THE recipie thread [Archive]

ThePhoneGoddess

05-14-2008, 03:45 AM

I'm very fond of 'throw some crap in the crockpot and call it supper' Meat, potatoes, onions and whatever spices you feel like.

That was my Mother's favorite dinner as well. :lol:

Here is a Crockpot recipe for you called Texas Hash. It's very simple and really tasty, perfect for a busy Mom. This was one of our family's favorite dishes. You can serve it for breakfast, lunch or dinner, it's good anytime.

My grandmother and g-grandmother made this, but it was my Mother who figured out how to adapt it perfectly to a Crockpot. I don't eat ground beef anymore, but I still remember exactly how to make this (that's how much we loved it).

2 pounds ground beef (round)
2 onions chopped
2 cups tomatoes chopped
2 tsp chili powder
2 tsp salt
2 tsp Worcestershire sauce
1 cup long grain rice

Brown the ground beef and drain well. Combine all ingredients in crockpot and cook on LOW for 8 hours.

unclejampuff

05-14-2008, 11:40 AM

This is pretty much my favourite non-dessert recipe. I've been known to eat copious amounts of it in one go.
I'm sorry I can be more specific in the measurements... my family is exploding with cooks, and yet I can't remember ever seeing a measuring cup in anyone's kitchen.

Chop up enough carrots to cover the bottom of a pan. Then pour enough orange juice to submerge the carrots, with about 1/4 inch extra. Turn on high heat until bubbling. Then turn to medium heat and sprinkle about four pinches of brown sugar on top. Stir occasionally. Don't eat it. I know it smells good, but you gotta wait. Let cook until sauce has been significantly reduced. Add about a pinch of arrowroot. Take off heat and let sit for about five minutes, stirring occasionally.

I like to serve it with a spicy pork dish and a spinach-apple salad.

friendofjimmyk

05-14-2008, 12:50 PM

Wow, jampuff, that sounds delicious!

I still can't think of a recipie I can add because so many of mine change.

iradney

05-14-2008, 01:25 PM

This is my Mom's rusk recipe.
TRES yummy!

Nutty brown rusks

1 kg Sifted flour

10 ml salt

10 ml Baking powder

500 ml muesli

250 sunflower seeds

100 g pecan nuts

125 ml coconut

500ml bran flakes

2 eggs beaten

500 ml brown or white sugar

500 g butter melted

500 ml buttermilk

Beat the eggs and sugar well. Add melted butter and buttermilk. Mix the dry ingredients well, and then pour in the wet mixture. Put into well greased loaf pans, and bake in a preheated 180 Degrees Celcius oven. Allow them to cool and dry. Cut into small pieces, and place in a low heat oven (about 70 degrees) with the door propped open to dry them.

CaroPhoenix

05-14-2008, 02:13 PM

I vote for more crock-pot recipes! I love crock-pot recipes. I bought a 3-ingredient crock-pot cookbook at Border's about a month ago, and there are tons of great recipes.

Also, for those who like to cook the crock-pot way, Reynold's makes Slow Cooker Liners. They are most definitely a life saver. I highly recommend them.

Jester

05-14-2008, 05:41 PM

I don't eat ground beef anymore...

Ah, but you can still make that recipe with ground chicken or ground turkey, and it will still be quite tasty, I am sure.

Caveat Emptor

05-14-2008, 06:27 PM

Super E-Z Chicken Drumsticks

Chicken drumsticks
McCormick Season-All
I Can't Believe It's Not Butter! Spray

Spray drumsticks with butter, coat with Season-All, stick in 350 oven for 30-40 minutes, turning once.

(Can you tell I'm a bachelor? :p )

Jester

05-14-2008, 06:36 PM

Can you tell I'm a bachelor?

Yes. :lol:

This reminds me of my friend Frank. Frank tries to cook. He even occasionally succeeds. But generally, when I am over there, and he is cooking, I invariably show him something. Good example was one day when he was making garlic bread. He took the bread, put some butter on it, put some garlic on it, and was about to put it in the oven. "Frank, do you want some really GOOD garlic bread?" He did, so I added basil, oregano, salt, black pepper, and a healthy amount of shredded cheese to his garlic bread. Oh, and of course a lot more garlic. His eyes went wide. Wider still when he tasted it.

The same scenario has played out with us for other dishes, one of the more notable ones being the time I bumped into him at the grocery store, and he told me what he was making.

I totally revamped the recipe for him....IN THE STORE.

What can I say? I'm good! :cool:

Tanasi

05-14-2008, 08:37 PM

2 large cans of sliced peaches
2 boxes of Jiffy yellow cake mix or 1 regular box of yellow cake mix
2 sticks of salted butter.

In a 9x13 baking dish pour the entire contents of one can of peaches and just the peaches from the second can reserving the liquid.
Sift the dry cake mix over the peaches and try to smooth it out a little but not too much.
Melt the 2 sticks of butter in the microwave (be careful not to burn or boil it over) and pour the melted butter over the cake mix.
Bake in 350 over until golden brown and bubbly.
Let cool for about an hour and then serve with vanilla bean ice cream (Mayfield's if available).
Oh with the reserved peach juice from the second can drink it silly.

