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Roxy15

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Everything posted by Roxy15

  1. King Ranch Casserole: ***Use A Good Thick Tortilla Chip Such As Over The Border. Don’t Crush Them Too Fine So You have Some Crunch! Ingredients: 4-5 Cups Chicken Cooked And Chopped-(Baked Chicken & Chopped) 1 Cup Green Onion Or Regular Onion, Diced 1 Cup Green Pepper, Diced 2 T. Oil 1-(14.5-oz.)-Can Diced Tomatoes, Undrained 1-(10.5-oz.)-Can Cream Of Celery Soup 1-(10.5-oz.)-Can Cream Of Chicken Soup 1-(4-oz.)-Can Green Chili’s, Drained 1/2 Tsp. Chili Powder 1/2 Tsp. Garlic Powder 1/2 Tsp. Black Pepper 1/2 Tsp. Salt 1/2 Tsp. Cumi
  2. Cherry Chocolate Chip Pie: Ingredients: 1 Chocolate Cookie Pie Crust 1-(8-oz.)-Pkg. Softened Cream Cheese 1 Cup Powdered Sugar 1 Cup Thawed Cool Whip 1-1/4 Cups Semisweet Mini Chocolate Chips 1 Can Cherry Pie Filling Instructions: Beat the cream cheese and powdered sugar until smooth. Fold Cool Whip and pie filling into cream cheese mixture. Fold in 1 cup chocolate chips. Spread into pie crust. Sprinkle with remaining chips. Refrigerate 4 hours before serving
  3. Apple Cinnamon Chimichangas: Ingredients: 1-(21-oz.)-Can Apple Pie Filling 1/2 Cup Cinnamon Sugar 15-(6-inches)-Flour Tortillas Divide pie filling between tortillas and roll up egg roll style. Deep fry in hot oil until golden and immediately roll in cinnamon sugar. Place on cooling rack, serve warm.
  4. Baked Chicken Chimichangas: 1-(8-oz.)-Pkg. Cream Cheese 8-oz. Pepperjack Cheese, Shredded 1-1/2 T. Taco Seasoning 1-lb. Cooked Chicken, Shredded 8 Flour Tortillas Cooking Spray Shredded Cheddar Cheese Green Onions, For Garnish Sour Cream Salsa Stir together cream cheese, Pepperjack Cheese and Taco Seasoning; fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cook
  5. Cherry Cheese Lush Dessert: Ingredients: Crust: 1 Cup Vanilla Wafer Crumbs 1 Cup Finely Chopped Pecans 1 Stick Butter-(1/2 Cup)-Melted 1-(8-oz.)-Box Cream Cheese, Softened 1 Cup Powdered Sugar 1-(16-oz.)-Container Whipped Topping, Divided 2 Small Boxes Cheesecake Flavored Pudding 3 Cups Milk 1 Can Lucky Leaf Cherry Pie Filling 1/2 Cup Chopped Pecans Instructions: In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press into a 9x13-in. baking pan; bake at 350
  6. Homemade Taco Seasoning: This makes about almost 4 cups. Use a glass jar, it must have a screw on, airtight lid. This taste so much better than those packages Add 2-3 T. to whatever you're making. Ingredients: 1-1/2 Cups Chili Powder 1/4 Cup Garlic Powder 1/4 Cup Onion Powder 1/4 Cup Red Pepper Flakes 1/4 Cup Paprika 1/4 Cup Oregano 1/2 Cup Black Pepper 1/2 Cup Cumin 1/8 Cup Salt Instructions: Pour all ingredients in to glass jar, cover and shake. Be sure to stir contents before each
  7. Cheddar Cheese Quick Bread: Ingredients: 2 Cups All-Purpose Flour 4 Tsp. Baking Powder 1 T. Sugar 1-1/2 Tsp. Garlic Powder 1/2 Tsp. Salt 1-1/2 Cups Sharp Cheddar Cheese, Shredded 1 Cup Milk 1 Large Egg, Beaten 2 T. Butter, Melted Preheat oven to 350 degrees. Grease/spray a loaf pan. In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside. In a separate bowl, whisk together milk, egg & butter. Add l
  8. I found these recipes on a recipe site that I belong to. This is what the poster said: For those wondering about the Sopapillas, here is the recipes for both. The reg. Sopapillas on the right require a lot more effort then the New Mexico Sopapillas on the left. I grew up in Farmington and a dear Mexican friend of mine give me the New Mexico Sopapillas. Both are good just that the New Mexico Sopapillas in my opinion is better.
