canned

Homemade Green Enchilada Sauce

onion

garlic cloves, finely minced

flour

cumin

black pepper

low-sodium chicken or vegetable broth

oregano

salt

medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over...

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Stir in the flour and cook for 2-3...

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Gradually add the broth, whisking quickly and constantly...

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Add all the remaining ingredients and bring to...

Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.

Add additional salt to taste, if needed. The...

Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

Homemade Canned Tomato Salsa is a fun way to venture into the world of canning. Using fresh produce from the farmers market gives you the best results.

Homemade Canned Tomato Salsa

Roma tomatoes

onions, chopped

red pepper, chopped

green pepper, chopped

red hot pepper, chopped and seeded

jalapeno peppers,

Thai chili peppers, chopped,

Tbsp. minced garlic

Tbsp. sugar

cider vinegar

In a large pot add the tomatoes, onions,...

In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.

Add lids to hot water for 5 min.Pour...

Add lids to hot water for 5 min.Pour into sterilized jars and remove air pockets, and fill to 1/2". Wipe rims and seal with lids and apply rims to fingertip tight. Process jars in a water bath. Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 20 minutes (25 minutes for altitudes 1000 to 3000 ft, 30 minutes for 3,001 to 6,000 ft, 35 minutes for 6,001 to 8,000 and 40 min. for 8,001 to 10,000 ft ). Then turn off heat and let the jars sit in the hot water for 5 minutes.

Remove the jars to a tea towelled lined...

Remove the jars to a tea towelled lined counter and let cool. You should hear a popping noise when they seal. If any don't seal, place in the fridge and use within a week.

Canned salsa should be used within the year.

Creamy Green Chile Chicken Enchiladas

butter

onion (about 1/2 medium onion)

chicken broth

milk

pepper

(8 ounces) green chile

sour cream, light

chicken

(4-ounces each) green chiles, lightly drained (see note)

can (15-ounces) white

cilantro

lime juice

(about 2 cups) Monterey jack cheese, shredded

(soft taco size) flour or corn tortillas

Preheat the oven to 375 degrees. Lightly grease...

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.

In a medium bowl, combine the softened cream...

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.

For the sauce: in a large nonstick skillet,...

For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread 1/4...

Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.

Roll the tortillas up and place seam side...

Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe; the exact number will depend on the size of tortillas).

Pour the white sauce over the top of...

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

https://www.youtube.com/watch?v=KSpCzg8asSE

If you haven’t had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch cheesy, creamy white sauce takes them over the top!

These tiny bites are packed with festive fall flavors like cinnamon, pecans, and pumpkin.

Pumpkin Spice Bites

Cup Oats, rolled, gluten-free

Cup Flax Seeds

Cup Dates, pitted

Cup Pecans, roasted, unsalted

Cup Pumpkin Seeds, unsalted

Cup Almond Butter, no added salt

Cup Pumpkin Puree, canned

Tablespoons Maple Syrup

Teaspoon Vanilla Extract

Teaspoons Cinnamon, ground

Teaspoon Nutmeg, ground

Teaspoon Sea Salt

Pulse 1 cup of oats and flax seeds to a coarse powder and set aside.

Pulse dates and pecans to desired consistency.

In a medium bowl, add all ingredients and mix to combine.

Roll into bite-sized balls, roughly 1-inch in diameter.

Place bites on a baking tray or pan and chill in the fridge for 1 hour.

Transfer to an airtight container once hardened.

Indulge in a sweet chocolatey treat while getting a healthy dose of protein with these flourless brownies.

Black Bean Brownies

Cups Black Beans, canned, no salt added

Cups Black Lentils, canned, no salt added

Cup Cocoa Powder, unsweetened

Cup Maple Syrup

Cup Coconut Oil

Tablespoon Vanilla Extract

Teaspoon Baking Powder

Cup Chocolate Chips

Pulse oats to a fine powder for about 10 seconds and set aside.

Combine oat powder with remaining ingredients, except for the chocolate chips and baking powder, and blend until completely smooth.

Mix in the baking powder and stir in one cup of chocolate chips.

Optional: Sprinkle extra chocolate chips (a mix of semi-sweet and dark) over the top.

Bake brownies for 15 to 18 minutes, and then let it cool for at least 10 minutes.

Cool off on those hot summer days with a bowl full of this four-ingredient Strawberries ‘n’ Cream Nice Cream!

Strawberries n Cream Nice Cream

Cups Strawberries, frozen

Cup Coconut Milk, canned

Dates, pitted

Thaw the frozen strawberries for 15 minutes.

Add all of the ingredients. Blend for 1 minute, or until completely smooth.

Scoop mixture into a loaf pan and place in the freezer for 1 to 2 hours, or until it reaches ice cream consistency.

Satisfy that sweet tooth with a tasty berry milkshake! This sweet treat is rich and creamy thanks to a secret ingredient: white beans!

Very Berry Milkshake

Cup Spinach

Cup White Bean, canned

Cup Blueberries

Cups Almond Milk, vanilla, unsweetened

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Cinnamon, ground

Cup Ice

Add ingredients in the order listed and blend until smooth.

