lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

montreal steak seasoned mashed potatoes

Ingredients

• Servings: 6
• 3 pounds red potatoes, cut into chunks
• 1/4 cup butter
• 2 ounces cream cheese, cut into pieces
• 1/4 cup milk
• 2 tablespoons bacon bits
• 1/2 cup shredded colby-monterey jack cheese
• 2 tablespoons montreal steak seasoning
• 1/2 teaspoon kosher salt, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain.
• mash the potatoes with a potato masher; mash in butter and cream cheese. stir in milk, bacon bits, colby-jack cheese, and steak seasoning. season to taste with salt.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

homefried potatoes with garlic and bacon

Ingredients

• Servings: 4
• 7 slices bacon
• 2 russet potatoes, quartered and thinly sliced
• 1 tablespoon garlic pepper seasoning
• 1/2 yellow onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. remove from the pan, and add the potatoes and onions to the bacon drippings. season with garlic pepper. reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. crumble bacon over the top before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

figs and rice

Ingredients

• Servings: 4
• 1 3/4 cups water
• 1 tablespoon butter
• 1 (6 ounce) package rice pilaf mix (such as near east®)
• 3 tablespoons butter
• 8 dried figs, chopped
• 1/4 cup dried currants
• 1 mango - peeled, seeded, and diced
• 1/4 cup water, or more if needed
• 1/4 cup chopped cashews
• 2 tablespoons half-and-half
• 1/2 cup cubed cooked chicken
• 1/4 cup crumbled blue cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan. stir in rice and seasoning packet; return to a boil. cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes. fluff rice with a fork.
• heat 3 tablespoons butter in a separate saucepan over medium heat. add figs and currants; toss to coat. cook and stir until heated through, about 2 minutes. add mango and water; cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
• stir cashews and half-and-half into fruit mixture; cook until sauce is thin and slightly reduced, about 5 minutes. add chicken and blue cheese; cook until chicken is warmed and blue cheese is melted, about 5 minutes. serve over rice pilaf.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

asturian beans with clams

Ingredients

• Servings: 6
• 1/2 pound dry fava beans
• cold water, as needed
• 3 tablespoons olive oil
• 1 clove garlic, peeled
• 1 bay leaf
• 1 small onion, peeled
• 3 sprigs fresh parsley
• 1 pinch saffron threads
• 3 tablespoons dry bread crumbs
• 1 pound clams in shells
• 1 pinch salt
• 1/4 teaspoon vinegar
• 3/4 cup water
• salt to taste

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 10 hrs 40 mins


• place the beans in a large container and cover with several inches of cool water; let stand for 8 hours or overnight. drain.
• transfer the beans o a saucepan, cover with cold water, and bring the water just to boiling over high heat.
• pour the olive oil into a large pot. add the garlic clove, bay leaf, whole peeled onion, and parsley sprigs. (if you have kitchen twine, tie the parsley sprigs together so they'll be easier to remove.)
• when the water and beans are boiling, drain the beans and pour them into the pot with the olive oil and seasonings. add fresh cold water to cover. cover the pan and cook the beans over very low heat until just tender, about 1 1/2 hours. remove the onion and parsley sprigs.
• crush the saffron threads in a mortar and pestle, place into a small bowl, and add a little of the bean-cooking water to soften the threads. pour the saffron into the beans and mix well. sprinkle the bread crumbs over the beans, cover the pan, and cook for another 30 minutes or until the beans are very tender.
• scrub the clams in cold water with a pinch of salt and a few drops of vinegar. while the beans are simmering, transfer the clams to a skillet with 3/4 cup of water or (see cook's note). cover the pan and bring the water to a boil, stirring occasionally, until all of the clams have opened. discard any clams that don't open. remove the clams from the cooking liquid with a slotted spoon and set aside. strain the cooking liquid through a cheesecloth-lined strainer to remove any sand and add the liquid to the beans.
• when the beans are tender, add salt to taste and stir in the reserved clams. ladle the beans and clams into bowls and serve.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

