My intention with starting this was to get a few new recipes. I never expected 15 pages later....
So I have gone through the the entries up to now and have made a list of the recipes. I hope there is no limit on the length of an entry.
Minotbob
Omelet in a Bag
Ingredients:
Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet
You'll also need quart-size ziplock freezer bags and a large pot of boiling water.
Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.
M25operator
Habanero pickles. Purchase or jar your favorite dill pickle, drain half the juice into the blender or food processor, add 1 Habanero pepper and puree, the pepper should look like little flecks, add it back into the pickle jar and wait 2 weeks. I personally like 2 Haby's, but that depends on the heat in the pepper. If you make some sandwich slice type or hamburger type, it will dress up your sandwich or burger. The pickles should be refrigerated after this process.
M25's Teriyaki marinade/sauce, 1/2 teriyaki sauce, 1/2 unsulphered molasses, ( honey can substituted for molasses ) + spices you like, granulated garlic, onion powder, cayenne, salt etc... marinate beef, chicken or pork, and then use to baste as it grills, careful when grilling as the sugar in the molasses or honey will char or make it flame up big time.
Same recipe, different application, Hamburgers.
Take 1 - 2 pounds of ground meat, beef works great, but turkey or pork can work.
add 1 well beaten egg, and I like finely chopped peppers, bell is just fine, but I like a little more spice, so jalapeno, serrano, or even banana peppers is cool, finely chopped onions are good too, now add the teriyaki sauce to the meat, 3 table spoons for 1 pound, and 5 for 2 pounds, mix it really well by hand and cook as normal, basting it with the remainder of the sauce. If this doesn't put a smile on your guests face, they must be from Childress Texas, the most bland food loving place I've ever been to.
Last but not least. Hot sauce roast ( some common themes here ). So easy most won't try it, but a 12 year old can do this, I know.
Beef or pork roast, as long as it will fit in the crock pot or dutch oven.
1-2 cans or bottles of your favorite salsa, I like rotel, herdez, or Pace is ok, as long as is it is not sweet, no sugary type stuff.
Now sear the meat in a hot skillet, put into the crock pot or dutch oven, cover with the hot sauce and water just to cover, cook on low heat 250 degrees until you can take a fork and turn it in the meat. Done!!!!
Not quite, remove the meat, and use a blender of some sort and puree, the juices, ad roux, ( flour and water, or cornstarch and water, in a thick slather ) and make gravy from the juices.
Make some mashed taters and pour gravy over both meat and taters.
Jaybet
take some BIG shrimp (8- 12s). Shell them and stick it in part of a poblano pepper. Wrap a piece of geonoa salami around the pepper and stick it on a skewer. Do that a bunch more times, cook 'em on your grille, and DO NOT go to bed right after you eat them. You'll have very strange dreams.
SwoopSJ
Italian beefy mac 'n cheese
Per box of Velveta shells and cheese add:
1/2 lb of meat (I prefer half ground beef and half sausage)
1/2-whole large yellow onion (depends on how well you like it, I use a whole)
2-3 cloves garlic
2/3 tsp dried basil
2/3 tsp dried oregano
salt n' pepper to taste
extra cheese (your choice) until your achieve desired level of constipation Grin
ice cold beer (somewhat optional) for the chef
The secret to creating the flavor that I strive for is to slowly caramelize the onions with a little salt first, then add in the garlic and meat. Add your spices when the meat first loses its pinkness then mix with the cooked mac and cheese. I like to use a mixture of extra cheeses, which ones just depends on my mood. If you really wanna be lazy, you can just mix in a jar of Ragu Cheddar sauce and it turns out nice also. Serve with some good crusty garlic bread and you can't go wrong. Cool
Minotbob
Rock Salt Roast
I like a 5-6 lb Rolled Roast or Standing Rib Roast
Poke it full of holes with a fork and smother it with Worcester Sauce and wrap it in cheese cloth. Then add about 1 inch of rock salt to the bottom of a large cooking pot. Set the roast in the pot and completely cover it with Rock Salt even if you have to build up the sides of the pot. You want at least 1 inch of Rock Salt over the top of the roast.
Then cook it at 550 deg or as hot as your oven will get, for 20 minutes per pound.
Take it out of the oven and let it sit for 30 minutes as it will continue to cook. Then carefully dig it out and you have the juiciest roast you've ever eaten and it won't be salty. Generally it will come out Medium to Medium Rare. If you want it more done just let it sit on top of the stove for a little longer.
