tag:blogger.com,1999:blog-86943430097792950022024-03-13T08:17:43.090-04:00Cooking - for a new lifestyle (Our Test Kitchen)Years ago, inspired by the movie Julie and Julia, we embarked on a journey to try new, easy and interesting recipes on this blog.
Today, I am revamping the blog. What we eat is now being scrutinized and for good reason. We are lazy cooks. Convenience items have replaced easy to do things, at a cost to our budget and health. 2020 is a year for change.Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.comBlogger643125tag:blogger.com,1999:blog-8694343009779295002.post-68981831280097971422021-11-27T10:27:00.001-05:002021-11-27T10:27:10.936-05:00mashed potato casserole<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Leftovers.<div><br></div><div>The bane to anyone's fridge storage.</div><div>So today I used:</div><div><br></div><div>An onion</div><div>Leftover bacon </div><div>Half a container of sour cream</div><div>The last of a brick of cheese</div><div>2 eggs</div><div>Leftover mashed potatoes</div><div>Garlic (lots)</div><div>Salt and pepper</div><div><br></div><div>Olive oil</div><div><br></div><div>crushed up crackers, chips or bread crumbs</div><div><br></div><div>All this was bits and pieces</div><div>That took space but wasn't really enough</div><div>To do anything with.</div><div><br></div><div>So in my food processor</div><div>I pureed</div><div>The first 8 items</div><div>And spooned into a casserole dish</div><div>Drizzled with olive oil</div><div>Then I sprinkled with the "bread crumbs".</div><div><br></div><div>Bake at 350</div><div>For 30 to 45 min depending how crispy</div><div>You prefer the top.</div><div><br></div><div>Sprinkle with some parmesan cheese</div><div>If desired.</div><div><br></div><div>Great side dish for chicken fingers</div><div>Or chicken nuggets </div><div>Or Salisbury steak.....</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-67222574714028911222021-11-21T16:50:00.001-05:002021-11-27T09:18:15.433-05:00stuffed meatballs in potatoes<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Bake 9 potatoes<div>Drizzled in oil<br><div>At 350 for 40 minutes.</div></div><div><br></div><div>Cool until handle-able.</div><div>Cut each potato in half.</div><div>Scoop out center</div><div>And place it in a bowl.</div><div><br></div><div>Set empty potatoes aside.</div><div><br></div><div>Mash and add</div><div>Parsley</div><div>Salt and pepper to taste</div><div>2 tbsp butter</div><div><br></div><div>Spread the mashed potatoes</div><div>In a greased pie plate</div><div>And smooth out.</div><div><br></div><div>In a bowl mix together</div><div>1lb ground beef</div><div>Parsley</div><div>Salt and pepper</div><div>Diced onions</div><div><br></div><div>Form 18 rough meatballs.</div><div><br></div><div>Stuff a boccini mini mozza ball</div><div>Or a cube of your favourite cheese</div><div>And roll the meatball</div><div>One more time</div><div>To encase the cheese completely.</div><div><br></div><div>Now take the potato shells</div><div>And stuff with the meatballs.</div><div><br></div><div>Place stuffed potato shells</div><div>Meatball side down </div><div>On mashed potato crust.</div><div><br></div><div>Cover all the potatoes </div><div>in a bechamel sauce.</div><div><br></div><div>Top with shredded mozzarella.</div><div><br></div><div>Bake at 350</div><div>For 20 minutes.</div><div><br></div><div>Serve with a big salad.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div><br></div><div><br></div><div>Bechamel Sauce</div><div><br></div><div>Melt</div><div>3 tablespoons (45 ml) butter</div><div>On medium heat</div><div>Stir in</div><div>3 tablespoons (45 ml) flour</div><div>Forming a light paste</div><div>Then add</div><div>2 cups (500 ml) milk</div><div>1/2 onion, finely chopped</div><div>1 tsp mustard</div><div>Whisking well.</div><div><br></div><div>For extra flavour</div><div>You can add a bit of shredded cheese.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Cut 1.5 potatoes per person<div>Into wedges</div><div>Drizzle with olive oil</div><div>Mix until covered.</div><div>*I used frozen fries and it worked fine</div><div><br></div><div>Sprinkle with</div><div>Salt and pepper</div><div>And Paprika</div><div><br></div><div>Put onto bake sheet evenly</div><div>With 4 garlic cloves</div><div><br></div><div>Bake at 350 for 30 min</div><div>Remove garlic and mash</div><div><br></div><div>Mix together:</div><div><br></div><div>1tbsp mayo</div><div>2tbsp cream cheese</div><div>And mashed garlic</div><div>Add 3 tbsp milk </div><div>And mix to creamy consistency.</div><div><br></div><div>In a square baking pan</div><div>Lined with parchment paper,</div><div>Cover bottom </div><div>with shredded mozzarella cheese.</div><div><br></div><div>Stand fries along edges working in</div><div>Until pan is full.</div><div><br></div><div>Drizzle milk mixture between potatoes</div><div><br></div><div>Sprinkle with more</div><div>Shredded mozzarella</div><div>And some bacon.</div><div><br></div><div>Bake again at 400</div><div>For 10 minutes.</div><div><br></div><div>Sprinkle chopped green onion.</div><div><br></div><div>Great for sharing.