Food and Recipe Thread

[marshall]

I miss this from former years. Here is a picture of a favorite cajun dish that Bortaz might like:


Apparently photos go in, but they don't come out. Y'all are missing a great photo of Frog Leg Gumbo.

[ɮօʀȶǟʐ]

To post photos, either link to it on the web, or attach it with the paper clip button.

[sempersmom]

I still have quite a few of Jean's recipes. I'll ask her if it's okay to share them.

[sempersmom]

JALAPENO CHILI POPPERS

12 Pickled whole jalapeno peppers
4 oz. cream cheese, softened
4 oz. cheddar cheese, shredded
2 eggs
2 Tbsp. flour
Two thirds cup breadcrumbs (crushed)
1 tsp. garlic powder
Pinch of salt
One half tsp. paprika

Gently slice the stem tip off of each pepper
and remove seeds and membranes from inside,
reserving the stem tips. Combine cheeses together
and place in a sealed plastic bag. Snip off the end
of the bag and pipe the cheese inside each pepper.
Place tip of each pepper back on the pepper.
Beat eggs in a small bowl. In a separate bowl, c
ombine flour, breadcrumbs, garlic powder, salt and
paprika and stir. Dredge each pepper into egg mixture
followed by breadcrumb mixture. Place peppers on a
baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes or until golden brown.

[sempersmom]

COCONUT CHOCOLATE ALMOND CHEESECAKE
1 1/2 cups chocolate wafer cookie crumbs 28 to 30
3 tablespoons sugar
1/4 cup butter melted
4 8 ounce packages cream cheese softened
3 large eggs
1 cup sugar
1 14 ounce package flaked coconut
1 11.5 ounce package milk chocolate morsels
1/2 cup slivered almonds toasted
1 teaspoon vanilla
1/2 cup semisweet chocolate morsels
Sliced almonds

Stir together first three ingredients. Press into the bottom of a 10-inch spring-form pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese, eggs and 1 cup sugar at medium speed with a mixer until fluffy. Stir in coconut, milk chocolate morsels, 1/2 cup slivered almonds and vanilla. Pour into pan. Bake at 350 degrees for 1 hour, cool. Place semisweet chocolate morsels in a zip-top plastic bag. Seal bag. Submerge bag in warm water till morsels melt. Snip a tiny hole in one corner of bag. Drizzle chocolate over cheesecake. Sprinkle slices of almonds over cheesecake. Cover and chill 8 hours. Chill up to 5 days if desired.

[sempersmom]

Beef Enchiladas

1 lb. to 1 ½ lbs. lean ground meat
Small Onion (1/2 cup finely chopped)
Fresh Garlic (2 to 3 cloves, minced)
Chili Powder
Cumin
1 small can tomato sauce
Water (approximately 1 cup)
12 corn tortillas
Cooking Oil (to cut calories and fat, I use virgin oil. It tastes just as good.)
Salt and pepper to taste
Shredded Cheddar Cheese

Brown ground meat, add chopped onion and stir for 2-3 minutes; add minced garlic and stir for 1-2 minutes (don’t let the garlic over cook); add chili powder, cumin, tomato sauce, and water. Stir and add salt and pepper to taste. Let simmer for 30-45 minutes. While the meat is simmering, heat cooking oil and place corn tortilla in pan, then turn it over to lightly oil the other side (each tortilla should only be lightly oiled). Once the meat is done, spoon enough meat to middle of tortilla and sprinkle with cheddar cheese; repeat process until all twelve are done. Spread remaining meat sauce over rolled enchiladas. Sprinkle remaining cheddar cheese on top of meat sauce and enchiladas. Heat in oven until cheese is completely melted (about 10 minutes). Enjoy!

[sempersmom]

Salsa

1 large red tomato
1 small onion
2 tomatillos
2 cloves of garlic
2 – 3 serrano peppers (remove ends)

Place all the ingredients in a pot and cover with water. Boil until tender. Drain water and place all the cooked ingredients in blender. Blend on high until thoroughly chopped. Add a splash of vinegar if you intend to refrigerate left-overs. It will keep it fresh for weeks.

[sempersmom]

This may be one of Granny Jean's recipes.

