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Recipes
TORTILLA ROLLS
By Coo1
In CO – 2 small bags ba sil, do 3 sandwiches
- Three 8 inch flour tortillas
- One 5-ounce Boursin or semisoft cheese with herbs
- 12 leaves Basil
- 1/2 7 0z jar roasted red peppers cut into 1/4” strips
- 4 oz thin sliced beef, turkey (either ) Honey baked Ham
- 1 TBSP Mayo, Salt and Pepper
- Use cheese and mayo lightly
- Spread tortilla with 1/3 cheese, basil to cover, pepper strips 1 inch apart
- Cut into 1 inch slices
PINEAPPLE ( Grilled)
By Coo1
Preheat gas or charcoal grill to high
- 1/2 cup melted unsalted butter
- 3/4 cup turbinado sugar (sugar from natural cane)
- 1 teaspoon grated lime zest
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves1 ripe golden Dole pineapple with leaves, rind removed, cut in half lengthwise through leaves, cut halves into 8 wedges with leaves intact, and trim core off each wedge
- 6 cups cocoanut ice cream
TORTILLA – FLOUR TORTILLA
By Coo1
COMBINE
- TORTILLAS
- Chop green onion
- Chop tomato
- Chop jalapeno nacho slices
- Monterey Jack grated
- Pepperoni
- Sour cream
- Salsa
- Gucamole
- Cilantra
TORTILLA CASSEROLE
By Coo1
1. Adjust oven rack to middle position and heat oven to 425º
- 1 (28 oz.) can diced tomatoes, drained
- 1 small onion, chopped coarse
- 2 garlic cloves, peeled
- 2 canned chipolte chiles
- 2 tbls vegetable oil
- 2 cups shredded rotisserie chicken
- 3/4 cup low sodium chicken broth
- 1/4 cup chopped fresh cilantro
- salt and pepper
- 15 (5”) corn tostadas or 8 cups corn tortilla chips, broken into 2” pieces
- 1 1/2 cups shredded Monterey jack cheese
- 1 cup sour cream, for serving
TUILES PARMESAN
By Coo1
Pat gently to even thickness
- Preheat oven to 350º. On a nonstick baking sheet, grate 1/2 cup parmesan cheese in medium fine shreds. Divide into 24 piles of 1 tbls each, about 2” diam.
PITA TOASTS
By Coo1
Preheat oven to 375º Halve pitas horizontally to form 8 round and lightly brush round sides with oil
- 4 (6” pita loaves
- 1/4 cup olive oil (about)
- Coarse kosher salt if desired
BRINE TURKEY
By Coo1
One 16 lb. Turkey, not kosher or pre-salted with thermometer
- Brine
- 1 brining bag
- 2 cups kosher salt
- 1 cup sugar
- 1 small onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, sliced
- 3 bay leaves
- 1 Tbsp. Black peppercorns
- 3 sprigs each rosemary, thyme, sage
- 6 sprigs parsley
- 8 quarts cold water
- Combine and stuff into cavity of bird
- 2 yellow onions cut into eighths
- 6 peeled carrots in 2 inch lengths
- 2 celery stalks in 2 inch lengths
- 4 sprigs thyme
- 4 sprigs parsley
- 4 sprigs rosemary
- 1 stick unsalted butter, melted
MARINADE – HONEY MUSTARD FOR CHICKEN OR PORK
By Coo1
Brush on Chicken while grilling, or marinate chicken 2 to 8 hours or pork 8 hours in refrigerator, before grilling
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 cloves crushed garlic
- 1/4 c Dijon mustard
- 1/4 cp soy sauce
TURKEY BURGERS
By Coo1
Mix together. Form Patties
- 3 lb. Ground turkey
- 2 lipton onion soup mix
- 1 large onion, chopped
- 1 red pepper, chopped
- 5 shakes Picapepper
- 2/3 cup Mayonnaise
- 1 Tbsp. Thyme
- 1 Tbsp. Rosemary
- 1 Tbsp. Basil
- Pepper
- 1 cup bread crumbs
POLENTA PARMESAN
By Coo1
Makes: 2 cups Time: 10 minutes
- Bring to a boil:
- 1.5 Cups water
- 1 Cup skim milk
- 1/2 Cup fine-ground polenta
- Pinch of salt Off heat, stir in:
- 2 Tbls parmesan
- Shredded ground white pepper to taste