http://www.texasmonthly.com/phorum/list.php?1 Sun, 22 Nov 2009 15:48:07 -0600 Phorum 5.2.9a http://www.texasmonthly.com/phorum/read.php?1,9663,9663#msg-9663 http://www.texasmonthly.com/phorum/read.php?1,9663,9663#msg-9663 add milk -butter
3 T. butter
1) 1 oz. pkg. Hidden Valley Original Ranch Salad Dressing
1/2 to 1 c. sour cream or as much as needed
4 bacon slices fried crumbled
2 to 3 green onions chop fine or chives

Fry bacon crisp- drain- set aside
In a pot -peel n boil potatoes till tender in salted water-mash with- milk-with butter add in ranch dressing mix with sour cream- with salt n pepper to-beat until smooth or ur liking. Fold in 3 slices crumbled fried bacon.

Place potatoes in serving dish. Top with remaining crumbled bacon n chopped green onions or lots fresh chives

Notes~ Get creative add some sweet tender cooked chopped bell peppers or whatever u like..]]> Hj Recipe Swap Sat, 21 Nov 2009 19:04:35 -0600 http://www.texasmonthly.com/phorum/read.php?1,9662,9662#msg-9662 http://www.texasmonthly.com/phorum/read.php?1,9662,9662#msg-9662 4 ozs. spaghetti uncooked broken in half
1/4 c. chives chopped fresh
4 T. Poronci or Romano Cheese grated **
4 T. butter melted
1 T. basil leaves chop fineor 1 tsp. dried basil leaves
1 tsp. garlic granular
salt n pepper
Accent (optional
Lemon juice fresh (optional

Panko Breadcrumbs on top -drizzle more butter

Heat oven 400º F.
**Pierce squash with fork- place in ungreased square baking dish- 8 x 8 x 2 inches. Bake uncovered 1 1/2 hours or until tender with foil or cooking in mirco -use saran wrap.

Cook in salted water- drain regular spaghetti al dente.

Cut squash lengthwise in half- remove seeds fibers. Reserve 1/2 for another use. Remove squash spaghetti strands with 2 forks. Toss squash- spaghetti n remaining ingredients EXCEPT Panko n grated cheese mix some in with n more on top (those two go on top. Return spaghetti mixture to squash shell to serve. Add Panko n melted drizzled butter (sometimes I season the Panko with salt-pepper n garlic granular

Notes-**Microwave to savetime -pierce squash with fork- place in microwave oven. Cook on High 16 to 19 minutes- turning squash over after half way through cooking time-finish cooking until tender. Let stand 10 minutes continue with recipe. I SOMETIMES add Gruyre-Mexican Blend cheese inside n use Poronic grated or Romano grated as topping..Use ur choice of cheese.. (I MOSTLY use Romano or Parm inside.
If using lemon -use fresh only
Use regular breadcrumbs if u can't get Panko breadcrumbs.]]> Hj Recipe Swap Sun, 22 Nov 2009 10:07:08 -0600 http://www.texasmonthly.com/phorum/read.php?1,9661,9661#msg-9661 http://www.texasmonthly.com/phorum/read.php?1,9661,9661#msg-9661 1/4 c. butter
2 garlic cloves minced finely chopped
1/4 c. Panko bread crumbs
1/3 c. Poronic or Romano cheese grated
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. parsley chopped fresh

1. Heat oven 375°F. Spray 13x9-inch or 3-quart glass baking dish with cooking spray. Peel- halve lengthwise - seed squash- cut into 1/2 in. thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2. Use 2 quart saucepan- melt butter over medium heat. Reduce heat to low. Add garlic- cook 2 to 3 minutes- stirring frequently- until garlic is soft n butter is infused with garlic flavor. Do not let butter brown.

3. Small bowl- mix bread crumbs- cheese m 1 tablespoon butter-garlic mixture.

4. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt- pepper n bread crumb mixture.

5. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature 425°F- bake 5 to 10 minutes longer or until lightly browned. Before serving- sprinkle parsley over top.

Note- make ahead- prepare recipe through step 4. Cover - refrigerate up to 24 hours.]]> Hj Recipe Swap Sat, 21 Nov 2009 17:55:40 -0600 http://www.texasmonthly.com/phorum/read.php?1,9660,9660#msg-9660 http://www.texasmonthly.com/phorum/read.php?1,9660,9660#msg-9660
1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar packed
3/4 c. pecans coarsely chopped
1 box from SuperMoist yellow cake mix
1 c. from 15 oz can pumpkin NOT pumpkin pie mix
1/2 cup water
1/3 c. vegetable oil
4 eggs
1 1/2 tsp. pumpkin pie spice
1) 1lb. container Rich n Creamy cream cheese frosting or
Caramel topping if desired with additional coarsely chopped pecans if desired

Heat oven 325°F.

Using 1 quart heavy saucepan- stir together butter- whipping cream n brown sugar. Cook over low heat- stirring occasionally- just until butter is melted. Pour into 2) 9 or 8 inch round cake pans- sprinkle evenly with 3/4 cup pecans.

