Cách dùng its skin recipe rolling stick là gì năm 2024

1 can of red enchilada sauce (19 oz), we used the mild Old El Paso, but use any level of heat you want!

½ cup of black olives (chopped)

2 cups on cheese (grated), we used cheddar, but you can use a mix of cheeses

A pinch of garlic powder

Optional: 7 oz of cooked chicken breast, we used a can with the juice, but you can add other meats or no meat at all!

Directions:

Prep work: Cut the tortillas, onions, olives, chicken, and grate the cheese.

1. Add oil into a skillet, on medium heat. Add the cut tortillas and stir until all the pieces are covered in oil and start to crisp on the edges. Stir in onions until trans-lucent.

2. Stir in chicken or other desired meat (optional)

3. Add the enchilada sauce, make sure all the tortilla pieces are coated.

4. Stir in half of the cheese and olives. The rest we are going to save to add to the top when finished.

5. Mix everything well and add in the pinch of garlic powder. Set your oven to broil.

6. Take the rest of the olives and cheese and sprinkle it over the top. Put skillet into your oven for about 5 minutes. This will help the cheese melt evenly and prevent the tortillas from getting too mushy.

7. Let cool and serve. This serves about 6-8 people.

- by Amber Z.

Ingredients:

1/2 bunch garlic chives

1 egg

1/4 Tbsp oyster sauce

1 Tbsp sesame oil (or any oil)

Directions:

1. Chop garlic chive

2. Crack one egg in a bowl and beat

3. Heat sesame oil in frying pan; stir fry garlic chive

4. Mix oyster sauce with egg

5. Add stir fried garlic chive to oyster sauce and egg mixture

6. Pour egg mixture into frying pan on low heat and cover for 1-2 mins, turn off heat and let sit 1-2 mins for firmer egg

7. Serve

- By Masako T.

This is a recipe that can compliment any summer menu. It's light and tangy and is a staple for all our family gatherings.

Ingredients:

2 bunches of soba noodles

1/2 lb of cooked shrimp* (21/25 count split in half lengthwise)

5 oz baby spring mix

1 can (15 oz) mandarin oranges, drained

3/4 cup Feast from the East Ses-ame Dressing or any Asian citrus salad dressing

toasted sesame seeds

*(can substitute

Directions:

1. Boil 6 cups of water in a medium pot. Add soba noodles.

2. Reduce heat to medium and continue to cook noodles for 6 min while stir-ring.

3. Drain noodles and vigorously rinse thoroughly with cold water.

4. Place noodles in a mixing bowl along with the shrimp, mandarin oranges, spring mix, sesame seeds and dressing.

5. Mix ingredients together and plate. Can add additional sesame seeds on top for garnish.

6. Serve immediately and enjoy!

Serves 6

- By Grace C.

This recipe will serve 2 - 20 depending upon the size of baking dish you choose! Adjust amount of ingredients to fit your pan.

It's a great way to use up leftover chicken or turkey. All vegetables should be cut to bite-size and basically any that you have on hand will work.

Ingredients:

Pillsbury Crescent rolls, in a tube

Cubed cooked chicken (I prefer leftover rotisserie chicken - pre-cooked)

Baby carrots, halved

Celery, sliced

Onion, diced

Canned sliced potatoes

Frozen peas or frozen corn (or both!)

Cream of Chicken Soup (Condensed)

Salt and pepper, to taste

Directions:

1. Heat oven to 375 degrees and coat baking pan with spray.

2. Mix chicken, vegetables and Cream of Chicken Soup (without water-should be a gravy consistency) in a bowl, then spread mixture in pan.

3. For the crust, un-roll the crescents and place on top of chicken mixture.

4. Bake for 20 minutes, until bubbling or crust is golden brown.

5. Let cool and serve. This serves about 6-8 people.

Note: If you are starting with raw chicken, cook it as you choose and save some of the drippings to add to the mixture for added flavor.

- By Jacqueline L.

This is one of my all-time favorite dishes. It's super flavorful, while also simple to make!

This recipe makes two generous servings and can easily be doubled for a group. The leftovers reheat well too!

