PDA

View Full Version : Houston Texans Cookbook! Post your best recipe here:


gtexan02
11-14-2005, 06:45 PM
Looking for an idea of something fun to make? Post the recipe here!

Ill start:

(This is from the food network show, everyday italian, with Giada De Laurentiis)

Mocha Semi-fredo (its like ice cream, only lighter)
Serves 8:

What you ned:

Nonstick cooking spray
8 ounces purchased amaretti cookies (about 23 cookies)
3 tablespoons unsalted butter, melted
3/4 cup sugar
8 large egg yolks
1/3 cup brewed espresso
2 tablespoons dry Marsala wine (Ive found this is not entirely necessary, but it does help!)
Pinch salt
1 cup whipping cream

Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor (can also use a blender, and adding a teaspoon or two of almond extract really helps!). Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F (you don't want the eggs to scramble, so you have to be quick about whisking! you need them to cook off all the salmonella which happens at 160. you don't really need a thermometer), about 5 minutes. Set the custard over another bowl of ice to cool completely.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.

Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.

Keldar
11-14-2005, 10:15 PM
Party Food!!!

Sausage Balls

1 pound lean breakfast sausage, any style you prefer
2 cups shredded cheddar cheese
3 cups bisquick biscuit mix


Preheat oven to 375*F (190*C).
Combine uncooked sausage and cheese; add biscuit mix, and mix thoroughly.
Shape into 1-inch balls and place about 1 1/2-inches apart on ungreased baking sheets.
Bake for 20 minutes or until browned. Place on paper towels to absorb excess oil if necessary. Serve warm.


Makes about 80 sausage balls.

gtexan02
11-15-2005, 10:22 AM
I would be especially interested in hearing people's chilli recipes, as I have yet to find a good one. I generally just dump in a bunch of ground sirloin, some tomatoes, some onions, kidney beans, garlic, chili powder, and paprika. It just tastes so plain

nflnutswife
11-15-2005, 10:41 AM
I have a great chili recipe, I'll PM you but i'm at work right now and the recipe is at home! You'll need a cast iron crock. ( for looks if noting else) LOL!

gtexan02
11-22-2005, 12:18 AM
OK since no one is posting, I'll go ahead and add another recipe. This one is for chicken marsala.

Take some flower, and to it add salt and pepper. Take very thin slices of chicken (this makes them taste more like veal), dip them in milk, and then dip them in the flower mix. Using butter, cook the dipped chicken until the outside covering is a nice brown, and the inside is white (don't overcook! they get so dry). Remove the chicken

Add a little more butter if you need it, and then add mushrooms (as many as you want). Cook the mushrooms for a while, until they lose their chewiness. Once they have cooked, add the marsala wine. When cooking 2-3 chicken breats, I usually use about a cup. Cook the wine at a low simmer for a while (make sure the alcohol burns off) and make sure to scrape the bits of brown off the bottom of the pan (from cooking the chicken). If you need to, add more flour mixture until the sauce gets a little thicker. Once it has thickened, add the chicken back in and cook it all together until its all warm, and enjoy!

swtbound07
11-27-2005, 02:19 AM
remove chicken from package

place chicken in seasoning package

shake, then bake...pm me if more details are needed

TexanAlmighty
11-28-2005, 08:58 AM
OK since no one is posting, I'll go ahead and add another recipe. This one is for chicken marsala.

Take some flower, and to it add salt and pepper. Take very thin slices of chicken (this makes them taste more like veal), dip them in milk, and then dip them in the flower mix. Using butter, cook the dipped chicken until the outside covering is a nice brown, and the inside is white (don't overcook! they get so dry). Remove the chicken

Add a little more butter if you need it, and then add mushrooms (as many as you want). Cook the mushrooms for a while, until they lose their chewiness. Once they have cooked, add the marsala wine. When cooking 2-3 chicken breats, I usually use about a cup. Cook the wine at a low simmer for a while (make sure the alcohol burns off) and make sure to scrape the bits of brown off the bottom of the pan (from cooking the chicken). If you need to, add more flour mixture until the sauce gets a little thicker. Once it has thickened, add the chicken back in and cook it all together until its all warm, and enjoy!

What kind of flower? Wildflower,sunflower?? :tv: :tomato: JOKING

nflnutswife
11-29-2005, 02:38 PM
I would be especially interested in hearing people's chilli recipes, as I have yet to find a good one. I generally just dump in a bunch of ground sirloin, some tomatoes, some onions, kidney beans, garlic, chili powder, and paprika. It just tastes so plain

Here's one of my favorites:

You'll need 1lb of ground beef
1 lb of ground pork sausage
lg onion-chopped
2 cloves or more of garlic/finely chopped
lg bell pepper/cut into chunks
1lb of smoked sausage/chopped into bite size pieces
1tbs ground oregano
3tbs chili powder
1 tsp corriander
1 1/2 tsp celery seed
2 large jars of cut tomatos/undrained
2 large jars kidney beans but save the juice separately
1/2 cup yellow corn meal
mozzarella cheeese (for the top) shredded

in a large heavy cast iron stock pot (or whatever) brown beef, pork sausage,onion and garlic. Add bell pepper and sausage chunks continue to cook for a bit. (you can drain fat if you want) I don't. Add spices nad tomatoes (use your hands to break up or squish up the tomatoes) simmer some more and add the beans. In a bowl add some of the bean juice to the corn meal until like pancake batter consistancy and mix into the chili, this helps to hearty it up. Simmer for awhile longer and top w/ cheese when you serve it. Very good recipe I use it a lot. don't be afraid to embellish w/ whatever tickels your tongue!

Txn_in_Oki
11-29-2005, 02:49 PM
remove chicken from package

place chicken in seasoning package

shake, then bake...pm me if more details are needed

I tried it and the bag caught fire...

:homer:

nflnutswife
12-07-2005, 11:43 AM
OK, just tried this last night. WOW what a mac N cheese, have to tell you it's expensive but if you want to make an impression on dinner guests, wholy cow and I mean the WHOLE cow!

3 1/2 cups elbow macaroni
1 1/2 cups jack and cheddar cheese shredded
10 oz velveta cheese cut into squares
10 oz white vermont cheddar cheese (i used new york)
15 oz gruyere' cheese shredded
4 oz cream cheese room temp
2/3 cups sour cream
1 1/3 cup half n half
1 1/3 cup heavy cream
1 egg
2-3 tbs flour
1 tbs worcheshire sauce
1 tea garlic powder,1 tea onion powder, 1 tea dry mustard, pinch of cayenne pepper pinch of nutmeg salt n pepper to taste.

Are ya gettin the idea this is not the typical 5 year olds, I got the "BLUES" mac n cheese?

This stuff is fantastic!

butter up a 13 x 9 baking dish. oven 350. Cook macaroni until firm not REAL done. "drain well" and pour into buttered dish, set aside. In a large mixing bowl, add half and half, heavy cream, sour cream, cream cheese (in small soft pieces) add egg, flour, worcheshire, all spices except paprika that's for the top, and whisk thourghly. A little lumpy is ok.
place the cheese squares all over the top of macaroni and push down with fingers to sink um in. Now sprinkle the Gruyere' shredded cheese over the top
of that. Pour the artery clogging cream mixture evenly over the top of that. Take your fingers and poke a few holes into the dish to let the cream sink down some more. Now spread the jack and cheddar cheese over the top of that, sprinkle w/ paprika and put this baby into the oven for about 30-45 minutes until it's browned and bubbly. A one way ticket to paradise to say the least! Butter my butt and call me a bisquit, this is comfort food!
I want feed back on this one!!!!!!!!:love:

LonghornBabe
12-13-2005, 12:03 PM
Ok...I will add my "Dream Bars" (they are kinda like cheesecake bars)

Preheat Oven to 375

Botton Layer
1 box cake mix (I use yellow but you can use whatever flavor you like)
2 eggs
1 stick of softened butter

Mix the ingredients together and pat into bottom of a 13x9 pan

Top Layer
2 packages of cream cheese
1 lb of powdered sugar
2 eggs

Combine ingredients and layer on top of bottom layer

Cook from 40 to 50 minutes

You can also change the flavor of cream cheese! YUMMMY!

Wharton
12-14-2005, 05:30 PM
Ingredients:

little bit of oil
1 small onion (chopped fine)
4-5 garlic cloves (chopped fine)
1-2 pounds ground meat
2 can pinto beans
1 can red beans
1 can black beans
1 can garbanzo beans
1 can corn
1-2 can whole tomatoes
2 packages of taco seasoning (hot or mild depending on taste)
1 package of ranch dressing mix (the dry mix)

Preheat oil in a soup pot until hot and sauté onions and garlic. Add ground meat and lightly brown with ½ package of taco seasoning. Once browned, add each of the canned goods (use your hands to break up or squish up the tomatoes). Add the remainder of the first package of taco seasoning and simmer for 15 minutes. Taste. Add the second taco seasoning package if you need too and simmer again. Here is the kicker (and it makes the recipe), about 5 minutes before the simmering is complete, add ½ of the package of ranch dressing and finish simmering. Take off the burner and let sit for 10 – 15 minutes to cool and meld flavors, then serve. I like mine with cornbread!

God of Wine
12-14-2005, 07:27 PM
I submitted my recipe here........http://sidedish.allrecipes.com/az/87186.asp

A really good recipe source. Mine only has 2 reviews.


"A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper."


INGREDIENTS:

* 1 1/4 pounds fresh jalapeno peppers
* 2 tablespoons canola oil
* salt and pepper to taste

DIRECTIONS:

1. Set aside 1 jalapeno pepper(do not seed this one). Cut the stems off all jalapenos; slice in half lengthwise, and remove the seeds.
2. Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
3. Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

Jack Bauer
12-15-2005, 08:31 AM
We have this every Christmas Eve. You can still do this for Christmas, but you won't be able to stir for the full 14 days...

1 - 12 oz can frozen limeade
2 - 12 oz cans frozen pink lemonade
5 - cans water (use one of the above cans)
2 - cans vodka

Mix all ingredients together, put in freezer and stir once per day for 14 days! Good stuff!! You eat this with a spoon! :redtowel:

Jack Bauer
12-15-2005, 08:36 AM
We have this as a side dish every Thanksgiving and Christmas!