Shooter32
Serves 8
Venison stew
2 cups red zinfandel wine
2 tablespoons tamato paste
3/4 cup water
2 ounces of liquid smoke
2 tablespoons olive oil
2 pounds venison cut into3/4 inch cubes
1/4 pound of chopped bacon
4 table spoons of chopped onions
2 table spoons of chopped garlic
1/2 cup of potatos
4 tablespoons flour
cook medium - high heat for 20 minutes then let simmer on low for 45 minutes
washed down with crown over the rocks!!
PegLeg45
Take 6 to 8 boneless pork chops, about 3/4" thick.
Place in a large skillet with a 1/2 cup of water and 1/2 stick of melted butter.
Dust lightly with powdered garlic or mince a fresh clove of garlic (your choice)
Dust with powdered onion or use 1/2 a finely diced fresh onion.
Salt and Pepper also dusted lightly or to your normal taste (if you cook a lot, you know how much you like).
1 Tablespoon of Sweet Basil sprinkled lightly over chops.
1 Teaspoon of Cilantro sprinkled over chops.
Cook chops on med-high heat until starting to brown and then reduce heat, cover, and simmer until done.
While chops are simmering, cook a medium sized pot of rice (what you normally cook for a meal) until done (salt and butter to taste).
Remove chops from pan, but leave the grease/oil.
Mix 2 tablespoons of plain flour into a cup of cold water and stir until there are no lumps.
Pour into frying pan with the grease and stir until mixed thoroughly, now producing gravy.
Now, put the rice in a large crockpot.
Place the pork chops on top of the rice.
Pour the gravy mixture over the chops/rice and set on low for several hours to let the flavors mix into the rice.
Yum, Yum...Enjoy. Cheesy
Also works with chicken, tenderloin, roast beef...etc.
Fatman
Old World Sauer-Braten
1-1/2 cup water total
1-1/4 cup cider vinegar total
2 large onions, sliced - divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp sugar
2 tsp salt
1 beef sirlion tip roast or round roast, 3lb cut in half
1/4 tsp pepper
12 gingersnap cookies, crumbled
In a large resealable plastic bag combine 1 cup water, 1 cup apple cider vinegar, 1 sliced onion, 1 sliced lemon, 10 cloves, four bay leaves, 6 whole peppercorns, 2 tbsp sugar, and 2 tsp salt. Mix well. Add roast. Seal bag and turn to coat. Refrigerate at least overnight, turning occasionally.
Drain and discard marinade. Place roast in slow cooker, add pepper and 1/2 cup water, 1/4 cup vinegar, 1 sliced onion, 5 cloves, 2 bay leaves. Cover, cook on low 6-8 hrs or until meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps, cover and cook on high 10-15 minutes or until thickened.
Slice roast and serve with gravy.
Sides: Egg noodles or spaetzle; pickled red cabbage or beets.
Fatman
CRISPY GREEN BEAN FRIES
WITH WASABI CUCUMBER RANCH DIP
(TGI Friday's copycat recipe)
FOR THE WASABI CUCUMBER RANCH DIP:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
FOR THE GREEN BEANS:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)
TO PREPARE THE DIP:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
TO PREPARE THE BEANS:
Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
TO SERVE:
Place on a large platter and serve with the wasabi cucumber ranch dip.
Servings: 4
Marshal'ette Halloway
Here is a rice recipe that is delicious. Every time I take it anywhere I get ask for the recipe..It is easy to make.
I'll try to figure out "measurements.. "
( double /triple if cooking for a crowd)
1 box Uncle Bens Long Grain White & Wild Rice Original
(Cook as Box Says)
*in a large skillet* mix together and saute:
1/2 stick of butter or margarine
1/4 cup fine chopped green onion ( add part of the green tops too)
1/4 cup fine chopped green pepper
1/2 cup sliced fresh mushrooms ( optional)
Dump in the cooked rice
*add*
1/2 pint of Half & half
1/2# Velvetta Cheese
Bake 30 minutes uncovered at 350 degrees. Let set about 5 minutes before serving.
sanjuancb
Venison Ladykiller Steaks
----------------------------------
Venison Backstrap
Worcestershire Sauce
McCormick (I think) Steak Seasoning Grinder
Dried Cranberries
Dr. Pepper
Reduce Dr. Pepper & Cranberries over medium heat for sauce.
