MARK SEVEN RECIPES

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7 LAYER DIP RECIPE - MCCORMICK



7 Layer Dip Recipe - McCormick image

Wondering how to make that classic Seven Layer Dip for your next fiesta? Make sure your kitchen is stocked with chips because everyone will want to dig into this easy layered Mexican dip, loaded with ground beef, beans, and all the fixin's. Check out our recipe below to find out what the layers are all about! Looking for other tasty dips? Try some of our other favorites like: BLT Dip, Texas Trash Dip, Cheeseburger Dip, or Buffalo Chicken Dip.

Provided by McCormick

Prep Time 15 minutes

Yield 64

Number Of Ingredients 3

1
1 can (16 oz) refried beans
1 container (16 oz) sour cream such as Daisy® Brand Sour Cream

Steps:

  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7 layer dip with tortilla chips.

Nutrition Facts : Calories 43 Calories

SWEET POTATO FRIES RECIPE - NYT COOKING



Sweet Potato Fries Recipe - NYT Cooking image

These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

Provided by Mark Bittman

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Heat the oven to 400.
  • Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
  • Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
  • Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 173, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 365 milligrams, SugarContent 6 grams

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FISH TACOS RECIPE - NYT COOKING
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
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  • Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
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Cuisine Modern
  • Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
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Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
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