1 1/2 QT SAUCEPAN RECIPES

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CHALUPAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chalupas Recipe: How to Make It - Taste of Home image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. —Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 25 minutes

Prep Time 10 minutes

Cook Time 08 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 680mg sodium, CarbohydrateContent 37g carbohydrate (2g sugars, FiberContent 8g fiber), ProteinContent 18g protein.

CHICKEN 'N' DRESSING CASSEROLE RECIPE: HOW TO MAKE IT



Chicken 'n' Dressing Casserole Recipe: How to Make It image

This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 35 minutes

Prep Time 60 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 22

4 cups cubed cooked chicken
2 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
Salt and pepper to taste
DRESSING:
2 celery ribs, chopped
1 small onion, finely chopped
1 tablespoon butter
1 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups unseasoned stuffing cubes, crushed
2 cups coarsely crumbled cornbread
1/2 cup chicken broth
1 egg, beaten
GRAVY:
1/4 cup butter
6 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup milk

Steps:

  • Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

Nutrition Facts : Calories 367 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 850mg sodium, CarbohydrateContent 30g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

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