Review of cuisine and beverages are served are fantastic - Fantasticooking

Chicken Noodle Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 07:31:00 -0800

Chicken Noodle Soup

This classic chicken noodle soup is a great pick-me-up for a sick day or an extra chilly night. One taste and you'll never go back to the canned stuff!. This chicken noodle soup is great on a cool day.

This was very first time making chicken noodle soup. And want to thank you for such a simple recipe. It was delicious all had 2 bowls. Thanks again for the delicious, easy recipe!!, I've also found that if you add a can of evaporated milk when you add your chicken and noodles, it thickens the soup up and makes it nice and tasty.

This was first time cooking homemade chicken soup as well, a delicious, easy recipe. only had 3 cans of broth, added one can of water, added a little more boullion. Also used orzo rather than egg noodles. Put too much orzo in; as the orzo expanded the broth decreased, so added about about 3/4 of chicken stock. Thanks for a great recipe.

Ingredients

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

Nutritional Facts for Chicken Noodle Soup		Preparation Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and bouilion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley.
Serving Size: 1 (433 g)
Servings Per Recipe: 6
Amount Per Serving%	Daily Value
Calories 247.1
Calories from Fat 62	25%
Total Fat 6.9 g	10%
Saturated Fat 2.3 g	11%
Cholesterol 54.3 mg	18%
Sodium 958.4 mg	39%
Total Carbohydrate 23.5 g	7%
Dietary Fiber 2.3 g	9%
Sugars 3.3 g	13%
Protein 21.1 g	42%

Roasted Tomato Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 07:22:00 -0800

Roasted Tomato Soup

Go beyond canned tomato soup by slow-roasting tomatoes in the oven for this winter winner. Bonus: Your house will smell incredible while they cook.

Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. A quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes, they have a sweetness that pairs beautifully with the vinegar, use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

Made this twice now and think it's an amazing recipe. Made it exactly as written, but just ran the whole soup through a mess strainer to get the tomato seeds and any tomato skins out. Added maybe a quarter cup of milk because actually thought the soup was almost too intensely flavored.

Ingredients

2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1/4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
salt
pepper
2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
1/4 cup parmesan cheese, shaved or grated (optional)

Nutritional Facts for Roasted Tomato Soup		Preparation Pre-heat oven to 375 degrees. Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, oregano and basil to the pan. Drizzle vegetables with olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.). Serve garnished with cheese if desired.
Serving Size: 1 (127 g)
Servings Per Recipe: 6
Amount Per Serving%	Daily Value
Calories 56.0
Calories from Fat 23	41%
Total Fat 2.5 g	3%
Saturated Fat 0.3 g	1%
Cholesterol 0.0 mg	0%
Sodium 8.9 mg	0%
Total Carbohydrate 7.7 g	2%
Dietary Fiber 1.9 g	7%
Sugars 4.6 g	18%
Protein 1.6 g	3%

Italian Smoked Sausage Bean Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 07:15:00 -0800

Italian Smoked Sausage Bean Soup

This smoky soup fits the bill when craving comfort. Plus, the beans and sausage make it hearty enough to stand alone at the dinner table. Awesome flavors with all my favorite ingredients. It fills the bill as a wonderful comfort food, especially on cool days. Enjoy!

Favorite style of recipe, one that I can play with! Added 2 huge, panfried (leftover) chicken breasts, cut into cubes, 4 small fresh sweet peppers, chicken broth, a can of italian stewed tomatoes, tomato juice and a teaspoon of minced garlic from the jar. Sweated the onion with the keilbasa and deglazed the pan with with a split (glass) of brut champagne. Tossed everything in the crock pot for about 3 hours. Just enough broth to almost cover. Awesome.

Thoroughly enjoyed this recipe. Amazed at how flavorful it was considering the relatively few ingredients. Thanks for sharing this, Will absolutely be making this again in the future. Highly recommend it.

