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Recipes
Folded Enchiladas with Carne Asada, Red Chile Salsa and Refried Beans
By lorik
These simple enchiladas were developed to be served as part of a larger meal with carne asada, beans, and salad, bu...
- For the Enchiladas:
- 2/3 ounce dried guajillo chiles, wiped clean
- 1 (8-ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 1 garlic clove, peeled and smashed
- 1 teaspoon white vinegar
- 1/4 teaspoon ground cumin
- Salt
- 12 (6-inch) soft corn tortillas
- Vegetable oil spray
- 1 small onion, chopped fine
- 2 ounces queso fresco, crumbled (1/2 cup)
- For Red Chile Salsa:
- 1 1/4 ounces dried guajillo chiles, wiped clean
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 3/4 cup water
- 3/4 teaspoon salt
- 1 garlic clove, peeled and smashed
- 1/2 teaspoon distilled white vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- Pinch ground cloves
- Pinch ground cumin
- For Carne Asada:
- 2 teaspoons kosher salt
- 3/4 teaspoon ground cumin
- 1 (2-pound) skirt steak, trimmed, pounded 1/4 inch thick and cut with grain into 4 equal steaks
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
- 1 garlic clove, peeled and smashed
- Lime wedges
- For Beans:
- 2 slices bacon
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 1 (15-ounce) can pinto beans (do not rinse)
- 1/4 cup water
- Kosher salt
Honey-Butter-Grilled Chicken Thighs with Parsley Sauce
By lorik
In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish...
- 1 stick unsalted butter, at room temperature
- 2 small garlic cloves, finely grated
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon finely grated horseradish
- 2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves
- Kosher salt
- Pepper
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 12 chicken thighs (about 7 ounces each)
Teriyaki Flank Steak with Scallions
By lorik
Here we treat the scallions more like a green vegetable than an herb, cutting them into 1-inch lengths and sautéin...
- 1/2 cup soy sauce
- 1/3 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 flank steak (about 1 1/2 pounds)
- 2 tablespoons vegetable oil
- 12 scallions, cut into 1-inch lengths
- 2 teaspoons toasted sesame seeds (see note)
French Toast
By lorik
In a large bowl, whisk the cream with the sugar, vanilla, cinnamon, and egg yolks until the custard is smooth
- 2 cups heavy cream
- 1 ⁄4 cup plus 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 ⁄2 tsp. ground cinnamon
- 8 large egg yolks
- 1 brioche or challah loaf (12 oz.), cut into 1-inch thick slices
- 8 tbsp. unsalted butter
- Confectioners’ sugar, to garnish
Carrots and Cranberries
By lorik
Put carrots and cranberries into a microwave-safe dish
- 2 (8 ounce) packages carrots, peeled and cut into chunks
- 1 cup dried cranberries, or more to taste
- 1/4 cup chicken broth
- 1/4 cup butter, melted
- 1/4 cup dark brown sugar
- 1 pinch ground cinnamon, or to taste
Moorish Paella
By lorik
1. In the morning place the chicken thighs in a plastic bag or bowl with a generous amount of salt to brine in frid...
- 4 bone-in skin on chicken thighs
- 4 small or two large links of Merguez sausage (chorizo is fine if you can't find the lamb sausage)
- 1/2 head of cauliflower cut into pieces
- 1 teaspoon caraway, ground
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 tablespoon harissa
- 2 cups Arborio (or other short grain) rice
- 8 ounces tomato sauce
- 3 cups chicken stock
- Salt to taste
- 1 small onion, diced
- 1 garlic clove, diced
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry wine (I used a rose)
Skillet Cheeseburger Macaroni
By lorik
1. Cook beef and 1/2 cup onion in 12-inch nonstick skillet over medium-high heat until beef is no longer pink, abou...
- 1 pound 85 percent lean ground beef
- 1 cup finely chopped onion
- 12 ounces (3 cups) elbow macaroni
- 2 1/2 cups chicken broth
- 1 (15-ounce)can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry mustard
- Salt and pepper
- 6 ounces chopped deli American cheese
- 1/2 cup chopped dill pickles
Easy Chocolate Souffles
By lorik
Heat oven to 325 degrees F
- 1/4 cup unsalted butter, at room temperature plus extra for the ramekins
- 3/4 cups granulated sugar, plus extra for the ramekins
- 2 large eggs, at room temperature
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
Quinoa Balls with Cauliflower and Cheese
By lorik
In a medium bowl, cover the quinoa with 2 inches of water and soak overnight
- 2/3 cup quinoa (4 1/2 ounces)
- 1 large egg, beaten
- 8 ounces cauliflower florets, grated on the medium holes of a box grater (1 1/2 cups)
- 6 ounces halloumi cheese, grated (1 1/2 cups)
- 2 scallions, thinly sliced
- 3 tablespoons chickpea or buckwheat flour
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- Pinch of freshly grated nutmeg (optional)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon fresh lemon juice
- Get Ingredients
Tiny Tuna Delights
By lorik
HEAT oven to 400ºF. MIX all ingredients except VELVEETA until blended; spoon into 12 muffin pan cups sprayed with...
- 2 eggs
- 2 cans (5 oz. each) chunk light tuna in water, drained, flaked
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup water
- 1 stalk celery, finely chopped
- 4 green onions, chopped
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1/4 lb. (4 oz.) VELVEETA®, cut into 12 cubes