Beef Fajitas

From Betty Crocker

Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole.

Prep Time:25 min
Start to Finish:55 min
Makes:4 fajitas

Marinade
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 cloves garlic, finely chopped
Fajitas
3/4 lb lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package), heated
1/3 cup Old El Paso® salsa (any variety)

1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.
High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Smoked Salmon and Asparagus Quiche

From Betty Crocker

An easy pat-in-the-pan crust makes quiche making a snap!

Prep Time:20 min
Start to Finish:1 hr 30 min
Makes:6 servings

1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

1. Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
2. Pat dough on bottom and side of ungreased pie plate, 9×1 1/4 inches, or quiche dish, 9×1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
3. Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
4. Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Information:
1 Serving: Calories 550 (Calories from Fat 370 ); Total Fat 41 g (Saturated Fat 15 g); Cholesterol 175 mg; Sodium 800 mg; Total Carbohydrate 29 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 8 %; Calcium 16 %; Iron 12 % Exchanges: 2 Starch; 1 1/2 High-Fat Meat; 5 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Cookies

Ingredients

* Total cereal: 4 cups
* Quick cooking oats: ¾ cup
* Brown sugar: 1 packed cup
* Ground cinnamon: 2 tsp
* Ground ginger: 1 tsp
* Baking soda: 1 tsp
* Eggs: 2 (beaten) or egg substitute: ¼ cup
* Canned baby prunes: 1 jar
* Walnuts: 1 cup (chopped)

Method of preparation:

Preheat oven to 350 degrees. Crush total cereal in a blender and make it into smooth flour. Add oats, spices and baking soda and mix well. In another bowl combine eggs, sugar and walnuts and beat well. Then add both the mixtures and blend well. Spray cookie sheet with olive oil. Drop cookies on the sheet with 1-inch gap. Bake 12-15 minutes in an oven. Makes 40 cookies.

Fried green tomatoes

From Pandarine - thanks :)!!!

Recipe:
Cut green tomatoes in thick slices (about one half inch), dip in cornmeal, add pepper and salt, fry them in vegetable oil for about 3 minutes on each side.

Salsa Ranch dressing:
Mix one half medium salsa and creamy ranch dip (*not* ranch dressing, as it is too liquid!)

Cornbread:
2 eggs, slightly beaten
1 cup milk
1/4 cup vegetable oil or shortening
1 1/2 cups self rising cornmeal
1 cup flour

If you like the cornbread sweet, add one tablespoon sugar.

Mix ingredients thoroughly and pour in greased 8 or 9 inch baking pan. Bake at 450 F for 20 to 25 minutes (until crust is golden brown and a toothpick inserted in the middle comes out clean). Makes about 6-8 servings.

That’s it, enjoy!

Charlotte à la framboise

Mit freundlicher Empfehlung von Curlgirl (Danke :)!)

Ein französisches Dessert:

Zutaten

24 Löffelbisquits

350 g Himbeeren

50 cl flüssige Sahne

250 g Quark

4 Eigelb

10 Gelatineblätter

80 g Zucker

1/2 Vanilleschote

7 cl Himbeerlikör (kann auch weggelassen werden)

Zubereitung

25 cl Sahne mit der Vanilleschote zum Kochen bringen. Die Schoten herausnehmen. Eigelb mit dem Zucker cremig schlagen und mit der kochenden Sahne verrühren.

Bei sanfter Hitze köcheln lassen bis die Creme dickflüssig wird.

Die Gelatineblätter in kaltem Wasser einweichen und anschließend in der Creme schmelzen lassen.

Den Quark schlagen. Die restliche Sahne steif schlagen. Beides unter die abgekühlte Crem heben.

Die Bisquits in dem etwas mit Wasser verdünnten Likör tunken und in eine Auflaufform legen. Abwechselnd mit der Creme und den Himbeeren füllen.

Mindestens fünf Stunden kalt stellen.

Guten Appetit!

Russischer Hackfleischtopf

2 Zwiebel(n)
1 EL Öl
1 EL Butter
500 g Hackfleisch vom Rind
1 Stange/n Lauch
5 EL Püree von Tomaten
250 ml Fleischbrühe, instant
1 EL Senf
1 TL Paprikapulver, edelsüß
1 TL Salz
250 ml saure Sahne

Öl und Butter in einem großen Topf erhitzen. Die Zwiebel darin anbraten. Das Hackfleisch dazugeben, ebenfalls anbraten. Lauch in Streifen schneiden. Lauch, Tomatenpüree und Brühe dazugeben. Etwa 15 Minuten garen, mit Senf und Gewürzen abschmecken. Kurz vor dem Servieren saure Sahne darübergiessen.

Dazu: Nudeln oder Reis.

Eins von meinen von Mama “geerbten” Lieblingsrezepten.
Mein Mann liebt’s auch und es ist SOOO einfach 