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>Taken from</div><div>https://www.facebook.com/110597240574537/posts/343498773951048/</div><div><br></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-15869251854336789712021-11-11T22:10:00.000-05:002021-11-17T18:25:35.975-05:00pot roast with Asian black bean sauce<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>1 boneless beef chuck roast (3 to 4 pounds)<div>1/2 teaspoon salt</div><div>1/2 teaspoon pepper</div><div>1 tablespoon olive oil</div><div><br></div><div>1 medium onion, cut into 1-inch pieces</div><div>3/4 cup Asian black bean sauce</div><div>Or Hoisen sauce</div><div>1/4 cup reduced-sodium beef broth</div><div><br></div><div>1/2 pound sliced fresh mushrooms</div><div>8 ounces fresh snow peas, trimmed</div><div><br></div><div>1 tablespoon cornstarch</div><div>1 tablespoon cold water</div><div><br></div><div>Hot cooked rice</div><div>4 green onions, sliced</div><div><br></div><div>Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. </div><div><br></div><div>Add onion. </div><div><br></div><div>Whisk together black bean sauce and broth; pour over roast. </div><div><br></div><div>Cook, covered, on low 5-6 hours.</div><div><br></div><div>Add mushrooms and snow peas; </div><div>continue cooking on low until meat is tender, about 30 minutes.</div><div><br></div><div>Remove roast and vegetables to a serving platter; keep warm. </div><div><br></div><div>Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. </div><div><br></div><div>In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. </div><div>Return to a boil; cook and stir 1-2 minutes or until thickened. </div><div><br></div><div>Serve roast with hot cooked rice and sauce. Sprinkle with green onions.</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-10228346566681563662021-11-05T15:39:00.001-04:002021-11-11T20:12:55.153-05:00spaghetti squash and meatsauce<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Ingredients:<div><br><div>1 medium spaghetti squash </div><div><br></div><div>Cut squash lengthwise in half </div><div>remove and discard seeds. </div><div><br></div><div>Place squash in a baking pan, </div><div>cut side down</div><div>add 1/2 in. of water. </div><div>Bake, uncovered, 40 minutes. </div><div><br></div><div>Drain water from pan.</div><div><br></div><div>When squash </div><div>Is cool enough to handle, </div><div>Use a fork to separate strands. </div><div><br></div><div>***note: I did not believe this would work.</div><div>BUT</div><div>It did work!</div><div>So I mixed it in with the pasta!</div><div>We had a tough time finding it</div><div>So a great way to add even MORE</div><div>Veggies to a spaghetti supper.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><br></div><div><br></div><div>1 pound lean ground beef (90% lean)</div><div>2 cups sliced fresh mushrooms</div><div>4 garlic cloves, minced, divided</div><div>4 plum tomatoes, chopped</div><div>1 rib celery diced</div><div>1 small zucchini diced or shredded</div><div>1\2 onion diced</div><div>1 cup chopped spinach leaves</div><div><br></div><div>2 cups pasta sauce</div><div>1/2 teaspoon pepper, divided</div><div>1 tablespoon olive oil</div><div>Salt and pepper</div><div><br></div><div>Half a bag of spaghetti</div><div>Cooked as directed.</div><div><br></div><div>Grated Parmesan cheese</div><div><br></div><div>Directions</div><div>Preheat oven to 375°. </div><div><br></div><div>In a large skillet, </div><div>cook beef and mushrooms </div><div>over medium heat </div><div>until beef is no longer pink, </div><div>6-8 minutes, </div><div>Breaking up beef into crumbles</div><div>And drain. </div><div><br></div><div>Add half of the garlic to pan.</div><div>cook and stir 1 minute. </div><div>Add meat back.</div><div>Stir in tomatoes, celery, spinach, </div><div>Onions and Zucchini</div><div>Salt and pepper; </div><div>bring to a boil. </div><div><br></div><div>Add pasta sauce</div><div>Reduce heat and simmer uncovered, </div><div>15-20 minutes.</div><div><br></div><div>Stir in squash </div><div>*and pasta if desired</div><div>salt and remaining pepper; </div><div>heat through. </div><div>Serve with meat sauce </div><div>and top with cheese.</div><div><br></div><div>Serve with fresh bread.</div><div><br></div><div>This was surprisingly filling </div><div>and makes quite a bit.</div><div><br></div><div>The leftovers were placed </div><div>into greased pie plates </div><div>And topped with shredded cheese.</div><div><br></div><div>I freeze these as spaghetti pizza</div><div>For a quick supper later.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div><br></div><div>SPAGHETTI SQUASH WITH MEAT SAUCE TIPS:</div><div><br></div><div>How do you soften spaghetti squash before cutting?</div><div>To soften spaghetti squash so it’s easier to cut, poke a few holes in the skin and microwave it for 4-5 minutes.</div><div><br></div><div>Why is my spaghetti squash so watery?</div><div>To avoid watery spaghetti squash, cook the squash cut side down, which locks in flavor and ensure even cooking. Turn and cook the squash cut side up for a few minutes to remove any excess moisture.</div><div><br></div><div>What happens if you overcook spaghetti squash?