup chopped onion
1 T chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (2.5 oz)
1/4 cup grated Parmesan cheese
2 T chopped fresh parsley
1 T red wine vinegar
1/8 t pepper
1/4 t salt
Preheat oven to 400.
Remove and chop mushroom stems.
In 12 inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionallu, 5 minutes or until tender.
Add garlic and cook 30 seconds. In a medium bowl, pour mushroom mix over breadcrumbs. Stir in cheeses, parsley, vinegar, and pepper.
Sprinkle mushroom caps with salt.
On baking sheet, arrange mushroom caps, evenly spoon mushroom mix into mushroom caps.
Bake 25 minutes or until mushrooms are tender and golden. (approx 20 minutes).
2 lbs. large mushrooms (2 inches each)
1/2 cup butter
1/3 cup chopped onion
1 T chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (2.5 oz)
1/4 cup grated Parmesan cheese
2 T chopped fresh parsley
1 T red wine vinegar
1/8 t pepper
1/4 t salt
Preheat oven to 400.
Remove and chop mushroom stems.
In 12 inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionallu, 5 minutes or until tender.
Add garlic and cook 30 seconds. In a medium bowl, pour mushroom mix over breadcrumbs. Stir in cheeses, parsley, vinegar, and pepper.
Sprinkle mushroom caps with salt.
On baking sheet, arrange mushroom caps, evenly spoon mushroom mix into mushroom caps.
Bake 25 minutes or until mushrooms are tender and golden. (approx 20 minutes).Labels: appetizer, cheese, Italian Food, mushrooms, party food
¶ 5/10/2007 10:14:00 AM 0 Comments
Shrimp n Bacon
frozen shrimp
bacon
BBQ sauce - your favorite is always best!
Thaw shrimp over running water and refridgerate prior, to enhance texture and flavor.
Wrap bacon on shrimp, secure with toothpick.
Brush both sides with Olive oil.
Broil.
Turn over once.
Halfway through cooking brush both sides with BBQ sauce.
Enjoy!
frozen shrimp
bacon
BBQ sauce - your favorite is always best!
Thaw shrimp over running water and refridgerate prior, to enhance texture and flavor.
Wrap bacon on shrimp, secure with toothpick.
Brush both sides with Olive oil.
Broil.
Turn over once.
Halfway through cooking brush both sides with BBQ sauce.
Enjoy!Labels: appetizer, bacon, BBQ, easy, party food, quick, shrimp, snack
¶ 5/10/2007 10:08:00 AM 0 Comments
Monkey Bread
4 cans of biscuits
Cinnamon
sugar
½ c butter
1c brown sugar
Preheat oven to 350.
Tear apart.
Coat in cinnamon and sugar.
Grease bunt pan.
Put in bunt, set aside.
Heat butter and brown sugar in pan.
Pour over biscuits.
Bake for 30 minutes.
4 cans of biscuits
Cinnamon
sugar
½ c butter
1c brown sugar
Preheat oven to 350.
Tear apart.
Coat in cinnamon and sugar.
Grease bunt pan.
Put in bunt, set aside.
Heat butter and brown sugar in pan.
Pour over biscuits.
Bake for 30 minutes.Labels: breakfast, party food, snack, sweet
¶ 5/10/2007 07:23:00 AM 0 Comments
Frozen "Yogonanas"
Watch your little ones’ faces
light up when you offer them
these three-ingredient wonders.
2 containers (6 ounces each) Yoplait® Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams® cereal, finely crushed – or Gram Cracker Crust
1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.
Special Touch
Tie ribbons around the sticks, or decorate with animal stickers to add to the fun for the little “monkeys” at a zoo-themed party.
Variation
Drizzle with melted chocolate and peanut butter chips for Frozen PB Chocolate ‘Nanas.
Success
You may think rolling the yogurt-covered bananas in the cereal would coat them more easily, but all it does is clump up the cereal. Sprinkling is the best way to go!
Watch your little ones’ faces
light up when you offer them
these three-ingredient wonders.
2 containers (6 ounces each) Yoplait® Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams® cereal, finely crushed – or Gram Cracker Crust
1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.
Special Touch
Tie ribbons around the sticks, or decorate with animal stickers to add to the fun for the little “monkeys” at a zoo-themed party.
Variation
Drizzle with melted chocolate and peanut butter chips for Frozen PB Chocolate ‘Nanas.