Ingredients

1 (1 lb) package hillshire farm smoked sausage, sliced (any variety)
1 cup chopped onion
2 teaspoons olive oil
1 (28 ounce) can Tomatoes, chopped
3 1/2 cups hot water
1 cup pasta shells
2 chicken bouillon cubes
1 (18 ounce) can kidney beans, drained

Nutritional Facts for Italian Smoked Sausage Bean Soup		Preparation In large deep skillet or Dutch oven, over medium-high heat, brown sausage and onions in oil, about 5 minutes. Add tomatoes with their juice, water, pasta, and boullion. Bring to a boil. Add beans. Reduce heat, cover, and simmer until pasta is tender, about 15-20 minutes. Ladle into bowls and serve.
Serving Size: 1 (477 g)
Servings Per Recipe: 6
Amount Per Serving%	Daily Value
Calories 413.2
Calories from Fat 217	52%
Total Fat 24.1 g	37%
Saturated Fat 7.5 g	37%
Cholesterol 46.4 mg	15%
Sodium 1210.1 mg	50%
Total Carbohydrate 31.9 g	10%
Dietary Fiber 7.0 g	28%
Sugars 7.5 g	30%
Protein 17.2 g	34%

Chinese Hot and Sour Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 06:38:00 -0800

Chinese Hot and Sour Soup

This spicy soup is great when served just before a stir-fried dish or lo-mein noodles. This was a easy and a very, very good soup. Did add a 1/4 cup of carrots & extra hot sauce. Also, a little extra chicken & tofu. With the extra's it made a super hardy soup. Will made this again and again! Thanks for the recipe!

Very good, especially loved the broth! doubled the tabasco and that was the perfect amount of heat. Sub bed extra chicken for the tofu and used button mushrooms. Next time, would eliminate the dried shiitakes and just use fresh shiitakes. The shiitakes gave the soup a richer and more authentic flavor than button in opinion. Plus, the soaking method for the mushrooms didn't work that well because the water did not fully cover them, so had portions that were still pretty rubbery despite stirring them every few minutes. Thanks for sharing!

This was had all the ingredients, apart from the tofu, to hand, and it was a nice tangy and sour soup - could have been a bit hotter for our tastes, but that is personal preferences! used Chinese dried black mushrooms for a VERY authentic flavour and a little extra diced chicken in place of the tofu. Would have liked the soup to be a bit clearer, it was quite dark - but that is just an aesthetic observation! Maybe will use a bit less soy sauce next time - and that will decrease the salt slightly as well. A very nice and quite authentic flavour.

Ingredients

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce

Nutritional Facts for Chinese Hot and Sour Soup		Preparation In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems. In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer. Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.
Serving Size: 1 (433 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 234.2
Calories from Fat 73	31%
Total Fat 8.1 g	12%
Saturated Fat 1.6 g	8%
Cholesterol 40.7 mg	13%
Sodium 799.1 mg	33%
Total Carbohydrate 18.2 g	6%
Dietary Fiber 2.2 g	8%
Sugars 7.5 g	30%
Protein 23.7 g	47%

Cream Cheese Potato Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 06:28:00 -0800

Cream Cheese Potato Soup

A few pantry staples are all you need to have this favorite on the table in under an hour. Serve it in a sourdough bread bowl for extra oohs and aahs.

This is favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding potatoes, but I never could get them to cook that way. Know they should cook faster, but never could get it to work.

This soup was so good that created a username just to review and comment on it. Made the soup exactly as written. Even after adding the cream cheese was still skeptical that it would come out okay (it's kind of ugly looking until the last minute). But after whisking in the cream cheese and letting it simmer on low heat for about 5 minutes it was obvious that this was one HELL of a soup. Add an additional russet potato or two if you prefer a heartier soup, but thought that the texture was velvety and wonderful as is.

Ingredients

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Nutritional Facts for Cream Cheese Potato Soup		Preparation Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.
Serving Size: 1 (307 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 353.6
Calories from Fat 189	53%
Total Fat 21.0 g	32%
Saturated Fat 11.4 g	57%
Cholesterol 62.4 mg	20%
Sodium 938.4 mg	39%
Total Carbohydrate 30.5 g	10%
Dietary Fiber 3.5 g	14%
Sugars 4.1 g	16%
Protein 11.4 g	22%

French Onion Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 04:54:00 -0800

French Onion Soup

Very good! Easy to make. This recipe is summed up by three words quick, easy and delicious Need more. Don't change a thing -- make it just like this and you'll be in heaven. A simple, quick, and tasty version of French Onion Soup. Been searching for an easy version of this soup, and this recipe fit the bill. Used a mix of white and yellow onions and sprinkled Gruyere cheese on top of the french bread. Excellent

This dish was fabulous, quick, easy, and delicious. I was impressed that the instructions were clear and my results looked just like the picture. Chicken soup recipes, chicken soup, chicken recipes, recipes for soup, potato recipes, potato soup, potato soup recipes, easy recipes, easy soup recipes, cream soup recipes.