8 oz angel hair or spaghetti (half of a standard 16-oz package)

1-2 Tbsp olive oil

1- 4 oz package of fresh basil, chopped

2 beefsteak tomatoes, chopped

3 large cloves of garlic, minced

1 cup grated Parmesan

Salt, as much as desired

Directions:

1. Cook the pasta according to the package's directions. (About 3-4 minutes for angel hair, 7-11 minutes for spaghetti depending on its thickness.)

2. Meanwhile, heat 1-2 Tbsp of olive oil in a large skillet over medium.

3. Add the chopped tomatoes, chopped basil, and minced garlic to the skillet.

4. Cook the vegetables until tender, but not soggy (a few minutes or so).

5. Add the Parmesan and blend until it's nice and melty. Set aside or reduce heat to low until the pasta is finished.

6. Mix in the cooked pasta. Add more olive oil as needed. Season with salt to your liking.

- By Noel

I had a really specific craving for California Pizza Kitchen’s kids’ fusilli alfredo dish and this is the recipe that was born from that very specific craving. I searched high and low for copycat recipes and I’m pretty satisfied with the way this came out. It definitely sated my craving for a dish I ate al-most every time I went to CPK as a child (and even sometimes as an adult).

Ingredients:

For the sauce:

½ cup of unsalted butter

2 cups of heavy whipping cream (or heavy cream; I used heavy whipping cream because that’s what I had on hand)

½ tsp. of garlic powder OR 3 cloves of fresh garlic

¼ tsp. of ground black pepper

Approximately ½ cup of grated parmesan cheese (I tend to use more than the prescribed amount of cheese for all recipes, hence the approximation here; it’s all about personal preferences regarding cheesiness)

12 oz of cooked pasta of your choice (I used campanelle)

Optional:

Grilled chicken breast or shrimp (I added Trader Joe’s Just… Grilled Chicken

Directions:

1. Melt the butter in a medium sauce pan over medium heat.

2. Once the butter is completely melted, add your heavy cream or heavy whipping cream, garlic powder or fresh garlic, and pepper. Then simmer for 8 to 10 minutes or until the consistency is thick.

3. When the sauce has reached your desired consistency, stir in the grated parme-san cheese.

4. Add sauce to cooked pasta. (You can also add chicken or another source of pro-tein during this step if your heart so desires.)

5. Finally, sprinkle with some more grated parmesan cheese (optional if you think your dish is cheesy enough), and enjoy!

- By Briana H.

Ingredients:

1 box lasagna noodles

Canola cooking spray (or preferred cooking spray)

4 Tbsp olive oil

1 cup sweet onion, diced

1 tsp minced garlic

2 lb spicy Italian sausage (or preferred meat)

2- 24 oz jars of favorite marinara sauce

2- 15 oz containers of ricotta

1 egg

1 cup grated parmesan cheese

2 cups (8 oz) fresh mozzarella

About 3 cups grated mozzarella

Salt and pepper to taste

Optional for meat sauce: red pepper flakes (good way to use up leftover red pepper packets)

Optional for ricotta mixture: to taste, add dried basil, dried oregano, dried thyme

Directions – Prep/Cooking for Assembly

1. Add the olive oil to a pan and sauté onions and garlic for 5 minutes.

2. Add sausage to pan, making sure it crumbles. Add salt and pepper to taste, as well as red pepper flakes for extra heat (optional). Cook until done.

3. Add 2 ½ cups of marinara to pan and cook until boils. Set aside.

4. Cook noodles according to box directions, making sure to salt the water.

5. As noodles cook, begin ricotta mixture by adding the 2 containers of ricotta to a bowl with one egg (I like to use my KitchenAid with the whisk attach-ment) and mix until incorporated.

6. Add ¾ cup of parmesan cheese and optional seasonings to taste to ricotta and whisk until incorporated.

7. When noodles are cooked and have been drained, spray cookie sheet with canola cooking spray and lay out a single layer of noodles. Spray top of noo-dles with cooking spray and repeat with a second layer. Continue until all noodles are laid out. Wait until they have cooled slightly before assembling.

