Recipes! (any cooks?)

Ahhhh I do my Lasagna like that... I use ground beef, ground turkey, spicy italian sausage, ground veal or lamb with mushrooms, onions, tons of garlic, salt, & pepper, and maybe some uh shit. Prosciutto fried crispy and layered on top. And I do a homemade sun-dried tomato marinara, but I throw in sauteed spinach and onions and garlic, maybe some cayenne. And then of course the cheese mix of ricotta, shredded parm, mozzarella, and a beaten egg... That sumbitch weighs 15 - 20 lbs when -I- get through with it lol...

I don't generally cook much but lately I've taken to making Sunday dinner in a Crock Pot. Because I'm lazy and even I can't screw it up that way, heh.

Tonight I'm making salsa chicken.

You need:
4 boneless skinless chicken breasts
32 oz (2 jars) of thick n' chunky salsa. Or make your own.
1 can (14-16 oz, whatever you can find) corn, drained.
1 can (14-16 oz, see above) black beans, drained. I rinse mine too cause I hate the sludge.

Throw it all in a Crock Pot. Low heat. 4-6 hours. One hour before serving, take the chicken out and shred it with forks. If you want. Also if it seems too soupy for you, leave the cover off for the last 30-60 minutes to evaporate some of the liquid.

Serve however you want. Over rice or as a pasta sauce, eat as is, etc. I'm serving it taco style, so going to shred the chicken up and serve with taco shells and tortillas, shredded lettuce, sour cream and lots of cheese.

something different:

Poor Man's Margarita:

- Reposado Tequila (100 Anos or Campo Azul)
- Squirt brand soda... Sun Drop -could- work, but not as good.
- Lime juice
- Salt
- Ice

Pour ice into glass, add tequila & Squirt, squeeze in Lime Juice and pour in a bit of salt.


Mt ex and I always just did Squirt & Reposado, but I started adding lime & salt.... tastes pretty good!

I'm not generally big on recipes, but here's a couple things I'm pretty fond of making!

Bacon Fried Potatoes:
Need a few potatoes, a few strips of bacon, rosemary, minced garlic, pepper, and other spices to taste.

Start by frying up the bacon, (I prefer it crispy), and set it aside, but leave the grease in the pan. While the bacon is frying, peel and chop the potatoes into cubes.

Add some minced garlic to the grease, as well as the potatoes, and stir, making sure to coat everything in the grease. Add rosemary and pepper, and whatever other spices strike your fancy, and cover, stirring occasionally til crispy. Crumble the bacon over top, and sprinkle some cheese on if desired.
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Cornish Game Hens:

Need a hen or two, minced garlic, rosemary, thyme, oregano, sage, pepper, salt and butter.

You'll want to wash the game hen, and remove the innards, obviously. I usually place a pinch or two of minced garlic in the cavity, as well as a bit of the spices. (A lemon wedge may be delicious, but haven't tried that yet) You'll need to melt the butter in a small saucepan, and mix in the spices, then brush the hen with the mixture. Bake in the oven at 375 for about 45 mins - 1 hour, brushing with more of the butter mixture every 15 minutes or so. The skin should crisp up nicely.
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And finally, Steak.

Needed: A steak (Preferably Ribeye, Chuck Eye, or NY Strip, though cheaper cuts will work), Kosher Salt, Pepper, Onion Powder, Montreal Steak seasoning, and a little garlic powder.

I prefer grilling, but you can easily pan cook them as well. You'll want to sprinkle a bit of salt and pepper over each side of the steak, as well as a touch of montreal steak, onion and garlic powder. If pan cooking, you'll want to heat a bit of olive oil in a pan, however for grilling, you'll want to simply cook for a few minutes on each side until tender, but still firm. Make sure to let the steak rest for several minutes once finished cooking to allow the juices to settle.

I made Tamales. F*ck tamales. But I hear these Mexican ladies can make bank selling them on Sundays.

For the Dough:

- Maseca Brand Masa
- Chicken/Pork Broth (from whichever type of meat you're going to use)
- Salt & Pepper
- Lime Juice
- Lard or Hard Vegetable Shortening (Crisco)

Filling:

- Chicken or Pork
- Salsa Verde
- Thinly Sliced Onion (optional)

You also need a package of dried corn husks. Plantain leaves can also be used, but that's something I have yet to try

I posted the recipe for Salsa Verde before, so I'm not going to re-post it.

