Family, Card night, Parties, and Everything Else Recipes!
The recipes on this site have been made by myself or a close friend/family member. We have just recently started taking photos of our delicious home cooking (and semi home cooking) not all of our recipes will be pictured. Enjoy!
Note: Takk For Maten means Thank You For Dinner (or the food) in Norwegian.
Sautéed 5 cloves of garlic with the
Added ½ of roasted chicken – shredded or 1½ lb of ground
1 tbsp Cumin
1-2tbsp Red Chili Powder (from new mexican red chilies)
1 4oz can diced black olives (only used 1/3 to ½ of can)
1 19oz jar enchilada sauce (red) (I made my own because I
did not have any on hand. It made it soo much richer and wonderful. Recipe
3 8oz cans of tomato sauce
1 15 oz can of Mexican tomatoes (Rotella)
1 2oz can of diced green chilies (mild)
2 cups diced onion (1 large)
I chopped 1 green and 1 yellow pepper
2 cans of red kidney beans
1 can of black beans
(I use Pinto too sometimes)
½ lb. grated cheddar cheese
¼ lb. grated Jack cheese
½ dozen corn tortillas torn into pieces
I - 16 oz. bag frozen corn (I add)
1 cup sour cream (I add to each bowl after I dish it up)
You’ll make everything in one large stock pot. Sauté onions
in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce
and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and
sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in
cheese, stir until melted.
Add torn, and/or crumbled tortillas, let dissolve.
Add fresh tortilla wedges prior to serving.
I sometimes serve inside an enchilada shell
I serve with corn bread.
You'll never want store-bought enchilada sauce after making
this super easy, no-fuss homemade version!
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste
Heat vegetable oil in a saucepan over medium high heat.
Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic
powder, onion powder, brown sugar and 1 cup water; season with salt and pepper,
to taste. Bring to a boil; reduce heat and simmer until slightly thickened,
about 10 minutes.
Store in an airtight container in the refrigerator for up to
Recipe Ingredients ·1 tablespoon vegetable oil ·One 3-pound tri-tip roast ·Kosher salt and freshly ground black pepper ·2 yellow onions, sliced ·1 package onion soup mix ·2 sprigs fresh thyme ·2 bay leaves ·2 cups of water
Directions Preheat the oven to 325 degrees F. Heat the oil in a Dutch oven
or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt
and pepper. Put the roast fat-side down in the pot. Cook until the bottom is
browned, about 3 minutes, then carefully flip the roast to brown on the other
side, an additional 3 minutes. Remove the meat to a plate. Drain
off all but 2 tablespoons of fat from the pot. Add the onions
and stir periodically until they soften and start to brown, about 8 minutes.
Stir in the onion soup
mix, thyme, bay leaves
and 2 cups water. Add the meat with all its juices back to the pot. Bring the
liquid to a simmer.
Cover, transfer the pot to the oven and cook until the meat is very tender but
still sliceable, 2 1/2 to 3 hours. Trans…
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp Honey
2 1/2 cups vanilla wafer crumbs (run thru a blender or food processor) 1/2
cup powdered sugar
1 cup chopped Walnuts (run
thru a blender or food processor) Powdered sugar DIRECTIONS
Melt the chocolate chips in the microwave. Stir in the rum and honey. Set
Combine vanilla wafer crumbs, powdered sugar and walnuts. Mix well then stir
into chocolate mixture.
Let stand for 30 minutes.
Shape into 1" balls. Roll in powdered sugar.
Store in an airtight container in the refrigerator.
Makes about 5 dozen.