My favorite enchilada would be one with a red sauce. Specifically, the ones my sister makes. She puts lots of onions in hers. I have not been able to recreate her recipe even though she has tried to teach me. My family doesn't much like that kind of enchilada but they enjoy this White Chicken Enchilada.
Ingredients:
• 10 flour tortillas
• 5 chicken breasts
• 1 pint sour cream
• 2 cans cream of chicken soup
• 1 can green chilies
• Cheddar cheese grated
Directions:
Cook seasoned chicken in crockpot until chicken will shred. Mix sour cream, soup, chilies, and a small amount of chicken broth. Fill tortillas with chicken, cheese and a small amount of sour cream mixture. Place in baking dish. Top with remaining cheese and sour cream mixture. Bake covered at 375° for 45 minutes.
Tuesday, December 18, 2012
Lion House Rolls
This recipe can be found on the Internet. I have not changed a thing. They are almost fail proof. Putting the recipe here just helps me find it again. There is also a video on the Internet showing you how to roll them out. Can I say I just love bread, any kind of bread.
Ingredients:
• 2 cups warm water
• ⅔ cup nonfat dry milk
• 2 T dry yeast
• ¼ cup sugar
• 2 t salt
• ⅓ cup butter
• 1 egg
• 5-5½ cups flour
Directions:
In electric mixer, combine water and dry milk; stir to dissolve milk. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix for 2 minutes. Keep adding flour until dough is not overly sticky and not stiff. Turn dough into an oiled bowl. Let rise to double the size. Cut into desired shapes. Place on baking sheet. Let rise approx 1 to 1½ hours. Bake in a 375° oven for 15-20 minutes. Brush with melted butter. Makes 2 -2½ dozen rolls.
Ingredients:
• 2 cups warm water
• ⅔ cup nonfat dry milk
• 2 T dry yeast
• ¼ cup sugar
• 2 t salt
• ⅓ cup butter
• 1 egg
• 5-5½ cups flour
Directions:
In electric mixer, combine water and dry milk; stir to dissolve milk. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix for 2 minutes. Keep adding flour until dough is not overly sticky and not stiff. Turn dough into an oiled bowl. Let rise to double the size. Cut into desired shapes. Place on baking sheet. Let rise approx 1 to 1½ hours. Bake in a 375° oven for 15-20 minutes. Brush with melted butter. Makes 2 -2½ dozen rolls.
Sloppy Joes
This recipe is one my mother cooked all the time I was growing up. As all recipes go, through time I have changed it to be just the way I like. Somethings you just can't put in a recipe! When I give this recipe to someone it never tastes the same! The amounts are a guesstimate. Just don't be afraid of the mustard, season the ground beef, and cook it until it reaches the consistency you like.
Ingredients:
• 2 lbs ground beef
• 1 onion chopped
• ½ green pepper chopped
• 2 cans chicken gumbo soup
• ½ cup ketchup
• ¼ cup mustard
• Hamburger buns
Directions:
Brown ground beef. Spoon off extra grease, add onions and green peppers. Add soup, ketchup, and mustard; simmer to desired consistency. Serve on buns. Some like a slice of cheddar cheese on the sloppy joe.
Ingredients:
• 2 lbs ground beef
• 1 onion chopped
• ½ green pepper chopped
• 2 cans chicken gumbo soup
• ½ cup ketchup
• ¼ cup mustard
• Hamburger buns
Directions:
Brown ground beef. Spoon off extra grease, add onions and green peppers. Add soup, ketchup, and mustard; simmer to desired consistency. Serve on buns. Some like a slice of cheddar cheese on the sloppy joe.
Green Beans with Bacon
Bacon in anything makes it better! That holds true for green beans too. I tried this recipe I found on the Internet mixed with other ingredients. Loved it! The small amount of heat makes your taste buds wake up and say, "What is the heat in the green beans? Ummm, yummy bacon!"
Ingredients:
• 2½ lb green beans trimmed
• Kosher salt
• ½ lb bacon roughly chopped
• 1 sm onion finely chopped
• 1 cup mushrooms sliced
• 3 cloves garlic minced
• 1 t red pepper flakes
• ½ cup pecans chopped and toasted (optional)
• Juice of ½ lemon
• Freshly ground pepper
Directions:
Toss the green beans into a large pot of boiling salted water and cook until bright green and crisp tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop cooking. Drain beans again and pat dry.
Cook the bacon in a large frying pan until crisp. Remove bacon from pan. Spoon off excess bacon grease. Add onions to pan, cook until translucent, add mushrooms, garlic and rd pepper flakes. Cook until mushrooms are limp. Add green beans and pecans; cook until heated through. Return bacon to the pan, pour in lemon juice and toss. Salt and pepper to taste.
Ingredients:
• 2½ lb green beans trimmed
• Kosher salt
• ½ lb bacon roughly chopped
• 1 sm onion finely chopped
• 1 cup mushrooms sliced
• 3 cloves garlic minced
• 1 t red pepper flakes
• ½ cup pecans chopped and toasted (optional)
• Juice of ½ lemon
• Freshly ground pepper
Directions:
Toss the green beans into a large pot of boiling salted water and cook until bright green and crisp tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop cooking. Drain beans again and pat dry.
Cook the bacon in a large frying pan until crisp. Remove bacon from pan. Spoon off excess bacon grease. Add onions to pan, cook until translucent, add mushrooms, garlic and rd pepper flakes. Cook until mushrooms are limp. Add green beans and pecans; cook until heated through. Return bacon to the pan, pour in lemon juice and toss. Salt and pepper to taste.
Subscribe to:
Comments (Atom)