Add the macaroni and cook as the label directs. Meanwhile, bring a large pot of salted water to a boil. Put some spare toothpicks in a container and put on the platter. Soak the red onion in a bowl of ice water for 15 minutes drain and pat dry. Stick toothpicks into some of the meatballs. Put the bowl on a platter and surround the bowl with 25 meatballs. Fold up and serve.įor meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Sprinkle with chopped cilantro and add a wedge of lime to each plate.įor meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Cut potatoes in halves or thirds, then boil until fork tender. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.įor meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer. To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Serve over rice, in tacos or as appetizers, recipes follow. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Add the pasta to the boiling water and cook. Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl. Heat the olive oil in a heavy pot or large skillet over medium-high heat. Bring a large pot of salted water to a boil. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes. Cover the bowl with a lid, plastic wrap, or aluminum foil. Be sure to scoop down to the bottom and work all the mayonnaise into the pasta. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Use a large spoon and mix all the ingredients together. Gently stir the mixture until well combined. ![]() Add the macaroni, carrot, celery, green onions, and grated onion. 2 Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Drain and rinse under cold water until cool. ![]() Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. 1 Cook the macaroni according to the package directions. Serve the salad in individual bowls.Line 2 baking sheets with parchment paper. Step 3 Place the cooled macaroni in a large. Splash in enough milk to make it pourable. Step 2 Mix together the mayonnaise, vinegar, sugar, salt, and pepper. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Directions Step 1 Cook the macaroni in lightly salted water according to the package directions. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Slice off the kernels with a sharp knife and set aside. ![]() Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Add the salsa and cilantro and stir to combine.įor the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Set aside to cool for 5 minutes.įor the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. 1 lb elbow macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water 2 ears fresh corn, Husks And Silks Removed 2 cup black olives. ![]() Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Heat the oil and butter in a large skillet over medium-high heat. For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning.
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