Friday, May 31, 2013

Crock Pot Mexican Shredded Beef

Crock Pot Mexican Shredded Beef
Recipe from: favfamilyrecipes
Image Credit: Erica
Crock Pot Mexican Shredded Beef

“This makes quite a bit so we usually make it up and freeze it in little individual freezer bags. It stays good for up to 2 months in the freezer. To re-heat, just throw it in pot and stir until hot. I promise, it tastes just as good as it does the day you make it! We ALWAYS bring this on our camping trips. We just heat it up and serve with tortillas. It is so easy and clean-up is a breeze.” Erica


3-4 Lbs. lean roast beef

1 pkg. onion soup mix

2-3 cup water

2 cup Pace Picante sauce (or your favorite picante sauce)

Salt and pepper, to taste


Sear the roast on all sides.

Add to crock pot and sprinkle with onion soup mix and add 2 cup water.

Cook in crock pot on low for 7-8 hours, keep an eye on it and add more water as necessary.

Make sure there is always about 1-2 cups of liquid in there.

Do not let the water cook out!

After meat is cooked, remove beef from Crock Pot and shred, removing any excess fat.

Return the meat to the crock pot and add picante sauce & salt and pepper.

Cook on low for another 30 minutes.

Meat should be moist and juicy.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Hawaiian Margarita Recipe

Hawaiian Margarita Recipe
Recipe from: whattodrink
Image Credit: whattodrink
Hawaiian Margarita Recipe       


1 Cup Ice

1½ oz Tequila

½ oz Triple Sec

2 oz (fresh or frozen) Strawberries

2 oz (fresh or canned) Pineapple

Dash of Sour Mix

How to make a Hawaiian Margarita:

Pour all ingredients into a blender and blend until smooth.

Pour contents into a chilled margarita glass.

Garnish with the strawberries and pineapple.

Type of drink:


Recommended glass:

Margarita Glass

Read more and enjoy this amazing recipe and many more when visiting whattodrink

Thursday, May 30, 2013

Teriyaki Tsukune

Teriyaki Tsukune
Recipe from: opensourcefood
Image Credit: muttoneer
Teriyaki Tsukune

“The cakes are kind of small... but with rice it could certainly serve 3-4. Could also serve two people with big appetites, I suppose.” muttoneer


1 lb. ground chicken

1 large egg

4 tablespoons onion, finely chopped or grated

1½ teaspoons sugar

1½ teaspoons soy sauce

Cornstarch (corn flour) for coating


½ cup Teriyaki Sauce (whatever your favorite recipe is)

How to make Teriyaki Tsukune:

Mix chicken with egg, onion, sugar, soy sauce until all is combined.

Shape mixture into 10-12 cakes and dust with cornflower.

Place cakes on an oiled pan over moderate heat and cook until brown (about 3 minutes), flip 
and cook the other side.

Once the meat is cooked through, add the teriyaki sauce and glaze the tsukune, shaking the 
pan and flipping the cakes so the sauce does not burn.

Serve with rice.

Read more and enjoy this amazing recipe and many more when visiting opensourcefood

Strawberry Sunrise Smoothie

Strawberry Sunrise Smoothie
Recipe from: realmomkitchen
Image Credit: Laura

Strawberry Sunrise Smoothie

“This happens to be one of my creations. It’s quick, easy, and delicious. I also love it because 
of the ingredients used, there’s no need for extra sugar.” Laura


½ cup orange juice (I use Tropicana Light in order to reduce the calories)

½ banana

4-5 frozen strawberries


Blend juice and banana together.

Then add in strawberries and blend until smooth.

Makes 1 serving.

Read more and enjoy this amazing recipe and many more when visiting realmomkitchen

Wednesday, May 29, 2013

General Tso's Chicken Recipe

General Tso's Chicken Recipe
Recipe from: opensourcefood
Image Credit: tr1n1ty
General Tso's Chicken Recipe

“I was thinking of a Szechuan style spicy dish for my Chinese shebang dinner for Father's Day. My mother (who has awesome timing) sent me a link for a recipe for General Tso's Chicken ( ) shortly after. This recipe is based on that recipe, which originally appeared in The Chinese Kitchen by Eileen Yin-Fei Lo.” tr1n1ty


780g chicken thigh cut into bite sized cubes

3½ cups vegetable oil

8-12 dried Chinese chilies, chopped if you like the dish hotter, whole if you are of the mild 

¼ Szechuan peppers, crushed or whole whichever you prefer.

