Shepherd's Pie

Shepherd's pie how to make

Ground sirloin, creamy mashed potatoes, with a sprinkling of cheddar cheese and your family will never know the shepherd's pie is low in calories, relaxing.

Ingredients

2 cups prepared mashed potatoes (such as Simply Potatoes)
3/4 pound ground sirloin $
3/4 cup picante sauce
1/3 cup water
1 tablespoon ground cumin
2 teaspoons sugar $
1/8 teaspoon salt
1 (15-ounce) can kidney beans, drained and rinsed
1/2 cup (2 ounces) preshredded reduced-fat extrasharp cheddar cheese $

Preparation

Prepare mashed potatoes according to package directions; keep warm.
Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in picante sauce, water, cumin, sugar, salt, and beans; bring to a boil. Reduce heat; simmer until mixture thickens (about 5 minutes).
Remove from heat. Spoon mashed potatoes over meat mixture, and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.

Note: For the mashed potatoes, big markets in the refrigerator section. I just need a few minutes from the microwave to heat.

Mexican Rice Recipes

Ingredients: 

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Directions: 

Set the oven rack in the middle position and preheat 350.
Processor or blender and process until smooth puree tomatoes and onions thoroughly. Exactly 2 cup measuring cup and transfer the mixture into the reserve. Take extreme.
Remove and discard the ribs and seeds from 2 jalapenos. Sausage meat and set aside. The remaining minced jalapeno. Set aside.
Will not stick to the rice and water in a fine mesh strainer to remove excess water.This step strongly open-about 1/2 1 minutes.Shake rinse under cold running water until the rice removes the rice starch. If you skip this step, you are NOT YOUR RICE DRY AND FLUFFY.
Ovensafe 12-inch flat-sided sautee pan or heavy-bottomed low-medium heat for 2 minutes, the Dutch oven, heat oil tight fitting lid. (Directions very special about it, but I used a 10-inch Dutch oven and it worked fine.) Drop a few grains of rice, and then if you are ready to sizzle. Rice for 6-8 minutes, until light golden and translucent add the rice and stir fry. Oil does not get too hot too fast or the oil will splatter with caution.
, Reduce heat to medium and cook the garlic and add 2 chopped jalapenos, 1 1/2 minutes, stirring constantly, until fragrant.
Juice, puree mixture, tomato paste and salt. Increase medium-high heat and bring to a boil.
The liquid is absorbed and rice is tender, about 15 minutes after a good pan and transfer to the oven to cook as much as 30-35 minutes.Stir cover the pan.
, Jalapeno flavor, add chopped coriander and lime wedges separately pass.
6-15-05 Edited to add: you can not get good fresh tomatoes better off using canned tomatoes. Most supermarket chains use these terribly hard and underipe tomatoes. Just finished an onion 2 cups tomato and make sure that equal. On the other hand-if you have a tomato and onion after processing at least 2 cups bottled salsa-just add enough to make up the difference to find.
Edited 8-21-06: Do not skip any of the steps. It seems silly-but if you want fluffy rice can be very important to rinse rice to remove the starch. Just when it takes two minutes but makes a difference.
Edited 8-15-08: This is a perfect dish to make in advance for potlucks so delicious as leftovers the next day. This rice also freezes well. Ahead for freezing: Cool ziploc bags, and ice cream servings. Frozen for reheating: Location microwave and hot plate of a pyrex, every 2-3 minutes until heated with stirring.
This rice will love it! Money back guarantee.

Blackberry Fool

Ingredients

8 sprigs fresh mint
4 cups heavy cream
1 cup confectioners' sugar, divided
1/8 teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
1/2 cup sour cream, at room temperature

Directions

Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.

In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes. In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

PB and J Cupcakes

Ingredients 

1 cup cold water
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin, divided
1/2 cup PLANTERS Creamy Peanut Butter
1 (10.4 ounce) tub COOL WHIP Vanilla Whipped Frosting
1 cup boiling water
1 package (2-layer size) yellow cake mix
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
3 eggs



Directions

 Heat to 350 degrees F. oven Add 1 tbsp. icing dry gelatin mixture until blended mix gently. Refrigerate until ready to use. Add the remaining gelatin mixture in the bowl of boiling water, stir 2 minutes. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerator for 1 hour or until firm.
By the way, with a mixer until blended muffin mix, dry pudding mix, egg, and peanut butter beat cold water. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Oven for 18 to 21 minutes. or until toothpick inserted comes out clean centers. Cool completely.
Being careful not to cut the bottom of the cake, the top of each cupcake, use 1-1/4-inch paring knife to cut a large piece, set aside the centers removed. 24 Cut the gelatin into cubes, place cupcakes. Pressing gently to secure the cupcakes, cakes centers cover removed. Frost the cupcakes.

Churros

Ingredients

1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

 Directions

A small saucepan over medium heat, water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil combine. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Deep-fat fryer, or 375 degrees F (190 degrees C) for deep frying pan, heat oil. Strips of dough into hot oil pipe using a pastry bag. Fry until golden, drain on paper towels.
1/2 cup sugar and cinnamon together. Roll churros in cinnamon and sugar mixture was filtered.

Lime Cilantro Rice

Ingredients 

2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

 Directions

Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

Chinese Almond Chicken Stir-Fry

Ingredients 

3 tablespoons peanut oil
1/2 cup whole almonds
1 skinless, boneless chicken breast half, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced celery
1 cup chopped bok choy
3/4 cup chicken broth
1 tablespoon cornstarch
1/4 cup cold water

Chinese Almond Chicken Stir-Fry Directions 

Heat peanut oil in a large skillet medium-high heat, roast almonds in hot oil until golden, about 2 minutes. Remove from the pan with a slotted spoon almonds. Slightly, from 2 to 3 minutes until golden brown in peanut oil remaining roast chicken mix. 1 minute, until fragrant, soy sauce, ginger, salt and pepper and stir. Mushrooms, onions, celery, and add Chinese cabbage, vegetables, 2 minutes, continue to cook and stir until it starts to soften. Pan, cover and pour chicken broth into the chicken, about 3 minutes and cook until no longer pink in the center. Mix water and cornstarch in a small bowl, and stir into the chicken mixture for about 3 minutes until the sauce thickens, cook. Sprinkle with almonds to serve.

Stir-Fry Chicken and Vegetables

Ingredients 

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Directions

Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.


Cook's Note:

I usually at least double this recipe. You don't have to be exact on the proportions, just use enough cornstarch so that the sauce at the end is thick enough.

Scalloped Potatoes for the BBQ

Ingredients

4 red potatoes, thinly sliced
1 large onion, chopped
4 cloves garlic, chopped
1/4 cup chopped fresh basil
1/4 cup butter, cubed
salt and pepper to taste

Directions


Preheat grill for medium heat. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet. Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

Strawberry Spinach Salad I

Ingredients 

 2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Direction

In a separate bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for an hour.
In a large bowl, spinach, strawberries and almonds combine. Pour dressing over salad and mix. Refrigerate for 10 to 15 minutes before serving.