Marinade backstrap (butterflied to preferred thickness) with Worcestershire and Steak Season at least overnight. Grill medium to medium-rare.
Pour sauce over steaks.
A nice salad to go with steaks is baby spinach, almonds, dried cranberries and a poppyseed salad dressing.
Marshal'ette Halloway
Baked Cheese Grits
(Marshal'ette H)
A bunch of bacon..fried crisp.and crumbled
Keep and use:
1/4 cup of bacon grease
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
American cheese .( I use equivalent of about 8-12 slices) *individual taste*
*Do not use Velvetta*
Mix this in the grits while warm so it will melt.
1 heaping cup grated cheddar cheese
Mix 1/4 cup bacon grease, water, and salt in a heavy saucepan over medium heat.
When mixture comes to a simmering boil, add the grits, stirring until thoroughly combined.
Cover and cook the grits at a simmer, stirring frequently, until they are thickened.( about 15 minutes.)
Then whisk together egg, and stir into the cooked grits.
Add the Bacon and the American cheese and stir until melted.
Pour mixture into a really well buttered ( I use bacon grease) dish.
Sprinkle all over the top with the grated Cheddar cheese
Do not cover.
Bake until set, about 30-40 minutes.
Remove from the oven and let stand about 5 minutes before serving.
deepwater
BEER BREAD!! !! Grin Grin
YUMMMMMM!!
easy,
preheat oven to 375 degrees
3 cups self risiing flour
3 tbsp granulated sugar,
1 12 oz. can BEER.... Wink
it works best with warm beer, mix everything quick and put in oven for about 1 hr.
top should almost be hard, thump on it and and when it sounds hollow it should be done.
this stuff is great Smiley
Oh yeah did I mention, BEER!
PegLeg45
Here's a quick and simple sausage dip that everyone around here loves.
Take 1 lb. of ground sausage (we use Jimmy Dean mild, or our own homegrown smoked sausage)
1 can of Rotel
1 package of Philly Cream Cheese
Brown the sausage in a skillet (make sure it is chopped up into small pieces since sausage tends to clump into chunks).
Stir in Rotel.
Stir in cream cheese until thoroughly mixed.
Serve as a dip with your choice of chips......we use tortilla chips.
Goes great with BEER.
jumbofrank
Cajun Red Beans and Rice
Makes 8 to 10 servings, so double it if you plan on sharing. Smiley
1 48 oz. jar Randall Pinto Beans
5 Tablespoons butter or margarine
1 Cup chopped onion (or a whole yellow or white onion)
1 Cup (or 3 bunches) chopped green onions, divided in two
1/2 Cup chopped green pepper (or use the whole thing)
1 Teaspoon finely minced garlic
1 Teaspoon salt (OR LESS)
1/2 Teaspoon black pepper
2 Bay leaves
1/4 Teaspoon dried basil
1/4 Teaspoon Tabasco red pepper sauce (Yeah right. 1 Tablespoon)
3 Cups chicken broth (Or 2 cans, 14.5 oz. each)
3 Cups cubed smoked ham (It's better diced than cubed)
6 to 8 Cups freshly cooked long grain rice (Or a whole bag)
In a large pot melt margarine, add onion, 1/2 of the green onions, green pepper, and garlic. Stir frequently, cook about 5 minutes until soft. Add chicken broth, pinto beans, salt, pepper, bay leaves, basil, Tabasco, and smoked ham. Simmer at least 30 to 45 minutes, stirring frequently. At the end of the cooking period, mash some of the softest beans against the sides of the pan to form a thick sauce for the mixture. Better yet, take out the bay leaves and use a whisk or beater to make a little "gravy". It should taste somewhat salty and spicy by itself. The rice balances it out. If you put it in the fridge overnight the spices will marry and taste even better, but who are we kidding? No one can wait to try it. To serve, place cooked rice in individual serving bowls, top with bean mixture and garnish with chopped green onions. Enjoy.
This is a good recipe to make ahead and reheat for serving at a later time. The leftovers are friggin' awesome. I believe this would freeze very well and when you thaw it out you could put it over fresh cooked rice and top with fresh chopped green onion. I have CRS so I'm not sure if I did that or not. I'm fairly sure I did. Maybe I'll try it when I go camping next summer. I don't own a food processor so it takes me a long time to chop everything up and cook it. The best way for people with families may be to get a couple of helpers with sharp knives. They have diced and cubed ham in some grocery stores if you want to use that, but better ham makes a better mixture.
