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Below are the 20 most recent journal entries recorded in Recipes for Good Eating's LiveJournal:

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Wednesday, February 14th, 2018
5:09 am
Baileys Chocolate Mousse
Baileys Chocolate Mousse

Baileys Chocolate Mousse
Yield: 3 to 4 Servings Prep Time: 15 Minutes Cook Time: 20 Minutes


3 ounces semisweet chocolate, rough chopped
1 tablespoon unsalted butter, cut into 4 pieces
pinch salt
2 tablespoons Baileys Irish Cream
2 large eggs, separated
1 tablespoon sugar
1/3 cup chilled heavy cream, plus more for serving


Place a medium heatproof bowl over a large saucepan of lightly simmering water. Add the chopped chocolate and stir occasionally until melted. Add the butter, one piece at a time and stir until melted before adding another. Add the salt and the Baileys and stir until completely incorporated. Whisk in the yolks, one at a time, making sure the first is fully blended before adding the next. Set the mixture aside.
Remove the saucepan of simmering water from the heat. Allow it to rest for a few minutes to cool. Add the egg whites to a clean heatproof bowl and set over the saucepan of hot water. Stir continuously until the egg whites are slightly warmed, about 2 to 3 minutes. Remove the bowl from the saucepan and using an electric mixer, beat the egg whites on medium speed until soft peaks form. Raise the speed to high and slowly add the sugar. Beat until soft peaks form. Add 1/4 of the beaten egg whites to the chocolate mixture and fold together until incorporated. Add the remaining egg whites and gently fold the mixture together, using a rubber spatula. Be gentle and try not to deflate the egg whites.
In a clean bowl with clean beaters or a whisk attachment, whip the cream to soft peaks. Gently fold the whipped cream into the mousse. Divide the mousse between 3 to 4 bowls, serving dishes or goblets. Refrigerate until cooled completely, then cover and keep refrigerated for at least 2 hours or until ready to serve. Top with sweetened whipped cream, chocolate shavings and/or fresh strawberries.


Mousse made be made 24 hours in advance.
Feel free to substitute any brand of Irish cream for the Baileys. You may also use light rum, a good quality orange liqueur or brandy in place of the Irish Cream.
If you prefer to skip the liqueur, add 1 teaspoon vanilla extract to the mousse.
Saturday, January 27th, 2018
6:24 am
Seared Radicchio and Roasted Beets
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Seared Radicchio and Roasted Beets
Yield 8 servings


6 medium beets, scrubbed
5 tablespoons extra-virgin olive oil, divided
Kosher salt
2 small heads of radicchio, cut into large wedges through root end
1 cup pomegranate juice
2 tablespoons red wine vinegar
1/2 cup pomegranate seeds
Flaky sea salt (for serving)


Preheat oven to 450°F. Toss beets with 1 Tbsp. oil on a foil-lined rimmed baking sheet; season with kosher salt. Roast, tossing once, until skins are charred and beets are tender, 40–50 minutes. Let cool.
Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook radicchio wedges on cut sides until browned, about 2 minutes per side. Transfer to a platter.
Add pomegranate juice to skillet; bring to a boil and cook until thickened and syrupy, about 5 minutes. Stir in vinegar; season with kosher salt.
Tear beets open and place around radicchio; spoon dressing over. Top salad with pomegranate seeds, sprinkle with sea salt, and drizzle with remaining 2 Tbsp. oil.
Sunday, December 24th, 2017
9:49 am
Buttered Rum Hot Chocolate
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Buttered Rum Hot Chocolate
Makes 4 drinks Active Time 15 minutes Total Time 15 minutes


1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate, chopped
1/2 cup (packed) light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3/4 cup dark rum
1/2 cup heavy cream
Freshly grated nutmeg (for serving)


Melt butter and chocolate in a medium heatproof bowl in short bursts in the microwave, stirring after each burst, or set over a saucepan of barely simmering water (do not let water touch bowl), stirring, until smooth. Remove from heat and whisk in brown sugar, cinnamon, and salt.
Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and whisk in rum and chocolate mixture until combined.
Using an electric mixer on medium-high speed, beat cream in a medium bowl until soft peaks form.
Reheat hot chocolate, if needed, then divide among mugs. Top generously with whipped cream and nutmeg.
Saturday, December 23rd, 2017
10:07 am
Holiday Apple Salad
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Holiday Apple Salad
Total Time: 0:30 Prep: 0:20 Serves: 6-8

For the Candied Pecans

1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. kosher salt
2 tbsp. water
1 c. pecans

For the Salad

6 c. mixed greens
2 apples, thinly sliced
1/2 c. crumbled blue cheese
1/2 c. dried cranberries

