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Post by goodcookin on Jan 26, 2007 12:29:40 GMT -5
Chiarello Chocolate Chili Con Carne Recipe courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: Are You Ready for Some Football 3 pounds beef chuck Freshly ground black pepper Gray salt 1/2 teaspoon ground cinnamon, plus 1 teaspoon 1 teaspoon ground cumin, plus 2 teaspoons 2 tablespoons chili powder, plus 2 tablespoons Masa harina (Mexican corn flour) 1/2 cup extra-virgin olive oil 1/4 cup lard (Manteca) 4 red onions, peeled and minced 6 cloves garlic, minced 4 jalapeno peppers, sliced thin with seeds, stems removed 1/4 cup tomato paste 2 teaspoons dried oregano 2 to 3 (12-ounce) bottles beer 1 (12-ounce) can diced tomato in juices 1 quart chicken stock 3 (12-ounce) cans black beans 2 ounces bittersweet chocolate, cut into large chunks
Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste– remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.
Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft.
Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days.
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Post by goodcookin on Jan 28, 2007 19:26:13 GMT -5
Shrimp and Artichoke Dip Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Sports Party 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups half-and-half 1/4 cup grated Parmesan 1/4 cup sherry 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder Dash salt Dash red pepper 2 egg yolks, lightly beaten 1 (13 3/4- ounce) can artichoke hearts, drained and chopped 1 pound shrimp, cleaned, peeled, and deveined 1/4 pound fresh mushrooms, chopped 3/4 cup grated Cheddar and Monterey Jack cheese (combined) Paprika, to taste
Preheat oven to 350 degrees F.
Melt butter in saucepan over medium heat. Blend in flour to make a roux. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan, sherry, Worcestershire sauce, garlic powder and salt and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to the cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes.
Serve with crackers or tortilla chips.
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Post by goodcookin on Jan 28, 2007 19:27:13 GMT -5
Cinnamon Toast Pecans Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Sports Party
2 tablespoons butter, melted 2 tablespoons light corn syrup 2 teaspoons sugar 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 4 cups (about 1 pound) pecan halves
Preheat oven to 250 degrees F.
Stir together first 5 ingredients. Add pecans, tossing to coat. Spread coated nuts in a single layer on a large jellyroll pan. Bake for 1 hour stirring every 15 minutes. Let cool; store in an airtight container up to 2 weeks.
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Post by goodcookin on Jan 29, 2007 20:09:39 GMT -5
Grilled Green Chili Quesadillas Recipe courtesy of Rachael Ray Show: 30 Minute Meals
Yield: 6 servings
3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat 4 (12-inch) large flour tortillas 3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded) 1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section 1 cup sour cream 2 tablespoons chopped fresh cilantro leaves
Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat.
Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
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Post by goodcookin on Jan 30, 2007 1:04:05 GMT -5
Hot Crab Dip Recipe courtesy Paula Deen Show: Paula's Home Cooking
1 pound jumbo lump crabmeat, free of shells 1 cup grated pepper jack cheese 3/4 cup mayonnaise 1/4 cup grated Parmesan 1/4 cup green onions, minced, optional 5 to 6 roasted garlic cloves or 2 cloves minced 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon or lime juice 1 teaspoon hot pepper sauce 1/2 teaspoon dry mustard Salt and pepper
Preheat oven to 325 degrees F.
Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.
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Post by amirah on Jan 31, 2007 0:39:49 GMT -5
Spicy BBQ Meatballs
POINTS® Value: 1 Servings: 30 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Easy
Keep the calories low in this popular hors d'oeuvre by making the meatballs with ground turkey instead of ground beef and by using fat-free barbecue sauce.
1 1/2 pound lean ground turkey 1 cup uncooked quick oats 2 medium egg white(s) 1 large onion(s), finely chopped 1 medium garlic clove(s), chopped 1/4 cup parsley, chopped 1 tsp dried oregano 1 1/2 tsp beef bouillon granules 1/2 tsp black pepper 1 1/4 cup barbecue sauce
Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.
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Post by goodcookin on Feb 4, 2007 21:07:03 GMT -5
Six Layers and a Chip Dip From Food Network Kitchens
2 cloves garlic 2 teaspoons kosher salt 1(15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 2 teaspoons chili powder 2 tablespoons water 1 tablespoon extra-virgin olive oil 2 cups lowfat shredded Cheddar 2 ripe avocados, preferably Hass 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) 2 cups chopped romaine lettuce 1 1/2 cups nonfat yogurt, preferably Greek 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish 3 ripe medium tomatoes, diced 5 scallions (white and green), thinly sliced Baked tortilla chips, for dipping
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
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Post by goodcookin on Jan 9, 2008 20:07:04 GMT -5
Cincinnati Chili Dip
Former Cincinnati Bengal Dave Lapham's daughter Sarah makes this dip for him. Inspired by the chili dip at Skyline, this is Lapham's favorite snack to have while watching football games and it's a staple menu item on any Cincinnati Super Bowl party menu!
1 (15-ounce) can chili 12 ounces cream cheese, softened 1/4 cup onions, diced, plus additional for serving 12 ounces mild cheddar cheese, shredded Lettuce, coarsely shredded Tomatoes, coarsely chopped Sour cream Nacho or corn chips
Preheat oven to 350°F
In small saucepan over moderate heat, warm chili.