Large bowl- beat cake mix- pumpkin- water- oil- eggs with 1 teaspoon of pumpkin pie spice with electric mixer on LOW speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes- remove from pans to cooling rack. Cool completely-1 hour.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

Place 1 layer- praline side up- on serving plate. Spread with half of frosting. Top with second layer- praline side up- spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Above (3500-6500 ft. Bake 9 inch pans 43 to 45 minutes-
8 inch pans 48 to 50 minutes]]> Hj Recipe Swap Sat, 21 Nov 2009 17:34:46 -0600 http://www.texasmonthly.com/phorum/read.php?1,9659,9659#msg-9659 http://www.texasmonthly.com/phorum/read.php?1,9659,9659#msg-9659
1) 15 oz. pumpkin NOT pumpkin pie mix
1) 12 oz. can evaporated milk
3 eggs
1 c. sugar
4 tsps. pumpkin pie spice
1 box yellow or spice cake mix
1 1/2 c. pecans or walnuts chopped
3/4 c. butter or margarine melted
Whipped cream if desired
Additional pumpkin pie spice if desired

Heat oven 350°F 325°F. Grease bottom n sides of 13x9 inch pan. Medium bowl- beat pumpkin- milk- eggs- sugar n 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.

Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice n Pumpkin ice cream-cut in squares. Store covered in refrigerator.]]> Hj Recipe Swap Sat, 21 Nov 2009 17:08:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9655,9655#msg-9655 http://www.texasmonthly.com/phorum/read.php?1,9655,9655#msg-9655
Gizzards, livers and neck meat, cooked and chopped
Drippings from roasted turkey
All-purpose flour
Water
Salt, pepper, garlic powder to taste

Chop up cooked gizzards, livers and neck meat and set aside. Remove the baked turkey from its pan. Place the pan on a stove-top burner on medium-high heat. Pour a thin layer of flour over the warm drippings. There's no standard measure for flour because turkeys produce varying amounts of drippings.
Use a rubber spatula to mash flour into drippings. Continue mashing, breaking up lumps, until the flour and drippings have formed a smooth paste. If necessary, add flour. Or if the paste is too thick, thin with canned chicken broth.

Next, add enough room-temperature water to cover the paste by at least an inch. Whisk briefly, then pour into a deep saucepan, scraping all bits out of the turkey pan. The bits impart much of the rich flavor.

Place saucepan on medium high heat - whisk vigorously until all the lumps have disappeared and the gravy is smooth and caramel-colored. If it's too thin, dissolve two tablespoons or more of flour in a cup of cold water and add gradually.

Add pieces of neck meat, gizzards and livers to the gravy for a bolder, chunkier gravy. Or omit for a blander, smoother version. Next, whisk until blended. Taste and season with additional salt, pepper and garlic powder to taste.

Makes 6 to 8 servings.
Note-Cook's tip The best gravy begins with a generously seasoned turkey. Season the inside and out with salt, pepper and garlic. All seasonings drip off the turkey, leaving savory drippings for the gravy. If using a rub, remember the gravy picks up the flavors of the herbs and spices.

Do and advance search on this site for other gravy or turkey gravy -recipeswap-all dates from some great cooks]]> Hj Recipe Swap Fri, 20 Nov 2009 20:43:45 -0600 http://www.texasmonthly.com/phorum/read.php?1,9654,9654#msg-9654 http://www.texasmonthly.com/phorum/read.php?1,9654,9654#msg-9654 1/2 c sugar
1/4 c prepared horseradish
1 T fresh lemon juice

Chop berries with sugar in a food processor. Place in a bowl. Add horseradish with lemon juice. Mix well. Cover with plastic wrap - chill it - least 1 day. This can be made up to 5 days ahead- because the cranberries are raw- if this relish doesn't sit for at least 24 hours- it will be too crunchy.

10 to 12 servings.]]> Hj Recipe Swap Fri, 20 Nov 2009 21:02:34 -0600 http://www.texasmonthly.com/phorum/read.php?1,9650,9650#msg-9650 http://www.texasmonthly.com/phorum/read.php?1,9650,9650#msg-9650 Courtesy of Pillsbury

Prep Time 20 Min Total Time: 45 Min Makes 12 appetizers

1 can (8 oz Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

Heat oven 375°F.

