Roxy
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Ancho-Spinach Dip
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
1 box (10 ounces) frozen chopped spinach, thawed
2 cups sour cream
1 package (8 ounces) cream cheese, softened
2 cups shredded Monterey Jack cheese
3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning
Preheat oven to 325°F.
Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, cream cheese, shredded cheese and DURKEE Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables.
Buffalo Wing Hoagies:
1 package (9 oz.s) ready-to-use Southwestern chicken strips
1 cup butter, softened, divided
2 tablespoons Louisiana-style hot sauce
1 tablespoon barbeque sauce
1/2 teaspoon chili powder
6 garlic cloves, minced
1 tablespoon minced fresh parsley
4 hoagie buns, split
4 cups shredded lettuce
2 tablespoons finely chopped celery
Dash salt and pepper
4 plum tomatoes, sliced
2 tablespoons blue cheese dressing
In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat or 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.
Marinate Beef On Buns:
3-1/2 cups ketchup
2 medium onions, finely chopped
1-1/2 cups packed brown sugar
1 cup soy sauce
1/2 cup white vinegar
1/2 cup vegetable oil
4 garlic cloves, minced
1/4 teaspoon ground ginger
1 beef eye round roast (3 pounds)
1/2 cup water
12 sandwich buns, split
In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag, add roast. Seal bag and turn to coat, refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserved marinade; pour over roast. Cover and bake at 350 degrees for 2 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve on buns. Skim fat from pan juices, serve with sandwiches. Yield: 12 servings.
Pizza Casserole:
Prep: 20 minutes
Bake: 30 minutes
3 cups uncooked spiral pasta
2 pounds ground beef
1 medium onion, chopped
2 cans (8-ounces each) mushroom stems and pieces, drained
1 can (15 oz.s) tomato sauce
1 jar (4 oz.s) pizza sauce
1 can (6 oz.s) tomato paste
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspon onion powder
1/2 teaspoon dried oregano
4 cups (16 oz.s) shredded mozzarella cheese, divided or part-skim mozzarella cheese
1 package (3-1/2 oz.s) sliced pepperoni
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, sauces, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 11x7x2-in. baking dishes; sprinkle each with 1 cup of mozarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes or until heated through. Yield: 2 casseroles (8 servings each).
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
1 box (10 ounces) frozen chopped spinach, thawed
2 cups sour cream
1 package (8 ounces) cream cheese, softened
2 cups shredded Monterey Jack cheese
3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning
Preheat oven to 325°F.
Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, cream cheese, shredded cheese and DURKEE Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables.
Buffalo Wing Hoagies:
1 package (9 oz.s) ready-to-use Southwestern chicken strips
1 cup butter, softened, divided
2 tablespoons Louisiana-style hot sauce
1 tablespoon barbeque sauce
1/2 teaspoon chili powder
6 garlic cloves, minced
1 tablespoon minced fresh parsley
4 hoagie buns, split
4 cups shredded lettuce
2 tablespoons finely chopped celery
Dash salt and pepper
4 plum tomatoes, sliced
2 tablespoons blue cheese dressing
In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat or 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.
Marinate Beef On Buns:
3-1/2 cups ketchup
2 medium onions, finely chopped
1-1/2 cups packed brown sugar
1 cup soy sauce
1/2 cup white vinegar
1/2 cup vegetable oil
4 garlic cloves, minced
1/4 teaspoon ground ginger
1 beef eye round roast (3 pounds)
1/2 cup water
12 sandwich buns, split
In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag, add roast. Seal bag and turn to coat, refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserved marinade; pour over roast. Cover and bake at 350 degrees for 2 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve on buns. Skim fat from pan juices, serve with sandwiches. Yield: 12 servings.
Pizza Casserole:
Prep: 20 minutes
Bake: 30 minutes
3 cups uncooked spiral pasta
2 pounds ground beef
1 medium onion, chopped
2 cans (8-ounces each) mushroom stems and pieces, drained
1 can (15 oz.s) tomato sauce
1 jar (4 oz.s) pizza sauce
1 can (6 oz.s) tomato paste
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspon onion powder
1/2 teaspoon dried oregano
4 cups (16 oz.s) shredded mozzarella cheese, divided or part-skim mozzarella cheese
1 package (3-1/2 oz.s) sliced pepperoni
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, sauces, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 11x7x2-in. baking dishes; sprinkle each with 1 cup of mozarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes or until heated through. Yield: 2 casseroles (8 servings each).