2 cans of Grands Biscuits in the can
2 large cans of Pinto Beans– cook 1-2lb hamburger add Red chili powder, salsa, and spices to suit you heat up and set on the back burner
Heat canola oil (1 cup) in skillet until really hot. Press biscuits out with hand and them drop in the hot grease one at time, flipping them constantly until cooked thoroughly, also you may poke them with the tongs to speed up the cooking process.
Add beans to the Bisuit, add cheese, lettuce and toamto, and whatever else you might like.
1/2 Cup salted butter – softened
3/4 Cup dark brown sugar
1/2 Cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1 package (10 oz) Andes Creme de Menthe Baking Chips
2 2/3 Cups sifted all-purpose flour
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Chips and then flour. Chill approximately one hour in refrigerator. Measure out approx. 1 oz. of dough. Form ball and slightly flatten. raid oven rack one level above middle and bake on non-stick baking pans. Back at 350 for 8-10 min. Cool on pans for 2 min. before removing
Makes about 4 dozon cookies
2 pounds flank or skirt steak
Kosher salt and freshly ground pepper
4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.
FROM CHAD AND MINDY DARE
4 – Eggs
1 – Cup Sugar
2 – Tbls Vanilla
2 – Can Condensed Milk
1/2 – Pint of Whipping Cream
1/2 -Tsp salt
Add milk to fill line.
Fill ice and rock salt around ice cream container.
Run mixer about 20 minutes or until ice cream is done.
1/2 cup shortening
1 1/2 cups sugar
1 bottle (1 oz) red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
3 tsp vanilla extract
1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
– Fry hamburger
– Essentially make a salad out of everything else
– Add Hamburger & Fritos
Pretty much this recipe is never the same but it always ends up tasting very good. Modify the amount of Cottage Cheese, Salsa, and Lemon Juice to suit the taste of your guests.
3 x Avocados (More or less depending on the number of people it’s feeding)
Salsa (We like Herdez the best)
– Peel the Avocados
– Mash the avocados, but leave the pits in with everything (don’t mash those) – It helps keep the flavor good, and the avocados green
– Add cottage cheese so you have a light green mixture
– Add Lemon juice (start with 1 TBLS and then add if desired)
– Add Salsa until you like the spice & taste