If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
~~~~~~~~~~~~~~
Charbroiled Oysters

Sauce
1 stick unsalted butter very soft
1 pinch Kosher salt
1 tsp ground black pepper freshly
1 T garlic minced
4 T Pecorino Romano cheese
1 pinch Cayenne or red crushed pepper flakes
1 pinch white Pepper
1 lemon juice of
1 tsp Italian Parsley minced
little spinach chopped
Panko Breadcrumbs or fresh bread-enough to mix together
Whisk together all ingredients.Taste ajust flavor

Oysters
1 dozen large freshly shucked oysters on the half shell
1 sauce recipe above
Pecorino Romano to finish
Italian parsley or fresh chives for garnish minced

lemon wedges

Mix together all ingredients.

Heat acharcoal or gas grill until very, very hot. Place oysters on the hottest spot on grill - let oysters cook in their own juices a few minutes,-just until they start to bubble and edges curl. Top each with a generous portion of sauce- enough to fill up the shell. When sauce starts to bubble n sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let oysters cook until sauce on the edges of the shells gets nice n brown. Garnish with minced parsley or chives

Serve while still sizzling with Lemon wedges
~~~~~~~~~~
Clam Dip in Hollowed Bread
Serves 12
1 French-Italian or Ciabbata Bread loaf cut on top hollowed out
2) 8 oz.pkgs.cream cheese*
3) 61/2 ozs.clams chopped-drain-reserve
1/4 liquid
3 T. onion grated fresh
2 T. beer
sprinkle some basil sweet -go easy
little dried thyme
1 tsp. worchestershire sauce or ur taste
2 tsp. lemon juice
1 tsp. hot sauce or sprinkle red crushed pepper flakes-ur taste
salt to taste-but should be salty enough
Parlsey to garnish
Raw veggies for dipping -plus the bread broken **
Cut top from bread-set top aside will use for cover latter
Hollow out loaf leaving 11/2 to 2 inch shell all around loaf.Removed bread cut into cubes or
tear into piecs.**-set aside.
Beat cream cheese in large bowl till smooth*Place all other.ingredients-EXCEPT Cut up bread-garnish n veggies-mix well-taste-adjust-seasonings-if-needed.
Rip off 2 sheets of foil -long enough to fit n cover loaf of bread placing on cookie sheet like a CROSS. Place bread loaf in middle of both foils-centered. Pour cream mixture into hollow bread.
Cover with bread topping.-Wrap loaf with foil
Bake Preheated oven 250F. 3 hours
Remove top-Sprinkle with fresh chopped parsley or cilantros
Serve on large platter -surrounded by bread pieces n raw cut up veggies.*
Notes~ **either leave broken up bread as is or toast them
drizzling some olive oil with melted butter all over them-sprinkled
with garlic granular-on a cookie sheet-last 5 minutes of bread baking.
*Sometimes-I add little bit of sour cream to cream cheese.
Veggies ~celery-carrots-zucchini-squash-jicima-cut all julienne style

~~~~~~~
Cowboy Candy-04-Pan Nan
I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! Each batch makes 1/2 cup of candy.

Cowboy Candy
1 1/4 cups sliced fresh jalapeno
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)

1. Slice jalapenos, and place in a small sauce pan.
2. Add water and sugar.
3. Cook over medium heat until boiling.
4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5. Let cool and place in clean jelly jar.
6. Store in refrigerator
~~~~~~~~~~~~~
Crab or Shrimp Rolls
6 Flour Tortillas warmed
1-1/2 cups or (15 oz. can black beans drained
1-1/2 tsps. Garlic Salt
2 red bell peppers roasted, seeded and cut into 1/4 inch strips
3/4 lb. Alaskan King Crab meat
1/2 avocado cut lengthwise into thin strips

Avocado Dipping Sauce -salsa for dipping

Drain beans -place in processor with garlic granular. Process until beans are coarsely pureed- Set aside.

Assembl by placing a tortilla on work surface. Spread a thin layer of beans on upper third portion of tortilla (about 3 inches wide. Below the beans- place a row pepper strips- below the peppers a row of crab meat- below the crab - final row of avocado. Repeat with remaining tortillas.

From the bottom-roll up tortilla- pressing tightly as you roll. Cut off rough ends or edges of the roll - slice each into 6 equal slices. Sprinkle with chives - serve with Avocado Dipping Sauce or salsa
Enjoy this delicious Alaskan king crab Mexican recipe.
~~~~~~~~~~~
Fried Artichoke Balls

1) 14 oz. can artichoke hearts drain well
1/2 avocado peeled- mashed
1 c. seasoned breadcrumbs
1 to 2 eggs whites only
2 T. lemon juice
2 T. olive oil
2 cloves garlic minced
little cayenne pepper- sprinkle or ur liking**
black olives slice fine or use pimento olive
1/2 c. Grated parmesan or Romano cheese

Panko bread crumbs to roll balls in
Oil for frying

Drain - mash artichokes thoroughly. Add remaining ingredients -mix thoroughly. Roll in Panko Bread crumbs
Roll mix into balls about 3/4 inch in diameter.
Freeze 30 minutes before frying.

Have hot oil 350 F ready when ready to fry. Fry in batches

Notes~In place*cayenne chop fine jalapeno -no seeds

These never last long at gatherings.

Use capers in there also. Get creative
~~~~~~~~~~~
Mushroom Curry Cups
Will fill 48 cups

1 king sized loaf of bread
2 sticks butter
curry powder

Mushroom filling
2 tblsp flour
1 cup milk
1/2 tsp salt (adjust seasoning to taste
1/2 tsp black pepper
2 tblsp lemon juice
Dash tabasco
2 small cans mushrooms stems and pieceswith juice
2 T. sherry

With biscuit cutter cut 2-3 rounds from each slice of bread.
(one equals one large one.
Melt butter, add curry powder Dip each round into melted butter and press into muffin tins. (mini for small rounds, regular for large ones. Larger will yield fewer cups

Bake250 F.till golden.

