Chorizo con Huevos - Serves 2-4 people: 1 non-stick frying pan 6-ounces of Chorizo (1/2 of a 12-ounce roll of Chorizo...either de res-beef- or de puerco-pork ; it doesn't really matter. I use the 'Cacique' brand...) Flour tortillas - (At least 10) 4 eggs, scrambled Cook the Chorizo in a frying pan first. Let it melt in the pan*, then add the eggs (after they have been scrambled). Just use a fork and pretend like you are making scrambled eggs. The mixture should be totally solid and in small pieces when finished.** You serve it with warm flour tortillas.*** * : Each Stove/Oven is built differently. The best hint, that I can give you, is think of ice melting...by changing into water (slowly). When you are watching the chorizo in the frying pan, there is a chance that chorizo will burn. You have to stand in front of the stove while the chorizo is melting. Of course, if you have had the chorizo burn before, you will know when it is burning. ** : 'Chorizo con Huevos' actually looks like scrambled eggs. *** : You eat this mexican specialty like you would fajitas...2-3 tablespoons of chorizo and egg mixture is placed in a warm tortilla and eaten this way...Or just make a burrita out of the mixture. No other cooking required.
AUTUMN COLOR
Wendy’s Guacamole - I got this recipe from Juan's side of the family and I changed it to fit me...I altered it to be considerate to the people, that are not using salt/monitoring thier salt intake, or watching their fat intake...Enjoy!----Makes two cups: 2 Avocadoes, Over-ripe (Haas or the low fat version of avacado)*, Mashed1 1/2 Roma Tomatoes, Diced1 Medium Vidalia Onion, Diced**1 teaspoon lime juice***3 teaspoons mayonnaise****Salt and Pepper to tasteCombine all the ingredients in the order of the list. Chill for three hours before serving...*NOTE: To make avocados ripen stick them in sunlight until the skin turns black and the avocadoes are soft...**NOTE: Or Equivalent...***NOTE: Prevents the guacamole from darkening, spoiling...****NOTE: Or low-fat or low-salt Equivalent...
CLARPOLK
Baked Green Chile Chicken Enchiladas (by Reeni) - 4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks, 2 and 1/2 cups Sharp Cheddar, shredded1/4 cup fresh Cilantro, chopped or 1 teaspoon dried1/2 cup Sour Cream plus additional for serving, Salt and pepper--8-10 taco size flour Tortillas-----Green Chile Sauce:1/2 Yellow Onion, diced1 tablespoon Canola oil2 tablespoon Butter2 tablespoon Flour1 and 1/2 cups Chicken Broth1 small can Green Chiles1 -3 Chipotle Peppers in Adobo, seeds scraped out, minced1 and 1/2 cups Sour CreamIn a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle(adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream, whisk until melted and incorporated. Remove from heat.Preheat oven to 400 degrees.Spray a 9x13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.Put a 1/2 - 2/3 cup of the Chicken mixture into each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.