Ingredients:

4 - eggs (beaten)
4 - #2 cans cream corn (yellow)
1 1/2 - tsp garlic salt
1 - 10 oz can Rotel tomatoes (original or whatever suits your taste)
1/2 - lb Velveeta cheese (grated)
3/4 - cup Wesson Oil
1 - cup yellow cornmeal
1 - tsp baking powder
1 - cup sharp cheddar cheese (grated)

Mix all ingredients together EXCEPT grated cheddar cheese. Mix thoroughly and put in greased 13 x 9 baking dish. Sprinkle cheddar cheese on top and bake for 45 minutes at 325 degrees. Serves 10-12.

nflnutswife
12-16-2005, 11:53 AM
I've used so many versions of this dip, I crown this one as my favorite:
Just might bring it to the game sunday!:)
Two nice size bunches of spinach-wash n trim um
2-3 slices of bacon-smoked flavor
2 tbls EVOO (extra virgin olive oil)
1 cup chopped onion
1 tbls chopped garlic- or more (smiles)
2 8 oz pkg chream cheese-soft
2 1/2 tbls lemon juice
1 tbls creole-or favorite spiced mustard
1 tea fresh tarragon- ok use dried if you don't have fresh
1 tbls worcestershire sauce- anyone else have trouble SAYING that word?
1 lb quality lump crab meat-then you don't have to pick out tooth chipping shells!
1 14oz jar articoke hearts-drained and chopped
1 cup shredded Monterey Jack Cheese
3/4 cup fresh grated parmigiano-regggiano
2 egg yolks
bit of salt/pepper & cayenne to taste
1/2 tea hot pepper sauce
1 cup dried bread crumbs

oven 350

Cook spinach until wilted in a pot of boiling water, rinse in cold water, pat dry, chop well and place into a bowl. Fry the bacon in a bit of evoo until crisp and add the onion and garlic cook until those are soft. add that mixture to the spinach bowl. blend the cream cheese, lemon juice, mustard,tarragon, worcestershire (however you say it) sauce until creamy. Mix in the spinach and bacon mixture, then the crab meat, articoke hearts, jack cheese, 1/2 cup of the parmigiano, the egg yolks, and the salt and peppers, mix well.

Butter up a shallow 2 quart or so baking dish, and pour the mixture into the dish.
Combine the rest of hte ingrediants into a food processor or blender and lightly blend them together. Evenly spread over the crabmeat mixture. Bake until bubbly and brown 30-40 min.
serve warmish with crispy tortilla chips, Soooo Good, Trust me!

gtexan02
12-22-2005, 12:44 AM
yum to the last one

SheTexan
12-22-2005, 11:50 AM
A simple wassel receipe that taste great.

2 qts apple juice
2 qts orange juice
1 cup lemon juice
1 6 oz can pineapple juice

warm together. Add cinnamon and cloves to taste

FILO_girl
12-22-2005, 12:14 PM
I have made my own personal cookbook. I cook so many different things/ethnicities, that I don't know what you are looking for. I reference AllRecipes, as well as Epicurious, FoodNetwork, KitchenLink, etc for ideas on something new. Then I play with the recipe to tweak it to my taste.

Anything besides chili that you desire a recipe for? I do have a clam chowder recipe to DIE for, made it again last night. :ok:

nflnutswife
12-22-2005, 12:27 PM
That sounds good Sandy, I'll try it. No response on any of the others? Guess we don't have too many cooks around here.:drool:

FILO_Doc
12-27-2005, 08:15 PM
This is my favorite tailgating recipe.

Elephant Stew

* 1 elephant (medium size)
* 1 rabbit (optional)
* Salt and Pepper to taste

Cut elephant into bite sized pieces; this takes about 2 months. Add enough brown gravy to cover. Cook over kerosene fire at 465 degrees. Serves 3800 persons. For those who dislike elephant stew, the rabbit may be added -- but only if necessary because most people don't like hare in their stew.
:drool:

Wharton
12-28-2005, 09:29 AM
:rofl:

Let me ask you this - Is a Circus elephant or Zoo elephant better?

LonghornBabe
12-28-2005, 11:28 AM
Hey Carrie....
Do you have a good Buttermilk Pie recipe? That is Keith's favorite!! :)
By the way..it was good to see y'all on Saturday!! :)
Smiles,
Kimberly

Speedy
12-28-2005, 02:44 PM
Here's one of my favorites:

You'll need 1lb of ground beef
1 lb of ground pork sausage
lg onion-chopped
2 cloves or more of garlic/finely chopped
lg bell pepper/cut into chunks
1lb of smoked sausage/chopped into bite size pieces
1tbs ground oregano
3tbs chili powder
1 tsp corriander
1 1/2 tsp celery seed
2 large jars of cut tomatos/undrained
2 large jars kidney beans but save the juice separately
1/2 cup yellow corn meal
mozzarella cheeese (for the top) shredded

REAL Texas chili ain't got no beans in it.:howdy:

Stefunny~Bunny
12-28-2005, 04:28 PM
REAL Texas chili ain't got no beans in it.:howdy:

Funny you mention that.. When I go to James Coney i never order it with beans..


:)

Beer and Metal
12-28-2005, 05:26 PM
REAL Texas chili ain't got no beans in it.:howdy:


Real chili ain't got no tomatoes in it either.

FILO_girl
12-28-2005, 10:08 PM
Hey Carrie....
Do you have a good Buttermilk Pie recipe? That is Keith's favorite!! :)
By the way..it was good to see y'all on Saturday!! :)
Smiles,
Kimberly

Unfortunately, no buttermilk pie recipe. Never attempted this one.

It was great to see you Saturday too! Hope you and Keith can make it to Houston more often next season. :)

aj.
12-29-2005, 11:37 PM
Real chili ain't got no tomatoes in it either.

That reminds me of the time.....

I make several different chili recipes and one of my favorites happens to have beans (three different types) and tomatoes. I made a big pot at a tailgate last year and as I was serving it up, some smart a** was laughing and mouthing off about "that ain't real Texas chili, blah blah blah bblahhhh." I explained that I knew what "real" Texas chili was all about and not to worry because I wouldn't insult him by serving him any of that heathen grub. A few minutes later I stepped away but happened to glance back to my tailgate area and guess who was helping himself to a giant bowl of heathen red - along with his buddies who were going in deep for seconds...

SheTexan
12-31-2005, 02:04 PM
Kimberly,

I have a GREAT buttermilk pie receipt, if I can find it. My Mom made it all the time, one of my favs!! I haven't made one in years though, so will have to do some research.

Stefunny~Bunny
12-31-2005, 10:02 PM
Chimicheesedogs

White Wings flour tortilla mix
shredded cheese (your favorite)
weiners
water
Can of Wolf chili (optional)

Preheat oven to 450

Make the tortilla mix (4 cups)
Roll out a tortilla
put the wiener, cheese in the raw tortilla
Roll them like you would a burrito
put them in a greased oven dish..
Roll ten of those suckers. Then put them in the oven for about 20 mins, or until the tops are light brown..

Put the rest of the cheese on top. (Chili if you are using it) Then bake for another 5 minutes..

You can also use your favorite meat, or beans instead of the wierners.

Warning~ Each one will have about 400 calories.. and thats without the chili.

texan279
12-31-2005, 10:04 PM
Chimicheesedogs

White Wings flour tortilla mix
shredded cheese (your favorite)
weiners
water
Can of Wolf chili (optional)

Preheat oven to 450

Make the tortilla mix (4 cups)
Roll out a tortilla
put the wiener, cheese in the raw tortilla
Roll them like you would a burrito
put them in a greased oven dish..
Roll ten of those suckers. Then put them in the oven for about 20 mins, or until the tops are light brown..

Put the rest of the cheese on top. (Chili if you are using it) Then bake for another 5 minutes..

You can also use your favorite meat, or beans instead of the wierners.

Warning~ Each one will have about 400 calories.. and thats without the chili.

My cholestorol just went up 20 points reading that! :)

nflnutswife
01-13-2006, 11:40 AM
Ok, made this last night: The apitomy of comfort dinner
3/4lbs (or so)ea. ground sirloin and ground pork
1 cup milk
1 cup uncooked quick oats
1/2 cup fresh parsley chopped
1/2 cup finely chopped onion
1 large garlic clove minced
1/4 cup grated carrots
1 egg
3 tbs ketchup
1 tbs horseradish
1/4 cup unsweetened applesauce
1/8 tea allspice
1 tea salt/pepper (I add a pinch more salt)
oven 375
Grab a large bowl. Take off your rings. Dump all the ingrediants together. Dig your hands into the meat mixture and combine well.
Pat the mixture into a loaf pan and cook about an hour. Take out and rest the meatloaf about 10-15 minutes. No need to top this meat loaf w/ ketchup or BBQ sauce, cause you're gonna make your favorite gravy out of the pan drippings. Serve w/ garlic smashed potatos and steamed baby carrots. But the most important part, pull out those TV trays turn on Sports Center ( OK we rented "Must Love Dogs") and eat in front of the tube! YUM!:)

nflnutswife
01-13-2006, 11:54 AM
The last recipe is even good for Double Barrel's new diet. Lose the smashed potatos and substitute w/ nice tossed salad with Thousand Island and double up on the steamed veggies. Yea know. . .like zucchini and broccoli maybe. Go ahead and throw in some pillsbury crescent rolls.:redtowel:

FILO_girl
01-14-2006, 08:33 AM
Ok, made this last night: The apitomy of comfort dinner
3/4lbs (or so)ea. ground sirloin and ground pork
1 cup milk
1 cup uncooked quick oats
1/2 cup fresh parsley chopped
1/2 cup finely chopped onion
1 large garlic clove minced
1/4 cup grated carrots
1 egg
3 tbs ketchup
1 tbs horseradish
1/4 cup unsweetened applesauce
1/8 tea allspice
1 tea salt/pepper (I add a pinch more salt)
oven 375
Grab a large bowl. Take off your rings. Dump all the ingrediants together. Dig your hands into the meat mixture and combine well.
Pat the mixture into a loaf pan and cook about an hour. Take out and rest the meatloaf about 10-15 minutes. No need to top this meat loaf w/ ketchup or BBQ sauce, cause you're gonna make your favorite gravy out of the pan drippings. Serve w/ garlic smashed potatos and steamed baby carrots. But the most important part, pull out those TV trays turn on Sports Center ( OK we rented "Must Love Dogs") and eat in front of the tube! YUM!:)

LOL! I made meatloaf last night too! With a tossed salad and garlic toast. My secret is a smidge of marinade, dry soup mixes, lots of mushrooms and roasted red peppers. So good! I make extras so we can have meatloaf sandwiches for a couple days after. That is the best part! :drool:

Ever made stuffed meatloaf? Yummy!

nflnutswife
01-16-2006, 10:22 AM
LOL! I made meatloaf last night too! With a tossed salad and garlic toast. My secret is a smidge of marinade, dry soup mixes, lots of mushrooms and roasted red peppers. So good! I make extras so we can have meatloaf sandwiches for a couple days after. That is the best part! :drool:

Ever made stuffed meatloaf? Yummy!
Yes Yum!
Stuffed meatloaf w/ steamed chopped veggies. And one with mac n cheese. Or how about cabbage wrapped or stuffed bell peppers that 's all w/ basically meatloaf mixtures.