Saucepan make medium white sauce with first three ingredients. Add seasonings and mushroom liquid, then sherry and mushrooms last. Cook through. Will fill 48 mini cups. Serve in chafing dish with cups around it, or fill if they will won't sit too long.
~~~~~~~~~~~~~
Oyster Bacon Balls

1) 5 oz.smoked oysters in can drain-chop

1/2 c. Stuffing mix herbed seasoning
little-cayenne pepper-garlic granular (to taste
1/4 c.water


8 bacon slices havlf-cooked some
1/4 c.Panko Breadcrumbs

Preheat oven 350F.

Mix top group well- using about 1T. mixture forming into balls
Wrap-1/2 slices partically cooked bacon roll in Panko breadcrumbs-
secure with toothpicks. Bake-25 to 30 minutes
~~~~~~~~~~~
Olive Salad Hj's

1) 32 oz. jar unstuffed green olives chopped
6 garlic cloves minced finely
2) 3 1/4 oz. jars cock-tail onions chopped
4) stalks celery finely chopped
1) carrot medium cleaned peeled grated fine
4 oz. jar pimento drained chopped
2 T. capers drained chopped rinised well
*See notes~to add more if u like

1/2 tsp. to 1 T. dried oregano- ur taste buds
1/2 to 1 tsp. black pepper ground coarse
3 T. red wine vinegar
1/3 c. x virgin olive oil-Use a good brand

Drain olives- reserving 3 tablespoons of brine.

Combine in a bowl olives- 1st six ingredients. Using small bowl whisk reserved olive brine with seasonings n oil (adding olive oil in a slow steady stream whisking constantly.

Pour dressing over salad n mix well. Store in a jar with tight lid- refrigerate.

Notes*~ sometimes I use a few -black olives -pitted- rinsed diced very fine -adding a few artichoke hearts rinsed well n diced fine in with this -gives a great flavor- have even mixed with at times -adding bits of feta cheese -not a lot-very fine or have added grated Parmigiano Reggiano (yes it expensive but what a taste-can sub for Romano or Parmensan cheese- might have to use little more x-virgin olive oil. Can add some mushrooms white button diced fine

Great on toasted bread-crackers- some meats- salad or just use as appetizers with fried ravioli -just a little on top.

Get creative- Make a lot n store it.
~~~~~~~~~~
Don't forget fresh veggies or stuffed mushrooms]]> Hj Recipe Swap Fri, 20 Nov 2009 20:06:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9649,9649#msg-9649 http://www.texasmonthly.com/phorum/read.php?1,9649,9649#msg-9649
12 servings

1 tablespoon olive or vegetable oil
2 large sweet onions (such as Maui or Walla Walla), cut into 1/4-inch slices
1 lb rustic whole-grain bread, cut into 3/4-inch cubes (8 cups)
2 small zucchini (8 oz, shredded (3 cups
2 cups shredded Swiss cheese (8 oz
4 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add onions; cook 20 to 30 minutes, stirring occasionally, until onions are brown and caramelized.

Meanwhile, spray 13x9-inch (3-quart glass baking dish with cooking spray. Layer 4 cups of the bread cubes, 1 1/2 cups of the zucchini and 3/4 cup of the cheese in baking dish. Repeat layers once.

In large bowl, beat remaining ingredients with wire whisk until well blended. Pour over bread mixture. Arrange onions on bread mixture.

Cover with foil; bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese over top; bake 2 to 3 minutes longer or until cheese is melted.
Higher attuides bake 40 to 50 minutes

~~~~~~~~~~~~
You have a bread pudding to share? Do advance search on this site for other great bread puddings recipe swap -all dates]]> Hj Recipe Swap Fri, 20 Nov 2009 20:58:05 -0600 http://www.texasmonthly.com/phorum/read.php?1,9648,9648#msg-9648 http://www.texasmonthly.com/phorum/read.php?1,9648,9648#msg-9648
2 cups warm mashed sweet potatoes
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 teaspoons baking powder
3 cups flour
1/2 cup pecans, chopped (optional)
2 tablespoons milk
1-2 tablespoon cinnamon sugar

1.Use big bowl, blend together the warm mashed sweet potatoes
with the shortening.
2. Add sugar, salt and baking powder.
3. Gradually add flour. At this point, if using the pecans,
add them with the flour.
4. Stir with a wooden spoon until all is incorporated.
· A huge ball will begin to take shape.
5. Then, knead gently - add little flour if necessary so
dough isn't sticky. Divide dough.
6. Take a portion and roll on floured surface to about 1/2 to
3/4 inch high (choice is yours).
7. Cut out with a floured biscuit cutter or even a mason jar!
8. Place about an inch apart on a cookie sheet lined with
parchment paper.
9. Brush tops with milk. Sprinkle with cinnamon sugar.
10. Roll out remaining portion of dough and repeat steps to
prepare for baking.
11. Bake 425 F 15 minutes. Be sure to check after12 minutes as ovens vary.
12. Yield will vary depending on how you roll out the dough
Notes~ there is no comparison when using fresh baked warm
sweet potatoes. Sometimes add 1/2 cup chopped pecans to the
dough. Warm these up for a special breakfast treat.
If you prefer a sweeter biscuit add 2/3 cup
sugar and just use milk and cinnamon on the tops.]]> Hj Recipe Swap Fri, 20 Nov 2009 19:43:20 -0600 http://www.texasmonthly.com/phorum/read.php?1,9647,9647#msg-9647 http://www.texasmonthly.com/phorum/read.php?1,9647,9647#msg-9647
This makes 2) 9 in unbaked pie crusts.