chicken thigh meat stir-fry

Ingredients

• Servings: 4
• 1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
• 2 tablespoons chipotle chile-flavored olive oil
• 2 tablespoons soy sauce
• 1/2 teaspoon red pepper flakes
• 1 tablespoon garlic-flavored olive oil, or more as needed
• 1 cup sugar snap peas
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped orange bell pepper
• 1 tablespoon minced garlic
• 1/4 cup white
• 1 teaspoon garlic pepper seasoning
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon water, or as needed
• 1 cup sliced fresh mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
• heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. add white , garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
• whisk cornstarch and water together in a small bowl until dissolved.
• mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

Dad's Leftover Turkey Pot Pie

Ingredients

• Servings: 2
• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. drain the vegetables in a colander set in the sink, and set aside.
• melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• fit 2 pie crusts into the bottom of 2 9-inch pie dishes. spoon half the filling into each pie crust, then top each pie with another crust. pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. if the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. cool for 10 minutes before serving.

Oklahoma Cheese Grits

Ingredients

• Servings: 12
• 6 cups water
• 1 1/2 cups quick-cooking grits, dry
• 3/4 cup butter
• 1 pound processed cheese, cubed
• 2 teaspoons seasoning salt
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons salt
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 11 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium saucepan, bring the water to a boil. stir in grits, and reduce heat to low. cover, and cook 5 to 6 minutes, stirring occasionally. mix in the butter, cheese, seasoning salt, worcestershire sauce, hot pepper sauce, and salt. continue cooking for 5 minutes, or until the cheese is melted. remove from heat, cool slightly, and fold in the eggs. pour into the prepared baking dish.
• bake 1 hour in the preheated oven, or until the top is lightly browned.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Stuffed Peppers With Turkey And Vegetables

Ingredients

• Servings: 4
• 4 green bell peppers, tops removed, seeded
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 cup sliced mushrooms
• 1 zucchini, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 cup fresh spinach
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon tomato paste
• italian seasoning to taste
• garlic powder to taste
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• wrap the green bell peppers in aluminum foil, and place in a baking dish. bake 15 minutes in the preheated oven. remove from heat.
• in a skillet over medium heat, cook the turkey until evenly brown. set aside. heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. return turkey to the skillet. mix in the tomatoes and tomato paste, and season with italian seasoning, garlic powder, salt, and pepper. stuff the green peppers with the skillet mixture.
• return peppers to the oven, and continue cooking 15 minutes.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

chicken thigh meat stir-fry

Ingredients

• Servings: 4
• 1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
• 2 tablespoons chipotle chile-flavored olive oil
• 2 tablespoons soy sauce
• 1/2 teaspoon red pepper flakes
• 1 tablespoon garlic-flavored olive oil, or more as needed
• 1 cup sugar snap peas
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped orange bell pepper
• 1 tablespoon minced garlic
• 1/4 cup white
• 1 teaspoon garlic pepper seasoning
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon water, or as needed
• 1 cup sliced fresh mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
• heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. add white , garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through, about 5 minutes.
• whisk cornstarch and water together in a small bowl until dissolved.
• mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Dad's Leftover Turkey Pot Pie

Ingredients

• Servings: 2
• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/2 teaspoon italian seasoning
• 1 3/4 cups chicken broth
• 1 1/3 cups milk
• 4 cups cubed cooked turkey meat - light and dark meat mixed
• 4 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. drain the vegetables in a colander set in the sink, and set aside.
• melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• fit 2 pie crusts into the bottom of 2 9-inch pie dishes. spoon half the filling into each pie crust, then top each pie with another crust. pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. if the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. cool for 10 minutes before serving.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Fresh Fruit Basket Cobbler

Ingredients

• Servings: 1
• 2 cups sliced fresh peaches
• 2 cups sliced fresh nectarines
• 2 cups pitted and quartered plums
• 1 teaspoon cornstarch
• 1 cup currant jelly
• 1/2 teaspoon apple pie spice
• 1/8 teaspoon white pepper
• 1 (16.3 ounce) can refrigerated flaky biscuits (such as pillsbury grands!®)
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray an 8x13-inch baking dish with cooking spray.
• in a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. spread the fruit into the prepared baking dish.
• pop open the can of biscuits, and cut them in half. arrange the biscuit dough halves on top of the fruit. mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
• bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. allow to cool on a rack for at least 20 minutes to let the dish set up.

