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Houston Texans Cookbook! Post your best recipe here:

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!!!
 
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!
 
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
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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.
 
nflnutswife said:
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:
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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?)
 
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.
 
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!
 
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.
 
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!
 
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.
 
Jack Bauer said:
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.
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I bet every cadiologist on the site got a har(*)-on with that one. Ca-ching.
Keep gas in the ol' Benz.
 
Speedy said:
REAL Texas chili ain't got no beans in it.:howdy:
Click to expand...
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.
 
nflnutswife said:
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:
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Nice, close to mine. I'd tell ya. But then I'd have to kill ya. Swore to Pew Pa.
 
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.
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Hurry! And a mississippi mud pie anyone ? I love that stuff.:drool:
 
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:
 
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!)
 
Wharton said:
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!
Click to expand...
I've made Whartons Taco soup a couple of times already, and it's terrific!:)
 
Anybody have a good taco meat recepie? or maybe a really good store-bought taco seasoning? i'm really tired of McCormick's seasoning...
 
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.
 
threetoedpete said:
Hurry! And a mississippi mud pie anyone ? I love that stuff.:drool:
Click to expand...


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!
 
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!!
 
LonghornBabe said:
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.
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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.
 
OK, can someone please post an experience using one or more of these recipes?

Modified just a little, the "vidalia onion" was pretty good.
 
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
:)
 
Dread-Head-001 said:
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
:)
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fess up...you can't stay away from good Japanese home cooking...no matter how bizzaro it may be at times.
 
Vinny said:
fess up...you can't stay away from good Japanese home cooking...no matter how bizzaro it may be at times.
Click to expand...

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
 
Does anyone have a good recipe for Pumpkin Cheesecake?? I am making sopapilla cheesecake bars and wanted to make something pumpkin also! :)
 
Dread-Head-001 said:
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
:)
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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:
 
Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! :) YUMMMM
 
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?
 
SAMURAITEXAN said:
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?
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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
 
LonghornBabe said:
Any good recipes for kolaches?

Last night, I made blueberry sour cream cake and a toasted coconut chocolate chunk pie! :) YUMMMM
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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..
 
Beer and Metal said:
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
Click to expand...
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.
 
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
 
SAMURAITEXAN said:
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?
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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.
 
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
 
LonghornBabe said:
Any good recipes for kolaches?

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

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
 
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
 
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
 
U4ikrob said:
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
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WOW, another keeper...I love cooking in wine...Thanks
 
texansgal8 said:
WOW, another keeper...I love cooking in wine...Thanks
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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:
 
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:
 
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
 
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