2 c all-purpose flour
1 tsp. salt
1 T sugar
6 T unsalted butter, at room temperature
6 T shortening, at room temperature
3 - 4 T ice water

Large bowl- mix together flour- salt-sugar.
Cut butter -shortening into flour mixture with pastry blender
or fork till mixture resembles baby peas.
Sprinkle water over mixture- 1 tablespoon at a time- mix with
fork
Repeat till dough is moist enough to come together.
Gather dough into ball- knead 5 seconds- then cut into two
pieces.
Flatten each piece slightly- shape into circles.
Wrap each piece in plastic wrap0 chill 20 minutes.
Roll out one circles on lightly floured surface -12” diameter.
Place dough into 9” pie plate- trimming any extra from edges.
Return it to refrigerator -ready to make pie.
~~~~~~~~~~~~~]]> Hj Recipe Swap Fri, 20 Nov 2009 20:48:10 -0600 http://www.texasmonthly.com/phorum/read.php?1,9646,9646#msg-9646 http://www.texasmonthly.com/phorum/read.php?1,9646,9646#msg-9646 8 servings

Crust
1 box (15 oz Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
6 cups thinly sliced, peeled apples (6 medium
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Topping
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

Heat oven 425°F.
Make pie crusts as directed on box for Two-Crust Pie using 9 inch glass pie plate.

Large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2 to 3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving
~~~~~~~~~~~
Apple Brown

8 to 10 c. fresh sliced apples
2 c. sugar
1/2 c. raisins
1/2 T. nutmeg
1/2 T. cinnamon
1 1/2 T. cornstarch
1/4 c. water

Put apples, sugar, raisins, nutmeg and cinnamon in saucepan.
Bring to a boil. Mix cornstarch and water together. Add to
apple mixture. Simmer until thickened. Pour into buttered 9x13
inch pan. Add topping.

Topping
1/2 c. brown sugar
2 c. finely ground bread crumbs
1/2 stick margarine, melted

Mix together, spread on apple mixture and bake at 450 F
until lightly browned.
~~~~~~~~~~~~~~~
French Apple Pie

1) 9 inch pie crust
1/2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8 c. peeled, cored thinly sliced apples 8 medium apples
Granny Smith apples work well.
1 c. all-purpose flour
1/2 c. brown sugar
1/2 c. margarine

Mix apples with sugar,cinnamon, nutmeg and salt; turn into an
unbaked pie shell. (I used a pre-made shell.)
Mix flour, brown sugar and margarine until crumbly. Sprinkle
over pie. Bake at 425 degrees for about 50 minutes; cover the
topping during the last 10 minutes with foil. May be served
warm or cooled]]> Hj Recipe Swap Fri, 20 Nov 2009 20:21:28 -0600 http://www.texasmonthly.com/phorum/read.php?1,9621,9621#msg-9621 http://www.texasmonthly.com/phorum/read.php?1,9621,9621#msg-9621
Blue Mesa Grill Jalapeno Relish

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

* ¾ lb. jalapeño peppers
* 1 medium yellow onion (about ½ lb.)
* 4 medium carrots (about ½ lb.)
* 1 large red bell pepper, stem and seeds removed
* 3½ cups sugar
* 2 cups apple cider vinegar
* 1 tblspn. yellow mustard seeds
* 1 tblspn. dill seeds

Cut jalapenos in half, remove seeds and membranes, and julienne cut (¼" strips). Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices and continue to simmer for 30-40 minutes.

Remove from heat and cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.
(my notes: It won't last that long, you'll eat it long before then)]]> MaryBeth Recipe Swap Fri, 20 Nov 2009 14:24:22 -0600 http://www.texasmonthly.com/phorum/read.php?1,9617,9617#msg-9617 http://www.texasmonthly.com/phorum/read.php?1,9617,9617#msg-9617 2 tsp. lemon juice
1/4 c. water
1/2 tsp. cinnamon

6 peeled and sliced large apples

3/4 c. flour
1/4 tsp. salt
6 T. butter

Combine 1/2 cup sugar-lemon juice- water n cinnamon in bottom of small baking pan.

Slice in apples. Blend in remaining sugar-n remaining ingredients until crumbly. Spread over apples - pat smooth.

Bake 375 F. 40 to 50 minutes until apples are tender -crust is brown. Serve hot with ice cream.]]> Hj Recipe Swap Wed, 18 Nov 2009 18:04:11 -0600 http://www.texasmonthly.com/phorum/read.php?1,9612,9612#msg-9612 http://www.texasmonthly.com/phorum/read.php?1,9612,9612#msg-9612
Tradionial or non tradionial?

Care to give any great recipes?
Main course -Sides -Desserts

Since readers are from everywhere, would be nice to share the different tradions.]]> Hj Recipe Swap Fri, 13 Nov 2009 16:57:27 -0600 http://www.texasmonthly.com/phorum/read.php?1,9608,9608#msg-9608 http://www.texasmonthly.com/phorum/read.php?1,9608,9608#msg-9608 Have anymore artichoke recipes to share? We all would enjoy them.

Artichoke Triangles

Total Time 1 hour 25 min
24 servings
1) 14 to 16 oz artichoke hearts well drained chopped
1/2 c. mayonnaise
1/4 c. Swiss cheese shredded
1/4 c. Roman cheese freshly grated
2 garlic cloves finely chopped
1/8 tsp. freshly cracked pepper
1) 17.3 oz pkg. frozen puff pastry thawed
2 T. half n half

Preheat oven 400°F.
Line large cookie sheet with foil or cooking parchment paper- lightly spray foil or paper with cooking spray. Medium bowl-mix all ingredients except pastry and half-and-half.
Lightly floured surface- roll 1 sheet pastry into 12 x 9 inch rectangle-trimming edges if necessary. Cut into twelve 3 inch squares.
Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
Bake 20 to 25 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft Bake 22 to 27 minutes.
~~~~~~~~``
Artichoke Balls Hj's
14 oz. artichoke hearts-drain mash
1 c. Panko bread crumbs
2 T. Ex-virgin olive oil
1 T. lemon juice fresh
2 T. Porocino or Romano grated cheese
2 eggs
2 garlic cloves minced
salt-pepper to taste-little dried sweet basil little -Italian Seasoning-dash red crushed peppers

