Friday, July 25, 2008
- 1 pound medium shrimp, shelled
- 1 cup chopped cilantro
- 2 cloves minced garlic
- 1/3 cup lime juice
- 4 (9-inch) flour tortillas
- 1 tablespoon olive oil
- 2 large bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup sour cream
- Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
- Meanwhile, wrap tortillas in foil and place in a 350 degree F oven until hot (about 15 minutes).
- Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Cook, stirringoccasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
- Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cutto test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
- Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
- 8 slices bacon
- 1 cup diced yellow onions
- 2/3 cup flour
- 6 cups hot chicken stock
- 4 cups diced baked potato - peeled
- 2 cups heavy cream
- 1/4 cup chopped parsley
- 1 1/2 teaspoon granulated garlic
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon red pepper sauce
- 1 1/2 teaspoon coarse black pepper
- 1 cup grated cheddar cheese
- 1/4 cup diced green onions
- Garnish - grated cheese, chopped parsley, and bacon bits
- Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.
- Add in flour. Stir frequently to prevent lumps. Cook for 3 - 5 minutes or until mix becomes golden.
- Gradually add in chicken stock and let cook until liquid thickens.
- Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Let simmer for 8-10 minutes.
- Add in grated cheese and green onions and simmer until cheese melts smoothly. Garnish each serving as desired with bacon bits, grated cheese and chopped parsley.
This traditional chicken noodle soup is a classic American dish. Cut the chicken pieces to your desired thickness to make it more or less “chunky.” Serve with soup crackers.
- 1 pound chicken breast fillets
- 1 pound chicken thigh fillets
- vegetable oil
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 cup diced celery
- 4 cups chicken stock
- 2 cups water
- 1 cup sliced carrot
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon minced fresh parsley
- 2 cups egg noodles
- minced fresh parsley for garnish
- 2 cups of soup crackers
- Preheat oven to 350 degrees.
- Grease a baking sheet with vegetable oil. Add chicken and bake for 30 minutes. Remove from oven - set aside.
- In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly sauté for 4minutes.
- Dice chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
- Bring the soup to a boil, reduce the heat and simmer for 30 minutes.
- Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top and with soup crackers.
Hard Rock Café was started in 1971 in London as a “specialty theme” restaurant catering to Rock & Roll lovers worldwide. They have become the world’s leading collector and exhibitor of Rock & Roll memorabilia which can be seen on display in their restaurants. All this and great food as well.
- 2 (15-oz) cans pinto beans (with liquid)
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1/2 cup ketchup
- 1/3 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons diced onion
- 1 teaspoon prepared mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup cooked bacon
- Preheat oven to 350 degrees.
- Pour entire contents of the can of pinto beans into a casserole dish.
- Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
- Add the remaining ingredients to the dish, stir well and cover.
- Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.