</div><div>If you overcook spaghetti squash, it will become a mushy mess. Once the squash is fork tender, it’s ready to eat. </div></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-76870643721986436552021-11-04T16:44:00.001-04:002021-11-09T17:28:50.367-05:00Orleans shrimp<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Ingredients:<div><br><div>2 tablespoons olive oil</div><div>1 small onion, chopped</div><div>1 celery rib, finely chopped</div><div>1 small green pepper, chopped</div><div><br></div><div>2 garlic cloves, minced</div><div><br></div><div>1 can (15 ounces) Italian tomato sauce</div><div>1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained</div><div>1/2 cup water</div><div>1/2 teaspoon Worcestershire sauce</div><div>1/8 to 1/4 teaspoon cayenne pepper</div><div><br></div><div>1 pound uncooked shrimp (31-40 per pound), peeled and deveined</div><div><br></div><div>1 1\2 cups brown rice</div><div><br></div><div>In a large skillet, </div><div>Heat oil over medium heat. </div><div><br></div><div>Add onion, celery and pepper</div><div>Cook and stir 5-7 minutes or until tender. </div><div>Add garlic; cook 1 minute longer.</div><div><br></div><div>Stir in tomato sauce, </div><div>diced tomatoes, </div><div>water, Worcestershire sauce and cayenne</div><div>bring to a boil. </div><div><br></div><div>Reduce heat and simmer, uncovered, </div><div>10-15 minutes or until slightly thickened, </div><div>stirring occasionally. </div><div>Add shrimp; </div><div>cook 2-4 minutes or until shrimp turn pink. </div><div><br></div><div>Serve with cooked rice</div></div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-4459537602453878162021-11-04T16:44:00.000-04:002021-11-05T19:16:40.512-04:00meatball stroganoff 30<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Ingredients:<div><br><div>1 bag egg noodles</div><div><br></div><div>1 tablespoon olive oil</div><div>1 package frozen Italian meatballs, thawed</div><div><br></div><div>1-1/2 cups beef broth</div><div>1 cup shredded carrots</div><div><br></div><div>1 teaspoon dried parsley flakes</div><div>3/4 teaspoon dried basil</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon dried oregano</div><div>1/4 teaspoon pepper</div><div><br></div><div>1 cup heavy whipping cream</div><div><br></div><div>3/4 cup sour cream</div><div><br></div><div>Directions:</div><div><br></div><div>Cook egg noodles according to package directions for al dente; drain.</div><div><br></div><div>Meanwhile, in a large skillet, </div><div>heat oil over medium-high heat. </div><div>Brown meatballs; </div><div>Remove from pan. </div><div><br></div><div>Add broth, </div><div>stirring to loosen browned bits </div><div>from pan. </div><div>Add seasonings. </div><div>Bring to a boil; </div><div>cook until liquid is reduced to 1/2 cup, </div><div>5-7 minutes.</div><div><br></div><div>Add meatballs, noodles and cream. </div><div><br></div><div>Bring to a boil. </div><div>Reduce heat; </div><div>simmer, covered, </div><div>until slightly thickened, </div><div><br></div><div>Mix in 1\2 cup of shredded cheese</div><div> And cook on low for 3-5 minutes. </div><div>Stir in sour cream; </div><div>heat through.</div></div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-7049157087693220042021-11-04T16:43:00.001-04:002021-11-10T18:25:21.438-05:00southwestern casserole + freezer <div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Ingredients:</div><div><br></div><div>2 cups (8 ounces) uncooked elbow macaroni</div><div><br></div><div>2 pounds ground beef</div><div>1 large onion, chopped</div><div>2 garlic cloves, minced</div><div><br></div><div>1 can (28 oz) diced tomatoes, undrained</div><div>1 can (19 oz) kidney beans, rinsed and drained</div><div>1 can tomato paste</div><div>1 can (4 ounces) chopped green chiles, drained</div><div>1-1/2 teaspoons salt</div><div>1 teaspoon chili powder</div><div>1/2 teaspoon ground cumin</div><div>1/2 teaspoon pepper</div><div><br></div><div>2 cups shredded Monterey Jack cheese</div><div><br></div><div>2 jalapeno peppers, seeded and chopped optional</div><div>*I used a green pepper</div><div><br></div><div>Directions:</div><div><br></div><div>Cook macaroni according to package directions. </div><div><br></div><div>In a large saucepan, </div><div>Cook beef and onion over medium heat,</div><div>crumbling beef, until meat is no longer pink. </div><div>Add garlic; cook 1 minute longer. </div><div>Drain. </div><div><br></div><div>Stir in next 8 ingredients. </div><div>Bring to a boil. </div><div><br></div><div>Reduce heat and simmer, uncovered, </div><div>for 10 minutes. </div><div><br></div><div>Stir pasta into beef mixture.</div><div><br></div><div>Preheat oven to 375°. </div><div><br></div><div>Transfer macaroni mixture </div><div>to 2 greased 2-qt. baking dishes. </div><div><br></div><div>Top with cheese and jalapenos. </div><div><br></div><div>Cover and bake at 375° for 30 minutes. </div><div><br></div><div>Uncover; bake until bubbly and heated through, about 10 minutes longer. </div><div>Serve 1 casserole. Cool the second; cover and freeze up to 3 months.</div><div><br></div><div>Serve with a large salad and frozen burritos?</div><div>"Bon appetit!"</div><div><br></div><div>To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-74920335944618458112021-11-04T16:43:00.000-04:002021-11-08T18:27:57.824-05:00sausage manicotti with pumpkin sauce 2<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><br><div>Ingredients</div><div>1 pound bulk pork sausage</div><div>1 celery rib, chopped</div><div>1 medium carrot, shredded</div><div>1/2 medium onion, chopped</div><div><br></div><div>1 can (15 ounces) pumpkin or squash</div><div>1 container whipping cream</div><div>1/2 cup dry white wine</div><div>1/4 teaspoon each ground ginger, cinnamon and nutmeg</div><div>1/8 teaspoon cayenne pepper</div><div><br></div><div>20 wonton wrappers</div><div>Or 1 package of fresh lasagna sheets</div><div><br></div><div>2 Bag shredded cheese</div><div><br></div><div>Directions:</div><div><br></div><div>In a large skillet, </div><div>cook sausage, celery, </div><div>Carrot and onion over medium heat </div><div>until sausage is no longer pink </div><div>and vegetables are tender, 10-12 minutes, </div><div>breaking up sausage into crumbles; drain.