Burrito Pie

Ingredients

Original recipe makes 16 servings Change Servings

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers

• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Brown Sugar Meatloaf

 

 

Ingredients

Original recipe makes 8 servings Change Servings

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs

• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

World's Best Lasagna

 

 

Ingredients

Original recipe makes 12 servings Change Servings

• 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

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Directions

1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C).
4. 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.
5. 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

Original recipe makes 8 Servings Change Servings

• 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 beer

• 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)

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Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, 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.
2. 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.

Rosemary Ranch Chicken Kabobs

 

 

Ingredients

Original recipe makes 6 servings 

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt

• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

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Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Chicken Cordon Bleu

Ingredients

Original recipe makes 6 servings Change Servings

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika

• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

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Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chicken Pot Pie IX

 

Ingredients

Original recipe makes 1 - 9 inch pie Change Servings

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk  
• 2 (9 inch) unbaked pie crusts

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Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Baked Teriyaki Chicken

 

Ingredients

Original recipe makes 6 servings Change Servings

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar

• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

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Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Teriyaki Marinated Chicken

 

Ingredients

Original recipe makes 4 servings Change Servings

• 1 (6 ounce) can pineapple juice
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons brown sugar

• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

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Directions

1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.
3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.

Teriyaki Chicken

 

Ingredients

• 1 (3 pound) whole chicken, cut in half
• 3/4 cup granulated sugar
• 3/4 cup soy sauce

• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced

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Directions

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Teriyaki Chicken Wings

 

Ingredients 

• 1 cup wat
• 1 cup soy sauce
• 1 cup white sugar
• 1/4 cup pineapple juice

• 1/4 cup vegetable oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 pounds chicken wings or drumettes

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Directions

1. Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
2. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
3. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Sambal Balado Merah

 

Sekedar informasi, hingga saat ini, sudah ada 3,746 orang yang membaca dan mencoba menu ini. Kunjungan terakhir pada 1 jam yang lalu

Berikut ini bahan-bahan yang dibutuhkan dalam pembuatan Sambal Balado Merah. Harap perhatikan baik-baik jumlah takarannya ya, agar hasilnya sesuai dengan yang diharapkan.

Bahan Yang Dibutuhkan

• 1 ons cabai merah keriting
• ½ ons bawang merah
• 1.5 ons tomat merah
• garam secukupnya
• gula pasir secukupnya
• minyak goreng secukupnya

Berikut ini langkah-langkah yang perlu dilakukan dalam proses pembuatan hidangan Sambal Balado Merah. Perhatikan setiap langkah dengan cermat, terutama pada hal-hal yang menyangkut waktu / durasi pemrosesan dan takarannya. Jangan sampai masakan / minuman Anda gagal hanya gara-gara kurang teliti.

Cara Membuat

• Semua bumbu dihaluskan.
• Panaskan penggorengan dengan minyak secukupnya. Tumis bumbu dengan api kecil hingga matang.
• Tambahkan gula pasir jika diinginkan. Aduk sebentar hingga gula larut.
• Angkat dan sajikan.

Zucchini Isi Kukus

Berikut ini bahan-bahan yang dibutuhkan dalam pembuatan Sukini Isi Kukus. Harap perhatikan baik-baik jumlah takarannya ya, agar hasilnya sesuai dengan yang diharapkan.

Bahan Yang Dibutuhkan

• 4 buah (800 gram) sukini
• 75 gram udang kupas, cincang halus
• 75 gram daging ayam cincang
• 25 gram lemak ayam, cincang
• 2 siung bawang putih, cincang
• 2 sdm daun ketumbar cincang
• ½ sdt gula pasir
• 2 lembar daun jeruk, iris halus
• 2 butir bawang merah, cincang halus
• 125 ml santan kental
• 2 sdm kecap ikan (fish sauce)
• 1 sdm kacang sangrai, cincang kasar

Berikut ini langkah-langkah yang perlu dilakukan dalam proses pembuatan hidangan Sukini Isi Kukus. Perhatikan setiap langkah dengan cermat, terutama pada hal-hal yang menyangkut waktu / durasi pemrosesan dan takarannya. Jangan sampai masakan / minuman Anda gagal hanya gara-gara kurang teliti.

Cara Membuat

• Potong sukini melintang ukuran 4 ㎝;. Korek bagian tengahnya hingga berlubang. Tinggalkan isinya ± ½ ㎝; pada dinding kiri kanan dan salah satu bekas potongannya untuk dasar mangkuk sukini.
• Masukkan jadi satu udang, ayam, lemak ayam, bawang putih, daun ketumbar, gula, daun jeruk, bawang merah, 100 ml santan, dan kecap ikan. Aduk rata.
• Ambil sepotong sukini, masukkan adonan udang-ayam ke dalam lubang hingga penuh. Lakukan hal yang sama hingga semua sukini terasa adonan.
• Didihkan air dalam dandang. Taruh sukini dalam wadah tahan panas, tutup dengan aluminium foil. Masukkan ke dalam dandan, kukus selama ± 30 menit atau sampai adonan isi matang, angkat.
• Perciki permukaannya dengan sisa santan kental, taburi kacang cincang, hidangkan.