Directions – Assembly

1. Spray cooking pan with canola cooking spray or coat with olive oil and place one layer of noodles at bottom of pan and add one noodle at each end to act as a collar.

2. Begin layering with noodles (overlap if needed), marinara (enough to coat the noodles), meat sauce, and ricotta mixture (enough to evenly coat meat sauce). Top with grated mozzarella.

3. Repeat step 2 until majority of meat sauce and ricotta is used, leaving enough noodles to top lasagna, about 3-4 noodles.

4. Tuck end noodles in and on top of ends of other noodles, Add final layer of noodles.

5. Top with marinara, giving it a good coat, and sprinkle remainder of parme-san cheese. Cut slices of fresh mozzarella to place on top of sauced noodles.

6. Foil lasagna and cook for 20 mins at 375 degrees. Remove foil and cook an-other 10 minutes. (If noodles look dry when foil is removed, feel free to add more sauce on top.)

7. Let lasagna rest before cutting into it so it holds its shape. Enjoy!

- By Savannah F.

I have a copy of this recipe hand-written by my Aunt Jean. She passed away several years ago and every year on her birthday, my cousins (her children) and other members of the extended family gather together for a few hours in a Google Hangout and make this recipe together. Since we are scattered across the country, it is not possible for us to gather in someone’s kitchen. It is something I look forward to every year to commemorate my dear Aunt Jean and catch up in a casual way with my extended family from our respective kitchens. It is also delicious and well worth the time spent!

Ingredients:

1 lb ground chuck

1/2 lb ground pork

1 head cabbage

2 cloves garlic

2/3 cup rice, uncooked

4 Tbsp flour

1 medium can sauerkraut

1 medium can tomatoes

1 medium onion, sliced thin

1 small ham hock

Salt, pepper, paprika, sugar, water

Directions:

1. Core and parboil leaves (cabbage), trim vein of cabbage

2. Drain sauerkraut—rinse out sour with water, squeeze liquid from sauerkraut.

3. Slice onion thin.

4. Slice extra cabbage

5. Combine ground chuck, ground pork, garlic, rice, salt, pepper

6. Roll meat mixture into cabbage leaves, tucking in the sides.

7. In a large pot, layer sliced cabbage, onions, tomato and rolled cabbage; add salt, pepper, sugar and paprika to each layer. Add layers until there are no more rolls.

8. Add water into large pot until almost covering cabbage; bring to boil then lower heat to simmer. Simmer for 2-1/2 hours.

9. Drain liquid into sauce pan; mix flour in 1/2 cup water; add to liquid and return to pot, bring to boil 5 minutes.

10. Serve with potatoes and vegetables.

- By Janet H.

This recipe is a Chanukah staple. Everyone raves about how moist and tender it is; the trick is the slow cooking in a low-temperature oven. Of course, this must be served with potato latkes and applesauce!

Ingredients:

5 lbs brisket, preferably point cut (or first cut)*

2 onions, sliced

1 large green pepper, sliced

2 large cloves garlic, slivered

½ cup teriyaki sauce

Hungarian paprika, to taste

Directions:

1. Place half of the onions and peppers on the bottom of a roasting pan large enough to hold the brisket and at least 4-inches deep. Season brisket with the paprika. Lay the brisket on top and insert garlic slivers throughout the meat. Place the remaining half of the onions and peppers on top of the meat and pour the teriyaki over.

2. Tightly seal the pan with aluminum foil and place in a 300 degree oven for 3 hours.

3. Remove from the oven and slice the meat against the grain. Return meat slices to the pan, recover with foil, and bake at 250 degrees for one to three hours. Make sure the meat is covered by the sauce.

- By Jill P.

4. This actually tastes better the next day, after the meat has marinated. If you are organized enough to cook a day ahead, remove the meat from the oven, let it cool until you can slice it, and refrigerate overnight. Proceed with the final cooking in the last step.

*Most stores sell flat cut brisket, which is less fatty, but also tougher and less flavorful than point cut. The butcher can trim excess fat from point cut and more fat can be removed after the meat has refrigerated overnight.