Ingredients
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
Monday, December 28, 2009
Sunday, December 27, 2009
Toffee Bar Brownies
Ingredients
1 (20 ounce) package brownie mix
1 pkg. (4 serving size) instant chocolate pudding mix
8 (1.4 ounce) bars chocolate-covered English toffee bars, divided
2 (8 ounce) containers frozen whipped topping, thawed
Directions
Prepare brownies according to the package directions, and let cool. Crumble the surface of the brownies with a fork.
Prepare the chocolate pudding mix according to the package directions, and immediately pour over the brownies. Allow the pudding to set.
Using the handle of a wooden spoon or table knife, crush the toffee bars, still in their wrappers, and sprinkle 7 crushed toffee bars over the pudding.
Spread the whipped topping over the crushed toffee bars with a spatula, and sprinkle 1 crushed toffee bar over the top for decoration.
1 (20 ounce) package brownie mix
1 pkg. (4 serving size) instant chocolate pudding mix
8 (1.4 ounce) bars chocolate-covered English toffee bars, divided
2 (8 ounce) containers frozen whipped topping, thawed
Directions
Prepare brownies according to the package directions, and let cool. Crumble the surface of the brownies with a fork.
Prepare the chocolate pudding mix according to the package directions, and immediately pour over the brownies. Allow the pudding to set.
Using the handle of a wooden spoon or table knife, crush the toffee bars, still in their wrappers, and sprinkle 7 crushed toffee bars over the pudding.
Spread the whipped topping over the crushed toffee bars with a spatula, and sprinkle 1 crushed toffee bar over the top for decoration.
Big Soft Ginger Cookies
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
The Ultimate Chili
Ingredients
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine
Directions
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1/2 cup red wine
Directions
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Teriyaki Rib Eye Steaks
Ingredients
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white sugar
1 1/2 teaspoons honey
1 1/2 teaspoons Worcestershire sauce
1 1/4 teaspoons distilled white vinegar
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
2 (6 ounce) lean beef rib eye steaks
Directions
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white sugar
1 1/2 teaspoons honey
1 1/2 teaspoons Worcestershire sauce
1 1/4 teaspoons distilled white vinegar
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
2 (6 ounce) lean beef rib eye steaks
Directions
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Flat Iron Steak with Mushrooms
Ingredients
3 tablespoons vegetable oil
salt and pepper to taste
3 (6 ounce) beef flat iron steaks (shoulder top blade)
3 shallots, thinly sliced
6 cloves garlic, peeled
4 cups sliced white mushrooms
1/4 cup balsamic vinegar
3/4 cup full-bodied red wine
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Cut the flat iron steak into individual portions if needed. Season with salt and pepper on both sides. Fry the steaks until browned on each side, 2 to 3 minutes per side. Remove from the skillet and place in an oven proof dish. Set steaks in the oven to continue cooking.
Add shallots and whole cloves of garlic to the hot skillet. Cook and stir over medium heat until shallots are starting to brown. Add mushrooms to the pan; cook and stir until they shrink some, 5 to 10 minutes.
Pour the balsamic vinegar into the pan with the mushrooms and stir to remove any bits that are stuck to the bottom of the skillet. Pour in the red wine and simmer for a few minutes over medium heat.
Return the steaks to the skillet and cook until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes if at all. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
3 tablespoons vegetable oil
salt and pepper to taste
3 (6 ounce) beef flat iron steaks (shoulder top blade)
3 shallots, thinly sliced
6 cloves garlic, peeled
4 cups sliced white mushrooms
1/4 cup balsamic vinegar
3/4 cup full-bodied red wine
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Cut the flat iron steak into individual portions if needed. Season with salt and pepper on both sides. Fry the steaks until browned on each side, 2 to 3 minutes per side. Remove from the skillet and place in an oven proof dish. Set steaks in the oven to continue cooking.
Add shallots and whole cloves of garlic to the hot skillet. Cook and stir over medium heat until shallots are starting to brown. Add mushrooms to the pan; cook and stir until they shrink some, 5 to 10 minutes.
Pour the balsamic vinegar into the pan with the mushrooms and stir to remove any bits that are stuck to the bottom of the skillet. Pour in the red wine and simmer for a few minutes over medium heat.
Return the steaks to the skillet and cook until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes if at all. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.
Roast Pork
Ingredients
1/2 cup fresh lime juice
3/4 cup soy sauce
3/4 cup white sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons salt
1 (6 pound) boneless pork loin roast
1 large onion, sliced into thin rings
2 bay leaves
Directions
In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.
Preheat the oven to 325 degrees F (165 degrees C).
Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 160 degrees F (70 degrees C).
1/2 cup fresh lime juice
3/4 cup soy sauce
3/4 cup white sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons salt
1 (6 pound) boneless pork loin roast
1 large onion, sliced into thin rings
2 bay leaves
Directions
In a medium bowl, mix together the lime juice, soy sauce, sugar, ginger, garlic, and salt until the sugar dissolves.
Place the loin of pork in a roasting pan, and scatter the onion rings and bay leaves over it. Pour lime-ginger mixture over the meat, and cover with plastic wrap. Refrigerate for 12 hours or so, turning every once in a while.
Preheat the oven to 325 degrees F (165 degrees C).
Roast, uncovered, for about 3 1/2 hours; baste frequently with pan juices. For a well done roast, cook until the internal temperature of the roast is 160 degrees F (70 degrees C).
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