Caveat Emptor

05-14-2008, 09:55 PM

I've got one more, *slightly* more complex than my last one... :D

Boneless pork cutlets
Italian bread crumbs
Melted margarine
Sliced Mozz or Provolone
Spaghetti sauce

Mix crumbs with margarine until moist. Spread this on top of the cutlets. Bake in 400 oven for 20 minutes. Add cheese on top, place back until melted. In the meantime, heat the sauce in microwave until warm and pour over the chops.

ThePhoneGoddess

05-14-2008, 10:43 PM

Ah, but you can still make that recipe with ground chicken or ground turkey, and it will still be quite tasty, I am sure.

Ah, but I rarely eat ground meat anymore at all. I'm really more of a fruit and veggetable woman. And milk. Lots and lots of raw milk.

IDrinkaRum, I pulled out another Crockpot recipe for you. I don't eat many of these recipes anymore but I grew up on them and have copies of them.

We called this one 'Moroccan Stew' (:confused:) It's slightly unusual but not too weird for kids to eat, we used to love it.

1 1/2 cups garbanzo beans, soaked for 8 hours (or 2 16-oz cans cooked will do)
2 cups (or 15 - 16 oz can) tomatoes, cut into large cubes
1 large red bell pepper, seeded, cut into squares
1 chopped red onion
1/4 cup raisins
2 Tbs tomato paste
1/2 cup of strong chicken broth
3 cloves garlic, minced or crushed
2 tsp ground cumin
2 Tbs peanut butter
4 boneless, skinless chicken breasts, cut into large cubes

Place everything but chicken and peanut butter in 5-quart slow cooker and mix. Place chicken pieces on top, cover and cook on low 6-7 hours, or until chicken is tender. Stir in peanut butter. Serve over couscous or leftover rice. Serves 6.

ArcticChicken

05-15-2008, 12:47 AM

I vote for more crock-pot recipes!

Throw some chicken in the crockpot, cover in BBQ sauce (I like Sweet Baby Ray's). Turn on. Go to work. Come home from work, eat chicken.

purplecat41877

05-15-2008, 08:22 AM

Strawberry Fruit Bars

1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup sugar
2 Tbs brown sugar
1/2 tsp vanilla
2 tsps butter/margarine
2 eggs
1 pint strawberries

mix all ingredients except strawberries

blend strawberries

mix strawberries into batter

spray square glass pan and pour in batter

preheat oven to 450 and cook for 28 minutes

cool and cut into squares

Chanlin

05-15-2008, 07:34 PM

Couple of real easy favorites of mine:

1 8oz can of Tomato Soup
1 8oz can of cream of onion or cream of garlic (your preference)
1 8 oz can of cream of mushroom or cream of celery (your preference)

1lb bag of wide egg noodles
1lb ground beef

Brown the beef and boil the noodles. Mix the soup, beef and noodles in a casserole dish. Preheat oven to 350 degrees Fahrenheit. bake for 30 minutes.

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1 to 2 chicken breasts cubed (depends on if you like alot of meat or not)
1lb bag of frozen pre-cut broccoli (easier to prep this way I think :) )
1 cup rice
1 8oz jar of cheese whiz

Cook the chicken in a skillet, and boil or steam the rice however you prefer to prep it, boil or microwave the broccoli again whatever works for you. Mix ingredients in a casserole dish. Preheat oven to 350 Fahrenheit bake for 30 minutes.

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Ratio of 1 egg to 1 cup of flour. Mix the egg and flour. Spoon the dough into boiling water. Allow to boil until the dumplings float. Bring about 16oz of tomato juice to a boil (or more if you are serving more than 1). Serve dumplings in the tomato juice.

This one is sort of an acquired taste, and very cheap to make, and can easily be increased to make enough for more than 1. Figure one go at it will serve 1 to 2 people depending on appetites.

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1 package of french vanilla pudding.
1 tub of milk chocolate frosting.
1 box of honey graham crackers.

Mix up the pudding per package directions. In a cake pan make a layer of honey gahams and then a layer of pudding and then a layer of grahams, layer of pudding, layer of grahams, and then cover the top layer with frosting. Place in refrigerator and allow to set approx 6 - 10 hours.

This also works well with other flavors of pudding and frosting. Another good combination is chocolate pudding and peanut butter frosting

Evil Queen

05-15-2008, 07:57 PM

if we get enough recipes, maybe we can make a cook book? :)

I was bored the other night and didn't really feel like doing a lot of cooking when I got the idea to make pasta. It's fast and easy and generally doesn't have much clean up involved. I decided to make it... slightly interesting;
Prep time: approx 20 minutes. Yields 4 servings. Stove Top recipe.

Interesting Macaroni
Ingredients:
1 Box (1 lbs) elbow macaroni (rotini- the little spirals- works well too)
1 cup (8 ounces) pre-made marinara sauce.
6 ounces Velveta, cubed.

Directions:
Cook pasta according to the box directions. Drain.
In another pot (or the same while the pasta is draining in the sink) poor in the marinara sauce and dump in the Velveta cubes. Turn the heat up to medium high and allow to simmer, while stirring frequently, until the cheese melts.
Return the pasta to the pot and mix until well covered with sauce. Serve with Garlic Bread.