And yes sandwiches ARE the best part of leftovers, we had ours for a late lunch watching the playoffs this weekend.
P.S. please do whatever you want w/ that card table of mine, I bought a new set!:ok:

Wharton
01-16-2006, 08:11 PM
"If you knows beans about chili knows there are no beans in chili"
Frank X. Talbert
after losing the first chili cookoff to a yankee from NYC.
:crying:

LonghornBabe
01-17-2006, 01:08 AM
Sandy ...you would be my hero! (and Keith's) Actually..you already are!!
Love you and miss you!
Kimberly



Kimberly,

I have a GREAT buttermilk pie receipt, if I can find it. My Mom made it all the time, one of my favs!! I haven't made one in years though, so will have to do some research.

nflnutswife
01-17-2006, 09:33 AM
Anyone try the Mac N Cheese recipe yet? I'm tellin ya it's awesome. I'm gonna make it for Superbowl along with some ribs.:stirpot:

Boxscore
01-27-2006, 08:38 PM
1 Pound 90% Hamburger
1/3 cup Catsup (to be mixed in the loaf)
1 egg
salt (1/2 tsp) and pepper 1 (Tbs) to taste
2 slices of finely sliced up bread
one onion finely diced

Mix all together and form into a loaf. Apply a generous amount of catsup to the top of the loaf before putting it into the oven at 400 degrees for 50 minutes to an hour.

Boxscore
01-28-2006, 10:24 AM
Ever wanted to duplicate James Coney Island Chile? See link below.


http://www.slashfood.com/2006/01/22/food-quest-nicks-famous-coney-island-chili-recipe

nflnutswife
02-13-2006, 11:54 AM
use up your left over chicken with this:

about 3-4 cups shredded or cut up cooked chicken
1 bell pepper-chopped
3-4 stalks celery-chopped
2 cups of chicken broth
1-12 oz. pkg spaghetti
2 cans cream of mushroom soup
1lb grated velveeta cheese
1-2oz. jar of diced pimento
2 tsp parsley flakes
2-3 Tbs dried italian salad dressing mix
1/2 tsp accent
salt/pepper
1/2 cup buttered bread crumbs


Cook bellpepper/celery in broth until tender. Cook speghetti. Combine all other ingredients exceptbread crumbs.
Put the mixture into a 3 quart greased casserole. Top with buttered bread crumbs and bake at 350 for about 30min or so.

YUM!!!!!!!!:drool:

MikeMc
02-17-2006, 11:28 AM
"Real TX Chili" is too bland......I go with either Chili Con Carne New Mexico style, or my family's recipe.

I know most of the Blue Crew had it back in '03 when the fellas from Buffalo, NY came in to grade the Texans facilities/tailgate. They loved it and so did a lot of you...it is very hearty!!

Here is the recipe:


2 lbs ground beef
5 Garlic cloves (chopped)
1 large onion (chopped)
5 tbls chili powder
12 oz dark beer (Shiner Bock)
2 cans Tomato paste (8 oz cans)
2 cans Kidney beans (15-16 oz cans)
2 cans Tomato Sauce (15-16 oz cans)
2 cans Pinto beans (15-16 oz cans)
2 cans Ro-tel tomatoes (hot)

*2 Jalapeño peppers seeded & diced
*Cayenne pepper to desired heat

Brown meat in a skillet and drain. Add onion, meat and beer in large pot. Simmer 30 minutes while adding chili powder. Add remaining ingredients.
Cook on low for 4 hours.

*Optional “heat-additives” should be added after 2 hours of cook time.

Someone should have my Hamburger recipe.....I think I gave it to LongHorn Babe a while back. Still a fav with everyone. I have three new Burger recipes that I have invented over the past few years. Buffalo & Turkey burgers seem to be the ones people love now.

nflnutswife
02-17-2006, 11:36 AM
It's gonna be cold tonight so here's what's for dinner at Nuts Wifes house.
Get out your crock pot/slow cooker
1 28oz can of whole tomatoes, lightly squished with your hands
1 10oz can chopped tomatoes and green chili peppers
2 cups V-8 juice or plain tomatoe juice (boring)
2 tbs chili powder
1 tea cumin
1 tea dried oregano
3 cloves garlic minced
1 1/2 pounds stew beef (cubed)
2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green sweet pepper (if u get bell pepper get red)greens not sweet JMO
2 -15 oz cans black, kidney,and or garbanzo beans rinsed and drained

Toppers - shredded mexican cheese, sour cream, chopped green onion, sliced olives: get the picture? put what ever you want on top.

Stick it all in the pot except the beans and cook for 8-10 hours - Mine is cooking while I'm at work!

about 1/2 hour before finished (when meat pulls apart loosly) add the beans.

I think I'll make some sweet corn bread/ n butter with it!:drool:

nflnutswife
02-17-2006, 11:43 AM
Oh Mikie, looks like we had the same idea! Yum, I just copied yours:ok: too!

MikeMc
02-21-2006, 10:15 AM
I need to try the cubes of sirloin. I hear it is yummmy! :stirpot:

nflnutswife
02-21-2006, 10:34 AM
I need to try the cubes of sirloin. I hear it is yummmy! :stirpot:

Cooked for several hours, the meat just shreds apart. I served it over hot white rice.:drool:
I'll try yours too. My family loves chili.
By the way, has no one tried that Mac n Cheese recipe? I really want someone to fix it and give a report. It is SOOOOOOOOO good!

MikeMc
02-21-2006, 11:22 AM
I bet that Chicken Spaghetti recipe would work well with T-Giving leftovers! Always trying to find new ways to use the turkey! Quesadillas, breakfast tacos, enchilladas........notice a theme? Something other than Mexican food would be nice!

FILO_girl
02-27-2006, 10:24 PM
"Real TX Chili" is too bland......I go with either Chili Con Carne New Mexico style, or my family's recipe.

I know most of the Blue Crew had it back in '03 when the fellas from Buffalo, NY came in to grade the Texans facilities/tailgate. They loved it and so did a lot of you...it is very hearty!!

Here is the recipe:


2 lbs ground beef
5 Garlic cloves (chopped)
1 large onion (chopped)
5 tbls chili powder
12 oz dark beer (Shiner Bock)
2 cans Tomato paste (8 oz cans)
2 cans Kidney beans (15-16 oz cans)
2 cans Tomato Sauce (15-16 oz cans)
2 cans Pinto beans (15-16 oz cans)
2 cans Ro-tel tomatoes (hot)

*2 Jalapeño peppers seeded & diced
*Cayenne pepper to desired heat

Brown meat in a skillet and drain. Add onion, meat and beer in large pot. Simmer 30 minutes while adding chili powder. Add remaining ingredients.
Cook on low for 4 hours.

*Optional “heat-additives” should be added after 2 hours of cook time.

Someone should have my Hamburger recipe.....I think I gave it to LongHorn Babe a while back. Still a fav with everyone. I have three new Burger recipes that I have invented over the past few years. Buffalo & Turkey burgers seem to be the ones people love now.
I did a pot of Yankee Chili (with beans and tons of tomato) last week. I tried different peppers in there too, was a nice change. Next experiment, letting Doc smoke the peppers before I use them in the chili......:drool:

nflnutswife
03-28-2006, 11:20 AM
So I'm thinkin no one cooks during the offseason?????

Well, here's a tip for ya. Went to this years rodeo several times. While shopping in the reliant center, there was a booth selling BBQ stuff. They were cooking pigs and chicken, then handing out samples with different sauces on them. They were so good I bought several, some for gifts too!

Here is what I did: Par-boiled a few pounds of country style pork ribs with a small quartered onion for 1-1/2 - 2 hrs. Take them out and slather with this stuff (Fat *******s Gourmet Hawgwash Glaze) put into air tight container overnight. The next day throw um on the grill and brush on some more sauce when they are almost done.

They were so good, I promise to have them tailgating this year.

nflnutswife
05-01-2006, 12:17 PM
OK Carrie, If you want your carmel cheetos to remain a secret family recipe I'll have to respect that. BUTTTTTTT PLEASE!!!!!!!!!!! :) It was great seeing y'all Draft day!

LonghornBabe
05-06-2006, 03:38 PM
Please tell..what is a carmel cheeto?? Sounds interesting!! :)

gtexan02
05-06-2006, 07:21 PM
Ok hers another one for you. And let me tell you, this one is a REAL winner. I just made it yesterday, and boy it was awesome!!

Real Texas Peach Cobbler

Fruit mixture:
6 tablespoons tapioca
6-7 cups fresh, sliced Texas peaches
1 cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Cobbler dough:
½ cup butter (softened)
1 cup sugar
2 cups flour
1½ cups milk
2 teaspoons baking powder
1 teaspoon salt

Cobbler topping:
1 cup sugar
2 tablespoons cornstarch
Sprinkled cinnamon
Sprinkled nutmeg (light)
½ cup boiling water

Directions:
Preheat oven to 375oF. In a mixing bowl, combine all ingredients to make fruit mixture. Mix thoroughly. Pour into a buttered 9”x13” baking dish.

In a bowl, mix thoroughly all ingredients for cobbler dough. Spread over fruit mixture.

In another bowl, mix together dry cobbler topping ingredients. Sprinkle evenly over cobbler dough layer. Pour boiling water over cobbler.

Bake 1 hour and 20 minutes, or until inserted knife comes out clean and top has golden crust.

YUM!!!

nflnutswife
05-08-2006, 11:45 AM
Please tell..what is a carmel cheeto?? Sounds interesting!! :)

Come on Carrie. . .Inquiring minds WANT some!!!!!!!!:popcorn:

gtexan02
05-09-2006, 09:21 AM
Its no carmel cheeto,

but here is a recipe for some fried oreos that taste awesome!! If you've ever been to a rodeo fair and had some, you'll know how good (and terrible for you!!) these guys are. If you haven't, you should really try them at least once. You'll not regret it I promise!

Ingredients:
Instant Pancake Mix
Water
Vanilla Extract
Powdered Sugar
Canola Oil

Mix up a small mixing bowl's worth of instant pancake mix, and add water until the consistency is just slightly thicker than you'd need for cooking. Add some vanilla extract to give it a little more taste

Heat up oil in a small pot or frying pan until it becomes very hot but not boiling

Drop each oreo into the mix, and rotate until its totally covered. Place each pancake mix covered oreo into the oil and let it sit until the side facing the oil turns golden brown (they float, and this should take at most 5-10 seconds). Flip, and once the other side is brown, remove and place on a paper towel to dry. Add some powdered sugar, and enjoy!

nflnutswife
05-09-2006, 11:50 AM
Gonna try the oreo's soon, but the cobbler is desert for tonight!