CARIBBEAN MEDLEY
Chicken and Waffles - I cooked chicken and waffles for dinner amidst a severe thunderstorm. The sky was an ominous shade of gray, dark as night, and rain poured down in sheets. Thunder rumbled overhead, shaking me in my shoes and sending the cats running harem-scarem around the house frantic with fright. Amidst all the craziness I found peace in preparing this. My kitchen felt like a safe and cozy cocoon. A shelter from the storm. And the comfort was in eating it. That's what chicken and waffles is all about - plain and simple home-cooked comfort. I added big bits of cooked bacon to my savory waffle along with a healthy dose of fresh, fragrant orange peel. And then I did something crazy - I ventured outside to grill up my chicken during a short lull in the rain. When I'm determined nothing is going stop me least of all a wild thunder storm! My first intention was to bake the chicken with a coconut-panko crust that would tie into the coconut gravy I was making. It was too hot and humid, I couldn't bear to turn on the oven. I've left the chicken out of my recipe - I'll leave that up to you. Grill it, bake it with a crispy coating like coconut flakes and panko, fry it, or use leftovers like rotisserie or roasted chicken. One of the best parts is the coconut gravy. Coconut milk leftover from my peanut butter sauce was crying to be used. Rich, creamy and so flavorful, this was the perfect home for it. I don't know if I loved the gravy more or the waffles with their bits of salty bacon and essence of orange that permeated through every last absolutely delicious bite! This waffle recipe stands alone as a perfect treat for breakfast. Just add a tablespoon of sugar to the batter and leave out the sage. Bacon Waffles(Basic recipe adapted from Betty Crocker)*Makes 6 Belgian Waffles--------2 large Eggs, 2 cups all-purpose Flour, 1 and 3/4 cup Milk, 1/2 cup Vegetable oil or melted Butter, 4 teaspoons baking powder, 1 teaspoon Sage, dried1/4 teaspoon salt, 1 and 1/2 teaspoons grated Orange Peel from 1 fresh Navel Orange, 8 slices Bacon, cooked crispy and crumbled into bite-size pieces---------In a large bowl beat eggs with a wire whisk until fluffy. Whisk in the remaining ingredients just until smooth. Stir in the bacon.Heat waffle iron. Spray with nonstick baking spray.Cook the waffles according to your individual waffle iron's directions. -----Chicken Gravy (by Reeni) - 2 tablespoons Butter2 tablespoons Flour,1 cup Coconut Milk or Whole Milk, 1 cup Chicken Broth, Sea Salt and Fresh Pepper---------In a medium saucepan melt the butter, whisk in the flour and cook over medium-low heat for three minutes. Slowly whisk in the coconut milk and broth. Add a 1/2 teaspoon of salt and a few cracks of pepper. Bring to a slow simmer, continue simmering and whisking until it thickens. Taste and re-season if needed before serving.
ADAM'S FAMILY
Shrimp in Adobe Sauce - Categories: Seafood, Mexican, Spices: Yield: 6 servings……3 lg Dried Ancho chiles, stems-and seeds removed. 1 Dried Pasilla chile, stem-and seeds removed. 1 lg Onion, chopped. 2 Cloves garlic, chopped. 1/2 ts Dried oregano. 1/4 ts Ground cumin. 1/4 c Vegetable oil. 1/4 c Distilled white vinegar. 1 1/2 ts Sugar. 1 1/2 lb LARGE shrimp, shelled-and deveined.: Serves 6----Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste. Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes. Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done. The Whole Chili Pepper From the collection of Jim Vorheis
INTERNATIONAL RECIPES
KOJONOTSUKI (JAPAN)
NATIVE AMERICAN RECIPES
BLUE DA BA DEE
Taramisu - Ingredients: For Cheese Mix: 3 each - 1# Tubs Mascarpone Cheese 2 cups - Sugar 8 each - Egg Yolks For the Espresso: 1 gallon - Espresso (or strong coffee) 4 shots - Tia Maria 2 shots - Kahlua 150 - 3" Lady Fingers Garnish: 2 oz. - Grated Chocolate Instructions Lady Fingers dipped in espresso mix. Fill bottom of large cake pan in fluted layers. Put thin coat of Mascarpone mix on top. Repeat two more times with the last Mascarpone on top. Sprinkle with grated chocolate. Let set for one hour before cutting. Cut into 2 inch by 2 inch squares. Tiramisu Cups Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and fit with a tip before spooning in the filling. If you don't have a tip, don't worry - you can still pipe the cocoa mixture from the hole. Makes 4 servings Ingredients: 6 ounces