BANANA PANCAKES
makes 12 pancakes
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder**
1/4 teaspoon salt**
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1/4 to 1/2 cup toasted pecans, chopped (optional)***
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot, with syrup or powdered sugar.
** You can delete the baking powder and salt if you use Self Rising Flour instead of all-purpose.
***If making for a crowd you can make a double recipe and put pecans in the last 12 pancakes.
NOTE: I have made them more like Banana Foster by heating a jar of ice cream caramel and putting the pecans in the caramel and serving as a topping for the pancakes. Don't use too much or it will be way too sweet. Any that is left can be put back in the refrigerator and used for ice cream another time.

[sempersmom]

CREAM CHEESE AND SPINACH STUFFED CHICKEN ROLLS
6 boneless chicken breast halves
1 (8 oz.) pkg. cream cheese
1/2 c. chopped cooked spinach
1 sm. clove garlic, minced
1/8 tsp. nutmeg
Salt & pepper to taste
1 lg. egg beaten with tbsp. water
1/2 c. unseasoned dry bread crumbs
3 tbsp. butter, melted
Heat oven to 375 degrees. Flatten chicken using a rolling pin between plastic, to 1/4 inch thick.
In large bowl, beat cream cheese with spinach, garlic, nutmeg, salt and pepper until combined.
Spoon equal amount of mixture across narrow end of each breast. Roll jelly roll style and secure with toothpicks. Dip in egg and roll in crumbs. Shake off excess. In baking dish arrange chicken seam side down in one layer drizzle with butter. Bake 25-30 minutes or until golden brown.

[m240]

Apr 10, 2018 15:05:01 GMT -6 sempersmom said:

Salsa

1 large red tomato
1 small onion
2 tomatillos
2 cloves of garlic
2 – 3 serrano peppers (remove ends)

Place all the ingredients in a pot and cover with water. Boil until tender. Drain water and place all the cooked ingredients in blender. Blend on high until thoroughly chopped. Add a splash of vinegar if you intend to refrigerate left-overs. It will keep it fresh for weeks.

Never thought about the vinegar.  

I make my own salsa once a year when the hatch green chiles are ripe.  I start off by roasting 10lbs of hatch mild green chiles and then putting them in zip lock bags.  I do the same with about 4 lbs of Serranos, 4 lbs of jalapenos, and 4 lbs of pablanos.  after chilling overnight you can pull off the skins pretty easy if you roast them correctly. Dry the skins and when dried completely grind them to a pulp.  Then I cut up about 10lbs of beefsteak, 5 lbs of cherry, and 5 lbs of roma tomatoes.  Mix the tomatoes all up and cut about 1/2 of them out and blend them to a liquid.  Reduce the liquid by half and chill it.  Take 5 lbs of tomatillos, 5 lbs of sweet yellow onions, 2 lbs of red onions,  5 heads of cilantro, the juice from 10 lemons, and 10 good bunches of green onions.  Mix it all together and season with garlic, salt and pepper to taste.  Put into 16 oz jars and boil for about 15 minutes to complete the canning process.  Should make about 65 bottles of the best salsa you ever had.  I do it just once a year and have home made salsa all year long and give away about 10-15 bottles while at it. Reduce in proportion and it should work just fine for smaller batches.  

For my son in law I take 3 pints and add 3 ghost chilis per bottle for him.  He complains that it is never hot enough though last year I put in 5 and he said he had to drink a half gallon of milk with the first one and diluted the next two.  

 
Forgot to mention that with the ground up skins you sprinkle those back into the mix when you are seasoning everything.  Make sure that they are pulverized.  

  

[sempersmom]

These are some of the recipes I kept from Granny Jean back in 2007.

STUFFED JALAPENOS
Fresh jalapenos
cream cheese
breakfast sausage (1/2 lb)
bacon
toothpicks
Cut the stem off the peppers and take out all the seeds and membranes. Boil in water on high for 3 minutes and then drain well.
Fry breakfast sausage and then drain well. Mix sausage with 8oz of cream cheese. Put mixture in a zip lock bag and cut corner of bag so you can squeeze mixture into peppers. Put end of stems back on peppers. Wrap each pepper with a short piece of bacon and secure with a toothpick. Put peppers in oven to bake until bacon is done or even better cook on the grill for a special treat. Cooking the peppers diminishes the heat a lot so don't be afraid of this dish, although I wouldn't give it to children.
Note: Be very careful when boiling the peppers as the fumes can hurt your eyes.

