|
Post by USMiGfan on Feb 21, 2007 10:12:57 GMT -5
oh don't forget "Rotel Chicken Spaghetti" MMMMM-MMMMM!!
|
|
|
Post by NorthCarolinaFan on Feb 21, 2007 13:25:15 GMT -5
Taco Soup 2 lbs browned ground beef or turkey 1 can rotel 1 can diced tomatoes 2 cans white corn 1 can black beans 1 can pinto beans 1 can kidney beans 1 onion 2 cups water 1 pkg. ranch dressing (dry mix) 2 pkgs. taco seasoning mix. Cook together (or put in slow cooker). When ready to eat, spoon over tortilla chips and garnish with cheese, sour cream, guacomole (your preference). This is so good, and makes alot so if you don't eat it all, it freezes very well!! I made this last night for my family, after making it vegetarian. I used Boca Meatless Ground Burger for the beef, and I used a frozen bag of white corn, instead of the cans. And, all of the canned foods were the low sodium versions, along with low sodium Taco seasonings. And, instead of the Rotel tomatoes, I used a 28 oz. can of peeled whole tomatoes. My kids don't like spicy foods, and my husband is on a low sodium diet, and Rotel is both spicy and high in sodium. I felt so silly at the store, as I finally noticed the Rotel brand at my local grocery store. So, even with removing all the sodium from the recipe, we all enjoyed it a bunch. My husband said, "you can make this again!" But you're right, it makes a lot of food. I definitely had a lot to freeze. I can't wait for the next time I have a house full of guests to make it for them! Deanna P.S. Glad so many folks are liking www.recicpezaar.com . I am there at least once a week, planning meals. P.P.S. Cowboy Stew will be my next TM recipe to try. Thanks, Amy, for that one.
|
|
|
Post by mbucksfan on Feb 22, 2007 16:39:21 GMT -5
It is cold and blowy here so I am fixing some of Rhonda's taco soup. The house smells fabulous! Can't wait
|
|
|
Post by mbucksfan on Feb 22, 2007 16:40:02 GMT -5
oh don't forget "Rotel Chicken Spaghetti" MMMMM-MMMMM!! Help me Rhonda! ;D I would like that recipe too
|
|
|
Post by mbucksfan on Feb 22, 2007 19:47:23 GMT -5
The taco soup was a big hit. ONe of my sons had a friend over and then my other son isn't home yet. Not sure there will be left overs here but it did make a lot! DEEEElicious!
|
|
|
Post by AMES on Mar 1, 2007 2:21:02 GMT -5
oh don't forget "Rotel Chicken Spaghetti" MMMMM-MMMMM!! TOTALLY RHONDA!!! i loves that!! ;D
|
|
|
Post by mbucksfan on Mar 2, 2007 21:11:39 GMT -5
My family wanted taco soup again. They adore it! Still would like to have that Rotel chicken spaghetti recipe when you come down from cloud 9 Rhonda!
This recipe landed in my email box and I haven't tried it but it sound fabulous(and rich) Desserts: Kahlua Bars from Portland's Palate... A Collection of Recipes from the City of Roses ___________________________________ INGREDIENTS FOR THE BROWNIES: 4 ounces unsweetened chocolate 2/3 cup butter, room temperature 2 cups granulated sugar 4 eggs 1 teaspoon vanilla extract 1/2 cup Kahlua 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt INGREDIENTS FOR THE FROSTING: 2 tablespoons Kahlua 1 teaspoon instant coffee 1/2 cup butter (1 cube), room temperature 2 cups powered sugar 1/2 teaspoon vanilla extract 2 to 3 teaspoons milk INGREDIENTS FOR THE TOPPING: 1 ounce semi-sweet chocolate 1 tablespoon butter TO PREPARE THE BROWNIES: Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt. Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool. TO PREPARE THE FROSTING: In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies. TO PREPARE THE TOPPING: In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars. YIELDS: 24 TO 32 Bars ___________________________________ Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
|
|
|
Post by mljbray on Mar 2, 2007 21:30:36 GMT -5
My family wanted taco soup again. They adore it! Still would like to have that Rotel chicken spaghetti recipe when you come down from cloud 9 Rhonda! Here's my Rotel chicken recipe to tide you over until Rhonda can post hers. 1-7 oz. pkg. vermicelli spaghetti 1 chicken (or 4 breasts) 1 stick oleo 1 large onion 1 bell pepper (I don't use) 1 small can Rotel tomatoes 1 can cream of chicken soup 1 small pkg. Velveeta cheese Boil chicken until real tender. Remove from broth and let cool. Remove all bones. Cook spaghetti together with broth and pour in a large casserole dish. Saute onion and pepper in oleo until tender. Add tomatoes, cream of chicken soup and cheese. Stir until all cheese is melted and sauce is creamy. Pour over chicken and spaghetti and bake at 350 degrees approximately 20 minutes.