This is at best ok as a lazy way to make the soup. Sorry but if have to add sugar to the onions you truly don't know how to make it. The sweetness comes from the sugars in properly caramelized, well browned, but not burned, onions. The process takes longer over medium heat with lots of stirring and some attention but the final result is far superior. Fresh or dried thyme (cut the amount when dried because it can overpower, it's very strong) added to the onions as they cook and white wine to deglaze the onions is essential. Add your stock or broth and let it simmer and develope. Just as an aside, it's best to make this (as with any soup) today and serve it tomorrow.

Ingredients

4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese

Nutritional Facts for French Onion Soup		Preparation In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes). Stir often. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Ladle into ovenproof bowls. Top each with bread and cheese. Broil until cheese is bubbly.
Serving Size: 1 (486 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 443.9
Calories from Fat 173	39%
Total Fat 19.2 g	29%
Saturated Fat 4.8 g	24%
Cholesterol 12.4 mg	4%
Sodium 1253.4 mg	52%
Total Carbohydrate 53.5 g	17%
Dietary Fiber 4.2 g	17%
Sugars 10.1 g	40%
Protein 15.6 g	31%

Italian Wedding Soup

noreply@blogger.com (fixcars) — Fri, 7 Feb 2014 04:22:00 -0800

Italian Wedding Soup

Very good. Made this with italian sausage and the longer you let it simmer the better the flavor. Wonderful taste. It is delicious! brown the meat balls before adding to the soup and added extra onion powder.

Made this recipe yesterday for a client and it turned out yummy! So good that making it for two recipes where made own stock at the beginning by simmering chicken stock with carrots, herbs, celery and onions. And, added fresh chopped sage and lemon juice to the meatballs and sauteed them in a dry frying pan just until they were browned to give them a more pleasing color. Then added them to the broth with the spinach (used frozen chopped) and orzo. Added crushed tomatoes, fresh minced garlic, lemon juice and parmesan cheese at the very end and simmered for another 5 minutes or so. Made garlic parmesan toast to go along with it. I love the recipe - and so glad found it!

Ingredients

1/2 lb lean ground beef
1 egg, slightly beaten
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups chopped escarole or 2 cups chopped spinach
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrot
grated parmesan cheese

Nutritional Facts for Italian Wedding Soup		Preparation In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs. Return to boil;reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.
Serving Size: 1 (486 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 294.9
Calories from Fat 89	30%
Total Fat 9.9 g	15%
Saturated Fat 3.6 g	18%
Cholesterol 84.4 mg	28%
Sodium 1213.9 mg	50%
Total Carbohydrate 24.4 g	8%
Dietary Fiber 2.1 g	8%
Sugars 2.6 g	10%
Protein 24.6 g	49%

Asparagus Omelette Wraps

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 08:47:00 -0800

Asparagus Omelette Wraps

These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired. Can easily use parmesan cheese in place of the pecorino and any herbs of preference.

This is a fantastic recipe. Very easy and quick to make. It is full of various flavors in each bite. Used thyme and rosemary as the rosemary complements the Asparagus so well. Thanks.

Just loved all the flavours from the herbs and the cheese and then that crispy asparagus so lovely and fresh. Did microwave asparagus so it made for a quick and easy breakfast.