Gothicsmurf

05-15-2008, 08:29 PM

Easy but so yummy:

Fresh Strawberries
Fresh (uncooked) spinach leaves
Fresh Mango
Fresh Mandarin Oranges
Sesame Seeds
Raspberry Vinaigrette dressing

Place spinach on plate.
Cut mango, oranges and strawberries.
Place on top of spinach.
Drizzle dressing
Throw on sesame seeds.

Hands down best damn salad ever!

Late summer/ early fall I'll share the Pumpkin Caramel and Apple muffin recipe!

Jester

05-17-2008, 03:58 AM

I was bored the other night and didn't really feel like doing a lot of cooking when I got the idea to make pasta. It's fast and easy and generally doesn't have much clean up involved.

I laughed at this, as when I make pasta sauce, it involves a LOT of things, and a decent amount of cleanup.

My typical pasta night will involve: a base sauce (typically Prego), olive oil, chopped onion, chopped bell pepper, grated parmesan cheese, several fresh minced garlic cloves, oregaon, basil, crushed red pepper, salt, black pepper, cayenne pepper, diced mushrooms, chopped tomatoes, various other (secret) spices and ingredients, and (of course) a box of pasta!

Fast and easy? Not for me! :lol:

Andara Bledin

05-18-2008, 01:04 AM

Fast and easy? Not for me! :lol:

*blink-blink*

Oh! You're talking about the pasta sauce.... right... :p

^-.-^

Evil Queen

05-18-2008, 01:33 AM

I laughed at this, as when I make pasta sauce, it involves a LOT of things, and a decent amount of cleanup.

My typical pasta night will involve: a base sauce (typically Prego), olive oil, chopped onion, chopped bell pepper, grated parmesan cheese, several fresh minced garlic cloves, oregaon, basil, crushed red pepper, salt, black pepper, cayenne pepper, diced mushrooms, chopped tomatoes, various other (secret) spices and ingredients, and (of course) a box of pasta!

Fast and easy? Not for me! :lol:

I just used what I had on hand. If you really want it, below is my basic marinara recipe: This recipe calls for canned tomatoes as I can almost never get fresh. But if you have access to fresh tomatoes, substitute the cans for a two and a half pounds of diced tomatoes.

1 can (28 ounces) of diced tomatoes.
1 can (6 ounces) tomato paste
2 tbsp Extra Virgin Olive Oil
2 spoonfuls of diced garlic
2 tbsp dried basil (fresh is better at 1/2 cup)
A healthy handful of dried Oregano
half tablespoon of sea salt
4-5 grinds of freshly ground pepper
1 half small onion, diced (optional)
A dash or two of Franks Red Hot

Warm olive oil in a saute pan. Dump in garlic and allow to brown lightly (this allows the garlic to become sweet and combat the acidity of the tomatoes). Dump in the rest of the ingredients and simmer on slow for 20 minutes. Serve over pasta.

edible_hat

05-18-2008, 01:48 AM

It's getting cold around here, so I asked my mother for some soup recipes. Just got this back by SMS:

minestrone easy just add veg 2 stock pasta or rice tom paste

Evil Queen

05-18-2008, 02:04 AM

I make an "Everything Soup" which is basically Minestrone.

A can of Green Beans
A can of Corn niblets
A can of Carrots
A can of Sliced Potatoes (that have been diced so it's easier to eat)
A can of diced Tomatoes
Oregano
Olive Oil
Pepper (plenty of salt from the Brines that the veggies are in)
A Bay Leaf
1 lbs box of Chiekn Broth (or two 10oz cans, it can be approximate)
A pound of either Elbow Macaroni, Rotini or Tortilini

Bring entire mess to a boil for 10 minutes and serve with parmesan cheese sprinkled on top.

friendofjimmyk

05-19-2008, 12:01 PM

Okay, I made enchiladas last night. I can add the basics of that recipie...

1 lb gr beef (I have used turkey as well)
1 can enchilada sauce (I like the hot)
1 can green chilies
shreadded cheese
tortillas

Heat oven to 350.

Brown meat in frying pan. Now, this may seem odd - but DON'T drain. (Unless there's REALLY excessive grease - then drain a little) add chilies and 3/4 of the can of enchilada sauce. Heat for a few minutes. Take tortillas, line with a little shreadded cheese, spoon on a bit of the meat mixture, fold in the sides around the meat, to make a little pocket and roll into enchilada looking shape like thing. Put in a baking dish folded side down. Repeat this until all meat mix has been rolled. Pour remaining enchilada sauce over the folded creations. Also, any extra meat mix that did not make it into a tortilla can be poured over as well. Cover and bake in oven for 13 minutes. Uncover, top with remaining cheese and bake for two more minutes.

Different variations I have used in the past: (not all at once - at different times)

Added Black Beans
Added Jalepenos
Added fresh cilantro (added this with the cheese on the tortilla for maximum flavor)

the_std

05-19-2008, 05:22 PM

Ooo, the enchiladas reminded me of one of my favourite recipes...

