This is a favorite of mine when we've been out of tortillas, and I have a craving for enchiladas. The girls love it, but if it's a little spicy I just add ranch to their portions because it neutralizes the heat. Sometimes I sub chicken and a sour cream sauce which I will have to add to this collection soon. Enjoy, as always!!!
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
Brown ground beef with onion. Drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, layer half the coarsely crumbled tortilla chips, and then with half of the ground beef mixture. Repeat layers. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving.
Saturday, February 14, 2009
Homemade Hamberger Supreme
This is a favorite of my young girls. I feel it is a better option than box versions because some of them have MSG and other perservatives in their spice packages. If I want to be extra healthy I will sub wheat macaroni. If I want it to be spicier I will sub in Rotel tomatoes. Play with it to fit your family's taste buds and enjoy this on a family night--maybe even make it a family game night! :)
1 1/2 pounds lean ground beef
1 cup chopped celery
1 cup chopped onion
1 can (14.5 ounces) tomatoes
3/4 cup uncooked macaroni, cooked and drained
1 1/2 cups shredded cheese
2 teaspoons Worcestershire Sauce
1 bay leaf
1/4 t tarragon (can sub thyme or basil)
3/4 teaspoon salt
1/4 teaspoon pepper
1 can Cream of mushroom soup
Brown ground beef with celery, chopped onion, worcestershire sauce, bay leaf, tarragon, salt and pepper. Mix soup into beef mixture. Add to large casserole dish. Then add the tomatoes, the macaroni, and top with shredded cheese and parsley. Bake at 350 for 30 minutes.
1 1/2 pounds lean ground beef
1 cup chopped celery
1 cup chopped onion
1 can (14.5 ounces) tomatoes
3/4 cup uncooked macaroni, cooked and drained
1 1/2 cups shredded cheese
2 teaspoons Worcestershire Sauce
1 bay leaf
1/4 t tarragon (can sub thyme or basil)
3/4 teaspoon salt
1/4 teaspoon pepper
1 can Cream of mushroom soup
Brown ground beef with celery, chopped onion, worcestershire sauce, bay leaf, tarragon, salt and pepper. Mix soup into beef mixture. Add to large casserole dish. Then add the tomatoes, the macaroni, and top with shredded cheese and parsley. Bake at 350 for 30 minutes.
Friday, February 13, 2009
Broccoli Supreme
This is a family favorite. My sister-in-law's mom would make this for every holiday gathering and there were never any leftovers. I've made some changes to it for ease (I've never been able to get the bread crumbs for the top to be crumbly following her recipe) and just the fact that the garlic cheese roll is very difficult to find when you live in the middle of nowhere. :) So, since I lack the mad cooking skills to make it her way, I've made it my own. I've included her recipe with notations of my subsitutions. Oh, one last alteration that I've recently made is adding cooked chicken to make it a main dish rather than a side dish. Hopefully, you enjoy this as much as we always have.
1 stick Butter
1/2 C chopped Onion
2 stalks Celery, chopped
1 C Bread crumbs
1 roll Garlic cheese (sub cheese soup)
2 10oz. boxes Chopped Broccoli
1 can Cream of Mushroom Soup
1 small can chopped Mushrooms (sub fresh mushrooms)
Saute onions and celery in butter. Add frozen broccoli. Simmer 15 mins. Add soup, mushrooms, cheese, and 1/2 C bread crumbs. Pour into ungreased casserole dish. Spirnkle remaining crumbs over top. (Keep a small piece of cheese and mix with 1/2 C bread crumbs, add a little butter.) Bake at 350 for 30 mins. Makes 8-10 servings.
1 stick Butter
1/2 C chopped Onion
2 stalks Celery, chopped
1 C Bread crumbs
1 roll Garlic cheese (sub cheese soup)
2 10oz. boxes Chopped Broccoli
1 can Cream of Mushroom Soup
1 small can chopped Mushrooms (sub fresh mushrooms)
Saute onions and celery in butter. Add frozen broccoli. Simmer 15 mins. Add soup, mushrooms, cheese, and 1/2 C bread crumbs. Pour into ungreased casserole dish. Spirnkle remaining crumbs over top. (Keep a small piece of cheese and mix with 1/2 C bread crumbs, add a little butter.) Bake at 350 for 30 mins. Makes 8-10 servings.
Tropical Lime Million Dollar Salad
1 C boiling water
1 6oz. pkg. Jello
1 20oz. can crushed pineapple, drained with juice reserved
1 8oz. pkg. cream cheese, softened
2 C heavy whipping cream
2 C chopped pecans
Mix water and jello until desolved. Add 1/2 cup of pineapple juice. Chill until thickened but not set (about an hour.) Bring pineapple and reserved juices to a boil. Then reduce heat and simmer for 5 mins. Cool to room temp. Mix cream cheese and jello until smooth. Add pineapple. In another bowl, whip cream until there are soft peaks. Fold together with jello mixture. Fold in nuts. Chill for at least 4 hours until set. Makes 10 servings.