Spread cream cheese evenly on bottom of 9- x 13-inch glass casserole dish. Spread chili on top of cream cheese. Sprinkle with diced onions, then shredded cheese. Bake until cheese is completely melted, 10 to 15 minutes. If desired, add additional onions, lettuce, tomatoes, and sour cream. Serve with chips.
Cook's note: This dip can also be cooked in the microwave. Prepare dip in 9- x 13-inch microwave-safe dish then microwave on high until cheese is melted, about 2 minutes. Let stand 5 to 10 minutes before serving.
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Post by goodcookin on Jan 10, 2008 12:33:04 GMT -5
Sour Cream Chicken Enchiladas
This recipe former Dallas Cowboy Chad Hennings family favorite. "We have lived in Texas since my playing days with the Dallas Cowboys and my family has grown to love Mexican food. We have yet to meet anyone who did not love them. Incredible and great leftovers!"
2 cups cooked and shredded or chopped chicken 2 cloves fresh garlic, minced 1/2 cup onion, finely chopped 1/2 cup green pepper, finely chopped 2 tablespoons olive or avocado oil 1 tablespoon butter 2 heaping tablespoons flour 2 cups chicken broth 1-2 small cans chopped green chilies Approximately 1/2 teaspoon sea salt 4 cups grated Monterrey Jack cheese 1/2 cup sour cream Couple packages of flour tortillas Paprika Chives
Preheat oven to 350°F.
Cook and chop or shred chicken breasts; set aside.
Sauté garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth, mix until smooth and cook until thickened. Add chilies and salt. Add 1 1/2 cups cheese and stir until smooth. Reduce heat. Add sour cream and stir until smooth. Place large scoop of chicken, cheese, and sauce in center of each tortilla. Roll up and place in oiled large baking dish. Pour remaining sauce over all rolled up tortillas and sprinkle remaining cheese on top. Sprinkle with paprika and chives. Bake, covered, about 25-30 minutes. Uncover and broil for 2 minutes just to add a nice brown tint to enchiladas.
Serve with sliced avocado, chopped tomato, and salsa on top!!
To compliment the meal, serve black or pinto refried beans.
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Post by goodcookin on Jan 11, 2008 18:40:55 GMT -5
Chex Muddy Buddies
9 cups Chex cereals (Corn, Rice and/or Wheat) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup margarine 1 teaspoon vanilla extract 1 1/2 cups powdered sugar
Pour cereals into large bowl; set aside.
In 1-quart microwave-safe bowl combine semi-sweet chocolate chips, peanut butter, and margarine. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.
Makes 9 cups.
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Post by goodcookin on Jan 11, 2008 18:42:01 GMT -5
Party Mix
7 cups rice chex 7 cups wheat chex 7 cups corn chex 1 box cherrios 1 pkg. thin pretzels 1 pkg (9 ounces) Spanish peanuts 1/2 cup margarine 2 T. tabasco 1 heaping teaspoon chilii powder
Preheat the oven to 200 degrees. mix together the cereals, pretzels and peanuts in a large roasting pan and set aside.
Melt together the margarine, tabasco then stir into the dry ingredients. You may want to add more margarine. Sprinkle on the chili powder and stir again.
Bake for 2 hours, stirring every 20 minutes.
Yields about 50 cups.
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Post by goodcookin on Jan 15, 2008 15:17:12 GMT -5
Taco Snack Mix
4 cups assorted shredded wheat or chex cereals 4 cups small pretzel sticks 4 cups tortilla chips 1 package taco seasoning mix 1/4 cup margarine, melted
Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted margarine and toss to coat well. Store in an airtight container.
Makes 12 cups.
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Post by goodcookin on Jan 15, 2008 15:17:51 GMT -5
Gooey Chex Mix
1 cup butter 1 cup karo syrup 1 cup sugar 6 cup rice chex 6 cup honey grahams 1 cup slivered almonds 1 cup cashew halves 1 cup coconut
Stir butter, light karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes. Pour over the top of all the mix. Mix well. Spread mix on wax paper and let sit for 1 hour or longer.
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Post by bonnie on Jan 16, 2008 14:09:18 GMT -5
Traditional Southern Deviled Eggs from Paula's Home Cooking with Paula Deen
7 large eggs, hard boiled and peeled 1/4 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard Salt and pepper, for taste Paprika, for garnishing Sweet gherkin pickles sliced, for garnishing Pimentos, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.
Yield: 14 eggs.
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Post by bonnie on Jan 16, 2008 14:17:26 GMT -5
Oven-Fried Chicken from Paula's Party with Paula Deen
Marinade: 1 cup buttermilk 1/2 cup unflavored yogurt 2 teaspoons spicy brown mustard 2 teaspoons hot sauce (recommended: Louisiana) 2 teaspoons dried tarragon, 1 teaspoon chopped, if fresh 2 teaspoons paprika 2 teaspoons salt 1 (2 1/2-pound) chicken, cut into serving pieces, or 4 to 6 boneless, skinless chicken breast halves
Breading: Cooking spray 1/2 cups all-purpose flour 1/2 cup plain oatmeal
For the marinade: In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika, and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
For the breading: Preheat the oven to 450 degrees F.
Grease a baking pan large enough to hold the chicken pieces in 1 layer.
Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.
Yield: 4 to 6 servings.
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