Please Delete-Envie is in the mail! CMArch is the Winner! Just sent a PM. RAOK: Need Some New Recipe Ideas

[MsSweetCheeks]

I need some new ideas of things to cook. I'm looking for some good recipes to try. I'd also like to see some mexican dishes and some chinese dishes if anyone has some recipes for those. Please post only once, but you can post more than one recipe in a post. I will pick one person at random that posts to receive a RAOK envie from me. I will chose a winner next Wednesday, 11/2. So let's get posting those recipes.

[caylascreations]

Here is the best thing I've made in a while. Sorry, not Mexican or Chinese, but these cookies are SO delicious for the fall! Enjoy!

Caramel Apple Cider Cookies - caramel apple cider cookies | gimme some oven

And for Christmas coming up, these are soooo festive and fabulous.

Frozen Hot Chocolate - Frozen Hot Chocolate | Tasty Kitchen: A Happy Recipe Community!

[MsSweetCheeks]

Bumping

Any recipes would be greatly appreciated. It doesn't have to be Mexican or Chinese dishes.

[MsSweetCheeks]

Bumping

Any recipes would be appreciated.

[STallerico]

Mexican Corn Chowder

ingredients

• 2 cups cut fresh corn or one 10-ounce package frozen whole kernel corn
• 1/2 cup cubed, peeled potato
• 1/2 cup chopped green sweet pepper
• 1/2 cup water
• 1/4 cup chopped onion
• 2 teaspoons instant chicken bouillon granules
• 1/2 teaspoon ground cumin
• 2-1/2 cups milk
• 3 tablespoons all-purpose flour
• 1 4-ounce can diced green chilies
• Fresh cilantro or parsley sprigs (optional)
• Chopped tomato (optional)

directions

1. In a large saucepan combine corn, potato, green pepper, water, onion, bouillon granules, and cumin. Bring to boiling. Reduce heat and simmer, covered, about 8 minutes or until corn and potatoes are tender. Do not drain.
2. Stir together milk and flour; stir into corn mixture. Add green chili peppers. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, garnish with cilantro or parsley and chopped tomato. Makes 4 to 6 side-dish servings.

Resturant Style beef & broccoli

Ingredients

• 1/3 cup oyster sauce
• 2 teaspoons Asian (toasted) sesame oil
• 1/3 cup sherry
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1 teaspoon cornstarch
• 3/4 pound beef round steak, cut into 1/8-inch thick strips
• 3 tablespoons vegetable oil, plus more if needed
• 1 thin slice of fresh ginger root
• 1 clove garlic, peeled and smashed
• 1 pound broccoli, cut into florets

Directions

1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

[daisy4282]

These are really good & they make enough that you can freeze the 2nd pan for a later meal if you need to! I also change them up by adding different veggies, peppers, cheeses- just to make them a little different each time.

CHICKEN ENCHILADAS WITH CREAM CHEESE



1 chopped onion
2 tbsp. vegetable oil
1 tsp. each chili powder, garlic powder & ground cumin
8 oz. cream cheese
6 c. shredded, cooked chicken (2 lbs.)
3/4 c. bottled salsa
8 oz. cheddar cheese, shredded 92 c.)
1/4 c. chopped black olives
16 flour tortillas
2 cans (14 oz.) enchilada sauce

Heat oven to 350 °F. Have 2 (11 x 7 inch) baking dishes ready. In large saucepan cook onion in oil for 5 minutes or until translucent. Stir in chili, garlic and cumin. Add cream cheese and cook, over low heat, breaking cheese into chunks with wooden spoon, until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of cheddar cheese and olives. Wrap tortillas in stacks of 8, in foil. Heat in oven 8 to 10 minutes until warm and pliable. Spread 1/4 cup enchilada sauce over bottom of pan. Spoon 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce. Bake 20 to 30 minutes.

[shashabell]

I like to make this dip for a party.

In casserole dish spread a block of Philly cream cheese. Top with a can of Hormel chili (I like w/o beans). Sprinkle shredded cheddar cheese on top. Microwave until cheddar cheese is melted. Serve with tortilla chips for dipping.

[ELLE-TN]

Chicken Tortilla Soup (I think it is yummy)

2 chicken breasts (boneless/skinless)
2 cans of Rotel
1 can of Black Beans
1 can of Kidney Beans
1 onion (chopped)
2 cans low sodium chicken broth
1-2 cups of water
1 taco season packet

Simmer in crockpot until done
Top with shredded cheese & sour cream and serve with tortilla chips

[MsSweetCheeks]

Bumping

Keep the recipes coming.

[Blessed617]

If you like cauliflower this is a GREAT recipe! And it is healthier than the usual take on mac and cheese.

Three-Cheese Macaroni Recipe : Food Network Kitchens : Food Network