SANTA-PE'S
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Cut a small piece off the bottom of a tomato so the bottom is flat, reserving the piece. Cut the remaining tomato in half. Thread the bottom half of the tomato onto a skewer and slide it down.
- Thread a mozzarella ball onto the skewer for a head and slide it down to meet the tomato piece (Santa's body). Thread the top half of the cherry tomato onto the skewer for a hat. Poke the skewer into the center of a cucumber slice to stabilize it so the skewer will stand. Repeat with the remaining tomatoes, mozzarella balls and cucumber slices.
- Combine the cheese spread with the milk in a small bowl and stir until creamy and pipeable. Transfer to a piping bag or resealable plastic bag. Snip off a small piece at the end of the plastic bag to create a small opening.
- Pipe a zigzag triangle of cheese at the bottom of each Santa face for a beard, extending onto the bottom piece of tomato. Pipe the cheese around the bottom of each Santa hat, then pipe a small piece at the top of each hat.
- Cut a small sliver off the rounded edge of the reserved tomato bottoms and place one on each beard for a mouth. Put on 2 black sesame seeds for eyes.
SANTA FE FOLDOVER (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Want to try something new for dinner? Wrap up Southwest flavors in a tender baked crust and top with fresh veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 3
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
- In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
- Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 5 mg, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 6 g, TransFat 0 g
SANTA FE SOUP
This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas.
Provided by Sammye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Brown ground beef and drain off fat.
- In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..
Nutrition Facts : Calories 455.2 calories, Carbohydrate 36.3 g, Cholesterol 72.1 mg, Fat 21.6 g, Fiber 7.7 g, Protein 28.4 g, SaturatedFat 10.2 g, Sodium 1827.1 mg, Sugar 9.1 g
SANTA FE POT ROAST
Make and share this Santa Fe Pot Roast recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spread 1/3 cup of the flour on a meat platter.
- Pat pork roast dry, roll in flour to coat, brushing off any excess.
- In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
- Turn pork with tongs or a wooden spoon not to pierce meat.
- Drain off any fat.
- Use a large slow cooker, I use the Rival 6 quart oval.
- Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
- Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
- Meanwhile, in a small bowl, whisk remaining flour with cold water.
- Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
- Serve gravy over meat.
- I served this with a Garden Vegetable Rice.
Nutrition Facts : Calories 729.7, Fat 49, SaturatedFat 16.4, Cholesterol 162.4, Sodium 477.8, Carbohydrate 28.4, Fiber 4.5, Sugar 8.8, Protein 42.2
FRENCH TOAST SANTA FE
Categories Milk/Cream Egg Breakfast Bake Fry Quick & Easy Maple Syrup Gourmet
Yield Makes 3 or 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
- Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
- Carefully transfer soaked bread with a slotted spatula to a tray.
- Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
- Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
- Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.
SANTA FE SKILLET
As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
SANTA FE POT ROAST (SLOW-COOKER/CROCKPOT)
I found this in the Herdez web site. Did not try yet, but sounded delicious and easy, so decided to publish here for safe-keeping.
Provided by EURrosa1
Categories One Dish Meal
Time 6h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut roast into large chunks and rub with taco seasoning. Heat oil in a large saucepan and sauté meat.
- Place in slow cooker and add salsa. Cook on LOW 6-8 hours or HIGH 4-5 hours.
- Remove meat from cooking liquid and shred. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeño Peppers (sliced or whole).
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