green/red peppersonions, mushrooms, etc. (as desired)
Instructions
Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.
Spirited cookery is a favorite of mine. I’ve made a few mistakes. I remember my friend and I making dinner for our boyfriends. We wanted to impress them so we decided to make something to flame. Two Home Ec. majors and we failed to heat the liqueur so it would be hot enough to flame. First try–didn’t flame so we stirred it in. Second try– still didn’t flame so we stirred that it. On the third try it didn’t flame. What the heck, we will serve it anyway. My husband says he got drunk on eating chicken! And it tasted horrible with all that brandy stirred in.
Not to be defeated, I went on to Cherries Jubilee and when they made Bananas Flambe” table-side at Culinary School, I knew I had to make it at the local Charity Ball. It was a hit and very impressive. I always included the recipe at my couples cooking lessons. The men loved flaming it. Guess they always love playing with fire. Don’t be intimidated, it is a easy recipe and worth the try. Enjoy!
A very impressive dessert inspired by Johnson and Wales Culinary School
Course Dessert
Cuisine French
Keyword bananas, flaming, ice cream
Servings 4servings
Equipment
medium skillet
Ingredients
1/4cupgranulated sugar
2tablespoonsbutter
2 bananaspeeled, cut in half crosswise, then cut in half lengthwise
1/4 cuprum
1/4cupbanana liquer
Instructions
Prep all ingredients. Place a medium skillet over medium heat. Add butter and sugar stirring until caramelized. Add bananas and coat with caramel. Remove skillet from flame and add rum away from flame, return to heat tilting pan slightly to flambe'. Let the flames die down. Lower flame, remove pan from heat. Add banana liqueur and return to heat. Cook slightly to reduce sauce. Serve bananas over vanilla ice cream or pound cake and nappe' with sauce.
Notes
Safety Practices:
Store liqueurs away from heat.
Remove pan from heat before adding liqueur.
Tilt pan gently towards flame to ignite, show confidence.
Do not leave unattended
Never pour liqueur in a flaming pan
For an electric range, heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself).
Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
Servings 4
Equipment
Pasta cooker
10 inch skillet
Ingredients
3tablespoonsbutter
1/2cupfinely chopped green onion tops
1tablespoonplus 1 teaspoon Cajun Magic Seafood Magicin all
1/2teaspoonminced garlic
1poundmedium to large shelled shrimpdeveined
2cupsheavy creamin all
1cup4 oz. Shredded Muenster cheese
1poundHot cooked spiral pasta
Instructions
Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.
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Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!
Santa Fe Cheesecake is simply a savory cheesecake; one that can be made ahead of time and refrigerated. After unmolding and garnishing, it makes a beautiful appetizer that takes little last minute preparation. This is a good recipe to keep in your files for easy preparation.
2-8 ounce packages cream cheese, softened to room temperature
2eggs
8ouncesshredded Colby/Monterey Jack cheese blend
1-4 ounce can chopped green chilies, drained
1or 2 jalapeno peppersseeded and chopped fine
Dash of hot pepper sauce
1cupsour creamroom temperature
1cupchopped orange or yellow bell pepperto garnish
2cupchopped tomatoesto garnish
1/4cupsliced black olivesto garnish
Instructions
Preheat oven to 325 degrees. In a small bowl, combine tortilla chips and melted butter. Press onto the bottom of a 9 inch spring form pan and bake for 15 minutes.
In a large bowl, beat cream cheese and eggs until well blended. Mix in shredded cheese, green chilies, jalapeno pepper and hot pepper sauce. Pour over tortilla chip crust and bake for 30 minutes. Spread sour cream evenly over warm cheesecake. Run a knife around edge of cheesecake to loosen from pan. Cool before removing rim of pan. Chill thoroughly.
Garnish cheesecake with peppers, tomatoes and olives before serving.
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.
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