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Creamy burrito casserole recipe

sam mason burrito

Image by chotda via Flickr

Creamy burrito casserolle recipe. Looking delicous!

 

Directions:

  1. 1 Brown ground meat/turkey and onion; drain.
  2. 2 Add taco seasoning and stir in refried beans.
  3. 3 Mix soup and sour cream in a separate bowl.
  4. 4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. 5 Tear up 3 tortillas and spread over sour cream mixture.
  6. 6 Put 1/2 the meat bean mixture over that.
  7. 7 Add a layer of cheese.
  8. 8 You could put some hot sauce on this now.
  9. 9 Repeat the layers.
  10. 10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Ingredients:

Read more: http://www.food.com/recipe/creamy-burrito-casserole-33919#ixzz1HXh9QIvs

 

 
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Posted by on March 24, 2011 in Mexican Cuisine

 

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Man V Food Season 3 Episode 3 Boulder

Man v. Food

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Adam takes on the West End Wing King Challenge, in Boulder where he would have to finish off a bucket of 50 buffalo wings.Enjoy this full episode of Man V Food Season 3 Episode 3 Boulder

 
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Posted by on March 24, 2011 in Uncategorized

 

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Man V Food Season 3 Episode 2 San Diego

Man v. Food

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Adam takes on the Ironman Challenge a huge Omelet made at the Broken Yolk restaurant. Amazing Man V Food full episode! One of many seasons.

 

 
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Posted by on March 24, 2011 in Man V Food

 

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Orange Ginger Barbecue Sauce recipe

Hunt's barbecue sauce.

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This quick and easy barbecue sauce by the BBQ Pit Boys is the perfect brush-on for beef, chicken, pork and poultry.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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Sweet Heat Barbecue Sauce recipe

Large beef steaks over wood

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Jalapeños and Chili powder provide the heat for this tomato based sweet sauce. It’s the perfect brush-on and dipping sauce for Beef, Lamb, and Pork, so be sure to check this one out. And it’s real easy to make as shown by the BBQ Pit Boys.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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St. Patrick’s Day and Chocolate Stout Cake

Baileys Irish Cream

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Holidays (any holiday) are the perfect excuse to make festive treats and desserts. And I completely enjoy when friends and readers recommend recipes and dishes for me! So for this holiday, I took some recommendations and on top of the Irish cream bundt cake with Baileys glaze, I made a chocolate stout cake (the recipe can be found here) and some holiday themed dark chocolate cake truffles. The chocolate stout cake was especially fun to make because I’ve never worked with beer in a cake (although I have made beer bread), and I also got to use sour cream in a cake for the first time as well! The cake turned out very moist and a little more dense than normal cakes. I topped it off with someBaileys cream cheese frosting, a light dusting of cocoa powder, and it was ready to go!

And I can’t forget about the cake truffles. This recipe is so incredibly easy to make and alter if needed, plus it is perfect if you need to feed a lot of people. I brought a huge container to work for my colleagues with plenty to spare for my weekend with friends. They turned out to be great snacks for everyone, and it was just so much fun making these themed treats! I was able to enjoy them while hanging out in the Bay Area with some of the best ladies I know–what a great way to end the holiday. I hope everyone’s holiday weekend was filled with fun and great food as well!

 

Dark chocolate center with a milk chocolate coating

Source: http://lifetasteslikefood.wordpress.com/2011/03/22/st-patricks-day-and-chocolate-stout-cake/

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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Carrot Cake Balls, perfect for Easter Treats

Carrot cake in pan

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Carrot Cake Ball

I bake desserts all the time. I try to make sure we have something home-baked and sweet in our refrigerator for every week. It’s comforting after a long day at work, I can come home, whip up a quick dinner, and still have a home-baked dessert to finish the meal.

One of Hubby’s favorite desserts is carrot cake. Carrot cake is something I rarely make from scratch. Why? Because I hate grating the carrots. If I had a food processor, I’d use that, but despite how much I bake and cook, I don’t own a food processor. Or a heavy duty mixer. I either hand-knead bread, use a whisk to whip cake batter, or sometimes a very old, somewhat functioning hand mixer. Someday, I’ll have a shiny new food processor and mixer, but I’m not counting the days since it may not be until I’m too old and weak to hand-knead bread ;-)

Back to the cake balls. I found a Duncan Hines carrot cake mix that has dehydrated carrots and raisins that you rehydrate, not “carrot flavored pieces” like other cake mixes. So, I bought a box and carrot cake balls were quick to follow.

