Paula Deen's Taco Soup

Total Time:
6 hr 15 min
Prep:
15 min
Cook:
6 hr
Yield:12 to 16 servings

Read more at: http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe.print.html?oc=linkback

Ingredients

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained (or cooked corn on the cob)
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe.print.html?oc=linkback

German Chocolate Cake

Cake

1 pkg. (4 oz) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Filling/Frosting

4 egg yolks
1 can (12 oz) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cup butter
1 pkg. (7 oz) shredded coconut
1 1/2 cups chopped pecans

Cake

1. Heat oven to 350
2. Cover bottoms of 3 (9 inch) round pans with wax paper, spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1 1/2- 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
3. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda, and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, one at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blend after each addition.
4. Add egg whites, stir gently until well blended. Pour into prepared pans.
5. Bake for 30 minutes. Immediately run small spatula around cakes in pans. Cool cakes in pans for 15 minutes. Remove from pans to wire racks. Cool completely. Spread coconut-pecan filling and frosting between cake layers and onto top of cake.

Filling/Frosting

1. Beat egg yolks, milk, and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts, mix well. Cool.

Crispy Black Bean Quinoa Burritos

From Two Peas and Their Pod
Yield: 10 burritos

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Crispy burritos with black beans, corn, peppers, cilantro, quinoa, and cheese. Serve with Creamy Avocado Yogurt Dip and you have a fun, healthy, and delicious meal!

ingredients:

-1 tablespoon olive oil

-
1 small yellow onion, diced


-1 clove garlic, minced


-1/2 cup diced red bell pepper

-
1/2 cup diced green bell pepper


-1 (15 oz) can Black Beans, rinsed and drained

-
1/2 cup Sweet Corn, rinsed and drained


-1 1/2 teaspoons chili powder


-1 teaspoon ground cumin


-1/4 cup fresh cilantro, chopped


-Juice of ½ lime

-
Salt and black pepper, to taste

-
Cilantro Lime Quinoa


-2 cups shredded Cheddar cheese


-10 burrito-sized flour tortillas

-
Creamy Avocado Yogurt Dip, for serving

directions:

1. In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper, to taste.

2. Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving 1/2-inch border around edges, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Continue making the rest of the burritos.

3. Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with Creamy Avocado Yogurt Dip.

Note: You don't want to fill the burritos too full or they will be hard to roll up. You can also use Cilantro Lime Rice, instead of the quinoa.

Cilantro Lime Quinoa

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This easy and flavorful Cilantro Lime Quinoa goes great with any Mexican meal.

ingredients:

-2 cups vegetable broth

-
1 cup quinoa, rinsed and drained

-
1 clove garlic, minced


-2 tablespoons fresh lime juice

-
1/3 cup chopped cilantro


-1/4 teaspoon granulated sugar

-
Salt and pepper, to taste

directions:

1. In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork.

2. Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper, to taste. Serve warm.

Creamy Avocado Yogurt Dip

Yield: Serves 4

This healthy Creamy Avocado Yogurt Dip is simple to make and is great for parties or snack time. Serve with pita chips, tortilla chips, or cut up vegetables.

ingredients:

-1/2 cup plain fat-free Greek yogurt 

-2 ripe avocados, peeled and seeded


-1 clove garlic, minced


-3 tablespoons chopped fresh cilantro

-
1 tablespoon finely chopped seeded jalapeño pepper


-2 tablespoons fresh lime juice


-1/4 teaspoon ground cumin


-Salt and ground black pepper, to taste

-
Pita chips, tortilla chips, cut up veggies-for serving

directions:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

PW Fruit Salad

Fruit Salad

Prep Time:

 20 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Ingredients

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Yumm Bowl Sauce

This is based off a restaurant in Portland. Gluten free and delicious! Here is the sauce:

1/2 cup canola oil, 1/2 cup almonds (or 1/3 cup almond butter), 1/3 cup Parmesan, 1 cup chickpeas, 1/2 cup water, 1/2 cup lemon juice, 2 garlic cloves, 1/2 tsp salt, 1 1/2 tsp curry, 1 tsp dried oregano, 1 tsp dried cilantro (or a few T fresh). Blend it all in blender!

Options for the rest of the bowl:

Layer 1: Rice
Layer 2: Black beans, red beans, or edamame
Layer 3: Yumm Sauce
Layer 4: Cheese
Layer 5: Salsa
Layer 6: Avocado, Tomato, Sour Cream, Olives Cilantro, etc.

http://www.cafeyumm.com

Raspberry Almond Torte (Market Street Grill)

INGREDIENTS

SPONGE LAYER STEP 1

• 5 egg whites
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• pinch of salt

SPONGE LAYER STEP 2

• 5 egg yolks
• 2 tablespoons sugar
• pinch of salt
• 2 teaspoons cornstarch
• 1/4 cup melted cooled butter
• 1/2 cup finely chopped, lightly toasted almonds

PASTRY CREAM

• 3 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 6 egg yolks
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/2 cup milk (additional)
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 1/4 cup sugar (additional)
• 1 pint container of fresh raspberries

DIRECTIONS

SPONGE LAYER STEP 1

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

SPONGE LAYER STEP 2

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

PASTRY CREAM

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

TO ASSEMBLE:

Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of pastry cream over top, to within 1/2 inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Chocolate Silk Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 8-10

Ingredients

• 1 cup Chocolate Silk Soymilk or Chocolate Milk
• 2 Tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1 egg
• 2 Tablespoons butter, melted
• Whipped Topping, diced fresh strawberries and powdered sugar for garnish

Instructions

1. Place all ingredients through melted butter in a mixing bowl and blend until well incorporated and smooth.
2. Heat a large electric griddle to 350° or a skillet to medium heat.
3. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
4. Top each pancake with whipped topping, strawberries and powdered sugar.