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Grilled Taco Burgers
Date added: 07/09/2010
"Grilled Taco Burgers"
Two family favorites come together to form south-of-the-border patties with a little kick.
Prep Time: 25 min
Total Time: 25 min
Makes: 6 sandwiches
Total Time: 25 min
Makes: 6 sandwiches
| 5 | large tortilla chips, crushed (about 1/4 cup) |
| 1/4 | cup Old El Paso® taco sauce |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon freshly ground black pepper |
| 2 | lb extra-lean (at least 90%) ground beef |
| 6 | slices (1 oz each) pepper Jack cheese |
| 6 | burger buns, split |
| Olive oil cooking spray | |
| 3/4 | cup shredded lettuce |
| 1 | medium tomato, coarsely chopped |
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| 1. | Heat gas or charcoal grill. In medium bowl, mix crushed chips, taco sauce, salt, pepper and beef. Shape mixture into 6 patties, about 5 inches in diameter. Press thumb in center of each patty, creating a slight indentation, until bottom of patty is about 1/2 inch thick. |
| 2. | Place patties on grill over medium heat. Cover grill; cook 5 minutes. Turn patties; cook about 5 minutes longer or until meat thermometer inserted in center of patties reads 160°F. Top each patty with cheese slice; cook 1 minute or until cheese begins to melt. |
| 3. | Meanwhile, spray cut sides of buns with cooking spray. Place buns, cut sides down, on grill; cook about 2 minutes or until golden brown. |
| 4. | To serve, place cheese-topped patties on bottom halves of buns. Top with lettuce, tomato and top halves of buns. |
Grilled Cheesy Ham-Stuffed Chicken
Date added: 06/21/2010
Grilled Cheesy Ham-Stuffed Chicken
Three ingredients turn ordinary grilled chicken into sensational grilled chicken all in just 30 minutes.
Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings
| 8 | large boneless, skinless chicken breasts halves (about 2 1/2 pounds) |
| 1/2 | cup herb-and-garlic spreadable cheese |
| 4 | ounces thinly sliced prosciutto or fully cooked ham |
| 1/2 | cup zesty Italian dressing |
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| 1. | Heat coals or gas grill for direct heat. Carefully cut a horizontal slit in each chicken breast half, making a pocket when top of chicken is lifted back. |
| 2. | Spread 1 tablespoon cheese inside each chicken pocket. Top with folded slices of prosciutto. Close chicken around filling, being sure that most of the filling is enclosed. Brush dressing on chicken. |
| 3. | Cover and grill chicken 4 to 5 inches from medium-high heat 10 to 12 minutes, brushing occasionally with dressing and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. |
Orange Teriyaki Beef with Noodles
Date added: 06/08/2010
Orange Teriyaki Beef with Noodles
Weeknight rush? Here's beef, veggies and noodles you can have on the table in only 20 minutes!
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings
| 1 | pound boneless beef sirloin, cut into thin strips |
| 1 3/4 | cups Progresso® beef flavored broth (from 32-ounce carton) |
| 1/4 | cup teriyaki stir-fry sauce |
| 2 | tablespoons orange marmalade |
| Dash of ground red pepper (cayenne) | |
| 1 1/2 | cups snap pea pods |
| 1 1/2 | cups uncooked fine egg noodles (3 ounces) |
1.
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
2.
Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.
3.
Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
Italian Beef Kabobs
Date added: 05/20/2010
"Italian Beef Kabobs (Cooking for 2)"
Balsamic vinegar and fresh oregano take beef kabobs to new flavor heights!
Prep Time: 15 min
Total Time: 1 hour 23 min
Makes: 2 servings
Total Time: 1 hour 23 min
Makes: 2 servings
| 1 | beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick |
| 2 | garlic cloves, finely chopped |
| 1/4 | cup balsamic vinegar |
| 1/4 | cup water |
| 1 | tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves |
| 2 | tablespoons olive or vegetable oil |
| 1 1/2 | teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves |
| 1 | teaspoon sugar |
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1.
Remove fat from beef. Cut beef into 1-inch pieces.
2.
Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
3.
Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
4.
Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.
Chicken Alfredo Salad
Date added: 05/05/2010
"Chicken Alfredo Salad"
Chicken Helper® fettuccine Alfredo dinner mix, with a few simple additions, transforms into a deluxe dinner salad.