Bacon cut into 1/2 slices

Preheat oven 350 F.
Mix all together well-Scoop out with melon ball utensil-roll into balls (about 1 T. mixture.
Wrap each ball with 1/2 slice bacon-secure with toothpick.
Bake 25-30 minutes'
Serve on platter PLAIN or with~
lettuce or thin slices tomatoes lined on platter-or toasted thin slices party bread with
thin slices of tomato

Note~Add to mixture 1-2 serrano peppers-seeded diced or use jalapeno
~~~~~~~
Artichoke Balls

2 cans artichoke hearts
1 large clove garlic, minced
1/2 cup Parmesan cheese
Salt & pepper
1/2 cup Italian bread crumbs
2 tablespoons olive oil

Drain artichoke hearts and mince finely. Combine with remaining ingredients until mixture can be molded into small
~~~~~~~~
Artichoke Balls with Mashed Potatoes

16 tuna balls

3-5 asparagus spears PER person depending on how big they are
balsamic vinegar little splash
a dash of vodka
x-virgin olive oil

8 oz tuna in oil
1 potato boiled large peel drain
5 ozs. artichokes in oil
2 tsp. parsley finely chopped
1 tsp. lemon juice
1/2 tsp. thyme or use little fresh chopped
bread crumbs
salt n pepper
garlic granular to taste
little sweet basil a tad

Panko Bread Crumbs enough to roll balls in

x-virgin olive oil for frying

Clean asparagus put them in an oven-proof form. Sprinkle salt over. Whisk balsamic -vodka -little extra-virgin olive oil drizzle it over the asparagus spears. Bake in pre-heated oven 390°F 10-15 minutes or until softened.

Let oil drip off tuna before mashing it with potatoes. Try to make it as fine a mash as you can.
Chop artichokes finely - add to tuna n potato mash.
Add little thyme- parsley- lemon juice- salt -pepper-garlic granular - mix all very well.

Form mash mix into balls- roll them in bread crumbs - fry them in oil until golden.

Serve with roasted asparagus.

~~~~~~~~~~~~
Fried Artichoke Balls Hj's

1) 14 oz. can artichoke hearts drain well
1/2 avocado peeled- mashed
1 c. seasoned breadcrumbs
1 to 2 eggs whites only
2 T. lemon juice
2 T. olive oil
2 cloves garlic minced
little cayenne pepper- sprinkle or ur liking**
black olives slice fine or use pimento olive
1/2 c. Grated parmesan or Romano cheese

Panko bread crumbs to roll balls in
Oil for frying

Drain - mash artichokes thoroughly. Add remaining ingredients -mix thoroughly. Roll in Panko Bread crumbs
Roll mix into balls about 3/4 inch in diameter.
Freeze 30 minutes before frying.

Have hot oil 350 F ready when ready to fry. Fry in batches until golden brown or Bake them 350º F oven 20-30 minutes -golden n firm..Or once u make them you'll find the perfect time for baking to ur taste buds.


Notes~In place*cayenne chop fine jalapeno -no seeds

These never last long at gatherings.

Use capers in there also. Get creative
~~~~~~~~~~~~~~
Fresh Artichokes

2 artichokes large fresh
6 c. -water hot
1/2 tsp. Accent
4 lemon slices thin

Sauce
1/3 c. butter or margarine melted
3 T. lemon juice
garlic granular to ur taste
1/4 tsp. salt

With sharp knife- slice about 1" off top of each artichoke- cut off stem near base. With scissors- trim about 1/2" off top of each leaf. With sharp knife- halve each artichoke vertically- scooping out n discarding fuzzy center of choke.