Success
You may think rolling the yogurt-covered bananas in the cereal would coat them more easily, but all it does is clump up the cereal. Sprinkling is the best way to go!Labels: bananas, chocolate, dessert, kids, party food, snack, sweet
¶ 5/10/2007 07:20:00 AM 0 Comments
Wednesday, May 9, 2007
Pinwheels
8 oz sour cream
8 oz cream cheese
4 oz green chilies, drained
7 oz black olives, chopped (optional)
1 1/2 c grated cheddar cheese
1/2 c green onions, chopped
garlic powder
taco seasoning
salt
5 large flour tortillas
Combine ingrediants.
Mix well.
Spread mixture evenly over tortillas.
Roll up and wrap in plastic wrap.
Refridgerate for several hours.
Unwrap as needed and cut into 1/2 inch pieces.
Serve with salsa.
(Can keep in refridgerator several weeks, wrapped)
8 oz sour cream
8 oz cream cheese
4 oz green chilies, drained
7 oz black olives, chopped (optional)
1 1/2 c grated cheddar cheese
1/2 c green onions, chopped
garlic powder
taco seasoning
salt
5 large flour tortillas
Combine ingrediants.
Mix well.
Spread mixture evenly over tortillas.
Roll up and wrap in plastic wrap.
Refridgerate for several hours.
Unwrap as needed and cut into 1/2 inch pieces.
Serve with salsa.
(Can keep in refridgerator several weeks, wrapped)Labels: appetizer, cheese, easy, garlic, Mexican, party food, snack
¶ 5/09/2007 04:21:00 PM 0 Comments
Party Sausage Balls
1 lb Cheddar Cheese
1 lb sausage
1 c Bisquick
Stir or crumble real well.
Put in little bals onto cookie sheets.
Cook in oven on 350 until broken and thoroughly cooked.
1 lb Cheddar Cheese
1 lb sausage
1 c Bisquick
Stir or crumble real well.
Put in little bals onto cookie sheets.
Cook in oven on 350 until broken and thoroughly cooked. Labels: appetizer, Bisquick, cheese, party food, sausage, snack
¶ 5/09/2007 04:18:00 PM 0 Comments
GG's Party Mix
1/2 c butter
1 t garlic
1 1/4 t salt
4 1/2 t Worcestershire sauce
1 1/2 c pretzel sticks
1 1/2 c corn chex
1 1/2 c rice chex
1 1/2 c wheat chex
2 1/2 c cherrios - plain
Preheat oven to 250.
Heat butter in turkey pan in oven until melted.
Stir in garlic, salt, and W. sauce.
Add remaining ingredients.
Mix well, until all pieces are evenly coated.
Heat in oven for 1 hour.
Stir every 15 minutes.
Spread on absorbant paper to cool.
Can be frozen.
To thaw, set on countertop until thawed.
Preheat oven to 250.
Heat butter in turkey pan in oven until melted.
Stir in garlic, salt, and W. sauce.
Add remaining ingredients.
Mix well, until all pieces are evenly coated.
Heat in oven for 1 hour.
Stir every 15 minutes.
Spread on absorbant paper to cool.
Can be frozen.
To thaw, set on countertop until thawed.
Labels: party food, snack
¶ 5/09/2007 04:11:00 PM 0 Comments
Holly's Potato Salad
1 cup mayo
2 T vinegar
1 1/2 t salt
1/4 t pepper
4 cups cooked, cubed, and peeled potatoes (5-6 medium)
(boil potatoes in skins, chill overnight or
freeze for 20 minutes, peel with hands by
rubbing, then cube)
1 cup celery, optional
1/2 cup chopped onion (1 small onion)
2 chopped hard-boiled eggs
Combine...
Cover...
Chill...
Chow down...
1 cup mayo
2 T vinegar
1 1/2 t salt
1/4 t pepper
4 cups cooked, cubed, and peeled potatoes (5-6 medium)
(boil potatoes in skins, chill overnight or
freeze for 20 minutes, peel with hands by
rubbing, then cube)
1 cup celery, optional
1/2 cup chopped onion (1 small onion)
2 chopped hard-boiled eggs
Combine...
Cover...
Chill...
Chow down...Labels: celery, German, mayo, onion, party food, potato salad, potatoes, red potatoes, salad, side dish
¶ 5/09/2007 04:04:00 PM 0 Comments
Monday, May 7, 2007
French Silk Chocolate Pie
Original recipe yield:
1 - 8 inch pie
"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like. "
~Ruth (allrecepies.com)
INGREDIENTS
1 prepared 8 inch pastry shell, baked and cooled
1/2 cup butter
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 eggs
DIRECTIONS
Cream butter. Gradually add sugar, creaming well. Blend in melted and thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie shell.
Chill for at least 2 hours. Top with whipped topping and walnuts, if desired.
Jennie made this at Small Group yesterday...and despite the overall flatness of the pie (don't try to double the receipe), it was good! I liked it! It definately filled my sweet tooth craving...definately a recurrent!
