tofu chili with chicken
Posted on May 15, 2008
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Here is another recipe from getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Tofu Chili with Chicken
2 tablespoons olive oil
1 1/2 cups onions, diced
1 cup celery, diced
1 green bell pepper, diced
4 to 6 cloves garlic, minced
2 tablespoons canned green chiles, diced
1 teaspoon cumin seeds
1/2 teaspoon oregano leaves
1 to 2 tablespoons chili powder
1/4 to 1/2 teaspoon crushed red hot pepper (optional)
14 ounces firm Chinese-style tofu, frozen, thawed, drained and crumbled
2 cups black beans, cooked
1 skinless boneless chicken breast, cooked and diced
1 (15 ounce) can tomatoes in pur?e
Heat oil in large pan. Add onion, celery, green pepper, and garlic. Saut? over medium heat until onion is translucent. Add green chiles, cumin seeds, oregano, chili powder and crushed red hot pepper if desired. Blend and saut? 1 to 2 minutes longer. Add well drained, crumbled tofu, black beans, chicken breast, and tomatoes. Break up tomatoes into smaller pieces. Mix well, partially cover, and gently simmer over low heat for 15 to 20 minutes longer. Serve. Add salt or light salt, pepper, and/or hot sauce to taste.
If chili appears dry while cooking, moisten with some reserved cooking liquid from black beans, a small amount of water, or add a small can of tomato sauce.
So there you have it, tofu chili with chicken. If you like that make sure to check out the rest of the tofu recipe pages.
chocolate covered cherries
Posted on May 15, 2008
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Check this one out, a new recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Chocolate Covered Cherries
If you store these, they will make the juice around the cherry, just like the ones you buy in the store.
8 tablespoons melted butter
6 tablespoons corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract*
3 pounds confectioners’ sugar
3 (10 ounce) jars maraschino cherries, drained
2 cups semisweet chocolate chips
1/2 tablespoon shortening
* Almond extract may be substituted, if desired.
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
So what do you think of the chocolate covered cherries. If you like that make sure to check out the rest of the candy recipe pages.
chewy drizzled cinnamon chips cookies
Posted on May 15, 2008
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Here comes another recipe from our database. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Chewy Drizzled Cinnamon Chips Cookies
Source: Hershey’s Kitchens
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/4 cup light corn syrup
1 egg
1 2/3 cups (10 ounce package) Hershey’s Cinnamon Chips, divided
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup finely ground pecans or walnuts
Cinnamon Chips Drizzle
Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH (100) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.
Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with Cinnamon Chips Drizzle.
Yields about 5 dozen cookies.
Cinnamon Chips Drizzle
Place remaining 2/3 cup cinnamon chips and 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100) 1 minute; stir until chips are melted and mixture is smooth.
Thats our recipe for chewy drizzled cinnamon chips cookies. If you like that make sure to check out the rest of the shaped cookies recipe pages.
strudel
Posted on May 14, 2008
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Here comes another recipe from our database. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Strudel
Dough
1 cup (2 sticks) butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
Filling
3 cups apricot preserves
3/4 cup shredded coconut
1 1/2 cups chopped walnuts
1 cup granulated sugar mixed with 3 teaspoons cinnamon
3/4 cup golden raisins
Confectioners’ sugar for dusting and rolling
NOTE: The dough may be frozen in three balls. The baked slices can also be frozen without confectioners’ sugar on top.
Dough: Mix dough ingredients together in bowl and knead into smooth dough. Separate into three balls. Cover and refrigerate overnight or for a few hours.
Roll 1 ball of dough onto lightly floured and confectioners’ sugared surface. Roll into circle. Spread each circle generously with 1 cup apricot preserves. Sprinkle with 1/4 cup shredded coconut. Spread 1/2 cup chopped walnuts over top. Sprinkle with 1/3 cup cinnamon-sugar mixture. Top with 1/4 cup golden raisins. Roll from one side into a log. Pinch ends together. Bake at 350 degrees F for 20 minutes or until top is lightly golden. Do not over-bake (the top looks light).
Remove from oven and lightly slice 1/4 inch crosswise only on the top of the loaf. Wait 15 minutes and slice through. Let cool completely.
Dust with confectioners’ sugar.
