Cooking, Home & Garden

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Topic: THE Recipe Thread
tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:12 AM
CHILI RELLENO CASSEROLE 3 large cans whole GREEN chilies, seeded 3 Cups of white sharp cheddar cheese, grated 3 cups of pepper Jack cheese, grated 1 8 oz of fresh Mexican soft cheese 4 eggs lightly beaten 1 cup of evaporated milk 8 oz of sour cream 1/3 cup of corn flour 1 Jalapeno pepper diced 1 small red onion diced 2 lb. ground beef, cooked and drained 8 oz. can of spiced tomato pepper sauce Sea Salt and pepper to taste Take ground beef mix in diced red onion, diced jalapeno pepper, brown ground beef and cook till done. Butter rectangular baking dish. Flatten chilies and line bottom of dish with 1/4 of the chilies. Spread 3/4 cup each cheddar and Jack on top plus spread sour cream with each layer, 1/4 of the ground beef. Spread the soft Mexican cheese of top of each layer. Repeat for four layers. Beat eggs, milk, flour, salt, and pepper together. Pour over mixture in baking dish. Bake, uncovered, 35 minutes in 350 degree oven. Cover entire surface with Mexican tomato pepper sauce; bake 15 minutes longer. Is even better after chilled. Heat and serve.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:15 AM
BEEF ENCHILADA CASSEROLE 2 lbs. ground beef 1 cup of chopped red onion 3 stocks of green onions diced 1 1/2 tsp. ground cumin 3 garlic cloves, crunched 4 tsp. chili powder 1 tsp. of sea salt 1 tsp of onion powder 1 tsp. pepper 1 tsp of cayenne pepper 2 tsp of cilantro 1 cup of beef broth 2 cups of salsa 12 flour tortillas 1 lb. Monterey Jack cheese, shredded 1 8oz of Chihuahua cheese 1 cup of sour cream Preheat oven to 375 degrees. Grease 13"x9" baking dish; set aside. In 12" skillet cook ground beef and onion over medium high heat until meat is brown, stirring occasionally. Discard drippings. Add next 10 ingredients. Simmer 10 minutes, uncovered, stirring occasionally or until most of liquid has evaporate. Meanwhile, pour 1/2 cup taco sauce into prepared casserole. Arrange 1/2 tortillas to cover bottom. Pour 1/2 cup additional salsa evenly over tortillas. Layer in the, beef mixture. Top with sour cream and sprinkle with 1/2 cheese. Arrange remaining tortillas, spread remaining salsa. Top with remaining cheese. Cover with foil. (May be refrigerated up to 24 hours or frozen.) Bake 40 minutes. Remove foil and bake 5 minutes more.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:19 AM
CHICKEN ENCHILADA VERDE 4 boneless skinless chicken breasts 2 cans of chicken broth 1 15 oz can of green Chile sauce 1 8 oz can of green Chile sauce 1 15 oz can of diced green chilies (drained) 3/4 cup of salsa Verde 2 cup of shredded Monterey jack cheese 1 cup of shredded pepper jack cheese 1 cup shredded of sharp white cheddar cheese 1 cup of diced roasted red peppers 1 cup diced red onions salt and white pepper to taste 12 large flour tortillas 1 cup of sour cream 1 15 oz can of black olives diced Preheat oven 350 degrees. Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork. About 2 hours. Strain the broth, place in a container in the refrigerator or freeze. Shred chicken with fork and set aside. Combine all cheeses, diced red peppers, and onion in a small bowl. Open small can of green Chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chilies, cheeses, onion, and top with 1 tablespoon of green Chile sauce. Reserve half the cheese and onion combination. Roll tortillas and place in baking dish seam side down. Take remaining green chili sauce and thoroughly pour over all. Top with remaining cheeses, onion. Add the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:22 AM
CHICKEN ENCHILADA VERDE 4 boneless skinless chicken breasts 2 cans of chicken broth 1 15 oz can of green Chile sauce 1 8 oz can of green Chile sauce 1 15 oz can of diced green chilies (drained) 3/4 cup of salsa Verde 2 cup of shredded Monterey jack cheese 1 cup of shredded pepper jack cheese 1 cup shredded of sharp white cheddar cheese 1 cup of diced roasted red peppers 1 cup diced red onions salt and white pepper to taste 12 large flour tortillas 1 cup of sour cream 1 15 oz can of black olives diced Preheat oven 350 degrees. Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork. About 2 hours. Strain the broth, place in a container in the refrigerator or freeze. Shred chicken with fork and set aside. Combine all cheeses, diced red peppers, and onion in a small bowl. Open small can of green Chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chilies, cheeses, onion, and top with 1 tablespoon of green Chile sauce. Reserve half the cheese and onion combination. Roll tortillas and place in baking dish seam side down. Take remaining green chili sauce and thoroughly pour over all. Top with remaining cheeses, onion. Add the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:26 AM
HOT MEXICAN BEAN DIP 1 8 oz. Philly Cream Cheese, softened 1 cup sour cream 1 can refried beans 1 tablespoon garlic, finely minced 1 tablespoon cilantro, chopped 2 tablespoon Lipton's onion soup mix 2 tablespoons chili powder 2 1/2 cups grated cheddar or Monterey Jack cheese 2 tablespoons chili powder pinch of sea salt 1 tablespoon Tabasco (green) pepper sauce Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco. Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready. Top with cheese. Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:29 AM