:drool:

mancunian
05-20-2006, 06:33 AM
I would be especially interested in hearing people's chilli recipes, as I have yet to find a good one. I generally just dump in a bunch of ground sirloin, some tomatoes, some onions, kidney beans, garlic, chili powder, and paprika. It just tastes so plain

I have a great Chilli Chicken recipe.

Ingredients:
2 chicken breasts
Chili Powder
Couple cans tomoatoes
Sweetcorn - 1 can
Rice


Get a couple of chicken breasts, chop them into cubes.

Heat some oil in a frying pan and thrown in the chicken, at the same time mix in your chilli powder. I use a heaped teaspoon and that hits the spot.

Fry the chicken in the chilli powder, once its done add the tomatoes - I use cans of whole tomaotes and leave them whole. Add in your sweetcorn.

Serve on a bed of rice.

gtexan02
05-21-2006, 11:42 PM
Gonna try the oreo's soon, but the cobbler is desert for tonight!

:drool:

How'd the recipe turn out?? I really hope you liked it!

Marcus
05-28-2006, 09:53 AM
OK, just tried this last night. WOW what a mac N cheese, have to tell you it's expensive but if you want to make an impression on dinner guests, wholy cow and I mean the WHOLE cow!

3 1/2 cups elbow macaroni
1 1/2 cups jack and cheddar cheese shredded
10 oz velveta cheese cut into squares
10 oz white vermont cheddar cheese (i used new york)
15 oz gruyere' cheese shredded
4 oz cream cheese room temp
2/3 cups sour cream
1 1/3 cup half n half
1 1/3 cup heavy cream
1 egg
2-3 tbs flour
1 tbs worcheshire sauce
1 tea garlic powder,1 tea onion powder, 1 tea dry mustard, pinch of cayenne pepper pinch of nutmeg salt n pepper to taste.

Are ya gettin the idea this is not the typical 5 year olds, I got the "BLUES" mac n cheese?

This stuff is fantastic!

butter up a 13 x 9 baking dish. oven 350. Cook macaroni until firm not REAL done. "drain well" and pour into buttered dish, set aside. In a large mixing bowl, add half and half, heavy cream, sour cream, cream cheese (in small soft pieces) add egg, flour, worcheshire, all spices except paprika that's for the top, and whisk thourghly. A little lumpy is ok.
place the cheese squares all over the top of macaroni and push down with fingers to sink um in. Now sprinkle the Gruyere' shredded cheese over the top
of that. Pour the artery clogging cream mixture evenly over the top of that. Take your fingers and poke a few holes into the dish to let the cream sink down some more. Now spread the jack and cheddar cheese over the top of that, sprinkle w/ paprika and put this baby into the oven for about 30-45 minutes until it's browned and bubbly. A one way ticket to paradise to say the least! Butter my butt and call me a bisquit, this is comfort food!
I want feed back on this one!!!!!!!!:love:

Good God in Heaven! Lady, are you trying to send me to an early grave or what?:D

I've always been a mac N cheese freak, and I try all kinds of recipes, but yours has got to be one of the richest I've ever come across. Not very often I see one that has both cream cheese and heavy cream? I am going to do this recipe, but I got to wait until we have a lot of company over, or I'll be idiotic enough to eat the whole thing myself. I have absolutely no self control when it comes to mac N cheese. And yes, I don't care for the bland box recipes that the kids like. I go for the ones that kids hate. The sharper the cheese, the better. So, if I modify your recipe, :shocked it will be to add more tang. It will depend on how many kids will be in the company mix, though.

So do me a big favor, and lay off the "Anyone try the Mac N Cheese recipe yet?" line, OK? You're killing me!:)

(All that heavy cream is to keep the mixture from curdling in the oven, right?)

CoastalTexan
05-29-2006, 11:56 PM
This is something interesting I found the other day and tried it out, pretty decent.

Beefy Vidalia Onion

Ingredients:
1 Jumbo Sweet Vidalia® Onion (or 1015 if your from Texas)
2 Beef boullion cubes
1/4 stick of butter

Peel the single dry layer from the onion and carve a hole, about 3/4 to 1 inch wide and about 2 1/2 inches deep, creating a pocket. Drop one or two beef boullion cubes to the bottom of the hole and pack the rest up with butter.

Wrap the onion in aluminum foil and place it on a medium grill for about an hour. It can stay on the grill for the duration of your cooking (I don't think I've ever actually overcooked one of these). When you're ready to eat, place the onion, still wrapped, in a bowl and remove the foil. Slice it into eigths and serve with dinner.

It's easy and pretty tasty also not as bad for you as a bloomin onion.

nflnutswife
06-01-2006, 12:36 PM
Went to a Pot Luck Party Saturday. One of the guests brought a Corn Casserole dish, it was very good had to ask for the recipe. Made it last night with Chile and cheese topped off w/ dollop of sour cream.

2 boxes of Jiffy corn bread mix
2 cups milk
2 eggs
2 cups sour cream
1 can cream style corn
1 can sweet whole kernel corn
minced onion to taste
salt/pepper
Mix it all up
350 1 hour in greased 9 x 13
I cut this recipe in half and it came out great!

dm77713
06-01-2006, 03:53 PM
I've got a mac n cheese recipe thats pretty easy, you need.
12 oz of elbow macaroni
4 cups of cheese
2 cups of milk
1 tbs butter/ margarine
1 egg
Your choice of meat(optional)
Cook the noodles first, drain them and place back in pot, place in butter and gently toss, to avoid sticking. Next add the rest of the ingredients, you can use any cheese that you like, now keep stirring the macaroni until the cheese is melted and covers all the macaroni. if there is still some milk left in the pan keep stirring, as it will eventually thicken and cling to the mac. And that is it. After it is done, you can add whatever kind of meat you want to it, if you actually want to, i personally prefer ham. Now all that's left is to sit back and eat.

nflnutswife
07-03-2006, 01:59 PM
Has NO ONE tried any of these recipes to report on?

Longhorn needs a buttermilk pie recipe.
I've tried, MikeMcs chili and the
gtexans cobbler ( both awesome) and oreos. The OREO takes practice, tell you right now!

LonghornBabe
07-03-2006, 02:36 PM
Yeah...still no good buttermilk pie recipe :(

I made this Mexican Layered Salad for a party yesterday and got LOTS of compliments! :)

This is a fresh twist on a favorite, adding such Southwestern flavors as green chiles, cilantro, cumin, and lime.

1 (9-ounce) package cornbread mix
1 (4.5-ounce) can chopped green chiles
1/2 cup light mayonnaise
1/2 cup chopped fresh cilantro
1/4 cup lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 (8-ounce) package reduced-fat shredded Cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped
Garnish: green onion curls

Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.

Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.

threetoedpete
07-13-2006, 10:58 PM
We have this as a side dish every Thanksgiving and Christmas!

Ingredients:

4 - eggs (beaten)
4 - #2 cans cream corn (yellow)
1 1/2 - tsp garlic salt
1 - 10 oz can Rotel tomatoes (original or whatever suits your taste)
1/2 - lb Velveeta cheese (grated)
3/4 - cup Wesson Oil
1 - cup yellow cornmeal
1 - tsp baking powder
1 - cup sharp cheddar cheese (grated)

Mix all ingredients together EXCEPT grated cheddar cheese. Mix thoroughly and put in greased 13 x 9 baking dish. Sprinkle cheddar cheese on top and bake for 45 minutes at 325 degrees. Serves 10-12.


I bet every cadiologist on the site got a har(*)-on with that one. Ca-ching.
Keep gas in the ol' Benz.

threetoedpete
07-13-2006, 11:41 PM
REAL Texas chili ain't got no beans in it.:howdy:
Bull Dung. go rent Blazing Saddles. Trail Cooks used what they had on the trail. And Beans my freind was readily available...and cheap and would store.YOUR BS is a wives tell told to, for,and by Drug store Cowboys who have never been closer to a side of beef than a goercery store.


Salza Verda
Tomatililoes are in season.

1 dozen Tomatillioes, Take the outer skins off and core the pits.
Three Med. Avocadoes
1 med onion.
1 Jalapeno pepper
1 Banana or Sarano peper. What ever your crew can handle. Kids involved... I use the milder peppers.

In a medium sauce pan stew ( parch boill) prepaired Tomatillios.
Drain in Coliander in cool water. Want them soft, but not too mushy.
Prepair avacados, Chop onions and peppers.
In a blender layer: 1. Tomatillios, then prepaired Avacados. Onions & peppers.
Grade, Crush, & Blend sixty seconds each.
refrigerate untill cooled.

Serve with nice chips.


Cheese and Oinions. Great for head Colds !

Three medium onions
2 packages of 8 oz. Cracker Barrel Extra Sharp Cheddar
(Has to be Cracker Barrel, nothing that I know of substitutes.)
1 1/2 cup of milk
Ground caraway seeds to taste. (I like a lot 4 ozs.)
One loaf of french bread
2 cups of water.

Slice onions into planky strips (3/4 to an inch).
Dice Cracker Barrel into dices.

In Medium Sauce pan, bring 2 cups of water to a boil.
Add onions.Reduce heat to medium.
cook two minutes.
* Want them done, but not soggy.
Reduce heat to low.
Add milk.
Add cheese.
Add 3/4ths of carraway seed.
Stir cheese occasionally -TO CONSTANTLY, being carefull not to let cheese settle too long at the bottom of the pot. (Clean up will be a bear if you let it settle).
Slice Bread into three inch slices.
Cook for another two minutes. The cracker Barrel will litterally dissolve
into the liquid and make a wonderful soup.

Place a slice of bread into a large bowl. Laddle cheeese and onions into bowl.
Garnish with reserve Caraway.

Breaks up a head cold. You'll sleep like an angle that night.

threetoedpete
07-13-2006, 11:50 PM
It's gonna be cold tonight so here's what's for dinner at Nuts Wifes house.
Get out your crock pot/slow cooker
1 28oz can of whole tomatoes, lightly squished with your hands
1 10oz can chopped tomatoes and green chili peppers
2 cups V-8 juice or plain tomatoe juice (boring)
2 tbs chili powder
1 tea cumin
1 tea dried oregano
3 cloves garlic minced
1 1/2 pounds stew beef (cubed)
2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green sweet pepper (if u get bell pepper get red)greens not sweet JMO
2 -15 oz cans black, kidney,and or garbanzo beans rinsed and drained

Toppers - shredded mexican cheese, sour cream, chopped green onion, sliced olives: get the picture? put what ever you want on top.