nonfat cream cheese 1/3 cup confectioners' sugar 2 tbsp unsweetened cocoa powder 2 tbsp low-fat (1%) milk 1 tsp vanilla extract 1/2 cup light nondairy whipped topping 4 large phyllo cups, at room temperature 3/4 cup mixed berries (optional) 1/4 cup semisweet chocolate shavings In a medium bowl, with an electric mixer at medium speed, beat the cream cheese, confectioners' sugar, cocoa powder, milk, and vanilla. With a rubber spatula, fold in the whipped topping. Refrigerate, covered, at least 1 hour. Fill the phyllo cups with the cocoa mixture; top with the berries (if using) and sprinkle with the chocolate shavings. POINTS: 5.5 PER SERVING: 257 Calories, 6 g Total Fat, 3 g Saturated Fat, 4 mg Cholesterol, 306 mg Sodium, 42 g Total Carbohydrate, 3 g Dietary Fiber, 9 g Protein, 149 mg Calcium
CASTLEVANIA
Italian Espresso Chocolate Brownies (Adapted from Tyler FlorenceStirring the Pot page 200) - Ingredients: 2 sticks unsalted butter, plus more for pan 8 ounces bittersweet chocolate chips 1 and 1/4 cups all-purpose flour 1 teaspoon baking powder Pinch salt 4 large eggs 2 cups sugar 2 tablespoon Instant Italian Espresso dissolved in 2 tablespoons boiling water or 2 tablespoons Amaretto1 and 1/2 cups chopped walnuts DirectionsPreheat oven to 350 degrees F. Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly. Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and Espresso in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with Cocoa Whipped Cream. Cocoa Whipped Cream:1 cup heavy cream 1 tablespoon cocoa powder 2 tablespoons confectioners' sugar Using the whisk attachment on a kitchen stand mixer beat the cream, cocoa, and sugar on high speed until soft peaks for. Refrigerate until ready to use.
QUISIERA SER UN PEZ
Garlic Tomatoes recipe - 79 calories 17 Mar, 2009 - This vegetarian/vegan dish requires only a few simple ingredients and is very easy to prepare, but it is absolutely delicious! Can be served as a side dish, appetizer or even snack.------Garlic Tomatoes recipe - 79 caloriesIngredients: 8 ripe plum tomatoes, cut in half16 garlic cloves, in skin4 sprigs fresh thyme1/4 cup olive oilsalt and pepper, to tastePreparation:1. Preheat the oven to 425 degrees F.2. Place the tomatoes cut side up in a large pan (in a single layer).3. Place the garlic cloves and thyme sprigs in between the tomatoes.4. Pour the olive oil over the tomatoes.5. Bake for about 45 minutes (until the tomatoes are slightly charred).6. Discard the thyme.7. Season with salt and pepper to taste.8. Squeeze the meat from the garlic cloves over the tomatoes.9. Garnish with fresh thyme and serve warm.Servings: 8Nutritional information for one serving:Calories: 79Calories from fat: 62Total fat: 6.9gCholesterol: 0mgSodium: 4mgTotal carbs: 4.4gFiber: 0.9gProtein: 0.9gWeight Watchers points: 2
WHEN I'M GONE
Kansas Dirt - 1 large package Oreo or Hydrox Cookies, Crushed1 (8 oz.) package of Cream Cheese, 1 stick of butter, 1 C. Powdered Sugar, 3 C. Milk, 2 packages instant vanilla pudding, 1 t. vanilla, 1 (12 oz.) carton of Cool Whip --- Put half of the crushed cookies in the bottom of a 9 x 13-inch cake pan. Cream together with cream cheese, butter and powdered sugar. Add milk, pudding, vanilla, and Cool Whip; blend well. Pour mixture over crushed cookies and top with other half. Freeze or refrigerate until firm. Serves 8-12
DIABETIC RECIPES
KANSAS CITY BARBEQUE SOCIETY
KANSAS CITY BARBEQUE SOCIETY RUB
HARRY POTTER
EMERIL LAGASSE
Lasagna - Wendy's Sauce (made from scratch) 1 lb (or more depending on your preference) ground beef, browned and drained of excess fat 1 lb sausage, browned and drained of excess fat 1 chopped onions 1 28 oz. can of pureed tomatoes 1 16oz container of mushrooms (optional) Mix all ingredients together... Wendy's Lasagna Recipe - 1 lb Lasagna Noodles (cooked for less that recommended time so that each noodles doesn't break apart when layering the ingredients below.) Wendy's Sauce (above) 2 lb Mozarella Cheese (mix with the cottage cheese) 1 lb (16 oz.) Cottage Cheese Start with a layer of sauce, then layer all the ingredients in a 9 x 13 pan until you end with a cheese layer on top. Store it in the refrigerator over night. Bake it for 1 hour and 20 minutes on 300*F. You can leave it in longer to totally melt the top layer of cheese if you so wish. I have had this happen to me. The Lasagna still comes out tasting wonderful!