CARROT CAKE BALLS:

  • Preheat oven according to cake package directions.
  • Line a baking pan with foil leaving some hang over, grease and flour, and set aside.
  • Make 1 box Duncan Hines Classic Carrot Cake Mix according to package directions and bake according to package directions depending on the type of pan you are using. – FYI, this is one of the best cake mixes I’ve ever tasted, which means I may never even consider making carrot cake from scratch. A little sweeter than I’m used to for a cake, but so moist and flavorful.
  • Once cooked through, use foil to remove cake from pan and cool on wire rack.
  • Once completely cooled, use your hands or a food processor to break the cake into fine crumbs.
  • Slowly add cream cheese frosting to the crumbs and mix thoroughly until the crumbs stick together. I never measure the frosting, just use however much it takes to form a “dough” with the crumbs. I had leftover homemade cream cheese frosting (recipe below) that I used.
  • Pinch about a tablespoon-sized portion of the crumb/frosting mixture and roll between palms of hands to form a ball; place on parchment paper, and repeat until all crumb/frosting mixture has been used. I got about 65 cake balls from one box of cake mix.
  • Melt 1 package of Ambrosia brand white candy coating, or any white coating chocolate.
  • Dip cake balls one at a time into the candy coating, cover completely, set on parchment paper to dry, and top with desired sprinkles.
  • Once the coating is cooled, use a fine-tipped knife to cut away any excess coating that spread away from the cake ball to form a clean ball shape.
  • I store mine in gallon-sized plastic bags in the refrigerator. To serve to guests, place in mini cupcake papers.

TIP: I melt half the package of candy coating at a time so that it doesn’t cool too much and become stiff before I get to all the cake balls. I only had green sprinkles, though I wished I had orange for the carrot cake.

CREAM CHEESE FROSTING:

  • Mix 1 8-ounce package lower fat cream cheese with 1/4 cup Earth Balance Margarine with a hand mixer until soft and combined.
  • Add 2 cups powdered sugar and mix thoroughly, adding more sugar as needed.
  • Add 1 teaspoon vanilla extract, and mix until combined.

Cut Carrot Cake Ball

YUM, YUM, YUM! I took some to work and passed one out to each of my immediate co-workers to share a little carrot goodness. You should definitely make these for Easter and find some fancy sprinkles to dress them up.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

Source: http://gourmetmemoirs.com/2011/03/22/carrot-cake-balls-perfect-for-easter-treats/

 
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Posted by on March 23, 2011 in Baking, Candy, Sweets

 

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Brownie Pudding (lava poop) recipe

White chocolate is marketed by confectioners a...

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Source: http://nummynumnum.wordpress.com/2011/03/22/brownie-pudding-lava-poop/

This recipe is incredible easy, sweet and tasty.   It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks.  I wonder how many Ina recipes I can actually post on this blog.  I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory.  –ts

2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving

  1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
  3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.  Lightly mix in chocolate chips until combined.
  4. Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
  5. Allow to cool and serve with ice cream

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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nutella cheesecake layer bars recipe

Tartine et pot de Nutella

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DSC_2426

I am very much a creature of habit.

Daily routines, favorite foods, clothing styles, music preferences . . .

It’s all so predictable.

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So of course, my shopping tendencies are no different.

Case in point: 3 of the same horizontal-striped shirts from Gap in different color combinations.  (To be fair, I found two of them on sale.  Win win win!)

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I don’t know what it is about theses simple stripes that I like so much, but I always (and that’s no exaggeration) reach for this kind of clothing whenever I’m shopping.  It’s not so much reinforcing a style as it is my near-obsession with stripes.  (And I know that three shirts aren’t enough to constitute me calling this an obsessions – but these guys are just the tip of the iceberg.  One look inside my closet and you’d understand.)

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So I suppose it’s only natural that I would make a “horizontally-striped” dessert.

Layer bars.  I love them.

(Oh, and cheesecake too!)

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These bars are awesome.  They’re quick and easy (mixed almost entirely in the food-processor), require a pretty limited number of ingredients, and are flat-out delicious.

The first (bottom) layer is a chocolate graham cracker crust.  The crust isn’t overly sweet, though you could add a pinch of sugar if you’d like.  It’s more about the structural support for the bars, as well as the added chocolate flavor.

Next comes the second (middle) layer, which is really straight-forward vanilla cheesecake.  No bells and whistles.  But guess what?  It doesn’t need it.  Good-quality vanilla extract gets the job done.

Last is the third (top) layer – the layer we’ve all been waiting for – the Nutella cheesecake!  Blend in the infamously addictive chocolate-hazelnut spread with some reserved vanilla cheesecake and you’re good to go.  The Nutella flavor isn’t overpowering at all- it’s actually somewhat subtle.  It’s definitely detectable, but if you want a more robust Nutella flavor, go ahead and use a higher proportion of it.  You could even make a Nutella fudge sauce to serve with the bars.

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You can’t go wrong when there’s Nutella involved.

Nutella Cheesecake Layer Bars

– 8 Chocolate Graham Crackers

– ½ Stick Unsalted Butter, melted

– 16 oz. Cream Cheese, at room temperature

– 2 eggs, at room temperature

– ½ C. Granulated Sugar

– ¼ + 1 Tbsp. Heavy Cream

– 1 tsp. Vanilla Extract

– ¼ C. Nutella

Preheat the oven to 325 degrees F.

Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.

In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs).  Add in melted butter and pulse until moistened.  Press graham cracker mixture evenly into the bottom of the prepared baking dish.  Bake crust in the center of the oven until set, about 12 minutes.  Set aside and cool.

Clean out the food processor.  Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract.  Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor.  Pulse until smooth.

To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust.  Pour Nutella cheesecake layer on top of vanilla layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily).  Slice into 16 squares and serve.

Yields 16 Squares

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Source: http://themoonlightbaker.com/2011/03/04/nutella-cheesecake-layer-bars/

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate

 

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Thick & Rich Chocolate Pudding Recipe

Dry ingredients for a Wacky Cake - ingredients...

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We are guilty as charged: “TheshoeboxKitchen doesn’t do enough chocolate!”

Well, we hope that the velvety chocolaty richness left in your mouth after trying this pudding will be enough to post our bail until we can backfill the chocolate deficiency in our recipe archives with some of your own suggestions.

Okay, on to the pudding!  What is a pudding, anyway?  How is it different from a custard?  What differentiates a pudding from a mousse?  If you’re asking similar questions, then we’re right there with you.  So many pudding recipes call for cornstarch as a thickening agent, other recipes look more like a custard, relying on the proteins in egg yolks to cause the pudding to set.  Still others use both egg yolks and cornstarch.  And then there’s mousse – let’s not even go there right now.

We were going for a rich pudding, so we knew we wanted to use egg yolks.  But some recipes we found that depended solely on egg proteins to thicken the pudding were accompanied by comments suggesting that the pudding ended up runny or that folks had difficulty getting it to set.  So we decided to throw in some corn starch as well, just to be safe.

What we ended up with is some combination of a David Lebovitz custard-based chocolate ice cream recipe and a Food52 finalist’s pudding recipe.

Thick and Rich Chocolate Pudding

  • 2 cups heavy cream
  • 1 cup half & half
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 vanilla bean
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 3 tablespoons corn starch (less if you don’t want it as thick)
  • 5 ounces bittersweet chocolate

Split the vanilla bean lengthwise and scrape out the seeds into a bowl with the sugar.  ”Chop” up the seeds so they are as distributed as possible (not clumped together) throughout the sugar.

Measure out the cocoa powder as well.

And go ahead and set aside your 5 ounces of chocolate.  We used chips because they melt efficiently.  If you buy bars of chocolate, cut them up into small pieces.

Now pour into a medium saucepan the heavy cream and half & half (or milk, if you’d like a lighter pudding).  Add to this liquid the vanilla seed & sugar mixture as well as the cocoa powder.  Throw the vanilla bean husk in there too, just for good measure.  Whisk everything together and then warm over medium-low heat, whisking occasionally.

While the cream mixture is heating on the stove, whisk together the egg yolks until they are pale yellow, then add the corn starch and whisk until the yolks and starch are well-combined.

When the cream mixture starts to steam slightly and form little bubbles (about 175 degrees), remove it from the heat and remove a ladle-full of the warm liquid.  Slowly pour the warm liquid from the ladle into the egg yolks, whisking the yolks continuously.  Then, transfer the now-warmed egg yolk mixture back into the original saucepan, whisking the contents of the saucepan continuously.  Continue to whisk the custard mixture (yes, this is essentially a custard with cornstarch added) until the mixture reaches about 180 degrees.  Do not let the mixture boil or you’ll have scrambled egg pudding.

When your mixture hits 180 degrees, remove it from the heat and pour it through a strainer into a separate bowl.  Now dump in the chocolate and continue to whisk until all of the chocolate is melted, leaving you with smooth, velvety perfection.

Now, if you want to get fancy,  dump that velvety perfection into your food processor and process for about a minute.  This tip comes from Dorrie Greenspan, and results in a silkier, slightly airier pudding (i.e., more perfect than before).  We thought this step made the texture a bit closer to mousse (not as airy as mousse, but silky like mousse), which we were very happy to discover.

Pour the pudding directly from the food processor into small bowls or ramekins.  Be timid with the portions – this stuff is rich!

Oh, and if you’re not a fan of pudding skin, immediately place plastic wrap over and on the surface of the pudding.  Let the pudding cool in the fridge for at least three hours, or overnight. (Editor’s note: We’ve actually found that we prefer this pudding just slightly chilled; so, if you have refrigerated it, take it out and let it sit on the counter for at least half an hour before digging in – if you can wait!)

This pudding is very smooth and stick-to-a-spoon thick.  It is rich, but not too sweet, has just the right amount of chocolate flavor, and the vanilla undertones from the fresh vanilla seeds add an extra layer of depth.  If you love chocolate, well, this one is a no-brainer.

What other chocolate dessert should we try?  Before you close this window, add a comment below and tell us what we should make next!

 

Source: http://theshoeboxkitchen.wordpress.com/2011/03/07/chocolate-pudding/

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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