Ingredients

8 eggs
1/2 cup milk
1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared)
1 teaspoon fresh thyme, chopped
2 garlic cloves, chopped
1/4 cup pecorino cheese, grated (can subsitute your preference for cheese)
24 stalks asparagus
2 tablespoons extra virgin olive oil

Nutritional Facts for Asparagus Omelette Wraps		Preparation Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper. Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp. Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side. Repeat until all the egg mixture is used up. Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino. Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.
Serving Size: 1 (499 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 305.4
Calories from Fat 164	53%
Total Fat 43.9 g	28%
Saturated Fat 20.7 g	24%
Cholesterol 136.8 mg	125%
Sodium 3080.1 mg	8%
Total Carbohydrate 98.3 g	5%
Dietary Fiber 13.8 g	29%
Sugars 12.3 g	20%
Protein 60.2 g	44%

Caramelised Onion & Goats Cheese Omelette

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 08:39:00 -0800

Caramelised Onion & Goats Cheese Omelette

Add your choice of herbs. Lately been using grindings of a fabulous rosemary and sage blend in a grinder. This was very different for me, compared to the omelettes normally eat. But after a couple of bites, it grew. Followed the directions as written but had to sub regular onion for the red and left out the rosemary, but used all other optional ingredients for the omelette.

Made the omelette as a special treat since it was hubby's day off and could linger over breakfast. Used 3 fresh herbs - rosemary, marjoram, and thyme - and did use the salad greens-forgot the lemon zest even though had it at the ready. Used some fleur de sel for the salt to really make it a French omelette. And since was having this for breakfast. Next time would completely leave out the sugar, as the caramelised onions are sweet enough.

Served this omelette for brunch today. Liked the tangy goat cheese with the caramelised onion, served it on top of the spinach. Used Thyme. Everything went well together, very flavorful. Made for, Omelette Challenge, Sultans of Spice. Australian recipe australian food recipes australian food, australia recipes, australian weekly recipes, womens weekly recipes, australian womens weekly, australian cake recipes, australian recipes easy, australian chicken recipes.

Ingredients

1 red onion, chopped
2 garlic cloves, chopped
1 tablespoon butter, preferably unsalted
2 tablespoons sugar
4 eggs
40 g goat cheese
1 pinch rosemary (optional)
1 pinch sage (optional)
1 pinch oregano (optional)
1 pinch marjoram (optional)
1 pinch thyme (optional)
salt, to taste
fresh ground black pepper, to taste
rocket or baby spinach leaves or salad greens, 2 handfuls
1/2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice)
1 tablespoon lemon zest

Nutritional Facts for Caramelised Onion & Goats Cheese Omelette		Preparation Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling. Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste. Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.
Serving Size: 1 (204 g)
Servings Per Recipe: 2
Amount Per Serving%	Daily Value
Calories 378.2
Calories from Fat 225	59%
Total Fat 25.1 g	38%
Saturated Fat 11.3 g	56%
Cholesterol 454.0 mg	151%
Sodium 286.3 mg	11%
Total Carbohydrate 20.9 g	6%
Dietary Fiber 1.1 g	4%
Sugars 16.3 g	65%
Protein 17.7 g	35%

Chocolate Cheesecake Brownies

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 08:31:00 -0800

Chocolate Cheesecake Brownies

Delicious chocolate brownie swirled with creamy cheesecake mixture-Heavenly!. When it cake out of the over it was very doughy which I wasnt expecting, so cooked it for ten minutes longer. Still very very moist but delicious nonetheless.

Also melted white chocolate and swirled it on top as was requested. The appearence was very nice. Australian recipe australian food recipes australian food, australia recipes, australian weekly recipes, womens weekly recipes, australian womens weekly, australian cake recipes, australian recipes easy, australian chicken recipes.

Not sure what happened to original review, but here it is again. loved these!. Used about 1/3 cup sugar in cheesecake batter. Baked in 9x9 pan and took about 30 minutes. Used both semisweet chips and some dark chocolate.

