Yield: 10-12 Servings 15
2-1/2 pounds boneless pork, cut into 1-inch cubes (i use leftover chops)
2 tablespoons vegetable oil (don't use this if you aren't cooking raw pork)
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt
Directions
In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 10-12 servings.
Tuesday, September 25, 2012
Saturday, September 1, 2012
Pancake Mix Biscuits
1 biscuit per serving
an unconventional easy way to make biscuits but tasty
1 biscuit per serving
Minutes to Prepare: 5Minutes to Cook: 10Number of Servings: 13
Ingredients
3 cups of complete pancake mix
1/3 cup of water
1/4 cup melted butter
1 egg
Directions
Preheat oven to 425°. Mix all the ingredients in a bowl with a spoon. Roll out dough on a floured (or in our case pancake mixed) counter. Cut out circles of dough with a floured glass or biscuit cutter.Place on an ungreased cookie sheet with parchment paper.
Bake for 8-10 minutes, until the tops are golden.
Serving Size: makes 13 2-inch round biscuits
Number of Servings: 13
Friday, August 12, 2011
Go Anywhere Rhubarb Squares
Ingredients:
1 c. flour
1/3 c. powdered sugar
1/3 c. butter
Filling:
1 c. sugar
1/4 c. flour
2 eggs, lightly beaten
1 tsp. vanilla
3 c. finely chopped fresh or frozen rhubarb
Procedure:
Combine flour & powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.
Sunday, April 24, 2011
Baked Jalepeno Poppers
Ingredients
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
**I'd add a little salt to the flour**
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
**I'd add a little salt to the flour**
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Thursday, March 24, 2011
What to do with those Easter Ham leftovers,..
Ham and Pea Pasta
Ingredients
1 (16 ounce) package uncooked farfalle (bow tie) pasta - I used shells, use whatever you have.
1 pound cooked ham, cut into bite-size pieces
frozen peas, drained (1/2 bag)
1/2 cup milk
ground black pepper to taste
garlic powder to taste
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese - I just substituted a cup of Mexican shredded cheese
Directions
Bring a large pot of lightly salted water to a boil over medium heat, and cook the pasta for about 8 minutes, until tender. Drain, and return to pot over low heat.
Lightly mix in the ham, peas, and milk, and sprinkle in the pepper and garlic powder. Stir in the Cheddar and mozzarella cheeses, and cook about 5 minutes, until the cheese melts and the mixture is bubbling.
Ingredients
1 (16 ounce) package uncooked farfalle (bow tie) pasta - I used shells, use whatever you have.
1 pound cooked ham, cut into bite-size pieces
frozen peas, drained (1/2 bag)
1/2 cup milk
ground black pepper to taste
garlic powder to taste
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese - I just substituted a cup of Mexican shredded cheese
Directions
Bring a large pot of lightly salted water to a boil over medium heat, and cook the pasta for about 8 minutes, until tender. Drain, and return to pot over low heat.
Lightly mix in the ham, peas, and milk, and sprinkle in the pepper and garlic powder. Stir in the Cheddar and mozzarella cheeses, and cook about 5 minutes, until the cheese melts and the mixture is bubbling.
Wednesday, March 23, 2011
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