For the Dressing

2 tbsp. apple cider vinegar
1/2 shallot, finely chopped
1/2 tbsp. Dijon mustard
1/3 c. extra-virgin olive oil


Candy pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir, letting sugar dissolve, then add pecans and toss until totally coated. Let simmer 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer. (Pecans you don't use for the salad can be stored in an airtight container up to 1 week.)
Assemble salad: In a large bowl, combine greens, apples, candied pecans, blue cheese, and dried cranberries. Refrigerate until ready to dress and serve.
Make dressing: In a bowl or glass jar, whisk together apple cider vinegar, shallot, dijon, and olive oil. Season with salt and pepper.
Drizzle salad with dressing and toss to combine. Serve immediately.
Thursday, December 21st, 2017
7:16 am
Dark Chocolate Fudge Pomegranate Tart
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Dark Chocolate Fudge Pomegranate Tart
Yield: serves 4 to 6 Total Time: 1 hour


20 oreo cookies
4 tablespoons unsalted butter, melted

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Sunday, December 17th, 2017
12:56 pm
Radicchio Salad With Caramelized Carrots and Onions
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Radicchio Salad With Caramelized Carrots and Onions
Yield Serves 8–10 Active Time 45 minutes Total Time 1 hour


1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves


Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10–12 minutes.
Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
Saturday, December 16th, 2017
12:17 pm
Buddy the Elf Cocktail
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Buddy the Elf Cocktail
Prep Time 10 minutes Total Time 10 minutes Servings 4


4 ounces (1/2 cup) vodka
2 ounces (1/2 cup) Kahlúa, or more to taste
3 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons molasses
1/4 teaspoon ground cinnamon
1/8 teaspoon ginger
1/2 cup heavy cream, whole milk, or sweetened condensed milk
chocolate syrup, for topping
whipped cream, candy canes, candies, and gingerbread cookies, for serving


1. In a cocktail shaker combine the vodka, Kahlúa, maple syrup, vanilla, molasses, cinnamon, and ginger. Shake until well combined. Add ice and shake again. Strain into 4 glasses. Top off each glass with heavy cream, whole milk or sweetened condensed milk. Dollop with whipped cream and garnish as desired. DRINK!
Thursday, December 14th, 2017
12:18 pm
Vegan Tiramisu Fudge Bars
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Vegan Tiramisu Fudge Bars
Prep time 15 mins Cook time 15 mins Total time 30 mins Serves: 6

Vegan Mascarpone cream filling:

⅔ cup soaked raw cashews, soaked for at least 15 mins then drained
½ cup water
¾ tsp vinegar (acv or white)
1 tsp or more lemon juice
¼ tsp salt
3 Tbsp or more sugar or other sweetener *
3 Tbsp coconut oil (preferably refined for neutral taste)
2 drops of vanilla extract
a drop of almond extract (optional)

Coffee Cocoa Layer

3 Tbsp cocoa powder
¼ cup oat flour (certified gluten free if needed)
¼ cup soaked cashews, soaked for at least 15 mins then drained
2 Tbsp coconut oil, preferably refined
½ cup water
3 Tbsp or more sugar or other sweetener *
¼ tsp salt
½ tsp instant coffee or 2 Tbsp or more brewed (use less water if using brewed coffee)
a drop of almond extract
optional: add a tsp or more liquor like rum or Kahlua


Blend the ingredients for the mascarpone filling layer. Blend for a minute, then let the mixture rest for 2 mins, then blend again until very smooth and silky,
Taste and adjust the sweet and tang and mix. Transfer to a bowl.
In the same blender (no need to wash), Blend the cocoa coffee layer filling until smooth. Blend for a minute, then let the mixture rest for 2 mins, then blend again. Taste and adjust sweet and flavor if needed. Add sweet if needed, and blend in.
Line a loaf pan with parchment. Pour the coffee cocoa mixture in and even it out. Freeze for 20 to 30 mins.
Pour the mascarpone mixture on top and even it out. Sprinkle shaved chocolate or cocoa powder on top and freeze for 2 hours or longer. Then slice into bite size pieces and store. Serve after thawing for 5 mins.

*If using liquid sweetener, reduce water by the amount of sweetener used.