Ingredients

1 egg
8 ounces cream cheese, full fat
2 ounces caster sugar
1 teaspoon vanilla extract
4 ounces dark chocolate
4 ounces unsalted butter
5 ounces light muscovado sugar
2 beaten eggs
2 ounces plain flour

Nutritional Facts for Chocolate Cheesecake Brownies		Preparation For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined. Gently stir in the flour. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixtures together. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.
Serving Size: 1 (863 g)
Servings Per Recipe: 1
Amount Per Serving%	Daily Value
Calories 209.3
Calories from Fat 137	65%
Total Fat 15.2 g	23%
Saturated Fat 8.9 g	44%
Cholesterol 65.7 mg	21%
Sodium 63.9 mg	2%
Total Carbohydrate 17.7 g	2%
Dietary Fiber 1.2 g	5%
Sugars 12.7 g	50%
Protein 3.3 g	6%

Wet Burritos

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 02:15:00 -0800

Wet Burritos

These were very good and easy to prepare. The only change made was added a couple of pinches of salt to the meat after it had simmered with the tomatoes also used the "hot" enchilada sauce to make sure there was some kick to it.

lot of ingredients but very simple to follow,spicey but not hot, very filling, served with tossed green salad, tomatoe salsa and tzadzicar. Followed your directions exactly and topped them with sour cream and fresh chopped jalapenos!.

Having grown up with these, Didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!.

Ingredients

1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced Tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy

Nutritional Facts for Wet Burritos		Preparation Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking. Drain off any fat from browning. Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes. While meat is simmering, heat beans with 1/4 tsp. cumin, and make gravy. For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling. Soften tortillas according to package directions. Preheat oven to 375 degrees F.9 Assemble burritos. On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese. Fold sides of burrito in, then roll from the other sides until you have a"package". Place seam side down in a 13x9 baking dish. When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese. Bake 15-20 minutes until cheese is melted and burritos are heated through. Serve each burrito with extra sauce from pan spooned over the top. Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
Serving Size: 1 (737 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 1028.4
Calories from Fat 395	38%
Total Fat 43.9 g	67%
Saturated Fat 20.7 g	103%
Cholesterol 136.8 mg	45%
Sodium 3080.1 mg	128%
Total Carbohydrate 98.3 g	32%
Dietary Fiber 13.8 g	55%
Sugars 12.3 g	49%
Protein 60.2 g	120%

Amazing Chicken Tortilla Soup

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 02:07:00 -0800

Amazing Chicken Tortilla Soup

Terrific recipe. Just perfect. When make this, use one rotisserie chicken, minus skin and bones, of course. It is the perfect quantity of chicken and makes this recipe super fast.

Didn't have to adjust very much at all. Used Rotel instead of canned tomatoes, omitted tomato sauce, used my homemade stock (Rescued Turkey Stock Lennie's Rescued Turkey stock) which didn't require to use canned broth since my stock is concentrated and add water to that. So added a dollop of sour cream to our bowls and we both lapped it up. Served with a side of guacamole, sour cream and tortilla chips on the side and crushed in the soup... and salad. What a great cold night meal. We both LOVED this!.

This recipe has been a huge hit with everyone who has ever tried it. Make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce

Nutritional Facts for Amazing Chicken Tortilla Soup		Preparation Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.2 Add all the rest of the ingredients to the large pot and bring to a boil. After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!). Return shredded chicken to the pot and simmer an additional 45 minutes. Serve, topped with crushed tortilla chips if desired.
Serving Size: 1 (409 g)
Servings Per Recipe: 10
Amount Per Serving%	Daily Value
Calories 192.3
Calories from Fat 36	18%
Total Fat 4.0 g	6%
Saturated Fat 0.8 g	4%
Cholesterol 30.2 mg	10%
Sodium 829.5 mg	34%
Total Carbohydrate 22.3 g	7%
Dietary Fiber 3.7 g	14%
Sugars 5.3 g	21%
Protein 17.1 g	34%

Steak Fajitas

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 01:57:00 -0800

Steak Fajitas

They all swoop into a pile knocking each other over to get there first and fight for the best spot. Grilled the chicken breast whole on the charcoal grill until nearly done but not over cooked, then threw it in with the onions and peppers in the cast iron skillet to finish off the last 5-10 degrees and it was FANTASTIC! Cast iron goes to the table to keep everything warm while you eat!!!

Doubled the marinade for 3 boneless, skinless chicken breasts and left them in my fridge overnight. Grilled the chicken instead of cooking it in a pan. So good, did not even need the tortillas. Will definitely make again.

