EASY TACO DINNER

This was on an old newspaper clipping in my mother’s recipe box. I have no idea where she got it. But it is good and easy, as the name states.1 lb ground beef1 large onion, chopped1 envelope (1 1/4 oz) taco seasoning mix1 cup water1 pkg (12 oz) tortilla chips1/2 head lettuce, shredded2 med tomatoes, chopped1 can (2 1/4 oz) sliced ripe olives, drained1 cup shredded Cheddar or Monterey Jack cheese (about 4 oz)2/3 cup sour creamCook and stir ground beef and onion in a 10-inch skillet until beef is light brown, drain well. Stir in seasoning mix and water. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes. Spoon beef mixture onto the chips. Top with the remaining ingredients.

Serves 6.

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s “The Workbasket” magazine.3 green bell peppers, cut in half vertically1 jar (5-oz) sharp pasteurized process cheese spread1 3/4 cups whole kernel corn, drained1 tomato, chopped1 cup soft bread crumbs2 tbsp butter, meltedRemove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

CARMEL APPLE WALNUT SQUARES

I believe this recipe was cut from a magazine advertisement for Borden’s Eagle Brand Milk.1 3/4 cups unsifted flour1 cup quick cooking oats1/2 cup firmly packed brown sugar1/2 tsp baking soda1/2 tsp salt1 cup cold margarine or butter1 cup chopped walnuts20 caramels, unwrapped1 (14-oz) can Borden’s Eagle Brand Sweetened Condensed Milk1 (21-oz) can apple pie fillingPreheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13×9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

Enjoy! 

Exploration, in the medium of research, can conjure up a host of aphrodisiac recipes suitable for any meal, any day or any occasion.

Enterprising enthusiasts of the aphrodisiac prophecies should slant their respective shopping skills and culinary talents through the resources of aphrodisiac recipes.

Supplemental and subliminal rewards, through an individual’s embracement upon preparing aphrodisiac recipes are in the perception, motif, tone and mood that are achieved. Such achievements can only enhance and inspire romance and intimacy, in creating the ultimate in desirability and arousal.

Aphrodisiac recipes are plentiful in their bounty. Such recipes, with a heavy accent on romance, include appetizers, dip, spread, non-alcoholic beverages, flavored coffees and teas, breads, soups, salads, fondue, vegetables, complete entrees, desserts, and decadent chocolate buffets.

Erotic finger food, amid aphrodisiac recipes, involved the minimal preparations and artistic placement of varieties of cubed cheeses; hot and spiced frankfurters of the cocktail variety; black olives, large and generously stuffed; green olives, also large and generously stuffed; an assortment of vegetable, pickled; hot peppers; and, as a feature delicacy, smoked oysters; all, on an elegant platter.

Remaining on the erotic finger food theme, as a continuation of aphrodisiac recipes, upon a vividly colorful platter, display fresh fruits, to include strawberries, blueberries, raspberries, chunks of pineapple, seedless green and red grapes, dates, figs, sliced mangos, sliced papaya, sliced kiwi, watermelon pieces, sliced cantalope or honeydew. Amid the fruit, place in the center of the platter an appropriately sized bowl, filled with melted chocolate, sherbet or cottage cheese. Add various types of crackers to the platter.

A most alluring, among aphrodisiac recipes, calls for pepper jelly to be spread upon sliced honey ham. Cook some asparagus spears, place the vegetable atop the jellied topped ham, and proceed to roll in up, as with a jelly role. Allow the asparagus tips to extend from either edge of the rollup. Hold the rollup together by spearing it with a toothpick containing a nicely stuffed olive.

To add that naturally sweet touch to a bread item amid the host of aphrodisiac recipes is sweet potato biscuits. Ingredients include one cup of flour, two teaspoons of baking powder, a quarter teaspoon of salt, one tablespoon of sugar, one cup of mashed sweet potatoes, three tablespoons of butter, and a combination of honey and butter combined to make a spread. The oven should be preheated to three hundred seventy five degrees. With the exception of the honey and butter spread, mix all of the other ingredients together to create nice dough. Roll the dough out to flatness, and cut such dough into biscuits. Bake the biscuits for a period of twenty minutes. Remove the hot biscuits from the oven, and apply melted butter to the tops of the biscuits with a brush. Split the biscuits open, and spread the honey and butter spread inside of each biscuit. Serve the sweet potato biscuits warm.

