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(This is from the food network show, everyday italian, with Giada De Laurentiis)
Mocha Semi-fredo (its like ice cream, only lighter)
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!)
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.
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.
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 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!
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!
remove chicken from package
place chicken in seasoning package
shake, then bake...pm me if more details are needed
You'll need 1lb of ground beef
1 lb of ground pork sausage
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!
Not for dieters!
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
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:
Ok...I will add my "Dream Bars" (they are kinda like cheesecake bars)
Preheat Oven to 375
1 box cake mix (I use yellow but you can use whatever flavor you like)
1 stick of softened butter
Mix the ingredients together and pat into bottom of a 13x9 pan
2 packages of cream cheese
1 lb of powdered sugar
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!
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 ˝ 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 ˝ 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 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."
* 1 1/4 pounds fresh jalapeno peppers
* 2 tablespoons canola oil
* salt and pepper to taste
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.
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:
We have this as a side dish every Thanksgiving and Christmas!
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.
Baked Crabmeat,Articoke,Spinich Dip
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
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!
yum to the last one
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
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:
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:
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