½ cup finely sliced scallion

About 2 cups Japanese Panko breadcrumbs

Chopped scallions and coriander for garnishing

2-3 handfuls of cashew nuts

A handful each of chopped scallion and coriander according to taste


1 large egg, beaten

¼ teaspoon salt

1 pinch white pepper

2 tablespoons cornstarch


2 tablespoons dark soy sauce

1 tablespoon minced garlic

1 tablespoon grated fresh ginger

2 tablespoons hoisin sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1½ teaspoons Shaoxing wine


Mix together the marinade ingredients and add it to the chicken. Ensure the chicken is throughly 
coated then set it aside for at least 15 minutes.

Combine the sauce ingredients in a bowl and set aside.

Heat the peanut oil in your wok over high heat till it starts to smoke.

You can test this by putting in prawn crackers into the oil. If they bloom out sufficiently quickly, 
then it’s hot enough.

One at a time, bread the chicken pieces with the breadcrumbs.

Pat the crumbs in firmly so they don’t drop off in the oil, and shake off excess crumbs.

Deep-fry them in the hot oil till nicely browned.

Don’t worries too much about whether they are cooked through, they get a second cooking 

Pour off all but about 3 tablespoons of the oil and turn the heat up again.

When it starts smoking add in the chilies and szechuan pepper and fry till fragrant.

Add in the cashews and fry till it takes on a roast brown color.

Add the chicken and continue frying till the chilies look a bit burnt.

Give the sauce mixture a stir then pour it over everything. Toss to coat evenly, then add the chopped scallions.

Give it another stir around till the scallions look half cooked.

Serve it up piping hot, garnished generously with scallions and coriander.

Read more and enjoy this amazing recipe and many more when visiting opensourcefood

Mini Blueberry Muffins with Blueberry Yogurt Smoothies, Very Berry Day

Mini Blueberry Muffins with Blueberry Yogurt Smoothies, Very Berry Day!
Recipe from: dailydelicious
Image Credit:  dailydelicious

Mini Blueberry Muffins with Blueberry Yogurt Smoothies, Very Berry Day!

“But morning won't be complete without a cup of refreshing smoothies, so to make the great start, I suggest the blueberry yogurt smoothie! Well, a glass of smoothie and a piece of muffin, it's the good day” dailydelicious


160 grams All-purpose flour

80 grams Sugar

1¼ teaspoons Baking powder

⅛ teaspoon Baking soda

¼ teaspoons Salt

½ teaspoons Cinnamon

125 ml Milk

65 grams unsalted butter (melted)

1 Egg

100 grams Blueberry (fresh or frozen)


Preheat the oven to 200°C.

Line the mini cheese cake pan with paper cups.

Pour the milk and egg into the melted butter, whisk to combine.

Whisk the dry ingredients together.

Pour the butter mixture into the dry ingredients, mix together with rubber spatula.

Stir just until blended.

Add 65 grams of the blueberry.

Stir just until evenly incorporated, and then scoop the batter into the prepared pans.

Sprinkle the reserved blueberry on top.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 15-20 

Let the muffin rest in the pan for 3-5 minutes then remove.

Blueberry Yogurt Smoothies:

60 ml Milk

80 grams Plain yogurt

120 grams frozen blueberry

1-2 teaspoons Honey

Fresh blueberry for sprinkle on top

Mint for decoration


Put all the ingredients in the blender and process until smooth.

Pour the smoothie into the glass sprinkle the fresh blueberry on top and decorate with mint leaf.

Serves 2

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Tuesday, May 28, 2013

Easy Chicken Enchiladas

Easy Chicken Enchiladas
Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes
Easy Chicken Enchiladas

Recipe type: Chicken, Enchilladas

Cuisine: Mexican


4 cups cooked shredded chicken

4 ounces cream cheese, room temperature

2 tablespoons sour cream

2 teaspoons ground cumin

16 ounces green chile enchilada sauce, such as Frontera, divided

Kosher salt and freshly ground black pepper

6 soft taco size white flour tortillas

8 ounces Monterey Jack cheese, grated


Preheat the oven to 350 degrees.

