Franc's Cooking

Cake anyone? I’m fascinated by this page that keeps popping up, Cake Designs!

Sopa con carne!

1 lb uncooked pasta
2 lb ground beef
1 onion diced
1 red bell pepper diced
1 green bell pepper diced
1 can tomato sauce
1 cans red kidney beans

In a larger skillet cook the onion, and bell peppers in oil until tender. Next add the meat, cook until browned.

In a large soup pot place 4 tablespoons oil and heat. Add the pasta to the hot oil, stir continuously until golden brown. Don’t let it go to long or it will burn. Add 8 cups of water, salt, pepper ground comino, and the tomato sauce. Next add the cooked hamburger meat and kidney beans. Cook until the pasta is tender, 15-20 minutes. Serve topped with grated cheese and a side salad.

Macaroni, red potato, carrot, celery, and cheese soup.

1 pound uncooked pasta
1/2 lb red potatoes
4 stalks celery
2 cups carrot sticks

Rue
1 stick butter
2 cups flour
2 cups milk
2 cups grated cheese
3-4 cups broth from the pasta

In a large soup pot place the potatoes, celery, and carrots to boil in about 8 cups of water. Once the water is boiling add your pasta. Cook until tender, do not drain. Remove from heat.

In a separate soup pot, melt your butter, add your flour, cook until golden brown - remember you have to stir continuously or it will burn. Add salt and pepper. Next, add your milk and stir until there are no lumps. Add your cheese. Now scoop one cup of water from your pasta and pour into the rue, continue to add the pasta water one cup at a time until it reaches the consistency you like, about 3-4 total. Next, add the cooked pasta, potatoes, carrots and celery to the cheesy rue! Top with cheese and bacon crumbles.

Enjoy. Don’t forget to hit the like button.

Flautas

Shredded chicken
Corn tortillas
Tomatillo sauce
Cream cheese
Queso fresco
Shredded lettuce
Diced tomatoes
Avocado

First you have to warm the corn tortillas on the comal, or the won’t be soft enough to roll. Place the shredded chicken in a corn tortilla, now roll, secure it with a tooth pick. Place the rolled tortilla into hot oil. Cook on all side until golden. Stack two or three fried flautas, top with tomatillo sauce or some salsa verde, sour cream, shredded lettuce, diced tomato, queso fresco, and some avocado.

Serve with refried beans. Enjoy. Don’t forget to hit the like button.

Crockpot Carne Guisada

4.5 Beef chuck style ribs
1 medium onion sliced
1 large red bell pepper
1 large green bell pepper
1 can diced red tomato
Salt Pepper
Bolner’s carne guisada seasoning

Place the sliced onion at the bottom of a large crockpot, add the chopped bell peppers. Next add the meat, pour the can of tomatoes over the meat, and add the salt, pepper, and carne guisada seasoning. Cook on high for 5 hours. Serve with tortillas, and black beans! Enjoy. Don’t forget to hit the like button.

Calabacitas with Ground Turkey

1 1/2 lbs lean ground turkey
4 Roma tomatoes or one can tomatoes diced
1 can corn
1 red bell pepper diced
1 green bell pepper diced
1 medium white onion diced
6 medium calabacitas quartered and chopped
Salt
Pepper
Ground comino
Oil

In a large pan place the onion, and bell peppers to fry in 4 tablespoons oil. Cook until tender. Next add the can of corn. Now add the turkey. Add salt, pepper, and ground comino. Cook until the turkey is cooked through. Next, add the calabacitas, and tomatoes. Add 2 cups of water and cook until the calabacitas are tender (simmer on low for 15-20 minutes). Top with chopped cilantro and some queso fresco crumbles.

Enjoy, don’t forget to hit the like button.

Dirty Macaroni (macaroni and cheese with brisket), and a tossed salad.

Dirty Macaroni

2 lbs cooked brisket cubed
1 lb cooked pasta
2 cups shredded cheese
2 cups milk
1 stick butter
1/2 cup flour

In a large sauce pan melt the butter, next add the milk. Cook on low heat for about 10 minutes and add salt and pepper. Once your rue has turned a golden brown add the milk. Stir constantly, about 10 minutes, now add the cheese.

In a large bowl combine the cooked pasta with your cheese sauce. Now add your cubed brisket. Serve in a bowl and top with some cheese, melt in the microwave (30 seconds). Enjoy!! Don’t forget to hit the like button.

Brunch: turkey and cheese omelette, fruit, and refried black beans.

