Viewing Single Post From: Great Recipes

Viewing Single Post From: Great Recipes
oncetherewasaway	Mar 15 2007, 11:56 AM
McEditor Posts: 1,625 Group: .Grey Girls. Member #23 Joined: October 25, 2006	[size=12]Entrees & Main Courses[/size] [size=8]Gib's 14 Day Menu[/size] Posted: Jun 27 @ 07:52 PM by: Gibraltariana (4438 Posts in the last 90 days) Registered: Dec 01, 2004 Gib, I need 14 recipes for family dinners STAT. I need to make out my menu and I'm sooo burned out on my regular stuff. I make it out for 2 weeks at a time, and I'm going shopping tomorrow morning. Don't make me veer from my schedule! ;) Okay = no pressure! Here's an idea. Day One: Marinara Sauce 3 cans whole or crushed tomatoes 2 large onions, minced 5 cloves of garlic, minced 3 bay leaves red wine olive oil baking soda Add enough olive oil to bottom of the saucepan to coat. Add onions and saute until translucent. Add garlic and bay leaves. Let cook until garlic is cooked but watch it - don't burn it! Add cans of tomatoes (if using whole, mash with tomato masher until as coarse and you want it). Stir and bring to a rapid simmer. Add 1/4 red wine, stir, and bring to simmer again. Add 1/4 t of baking soda to kill the tomato acid. Bring to a SLOW simmer and cook for 2 hours, stirring occasionally. Here's the beauty of it - you WILL HAVE more sauce than you need for one night. So, here's the thing. Either make two pans of pasta with it - refrigerate one and reheat it on another night. OR refrigerate the sauce and cook the pasta fresh. TWO NIGHTS IN ONE :) Another way to spread this out. Use the refrigerated Pizza dough and make a homemade pizza. Just add shredded mozzarella Another goodie: Flour Butter Olive oil Onion Lemon juice 2 small Onions or 1 large one 1 Tablespoon tomato paste Red or Rose Wine Take chicken or veal cutlets and pound thin if butcher has not already done so. Dredge cutlets in flour. Saute in olive oil and set aside. In pan where you sauteed the cutlets, add a little more oil if necessary and add onions. Cook until translucent and then add 1 cup of wine, a splash of lemon juice, and the tomato paste. Add enough wine to make the mixture watery and then cook down a bit and let it thicken. Add cutlets back to pan and cover in sauce. Serve Another way to spread this out. Make more than you need. Buy the Pizza dough from Pillsbury and use it to make a really good chicken roll. Just add mozzarella or cheddar.* Okay, I bought you four or five nights. I did give my chicken francese recipe also, so now we're up to five or six. Give me a minute. Posted: Jun 27 @ 07:54 PM by: Gibraltariana (4438 Posts in the last 90 days) Registered: Dec 01, 2004 Okay - here's my barbecue recipe, but you can bake this instead. Take chicken or ribs and clean. Place in roasting pan and COVER COMPLETELY with Italian dressing. Cover with foil and bake at 250 for 1 hour. Let cool and then refrigerate overnight. The next day, make final "dunking sauce". For every bottle of barbecue sauce add 1/4 c brown sugar and 1/2 bottle of Coca Cola. Mix. Take chicken or ribs and dip in this mixture (if you are making a lot of food, its easier to drain the pan and then pour it over the pieces. Stir to coat.) Put on grill and ENJOY! Posted: Jun 27 @ 07:58 PM by: Gibraltariana (4438 Posts in the last 90 days) Registered: Dec 01, 2004 Night eight - beer batter chicken or fish! 1 cup flour 1 cup good beer Mix and let stand in refrigerator for at least one hour. Dip food to be battered and fried FIRST in flour, and then in batter. Fry and enjoy! Hint - Make a double of what you need. The next night, cut it up and make a Rice bake. Just make some rice, add in fried food cut up, sprinkle with cheese and add some broth (chicken or vegetable) Bake. Okay, I'm up to nine. Posted: Jun 27 @ 08:00 PM by: Gibraltariana (4438 Posts in the last 90 days) Registered: Dec 01, 2004 These are some I got from friends: Night ten best alfredo sauce 1 pint heavy cream 1 stick of butter 2Tbsp cream cheese 1/2 - 3/4 C freshly grated parm cheese recipe says 1 tsp garlic powder - i use fresh minced garlic med sauce pan combine butter, heavy cream, and cream cheese. simmer until all is melted add parm cheese and garlic and simmer 15-20 min on low if want add salt and pepper longer you simmer the better!!! Night Eleven: oven 425 bake time: 45min 2 - boneless skinless chix breast 1 can cambells healthy request cream of chix soup 1 reg size can (swanson's chix broth 14 oz) 3/4 cup of regular rice (no fast cookin) salt pepper garlic powder paprika mix the 2 soups and rice together. sprinkle in pepper and about a pinch of salt and a small sprinkle of garlic powder. spray a 2qt cass dish with pam (on the sides, too) throw in soup mixture and stir in rice cut all fat and ickys off chicken breast. cut in half and put on top of cass dish (it'll probably sink a bit) sprinkle chix with a little paprika COVER TIGHTLY and cook for 45min end up with creamy rice and tender chix with barely any fat. serve with a vegie!!!!!! Posted: Jun 27 @ 08:04 PM by: Gibraltariana (4438 Posts in the last 90 days) Registered: Dec 01, 2004 Night Twelve: Baked Chicken (easy, so I'm not giving a recipe :P) baked potatoes broccoli with oil and garlic Time saving tip - bake two chickens and use one tomorrow* Night Thirteen. Yellow Rice with Chicken Rice chicken or vegetarian broth Olive oil sliced manzanilla olives with pimentos green peas onions 1 package of Sazon (with achiote) per cup of rice you are making Get out large deep fry pan or Dutch over. Add a tablespoon of olive oil. Saute about 1 onion until translucent. Add olives and peas and saute for a minute or so. Add in rice and cook for a minute, making sure to coat with the oil and other ingredients. Add broth and bring to a boil. Lower heat to simmer and cover - let cook for about 20 minutes. However, watch the mixture since if too much liquid is lost too quickly simply add some more water or broth so it does not burn. Remove leftover chicken from bone, stir into rice. YUMMY! Night Fourteen - leftovers? [size=8]Gib's BBQ Chicken[/size] It's SIMPLE. All you do is place the chicken parts in a pan. COVER with bottled Italian dressing. Wrap pan tightly with foil and cook at 325 for 1 hour. Let cool and marinade overnight. Drain the liquid from the pan. Make a mixture of 1 bottle barbecue sauce, 1/2 cup coca cola, and 1/2 brown sugar. Pour into chicken and toss to coat. Barbecue. Gib - Posted: 9/22/07 [size=8]Gib's Pasta Sauce[/size] It's easy, just put some olive oil in a sauce pan and for every can of crushed tomatoes use one chopped onion and 1 clove of garlic. Put the onions in the oil first, cook for a bit, then add the garlic. Add in some basil. Once the garlic is SLIGHTLY brown add about 1 lb of ground beef. Let brown. Add cans of crushed tomatoes, a little red wine, and after it boils about 1 tsp baking soda ( kills the acid - Grandma's trick ). THEN, let cook for about one hour. Pour over cooked macaroni and sprinkle with the mozzarella. Gib - Posted: 9/22/07 [size=8]Nummy Chicken Dinner[/size] The easiest meal in the world but it's still sooooo nummy. -take a chicken breast (or two) for each person. Lemon (or Lemon pepper works [size=5]Pork Tenderloin [/size]really good too) and a little bit of onion/garlic. butter. Put this in a piece of aluminium foil and wrap it up tight then cook it in the oven on 375 for 25-30 minutes. (If you wrap it in thick foil make it 400 degrees so it penetrates ) While that's cooking make some regular old speghetti noodles and get a bottle of Ragu's alfredo sauce (ready made!) Then voila! A really nummy meal with little to no preparation! ---- Thing4FerryBoats - Posted: 09/26/06 18:29 [size=8]Simple Angel Hair & Chicken Dinner[/size] A good chicken recipe that's simple is: -take chicken breast, sprinkle garlic on them, cook in olive oil on medium till done. Cook some angel hair spaghetti, put cooked chicken on the cooked spaghetti, sprinkle some grated feta cheese on top. You can add some diced red peppers on top for taste and it looks pretty. It's very easy and fast and yummy. ---- luvden - Posted: 09/27/06 12:23 [size=8]Vodka Cream Pasta[/size] 1 tablespoon extra virgin olive oil 1 tablespoon butter 2 garlic cloves, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can (28 oz) crushed tomatoes ( san marzano tomatoes are the best,you can also use italian tomatoes ( plum tomatoes) if you can't find those and it tastes best when you buy them whole in the can and put them in the blender for 2 seconds) salt and pepper, to taste ( a healthy amount of salt and pep) 1/2 cup heavy cream one box pasta (such as penne rigate) 20 leaves fresh basil shredded or torn crusty bread ( baguette) Heat a large skillet over medium heat. Add oil, butter, garlic and shallots. Gently saute 5-6 minutes.Heat large pot of salted water to boil for pasta. Add vodka to skillet. Reduce by half, about 4-6 mins. