Bake Taco Ring
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much
Thursday, April 18, 2013
Baked Crab Ragoon From Fun Recipes
Weight Watchers Baked Crab Ragoon
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
Aussie Beef Pie From Recipes From The World
Aussie Beef Pie
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
Sunday, March 31, 2013
Chimichangas From Kraft
1
lb. ground beef
1/2
cup finely chopped onions
2
cloves garlic, minced
1
tsp. dried oregano leaves
1
tsp. crushed red pepper
8
flour tortillas (6 inch)
6
oz. VELVEETA®, cut into 8 slices
2
cups oil
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup finely chopped fresh cilantro
Make It
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Kraft Kitchens Tips
Variation
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
lb. ground beef
1/2
cup finely chopped onions
2
cloves garlic, minced
1
tsp. dried oregano leaves
1
tsp. crushed red pepper
8
flour tortillas (6 inch)
6
oz. VELVEETA®, cut into 8 slices
2
cups oil
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup finely chopped fresh cilantro
Make It
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Kraft Kitchens Tips
Variation
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
Burrito Bake From Kraft
1
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
Beef Fajitas From Kraft
1-1/2
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
Dinnertime Quesadellas From Kraft
2
cups shredded cooked chicken
1/2
cup drained canned corn
4
green onions, sliced
1/2
cup rinsed canned black beans
1
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
8
flour tortillas, (6 inch)
Make It
LAYER first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
HEAT large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides.
REPEAT with remaining quesadillas.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a tossed green salad.
cups shredded cooked chicken
1/2
cup drained canned corn
4
green onions, sliced
1/2
cup rinsed canned black beans
1
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
8
flour tortillas, (6 inch)
Make It
LAYER first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
HEAT large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides.
REPEAT with remaining quesadillas.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a tossed green salad.
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