Taco salad
½ POUND LEAN GROUND BEEF
½ (16 OUNCE) YOUR CAN CHILI BEANS
½ (16 OUNCE) BOTTLE FRENCH DRESSING OR TO TASTE
½ (1.25 OUNCE) PACKAGE TACO SEASONING MIX
½ (14.5 OUNCE) PACKAGE TORTILLA CHIPS
½ HEAD ICEBERG LETTUCE, SHREDDED
1 CUP SHREDDED CHEDDAR CHEESE
½ CUP CHOPPED TOMATOES
¼ CUP PREPARED SALSA
2 TABLESPOONS SOUR CREAM
1. HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT. COOK8
AND STIR GROUND BEEF IN THE HOT SKILLET UNTIL BROWNED
AND CRUMBLY, 5 TO 7 MINUTES. DRAIN AND DISCARD GREASE.
STIR IN CHILI BEANS, SALAD DRESSING, AND SEASONING MIX.
FILL THE EMPTY DRESSING BOTTLE 2/3 FULL OF WATER AND
ADD TO THE SKILLET. BRING TO A BOIL, REDUCE HEAT, AND
SIMMER FOR 15 MINUTES.
2. CRUSH THE BAG OF CHIPS, OPEN THE BAG, AND TOSS
CRUSHED CHIPS INTO A LARGE BOWL.
3. ADD CHEESE, AND TOMATOES. POUR MEAT MIXTURE INTO
THE BOWL; MIX WELL.
4. FILL A BOWL WITH LETTUCE. TOP WITH MEAT MIXTURE,
SALSA, AND SOUR CREAM. SERVE WARM AND ENJOY!
Creamy mushroom pasta
4 ounces fettuccine pasta
1 tablespoon olive oil
½ pound fresh white mushrooms, sliced
Salt and ground black pepper
1 cloves garlic, minced
1 fluid ounces sherry
½ cup chicken stock
½ cup heavy whipping cream
¾ teaspoon chopped fresh thyme
¾ teaspoon chopped fresh chives
¾ teaspoon chopped fresh tarragon
4 ½ tablespoons freshly shredded Parmigiano-Reggiano cheese, divided
Directions
1. Gather the ingredients.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a
boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta;
transfer to a large serving bowl and keep warm.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir
white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms
evaporates and mushrooms are browned, about 10 minutes.
4. Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is
nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a
simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
5. Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture
will foam and thicken slightly.
6. Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup
Parmigiano-Reggiano cheese into sauce until cheese is melted.
Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce
and 1 tablespoon Parmigiano-Reggiano cheese.
Apels
Sugar Coated Fried Apples
fvfdfgb
INGREDIENTS
• 6 tablespoons butter
• 4 Golden delicious apples, sliced, or more as needed
• 2 teaspoons ground cinnamon
• 1/2 cup white sugar
• 1/2 cup cold water
• 1 1/2 tablespoons cornstarch
Preparation Method
1. Melt butter in a deep skillet over medium-high heat.
2. Add apples, cinnamon and sugar and stir until well coated in
sugar mixture
3. Bring mixture to a simmer
4. Reduce heat to medium-low and cook, covered until apples are
very tender, about 20 minutes.
5. Whisk together cold water and cornstarch until dissolved
6. Stir cornstarch mixture into apple mixture and return to a simmer
7. Cook until thickened, about 2 minutes; remove from heat.