As decadent chocolate would be amongst aphrodisiac recipes, a chocolate fondue would enrich any occasion. For such a fondue, have available two-thirds cup of a light corn syrup, a half-cup of whipping cream, and one package or eight squares of semi-sweet baking chocolate. To prepare such decadence, combine the corn syrup and whipping cream within a large bowl that is microwave safe, on a high setting, for a duration of one and a half minutes or until such mixture reaches a boil. Remove the bowl containing the hot mixture from the microwave, and immediately stir in the chocolate, until the entire mixture is fully melted. Pour the mixture into a fondue pot. Serve warm, as a fine dip for a host of goodies, including sliced fresh fruit, whole strawberries, cookies, marshmallows, pretzels, cubed pound or angel cake.

A crowning piece within the array of aphrodisiac recipes for a dinner would be prime rib with herbed au jus. Choose a nice four-pound beef prime rib roast. Also shop for shallots, rosemary, salt, black pepper and parsley. Bake the roast in the oven for two hours at three hundred fifty degrees. For making the essential au jus, utilize the pan drippings from the roast. With the drippings as a base, add one tablespoon of shallots, one teaspoon each of black pepper, parsley, rosemary and salt, along with one cup of water. Bring the au jus mixture to a boil.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe’s, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products. THE RECIPES: EASY SALISBURY STEAK RECIPE

Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.

Ingredients:

1 1/2 pounds lean ground beef

1 egg

1 tablespoon Worcestershire sauce

1 small onion finely chopped

1 garlic clove chopped

1 tablespoon montreal steak seasoning

Salt and Pepper to taste

3 tablespoons of extra virgin olive oil

1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef stock

Directions:

1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.

2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.

3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.

4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.

5. Pour gravy over steaks and serve. EASY ITALIAN STYLE MEATLOAF RECIPE

I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.

Ingredients:

1 1/2 pounds lean ground beef

2 eggs

1 7 ounce jar roasted red peppers chopped

1 onion chopped

2 cloves of garlic chopped

1 cup of bread crumbs

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 cup grated Parmesan Cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

2 cups of prepared tomato sauce

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping. GREEK STYLE HAMBURGER RECIPE

For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.

Greek Style Hamburger Ingredients:

1 pound of lean ground beef

1/2 cup crumbled feta cheese

1/2 cup chopped greek olives

1 small red onion chopped

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

1 (16 ounce) container low-fat plain yogurt

1 tablespoon chopped fresh mint leaves (more or less to suit your taste)

1 tablespoon chopped fresh parsley (more or less to suit your taste)

1 clove of garlic minced (add more or less to suit your taste)

1 tablespoon of olive oil

2 teaspoons of lemon juice

1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.

2. Now add in your yogurt making sure that you mix it well with the olive oil.

3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.

2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.

3. Form hamburger patties to desired thickness.

4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.

5. Spread the prepared sauce on the rolls or inside a pita.

6. Add burgers and enjoy!

There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

How would you like to be able to cut out half the fat from your favorite recipes? And what if you could do it without altering the taste or baking method?

It would be a cookâ??s dream! And now, the solution is finally within your grasp. One simple ingredient can cut half the butter/oil/shortening from your recipes. If you can use a measuring spoon, you can unlock all the delightful health and cooking secrets of the greatest new addition to baking.

What could be so amazing, and how does it work?

Please allow me to explain the Chia Seed to you. You may have already heard of Chia, in the form of a Chia Pet. Indeed, these are the very same seedsâ?¦only these seeds are 100% natural, selected and packaged for food grade consumption. Donâ??t dismiss these as some novelty, though! Food-grade chia is serious business for your health and cooking. Carefully selected plants produce a mixture of black and white seeds for optimized nutrition. Every tiny seed is packed with fiber, omega-3 oil, anti-oxidants, complete protein, and so much more.

So you may be saying to yourself â??Sure, these sound healthy, but what does this have to do with my most delicious brownie recipe?â? Thatâ??s the next step, and one of the unique features of Chia. When you mix the seeds with water or any other liquid, they hydrate. This means that each seed will form a big bead of gel around the outside; which is made of whatever liquid you hydrated them in. The gel has the consistency of a gelatin snack, and is not easily removed from the seedâ??s surface. You can actually watch the process in action with the following recipe.

Chia Gel” title=”Chia Gel”>Chia Gel Recipe:1 tbsp dry Chia seeds9 tbsp filtered water (or other liquid)Stir together the Chia and water with a fork, to prevent clumping. Leave the mixture alone for 10-15 minutes on the counter top. When you return, the bowl or glass will not be full of water any more. Instead, you will see a thick gelatin, with the seeds suspended inside. It will slide, but not pour. Youâ??ve turned 1 tablespoon of seeds into 9 tablespoons of useful gel. This is Chia Gel, and it can be used instead of butter or oil in recipes.