Stick it all in the pot except the beans and cook for 8-10 hours - Mine is cooking while I'm at work!

about 1/2 hour before finished (when meat pulls apart loosly) add the beans.

I think I'll make some sweet corn bread/ n butter with it!:drool:


Nice, close to mine. I'd tell ya. But then I'd have to kill ya. Swore to Pew Pa.

threetoedpete
07-13-2006, 11:53 PM
Kimberly,

I have a GREAT buttermilk pie receipt, if I can find it. My Mom made it all the time, one of my favs!! I haven't made one in years though, so will have to do some research.
Hurry! And a mississippi mud pie anyone ? I love that stuff.:drool:

Speedy
07-14-2006, 01:39 PM
Bull Dung.
Exactly what chili with beans taste like.:stirpot:

nflnutswife
07-19-2006, 09:26 AM
OK Son, you're gonna have to put that apron on this season and cook us up some of that beanless chili and we'll just see which is most prefered!
:chicken:

Yankee_In_TX
07-19-2006, 10:09 AM
I'm not much for secret recipes, but there are a FEW things...

My Mom's Pot Roast
1-1.5 lbs. chuck roast (the fattier the better!)
1 can Guiness
1 can French onion soup
1 can beef broth
carrots, onions, potatoes, etc. as desired

Dump the liquids in with the meat, equal parts into a slow cooker (crock pot). Cook on high for 6 hours. Add your veggies, cook for 2 more hours.

Eat, and enjoy meat that flakes beyond belief :shades:



Yankee's Carrot and Jalepeno' relish

carrots, sliced in rounds
onions, sliced
jalapeno peppers, sliced in rounds
2 garlic cloves, sliced
salt, and a few bay leaves
White vinegar (45-grain strength)
a few table spoons of red vinegar

Bring the vinegars, salt, and bayleaf to a boil. Add all the veggies and simmer until the veggies are cooked.

Put in the fridge and chill. Best results if it sits for 24 hours (extra spicy!)

threetoedpete
07-21-2006, 07:32 PM
Exactly what chili with beans taste like.:stirpot:
Drug store cowboy. Uh huh.

nflnutswife
07-26-2006, 02:50 PM
Ingredients:

little bit of oil
1 small onion (chopped fine)
4-5 garlic cloves (chopped fine)
1-2 pounds ground meat
2 can pinto beans
1 can red beans
1 can black beans
1 can garbanzo beans
1 can corn
1-2 can whole tomatoes
2 packages of taco seasoning (hot or mild depending on taste)
1 package of ranch dressing mix (the dry mix)

Preheat oil in a soup pot until hot and sauté onions and garlic. Add ground meat and lightly brown with ½ package of taco seasoning. Once browned, add each of the canned goods (use your hands to break up or squish up the tomatoes). Add the remainder of the first package of taco seasoning and simmer for 15 minutes. Taste. Add the second taco seasoning package if you need too and simmer again. Here is the kicker (and it makes the recipe), about 5 minutes before the simmering is complete, add ½ of the package of ranch dressing and finish simmering. Take off the burner and let sit for 10 – 15 minutes to cool and meld flavors, then serve. I like mine with cornbread!
I've made Whartons Taco soup a couple of times already, and it's terrific!:)

powerfuldragon
07-26-2006, 05:48 PM
Anybody have a good taco meat recepie? or maybe a really good store-bought taco seasoning? i'm really tired of McCormick's seasoning...

dm77713
07-26-2006, 07:59 PM
Good Fettucine alfredo recipe:
12 oz fettucine (or any pasta)
1 stick of butter melted, preferably in a pan
2 cups whipping cream
2 cups mozzarella cheese
Basil/ oregano to taste.
Cook pasta according to package instructions.
Melt butter and add in whipping cream, next put in mozzarella and cooked until it is melted and the sauce looks a little cheesy. then add basil or oregano to taste. If you want you can add some chicken or vegetables or whatever.
Carrot Cake Recipe:
9 oz carrots
2 cups sugar
1 1/2 cups veggie oil
4 eggs, beaten
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped walnuts (or any nut)
Frosting:
1/2 cup butter or margarine softened
8 oz cream cheese
1 teaspoon vanilla extract
3 1/2 cups confectioner's sugar
Cake: preheat oven to 350 and grease a 9 x 13 baking pan. Cook carrots(if needed) Drain and Mash in a large bowl. Add sugar eggs and oil, beat well. Mix flour baking soda and salt, then beat into the carrot mixture. stir in nuts (if you want some on top, save a couple. Bake for 40 minutes or until an iserted toothpick comes out clean. For the next part, if you don't want to use frosting, just sift some confectioner's sugar on top, it taste great too.
Frosting:
Beat butter cream cheese and vanilla in a bowl until creamy, add enough confectioner's sugar to make frosting spreadable. Spread evenly and top with nuts if desired.

And finally, key lime pie:
4 egg yolks
14 oz sweetened condensed milk
2/3 cup fresh lime juice (actual key limes work best, but if theyre not in season...)
1 9 in. graham cracker pie crust
1/2 cup whipping cream
2 tablespoons sugar
1 lime thinly sliced (for garnish)
combine egg yolks and condensed milk in pan, add in the lime juice and stir continually until the mixture is thick enough to coat the back of a spoon.
Pour into pie crust, chill in freezer until firm. Beat cream and sugar until peaks form (you're gonna want an electric mixer for this). Garnish pie with the whipped cream and lime slices.

SheTexan
08-07-2006, 11:21 AM
Hurry! And a mississippi mud pie anyone ? I love that stuff.:drool:


Buttermilk pie:

1/2 cup butter
1 1/2 c sugar
3 heaping Tbsp flour
3 eggs
1c buttermilk
1 tsp vanilla
dash nutmeg

Cream together soft butter and sugar; add flour and eggs, beating. Stir in buttermilk, vanilla and nutmeg; pour into unbaked pie shell. Bake at 350 degrees for 45-50 minlutes for large pie, 30-40 min for 2 small pies

Mississippi Mud Cake

Mix:

1/3 c cocoa
2 c sugar
1 1/2 c flour
pinch salt

Add:

2 stick butter, melted
4eggs, well beaten
1 tsp vanilla
1 1/2 c chopped pecans

Bake in sheet pan (greased or floured) at 350 for 30 min. Take cake from oven, cover with miniature marshmellows. Torn on broiler of oven, melt marshmellows. Let cake cool. Ice

ICING:

1 box powered sugar
1/3 c cocoa
1 stick butter, melted
1/3 c milk
1 tsp vanilla

No cooking required, just mix and frost cake

These two receipts were taken from a cookbook called "The Best Recipes in the Country" put out by employees of the Blue Bell Creameries in Brenham.

I'm bringing the Mississippi mud cake to our tailgate Sat, plus some delicious pecan bars. Come on by and sample!

LonghornBabe
08-09-2006, 06:48 PM
Sandy...you are the BEST!!! Something else you make that I LOVE......the spinach dip in the bread! YUUUUMMMM!! Joby talks about it all the time!!

FILO_girl
08-22-2006, 12:11 AM
Yeah...still no good buttermilk pie recipe :(

I made this Mexican Layered Salad for a party yesterday and got LOTS of compliments! :)

This is a fresh twist on a favorite, adding such Southwestern flavors as green chiles, cilantro, cumin, and lime.

1 (9-ounce) package cornbread mix
1 (4.5-ounce) can chopped green chiles
1/2 cup light mayonnaise
1/2 cup chopped fresh cilantro
1/4 cup lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1 head iceberg lettuce, shredded
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
1 (8-ounce) package reduced-fat shredded Cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped
Garnish: green onion curls

Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.

Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 3 ingredients. Repeat layers. Top with remaining mayonnaise mixture. Cover and chill 1 to 2 hours. Garnish, if desired.

Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.

I had forgot about this thread....your salad sounds like something I may have to investigate, Kimberly. :)

I just concocted a new cake, and it has been a hit here at FILO central...

Carrie's Too Lazy to Frost the Darn Thing Cake
The cake:
2c. sugar
2c. all purpose flour
2 sticks of butter (margarine will work, but I am a butter girl)
1/3c. cocoa powder
1c. water
1/2c. buttermilk
2 eggs, beaten
1T. vanilla
1t. baking soda
Blend sugar and flour in a large bowl. Combine the butter, cocoa and water in a saucepan, bring to a quick boil, stirring constantly and making sure it is well mixed. Pour hot mixture over flour mixture and mix well. Add buttermilk, eggs, vanilla and baking soda, mix in well. It will be on the thinner side. Pour into a greased 13x9 and bake at 400 for 30 minutes.
When the cake is about 10 minutes from done, start the...

LAZY FROSTING
1 stick butter (yea, margarine will work here too)
1/4c. cocoa powder
1/2c. buttermilk
1/4c. half n half (milk would work in a pinch)
1 entire 16oz box of powered sugar
1T. vanilla
Blend the butter, cocoa and milk in a saucepan and bring to a boil. Remove from heat, add the powdered sugar and vanilla and beat WELL. Pull the cake from the oven, poke ALL OVER with a fork, poke the heck out of it...more holes the better. Spread the hot frosting over the hot cake, making sure it is covered and oozing down the sides too. Let set to soak for at least an hour, cover and refrigerate for at least 6 hours. This is important, the cake tastes phenominal COLD, but not so tasty warm.
It is almost like a brownie, but not quite. Not nauseatingly sweet, but hints at richness.

nflnutswife
09-15-2006, 03:59 PM
OK, can someone please post an experience using one or more of these recipes?

Modified just a little, the "vidalia onion" was pretty good.

Dread-Head
10-20-2006, 12:11 PM
I've been cooking since I was 7 years old. I can cook creole food and know a few international recepies that have given me some acclaim. I've made barbeque marinades and sauces that make me envied by many. I make a gumbo that has placed tears of joy in the eyes of many...and shall take my recipies TO THE GRAVE WITH ME! :stirpot: HA HA HA HA HA HA HAAAAAAAA! Unless I have kids...in which case I'll pass them on.

DH
:)

Vinny
10-20-2006, 12:13 PM
I've been cooking since I was 7 years old. I can cook creole food and know a few international recepies that have given me some acclaim. I've made barbeque marinades and sauces that make me envied by many. I make a gumbo that has placed tears of joy in the eyes of many...and shall take my recipies TO THE GRAVE WITH ME! :stirpot: HA HA HA HA HA HA HAAAAAAAA! Unless I have kids...in which case I'll pass them on.

DH
:)fess up...you can't stay away from good Japanese home cooking...no matter how bizzaro it may be at times.