Tostada

Ingredients:
8 tortillas
Vegetable oil (for frying)
2 16-oz cans of black beans, drained (you can substitute in the equivalent in chicken or ground beef, if desired)
3 medium onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced chilies
1/4 vegetable oil
1 medium tomato, chopped
2 oranges, juiced
Salt to taste

For guacamole (optional topping)
2 large ripe avocados
1 large garlic clove, minced
1 - 1 1/2 lemon, juiced
Salt to taste

Layering ingredients:
Shredded lettuce
Shredded cheese (your choice, I prefer extra old cheddar)
Sour cream
Salsa

Instructions:
1. Pour vegetable oil in a skillet to about 1/2 inch depth.
2. Heat until the oil is hot.
3. Fry the tortillas, one at a time, for about a minute on each side until they are crisp. (This step is pretty vital, as the crispy tortilla is what makes it a tostada.)
4. Drain the tortillas on paper towels and set aside.
5. To make the black beans, saute the onions, garlic, cumin, coriander and chiles in the oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
6. Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
7. Add the tomatoes and orange juice.
8. Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
9. For the guacamole (hee hee, it's spelled quacamole in my recipe book) slice the avocados in half.
10. Remove the pits and scoop out the avocado flesh with a spoon.
11. In a mixing bowl, mash the avocado until fairly smooth.
12. Add the garlic, lemon juice and salt to taste.
12a. You could use a food processor for very smooth guacamole.
13. To layer the tostadas: Start with a fried tortilla, cover it generously with shredded lettuce. Add black beans, topped with grated cheese, guacamole and salsa. Garnish with a dollop of sour cream.

Yeah, it's kind of labour-intensive and can take a while, but believe me when I say they're sooooooooo worth it.

Emrld

05-19-2008, 06:10 PM

I made a version of enchiladas the other day

ground turkey
cilantro
lime zest
lime juice
two shots of tequila
mix together and set aside

shredded cheese . . . I used mozzerella as that was what was in the fridge

corn tortillas

heat the tortillas to make the plyable . . .put meat mixture in center . ..sprinkle with cheese . . .roll up and place in casserole dish (that was sprayed/ oiled to prevent sticking)
pack them in so they touch and keep each other rolled up

pour canned enchilada sauce over . . .put in oven to bake (350 degree @28 min) at very end open oven . . .using oven mits pull shelf out . . .sprinkle cheese on top . . .slide shelf back into place . . . .switch from bake to broil.

sorry I don't know exact info . . .it was another one of these that I was goofing in the kitchen and throwing stuff together.

Jester

05-19-2008, 06:14 PM

...it was another one of these that I was goofing in the kitchen and throwing stuff together.

That is how some of my best (and admittedly worst) dishes have come about, including (but not limited to) my Famous German Stew, my Mexican lasagne, and my Quick and Dirty Jambalaya. (Those are in the "best" category. I try to block out the ones in the "worst" category......)

Emrld

05-19-2008, 06:29 PM

why does reading "Quick and Dirty" by Jester make my heart race a little? :D

dendawg

05-19-2008, 06:46 PM

Dendawg's 3-Alarm Chili:

In a saucepan brown:

2 lbs ground beef or ground turkey
3 heaping tablespoons minced garlic (the stuff from a jar)
1 Tablespoon each, Cilantro, Italian seasoning, Mrs. Dash
1 Teaspoon each, Seasoned salt, White Pepper

In a crockpot add:

3 15 oz. cans Diced Tomatoes (preferably Italian or Mexican style)
1 can Ro-Tel Diced Tomatoes
2 15 oz. cans Chili Beans, one each Mild and Hot.
For additional heat, add a small can of green chiles, or dice up your favorite hot peppers and add as much heat as you can stand.

Combine meat and tomatoes in crockpot, fill to top with either tomato juice or water. Heat in crockpot on High for 3-4 hours, then turn down to Keep Warm setting for an additional hour. Serve with plenty of crackers.

InverseHellion

05-19-2008, 09:53 PM

I'll give you four of my favourite seasonal recipes.

Antioxidant Fruit Salad
1 ripe Mango
1 pint Blueberries
1 Pomegranate
Half a lime

Cube the mango (or slice it as you like), toss in the blueberries and pomegranate seeds, squeeze the lime over the lot and toss. Delicious, pretty and quick.

----------------------

Strawberry Salsa
2 1/2 cups chopped fresh strawberries
1/3 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup chopped green bell pepper
1 green onion, chopped
2 tablespoons minced fresh parsley
1/3 cup French dressing (also called Catalina dressing)
1 dash hot sauce, to taste
salt and freshly ground black or tricolor pepper, to taste
tortilla and/or pita chips

In a bowl, mix together the strawberries, chopped bell peppers, green onion, and parsley. Add the French dressing, hot sauce, salt, and pepper, and stir until well combined. Cover and chill for 2 hours. Serve with tortilla and/or pita chips.

Makes about 3 cups salsa.

