September 12th, 2006 by alice
Tags: Roll, Salami, Simple, Ups
INGREDIENTS
- 1 (1/2 lb)packagesalami
- 1 (16 ounce)jarpepperoncini peppers
- 1packagecream cheese
DIRECTIONS
- Remove the stems& seeds from the peppers& cut in half length-wise.
- Take one piece of salami& spread cream cheese down the center.
- Add a slice of pepper to the cream cheese& roll up the salami to enjoy!
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September 12th, 2006 by alice
Tags: Ranch, Ranchera, Sopa, Soup, Style
INGREDIENTS
- 1/4cup choppedonions
- 1tablespooncooking oil
- 4cupschicken broth
- 1/4cuplong grain rice
- 1/4cuptomato puree
- 1/4teaspoonsalt
- 1dashpepper
- 1cupfrozen peas
DIRECTIONS
- In saucepan cook onion in hot oil tender but not brown.
- Stir in chicken broth, rice, tomato puree, salt and pepper.
- Bring to boiling.
- Reduce heat; cover and simmer for 25 minutes.
- Stir in frozen peas, covered, 5 minutes longer.
- Makes 4 servings.
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September 12th, 2006 by alice
Tags: Butter, Herb, New, Potatoes
INGREDIENTS
- 1 1/2lbsnew potatoes
- 1/4cupbutter, softened at room temperature
- 1/4teaspoonthyme
- 1/2cup choppedfresh parsley
- 1/2teaspoonrosemary
- salt
DIRECTIONS
- Wash potatoes thoroughly and cut in half.
- Place potatoes in medium saucepan.
- Cover with lightly salted water.
- Bring to a boil and cook until tender, about 15 minutes.
- Drain well.
- Add remaining ingredients and toss gently until potatoes are coated.
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September 12th, 2006 by alice
Tags: Buttered, Maple, Pancakes, Pecan, Pecans, Syrup, Warm
INGREDIENTS
- 1/2cup choppedpecans
- 1tablespoonsugar
- 1 1/2cupsunbleached all-purpose flour
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1 1/4cupsmilk
- 2largeeggs, separated
- 2tablespoonsunsalted butter, melted
- 1teaspoonvanilla extract
- warmedreal maple syrup
- whipped cream
-
Buttered Pecans
- 4tablespoonsunsalted butter
- 1cup coarsely choppedpecans
DIRECTIONS
- Add the pecans and sugar to a food processor; finely chop; set aside.
- Sift the flour, baking powder, and salt into a large mixing bowl.
- Add the pecan mixture; stir to combine.
- In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
- Add liquid mixture to the flour mixture; stir just until blended.
- In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
- Gently fold egg whites into the batter just until blended.
- Heat a large non-stick skillet or griddle over medium heat.
- Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
- Pour 1/4 cup batter into skillet for each pancake.
- Lower heat to medium-low.
- Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
- Flip pancake and cook until lightly browned on the bottom side.
- Repeat with remaining batter.
- For the Buttered Pecans: Melt the butter in a medium skillet.
- Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
- Spoon the warm pecans over the pancakes.
- Serve with warmed real maple syrup and a dollop of real whipped cream.
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September 12th, 2006 by alice
Tags: Bean, Skillet, Southwestern
INGREDIENTS
- 1cupfresh corn kernels(or frozen corn kernels)
- 2tablespoons choppedfresh cilantro
- salt
- 2clovesgarlic, minced
- 1/2cup choppedgreen bell peppers
- 1/4cup choppedonions
- 1 (15 ounce)canchili beans, undrained
- 1 (15 ounce)canblack beans, rinsed and drained
- 1/4-1/2teaspoonground cumin
- hot sauce
- 1-1 1/2cupMexican blend cheese, cheddar monterey jack with jalapeno pepper
- 1 1/2cupschopped tomatoes
DIRECTIONS
- Add the first 10 ingredients to a large skillet.
- Bring to a boil; lower heat.
- Cover and simmer 5 minutes.
- Uncover and let simmer 5 to 10 minutes or until the vegetables are tender; stir occasionally.
- Add the cheese and tomatoes; stir until cheese is melted.
- Serve immediately.
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