[sempersmom]

CHEESE AND GREEN CHILI DIP
2 Tbsp. butter
2 Tbsp. flour
1 cup light cream (half & half)
1 15-oz. can chopped tomatoes
2 cloves garlic, minced
1 4-oz. can green chilies, drained and chopped
2 cups Monterey Jack cheese, shredded
Melt butter in a saucepan, add flour and mix well. Pour in cream and stir until mixture starts to thicken. Remove from heat. Combine tomatoes and garlic in a saucepan and cook over medium heat until mixture starts to thicken, stir in cream sauce and chilies. Slowly add cheese and continue stirring until cheese melts. Serve hot with tortilla chips.

[sempersmom]

CREAM CHEESE PEACH PIE
One cooked pie crust or graham cracker crust
2 cream cheese softened
1 tablespoon of sugar
1/2 teaspoon of vanilla or almond extract
1 large can of peaches in syrup (don't get low sugar)
1 8 oz carton of cool whip (don't get low fat)
Cream cream cheese, sugar and extract together. Spread in bottom of pie shell. Drain the peaches well. Put the peach slices on top of the cream cheese one at a time to make a sunflower type design, until all are used. Put cool whip on top and put in frig for a couple hours to let the flavors meld together.

[sempersmom]

CHILI`S MARGARITA GRILLED CHICKEN
Serves: 4
Ready In: Less than 2 hrs
Ingredients:
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Directions:
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator. When ready to prepare drain and dust with black pepper to taste. Grilling works best, but you can also use an iron skillet and bring to medium high temperature. Spray an oil coating into pan and braise chicken breast until done on each side. favorite Mexican rice and a generous helping of salsa.

[sempersmom]

BEEF STUFFED WITH CREAM CHEESE
One half pound thin sliced roast beef, but not shaved
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.

[sempersmom]

LEMON MERINGUE PIE
One half cup sugar
3 eggs, separated
One quarter tsp. vanilla
1 cup milk
2 Tbsp. butter
One quarter cup lemon juice
1 pie crust, baked
One quarter tsp. cream of tartar
3 tsp. sugar
Combine one half cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.

[sempersmom]

CORN CASSEROLE
1 can cream corn
1 can whole kernel corn with juice
1 stick of margarine melted
1 8 oz carton of sour cream
1/2 to 1 can chopped/diced green chilies (4 oz can)
1 box Jiffy corn bread mix
Mix all together in large bowl until well blended. Put in 9x13 ungreased glass pan. Bake in preheated 350 degrees over for 1 hour. If not golden brown then back an additional 15 minutes. This recipe is great with bar-b-que or beans. Freezes well.

[sempersmom]

TACO SOUP
1 lb lean hamburger meat
1 lb chopped turkey
2 cans Ranch Style beans with juice
2 cans Hominy (I white 1 yellow) with juice
2 cans diced Tomatoes with juice
1 can Rotel
1 package Taco seasoning
1 package Ranch Dressing Mix
Fry meat (Do not add salt) and drain well. Mix all together in large pot and add more water if needed. Cook on low for 1 hour to meld all flavors together. This is wonderful served with cornbread on a cold night.

[sempersmom]

BARBEQUE BACON AND CHEESE DIP
2 8-oz. packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
One quarter cup sweet onion, chopped
1 cup cheddar cheese, shredded
Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.

[sempersmom]

MOM'S BEST SWEET POTATO CASSEROLE
5 large sweet potatoes or about 3 lbs
4 oz cream cheese (1/2 of regular package) or small package softened.
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 cups Post Almond Crunch Cereal, crushed
2 tablespoons butter melted
1 1/2 cups mini marshmallows
Preheat over to 325 degrees. Wash potatoes and put on microwavable plate in microwave and cook on high for 8 minutes. Turn over and cook another 9 to 10 minutes or until very tender. Let stand 5 minutes. Cut in half and scoop out inside of potatoes. Put pump into large bowl and throw away skins. Add brown sugar cinnamon, cream cheese, nutmeg and potatoes together in the bowl and mash to desired consistency. Spoon into a 9 in square pan. Mix the cereal and butter until moist. Add marshmallows and sprinkle mixture over the potatoes. Bake 30 to 35 minutes until hot. This will serve up to 8 people.

