1 can (15 oz) refried beans
4 oz. cream cheese, softened at room temperature (use half of an 8 oz. block of cream cheese) ½ cup sour cream ½ of a 1 oz. envelope taco seasoning (this amount is equal to 2 TABLESPOONS) 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese Tortilla chips Set the cream cheese out for a bare minimum of an hour to soften it up. It will mix with the other ingredients much better, with no lumps.
Serve hot with tortilla chips. If you have more than 6 people, double the recipe and bake it in a 13”x9” pan, for the same amount of time.
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2 tablespoons fresh parsley, roughly chopped, or 1 tablespoon dry parsley
2 teaspoons fresh rosemary, roughly chopped, or 1 teaspoon dried rosemary 2 teaspoons fresh thyme, roughly chopped, or 1 teaspoon dried thyme 2 teaspoons fresh sage, roughly chopped, or 1 teaspoon dried sage 3 cloves garlic, roughly chopped or 1 teaspoon garlic powder NOTE: If you don’t have these exact herbs, you can substitute other herbs ¼ cup olive oil ½ cup balsamic vinegar Salt and pepper 1 - 1 ½ lbs boneless skinless chicken breasts, or thighs
Serves 4 DRESSING INGREDIENTS
⅓ cup olive oil 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar (can substitute similar vinegar) 2 teaspoons Dijon mustard 1 clove garlic, minced ½ teaspoon Kosher salt (or ¼ teaspoon regular salt) Black pepper SALAD INGREDIENTS 1 lb. Brussels sprouts (small ones are best) 1 large apple (Honeycrisps are really good!) ½ cup dried cranberries, dried cherries, or raisins ½ cup sunflower seeds or other nuts ½ cup shredded Parmesan cheese Kosher salt and black pepper For Dressing: Put all the dressing ingredients in a small bowl and blend together with a whisk. Taste it and if it needs more salt, add some more. Keep in the fridge until ready to use. Can make this a day or two ahead. For Salad: Slice the Brussels sprouts into fine shreds (see the video for how). Dice the apple. Put all the salad ingredients into a large bowl and toss them together. Add all the dressing and toss until everything is well-coated with dressing. Taste it and if it needs more salt and pepper, add more. Note: You can make this salad a couple hours ahead of when you need it, but don’t make it the day before. The nuts will get soft and the Brussels sprouts will get soggy. Makes 6 servings. 1 tablespoon olive oil (or other type of oil)
1 small onion (or a half of a large onion), diced 2 cloves garlic, minced 1 teaspoon ground cumin ¼ teaspoon salt ½ cup bottled salsa 1 15 oz. can black beans, drained and rinsed 1 cup long grain white rice or brown rice, rinsed well 2 cups chicken broth or water 2 cups shredded Monterey Jack or cheddar cheese Garnishes: sliced avocado, chopped cilantro, sour cream
Serves 4-6 1 stick (½ cup) unsalted butter (this MUST be butter, not margarine)
2 tablespoons finely chopped (minced) fresh garlic (do this yourself, do not buy the prechopped garlic in a jar) 1 packet cheese powder from a box of Kraft Macaroni and Cheese (use the noodles for something else) ½ cup Parmesan cheese (this can be freshly grated, or the pre-grated kind in the can) 1 loaf French (or sourdough) bread - the size I used in my video is 15 oz, or nearly 1 pound
Enjoy!!! 1 cup (2 sticks) unsalted butter (NOTE: you must use butter, not margarine for this!)
2 cups brown sugar 2 eggs 2 teaspoons vanilla extract 1 ½ teaspoons baking powder ½ teaspoon salt 2 ½ cups all purpose flour ¼ cup granulated sugar 1 tablespoon cinnamon
Group One Ingredients - largest bowl
1 cup plus 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Group Two Ingredients - medium bowl 1 cup canned unsweetened pumpkin puree 1 cup sugar ½ cup vegetable oil 2 large eggs Group Three Ingredient ½ cup mini semisweet chocolate chips
Makes 9 servings. 1 onion, thinly sliced (can be brown, red, or white)
1 cup white vinegar ⅓ cup sugar ¼ teaspoon salt
Great on tacos, salads, and sandwiches! 1 cup semi-sweet chocolate morsels
3 tablespoons butter, cut into pieces 1 teaspoon instant coffee 1 tablespoon hot water 2 teaspoons vanilla extract 1 cup heavy whipping cream 3 tablespoons powdered sugar
Makes 4-6 servings *2 cups masa harina (I like Maseca brand)
1 teaspoon salt 1 ½ cups warm water Vegetable oil Various fillings: pinto beans, refried pinto beans, black beans, cooked meat such as chicken, pork, etc., shredded cheese * Measure the masa lightly; do not pack into measuring cup In a medium mixing bowl, combine the masa and salt. Add water and mix well with a spoon or your hand. Knead to form a smooth, moist dough. If mixture seems too dry, add water. If mixture seems too sticky, add more masa. If you have time, cover the bowl with a clean towel and let stand for 10 minutes. Cut the dough into 6 pieces. Form each piece into a ball. Using your thumb, make an indentation into each ball, forming a small cup. Fill the cup with a tablespoon or two of filling and wrap the dough around the filling to seal it. It should now look like a ball again. Making sure that the filling does not leak, pat the dough back and forth between your hands (or flatten on a flat surface) to form a round disc or fat pancake. Repeat with remaining balls. Heat a lightly oiled griddle or skillet over medium high heat. Cook the pupusas about 5 minutes on each side until deep golden brown. Serve warm with curtido (recipe on this website) on the side. Makes 6 pupusas. |
D. BobekI am the culinary teacher for Golden Valley High School. This is a perfect way for you to take what you learn in class and share it with your friends and family. All in class recipes are provided for you here |