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From: hderhut@charter.net
Sent: Thursday, June 26, 2014 7:58 AM
Saw this on TV. I tried it and thought it was good enough to pass
on.
* Exported from MasterCook *
Mini Taco Cups
Recipe By :
Serving Size : makes 12
Categories :
Amount Measure Ingredient Preparation Method
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4 corn tortillas
3/4 cup fat-free refried beans
1 1/2 teaspoons Taco Seasoning
2 tablespoons black beans, drained and rinsed
2 tablespoons sharp cheddar, shredded
2 tablespoons salsa
Preheat the oven to 375 degrees Fahrenheit.
Use a round cookie cutter to cut three circles from each tortilla.
Place one circle in each cup of a mini muffin tin. After all the
tortillas are in the cups, spray the top of the sheets with nonstick
spray.
Combine the refried beans and taco seasoning. Fill each cup 3/4 of
the way full with the seasoned beans. Top with a half teaspoon each
of the black beans and cheese. Bake 12-15 minutes, until lightly
browned. Remove from oven and top with 1/2 teaspoon salsa.
Note: You could use Taco filling in place of the refried beans or
maybe some ground meat chili.
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I am tossing in the recipe I use for Taco Seasoning.
* Exported from MasterCook *
Taco Meat Seasoning
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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1 1/2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
3/4 teaspoon paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sea salt (you may want to reduce salt for your
taste)
1 1/2 teaspoons black pepper
Mix ingredients and store in an air tight container.
Note: To make taco meat:
Brown and drain 1 pound ground meat of choice. Wipe skillet of
excess grease. Return meat to skillet sprinkle spice mix (approx 2
1/2 tablespoons) over meat, add 1-1/2 cups water. Simmer 20-25
minutes to let flavors mingle and water cook out; it will thicken
into a sauce. (When I make taco meat, I usually add a chopped onion
to the meat as it cooks and then some salsa while the seasoning
simmers. It adds a some veggies AND enhances the flavor.)
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David in Carolina
From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, June 11, 2014 12:29 PM
I made this for Doris last Saturday. It was great.
* Exported from MasterCook *
Black Rice with Mussels and Shrimp in Tomato Broth
Recipe By : Art Guyer, based on an idea from Lorna Sass
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 cups black rice, prepared in a rice cooker
3 tablespoon olive oil
1/4 pound butter
2 cups finely chopped leeks or spring onions
1/2 large sweet onion, chopped
1 small sweet red pepper, seeded and chopped
2 tablespoons minced garlic
1 tablespoon fennel seeds
3 cups white wine
1 quart seafood stock
2 cans (28 ounces each) diced tomatoes, with liquid
1 teaspoon salt, plus more to taste
Pinch crushed red pepper
3 pounds mussels, beards removed
4 pounds shrimp, peeled and de-veined
8 tablespoons chopped fresh flat-leaf parsley, for garnish
2-3 French baguettes, thickly sliced and toasted in the oven
Cook rice as directed on package or per rice cooker instructions.
While the rice is cooking, heat the oil and butter in a large pot
over medium heat. Add the leeks, onions, and sweet red pepper and
cook, stirring frequently, until they begin to soften, about 5-10
minutes. Add the garlic and fennel seeds and continue cooking for
another minute. Add the wine and seafood stock; cook over high heat
until it has slightly reduced. Stir in the tomatoes, salt and red
pepper. Set aside.
When the rice is tender, turn off the heat and let it sit while you
prepare the mussels and shrimp. Bring the tomato mixture to a boil.
Add the mussels to the pot, cover, and steam over high heat, shaking
the pot
occasionally, until the mussels start to open, 3 to 5 minutes.
Reduce the heat slightly. Add the shrimp and cook until they are
uniformly cooked, 1 to 2 minutes. Adjust seasonings.
To serve: At the table, guests place rice in large, shallow,
individual soup bowls. Spoon broth and seafood mixture on top of
rice. Garnish with parsley. Eat with chunks of toasted, crusty
bread.
Note: I made this on Saturday, June 7th for Doris' family birthday
dinner. Curtis brought a five-layer salad and Candice made a
chocolate brownie trifle which we served with ice cream and coffee
for a total of 9 guests.
Contributed to the FareShare Group by Art; June 2014
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, June 11, 2014 12:26 PM
I must try this:
* Exported from MasterCook *
Beer-Candied Bacon
Recipe By : By tideandthyme . June 13, 2013
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup brown sugar
1/3 cup beer *
1 pound thick-cut bacon
* Any dark stout-ish beer will be great. A chocolate or coffee stout
are fabulous choices too. Perhaps a Sam Adams Double Bock. Just not
something hoppy!
Preheat oven to 400F. Combine brown sugar and beer in a small bowl,
whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling
rack on top. Place the pieces of bacon on top of the rack,
overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer
syrup. Flip the bacon and coat the other side with the syrup. Return
to oven and cook for another 10 minutes. Remove from oven and repeat
this process another time or two until the bacon is crispy and
browned and you've used all the glaze.
Cool on wire rack for 20 minutes, then remove to a plate and cool
for at least 1 hour before serving.
Serves 6
Author Notes: Thick-cut crispy bacon, candied with a beer glaze.
Perfect for
on-the-go munching! - tideandthyme
Contributed to the FareShare Group by Art; June 2014
www.fareshare.net
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Art Guyer
Washington County, MD
From: hderhut@charter.net
Sent: Monday, June 02, 2014 3:49 PM
Tried this yesterday. I liked it a lot will make again.
* Exported from MasterCook *
Chicken Fajita Stuffed Peppers
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
Combine the rub, lime zest and juice, and the oil. Pour over the
meat, cover and refrigerate for 1 hour or overnight.
Place a cast iron or nonstick skillet over medium-high heat. Sauté
the onions for 10 minutes, until light golden brown in color, then
remove from the pan and set aside. Add chicken to the same pan and
saute until cooked through, about 8 minutes. Add the cooked onions,
corn, beans, and tomatoes to the pan, stir and cook for one minute.
Remove from heat.
Place one pepper on a dinner plate, fill with one cup of chicken and
vegetables, then top with a heaping tablespoon of the Avocado Cream
and cilantro.
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Here are the Rub and Cream recipes that I used. I'm trying to cut
down
on salt so try to stay away from commercial seasonings packets.
* Exported from MasterCook *
No Salt Fajita Rub
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1 teaspoon Ancho chili powder*
1 teaspoon cumin seed
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder or dried garlic
* or your favorite chili powder
Combine all ingredients in clean coffee grinder or blender. Pour
into a glass jar or covered container. Store in a cool, dry place
away from light for up to six months.
Big-Batch Measurements:
4 teaspoons Ancho chili powder*
4 teaspoons cumin seed
2 teaspoons oregano
1 teaspoon red pepper flakes
2 teaspoons garlic powder or dried garlic
* or your favorite chili powder
(Makes 4 batches.)
Serving Size: Yield 1 tablespoon, which flavors 1 pound of protein
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This Avocado cream uses Greek yogurt but, Sour Cream works fine.
* Exported from MasterCook *
Avocado Cream
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1 ripe avocado, diced
1/2 cup Greek yogurt
2 limes, zested and juiced
Puree avocado, yogurt, lime zest and juice in a food processor or
mash together with a fork. Serve immediately.
If you make this ahead of time, press plastic wrap onto the surface
of the cream and stir before serving.
Refrigerate up to 2 days, but the top will oxidize and turn brown.
Scrape off the top layer or stir well.
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David in Carolina
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