Full-flavored goat cheese and spicy arugula are an exciting new twist. However a lettuce like romaine should work fine.
4 flour tortillas (8″)
2/3 cup shredded Goat cheese
1 tomato, very thinly sliced
2/3 cup baby arugula or lettuce
salsa, for dipping
Place 2 tortillas on a flat surface and arrange cheese, tomato and arugula on top. Cover each with another tortilla. Heat grill or skillet to high heat and cook until bottom tortilla is golden brown. Flip and cook the other side. Transfer to a cutting board and cut into wedges. Serve with your favorite salsa for dipping.
Are you bored with salsa. This Guacamole recipe is great with tacos and buritto an dcan also be used for as a dip with tortilla chips or vegetables. Guacamole , a dip made from avocados, is originally from Mexico. The trick to great guacamole is making use ripe avacado. You can do this by pressing outside. If there is a little give then the avacado is ripe. It it is still hard then it is not ripe. If it is very soft then it is overripe.
1 medium tomato, seeded and diced
1/4 cup onion, peeled and diced
1 serrano chile, seeded and diced
1/4 cup crema (or sour cream)
1/8 cup cilantro leaves, coarsely chopped
2 tablespoons lime juice
salt and pepper to taste
Mash 2 of the avocado with the back of a fork or other mashing utensil. Add in the cumin, serrano, onion and cilantro. Fold in crema and lime juice. Add salt and pepper to taste. Dice the remaining avocado into 1/4 – 1/2 inch cubes.
Fold the diced avocado and tomato into the mashed avocado mixture.
1 pound ground beef
This is a very easy meal. Everything is cooked at once in the same skillet.
1 1/2 cups whole kernel corn
1 medium onion, sliced and seperated into rings
2 medium potatoes, thinly sliced
1 can (15 1/2 oz.) sloppy joe sauce
Crumble beef into 10 inch skillet. Sprinkle corn over the beef. Layer onion and potatoes on corn. Pour sloppy joe sauce over top. Cover and cook over low heat about 30 minutes or unil beef is brown and potatoes are tender.
This recipe comes from Patrick Clark, a chef trained in the French tradition and was the Winner of the James Beard Award for best Mid-Atlantic Chef in 1995.
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 teaspoon minced lemon zest
1 tablespoon melted butter
1 cup firmly packed light brown sugar
2 cups sliced ripe bananas
1/2 cup butter
2/3 cup superfine granulated sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/2 cup milk
1 banana, cut in small wedges
InstructionsTo prepare the bananas:Combine the lime juice, 3 tablespoons of the lemon juice. the lemon zest, melted butter, and 1/2 cup of the brown sugar in a small bowl. Wrap the bottoms of eight 2 1/2-inch-diameter by 1 1/2-inch-high ring molds with aluminum foil. Sprinkle the brown sugar mixture in the bottom of each ring mold and arrange the banana slices in a pinwheel over the sugar.
To prepare the cake:Preheat the oven to 350º. Cream 1/4 cup of the butter and the granulated sugar until smooth. Add the eggs and mix well until blended. Mix in the flour, baking powder, and salt, and stir in the milk. Pour over the bananas and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
To prepare the sauce:Melt the remaining 1/4 cup butter in a pan. Add 1/2 cup brown sugar and 1 tablespoon lemon juice and cook for 3 minutes, or until the sugar is melted. Add the banana wedges and cook for 2 minutes.
Invert a cake in the center of each plate. Remove the ring mold and spoon the sauce over and around the cake. Arrange the banana wedges around the cake. For a taste variation try using maple syrup instead of brown sugar.
There are different stories about the origin of this bar. With the most popular being a treat made for the miners. This is a stable in this city on Vancover Island in Canada and is oftered in many of the resturants and cafes . There are also many varations but this is one that most people use.
1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar5 tbsp. cocoa
1 egg beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt first three ingredients in the top of a double bolier.Add egg and stir to cook and thicken .Remove from heat.Stir in crumbs, coconut and nuts.Press firmly into an ungreased 8 X 8 pan.
1/2 cup unsalted butter
2 tbsp. and 2 tsp. of cream
2 tbsp. vanilla custard powder
2 cup icing sugar
Cream butter, cream, custard powder and icing sugar together well.Beat until light.Spread over bottom layer
4 squares semi-sweet chocolate (1 oz each)
2 tbsp. unsalted butter
Melt chocolate and butter over low heat.Cool.Once cool, but still liquid, pour over second layer and chill in refrigerator.
1 !/4 pounds ground turkey
3/4 cup fine dry bread crumbs
3/4 cup onion, finely chopped
2 eggs, slightly beaen
1 can (8oz.) tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon dried oregano leaves
1 pkg. (10 oz.)) thawed and well drained
3/4 teaspoon garlic salt
1 1/2 cups shredded sharp cheddar cheese
Heat oven to 350 dregree F. on greased jelly roll pan. Mix turkey, crumbs, onon, eggs, 1/4 cup tomato sauce, Worchester sauce, mustard and oregano. Salt and pepper to taste. Pat into rectangle 10×8 inches on piece of aluminum foil, 18×12 inches. Arrange spinach on turkey mixture to within 1/2 inch of edges. Sprinkle with garlic salt and cheese. Roll up rectangle carefully, beginning at 8 inch side and using foil to lift. Press edges and ends of roll to seal. Place seam side down in pan. Bake 1 hour 10 minutes. Drizzle with remianing tomato sauce. Bake 15 minutes longer.
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