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FC: My Cookbook Kyra Arneri

2: Low Fat Chocolate Chip Cookies | Ingredients: - 1/4 cup butter, softened - 1/2 cup sugar - 1/4 cup brown sugar - 1 egg white - 1 tsp vanilla extract - 1 cup all-purpose flour - 1/2 tsp baking soda - 1/4 tsp salt - 1/4 cup cocoa power - 1/3 miniature chocolate chips Preparation: Preheat oven to 375 degrees. In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended. In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Stir in chocolate chips. Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one. Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely. Makes 30 cookies.

3: Spicy Stir-Fried Chicken | Ingredients: - 4 chicken breasts (skinless, boneless, cut into bite size pieces - 1 1/2 tbsp. cornstarch - 1 tbsp. soy sauce - 3 tbsp. oil - 1 med. green pepper (sliced thinly) - 4 med. mushrooms (sliced) - 1 1/2 lb. Chinese pea pods (snow peas), cut in half - 1/2 c. cashews or peanuts - 1/4 tsp. ground ginger - 1/4 tsp. cayenne pepper Sauce: - 6 tbsp. soy sauce - 3 tbsp. white wine or apple juice - 1 1/2 tbsp. cider vinegar - 3 tbsp. brown sugar - 1 tbsp. cornstarch - 1 tbsp. oil Preparation: 1. In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 15 minutes. 2. In a small bowl, combine and mix thoroughly sauce ingredients. 3. In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate. 4. Add slices green pepper and mushrooms to pan and stir-fry 2 minutes. 5. Add pea pods and nuts, stir-fry 2 more minutes and add ginger and cayenne. 6. Return chicken to wok with vegetables, add sauce and stir to combine. Cover skilled and cook 5 minutes over medium heat. Serves 4

4: Egg Drop Soup | Ingredients: - 4 cups chicken broth - 4 oz. spinach - 1 green onion - 2 eggs - 1 tsp. salt - 2 tbsp. cornstarch dissolved in 2 tbsp. cold water Preparation: 1. Wash and separate spinach leaves. Break into 4-inch sections. 2. Beat eggs. 3. Bring chicken stock to boil. Add salt and spinach. 4. Add cornstarch paste. Stir a few seconds until stock thickens. 5. Slowly add eggs. Stir gently in one direction so threads form. Turn off heat immediately. Taste. Add salt if necessary. 6. Pour soup into warm bowl. Garnish with chopped green onion. Serve at once. Serves 6

5: Egg Foo Yung | Ingredients: - 1/2 cup fresh bean sprouts - 4 fresh mushrooms, diced - 1/2 lb. shrimp - 2 to 4 tbsp. oil - 3 eggs Sauce - 3/4 cup chicken broth - 1 tbsp. soy sauce - 1/2 tsp. salt - 1 tbsp. cornstarch dissolved in 2 tbsp. cold water Preparation: 1. Bring broth to boil. 2. Add soy sauce, salt and cornstarch mixture. 3. Reduce heat. Cook for 2 minutes until sauce is thick and clear. Keep warm. 4. Rinse fresh bean sprouts. Drain and pat dry. 5. Rinse shrimp under cold water. Pat dry. Dice into 1/4-inch pieces. 6. Place bean sprouts, shrimp, mushrooms, eggs, oil, stock, soy sauce, salt, and cornstarch mixture within easy reach. 7. Set wok over high heat for 30 seconds. Pour in 1 tbsp. oil, swirl around wok, and heat for another 30 seconds. Add shrimp and stir-fry 1 minute. Transfer to plate. 8. Beat eggs well. Add shrimp, bean sprouts, and mushrooms. Set wok over high heat for.The result will be a pancake-kind of gravy.

