Cooking Recipes: Easy, Quick,Parties, Desserts

Saturday, December 12, 2009

Prep Time: 30 min
Total Time: 30 min
Makes: 6 sandwiches

1/2	lb lean (at least 80%) ground beef
1/2	cup Old El Paso® Thick 'n Chunky salsa
1/4	cup Progresso® plain bread crumbs
3/4	cup shredded hot pepper Monterey Jack cheese (3 oz)
6	burger buns, split, toasted
6	tomato slices
6	avocado slices
6	tablespoons sour cream

1.	Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick. Sprinkle rounded tablespoon cheese in center of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
2.	Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
3.	Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
To broil patties, place on broiler pan. Broil with tops about 4 inches from heat for 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
High Altitude (3500-6500 ft): Place patties on grill and cook over medium-low heat.

The classic duo of sour cream and onion soup mix jazzes up juicy beef burgers.

Prep Time: 25 min
Total Time: 25 min
Makes: 8 sandwiches

2	lb lean (at least 80%) ground beef
1	package (1 oz) onion soup mix
1	cup sour cream
1/2	cup Progresso® plain bread crumbs
1/8	teaspoon pepper
8	sandwich buns, split, or 1 round focaccia bread (about 10 inches in diameter), cut horizontally in half, then cut into 8 wedges
	Leaf lettuce, if desired

1.	Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick.
2.	Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Serve with lettuce in buns.

Taco seasoning jazzes up chicken burgers topped in Mexican style with guacamole, cheese and salsa.

Prep Time: 30 min
Total Time: 30 min

1	lb ground chicken or turkey
1	package (1 oz) Old El Paso® taco seasoning mix
4	slices (1 oz each) Monterey Jack cheese
4	hamburger buns, split
1/4	cup guacamole
1/4	cup Old El Paso® Thick 'n Chunky salsa

1.	Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick.
2.	Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking.
3.	Place patties on bottoms of buns; top with guacamole, salsa and tops of buns.

Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

In large microwaveable bowl, mix cereal and almonds.
In 2-cup microwaveable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.
Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl, stir in yogurt-covered raisins. Store in airtight container.

Amount Per Serving Calories: 195 | Total Fat: 8.5g | Cholesterol: 8mg

In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Amount Per Serving Calories: 119 | Total Fat: 3.4g | Cholesterol: 5mg

1.	Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
2.	Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
3.	Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.