----------------------

Tomato Salad
4 tablespoons olive oil
3 tablespoons champagne or white wine vinegar
1 teaspoon balsamic vinegar
1 thinly sliced green onion (scallion), white and green parts
1 teaspoon minced shallot
1 tablespoon minced fresh basil*
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black or tri-color pepper
3 large red tomatoes and/or yellow tomatoes, sliced (I like to go 2 red, 1 yellow)
2 medium cucumbers, sliced (peeled or not, it's up to you)*
1/3 cup feta cheese, crumbled*

Whisk together the olive oil, vinegars, green onion, shallot, basil, mustard, and pepper until dressing mixture is emulsified well. Place sliced tomatoes and cucumbers in a container (such as Tupperware), pour over the dressing, then stir together gently. Cover and chill for at least 30 minutes and up to 2 hours, gently stirring occasionally. Before serving, sprinkle with crumbled feta cheese.

*Substitutions: zucchini instead of cucumber, 1/2 teaspoon minced rosemary for the basil, white cheshire cheese instead of feta

----------------------

Berry and Banana Terrine

This is a delicious and healthy alternative to Jello. It's a fan for my friends and since I've got some vegans in that group I've adapted it for them.

2 envelopes (1/4 ounce each) unflavored gelatin (or 1 1/2 tsp of Agar powder)
2 cups white grape juice
1/2 cup sugar/splenda/light agave nectar/honey (optional if you like it sweet or are using early season fruit)
3 cups of assorted berries (whatever you'd like. I'm partial to strawberries and blueberries)
2 bananas (large and ripe)

Put one cup of the juice in a saucepan, and sprinkle the agar over it and allow it to soften for a few minutes. Then, heat on medium-high, stirring, until the agar is completely dissolved and the juice begins to boil. Stir in the remaining juice and the agave (optional) and remove from heat.

Allow the agar mixture to cool slightly while you prepare the fruit. Be sure to stir the juice every minute or so.

Remove the stems from the strawberries and slice them lengthwise. Place them on the bottom of a loaf pan, prettiest sides down. Slice the bananas and place them on top of the strawberries. Put the blueberries in an even layer on top of the bananas. You can also just toss all the fruit together and make a nice jumble of flavours.

Gently pour the juice mixture evenly over the berries. It will start to jell immediately, so work from side to side to make sure it's distributed evenly. Cover with plastic wrap and refrigerate until completely chilled and jelled. Invert over a platter to serve (you may need to lower the pan into a large bowl of hot water to loosen the edges and run a knife along the inside of the mold.)

Cut it into slices and let everyone rave (if you don't have vegan limitations then it's great with whipped cream)

ThePhoneGoddess

05-20-2008, 02:06 AM

Everyone keeps posting yummy Mexican food recipes, I thought I'd chime in with some New Mexican food.

My favorite red chile recipe: This is what most Americans refer to as 'enchilada sauce'. this is the tastiest red chile I have ever had---the secret is the cocoa. Gives it an unusual depth of flavor.

3 tablespoons chile molido (basic red chile powder will do)
1 clove garlic minced or crushed completely
3 tablespoons flour
1 teaspoon cocoa powder
1 teaspoon oregano
3 cups chicken broth or water
8 ounces of tomato sauce

Mix all the dry ingredients together in a small bowl. Slowly add enough of the broth to make a thin paste, stir the entire time. Pour into a pan and add the rest of the broth. Cook on medium until it thickens, and then stir in the tomato sauce. Use in your favorite Mexican recipe.

The amounts of ingredients in this recipe are extremely flexible, but make sure to add the cocoa.

To make New Mexican style enchiladas:

Heat two wide pans or skillets on the stovetop, one with lard, butter or veggie oil, and one with a cup of red chile sauce. Take corn tortillas and using tongs, dip the torillas first in the hot grease and then in the hot chile sauce, then place flat on a small baking pan and pour a little more red chile over it.

Add 2 tablespoons of any filling---simple cheese and onion is common---or you can also make meat fillings, bean fillings, veggie fillings, or whatever else you like in your enchiladas.

Repeat the layering two more times. Top with a little more sauce. Place in 350°F oven for 15 minutes, or until the cheese melts. Garnish with lettuce, and serve with a fried or poached egg on top.

Becks

05-20-2008, 03:30 AM

why does reading "Quick and Dirty" by Jester make my heart race a little? :D

Yours too, huh?

Back on topic, I just might type up my recipes in the morning.

Maybe.

If I'm awake enough to type out a dozen or so.

Jester

05-20-2008, 05:02 AM

why does reading "Quick and Dirty" by Jester make my heart race a little?

Because you know I'm a good cook and you like good food? :angel:

...the secret is the cocoa. Gives it an unusual depth of flavor.

One common ingredient in chili that a lot of people don't realize is there is cocoa or chocolate. A lot of my friends who don't cook much are completely thrown by the idea, but most people who have made chili a few times know about this "secret" ingredient. In chili, it adds a richness and a sweetness that helps to counterbalance the heat of the chili, but you never actually taste the chocolate--i.e., the chili doesn't acquire any kind of "chocolatey" taste.

ThePhoneGoddess

05-20-2008, 05:29 AM

You mean like Tex-mex chili, or southwestern chile? or both?

friendofjimmyk

05-20-2008, 12:05 PM

two shots of tequila
.