6: Egg Rolls | Ingredients: - 1 pound ground pork - 1 teaspoon ground ginger - 1 teaspoon garlic powder - 1 quart peanut oil for frying - 2 tablespoons all-purpose flour - 2 tablespoons water - 2 cups shredded cabbage - 2 ounces shredded carrots - 8 (7 inch square) egg roll wrappers - 2 tablespoons sesame seeds (optional) Preparation: 1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2. In another large skillet heat oil to about 275 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/2 cup of the cabbage, carrot and pork mixture on egg roll paper and fol corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

7: Beef Lo Mein | Ingredients: - 4 tb regular oil - 1 1/2 lb flank steak, shrimp, or chicken - 2 slices ginger; minced - 1 scallion; minced - 2 tsp. cornstarch - 1/2 lb spaghetti or Chinese noodles - 1/2 tsp. sugar - 1 tbs. soy sauce Preparation: 1. Cook spaghetti as directed on package, AL DENTE (till it's done), drain, rinse in cold water, add a few drops oil and mix to keep from sticking. 2. Set aside. Slice steak very thin, across the grain, 2" pieces. Mix together steak, ginger, scallion, cornstarch, sugar and light soy. Set aside to marinate. 3. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve. 4. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes. Add spaghetti, stir well and cook a few minutes. Add meat mixture, 1 tbs so and sal.t Stir a minute to heat and serve.

8: Fried rice | Ingredients: - 2 cups rice - 4 cups water - 2 tbsp. oil - 2 eggs, slightly beaten - 1/2 cup shrimp - 1/2 tsp. salt - 1/8 tsp. pepper - 1/2 cup finely chopped green onion - 3 tbsp. soy sauce Preparation: 1. Bring water to boil. 2. Add rice. Stir and cover tightly. Do not peek. Simmer for 20 to 25 minutes. Let stand for 10 minutes. Chill overnight. 3. Heat 2 tbsp. oil. Add eggs and cook for 1 to 2 minutes, breaking into small pieces as they cook. 4. Add shrimp, salt, pepper, rice, and soy sauce in order listed. 5. Blend and cook over moderate heat for about 5 to 7 minutes until heated through. 6. Add green onions and stir gently. Serve in heated bowl. Serves 6

9: Fortune Cookies | Ingredients: - 2 eggwhites - 1/2 tsp. vanilla extract - 1/2 tsp. almond - 3 tbsp. oil Mix it together till frothy. - 1/2 cup sugar - 1 1/2 tsp. cornstarch - 1/2 cup flower - 3 tsp. water Preparation: Blend together. Bake 11-12 minutes at 300 degrees Fahrenheit in a greased pan till it's a bit golden around the corners.

10: Sweet and Sour Chicken | Ingredients: - (8 ounce) can pineapple chunks, drained (juice reserved) - 1 tbsp. and 1 1-/2 tsp. cornstarch - 1/2 cup and 2 tbsp and 1 tsp water, divided - 1/4 cup and 1 tsp white sugar - 3 tbsp distilled white vinegar - 3/4 drop orange food color - 2 skinless, boneless chicken breast halves - cut into 1 inch cubes Keep seperate from the following ingredients - 3/4 cup and 1 tbsp and 2 tsp self-rising flour - 2 1/4 tsp vegetable oil - 2 1/4 tsp cornstarch - 1/8 tsp salt - 1 egg - 1/2 cup and 1 tbsp water - 1 1/2 vegetable oil for frying - 3/4 green ell pepper, cut into 1 inch pieces Directions: 1. In a saucepan, combne 1/2 cups water, sugar, vinegar, reserved pineapple juice, and oragne food coloring. Heat to boiling. Turn off heat. Combine 1 tbs cornstarch and 2 tbs water,; slowy stir into saucepan. Continue stirring until mixture thickens. 2. Combine flour, 1 tsp oil, 1 1/2 tsp cornstarch, salt and egg. Add 1 tbs water gradually to make a thick batter. Stir to blend thorouglhy. Add chicken pieces, and stir until chicken is well coated. 3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 4. When ready to serve, layer green peppers, pineapple chhunks and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