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in water until al dente. stir cream into the pasta sauce. when it returns to a bubble, remove from heat. Toss hot pasta w/ sauce, basil leaves, and parmigiano reggiano ( if you can't find that reg parmesean will be okay) and serve w/ bread ( is v. good dipped in the sauce!) .......Happy simmering! ---- Beccal639GA - Posted: 09/27/06 21:17 [size=8]Fettuccine Alfredo[/size] 12 oz of fettuccine noodles 1 cup of half and half 1 stick butter (softened) 1 cup shredded parmasean cheese. Mix the cheese, half and half, and butter together. After noodels are ready, drain them and put them in the mixture. Stir it up and serve. ----tlaroland -Posted: 10/01/06 15:33 [size=8]Pork Tenderloin[/size] On pork tenderloin Olive oil, one to two tbsp couple tsp sal tand p one tsp garlic powder, rosemary 2 tsp paprika Preheat oven to 350 Line a 9 by 13 pan with aluminum foil remove the tenderloin from wrapper and rub with olive oil mix the herbs and salt together and rub the mixture onto tenderloin cover the pan with foil and poke holes in it w/ a fork roast for one hour, then let sit for five mins out of oven before slicing enjoy! ----- Beccal639GA -Posted: 10/18/06 13:38 [size=8]Chicken Marsala a la Becca [/size] 4 boneless, skinless chx breats 1/2 cup flour 4 tbso olive oil 2 tbsp shallots, minced ( chopped v. fine) 1 cup sliced mushrooms ( i prefer baby bellas) 2 tsp fresh rosemary ( half that amnt dried) 1/2 cup marsala wine ( found in cooking wine area ( near vinegars and better version, in wine section) 1/2 cup chix stock ( can use broth, but prefer stock) 3 tbsp butter, cut into cubes 2 eggs, beaten ina bowl w/ milk Heat saute pan over medium-high heat, pound chix by putting each into a ziploc baggie ( i use freezer bags b/c more sturdy) and pounding until the chicken is ready to burst out of the bag. remove, rinse, cut off fat, and cut into smaller pieces if you wish. Dip into egg and then into flour. Add olive oil to pan and then add chix. Cook until lightly browned on each side, about four mins per side. Remove from pan and set aside on paper towel covered plate to drain oil. In same pan over medium heat add the shallots, mushrooms, rosemary. Cook for two mins until aromatic. Add a little olive oil if the pan is too dry. Add the marsala wine and boil down by half. you can figure this out by watching the ring the liquid makes on the side of the pan. Then add the stock and bopil that down by half. . Remove pan from heat, whisk in butter cubes until smooth, add chix back to pan and simmer on the burner after you've turned it off for a couple mins, 2 or three. Then serve. I like to serve w/ mashed potatoes b/c the marsala sauce is really good w/ them, and those green beans w/ almonds from the froz food aisle- b/c you can just throw them in the micro while you're making your gourmet main dish and they go wondefully! Enjoy! ---- Beccal639GA - Posted: 10/18/06 13:47 [size=8]Crispy Buttermilk Chicken[/size] 4 chicken breast halves 1/3 cup buttermilk 2 tbsp grey poupon or another preferred Dijon 1 1/2 tsp tabasco or red pepper sauce ( round here we have Cholula) 1/3 cup plain breadcrumbs 1/3 cup cornmeal Heat oven to 425. Spray baking sheet w/ cooking spray. Sprinkle chix w/ salt and pepper. Place buttermilk, chix, mustard, and tabasco in large plastic food storage bag, seal and shake well. Mix cornmeal and breadcrumbs in shallow bowl and . Remove chix after about ten mins of soaking, and dip into crumb mixture a couple times. Place pieces on baking sheet and spray w/ cooking spray. Bake 20 mins. Remove chix form over and spray again. DO NOT TURN. Bake about fifteen mins more. then voila! ---- Beccal639GA - Posted: 10/18/06 13:53 [size=8]Lasagna Rolls[/size] (Yum Yum Courtesy of Giada Delaurentis) Sauce: 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg Lasagna: 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella (about 4 ounces) To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. ---- Beccal639GA - Posted: 10/18/06 13:56 [size=8]Flank Steak with Wasabi Smashed Potatoes [/size] Recipe courtesy Rachael Ray Show: 30 Minute Meals - Episode: Meat and Potatoes, International Edition 2 inches fresh ginger root, peeled and grated 1/4 cup tamari aged soy sauce 2 limes, zested and juiced 3 tablespoons vegetable oil, eyeball it 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 pounds flank steak 2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks Salt 1/4 to 1/3 cup cream 1 to 2 tablespoons wasabi paste - how hot do ya like it? 4 scallions, root end trimmed Handful cilantro leavesPreheat a grill pan or indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side. Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste. While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest. Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest. ---- Beccal639GA - Posted: 10/18/06 13:57 [size=8]Tomato Basil Sauce[/size] My never been shared with the world personal tomato basil sauce recipe I've never even written it down before, so ask me if you need clarification 2 tbs olive oil ( two good turns around the pan) 3-4 cloves garlic, chopped teeny tiny! two cans san marzano imported Italian plum tomatoes 1/2 cup parmigiano reggiano cheese 1/4 to 1/3 cup fresh roughly chopped basil 1 tsp sugar salt and pepper to taste 1/4 cup fresh flat leaf Italian parsley, chopped Put cans of tomato into blender and press liquify for five seconds Heat deep saute pan w/ cover on medium heat add olive oil, then garlic saute until garlic becomes light golden blonde. if it turns brown, throw it out and start over b/c it will be shnasty and bitter ( from experience) add cans toms and stir in. wait about ten fifteen minutes, then add salt and pepper let the sauce bubble on medium for a half hour, then turn it down to medium low for an hour. Add parmesean cheese and stir in. Add basil,simmer on low until pasta is ready.Prepare pasta per directions. Serve w/ parmesean reggiano, crusty bread, and a nice glass of cabernet! voila! Beccal639GA - Posted: 10/18/06 14:06 Posted: 10/18/06 14:07 - p.s. add the sugar add the same time you add the salt and pepper also, you can add a dash of onion powder! [size=8]Meatballs [/size] one and a half pounds ground beef ( or one half pound each of ground beef, ground veal, and ground pork) 1/4 cup fresh chopped italian flat leaf parsley little less than 1/4 cup parmesean reggiano stirred into about a half cup of breadcrumbs salt and pepper to taste dash or two garlic powder olive oil heat pan over medium heat add olive oil mix all ingredients together with hands very very well in bowl. make small to medium size balls with hands and drop them in oil- if they don't start bubbling in the oil almost immediately, it is not hot enough. cook a few mins on each side until brown and crispy. put them touching each other so you can make them brown and crispy every side and edge and they balance against each other drain on paper towels and serve w/ marinara and pasta. Great 4 meatball subs! Beccal639GA - Posted: 10/18/06 14:31 [size=8]Quick Chicken Cordon Bleu[/size] (MICROWAVE it must be quick!!) 4 -6oz boneless, skinless chicken breasts 4 slices deli ham 2 slices swiss chesse cut in half 1/4 cup melted butter or margarine 1 envelope seasoned coating mix Flatten chicken to 1/2" thick. Place ham and cheese down the centre of each breast, roll up and secure with toothpick. Place butter and coating in to seperate bowls. Dip chicken in butter and then roll in coating. Place in greased microwave dish. Cover loosely and microwave on high for 5-7 min. Turn chicken over and cook 5-6 min. more until juices run clear. Let stand 5 min. before serving. Throw some side dishes together and have a quick and easy meal!! ---- McSnoopy69 - Posted: 10/18/06 14:21 [size=8]Speedy Lasagna Supper[/size] Kids love this one!! 2 lbs ground beef 1 cup cottage cheese 1/2 cup grated parmesean cheese 3 cups mozzerella cheese shredded 1 tbsp. italian seasoning 1 can tomato paste 1 &1/3 cup Bisquick 2 cups milk 1 tsp. salt 1.2 tsp. pepper 4 eggs Heat oven to 400 degrees. Spray 9x13 pan with cooking spray. Cook beef over med-high heat 5-7 min. until brown. Drain. Layer cottage cheese and parmasean cheese in baking dish. Stir 2 cups mozz. cheese, Italian seasoning and tomato paste into beef. Spoon beef mixture over cheese in baking dish. In med. bowl, stir remaining ingredients