|
|
|
Post by mbucksfan on Mar 2, 2007 21:32:53 GMT -5
Thanks Mary Lee, that sounds good but a stick of oleo...Holy cow!! Sounds like it makes a lot so maybe that's not so much. I will have eto spring that on them next week. Sounds yummy!
|
|
|
Post by mljbray on Mar 2, 2007 21:54:37 GMT -5
Thanks Mary Lee, that sounds good but a stick of oleo...Holy cow!! Sounds like it makes a lot so maybe that's not so much. I will have eto spring that on them next week. Sounds yummy! That's what the recipe says, but I just use the least I need to saute the onions.
|
|
|
Post by mbucksfan on Mar 5, 2007 11:51:43 GMT -5
Thanks Mary Lee. How much Velveeta would you guess? Rhonda, is your recipe similar? I can't decide whether to put in the green pepper or not.
|
|
|
Post by mljbray on Mar 5, 2007 13:54:03 GMT -5
I think 1 lb. The large box is 2 lbs. You can always make it cheesier!
|
|
|
Post by USMiGfan on Mar 5, 2007 13:57:27 GMT -5
Sorry guys, I don't have a recipe per se. I just boil my spaghetti noodles. Then add a can of rotel, a small box of Velveeta (light of course), and diced up chicken. And bake in the oven until bubbly.
|
|
|
Post by AMES on Mar 6, 2007 1:30:17 GMT -5
Mary Lee... your recipe sounds JUST like mine! well amost... I usually put peas in my chicken and sphagetti... another GREAT version of that (IF you like crawfish... well you could use SHRIMP too).... Shrimp or Crawfish easy fettucineJust substitute the chicken for shrimp or crawfish... and substitute the vermicelli with Fettucine!! it's outta this world!!
|
|
|
Post by sunshine on Apr 15, 2007 10:52:23 GMT -5
I hate jarred salsa...and can't find a fresh salsa without tons of onions...so I decided to make my own yesterday and WOW!!! It was the best evah!! So good, I'm trying to decide whether or not to take it to the specialty grocery stores in our area to see if they would sell it!!
I didn't measure anything, but here's what I used:
1 firm beefsteak tomato (cut in large cubes) 4 fire roasted tomatos (cooked through first) cilantro...as much as you like 1 fresh jalepeno...seeded (large dice)
ran that through the food processor to the right consistency...then added:
minced onion (I'm allergic to onions, but salsa needs it...so I compromised) 1/2 clove of fresh chopped garlic...almost minced kosher salt...about teaspoon pepper...about a teaspoon fresh squeezed lime juice...about 1/2 the lime
#drool# #drool# Sooooo good...but it's spicy so if you don't like spicy...you may want to adjust the jalepeno.
I was going to add a chipoltle pepper too, but it didn't need one. It took about 7 minutes to make but that's because I had to heat the fire roasted tomatos through...but you can prep the other ingrediants while thats cooking.
So good, so fresh and so #hot_007# !!!
Now I have to think of a name for it.... #uhmm# maybe something with MiG in the title? ;D
|
|