Simply Sour Cream Chicken Enchiladas

Ingredients:

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

 

Directions:

1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

                                                         Source : food.com

Read More

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Ingredients:

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

 

Directions:

1 In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).

2 Dissolve the cornstarch in 1/4 cup water.

3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

4 Add the soy sauce mixture; bring to a boil.

5 Reduce heat to medium and cook for 1 minute.

6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

                                                                       Source : food.com

 

Read More

Cream Cheese Stuffed Garlic Burgers

Ingredients:

2 lbs hamburger meat
10 tablespoons instant minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces cream cheese with garlic and herbs

 

Directions:

1 Put hamburger meat in a bowl and add garlic, salt and pepper.

2 Mix together with your hands until just blended.

3 Make 12 patties no more than 1 inch thick.

4 Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).

5 Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).

6 Grill on high to your desired taste. (About 8-10 minutes).

7 Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.
                                                Source : food.com

 

Read More

Sugar Caramel Sauce or Ice Cream Topping

Ingredients:

1/2 cup salted butter (no substitutions)
1/4 teaspoon salt
1 cup brown sugar (well packed)
2/3 cup heavy whipping cream, unwhipped (35% cream, no less! can use a little more cream)
2 -4 teaspoons vanilla extract (optional)

 

Directions:

1 In a small saucepan melt butter with salt.

2 Add the brown sugar; whisk until combined and thickened (about 2 minutes).

3 Whisk in the whipping cream, until thoroughly blended (2 more minutes).

4 Mix in vanilla (if using) until combined.

5 NOTE; this sauce will thicken up more when refrigerated.
                                                              Source : food.com

 

Read More

Vanilla Flan With Raspberries

Ingredients:

2 cups sugar
1/2 cup water
6 eggs
6 egg yolks
2 tablespoons vanilla
2 cups whipping cream
2 1/2 cups milk
1 1/2 cups sugar
2 cups raspberries

Directions:

1 Preheat oven to 325°F.

2 In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.

3 In a large bowl whisk together eggs, egg yolks and vanilla.

4 Stir in whipping cream, milk and 1 1/2 cups sugar.

5 Divide mixture among pie dishes.

6 Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.

7 Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).

8 Invert custards on platters; sprinkle with raspberries to serve.
                                         Source : food.com

 

 

Read More

Chocolate Flan Cake

Ingredients:

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

 

Directions:

1 Heat oven to 350ºF.

2 Spray a large 12-cup Bundt pan with nonstick coating.

3 Soften the cajeta in the jar in the microwave and pour into the prepared pan.

4 Prepare cake mix according to package directions.

5 Pour the cake batter into the cake pan over the cajeta.

6 To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese,vanilla and eggs.

7 Mix well.

8 Pour the flan mixture very slowly over the cake batter.

9 Spray aluminum foil with non-stick spray (like Pam);.

10 cover the pan TIGHTLY with aluminum foil.

11 (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.

12 Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).

13 Bake cake for 2 hours (test); do not uncover during this time.

14 After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

15 Invert cake onto a large plate with rim.

16 The cajeta will drip down the sides of the cake.

17 Cool completely then refrigerate. Refrigerate leftovers.

18 Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

                                                              Source : food.com

Read More

Vanilla Buttercream Frosting (From Sprinkles Cupcakes)

Ingredients:

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

 

Directions:

1 In a bowl combine butter, sugar and salt. Beat till blended.

2 Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
                              Source : food.com

 

Read More