Crunchy Nacho Dogs
-= Exported from BigOven =-
Crunchy Nacho Dogs
Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Hot Dogs
Categories: Bake, Sandwiches, Main Dish, Brunch, Appetizers
-= Ingredients =-
8 ounce Pillsbury Refrigerated Quick Crescent Dinner Rolls
4 slices (4oz.) American Cheese
4 Hot Dogs
1 tablespoon Milk
1/2 cup Doritos ; crushed
Ketchup ; as required
Salsa ; as required
Sour cream ; as required
-= Instructions =-
Heat oven to 375°F. Lightly grease cookie sheet. Seperate dough into 4 rextangles; firmly press perforations to seal. Place cheese slices on rectangles; place ot dog in center of each cheese slice. Roll up each rectangle; press edges to seal. Brush rolls with milk; roll in tortilla chips. Place rolls, seam side down on greased cookie sheet. Bate at 375°f for 15 to 22 minutes. Serve with ketchup, salsa or sour cream.
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Easy Taco Salad
-= Exported from BigOven =-
Easy Taco Salad
Recipe By:
Serving Size: 8
Cuisine: Mexican
Main Ingredient: Beef
Categories: Anytime, Salads, Main Dish
-= Ingredients =-
1 pound Ground beef
1/2 cup Onion ; chopped
1/2 cup Green Bell Pepper ; chopped
1 1/4 package Taco Seasoning Mix
1 can (16 oz) Refried beans
1 can (16 oz) Tomatoes ; drained, cut up
10 cups Lettuce
2 large Tomatoes ; coarsely chopped
1 large Avacado, ripe ; peeled, chopped
3 cups Corn Chips
1 cup Cheddar cheese ; shredded
-= Instructions =-
In large skillet, brown beef, onion, and green pepper over medium heat; drain. Stir in taco seasoning, refried beans and canned tomatoes. Simmer 15 minutes. In large bowl, combine lettuce, tomatoes and avacado. Just before serving, toss corn ships with lettuce mixture. Place lettuce mixture on individual serving plates. Top with meat mixture and sprinkle with cheese.
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Albondigas De Gallina
-= Exported from BigOven =-
Abondigas De Gallina
Chicken Balls, Mexican Style
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Fall, Soup, Main Dish
-= Ingredients =-
3 cups Cooked chicken ; chopped
2 cloves Garlic
2 slices Bread ; soaked and drained
2 Tomatoes ; peeled
1 Egg
1/8 teaspoon Cloves
2 quarts Boiling water ; salted
1/4 cup Butter
3/4 cup Almonds ; blanced and ground very fine
Salt ; to taste
Pepper ; to taste
-= Instructions =-
Grind chicken, garlic, bread and tomatoes. To this add the egg and cloves. Mix these ingredients well and form into balls the size of a walnut. To the boiling salted water add the butter. Drop in the chicken balls and allow to cook for 20 minutes. Remove chicken balls with skimmer. Allow broth to boil down about one-third and thicken with ground almonds. Return chicken balls to broth and heat through. When ready to serve, minced green chiles or minced green pepper may be added.
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Huevos Revueltos A La Mexicana
-= Exported from BigOven =-
Huevos Revueltos A La Mexicana
Mexican Scrambled Eggs.
Recipe By:
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Eggs
Categories: Anytime, Brunch, Breakfast
-= Ingredients =-
3 tablespoons Minced onion
1 clove Garlic ; minced
2 Green peppers ; finely chopped
3 tablespoons Butter
1/2 cup Tomato puree
1/4 cup Water
Salt ; to taste
Pepper ; to taste
6 Eggs ; slightly beaten
-= Instructions =-
Fry onion, garlic and green pepper in butter. Then add tomato puree, water and salt and pepper to taste. Cook for 3 minutes; hen add slightly beaten eggs, and scramble.
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Creamy Potato Soup
-= Exported from BigOven =-
Creamy Potato Soup
Try adding carrots when adding potatoes and/or minced clams.
Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Potatoes
Categories: Anytime, Soup, Main Dish
-= Ingredients =-
6 slices Bacon
1 cup Onions ; chopped
2 cups Potatoes ; cubed
1 cup Water
2 cans (10.5 oz) Cream of chicken soup ; undiluted
2 cups Milk
1 teaspoon Salt
2 tablespoon Parsley ; snipped
-= Instructions =-
In saucepan, cook bacon until crisp. Pour off all but 3 tablespoons drippings from saucepan. Add onions; brown a bit. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in chicken soup, milk and salt. Heat, but do not boil. To serve, garnish with crisp bacon and parsley.
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Tamale Casserole
-= Exported from BigOven =-
Tamale Casserole
Add a little more chili powder or cayenne pepper to make this a little more spicy.
Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Beets
Categories: Casserole, Anytime, Main Dish
-= Ingredients =-
1 tablespoon Butter or margarine
1 pound Ground beef
2 teaspoon Seasoned salt
1 teaspoon Chili powder
1/2 teaspoon Worcestershire sauce
1 can (16 oz) Stewed Tomatoes
1 1/2 cup Milk
1 Egg
3/4 cup Yellow corn meal
2 cups Fresh corn kernels or drained can corn
3/4 cup Sharp Cheddar cheese ; grated
-= Instructions =-
Heat oevn to 350°f. Melt butter in skillet over moderate heat; add meat and brown lightly, drain. Add seasoning and tomatoes. Beat egg and milk together in a large bowl. Stir in corn meal and corn; add meat mixture to bowl. Pour mixture into deep 2 quart casserole. Bake uncovered, 1 hour and 10 minutes. Sprinkle with cheese. Bake an additional 10 minutes until cheese is melted.
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Microwave Crunchy Caramel Corn
-= Exported from BigOven =-
Microwave Crunchy Caramel Corn
This treat is sure popular with my whole family.
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Microwave, Hors dOeuvres, Desserts, Appetizers
-= Ingredients =-
4 cups Popcorn ; popped
2 cups Corn and rice hex shaped cereal
1/2 cup Mixed nuts
1/2 cup Brown sugar ; firmly packed
1/4 cup Maragarine or butter
2 tablespoons Corn syrup
1/4 teaspoon Salt
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
-= Instructions =-
-Microwave Directions-
In large microwave-safe bwl, combine popcorn, cereal and nuts.
In 4-cup microwave-safe measuring cup, combine, corn syrup and salt.
Microwave on HIGH for 1½ minutes; stir.
Microwave on HIGH for 45 seconds to 2 minutes or until mixture comes to a roiling boil.
Stir in vanilla and baking soda. (Mixture will become foamy.)
Pour over popcorn mixture and toss to coat.
Spread half of mixture evenly in ungreased 12x8-inch (2 quart) microwave-safe dish.
Microwave on HIGH for 2 to 3 minutes or until popcorn is evenly coated and glazed, stirring every minute. Spread on foil to cool. Popcorn will become crisp as it cools.
Using same dish, repeat with remaining pocorn mixture.
Allow mixture to dry for 2 hours. Store tightly in covered container.
Makes about 7 cups.
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Impossible Southwestern Pie
-= Exported from BigOven =-
Impossible Southwestern Pie
Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Cheese
Categories: Bake, Anytime, Main Dish
-= Ingredients =-
1 1/2 cup Frozen whole kernel corn
8 medium Green onions ; chopped
1 can (15 oz) Black beans ; rinsed and drained
1/3 cup Cheddar cheese ; shredded
1/3 cup Bisquick
1/2 cup Milk
1/2 cup Thick and chunky salsa
2 Eggs
-= Instructions =-
Heat oven to 400°f.. Grease glass pie plate, 9x1¼ inches. Layer corn, onions, and beans in pie plate; stir gently. Sprinkle with cheese.
Stir baking mix, milk, ½ cup salsa and the eggs with fork until blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
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Impossible Lasagna Pie
-= Exported from BigOven =-
Impossible Lasagna Pie
Much easier and faster than the traditional method.