[sempersmom]

PLAIN OLD CANDIED YAMS
3 to 4 sweet potatoes or yams
2 tablespoons of butter
1/2 cup of brown sugar
dash of cinnamon
Preheat over to 350 degrees. Peal 3 to 4 yams or sweet potatoes. Cut in round slices and place in bowl for 15 min in large pan with enough water to cover. Put in large 13x9 casserole dish take 1 cup of the water from the pot you boiled the potatoes in and put in a smaller pan. Add 1/2 cup of brown sugar, dash of cinnamon,2 tablespoons of margarine or butter and bring to a boil cook for 15 minutes on medium until liquid starts to thicken and reduce. Pour over potatoes in casserole dish bake at 350 degrees for 1 hour to 1 1/4 hours until the potatoes start to thicken. Do not stir or they will fall apart. Cover with mini marshmallows and cook another 5/10 minutes until they start to brown.
NOTE: If you want to use can yams it is ok. Just use 1/2 cup of the liquid of the can potatoes to make your sauce and drain the rest off. It will take a very large can to feed 6 to 8 people. You will only need to bake for 45 min and use less liquid because the yams are already soft.
SPECIAL NOTE: Don't use big marshmallows. They tend to get big and they will boil over the dish and mess up your oven. ha ha ha I learn from my mistakes.

[sempersmom]

CRANBERRY SAUCE
This is such a simple recipe that makes you look like you are such a good cook because you make it fresh rather than from a can.
1 package of fresh cranberries
1 cup of water
1 1/4 cup sugar
Put all in a pan and bring to boil. Reduce to medium and boil for 5 min stirring often. Berries will start to burst. Pour into bowl and leave uncovered on cabinet until it is fairly cool to keep from sweating. Cover and put in frig. for at least 6 hours to jell well. I usually make mine the night before.

CRANBERRY JELL
Same as above except mix one package of cranberry jello with one cup of hot water and add to finished cranberry sauce after you take it off the stove. Be sure the two are well blended. It gives you more cranberry sauce and adds more jell and not all berries to the sauce. My family likes it this way.

[sempersmom]

KFC BUTTERMILK BISCUITS
Serves: 6
Ready In: Under 30 minutes
Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk or use milk with 1 teas. of white vinegar
1 teaspoon salt
6 Tbs Shortening
Directions:
Sift the dry ingredients in a large bowl. Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained. Add buttermilk and knead gently but thoroughly. The dough should be soft but not sticky: if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes. Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.) Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

[sempersmom]

SELF FROSTING SPICE CAKE
1 1/2 c. flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. cinnamon, cloves & allspice
1/2 c. shortening
1 c. brown sugar
2 egg yolks
1/2 c. milk
1/2 tsp. vanilla & lemon extract
Sift together twice the flour, baking powder and spices. Beat in egg yolks.
Stir in dry ingredients with milk and flavor. Spread batter in a pan, 13 x 9 x 2.
NUT ICING:
2 egg whites
1/8 tsp. salt
3/4 c. brown sugar
3/4 c. nuts
Add salt and egg whites and beat until stiff. Beat in half of brown sugar and fold in the remaining. Spread meringue on batter. Sprinkle with nuts. Bake in a 350 degree oven for 35 minutes.

[Deleted]

Gained three pounds reading these.

[sempersmom]

May 14, 2018 14:25:54 GMT -6 @txheat10k said:

Gained three pounds reading these.

Jean has so many of these.  This is just a small portion.

[Deleted]

May 14, 2018 14:28:26 GMT -6 sempersmom said:

May 14, 2018 14:25:54 GMT -6 @txheat10k said:

Gained three pounds reading these.

Jean has so many of these.  This is just a small portion.

I remember.  Too bad we can't get her to post with more regularily.

I used to make batches and batches of Papasito's Salsa.  Recipe was from her or maybe you.  Can't remember.

[thomasj13]

May 14, 2018 14:13:12 GMT -6 sempersmom said:

CORN CASSEROLE
1 can cream corn
1 can whole kernel corn with juice
1 stick of margarine melted
1 8 oz carton of sour cream
1/2 to 1 can chopped/diced green chilies (4 oz can)
1 box Jiffy corn bread mix
Mix all together in large bowl until well blended. Put in 9x13 ungreased glass pan. Bake in preheated 350 degrees over for 1 hour. If not golden brown then back an additional 15 minutes. This recipe is great with bar-b-que or beans. Freezes well.

Are there any Carbs in that recipe?  If so, how much?

[Saint]

I desperately need the recipe for Taqueria Arandas's green salsa or one very close to it.

[sempersmom]

May 14, 2018 14:34:01 GMT -6 @txheat10k said:

May 14, 2018 14:28:26 GMT -6 sempersmom said:

Jean has so many of these.  This is just a small portion.

I remember.  Too bad we can't get her to post with more regularily.

I used to make batches and batches of Papasito's Salsa.  Recipe was from her or maybe you.  Can't remember.

It had to be Jean.  I'll see if I can find it.