Fix the salsa and meat before making the dough, otherwise the dough will dry out (masa - corn dough - dries out very quickly, even as you knead it).

You also want to soak the dried corn husks in warm water for at least 30 minutes. This makes them soft & pliable.

Boil whatever meat you're using - I used boneless, skinless chicken thighs and added extra chicken boullion to the water along with some S & P.
You'll need to let it cook for quite a while to get the meat really tender and the stock flavorful.

don't throw out the stock

Scoop chicken out of the water and place in a bowl or plate & allow to cool. Then shred finely.

To make the dough, pour a few good handfuls of the masa into a large bowl and add stock, lard or shortening (about 2/3 of a cup - kind of like making biscuit dough), lime juice (from 1/2 a lime), salt & pepper. I also sprinkled in some McCormick Fiesta Citrus Lime seasoning in there last night, but that's not a typical addition. Masa is generally pretty flavorless, though, so... Anywho. Knead (with your hands) the mixture together - the masa should be smooth, but not "watery" in consistency (this takes some practice to get right, actually, and since I don't measure..... heh.).

To Assemble:

Take a few of the corn husks out of the water - you can squeeze them to get excess water out. Gently open one and lay in one hand, making it flat. With the other hand, press masa dough into the husk, spreading it out into about a 1/4 - 1/2 inch thick layer, up to about an 3/4 inch on the top and sides and just down to where it starts getting narrow on the bottom. Place a small bit of chicken, onion, and salsa in the center and fold the husk - one side over the other, then fold up the bottom. In the top, press a bit more masa onto the tamal to close it up and gently squeeze around to make it flatter and make the masa all stick together properly.

Now, you need a steamer pot with an insert, -or- you can make a large wad of aluminum foil, place it in a large stock pot, and stack the tamales around the foil ball (did this last night, but I wasn't paying close attention so the bottoms got kinda burnt). Pour enough of that leftover stock to -just- below the insert - or if using the Foil Ball Method, about 3 or 4 inches.

Place the tamales standing up in a circle in the pot. If you have a lot, you can stack them, just make sure it's vertically. Turn your burner on high and cover tamales with a few damp paper towels, then the pot lid. Cook until the masa is well cooked.

You'll need to check the water level every so often - which is hard to do if you have a [i]tamalera[/] or steamer pot. But just assume that you'll need to add more about every 15 minutes.

This can be a very daunting and long process. Actually cooking the ingredients isn't hard, it's assembling the tamales. It's time consuming. But, it can be fun if you have help and everyone pitches in. This is also a recipe that takes some practice and patience to get right - especially the consistency of the masa.

Tamales made by that little mexican lady are the best damn things you'll find for that price out on the street.

Also poor man's margarita is just margarita mix with alcohol already premixed.

true, but they make like 100+ at a time. with different fillings. It takes forever. I ended up only making like 15 or 20 cuz I got tired of putting them together. I've still got a bunch of shredded chicken and a huge bowl of salsa.

Ahhhh. I just remembered... A couple of appetizers.

Now. Behold, all, for this is my mother's (ah hell, it may not be her's, but we've never come across anyone with this recipe, SO) Sacred Cheeze Ball Recipe:

You Need:

- 1 lb Velveeta Cheese (it'll either be in a refridgerated section - like at Target, or in a Dry Foods/Shelf Stable aisle)
- 1 container of Bleu Cheese (8 oz or whatever)
- 1 8 oz block of Cream Cheese (Philly is the best brand)
- 1 small bag of Cheddar Cheese (I think the 1 c. bag)
- Garlic Salt & Onion Powder (a pinch of each)

- Triscuits and other "gourmet" crackers for serving

There may be more cheeses involved in this. If so, I'll edit & fix.

Let all cheeses sit out to reach room temperature.

Dump all cheeses into a mixing bowl, sprinkle Garlic Salt & Onion Powder (you don't need much), and with -clean- hands, knead the ingredients until well combined. Transfer to a serving plate/platter and shape into a ball - or any other shape to fit your party/guests.

Arrange crackers around the cheese ball to make it look purty and serve!

Bacon Wrapped Walnuts:

- A bag or 2 of -whole- walnuts
- A package of bacon
- Toothpicks

This can make a lot of these. Simply cut the bacon slices short enough to wrap around the walnuts - enough that you can stick a toothpick through to hold it all together.

Arrange on a paper towel-lined plate and microwave until bacon is crispy.

