Enchiladas and Enchiladas sauce

Enchiladas and Enchiladas sauce

These were so good and so easy.

Easy Enchiladas (Beef or Chicken)
From food.com
•
• Prep Time: 25 mins
• Total Time: 45 mins
• Serves: 4-6, Yield: 12 enchiladas
Ingredients
o 1 lb ground beef or 1 lb boneless skinless chicken breasts
o 1/4 cup chopped onions
o 1 teaspoon garlic powder ( I prefer fresh minced)
o 1 tablespoon Worcestershire sauce
o 1 (8 ounce) cans tomato sauce
o 1 teaspoon paprika
o 1 teaspoon oregano
o 2 teaspoons chili powder ( more or less for your taste)
o 1/2 teaspoon cumin
o 1/2 teaspoon black pepper
o 3 cups shredded cheese ( I like the jack or cheddar combos)
o 1 (10 ounce) cans enchilada sauce ( I prefer the green sauce)
o olives (optional)
o 12 corn tortillas
o oil
Directions
1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.

Texas Red Enchilada Sauce
From food.com
•
• Prep Time: 15 mins
• Total Time: 45 mins
• Yield: 2-3 cups
Ingredients
o 2 tablespoons butter or 2 tablespoons margarine
o 2 tablespoons flour
o 5 teaspoons red chili powder
o 1 1/2 teaspoons cumin
o 2 teaspoons garlic powder
o 6 ounces tomato paste
o 2 1/4 cups water
o salt and pepper
Directions
1. Melt butter/margarine in a sauce pan.
2. Make a roux by browning flour in melted butter/margarine.
3. Add spices and tomato paste; stir until well blended into roux.
4. Add water gradually, stirring constantly.
5. Heat until boiling.
6. Continue simmering and stirring until desired thickness is achieved.
7. Taste every so often and adjust spices as needed.
8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
9. Place pan in oven and cook until enchiladas are done.

Puttanesca Sauce

Great pasta sauce!!! You can add you favorite meat or sausage as well, but good as is!!!

Pasta alla Puttanesca
From Taste of home.
5 ServingsPrep: 15 min. Cook: 20 min.
Ingredients
• 3 anchovy fillets
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1-1/4 cups water
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 cup chopped pitted Greek olives
• 2 tablespoons capers, drained and chopped
• Hot cooked pasta
Directions
• In a large saucepan over medium heat, cook anchovy fillets in oil for
• 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes,
• water, tomato paste and seasonings.
•
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or
• until slightly thickened. Stir in olives and capers; heat through.
• Serve with pasta. Yield: 3-1/2 cups.
•
Nutrition Facts: 2/3 cup (calculated without pasta) equals 146 calories, 10 g fat (1 g saturated fat), 2 mg cholesterol, 668 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein.

Double Chocolate Gooey Butter Cake

By Paula Deen
Ingredients
• Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
• 1 (18.25 ounce) package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
Directions
Preheat oven to 350 degrees F.
Lightly grease a 13-by-9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Chicken Tamale Casserole

This makes a 13x9 pan.... lots of food.. very good and easy to make..

Chicken Tamale Casserole

Yield: 8 servings


1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream


1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.


CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g

Cooking Light, NOVEMBER 2008

Bang Bang Shrimp

BANG BANG SHRIMP

Taste just like Bonefish Grill

Ingredients:
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Directions:

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lighty brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions

Chicken Tikka Masala

Chicken Tikka Masala
From recipezaar.com #25587
2 hours | 1½ hours prep
SERVES 4
• 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
Marinade
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger (1-inchinch" long)
• 6 bamboo skewers (6-inchinch")
Sauce
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala (buy in Indian market)
• 1/2 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro
Soak bamboo skewers in water.
For sauce, melt butter on medium heat.
Add garlic& jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala& salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in cream; simmer to thicken- about 5 minutes.
Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
Discard marinade.
Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce.
Simmer 5 minutes.
Garnish with cilantro Serve with basmati rice, naan or pita bread.
Note: You can make your own garam masala.
McCormick also makes garam masala; it's available in super markets.

Individual Oreo Cheesecake

Individual Oreo Cheesecake
These are so good and very easy.. I topped them with strawberry sauce.

From Kraftfoods.com
•
• Prep Time: 20 mins
• Total Time: 40 mins
• Servings: 24
Ingredients
o 3 (8 ounce) packages cream cheese, softened
o 3/4 cup sugar
o 3 eggs
o 24 Oreo cookies
o 1/4 cup chocolate chips ( melted)
o whipped cream (optional)
Directions
1. Line 24 cupcake tins with cupcake wrappers.
2. Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
3. Mix cream cheese and sugar until well blended.
4. Add eggs one at a time and mix well.
5. Spoon cream cheese mixture into cupcakes.
6. Bake at 350 for 15-20 minutes.
7. Place in refrigerator for at least one hour to firm up.
8. Drizzle with melted chocolate.
9. Top with a spoonful of whipped cream (optional).