4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Submitted by Sal in All Recipes
2. Asian Chicken with Kumquat Sauce (Asian)
1 whole chicken (3 to 3 1/2 lb)
3 tablespoons dry sherry or orange juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
Kumquat Sauce
1/3 cup thinly sliced preserved kumquats
1/2 cup orange juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1 tablespoon cold water
2 teaspoons cornstarch
2 tablespoons slivered almonds, toasted
1 tablespoon orange-flavored liqueur, if desired
Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture. Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce. To Grill: If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Prepare chicken as directed above, and use barbecue meat thermometer. Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 45 minutes. Mix sherry, soy sauce and garlic powder; brush on chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture.
By Betty Crocker
3. Asian Grilled Tuna with Wasabi Aioli (Asian)
Wasabi Aioli
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
Tuna 2 pounds tuna steaks 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving. If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
By Betty Crocker
4. Chinese Pork and Pasta (Asian)
1/2-pound pork tenderloin
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup fat-free chicken broth
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 ounces snow (Chinese) pea pods, strings removed
Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink
By Betty Crocker
5. Austrian Apple Strudel (Austria)
1 pint flour
4 oz. butter
3 eggs
pinch of salt
2 apples
20 raisins
Mix flour with 1/2 cup of water, butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until brown.
From Free Cooking Recipes
6. Pancit Canton (Philippines)
1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)
In a frying pan, heat oil and saute garlic until brown. Add onion and cook until transparent. Season with salt. Stir in pork, chicken, shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper to taste. Top with scallions if desired.
From Free Cooking Recipes
7. Santa Fe Chicken with Corn Salsa (Mexico)
1/4 c Olive oil, divided
1 cn (15 1/4-ounce) DEL MONTE
-FreshCut Golden Sweet Whole -Kernel Corn, drained 1 cn (14 1/2-ounce) diced
-tomatoes, drained 1/2 c Diced onion
1/3 c Minced fresh cilantro
2 tb Red wine vinegar
4 Skinned and boned chicken
-breast halves 1 cn (4-ounce) whole green
-chiles, drained 3/4 c (3 ounces) 4-cheese Mexican
-blend shredded cheese Salt and pepper Fresh minced cilantro Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness with meat mallet or rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa.
From Free Cooking Recipes
8. Fettuccine With Cream, Basil, And Cheese (Italy)
4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.
From Free Cooking Recipes
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