Potato And Egg Casserole

Ingredients

• Servings: 10
• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool, peel and slice.
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and slice.
• in a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• in a small saucepan over low heat, melt margarine with sour cream. pour over potatoes and sprinkle lightly with seasoning salt.
• bake in preheated oven for 30 minutes.

Herbed Mushrooms With White

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 pounds fresh mushrooms
• 1 teaspoon italian seasoning
• 1/4 cup dry white
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons chopped fresh chives

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the oil in a skillet over medium heat. place mushrooms in the skillet, season with italian seasoning, and cook 10 minutes, stirring frequently.
• mix the and garlic into the skillet, and continue cooking until most of the has evaporated. season with salt and pepper, and sprinkle with chives. continue cooking 1 minute.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Spinach And Sweet Corn Mashed Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, scrubbed and quartered
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 1/2 cups whole kernel corn
• 1 (10 ounce) package fresh spinach, stems removed
• 1 1/2 teaspoons minced garlic

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• place potatoes in a pot and cover with water. bring to a boil and add 1/4 teaspoon salt. boil until potatoes are tender, about 15 minutes. drain water and mash potatoes together with butter and heavy cream until light and fluffy. season with salt and pepper to taste.
• heat a large skillet over medium heat. pour in olive oil and saute corn 2 to 3 minutes. stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. fold mixture into mashed potatoes. adjust seasonings and serve immediately.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Grey Cup Chili

Ingredients

• Servings: 20
• 1 1/2 pounds extra lean ground beef
• 1 tablespoon minced garlic, or more to taste
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 cup chopped carrot
• 1 cup chopped zucchini
• 1 cup chopped celery
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground black pepper, or to taste
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can whole kernel corn, drained
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/4 cup barbeque sauce
• 1 package taco seasoning mix, or to taste
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can baked beans in tomato sauce
• 1/2 cup chopped fresh cilantro, or to taste
• 1 tablespoon lime juice

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
• stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
• stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. remove chili from heat; stir in cilantro and lime juice.

smashed potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds small yellow-fleshed potatoes
• 1/4 cup olive oil
• 1 teaspoon butter at room temperature
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. drain and allow potatoes to cool.
• while potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. stir with a fork to combine well.
• preheat an oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
• place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. spoon the oil-herb mixture over each potato.
• bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. cool for about 5 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

leslie's salty grilled potatoes

Ingredients

• Servings: 4
• 4 medium potatoes
• 4 tablespoons butter, softened
• 4 tablespoons coarse salt
• 2 tablespoons garlic powder
• 1 tablespoon pepper
• 2 tablespoons italian seasoning (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an outdoor grill for medium-low heat.
• prepare four foil squares large enough to fold over one potato each. spread butter foil in a large enough area that the potato will be completely covered when rolled up. sprinkle salt, garlic, pepper, and italian seasoning evenly over foil. roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.
• grill for 1 hour, or until soft, turning the potatoes often. serve with your favorite toppings.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

garlic baked potato

Ingredients

• Servings: 4
• 4 medium baking potatoes, scrubbed
• 2 tablespoons olive oil
• 2 teaspoons garlic salt, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c).
• pour olive oil into a plastic bag. measure the garlic salt and pepper a plate, and stir around a little. coat each potato with olive oil by placing in the bag, and moving it around. remove from the bag, and dip into the seasoning. rub seasoning into the potato to coat. place the potatoes directly on the oven rack.
• bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

karen's slow cooker chicken fajitas

Ingredients

• Servings: 16
• 1 reynolds® slow cooker liner
• 2 pounds boneless, skinless chicken breast tenders
• 1 medium onion, thinly sliced
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 3/4 cup chunky salsa
• 2 (1.4 ounce) packages fajita seasoning mix
• 1/4 teaspoon cayenne pepper
• 16 (10 inch) flour tortillas
• shredded cheese
• chopped tomatoes
• guacamole
• sour cream