To sub cashews, use other nuts such as macadamia, or use coconut cream, or use silken tofu and no water.
Wednesday, December 13th, 2017
7:16 am
Easy Cranberry Chutney
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Easy Cranberry Chutney
Prep time 5 mins Cook time 12 mins Total 17 mins Serves: 1 cup


1 cup water
12 oz sweetened dried whole cranberries
1 cup chopped, peeled apples
⅓ cup apple cider vinegar
½ tsp cinnamon
¼ tsp allspice
¼ tsp ginger
¼ cup chopped pecans


Add all ingredients to a saucepan and bring to a boil.
Reduce the heat to low and simmer for 12 minutes.
Turn off the heat and cool.
Pulse a few times in a blender until you reach the desired texture.
Stir in the pecans and store in the refrigerator until ready to use.
Spread on cheese and crackers, or top meats.
Tuesday, December 12th, 2017
7:12 am
Honey Dijon Apple Bacon Cranberry Salad
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Honey Dijon Apple Bacon Cranberry Salad
Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 4 serves, as a side Calories: 472 kcal


4-6 cups baby spinach or mixed salad leaves including spinach
1/2 cup dried cranberries
1/2 cup crushed walnuts
1/3 cup Danish feta cheese
1/2 sweet red apple sliced
1/2 granny smith apple sliced
4 slices bacon cooked and sliced or chopped


4 tablespoons olive oil
3 tablespoons honey
1 tablespoon Apple cider vinegar
3-4 teaspoons Dijon mustard


Add all of the SALAD ingredients into a large salad bowl.
Combine all of the DRESSING ingredients in a smaller bowl and mix well. Pour the dressing over the salad.

Nutrition Facts
Amount Per Serving
Calories 472 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 7g 35%
Cholesterol 25mg 8%
Sodium 353mg 15%
Potassium 324mg 9%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 28g
Protein 7g 14%
Vitamin A 57.3%
Vitamin C 12.8%
Calcium 10.6%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.
Monday, December 11th, 2017
7:00 am
Caramel Apple Hot Toddy
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Caramel Apple Hot Toddy
Yield: makes 1 drink, is easily multiplied


2 ounces bourbon
1 tablespoon caramel sauce
1 tablespoon honeycrisp syrup
1 lemon wedge, juiced
1/4 cup hot water


Fill a cup or mug with the bourbon, caramel sauce, syrup and lemon juice. Pour in the hot water and stir until the caramel and honeycrisp syrup dissolves.

Honeycrisp Syrup

2 honeycrisp apples, peeled and diced
1/4 cup water

Place the apples and water in a saucepan and heat over medium heat. Cook until the mixture is simmering and the apple is tender and begins to break down. Transfer the mixture to a blender or food processor and puree until smooth and blended. Strain over a fine mesh sieve into a measuring cup.

The amount of honeycrisp juice you have is how much sugar you need. If you have 1/2 cup, use 1/2 cup sugar. Equal parts. Place both the honeycrisp juice and the sugar in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture is simmering. Remove from the heat and let cool completely. Store in a sealed container in the fridge.
Sunday, December 10th, 2017
10:54 am
Chorizo-Filled Dates Wrapped in Bacon
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Chorizo-Filled Dates Wrapped in Bacon
Total Time: 20 MIN Servings: 24


1 small Spanish chorizo sausage (about 2 ounces), casing removed
24 Medjool dates, pitted
12 slices of bacon, halved crosswise

How to make this recipe

Slice the chorizo crosswise in thirds. Halve each piece lengthwise, then cut each half into 4 lengthwise strips to make a total of 24 small sticks.

Tuck a chorizo stick into each date and pinch the dates closed. Wrap a strip of bacon around each date and secure with a toothpick.

Place the wrapped dates in a large skillet, seam sides down, and sauté, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot.
Saturday, December 9th, 2017
12:35 pm
Cabrales Phyllo Rolls with Sherry Dipping Sauce
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Cabrales Phyllo Rolls with Sherry Dipping Sauce


1 tablespoon extra-virgin olive oil, plus 1/2 cup for brushing and frying
1 medium leek, halved lengthwise and thinly sliced crosswise
1/2-pound cream cheese
2 ounces Cabrales or other blue cheese
Salt and freshly ground pepper
1/4 cup sweet sherry
1/4 cup beef broth
1/4 cup golden raisins
1/4 teaspoon cornstarch dissolved in 1 teaspoon water
8 sheets of phyllo dough, plus more in case of breakage

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Sunday, June 18th, 2017
9:42 am
Orange Gelatin Salad
This is a favorite old fashioned recipe that my Aunt Ethel used to make for me.

Orange Gelatin Salad

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.
Tuesday, May 23rd, 2017
6:59 am
Russian Honey Cake
 photo Russian Honey Cake1.jpg

Russian Honey Cake
Servings: 8 in huge slices, 12 in normal ones Time: About 2 hours on the first day + an overnight rest + about 30 minutes on the second

This cake is eight paper-thin cake layers with a creamy, slightly tangy filling and coating. It mostly tastes like dreamy frosted graham crackers. The honey, if you’re nervous, is barely notable if you use a mild one but will be more present with a strong one. The filling is just a little sweet and has no sourness to it; after absorbing into the cake layers, it tastes so much like a mild cream cheese frosting, good luck convincing people it is anything else.

