1 lb ground beef
½ medium onion, chopped
2 tsp. T Adobo seasoning, or to taste (Start with 1 tsp.)
1 small can (4 oz.) diced green chilis or ½ c. Goya Recaito Culantro cooking base (Find in specialty food stores.)
½ c. bottled salsa (your favorite)
1 can (16 oz.) refried beans
2 c. shredded Colby-Jack cheese
Fresh cilantro (optional)
Brown ground beef with onions and season with Adobo. Add green chilis and salsa. Spread meat mixture across bottom of medium casserole dish.
In a separate bowl, moisten refried beans with just enough water to make them spread easily over the meat mixture in the casserole. Top with cheese.
Bake at 350 degrees for 25-30 minutes or until bubbling and cheese is melted.
Serve with warm tortillas (wrap in foil and warm in oven while dish is cooking). Top each taco with shredded lettuce, fresh chopped cilantro, and sour cream.
You could serve this as a warm dip with tortilla chips.
1 c. granulated sugar
1 c. powdered sugar
1 c. butter
3/4 c. oil
1 tsp. vanilla
4 ½ cups flour
1 tsp. cream of tartar
1 tsp. baking soda
Cream together the sugars and butter. Then add oil, eggs, vanilla and mix again. Add flour, cream of tartar, and baking soda. Mix until combined.
Using a teaspoon, drop dough on cookie sheet 2 inches apart. Pour additional sugar (plain or colored) in a small bowl. Dip the moistened bottom of a glass in sugar and gently press each dropped cookie to flatten. Makes about 6 dozen cookies.
Bake 10-12 minutes at 375 degrees F. or until edges begin to turn golden.
½ c. granulated sugar and ½ c. powdered sugar
½ c. butter
1/3 c. oil, 1 egg, and ½ tsp. vanilla
2 ¼ c. flour, ½ tsp cream of tartar, and ½ tsp. baking soda
3 T. paprika
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. onion powder
1 tsp. dried oregano
½ tsp. powdered rosemary
1 tsp. powdered bay leaves (optional-harder to find in stores, but it IS my secret ingredient)
¼ tsp. red pepper flakes (see note)
NOTE: Creole and Cajun spice mixes are similar but not identical. Creole seasoning is sweet and mild, not spicy hot, like Cajun. One way to tell the difference is that Creole seasoning has a fair amount out paprika in it where Cajun does not. The above recipe is my version of Creole. You can adjust quantities of paprika and hot pepper flakes to make this more Cajun.
1 box (12 oz.) jumbo pasta shells (boiled, drained, cooled)
1 28 oz. jar pasta sauce (or make your own, about 4 cups)
½ lb. mild Italian sausage, browned.
½ c. sliced mushrooms, lightly saute’d
2 cup ricotta cheese
1 large egg
Pinch of salt and pepper
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Prepare filling and set aside while you boil the shells. Preheat oven to 350 degrees F.
Stuff each cooked shell with about 1 T. ricotta filling, placing them in a greased a 9×13-inch baking dish or a lasagna pan as you go. Use all the filling.
Sprinkle Italian sausage and mushrooms over filled shells. Pour sauce over shells and bake 45-60 minutes until bubbly.
Top with additional Parmesan or shredded mozzarella if desired and place under broiler for a minute or so or until golden brown and bubbling.
ONE-HOUR SANDWICH BUNS
1 cup warm water
¼ cup sugar
¼ cup oil
2 pkgs. quick-rise yeast
1 teaspoon salt
1 egg, beaten
3 2/3 cups all-purpose flour
1 T. butter, melted
Mix together the warm water, sugar, oil, and yeast. Let stand until yeast mixture is bubbly. Add salt and beaten egg to the yeast mixture and stir.
Mix in the flour a little at a time until dough is no longer sticky. You may or may not use all of it. Cover and let rise in a warm place for 10 minutes.
Grease a cookie sheet with 1-inch sides or line it with parchment paper and spray with oil. Oil your hands and shape into 12 balls. Place balls about 1 inch apart and let rise 20 minutes or until a little more than doubled. It’s okay if some of the sides end up touching each other.
Bake at 375 degrees 12-15 minutes or until golden. Cool, slice, and use as hamburger or sandwich buns.
15 minutes to mix in the morning, let rise and bake in a couple hours.
(This is a tasty time-saver recipe Nadia came up with to suit her busy lifestyle.)
3-3/4 cups of all-purpose flour (unbleached preferred)…2-loaves: 7-1/2 cups
1/4 cup rye or buckwheat flour……………………………………2-loaves: 1/2 cup
1 pkg. instant dry yeast (fast-rising saves time)……2-loaves: 2 pkgs.
2 teaspoon kosher salt…………………………2-loaves: 4 tsp.
1 1/2 cups room temperature tap water…………………2-loaves: 3 cups
In a large mixing bowl, mix all dry ingredients including yeast. You could use all white flour if you want. Pour in 1 1/2 cups water (room temp.) Mix the dough together and with a flexible, flat plastic dough scraper (or your hands) scrape, fold, turn and press down with your palms 10 times (a mini- knead). Do this only long enough to thoroughly mix ingredients.
Grease a heavy glass bread-baking dish with vegetable shortening and line bottom with parchment paper. Spread shortening thickly enough that it is visible. This will ensure the bread won’t stick later. Plop dough into the dish and cover with lid or plastic wrap. Dough will be soft and sticky. Set aside in a warm spot to rise. No, you won’t need to punch this dough down. It rises only once. (This is a forgiving recipe that makes a nice, spongy, hearty and flavorful peasant-style bread.)
When ready to bake: Heat your oven to 400 degrees F. (425 if convection). Once the oven has heated, bake bread uncovered for about 50 minutes, until top is deep golden and a thump with your knuckles makes a hollow sound.