Original recipe yield:
1 - 8 inch pie
"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like. "
~Ruth (allrecepies.com)
INGREDIENTS
1 prepared 8 inch pastry shell, baked and cooled
1/2 cup butter
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
2 eggs
DIRECTIONS
Cream butter. Gradually add sugar, creaming well. Blend in melted and thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie shell.
Chill for at least 2 hours. Top with whipped topping and walnuts, if desired.
Jennie made this at Small Group yesterday...and despite the overall flatness of the pie (don't try to double the receipe), it was good! I liked it! It definately filled my sweet tooth craving...definately a recurrent!Labels: chocolate, dessert, pie, sweet
¶ 5/07/2007 10:47:00 AM 0 Comments
Saturday, May 5, 2007
Strawberry Margarita Cake
Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.
Prep Time:10 min
Start to Finish:1 hr 45 min
Makes:12 servings
3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.
Prep Time:10 min
Start to Finish:1 hr 45 min
Makes:12 servings
3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.
3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan.
Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 23g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
* Chocolate frozen whipped topping also makes a great "frosting" for this dreamy cake. Stir orange peel instead of lime into the chocolate topping.
Success
* Before grating the lime peel, wash the lime thoroughly and wipe dry. The peel will grate much easier.
Labels: cake, dessert, strawberries, sweet, whipped topping
¶ 5/05/2007 06:04:00 AM 0 Comments
Friday, May 4, 2007
Easy Parmesan Garlic Chicken
Thanks to Chris and Rebecca and Good Friends in the Morning on Spirit 102.3 I got this delicious recipe!!
Thanks to Chris and Rebecca and Good Friends in the Morning on Spirit 102.3 I got this delicious recipe!! ½ cup Grated Parmesan Cheese 1 packet of Good Seasons Italian Salad Dressing & Recipe Mix ½ tsp garlic powder 6 chicken breast halves
Mix cheese, dry dressing mix & garlic powder. Put half of the mix into a small bowl to add back in as needed. If you leave it all in the bowl, you'll end up with the first three breasts coated really well and the last three will be coated sparsely. Moisten chicken with water and coat with cheese mixture. Put in shallow packing dish. Bake 20-25 minutes or until internal temperature in 170 degrees.
Great with a Caesar salad and baked potato.
Labels: chicken, easy, KKCM, meal
¶ 5/04/2007 07:37:00 AM 1 Comments
Creamy Corn and Garlic Risotto
Enjoy a new version of creamy risotto with corn and cheese.
Prep Time:5 min
Start to Finish:30 min
Makes:4 servings
3 3/4 cups vegetable broth (chicken broth may be substituted)
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (1 lb) Green Giant® Niblets® frozen whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh or dried parsley
1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
2. Stir in rice and corn. Cook 1 minute, stirring occasionally.
3. Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
¶ 5/04/2007 07:33:00 AM 1 Comments
Enjoy a new version of creamy risotto with corn and cheese.
Prep Time:5 min
Start to Finish:30 min
Makes:4 servings
3 3/4 cups vegetable broth (chicken broth may be substituted)
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (1 lb) Green Giant® Niblets® frozen whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh or dried parsley
1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
2. Stir in rice and corn. Cook 1 minute, stirring occasionally.
3. Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
¶ 5/04/2007 07:33:00 AM 1 Comments
Taco Salad Dip
Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.
Prep Time:20 min
Start to Finish:20 min
Makes:28 servings (2 tablespoons each)
1/2 lb lean (at least 80%) ground beef
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped (1/4 cup)
1 can (16 oz) Old El Paso® refried beans
1 can (8 oz) tomato sauce
1 package (1.25 oz) Old El Paso® taco seasoning mix
2 drops red pepper sauce
1 clove garlic, finely chopped
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder
Finely shredded lettuce, if desired
Additional shredded Cheddar cheese, if desired
Corn chips or tortilla chips, if desired
1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain.
2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly.
3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn/tortilla chips.
Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.
Prep Time:20 min
Start to Finish:20 min
Makes:28 servings (2 tablespoons each)
1/2 lb lean (at least 80%) ground beef
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped (1/4 cup)
1 can (16 oz) Old El Paso® refried beans
1 can (8 oz) tomato sauce
1 package (1.25 oz) Old El Paso® taco seasoning mix
2 drops red pepper sauce
1 clove garlic, finely chopped
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder
Finely shredded lettuce, if desired
Additional shredded Cheddar cheese, if desired
Corn chips or tortilla chips, if desired
1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain.
2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly.
3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn/tortilla chips.Labels: appetizer, dip, Mexican, taco
¶ 5/04/2007 07:27:00 AM 0 Comments
