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Recipes
Three-Cheese Enchiladas
By Talk2usoon
1. Heat oven to 350°. 2
- 1/3 cup vegetable oil
- 8 corn tortillas (6-inch)
- 1 can (10 ounces) enchilada sauce
- 4 ounces cream cheese
- 3/4 cup sour cream
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/4 tsp. pepper
- 2 cups shredded chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/4 cup chopped green onions
- Sour cream
- Guacamole
Scallop Puffs Que Sara
By Talk2usoon
Melt butter in medium skillet over medium high heat
- 3 tablespoons unsalted butter
- 1 pound bay scallops quartered
- 2 teaspoons lemon zest finely minced
- 3 cloves garlic minced
- 3 tablespoons dill chopped
- 2 cups Swiss cheese grated
- 2 1/4 cups mayonnaise
- ground pepper to taste
- 12 dozen bread rounds, 1 inch in diameter lightly toasted
- sweet hungarian paprika
- lemon slices and dill sprigs for garnish
Spinach Artichoke Dip
By Talk2usoon
Expensive AND time-consuming, but NONE better!
- 4 1 lb. bags fresh spinach
- 1/4 butter
- 1 teaspoon fresh garlic minced
- 1/4 cup onions minced
- 1/2 cup flour
- 1 quart heavy cream
- 1 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1 1/4 cups fresh grated Parmesan cheese
- 3/4 cup sour cream
- 1 cup monterey jack cheese grated
- 1 can artichoke hearts coarsely, diced
Tiny Shrimp Triangles
By Talk2usoon
Saute green pepper and onion in butter
- 2 tablespoons minced onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup cream
- 2 tablespoons dry sherry wine
- 1 can tiny shrimp
- 1 tablespoon finely chopped pimento
- 1/4 teaspoon salt
- 1 package Pepperridge farm puff pastry sheets
- 1/4 cup green pepper, minced
Peach Smoothie
By Talk2usoon
Combine yogurt and nectar in blender
- 1 cup peach yogurt
- 3/4 cup peach nectar
- 1/2 cup fresh raspberries -- frozen
- 1 1/2 cups fresh peaches -- frozen and sliced
Salsa
By Talk2usoon
Chop up tomatos and onions, add jarred salsa (I like El Paw best, good texture, taste) mix together
- El Paso Mild Salsa - one jar
- Ripe Tomatoes
- Scallion or Onion, or Shallot or minced dried onions
- Dried or fresh cilantro (this is the good part)
- Lime juice - fresh
- Tabasco to taste
Lalapeno Brie
By Talk2usoon
defrost phyllo (a very important step ( ) Place brie on dough cut dough around brie (large enough to cover the wh...
- One wheel to Brie (on the small side)
- Phyllo dough (about half the package)
- Jalapeno jelly
- crushed walnuts
- melted butter
Grilled Vegetable Pizza with Balsamic Reduction
By Talk2usoon
1. Combine first 4 ingredients in a small saucepan over high heat; bring to a boil
- 1 cup balsamic vinegar
- 1 tablespoon light-colored corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 heaping tablespoons roasted garlic cloves
- 5 tablespoons olive oil, divided, plus more for brushing
- 3/4 pound asparagus, trimmed to 6-inch lengths
- 1 zucchini, cut into 1/4-inch-thick slices
- 1 yellow squash, cut into 1/4-inch-thick slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons semolina flour or polenta
- 1 pound refrigerated prepared pizza dough, at room temperature
- 6 ounces shredded mozzarella cheese (about 1 1/2 cups)
Queso Blanco Dip (White Cheese Dip)
By Talk2usoon
Yield: 30 fluid ounces
- Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 30 fluid ounces
- 1 1/4 lb block White American Cheese (Land O'Lakes brand preferred, cut into 1-inch cubes
- 1/4 cup diced green chiles
- 2 pickled jalapenos, chopped
- 1 ounce pickled jalapeno juice
- 2/3 cup whole milk
- 1/2 cup cold water
- pinch of cumin (optional)
Hummus Bi Tahini (by Virgina T. Habeeb)
By Talk2usoon
While you've been given a choice of using dried or canned chickpeas, the dried peas have a more natural, nutty tast...
- 1/4 cup tahini * (sesame seed paste)
- 1/3 cup fresh lemon juice
- 1/3 to 1/2 cup warm water
- 1 clove garlic, chopped
- 3/4 cup dried chickpeas (garbanzo beans), cooked and drained (see note) OR 2 cups (1-pound can)chickpeas, drained and rinsed
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- Olive oil (garnish)
- Chopped fresh parsley (garnish)
- Whole Wheat Honey Pitas **, cut into wedges (recipe provided in my Tried & True cookbook)