1 6oz. pkg. Jello
1 20oz. can crushed pineapple, drained with juice reserved
1 8oz. pkg. cream cheese, softened
2 C heavy whipping cream
2 C chopped pecans
Mix water and jello until desolved. Add 1/2 cup of pineapple juice. Chill until thickened but not set (about an hour.) Bring pineapple and reserved juices to a boil. Then reduce heat and simmer for 5 mins. Cool to room temp. Mix cream cheese and jello until smooth. Add pineapple. In another bowl, whip cream until there are soft peaks. Fold together with jello mixture. Fold in nuts. Chill for at least 4 hours until set. Makes 10 servings.
Monday, February 9, 2009
Cole Slaw
This is an easy make ahead dish. It is a combination of many recipes because most homemade cole slaw are too bitter, so I also cut the vinegar back. I also did this to get a spice combination that compliments the dish more to our taste. I hope you enjoy it as much as we have.
3/4 C Mayo
2 T Sour cream
3 T Sugar
1 T White wine vinegar
1/3 C oil
1/8 t Onion powder
1/8 t Mustard powder
1/8 t Celery salt
dash Pepper
1 T Lemon juice
1/2 C 1/2-n-1/2
1 Head Cabbage grated
2 Carrots grated
Combine all ingredients for sauce. Add cabbage and carrots. Chill for 2 hours to overnight. Makes about 6 servings.
3/4 C Mayo
2 T Sour cream
3 T Sugar
1 T White wine vinegar
1/3 C oil
1/8 t Onion powder
1/8 t Mustard powder
1/8 t Celery salt
dash Pepper
1 T Lemon juice
1/2 C 1/2-n-1/2
1 Head Cabbage grated
2 Carrots grated
Combine all ingredients for sauce. Add cabbage and carrots. Chill for 2 hours to overnight. Makes about 6 servings.
Crawfish Etouffe
1/2 C Butter
1 large Onion, chopped
1/4 C finely chopped Celery
1/4 C chopped Bell pepper
2 cloves Garlic, minced
1 lb. peeled Crawfish tails
1 t Salt
1/2 Black pepper
1/2 t Onion powder
1/4 t White pepper
1/2 t Hot sauce
1 1/2 T Tony Chachere's Roux Mix
1/2 t Tony Chachere's Cajin Seasoning
3/4 C Cold Water
1/2 C finely chopped Green onions
1/4 C dried pasely
Hot Cooked Rice
Start Rice. Saute butter and veggies 5 mins. Stir in crawfish and seasonings for 5 mins. Add roux mix and water. Simmer 20 mins on low stirring often. Stir in green onions and parsely and cook for 3 mins. Serve over rice. Makes 4-6 servings.
1 large Onion, chopped
1/4 C finely chopped Celery
1/4 C chopped Bell pepper
2 cloves Garlic, minced
1 lb. peeled Crawfish tails
1 t Salt
1/2 Black pepper
1/2 t Onion powder
1/4 t White pepper
1/2 t Hot sauce
1 1/2 T Tony Chachere's Roux Mix
1/2 t Tony Chachere's Cajin Seasoning
3/4 C Cold Water
1/2 C finely chopped Green onions
1/4 C dried pasely
Hot Cooked Rice
Start Rice. Saute butter and veggies 5 mins. Stir in crawfish and seasonings for 5 mins. Add roux mix and water. Simmer 20 mins on low stirring often. Stir in green onions and parsely and cook for 3 mins. Serve over rice. Makes 4-6 servings.
Fluffy Pancakes
This is a recipe that I've developed through some research because I wanted to have fluffy pancakes to curb my prenatal cavings with my first child. It is a very easy recipe.
1 1/4 C Flour
2 T Sugar
2 t Baking Powder
1 1/3 C Milk
3 T Oil (sub applesauce)
1 Egg
Mix dry ingredients and then wet ingredients. Mix all together. Make 4in. pancakes on med-heat. Serve with butter and syrup or toppings. Serves 4.
1 1/4 C Flour
2 T Sugar
2 t Baking Powder
1 1/3 C Milk
3 T Oil (sub applesauce)
1 Egg
Mix dry ingredients and then wet ingredients. Mix all together. Make 4in. pancakes on med-heat. Serve with butter and syrup or toppings. Serves 4.
Cobbler
This is a recipe that my sister-in-law would make all the time because it is a very easy, time saving option when you're craving cobbler.
1 C Flour
3/4 C Sugar
2 C Blueberries (Any fruit or pie filling can be used.)
1/8 t Salt
1 C Milk
1 t Cinnamon
2 t Baking powder
1/2 C Butter
1/2 t lemon peel (I just used a light spinkle of juice when I don't have lemons.)
Back 350 for 60 mins. Melt Butter in 8x8x2 pan. Mix flour, salt, powder, and sugar. Slowly add milk. Pour batter in pan over butter-DO NOT STIR. Add fruit. Spirnkle with cinnamon and peel (or juice).
1 C Flour
3/4 C Sugar
2 C Blueberries (Any fruit or pie filling can be used.)
1/8 t Salt
1 C Milk
1 t Cinnamon
2 t Baking powder
1/2 C Butter
1/2 t lemon peel (I just used a light spinkle of juice when I don't have lemons.)
Back 350 for 60 mins. Melt Butter in 8x8x2 pan. Mix flour, salt, powder, and sugar. Slowly add milk. Pour batter in pan over butter-DO NOT STIR. Add fruit. Spirnkle with cinnamon and peel (or juice).
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