Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “sour cream”

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Easy Beef Stroganoff

We used to love Beef Stroganoff.  This dish was considered the epitome of elegance to serve at a dinner party in the 70’s and 80’s and sadly has fallen out of favour in recent years.

Eager to experience that delicious taste again, I hunted down my old Woman’s Weekly recipe which never fails and made it the other night.  It takes only minutes to prepare and the only thing I changed is I use Swiss Brown Mushrooms as they have a delicious nutty flavour.  I highly recommend using fillet steak as it is incredibly tender and cooks very quickly.   We got six good size serves from the quantities in the recipe below…

Served with pasta bows and sprinkled with some paprika this is so yummy it’s hard to stop at just one serving.

Vegetarians can also omit the meat and stock cubes and just use a variety of mushrooms for texture and taste (include some soaked Porcini Mushrooms and use the mushroom water instead of just water) – it’s just as delicious…

Beef Stroganoff

Ingredients

750g (1½lb) fillet steak

125g butter

1 medium onion

500g Swiss Brown mushrooms

salt & pepper to season

2/3 cup water

2 beef stock cubes

2 tablespoons tomato paste

300ml sour cream

1 teaspoon cornflour

 

Method

Carefully remove any fat or sinew from meat.

Cut meat into 5mm (¼ in) slices. Cut slices into 1cm (½ in) strips. (If meat is frozen for one hour beforehand it is easier to cut into thin slices.) Heat 60g of the butter in a large frying pan until very hot.

Add a quarter of the meat, cook very quickly until golden brown, remove meat from pan immediately.

Repeat with remaining meat, a quarter at a time. Add remaining butter to pan.

Add peeled and finely chopped onion to pan, saute gently until onion is lightly brown

Add sliced mushrooms, saute gently until mushrooms are tender.

Return meat to pan with salt, pepper, water, crumbled stock cubes and tomato paste, stir until combined.

Bring to boil, reduce heat, simmer. covered for 5 minutes. Put sour cream and cornflour in bowl, stir until well combined.

Gradually add to meat mixture, stirring until mixture boils and thickens.

Reduce heat, simmer, uncovered for 5 minutes.

 

Bon Appetit!  🙂

Simon’s Famous Potato Casserole

This potato casserole is wonderful.

Simon has basically tweaked a scalloped potato recipe over the years and has settled on the recipe below.  It is rich and creamy and meltingly delicious.  The quantities I have stated are for a really big casserole dish and can be easily modified if a smaller amount is required.

He uses a mandolin which is the best way of getting uniformly finely sliced potatoes.  Also he often uses a bag of frozen ready sliced onions which saves a lot of tears…

The leftovers freeze very well and we store them in 500g boxes in the freezer and serve as a side with fish or chicken or home-made meatballs so always have them at hand…

Simons Potato Casserole

Ingredients:

2 kilograms potatoes finely sliced

2 cans cream of chicken soup

12 slices Swiss cheese

1 tub sour cream

½ a soup can of white wine

4 onions thinly sliced

Butter

Panko crumbs for topping

Pinch paprika.

 

Method:

In a large jug mix together the cream of chicken soup, white wine and the sour cream

Finely slice potatoes – using a mandolin is the quickest and best method

Rub a large casserole dish with butter

Lay slices of potato to cover the base of the dish

Top with a layer of finely sliced onions

Continue until layer three then also top with a layer of cheese slices and a generous amount of the soup mixture

Continue layering and on the sixth layer include the cheese and cover the entire casserole with the remaining soup mixture.

Top with panko crumbs and a sprinkling of paprika

Bake in a 180c fan-forced oven for around 2 hours or until a skewer pierces them easily

If the top looks like it is getting too brown, cover with foil to prevent it burning.

 

Bon Appetit!  🙂

Delicious Pierogi

Pierogi are a filled dumpling usually found in Poland or Russia and can now be readily brought frozen from any very good deli.  The brand I buy is called Pelmeni and they are filled with spinach and ricotta cheese.  They also come filled with beef or chicken which we are also eager to try.

The pasta only take minutes to prepare and you can have a lovely authentic plate of deliciousness in no time at all…

IMG_4044

This is our favourite way of serving them…  If you omit the bacon it becomes a vegetarian meal – just add additional onions or mushrooms…  They can also be served without the sour cream – we were scoffing them straight out of the pan before we served them up!

IMG_4042

Ingredients:

Frozen Pelmeni Traditional Russian Pasta

1 finely chopped onion

4 rashers bacon, finely sliced into batons

3 tablespoons of sour cream

1 teaspoon of paprika (or to taste)

1 tablespoon finely chopped dill plus some extra for garnish

Salt & pepper to taste

Olive oil for frying

Method:

Boil the dumplings according to the packet – around 4-5 minutes

In the meantime fry the bacon and onion together in a little olive oil until crisp

Heat a large frying pan with a little olive oil and when very hot tip in the drained dumplings

Fry over a high heat until a little browned and tip in the onions & bacon tossing them through

Mix the sour cream, paprika, dill , salt & pepper together in a bowl

Serve the pasta/onions & bacon  with the sour cream mix spooned over the top

Garnish with fresh dill

Bon Appetit!  🙂

Lizzie’s Tuna Nachos

This isn’t strictly a recipe – more of an assembly of delicious ingredients that can be quickly thrown together when you are starved and need something hot and spicy RIGHT NOW!

Nachos are a wonderful dish.  They can be complicated and include refried beans and chili con carne or simple like the recipe below.  I sometimes add guacamole to this as well – it just depends what is available in the cupboard at the time…

It is quite a light meal if you use tuna or just corn.  I make them in individual bowls so the temptation to finish of a large plate and end up wishing you hadn’t isn’t an issue.  One small tin of corn and tuna will be enough for two bowls of nachos…

nachos

Ingredients:

Nachos (I use Mission brand)

Grated cheese

Small tin of tuna in chilli oil (I use Sirena brand)

Small tin of corn kernels

1 red onion, sliced finely

Sour cream

Taco Sauce

Hot Chipotle Sauce and parsley or coriander sprigs to decorate

Method:

To assemble place the nachos in a flat-bottomed bowl or plate vertically (you can place them flat but they look nicer standing up)

Sprinkle liberally with grated cheese

Spoon over broken up tuna

Sprinkle over corn

Add a little more cheese and spread slices of red onion over the top

Bake in a very hot oven until cheese is melted and bubbling

Top with a spoonful of sour cream and a couple of spoonfuls of taco sauce

Drizzle some hot sauce over the cream and top with parsley or coriander sprigs to serve

Note:  There are several brands of hot sauce available from the supermarket these days.  Sometimes we just use plain old Tabasco but the Chipotle Sauce give a real kick to the dish…

cholula-chipotle

Bon Appetit!  🙂

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

Ingredients:
20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Method:
Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

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