Chicken, cooked shredded and seasoned to taste
Corn tortillas
Oil
Cheddar Cheese, shredded
Cook tortillas in hot oil, shaping into taco shells while frying. Fill tacos with chicken. Place the tacos in a pan and cover with cheddar cheese. Bake until cheese is melted.
Wednesday, December 26, 2007
Chicken Tortilla Soup
1/2 cup bell pepper, diced
1/2 cup yellow onion, diced
Butter
2 cans chicken broth
1 can corn (or 1 cup frozen)
Chicken breast, cooked
1-1/2 cups salsa
Cilantro, diced
Sauté bell peppers and onions in butter. Cook all ingredients together in a saucepan until hot. Serve with tortilla chips. Top with cheese and sour cream.
1/2 cup yellow onion, diced
Butter
2 cans chicken broth
1 can corn (or 1 cup frozen)
Chicken breast, cooked
1-1/2 cups salsa
Cilantro, diced
Sauté bell peppers and onions in butter. Cook all ingredients together in a saucepan until hot. Serve with tortilla chips. Top with cheese and sour cream.
Pizza Bread
Frozen bread dough, thawed
Deli ham, thinly sliced
Genoa Salami, thinly sliced
Mozzarella cheese, shredded
Cheddar cheese, shredded
Basil
Oregano
Olive Oil
Parmesan cheese
Roll out dough and lay ham, salami, cheeses and herbs down the center of the dough, lengthwise. Fold the bread dough into thirds to cover meat. Rub oil over the top and sprinkle with additional seasonings and Parmesan. Bake at 350-degrees for 20 minutes.
Deli ham, thinly sliced
Genoa Salami, thinly sliced
Mozzarella cheese, shredded
Cheddar cheese, shredded
Basil
Oregano
Olive Oil
Parmesan cheese
Roll out dough and lay ham, salami, cheeses and herbs down the center of the dough, lengthwise. Fold the bread dough into thirds to cover meat. Rub oil over the top and sprinkle with additional seasonings and Parmesan. Bake at 350-degrees for 20 minutes.
Homeade Noodles
2 Eggs
1/2 teaspoon Salt
1 cup Flour (bread flour is best)
1/4 cup Water
In a small bowl, beat eggs with salt. In a large bowl, place the flour and make a "well" in the center. Mix the eggs into the flour gradually. Add water to the dough one teaspoon at a time. Kneed until smooth and elastic, adding more flour and water if necessary. Divide the dough into thirds. Roll one part out at a time into a thin rectangle on a floured surface. Allow the dough to dry for a little while. Flour the noodle dough and fold the dough lengthwise into thirds and cut noodles into think strips with a sharp knife. Separate noddles and place on tea towels. Allow noodles to dry (mom never does). Boil to cook or freeze in an airtight container.
*To double the recipe, do not double the ingredients. For a larger batch, add an additional 3 egg yolks, 1 whole egg, 1 teaspoon salt, 2 cups flour, and 1/2 cup water.
1/2 teaspoon Salt
1 cup Flour (bread flour is best)
1/4 cup Water
In a small bowl, beat eggs with salt. In a large bowl, place the flour and make a "well" in the center. Mix the eggs into the flour gradually. Add water to the dough one teaspoon at a time. Kneed until smooth and elastic, adding more flour and water if necessary. Divide the dough into thirds. Roll one part out at a time into a thin rectangle on a floured surface. Allow the dough to dry for a little while. Flour the noodle dough and fold the dough lengthwise into thirds and cut noodles into think strips with a sharp knife. Separate noddles and place on tea towels. Allow noodles to dry (mom never does). Boil to cook or freeze in an airtight container.
*To double the recipe, do not double the ingredients. For a larger batch, add an additional 3 egg yolks, 1 whole egg, 1 teaspoon salt, 2 cups flour, and 1/2 cup water.
Chicken and Noodles
Chicken
Onions
Celery
Carrots
Peas
Parsley
Noodles
Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender. Thicken if needed. Serve over mashed potatoes.
Onions
Celery
Carrots
Peas
Parsley
Noodles
Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender. Thicken if needed. Serve over mashed potatoes.
Chicken Noodle Soup
Chicken
Onions
Celery
Potatoes
Carrots
Peas
Parsley
Noodles
Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender.
Onions
Celery
Potatoes
Carrots
Peas
Parsley
Noodles
Simmer chicken, onions, and celery in a heavy pan for most of the day. Season broth to taste. Pull the chicken out of the broth and pull the meat off the bone. Add vegetables into broth. Cook vegetables until almost done. Add noodles. Cook until tender.
Karie's Southwestern Soup
1 Green pepper (seeded and chopped)
1 Carrot, sliced
1 Onion, chopped
1 stalk Celery, chopped
3 Bouillon cubes
2 cans Mexican style Tomatoes
1 can Salsa
1 can chopped Green Chilies
2 cans Tomato sauce
6 cloves Garlic
1 can Kidney Beans (drained and rinsed)
1 can Cut Green Beans (drained and rinsed)
1 can Garbonzo Beans (drained and rinsed)
2 cups Corn, frozen
Cook green pepper, carrot, onion and celery in a microwave until tender. In a large pot, combine all the ingredients. Let simmer and serve with cheese, sour cream, and tortilla chips.
1 Carrot, sliced
1 Onion, chopped
1 stalk Celery, chopped
3 Bouillon cubes
2 cans Mexican style Tomatoes
1 can Salsa
1 can chopped Green Chilies
2 cans Tomato sauce
6 cloves Garlic
1 can Kidney Beans (drained and rinsed)
1 can Cut Green Beans (drained and rinsed)
1 can Garbonzo Beans (drained and rinsed)
2 cups Corn, frozen
Cook green pepper, carrot, onion and celery in a microwave until tender. In a large pot, combine all the ingredients. Let simmer and serve with cheese, sour cream, and tortilla chips.
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