soblessed53
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- Sep 4, 2005
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CF Diner
- Thread starter tiradas
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This sounds great!!! We'll have to try this!
I am so thrilled to find a place to talk food with others here at CF!
This is a salad my Mother showed me how to make.
For every one person served prepare:3 Strawberries, leafs removed and sliced into pieces
3 leafs of Romaine Lettuce, torn into bit size pieces
1 tbsp. finely chopped Red Onion
1 tbsp. toasted thinly sliced Almonds (optional)
2 tbsp. Poppyseed DressingI normally find the poppyseed dressing my Mom uses to be thick so I throw everything in a zip lock bag and shake it up. You might lose some dressing in the process, but pouring a little over the top once in the serving bowl to personal taste seems to work fine to me.
I also use some Iceberg lettuce sometimes for the crunch, so basically I bet any green leaf could well with the basic mix above. I don't even like raw onion yet I love this dish!
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OdwinOddball
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Since someone said they liked burritos, and as my first submission, heres my burrito recipe. I'm not much of a measurer, so quantities may be off abit.
Shredded Beef Burritos
Shredded Beef:
1 Tablespoon Oil
1lb Stew meat or cut of choice cubed
1 Tablespoon Red Wine Vinegar
1 Teaspoon Cumin
1 Teaspoon Chili Powder
Salt and Pepper to taste
1-2 8 oz cans diced tomatoes(Rotel or other spiced tomatoes work best)
- or -
12-16 oz of salsa
- or -
Hot version:
Use a 12-16 ounces of chipolte sauce and small can of diced jalepeno's or other pepper.
Heal oil in large skillet over medium high heat. Brown meat for 6-8 minutes. Add spices and cook for 3-5 minutes. Add tomatoes. Reduce heat and simmer, stirring on occasion, for 1-2 hours, or until liquid is mostly cooked off and meat is tender to the point of falling apart. Add more salsa if mixtures starts to dry out too early.
Turn off heat, and using a fork(or your spatula if the meat is really tender) shred the beef and mix in with remaining sauce.
To make the burritos:
1 large can refried beans
8-10 flour tortillas(warmed)
Shredded cheese
Turn heat to low, and mix refried beans with shredded beef. Heat for 2-3 minutes or until beans are warm and softened. Spoon Bean and Meat mixture onto center of tortilla's and sprinkle with cheese. Fold up burritos and serve.
If storing in the fridge, wrap each burrito in a paper towel. For longer storage and portability, also wrap them in saran wrap.. Stored this way they will last a good week.
I often make up a batch on Sunday and take them to the office for lunch all week. They reheat well in a microwave,and just continue to get more flavorful as time goes on.
This recipe also works well with chicken, just reduce simmer time to 1 hour.
Shredded Beef Burritos
Shredded Beef:
1 Tablespoon Oil
1lb Stew meat or cut of choice cubed
1 Tablespoon Red Wine Vinegar
1 Teaspoon Cumin
1 Teaspoon Chili Powder
Salt and Pepper to taste
1-2 8 oz cans diced tomatoes(Rotel or other spiced tomatoes work best)
- or -
12-16 oz of salsa
- or -
Hot version:
Use a 12-16 ounces of chipolte sauce and small can of diced jalepeno's or other pepper.
Heal oil in large skillet over medium high heat. Brown meat for 6-8 minutes. Add spices and cook for 3-5 minutes. Add tomatoes. Reduce heat and simmer, stirring on occasion, for 1-2 hours, or until liquid is mostly cooked off and meat is tender to the point of falling apart. Add more salsa if mixtures starts to dry out too early.
Turn off heat, and using a fork(or your spatula if the meat is really tender) shred the beef and mix in with remaining sauce.
To make the burritos:
1 large can refried beans
8-10 flour tortillas(warmed)
Shredded cheese
Turn heat to low, and mix refried beans with shredded beef. Heat for 2-3 minutes or until beans are warm and softened. Spoon Bean and Meat mixture onto center of tortilla's and sprinkle with cheese. Fold up burritos and serve.
If storing in the fridge, wrap each burrito in a paper towel. For longer storage and portability, also wrap them in saran wrap.. Stored this way they will last a good week.
I often make up a batch on Sunday and take them to the office for lunch all week. They reheat well in a microwave,and just continue to get more flavorful as time goes on.
This recipe also works well with chicken, just reduce simmer time to 1 hour.
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From my friend Annie!
Stuffed and Wrapped Chicken Breast
8 slices bacon
6 ounces cream cheese,
softened
4 green onions, chopped
1/4 cup chopped red bell pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
4. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
Stuffed and Wrapped Chicken Breast
8 slices bacon
6 ounces cream cheese,
softened
4 green onions, chopped
1/4 cup chopped red bell pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
4. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
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Birbitt
Regular Member
I don't know what to call this....but I grew up eating and and still love it today
1 pkg frozen potatoes o'brien (the diced potatoes with onions and gr. peppers)
1 1/2 - 2 Cups of Salsa
Shredded Cheddar Cheese
Cook the potatoes until they are golden brown in a large skillet then add the salsa and cheese and heat until warm throughout and the cheese is melty
1 pkg frozen potatoes o'brien (the diced potatoes with onions and gr. peppers)
1 1/2 - 2 Cups of Salsa
Shredded Cheddar Cheese
Cook the potatoes until they are golden brown in a large skillet then add the salsa and cheese and heat until warm throughout and the cheese is melty
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