Yield: 3 strudels, each cut into 12 slices
So there you have it, strudel. If you like that make sure to check out the rest of the desserts recipe pages.
no bake pumpkin pie
Posted on May 14, 2008
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Here comes another recipe from our database. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
No Bake Pumpkin Pie
1 cup cold milk
2 (4 ounce) boxes instant vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1 graham cracker crust
Pour milk into a bowl. Add pudding and beat with wire whisk 1 to 2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.
So there you have it, no bake pumpkin pie. If you like that make sure to check out the rest of the desserts recipe pages.
tex-mex enchiladas
Posted on May 14, 2008
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Here comes another recipe from our dedicated chefs. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Tex-Mex Enchiladas
12 corn tortillas
1 recipe Basic Tex-Mex Sauce
1 pound mild Cheddar cheese, grated
1 cup onion, minced (optional)
Soften the tortillas in hot vegetable oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauce. Place about an ounce of cheese and some onion, if desired, just off center of each tortilla and roll the enchiladas. Place 3 enchiladas on each of 4 ovenproof serving plates. Top the enchiladas liberally with the sauce and add more cheese and onion, if used. Place plates in a preheated 350 degrees F oven for 10 minutes.
Serve the enchiladas with rice and refried beans. You can garnish the beans with a little grated cheese and stick a couple tortilla chips in them.
So there you have it, tex-mex enchiladas. If you like that make sure to check out the rest of the southwestern recipe pages.
rhubarb coffeecake
Posted on May 14, 2008
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Here comes another recipe from the amazing minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Rhubarb Coffeecake
Crumb Topping
3/4 cup granulated sugar
3 tablespoons flour
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) cold butter, cut up
Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla extract, then work in the butter with a pastry blender or fork until crumbly. Set aside.
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups diced rhubarb
Preheat oven to 350 degrees F. Butter a 9-inch tube pan.
Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl; set aside.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract.
Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.
Spoon the batter into the tube pan. Top with the crumb topping mixture. Bake until a wooden pick inserted in the center comes out clean, about 1 hour.
Cool the cake in the pan slightly, then remove to a wire rack to cool completely.
Servings: 12
Per serving: 326 calories; 453 mg. sodium; 75 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber
Thats our recipe for rhubarb coffeecake. If you like that make sure to check out the rest of the breakfast recipe pages.
potato pancakes
Posted on May 13, 2008
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Check out the newest recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Potato Pancakes (Panqu?s de Papa)
6 red potatoes
2 eggs, beaten
1 cup Monterey jack cheese, shredded
1 teaspoon salt
1 cup bread crumbs
1/4 cup vegetable oil
Bring water to boil in a large pot. Peel potatoes and cut into 1-inch pieces. Put into boiling water and boil until potatoes are fully cooked. Drain, then discard water.
Preheat oven to 150 degrees F. Beat potatoes on medium speed of an electric mixer until smooth. Mix in eggs, cheese, salt and 1/2 cup of the bread crumbs. Form 1-inch balls and then flatten the balls into rounds.
In a heavy skillet, heat the oil. Dip potato pancakes in remaining bread crumbs and fry pancakes until brown on both sides ? 1 minute on each side, then 30 seconds on the first side again. Place fried pancakes on a paper towel on an oven-proof platter. When finished frying potato pancakes, discard the paper and place the pancakes in the oven until ready to serve.
Serves 6.
So what do you think of the potato pancakes. If you like that make sure to check out the rest of the potatoes recipe pages.
rainbow ribbon gelatin salad
Posted on May 13, 2008
Filed Under jello | Leave a Comment
Check this one out, a new recipe from our team. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Rainbow Ribbon Gelatin Salad
1 small box each: strawberry gelatin,
lime gelatin, lemon gelatin, orange
gelatin and cherry gelatin
6 1/4 cups boiling water, divided
1 cup sour cream or plain or vanilla yogurt
Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into a 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.
Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 5 minutes.
Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.
Cut into squares or rectangles or unmold. Garnish with whipped topping, if desired.
Makes about 6 cups or 12 servings.
Thats our recipe for rainbow ribbon gelatin salad. If you like that make sure to check out the rest of the jello recipe pages.
hot artichoke spread
Posted on May 13, 2008
Filed Under appetizers | Leave a Comment
Are you ready for another recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Hot Artichoke Spread
1 (14 ounce) can artichoke hearts, drained and finely chopped
8 ounces cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated
Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees F.
Serve warm with crackers and/or toast points.
So what do you think of the hot artichoke spread. If you like that make sure to check out the rest of the appetizers recipe pages.
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