Archive for the Recipes Category

Chocolate Chip Cheesecake

Posted in Recipes on March 21, 2011 by punauni

 

 

 

 

 

 

 

 

 

1  1/4 Cups Chocolate Wafer Cookie Crumbs

1/3 Cup Melted Butter or Margarine

24oz Cream Cheese, Softened

3/4 Cup Cup Sugar

2 Eggs

2 Tea Vanilla Extract

1  1/3 Cup Semisweet Chocolate Chips, Divided

1/2 Cup Whipping Cream

Preheat oven to 350.  Combine chocolate cookie crumbs and butter stirring well.  Firmly press mixture evenly over the bottom of the 9 inch springform pan.  A little oil on your fingers helps to keep the crust sticking to your fingers.  Bake at 350 for 8-10 minutes.

Beat cream cheese at high speed with mixer until light and fluffy.  Gradually add sugar, beating well.  Add eggs, one at a time, beating after each egg.  Stir in vanilla and 2/3 cup chocolate chips.  Pour mixture into crust.  Bake at 350 for 40 minutes.  Turn oven off and leave cheesecake in oven for 30 minutes.

Remove from oven and let cool.  Cover chocolate chip cheesecake refrigerate until firm.

Melt remaining 2/3 cup chocolate chips in top of double boiler.  Gradually stir in whipping cream.  Stir over low heat until thickened and smooth.  Remove from heat and spread over cheesecake.  Chill thoroughly.

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Hot and Spicy Chorizo Chili

Posted in Recipes on March 15, 2011 by punauni

 

1 can (28oz) tomatoes, undrained

3  Chipotle Chilies in Adobo Sauce

2lbs Smoked Chorizo Sausage Sliced

3 Large Onions, Chopped

3 Table Chopped Garlic

2 Table Paprika

1 Table Ground Cumin

1 Table Dried Oregano Leaves

1/2 to 1 Tea Ground Red Pepper (Cayenne)

1/2 Tea Ground Coriander

1 3/4 Cup Chicken Broth

1 Can Lemon Lime Carbonated Beverage

1/2 Cup Dry Red Wine or Additional Chicken Broth

1/2 Cup Water

3 Cans Black Beans, Drained, Rinsed

1 oz  Unsweetened Baking Chocolate

1/4 Cup Fresh Lime Juice (1 Medium Lime)

1/4 Cup Chopped Fresh Cilantro

1 Container (8 oz) Sour Cream

In food processor, place tomatoes and chiles,.  Cover, process using quick on and off motions.  Set aside.

Heat 5 quart dutch oven over medium-high heat.  Add chorizo and onions;  cook, stirring occasionally, until onions are softened.  Add garlic, paprika, cumin, oregano, salt, red pepper and corriander, cook and stir 1 minute.

Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate.  Heat to boiling; reduce heat.  Simmer uncovered 1 hour.

 

Stir in lime juice and cilantro.  Serve with sour cream.

Makes 10 Servings (1 1/2 cups each)

 

Creamy Chicken and Rigatoni

Posted in Recipes on March 13, 2011 by punauni

 

 

1 Table Olive Oil or Vegetable Oil

1lb Boneless Skinless Chicken Breast Halves, Cut Into One Inch Pieces

2 Cloves Garlic, Finely Chopped

2 Teas Dried Oregano Leaves

2 Cans (14.5oz) Diced Tomatoes, Well Drained

2 Cups Whipping (Heavy) Cream

1/2 Teas Salt

1/2 Teas Ground Pepper

1/4 Teas Cayenne Pepper

2 1/2 Cups Rigatoni (8oz)

1 Package Frozen Broccoli, Red Pepper, Onions and Mushrooms, Thawed and Well Drained.

Shredded Parmesan Cheese

Heat oil in dutch oven over medium-high heat.  Cook chicken, garlic, basil and oregano in oil about 5 minutes, sturring frequently, until chicken is no longer pink in center.

Stir in tomatoes, whipping cream, salt, pepper and cayenne.  Heat to boiling; reduce heat to low.  Simmer unconvere about 10 minutes or until slightly thickened.

Cook and drain rigatoni as directed on package.  Stir rigatoni and vegetables into chicken mixture; cook until hot.  Serve with cheese.   Makes 8 sevings

Steak Tortillas

Posted in Recipes on March 10, 2011 by punauni

 

 

 

 

 

 

2 Cups Thinly Sliced Cooked Beef Ribeye Steak (About 3/4lbs)

I Samll Onion, Chopped

1/4 Cup Salsa

1/2 Tea Ground Cumin

1/2 Tea Chili Powder

1/4 Tea Garlic Powder

1-1/2 Tea Flour

1/2 Cup Cold Water

6 Flour Tortillas Warmed

Shredded Cheese, Chopped Lettuce and Tomatoes and additional salsa, optional

In a nonstick skillet, saute the steak and onion.  Stir in salsa, cumin, chili powder and garlic powder.  In a small bowl, combine the flour and water until smooth; add to the skillet.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Serve on tortillas with cheese, lettuce, tomatoes and additional salsa.    YIELD: 6 servings

 

Fiesta Dip

Posted in Recipes on March 10, 2011 by punauni

 

 

 

 

 

 

 

2 Cups Sour Cream

1 Can (16oz) Refried Beans

I Can (4oz) Green Chillies or jalapenos

I Envelope Fiesta Ranch Dip Or Substitute 1/2 package Taco seasoning and 1/2 package ranch dip

2 Cups Shredded Mexican Cheese or Cheddar Cheese, Divided

I Small Can Sliced Ripe Olives

1 Medium Shopped Tomatoe

Sliced Green Onions

Shredded Lettuce

Tortilla Chips

In a shallow microwave safe dish.  Combine the sour cream, beans, chillies and dip mix.  Stir in 1 cup of cheese.  Cover and microwave on high for 3 minutes.  Stir rotate 2 minutes longer.  Sprinkle with remaining cheese.  Top with olives, tomatoes, onions and lettuce.  Serve with tortilla chips.  Makes about 5 cups.

Jalapeno Chicken Enchiladas

Posted in Recipes with tags , on March 8, 2011 by punauni

2 Cans Tomato Sauce

4 Cans Cream Of Chicken Soup

4 Cups Sour Cream

4 Jalapeno Peppers Seeded and Chopped

1 Tea Onion Salt

1/4 Tea Pepper

4 Cups Cubed Cooked Chicken

3 Cups Shredded Cheddar Cheese

20 Flour Tortillas

 

In each of two 13in baking dishes, spread 1/2 cup tomato sauce;  set aside.  In a large bowl combine soup, sour cream, jalapenos, onion salt and pepper.  Stir in chicken and 2 cups cheese.  Spread 1/2 cup chicken mixture down the center of each tortillas.  Roll up and place seam side down in prepared dishes.  Top with remaining tomato sauce; sprinkle with the remaining cheese.  Cover and bake at 350 degrees for 35-45 minutes or until edges are bubbly.  Cover and freeze remaining casserole for up to 1 month.