Mexican Tortilla Stack

I enjoy Mexican food one of my favorite recipes is called Mexican tortilla stack, it's quick and easy but also taste great, let's begin.

Time:
Prep time- 15 minutes...
Cooking time- 30 minutes...
Total time- 45 minutes...

Ingredients:
1 1/2 lb- Lean ground turkey...
1/2 lb (8 oz.)- Velveeta cheese, cut into 1/2-inch cubes...
3- Cups frozen corn...
1- Jar (16 oz.) taco bell home original thick 'n chucky medium salsa...
12- Corn tortillas, cut into quarters...
1/3- Cup sour cream...

Directions:

1st- Heat oven to 400 degrees. Brown meat in large skillet; drain. Add velveeta; cook and stir until melted. Stir in corn and salsa...

2nd- Spread 1/4 of meat mixture onto bottom of  baking dish; top with 16 tortilla pieces. Repeat layer 2 times. Top with remaining meat mixture;cover tightly with foil...

3rd- Bake 30 minutes. Top each serving with sour cream and Enjoy.

Baked Italian Sub Sandwich

Do you enjoy subs? Well then I have the perfect recipe for you it's a baked Italian sub sandwich. It's warm and toasty, and also taste great let's begin.



Time:
Prep time- 0 minutes...
Cooking time- 12 to 15 minutes...

Servings:
Serving size- 6 people...

Ingredients:
6- Hoagie rolls, split...
1/2- Cup Italian dressing...
1/2 lb- Sliced deli roast beef...
1/2 lb- Sliced deli turkey...
1/2 lb- Sliced deli ham...
1/2 lb- Sliced monterey jack pepper cheese or 1/2 lb provolone cheese...
1- Large tomato, thinly sliced...
1/2- Medium onion, thinly sliced...

Directions:

1st- Preheat oven 350 degrees...

2nd- Brush the cut sides of the rolls with italian dressing...

3rd- Layer the bottom halfs with meats, cheeses, onionand tomato...

4th- Replace hoagie tops...

5th- Wrap each sandwich in foil, tightly...

6th- Bake 12-15 minutes or until cheese is melted...

7th- Remove foil place on a plate and Enjoy.

Lamb With Green Beans and Rice

Do you love the taste of lamb? But never knew any good recipes, Well then i have the perfect recipe for you it's simple but taste great, it's called lamb with green beans and rice. Let's begin.



Time:
Prep time- 15 minutes...
Cooking time- 1 hour and 25 minutes...
Total time- 1 hour and 40 minutes...

Serving size:
Serves- 4 people...

Ingredients:
4 to 6 - Shoulder lamb chops, fat removed and keep bones in for flavor...
3- Tbsp. Butter...
2- Medium onions chopped...
2- Large cloves garlic...
1- Bay leaf...
1- Small red pepper...
1- Tsp.Chopped dried oregano...
1/4- Cup water...
2- Pounds fresh green beans, snapped and cut into bite size pieces...
1- (28 ounce) can crushed tomatoes...
Salt and Pepper for taste...

Rice pilafi Ingredients:
1- Stick butter...
1/4 to 1/2- Cup broken vermicelli...
1- Bay leaf...
1- Small red pepper, chopped...
2- Cloves chopped garlic...
2- Cups basmati or long grain rice...
4- Cups chicken stock...
Salt and Pepper for taste...


Directions:
1st. Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than used to but they will be bathered in the lamb tomatoe mixture...

2nd. Rice pilafi in the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil, cook 25 minutes, then Enjoy.

Italian Spaghetti

Do your kid's love spaghetti? Well then I have the perfect recipe for you. It's called Italian spaghetti, it's quick and easy but also taste great. Let's begin.



Time:
Cooking time- 25 minutes...
Total time- 25 minutes...

Servings:
Serving size- 4...

Ingredients:
1/2- Pound ground beef, chicken, or turkey ( your choice)...
1/4- Cup chopped pinch ground hot pepper...
1- Tsp. Dried leaf  basil, crumbled...
1/2- Tsp. Dried leaf oregano, crumbled...
2 1/2- Cups water...
1 1/2- Cups marinara sauce or your favorite spaghetti sauce...
12- Ounce spaghetti, broken in half...
Freshly ground pepper...
1- Cup grated parmesan cheese...

