July 1st, 2007 by alice
Tags: Beefy, Mexican, Style, Tortellini
INGREDIENTS
- 1lbground beef
- 1 (8 7/8 ounce)packagecheese tortellini
- 1 (1 1/4 ounce)packagetaco seasoning mix
- 2/3cupwater
- 1 (16 ounce)jarmild salsa(i prefer taco bell)
- 2/3cupMexican blend cheese(more if desired)
DIRECTIONS
- Cook pasta according to package directions, drain.
- Brown ground beef in large skillet; drain.
- Return to skillet; add taco seasoning and water.
- Cook and stir until water is absorbed.
- Add pasta.
- Blend in salsa until pasta is covered.
- Sprinkle cheese over top.
- Cover and let sit until the cheese is melted, about 5 minutes.
- Eat and enjoy.
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July 1st, 2007 by alice
Tags: Mushroomlmond, Tart
INGREDIENTS
-
Crust
- 1 1/2cupsall-purpose flour
- 1/2teaspoonsalt
- 1/2cup coldbutter, cut into bits
- 2largeegg yolks
- 2tablespoonsice water
-
Filling
- 2tablespoons choppedshallots
- 2tablespoonsbutter
- 1/2lbmushrooms, chopped fine
- 3/4cupheavy cream
- 1largeegg
- 2largeegg yolks
- 3tablespoons mincedparsley
- 1 1/4cups saltedroasted almonds, ground fine
- freshly gratednutmeg
-
eggwash
- 1egg, with
- 1pinchsalt
- 12-13salted almonds
DIRECTIONS
- Make crust: In a bowl, combine flour and salt; add butter and rub with fingertips until it resembles coarse meal.
- Add yolks and 2 tblsps ice water, or enough to form a soft, but not sticky, dough, tossing with a fork, and form into a ball.
- Knead dough lightly with heel of hand for a few seconds to distribute butter.
- Re-form into a ball and chill, wrapped, for 1 hour.
- (may be made 2 days in advance) Butter an 8 inch tart pan with a removable, fluted rim.
- Roll out 2/3s of dough 1/8 inch thick on a lightly-floured surface.
- Fit it into prepared tart pan, pushing dough down slightly at top edge of pan to make the walls thicker than the bottom.
- Roll rolling pin over top of dough to cut off excess and press dough gently against pan so that it rises ¼ inch above the rim.
- Prick bottom lightly with fork and chill 30 minutes.
- Roll out remaining dough 1/8 inch thick and, with a sharp knife, cut out 8, 8 ½ X ½ inch strips.
- Chill strips on a lightly-floured baking sheet for about 30 minutes (let soften at room temperature 5 minutes before using).
- Make filling: Cook shallot in butter over moderately-low heat, stirring, until softened.
- Add mushrooms, season to taste, and cook over moderately-high heat, stirring, for 4 minutes, or until liquid is evaporated.
- Transfer to a small bowl and let cool to room temperature.
- In a bowl, whisk together cream, whole egg, egg yolks and stir in mushroom mixture, parsley, ground almonds, nutmeg, and season to taste.
- Put a baking sheet in lower third of oven and preheat to 425 degrees F.
- Spoon filling into shell.
- Brush rim with some egg wash.
- Arrange 4 of pastry strips parallel to one another and trim ends flush with shell, pressing them gently into shell.
- Arrange remaining 4 strips over to form a diamond pattern and repeat trimming.
- Bake tart 10 minutes.
- Reduce oven temperature to 400 degrees F.
- Leaving tart on baking sheet, arrange almonds between strips and brush them and strips with remaining egg wash.
- Bake 20-25 minutes more, or until pastry is golden-brown and filling is set.
- Let cool 12 minutes before removing side of pan.
- Serve hot, warm, or at room temperature.
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July 1st, 2007 by alice
Tags: Butterfinger, Cookies
INGREDIENTS
- 3/4cupsugar
- 2/3cuplight brown sugar, packed
- 1/2cupunsalted butter, room temp
- 2egg whites
- 1 1/2teaspoonsvanilla
- 1 1/4cupschunky peanut butter
- 1cupflour
- 1/2teaspoonsalt
- 1 1/2teaspoonsbaking soda
- 5 (2 1/8 ounce)butterfinger candy bars
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly grease 2 cookie sheets.
- In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
- Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
- Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
- Transfer mixture to a large bowl.
- Cut candy bars into 1/2 inch pieces and stir into dough.
- Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
- Flatten slightly using fingers.
- Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
- Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit).
- Transfer to wire racks to cool completely.
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July 1st, 2007 by alice
Tags: Broiledion, Topping
INGREDIENTS
- 1tablespoonbutteror margarine
- 1cuponions, chopped
- 1/8teaspoonnutmeg
- 2tablespoonssour cream
DIRECTIONS
- Melt the butter or margarine in a small skillet.
- Add onions, cook and stir until tender.
- Stir in remaining ingredients, spread on cooked patties.
- Broil 2 inches from the heat until hot, about 1 minute.
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July 1st, 2007 by alice
Tags: Peppers, Unstuffed
INGREDIENTS
- 4green peppers
- 1 1/2lbsground beef
- 1largeonion, chopped medium
- 1cupinstant rice
- 3cupsspaghetti sauce(meatless)or1 (26ounce)jar preparedspaghetti sauce
DIRECTIONS
- Slice peppers in to 1 in strips, or 1 X 1 inch squares.
- Place in bottom of a med to large dutch oven.
- Mix ground beef with onions and rice.
- Break up into medium chunks and sprinkle over the green peppers.
- Pour sauce over the top.
- Bake covered, 350 degrees for about 1 hour.
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