1 C chili powder
1/2 C garlic powder or dried garlic granules
1/2 C dried minced onion
1/4 C dried oregano
3 T paprika
1/4 C ground cumin
2 T sea salt
1 T black pepper
1/4 C crushed red (cayenne) pepper flakes (optional)
1/4 C beef bouillon granules (optional)
Mix all ingredients together well. Store in an airtight container.
Makes around 3-1/2 to 4 cups of mix.
To use:
Brown 1 C ground beef, ground turkey, or ground chicken. Drain. Add 1/3 C seasoning mix (shake well before measuring out) and 3/4 cup water. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes, stirring occasionally.
Optional:
Substitute tomato juice for the water
Add 2 T tomato paste
Add more liquid if it is too dry for your family's tastes
Saturday, February 21, 2009
Thursday, January 15, 2009
Pepperoni Pizza Dip (aka Liquid Pepperoni Pizza)
8 oz pkg sliced pepperoni
1 16-oz jar spaghetti sauce
1 C cottage cheese
1 8 oz pkg cream cheese, softened
1 T basil
1 T oregano
2 t dried marjoram (optional)
1 t dried sage (optional)
2 cloves garlic, minced (may substitute 1 T garlic powder)
1 C mozzarella cheese, grated
Wedges of crusty bread or firm tortilla chips
Place pepperoni slices on a paper towel covered microwave safe plate. Place an additional paper towel over top (to prevent splatter). Microwaves differ in wattage so heat for 45 seconds, checking every 15 seconds to make sure they aren’t getting “cooked”. Blot with paper towels to remove excess fat.
Place spaghetti sauce in blender and then add cottage cheese, cream cheese, pepperoni, basil, oregano and garlic. Blend until smooth. Make sure spaghetti sauce is put in first to avoid “clogging” in the blender.
Put all ingredients in a crockpot on high until hot (about 1 to 1-1/2 hours). Add mozzarella cheese just prior to serving and stir until melted.
Serve with wedges of crusty bread or firm tortilla chips. If you only have soft bread, heat in oven until toasted (soft bread will fall apart because it is a thick dip).
Notes:
You can substitute 3 T Italian Seasoning for the 4 herbs listed.
You could substitute a food processor for the blender.
1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.
1 16-oz jar spaghetti sauce
1 C cottage cheese
1 8 oz pkg cream cheese, softened
1 T basil
1 T oregano
2 t dried marjoram (optional)
1 t dried sage (optional)
2 cloves garlic, minced (may substitute 1 T garlic powder)
1 C mozzarella cheese, grated
Wedges of crusty bread or firm tortilla chips
Place pepperoni slices on a paper towel covered microwave safe plate. Place an additional paper towel over top (to prevent splatter). Microwaves differ in wattage so heat for 45 seconds, checking every 15 seconds to make sure they aren’t getting “cooked”. Blot with paper towels to remove excess fat.
Place spaghetti sauce in blender and then add cottage cheese, cream cheese, pepperoni, basil, oregano and garlic. Blend until smooth. Make sure spaghetti sauce is put in first to avoid “clogging” in the blender.
Put all ingredients in a crockpot on high until hot (about 1 to 1-1/2 hours). Add mozzarella cheese just prior to serving and stir until melted.
Serve with wedges of crusty bread or firm tortilla chips. If you only have soft bread, heat in oven until toasted (soft bread will fall apart because it is a thick dip).
Notes:
You can substitute 3 T Italian Seasoning for the 4 herbs listed.
You could substitute a food processor for the blender.
1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.
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