Dread-Head
10-20-2006, 12:24 PM
fess up...you can't stay away from good Japanese home cooking...no matter how bizzaro it may be at times.

I DO love my okonomiyaki and who can say no to a curry or a thick bowl of ramen on a cold day? How ya doing Vinny!? Long time bro. BTW I'm thinkin' about teaching ESL in Yokohama so I can get to know the possible future mother-in-law.

DH

LonghornBabe
10-23-2006, 09:06 AM
Does anyone have a good recipe for Pumpkin Cheesecake?? I am making sopapilla cheesecake bars and wanted to make something pumpkin also! :)

nflnutswife
10-26-2006, 11:28 AM
I've been cooking since I was 7 years old. I can cook creole food and know a few international recepies that have given me some acclaim. I've made barbeque marinades and sauces that make me envied by many. I make a gumbo that has placed tears of joy in the eyes of many...and shall take my recipies TO THE GRAVE WITH ME! :stirpot: HA HA HA HA HA HA HAAAAAAAA! Unless I have kids...in which case I'll pass them on.

DH
:)

You need to send a PM to "Wharton" he's spearheadng a Gumbo contest in the Yellow lot that should prove to be better than last years 18 entries! Give it a try!!!!! then post your recipe.:logo:

LonghornBabe
11-07-2006, 12:32 PM
Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! :) YUMMMM

SAMURAITEXAN
12-13-2006, 12:53 AM
I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?

Beer and Metal
12-13-2006, 01:29 PM
I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?

Basically you can start with ketchup, worcestershire sauce, and mustard. Expiriment with other ingredients from there. I've tried dozens of variations using black pepper, garlic, onions, chili powder, sage, clove, ginger, ect.

Can you mail order sauce into Japan?

Check out www.bbqsauceofthemonth.com

I was a member, and a couple of stand outs are the Sticky Fingers original Memphis style (very similar to East Texas BBQ) and Jonny V's. Jonny V's is soy-sauce based but one of the best suaces I've ever used on chicken.

Houston's Goode Company BBQ has a site too.

www.goodecompany.com

shinerbock_girl
12-13-2006, 04:20 PM
Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! :) YUMMMM

I have one. 0nly one that i need passed down from my great grandmother from Czechoslovakia...After my mom died it took my sister and me forever to translate it in english and modify it in measurements...My mom never used measurements...I can email it to you...Its pretty lengthly so if you want it just send me a pm with your addy..

SAMURAITEXAN
12-14-2006, 06:11 AM
Basically you can start with ketchup, worcestershire sauce, and mustard. Expiriment with other ingredients from there. I've tried dozens of variations using black pepper, garlic, onions, chili powder, sage, clove, ginger, ect.

Can you mail order sauce into Japan?

Check out www.bbqsauceofthemonth.com

I was a member, and a couple of stand outs are the Sticky Fingers original Memphis style (very similar to East Texas BBQ) and Jonny V's. Jonny V's is soy-sauce based but one of the best suaces I've ever used on chicken.

Houston's Goode Company BBQ has a site too.

www.goodecompany.com
Thank you for your info. I will look into it and I'm sure it won't be a problem bringing sauce into Japan. Just hope that I would be able to do it right. Because, I'm a really bad cook(I can make a toast that's about it).

Again, thank you for your help.

U4ikrob
02-06-2007, 12:57 PM
Sheesh Finally a forum I cant get totally behind!!! Recipes and cookin!! Chef Rob is on the spot now!! I started several of these recipe threads at other forums and they are almost always one of the biggest hitters once people know its there. Saw a couple recipes in this thread i'm going to try allready!!

To add my 2 bits to the on-going 'Chili' discussion - The "No Beans" rule is only for Competition chili cook-offs here in the south. I have done a few competitions and my aunt was a champion chili cooker here in Texas. Per the "Chilimpead" and CASI rules

http://www.chili.org/rules.html

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

Of course Beans may be optionally added into tasting chili after submission to judging.

Now to add a little recipe from my collection into the column - This one comes from one of my favorite restaurants - The Olive Garden"

Tuscan Garlic Chicken

Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated

Procedures
Preparing the Chicken:

- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

- Dredge chicken in the mixture, shaking off any excess.

- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Preparing the Pasta:

- Cook pasta al dente (or according to package instructions).

- Drain and set aside until needed.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.

Preparing Tuscan Garlic Chicken Entree:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese.

Serve hot and enjoy.

Bon Appetito' - Chef Rob

U4ikrob
02-06-2007, 01:05 PM
I know this isn't the season for BBQ but, I would like to treat my son a really BBQ in the future. Do you guys know any good recipe for BBQ sauce? I always tell my son about the time I spent in Houston. One day, we were watching TV and showed BBQ cooking thing. I told my son the best tested BBQ I had is in Houston and since then he is going after me to cook BBQ. But I don't know how to make BBQ sauce. Can anyone help?

Not one for making my own sauce as of yet allthough I make a mean brisket.

Sauces truly depend on what your going for as for flavor. Sweet, spicy, tangy etc depending on the style of BBQ your eating some go better than others. The Basic sauce as mentioned above only has a few ingredients that you boil up and then simmer into a sauce. Mustard based sauces can be tangy for sure and is usually a standard for most southern BBQ. Whereas you go up north and it gets sweeter, spicier or more vinegar tasting based on where your at.

A simple answer I use to your question is a highly recomended restaurant sauce from here in Texas known as "Stubbs" BBQ sauce. Can be had in most local groceries or ordered direct from the restaurant. One of the best tangy and spicy spauces I know around and keeps pretty well for months.

U4ikrob
02-06-2007, 01:18 PM
Since I havent posted much on the thread yet - I figured I have to add another recipe to get things rolling along again. This being Texas and all we have to get some CFS or Chicken Fried Steak recipes going around here.

Here's an easy one I like to make. Of course you can always go the Easy SWTbound way and just shake n bake some cubed steaks. :stirpot:

Chicken fried Steak

Ingredients
4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see below)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper [2 servings]
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Procedure

For the Steak
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Use a meat thermometer if need be to ensure they are well done. Drain cutlets and place on paper towels and pat down any additional oil residue.

For the Gravy

After the steaks are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, garlic salt, and black pepper mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

--------------------------------------------------------------------------
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.

Bon appetit' Chef Rob

U4ikrob
02-06-2007, 01:45 PM
Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! :) YUMMMM

Here's 2 kolache recipes - the 1st is Rob's Quick and dirty kolaches I make when in a hurry. Makes life really easy and tastes good too. The second is for when you want to make everything home made. Try em out and let me know what you think.

Quick and Dirty Kolaches

Ingredients

1 Large Can of Grands Biscuits [Or whichever brand you have in plain flavor]
1 package of Cured ham - diced Or 1 package of Beef little smokies
4 ounces of Swiss cheese diced [or American cheese for Sausage]
2 ounces of butter melted [or lowfat margerine]

Procedure

Preheat oven per biscuit instructions. Pop open can of biscuits and roll out each one so they are approx 1/4" thick and then place on an ungreased cookie sheet. Place one tablespoon of diced cheese and then follow with one tablespoon of ham or 2 little smokies in the middle of one of the rolled out biscuits. Fold edges of biscuit over and make a crease like a pie shell making sure all edges are sealed and twisted. Arrange together in a line so the edges touch for each pastry. Bake in oven until golden brown. Remove from oven and baste lightly with butter and serve Hot.

[Note : Some recipes say that the kolaches will brown in 20 to 40 minutes. Stick to the biscuit directions, but check them close to finish time. Browning time can vary by the type of pan used. It is best to avoid dark pans. Check the bottoms of the kolaches to ensure they do not burn.]

Works great with fruit preserves, cream cheese or pie filling too!

Homemade Kolaches

Ingredients
1 Tablespoon sugar
2 Packages of yeast
1/2 Cup warm water (105 - 115 degrees)
2 Cups milk
1/2 Cup plus 2 tablespoons shortening
2 Teaspoons salt
2 Egg yolks
1/2 Cup sugar
6 1/4 Cups flour, sifted
1 1/2 Sticks of melted butter

Procedure

Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.

[The Betty Crocker Cookbook states that the water used to dissolve granular yeast should be 105 to 115 degrees...Use a thermometer or test drop on the inside of the wrist (the water should feel very warm
but not hot).]

Heat the milk in a small saucepan; add the shortening to dissolve. Allow to cool to lukewarm; then add salt, slightly-beaten egg yolks, and sugar.

[It is only necessary to heat the milk until the shortening melts. Any additional heating just requires more cooling time. Butter may be substituted for the shortening. Butter not only adds a more rich flavor but also melts at a lower temperature so it does not take as long to melt. Use a thermometer to gauge when the milk is cool enough to add to the yeast mixture without killing the culture. May chill in refrigerator if closely watched and frequently stirred.]

Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or with a mixer until glossy. Keep it a little sticky, if at all possible.

[Use bread flour if at all possible. Bread flour creates a much more airy result than all-purpose flour. About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting a slightly thicker coat on hands and surface. Continue to knead until
the dough acquires a sheen.]

Cover, place in a warm, draft-free place, and let rise until double in bulk, about 45 minutes to an hour.

[You can tell if the dough has doubled by pushing two floured fingers into the top of the dough about 1/2 inch deep. If the impressions remain, the dough has doubled.]

After the dough has risen, punch down the dough, and lightly knead. Divide into egg-sized portions with a spoon and form balls. Place in well oiled baking pans about an inch apart and butter well; half margarine may be substituted, but some butter is essential for the flavor.

[One may also "pinch off" the large egg-sized portions from the dough mass. It is best if the "raw" edges are kept to just one or two. Work the portion into a ball shape by pushing the raw ends down and under. Pinch any openings together and roll the ball between your hands to shape and smooth.]

Let rise (about 15 minutes), then make indentions in the dough balls for the fruit or meat fillings. Fill each indention with a large teaspoon full of meat or fruit filling. [Note: If using meat and cheese fillings you will want to roll dough out flat - place filling in the middle and pinch all 4 sides together and twist ends to ensure fillings stay inside while cooking]

[Note : Use your thumb and forefinger to spread the dough and make a deep, round hole for fruit fillings. The indention must be firm and deep or the filling will "pop out" while rising or when in the oven.]

Baste each kolache well with butter and dab over the fruit filling. Place pans of kolache in a warm, draft free place, and allow to double in bulk again, about 45 minutes to one hour before baking.

Place in a preheated oven to 375 degrees. Bake until golden brown.

[Some recipes say that the kolaches will brown in 20 to 40 minutes. Browning time can vary by the type of pan used. It is best to avoid dark pans. Check the bottoms of the kolaches to ensure they do not burn.]

