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View Poll Results: What kind of recipes do you like?
Cookies & Cakes 2 11.76%
Main Dishes 15 88.24%
Side Dishes 4 23.53%
Desserts 3 17.65%
The Odds and Ends 4 23.53%
Salads 1 5.88%
Multiple Choice Poll. Voters: 17. You may not vote on this poll

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Old 04-15-2012, 07:03 PM   #155
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Enchiladas de Pollo
4 chicken breasts
water
1/2 small onion
1 bay leaf
8 peppercorns
salt
1/2 medium onion, chopped
3 Tbsp. grated parmesan cheese
4 oz. Monterey jack cheese, shredded
1 (4-oz.) can green chilies
1 (4-oz.) can tomatillos, drained or 1-3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
1/4 cup lard (or Crisco)
8 corn tortillas
4 oz. Cheddar or Monterey jack cheese, shredded
guacamole (your favorite fresh or purchased)
1 cup dairy sour cream
3or 4 radishes, sliced
2 cups shredded lettuce
12 ripe olives
Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use.
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Old 04-15-2012, 07:04 PM   #156
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Crock Pot Jambalaya
1 pound skinless, boneless chicken breast halves, cubed
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp, without tails
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1-2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste


In a slow cooker, stir together everything but the shrimp.  Cover and cook 7 to 8 hours on low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. Serve over hot cooked rice.
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Old 04-15-2012, 07:07 PM   #157
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Ginger Peach Glazed Chicken
2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks)
Salt and coarsely ground black pepper
1/2 cup peach preserves, large pieces snipped
1 Tbsp. white wine vinegar
1 Tbsp. prepared horseradish
1 tsp. freshly grated ginger
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper


Sprinkle chicken lightly with salt and pepper. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Meanwhile, in a small microwave-safe bowl
combinepreserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoonpepper. Micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush over chicken pieces. Cover and grill 10 to 20 minutes more or until chicken is no longer pink (180 degrees F in thighs or drumsticks, 170 degrees F in breast halves), brushing occasionally with sauce.

Spoon any remaining preserve mixture over chicken. Makes: 4 to 6 servings

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Old 04-15-2012, 07:21 PM   #158
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If you make chili Relleno’s in your MH here is a tip for roasting your chili's if it’s raining out. Yup it was raining, normal for up here and since I really wanted them this is what I did.
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Old 04-16-2012, 08:05 PM   #159
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Cold Soba Noodle Salad

2 chicken breast, boneless and skinless (about 6-ounces each)
3 tablespoons sesame oil
Salt
Freshly ground black pepper
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 teaspoon sugar
1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
1/4 cup smooth peanut butter
1/2 cup water
1 pound Soba noodles
1/2 cup chopped toasted peanuts
1/4 cup chopped green onions, (green part only)

Preheat the grill. Bring a pot of salted water to a boil. Season the chicken breast with 1 tablespoon of sesame oil, salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes on each side. Remove from the grill and cool completely. In a saucepan, heat the remaining sesame oil. Add the garlic, ginger and chili paste. Cook for 1 minute, stirring constantly. Stir in the sugar and continue to cook for 1 minute. Stir in the hoisin, vinegar, peanut butter and water. Mix well. Bring the mixture to a simmer and remove from the heat. Cool the sauce completely. Add the noodles to the water and cook until tender, about 4 to 4 1/2 minutes, stirring the noodles constantly with chop sticks. Drain and rinse the noodles under cold water, using your fingers to separate the noodles while cooling. Toss the noodles in the peanut dressing. Slice the chicken, very thin, on the bias. Add the sliced chicken, peanuts and green onions to the pasta. Mix well. Season with salt and pepper. Serve the noodles cold.

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Old 04-16-2012, 09:18 PM   #160
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In honor of our newest gdughter that was born today!

Cookies and Cream Cake
3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
4 ounces bittersweet chocolate, melted and cooled

For the frosting:
4 oz egg whites (3-4 large egg whites or about 1/2 cups)
1 1/2 cup granulated sugar
1 lb unsalted butter, room temperature
2 tsp vanilla extract
1 sleeve Oreos, run through the food processor until finely chopped

