less 15 mins

We have been doing this for years, but I didn't see a &quot;recipe&quot; posted for it yet, so I thought I would post it. MUCH better than those stale store bought taco shells!!!

Turning Corn Tortillas Into Taco Shells

corn tortilla

oil (for frying)

Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.).

Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).

Remove from skillet and balance the shell (Teepee style) on a paper towel until set. 

Repeat, placing each made taco shell on top of the last to drain oil and set.

After they are all set, you can pile on the taco goods and enjoy!

Yum!  i needed to use up a bunch of corn tortillas, and this did the trick!  After the second or third tortilla, I decided to streamline the process.  I used some aluminum foil that I folded into a rectangle roughly 2 inches by 3 inches and about 1 inch thick, with the other end compressed slightly.  I tucked these into the folds of the tortillas and placed them in the pan, and I just used my fingertips to hold them in place for about 10 seconds (the oil was only about 1 inch deep, enough to cook one side of each tortilla at a time).  Then I flipped them over, let the other side cook, and propped against a nother long rectangle of foil that I draped with a couple of paper towels on top of a layer of paper towels.  These worked perfectly- I could fry 4 at a time and not have to hold them up.  I made 8 squares of foil (about the same amount total that I would use to line 1 1/2 cookie sheets), and although the foil was a little hot, I could take them out after I had flipped the currently cooking batch to get the next batch ready.  Thanks for posting!

This recipe is posted in response to a request. When you can't find this spice in your local market spice aisle, you can make your own!

Five-Spice Powder

cinnamon

star anise anise seeds

fennel seeds

peppercorns black peppercorns

cloves

Combine all ingredients in blender or coffee grinder.

Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

I've been trying different seasonings in my chicken soup/stew. Nothing so far has given me the taste I long for. Recently, I tried the 5 spice in it. OMG! Is it ever good! I also added some dried basil. I love it when as experiment turns out so nice!

This easy quinoa tabouli meal is best paired with white wines, whether for lunch or dinner. Quinoa is increasingly easy to find these days. It&rsquo;s indigenous to the Americas and has a nutty flavor. Unlike Orzo, Couscous or bulgur wheat, Quinoa is gluten-free.

Quinoa is a whole grain that is rapidly growing in popularity due to its many health benefits. The quinoa plant itself is more similar to beetroots and spinach. People can eat both the seeds and leaves of this versatile, nutritious plant. Quinoa has a high fiber content compared with other grains.

A Healthy Quinoa Tabouli

quinoa

vegetable stock

parsley

spring onion

cherry tomatoes

lemon juice

olive oil

Rinse and drain the quinoa under cold water.

In a saucepan, cook the quinoa in the vegetable stock for 10 minutes.

Fluff the quinoa with a fork and put it in a bowl.

Finely chop the parsley, spring onions and add it to the quinoa.

Slice the cherry tomatoes into quarters and toss with the quinoa.

Add some olive oil, lemon juice, salt, and pepper and mix.

This recipe comes from Vegetariana a great cook book to have when vegaterian guests are coming. I keep a premixed can of this easy to make curry powder on hand at all times.
It is NOT a HOT curry, just aromatic and flavoursome.

Home Mixed Curry Powder

cumin

coriander

turmeric

nutmeg

salt

cayenne pepper

black pepper

Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.

OR, if you don't have such a jar on hand, mix by stirring in a small bowl.

Perfect combination of spices to create overall lovely flavour

This is so easy to put together with only 5 ingredients. Its a very hearty meal that can be used as a side dish or a main meal.

Stupid Easy Crock Pot / Slow Cooker Sausage &amp; Potatoes

lbs red potatoes

lbs smoked sausage

cream cheese (softened)

cream of celery soup

dry ranch dressing mix

Cut potatoes into wedges or whatever size pieces your family likes. You can leave the skins off or on (we like them on)throw them in the pot.

Cut sausage into 1/4&quot; slices and throw them into the pot.

In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix. Pour over Potatoes and sausage.