  9. Crockpot Chicken Chile Relleno Soup: Ingredients: 3 Medium-Large Boneless, Skinless Chicken Breasts 4 Cups Chicken Broth 1 White Onion, Diced 4 Diced Poblano Peppers A Generous Pinch Of Salt & Pepper 2 Bay Leaves 1-(8-oz.)-Pkg. Cream Cheese 1-(8-oz.)-Block Sharp Cheddar Cheese, Shredded Instructions: Add everything except the cream cheese and cheddar cheese to the crockpot. Cover and cook on LOW for 6-8 hours. Take out the bay leaves and throw them away. Transfer th
  10. These look good! I haven’t made these yet. Smothered Burritos: Fry a little oil in a pan and add 1/2 of a finely chopped onion and about 2-3 mashed fresh garlic cloves; cook till translucent, add ground beef. Par cook then add your seasonings, salt and pepper. After beef is fully cooked add flour-(1/2 cup-(eyeballed it)-to the mixture to thicken, then add 1 can chicken broth and water to your desired consistency. Add, peeled, clean and chopped, roasted, tomato and green chile of your choice, mix with desired seasonings, salt and garlic to ground beef mix and let cook
  11. I cooked garlic a different way yesterday and it was easy, I didn’t have to mess with peeling when it was done because I peeled them before cooking, I will make garlic this way from now on. Was planning on adding it when making mashed potatoes last night, but, was tired and forgot to add them. Made that new fried chicken recipe that I posted a few days ago and it was good. Pics of garlic, before and after cooking. Crockpot Garlic: ***Use How Much Garlic You Want. Using a sharp knife, cut both ends off the full bunch of garlic. Usi
  12. Wet Burritos With Homemade New Mexico Hatch Chiles Simmered With Pork: I had some green Chiles peeled and roasted in the freezer, so I thawed them and chopped them into pieces and set aside. Roast 3 roma tomatoes, 1 jalapeno, a quarter of an onion. Add the onion to a blender with about 3 cups of chicken broth, blend until smooth. Now add your tomato and jalapeno and pulsate for a few seconds. Now I cut into pieces a small pork shoulder, fry in a skillet with out oil. Once it's done make a roux with about 2/3 cups of flour a litt
  13. I was going through a recipe site and I found this recipe, I have never tried making it in the crockpot, but I will! Oh how I miss farming with my dad, picking cherries off the trees, gathering eggs, riding horses etc. in my heart, I am still a Nebraska farm girl smiles, Crockpot Corn On The Cob: 1. Remove husks from corn on cobb. 2. Place in crock pot that will fit the amount of corn you are making, 3. Fill your crock pot with water to cover corn. 4. Add desired salt or none at all; cook on low 6 to 7 hours depending on how f
  14. The taste of the chicken is better than what the picture looks like. I let it fry for 8 minutes before turning it over, but, I should if checked it earlier. Next time I fry it, I will start it at 325 degrees and go from there instead of 350 degrees. This is my favorite chicken so far that I have made. I just copies it from my notes and to my friends in facebook. I tried a new recipe for fried chicken legs for dinner last night and it was really good. I will fry it this way from now on. It all started when I was getting the chicken legs out to fry and I found out
  15. Baked BBQ Baby Back Ribs: 1/2 Cup Ancho Chili Powder 1/4 Cup White Sugar 1/4 Cup Brown Sugar 1/4 Cup Salt 2 T. Freshly Ground Pepper ***I Like McCormick Coarse Ground Black Pepper 1 T. Ground Cumin 1 Tsp. Dry Mustard 1 Tsp. Ground Cayenne Pepper 1/2 Tsp. Ground Dried Chipotle Pepper 1 Rack Baby Back Pork Ribs 1 Cup BBQ Sauce Preheat oven to 250 degrees. Put dry ingredients in a bowl; stir to combine. Place ribs, meat side down, on aluminum foil. Prick back of rib rack several times with a knife. Generously apply
  16. Butterscotch Bread:
  17. POPCORN CAKE: 1/2 Cup Butter 1/2 Tsp. Vanilla 2 Bags Mini Marshmallows 16 Cups Popped Corn 2 Cups M&M Candies Melt butter and add vanilla and marshmallows. Stir to blend. Cool 5 minutes. Add popped corn and M&M candies. Blend. Press into a lightly greased 9 x 13 inch pan.
  18. https://www.myfoodandfamily.com/recipe/110588/farmers-market-squash-saut?categoryid=1&fbclid=IwAR0irqn6ow6u9EULdEisu5l0d4mi_KLWoH4053R9NWEQdYfb_tUnytB0HBM
  19. I haven’t made these, they look great to me! Marinated Grill Pork Chops: 1 Cup Bottled Italian Salad Dressing 4-6 3/4-in. Bone-In Or Boneless Pork Chops Black Pepper, To Taste Place chops in a ziplock bag or baking dish and pour dressing over them. Refrigerate and marinate for 2 hours or at least 30 minutes. Remove chops from bag and let them sit on a plate for about 30 minutes. Discard leftover marinade. Place chops on grill at 300* or medium and grill 6 minutes on each side or until 160* on meat thermom
  20. Haven’t made, looks good to me! ROLLED CHICKEN TACOS/FLAUTAS topped with lettuce, cheese and salsa de CHILTEPINE, MY MEXICAN RICE, side of simple GUACAMOLE. CHICKEN TACOS/FLAUTAS: boiled chicken with 3 garlic cloves and 1 tbs kosher salt for 30 min. Shredded chicken, added handful hand crushed oregano and seasoned if needed. Filled very thin corn tortillas and fried 1-2 min on each side. MEXICAN RICE Ingredients: 3 cups jasmine rice, 16oz can of peeled whole tomatoes, 1/2 white onion chopped, 4 garlic cloves chopped, 1/2 bush of cilant
  21. This looks like it would be good! Avocado Salsa: 1 Ripe Avocado 1/2 Jalapeño Pepper, Or To Taste 1/2 Bunch Of Cilantro One Clove Of Garlic 2 T. Of Lime Juice A Slice Of Onion Salt, To Taste Put all ingredients in a blender; about a half a cup of water; add more if needed . Delicious on steak tacos and potato tacos also great on salads.
  22. Bistec a la Mexicana - Mexican-Style Beef Tips: 2-lbs. Beef Tips 4 Large Tomatoes, Chopped 3-8 Serrano’s Or Jalapenos, To Taste, Chopped 2 Cloves Garlic Half Of A Medium White Onion, Chopped 1/2 Tsp. Whole Cumin 1/2 Tsp. Whole Peppercorns Salt Vegetable Oil Roast cumin and peppercorn on medium heat until roasted and aromatic, being careful not to burn as they turn bitter. Grind spices in a pestle and mortar or spice grinder. Add the garlic and grind until you have a paste. Mix the paste thoroughly with the meat and t
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