Directions:

1st. In a large saucepan or dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat , until browned, about 5 minutes. Drain off any excess grease...

2nd. Add 2 1/2 cups water, the spaghetti sauce, and spaghetti, bring to a boil, stirring frequently, cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes...

3rd. Turn off the heat and let pan stand covered, for 5 minutes. Season with pepper to taste and serve sprinkle with cheese and Enjoy.

Salsa Chicken Skillet with brown rice

Are you a huge fan of latin food? Then I have the perfect recipe for you. It's called Salsa chicken skillet with brown rice it's quick and easy, but also taste great, let's begin.

Time:
Total time- 15 minutes...

Servings:
Serving size- 4...

Ingredients:
2- Cups uncooked instant brown rice...
1- Pound boneless skinless chicken breast cut into 1-inch cubes...
2- Tsp. Canola oil...
1- Cup chunky salsa...
1/4- Cup orange marmalade...
2- Tbsp. lime juice...
1- Tbsp. brown sugar...
1/4- Tsp. ground allspice...
2- Tbsp. minced fresh cilantro...

Directions:

1st. Cook rice according to package direction. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink...

2nd. Stir in salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice...

Jamaican Chicken Curry

Are you a fan of  caribbean food? Well then i have the perfect recipe for you, it's Jamaican chicken curry let's begin.


Time:
Total time- 1 hour and 15 minutes...
Prep time- 15 minutes...
Cook time- 1 hour...

Servings:
Serving size- 4-6 people...

Ingredients:
1-2 1/4 lb- Chicken...
4- Ounces curry powder, onion powder...
2 Tsp. salt...
1/2- Ounce garlic powder...
2- Ounce cooking oil...
1/2- Ounce vinegar...
4- Ounce water...
1- Potatoe  cut in 8 pieces (optional)...
1/2- Ounce black pepper (optional)...
1- Sprig thyme (optional)...

Directions:

1st. Cut chicken into 8 pieces or more if you desire...

2nd. Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken...

3rd. Turn your heat on high, heat the cooking oil in a large iron skillet with 2 Tbsp of curry powder until the oil is hot and curry powder changes color...

4th. Add chicken to the hot oil, then to medium, add the water immediately...

5th. Add diced potatoes then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy after 15 minutes...

6th. If  you need to add anything more like salt to bring it to more like salt to bring it to taste, now is the time...

7th. Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender...

8th. Option 1- you can thicken the curry chicken gravy with bread crumbs or cornstarch, you can thicken  the curry by using evaporation...

9th. Option 2- remove the chicken from the skillet and place in a bowl...

10th. Turn up the fire to high and allow gravy to boil, using a spoon, stir the gravy slowy and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough...

11th. Then add curry chicken back into the stew, You can serve with rice (optional) and Enjoy.

Baked berry Pancakes

Do your kid's love pancakes, and also love the taste of fruit? Well then I have a recipe for you, that your kid's will love and so will you. It's called, Baked berry Pancakes. So let's begin.


Time:
Total time- 15 minutes or less...

Servings total:
Serving size- 6 people...

Ingredients:
2- Cups pancake mix...
1-1/2- Cups any type of milk...
1- Egg...
1-Tbsp. Canola oil...
1- Tsp. Ground cinnamon...
1- Cup fresh or frozen berries, butter and maple syrup...

Directions:

1st. In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in berries.

2nd. Spread into a greased 15 inch baking pan. Bake at 400 degrees for 10-12 minutes or until goldenbrown. Serve with butter and syrup...

Peppermint Bark Cheesecake

Are you a fan of desserts like i am? Then I have a perfect dessert, that will blow you away it's called Peppermint bark cheesecake. Let's begin.


Time:
Prep time- 35 minutes...
Total time- 6 hours and 35 minutes...

Servings:
Serving size- 16...

Ingredients:
18- Chocolate sandwich cookies finely crushed (about 1-1/2 cups)...
3- Tbsp. Butter melted...
30- Mints, divided...
4- Packages ( 8 oz each) of Philadelphia cream cheese softened...
1- Cup sugar...
4- Eggs...
1- Package (4 oz) white chocolate, melted...
1/4 Tsp. Peppermint extract...
1- Package (4 oz)  semi-sweet chocolate, divided...
2- Cups thawed cool whip whipped topping...