Recipe

• open reynolds® slow cooker liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• place chicken in reynolds® slow cooker liner. place onions and bell peppers on top of chicken.
• mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. pour over chicken. place lid on slow cooker.
• cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is done.
• carefully remove lid to allow steam to escape. gently stir chicken and sauce with a plastic or wooden slotted spoon. spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. do not lift or transport liner with food inside. cool slow cooker completely; remove reynolds® slow cooker liner and toss.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Herbed Scalloped Potatoes And Onions

Ingredients

• Servings: 6
• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 2 tablespoons mayonnaise
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 1/4 cup chopped fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 2 1/2-quart baking dish.
• layer potatoes and onion in prepared baking dish.
• melt butter in a saucepan over medium heat; stir in flour until smooth. gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. pour mayonnaise mixture over potatoes and onion. cover baking dish with aluminum foil.
• bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. remove foil and continue to bake until golden brown, about 15 minutes more. sprinkle with chives to serve.

asturian beans with clams

Ingredients

• Servings: 6
• 1/2 pound dry fava beans
• cold water, as needed
• 3 tablespoons olive oil
• 1 clove garlic, peeled
• 1 bay leaf
• 1 small onion, peeled
• 3 sprigs fresh parsley
• 1 pinch saffron threads
• 3 tablespoons dry bread crumbs
• 1 pound clams in shells
• 1 pinch salt
• 1/4 teaspoon vinegar
• 3/4 cup water
• salt to taste

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 10 hrs 40 mins


• place the beans in a large container and cover with several inches of cool water; let stand for 8 hours or overnight. drain.
• transfer the beans o a saucepan, cover with cold water, and bring the water just to boiling over high heat.
• pour the olive oil into a large pot. add the garlic clove, bay leaf, whole peeled onion, and parsley sprigs. (if you have kitchen twine, tie the parsley sprigs together so they'll be easier to remove.)
• when the water and beans are boiling, drain the beans and pour them into the pot with the olive oil and seasonings. add fresh cold water to cover. cover the pan and cook the beans over very low heat until just tender, about 1 1/2 hours. remove the onion and parsley sprigs.
• crush the saffron threads in a mortar and pestle, place into a small bowl, and add a little of the bean-cooking water to soften the threads. pour the saffron into the beans and mix well. sprinkle the bread crumbs over the beans, cover the pan, and cook for another 30 minutes or until the beans are very tender.
• scrub the clams in cold water with a pinch of salt and a few drops of vinegar. while the beans are simmering, transfer the clams to a skillet with 3/4 cup of water or (see cook's note). cover the pan and bring the water to a boil, stirring occasionally, until all of the clams have opened. discard any clams that don't open. remove the clams from the cooking liquid with a slotted spoon and set aside. strain the cooking liquid through a cheesecloth-lined strainer to remove any sand and add the liquid to the beans.
• when the beans are tender, add salt to taste and stir in the reserved clams. ladle the beans and clams into bowls and serve.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

oklahoma indian tacos

Ingredients

• Servings: 6
• 2 pounds ground beef
• 1/4 onion, chopped
• 1/2 (1.25 ounce) package spicy chili seasoning mix
• 1 (15 ounce) can ranch-style beans
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (14.5 ounce) can diced tomatoes
• 2 cups self-rising flour
• 1 cup buttermilk
• 2 cups vegetable oil for frying, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 200 degrees f (95 degrees c).
• cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
• mix self-rising flour with buttermilk in a bowl (dough will be very sticky). scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
• heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees f (205 degrees c). gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. fry bread will expand in size as it cooks. drain the fried bread pieces on paper towels and place on baking sheets. transfer to the oven to keep warm while you finish frying the bread.
• top fried bread with ground beef mixture to serve.