Add this to the meat mixture - or drink these while cooking?

Reminds me of that funny bit played on the radio at Christmas time - the person making bourbon balls or something. They get more hammered as they read off the recipie.

[edit] I forgot to add on my enchilada recipie that I season the meat while its browning. Sometimes I used Chili powder, sometimes garlic powder, onion powder. This last time I used some spice mix that is meant for seasoning meat for grilling. It added quite the kick! [edit]

Jester

05-20-2008, 12:09 PM

You mean like Tex-mex chili, or southwestern chile? or both?

I cook Southwestern chili. Tex-Mex? Bah. Amateurs. :lol:

ThePhoneGoddess

05-20-2008, 12:20 PM

Ok, well to this New Mexican, chili and chile are two totally different things.

Chili is a Tex Mex dish containing ground meat, beans, chiles and other stuff.

Chile (pronounced Chee--lay) is a sauce used extensively in New Mexican cooking, made up of ground chile pods and flour cooked into a thick sauce.

I have no idea what 'southwest chili' is. :confused: I'm confused as to which type of dish you're referring to. Tex-Mex chili is not part of New Mexican cooking and is rarely eaten there, so I'm surprised it is considered a 'southwestern' food.

Jester

05-20-2008, 01:09 PM

Okay, from all that I know (and I never claimed to be an expert on this), chile is a vegetable used to spice things up, as well as a country in South America. Chili is a spicy dish, using meat, beans, or both, and there are lots of variations of it.

The chili I make I consider "Southwestern" as I use traditionally Mexican ingredients, and eschew some of the more popular "Tex-Mex" ingredients, such as kidney beans, etc. I cannot comment on "New Mexican" cuisine at all, as I am from Arizona, and not familiar with "New Mexican" fare. (I used to joke with my stepsister when she lived in New Mexico that it's a "poor man's Arizona.)

Keep in mind, Tex-Mex, Mexican, New Mexican, etc., could all be labeled under the umbrella of "Southwestern" cuisine. And when I differentiate between Southwestern and Tex-Mex, it might be just a distinction unique to me. In other words, I might well be talking out of my ass. It sure as hell wouldn't be the first time.

But when I talk about chili, I am talking about that lovely meat, bean, and pepper combination that did (sadly) originate as a Tex-Mex dish but which has blossomed into so much more than the poor man's camp stew that it started as. Tex-Mex, at least to me, is generally a corruption of good ole Mexican food. But of course, as always, I reserve the right be completely, horribly, and embarrassingly wrong. :D

ThePhoneGoddess

05-20-2008, 01:36 PM

The chili I make I consider "Southwestern" as I use traditionally Mexican ingredients, and eschew some of the more popular "Tex-Mex" ingredients, such as kidney beans, etc. I cannot comment on "New Mexican" cuisine at all, as I am from Arizona, and not familiar with "New Mexican" fare.

That's interesting, considering chili is completely American. It is not eaten in Mexico at all, it is native to Texas and kidney beans are a very traditional ingredient for the dish.

(I used to joke with my stepsister when she lived in New Mexico that it's a "poor man's Arizona.)

I'd say Arizona was a poor man's New Mexico, myself. We've been around for over 400 years. :p

Keep in mind, Tex-Mex, Mexican, New Mexican, etc., could all be labeled under the umbrella of "Southwestern" cuisine.

Yes, I have discovered the hard way that in other parts of the country, people think Tex-Mex and southwestern food are the same thing.

And when I differentiate between Southwestern and Tex-Mex, it might be just a distinction unique to me. In other words, I might well be talking out of my ass. It sure as hell wouldn't be the first time.

It IS a distinction unique to you, because you are from Arizona. Being New Mexican, I go even further: southwestern food includes a whole passel of different cuisines to me, from Pueblo food to Navajo dishes to New Mexican cuisine. They are all different.

But when I talk about chili, I am talking about that lovely mean, bean, and pepper combination that did (sadly) originate as a Tex-Mex dish but which has blossomed into so much more than the poor man's camp stew that it started as. Tex-Mex, at least to me, is generally a corruption of good ole Mexican food. But of course, as always, I reserve the right be completely, horribly, and embarrassingly wrong. :D

It's not a corruption of Mexican food. Tex-Mex is the cuisine of the Tejanos, who were the original Hispanic settlers of Texas when it belonged to Mexico. Fajitas, chili con carne, chili con queso, jalapeno cornbread and the use of cumin in dishes all originated in Texas.

I'm sorry, I don't mean to be a know-it-all. It's just that I 1) lived in Santa Fe for a decade, and worked as a tour guide at a living history museum while there, so I was taught all sorts of Southwestern history, and 2) I lived with two different chefs while there, so I learned a bunch about traditional foods as well.

Jester

05-20-2008, 02:00 PM

That's interesting, considering chili is completely American. It is not eaten in Mexico at all, it is native to Texas and kidney beans are a very traditional ingredient for the dish.

I did say I reserved the right to be wrong, didn't I? :lol: (And I did admit that chili originated as a Tex-Mex dish.)

I'd say Arizona was a poor man's New Mexico, myself. We've been around for over 400 years.