Refried Black Beans

1/2 pound beef chorizo
1 pound cooked whole black beans
2 large Roma tomatoes diced
1/2 medium onion diced
1/2 red bell pepper
1/2 green bell pepper
1/2 cup crumbled queso fresco
4 tablespoons olive oil

In a large pan heat the olive oil, now add the chorizo. Once the chorizo is almost cooked add the onion, bell peppers, and tomatoes. One the tomatoes are tender add the black beans. Now mash the beans. Stir continuously until the black beans have thickened. Top with 1/2 cup crumbled queso fresco! Enjoy, don’t forget to hit the like button.

Bunless Turkey Bacon Avocado Burger!!

1 1/2 lbs ground lean turkey
1/2 cup bacon bits
1/2 medium white onion diced
1/2 red bell pepper diced
1/2 green bell pepper
1 medium tomato sliced
1 sliced avocado
3 slices cheese
Pickle slices

4 tablespoons olive oil

In a mixing bowl mix the turkey with the diced onion, bell peppers, and bacon bits. Separate into 3 equal portions. Form the portions into patties and fry in the olive oil on low heat. Once the patties are cooked turn the fire off, top with sliced cheese, and cover until melted.

Prepare a tossed salad. Place the patty on a bed of lettuce and top with sliced tomato, pickles, avocado and a spicy brown mustard!

Enjoy. Don’t forget to press the like button!

Dinner: celebrating vegetables (no meat) frijoles negros, nopal salad, mushroom and squash tacos!

Frijoles negros! We love black beans, whole or refried. In the recipe im starting with 1 lb of cooked black beans, fresh or canned. It’s also pictured with chorizo, tonight we went without chorizo.

1lb cooked black beans
1/2 white onion diced
1 red bell pepper diced
1 green bell pepper diced
1 large Roma tomato diced
4 tablespoons olive oil
Salt
Pepper

In a large pan warm the oil, next add the onion, and bell peppers until tender. Next, add the tomato and cook until tender. Finally, add the cooked black beans, simmer in low heat for about 15 minutes. If you’d like top with some queso fresco, or crema, or some grated cheddar cheese.

Nopal Salad

1 large jar of nopales/cacti
1 medium white onion
1 large Roma tomato
1 cup pickled jalapeño finely chopped
1/4 bunch cilantro finely chopped
1/2 cup crumbled queso fresco
1/2 fresh sliced avocado
1/4 cup olive oil

Rinse and drain the nopales, twice. Place rinsed nopales in a large salad bowl, add onion, tomato, jalapeños, cilantro, queso fresco and top with the sliced avocado. Drizzle the olive oil over the salad. Refrigerate for at least one hour. Serve chilled.

Tacos de Hongos y Calabaza

1/2 red potatoes chopped
1 lb chopped mushrooms
4 medium green squash
1/2 medium onion
2 large Roma tomatoes
4 tablespoons olive oil
Salt
Pepper
Fajita seasoning

In a large pan place the onion to cook in the oil. Once the onion is tender place the diced red potatoes to brown. Next, add the chopped mushrooms. Now add the chopped squash. Once all of the vegetables are tender add the diced tomatoes and cover over a low heat. Top with shredded cheese if you like. Place in flour or corn tortillas to serve as tacos.

Please hit the like button!

Grilled Ham-n-cheese on Flatbread

2oz ham
1oz havarti cheese
Flatbread
Pickle slices
Tomato slices
Lettuce
Mustard

First grill you bread with the ham-n-cheese until the cheese is melted, next add mustard, pickles, lettuce, and sliced tomato.

Serve with mushroom soup and tossed salad.

Today was a busy day, Zoom from 8am - 5pm with no lunch, needed a quick dinner. Every night I make a tossed salad to have in the refrigerator for a go to meal, and it’s always the second vegetable at our meal.

For the mushroom soup, I place one box of fresh mushrooms (1 lb) with some butter in a soup pan, and cook until tender. Next, I add one large can of cream of mushroom and one can of milk. My guys love it.

Enjoy! Don’t forget to push like if you read this recipe!!

Coca Cola brisket in the Crockpot!

1 trimmed brisket 4.5 lbs $18
1 box mushrooms 1lb $4
1 large white onion 0.26 cents
1 can Coke Zero
Salt
Pepper
Fajita seasoning

In a large crockpot place the sliced onion, next add the brisket , season, add the box of mushroom slices, last pour on can of coke/coke zero into the crockpot. Cook on high for 5 to 6 hours.

Serves 6 or two meals for 3.

I serve the drippings in a cup for guests to dip the meat into. Plate with lots of cooked onion and mushrooms, add a tossed salad and pickles. Enjoy! Please like if this recipe sounds good.

Asian slaw

1/2 head of cabbage 0.70 cents
1/2 bag carrot sticks 0.94 cents
3 green onions 0.50 cents
1/4 bunch of cilantro 0.10 cents
1 package ramen 0.25 cents
1/2 cup cashews
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar

In a large bowl add the shredded cabbage, carrots, and chopped cilantro. Before opening the ramen, crush it gently. Open and remove the flavor packet, and pour the ramen into the salad bowl.