Directions:
1st. Heat oven to 324 degrees...

2nd. Mix cookie crumbs and butter until blended, press onto bottom of a 9-inch pan. Bake 10 minutes...

3rd. Meanwhile, crush 35 mints. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust...

4th. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim, refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.

5th. Spread cheesecake with 1 cup cool whip just before serving. Drop remaining cool whip in dollops around edge of cheesecake, sprinkle remaining crushed mints and chopped chocolate over center of cheesecake and Enjoy.

Spicy Asian Stir-Fry

Do you enjoy Asian food but hate the line's and price's? Well I have a recipe for you that taste so good it's like your dinning in Asia, the recipe is called Spicy Asian Stir-fry let's begin.


Time:
Prep time- 20 minutes...
Cooking time- 10 minutes...

Ingredients:
1- Can (20 ounces) pineapple chunks, undrained... Optional...
1/2- Cup ketchup...
1 Tsp. Sugar...
1 Tsp. Chili powder...
1 Tsp. Worcestershire sauce...
1/4 Tsp. Hot pepper sauce...
2 Tbs. Vegetable oil divided...
1- Cup coarsely chopper green, red or yellow bell pepper...
1- Cup snow peas...
1- Pound boneless, skinless chicken breast, cubed...
1/4- Cup sliced green onions...
Hot cooked rice...

Directions:
1st. Drain pineapple; reserve 2 Tbs juice...

2nd. Stir together ketchup, reserved juice, sugar, chili powder, worcestershire sauce and hot pepper sauce in bowl; set aside...

3rd. Heat 1 Tbs oil over medium-high heat in large skillet or wok. Add bell pepper; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan...

4th. Add remaining 1 Tbs oil to skillet; add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice and Enjoy.

White chocolate raspberry pound cake

Do you crave dessert? But don't wan't to buy it, or maybe your trying to impress someone with a home cooked dessert, well I have a recipe for you that will make you or your guest start running back for more. The recipe is a White chocolate raspberry pound cake, So let's begin.


Time:
Preparation time- 30 minutes...
Bake time- 1 hour and 25 minutes...
Cool time- 1 hour...

Servings:
Serving size- 12 to 16 people...

Ingredients:
1- Cup butter, softened...
1 3/4- Sugar...
4- Large eggs...
2 3/4- Cups all-purpose flour...
1/2- Tsp. Baking soda...
1/2- Tsp. Salt...
3/4- Cup whole buttermilk...
6- ( 1 Ounce) Square s white chocolate, melted...
Garnish: confectioners' sugar, sugared raspberries, and sugared fresh thyme...

Directions:
1st. Preheat oven to 300 degrees...

2nd. Spray a 10 cup fluted tube pan, with non-stick cooking spray with flour. Set aside...

3rd. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition, just until combined. Set aside...

4th. In a large bowl, combine flour, baking soda, baking powder, and salt, whisking well. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour, beating slowly until combined. Add melted chocolate, stirring to combine. Spoon batter into prepared pan...

5th. Bake until a wooden pick inserted in center comes out clean, approximately 1 hour 25 minutes...

6th. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack...

7th. Garnish with confectioner's sugar,  sugared raspberries, and sugared fresh thyme, if desired and Enjoy.

Grilled hawaiian pineapple chicken with white rice

Have you been wanting to go to hawaii to see the beach, the land, and taste all of there great food? but can't afford to go. Well then I have a recipe for you that will take you to paradise, without you having to take a air flight. The recipe is called Grilled hawaiian pineapple chicken with white rice, let's begin.



Total time: 40 minutes..
Prep time: 25 minutes..
Cooking time: 15 minutes..
Serving size: 6..

Ingredients:
6- Boneless skinless chicken breast...
1- Cup Soy sauce...
1- Cup Pineapple juice...
1/2- Cup Vegetable oil...
2- Tbs. Brown sugar...
2 1/2- Tsp. Garlic powder...
2- Tsp. Grond ginger...
1- Tsp. Dry mustard...
1/2 Tsp. Fresh ground pepper...
6- Cups Cooked Rice...
6- Pineapple rings (or more)...