</div><div><br></div><div>Now in a large saucepan, </div><div>Combine pumpkin, cream, </div><div>wine and spices. </div><div>Heat through (do not allow to boil).</div><div><br></div><div>Preheat oven to 350°. </div><div><br></div><div>Spread 1 cup pumpkin sauce </div><div>into a greased 13x9-in. baking dish. </div><div>Place 2 tablespoons sausage filling </div><div><br></div><div>In center of a wonton wrapper. </div><div>***Cover remaining wrappers with a damp paper towel until ready to use.</div><div>Note: I could not find wonton wrappers so I used</div><div>Lasagna sheets available in the fresh</div><div>Pasta aisle of the grocery store.</div><div><br></div><div>Moisten wrapper edges with water. </div><div>Roll up tightly. </div><div>Place in prepared dish, seam side down. </div><div>Repeat.</div><div>Top with remaining sauce. </div><div><br></div><div>Top with shredded cheese</div><div><br></div><div>Bake, covered, </div><div>until bubbly, 30-35 minutes. </div><div>Let stand 10 minutes before serving.</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-66950322480869162222021-11-04T16:42:00.002-04:002021-11-06T19:20:01.024-04:00fajita burgers<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Ingredients:</div><div><br></div><div>1 small zucchini, thinly sliced</div><div>1 small yellow summer squash, thinly sliced</div><div>1/2 pound sliced fresh mushrooms</div><div>1 small onion, halved and sliced thinly</div><div>1/2 RED pepper sliced thinly</div><div>1 medium carrot, julienned</div><div>1 teaspoon salt</div><div>1/2 teaspoon pepper</div><div>1 tablespoon canola oil</div><div><br></div><div>1 cup sour cream</div><div>1 cup salsa</div><div><br></div><div>2 cups shredded cheddar cheese</div><div><br></div><div>Directions</div><div>In a large cast-iron or other heavy skillet, </div><div>saute the vegetables with salt and pepper </div><div>In oil until crisp-tender, 5-7 minutes. </div><div><br></div><div>Using a slotted spoon, </div><div>Place veggies on burger</div><div><br></div><div>Mix:</div><div><br></div><div>Sour cream and salsa</div><div>And</div><div>Fold in cheese.</div><div><br></div><div>Bbq (or fry) enough burgers for dinner</div><div><br></div><div>Place on bun or tortilla,</div><div><br></div><div>Add some of the cheese mixture.</div><div><br></div><div>Serve open faced or closed.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>Notes:</div><div><br></div><div>I changed it to red pepper</div><div>As it would "look" prettier.</div><div><br></div><div>This is a GREAT recipe to use </div><div>Those thinner burgers. We used good</div><div>Ones and this was super filling.</div><div><br></div><div>Leftover veggies and cheese</div><div>Can be put on nacho chips</div><div>For a quick plate of nachos!</div><div><br></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-76902594799084209552021-11-04T16:42:00.000-04:002021-11-28T18:16:55.876-05:00FAST chicken tostada cups<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Ingredients:</div><div><br></div><div>12 corn tortillas (6 inches), warmed</div><div>Cooking spray</div><div>2 cups shredded rotisserie chicken</div><div>1 can (16 ounces) refried beans</div><div>1 cup shredded reduced-fat Mexican cheese blend</div><div>1 container 5 layer dip</div><div><br></div><div>Directions:</div><div><br></div><div>Preheat oven to 425°. </div><div>Press warm tortillas </div><div>Into 12 muffin cups coated with cooking spray, </div><div>pleating sides as needed. </div><div>Spritz tortillas with additional cooking spray.</div><div><br></div><div>Or</div><div><br></div><div>Turn a muffin tray upside down and</div><div>Fold each tortilla in half</div><div>Standing them between the cups.</div><div><br></div><div>Sprinkle cheese in bottom</div><div>Bake until melted, 5-7 minutes. </div><div><br></div><div>Layer each tortilla with beans, </div><div>chicken mixture </div><div>And 5 layer dip.</div><div><br></div><div>Top with ranch dressing</div><div>Or extra hot sauce.</div><div><br></div><div>Bake again if desired.</div><div><br></div><div>Serve with rice.</div><div><br></div><div>"Bon àppetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-10172689861581602122021-10-21T17:05:00.001-04:002021-10-21T17:08:35.881-04:00meatballs in veggie sauceA great recipe to "Clean out"<div> The veggie's in the fridge.</div><div><br></div><div>Growing up and even now,</div><div>My mom is kinda famous</div><div>For this yummy meatball.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>In a crockpot:</div><div><br></div><div>1\2 can tomato juice</div><div>Chopped Celery</div><div>Sliced Onions</div><div>Diced Peppers</div><div>Diced tomatoes</div><div>Minced garlic</div><div><br></div><div>You can also add:</div><div><br></div><div>Torn Spinach</div><div>Mushrooms</div><div>Diced zuchinni ....</div><div><br></div><div>Really </div><div>Any veggies that are left in the crisper.</div><div><br></div><div>Sprinkle with:</div><div><br></div><div>Pepper</div><div>Salt</div><div>Red pepper flakes to taste</div><div><br></div><div>Stir well</div><div>Add pre made meatballs</div><div>- count on 2 or 3 per person.