Oh, and Arizona is the new kid on the block? Um, no. Zona's been around for a long, long, LONG time. You forget that Arizona and New Mexico share a history, coming into this country together, and also being a part of Mexico together. They both have histories that go back far MORE than 400 years.

Of course, Arizona rocks so much more. :D

ThePhoneGoddess

05-20-2008, 02:23 PM

Oh, and Arizona is the new kid on the block? Um, no. Zona's been around for a long, long, LONG time. You forget that Arizona and New Mexico share a history, coming into this country together, and also being a part of Mexico together. They both have histories that go back far MORE than 400 years. :D

Santa Fe was settled by the Spanish long before Arizona was. In fact Santa Fe is the oldest capitol city in the United States, it was settled before the Mayflower brought the pilgrims to Plymouth Rock. Northern New Mexico was first settled by the Spanish in 1598; Tucson was settled in 1775. Of course this leaves out the Native American tribes who already lived there for millenia, but that's a different subject.

Of course, Arizona rocks so much more.

Personal opinion, and you know it! New Mexico walks all over Arizona, so there. :p We are the second most culturally diverse state in the nation, second only to Hawaii. New Mexico is a mecca for Native Americans from all over the country, they come here to go to college, and the Hispanic culture of Northern New Mexico is old even by Mexican standards. We still speak a dialect of Spanish that resembles 16th century Spanish, in fact. We have pueblo tribes who still live very traditionally, separated from modern American life.

People who have never been to Northern New Mexico don't understand how old and incredibly unique the culture there is. It was settled by many Spanish Jews who used their wealth to flee the inquisition, coming to the very farthest reaches of the Spanish Empire, where the inquisition couldn't get them. They had to travel the camino real (royal road) from Mexico City to Santa Fe through the Jornada del muerto (journey of death).

ArcticChicken

05-21-2008, 02:46 AM

Really fantastic chocolate chip cookies:

Follow the directions on the back of the package of chocolate chips except: make it 1tbl vanilla, instead of 1tsp, and melt the butter first. That does amazing things to the texture.

Also, Whole Foods has these fantastic 'Chewy Chocolate Cookies' that are basically egg whites and cocoa powder. Does anyone know how to make them at home? My aunt can't eat gluten, and it would be great to be able to bake something she can eat as well.

Jester

05-21-2008, 05:23 AM

:OT: For those not interested in the current border skirmish betwixt Phone Goddess and myself, please skip down to the bottom of this post. Thank you.

Santa Fe was settled by the Spanish long before Arizona was. In fact Santa Fe is the oldest capitol city in the United States, it was settled before the Mayflower brought the pilgrims to Plymouth Rock. Northern New Mexico was first settled by the Spanish in 1598; Tucson was settled in 1775. Of course this leaves out the Native American tribes who already lived there for millenia, but that's a different subject.

Arizona:
"The first Native Americans arrived in Arizona between 16000BC and 10,000 BCE, while the history of Arizona as recorded by Europeans began when Marcos de Niza, a Franciscan, explored the area in 1539. Coronado's expedition entered the area in 1540–1542 during its search for Cíbola."

New Mexico:
"Evidence from archaeologists conveys the existence of natives back to approximately 9,200 B.C. Francisco Vasquez de Coronado assembled an enormous expedition at Compostela, Mexico in 1540–1542 to explore and find the mystical Seven Golden Cities of Cibola..."

You seem to want to do what the white man has done for years, which is ignore or marginalize the Native Americans. Arizona was settled and occupied by Native Americans several THOUSAND years before New Mexico.

Spanish conquistadors came to Arizona before they came to New Mexico.

Santa Fe may have been settled before Tucson, but that hardly means that New Mexico is older than Arizona. :D

Personal opinion, and you know it! New Mexico walks all over Arizona, so there. :p We are the second most culturally diverse state in the nation, second only to Hawaii. New Mexico is a mecca for Native Americans from all over the country, they come here to go to college, and the Hispanic culture of Northern New Mexico is old even by Mexican standards. We still speak a dialect of Spanish that resembles 16th century Spanish, in fact. We have pueblo tribes who still live very traditionally, separated from modern American life.

Personal opinion, yes, but I can back it up with some things.

Arizona is the fastest growing state in the nation. Has been, on and off, for decades. People WANT to not only GO there, but LIVE there.

Phoenix and Tucson are two of the fastest growing cities in the nation, with Las Vegas usually in the mix as well. People WANT to live there.

We have four major sports teams, the largest university in the nation (my alma mater, Arizona State University), the only football stadium with a roof AND a retractable field, three of the most significant observatories in the U.S. (Lowell, Mt. Lemmon, and Mt. Graham), tons of microbreweries (yay beer!), more different climates than any other U.S. State, the largest municipal park in the nation (South Mountain Park), the church built right into the Red Rocks of Sedona, Old Tucson Studios, Frank Lloyd Wright's winter retreat Taliesin West, Tombstone, the airplane graveyard (see the movies "Say Anything" and "Con Air," among others), the new Skywalk bridge, the London Bridge, the Petrified Forest, the Meteor Crater, the Organ Pipe Cactus National Monument, the Painted Desert, and oh yeah....let's not forget the Grand freakin' Canyon!

