Recipe to come!
Thursday, January 29, 2009
Tuesday, January 27, 2009
Birthday Bowl of Cereal
Why didn't I start this year's ago? I did if for the first time this year for Jake's 11th birthday. So simple and makes having a bowl of cereal APPEAR super special!!!!
Taco Salad for 200
We provided a Taco Salad dinner at P3's "Linger MUCHO Longer."
9-10 Crockpots with 5 pounds each of cooked taco meat
Buy the below items at Costco:
SEVEN 3lb bags of lettuce for salads
FOUR bags of Nacho Chips
TWO #10 cans of sliced Black Olives
TWO #10 cans of Corn
ONE 8 can pkg of Black Beans
THREE containers of Sour Cream
TWO large bags of shredded cheese
TWO bottles of Salsa
ONE bottle of hot sauce
2-3 large bottles of Ranch Dressing
Other Misc:
10 bunches of green onions
4 people to make homemade guacamole (using 8 avocados each)
2 Nacho Cheese Machines
RECIPE FOR SHELLEEN'S TACO SALAD DRESSING:
1 can tomato soup
¼ C. Sugar
¼ C. Vinegar
½ C. Oil
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Pepper
1 tsp. Paprika
Dash cayenne pepper
Put all of the ingredients into a blender and blend. Put into the fridge for most of the day. Blend again to mix just before serving.
LAUREN TUKAUFU'S SHREDDED CHICKEN:
1 small bottle Kraft Zesty Italian Dressing
1 T Chili Powder
1 T Cumin
3 cloves minced garlic
5 lbs chicken breat
Cook all together in a crockpot for 4 hours, shred meat and cook another hour.
9-10 Crockpots with 5 pounds each of cooked taco meat
Buy the below items at Costco:
SEVEN 3lb bags of lettuce for salads
FOUR bags of Nacho Chips
TWO #10 cans of sliced Black Olives
TWO #10 cans of Corn
ONE 8 can pkg of Black Beans
THREE containers of Sour Cream
TWO large bags of shredded cheese
TWO bottles of Salsa
ONE bottle of hot sauce
2-3 large bottles of Ranch Dressing
Other Misc:
10 bunches of green onions
4 people to make homemade guacamole (using 8 avocados each)
2 Nacho Cheese Machines
RECIPE FOR SHELLEEN'S TACO SALAD DRESSING:
1 can tomato soup
¼ C. Sugar
¼ C. Vinegar
½ C. Oil
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Pepper
1 tsp. Paprika
Dash cayenne pepper
Put all of the ingredients into a blender and blend. Put into the fridge for most of the day. Blend again to mix just before serving.
LAUREN TUKAUFU'S SHREDDED CHICKEN:
1 small bottle Kraft Zesty Italian Dressing
1 T Chili Powder
1 T Cumin
3 cloves minced garlic
5 lbs chicken breat
Cook all together in a crockpot for 4 hours, shred meat and cook another hour.
Pineapple Cheese Enchiladas
On Devin and my first date we went to Park City, Utah. We ate a restaurant called Utah Coal and Lumber and had their Pineapple Cheese Enchiladas. They were so delish! Devin found this recipe for us to recreate that special dinner.
1 (20 ounce) can crushed pineapple, drained
1/4 cup sour cream
1 medium onion, chopped
1 1lbs shredded Jack Cheese, divided
1 (10 ounce) can enchilada sauce
12 (8 inch) Corn tortillas
Vegetable Oil
Preheat oven to 375F
In a large dutch oven or cast iron pot, heat 2 cups of vegetable oil Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds. Repeat the process with all the tortillas. As the tortillas brown a little, remove from the pan and rest on a paper towel, which absorbs any excess fat.
Sauté the chopped onion
In a medium bowl combine pineapple, sour cream and 1 cup cheese.
Pour 1/4 cup enchilada sauce in the bottom of baking pan.
Fill tortillas with onions and pineapple mixture, roll and place in baking dish.
Pour on remaining enchilada sauce and sprinkle with remaining cheese and any left over pineapple.
Cover and bake for 30 minutes.
1 (20 ounce) can crushed pineapple, drained
1/4 cup sour cream
1 medium onion, chopped
1 1lbs shredded Jack Cheese, divided
1 (10 ounce) can enchilada sauce
12 (8 inch) Corn tortillas
Vegetable Oil
Preheat oven to 375F
In a large dutch oven or cast iron pot, heat 2 cups of vegetable oil Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds. Repeat the process with all the tortillas. As the tortillas brown a little, remove from the pan and rest on a paper towel, which absorbs any excess fat.
Sauté the chopped onion
In a medium bowl combine pineapple, sour cream and 1 cup cheese.
Pour 1/4 cup enchilada sauce in the bottom of baking pan.
Fill tortillas with onions and pineapple mixture, roll and place in baking dish.
Pour on remaining enchilada sauce and sprinkle with remaining cheese and any left over pineapple.
Cover and bake for 30 minutes.
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