California Dip:

- 8-oz-ish or so container of Sour Cream
- 1 package of Lipton Onion/Mushroom Soup Mix

- Fresh Veggies - Broccoli, Carrots, Cauliflower- for serving

Mix Onion/Soup mix directly into the sour cream - you don't even need to scoop it out of the container unless you want it in a pretty serving bowl or whatever.

Serve with veggies.

Simple but Delicious Banana Sammy(Sandwich) :

Ingredients/Appliances/Utensils: Slices of bread(2 for one sandwich), Bananas, Margarine or Butter(substitute with Peanut Butter or Nutella if you want some extra flavour), Toaster, Plate, Knife.

How to make it: Toast your slices of bread, however you like them, peel back your Bananas and slice them however thick or thin you would like them to be. Once the toasted bread is ready put your spread of choice on the toasts, then put your Banana slices on the spread, then just enclose the Sammy, and you got yourself one amazingly Simple and Delicious Sammy! :)

Enjoy this easy recipe, I promise you will love it if you haven't already. This is usually something your Mother would have made you as a kid, but this is not always the case. Just thought I would share it with you guys, cause I love this recipe, and I thank my Mother for making it for me every now and then :)

Ok Secret Recipe.

What you need

Bread
Peanut Butter (creamy works best)
Rolos (not Gemma's dog)
butter

You put butter on the sides of the bread you grill on your stove. Put peanut butter on the inside layers. Smash 4 rolos inside. Grill on LOW OMG LOW HEAT DO THIS ON LOW HEAT LIKE ALL THE WAY LOW YOU CAN'T GO ANY LOWER

If you do it on anything higher then low it will make a mess once you get to the center....trust me.

Wtf is a rojo?

I think he means Rolo. Like the chocolate caramels.

Because Rojo is just español para "red" y no comprende en esa situación.

Also, I doubt he made Posole Rojo just to stick on a peanut butter sandwich.

I'm at work, and there are mexicans around here.

But seriously, you meant Rolo right?


» Sent via Tapatalk 2 on my Galaxy S2

I edited my post.

Best Recipe I have:

1 mug full of milk
1/2 tsp of cinnamon
1 dash of nutmeg
1 stick of cinnamon
1 tsp of sugar

Add ingredients to milk and heat via microwave.

This is a recipe adapted from Star Trek the Next Generation. It is perfect for rainy days where everything just goes wrong. I do know actual recipes and I love to cook. But to be honest...they're all long recipes and I'm lazy. Besides, I hardly ever cook them anyway, seeing as I live by my onesy.

-Sin

yo se que es "rojo" en español. jajaja or on English. whatever.

This here's my granny's prized Russian Tea Cakes recipe. SOOOO easy! Also, it doesn't hurt if you have pecan trees growing nearby, just send the children out to collect them in the fall, otherwise, go buy them.

1 cup of Butter, softened
4 T powdered sugar
2 cups of Flour
2 tsp Vanilla
1 cup of Pecans

Preheat the stupid oven to 350 degrees.
Cream the Sugar & Butter together.
Chop the nuts until they're quite fine. (in order to release the nutty greasiness, I now transfer them to a plastic bread bag and have one of my brothers punch it against a wall, or pound it on the floor) or, you could just put the nuts in a food processor and pulverize them until they're crumbs, that would work too...
Add these interrogated specimens to the Butter mixture and dump in the rest of the ingredients. Form the dough into minuscule balls, approximately 1" in diameter, set them on a non-greased baking sheet and throw it in the oven for a mere 15 minutes, ladies and gents, DO NOT OVERCOOK!
Remove them from the oven. You're not done yet! Don't touch them! Now turn to your cupboard and sift some more powdered sugar onto a plate, CAREFULLY remove one of the baked goods with the help of a fine-edged spatula, set it on the plate and bury it in the sugar. The original recipe innocently tells you to roll the cookies, but they're lying to you, any such haphazard actions will result in an explosion of crumbs. Carefully uncover the tea cake and place it on a separate plate. This is the finished product and the culmination of your efforts. Continue 'rolling' the tea cakes while they're still warm. Serve with tea.

Good luck.

I just love how you post recipes. <3 lolz

TIL that two of my favorite sandwiches are actually highly regional creations. So I'll post them here for anyone who has somehow missed out on the awesomeness.

The Fluffer Nutter:

Classic. I still have one every once in a blue moon. It's basically peanut butter and marshmallow fluff on bread. If you want to be adventurous, add jelly/jam. If it's not enough sugar overload, chocolate syrup. I usually have it plain. When I was a kid I liked an ungodly amount of fluff but these days I've toned it down much less.