Enjoy the flavors of pumpkin pie in this protein-packed and fiber-rich smoothie!

Protein-Packed Pumpkin Pie Smoothie

Cups Spinach

Banana

Tablespoon Cashew Butter, plain w/o added salt

Teaspoon Allspice, ground

The Pumpkin Spice Protein Smoothie is sweet, creamy, and filled with ingredients your muscles love.

Pumpkin Spice Protein Smoothie

Tablespoon Almond Butter, no added salt

Teaspoon Pumpkin Spice

Love pumpkin pie? Enjoy the classic dessert in a protein-packed pumpkin smoothie!

Pumpkin Pie Protein Smoothie

Cup Peach, pitted

Cup Pineapple, fresh

Cups Almond Milk, unsweetened

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

If you love pumpkin pie, then this is the breakfast smoothie for you!

Pumpkin-Banana Smoothie

Cup Soymilk, unsweetened

Skip the sugary pumpkin spice lattes and try this delicious and nutrient-dense alternative.

Pumpkin Latte Smoothie

Cup Almond Milk, unsweetened

Cup Coffee, black, cooled

A very versatile and healthy Mexican beef filling/topping for tacos, nachos and burritos. It is also great with rice.

Mexican Beef Mince Recipe

500 g lean beef mince

kidney beans drained rinsed

onion diced large

tsp sugar

tsp salt and pepper

tsp garlic salt

tsp cumin

paprika

tsp coriander

tsp ground chilli *to taste

water

passata

tomato

olive oil

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

Chili Verde {Mexican Stewed Pork}

canola oil

pork

Salt and pepper for seasoning roast

yellow onions, chopped

garlic,

(15 oz.) can green enchilada sauce

(4 oz.) cans diced green chiles

(14 oz.) cans diced tomatoes with green chiles

beef bouillon cube (or 1 teaspoon beef bouillon granules)

Cut the roast into 3-4 large chunks. Season...

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure...

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

Taco Mince recipe

kidney beans

415 g canned crushed tomatoes

tomato paste

tbs taco seasoning

chilli finely chopped optional *to taste

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030942678001&=domain=br

5348771529001-6030942678001

Last night I couldn't decide between making burgers with Maggi Best Ever Beef Burger recipe base or Bolognese. I ended up making the Bolognese and adding the Burger recipe base into the sauce and I liked the end result so much, even though I already have a Bolognese recipe here, I just had to share this one with everyone.

Cheat's Bolognese

garlic

beef mince

575 g bolognese pasta sauce

400 g canned diced tomatoes with oregano and basil

g Beef burger recipe base

pepper *to taste

tbs sugar *optional

 Lots of factors influence outcome of how the cinnamon rolls. They all vary in size and thickness, so you’ll have to adjust timing. All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. These recipes were tested on basket style air fryers. Read more recipe notes below the recipe. 

Air Fryer Canned Cinnamon Rolls

Canned Cinnamon Rolls

Lightly spray the air fryer basket with oil (if possible, avoid using cooking sprays with propellants-they will often start to break down the coating in the air fryer baskets). Open the can of refrigerated cinnamon rolls and lay out in the air fryer basket.

Air Fry at 330°F for 10 minutes. Wiggle &amp; loosen the cinnamon rolls from the base of the basket. Continue to Air Fry at 330°F for another 1-3 minutes if needed.

If your cinnamon rolls came with icing, drizzle with the included icing while  cinnamon rolls are still hot (we microwaved for 8-10 seconds to make the icing a little looser and easier to drizzle over the cinnamon rolls).

Full Recipe Here ? https://airfryerworld.com/air-fryer-cinnamon-rolls/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Gourmia Air Fryer: https://amzn.to/36nP4py Get the Best Oil Sprayer: https://amzn.to/39ttOR9 INGREDIENTS 12-17 oz. Canned Cinnamon Rolls ? Print Full Recipe Here ? https://airfryerworld.com/air-fryer-cinnamon-rolls/ ? ?—— OUR ULTIMATE KITCHEN FAVORITES——?? ?Get the Best Oil Sprayer: https://amzn.to/39ttOR9 ?Get the Perforated Parchment Sheets: https://amzn.to/33sEV9a ?Get the Air Fryer Accessory Kit (choose right size for your air fryer): https://amzn.to/39GBIqv & https://amzn.to/39tvt9l ?Get the Air Fryer Silicone Pot: https://amzn.to/2JWeAco ?Get the Silicone Baking Cups: https://amzn.to/39KFjDD ?Get the OXO Silicone Tools: https://amzn.to/2JZg8lS SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/airfryerworld?sub_confirmation=1 Instagram: https://www.instagram.com/theairfryerclub/ Facebook Group for Help & Tips https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/AirFryerWorld/ Twitter: https://twitter.com/airfryerworld Pinterest: https://www.pinterest.com/AirFryerWorld/

Top 40 canned recipes from across the web

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