Pin-Up's Favorite Recepie!!!!

[Alley DeRosas]

Okay, Just so you guys know a little bit about me!! I love to freakin cook! I'm always buy recepie books and trying new dishes out...I love to bake cakes, cookies, pies, red beans and rice, fajitas, YOU name it..... So I figured it would be fun to do a Pin-Up favorite recepie swap....I'm going to start mine off with the super easy and very tasty!

Campbell's Beef Taco Bake!!!

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes

Serves: 4



Ingredients:


1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup Pace® Thick & Chunky Salsa OR Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)



Directions:



Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese.

[Alley DeRosas]

Mmmmmmmmmmmmmmm.....The special sauce sounds YUMMY! I love garlic and red Chile!!! What do you normally pair it with? Wine or Saki?

[Desirée {PL Team}]

Moving to The Kitchen! :)

[That Cat in the Hat {★}Manfriend]

Shrimp and Ramen Pouches (serves 2 but can be scaled easily for larger batches)

Software:
1 packet dried Ramen
8 medium shrimp
dried mushrooms or baby bok choi
pepper flake
Mirin (japanese plum wine, you can find non alcoholic cooking versions or use broth if you prefer, any water based liquid)

Hardware:
2 large squares of Aluminum Foil
Baking Sheet

Begin by preheating the oven to 300. Break the Ramen block into 2 equal pieces placing each piece in the center of a square of the foil. Arrange the mushroom atop the ramen and topping off your mini tower with the shrimp. Bring the sides of the squares up to make a basin, (think like folding an envelope or burrito) leaving a portion open at the top. Put in pepper flakes to taste (I've also used fresh peppers and ginger, really anything goes) followed by a few tablespoons of the mirin. Loosely crimp the pouches allowing for the steam to vent. Place pouches on sheet and cook until shrimp are done and ramen is soft.

One of, if not my all time favorite recipe, because once you master it the possibilities and combinations are endless.