Category Archives: Dinner

Ali’s Famous Enchilada Casserole

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Submitted by Ali
Serves 6

Ingredients

2 lbs. ground beef 2 taco seasoning packets
Fresh Pico de Gallo Extra thin soft corn tortillas
1 can Campbell’s Fiesta Nacho Cheese soup 16 oz. shredded Mexican style cheese

Directions

  1. In a stock pot, brown beef with pico de gallo. Add taco seasoning & the amount of water called for by the seasoning packet. Add soup. Stir until the beef has a thick creamy sauce, simmering for about 10 minutes on medium heat.
  2. Layer the rest like a lasagna. In a 9″x13″ pan, place a single layer of tortillas. Spoon in half of the meat mixture & cover with half of the cheese. Add another layer of tortillas, the rest of the meat, & then the rest of the cheese.
  3. Bake at 350°F until cheese is melted & bubbly. Cut into squares & serve with sour cream, guacamole, & fresh pico de gallo if desired.

Chef’s Note: If your grocery doesn’t carry fresh pico, you can make it yourself by combining finely diced tomatoes, white onions, cilantro, jalapeno, & lime juice. Or just dice up the tomatoes & onions & simply use that.

Tater-Tot Casserole

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Submitted by PotatoeGuru
Serves 6

Ingredients

1 lb. ground meat ½ bag tater tots (may be more or less
1 can Cream of Mushroom soup depending on size of casserole dish)
2 c. grated cheddar cheese 1 small drained can of kernel corn
Salt & Pepper to taste

Directions

  1. Tater Tot CasserolePreheat oven to 350°F.
  2. Line tater tots side by side in one layer that covers the bottom of a flat casserole dish.
  3. Thoroughly brown ground meat (salt & pepper to personal taste if desired) in a skillet. If you’ve chosen to include the drained can of corn, do so after the meat has browned & continue to cook for another couple of minutes.
  4. Layer the browned meat over the tots until they are completely covered.
  5. Layer the Cream of Mushroom soup over the meat until it’s completely covered.
  6. Layer the shredded cheese over the soup until completely covered. If desired, you can decorate the top of the cheese with patterns made out of spare tots.
  7. Bake for 25 minutes or until cheese is golden brown.
  8. Pig out!

Cheddar Pineapple Bake

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Submitted by Happy13
Serves 8

Ingredients

8 oz crushed pineapple 8 oz pineapple chunks
¼ c. + 2 tbsp all purpose flour 1/3 c. sugar
2 c. grated sharp cheddar cheese 35 Ritz crackers (1 stack)
½ c. melted butter

Directions

  1. Preheat oven to 350°F.
  2. Mix together the pineapple (do not drain), flour, sugar, & cheese and spoon into a 9″ greased square pan.
  3. Crush the crackers into crumbs & mix with the butter. Sprinkle it over the pineapple/cheese mixture in pan.
  4. Bake uncovered for 30 minutes.

Chef’s Note: You can double the recipe & cook in a 9″x13″ pan as well.

Roasted Pork Tenderloin

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Serves 4

Ingredients

3 tbsp butter or margarine 2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt ½ tsp pepper
½ c. apple jelly or apricot jam ½ c. apple juice
¼ c. Dijon mustard 1 tbsp cornstarch
1 tbsp light cream

Directions

  1. Pork Tenderloin by intropin on FlickrPreheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
  2. Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
  3. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
  4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

Chicken & Pork Adobo

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Submitted by Tired Lil Tinker Hell
Serves 5+

Ingredients

1 c. white or cider vinegar 1 c. water
2 tbsp peeled & crushed garlic 1 tsp salt
3 bay leaves 1 tsp black pepper
3 lbs. chicken (large pieces or hacked small) 2½ lbs pork butt cut into 1½” cubes
2 tbsp soy sauce 2 tbsp peanut oil (optional)
¼ c. red wine (optional) Hot sauce or dried hot peppers (optional)
½ c. to 1 c. brown sugar (optional)

Directions

  1. You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
  2. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil. 
  3. Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
  4. Remove the meat & continue cooking the sauce until it’s reduced by half. 
  5. Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
  6. Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”.  These are not traditional in the Philippines.