Stupid easy and so, so good! I followed the recipe *almost* exactly, I did add a little bit of half and half because it seems pretty thick at first. Not much, though, maybe 1/3 cup, and I'm glad I didn't add very much because this came out like a thick creamy stew and we loved it. This is on permanent rotation at our house. Yes, it's bound to be high in sodium with the ingredients, so that shouldn't lessen the stars in a review. (And just to make a point I've wanted to make here for years: When you see a 1 star nasty review, if you check you will almost always see that the &quot;chef&quot; joined, has no recipes, no saves, and one review that's bad. I think they're called trolls? Anyway, just sayin'. ) Thanks for posting this great,easy recipe, Heather!

I've been making this &quot;sauce&quot; to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

Fish With Lemon, Butter, Caper Sauce

fish

all-purpose flour

salt and pepper

butter

lemon zest

capers

Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.

Cook the fish to your liking and remove to serving plates.

Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

This is decent. I've had much better. Next time, I would coat the fish in Dijon and clarify the butter.

I went looking for a microwave version of Dulce de Leche - cause the whole idea of cooking a can for hours kind of freaks me out - mine would explode : )
This is can be used as topping or filling for all kinds of desserts - try it with Recipe #456560

Microwave Dulce De Leche

(14 ounce) can sweetened condensed milk

sea salt (You don't need this, see note)

Empty the can into a large (2-1/2 quart or larger) glass bowl, and cover with plastic wrap (cling film), keeping a tiny bit uncovered to prevent excess steam build-up.

Microwave on medium power ( level 5 on a 10-level appliance) for 2 minutes. Remove, stir with a wire whisk, and recover. Cook on medium for 2 more minutes. Remove, stir with a whisk, recover.

Then, in increments of 2-1/2 minutes, cook (on medium power) for another 10 minutes, stirring between each interval. After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture. Then, with each stirring, the milk will be thicker and more caramel colored.

If after the 10 minutes, you like the color and consistency, stop! If you'd like a thicker sauce, continue cooking in 1-minute increments for another 2-3 minutes.

Remove from the microwave, and let cool before packing in a glass jar, or use right away to fill Alfajores or as a topping for ice cream.

NOTE  Food,com doesn't allow you to have only one ingredient so I had to add another. Everyone like salst with caramel these days so just for fun you coud add a pinch to what ever your putting the Dulce de Leche in - but it's really not needed!

The canned stuff worries me too - maybe we will all be killed by caramel coated shrapnel. This is good, but not as good as the canned kind. I used it in a recipe that called for melted caramels and it turned out fine.

Make and share this Proatmeal recipe from Food.com.

Proatmeal

oatmeal

protein powder

berries

walnuts

skim milk

Make and share this Pon Pon Chicken recipe from Food.com.

Pon Pon Chicken

chicken breast

bean thread sheets (optional)

cucumbers, sliced

sesame seed paste oil

soy sauce

sugar

vinegar

Worcestershire sauce

garlic juice

ginger juice

chili sauce (optional)

cornstarch

Poach or steam chicken over medium heat for approximately 10-12 minutes until done.

Then shred or cut into match size strips.

Peel and cut cucumbers lengthwise into half, then slice into thin strips.

Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute.

Drain well and place evenly on a platter.

In a saucepan, add dressing mix and bring to a slow boil while stirring.

Transfer dressing to a container and store until needed.

To serve, place chicken strips on top of pickled cucumber and pour dressing over top.

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Pan Seared Pork Chops

center pork chops

balsamic vinegar

onion (thinly sliced)

Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).

Season chops and heat a black iron skillet or shallow fry pan.

(Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.

(searing will seal in the juices so chops will not dry out).

As soon as chops are done remove them and put butter and onions into pan.

Cook till onions are done to desired consistency.

Great recipe, even my picky 10 year old and 3 year old triplets gobbled it up. I will definitely make this again.

Japanese love sauces and dressings (known in Japan as tare).  Some are served over  piping hot food and others are served over chilled dishes such as chilled noodle, vegetables and fish. Other times the sauce/dressing is used as dipping sauce. 

This one can be used as a dipping sauce or drizzled over different dishes. This sauce is very good served over bland tasting food such as steamed vegetables.  Just drizzle this sauce before serving.   

I often use this particular sauce for cold Japanese ramen noodle dish called hiyashi chuka (which translates to chilled Chinese-style noodle).  But, this sauce goes beyond that and is really delicious drizzled over ham slices.   

