New and Old Recipes

Taos, New Mexico | Bukisa.com

2010-02-25T12:59:00.000-08:00

Taos, New Mexico Bukisa.com

Beef and Cactus Stew

2009-07-14T17:47:00.000-07:00

Always wash your hands after touching chilis!

What You Need:

2 lbs beef steak

2 Tbsp olive oil

1 medium yellow onion

4 fresh jalapeño chilies

2 chipotle chilies

2 medium red tomatoes

4 green tomatoes

4 garlic cloves

1 tsp dried oregano

1 tsp ground black pepper

1 tsp salt

1 cup canned cactus pieces

Directions:

Cut beef into 1" pieces. Place beef in large frying pan with the olive oil. Heat to medium temp. Cook until brown on all sides.
Take the skin off of the onion, cut onion into 1" pieces. Mince the garlic after removing the skin. Drain the can of cactus and cut into 1" pieces. Remove the seeds and stems from chilies and cut into 1/4 inch pieces. Cut red and green tomatoes into 1" pieces.
Add all ingredients to beef and reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
Serve with cornbread.

Tomato Dry Soup

2009-04-18T16:29:00.000-07:00

INGREDIENTS:

10-12 stale corn tortillas

2 cups canned tomatoes, with juice

2 garlic cloves

1 large white onion

1/2 cup vegetable oil, divided

1 tsp paprika

1 tsp salt

1/2 tsp dried oregano

1/2 tsp ground black pepper

1 cup grated parmesan cheese

1 cup whipping cream

DIRECTIONS:

1- Preheat oven to 350ºF.
2-Peel and mince garlic. Peel and chop onion into 1/4" pieces. Roughly chop tomatoes, reserving juice. Cut tortillas into 1/2 " wide strips.
3-In large saucepan, heat 2 Tbsp of oil on medium. Add garlic and onion. Cook until onion is soft but not brown. Add tomatoes, salt, pepper and oregano; stir until blended. Simmer for about 10 minutes.
4-Heat remaining oil in large frying pan and fry the tortilla strips until soft, not crisp. To absorb excess grease, set on paper towels.
5-In an ovenproof casserole dish, layer as follows: a little tomato sauce, handful of tortilla strips, some whipping cream then the cheese. Repeat until all ingredients are used, ending with the cheese. Sprinkle paprika on top.
6-Bake uncovered for about 20 minutes or dish is bubbling

How to make Coconut Macaroons

2009-03-26T15:25:00.000-07:00

Coconut macaroons are one of my favorite cookies. This is an easy recipe. It makes about 4 dozen cookies. Prep time: 10 min, Bake time: 15-17 min.

Ingredients:

2 (7 ounce) packages of flaked coconut
1 14 ounce can of sweetened, condensed milk, NOT evaporated
1 egg white
2 teaspoons of vanilla extract
1 to 1 1/2 teaspoons of almond extract (it depends on how much you like the flavor of almond)

Directions:

Preheat your oven 325ºF.
Line baking sheets with aluminum foil, grease and flour the foil or, spray with non-stick cooking spray. Set aside.
In a large bowl, add the condensed milk, egg white, vanilla and almond extract. Stir.
Add the coconut and stir to mix well.
Drop by rounded teaspoonfuls onto the foil, about an inch apart. Slightly flatten each mound with the back of a spoon.
Bake 15 minutes, or until golden brown.
Remove cookies from foil and place on wire racks to cool.
Store loosely covered at room temperature.

Potato Soup Recipe

2009-03-15T15:36:00.000-07:00

INGREDIENTS:

6 Large Potatoes, rinsed and diced
1/2 Cup onion, chopped
2 stalks Celery, rinsed and chopped
2 tsp. salt
1 tsp celery salt
8 slices of bacon
2 Tbsp flour
2 Cups milk

DIRECTIONS:

Add the potatoes, onion and celery into a large pot, cover with water.
Add salt and celery salt.
Cook on med high heat until everything is tender; watch the pot because the potatoes may make it boil over.
Fry the bacon until crsip; reserve 6 Tablespoons of drippings.
Mix together the milk, flour and bacon drippings. add to the soup, stir.
Crumble the bacon and add to the soup.
Cook until thickened, stirring constantly.

Nut and Seed Breadsticks

2009-02-20T16:53:00.001-08:00

This recipe makes 45 bread sticks.

INGREDIENTS:

6-7 Cups all purpose flour
1 1/2 packages active dry yeast
1 egg white
1 Tbsp sugar
1 1/2 tsp salt
2 cups of lukewarm water
1 tsp water
Coarse salt, grated Parmesan cheese, ground nuts, sesame or poppy seeds

DIRECTIONS:

Soften the yeast in warm water; and the sugar and salt and let it stand until it's bubbly. Beat in the flour one cup at a time, until the dough is smooth and formed. Turn out onto a floured surface, cover and let it rest about 5 minutes.

