Recipes

[raechiemay]

Nahhh just wishing someone else would put her diaper on. Lol

 

[cwayaustx]

Lol

 

[ruthcatrin]

It's cold here today, and the wood stove isn't keeping up, and I don't want to turn up the heat, so instead I baked. Picture of the previously mentioned biscuit cinnimon rolls:



a word of warning on the recipe, both times I made it how I ended adding extra flour, at least a 1/2 cup. Thought it was just me at first, but both times I had to.



I also ended up trying a soft pretzel recipe (I highly recommend reading the link, she gives all sorts of tips):

Ingredients

• 1 1/2 cups warm water (around 110 degrees F)
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 package active dry yeast (2 1/4 teaspoons if you’re using bulk yeast)
• 4 1/2 cups all-purpose flour
• 2 ounces butter, melted
• Vegetable oil, for bowl and parchment paper
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Coarse salt

Instructions
In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar, and salt. Sprinkle the yeast on top of the water and let it sit for 5 to 8 minutes, until it gets a little foamy.
Add the flour and melted butter and mix on low speed until the flour is incorporated. Once there’s no risk of creating a plume of flour dust, increase the speed to medium and knead until the dough begins to pull away from the bowl walls, climb up the hook and appears smooth. This should take 3 to 4 minutes.
Remove the dough and shape it into a smooth ball. Grease the bowl with a little oil, place the dough ball into the bowl and turn it so that it gets a thin coating of the oil. Cover the bowl some plastic wrap to prevent it from drying out and a towel to keep it warm. Let it rise for approximately one hour, or until it has doubled in size.
Combine water and baking soda in a large, wide pot and bring to a boil.
Preheat oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper and generously grease the paper. Set prepared pans aside.
Turn the dough out of the bowl and onto a slightly oiled counter top. Gently deflate it a little and shape into a ball. Cut dough into quarters and then cut each quarter in half (so that you have 8 pieces of approximately the same size).
Roll each piece of dough into a long thin rope and twist it into a pretzel shape (see above for detailed instructions). Place on the greased parchment paper.
When all the pretzels have been shaped, give each one a 30 second turn in the baking soda-spiked boiling water (a slotted spoon or spider is the best tool for this job). Return boiled pretzels to their positions on the baking sheet. Brush with egg wash and sprinkle with coarse salt.
Bake pretzels until they reach a deep, brown color, approximately 12 to 14 minutes. Cool for a few minutes and serve warm (ideally with some coarse ground mustard). These pretzels are best on the day they are made, but can be refreshed in a hot oven on the second day. For longer storage, freeze them in a ziptop bag.




I didn't have any pretzel salt, so I grated chedder cheese over mine. If you plan to do that you might reduce the salt in the recipe by just a bit, they were a bit salty, but not horribly so.

 

[ruthcatrin]

For breakfast this morning....

Garlic Cheddar Biscuits

1 cup milk
2t sugar
1/3 cup mayo
2 cups self rising flour
or
2 cups flour
1/2t salt
1.5t baking powder
4oz shredded cheddar

Mix everything except cheese till it holds shape.
Add cheese and mix just enough to combine.
Drop spoonfuls onto baking sheet.
Bake at 350 for 20-25 minutes.
Brush with garlic butter while fresh out of the oven.

These are just as good later in the day, and warm up yummy the next morning. Not that they usually last that long....

 

[voidecho]

I love to cook. This thread needs more recipes.

I've been making a mean red chili for years and enjoy making it for big parties. (made 50 lbs of it this weekend for the Super Bowl). It's delicious.

However, in the last year or two I've really been turned on to green chili. The recipe below is from a place up in Seattle called Slim's Last Chance Chile Shack. It was featured on Triple D and when I took a trip to Seattle I made sure to stop by and try the original. It didn't disappoint, so I started making it at home with a minor tweak.

Chili Verde

Ingredients:

Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers (remove most
of the seeds)
1/3 cup chopped jalapeno peppers (remove most of the seeds)
5 pounds pork shoulder (cubed into 1/2 inch pieces and trimmed of extra fat)
1 quart chicken broth
15 to 20 Anaheim or New Mexico peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour

Directions:

Preheat oven to 350 degrees.