Next, in a measuring cup add 1/4 cup soy sauce, 1/4 cup balsamic vinegar, 1/4 cup olive oil and add the flavor packet to the wet mixture and stir well. Pour over the slaw and combine.

Now, top with 3 green onions cut on the diagonal, and the crushed cashews. Refrigerate for 1/2 hour before serving!

Serves as a side dish, or as a cold salad topped with chicken or shrimp! Enjoy. Please press the like button.

Keeping it simple for lunch, turkey & cheese grilled sandwich! Enjoy! Please hit the like button!

Cooked Cabbage

1/2 large cabbage shredded
1 can garbanzo beans
1 large onion diced
1/2 lb good bacon diced
2 large Roma tomatoes diced
4 tablespoons oil
1/4 cup water
Salt
Pepper

In a large pan cook the bacon and onion in the oil until cooked, add the tomatoes and garbanzo beans, add the shredded cabbage and 1/4 cup water, and cook until the cabbage is tender. You won’t need much salt because of the bacon. Serve as a meal or side dish as shown in the photo.

Sweet Potato Hash

4 medium sweet potatoes, peeled and cubed
1 medium white onion chopped
1 large red bell pepper diced
1 large green bell pepper diced
6 oz turkey or ham cubed
6 medium eggs
Salt
Pepper
Paprika
4 tablespoons oil

In a large pan, cook the sweet potatoes in the oil until tender, add onion, red and green bell peppers until tender. Add cubed toilet or ham. Crack the eggs over the hash and cover the pan - cook until the eggs have reached your desired outcome (we like them runny), salt and pepper to taste, sprinkle with paprika.

Pozole (pork)

1 medium pork roast
2 cloves of garlic peeled
2 bay leaves
Salt
Pepper
Comino
4 tablespoons oil

Place the oil in a large soup pan, brown the pork (I like to cube it into large 3x3 inch cubes), add the salt, pepper, and comino. Once browned add 8 cups of water and the 2 bay leaves. Simmer on low heat for 4 hours or until tender.

Once the meat is tender, remove the meat from the water and shredd. Once shredded return the pork to the soup. Add two cans of hominy, and chili sauce. Cover and simmer for one more hour.

To make the chili sauce combine 6 chili ancho, 6 chili guajillo, 3 chili del árbol, and two cloves of peeled garlic in a médium sauce pan. (Read up on these chilies for desired heat.) Add water to cover and boil on medium heat until the chilies are tender. Place the tender chilies in a blender and add the water the chilies were boiled in and blend until smooth. Strain the blended mixture back into the soup with the pork, and hominy for about an hour.

Serve the pozole. Allow your guests to add, dried oregano, chopped onion, shredded cabbage, sliced radishes, sliced avocado, and chopped jalapeños or serrano peppers.

Chilaquiles del DF ( Mexico City)

Tortilla chips
2 cans enchilada sauce
2 cups shredded cabbage
2 cups shredded chicken
1 cup chopped onion
4 eggs
2 cups crumbled cheese (la vaquita)
1 avocado (sliced)

Place 2 cups of chips on a plate, top with 1/2 cup enchilada sauce, shredded lettuce, shredded chicken, onion, 1 fried egg,crumbled cheese, more sauce and sliced avocado.

Serve with black beans.

Taco salad or super nachos:

Picadillo:
2lbs beef hamburger meat
1 white onion
1 red bell pepper
1 green bell pepper
Salt,pepper, garlic salt to taste

Brown the vegetables in 3 tablespoons of oil until tender. Add the hamguger (or turkey), cook until done.

Black bean/corn relish
1 large can cooked black beans
1 large can corn
1/2 white onion
1/4 cup finely chopped cilantro
2 lemons

Rinse and drain the black beans until clean. Add drained corn, chopped onion, cilantro, and the juice of two lemons. Mix well.

Serve picadillo over a bed of chopped romaine lettuce ( or corn tortilla chips for nachos) top with black bean relish, sour cream, tomatoes, cheese, jalapeños and anything you might like.

Mushroom, tomato, cucumber, onion, and ham salad. Dressed with salt and olive oil.

Mushrooms: 1 16oz box baby portabellos, 560 cals
Tomatoes: 4 large Roma tomatoes, 140 cals
Cucumbers: 2 large cucumbers, 90 cals
Onion: 1/2 large onion, 35 cals
Turkey Breast: 8 oz, 242 cals
Olive oil: 1/4 cup 476 cals
Salt: to taste

Total cals: 1,543 (8 servings is 192 cals per serving)

Franc's Cooking updated their business hours.

Franc's Cooking updated their website address.