Remove the kolaches from the oven and slather with melted butter. Cool slightly, remove from pans, and cool on wire racks. Recipe makes 3 to 4 dozen.

Fruit Fillings

A variety of fruit fillings can be used for one batch of kolaches. Common fruit used are apple, apricot, peach, and prune. The following recipe works well for most fruits...if using dried fruit.

Ingredients
1 1/2 Cup of dried fruit
1/2 to 3/4 Cup Sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla

Place the dried fruit in a medium saucepan and cover with water until the fruit is covered by about an inch of water...about 2 inches if using dried apples. Bring to a boil, reduce to a simmer, and cook until tender (about 35 - 45 minutes or until the fruit falls away freely when skewered and raised on a dinner folk.

Remove the pits, if present. Mash the fruit until smooth. Add the cinnamon and vanilla. Add 1/2 cup of sugar and taste. More sugar may be added, if desired

[Note: Some cooks prefer to use almond extract instead of vanilla extract. It is all a matter of taste.]

Bon Appetit' - Chef Rob

U4ikrob
02-07-2007, 05:26 PM
One of my favs and for those fans of the 'Freddo' sauce heres a good one for you to try from the OG :shades: This one is with mixed pasta, proscuitto ham, and peas but you can always leave those out for you purists.

Fettucine Alfredo w/proscuitto and peas

Ingredients
PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine

ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper

FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred

Procedures
PASTA:
Cook Spinach Fettuccine and fettuccine according to package directions using briny or salted boiling water.

ALFREDO SAUCE:
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture.

[Note: This will increase the temperature of the egg yolks which is called tempering.]

Season to taste with the salt and fresh cracked black pepper. Refrigerate until needed.

FINAL ASSEMBLY:
Place a large skillet on medium heat.
Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.
Add the pasta and the Alfredo Sauce and stir until the sauce thickens to the desired consistency. Toss in the peas and stir and season with salt and pepper. Serve immediately.

For standard Alfredo - omit the proscuitto and heat up the butter, herbs and garlic til hot, stir in sauce until it thickens and immediatly remove from heat. Take a serving of fresh hot pasta and ladel sauce over top and garnish with additional romano and parmesano cheeses.

Bon Appetito' - Chef Rob

shinerbock_girl
02-07-2007, 05:30 PM
WOW, this sounds really good...I'll definately have to try this one....

old football fan
02-07-2007, 05:36 PM
Damn and I'm sitting here on a no carb or low carb diet. You all make it so hard on an old man's tummy.

U4ikrob
02-08-2007, 10:49 AM
Hmm well maybe this recipe will be a bit better for you. I'll try to grab a few other healthier choices to ease the pallet.

Beef Filets in Balsamic Sauce
cooking time: 45 min(s)

Ingredients
4 Tbsp Colavita Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Colavita Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

Procedures

SAUCE PREPARATION

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently.

Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF PREPARATION

Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature.

Final Prep

Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.

Bon Appetito' - Chef Rob

shinerbock_girl
02-08-2007, 12:45 PM
Hmm well maybe this recipe will be a bit better for you. I'll try to grab a few other healthier choices to ease the pallet.

Beef Filets in Balsamic Sauce
cooking time: 45 min(s)

Ingredients
4 Tbsp Colavita Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Colavita Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs

Procedures

SAUCE PREPARATION

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until carmelized (softened and golden browned), stirring frequently.

Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF PREPARATION

Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature.

Final Prep

Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.

Bon Appetito' - Chef Rob


WOW, another keeper...I love cooking in wine...Thanks

U4ikrob
02-08-2007, 01:50 PM
WOW, another keeper...I love cooking in wine...Thanks

NP - I love to cook and do alot at home for my family and always ended up cookign at parties and gatherings. My semi-favorite thing to hear is when we go to a restaurant and my wife, son or friend say something like wow I wish we were at home/your place - your xxxx tastes so much better than this.

A quick note on my Quick & Dirty Kolaches - I love these as they are so easy to make and great option for leftovers. I love trying new varieties and off course old standbys. Anything from left over sausage or bacon to last nights lasagna or pork chops. Got some extra chocolate pudding or leftover fajitas? How about Thursday nights chicken n mac n cheese dinner become hot fresh kolaches on sat morning. OR how about something sweet? Dice up an apple and a little sugar and cinnamon or caramel topping and twist up the treats then Pow! The quick n dirty Kolaches are a cure are for the common leftover!

And for lighter fare you can try using Filo dough instead of biscuits for an airy pastry treat

Bon Appetito' - Chef Rob :aikido:

nflnutswife
02-20-2007, 12:31 PM
Thanks for number 91 Chef Robbie, It's gonna be dinner tonight! Hope it's as good as it sounds.

Wish people would lets us know if they liked the recipes that they have tried.

:winky:

U4ikrob
02-22-2007, 02:23 PM
NP and hope you enjoy the chicken - one of my fav dishes - i also make it with alfredo sauce for a little cheesier flavor.

Here's a video on the recipe too if you want to follow the Olive garden chefs prepare it

http://www.olivegarden.com/recipes/demonstrations/

Agreed on the feedback - i think we need to have a post with comments on the recipes or something - would be nice to see what people enjoy for sure and let folks know what to try - unfortunately you cant rate individual posts - only columns.
Ive acvtually wanted to try a few of theese including the mac n cheese recipe, but i fell at home a few weeks ago and injured my thumb, middle finger and twisted the ankle so havent been real motivated to cooking the last few weeks

Looking forward to trying a few out soon! :stirpot: - on that note - think i'll add a new recipe too :D

U4ikrob
02-22-2007, 02:30 PM
Here's another one fromthe Olive garden recipe catalog - heck I even have a video for you to follow on this one

http://www.olivegarden.com/recipes/demonstrations/

Chianti Braised Short Ribs

Ingredients
3-4 lbs boneless beef short ribs*
½ tsp salt
½ tsp pepper
2 tsp extra virgin olive oil
2 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped

[*Your grocery store butcher can cut into individual ribs and de-bone.]

Procedures
Pat the short ribs dry and season with salt and pepper.

Coat a large, nonstick pan with olive oil. Sauté the short rib pieces over medium-high heat for about two to three minutes on each side or until brown.

When finished, transfer the short ribs to a bowl.

Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute.

Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes).

Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process.

Remove the short ribs from the pan and boil the liquid until it’s reduced by half, about 10 minutes.

Return the short ribs to the pan and heat thoroughly.
Serve with potatoes or risotto and vegetables.

Bon Appetito' - Chef Rob' :shades:

Boris
03-20-2007, 02:57 PM
I can boil eggs & make a salad:

cut & pealed green apple
raisins
endives
light dressing based on the hottest dijon mustard you can find

It is wickedly delicious!

eriadoc
04-12-2007, 12:02 PM
Huh, I missed this thread before now. I cook quite a bit (basically, I do all the cooking for my household), but I don't really have recipes, per se. My sister has griped at me for years for not being able to tell her a recipe, so I have started to try and transcribe some of my recipes, but I don't have access to any of them at the moment. I do a pretty mean chili, from what I've been told, but I am not sure I do it the same way twice, so I'll just post a rough ingredient list and process and you'll get the idea. Besides, trying things out is half the fun of cooking!

Chili (Sorry, no fancy name)

ground venison, browned with a bit of red wine (can sub lean beef, smoked or ground, your choice)
ground pork sausage
a couple white onions
garlic
tomatoes (I think I use about 5 or 6 from my garden, usually)
bell pepper (I prefer yellow)
chicken stock
red wine
salt
arrowroot starch (for thickening)

Peppers (I use the following, but try whatever you like)
- dried New Mexico Reds (get them from Fiesta)
- dried cascabels (I find them at Penzey's)
- a few fresh serranos or jalapenos, or a few chipotles
- to really bump up the heat, saute the sausage and/or venison/beef with a few chili piquins

Spices
- regular oregano
- mexican oregano
- thyme
- cumin
- bay leaves
- peppercorn blend
- whatever else you feel like that fits the flavor profile. Sometimes, I lay off the heat a bit and add a bit of nutmeg (if I use beef) or allspice. If I use allspice, I usually add some basil as well. Play with it.

Remove the seeds and stems from the dried peppers and simmer in the broth for about 30 or so minutes, or until the broth is dark and the peppers are tender. Remove and cool. Once the peppers are cool, slice them open lengthwise and scrape the pulp from the inside of the peppers, and discard the skins. Put the pulp in a blender, add the broth, and add the fresh peppers. Puree it all down to liquid. There's your base.

You've already browned your venison with some red wine. Now saute half the onion and garlic, then add in the sausage and brown. If you have substituted regular ground sirloin, brown it here, with the sausage and red wine. Add enough chicken broth to cover. Salt, pepper, and add in the regular oregano, bay leaves, and thyme. At this point, add in whatever herbs or spices you're going to use that are tolerant to longer cooking times, like the bay leaves. Simmer covered for a while, until the broth is very low.

Add in the chili base, more broth, and a couple fresh peppers (to taste). Simmer covered for another hour or so, adding broth as needed. Finally, add in the fresh vegetables like the bell pepper, tomato, the rest of the onion and garlic, and add the rest of the spices, particularly the cumin and mexican oregano.

Thicken with arrowroot starch about 15-20 minutes prior to serving.

Sorry if the vagueness makes this worthless to some of you, but maybe it will inspire someone. Cheers :)

jerek
04-12-2007, 02:02 PM
Excellent! Glad to see this thread, amongst some of my favorites in the NSZ, restored to their former glory.

Texan_Bill
04-17-2007, 01:09 PM
I would be especially interested in hearing people's chilli recipes, as I have yet to find a good one. I generally just dump in a bunch of ground sirloin, some tomatoes, some onions, kidney beans, garlic, chili powder, and paprika. It just tastes so plain

Here's one hint about Chili:

If you know beans about chilli, there are NO beans in chilli... :shades:

DiapHer
04-17-2007, 01:11 PM
Here's one hint about Chili:

If you know beans about chilli, there are NO beans in chilli... :shades:

Yea right!!! You just add chocolate to make yours complete:lightbulb:

Texan_Bill
04-17-2007, 02:34 PM
Yea right!!! You just add chocolate to make yours complete:lightbulb:

Do not give my secrets away Nebraska girl!!!

Next time, I will make mine.

SheTexan
04-17-2007, 04:33 PM
Do not give my secrets away Nebraska girl!!!

Next time, I will make mine.


Don't bother Bill! Can't beat MINE!!

Secret to most GOOD chile receipts!! BEER!!:beerfunnel: IN the chili as well as OUT!!:)

Texan_Bill
04-17-2007, 05:29 PM
Don't bother Bill! Can't beat MINE!!