M58
Wings and coated in hot butter sauce:
Melt two sticks of butter; mince a quarter cup of onion and four cloves of garlic as fine as you can get it; slow cook the onion and garlic in the butter until the onion is clear (I put a couple large pieces of onion in to judge this, because the stuff for the sauce is like a paste); add a bottle of hot sauce (I like Louisiana or Franks); pour over fried wings and toss. If you want more heat, I use cajon spices to taste.
Cajon spices are great on popcorn as well. However, I have found that that fine ground ceyan pepper can get the sneezer going if you don't have enough butter to keep it from floating off.
shooter32
Pecan Tassies
1 - 3oz cream cheese
1/2 cup butter
1 - cup flour
1 egg
3/4 cup brown sugar
1tsp. vanilla
dash salt
2/3 cup broken pecans
soften cream cheese & butter & blend with flour then chill
mix egg - brown sugar - butter - vanilla
temp 325 for 25 mins
makes 2 doz.
Egg Nog
1/5 Applejack
1/4 cup of 151 Rum
Grated Nutmeg and cinnamon to taste
Use gallon jug
put in alcohol - nutmeg - cinnamon
fill up with Egg Nog and shake the heck out of it!!! Grin
fightingquaker13
This is from Paula Deen. If a Georgia girl doesn't know how to do them, who does? Personally, I buy mine from a Mexican guy who owns a farmers market. He uses a big crock pot for his, and at $2.50, I've never felt the need to try it myself, but I have gotten some good recipies from Paula.
Ingredients
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Directions
Put the peanuts and the salt in a large stockpot. Cover completely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat. When they are done, drain and serve immediately.
philw
Kangaroo Fillets with Quick Mustard Sauce
3/4 cup cream
2 tbl chopped green shallots
2 tbl whole-grain mustard
Salt to taste
Olive oil as needed
1 1/8 lb kangaroo loin fillets
Method :
Prepare the sauce first. Place the cream, shallots and mustard in a pan, bring to the boil gently and simmer for 1 minute. Season to taste.
Heat the oil in a frying pan and cook the fillets over a high heat for about 2 minutes, turning once. Transfer to a warmed plate and place into a warm oven to rest for a further 2 minutes.
Slice the fillets and serve with the hot sauce, baby potatoes and snow peas or beans.
Kangaroo Burgers
Ingredients :
400 gm Kangaroo Mince
1 x Egg
1/2 cup breadcrumbs
1 sm bunch fresh herbs
1 x Onion 2 clv garlic
100 ml Tomato sauce
20 ml Worcestershire sauce
Salt & Pepper
1 x Zucchini
1 x Chilli (optional)
Method :
1. Chop onion, chilli, herbs and garlic finely.
2.Grate Zucchini, add all ingredients into a clean bowl.
3. Mix well. Chill in fridge for 1 hour.
4. Portion into shape and size you require.
5. Chill or cook.
Use mince as you would any other meat mince. It can be used for burgers, meatballs, pasta sauces and savouries. This mince has no added fat, therefore you can add your own flavours and binders and still keep it a healthy meat for you and your family.
Char-grilled beef salad
INGREDIENTS
500g beef rump steak
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
3 lebanese cucumbers (390g), seeded, sliced thinly
4 fresh small red thai chillies, sliced thinly
8 green onions, sliced thinly
250g cherry tomatoes, quartered
1 cup loosely packed fresh vietnamese mint leaves
1 cup loosely packed fresh coriander leaves
1 tablespoon grated palm sugar
1 tablespoon soy sauce
1 clove garlic, crushed
METHOD
Combine beef with 2 tablespoons of the fish sauce and 1 tablespoon of the juice in large bowl; cover, refrigerate 3 hours or overnight.
Drain beef; discard marinade. Cook beef on heated, oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover beef, stand 5 minutes; slice thinly.
Meanwhile, combine cucumber, chilli, onion, tomato and herbs in large bowl. Combine remaining fish sauce and remaining juice with sugar, soy sauce and garlic in screw-top jar; shake well.