Knead the dough adding flour as needed until it's smooth and elastic, about 10 minutes. Place the dough into a large buttered bowl turning it so the top is buttered. Cover and put in a warm place until it doubles in size, 1 1/2 to 2 hours. Turn out and punch down; knead lightly, cover and let it rest another 5 minutes.

Cut dough into 3 equal parts. Roll each part into a rectangle, about 15 x 9 inches. Cut into 15, 9 x 1 inch strips. Roll strips between your hands into thin pencils. Lay strips on greased baking sheets, or use a bread stick pan.

Beat together egg white and the 1 tsp of water with a fork. Brush mixture over dough strips. Sprinkle with your favorite topping. Repeat with the remaining dough.

Place bread sticks in a cold oven. Put a pan of boiling water on the rack that's underneath the bread sticks. Turn on oven to 400º and bake 12-15 minutes.

Mushroom and Chicken Quesadillas

2009-01-05T13:53:00.000-08:00

INGREDIENTS:

1 pkg sliced mushrooms (8 oz)
1 lb chicken breast tenders
1 cup canned fat-free refried beans
1 cup reduced-fat shredded Mexican-blend cheese
Non-stick cooking spray
1/2 cup prepared salsa
4 8-inch whole wheat tortillas

DIRECTIONS:

Using a large skillet, fill halfway with water and bring to a boil. Poach the chicken in the boiling water for about seven minutes. Make sure the chicken is cooked all the way through. Let the chicken cool then shred using two forks.

Remove your skillet from stove and wipe clean with a paper towel. Now coat your skillet generously with a non-stick cooking spray. Place skillet on stover over medium-high heat. Add the mushrooms and cook for about five minutes, until softened, stirring occasionally.

Open the can of beans and spread all four tortillas with 1/4 cup of the beans. Divide the chicken, cheese and mushrooms between only two of the tortillas. Place the remaining two tortillas, bean side down, on top of the other two.

Heat your skillet again to medium-high heat. Coat your skillet AND the tops of the quesadillas with non-stick cooking spray. Cook one quesadilla at a time for about four minutes per side, until cheese has melted. If tortilla is browning too fast, lower heat to medium. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.

How to Make a Citrus Salad in the Winter

2008-12-11T08:33:00.000-08:00

Items you will need to make this salad:

4 tangerines
1 medium fennel bulb
1 cup chopped fresh parsley
1 bunch watercress, washed with hard stems removed
1 cup red onions, thinly sliced
1/4 cup olives
1/2 cup walnuts
2 Tbs extra-virgin olive oil
Black pepper
1/2 tsp salt

Directions:

Soak the onions in cold water for about 15 minutes than drain and pat dry with a paper towel or clean kitchen towel.
Peel tangerines. Over a medium bowl, slice tangerines at membrane and let them drop into bowl along with the juice. Add the onions to the tangerines.
Remove any of the discolored parts from the fennel. Cut fennel in half and throw away the hard core. Slice fennel very thinly and add to the citrus and onions. Stir in parsley and salt. Sprinkle with black pepper. Stir in the olive oil and let set for 30 minutes.
Dry roast the walnuts in a medium sized heavy skillet for 5 minutes. Chop into small pieces. Serve salad over watercress, sprinkle walnuts on top.

TIPS:

To loosen walnut skins: Rub against a strainer over the sink.
May also sprinkle crumbled feta cheese on top.
If you are not going to eat this right away, save the parsley to add later.
Some people are allergic to nuts.

Homemade Hot Cocoa Mix

2008-11-16T09:07:00.000-08:00

What you will need:

2 Cups nonfat dry milk powder
3/4 Cup sugar
1/2 Cup Hershey's Cocoa
1/2 Cup powdered non-dairy creamer
Dash salt

Directions:

In large mixing bowl combine all ingredients; blend well.
Store in tightly covered container.
Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend.
Add as many mini-marshmallows as you like.

How To make Citrus Snowflake Cookies

2008-11-11T12:52:00.000-08:00

Very pretty cookies for the holidays. Prep: 5 minutes, Bake: 14 minutes, Decorate: 1 hour. Recipe makes 1 1/2 dozen. Per cookie: 209 calories, 6g fat (2g sat), 37g carbs.

What you will need:

3 1/2 inch snowflake cutter
rolling pin
1 1/4 cups all purpose flour
1/4 cup orange juice
1 Tbs orange zest
1 tube (16 oz) refrigerated sugar cookie dough
ROYAL ICING:
6 Tbsps orange juice or water
3 Tbsps powdered egg whites
1 box (16 oz) confectioner's sugar

DIRECTIONS:

Preheat oven to 350º. In large bowl, beat cookie dough, zest and orange juice. Stir in the flour. Dough should be soft. Sprinkle a generous amount of flour on your counter top.

Separate in the dough in half. Using your rolling pin, roll out the half to 1/4 inch thickness. Cut out shapes with your cutter. Place cut-outs on ungreased baking sheets. Do the same with the rest of the dough dusting with flour as needed.

Bake for 14 minutes than cool on wire racks.

