Author: admin
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Deviled Eggs – Jalapeno Bacon
INGREDIENTS: 12 eggs 4 Tablespoons real mayonnaise 2 Tablespoons + 1 teaspoon prepared (regular) mustard 3.5 Tablespoons of diced, pickled jalapeno peppers (more or less to taste) 1 teaspoon of juice from the pickled jalapeno peppers 4 Tablespoons bacon bits for the filling plus more to cover. 12 drops of hot sauce (tabasco, Franks, etc.)…
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Chicken Chili – Randy’s
I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well…
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Chili Powder – Randy’s
A double batch should fill a large spice container. I was close to running out of store-bought chili powder so I made the mild version of this using dried peppers I got from the Mexican Grocery. We taste tested the homemade vs the storebought and the homemade was far superior. The storebought chili powder left…
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Salted Caramel Oatmeal Cookies
INGREDIENTS: 2 sticks of salted butter (1 cup), softened 1 cup brown sugar 3/4 cup sugar 2 eggs 1 tsp vanilla 1 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 3 cups raw oats/Quick cooking oats 1 1/2 cups of salted caramel chips (10 oz bag) extra salt for topping (optional-I didn’t use…
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Ortega Style Taco Sauce – JRP
NOTES: I like this recipe better and it can be made for 20% of the cost of the store-bought sauce. Recipe makes about 1 quart. Ingredients: Ingredients (2 gallon recipe): Note: This actually makes 290 ounces or 2.25 gallons. You need to use a 12 quart stockpot for this. INSTRUCTIONS: nutrition facts: Serving size: 2 Tablespoon…
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Caramel Souffle
Ingredients: Cold, unsalted butter, for ramekins Sugar, for dusting ramekins ½ cup (125ml) water 1 cup (220g) sugar ½ teaspoon cream of tartar 3 eggwhites INSTRUCTIONS: Preheat oven to 355°F. Brush 4 x ¾ cup-capacity ramekins with butter Dust rammekins with sugar and place on a baking sheet. Place the water, sugar and cream of…
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Enchilada Lasagna – My version of Alton Brown’s
INGREDIENTS – SAUCE 2 dried chipotle chiles, stems and seeds removed, diced 3 large garlic cloves, minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons toasted cumin seeds, freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper INGREDIENTS – FILLING 1 tablespoon vegetable oil…
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Meat Stock
I use the term meat stock because most recipes can benefit from a generic stock that is neither chicken or beef but a combination of the two. Most store-bought chicken stock is richer than store-bough beef stock. It makes sense because chicken is inexpensive so they can afford to use more real ingredients. Beef stock…
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Clam Chowder
INGREDIENTS: 6 slices bacon, diced 1 1/2 cups chopped onion 2 stalks celery, diced 3 tablespoons butter 3 tablespoons of flour 1 teaspoons salt 1 teaspoon thyme 1/2 teaspoon garlic powder 1 1/2 cup chicken broth 2 teaspoons fish sauce 4 cups peeled and cubed new or waxy potatoes (1/2″ cubes). ground black pepper to…
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French Onion Soup – JRP
Notes: I searched the web for a recipe to start with and created this recipe from my notes from a recording of the Juila Childs French Chef cooking show episode 2 from 1963. The episode was televised before I was born and it is still awesome tv for any foodie. You need a very beefy…