CAMINOS A MICHOACAN
BASIC MASHED POTATOES - A simple recipe... INGREDIENTS: •2 pounds of potatoes •1 teaspoon of salt •1 cup of half and half (half milk & half cream) •6 tablespoons of butter •Salt and pepper, to taste--- PREP WORK - Peel and quarter the potatoes.---HOW TO MAKE AT HOME: 1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes) 3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.4. Mash by your method of choice. (I prefer a potato ricer) 5. Blend in butter, half & half, and any other ingredients you prefer. 6. Season with salt and pepper.
HEAVEN
Humingbird Cake - Serves 18-20: Cake: 3 cups all-purpose flour. 2 cups granulated sugar. 1 teaspoon baking soda. 1 teaspoon cinnamon. 1/2 teaspoon salt. 3 eggs, beaten. 3/4 cup vegetable oil. 1 3/4 cups mashed bananas. One 8-ounce can crushed pineapple, with juice. 1 cup chopped pecans. 1 1/2 teaspoons vanilla extract. Frosting: One 8-ounce package cream cheese, at room temperature. 1/2 cup (1stick) butter, at room temperature (Please do not use an alternate source. Cake will not taste its best.) 1 pound confectioner's sugar. 1 teaspoon vanilla extract. 1/2 cup chopped pecans. Preheat oven to 350*. Grease and flour three 9-inch round cake pans. For the cake, in mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Do NOT beat. Stir in the banana, the pineapple and its juice, the pecans, and the vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, then turn them out onto a rack to cool completely. While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioner's sugar, beating until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Warning: Each Stove/Oven is built differently. There is a chance that this wonderful cake will not bake the same time amount in yours. I made this recipe into a bundt cake instead of having three layers like the recipe calls for. All the ingredients are the same. The bake time was increased to 55 minutes at 350*F. Of course, the amount of servings go down to maybe 5-12 servings...it just depends on how thick pieces are cut... Plus, I stored my bundt version in the refrigerator because I thought it might spoil sitting out since there is cream cheese, eggs and butter in it. ;O) FLOUR TORTILLAS - 2 cups flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 tablespoons solid shortening. 1/2 cup, plus 2 tablespoons water. Combine the flour, baking powder and salt together. Add the shortening using your hands. Add the water, mix with hands until thoroughly mixed. Knead for about 3-5 minutes. Cover and let set for 7 minutes. Heat an ungreased cast iron skillet or griddle over medium heat. Break off a piece of dough about the size of an egg, be sure to keep the rest of the dough covered. Roll dough into a ball. Press dough on very lightly floured board. Roll out into a 7" diameter circle. Place on heated skillet. Heat for about 20 seconds, turn heat second side for 20 seconds or until browned. Place in covered dish. Continue until all dough is used. Fill as desired. *NOTE: These are great served warm spread with melted butter. You can also sprinkle some cinnamon sugar on top for a sweet treat.
BOLERO
Wendy's (Quick) Chili - 1 lb (or more depending on your preference) ground beef, browned and drained of excess fat. 1 can mexican style diced tomatoes. 1 28 oz. can of pureed tomatoes. 2 cans kidney beans. 2 teaspoons potato spuds (mixed with tomato puree to thicken chili). 2 onions, chopped. Season to taste... *Mix all ingredients together and put on medium low for 30 minutes...stirring every several minutes to avoid it sticking to the bottom of the pot.