Place artichoke halves in slow cooker- add hot water with lemon slices n seasonings. Cover - cook on HIGH 4 to 5 hrs. or until soft. Drain well

Serve with lemon butter sauce - combine all sauce ingredients heated.

Notes~ can cook artichokes in pan -instead of crockpot.
~~~~~~~~~~~
Queso Artichokes-Cream Cheese Parm and Chilies

8 oz cream cheese cubed
1)14 oz can artichoke hearts in water, drained and chopped
1 tsp chopped garlic
1 small can of green chilies
4 oz sour cream
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground white pepper

1. Combine cream cheese, artichoke hearts, green chilies and sour cream until well blended. Add the parmesan cheese, salt and pepper and blend well.

2. Bake at 20 minutes at 350 F.degrees or serve cold.

Notes~A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the Tex-Mex version and Chihuahua and/or Asaigo for more traditional Mexican version.
~~~~~~~~~~
Ricotta Artichoke Puffs
1) 14 oz. artichoke hearts in water
1) 4.25 oz. black olives chop
1/2 c. Romano cheese
8 oz. ricotta cheese
lemon n little zest fresh
1 tsp. chives chopped
2 eggs
2 sheets frozen puff pastry
1 tsp. sea salt

Preheat oven 400 F.
Defrost pastry puffs -per package instructions. Just before puff pastry is ready for use- it might get stuck together- be sure to lay out flat BOTH sheets even if you're not working with one right away. Waiting too long to open 2nd sheet as you work on the 1st- it might stick together -making much harder to separate sheets.
Drain artichokes well-add to large bowl. - mash artichokes with forls into small pieces. Add olives- ricotta-Romano- 1 egg - 1 tsp. salt-chives - lemon juice n zest to ur taste - blend well.
Cut pastry sheets into about 1 inch squares. Sheet folds out into 3 panels- divide each panel to make 6 rows- then divide lengthwise into 7 rows. Press an indentation into one of the puff pastry square with your thumb - add small spoonful artichoke mixture. Do this for all puff pastry squares. Place as many as you can on a baking sheet lined with parchment paper (or baking wax paper greased with butter. Create an egg wash with 1 egg - lightly brush edges of each puff square. Then grind fresh sea salt over all squares.
Bake 20 minutes or until golden brown.
Makes 84 bite-size pieces.
Notes~ When working with puff pastry- make sure you sprinkle the working area with flour -roll puff pastry to make it thinner-if u like.
Notes~ breakfast artichoke croissants. Cut puff pastry into 1 inch squares- cut larger squares (three rows along the width and then four rows lengthwise to make a dozen squares per sheet - then add a spoon of artichoke mixture - fold over as a triangle or rectangle to create breakfast artichoke croissants.

~~~~~~~~~~~~~~
Stuffed Artichoke Soup

1 stick butter
1 T minced garlic
1 cup onion chopped
2 cans artichoke hearts chopped
1 can cream of mushroom soup
1 pint whipping cream
1 cup Italian bread crumbs
1 quart milk
1 cup grated romano cheese
Hot sauce to taste (optional
1/4 cup parsley chopped
Season to taste

Saute garlic,onions,and artichoke hearts in butter. Add soup,cream,and bread crumbs.Add milk,the consistency should like a chowder so don't thin too much.It is much easier to add milk to thin out than it is to thicken a soup that is too thin. Simmer 10 minutes then add cheese,seasonings,and parsley. 8 servings
~~~~~~~~~~~
Stuffed Artichokes
Courtesy of giuseppa
If you do not like anchovies,just leave them out. Enjoy.

1 can anchovies in olive oil flat
4 artichokes fresh
2 c. olive oil
3 c. Italian breadcrumbs
2 c. Italian Cheese grated
2 c. parsley
5 or 6 garlic cloves chopped fine.

Cut stem off artichokes-turn over n press flat..
Pull off leaves from bottom of artichokes with sissors-cut about 1 inch off top of leave until you get to about 1 1/2 inches from the top.. With sharp knife cut off or so of artichoke-rinse in salted water n turn over to drain
In large frying pan,heat olive oil, and fry garlic slightly, DO NOT BURN-or the garlic will be bitter. Put anchovies n their oil in pan -mash -add bread crumbs-Italian cheese-and parsley-mix well. Let mixture cool so that it will not burn hands when stuffing leaves.
Spread leaves apart and spoon crumbs into leaves or you can use your clean hands to stuff the leaves.
Put about 11/2 inches or so of water in a pan, place artichokes on a rack, cover pan and bring water to a boil. Turn heat low and simmer until a leaf can be pulled away easily from near the bottom of artichoke. Let cool in pan this makes an artichoke with a moist filling.