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Ingredients

3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
2 small sweet peppers, of your choice (green, red, or yellow)

Nutritional Facts for Steak Fajitas		Preparation Slice steak into thin strips. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt. Add beef strips and stir to coat, set aside. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through. Cut onions in half lengthwise and slice into strips, cut your peppers into strips. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color. Return onions and peppers to skillet; stir for about one minute. To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.
Serving Size: 1 (533 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 398.3
Calories from Fat 172	38%
Total Fat 19.2 g	8%
Saturated Fat 10.2 g	5%
Cholesterol 74.2 mg	0%
Sodium 1565.5 mg	14%
Total Carbohydrate 28.1 g	6%
Dietary Fiber 4.3 g	6%
Sugars 3.9 g	8%
Protein 2.9 g	8%

Crock Pot Chicken Taco Meat

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 01:14:00 -0800

Crock Pot Chicken Taco Meat

This has become a regular addition and created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.

This is fantastic. It is great to start this before going to work. When you walk into your kitchen, it is as though someone has been cooking in your kitchen all day.

This is an easy and very good basic recipe. Added some minced garlic and cayenne. Served this with soft tortillas for soft tacos and hard shells as well. Just added a variety of toppings--lettuce, cheese, onion, olives, tomato, etc... Wonderful.

Ingredients

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast

Nutritional Facts for Crock Pot Chicken Taco Meat		Preparation Dissolve taco seasoning into chicken broth. Place chicken breasts in crock pot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-size pieces. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.
Serving Size: 1 (88 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 71.4
Calories from Fat 14	20%
Total Fat 1.6 g	2%
Saturated Fat 0.3 g	1%
Cholesterol 36.3 mg	12%
Sodium 239.3 mg	9%
Total Carbohydrate 0.6 g	0%
Dietary Fiber 0.1 g	0%
Sugars 0.2 g	1%
Protein 12.6 g	25%

Wholly Guacamole

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 00:39:00 -0800

Wholly Guacamole

Very good we loved it. When have leftover Guacamole put one of the pits in the center of the dip and it stays fresh longer. Have made this version for years. It is fantastic. I always use white onion and a touch of Mexican oregano. Guacamole should be chunky.

Don't know if I enjoyed the quacamole or the intro to this recipe the most. Both are great! This is a true Tex-Mex recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago.

Was out looking for some good tomatoes when Santa Ana attacked the now famous Texas landmark. Luckily, our relative kept this recipe in the lining of his coon-skin cap, and both he and his avocado dip lived to fight another day. Years later, near death from an infected Chihuahua bite, he looked deep into his son's eyes, and with his last breath, uttered the familiar phrase "Remember... the...guacamole."

Ingredients

6 Avocados (soft, but not mushy)
2 - 4 garlic cloves, minced (depends on how much you like garlic)
1 lime, cut in half
1 medium Tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)

Nutritional Facts for Wholly Guacamole		Preparation Cut avocados in half, remove pit, and spoon avocado into a mixing bowl. Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado. Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother). Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time). Cover the bowl and refrigerate for 30-45 minutes. Uncover and taste. Add salt as needed. If you don't give the resulting guacamole at least 4 stars, then you ain't making it right. NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge. Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy. If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time. Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc. However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.
Serving Size: 1 (245 g)
Servings Per Recipe: 4
Amount Per Serving%	Daily Value
Calories 500.6
Calories from Fat 398	79%
Total Fat 44.3 g	6829%
Saturated Fat 6.4 g	32%
Cholesterol 0.0 mg	0%
Sodium 23.7 mg	0%
Total Carbohydrate 30.4 g	10%
Dietary Fiber 21.3 g	85%
Sugars 3.6 g	14%
Protein 6.6 g	13%

Crock Pot Taco Soup

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 00:28:00 -0800

Crock Pot Taco Soup

This taco soup is quick and easy to prepare and has great flavor. This was so easy to make and the combination of spices made for wonderful flavor!! This will definitely be a keeper!!.

This is an awesome soup! It had great taste, and this recipe was great on a cold night like tonight! Made it with 3 chicken breats, cubed. Also didnt have any Rotel tomatoes and chilies so used a small can of regular tomatoes. And then also great northern beans for the white beans. Served it with dollops of sour cream and cheddar jack cheese.

