Tuesday, May 21, 2013

Korean Beef with Oriental Ramen Coleslaw Salad

This is an awesome, cheap, delicious and easy meal to prepare! For the Oriental Salad, you can prepare this without waiting 24 hours to chill. Just give yourself about 4-5 hours for it to sit in your fridge. 
Korean Beef: Ingredients
1 pound lean ground beef 
1/2 cup brown sugar
1/4 cup soy sauce (use a little more if you like it salty!) 
1 Tablespoon sesame oil 
3 cloves garlic, minced 
1/2 teaspoon fresh ginger, minced (I used the jar ginger and it works just fine!) 
1 teaspoon crushed red peppers (to desired spiciness) 
salt and pepper 
1 bunch green onions, diced (don't skip this!) 
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. Enjoy! 
Oriental Ramen Coleslaw Salad: Ingredients:
2 (3 ounce) packages beef-flavor ramen noodles 2 (8 1/2 ounce) packages broccoli coleslaw mix 
1 cup toasted slivered almonds 
1/2 cup sunflower seeds 
1/2 bunch green onion, chopped 
1/2 cup sugar 
3/4 cup oil 1/3 cup white vinegar 
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions. -In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours. -Toss before serving. 

Copyright © 2013 Kellicipes

Wednesday, May 8, 2013

Oven Baked Tacos

This is a great recipe for those of you who are Taco Bell fanatics, like me! It is an easy recipe and you can really adjust the ingredients to your liking. Many of you may have seen these “Baked Taco” recipes on the internet; this is just a recipe I threw together. I think it turned out well. But again, adjust the ingredients to your liking, you really cannot mess this one up! I have borrowed so graciously the photo from blogchef.net because my original photo was absolutely horrific. Not that the food didn't taste delicious, but I apparently was having photography issues that evening! Thank you Blogchef.net, your recipes are amazing as always!


1lb Ground Beef

1 small White Onion or a ½ Large White Onion

2 teaspoons Dried Minced Onion

2 teaspoons Chili Powder

½ teaspoon Corn Starch

1 ½ teaspoon Taco Seasoning

¼ teaspoon Dried Oregano

¼ teaspoon Cayenne Pepper

5 ounces of Mild Red Enchilada Sauce

2 ounces of Green Chilies

2 cups Colby-Jack Cheese or Mexican Cheese, Shredded

8-10 hard Taco Shells




Sour cream


Taco sauce


Preheat the oven to 400°F.

Combine all the dry ingredients in a small bowl.

Cook onions and meat in a large skillet until meat is brown. I like to throw the onions in a greased skillet a few minutes before I add the meat.

Drain the meat and return to the skillet. Add the enchilada sauce and diced chilies. Mix well, mix in dry ingredients to the meat. Mix well. Simmer for about 7 minutes. (I added a little bit of the shredded cheese at this point…cuz I LOVE cheese!)

In a 9x13 inch baking dish, take foil and tear into 6-8 square sheets. Roll them up and line them up in the bottom of the baking dish.

Take a taco shell, spoon some of the meat mixture into it, then place it upright in the dish. Repeat with the rest of the shells, making sure that your foil rolls are in between each taco (this helps keep the tacos upright while baking and also from not touching each other too much).

Top each taco with the shredded cheese. I like to really push a lot of the cheese into the tacos, so that they are super cheesy!

Bake in 400°F oven for 10 minutes or until cheese has melted and tacos look crispy and slightly brown.

Remove after 10 minutes and let sit. Get out your topping s, top away and enjoy!
Copyright © 2013 Kellicipes