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Recipes
chicken enchilada pasta
By beandip
1. Preheat oven to 350 degrees F
- 1 1
- 12 ouncepackagedried jumbo shell macaroni
- 3 3
- large green and/or red sweet peppers, chopped
- 1 1/2 1 1/2
- cupschopped red onion
- 1 1
- fresh jalapeno chile pepper, seeded and chopped
- 2 2
- tablespoonsvegetable oil
- 2 2
- cupschopped cooked chicken
- 1 1
- 16 ouncecanrefried beans
- 1/2 1/2
- 1 1/4 ouncepackagetaco seasoning mix (3 Tbsp.)
- 2 2
- 10 ouncecanenchilada sauce
- 1 1
- 8 ounceshredded Mexican-style four-cheese blend
- 1 1
- cupsliced green onions
- 2 2
- cupsnacho cheese-flavored tortilla chips, crushed (2 oz.)
- Avocado dip and/or sour cream
Not-sagna Pasta Toss
By beandip
Heat a large pot of water to boil for pasta
- 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
- Coarse salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 pound ground sirloin
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
- Black pepper
- 1/2 teaspoon allspice, eyeball it in your palm
- 1 teaspoon, several drops, Worcestershire sauce
- 1/2 cup dry red wine, a couple of glugs
- 1/2 cup beef stock
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 cups part-skim ricotta cheese
- 1 cup fresh basil, about 20 leaves
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table
best pot roast ever
By beandip
If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot
- 2-5 pound pot roast (any kind)
- 1 envelope ranch dressing (dried)
- 1 envelope Italian dressing
- 1 envelope brown gravy mix
- Potatoes and Carrots
- 1 to 1-1/2 cup water
easy cheesy broccoli rice
By beandip
In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt
- Broccoli, I used about 2/3 of a cup. Cut them into little pieces. Little enough that they can steam quickly. Discard all of the stems.
- Minute Rice - 1 cup
- water - 1 cup
- salt - 1/4 teaspoon
- 1 cup shredded cheddar cheese (you will get a better consistency if you shred block cheddar cheese)
Creamy Southern Garlic Cheese Grits
By beandip
Put the water on to boil. Melt the butter in a small skillet
- 4 cups of water
- 2 tablespoons of unsalted butter
- 6 small cloves of garlic, minced well, or to taste
- 1/2 cup of heavy cream
- 1/2 teaspoon kosher salt
- 1 cup of uncooked quick grits
- 2 cups of shredded cheddar cheese
- Additional salt and pepper, as needed
- Hot sauce, optional
Turtles
By beandip
Place the caramel in a microwave safe bowl with 2 tablespoons milk
- 2 bags of caramel chips
- 16 oz bag of pecan pieces
- 1 1/2 package of chocolate almond bark
- 2 tablespoons milk
garlic cheddar biscuits
By beandip
1) Adjust oven rack upper-middle position and heat oven to 425 degrees
- 2 cups unbleached all purpose flour
- 2 oz sharp cheddar cheese, shredded
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup sharp cheddar cheese, shredded (for topping)
- for the garlic butter topping
- 4 tablespoons butter
- 1 clove garlic, minced
- 1/2 teaspoon dried parsley
- garlic salt, to taste
King Ranch Mac and Cheese
By beandip
1. Preheat oven to 350°. Prepare pasta according to package directions
- 1/2 (16-oz.) package cellentani pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10-oz.) can diced tomatoes and green chiles
- 1 (8-oz.) package pasteurized prepared cheese product, cubed
- 3 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 1/2 cups (6 oz.) shredded Cheddar cheese
Taco Pockets
By beandip
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds ground sirloin
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon (about a palmful) chili powder
- 1 teaspoons (about a half a palmful) ground cumin
- A few dashes hot sauce
- 2 scallions, whites and greens chopped
- Salt and ground black pepper
- 4 large flour tortillas
- 1 cup taco sauce (whatever variety you like)
- 1 cup shredded cheddar cheese
- 1/2 head iceberg lettuce, finely shredded
- 4 small tomatoes, finely chopped
Chicken Enchilada Soup
By beandip
In a large Dutch oven or stockpot, add chicken stock and heat over medium heat
- 3 cups chicken stock
- 2 skinless, chicken breasts (I used 1.3 lbs total between the two)
- 2 tsp ground cumin
- 2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 1 28 oz can diced tomatoes
- 4-6 jalapeno peppers, minced
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 15 oz can black beans, rinsed and drained
- 2 cups frozen corn
- 1/2 cup tomato paste
- 8 oz cotija cheese, crumbled
- 8 oz pepperjack cheese, divided
- 1 cup cilantro, chopped
- Tortilla chips