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Houston Texans Cookbook! Post your best recipe here:

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gtexan02

Working?
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.
 
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.
 
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
 
gtexan02 said:
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!
Click to expand...

What kind of flower? Wildflower,sunflower?? :tv: :tomato: JOKING
 
gtexan02 said:
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
Click to expand...

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!
 
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:
 
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!
 
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 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.
 
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!

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'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!
 
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:
 
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:
 
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
 
nflnutswife said:
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
Click to expand...
REAL Texas chili ain't got no beans in it.:howdy:
 
LonghornBabe said:
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
Click to expand...

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. :)
 
Beer and Metal said:
Real chili ain't got no tomatoes in it either.
Click to expand...

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...
 
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.
 
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.
 
Stefunny~Bunny said:
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.
Click to expand...

My cholestorol just went up 20 points reading that! :)
 
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!:)
 
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:
 
nflnutswife said:
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!:)
Click to expand...

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!
 
FILO_girl said:
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!
Click to expand...
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:
 
"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:
 
Sandy ...you would be my hero! (and Keith's) Actually..you already are!!
Love you and miss you!
Kimberly



SheTexan said:
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.
Click to expand...
 
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:
 
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.
 
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:
 
"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.
 
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:
 
MikeMc said:
I need to try the cubes of sirloin. I hear it is yummmy! :stirpot:
Click to expand...

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!
 
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!
 
MikeMc said:
"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.
Click to expand...
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:
 
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.
 
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!
 
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