Directions:
1st. Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan...

2nd. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool...

3rd. Pound chicken breast to even thickness of about 1/2 inch...

4th. Reserving 1/4-12 cup of sauce, pour the remaining sauce over chicken breast in a shallow glass dish or a  ziploc bag...

5th. Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally...

6th. Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done...

7th. When you turn chicken, if desired,dip pineapple rings in marinade-grill the pineapple sliced turning once...

8th. Top chicken with pineapple and serve over rice and Enjoy.

Steamed black cod with scallions rice wine

Do you love the taste of  fried fish, but get tired of all the oil? Well I have a recipe for you,  that will make you love eating fish without you having to use a fryer. The recipe today is  steamed black cod with scallions and rice wine.So let's begin.

Serving size-4...

Ingredients.....
1 2-inch piece fresh ginger,peeled....
1 tsp.reduced-sodium soy sauce....
1 tsp.granulated sugar....
4 skinless black cod fillets (about 4 oz. each)....
12 scallions or spring onions,dark-green parts only,cut on the diagonal into 2-inch pieces....
2 tsp.canola oil....
1/4 cup shaoxing(chinese rice wine)
1 cup long-grain white rice,preferably jasmine, cooked according to package direcions.....

Instructions.....
1st. With a rasp-style grater,grat the ginger into a fine sieve set over a large bowl. Use the back of a spoon to press down on the pulp to release the juice;discard the pulp. Stir in the soy sauce and sugar.Add the fish,turn to coat,cover.and marinate for 20 minutes at room temperature.....

2nd. Set a steamer (either Western style or Asian bamboo) over a pot with at least 1inch of simmering water.On a dinner plate that can fit in the steamer,arrange the fish so the fillets fit without touching (discard the remaining marinade). Distribute the scallions around the fish and put the plate in the steamer. Cover and steam the fish until just cooked through,4 to 5 minutes.....

3rd. Heat the oil in a small pan over medium heat and add the shaoxing. Allow it to sizzle for just a few seconds and remove from the heat.....

4th. Divide the rice among 4 dinner plates. Top the rice with the fish and scallions (transfer directly from the steamer without attempting to remove the plate). Spoon the shaoxing sauce over all and Enjoy.

Mexican bean and chicken salad...

Are you just getting home from work or just really tired, but want a home cooked meal that's quick and easy ,but also wan't something with an incredible taste.Then I have the recipe for you.  It's called Mexican bean and chicken salad. It's healthy but also very filling. So let's get started.

Serving size 4.
Prep time 10 minutes.

The Ingredients...
1 can of black beans-rinsed....
1 avocado-cut in chunks....
1 small red onion-chopped....
12 cherry tomates or sundried -sliced....
1/2 cup corn niblets-frozen....
1 1/2 cup cilantro-chopped....
2 cups chicken-rotisserie or some boiled chicken-chopped....
1 head bibb lettuce leaves or red lettuce leaves....
2 times-juiced....
1/2 cup cheddar cheese or feta cheese-you can omit this...
1 tsp. sirachi hot sause....
1 tsp. olive oil....

Instructions....
1st. Rinse the beans...
2nd. Slice your tomatoes,onions and chicken...
3rd. Juice 2 limes for the salad...
4th. Mix all your ingredients:beans,cilantro,jalapenos,avacado,corn,cheese,tomatoes and chicken.Now pour on top the juice,oil and hot sauce...
5th. Serve over lettuce...
And Enjoy.

Welcome all foodies!

Welcome to Food book 10, this is a site were everyone wins.Wether your looking for a quick week night meal, or to become the next food star this is the place for you. Feel free to post your favorite recipes, or those old comfort foods that remind you of home. Check back daily because new recipes are always being posted.

Let's Get Started!

I love potatoes so it is only fitting that our first recipe will be about potatoes....

LEFT OVER MASHED POTATOES PUFFS
A great addition to breakfast using part of your left over dinner!

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese...
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
salt and black pepper, to taste
3 cups mashed potatoes

Preheat oven to 400 degrees F /200 C. Butter 8 - 9 of the wells of Pampered Chef's Brownie Pan.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.

Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.

Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream and fresh cut chives. And enjoy.