</div><div><br></div><div>Turn on high heat</div><div>And bring to a boil</div><div>Covered.</div><div><br></div><div>Stir</div><div>Then reduce heat</div><div>And half remove lid</div><div>For steam to escape.</div><div><br></div><div>Evaluate if the meatballs need</div><div>Some more tomato juice.</div><div>The mixture should be juicy </div><div>But not all liquid.</div><div><br></div><div>Allow to simmer for an hour</div><div>Then reduce heat to low.</div><div><br></div><div>As you can see in the photo</div><div>You can also speed up this recipe</div><div>By doing it on the stove.</div><div><br></div><div>At parties</div><div>The meatballs are served as a </div><div>Buffet item or appetizer.</div><div><br></div><div>If using for a main course,</div><div>The sauce is fabulous on egg noodles</div><div>Or spaghetti.</div><div><br></div><div>Leftovers make fantastic meat ball subs</div><div>Made on hot dog buns with shredded cheese.</div><div><br></div><div>"Bon appetit!"</div><div><br></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-63345276790974579272021-10-20T10:42:00.000-04:002021-11-03T19:13:15.999-04:00pepper sausage pizza 13<div>This recipe originally was made with homemade crust but I took a shortcut. Pizza dough recipe at bottom.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><br></div><div>I Pillsbury pizza crust</div><div>Spread on a greased pan.</div><div><br></div><div>In a pan cook:</div><div><br></div><div>1 pound sausage</div><div>3 cups fresh spinach</div><div>1 teaspoon Italian seasoning</div><div>1 teaspoon minced garlic</div><div><br></div><div>Drain if necessary and set aside</div><div><br></div><div>Now mix together:</div><div><br></div><div>1/4 cup olive oil</div><div>2 teaspoons salt</div><div>1 teaspoon dried basil</div><div>1/2 teaspoon pepper</div><div>1/4 cup shredded Parmesan cheese</div><div><br></div><div>Spread over crust.</div><div><br></div><div>Now start making your pizza.</div><div><br></div><div>1 can (15 ounces) pizza sauce</div><div>4 cups shredded mozzarella cheese</div><div>1 pound pork sausage, cooked and drained</div><div>1 medium onion, chopped</div><div>1/2 pound sliced mushrooms</div><div>1/2 chopped yellow pepper</div><div><br></div><div>3 tablespoons minced fresh basil, optional</div><div><br></div><div>Bake 20 minutes </div><div>or until crust is golden brown. </div><div>Sprinkle with fresh basil if desired. </div><div>Cut into squares.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div><br></div><div>****************************</div><div><br></div><div>Directions for crust from scratch:</div><div><br></div><div>3 to 4 cups all-purpose flour, divided</div><div>1 package (1/4 ounce) quick-rise yeast</div><div>1 teaspoon sugar</div><div>1 cup warm water (120° to 130°)</div><div>1/4 cup olive oil</div><div>2 teaspoons salt</div><div>1 teaspoon dried basil</div><div>1/2 teaspoon pepper</div><div>1/4 cup shredded Parmesan cheese</div><div><br></div><div>Preheat oven to 450°. </div><div>In a bowl, combine </div><div>1 cup flour, yeast and sugar. </div><div>Add water; beat until smooth. </div><div>Add the oil, salt, dried basil, pepper, </div><div>1/4 cup Parmesan cheese </div><div>and 2 cups flour; </div><div>beat until blended. </div><div>Stir in enough remaining flour </div><div>To form a soft dough. </div><div>Turn onto a floured surface; </div><div>knead until smooth and elastic, </div><div>about 6-8 minutes. </div><div>Cover and let rest 5 minutes.</div><div><br></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-35389339548367710752021-10-20T10:41:00.000-04:002021-11-01T19:41:59.836-04:00golden pork chops <div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Ingredients:<div><br><div>1 can cream-style corn</div><div>1/2 cup finely chopped onion</div><div>1/2 cup finely chopped celery</div><div>1 teaspoon paprika</div><div>1-1/2 cups crushed corn bread</div><div><br></div><div>4 boneless pork loin chops (6 ounces each)</div><div><br></div><div>1 tablespoon brown sugar</div><div>1 tablespoon spicy brown mustard</div><div><br></div><div>Directions</div><div>In a large bowl, combine the corn, </div><div>onion, celery and paprika. </div><div>Stir in stuffing. </div><div><br></div><div>Transfer to a greased 11x7-in. baking dish.</div><div><br></div><div>Arrange pork chops over stuffing. </div><div><br></div><div>Combine brown sugar and mustard</div><div>Then spread over chops. </div><div><br></div><div>Bake, uncovered, at 400° </div><div>for 35-40 minutes.</div><div><br></div><div>Serve with large cubed fried potatoes</div><div>And carrots.</div><div><br></div><div>"Bon appetit!"</div></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-12624133656195612021-10-20T10:40:00.000-04:002021-11-04T18:49:12.583-04:00beef tenderloin in mushroom sauce 20<div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></div></div><div><br></div><div>Ingredients:</div><div><br></div><div>1 teaspoon canola oil</div><div>2 beef tenderloin steaks (1 inch thick and 4 ounces each)</div><div><br></div><div>2 tablespoons butter</div><div>1 cup sliced fresh mushrooms</div><div>1 tablespoon chopped green onion</div><div>1 tablespoon all-purpose flour</div><div>1/8 teaspoon salt</div><div>Dash pepper</div><div>2/3 cup chicken or beef broth</div><div>1/8 teaspoon browning sauce, optional</div><div><br></div><div>Directions</div><div>In a large skillet, </div><div>heat 2 tablespoons oil </div><div>over medium-high heat; </div><div>cook steaks to medium rare</div><div>5-6 minutes per side. </div><div>Remove from pan, </div><div>Reserving drippings.