For special occasions, I purchase honey baked ham and line a huge platter with lettuce greens.  Next goes the ham slices decoratively.  Right before serving, drizzle this sauce.  It is magic!  It is so good!  It makes ordinary ham taste incredible.  

Note:  tohbanjan or doubanjiang is also known as Chinese hot red chile bean paste/sauce and is spicy hot - http://en.wikipedia.org/wiki/Doubanjiang   You can see the Lee Kum Kee's sauce here: http://europe.lkk.com/consumer/product_detail.asp?ProductID=31

Japanese Spicy  Sauce - Chuka Tare

rice vinegar

red chili bean sauce, Chinese (or tohbanjan sauce

garlic cloves,

gingerroot,

green onions, thinly sliced

sesame oil

Delicious!  We had this with grilled shrimp and scallops, korokke, and green beans.  The sauce improved every dish.   And so easy and quick to prepare.  DH rarely rates anything above a 4, but gave this 5.  Thanks for sharing, Nona - this will be a regular accompaniment at our house.
Diane

This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.

Homemade Hoisin Sauce

peanut butter

molasses honey

seasoned rice vinegar

garlic clove, finely minced

sesame seed oil

chinese hot sauce (more

Combine all ingredients in a small mixing bowl.

Cooking gluten free often means making what you need from scratch to avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else. When I make this recipe, I double the ingredients and freeze the extra in ice cube trays, to always have some ready to go. Most trays hold 1 Tb in each compartment, making it super easy to measure out.

Make and share this Chili's Honey Chipotle Sauce recipe from Food.com.

Chili's Honey Chipotle Sauce

corn syrup

barbecue sauce

orange juice

honey

red pepper (like cayenne)

chipotle powder

Mix all ingredients together and microwave on high for 1 - 1 1/2 minutes.  Let cool to let flavors meld.

Make and share this Mozzarella, Tomato and Basil Salad recipe from Food.com.

Mozzarella, Tomato and Basil Salad

tomatoes

mozzarella cheese

basil

extra virgin olive oil

balsamic vinegar (optional)

Slice tomatoes and mozzarella cheese same thickness.

Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.

Drizzle with olive oil (and balsamic vinegar if desired).

Serve with salt and pepper to individual taste.

I agree with the other comments (use fresh mozerella, etc.) It's hard to find in some areas. Trader Joe's has it. Italian deli's have it, if you are lucky enough to have one where you live. I just have one suggestion. Drizzle on some Balsamic vinegar along with the olive oil. I travelled all over Italy last summer and ate this salad everywhere. Many places added the Balsamic and it makes a good salad really good!

Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier.  Rub all the dried herbs used between your fingers before adding.

Boursin Cheese (Homemade)

garlic

butter,

cream cheese,

cheese

dill weed, crumbled

marjoram

chives

thyme,

Have cheeses and butter at room temperature.

Pack into a container just large enough to hold the boursin and store in refrigerator.

When I first started cooking, I used this same recipe (only with much larger measuring units) for Stuffed Mushroom Marinara although I omitted the marjoram. I cooked at a four-star restaurant, and it was such a hit. Clients were always asking us about the "delicious stuff" in the mushrooms. They had no idea that is so inexpensive to make. We also used it to spread on flat breads and even put a bit in the French Onion Soup. This recipe is GREAT! I use it for everything now.

Make and share this Glazed Carrots in the Microwave recipe from Food.com.

Glazed Carrots in the Microwave

carrot,

orange zest

brown sugar

Melt the butter in a microwave resistant  container that is large enough to hold all the carrots. Add the rest of the ingredients and toss to combine.

Cover and cook 5-8 minutes or until carrots are crisp-tender. Serve, garnishing with more orange zest, if desired.

Carrots are my husbands favourite vegetable and this is now his favourite treatment of them. I would give it a 5 if only for the ease and speed of preparation - that they taste awesome too makes this dish a winner! Made for Susie's World Tour

Make and share this 5 Minute - Double Layer Chocolate Pie recipe from Food.com.

5 Minute - Double Layer Chocolate Pie

graham cracker pie crust

milk

chocolate

Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.

Spread remaining whipped topping over pudding layer in crust.

Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

We liked this but didn't think it was outstanding.  It is, after all, just instant pudding and Cool Whip.  The recipe is very easy, which is a big plus. Thanks.

Top 40 less 15 mins recipes from across the web

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