There are several different items you're going to cook separately and then at the end, combine everything together.

Item #1 - Working in batches cook the pork
shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. I usually use at least two pans to finish
this process faster and because if you did it all in one pan the bottom of the pan would burn. You want to create a good fond on the bottom of the main pot
you'll be cooking in, but don't want to have everything burnt.

Once all of the pork is seared, I place it in a roasting pan and smoke the pork on my charcoal grill at medium heat for about an hour, to help cook it through and give it a nice smoky flavor. This isn't necessary, but recommended for flavor and also this extra cooking time makes the pork more tender.

Items #2 - While the pork is smoking, in a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Item #3 - While the pork is smoking you want to sear the outside of the Anaheim and/or New Mexico peppers (I use a combination of both types of peppers). You're looking to really char the outside of the peppers so the skin can be removed. I do this on my gas grill outside. You could do this under a broiler or in small batches over gas stove top burners. Once the peppers are charred on all sides place them in a large zip lock bag or a large bowl covered with plastic wrap. Let steam for 5 to 10 minutes. The steam will help loosen the skins. After five minutes pull the stems off of the peppers, slice them down the middle, scrape out the insides (seeds and guts), then flip them over and peel off the charred skin so you're just left with the meat.

Item #4 - Peel the outer paper skins off the tomatillos, then coat with olive oil and place on a sheet pan or baking dish. Place the pan in the preheated oven and roast until the tomatillos are soft, about 20-25 minutes.

Now you're ready to combine all of the ingredients into your big chili pot that should still have the brown coating (fond) from the pork you seared in it. Start warming up the pot on low heat careful not to burn the fond, then deglaze with the chicken broth. Then add the sauteed onions and peppers as well as all of the pork. You now also add all of the spices, including the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt. Stir well, then cover and let it simmer for 10 minutes.

While that's simmering puree the peeled peppers with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low
heat for approximately 1 1/2 to 2 hours or until pork is nice and tender. I actually opt for putting the chili pot in the oven at 275 degrees as this makes it much harder to burn the bottom of the chili.

When the chili is almost done, mix 1/2 cup olive oil with the corn flour In a small saute pan, stirring
over low heat for 2 minutes to make a masa roux. Stir the masa roux into the chili and then simmer for 10 more minutes.

This stuff is delicious. I usually eat it straight up, but you can add fresh cut onion and cilantro, eat it
with fritos, or treat it like a salsa verde dinner plate and eat it with flour tortillas.

 

[voidecho]

Another one...

Baked Mac N Cheese

I've made homemade Mac N Cheese many, many times with many different recipes, but I found the base for this recipe a while back and made some modifications to where it's at now. It's definitely not healthy. I'll list out some substitutions at the bottom to make it less dense, and of course less tasty.

This recipe fits perfectly (barely) into a large 12 inch cast iron pan, but you can make the Mac in any large pan and then put into a large baking dish or small single serving ramekins.

12 slices of thick cut bacon (cut into 1/2 to 1 inch
pieces)
16 oz of dried ridged pasta (I usually use Rotini)
2 tbls of unsalted butter
1 large onion diced (about 1.5 cups)
1/4 cup all purpose flour
4 cups whole milk
1 cup heavy cream
2 tbls of finely chopped rosemary
16 oz of freshly grated cheese (I use a combo of Sharp Cheddar, Gruyere and Fontina)
2/3 cup Panko
2 oz Parmigiano (the real shit, not that kraft crap)
2 tbls Olive Oil
2 tbls chopped Thyme
kosher
salt
fresh crushed black pepper

Directions:

Preheat oven to 350 degrees

Pasta - Cook pasta in large pot of salted water according to box instructions until just barely al dente (DON'T OVERCOOK). Drain and set aside (you can time this so it doesn't haven't to sit aside for long.)

Now you're going to make the mornay (cheese) sauce which will be mixed with the cooked pasta. Either use the 12 inch cast iron skillet, or pick a large dutch
oven or pan which will be big enough to make the mornay sauce and then have enough room to mix in 16 ounces of pasta.