Secret to most GOOD chile receipts!! BEER!!:beerfunnel: IN the chili as well as OUT!!:)

:drunk: and plenty of it :beerfunnel:

And BPA's Texans Toast shots.... (hint, hint Andy)

Hervoyel
04-17-2007, 07:59 PM
I just noticed this thread (which is odd since it concerns food and I eat more than anybody I know) but here's my contribution. I tinker with this recipe from time to time but I rarely stray too far from what's here. It is IMO perfect.


Brisket Stuffed with Cornbread Dressing

I. Make the dressing

Ingredients

6 tablespoons of flour
1/4 cup of oil
1 pound of ground beef
1 pounf of ground pork
1 cup of chopped onions
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
1/2 cup of chopped green onions
1/4 cup of finely minced parsley
1 clove of garlic, chopped finely
1 cup of pecans, chopped finely
2 cups of cornbread (baked in advance)
Make a roux out of the flour and oil in a skillet. Your target color here is peanut butter and no darker so this won't take long.
Take the ground beef and pork and brown them in a large pot. When they're brown add all of the vegetables. Don't add the pecans though.
When the vegetables become limp (the onion will mostly be transparent) add the roux and enough water to make a thick gravy. Cook this on low heat for one hour. Don't add too much water here. I've never measured it, I just know what looks "right" but I think you're better off with too little than too much.
After you've cooked this on low for an hour stir in the pecans and give it another ten to fifteen minutes.
Crumble the cornbread into it and mix it well.II. Make the Brisket

Ingredients

1 6-pound beef brisket (sometimes I do a couple of smaller briskets)
Salt, black pepper, and cayenne pepper to your preference
The cornbread dressing you just made
I do a Guinness Marinade that I found online. I'll put a link to that at the bottom of the page but it (and variations of it) are easy to find. I let the brisket sit and soak for 24 hours before I make this.
Open a pocket in the brisket from the thin side.
Season with salt, pepper, and cayenne pepper to taste.
Fill the pocket in the brisket with cornbread dressing and then using a large needle and cotton string sew it closed and place in a covered roast pan.
Cook at 350 degrees for two hours and baste it every half hour.
Get seriously fat.Here's a link to the Guinness marinade
http://www.joycesfinecooking.com/Recipes5/guinness_marinade.htm



Oh yes, and like most recipes this isn't originally mine. I found it somewhere years ago and have been changing it around bit by bit until I have it where I like it.

Texan_Bill
04-18-2007, 12:44 PM
That sounds awesome!! I have stuffed briskets before, but not with cornbread stuffing.... I will try this - thanks Hervoyel!!

Joe Texan
08-14-2007, 09:52 PM
Take hamburger meat and mix with pint of gas (leaded if you can find it)
roll into balls (you determine the size)

lite on fire and throw into a baby blue barrel


that will get you 1 foot short in the Superbowl

JohnsonFan
08-14-2007, 09:59 PM
ok this sounds weird but its so good!

its called Barbecue Bacon Chicken Cheese Sandwiches Recipe:

4 boneless skinless chicken breasts
Cooking Spray
4 slices of fat free cheese
1 onion, sliced into rings
6 slices turkey bacon
salt and pepper to taste
1/4 cup honey mustard bbq sauce
water as needed
Toasted Bread
Low fat Mayo
Other veggies you like - we put tomatoes and peppers

Heat skillet and spray with cooking spray. Salt and pepper chicken breasts to taste and put them in the skillet to begin browning. Slice the turkey bacon in half and put lay 3 pieces on each chicken breast. Put the onion slices on top of that. Add a little water to the skillet to keep the chicken from getting too brown while it cooks through, and put the lid on the skillet. Let chicken cook for about 10 minutes and flip it over. Saute the bacon and onions and then pick them back up with a fork and lay them on top of the chicken again. Finish cooking the chicken, adding water if needed. Pour the bbq sauce liberally over all the chicken and put a slice of cheese on each piece. Turn the heat way down to let the cheese melt. Toast bread and spread with lowfat mayo. Put chicken, onions, bacon, cheese and other veggies on the toast and serve.

Wolf
04-04-2008, 12:27 PM
I love this stuff

sorry porky :devilpig:

glorified Pork

4 pork chops(about a pound)
1 can (10 1/2 condenced cream of celery,mushroom or tomato soup
1/4 to 1/2 water

in skillet brown pork chops,pour off fat, stir in soup,water, cover;cook over low heat for 45 minutes or until tender,stir now and then

or you can brown pork in skillet,add liquids and bake it at 350 degrees

.....
I like boneless pork (not the chops) and with cream of mushroom soup , use the soup on the pork and pour some of the soup on potatoes

Wolf
11-30-2010, 06:19 PM
Huh, I missed this thread before now. I cook quite a bit (basically, I do all the cooking for my household), but I don't really have recipes, per se. My sister has griped at me for years for not being able to tell her a recipe, so I have started to try and transcribe some of my recipes, but I don't have access to any of them at the moment. I do a pretty mean chili, from what I've been told, but I am not sure I do it the same way twice, so I'll just post a rough ingredient list and process and you'll get the idea. Besides, trying things out is half the fun of cooking!

Chili (Sorry, no fancy name)

ground venison, browned with a bit of red wine (can sub lean beef, smoked or ground, your choice)
ground pork sausage
a couple white onions
garlic
tomatoes (I think I use about 5 or 6 from my garden, usually)
bell pepper (I prefer yellow)
chicken stock
red wine
salt
arrowroot starch (for thickening)

Peppers (I use the following, but try whatever you like)
- dried New Mexico Reds (get them from Fiesta)
- dried cascabels (I find them at Penzey's)
- a few fresh serranos or jalapenos, or a few chipotles
- to really bump up the heat, saute the sausage and/or venison/beef with a few chili piquins

Spices
- regular oregano
- mexican oregano
- thyme
- cumin
- bay leaves
- peppercorn blend
- whatever else you feel like that fits the flavor profile. Sometimes, I lay off the heat a bit and add a bit of nutmeg (if I use beef) or allspice. If I use allspice, I usually add some basil as well. Play with it.

Remove the seeds and stems from the dried peppers and simmer in the broth for about 30 or so minutes, or until the broth is dark and the peppers are tender. Remove and cool. Once the peppers are cool, slice them open lengthwise and scrape the pulp from the inside of the peppers, and discard the skins. Put the pulp in a blender, add the broth, and add the fresh peppers. Puree it all down to liquid. There's your base.

You've already browned your venison with some red wine. Now saute half the onion and garlic, then add in the sausage and brown. If you have substituted regular ground sirloin, brown it here, with the sausage and red wine. Add enough chicken broth to cover. Salt, pepper, and add in the regular oregano, bay leaves, and thyme. At this point, add in whatever herbs or spices you're going to use that are tolerant to longer cooking times, like the bay leaves. Simmer covered for a while, until the broth is very low.

Add in the chili base, more broth, and a couple fresh peppers (to taste). Simmer covered for another hour or so, adding broth as needed. Finally, add in the fresh vegetables like the bell pepper, tomato, the rest of the onion and garlic, and add the rest of the spices, particularly the cumin and mexican oregano.

Thicken with arrowroot starch about 15-20 minutes prior to serving.

Sorry if the vagueness makes this worthless to some of you, but maybe it will inspire someone. Cheers :)


I did a search for chili recipes on here after I got chili meat(which sucked and was fatty beef), stewed tomatoes and a box of 2 alarm chili mix

:facepalm: (I don't make chili but maybe once a year so I have NO CLUE)

major blast from the past

Porky had a thead that linked to this one (http://www.texanstalk.com/forums/showthread.php?t=54971&highlight=chili)

JB
11-30-2010, 08:26 PM
I did a search for chili recipes on here after I got chili meat(which sucked and was fatty beef), stewed tomatoes and a box of 2 alarm chili mix

:facepalm: (I don't make chili but maybe once a year so I have NO CLUE)

major blast from the past

Porky had a thead that linked to this one (http://www.texanstalk.com/forums/showthread.php?t=54971&highlight=chili)

As mentioned in that thread, I use Wick-Fowlers as a starter. If anyone needs help obtaining some, let me know.

I use a mix of beef & venison. Venison does not have enough fat in it by itself.

I make quite a few adjustments, but WF is as food a starter kit as I have found.

I am intrigued by Eriadocs recipe, and need to organize my questions for him.

GlassHalfFull
11-30-2010, 08:32 PM
Grilled Fish Tacos
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

I have started putting the fish and marinade in a foil pouch to grill, easier and awesome.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

JB
11-30-2010, 08:38 PM
Grilled Fish Tacos
2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

I have started putting the fish and marinade in a foil pouch to grill, easier and awesome.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Wow! That sounds Awesome! But what is the divided if the ingredients?

And I don't do cabbage. Would it work with out it?

GlassHalfFull
11-30-2010, 08:40 PM
Wow! That sounds Awesome! But what is the divided if the ingredients?

And I don't do cabbage. Would it work with out it?

the cabbage is optional, just a garnish really. And divided just means save half for later in the recipe.

JB
11-30-2010, 08:43 PM
the cabbage is optional, just a garnish really. And divided just means save half for later in the recipe.

That's what I thought, but wanted to be sure. Seems like it works best with flaky white fish? Have you tried it with flounder?

And where did you ever find Sturgeon filets?

GlassHalfFull
11-30-2010, 08:45 PM
That's what I thought, but wanted to be sure. Seems like it works best with flaky white fish? Have you tried it with flounder?

And where did you ever find Sturgeon filets?

I have done it with catfish and tilapia. It was best with the tilapia, IMO.

JB
11-30-2010, 08:47 PM
I have done it with catfish and tilapia. It was best with the tilapia, IMO.

Tilapia is pretty good.

Texan_Bill
11-30-2010, 09:08 PM
My brisket won't be mentioned, given the failure of my grill. That said, I still do decent ribs, but I have no recipe because I change it up in terms of seasonings/preparation...

I am pretty sure that both JB and Joe would admit that it was still pretty good (albeit, the Traeger FAIL)........
FML!!!

:facepalm:

JB
11-30-2010, 09:11 PM
It was damn good Bill! Looking forward to a batch with the traegar in working order.

You are going to need it for the backstrap...

GlassHalfFull
12-01-2010, 05:21 PM
Crawfish Cornbread Dressing - goes great with a fried turkey

Ingredients
8 tablespoon butter or margarine
1 large onion, chopped
1 cup celery, chopped
1 green bell peppers, chopped
1 bag Pepperidge Farm Cornbread stuffing
1 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
2 cups chicken broth
2 large eggs, lightly beaten
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper
Preparation
Melt butter, stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 1 hour or until firm and golden brown.