MEXICAN CASSEROLE 1 lb. hamburger 2 med chopped onions 1 jalapeño pepper: more if like it hot 1 15 oz can of refried beans 1 tsp. garlic powder 1 tsp of cayenne pepper 1 (8 oz.) can tomato sauce 1 (15 oz.) can Hunts "special" tomato sauce 1 sm. can black olives, sliced 2 cloves of garlic 1 cup of sour cream 1 cup of cottage cheese 6 oz can of green chilies 8 oz of grated Monterey Jack cheese 4 oz of pepper jack cheese Tortilla chips Brown hamburger, with the garlic powder and cayenne pepper, jalapeño pepper, and onion; drain off fat. Add the refried beans to meat mix. Add garlic, tomato sauce, and sliced olives. Layer chips, 1/2 of hamburger mixture, 1/2 of mixture of sour cream, cottage cheese, and green chilies. Layer 1/2 of cheese. Repeat. Add chips on top. Crush the chips in a plastic bag to cover the top. The avocado chips work great if you can find them. Bake at 350 degrees for 30 to 45 minutes.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:31 AM
MEXICAN CHICKEN SOUP 4 chicken breasts, bone in, skin on Good olive oil Sea salt and freshly ground black pepper 2 cups chopped red onions 1 cup chopped celery 2 cups chopped carrots 4 large cloves garlic, minced 2 1/2 quarts chicken stock 1 (28-ounce) can whole tomatoes in puree, crushed 4 jalapeno peppers, seeded and minced 1 teaspoon ground cumin Pinch of cayenne pepper 1 teaspoon ground coriander seed 1/3 cup chopped fresh cilantro leaves or 1 tbsp of dry 6- 6 inch white corn tortillas For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, cayenne, coriander, 1 tablespoon salt, 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated extra sharp Cheddar cheese, and broken tortilla chips.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:35 AM
MEXICAN SLAW 3 tbsp. salad oil 1/2 cup of white or cider vinegar 2 tbsp. sugar 1 1/4 tsp. of sea salt 1 tsp of garlic powder 1/2 tsp of cumin 1/2 tsp. dry mustard 1 tsp of crushed celery seed 6 cups of knife shredded, thin strands green cabbage 1/2 cup of Julianne pepper 1 red pepper bell julienne 1 yellow bell pepper julienne 1/4 cup of diced pimentos 1 tbsp. minced onions sliced black olives as desired to add color Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well. Chill for one hour or more before serving.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:37 AM
MEXICAN WEDDING COOKIES 1 cup of un-salted butter 1 cup of powdered sugar 1 tsp. vanilla 1 tsp of cinnamon 1 3/4 cup of sifted whole wheat flour 1/4 tsp. sea salt 3/4 cup of finely chopped pecans See Note: Mix butter and sugar, cinnamon, and vanilla thoroughly. Sift whole wheat flour and salt together and blend in. Stir in nuts. Chill dough for at least 1/2 hour. Heat the oven to 375 degrees. Roll dough into 1 inch balls. Place on un-greased cookie sheet. Bake 10-12 minutes, until set NOT brown. While still warm, roll in powdered sugar. Cool, and then roll again. NOTE: If you wish you can indent the top of the warm cookies with your thumb, and fill with you favorite jam or jelly. Then sprinkle the tops with powder sugar. Then sprinkle with cinnamon.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:40 AM
TACO DIP 3 packages of cream cheese 1 12 oz container of sour cream 1 package of taco seasoning 3 cloves of garlic crushed 1 jar of salsa mild-medium-or hot 8 oz of shredded Cheddar cheese 1 bunch green onions 1 red onion diced 3 tomatoes diced 1 small can of Roltel salsa for top 1 14 oz can of black olives 1 large bag of tortilla chips Combine cream cheese, sour cream and taco seasoning, and garlic in a bowl and mix together until smooth. Spread evenly as the bottom layer on a flat serving dish, top with a layer of salsa. Then sprinkle with Cheddar cheese and top it all off with a layer of green onions, tomatoes. Roltel salsa on top, with olives.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:42 AM
TACO SEASONING DRY MIX 1 tbsp. chili red powder 2 tbsp. onion powder 1 tbsp. ground cumin 1 tbsp. garlic powder 1 tbsp. Spanish paprika 1 tbsp. Spanish oregano 1 tbsp. white sugar 1/2 tsp. sea salt 1 tbsp. cornstarch Combine all ingredients. Add 3/4 cup water to season 1 pound browned, drained ground beef. This equal’s a 1 1/4-ounce envelope, of commercial taco seasoning.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 10:44 AM
TACO SOUP 2 lbs. ground meat 2 red onions, chopped 1 pkg. taco seasoning mix 1 tbsp. of chili powder 1 tbsp of cumin 1 tsp of cayenne pepper 1 tsp of garlic powder 1 lg. Hidden Valley Ranch dry mix Salt & pepper 2 cans of chopped green chilies 1 can kidney beans, drained 1 can of black beans; drained 1 can yellow corn, drained 2 cans of pinto beans, drained 3 jalapeño’s diced 3 cans stewed tomatoes 2 cans of beef broth 2 cans of water Taco chips Grated cheese Sour cream Brown beef and drain well. Crumble ground beef to ½ pieces. Add the dry ingredients. Cook ground beef and dry ingredients till blended. Add water if needed. In a large stew pot put in the ground beef. Stir in vegetables, water and beef broth. Bring to a boil, and then simmer 45 minutes to an hour, stirring occasionally. Crumble taco chips into bowls. Pour or spoon soup over crushed chips; pass additional chips, grated cheese and sour cream to be added individually.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 05/05/11 11:02 AM
CREAMY CHICKEN ENCHILADAS 6 whole chicken breasts, skinned and boned 2 (8 oz.) pkgs. cream cheese, softened 6 green onions, chopped 1 cup of chopped green chilies 2 minced jalapenos with seeds and veins removed 2 cups of pepper Jack cheese, shredded Flour tortillas 2 cans salsa Verde 2 eggs 2 cups of heavy cream Poach chicken until done; cool and shred meat. Combine the shredded chicken; cream cheese, green onions, jalapenos, and chilies. Combine salsa Verde, cream, and eggs in blender; put in saucepan and warm over low heat. Warm the tortillas. Spread each with 1 tablespoon sauce and 5 tablespoons chicken mixture, and then sprinkle with pepper Jack cheese; roll up and place seam side down in 13 x 9 inch pan. Pour remaining sauce over and bake, covered, with foil at 350 degrees for about 30 minutes.

