Kittencals Mexi Ground Beef Guacamole Seven Layer Dip Food

MEXICAN LAYER DIP

Steps:

• In a large skillet, cook beef and half of the onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 20 minutes., Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and chopped tomatoes. Serve with chips.

KITTENCAL'S MEXI GROUND BEEF GUACAMOLE SEVEN-LAYER DIP

Steps:

• Prepare a 13 x 9-inch glass dish (or use a similar serving dish).
• In a skillet brown the ground beef with onion, garlic and jalapeno peppers (if using) until browned; drain fat then add in the taco seasoning; cook stirring for 1 minute or a little more, season with salt and pepper to taste; set mixture aside to cool slightly.
• In a bowl mix together the sour cream with taco seasoning (start with 1 tablespoon adding in more to taste).
• Spread the refried beans in the bottom of the baking dish.
• Sprinkle about 2 cups Mexi-blend shredded cheese on top of the beans.
• Sprinkle the warm cooked ground beef mixture evenly on top of the cheese.
• Spread the sour cream over the ground beef.
• Dollop or spread the guacamole carefully over the sour cream.
• Pour the salsa over the guacamole and then spread out as best you can using a spoon.
• Sprinkle with remaining 2 cups shredded cheese (can use more).
• Top with sliced or chopped black olives.
• This can be served immediately or chill it for up to 24 hours (it is better served right away!).
• Delicious!

SEVEN LAYER TEX MEX DIP

Steps:

• In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
• In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
• Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

KITTENCAL'S MEXI GROUND BEEF AND RICE

Steps:

• Heat the oil in a Dutch oven over medium-high heat; add in ground beef with onion, bell pepper, garlic and chili flakes until no longer pink; drain fat, then continue cooking until the meat is browned (this may take 10-12 minutes, the beef must be browned!).
• Mix in the taco seasoning mix until combined.
• Add in all remaining ingredients including the juice from the canned tomatoes; bring to a boil over medium heat stirring constantly.
• Reduce heat to low cover and simmer for about 30-35 minutes or until the rice is tender.

SEVEN LAYER TACO DIP

Steps:

• In a medium bowl, blend the taco seasoning mix and refried beans.
• Spread the mixture onto a large serving platter.
• Mix the sour cream and cream cheese in a medium bowl.
• Spread over the refried beans.
• Top the layers with salsa.
• Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.
• Garnish with black olives. if desired.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

SEVEN LAYER DIP I

Steps:

• In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
• Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
• You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Steps:

• Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
• I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
• Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
• Wash and scrub the cucumbers well under cold water.
• Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
• For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
• To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
• Ladle the HOT brine into each jar up to 1/2-inch from the top.
• Immediately place the lids on but DO NOT tighten completely.
• TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
• Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
• Remove the jars; set aside.
• As they cool you should hear the lids popping and they should have a small "dip" in the middle.
• The lids may NOW be tightened securely.
• Store in a cool dry place.
• Allow at least 2 weeks before opening.