MEXICAN LAYER DIP
This adaptable Mexican layer dip is like a magnet to hungry guests at our family get-togethers and casual parties. It's tasty served hot or cold. Just one chip full and you're hooked!-Sheila Frasher, Crown City, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 202mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SHEILA'S PEACH PUDDING
Make and share this Sheila's Peach Pudding recipe from Food.com.
Provided by Allan Rees-Bevan
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees C/350 degrees F/gas 4.
- Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
- Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
- Beat together the butter, caster sugar and eggs until light and fluffy.
- Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
- Bake for 45 minutes.
- Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.
Nutrition Facts : Calories 381.8, Fat 18.9, SaturatedFat 11.2, Cholesterol 115, Sodium 407.2, Carbohydrate 50, Fiber 2, Sugar 33.4, Protein 5.2
SHELIA'S CHICKEN YASSA
Yassa is originally from Senegal but is very much a part of the Gambian cuisine experience. It can be prepared with fish or chicken. It is marinated overnight with lots of lemons, spices, pepper, and onions and then traditionally cooked the next day on a charcoal grill. I often say yassa is a lemon-pepper and onion lover's delight.
Provided by CookingWithShelia
Categories African Recipes
Time 9h40m
Yield 4
Number Of Ingredients 20
Steps:
- Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
- Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
- Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
- Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
- Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Arrange grilled chicken over vegetables in the skillet.
- Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
Nutrition Facts : Calories 951.4 calories, Carbohydrate 58.3 g, Cholesterol 214.8 mg, Fat 50.5 g, Fiber 7 g, Protein 69.2 g, SaturatedFat 9.6 g, Sodium 1493.9 mg, Sugar 7.6 g
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