Cooking Recipes

Chocolate Cream Cheese Flan Recipe

Ingredients <br>- 1 cup granulated sugar <br>- 1/2 cup water <br>- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk <br>- 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk <br>- 1 (8 ounce) package cream cheese <br>- 1/2 cup butter, softened <br>- 2 (1 ounce) packets NESTLE® TOLL HOUSE® Choco Bake Unsweetened Chocolate Flavor <br>- 5 large eggs <br>- 1 teaspoon vanilla extract <br><p></p>Directions <br>step 1: PREHEAT oven to 350 degrees F. <br>step 2: COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly for 3 to 4 minutes or until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of 12 six-ounce custard cups (if syrup hardens, soften over low heat). <br>step 3: PLACE evaporated milk, sweetened condensed milk, cream cheese, butter, Choco Bake, eggs and vanilla extract in blender container; cover. Blend well. Pour mixture into prepared custard cups. Arrange in one or two large pans; fill pans with hot water to 1-inch depth, creating a waterbath. <br>step 4: BAKE for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pan(s) on wire rack(s) for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes. <br>

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Shuk Shuka Recipe

Ingredients <br>- 1 tablespoon olive oil <br>- 5 large fresh tomatoes, coarsely chopped <br>- 1 tablespoon minced garlic <br>- 6 eggs <br>- 4 pita bread rounds <br><p></p>Directions <br>step 1: Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover. <br>step 2: Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets. <br>

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Quesadilla Pizzas Recipe

Ingredients <br>- 8 (6 inch) fajita-size reduced-fat flour tortillas, divided <br>- 1 cup shredded Cheddar cheese <br>- 1 tablespoon olive oil <br>- 1/2 cup pizza sauce <br>- 1/2 teaspoon ground cumin <br>- 1/2 cup ORTEGA® Fat-Free Refried Beans, warmed <br>- 1/4 cup ORTEGA® Diced Green Chiles <br>- 2 green onions, thinly sliced <br>- 1/4 cup shredded Monterey Jack cheese <br>- 1/4 cup sliced ripe olives <br><p></p>Directions <br>step 1: PREHEAT oven to 450 degrees F. <br>step 2: PLACE 4 tortillas on baking sheet. Sprinkle cheddar cheese evenly over tortillas; top with remaining tortillas. Brush lightly with oil. <br>step 3: BAKE for 4 minutes. Combine pizza sauce and cumin in small bowl; spread on tortillas. Spoon beans evenly over sauce mixture; sprinkle with chiles, green onions, Monterey Jack cheese and olives. <br>step 4: BAKE for 3 minutes or until cheese is melted. Cut into wedges. <br>

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Coconut Cream Pie IV Recipe

Ingredients <br>- ¾ cup white sugar <br>- ¼ cup cornstarch <br>- ¼ teaspoon salt <br>- 2 cups milk <br>- 3 egg yolks <br>- 2 tablespoons butter <br>- 1 teaspoon vanilla extract <br>- 1 cup flaked coconut <br>- 1 (9 inch) pie shell, baked <br>- 3 egg whites <br>- 6 tablespoons white sugar <br><p></p>Directions <br>step 1: Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat. <br>step 2: In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator. <br>step 3: Preheat the oven to 375 degrees F (190 degrees C) <br>step 4: In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut. <br>step 5: Bake in the preheated oven until meringue is toasted, 10 to 15 minutes. <br>

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Braciola III Recipe

Ingredients <br>- 1 1/2 pounds boneless round steak <br>- 1 clove garlic, minced <br>- 2 tablespoons grated Parmesan cheese <br>- 1 teaspoon chopped parsley <br>- 3 slices bacon, cut into 1 inch pieces <br>- salt and pepper to taste <br>- 3 tablespoons vegetable oil <br>- 1 (32 ounce) jar spaghetti sauce <br><p></p>Directions <br>step 1: Using a glancing motion, pound round steak to 1/2 inch with a moistened mallet or the side of a cleaver. Rub with garlic and sprinkle with cheese and parsley, leaving a small border around the edges. Place bacon pieces evenly over steak and season with salt and pepper. Roll up from the narrow end, and tie tightly with twine. <br>step 2: Heat oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes a side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 60 to 90 minutes, until tender. <br>

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