jueves, 3 de agosto de 2017

Easy Crescent Taco Bake

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef 
¾ cup Old El Paso™ Thick ‘n Chunky salsa 
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Steps

  • Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  • Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.


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miércoles, 2 de agosto de 2017

Bacon, Egg and Cheese Sandwiches

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled (½ cup) 
4 eggs, scrambled
½ cup finely shredded Cheddar cheese (2 oz)
1 egg, beaten, if desired 
1 tablespoon cracked black pepper, if desired

Steps

  • 1Heat oven to 350°F. Unroll dough on work surface; separate into triangles.
  • 2Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
  • 3Bake 18 to 20 minutes or until golden brown.


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martes, 1 de agosto de 2017

Taco Crescent Ring

Ingredients

1lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Steps

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and ½ cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
  • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spoon beef mixture on the half of each triangle closest to center of ring.
  • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.


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lunes, 31 de julio de 2017

Pepperoni and Cheese Crescents

Ingredients

1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
24 slices (about 5 oz.) pepperoni
2oz. (½ cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated

Steps

  • Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
  • Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
  • Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
  • Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.


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domingo, 30 de julio de 2017

INGREDIENTS3 tablespoons unsalted butter4 ½ tablespoons...



  • INGREDIENTS

    • 3 tablespoons unsalted butter
    • 4 ½ tablespoons all-purpose flour
    • 3 cups whole milk, heated
    • 1 cup grated Monterey Jack cheese
    • ½ cup grated Gruyere cheese
    • ½ cup grated Comte cheese
    • ½ cup grated sharp white cheddar cheese
    • Coarse salt
    • ½ teaspoon freshly ground black pepper
    • 1 pound elbow macaroni


DIRECTIONS

Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.

In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about ½ cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.

Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.



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sábado, 29 de julio de 2017

Beef Vindaloo Recipe Ingredients: 1 ½ Beef Stew Meat...



Beef Vindaloo Recipe

Ingredients:

  1. 1 ½ Beef Stew Meat - 1 ½ inch cubes
  2. 1 large onion - finely diced
  3. 1 inch fresh ginger - finely chopped
  4. 1 to 2 cloves garlic - crushed
  5. 2 teaspoon ground coriander
  6. 4 dry red chilies
  7. 1 tablespoon cumin seeds
  8. 1 teaspoon yellow mustard seeds
  9. ¼ teaspoon cardamon powder or 5 cardamon pod seeds ground
  10. ½ teaspoon turmeric
  11. 1 teaspoon fenugreek seeds
  12. 1 teaspoon black pepper corns
  13. ½ teaspoon sugar
  14. 4 tablespoon white wine vinegar
  15. 4 tablespoon vegetable oil
  16. salt to taste

Instructions:

1) Using a spice grinder, add the cumin, yellow mustard, fenugreek, black pepper corn seeds and red chillies (remove heads if any). Blend together under powder.

2) Place into a small bowl and pour in the white wine vinegar and sugar, mix together.  Place to the side

3) In a heavy bottom pot or pressure cooker, heat the 2 tablespoons of vegetable oil and onions and cook until soft. Mix in the softened onions into the spice bowl made earlier.  Blend together with a hand blender until paste.  If you do not have a hand blender use a food processor.  

4) Using the same pot the onions cooked in, heat up another 2 tablespoon of vegetable oil and the beef cubes.  Brown all sides of the beef and cook for about 10 minutes, on medium high heat.  

5) Remove the browned meat into a plate. (meat should not be cooked at this point) Pour half the juices onto the meat and keep the other half of the juices into the pot.

6) To the same pot, add the ginger and garlic cook for about 2 minutes.  Add the coriander, turmeric and cardamon powder and continue cooking for another minute.  

7) Add the onion, vinegar, spice paste into the pot and season with salt to taste.  This is the vindaloo paste.

8) Add the meat back into the pot and pout in 1 cup of water (for pressure cooker) (1 ½ to 2 ½ cups for the pot).  Mix together and place the lid on the pressure cooker or on your pot.  

9) Pressure Cooking: Cook for 15 minutes on medium high heat - Regular pot cooking time:  Cook for 1 to 1 ½ hours on medium heat (check on the meat to see if it is cooked and if there is enough liquid in the pot so it does not stick or burn)

10) Allow for the pressure cooker to cool down (whenever using a pressure cooker please follow manufacturer instructions)  Open the the lid of the pressure cooker and see if the meat is cooked and tender.

11) Cook for an additional 5 minutes so that the sauce reduces a little or serve as is if you prefer more sauce.  

12) Serve on a  bed of yellow and white rice or rice of choice.  Perfect with Naan bread.



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viernes, 28 de julio de 2017