These are your basic tacos totally brought back to life with fresh veggies, lime juice, Rotel and beef consommé--so good. My brother-in-law invented them and I tweaked them just a bit. We LOVE them. He makes them with chicken, we prefer beef.
I needed some sauce and quick! I am not a fan of the jarred stuff...plus I didn't want to go to the store. This is a rendition of my favorite sauce Recipe #133806, just made simple and it doesn't have to cook all day.
I say this a lot, but this recipe started from somewhere, but transformed into this. It's my husbands FAVORITE chicken. I thought I lost the card I wrote this on today, but found it and went straight to post it so it can never be lost again. It's not one of those marinades that you want to marinate chicken in for several hours or over night...it would be too much and too salty. Only marinate 1-2 hours at most even half an hour is plenty. And...do use the light soy sauce. If you like less spicy only use one pepper and if you like it a bit more spicy seed only one pepper. Prep time includes time shortest time to marinate. Cook time includes extra time for onions.
A friend made this delicious cake and I had to have the recipe. I have not made it yet, but plan to in the very near future! It's from Cooking Light 1999...though I'm not sure what is "light" about it. Beware...it's rich and decadent. I guessed on the time to prepare...so if you find it to be very different please let me know and I will update!
It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it so much that I claim it as my own :) It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip.
This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!
This is a tradition in my husbands family, we make this with lamb at least twice a year. We all LOVE it. My husband usually smokes the meat on his smoker, but it's great grilled too. I am thinking this will cover 4-6 pounds of meat, it yields over 3 cups of marinade. Use flank stead, tri-tip or leg of lamb or shoulder. Marinate it for 1-2 days.
2 green peppers, 4 tomatoes, 6 green onions and 8 oz. of mozzarella all covered in ranch and served on a cracker - YUM! My dear friend Annette introduced this to us. It's an easy appetizer that tastes great. I have not made it myself yet so, I am unsure how much ranch to use. Just add a little at a time until it reaches a good consistency. Once I make it I will add an exact amount, it should be easy to figure out. We love it.
My friend Cheyanne introduced this one to us. She made it for us all when we were on a couples trip together. Everyone LOVED it. It's super easy and really wonderful. I am sure you can use breasts if your prefer. Cook time includes time to marinate.