11: Ingredients: - 1 c onion, chopped - 4-5 cloves garlic, minced - 2 tbsp. olive oil - 1/2 tsp. each basil, oregano, ground rosemary - 1 tsp. salt - 1 tsp. balsamic vinegar - 32 oz. can tomato sauce - 16 oz. can whole peeled tomatoes - 1 pkg. manicotti pasta - 1 lb. ground beef - 1/2 c. chopped walnuts or pine nuts (optional) - 2 eggs - 10 oz. pkg. frozen chopped spinach, thawed, drained - 2 c. ricotta cheese - 1/2 c. Parmesan cheese - 8 oz. pkg. sliced mozarella Preparation: 1. Saute onion and garlic in olive oil until onion is soft and translucent. In a medium sided skilledt, stir in herbs, salt, tomato sauce, tomatoes and balsamic vinegar. Simmer, stirring occasionally, for 15 minutes. Keep hot. Boil manicotti, several at a time, according to package directions in a large amount of boiling salted water. Lift out carefully using a slotted spoon so as not to break them. Place in a pan of cold water until ready to fill. Shape ground beef into a large pattie in a skillet. Bron five minutes on each side, then break up into small chunks. Allow to cool. Stir in 1 tsp. salt, optional walnuts or pine nuts, 1 egg and half of the spinach. 4. Combine ricotta with 1 egg, Parmesan cheese and remaining spinach in a medium sized bow. 5. Before filling, place each manicotti onto a paper towel and allow to drain well. | Stuffed Manicotti

12: Tuscan Garlic Chicken | Ingredients: - 2 each (4 oz) boneless, skinless chicken breasts - 3/4 cups flour, plus 1 tablespoon - 1 tsp salt - 1 tsp Italian seasoning - 1 lb fettuccine pasta, cooked according to package directions - 4 tbsp olive oil - 2 tsp garlic, chopped - 1/2 red pepper, julienne cut (in a long, thin way) - 1/4 cup white wine - 1/2 lb whole leaf spinach, stemmed - 1 1/2 cups heavy cream - 1/2 cups Parmesan cheese, grated Preparation: 1. Pre-heat oven to 350 degrees F. 2. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken (cut in strips) in the mixture, shaking of any excess. 3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F. 4. Heat 2 tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in Parmesan cheese. 5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

13: Grissini (bread sticks) | Ingredients: - 1 1/2 to 1 3/4 C Flour - 1/2 Tbs sugar - 1/2 tsp. salt - 1 Pkg. Active Dry Yeast - 1 1/2 Olive Oil - 1/2 C + 1 Tbs Hot Water - 1 egg white beaten with 1 tbs water - coarse salt Preparation: 1. Pre-heat oven to 300 degrees F. 2. Put into a large bowl 1/2 c of the flour, sugar, salt and yeast, Stir to blend. Add the oil. Gradually stir in the hot water, then beat at medium speed for two minutes. Add 1/2 C more flour and mix with a wooden spoon. 3. Turn dough out onto a well floured board. Work into a ball. Cut into 10 equal-sized pieces for eight to ten pieces. roll into a rope that is 16 inches long. Arrange about 1 inch apart on oiled baking sheets, rolling to grease all sides of dough. 4. Let rise until puffy, about 15 minutes. Brush sticks with the egg white and water. Sprinkle lightly with the salt. Bake for 25 to 30 minutes. May use pizza sauce for dipping.

14: Antipasto Pasta Salad | Ingredients: - 3/4 C seashell pasta - 1 - 1/2 ounces pepperoni sausage, chopped - 2 - 1/2 Asiago cheese, diced - 3/8 can black olives, drained and chopped - 3/8 green bell pepper, chopped - 1 tomato, chopped - 1 tbsp. Italian seasoning - Salad dressing mix - 2 Tbsp olive oil - 2 Teaspoons dried oregano - 1 teaspoon dried parsley - 1 teaspoon grated komono cheese - salt and ground black pepper to taste Preparation: 1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. 2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelop of dressing mix. Cover, and refrigerate for at least one hour. 3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

15: Corn Soup | Ingredients: - 10 ears sweet corn - 2 medium onions - 1 Tbsp. vegetable oil, olive oil, or butter - 1. tsp. salt plus more to taste - 1 medium potato - 4 cups water or broth - roasted chile, chopped cilantro, diced avocado, diced tomato Preparation: 1. Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree. 2. Chop onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes. 3. Meanwhile, peel and chop potato. Add potato and water or broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. 4. Cook until heated through, about 2 minutes. 5. Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns). 6. Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor. 7. Garnish with roasted chile, avocado, tomato, or cilantro, if you like.