Have made this for years and it is a family favorite. This recipe freezes well, try to keep several single serving sized containers of it in freezer for brown bagging at work.

Ingredients

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Nutritional Facts for Crock Pot Taco Soup		Preparation Cook meat and drain. Shred if needed. Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Add milk and simmer for additional 10 minutes. Keep on low until serving to keep hot. Garnish with shredded cheese and broken tortilla chips. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
Serving Size: 1 (292 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 339.2
Calories from Fat 892	6%
Total Fat 9.9 g	15%
Saturated Fat 2.6 g	13%
Cholesterol 42.5 mg	14%
Sodium 729.6 mg	30%
Total Carbohydrate 43.4 g	14%
Dietary Fiber 10.9 g	43%
Sugars 6.0 g	24%
Protein 22.3 g	44%

Simply Sour Cream Chicken Enchiladas

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 00:19:00 -0800

Simply Sour Cream Chicken Enchiladas

These were so good (and probably so bad for you, but so good!). Blended up canned chilies in the food processor to better distribute the flavor and that worked out quite well. Might even use an extra can next time for more spice.

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas. Used the Rotel tomatoes with habenero peppers to give it some extra spice. It turned out to have such a great flavor! Much better than anything I've had in Mexican restaurants.

Added a little cajun seasoning to the chicken while it was cooking with the onions to give it extra flavor. The other thing did that was not mentioned in the recipe but suggested by other reviewers, was to add a can of Rotel to the sauce mixture.

Ingredients

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Nutritional Facts for Simply Sour Cream Chicken Enchiladas		Preparation In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Serving Size: 1 (234 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 426.2
Calories from Fat 247	58%
Total Fat 27.5 g	42%
Saturated Fat 13.3 g	66%
Cholesterol 85.3 mg	28%
Sodium 590.3 mg	24%
Total Carbohydrate 22.2 g	7%
Dietary Fiber 1.4 g	5%
Sugars 3.1 g	12%
Protein 22.1 g	44%

Chicken Tortilla Soup II

noreply@blogger.com (fixcars) — Fri, 24 Jan 2014 00:07:00 -0800

Chicken Tortilla Soup II

The soup was easy to make and delicious. I agree with the chef, that it isn't just glorified chicken broth! The recipe says it makes 4 servings, but I'd say it was closer to 6, the servings were ample. The measurements for ounces I adapted as follows: 3/4 C diced carrots, 3/4 C diced celery and 2 medium size onions, chopped. The ingredients didn't list the corn tortillas, just the chips. I added about 10 diced corn tortillas to boil into the soup and the consistency turned out great.

I made this soup and it was wonderful. I changed the amounts a little though as follows: carrots, celery, oonions I used 1 cup each I used only 1/2 can rotel tomatoes & chiles 1 1/2 cans diced tomatoes with carmalized garlic 2 pkgs 1oz taco seasoning and instead of Milk I used 10 oz half and half. Wow what a punch!! This was absolutely delicious

My favorite Tortilla Soup is from the Red Robin in Del Mar, Calif. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

Ingredients

1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

Nutritional Facts for Chicken Tortilla Soup II		Preparation Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour. You can also use grilled chicken fajita meat for poached diced chicken.
Serving Size: 1 (533 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 398.3
Calories from Fat 172	43%
Total Fat 19.2 g	29%
Saturated Fat 10.2 g	51%
Cholesterol 74.2 mg	24%
Sodium 1565.5 mg	65%
Total Carbohydrate 28.1 g	9%
Dietary Fiber 4.3 g	17%
Sugars 3.9 g	15%
Protein 28.7 g	57%

Restaurant Recipes

noreply@blogger.com (fixcars) — Thu, 23 Jan 2014 11:11:00 -0800

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Breakfast Recipes

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Breakfast Recipes
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Healthy Recipes

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Healthy Recipes
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Dessert Recipes

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Indian Recipes

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Italian Recipes

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Italian Recipes
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Australian Recipes

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Australian Recipes
Chocolate Cheesecake Brownies	Caramelised Onion & Goats Cheese Omelette	Asparagus Omelette Wraps
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