INDIVIDUAL NACHOS
Individual nachos guarantee that you won't lose out to a cheese hog on game day.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Build six stacks on a rimmed baking sheet by alternately layering tortilla chips with your favorite toppings, such as black beans, salsa, sliced jalapeno chiles, and shredded cheese. Bake until cheese is melted and stacks are warm throughout, about six minutes. Garnish with sour cream (why hold back now?), and serve immediately.
INDIVIDUAL NACHO POUCHES
Do you hate eating nachos and getting to the bottom and there is no cheese or no sauce left. Or how about that "person" who smeared sour cream all over all the chips because they liked it - but you don't. The list goes on. Well this is a great way to make nachos for a party so everyone is happy. Individual pouches or small packets of nachos for each person. You get your own chips, lots of cheese, beef and beans or just beans and then you get to do the rest. Now for me ... the traditional toppings include shredded lettuce, black olives, jalapenos, salsa or tomatoes, sour cream and guacamole. Now - this is the perfect small party food, so NO MESS, and easy clean up is the key. Appetizer, snack food, or part of a main course I try to make it very easy. Line a large serving platter with parchment paper or foil and put all the toppings or garnishes right on that. That way, when the nacho pouches come out, everyone can just finish off the nachos themselves and at the end of the meal ... wrap up the parchment paper or foil and toss - NO clean up. This recipe makes 8 packets, and each packet you make will have: a bottom layer of chips, cheese, sauce; and all finished with cheese. They are baked ... and ready to be garnished. This is just a great party food. You can make these in the oven or on the grill; and great for Sunday game day; or a small game night with friends or family. And feel free to use any of your favorite toppings.
Provided by SarasotaCook
Categories Beans
Time 30m
Yield 8 Individual Pouches, 8 serving(s)
Number Of Ingredients 22
Steps:
- Foil Pouches -- I like to cut squares about 12x12 and you will need 8 of them. Next set a plate like 5-6" wide, salad plate works great. and place the foil in the center and fold up the sides slightly almost making a foil fowl.
- Nachos -- Add about 15 chips (full chips) per pouch. Now, there is 4 cups of cheese for 8 packages, so you 1/4 cup of cheese to add over the chips, then next comes the sauce, and finish with the remaining 1/4 cup of cheese.
- Sauces --.
- Beef/Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the ground beef and onion and cook until brown and no longer pink. Add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
- Bean - In a large saute pan, heat the olive oil over medium high to high heat and add the onion and cook just a couple of minutes until it becomes tender. Add in the black beans and pinto beans and cook 2-3 minutes slightly mashing them up with a fork or potato masher as they cook. Then add in the scallions, chili powder, cumin, beans, tomato sauce, salt and pepper to taste.
- Baking -- You can do this in a oven or on a grill as well. On a baking sheet, add the nachos pouches with the chips and cheese and bake at 425 for 8-10 minutes until the cheese is melted.
- Toppings -- Now -- top your nachos with either the seafood sauce, just pour over the nachos or the beef and bean sauce. Top with a little more cheese and bake just another 3-4 minutes.
- Serve -- Thats it! Serve your individual pouches with either a creamy seafood sauce or a traditional beef and bean sauce. Put all your topping in the center of the table and let your guest make their own nachos.
- This is by far one of my favorite party dishes. Now the Seafood is a favorite and the beef and bean is second, but you could use all vegetable or chicken or just about any combination you like.
Nutrition Facts : Calories 823.4, Fat 45.1, SaturatedFat 19.3, Cholesterol 95.5, Sodium 1210.7, Carbohydrate 73.6, Fiber 14.1, Sugar 5.8, Protein 35.4
SUPER NACHOS
For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 entree servings
Number Of Ingredients 26
Steps:
- Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
- Combine salsa ingredients in a bowl and set aside for flavors to marry.
- Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
- In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
- Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
GROWN-UP JUICE POUCHES
Make and share this Grown-Up Juice Pouches recipe from Food.com.
Provided by MJMommy13
Categories Beverages
Time 5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large container. Add desired amount of ice. Place one lemon slice in each 4x6" zipper bag and fill with juice.
- Optional: use a hole punch to make holes above the seal of the bag. Tie each end of a long piece of twine to a hole, and wear your jungle juice for hands-free party time.
Nutrition Facts : Calories 738.1, Fat 1.2, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 118.4, Fiber 1.1, Sugar 105.5, Protein 0.8
CHICKEN BIRIYANI BEGGARS POUCHES
This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well. I hope you will give it a try!
Provided by MarieRynr
Categories Asian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Mix the cayenne powder, coriander powder and tumeric powder, set aside
- In a clean food processor grind the medium onion, garlic and ginger to a paste
- Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
- Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
- Do the same to the cashew nuts and raisins and set aside
- Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
- Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
- Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
- Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
- Remove from heat and let cool
- Cut the phyllo sheets in half, so you have 32 squares
- cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
- Place one sheet of phyllo on your work surface
- Brush with a little melted butter, especially the edges
- Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
- Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
- Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
- Sprinkle 1/8th of the cashews and raisins on top
- Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
- Pinch the gather together and hold for 5 seconds
- This will hold the package closed
- Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
- Refrigerate until ready to bake (this can be made in advance up to this point)
- When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
- Preheat oven to 375*F
- Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
- To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
- If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
Nutrition Facts : Calories 559.2, Fat 45.6, SaturatedFat 27.4, Cholesterol 140.6, Sodium 305.5, Carbohydrate 29.3, Fiber 1.5, Sugar 5.2, Protein 10
MINI TACO NACHOS
Everyone always loves these individual nachos. You can make the meat mixture up ahead of time and store in the fridge in tupperware until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Provided by KPD123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
- ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
- Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
Nutrition Facts : Calories 176.8, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 161.3, Carbohydrate 3.9, Fiber 1.2, Sugar 1.1, Protein 12.5
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