big pot heating up for the pasta, make sure you
nd oyster sauce and saute for 30 seconds. Remove from the
ortilla strips and let sit for a couple of minutes. Warm
Place 4 eight-inch tortillas onto an ungreased cookie sheet. Spread the refried beans across each tortilla and season with the taco seasoning/Mexican spices. Leave about 1/2\" of space around the edges like putting sauce on a regular pizza.
Bake at 400F for 10 minutes. While they're baking, mix up the cheeses (or measure out 1 cup premade cheddarjack blend) in a small bowl, and the veggies in another.
When the tortillas are done baking, top each one with 1/4 cup cheese, and equal amounts of the veggie mix and serve immediately.
br>After it boils, simmer for 2 hours.
Makes about
Soak beans overnight.
In morning, drain off water and place beans in heavy pot with 6 cups water, 2 cloves crushed garlic and 1 diced onion.
Cover, bring to boil, simmer in 10 cups water 2 hours.
In separate pan, saute vegetables in oil until tender. Add to cooked beans.
Add canned tomatoes and seasonings.
Add chili powder to taste.
Simmer several hours.
Great for crock-pot.
he cobbler at 350 degrees for about 45-50 minutes, until
pot of boiling water for about a minute or until
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
an't just walk away for very long either.
Once
In saucepan, cook zucchini and garlic in butter until tender.
Stir in beans, tomato juice, macaroni and Romano cheese and seasoning.
Simmer for 20 minutes. Stir occasionally.
Garnish each bowlful with Mozzarella cheese.
ooker.
Cook on low for 8 to 10 hours.
alt and pepper.
For Vegetarian use only the Vegetarian sausage. Note they
his over the bread. Aim for an even distribution.
Toss
Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
Bake at 350F for 10 to 12 minutes.
Remove from oven and cool on wire rack.
Decorate if desired.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
Saute chopped mushroom stems with garlic and onion.
Combine all the cheese with some salt and pepper to taste.
Add the mushroom/garlic/onion mix to the cheese.
Combine it all and fill in the mushroom caps
Bake at 350 for 15 minutes.
Broil for another 5 minutes.
oodles and tomatoes. Stir-fry for 1-2 minutes, turning the