Hmm...I bet you could add Rice Krispies and it would taste like one of those treats, too. Never thought of that until just now.

Thanksgiving Sandwich:

The best part of Thanksgiving: the day after, when you can have one of these bad boys. Preferably on a bulky roll or something fresh baked, not crappy white bread. You layer it with leftover stuffing, turkey and cranberry sauce, throw on gravy and nuke until warm. So good.

Dammit, now I'm hungry.

OOOOOOOOOOOOH THAT'S LIKE SHIT ON SHINGLES! (Or Turkey Shit)

Ok ok ok ok ok ok. Hurr's what'cha do.

Make White Gravy (don't ask me for the recipe. It's a mix of flour, butter/Crisco, & milk. Make the shit).

And then like you can cook up some ground beef (my mom makes it plain, but I like to throw in chopped onions & garlic)

And then you toast some bread or make bizkits.

And then you mix the ground beef (or leftover turkey - make sure to shred with your fingers though) with the gravy. Ya know, so all the flavors meld together.

(You also should add lots of salt and pepper)

Put yer toast/biscuits on a plate and pile on the "shit".

It's mah fav breakfast ....... Next to Macaroni & Tomatoes.

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And Macaroni & Tomatoes, in spite of the ease of the recipe, is actually difficult to perfect.

You Need:

A BIG CAN of HUNTS brand Stewed Tomatoes (No. No other brand will do. I'm sorry. It just won't)

Elbow Macaroni (Creamette? I think? What comes in the green box. But you can sub for whole wheat mac or be cheap and buy Great Value brand. Whatever)


SO. You boil water, and add about 1/3 - 1/2 box of macaroni - ONLY BOIL FOR like 3 minutes.

Drain the water.

Smush up the tomatoes with your hands in a bowl and throw the entire content into the pot of macaroni. (It should be a more stewed tomato ratio than macaroni - just slightly).

Mix it all up and put the pot back on the stove, with the heat down to about medium-low or low. Cover the pot and let it all cook until the tomato-y flavor is absorbed by the macaroni and the mac is teneder.

To serve, ladle a lot of it into bowls and pour a lot of salt and pepper.

Yeah. I'm from the South. WHAT!? (I know. That had no relation to recipes. SORRY!)

****ing around with shit to try to get a recipe for my favorite dish at a local chinese place, think I'm pretty close.

Sweet and Sour Chicken, Hong Kong style.

The base for the sauce is just a standard sweet and sour sauce, store bought is fine, that's all I use. from there I add soy sauce (I think it's actually supposed to be hoisin sauce, that will be used instead in my next experiment), worchestire sauce, a bit of rice vinegar, and fresh red chile paste (see below for moere information). Add some pineapple chunks early on, you want these to cook until they're soft and awesome with the sauce. I also add onions and the chile paste in early, and red and green peppers (I like to substitute these with Seranos, just because they have very similar flavor with higher heat) later on. The chicken is simple enough, just some good chicken breast, fried in a tempura batter at a tad lower temperature than you'd normally use to fry for a longer period of time. Add the chicken to the sauce and let em cook a little longer together so the chicken can soak up some of that awesome flavor. Mine isn't quite as good as the restaurant's yet, but I continue analyzing the flavor every time I eat it, I will crack the recipe. Because this shit is delicious.

I make the chile paste myself, also a pretty simple recipe, take whatever red pepper you want, depending on your heat tolerance, I personally like to use a mixture of sichuans, the traditional pepper used in this, with red savina habenero just to add some heat in about a 10:1 ratio, you chop the shit of these peppers along with a very little bit of garlic, like 1/2 clove per 10 sichuans for a batch. 2Tblsp of vegetable oil per 10 sichauns, if you're not being exact, more is better than less. bit of salt, and around 2tsp of rice vinegar per 10 sichuans. Add the vegetable oil and salt to a pan or wok or whatever you're using, add the peppers first, let em sizzle, stir often, when the peppers start really releasing their juices and fragrance (I can always tell because the red savinas make me cough when I get a good whiff of that glorious homemade pepper gas. And there's the whole burning eyes and throat thing, pretty apparent when you're getting there) you want to lower the heat, and add your garlic. Couple minutes later add the rice vinegar, DON'T overdo it, or it's gonna be sour as shit and suck ass. I used way too much in my first batch, it was awful. Let it simmer for a while, stirring occasionally until the peppers get that nice dark red color you see in the chili paste at a good chinese restaurant. Let it cool and store it in an airtight glass container, this is important, because this stuff doesn't keep for too terribly long. Properly stored and refrigerated it'll last about 2 weeks. You can also freeze it and like, take smaller portions out the warm out and use a bit at a time, but I don't think it tastes as good that way, so don't make any more than you plan to use within 2 weeks, I personally never let it last more than 1, because I think it tastes a ton better fresh.