For the cake:
Preheat the oven to 350°. Butter two 9x2 inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
Mix 2 cups of the batter with the melted and cooled bittersweet chocolate. Scrape the remaining batter into the pans. Dollop the chocolate batter over the batter in the pans and swirl with a knife. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
For the icing:
Lightly whisk egg whites and sugar together over simmering water in a double boiler until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).
Pour hot whites into a room-temperature bowl and whip at medium high, with a wire whip, until double in volume and stiff peaks have formed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)
On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a medium high speed.
Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add vanilla and oreo, continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.
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Old 04-16-2012, 09:25 PM   #161
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Pasta and Clam Sauce
2 cans baby clams, drained but save the clam juice
4 cloves garlic, sliced thinly
1 teaspoon red pepper flakes
1 tablespoon butter (optional)
1/4 – 1/3 cup olive oil plus more for drizzling
3 – 4 tablespoons fresh parsley, chopped
1/2 – 3/4 cup white wine or white grape juice
Juice of one lemon
1 pound of spaghetti or linguine
Prepare pasta according to directions.
In a large pan that will accommodate the cooked pasta, heat olive oil on medium heat.  Add the butter at the same time if you’re using it.  I find that it gives the sauce more body but it’s not necessary.  When the oil is warmed up, add the red pepper flakes.  If they sizzle too much in the oil, turn the heat down before you add the sliced garlic.  If it’s okay, add the garlic and cook for a minute, being careful not to let them brown.  Add the reserved clam juice and the wine or white grape juice and bring to a boil.  Add half of the chopped parsley and the juice of half a lemon and season to taste.  I tend to use a whole lemon I love the fresh taste that this adds.
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Old 04-16-2012, 09:26 PM   #162
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Congratulations! We had our first grand child(grand daughter) Jan 15
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Old 04-17-2012, 04:15 AM   #163
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Congratulations Sohapi, Hope all is well with baby and mommy.

Same day as my first grandson many years ago.
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Old 04-17-2012, 06:54 AM   #164
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Congrats on new gbaby

Pretzels can wait....... I just got back from babysitting this weekend and going back on sunday..... I have two and two. Each son has girl and boy, ALL under 3 years old....
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Old 04-17-2012, 09:09 AM   #165
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Morning everyone one and thanks for all the good wishes! This is our 4th grand daughter and we have just 1 grandson! Poor boy, but I am sure he will survive. LOL

She was late..........and now a big baby! 9lbs 8oz. My poor daughter is tinny and so was a challange to have, but everyone is well!
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Old 04-18-2012, 12:20 AM   #166
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Black Raspberry Sorbet
1 pound black raspberries
2 tablespoons lemon juice
1/4 cup water
1/2 cup natural cane sugar
Place black raspberries in a food processor and blend until raspberries begin to smooth out. Add in remaining ingredients and pulse for one more minute until all ingredients are combined.
Place a cheese cloth over a large bowl and scrap black raspberry mixture into the bowl. For this next step I recommend gloves unless you want your hands to be a lovely shade of reddish-purple. Pull the ends of the cheesecloth together, twist, and begin to squeeze the liquid. Continue until you feel like you only have seeds left (if your berries are wild like mine were- you will have a lot of seeds.) If you have a Victorian Strainer as I do use it for this step. I would still use gloves though.
Cover bowl with plastic wrap and chill in the refrigerator for 2-3 hours. Once chilled, pour into ice cream maker and freeze according to your ice cream maker's directions. I have a Cuisinart Ice Cream Machine that took about 12-15 minutes to freeze. This only makes about 2 cups so I doubled it the next time.
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Old 04-18-2012, 12:23 AM   #167
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Carne Adovada
I ate this at a restaurant in Albuquerque and this is what I am thinking was in it. We have since made it many times, this is so good!


2.5 pounds pork loin
16 ounces dried red chile pods
1 white onion, chopped
1/2 cup vinegar
6 large garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1 Bay leaf

To make the chile caribe take the red chile pods and soak them for two hours to resuscitate. Place in a blender with two cups of hot water and "chop" till a paste is formed.
Trim all the fat from the meat and cut in bite-size cubes.
Mix the red chile caribe marinade with the onion, vinegar, garlic, salt, cumin and oregano.
Place the meat in a glass baking dish and cover with the red chile caribe marinade mixture.
Stir to coat each piece of meat and marinate overnight in the refrigerator.

The next day, bring the meat to room temperature add 1 bay leaf. Put into a preheated 425-degree oven for 90 minutes.

Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees. Remember to remove the bay leaf before serving.
Serve over rice, wrapped in flour tortillas or in tacos.
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Old 04-18-2012, 12:24 AM   #168
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Braised Beef Chuck Roast

1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 6-oz can tomato paste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 small onion, diced (about 1 cup)
6 cloves garlic, pressed
1 2-1/2 to 3 lb bone-in chuck roast
In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.


Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center.
Bring up the top and bottom edges.... ...and fold them over 3 or 4 times.
Fold up both sides 3 or 4 times.

Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).

Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.
Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...yum!

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