until blended. Pour over beef mixture. Bake uncovered 40-45 min or until knife cut in centre comes out clean. Sprinkle with remaining cheese. Bake 1-2 min. longer until cheese is melted. Let stand 5 min. before serving. ---- McSnoopy69 - Posted: 10/18/06 14:44 [size=8]Meredith's Spaghetti Sauce[/size] Ingredients: � 1 lb. Ground sirloin � 1 White onion (chopped fine) � 2 Garlic cloves (minced) � 2 Serrano peppers (chopped fine�SEEDS OPTIONAL) � 1 can Crushed or diced tomatoes � 1 can Tomato paste � 1 can Tomato sauce � � cup water � � cup red wine � � - 1 cup ketchup (adds sweetness) � 2 tsp. Oregano � 2 tsp. Basil � 1 tsp. Sugar � 1 tbs. Parsley � 1 tsp. Thyme � 1 tsp. Rosemary � Salt and pepper to taste � 1 Bay leaf � Couple of splashes of lemon juice Directions: Brown beef, garlic, onion and serrano peppers together. Drain fat and add to crock-pot or keep in skillet. Add remaining ingredients and simmer until well seasoned (at least 3 hours in crock-pot or 30 minutes in skillet), stirring occasionally. * Adjust amount of ingredients if needed (in other words, cook it like mom would have�a little of this, a lot of that, but maybe a tad bit more of this!) Last edited by: Seriouslymer 10/19/06 08:56. Edited 3 times. [size=8]Beef Stroganoff [/size] 1/4 cup of butter (melted) 1 white onion (minced) 1-2 garlic cloves (minced) 1 lb ground sirloin 1 can of Cream of Mushroom soup 2 tbs flour salt and pepper to taste 1 cup of sour cream Egg noodles Cook onion in butter until soft. Add garlic and beef and brown. Mix together the Cream of Mushroom, flour and salt and pepper then add to meat. Cook until warm (sometimes I let this simmer 10 minutes to blend all the flavors) then add sour cream and simmer til warm. Serve over cooked noodles. This is even better the next day! And such a quick, easy recipe...I hope you like garlic, though! I used to make my mother cook this for me all the time when I was little. When I first met my husband, he thought this was all I knew how to cook! (I've been known to make french or garlic bread and eat it with the sauce on top!!!) Enjoy! ---- Seriouslymer - Posted: 10/19/06 09:06 [size=8]Debi's EASY Yummy Chicken and Dumplin's[/size] (Crock Pot) :wub: Ingredients: First 1 pkg. chicken fryer breasts with ribs (3) 1 med. onion (quartered) 4-6 celery stalks (sliced) 2 cups chicken broth 1 cup water 1/2 cup white wine 1 tsp. Salt 1 tsp. Pepper *2-4 carrots (sliced) Second 2 Tbs. Flour 1 cup Heavy Cream 1 can Pillsbury Home Style Grands biscuits (these are the best...from experience) * � pkg. Frozen peas Brown chicken and onion in large skillet�add remainder of �first� ingredients to crock pot and cook for 3-4 hrs high OR 6-8 hrs low. Remove chicken being sure to get bones as well, set aside to cool. Whisk cream and flour together and add to broth. Cut biscuits into quarters. Remove chicken from bone and skin. Add cream/flour, and biscuit quarters to pot, Cook on high 30 more minutes THEN add ckicken to reheat. Bisquits need to float in order to cook properly, so don't add chicken until they're done! **You can add 2-4 sliced carrots to first ingredients and/or � pkg frozen peas to second if you like these! ---- nursedebtn - Oct 25 2006, 12:04 PM [size=8]Fiesta Chicken Wraps*[/size] This is a really easy and simple recipe. It doesn't take a lot of time or effort to prepare. 1 cup instant rice 1 cup water Dash Salt 4 boneless/skinless chicken breasts 2 tbsp. vegetable oil 2 tsp Fajita Seasoning 1 tsp Ground Cumin 2 cups chunky salsa 1 cup shredded Cheddar Cheese 1 cup shredded Mozzarella Cheese 8 burrito size flour tortillas warmed In a medium bowl combine rice, water, and salt. Microwave on high for 3 minutes. Fluff rice with a fork and set aside. Cut chicken into bite size pieces. In a large skillet stir-fry chicken in hot oil 4 to 5 minutes or until no longer pink. Sprinkle with fajita seasoning and cumin. Stir in salsa and cooked rice.Divide rice mixture among the tortillas.Top with cheeses and fold one side of tortilla over the filling. Fold sides in. Roll tortilla to make burrito. Makes 8 servings. ---- Karevsanatomy - Oct 25 2006, 01:45 PM For those of you who are interested: Per Serving: 490 calories 53.7g Carbs 3 g Fiber 28g Protien 60 mg Cholesterol 912 mg Sodium 17g fat.


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