In a large bowl, combine the chicken, cream cheese, sour cream, cumin and ¼ cup enchilada 

Season with a little salt and pepper and mix until well combined.

Spread ½ cup of the enchilada sauce in the bottom of a 9-x-13 baking dish.

Evenly divide the chicken mixture between the tortillas (about ½ cup on each), placing the filling 
in the center.

Sprinkle over a couple of tablespoons of cheese on each; fold the tortilla over the filling and roll 
like a cigar to enclose it.

Place the enchilada seam-side down in the baking dish; repeat with remaining tortillas.

Cover the enchiladas with the remaining sauce and cheese.

Bake uncovered until the cheese is bubbling and the sauce has cracked slightly on top, about 
25 to 30 minutes.

Serves: 6

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Notes…from the Picture-Perfect kitchen:

Planning: I usually leave my cream cheese out overnight to soften, but to bring it to room 
temperature quickly, place the foil-wrapped block in a zip-loc bag and submerge in warm water 
for several minutes. You can make the filling one day in advance. Cover and refrigerate. Bring 
to room temperature before assembling the enchiladas.

Product Purity: Don’t forget that a rotisserie chicken from your deli is a goldmine of quick and 
easy dinners, like this recipe. Although I’m not one for many convenience products, I make an 
exception in this case. Frontera Green Chile Enchilada Sauce, from the brilliant award-winning 
chef, Rick Bayliss is so perfect in this dish. Mildly spiced with roasted tomatillos and garlic, one 
bite and I was hooked. Crafted from fresh, all-natural ingredients, you can find it at whole foods 
markets, like Earth Fare. The other El Paso-like brands of enchilada sauce contain a whole 
host of offenders. Now, about tortillas. Sigh. Please, I beg you, seek out organic tortillas. Or at 
least look at the ingredient list on most supermarket brands. They’re a science project. Serious 
UnFab Four alert here. Maria and Ricardo’s Tortilla Factory makes all natural, no artificial 
anything in their yummy tortillas. Also available at whole foods markets.

Presentation: Chopped, diced tomatoes, minced cilantro, lime wedges, guacamole and/or sour 
cream are the traditional garnishes. Serve with some confetti corn with peppers and black 
beans for a colorful side.

***You can’t serve enchiladas without a margarita! Well, you could, but why in the world would 
you want to go and do a thing like that? Here’s how to make a real, good one! I’m an On-the-
Rocks kind of gal. Extra salt, please. In a large pitcher, combine: 2 cups fresh lime juice, 3 cups 
tequila and 1 cup triple sec or Gran Marnier. To prepare the traditional salt-rimmed glass: Put 
some kosher salt in a flat dish. Run a slice of lime around the rim of your serving glass, dip in 
the salt, pressing firmly. Slip cut lime slices over the lip of the glass as a garnish. Serve over ice.

Strawberry Cheesecake Smoothies

Strawberry Cheesecake Smoothies
Recipe from: fullforkahead
Image Credit: KMont
Strawberry Cheesecake Smoothies

“The big question now, though, was: Does it taste like a strawberry cheesecake? And, fellow followers of the fabulous Cheesecake….YES, YES IT DOES.” KMont


6 ounces (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1½ cups milk

⅓ cup sugar, divided

1½ teaspoons vanilla

7 graham crackers, divided

2 cups frozen whole strawberries, slightly thawed


Blend cream cheese, milk, 3 tablespoons sugar, vanilla and 6 crackers in blender until smooth.

Pour all but about ½ cup of the cream cheese mixture into liquid measuring cup.

Reserve for later use.

Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend 
until smooth.

Pour into 4 glasses.

Pour reserved cream cheese mixture gently over strawberry mixture in glasses.

Crumble remaining cracker; sprinkle over smoothies.

Serve immediately.


We were confused if the recipe meant 7 full sheets of graham crackers as opposed to 7 
individual, separated crackers, but we went with the full sheets. In doing so we realized this 
must have been the right way because you could taste just the right amount of the crackers. The 
other way you’d probably not be able to taste them much at all, especially if your berries have a 
strong flavor like ours did.

