This is an excellent dip for tortilla chips or veggies.
Ingredients:
1 pound ground beef
1 pkg taco seasoning
8 ounces sour cream
1 (16 ounce) jar of salsa
shredded cheddar cheese
Directions:
1. Brown and drain ground beef.
2. Add taco seasoning (use package directions).
3. Spread meat in bottom of a 9 inch microwaveable dish.
4. Spread sour cream over beef, then pour salsa on top of sour cream.
5. Sprinkle cheddar cheese generously on top of salsa.
6. Garnish with black olives or chopped scallions, if desired.
7. Microwave 15 to 30 seconds or longer to melt cheese.
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Showing posts with label Spreads. Show all posts
Showing posts with label Spreads. Show all posts
Garbanzo Bean Spread/Dip
My Mother found this recipe and made it for me. It's very good and different. It is very similar to hummas and good for you.
Ingredients:
1/2 onion, finely chopped
1/2 bunch fresh parsley, VERY finely chopped
1 tsp basil**
dash cumin
juice of 1 lemon
2 tbl oil
salt to taste
1/2 tsp oregano**
dash garlic**
3 cups of cooked (canned) garbanzo beans, mashed, ground, or blended
Directions:
1. Saute onion in oil until soft.
2. Add herbs and parsley at the last minute, just long enough to soften parsley.
3. Mix all ingredients together with fork.
**After making this a couple times and experimenting, my personal taste is to leave out the oregano, and add a little extra basil and garlic.
Ingredients:
1/2 onion, finely chopped
1/2 bunch fresh parsley, VERY finely chopped
1 tsp basil**
dash cumin
juice of 1 lemon
2 tbl oil
salt to taste
1/2 tsp oregano**
dash garlic**
3 cups of cooked (canned) garbanzo beans, mashed, ground, or blended
Directions:
1. Saute onion in oil until soft.
2. Add herbs and parsley at the last minute, just long enough to soften parsley.
3. Mix all ingredients together with fork.
**After making this a couple times and experimenting, my personal taste is to leave out the oregano, and add a little extra basil and garlic.
Pumpkin Butter
Everyone like apple butter to have on toast or english muffins. The texture is very different from jellies and jams. Well, if you haven't tried pumpkin butter, you're really missing something good. This is a real easy recipe, but tastes like you spent all day in the kitchen.
Ingredients:
1 can (15 ounce) 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
2 tbl fresh lemon juice
Directions:
1. Put the pumpkin puree, applesauce, cinnamon and ginger in a small saucepan and stir until well blended.
2. Bring to boil and then reduce heat to low and simmer, uncovered...stirring often so mixture won't scorch. Stir for 45 minutes or until mixture is very thick. Then stir in lemon juice.
3. Remove from heat...when cool, spoon into container(s), cover and refrigerate up to 2 weeks.
**Makes 2 cups
Ingredients:
1 can (15 ounce) 100% pure pumpkin puree
1 cup applesauce
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
2 tbl fresh lemon juice
Directions:
1. Put the pumpkin puree, applesauce, cinnamon and ginger in a small saucepan and stir until well blended.
2. Bring to boil and then reduce heat to low and simmer, uncovered...stirring often so mixture won't scorch. Stir for 45 minutes or until mixture is very thick. Then stir in lemon juice.
3. Remove from heat...when cool, spoon into container(s), cover and refrigerate up to 2 weeks.
**Makes 2 cups
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