</div><div><br></div><div>Slice steaks into strips </div><div>Then place in a warm crock pot.</div><div><br></div><div>In same pan you cooked steak in,</div><div>heat drippings and butter </div><div>over medium-high heat.</div><div>Saute mushrooms and green onion </div><div>Until tender. </div><div><br></div><div>Stir in flour and</div><div>salt and pepper until blended. </div><div><br></div><div>gradually stir in broth </div><div>and, if desired, </div><div>browning sauce. </div><div><br></div><div>Bring to a boil, </div><div>stirring constantly.</div><div><br></div><div>cook and stir until thickened, 1-2 minutes. </div><div><br></div><div>Pour over steak strips.</div><div>Keep warm until time to serve.</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-47593572761073345742021-10-20T10:39:00.000-04:002021-11-03T19:14:20.330-04:00exotic chicken wings<div><br></div><div><br></div><div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Ingredients;</div><div><br></div><div>12 chicken wings (about 3 pounds)</div><div> or 3 breasts cut into strips</div><div><br></div><div>Place in a Ziploc bag.</div><div><br></div><div>Next mix together well:</div><div><br></div><div>1 cup honey</div><div>1/2 cup canola oil</div><div>2 tablespoons soy sauce</div><div>3 teaspoons Chinese five-spice powder</div><div>2 teaspoons minced fresh gingerroot</div><div>1 teaspoons salt</div><div>1 teaspoon garlic powder</div><div>1 tablespoon chives</div><div>1/2 teaspoon cayenne pepper optional</div><div>1 tsp Sesame seeds optional</div><div><br></div><div>Then pour into half into the Ziploc bag </div><div>Over the chicken.</div><div><br></div><div>Place bag in refrigerator for at least 4 hours. </div><div><br></div><div>Cover and refrigerate remaining marinade.</div><div><br></div><div>Preheat oven to 400°. </div><div><br></div><div>Drain chicken, discarding marinade. </div><div>Place wings on a rack </div><div>in a foil-lined 15x10x1-in. baking pan. </div><div><br></div><div>Bake, uncovered, 25 minutes, </div><div>turning once. </div><div><br></div><div>Bake 15-20 minutes longer </div><div>or until chicken juices run clear, </div><div>turning and basting occasionally </div><div>With reserved marinade. </div></div><div><br></div><div>Serve with veggies and dip </div><div>Or on the side with pizza!</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>Note:</div><div>five spice powder is usually a combination of: Chinese cinnamon, fennel seed, star anise, cloves, white pepper</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-58591346467018848332021-10-20T10:38:00.000-04:002021-11-02T18:12:39.085-04:00chicken broccoli shells<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>In a deep pan stir fry cook:<div><br></div><div><div>2 cups diced cooked chicken (2 breasts)</div><div>1 cup diced bacon strips</div><div><br></div><div>Then add:</div><div><br></div><div>2 cups frozen chopped broccoli</div><div>1 cup spinach leaves</div><div>1\2 cup diced green pepper</div><div><br></div><div>Turn on low until spinach wilts.</div><div>Let sit.</div><div><br></div><div>Cook and drain:</div><div><br></div><div>1 box of jumbo pasta shells</div><div><br></div><div>With a food processor </div><div>Or with a knife</div><div>Dice up chicken mixture</div><div>But do not puree it.</div><div><br></div><div>Add:</div><div><br></div><div>1 jar (16 ounces) Alfredo sauce</div><div>1 cup shredded cheddar cheese</div><div>1/4 cup shredded Parmesan cheese</div><div><br></div><div>Mix well</div><div>Spoon into pasta shells. </div><div><br></div><div>Place in a greased baking dish</div><div>And or foil pans with lids for freezer.</div><div><br></div><div>When ready:</div><div><br></div><div>Cover and bake at 350° </div><div>for 30 minutes or until heated through.</div><div><br></div><div>Freeze option: </div><div>Cover and freeze unbaked casserole. </div><div><br></div><div>Preheat oven to 350°. </div><div>Bake casserole as above but for 1 hour.</div></div><div><br></div><div>Serve as an appetizer</div><div>Or with large salad and bread.</div><div><br></div><div>**this made 36 shells!!!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-37011601765075564852021-10-20T10:37:00.000-04:002021-10-29T17:00:50.618-04:00sausage stuffed zucchini <div>Quick and tasty!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Preheat oven to 350°. </div><div><br></div>Ingredients:<div><br><div>6 medium zucchini (about 8 ounces each)</div><div>Any vegetable will work. As you can see I also stuffed an eggplant and pepper too!</div><div><br></div><div>Cut each zucchini lengthwise in half. </div><div>Scoop out pulp, </div><div>leaving a shell</div><div>Chop pulp</div><div><br></div><div>1 pound ground pork </div><div><br></div><div>In a large skillet </div><div>Cook meat and zucchini pulp </div><div>over medium heat 6-8 minutes </div><div>or until sausage is no longer pink, </div><div>Breaking sausage into crumbles </div><div>Drain if necessary</div><div><br></div><div><br></div><div>2 medium tomatoes, seeded and chopped</div><div>1 cup panko bread crumbs</div><div>1/3 cup grated Parmesan cheese</div><div>3 teaspoons Italian seasoning</div><div>1/4 teaspoon pepper</div><div><br></div><div>Stir in tomatoes, </div><div>bread crumbs, </div><div>Parmesan cheese, </div><div>herbs and pepper. </div><div>Spoon into zucchini shells.