There was only enough of the strawberry mixture for 3 small 8-ounce smoothies, so you might 
need to double the recipe for more than three people or if they’ll be wanting a bigger smoothie.

Make sure to gently pour the cheesecake mixture on top of the strawberry mixture, or it will just 
blend right into the strawberry part. Holding the pitcher of cheesecake mixture close to the 
glass seemed to help.

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Monday, May 27, 2013

Carne Asada - Cuban Pot Roast

Carne Asada Cuban Pot Roast
Recipe from: cubaninthemidwest
Image Credit:  Ivonne

Carne Asada Cuban Pot Roast   


2 pounds beef roast

6 cloves garlic, pressed

3 tablespoons lemon juice

3 tablespoons olive oil

1 medium onion, chopped

3 carrots cut in big chunks

2 tablespoons tomato paste

1 bay leaf

Dash of oregano

4 cups beef stock*

Salt and pepper to taste

¼ cup Sherry


Rub salt on your roast.

Mix the pressed garlic and lemon juice, and add to the roast.

Marinate for at least half an hour.

Coat a large pot with your olive oil, heat to medium high and brown your meat on all sides.

Add all remaining ingredients except for the Sherry.

Lower heat to medium low and cover.

Let the roast cook for about 2½ hours or until tender. 

Remove the meat from the sauce and let the sauce reduce 'til thickened.

Stir in the ¼ cup of Sherry. 

Slice your roast and pour the sauce over it.


Read more and enjoy this amazing recipe and many more when visiting cubaninthemidwest

Orange Cream Pop Cupcakes

Orange Cream Pop Cupcakes
Recipe from: bhg
Image Credit: bhg

Orange Cream Pop Cupcakes  

“Special Food for Memorial DayMaria


1 3 ounce package orange-flavor gelatin

1 2-layer-size package white cake mix

1 4-serving-size package cheesecake instant pudding and pie filling mix

1 ¼ cups orange juice

4 eggs

⅓ cup vegetable oil

1 teaspoon vanilla

1 recipe Cream Pop Frostings

Wooden craft sticks (optional)


Preheat oven to 350°F.

Line twenty-seven 2-1/2-inch muffin cups with foil bake cups.

Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings.

In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.

Spoon batter into prepared muffin cups, filling each about two-thirds full.

Use the back of a spoon to smooth out batter in cups.

Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.

Cool cupcakes in muffin cups on wire racks for 5 minutes.

Remove cupcakes from muffin cups.

Cool completely on wire racks.

Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip.

Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip.

Pipe orange frosting onto each cupcake to cover the top.

Pipe a medium-size star of white frosting onto each cupcake.

If desired, insert a crafts stick into top of each cupcake.

Makes 27 (2-1/2-inch) cupcakes.

Read more and enjoy this amazing recipe and many more when visiting bhg

Sunday, May 26, 2013

Barbecued Beef Brisket

Barbecued Beef Brisket
Recipe from: grandmaskitchen
Image Credit: Grandmaskitchen
Barbecued Beef Brisket     


1 beef brisket (about 5 pounds)

¾ cup red-wine vinegar

½ cup unsweetened pineapple juice

½ cup firmly packed light brown sugar

⅓ cup molasses

⅓ cup prepared yellow mustard

3 tablespoons Worcestershire sauce

1 tablespoon finely chopped onion

1 teaspoon chili powder

¼ teaspoon hot pepper sauce


Place the beef in a reseal able plastic bag.

Combine red-wine vinegar, pineapple juice, brown sugar, molasses, mustard, Worcestershire 
sauce, onion, chili powder and hot pepper sauce in a medium bowl and mix well.

Pour over beef and seal bag.

Shake gently to coat the beef.

Chill, turning the bag occasionally, 4 hours.

Preheat one side of the grill to medium.

Drain beef, reserving the marinade.

Grill 6 inches from heat until browned on both sides, about 8 minutes per side.

Move beef to other side of grill.

Close grill.

Grill for 14 minutes.

Turn beef over.

Place beef in the center of a large piece of heavy-duty aluminum foil.

Baste with reserved marinade.

Fold foil to enclose the beef.

Grill the beef, turning occasionally, for 1¼ hours.

Serves 8

Read more and enjoy this amazing recipe and many more when visiting grandmaskitchen

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