Recipes

I was going through my files and found some of my recipes that tony saved away for me and i decided to share them with everyone here they are;

Fajitas:
1 lb thin steak and/or chicken cut into strips and/or shrimp (if using all 3 use 5-6 ozs of each meat)
2 tbsp. vegetable or olive oil
1 pkg. mckormick fajita seasoning
2 red,green and yellow bell peppers,cut in strips
1 lrg yellow onion cut into rings
1 lrg tomato,diced or chopped (optional)
8-10 corn tortillas
3 wholes limes,quartered (to taste)

Cut steak or chicken (or both) into strips (note:you can buy pre cut fajita strips at smiths or wal-mart) put cut meat into a bowl along with shrimp (optional) and set aside.

In a large,deep skillet combine sliced onion and bell peppers with 2 tbsp. oil stir freqently over meadium/high heat until onion and bell pepper are tender yet still firm, Put into a bowl and set aside with a lid to keep warm.

In same skillet add all the meat and cook over medium/high heat until cooked through, add peppers and onion mixture continue stirring until hot all the way through (note:DO NOT drain any liquid that forms from the meat or peppers) take the fajita seasoning and add 1/4 cup water, once mixed add to fajitas and mix the seaoning in completly.

Serve with warmed tortillas, cilantro, sour cream, avocado, lime, etc.
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Apple Banana Smoothie :
1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 Gala apple, peeled, cored and chopped
1/4 cup milk

In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.
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Manicotti:
7 pieces manicotti (single layer of foil)
1 1/2 c. ricotta cheese
1/2 c. shredded mozzarella cheese + 1/2 c. for top
1/4 c. parmesan cheese
1 egg, well beaten
1 tbsp. chopped parsley
1/8 tsp. italian seasoning
Dash of salt
Dash of pepper
1/2 c. spaghetti sauce

Cover bottom of 8 inch casserole dish with 3/4 cup spaghetti sauce. In large bowl, combine cheese, parsley, salt and pepper. Fill cooled pasta tubes with cheese mixture. Arrange in single layer in baking dish. Pour remaining 3/4 c. spaghetti sauce over pasta. cover with foil. bake at 375.F for 20-30 minutes. Uncover and sprinkle 1/2 cup mozzarella. bake 10 more minutes. makes 3-4 servings
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Pico de Gallo Chicken Quesadillas:
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
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Three Cheese Garlic Scalloped Potatoes :
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese

Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.

Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
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Turkey Macaroni Bake:
2 cups cubed cooked turkey
1 1/2 cups uncooked elbow macaroni
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (8 ounce) can mushroom stems and pieces, drained
1/4 teaspoon pepper

In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt, baking dish. Cover and bake at 350 degrees F for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted
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Fluffy Hot Chocolate:
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
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Peanut butter marbled brownies:
1 c. butter or margarine
2 c. sugar
2 tsp. pure vanilla
3 eggs
3/4 c. cocoa
1 1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk chocolate chips

Preheat oven to 350.F. Use 13x9 inch greased pan. Prepare peanut butter filling (recipe follows). Melt butter. Stir in sugar and vanilla. Add eggs one at a time, beating well after each addition. Add cocoa and mix well. Add remaining dry ingredients and mix well. Stir in chips. remove 1 cup batter. pour remaining batter in to prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoon over filling. Marble. Bake 35-40 minutes.
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Peanut Butter and Banana Smoothie:
1 banana
1/8 cup peanut butter
1/2 cup soy milk
2 tablespoons honey

In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish
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ENJOY!