Mexican Pasta Skillet

Mexican Pasta Skillet (vegetarian)

1	cup Old El Paso® salsa (any variety)
2/3	cup uncooked elbow macaroni (2 ounces)
3/4	cup water
2	teaspoons chili powder
2	cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1	can (8 ounces) tomato sauce
1/2	cup shredded Cheddar cheese (2 ounces)

1.	Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2.	Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Homemade Hot Dogs

Käsekrainer Hot Dogs! These were one of my favorite foods in Austria. They are basically giant hot dogs with boiling hot cheese inside. The best part is they server these dogs in fresh rolls with a hot shape cut out of the middle. So yummy! Prepare to scold your face and love every minute of it.

Ingrediants:
White bread dough
cheddar wursts
catch up

White Bread Dough
white flour
wheat germ
water
honey
oil
salt
yeast
gluten
oregano
dry milk
sugar
lecithin liquid

Start with 2 cups of water and adjust from there. I use this dough for pizza too.

Separate the dough into roll sized balls. Roll out each ball into a snake shape. Roll the snake around a wurst. Seal off the ends. Let hit one to two hours to rise. Make at 350 for about 30 minutes.

Here is the real thing!

Here is the homemade version:

Pesto Pizza

Pesto and Cheese Pizza

Make pizzeria-style pizza at home. It's easy when you have Bisquick® mix.

Prep Time: 20 min
Total Time: 45 min

3	cups Original Bisquick® mix
2/3	cup very hot water
2	tablespoons olive or vegetable oil
4	sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
1/3	cup refrigerated basil pesto (from 7-oz container)
1	bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)
1 1/2	cups 1/8-inch strips yellow, red and green bell peppers

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Total Time: 1 hour 12 min

1.	Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
2.	Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
3.	Bake 6 to 7 minutes or until lightly browned around edges.
4.	Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): In step 3, bake 8 to 9 minutes. I made this in March 2010, and we really liked it. The pesto was a lot cheaper than I expected. I will probably get two or three more meals out of one $2 jar. The crust was flaky like a biscuit. I used thinly sliced chicken pieces instead of peppers. I cooked the chicken in olive oil and 2 T. of sun dried tomato pesto sauce. I put one T. of the sun dried tomato sauce in with the regular pesto sauce on the pizza. I added a few onions to the top of the pizza. I used a cup of cheddar cheese, a cup of white cheese, and a T. of parm. Try baking this with the pizza crust from California Pizza Kitchen.

Ravioli

Ravioli

Ingredients

Serves 2

• 3 ounces fresh goat cheese
• 1/4 cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Parsley Sauce

Directions

1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.

   

   Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.