Lemon juicy risotto with Imepa sun dried tomatoes

7 Comments

1. 

   icybicycle April 20, 2014

   Cowboy Quesadillas

   1 pkg (16 oz each) Velveeta Pasteurized Prepared Cheese Product, cut into cubes
   1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained, liquid reserved
   4 cups shredded cooked chicken (4 cups = 1 lb)
   1/2 cup sliced green onions
   PAM Original No-Stick Cooking Spray
   6 flour tortillas (10 inch)

   Directions
   Combine cheese and drained tomatoes in 1-1/2-quart microwavable bowl; cover. Microwave on MEDIUM (50%) 5 to 6 minutes, or until cheese is completely melted and mixture is well blended, stirring every 3 minutes. Add reserved tomato liquid, the chicken and onions; mix well. Set aside.
   Spray large nonstick skillet with cooking spray; heat over medium-high heat. Place 1 tortilla in skillet. Spoon about 3/4 cup chicken mixture onto bottom half of tortilla; fold tortilla over to cover chicken mixture. Cook 1 minute on each side, or until golden brown on both sides. Repeat with remaining tortillas and chicken mixture.
   Cut into wedges to serve.

   Dude Ranch Chicken

   PAM Original No-Stick Cooking Spray
   2-1/2 cups cubed cooked chicken
   2 cups shredded Cheddar cheese, divided (2 cups = 8 oz)
   1 can (10-3/4 oz each) cream of mushroom soup
   1 can (10-3/4 oz each) cream of celery soup
   1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
   1 can (8 oz each) diced green chilies
   3/4 cup sliced green onions
   12 flour tortillas (8 inch), each cut into 6 triangular wedges
   1 tablespoon sliced green onions

   Directions
   Preheat oven to 375F. Spray 2-1/2-quart or 11×7-inch baking dish with cooking spray; set aside.
   Combine chicken, 1 cup of the cheese, both soups, undrained tomatoes, green chilies and the 3/4 cup green onions in large bowl; set aside. Mix 60 tortilla wedges into chicken mixture; spoon mixture into baking dish.
   Bake uncovered 30 minutes or until hot.
   Remove from oven and tuck the remaining 12 tortilla wedges around inside edge of baked dish; top with the remaining 1 cup cheese. Bake an additional 5 minutes. Garnish with the 1 tablespoon green onions.

   Mean Black Bean Soup

   2 tablespoons Pure Wesson Vegetable Oil
   1/2 cup chopped onion
   1/2 cup chopped celery
   1/2 cup chopped carrot
   3 cans (15 oz each) Ranch Style Black Beans, undrained
   2 cans (10 oz each) Ro*Tel Chunky Tomatoes & Green Chilies, undrained
   1 can (11 oz each) whole kernel corn with red and green peppers, drained
   1/4 cup finely chopped fresh cilantro

   Directions
   Heat oil in large saucepan over medium heat. Add onion, celery and carrot; mix well. Cook 10 minutes or until vegetables are tender, stirring frequently.
   Add undrained beans, undrained tomatoes and drained corn; mix well.
   Bring to a boil. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally. Stir in cilantro just before serving.

2. 

   Bower Bird April 20, 2014

   1. B’s 3 bean chili , 1/2 lb of ground beef, 1 can rotel, 1 can kidney beans, 1 can pinto beans, 1 can black beans, 1 16 oz can of meat spaghetti sauce. Add 1 tsp cumin and 2 tbsp of chili powder. enjoy.
   2. Egg skillet, 1 can rotel, 1/2 lb of beef, 1 cup of velveeta, and 9 eggs. add all in a skillet and cook till solid.
   3. 1lb of flank (thin) steak cut in strips or chunks, 4 cans of beef broth, 1 can of rotel. salt and pepper to taste. serve with sourdough bread.

3. 

   Sugar Pie April 21, 2014

   Taco Soup

   1-1½ lbs. lean ground beef
   1 onion, chopped
   1 can beef broth (or 2 cups water + 2 beef boullion cubes)
   1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
   2 cans diced Ro-Tel tomatoes, undrained
   1 can red or black beans, drained and rinsed
   1 packet Taco seasoning

   Garnishes (any or all)
   sour cream
   diced green onions
   sliced black olives
   sliced jalapenos
   guacamole
   shredded cheddar cheese

   Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)

   Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
   ———————

   Use Ro-Tel in any recipe calling for canned tomatoes, like a Mexican Casserole, Chicken Enchilada Soup, Chicken Tortilla Soup, Taco meat…… and dont’ forget the Velveeta Chz Dip w/ corn chips or the Velveeta-Taco Meat-Rotel dip.

4. 

   Joanne A. W April 21, 2014

   Ray’s chili:

   Heat deep non-stick pan on medium for 5 minutes WITHOUT OIL OR BUTTER;

   Brown one lb of 70 to 75% beef (can be cooked without beef too);

   Add half of a small onion chopped after meat’s red-raw-look is gone;

   Add large can Hormel chili without beans;

   Add small can Hormel chili with beans;

   Rotel, one can;

   1/8 to 1/2 teaspoon garlic powder if you have it. Chili is good without it;

   Cook about 50 minutes on low or simmer.

   Be sure to stir every 15 minutes and watch the clock or it will burn.

   Can be divided and frozen. We do this for the winter months too.

5. 

   Kim B April 21, 2014

   Mix one pound cooked macaroni and 1 pound of melted Velveeta…stir together with one or two cans (per taste) of Ro-Tel , along with 1/4 cup sugar….put into a baking dish…top with bread crumbs….. and bake at 350 degrees for 1/2 hr- 45 minutes depending on size of dish…

6. 

   right wing extremist = patriot April 21, 2014

   I like to make crazy cheese dip.

   Take 1 can of rotel and add to 1 pound ground beef with hot sauce and onions. After browning and cooking add to crock pot with 3 more cans, 1 can of refried beans, and 2 blocks of veleda and melt in pot. Pour in bowl and top with sour cream. Use as a chip dip or spread on grilled pita.

7. 

   slotmama46 April 21, 2014

   Mexican Corn Casserole

   1 cup dry elbow macaroni (uncooked)
   1 can whole kernel corn (undrained)
   1 can creamed corn
   1 can Rotel tomatoes and chiles
   1 small onion, chopped
   salt and pepper to taste
   1 to 1 and 1/2 cups grated cheese (I use cheddar)

   Put all in a baking dish and stir well. Bake at 350 degrees for about 1 hour.

   You could serve this with hamburger patties, or you could crumble and brown the hamburger meat and add it to the casserole before you bake it.

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