Add beef and dressing to salad; toss gently.
tips
Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator
SwoopSJ
Duck
Try placing a mixture of brown sugar, maple syrup, lemon juice, and a little butter between the meat and skin of the duck. Surround your bird with a mix of frozen assorted berries, a little brown sugar, and either slow gin or Capt. Morgan's. Baste with the berry juice as it bakes. The liquid should reduce enough to use as a sauce, but if not, you can always us a little arrowroot or cornstarch. I'm not much of a duck fan either, the exception being when the quacker is prepared in this manner.
Hazcat
Hot Sausage for sammiches cookin.
Brown up some hot sausage (don't worry about cooking through, just brown 'em) (big links like brats) place to the side,
Slice onions, green pepper, garlic, into pan to brown (just a bit). Place all of that in a big enough pan or pot. Add tomatoe product (crushed, diced, whatever), some red wine, mushrooms and chilie peppers (jalapinos, poblanos, whatever), salt, pepper and let simmer for at least one hour (or to thickness disired).
Eat as a sammich on a roll or put it in a bow,l fork hunks of sausage and 'stuff' into yer pie hole and dip yer bread.
1911 Junkie
Pot roast:
In a bowl, mix 1 packet each of Good Seaons Italian dressing mix, Brown gravy mix and Hidden Valley Ranch mix.
Take your roast and pack the dry mix all over it (make sure you use it all).
Throw the roast in a crock pot with 1/4 cup water and some carrots (you could add potatoes also but I prefer to make mashed on the side)
Cook on low for 8hrs. It will fall apart it's so tender. If you want you can make gravy out of the drippings.
Pepperoni Dip:
On top of the stove melt together 1 brick cream cheese and 1 can cream of celery soup.
Take about 5-6 inches of pepperoni stick and grind it up in a food processor. Mix that in with the other stuff.
Cook on low for a little bit until the peppeoni is well incorporated into the mix.
Serve warm with whatever crackers you like.
Be careful, it's addictive...............and you might get heartburn.
tt11758
Reuben Dip
Mix 1 - 16 ounce jar of drained sauerkraut, 1 - 8 ounce package of softened cream cheese, 2 cups of shredded Swiss cheese
2 cups of shredded cooked corned beef and 1/4 cup thousand island dressing in a crockpot and heat it on high for 45 minutes, or just until it's hot and the cheese is melted.
Serve it with bite-size slices of black or rye bread.
shooter32
Mexican Cornbread
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2.In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3.In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4.Bake for 30 to 35 minutes until center is set and top is golden brown.
Timothy
Stuffed Camel
Ingredients:
1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.
PegLeg
Simple Party Wings:
I generally use frozen, unseasoned party wings that come in a 5 lb bag, but fresh wings work great too.
Lay wings out in a shallow pan or plate and dust lightly with Lowery's Seasoned Salt.
Fry in a deep fryer until done, a good golden brown.
Melt two sticks of real butter and add a 1/2 cup of Louisiana Hot Sauce or Texas Pete's Hot sauce (either works) in a bowl.
Place the cooked wings (while still hot from frying) into the bowl, cover with lid and shake.
remove wings and place on a paper towel covered plate, or eat 'em right out of the bowl.
Serve with plenty of cold beer.
m25operator
peppered pickles, Guaranteed to please, if you like hot and hotter. Very easy.
2 habanero peppers
1 jar favorite dill pickles.
Pour half the pickle juice into the blender or food processor, add 1 pepper for hot, 2 peppers for really hot, puree, and pour the mixture back into the pickle jar. refrigerate and eat in a week, great taste and easy.
Warning: Don't eat by themselves unless you are a pepperhead, have food nearby to add to your palate, when the heat hits, it will be intense, and flavorful depending on your favorite pickle. I tried these in a Martini, and the heat was too extreme to put out with iced Gin.
lettyinreno
salsa...
One 12 to 14 oz ( I forget) can of stewed tomatoes (not diced)
Chiles of your choice I use pickled ones (jalapenos, serrano or habenero) 2 for mild, 4 or 5 for medium and a habenero for hot
1/2 of white, yellow or red onion chopped
Fresh cilantro (about the width of your little finger) of the bunch but ONLY the leaves
Add few of the pickled carrots in the can
Garlic salt to taste.
Squeeze whole tomatoes and toss into blender and and in juice, chop chilies tossing in with the carrots, onion and cilantro leaves.