Yeah, New Mexico has its upside too.....but I stick by my original statement.

HERE ENDETH THE OFF-TOPIC RANT!!! :D

Since this IS a recipe thread, anyone know any good recipes for seafood chowder? Not looking for quick or easy, looking for "Damn! That's GOOD!" Thanks.

InverseHellion

05-21-2008, 02:45 PM

I've got a chowder and a gumbo and both are delicious.

Seafood Chowder

6 tablespoons butter
1 large Spanish onion, diced
2 stalks celery, diced
1/8 cup mirin (sweetened sake)
1 tablespoon crab boil seasoning (recommended: Old Bay)
Freshly ground black pepper
2 quarts fish stock
2 quarts clam broth
4 large potatoes, peeled and diced into 1/2-inch cubes
1/2 pound crab meat, picked over for shells
1/2 pound lobster meat, cut into bite-sized pieces
1 pound sea scallops
1 pound small shrimp, peeled and de-veined
1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
1 pint half-and-half or cream, heated (do not boil)
Salt

Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!

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Gulf Coast Gumbo

1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder

Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.

While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.

While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.

To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

Becks

05-21-2008, 06:42 PM

On the off chance that anyone is interested, I *finally* typed up some (about half) of the recipe packets I've gotten recently.

Recipes include:

Southwest Grilled Vegetable Quesadilla Cups
Plantain and Black Bean Tacquitos
Tex-Mex Chicken and Monterey Jack Melt
Kamut Vegetable Spiral Pasta Salad
Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice
No-Bake Cranberry Flax Seed Treats
Brie and Pistachio Crescents
Strawberry Poppy Seed Spinach Salad
Toasted Almond Chutney Glazed Ham
Sauteed Escarole with Lemon, Toasted Panko Breadcrumbs and Pine Nuts
Farmhouse Aged White Cheddar Mashed Potatoes
Caramelized Banana Toffee-Crunch Ice Cream Pie
French Mediterranean Warm Ratatouille Garlic Appetizer Toasts
Authentic Greek Salad
Lemon and Garlic-Roasted Cornish Game Hens with Moroccan Vegetable Couscous
Greek Honey, Walnut and Yogurt Bliss

If any sound interesting to you, let me know. I'll post it/them.

InverseHellion

05-21-2008, 06:49 PM

I'd love the Garlic Mojo Shrimp and Cornish Game Hen recipes ^_^

Becks

05-21-2008, 11:12 PM

Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice

1 tbsp. olive oil
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 tsp. oregano
¼ tsp. cumin
¼ tsp. red pepper flakes
Juice of 1 large orange
Juice of 1 small lemon
3 tsp. grated orange zest, divided
Cooked brown basmati rice
3 tbsp. chopped fresh parsley

1. Heat oil in large skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Immediately add shrimp; cook and stir 3 minutes or until shrimp begin to turn opaque.

2. Add oregano, cumin, red pepper flakes, orange juice, lemon juice and 1 tsp. of the orange zest. Cook and stir 2 minutes or until shrimp are cooked through.

3. Meanwhile, in medium bowl, toss cooked rice with remaining 2 tsp. orange zest and chopped parsley. Season with salt and pepper to taste. Serve garlic mojo shrimp over the rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~

Lemon and Garlic-Roasted Cornish Game Hens with Moroccan Vegetable Couscous

4 Cornish hens (1-1½ lbs. each), halved
¼ cup fresh lemon juice
1 tbsp. balsamic vinegar
4 garlic cloves, minced
1/3 cup plus 1 tbsp. olive oil, divided
1 (12-oz.) box couscous
2 medium carrots, peeled and cut into long quarters
1 sweet potato, peeled and cut into large dice
1½ tsp. cumin
1½ tsp. coriander seed, ground
1 cup dry white wine
1/3 cup golden raisins
¾ cup vegetable broth
1 medium red bell pepper, seeded and roughly chopped
½ lb. green beans, trimmed
1 (15-oz.) can chickpeas, rinsed and drained
Fresh cilantro sprigs

1. Preheat oven to 450°F. Arrange Cornish hen halves in single layer, skin side up, on baking sheet.

2. In medium bowl whisk lemon juice, vinegar, garlic and 1/3 cup olive oil to combine. Brush skin thoroughly with lemon mixture and sprinkle with salt and pepper.

3. Roast hens for 30-35 minutes.

4. Meanwhile, prepare couscous according to package directions. Cover and set aside.

5. In large skillet heat 1 tbsp. olive oil over medium-high heat. Add carrots, sweet potatoes, cumin and coriander, saute until vegetables begin to soften; about 5 minutes. Add wine and raisins. Boil until wine is reduced by half; 3 minutes. Add vegetable broth, bell pepper and green beans. Cover; simmer until vegetables are tender; about 15 minutes. Season with salt and pepper to taste.

6. To serve, fluff couscous lightly with fork and mound on platter. Spoon vegetables over top along with braising liquid. Add chickpeas and fresh cilantro sprigs. Top with Cornish hen halves.