16: Bunelos | Ingredients: - 2 eggs - 2 tbs sugar - 1 Cup flour - 1/2 tsp. baking powder - 1/2 tsp. salt - oil for frying - 1/2 cup sugar - 1/2 tsp. cinnamon Preparation: 1. In a large bowl, beat together with electric mixer, eggs, and 2 tbs sugar until thick and lemon colored. 2. Stir together 3/4 cups of flour, baking powder, and salt. Gradually add to egg mixture. Beat until well blended. 3. Stir in 2 tbsp flour. 4. Turn soft dough onto board coated with about 1/4 cup remaining flour. Gently knead for about 5 minutes until dough is smooth and no longer sticky. 5. Divide dough into 8 equal pieces. Shape each piece into a ball. Cover each ball with waxed paper to prevent drying. When all balls are made and covered, allow to rest 5 minutes. Remove waxed paper. 6. On floured board, roll each ball into 5-inch circle. Stack circles between pieces of waxed paper. 7. Heat 1 1/2 inches of oil in a heavy frying pan to 350 degrees. Use deep-fat -frying thermometer. 8. Mix 1 cup sugar and cinnamon. 9. Fry circles of dough, one at a time, in hot oil for 1 1/2 minutes or until golden brown. Turn once. 10. Remove from oil. Drain on paper towels. 11. Coat thoroughly with cinnamon and sugar mixture. 12. Repeat until all bunuelos are cooked and coated. Makes 8

18: Italian Wedding Soup | Ingredients: - 1/2 pund extra-lean ground beef - 1 egg, lightly beaten - 2 tablespoons dry bread crumbs - 1 tablespoon grated Parmesan cheese - 1/2 teaspoon dried basil - 1/2 teaspoon onion powder - 5 3/4 cups chicken broth (add 1 cup of water) - 2 cups thinly sliced escarole (spinach) - 1 cup uncooked orzo pasta - 1/3 cup finely chopped carrot Preparation: 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

19: Italian Bruschetta | Ingredients: - 4 roma (plum) tomatoes, diced - 2 tablespoons and 2 teaspoons chopped fresh basil - 2 tablespoons shredded Parmesan cheese - 1 clove garlic, minced - 1 1/2 teaspoons balsamic vinegar - 1/2 teaspoon olive oil - 1/8 teaspoon kosher salt - 1/8 teaspoon freshly ground black pepper - 1/2 loaf French bread, toasted and sliced Preparation: 1. Turn over to 450 F for bread. Toast till toasted-looking. 2. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

20: Frittata | Ingredients: - 2 tablespoons olive oil - 1 medium potatoe, diced - 1/2 cup broccoli florets - 1/2 red bell pepper, chopped - 1 carrot, diced or shredded - 6 eggs - 3 tablespoons milk - 1/4 teaspoons salt - 1/3 cup Parmesan cheese, freshly grated Preparation: 1. In a large skillet heat the olive oil over medium-high heat. 2. Add the potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. 3. In a bowl mix together the eggs, milk, and salt with wire whisk until well blended. 4. Pour the eggs over potato mixture and cover. 5. Reduce the heat to medium-low and cook 10 to 12 minutes or until center is set. 6. Sprinkle with Parmesan cheese and replace the cover. 7. Let stand 5 minutes. 8. Cut into wedges and serve.

21: Somali Pancake - Anjera | Ingredients: - 2 cups self-rising flour - 2 1/4 cups water - nonstick cooking spray or vegetable oil Preparation: 1. mix ingredients in a bowl with a whisk. Pour into a blender and blend on high until smooth with no lumps. 2. Heat a heavy griddle or fry pan on medium high. Spray with a nonstick cooking spray or pour on a tablespoon of oil and then wipe clean with a paper towel. 3. Pour 1/3 cup of batter onto the griddle in a spiral motion starting at the center of the pan, using the back of the ladle to spread the spiral. this should be a very thin layer. 4. Cover, cook 30 seconds checking frequently until the surface of the anjera is dry and all the bubbles are popped. Remove to a plate and make the next anjera. Serve warm. Makes 12 anjera. Good with butter and jelly.