Recipe By:
Serving Size: 6
Cuisine: Italian
Main Ingredient: Beef
Categories: Bake, Anytime, Main Dish
-= Ingredients =-
1 pound Ground beef
1/2 cup Extra chunky spaghetti sauce
1/3 cup Ricotta cheese
3 tablespoon Parmesan cheese ; grated
1 tablespoon Milk
1/2 teaspoon Salt
1 cup Mozzarella cheese ; shredded
1/2 cup Bisquick
1 cup Milk
2 Eggs
Spaghetti Sauce ; heated if desired
-= Instructions =-
Heat oven to 400°f. Grease glass pie plate, 9x1¼ inches. Cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown; deain. Stir in ½ cup spaghetti sauce; heat until bubbly. Mix ricotta cheese, Parmesan cheese, 1 tablespoon milk and the salt. Spread half of the beef mixture in the pie plate. Drop cheese mixture by spoonfuls onto beef mixture. Sprinkle with 1.2 cup of the mozzarella cheese. Top with remaining beef mixture.
Stir baking maix, 1 cup milk and the eggs with fork until blended. Pour into pie plate.
Bake 30to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaing ½ cup mozzarella cheese. Bkae 2 ro 3 minutes longer or until cheese is melted. Serve with heated spaghetti sauce.
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Quick Saucy Chicken Casserole
-= Exported from BigOven =-
Quick Saucy Chicken Casserole
Recipe By:
Serving Size: 8
Cuisine: American
Main Ingredient: Chicken
Categories: Bake, Any Time, Main Dish
-= Ingredients =-
3 cups Cooked chicken or turkey ; cut-up
2 cans (10 3/4oz) Cream of Mushroom soup condensed
1 package (16 oz.) Frozen mixed vegetables
1 teaspoon Poulrty seasoning
1/2 teaspoon Garlic salt
2 cups Bisquick baking mix
1 1/2 cups Milk
1 teaspoon Parsley flakes
-= Instructions =-
Heat oven to 350°f. Mix chicken, soup, vegetables, poulrty seasoning and garlic salt in ungreased rectangular baking dish, 13x9x2 inches.
Stir baking mix and milk until blended; pour over chicken mixture. Sprinkle with parsley.
Bake 30 to 32 minutes or until crust is light golden brown.
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Chicken and Corn Tortilla Casserole
-= Exported from BigOven =-
Chicken and Corn Tortilla Casserole
Recipe By:
Serving Size: 6
Cuisine: Mexican
Main Ingredient: Chicken
Categories: Bake
-= Ingredients =-
2 cups Cubed Cooked Chicken
8 ounces Cheddar cheese ; (2 cups)
1/2 cup Onion ; finely chopped
1 can (14.5 oz) Chicken Broth
1 can (4 oz) Green chiles ; chopped
1 jar (2 oz) Diced pimiento
10 6 inch Soft Corn Tortillas ; cut into quarters
1 8 oz Sour Cream
1/2 medium Green Bell Pepper ; cut into 2x1/4 inch strip
-= Instructions =-
Heat oevn to 350°f. Lightly grease 2-quart casserole. In large bowl, combine chicken, 1cup of the cheese and remaining ingredients excpet sour cream and bell pepper; mix well. Spoon chicken mixture into greased casserole; cover.
Bake at 350°f for 30 to 45 minutes or untill throughly heated, stirring once. Uncover; mix well. Top chicken mixture with the sour cream, remainging 1 cup cheese and bell pepper strips. Bake an additional 5 minutes or until cheese is melted. Let Stand 5 minutes befor serving.
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Hearty Pizza Loaf
-= Exported from BigOven =-
Hearty Pizza Loaf
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
-= Ingredients =-
Grated ; Parmesan cheese
1 cup milk
1/4 cup olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried
leaves
1/4 teaspoon crushed red pepper ; if desired
1 egg
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup shredded mozzarella cheese ; (3 ounces)
1/3 cup chopped pepperoni
1/4 cup sliced ripe olives
2 tablespoons grated Parmesan cheese
3 teaspoons baking powder
-= Instructions =-
1. Heat oven to 350ºF. Generously grease loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches; coat with Parmesan cheese.
2. Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing.
Store tightly wrapped in refrigerator up to 2 days.