Chia gel is as easy to use as butter or oil. It will keep for 1 week in a covered container in the refrigerator. (if you donâ??t cover it, it will dry up) Simply scoop the gel with a tablespoon measure, and add it to your recipes just as you would butter.

Why does it work so well?Chia Seeds donâ??t have any flavor of their own. Instead, they take on the taste of whatever you add them to, and distribute that flavor. In that way, they can actually amplify flavors, and make your cooking even MORE delicious! But, be sure to use filtered water when you hydrate the seeds, or any unsavory flavors in your tap-water will be magnified. The healthy omega-3 oils and soluble fiber gelling action go to work moistening and enhancing the tastes in your recipe.

For example:If â??Grandmaâ??s Favorite Chocolate Chip Cookiesâ? recipe calls for 8 tablespoons of butter, use 4 tablespoons of butter and 4 tablespoons of chia gel. Bake the cookies just as you normally would.

Are there any side effects?No, there are only side-benefits! The exterior of the Chia seed holds on to moisture, ensuring your baked goods donâ??t dry out while cooking, and stay moist and rich-tasting for longer. These seeds also have high levels of anti-oxidants. Anti-oxidants are more than good for your body, theyâ??re natureâ??s healthy preservative. They are what allows the seed to be dry-stored safely for over 2 years, without ever going rancid, or decreasing in effectiveness. Donâ??t try that with flax or millet, theyâ??ll go rancid as the oils inside spoil! Itâ??s these same anti-oxidants that keep food baked with chia fresh for longer periods.

B-vitamins in my banana bread?Itâ??s not as far-fetched as youâ??d think. Baked goods like muffins, cookies and breads are usually considered for dessertâ?¦and theyâ??re not considered to be loaded with nutrition. While Chia seeds canâ??t turn your pancakes into the nutritional equivalent of broccoli, they can add extra nutrition to the things you already like to eat. You donâ??t even have to cook with them, you can just sprinkle them onto any food thatâ??s â??wetâ?? enough so that the seeds donâ??t just bounce right off. What exactly do you add to foods when you add chia?Anti-oxidants- for heart health and to combat inflammationA full range of b-vitamins- necessary for energy23% complete protein- to build strong bodies, and keep your energy up6 times more calcium by weight than milk- for healthy bones in children & adultsBoron- a trace mineral your body needs to effectively absorb calciumSoluble & Insoluble fiber- reduce the risk of colon cancer, and help clean up the intestines to avoid problems like diverticulitis

No ordinary baked good can pack in all of the above, but when you start using chia, youâ??ll be able to add all that in, on top of cutting out half the fat. Itâ??s time to take your home-made foods to the next level with Chia Seeds. You can easily use them in your own recipes, or use easily available Chia Seed Recipes online too! You and your family deserve the best nutrition and the best flavor,  and you can get it right now with MySeeds Chia!

But by freezing bread dough you can make make large batches all at once and bake loaves when your ready.The key to success is planning ahead.

Because thawing the dough, waiting for it to rise and then baking takes a fair amount of time and varies based on the temperature in your kitchen, I suggest you try your first batch on a weekend or a night when you have some extra time so you are not rushed.

Steps For Freezing Bread Dough

1) Make the dough according to your recipe. Use regular action yeast, not a fast or rapid rise yeast because regular yeast holds up better in the freezer. I also like to round up from one packet or 2.5 teaspoons to a whole tablespoon of yeast. A flour with a high protein content is also ideal for freezing bread dough.

2) Let the dough rise once then punch it down and prepare to freeze.

3) Put dough in the freezer at a maximum temperature of 0 degrees Farenheit and ideally lower for an hour or two. I use a parchment or waxed paper lined cookie sheet or loaf pan. Do not wrap the dough yet because it will continue to rise.

4) After 1 to 2 hours feel the dough to see if it’s frozen solid. When solid remove from the freezer and wrap for storage. Use freezer quality materials and remove as much air as possible for best results. I recommend plastic wrap and heavy duty tin foil or plastic freezer bags. Freezer paper would also work well.

Remember to label and date your frozen dough. If you want add the cooking instructions to the label as well.

5) Use your frozen bread dough within 2-3 months for best results. Yeast dough frozen longer that that can start to lose it’s ability to rise or develop freezer burn which will cause it to rise unevenly.

6) Put bread dough on the counter or in the oven with only the dome light on (no heat!) to thaw and rise. Once the dough is doubled in size from when when you punched it down in step 2 bake as directed by the recipe.

For more information on freezing bread dough, including suggestions on how to shape dough before freezing, visit http://www.favoritefreezerfoods.com/freezing-bread-dough.html