Cook the bacon over medium heat in the above mentioned pan stirring often so it's crispy, but not burnt. Pull the bacon out of the pan leaving the grease behind. Remove extra grease, leaving a couple of tablespoons of the bacon grease behind. Reduce the heat to medium low. Add in the butter. Once the butter is melted add the onions and rosemary. Cook the onions until translucent (about 10-15 minutes) stirring often. Whisk in the flour and cook for about 1 minute, but don't burn.

Once the flour is cooked, slowly whisk in the milk, heavy cream, thyme, and some salt & pepper
to taste. Cook for 3-5 minutes to thicken up the bechamel sauce. Turn the heat down to low and using a wooden spoon slowly stir in the shredded cheese. Once all of the cheese is melted into the sauce, then add in the bacon and cooked pasta, stirring everything together completely.

If you'll be baking in the same pan you've stirred everything together in, you're ready to proceed, if
not transfer everything to the baking dish, pan or ramekins you'll be baking the Mac N Cheese in.

I top the Mac N Cheese with a combination of Panko and Parmigiano. Mix the Panko and Olive Oil in a small bowl and evenly coat the top of the Mac N Cheese. Then grate the Parmigiano over the top of the Mac N Cheese too.

Bake the Mac N Cheese for approximately 40-45 minutes watching the top to ensure it doesn't brown too much. Let sit for 10 minutes or so after baking.

Enjoy!!

Notes: If you want to lighten this recipe up basically swap out some combination of 5 cups of fat free or 2 percent milk for the whole milk and cream in the recipe above. You could also use a cup of white wine or chicken broth instead of the cream.


You'll want to add some salt to the recipe at different times, but remember there's salt in the pasta water, salt in the bacon and salt in the parmigiano. Better to under season the first time than over season. You'll get the feel for how much to add to the sauce during cooking. As for pepper, I love fresh cracked pepper so would find it hard to add too much.

The original recipe called for white wine instead of heavy cream and called for shredded pulled pork instead of bacon. It also called for sage instead of rosemary and chives instead of thyme. If you don't go with bacon you'll need to add a couple more tbls of butter since you won't have the glorious bacon grease.

 

[ruthcatrin]

............ It's definitely not healthy............

lol!!! Ok, now I have to do dig out my cheese lasagna recipe, it put the same disclaimer on it usually, but oh yah yummy.....

 

[Smart_Family]

You guys are making me hungry!

 

[voidecho]

Last one for today...

Roasted Tomatillo Chile Salsa Chicken Enchiladas

This is one of my absolute favorite recipes. I didn't even know I liked Enchiladas until I made this the first time. I've made it many, many times since then and everyone has loved it. It's a Tyler Florence recipe.

Ingredients:

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store bought is fine
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterrey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish


Directions

Preheat oven to 400 degrees F.


For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.


Enchiladas:


Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.

Garnish, cilantro and tomato.

Chet's notes or tips:

Make more of the green salsa than the recipe calls for. You're going to mix half with the chicken, coat the bottom of your baking dishes with it, and then coat the top of the enchiladas with it too so they don't burn. You're going to want to make sure you have enough.

I usually end up roasting the tomatillos for more like 20-30 minutes to make sure they're done. 12-15 really doesn't cook them.

The recipe says to coat each tortilla with the green salsa. He didn't do it in the show and I don't do it either. Salsa will be under and on top of the tortillas and that's plenty.

You can roast and shred your own chicken at home, but I've always just saved the time and bought a rotisserie chicken and shredded it myself.

You want a good amount of cheese on the top, but not too much or you'll get little grease pools.

The recipe above always makes 14 large enchiladas for me. We have those normal 9-13 glass baking dishes and I get 9 inch flour tortillas. I can fit seven in each pan.