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Raisin Custard Pie
-= Exported from BigOven =-
Raisin Custard Pie
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Raisin, Butter, Pies, Custards
-= Ingredients =-
3 Eggs; beaten
1 cup Raisins
1 cup Molasses
1 tablespoon Butter
1 teaspoon Vanilla
-= Instructions =-
Mix together the ingredients then pour the mixture into an unbaked pie shell and bake it at 400°F for 10 minutes. Reduce the heat to 350°F and bake it 30 minutes longer.
Variations: Walnuts may be substituted for raisins
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Maple Custard Pie
-= Exported from BigOven =-
Maple Custard Pie
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Butter, Corn, Custards, Pies
-= Ingredients =-
1 cup Packed maple sugar
2 tablespoons Butter
1 1/2 cups Scalded milk
1 tablespoon Cornstarch
1/2 cup Cold milk
3 Slightly beaten eggs
1/2 teaspoon Salt
29 9" unbaked pie shells
Nutmeg
-= Instructions =-
Heat sugar & butter until it bubbles.
Add scalded milk & stir until sugar is dissolved.
Mix in cornstarch, cold milk, eggs & salt.
Pour into unbaked shells & sprinkle a bit of nutmeg on top of each.
Bake 450 for 10 minutes, then reduce heat to 350 & bake 25 minutes more.
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Impossible Caramel-Custard Pie
-= Exported from BigOven =-
Impossible Caramel- Custard Pie
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Butter, Pies
-= Ingredients =-
2 cups Milk
1/4 cup Butter; melted
4 Eggs
1 teaspoon Vanilla extract
1 cup Brown sugar; firmly packed
1/2 cup Bisquick baking mix
1/2 cup Flaked coconut; (optional)
-= Instructions =-
Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie plate.
Sprinkle coconut on top, if desired.
Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting.
YIELD: 1 10-inch pie.
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Golden Apple Custard Pie
-= Exported from BigOven =-
Golden Apple Custard Pie
Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Butter, Cream, Apple, Fruits, Pies
-= Ingredients =-
1 tablespoon Butter; softened
1 9" unbaked pie shell
2 large Golden Delicious apples;
3 Eggs
1 1/2 cups Milk
1/2 cup Light cream (half-and-half)
1 teaspoon Vanilla extract
1/2 cup Sugar; divided
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Salt
-= Instructions =-
1. Brush butter over bottom of pie shell. Arrange apple slices in pie shell in an overlapping pinwheel design.
2. In a large bowl, beat together eggs, milk, light cream, vanilla and all but 2 teaspoons of the sugar.
3. Carefully spoon egg mixture over apples. Mix reserved 2 teaspoons sugar with nutmeg and salt and sprinkle on top.
4. Place pie in a roasting pan and place in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pie pan.
5. Bake in a preheated 400-degree oven for 40 minutes. Reduce temperature to 300 degrees and bake until custard is set, about 20 minutes longer.
6. Cool pie completely before cutting. Refrigerate the leftovers.
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Egg Custard Pie
-= Exported from BigOven =-
Egg Custard Pie #3
Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Butter, Pies
-= Ingredients =-
3 Eggs
1 cup Sugar
1 cup Sweet milk
2 tablespoons Butter melted
1 teaspoon Vanilla
-= Instructions =-
Beat egg slightly, add sugar. Mix well, then add milk, butter and vanilla. Pour in unbaked pie shell . Sprinkle top lightly with nutmeg. Bake at 400 degrees for 10 minutes, then at 325 until knife inserted in center is clean.
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Cocoanut Custard Pie
-= Exported from BigOven =-
Cocoanut Custard Pie
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Pies, Penndutch
-= Ingredients =-
3 Egg yolk
1 quart Milk
1 teaspoon Vanilla
3 Egg white, beaten
2 cups Sugar
4 tablespoons Flour
1 Cocoanut, grated
*pastry
-= Instructions =-
To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies.
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Amish Custard Pie
-= Exported from BigOven =-
Amish Custard Pie
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Pie
Categories: Milk, Pies
-= Ingredients =-
1/3 cup Sugar
2 teaspoons Flour
1/2 teaspoon Salt
3 Eggs
3 cups Milk
1/4 teaspoon Nutmeg
1 9" unbaked pie shell
-= Instructions =-
Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes.
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