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• Spanish Paella
• Ziploc Omelet
• Turtle Cake
• Mexican Lasagna
• Mediterranean Quiche
• Chocolate Fondue
• Taco Dip
• Apple Spice Coffee Cake
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Spanish Paella
Submitted by Felix Mimó
Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza. Traditionally, paella is prepared in a paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire. However, it's easy to cook paella to authentic perfection in your own kitchen over the stovetop. The following paella recipe serves 4, and for best results cook in a 14 or 15-inch paellera. A large shallow frying pan makes an acceptable substitute.
Check out this recipe and other spanish dishes.
Tips:
- Cook the meats first (don't burn them)
- Don't clean the pan after coking the meat. Use the oil, seasonings and meat particles in the pan to fry the onions.
- When the onions are getting translucent, throw in the rice to fry a little. (don't burn it)
- If you are using shrimp, throw it in at the end with some sweet peas (frozen kind works great).
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Ziploc Omelet
Submitted by Cristin M.
This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!!
- Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
- Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
- Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
- Each guest adds prepared ingredients of choice to their bag and shake.
- Squeeze excess air out of the bag and zip it up.
- Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
- Open the bags and the omelet will roll out easily.
Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice omelet for a quick breakfast!!!
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Turtle Cake
Submitted by Dina J.
Ingredients:
1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips
Directions:
Preheat oven to 350oF. Lightly grease one 9x13 inch pan.
Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350oF and remove from oven.
Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
Bake at 350oF for 20 to 35 minutes.
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Mexican Lasagna
Submitted by Michele D.
Tomato Sauce - Mix the following together and set aside.
1 28oz can crushed tomatoes
1 ½ tsp chili powder
1 tsp ground cumin
½ tsp salt
½ tsp crushed red pepper flakes
Sour Cream Sauce - Mix the following together and set aside.
2 cups sour cream
½ cup chopped green onion
½ cup chopped green chilis
To assemble you will need:
8 flour tortillas
1 can black beans, rinsed
2 cups frozen corn
2 cups cooked chicken
2 cups shredded cheese
Put a bit of tomato sauce on the bottom of a deep 9 x13 inch pan. Layer 3 tortillas on the bottom so it is covered completely. (I folded 2 in halves to make half moons and butted the flat side against the four sides and topped them with one whole one.) Spread half the sour cream sauce, then the black beans, 1 cup of corn, and a handful of cheese on the tortillas. Cover with a cup or so of tomato sauce. Add three more tortillas just like the first layer. Spread these with the remaining sour cream sauce and corn. Top with chicken, most of the rest of the cheese, and a cup of tomato sauce. Put the remaining tortillas on top and cover with remaining sauce and cheese.
You can cover and freeze at this point. (If frozen, defrost completely in fridge.) Bake at 350 for about 30-40 minutes or until bubbling. Let stand for about 15 minutes before serving. Serve with rice and beans, salsa and chips, or an avocado and tomato salad.
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Mediterranean Quiche
Submitted by Liz K.
Published in Family Circle Magazine
makes: 8 servings
Prep: 15 min.
Bake: at 425 for 30 minutes
1 refrigerated piecrust (from a 15-ounce package)
¾ cup crumbled tomato- basil feta cheese
6 sun-dried tomatoes chopped
3 scallions, trimmed and cut into ½ inch minced pieces
2 cloves garlic, minced
4 eggs
¾ cup half and half
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 package (9 ounces) frozen artichoke hearts, thawed (or one can of artichoke hearts not marinated)
Place baking sheet on rack in lower third of oven. Heat oven to 425. Unfold piecrust and fit into 9-inch tart pan with removable bottom. (I used a pre-made crust in a regular pan)
In large bowl, whisk half of the feta cheese, the sun-dried tomatoes, scallions, garlic, eggs, half-and-half, oregano, salt, pepper and nutmeg. Scatter artichoke hearts and remaining feta over bottom of tart pan: carefully pour in egg mixture. Place on heated baking sheet in oven.
Bake at 425 for 30 minutes or until knife inserted in center test clean and top is slightly golden. Let cool in pan on wire rack for 10 to 15 minutes. Serve warm or at room temperature.
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Chocolate Fondue
Submitted by Liz K.
8 1-ounce squares semisweet chocolate (I use baking chocolate but any chocolate or chocolate chips will work)
1 15-ounce can sweetened condensed milk (1 1/3 cups)
1/3 cup milk
I like to use 2 tablespoons of Irish Cream liqueur for extra flavor or you can try 2 tablespoons instant coffee powder or 4 ounces cream filled mint patties or 1/4 brandy or 1/3 cup orange-flavored liqueur.
In double broiler, melt chocolate; stir in sweetened condensed milk and regular milk till well blended. Heat through. Stir in your choice of added flavoring. Pour into fondue pot. Place over fondue burner. (If desired, thin fondue with more milk; fondue will thicken as it stands). If you don't have a fondue pot, the chocolate can stay in the double broiler or you can try to pour into a dish, however, the chocolate thickens at it stands.
Use long forks to dip various treats in the chocolate: strawberries, bananas, marshmallows, lady fingers, graham crackers, pretzels, popcorn, pound cake, dried apricots, pineapple chunks to name a few.
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Taco Dip
Submitted by Maureen B.
1 package cream cheese
1 pint of sour cream
2 packages of taco seasoning
1 can of small sliced olives
1 package (8 oz) Shredded Cheddar cheese
8-10 oz of salsa
½ cup chopped red onion
½ Green pepper chopped
2 tomatoes chopped (outside only)
Mix sour cream, cream cheese, and taco seasonings together. Then add remaining ingredients. (feel free to add your own veggies) Serve with chips or celery. This is very easy to make and no need to turn the oven on. Tastes just like Tacos!
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Apple Spice Coffee Cake
Submitted by Kristin G.
Beat together:
1 ¾ c. sugar
1 c. vegetable oil
3 eggs
Add:
2 c. flour
1 t. cinnamon
1 t. salt
1 t. baking soda
Spread mixture into 9" x 13" pan
Peel and slice 2 cups of apples (20 oz. baking apples work best, but any will do)
Arrange apples on top to cover mixture
Bake at 350 degrees for 45 minutes
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