Mariachi Chicken Rolls Oamc Recipes

Steps:

• In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt.
• Cover and refrigerate 1 hour.
• Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each.
• Lightly roll meatballs in 2 T Flour, coating completely.
• In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• Remove meatballs from frying-pan as they are browned.
• In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin.
• Stir into onions.
• Add tomatoes, green chilies and olives.
• Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• Uncover and continue cooking slowly 10 minutes.
• Serve meatballs and sauce over hot rice.

Steps:

• Sprinkle chicken breasts with salt, pepper, and paprika.
• Mix chicken broth, uncooked rice, onion soup mix, cream of mushroom soup, and pimientos together.
• Put in a greased 11x7x1-1/2 inch baking dish.
• Place chicken breast on top of mixture.
• Cover with foil and freeze.
• To prepare, thaw and preheat over to 375 degrees.
• Bake, uncovered, for 1 and 1/4 hours.

Steps:

• Make one batch of 90 minute roll dough. Roll into 12 3" circles.
• In a saucepan, brown ground beef.
• Drain.
• Add seasonings and stir.
• Place 1 T of beef in center of 1 circle of dough. Add 1 T. cheese.
• Place second circle of dough on top and press to seal edges.
• Place on a baking sheet that has been sprayed with cooking spray.
• Bake at 350 for 10-15 minutes or until golden brown.
• To prepare for oamc: Allow to cool completely. Wrap individually in plastic wrap and place in a freezer bag. Seal, label the bag and freeze.
• To reheat: Allow to thaw in fridge if time. Microwave for about 45 seconds to 1 minute or until hot. For a crisper crust, reheat in the oven at 350 for about 10 minutes.

Steps:

• Dissolve yeast in water and pinch of sugar and set aside.
• Beat 4 eggs and set aside.
• Heat milk and butter.
• Cool to lukewarm and add 4 cups of flour, sugar, and salt in mixing bowl with milk mixture.
• Mix well and add yeast and egg. Add rest of the flour, a cup or two at a time, mixing well after each addition. Knead until you have a soft manageable dough.
• Put in floured bowl, cover and let rise till double--approx. 1-1 1/2 hours.
• After rising, knead, divide into 5 equal parts.
• With one part, divide that one into 15 equal parts.
• Roll each out to 5x6 in size.
• Add 2-3 slices of pepperoni to each roll and roll up.
• Place rolls to greased cookie sheet (approx. 15 rolls per sheet).
• Cover and let rise again, about 1 hour.
• Baste with beaten egg and sprinkle with sesame seeds.
• Bake at 350 degrees for 25 minutes or until light brown.
• (It may be helpful to switch cookie sheets in oven after 15 min.).
• To freeze: Place baked rolls in a large freezer bag. Seal, label and freeze.
• To serve: Allow to thaw at room temperature and enjoy. For a crispier roll, reheat in a 300 degree oven for about 10 minutes.

Steps:

• Rinse chicken breasts and cut into 1" pieces.
• Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
• Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
• Remove from the heat and stir in the ground peanuts.
• Allow to cool.
• If freezing:.
• Divide evenly among 3 gallon sized freezer bags.
• Seal, pushing out as much air as possible.
• Label and freeze.
• To serve:.
• Thaw in refrigerator.
• Place chicken mixture into a large skillet and bring to a simmer over medium heat.
• Do not boil - the sauce will curdle!
• To serve:.
• Serve over fresh baby spinach leaves or over steamed rice.

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

Steps:

• Combine pepper, scallions, and black olives in a bowl and set aside.
• Blend cream cheese and salsa in a large bowl with an electric mixer and set aside.
• Slightly flatten chicken by laying each piece on a cutting board and press down on the thickest part of the chicken.
• Place 2 tablespoons of pepper mixture near the wide end of each piece of chicken.
• Starting with the widest part of chicken roll the chicken around the filling. Repeat with each chicken breast.
• Divide chicken evenly among 3 lightly greased eight inch square baking dishes.
• Divide cream cheese mixture evenly over chicken and sprinkle with paprika to taste.
• Wrap each dish in plastic wrap top with foil, label, and freeze.
• To use thaw one entree in the refrigerator.
• Preheat oven to 350 degrees F.
• Remove foil and plastic wrap and replace foil. Bake covered fro 1 hour.