Burrito recipe

Ingredients

• 1 pound ground beef


• 1 envelope taco seasoning


• 1 can (16 ounces) refried beans


• 6 flour tortillas (12 inches), warmed


• 1 cup shredded Colby-Monterey Jack cheese


• 4 teaspoons canola oil


• Sour cream and salsa

Directions

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.


• In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes.


• Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.


• In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
  Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.

Nutrition Facts

Reviews

I've been making these for years, but like another reviewer, I mix the beans with the meat. I prefer old el paso Burrito Seasoning instead of taco seasoning. Our stores do not stock it anymore, but I get it online at walmart or Amazon. Occasionally, it is stocked in walmart super centers.

I love these, oil and all.

I've made these for years, but I heat the beans in with the meat after the meat is browned. I also use salsa instead of taco seasoning, but either one is good. I add the cheese to the meat/bean mixture and it's the perfect one pan meal.

Broooooooo these things are beast I make them with cilantro and onion and fry them till they're flaky and crispy hmmmmmmm mmmmmm

I too fix these babies and my family loves them. it’s the frying and being crispy that makes them taste so good with side condiments. Yummy!

Tasty easy to prepare and a timesaver

Easy and great recipe! I love recipes that I can follow exactly the first time I make it to give it a fair shot AND play with/add whatever pops in my head for follow-up cooking. If you do choose to add additional ingredients, be careful not to add to much or over stuff. I never thought I would live crunchy tortillas so much. Thanks for the recipe.

why the oil ? a Tortilla will brown great with out any added oil at all . when we make them at home we use our panini press works great.. i have also used a frying pan.. and NO oil of any kind

I make these, using salsa in the burritos, instead of taco seasoning mix. Plate them on a bed of shredded lettuce, for that authentic taqueria look!

Loved these. Did add small amount of Mexican rice. Easy. Made enough (just 2 of us) for 3 days of meals and seemed to better! thank you for sharing this recipe!

Braised short ribs

Ingredients

6 bone-in short ribs (about 5 3/4 pounds)

Extra-virgin olive oil

1 large Spanish onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2 to 3 cups hearty red wine

1 bunch fresh thyme, tied with kitchen string

Directions

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.


2. Preheat the oven to 375 degrees F.


3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.


4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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Blueberry scones

Ingredients

• 4 cups all-purpose flour


• 6 tablespoons sugar


• 4-1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup plus 2 tablespoons cold butter


• 2 large eggs, room temperature


• 3/4 cup plus 2 tablespoons whole milk, div > View Recipe

Directions

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.


• Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Editor's Note

Nutrition Facts

Recommended Video

Reviews

Scones were very dry and fell apart when we ate them

The reviews calling this recipe too dry are right! There's not even enough milk to hold the dough together. This is more like flour with wet spots in it. This dough was completely unusable and went into the trash.

Amazing quick easy scones I’ve made with blueberries blackberries orange with currants and more Perfect every time .

I don't understand the poor reviews. I make this all the time. The dough isn't dry, it's plenty sweet and lovely. I add a lemon confectioners sugar glaze.

I don't understand the complaints about these being dry or tasteless. The dough was very easy to work with, and I had to sprinkle a little flour on it to keep from sticking to my fingers. I didn't have blueberries, so used frozen blackberries. The scones are light, airy, packed with berry juiciness, and delicious!

I have made plenty of scone recipes before, for years actually, and have tried all kinds of recipes. I have never had an issue, until this one. There is too much flour for 3/4 cup milk. I had to add more milk just to get it to come together. I didn't add the blueberries at the step stated, because it seemed to me, the way the dough was, it would have been very difficult to incorporate them in. So I added them to the dry mix. The flavor was bland. I will never use this recipe again and would not recommend it.

This is the worst scone recipe I've ever made, it has two cups flour too much and is dry and tasteless. Time to rework, don't waste your time making these.

I bake daily either at home or at work and THIS is a PERFECT scone recipe! For those reviewers that suggest these are "too dry" or "not sweet enough" aren't familiar with scones! By definition a scone is a small "unsweetened or lightly sweetened biscuit like cake".

Scones turned out soft and flakey, but they were rather bland and definitely not sweet enough.

I don't know what I did wrong but I followed the directions exactly and all I got was a very dry consistency that wouldn't hold together. 4 cups of flour seems way too much with only 3/4 cup milk. Should this have been only 2 cups like other recipes? I tried adding a little more milk but didn't help much. I mixed everything by hand and cut in the butter. Maybe using my mixer would have been better but I was afraid of over mixing. Ended up throwing it all away. Was so looking forward to these! This was my first recipe failure.

Blueberry pie

Ingredients

• 3/4 cup sugar


• 3 tablespoons cornstarch


• 1/8 teaspoon salt


• 1/4 cup cold water


• 5 cups fresh blueberries, div > View Recipe

Directions

• In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.


• Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

Recommended Video

Reviews

Just made as directed. Can hardly wait till it cools !!

Excellent and healthy, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. A.maze.ing. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! With love, Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had!” Excellent and easy to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).

Beat bobby flay

Beat Bobby Flay is one of the Food Networks longest running shows. With 13 seasons in and a very loyal viewership, it’s also one of the networks most successful cooking competitions. I have to admit I’m a huge fan of the show whether it’s a new episode or a rerun I’m watching. Which is why I was thrown for a bit of a loop when a friend of mine made the statement that the show is…. Fake.

We all know the basis of the Beat Bobby Flay show. During each episode, a chef competes against the Iron Chef Bobby Flay with their dishes being judged in a blind taste test by a panel of judges at the end. Beating Iron Chef Bobby Flay can mean notoriety and lucrative contracts for the winning chefs. Unfortunately, for most contestants though, Bobby Flay walks away the winner. In fact, Bobby Flay currently holds a record of 98 and 50 through 147 competitions. With a record like that it’s no wonder why many viewers would believe that the show is somehow rigged.

Once you also throw in the incentives for the Food Network to have Bobby reign supreme most of the time and mix in a panel of judges that often include close friends and acquaintances of Bobby Flay you realize that conspiracy theorist might be onto something.

So the question remains…

Is The Show Beat Bobby Flay Fake?

I think the answer to this question is pretty simple: NO. Although Bobby does win most of the time and he pretends he hasn’t cooked many of the dishes his opponents choose for the battle (I think his reaction here is the fakest part of the show. The guy’s an Iron Chef. There isn’t much he hasn’t cooked,) you would think that after hundreds of opponents and competitions there would be at least one competitor that has taken to the internet to say the show was rigged.

But guess what?

I haven’t found one occurrence of a chef that appeared on the show saying that it was staged. Which has to be shocking if you think the show is set up. In this digital age where transparency reigns supreme, and anybody can get on Facebook or Twitter and spill the beans it’s hard to keep a secret. Even the White House can’t seem to keep secrets from the public anymore. Which makes it hard for me to believe the show is rigged. You also have to account for other factors like the blind taste test and the fact that the show is filmed in front of a live audience.

So, for all the naysayers I think the answer is simple. No, the show isn’t rigged. Bobby Flay is just one of the best chefs in the world, and that alone is why he continues to crush his competitors even as they have the opportunity to choose the dishes that will be the center of the competition. Plain and simple, Bobby is just that good. Now you guys get back to your UFO cover ups and theories that agent Smith was really “The One” on the Matrix.

Banana recipes

One of the most popular searches on my blog every single week is from readers looking for healthy banana recipes.

I know bananas are such a polarizing food – you either love them or hate them! Personally, I love them not just for the taste, but also because they’re so perfect for sweetening recipes naturally, without any added sugar. Often referred to as “nature’s candy bar,” bananas offer a host of important nutrients (potassium, vitamin B, fiber, etc.), and I always make sure to have a few on hand for using in smoothies, brownies, oatmeal, healthy fudge, cakes, pies, ice cream recipes, and other healthy desserts or breakfasts. If you ever find yourself with extra bananas on hand, here are over 30 delicious ways to use them up!

Healthy Banana Recipes

Oat Milk – Everything You Need To Know

Easy Banana Recipes

Tip: If you ever have overripe bananas that you aren’t yet ready to eat, don’t throw them away, even if they’ve turned brown. You can absolutely freeze bananas for later use. Simply peel, cut into a few pieces, and freeze in a single layer in an airtight container. The frozen bananas are great for making banana soft serve, or you can thaw them and use in baked goods as well.

Or heat the ripe banana until it’s all nice and caramelized–I call this The Melted Banana Trick–then stir into oatmeal instead of sugar or spread on toast to make the best peanut butter banana sandwich of your life.

Do you have any favorite ways to use bananas? Or suggestions for more easy & healthy banana recipes you’d like to see that aren’t on this list? Personally, I think this post could really use some more brownies! But then again, I think every post could use more brownies. Also maybe granola bars or cinnamon rolls?

Broccoli, cheese - rice casserole recipe

Posted by NancyRadler on December 12th, 2008 at 12:00am

The perfect combination of ingredients makes for a vegetarian meal or a filling side.

Ingredients

2 C. Minute Rice (uncooked)
1 Can Cream of Mushroom Soup
1 Lb. Velveeta Cheese
2 Package Frozen chopped broccoli
1/4 C. Butter
couple shakes of garlic powder and onion powder

Directions

Cook rice per instructions on box. Combine soup, Velveeta and butter in saucepan. Cook until blended. Mix together broccoli, rice ,sauce and couple shakes of garlic powder and onion powder . Pour into buttered casserole dish and bake in moderate oven (375

More recipes broccoli.