One of my other fav. appetizers, I'm sure y'all have seen variations of this recipe, but the way my sister & I make it is better...

Buffalo Chicken Dip:

- 8 oz block of cream cheese (or 2if you're using a larger baking/casserole dish)

- Bottle of Ranch Dressing

- Large Pkg of Shredded Cheddar Cheese

- Bottle of Frank's Hot Sauce

- Pre-Cooked Chicken (2 pkgs, preferrably. Oscar Meyer brand Southwest Style works best)

- Butter

Preheat oven to 350. With your fingers, shred the pre-cooked chicken and throw in a skillet with butter. Sautee with butter and a generous dash of the hot sauce.

Spray a casserole dish with PAM or rub with butter to prevent stickiness. For even easier clean up, line casserole dish with aluminum foil, then spray.

Spread cream cheese on the bottom followed by a thin layer of ranch, then hot sauce. Spread the chicken on top of that, add more ranch & hot sauce, and top with cheddar cheese.

Bake at about 350 for 30 minutes.

Serve with tortilla chips.

Tostitos Scoops work excellent, but Tostitos Artisan flavored tortilla chips taste even better.

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I have an idea!!!!! How about once a week, we each pick a recipe (not our own), make it, post pics, & try it!

Cool idea! My brothers are liable to eat everything before I can point and shoot, but I'll do my best :P

yeah we're broke till Friday, so it'll have to wait. heh.

Update, finally figured out what my sauce was missing for that sweet and sour chicken recipe, it was cooking wine and garlic, and it was supposed to be soy sauce, the hoisin was a bad guess, didn't go over well. So yeah, soy sauce, sweet and sour sauce, red chile paste, cooking wine, worchestire sauce, rice vinegar, and some garlic. Pineapple, red and green peppers, and chopped onions, chicken breast in tempura batter, and there you have it, restaurant quality chinese.

I'm facepalming myself at the repeat recipes I've posted right now. *dies* I have the worst memory on the planet.

I love trying to cook Chinese, but I'm not the hottest at making fried rice.

I've gotten the BF to cook for me finally, but surprisingly, Filipino food is oddly similar to Mexican in many cases. He made "guisado" made with ground beef, potatoes, bell pepper, tomato sauce, and some other stuff and I was like "dude. Gimme my tortillas. You just made Mexican food." He nearly died.

Like seriously, that's something my ex and I used to make fairly often. Throw in some jalepenos & a couple other things, and it's totally Mexican. The only difference is he served it on top of steamed white rice.

Although, by Mexican Restaurant standards, "Guisado" is made with sliced or cubed steak, serranos, potatoes, tomato sauce, and some other stuff and means "Stew". I'm sure that's what the Filipino version is supposed to mean as well. I could very well be wrong so correct me if I am.

Now then. I made a true, honest-to-god "Manwich" for my BF the other day and he nearly died. He has hypothyroidism so he can eat a lot and not like ever get full or fat... And this actually filled him up. I warn you, it may cause a heart attack. And it also may seem like a long process (it might actually be. I was drunk when I threw it together), but it does comes together nicely. Think of that Adam guy on "Man vs. Food"

You Need:

- A bag of "Bolillo" bread (if you live in the States, Wal Mart will have it in the bakery in a whole wheat version which is yummy. IDK about other places though.)

- Milanesa (I'm aware that "Milanesa" is a type breaded meat, but the Mexican version is a very thinly sliced skirt steak. It's cheap. Again, they have it in WalMart. You can substitute it for regular skirt steak, just make sure to slice it thin and/or into strips)

- Mexican Chorizo

- An egg or two.

- Onion, thinly sliced, & some more onion finely chopped

- Garlic, minced

- Jalepeno

- Bacon

- Lime Flavored Mayonnaise

- Avocado, sliced


To Make:

You want to cook the steak.... However.

If you're using a skillet to cook the steak, take it out once it's done & put it on a plate. Put the skillet back on the burner.