CHRISTMAS MELODIES
Shrimp in Papaya Sauce…Camrones en Salsa de Papaya - Ingredients: 2 large sized papayas (Scroll down and learn more about papayas). 20 large shrimp peeled and cleaned. 4 tablespoons fish broth (can substitute broth from shrimp). 2 tablespoons of heavy cream. 1/14 teaspoons of minced ‘aji’ without the seeds; a Puerto Rican Spice from Badia. 1 tablespoon Salsa Lizano. 2 tablespoons butter. 1 tablespoon sugar. salt & pepper to tasted. *Preparation: Cut papaya length wise, remove seeds and scoop out 20 balls using a melon ball spoon. Refrigerate these for about 1 hour covered. The remaining papaya shells should be hollowed but leave enough to use as a serving dish. Puree the left over papaya meat and set aside. Boil shrimp in salt water (2 teaspoons) for about 5 minutes; drain. In a 2qt pot (high heat) mix the fish broth (or shrimp broth), papaya puree; add the heavy cream while stirring vigorously for 1 minute. Incorporate the remaining ingredients and cook for 1 minute. Serving: pour papaya puree into the 4 hollowed papaya shells, place a portion of the papaya balls into each; add the shrimp in a decorative fashion. Garnish with thin slices of lime on each end of the papaya shell. --- You will have your friends believing you are a "Gourmet Chef". Serves 4----------- Cuban Style Sofrito Rice with Sherry Sauteed Shrimp - Ingredients : 1 tbl olive oil. 1 lrg cooking onion, finely, chopped. 2 clv garlic, finely, minced. 1/2 x green pepper, finely, diced. 1/2 x red pepper, finely, diced. several threads saffron. 1/2 tsp cumin, seed, ground. 1 tsp dried oregano. 1/4 tsp cayenne pepper. 4 x plum tomato, diced. Salt. freshly cracked black pepper. 1 3/4 cup water or 1 3/4 cup chicken stock or 1 3/4 cup vegetable stock. 1 cup basmati rice, rinsed well in warm water. Sherry Sauteed Shrimp. 2 tbl olive oil. 1 clv garlic, thinly, sliced. 1 x onion, thinly, sliced. 12 lrg peeled deveined shrimp, tail on. salt, to taste. pepper, to taste. 3 x roma tomato, peeled, and, diced. 1/3 cup sherry. 1/4 cup chopped fresh parsley.--- Method : In a medium pot, saute onion in olive oil over medium heat for 3-4 minutes, until soft. Add the garlic, peppers, and spices and continue to saute for 3 minutes or until peppers are just soft. Add the tomatoes and season with salt and pepper. Saute just until tomato softens, about 3 minutes. Add the stock or water and increase to high heat. Bring mixture to a boil and add the rice. Stir, reduce heat to low, cover and simmer for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Sherry Sauteed Shrimp: Meanwhile, in a large skillet, saute the garlic and onions over medium heat until just soft. Add the shrimp and season with salt and pepper. Increase to high heat and toss for 2 minutes, until shrimp are just opaque. Add the tomatoes and sherry and simmer for 1-2 minutes until most of the liquid has evaporated and shrimp are just tender. Remove from heat and sprinkle with chopped parsley. Serve over rice. Keys : Alcoholic Seafood Cuban Cuba Central American Carribean ---------- Southern U.S. Cuisine - Doc-D's Surfside Fruity-Seafood Kabobs From Doc Donald--- 1 lb Shark. 1 lb Shrimp large, peeled deveined. 1 lb Scallops ocean. 1 ea Pineapple fresh peeled cored. 4 ea Bananas somewhat green & peeled. 2 ea Peaches peeled seeded. 4 lemons or limes quartered. 12 ea Strawberries large capped. 2 ea Apples cored quartered.--- Cut fruits & shark into chunks that will fit well on a kabob-skewer. Thread alternating pieces of fruit, shark, scallops, & shrimp onto the skewers & grill over coals until shrimp is done.---- Serves 4…ORIGIN: Doc Donald's kitchen, circa 1996
GROWN UP CHRISTMAS LIST
RECIPE DIRECT