Cover the entire cookie with the thinned icing (see below). Let dry. Put the thicker icing in a bag and snip a hole in one corner. Pipe dots and lines to decorate the cookie. Let dry.

ROYAL ICING: Beat the powdered egg whites, sugar and juice or water for 5 minutes. Divide in half and stir in 2 Tbsps of water in one half to make it thin.

How to Make a Nacho Turkey Casserole

2008-11-04T07:54:00.000-08:00

What you will need:

3 qt rectangular baking dish
1 cup (4oz) shredded Montery Jack cheese with jalapeño peppers OR mozzarella cheese
1/2 cup sour cream
4 cups cubed cooked chicken or turkey
5 cups slightly crushed tortilla chips
2 Tbsp all purpose flour
1 10oz pkg frozen whole kernel corn
2 16oz jars salsa

Instructions:

Preheat oven to 350º. Lightly grease the baking dish. Place 3 cups of the chips in the bottom. In a large bowl, combine corn, salsa, flour, sour cream and turkey (or chicken); spoon over the chips.

Bake uncovered for 25 minutes. Sprinkle the top of the casserole with the rest of the chips and the cheese.

Bake until heated through, about 5-10 minutes

Graveyard Cake

2008-10-20T11:51:00.001-07:00

Halloween Graveyard Cake

Kids will love this cake. So will adults. Perfect if your having a Halloween party.

What you need:

13 x 9 in pan
2 1/4 cups chocolate wafer cookie crumbs, divided
1/2 cup sugar, divided
1/2 cup (1 stick) margarine, melted
1 pkg (8oz) cream cheese, softened
1 tub (12 oz) Cool Whip, thawed
2 cups boiling water
1 pkg (8-serving size) or 2 pkg (4-serving size) Orange flavor Jello
1/2 cup cold water
Ice cubes
DECORATIONS: assorted rectangular-shaped sandwich cookies, decorator icing, candy corn and pumpkins

Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar, and margarine in a 13 x 9 inch pan. Press firmly onto bottom of pan. Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in bowl until smooth. Stir in 1/2 of the cool whip. Spread over crust.
Stir boiling water into jell-o mix, in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/2 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining cool whip over gelatin. Sprinkle with remaining cookie crumbs. Decorate as a graveyard, if desired.

Winter Mitten Cookies

2008-10-20T11:40:00.000-07:00

Winter Mitten Cookies
These cookies are made with canned frosting and refrigerated sugar cookie dough. Makes 8 cookies. Prep time:30 minutes, Bake time: 10 min per batch.

What you need:

1 (16 oz) container ready-to-spread vanilla frosting
1/2 (18 oz) pkg refrigerated sugar cookie dough
white edible glitter
blue food coloring gel
parchment paper
1 qt zip-top plastic bag
powdered sugar for garnish

Roll sugar cookie dough to an 1/8 inch thickness on a lightly floured surface. Cut with a 3 x 5 inch mitten cookie cutter. Place dough on parchment paper-line baking sheets.
Preheat oven to 350º. Bake cookies until edges are lightly browned, about 8-10 minutes. Cool completely on wire racks.
Tint half of the frosting with the blue gel to desired color. Spread evenly on cookies.
Spoon the remaining frosting into a 1 qt zip-top plastic bag. DO NOT SEAL. Snip a tiny hole in one corner of the bag and pipe designs on to cookies. Sprinkle with edible glitter.
Garnish with powdered sugar if desired.

Strawberry Angel Cookies

2008-10-20T09:36:00.000-07:00

Strawberry Angel Cookies
This recipe makes 2 1/2 dozen cookies.

What you will need:

No-stick cooking spray
3/4 cup sugar free strawberry preserves
3 Tbsp mini semi-sweet chocolate chips
1 (16 oz) pkg Angel Food Cake

Heat oven 325º. Spray baking sheet with non-stick cooking spray.
Beat together preserves and cake mix. Drop by rounded Tbsp on baking sheet.
Bake 10 to 12 minutes or until tops are just lightly browned. Let cool on baking sheet for 1 minute. Remove to cooling rack so they can cool completely.

Store between sheets of waxed paper to keep from sticking together.

Sopapillas

2008-10-14T10:02:00.000-07:00

Sopapilla's

A delicious Mexican dessert.

What you need:

6 C Flour
2 tsp Baking powder
2 tsp salt
2 Heaping TBLs of shortening
3 Cups of water

Mix all ingredients.
Make into little balls, flour them and the surface you will be using. Roll out the little balls until flattened to about 1/8". Cut into squares or triangles.
Put into at least one inch of hot grease. Cook until golden brown and puffy.

Serve with honey or sprinkle powdered sugar on top.

How to Make Dumplings

2008-10-14T09:47:00.000-07:00

This dumpling recipe is fast and easy.

What you will need:

1 cup flour, 3tsp baking powder, 1/2 tsp salt, 6 Tblsp cold water.

Mix all ingredients by hand, drop by teaspoon full onto boiling stew or soup, cover and cook for 10 minutes. They will expand.