Free Food Recipes

Convection Recipes
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CDN $19.95

Steak Tortillas

1 lb. ground beef
1 medium size beef steak - any cut
NOTE: (meat cut from bone & cubed into ½ inch squares)
¼ tsp onion salt
¼ tsp black pepper
½ cup chunky salsa (medium hot) any brand
1 can cheddar cheese soup
10 soft flour tortillas (8")
2 cups shredded lettuce

Cook ground beef in skillet until browned. Pour off fat.

In another pan, place the cubed beef chunks and sprinkle with onion salt & pepper for taste. Rotate cubes to completely cover with these spices. Cook until meat centers are brown.

In the original skillet containing ground beef, add soup and salsa. Mix & cook at medium heat for about 5 minutes. Then add cubed beef to the mix and cook for another 3 - 4 minutes to thicken.

Spoon about 1/3 cup meat mixture down center of each tortilla. Top with lettuce and fold tortilla around filling.

Makes 10 servings.

Mexican Pasta  (cold salad)

1 ½ cup penne pasta
6 tablespoons olive oil
1 cup drained stewed tomatoes (diced), or 1 large, fresh tomato, peeled and chopped
1 red bell pepper, diced
3 tablespoons onion, finely chopped
1 small can of corn niblets
½ cup kidney beans
½ tsp paprika
½ tsp garlic powder
¼ tsp salt

In a pan, heat red bell pepper in olive oil until soft. Add corn, onion & kidney beans. Cook until peppers and corn are slightly browned.

Add the diced tomatoes, paprika, garlic powder, & salt to the pan. Stir until mixed, reduce heat and simmer until pasta is cooked. Stir occasionally to avoid food sticking to pan.

In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. When ready, drain water.

Add pasta to pan, and toss until well mixed. Refrigerate for 2 hours. Serve the salad cold.

Makes 6 - 10 side dish servings.

Your stove's cooking elements can last longer if you follow these suggestions.

•  Never place aluminum foil under your burner drip bowls, or under your ovens baking element. This can cause the stoves burners to short out.

Instead, replace the drip pans with new ones. Elements will work more efficiently because they will reflect more heat energy towards the pan. You will get better cooking results.

•  Aluminum foil placed under baking elements reflects heat back towards the element. Do not do this, as it shortens the life of your burners.