Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
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5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
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¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
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1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
|
½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
|
15-16 oz. pinto beans (1 can) |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) |
|
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) |
| 11 oz. Green Giant Mexicorn (1 can) |
|
14 oz. beef broth (1 can) |
| 1 pkg. Old El Paso Taco Seasoning |
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1 tbsp salt |
| 1 tbsp pepper |
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½ tbsp garlic powder |
| ½ tbsp chili powder |
|
16 oz. sour cream |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
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1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
Submitted by Carli
| 12 oz. Smoked Salmon |
|
8 oz. cream cheese |
| 1/3 c. finely chopped onion |
|
1 clove minced garlic |
| 2 tbsp sour cream |
|
3 tbsp melted butter |
| 1 tbsp lemon juice |
|
Dash of Tabasco sauce |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
Submitted by babydoll
| ½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices) |
|
½ c. mayonnaise (NOT Miracle Whip) |
| 1 c. shredded Swiss |
|
½ c. sour cream |
| 1 pkg Italian Good Seasons dressing mix |
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Preheat oven to 350°F. Mix all the ingredients together in a bowl. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. Serve warm.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by jennifer_ann7
Crust:
| 18 vanilla wafer cookies |
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1 c. almonds, toasted |
| 4 ½ tbsp unsalted butter, melted |
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Filling:
| 4 oz. imported white chocolate, chopped |
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1 8oz. packages of cream cheese, room temp |
| 2/3 c. sugar |
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2 tsp vanilla extract |
| ¾ tsp grated lemon peel |
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2 large eggs |
| ¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
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Topping:
| 1 8oz. container sour cream |
|
3 tbsp sugar |
| ½ tsp vanilla extract |
|
2½ pint baskets raspberries |
| ½ c. seedless raspberry jam |
|
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For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
