I have not tried this recipe yet, but I'm posting it because it sounds super yummy and I have several friends who swear by it. They use this in burritos and tacos, on nachos.... basically anywhere you'd use taco meat!
Ingredients:
1c chopped onion
1 clove minced garlic
1 tsp canola oil
1c dry lentils, rinsed
1 T chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 c veggie broth (might need slightly more)
1c salsa
In a large skillet, saute onion and garlic in oil until tender. Add lentils, chili powder, cumin, and oregano; cook and stir for about a minute. Add broth bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Serve as taco "meat."
My mother was the first person I knew to ever make this and though, it has been several years since that first taste, it is still a family and friend favorite. This recipe is super simple, just follow the directions on the the ingredients and toss together. Buy some Tostito Scoops and you're set.
1/2 small sweet onion chopped
3 green onions chopped
1 small bottle Italian dressing
1 bell pepper, seeded and chopped
1 can shoepeg corn, drained
1 can Rotel tomatoes
If you've ever had the bread from Macaroni Grill, then you'll love this. If not, get ready for something wonderful. This is an excellent bread to dip into olive oil. The mixture we love best is EVOO with a little garlic salt, grated parmesan cheese and cracked black pepper. (Ground black pepper will work in a pinch!)
1 cup warm water (110 degrees F/45 degrees C)
2 tbsp white sugar
2-1/4 tsp bread yeast (or 1 packet of yeast)
1/4 cup vegetable oil
3 cups of bread flour
1-1/2 tsp salt
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
There is nothing better than a pot of warm ham and potato soup on a chilly winter day. This recipe is so, so good. I just top it with a few scallions, a little bacon bits and shredded cheese for that extra bit of yummy goodness.
This is one of our favorite side dishes for the the Holidays. It would also be a great side dish for an elegant dinner, not that we have those that often with 2 small children.
I prefer the French (Haricot Vert) green beans because they are a little thinner so they don't have to cook as long, but if French green beans aren't available, you can use any old type of green beans, just parboil for 3-5 minutes and then place in ice bath to stop the the cooking. Once they are cool, wrap in bacon and bake.
1-1/2 pounds French/Haricot Vert green beans
3/4 pound bacon, cut in half
1/2 cup butter, melted
1 cup brown sugar
1 teaspoon garlic salt
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Wrap 7-10 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 20 minutes. Remove foil and bake for another 25 minutes.