thewaterbearer Joined Sun 10/25/09 Posts: 19759	Fri 05/06/11 04:10 PM
You must be in a mexican food mood, I am going over the cookie recipes and copying them, first batch will be the monster chocolate chip cookies.

tazzops Joined Sat 12/20/08 Posts: 33333	Fri 05/06/11 05:30 PM
You must be in a mexican food mood, I am going over the cookie recipes and copying them, first batch will be the monster chocolate chip cookies. It was Cinco De Mayo day. I was asked if I could post some Mexican recipes. So I posted a few of them. I would say at the cinco de mayo party yesterday there was about one hundred pounds of food for each person that showed up. I sampled a little bit of everything that was presented. Plus the drinks, eight different Mexican beers, Margaritas in every fruit favor.

thewaterbearer Joined Sun 10/25/09 Posts: 19759	Fri 05/06/11 06:02 PM
I didn't even realize it was Cinco de mayo, yesterday sounds fun.

tazzops Joined Sat 12/20/08 Posts: 33333	Fri 05/06/11 06:36 PM
*It was indeed a fun night. A few called into work. Had four men playing the guitars, others playing other musical instruments. Lots of dancing with regional dress from mexico. Lots of good people.*

thewaterbearer Joined Sun 10/25/09 Posts: 19759	Fri 05/06/11 06:44 PM
I am going to try your taco soup recipe, I love taco soup, never made it myself, but have tried when others have cooked it.

tazzops Joined Sat 12/20/08 Posts: 33333	Fri 05/06/11 06:47 PM
You can cut it in half. It does make enough for four. I have a meatball soup to that really good to eat on a hot day or a cold day.

tazzops Joined Sat 12/20/08 Posts: 33333	Fri 05/06/11 06:50 PM
Albondigas soup Meat balls 1 lb. of ground beef 1 lb. of ground elk or pork 1 small red onion minced 2/3 cup of bread crumbles 1 egg beaten Stock 1 15 oz can of beef broth 1 15 oz. can of chicken broth 4 small carrots sliced 3 stocks of celery 1 med onion sliced 2 cloves of garlic minced 2 teaspoons of tomato paste 3 tomatoes diced 1 minced jalapeño Spices 1 teaspoon of onion powder 1 teaspoon of cayenne pepper 1 teaspoon of cumin 1 teaspoon of sea salt 1 teaspoon of ground mixed pepper corns ½ teaspoon of white pepper ½ teaspoon of turmic 1 teaspoon of colander 1 teaspoon of parsley 1 teaspoon of sweet basil Mix the meat balls. Sauté the onions, celery and carrots. Place the broth and spices in a pot with the sauté vegetables. Heat on heat for 10 minutes . Lower heat to med for 25 minutes. Lower heat to low or simmer for 20 covered. Until the meat balls are cooked though and the vegetables until tender.