</div><div><br></div><div>Place into ungreased</div><div>13x9-in. baking dishes. </div><div>Bake covered, 15-20 minutes </div><div>or until zucchini is tender. </div><div><br></div><div>3/4 cup shredded mozzarella cheese</div><div><br></div><div>Sprinkle with mozzarella cheese. </div><div>Bake, uncovered, </div><div>5-8 minutes longer </div><div>or until cheese is melted. </div><div><br></div><div>If desired, sprinkle with minced parsley.</div><div><br></div><div>Serve with some fettuccini Alfredo </div><div>And garlic toast.</div><div><br></div><div>"Bon appetit!"</div><div><br></div></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-78624256232818771302021-10-15T11:30:00.001-04:002021-10-15T19:57:11.005-04:00croquette potato balls<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Still busy using up my leftovers (planned)!<div><br></div><div>1 bowl of mashed potatoes</div><div><br></div><div>In a large bowl mix together</div><div><br></div><div>Mashed potato</div><div>Diced ham (or bacon)</div><div>1 tsp garlic powder</div><div>1 tsp onion powder</div><div>Salt and pepper</div><div>Shredded cheese to taste</div><div>And 3 eggs</div><div><br></div><div>Mix well - I used the masher to </div><div>Ensure everything was distributed.</div><div><br></div><div>Refrigerate.</div><div><br></div><div>Roll potatoes into balls</div><div>Large or small really is up to you.</div><div><br></div><div>Now roll lightly in flour</div><div>Dip in egg wash</div><div>Roll in bread crumbs.</div><div><br></div><div>I had a very wet mixture</div><div>So I just rolled directly into bread crumbs.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Refrigerate or freeze.</div><div><br></div><div>Bake, air fry or deep fry.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>***hint. No bread crumbs?</div><div>Use up all those small amounts of</div><div>Leftover crackers, croutons and chips.</div><div>Process into fine bits and...</div><div>Bread crumbs.</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-46394987850280375212021-10-15T10:10:00.000-04:002021-10-15T19:44:43.351-04:00maple chicken<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Ingredients:<div><br><div>1 chicken breast per person, cut into thick strips</div><div><br></div><div>Toss meat with seasonings</div><div><br></div><div>1/2 teaspoon dried rosemary, crushed</div><div>1/2 teaspoon dried thyme</div><div>1/2 teaspoon pepper</div><div>1/4 teaspoon salt</div><div><br></div><div>Heat oil in large skillet</div><div><br></div><div>1 tablespoon coconut oil or olive oil</div><div>Add chicken and sautee for 10 minutes</div><div><br></div><div>Reduce heat and add<br></div><div><br></div><div>1/2 cup chopped onion</div><div>1 garlic clove, minced</div><div><br></div><div>Stir fry then stir in</div><div><br></div><div>1/3 cup Dijon mustard</div><div>3 tablespoons maple syrup</div><div><br></div><div>Now cook and stir </div><div>Until sauce is caramelized </div><div>And chicken is no longer pink, 5-7 minutes.<br></div></div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-83825048793553449742021-10-13T12:58:00.001-04:002021-10-13T17:51:17.832-04:00shrimp primevera<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>I am still using up holiday leftovers!<div>Today it is the shrimp ring!</div><div><br></div><div>So I had about half a tray left (15ish)</div><div>Remove tail, cut into 3.</div><div><br></div><div>6 carrots minced</div><div>1\3 onion minced</div><div>1\2 green pepper minced</div><div>1\4 cup parmesan cheese</div><div>Mix well</div><div><br></div><div>Add 1 jar of Alfredo sauce.</div><div><br></div><div>Boil water for pasta.</div><div>Choose your favourite shape.</div><div>Cook 4 to 6 servings.</div><div><br></div><div>Add spinach</div><div>Then drain.</div><div><br></div><div>Heat sauce and add pasta with spinach.</div><div><br></div><div>I cook to taste.</div><div>So some may want more or less of things.</div><div>I like a thick Alfredo sauce</div><div>So I do not add any further liquids.</div><div><br></div><div>Serve with bread sticks.</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-22102870952326523662021-10-11T20:59:00.000-04:002021-10-12T16:46:00.591-04:00Caesar chicken<div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Leftover version:</div><div><br></div><div>Dice up some leftover chicken or turkey</div><div>You have from a big meal. Enough to cover</div><div>The base of a 9x1w baking dish.</div><div><br></div><div>Cover in Renee's (or your favourite) </div><div>1 cup caesar dressing and stir</div><div><br></div><div>Cover with precooked carrots</div><div><br></div><div>Top with leftover mashed potatoes</div><div><br></div><div>Top with crumbled stuffing.</div><div><br></div><div>Bake at 350 for 30 to 40 minutes.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>----------------------------------------</div><div><br></div><div>Starting from scratch version:</div><div><br></div><div>For marinade, in a large bowl, mix:</div><div><br></div><div>1/8 cup lemon juice</div><div>1/4 cup Caesar vinaigrette</div><div><br></div><div>Remove 1\4 cup and refrigerate.</div><div><br></div><div>4 bone-in chicken thighs (about 1-1/2 pounds)</div><div><br></div><div>Marinade chicken, </div><div>In dressing turning to coat. </div><div>Cover and refrigerate chicken for </div><div>4 hours or overnight.