Blend for approx. 30 secs.
This will last in the fridge for about 2 weeks but taking care it will also get hotter as the chilies ferment.
Good on eggs, cooked meat, baked potatoes or anything else you can think of besides chips! Enjoy
Ping
Bambi Burgers:
1 lb. of venison
3 patties of Jimmy Dean sausage
1 egg
Lowry's seasoning salt
1 Sleeve of Ritz crackers ground
Pepper
Worcestershire Sauce
Mix it all in a bowl. Form Bambi burgers. Place on the grill. Once finished top with a slice of cheese and add preferred condiments. Add a six pack of Coor's Light for drink and enjoy.
fightingquaker13
Florida Style White Bean Chicken Chile
This a lighter, and more refreshing chile (due to the lime and cilantro) and ideal for warm weather. I came up with this as way to use the boiled chicken after I made chcken stock. I've included that recipe as well.
Chile
2 cans cannoli beans drained and rinced
1 can corn drained and rinced (preferably green giant picked sweet)
1 28oz can crushed tomatoes
1 large onion finely chopped
4 cloves garlic minced
4 serranos minced (add or subtract)
1 tsp +/- ancho or other purechile powder (NOT regular chile powder as it has cumin in it nor chipotle as it doesn't go with the other flavors)
2-3 limes quartered
1/2 bunch cilantro finely chopped
1-3 cups chicken stock
2-3 cups cooked shredded chicken
sour cream for serving (this is a key ingredient, use plain yogurt if you prefer)
In large pot heat 1-2 tbs oil over medium heat
add onions, and cook until transluscent 5 min
add peppers, 1-2 min
add garlic 1-2 min
add beans, corn, tomatoes and 1-2 cups of stock (depending on your pan size)
bring to boil while stirring
reduce to a simmer, add chile powder, cover and let fester for 45 min, stirring occasionally
add the chicken while stirring, in batches (don't add too much as it cooks apart and can dominate the dish, just eyeball it)
add more stock if necessary
cook for an additional 30 minutes adding stock if required. Also taste to see if additional chile powder, or dashes of hot sauce are reguired, I prefer crystal for this as it is cheap and relatively mild (hence more forgiving)
remove lid and squeeze in 1/2 to one limes juice, depending on juiciness let cook 5-10 min
Serve in a bowl with cilantro, a squeeze of lime juice and a dolop of sour cream
Chicken Stock
There is zero excuse not to make your own, do it once and you will never go back to the boxed stuff. It takes no prep time and can do its thing while you do anything else and it freezes for months.
Tools
Two large Pots, 12quart prefered, or one pot and one large stainless mixing bowl cheap at Wally world, one large fine mesh stainer, a bunch of those zip lock freezer boxes
4-5 pounds of chicken, I use wings because they're a bit less greasy, but use whatever part you want
1 large onion coarsley chopped (8 pieces will do)
2 large carrotts coarsley chopped
2 celery stalks coarsley chopped
2 bay leaves
5 whole peppercorns
3-4 sprigs Italian parsley
1 garlic clove whole
Dump ingredients in pot (chicken on top)
cover with water
bring to almost a full boil
reduce heat to a simmer and cover
let simmer for 3-4 hours
strain at least twice, the last strain should ideally, but not necessarily, be with cheesecloth covering the strainer. The stuff is cheaper than dirt and available in any grocery store. If you don't want to mess with it, its ok, it just improves the clarity of the stock and is worth the $0.30 in my view
Let cool Either put it on a bakers rack or in an ice water bath in the sink (preferred)
When cool, ladle into boxes and freeze
Note: DO NOT SALT YOUR STOCK The reason is that if you do and use it in a recipe where the stock reduces, it will make the dish too salty, add salt as you use it.
PS Don't worry about skimming off the fat. When it freezes, this will be on top in a thin yellow layer. Just scape it off with a spoon.
m25operator
Here is my go to chili recipe, always works, I studied all the recipes, and what I came away with is, seasonings at different time, don't set it and forget it, make 3 dumps at least, and the sason goya, mexican spice packet that does have msg.
Dixie's Championship Recipe, No matter what you think, this is supposed to be Bess Trumans recipe, Presedential don't you know, but it is good every time.
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco
Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin
Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
Feel free to use local spices, maybe the specific spices are great, but just follow the guidelines.
You will like.
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