Add the chopped onion, minced garlic, and chorizo to the skillet and fry it all until the chorizo is cooked through - it will crumble and that's how it's supposed to be. You'll just kind of know when it's done. Put the chorizo on the plate with the steak.

And then you fry the egg over medium (which means you throw some butter in the skillet and just crack the egg directly in there. Let it set, then flip it with a spatula to cook the other side. Over medium will mean that the yolk is mostly cooked, but still some left -uncooked- so that it comes out when you bite into it).. Don't worry about wiping out the skillet 'cuz the egg fries better that way and you won't need to add butter or oil or anything.

I microwave the bacon 'cuz it's too many steps for 1 skillet and a lot of mess.

Slice the bolillo bread in half and spread mayo on each side.

Then pile on the steak/grilled onion/jalepeno mix followed by the egg, bacon, avocado, and kind of press the chorizo into the top 1/2 so it sticks to the mayo. Close up the sammy and kind of press down gently to make it all stay together.

* You can also add refried beans to the mix - just spread it from the can onto each side of the bread on top of the mayo

Good with french fries OR:

Elote:

You need:

- Corn on the Cob

- Lime Flavored Mayo

- Queso Cotija (it's like Mexican style Parmesan) or Queso Fresco, crumbled up

- Mexican Fruit Seasoning (Klass or Tajin)


Grill the corn or otherwise heat it up on the skillet. Lay it on a plate. Slather on the mayo, then the cheese, then sprinkle the fruit seasoning on top. You can squeeze on some extra lime juice iffen ya want.

Alternatively, you can scrape the corn kernels off the cob into a bowl with a knife. Lay the mayo on top, then cheese & microwave it for like a minute or so. Sprinkle on the fruit seasoning & lime juice.

It's scrumdiddlyumptious either way.

Mmm, my fave recipe to date are these little deep fried roll up thingys that my friend from the Philippines showed me how to make. The original recipe calls for ground pork but I substitute ground turkey to help combat how utterly bad these things are for you.

You need:

Package of wonton wraps
1lb ground pork/turkey/whatever
crushed garlic to taste, I use about 2 cloves as I LOVE GARLIC
carrots, I normally buy 1 big one
1 egg
Salt and pepper to taste

Thaw ground meat if you need to, then add crushed garlic and shred about a half cup of carrot into bowl. If you let it sit in the fridge for 20 mins the garlic will have more time to flavour the meat. Add salt/pepper to taste.


To wrap:

Whisk the egg and put into a separate dish. Take a wonton wrap and lay it so its like a diamond shape to you. Place a small amount in the middle of the wrap, fold the bottom over the middle, then fold the left and right side towards the middle. Rub a bit of the whisked egg along the last part of the wrap not folded (the top) to act as glue and then roll. They don't have to look perfect.

Its a lengthy process, I normally get hubby to help me with this.

When all wraps are used, shallow pan fry in oil so that all sides are crispy. Then enjoy! I always have a hard time waiting for them to cool down before eating so I normally burn my tounge.


Also - maseca is the friggin' shiznit. I adore soft corn flour tortillias! I'll make them all the time, just wish I could invest in a tortillia press to make life a heck of a lot easier!

Quote:

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Originally Posted by Tiffany

Also - maseca is the friggin' shiznit. I adore soft corn flour tortillias! I'll make them all the time, just wish I could invest in a tortillia press to make life a heck of a lot easier!

---

Tortilla presses only work if you line them with like plastic wrap or wax paper.

A good alternative, though, is making "sopes" - mix up Maseca with the water (I also like to squeeze in a bit of lime juice and add salt) and kneed it until it gets about pliable enough to make tortillas. But instead of making tortillas, you make little "cakes" with it and fry in veggie oil until it becomes golden and crispy on the outside. Top with chicken, ground beef, whatever, and you're golden.

Mmmm! I'll have to try that. I use wax paper and a flat dinner plate to make my tortillas. I've not yet mastered how to make them by hand lol.


Oh! My fave crock pot roast is so easy and delicious.

You need:

Small roast or whatever will fit in your crock pot
1 can of condensed cream of mushroom soup
1 packet dry onion soup mix
Potatoes (baby or just cut up large ones)
Carrots (ditto for size)


Layer carrots on bottom of pot, then potatoes. Then put the roast, empty the can of mushroom soup (do not add water) then the packet of dry onion soup.

Cover and cook on low for 6-8 hours. It's amazingly soft and moist and the two soups turn into the best gravy. Om nom nom