</div><div><br></div><div>Preheat oven to 400°. </div><div><br></div><div>Toss:</div><div><br></div><div>1 bag of baby red potatoes cut in half</div><div>1 bag of baby carrots</div><div>1 teaspoon garlic salt</div><div>1/2 teaspoon dill weed</div><div>1/4 teaspoon pepper</div><div><br></div><div>Add:</div><div><br></div><div>The 1\4 cup reserved marinade.</div><div> </div><div>Mix well.</div><div><br></div><div>Place chicken on center of a foil-lined </div><div>baking pan; discard chicken marinade. </div><div>Arrange vegetables around chicken.</div><div><br></div><div>Roast until a thermometer reads 170°-175° </div><div>and potatoes are tender, 30-40 minutes.</div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-81459361117128879122021-10-09T19:26:00.000-04:002021-10-09T20:05:23.717-04:00ham crescent<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>2 packages of pillsbury crescent roll<div><br></div><div>Place a bowl in the center </div><div>of a round pizza pan.</div><div>Lay stretched triangles out</div><div>With flat end against bowl</div><div>And tips facing out.</div><div>This will create a sun </div><div>with a center hole.</div><div><br></div><div>***I advise your toppings be ready before lying out pastry as I found it dried quickly,</div><div><br></div><div>Around the bowl layer:</div><div><br></div><div>Whipped flavoured cream cheese</div><div>Havarti cheese</div><div>1lb of lunch meat (ham or assorted) </div><div>*slices cut in half</div><div>1\2 cup diced peppers</div><div>Diced green onions</div><div>Havarti cheese</div><div>Spinach leaves to taste</div><div>Ranch dressing or chip dip (helluva)</div><div>Honey mustard</div><div>Cheddar cheese</div><div>S and p</div><div><br></div><div>Now remove bowl</div><div>And pull tips into center</div><div>Encasing all the meat</div><div>And cheese into a ring.</div><div><br></div><div>Bake at 375 for 30 minutes.</div><div><br></div><div>Cut slices</div><div>Place dip bowl in center.</div><div><br></div><div>Serve with corn chips.</div><div><br></div><div>"Bon appetit!"</div><div><br></div><div><br><div><br></div><div><br></div></div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-10352528183957584222021-10-07T20:30:00.001-04:002021-10-08T18:36:07.650-04:00crispy potato bake<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Dice 1.5 potato per person<div><br><div>Place in Ziploc bag</div><div><br></div><div>Add 1\8 cup flour</div><div>1\4 tsp Salt</div><div>1\4 tsp Pepper</div><div>1\4 tsp Thyme</div><div>1\4 tsp Marjoram</div><div><br></div><div>Close bag and shake</div><div><br></div><div>Coat baking sheet with melted garlic butter</div><div><br></div><div>Evenly put potatoes on tray</div><div>Place 1 bay leaf on top.</div><div><br></div><div>Cover tray with foil</div><div><br></div><div>Bake at 450 for 20 min</div><div>Uncover</div><div>Stir</div><div>Bake for another 15 minutes.</div></div><div><br></div><div>"Bon appetit!"</div><div><br></div><div>Taken from:</div><div>https://www.eazypeazymealz.com/crispy-potatoes/</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0tag:blogger.com,1999:blog-8694343009779295002.post-78024367767151782021-10-06T14:11:00.000-04:002021-10-07T19:16:08.436-04:00taco corn bread casserole<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Ingredients:<div><br><div>1 pounds ground beef</div><div>1 envelopes taco seasoning</div><div><br></div><div>1 can (14-1/2 ounces each) diced tomatoes, drained</div><div>1\2 cup water</div><div>1\2 cup cooked rice</div><div><br></div><div>1\2 can (4 ounces) chopped green chiles optional</div><div><br></div><div>2 packages (8-1/2 ounces each) cornbread/muffin mix</div><div>1\2 cup corn</div><div><br></div><div>1\2 cup sour cream</div><div>1\2 cup ranch dressing</div><div>1 cups crushed corn chips\doritos</div><div>1 cup shredded Mexican cheese blend or cheddar cheese</div><div>sliced ripe olives, drained</div><div>Optional: Shredded lettuce, chopped tomatoes and chopped red onion</div><div><br></div><div>1 cup shredded Mexican cheese blend or cheddar cheese</div><div><br></div><div>Diced green onions</div><div><br></div><div>Directions:</div><div><br></div><div>Preheat oven to 400°. </div><div>In a Dutch oven, </div><div>cook beef over medium heat </div><div>breaking into crumbles, 8-10 minutes</div><div>Then drain. </div><div><br></div><div>Stir in taco seasoning. </div><div><br></div><div>Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.</div><div><br></div><div>***Note: I prepped this and stored in fridge until</div><div>This meal came up on menu plan.</div><div><br></div><div>Prepare cornbread mix </div><div>According to package directions; </div><div>stir in corn. </div><div><br></div><div>Pour the batter </div><div>Into a greased 13x9-in. baking dish. </div><div><br></div><div>Layer with the meat mixture, </div><div>All the sour cream mixture,</div><div>The crushed chips.</div><div><br></div><div>Add sliced olives if desired.</div><div><br></div><div>Top with grated cheese.</div><div><br></div><div>Top with diced green onions.</div><div><br></div><div>Bake, uncovered, </div><div>until cornbread is cooked through, </div><div>35-40 minutes. </div><div><br></div><div>If desired, serve with lettuce, </div><div>tomatoes and red onion.</div></div><div><br></div><div>"Bon appetit!"</div>Disney Debhttp://www.blogger.com/profile/14025047195029648874noreply@blogger.com0