Prep Time: 30 min
Total Time: 1 hour 0 min
Makes: 4 servings
| 1 | box Chicken Helper® fettuccine Alfredo |
| 1/2 | cup water |
| 1/2 | cup sour cream |
| 1/2 | cup milk |
| 1 1/2 | tablespoons red wine vinegar |
| 2 | cups chopped cooked chicken |
| 1 | cup Green Giant® Select® frozen broccoli florets, cooked |
| 1 | small zucchini, chopped (1 cup) |
| 1 | small red bell pepper, chopped (1/2 cup) |
1.
In 4-cup microwavable measuring cup, mix sauce mix (from Chicken Helper box) and water. Microwave uncovered on High about 2 minutes or until sauce is thickened. Stir in sour cream, milk and vinegar with wire whisk until smooth; cover and refrigerate.
2.
Fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain well.
3.
In large bowl, stir cooked pasta, chicken, broccoli, zucchini and bell pepper. Spoon sauce over pasta mixture; toss to coat. Cover; refrigerate about 30 minutes before serving.
Party Tacos
Date added: 04/22/2010
"Party Tacos"
No need to worry with this Mexican favorite; pre-mixed seasoning and packaged shells makes it ultra-easy.
Total Time: 45 min
Makes: 30 servings (without toppings)
| 3 | lb lean (at least 80%) ground beef |
| 2 | large onions, chopped |
| 2 | packages (1 oz each) Old El Paso® taco seasoning mix |
| 1 1/2 | cups Old El Paso® Thick 'n Chunky salsa |
| 1 | cup water |
| 3 | boxes (4.7 oz each) Old El Paso® Stand 'N Stuff™ taco shells |
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| 1. | Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. |
| 2. | Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed. |
| 3. | Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week. |
| 4. | To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings (left). |
| High Altitude (3500-6500 ft): No change. | |
Easy Ramen Noodle Bowl
Date added: 04/12/2010
"Easy Ramen Noodle Bowl"
You're less than 30 minutes and just a few ingredients away from a beefy Asian dinner complete with veggies.
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
| 2 | teaspoons vegetable oil |
| 1 | lb boneless beef sirloin steak, cut into thin strips |
| 2 | cups water |
| 1 | package (3 oz) Oriental-flavor ramen noodle soup mix |
| 1 | pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups) |
| 1/4 | cup stir-fry sauce |
1.
Spray 12-inch nonstick, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2.
In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3.
Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.
Beans on a Budget
Date added: 04/05/2010
"Beans on a Budget"
Black beans, pink beans, pinto beans, Great Northern beans, cannellini beans and so many more. Our How-To Glossary lists 18 varieties for dried beans alone! No wonder you find them in home cooking all over the world. Beans and legumes recipes have always been about saving money. Now we like them as much for their healthiness!
Black Bean Soup
Date added: 03/26/2010
"Black Bean Soup"
Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences.
Prep Time: 10 min
Total Time: 2 hours 10 min
Makes: 4 servings (about 3/4 cup each)
| 1 | medium onion, chopped (1/2 cup) |
| 1 | large garlic clove, finely chopped |
| 1 | slice bacon, cut into pieces |
| 3 | cups Progresso chicken broth (from 32-oz carton) |
| 1 | cup water |
| 1 | medium carrot, coarsely chopped (1/2 cup) |
| 1 | medium celery stalk, coarsely chopped (1/2 cup) |
| 1/2 | cup dried black beans (4 oz) |
| 2 | tablespoons chopped fresh parsley |
| 1 | teaspoon dried oregano leaves |
| 1/4 | teaspoon crushed red pepper |
| 4 | lemon wedges |
| 1. | Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender. |
| 2. | Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender. |
| 3. | Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges. |
Tomato-Goat Cheese Bruschetta
Date added: 03/16/2010
"Tomato-Goat Cheese Bruschetta"
Organic tomatoes, goat cheese and fresh thyme are the signature flavors of a classic Italian appetizer.
Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings (2 appetizers each)
| 2 | logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes, drained |
| 1/4 | cup coarsely chopped pitted kalamata olives |
| 1 | teaspoon chopped fresh thyme leaves |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | tablespoon olive oil |
| 24 | slices (1/2 inch thick) baguette (about 8 oz), toasted |
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| 1. | Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer. |
| 2. | Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil. |
| 3. | Bake 15 to 20 minutes or until warm. Serve with baguette slices. |