 

[ruthcatrin]

White (Cheese) Lasanga

So totally NOT HEALTHY, but OMG really really good.....Someone once suggested that layering in slices of fresh tomato or the like would not only look cool but taste good, but I think its perfect the way it is. Cheese: if you want to be cheap and easy, grab at least 4 packages of pre-grated cheese. If you want it to be perfect buy the GOOD stuff that you have to cut or grate yourself, trust me its worth it. I usually go with mozzerella, white chedder, asiago, Parmesean, and whatever else catches my eye when I'm shopping for cheese. Noodles: I use the pre-cooked ones, the trick to making them taste right is to pre-soak them. Basically before I start the sauce I grab a spare pan, fill it with warm water and layer in the noodles. By the time I'm ready for them they've soaked up the water and are ready to go.

Makes two 8x8 pans (or one standard pan) of lasagna

1/4 cup all-purpose flour
2 cups milk
1 Tbls. minced garlic
1/2 tsp. salt
1 tsp. black pepper
1-32oz pkg ricotta cheese
lasagna noodles ( see above)
Cheese (see above)


-In a 1qt sauce pan heat the milk, pepper, garlic and salt, stirring constantly as mixture comes to a simmer, add the flour and stir till it thickens
-Refrigerate till cool (does not have to be cold, just not hot)
-Spread a THIN layer (as in barely there) of the ricotta cheese and a small amount of the milk sauce across the bottom of the pan
-Spread out first layer of noodles and then spread ricotta cheese then layer on a handful of each of the cheese, and a little milk sauce. Repeat pasta, cheese, sauce layering till pan is full
-On the top layer of noodles repeat cheese layering and pour the rest of the milk sauce on top
-Lightly cover with tinfoil (and I recommend layering some tinfoil on the bottom shelf of the oven under the pan in case the cheese bubbles over)
-Bake in a 350 degree oven for 1 hour
-Remove from oven and loosen, but do not remove, the tinfoil
-Let set for at least 20 minutes before serving to allow cheese the set (or it’ll go gooey all over the bottom when you try to lift out a piece), I usually just sit it on top of the warm oven to set without going cold

 

[voidecho]

Sounds tasty.

 

[ruthcatrin]

Its even good cold AND reheated....I usually freeze up portion sizes wrapped, and we use them for lunches for a couple weeks afterwards, after eating half the pan first lol

 

[raechiemay]

OMG you guys are making me drool!!!! I have a recipe called poppyseed chicken.


Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
2 cans cream of chicken
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 4 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Bake for 20-30 minutes at 350.

I've heard of some people putting this on rice, but I'm not a huge rice fan. I just eat it as the recipe says & sometimes will even make some rolls with it. I am really big into dipping bread in stuff!

 

[Mojo]

Well I got to the simple sugar recipe, kept reading, thought what the heck and confrim that Mojito is perfect with syrup now on third and planning dinner. Thank you all!

 

[AKBull]

Not really a recipe, but this is what I made tonight.
Hamburger covered hot dogs with a bacon wrap.

 

[voidecho]

Definitely adding those to my recipe book. Meat overdose!!

 

[Mooshi's Mummy]

Its even good cold AND reheated....I usually freeze up portion sizes wrapped, and we use them for lunches for a couple weeks afterwards, after eating half the pan first lol

Ruth can I come live at your house please?

 

[ruthcatrin]

lol!!

 

[ruthcatrin]

Mint Chocolate Chip Icecream Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3-4 cups powdered (confectioners') sugar
• 2 Tablespoons heavy cream (see note below about substitutions)
• 1/4 teaspoon peppermint extract (or more, see recipe instructions)
• 2 drops green food dye
• pinch of salt, as needed
• 2/3 cup mini chocolate chips

beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

I was lazy and used a mix for the cupcakes, but the frosting is to DIE FOR...

 

[ruthcatrin]

Zucchini Bread:

3 1/4 cups of all purpose flour
1.5 tsp salt
1 tsp nutmeg
2 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 cup vegi oil
4 eggs
1/3 cup water
2 cups grated (or finely cut) zucchini
1 cup chopped walnuts or pecans (optional, I never use them)

Preheat oven to 350 degrees F.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts and fold in.

To bake, do one of the following:

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

Bake in 5 mini loaf pans for about 45 minutes.

Or pour into muffin tins and cook for 25-30 minutes, it makes 24 regular sized muffins. The muffins freeze and re-heat well.