22: Ingredients: - 1/2 an avocado - 1/4 small onion, chopped - 1/4 clove garlic, minced - 1/4 ripe tomato, chopped - 1/4 lime, juiced - salt and pepper to taste Preparation: Peel and mas avocados in a bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with lime juice and salt and pepper to taste. | Guacamole

23: Italian Pizza | Ingredients: - 1 1/2 tsp. yeast - 1/2 tsp sugar - 1/2 tsp salt - 1 1/2 cup flour - 1 1/2 tsp oil - 1/2 c. + 2 T. warm water Preparation: In a small bowl combine yeast, sugar, salt and 1 1/4 coup flour. Mix well. In a separate bowl combine oil and water. Pour water mixture into flour mixture and mix well. Turn onto well floured surface and knead gently until dough forms a ball. Add the remaining 1/4 cup flour during kneading only until the dough doesn't stick. Knead about 5 minutes or until smooth and elastic. roll out dough on floured surface to a 10 inch circle. Grease pizza pan and sprinkle with cornmeal. Place dough on pan and stretch to fit to edges. Bake at 350 degrees for 10 minutes. Remove from oven and top with following ingredients: 1 cup pizza sauce cooked sausage chopped green pepper chopped onion sliced mushrooms sliced olives 1 lb. mozarella cheese, shredded pepperoni Return to oven for 10 minutes more, or until cheese is melted.

24: Florentine Chocolate Profiterole | Ingredients: - 1 c. water - 1/4 c. butter - 1/2 tsp. salt - 1 c. flour - 4 jumbo eggs - 1 c. whipping cream - 2 tbsp. powdered sugar - 1/2 tsp. freshly grated nutmeg - 4 oz. semisweet chocolate - 2 tbsp water - 1 tbsp honey Preparation: Heat oven to 400 degrees. Grease and flour cookie sheet. Heat 1 cup water, butter and salt to trolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. cool 5 minutes. Beat in eggs, one at a time, until smooth. Drop by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake about 30 minutes or until puffed and golden brown. Cool. cut off top.s Reserve. Pull out any filaments of soft dough. Beat together whipping cream, powdered sugar and nutmeg in chilled medium bowl until stiff. Fill puffs with whipped cream mixture and replace top.s Mound puffs on large serving plate. Heat remaining ingredients over low that until smooth and drizzle over puffs. Freeze 2 hours or until dessert is firm.

25: Easy Fettuccine | Ingredients: - 1/4 C butter - 1 cup whipping cream - 1/2 tsp. nutmeg - 1/2 tsp. garlic powder - Dash of cayenne pepper - Salt and pepper to taste - 1/3 C Parmesan cheese - 1/2 Box cooked fettuccine noodles Preparation: 1. Melt butter. 2. Add all ingredients except the Parmesan cheese and noodles. 3. simmer for 20 minutes until thickened. 4. Add Parmesan cheese and turn off heat. Stir to melt cheese. 5. Toss with cooked noodles and serve. May add sauteed vegetables or chicken.

26: Almond Cookies | Ingredients: - 1 cup butter, softened - 1 cup sugar - 1 tsp. almond extract - 1 egg - 2 1/2 cups flour - 1 tsp. baking soda - 1/8 tsp salt - red food coloring or Spanish peanuts Preparation: 1. Cream butter with sugar until light and fluffy. 2. Add egg and mix well. Add almond extract. 3. Sift dry ingredients together. Add to creamed mixture and mix well. 4. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly by pressing center of cookie with thumb. Dip end of toothpick into food coloring and touch top of cookie or place Spanish peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes. Makes 4 1/2 dozen Recipe tips: - If dough is too dry to shape into balls, add a drop or so of water. - Cookies do not become brown while baking. They will feel somewhat firm to the touch when done.

27: Enchiladas | Ingredients: - 1 lb. ground beef. - 1 medium onion, chopped. - 1/2 tsp salt - 12 corn tortillas - 1 cup cheddar cheese, grated - 1 16-oz. can enchilada sauce - oil for frying Preparation: 1. In a frying pan, cook beef and onion until done. Add salt. Drain excess grease. 2. In another frying pan, heat 1/4 inch of oil until hot. Fry tortillas briefly on both sides until soft. STack fired tortillas between sheets of paper toweling. 3. Drain oil from frying pan. Wipe with paper towel. Add enchilada sauce. Heat until hot. 4. Set up assembly line: tortillas, enchilada sauce, ground beef mixture, cheese, and olives. 5. To fill enchiladas, follow steps below: - Dip tortilla in sauce - Place 2 tbsp. beef across middle - Sprinkle beef with cheese and olives 6. Roll each up and place, seam down, in oiled 13- x 9- x 2-inch baking dish. Pour remaining sauce over enchiladas. Place in 350-degree oven for 20 minutes or until cheese is melted Serves 6

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