dawn_mo
Well-known member
I really liked all of these, especially the grape salad. Here they are, they are all from RecipeZaar. My notes are at the bottom.
Best Grape Salad Recipe #35450
I got this recipe from a coworker at the salon I work at. I didn't think it would be so wonderful and addictive!! Its very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for!! (except maybe wine!)
by Jamie Renee
15 servings
10 min 10 min prep
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.
Link: http://www.recipezaar.com/35450
Dnote: I halved the recipe because I wasn't sure about it, and found that there was too much dressing for the grapes. I added another pound of grapes and really liked the ratio of dressing to fruit much better. I sprinkled the top just to cover lightly with brown sugar, then topped with the pecans. After it had sat for awhile in the fridge, I tasted it. It was delicious. I wanted to add some chopped apple to it, and next time I will. You could also cut down on the sugar for a little more tart dressing. I really liked this and it was super easy and make ahead.
Chiles Rellenos Puffs Recipe #221368
Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe
by Chef ~Vseward
24 servings
35 min 10 min prep
1 1/2 cups water
1/2 cup butter or margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3/4 cup shredded monterey jack cheese (3 oz)
3/4 cup shredded sharp cheddar cheese (3 oz)
2 (4 1/2 ounce) cans chopped green chilies, drained
Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
Spoon dough evenly into muffin cups, filling each 3/4 full.
Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
Link: http://www.recipezaar.com/221368
Dnote: These were easy, especially for a non-baker, and turned out quite tasty. I made a half-batch, and I think I forgot to add the salt (which is why I am a non-baker), so I salted the tops when they came out and sprinkled them with smoked paprika (thank you Moyn for introducing that to me, love it). Next time I will add some spices to the batter. A very good base to work from. They end up like little quiches in texture. I made another half-batch, and this time added chopped ham, sliced green onions, garlic powder, sliced black olives, and dried oregano. I had to adjust the texture a little bit by adding some milk. When they came out of the oven, I grated some Asiago cheese over the top of the puffs. These were very good too. I refrigerated them, so hopefully they will be okay warmed up today. This is a great base recipe, the variations are endless.
Chicken Tacos Recipe #8410
This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! smileys/wink.gif Let me know what you think. I hope you enjoy it. smileys/smile.gif
by *OzMan*
6-8 servings
35 min 10 min prep
3 cups cooked chicken, shredded
1 (4 ounce) can green chilies
1 cup green chili salsa
1 cup water or chicken broth
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon Mexican oregano
2 teaspoons chili powder
2 tablespoons fresh cilantro (minced)
1/2 fresh lime, juice of
12 soft taco-size flour tortillas
1 cup cheddar cheese, Grated
lettuce, Chopped
1 tomato, Chopped
sour cream
guacamole
In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
Heat tortillas and keep warm in foil.
Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
Link: http://www.recipezaar.com/8410
This recipe I left pretty much alone, except upping the spices a bit and adding some salsa with the broth. I have to have some tomato in my fillings. I shredded the cooked chicken breast, and then simmered it in the broth mixture, and let it cool in it. Very very tasty. I am making the following taquito recipe with this filling. You bake them rather than fry them, which sounds great to me.
Beef Taquitos Recipe #217324
Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.
by KelBel
5 servings
30 min 10 min prep
1 tablespoon vegetable oil, plus more
vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or monterey jack cheese, shredded
sour cream
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Link: http://www.recipezaar.com/217324
Best Grape Salad Recipe #35450
I got this recipe from a coworker at the salon I work at. I didn't think it would be so wonderful and addictive!! Its very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for!! (except maybe wine!)
by Jamie Renee
15 servings
10 min 10 min prep
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.
Link: http://www.recipezaar.com/35450
Dnote: I halved the recipe because I wasn't sure about it, and found that there was too much dressing for the grapes. I added another pound of grapes and really liked the ratio of dressing to fruit much better. I sprinkled the top just to cover lightly with brown sugar, then topped with the pecans. After it had sat for awhile in the fridge, I tasted it. It was delicious. I wanted to add some chopped apple to it, and next time I will. You could also cut down on the sugar for a little more tart dressing. I really liked this and it was super easy and make ahead.
Chiles Rellenos Puffs Recipe #221368
Another great recipe from Betty Crocker! These lil muffins are packed with the chili releno flavor, and are bite size, perfect for morning breakfast or an appetizer! Love this recipe
by Chef ~Vseward
24 servings
35 min 10 min prep
1 1/2 cups water
1/2 cup butter or margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3/4 cup shredded monterey jack cheese (3 oz)
3/4 cup shredded sharp cheddar cheese (3 oz)
2 (4 1/2 ounce) cans chopped green chilies, drained
Heat oven to 400°F Spray 24 regular-size muffin cups with cooking spray. In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles.
Spoon dough evenly into muffin cups, filling each 3/4 full.
Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
Link: http://www.recipezaar.com/221368
Dnote: These were easy, especially for a non-baker, and turned out quite tasty. I made a half-batch, and I think I forgot to add the salt (which is why I am a non-baker), so I salted the tops when they came out and sprinkled them with smoked paprika (thank you Moyn for introducing that to me, love it). Next time I will add some spices to the batter. A very good base to work from. They end up like little quiches in texture. I made another half-batch, and this time added chopped ham, sliced green onions, garlic powder, sliced black olives, and dried oregano. I had to adjust the texture a little bit by adding some milk. When they came out of the oven, I grated some Asiago cheese over the top of the puffs. These were very good too. I refrigerated them, so hopefully they will be okay warmed up today. This is a great base recipe, the variations are endless.
Chicken Tacos Recipe #8410
This was a recipe adoptee that I had been playing with and had a very good friend work on and she made some changes that I am very happy with! smileys/wink.gif Let me know what you think. I hope you enjoy it. smileys/smile.gif
by *OzMan*
6-8 servings
35 min 10 min prep
3 cups cooked chicken, shredded
1 (4 ounce) can green chilies
1 cup green chili salsa
1 cup water or chicken broth
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon Mexican oregano
2 teaspoons chili powder
2 tablespoons fresh cilantro (minced)
1/2 fresh lime, juice of
12 soft taco-size flour tortillas
1 cup cheddar cheese, Grated
lettuce, Chopped
1 tomato, Chopped
sour cream
guacamole
In a large sauce pan, combine first 9 ingredients and bring to a boil. Cover chicken and reduce heat to simmering. Simmer approximately 20 minutes or until liquid is absorbed. Remove from heat and squeeze in the juice of 1/2 lime.
Heat tortillas and keep warm in foil.
Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each tortilla.
Serve with option of lettuce, tomato, sour cream or guacamole and extra salsa as desired.
Link: http://www.recipezaar.com/8410
This recipe I left pretty much alone, except upping the spices a bit and adding some salsa with the broth. I have to have some tomato in my fillings. I shredded the cooked chicken breast, and then simmered it in the broth mixture, and let it cool in it. Very very tasty. I am making the following taquito recipe with this filling. You bake them rather than fry them, which sounds great to me.
Beef Taquitos Recipe #217324
Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.
by KelBel
5 servings
30 min 10 min prep
1 tablespoon vegetable oil, plus more
vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or monterey jack cheese, shredded
sour cream
Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Link: http://www.recipezaar.com/217324