Planning ahead: You must start this cake a day early because you’re going to want the better part of the day for the filling to soften the cookies into glorious thin cake layers, just like an icebox cake. You can start even earlier than that, too. Our cake looked amazing in the fridge for 5 whole days before, um, it was “gone” so you can assemble this a few days before you need it. Or, you can make the cookie layers a week or longer in advance and store them in a container at room temperature, as you would other cookies. Just make sure you get them filled and frosted a day before you want to slice in.

*Cookie Layers
1/2 cup (170 grams) honey
1/2 cup (100 grams) sugar
1/2 cup (115 grams) unsalted butter
1 teaspoon baking soda
3 large eggs
1/4 teaspoon fine sea or table salt
1 teaspoon (5 ml) vanilla extract
3 1/2 cups (455 grams) all-purpose flour, divided
*Frosting and Filling
32 ounces (just shy of 4 cups or 900 grams) sour cream
1 14-ounce can (400 grams) sweetened condensed milk

Read more...Collapse )
Monday, July 4th, 2016
9:08 am
Grilled Fingerling Potatoes with Lemon and Fresh Herbs
Grilled Fingerling Potatoes with Lemon and Fresh Herbs

3 Points

Prep Time:15 min
Cook Time:25 min

3 spray(s)cooking spray - 0 SmartPoints™
1 pound(s)uncooked potato(es), fingerling, washed, dried (about 24 potatoes) - 10 SmartPoints™
2 tsp olive oil, extra virgin - 3 SmartPoints™
2 tsp fresh lemon juice - 0 SmartPoints™
2 Tbsp fresh oregano, leaves (plus extra for garnish) - 0 SmartPoints™
2 tsp fresh thyme, leaves (plus extra for garnish) - 0 SmartPoints™
4 clove(s)garlic clove(s), thickly sliced - 0 SmartPoints™
1⁄2 tsp kosher salt, divided - 0 SmartPoints™
1⁄8 tsp black pepper, freshly ground - 0 Smart Points™

Step 1
Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.

Step 2
In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 teaspoon salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.

Step 3
Grill packet, carefully turning a few times, until potatoes are tender, about 20 to 25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 teaspoon salt and additional black pepper, if desired; toss and garnish with fresh herbs. Yields about 6 potatoes per serving.

Notes: Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.
Saturday, April 16th, 2016
7:53 am



1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated white sugar

Two 8- ounce packages cream cheese, softened
¾ cup heavy cream
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon banana extract
1 ounce (2 tablespoons) dark rum

4 tablespoons (½ stick) butter
¼ cup brown sugar
2 ounces (¼ cup) dark rum
2 large bananas, sliced into ¼" thick slices


In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9-inch or 4 individual 4 ½-inch pans) using a glass to press down firmly.
In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9-inch springform pan.
Chill in the refrigerator for 4 hours or up to two days.
Make the banana topping by adding 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
Spoon the banana topping over the cheesecake and serve.
Monday, April 4th, 2016
5:26 am
Apple Sharlotka
 photo Apple Sharlotka.jpg

Apple Sharlotka

4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
½ teaspoon pure almond extract
Confectioners’ sugar, for dusting

Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.
Saturday, March 19th, 2016
7:51 am
Monte Cristo Pancakes
 photo Monte Cristo Pancakes- 2.jpg

Monte Cristo Pancakes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 pancake sandwiches


For the pancakes
1 ½ cups Krusteaz Buttermilk Pancake Mix
1 cup water

For the filling
4 slices gruyere or good melting cheese
4 slices ham, thinly sliced
2 tablespoons raspberry jam

For egg wash
2 eggs
½ cup milk
¼ teaspoon cinnamon


Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle. You should have 8 pancakes.

Cook pancakes 1- 1 ¼ minutes per side, or until golden brown, turning only once. Let pancakes cool.

Spread ½ tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.
Saturday, March 12th, 2016
8:13 am
 photo Encharitos.jpg

Serves: 4-6 Prep: 20 Min Cook: 25 Min


1 lb ground beef
6-8 flour tortillas (not the big burrito size)
1 can(s) (16 oz) refried beans
½ c onion, chopped
2 clove garlic, finely chopped
2 tsp ground cumin
1 Tbsp oil
2 can(s) (10 oz) red enchilada sauce
2 c cheddar cheese, grated
Salt and pepper to taste
Sliced black olives and/or chopped onion for garnish, if desired

1 Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent.
Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned.
Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
2 Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
3 Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge.
Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.)
Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired.
Bake at 350F, uncovered, for 20-30 minutes. It’s done when the cheese is melted and the sauce is bubbling around the sides.
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