Note~~We made these the night before last -good Hj
~~~~~~~~~~~~~~~~~
Artichoke Jalapeno Dip Mixture Hj's

14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese

1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. mustard French's-your taste
1-2 Jalapeno seeded

All in blender or food processor till almost chunky
add slowly-little at time the below till - like spread-able moist potato salad
n is now nice chunky pieces.
cream to mix
little milk
Taste-may need salt

Chill well serve with anything u can think of (Tostitos-crackers-stuff celery-use as
veggie-dip-fried mushrooms-zucchini or top sandwiches. Oh my golly

Notes~ This never last at parties or gatherlings]]> Hj Recipe Swap Sun, 08 Nov 2009 20:46:23 -0600 http://www.texasmonthly.com/phorum/read.php?1,9606,9606#msg-9606 http://www.texasmonthly.com/phorum/read.php?1,9606,9606#msg-9606
1)10-inch pre-baked pizza crust, thin style (homemade or store-bought
1/2 cup mayonnaise with extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano leaves, crushed
1 cup cherry tomatoes, halved
2 cups baby spinach leaves
1/2 small red onion, thinly sliced
1/2 cup feta cheese

Preheat oven 450 F.degrees.
Small bowl, combine mayonnaise, garlic, Parmesan cheese, and oregano.
On cookie sheet, arrange pizza crust. Spread with mayonnaise mixture, then top with tomatoes. Bake 12 minutes or until tomatoes are soft.
Top with spinach, onion, and feta. Bake 5 more minutes, or until cheese is melted. 6 servings.]]> Hj Recipe Swap Tue, 10 Nov 2009 08:18:44 -0600 http://www.texasmonthly.com/phorum/read.php?1,9604,9604#msg-9604 http://www.texasmonthly.com/phorum/read.php?1,9604,9604#msg-9604 1 large onion, chopped
2 tablespoons Gebhardt chili powder
2 to 3 teaspoons ground cumin
1 teaspoon salt
15 ozs. can ranch-style beans
6 corn tortillas
1 1/2 cups (6 ounces shredded Monterey Jack cheese
1 1/2 cups (6 ounces shredded Cheddar cheese
10 oz. can Rotel diced tomatoes and green chiles
10 3/4 oz can cream of mushroom soup, undiluted

Cook ground beef and onion in large skillet until meat is brown and
onion is tender, discard pan drippings. Add chili powder, cumin,
and salt; stir well. Cook meat mixture over low heat 10 minutes.
Spoon meat mixture into a 13 x 9 x 2 inch baking pan.

Layer beans, tortillas, and cheese over meat misture.

Pour tomato liquid over cheese, chop tomatoes and spread tomatoes and chiles over cheese.

Spread soup over top of casserole. Cover baking pan; refrigerate overnight.

Bake, uncovered, at 350° for 1 hour. Let sit for 10 minutes before serving.

8 to 10 servings.]]> Hj Recipe Swap Sat, 07 Nov 2009 12:03:53 -0600 http://www.texasmonthly.com/phorum/read.php?1,9603,9603#msg-9603 http://www.texasmonthly.com/phorum/read.php?1,9603,9603#msg-9603 3 green onions slice
2 celery stalks large

pepper to taste
1/4 c. flour
21/4 c. milk

2 T. lemon juice

1 egg yolk large
little cayenne pepper or hot sauce to taste
1/4 lb. fontina cheese shredded
24 ozs. salad style imitation crabmeat
2 roma or plum tomatoes medium
Panko bread crumbs (enough to cover top

Parsley chopped for garnish
Preheat oven 350 F.

Grease 11/2 quart casserole.
Thinly slice onions - dice celery.
Use 3 quart saucepan over medium heat melt butter t- cook green onions n celery until tender stirring occasionally.
Stir in flour - pepper - cook 1 minute.
Gradually stir in milk and cook stirring constantly until mixture boils an thickens - stir in lemon juice.
Small bowl with a fork beat egg yolk - beat in little cayenne or hot sauce.

Slowly pour egg mixture back into sauce stirring rapidly to prevent lumping.
Reserve 1/4 cup cheese for topping.
Stir remaining cheese into sauce until cheese melts n mixture is smooth.
Stir in crabmeat then spoon mixture into casserole.
Slice tomatoes 1/4 inch thick - arrange over top of casserole.
Sprinkle with bread crumbs n reserved cheese.
Bake uncovered 20 minutes.
Remove n garnish

Notes~ replace with shrimp -if u choose or mix n match]]> Hj Recipe Swap Sat, 07 Nov 2009 12:00:27 -0600 http://www.texasmonthly.com/phorum/read.php?1,9602,9602#msg-9602 http://www.texasmonthly.com/phorum/read.php?1,9602,9602#msg-9602 1 green pepper,chopped
1 medium onion, chopped
3 oz pepperoni, chopped
15oz jar of pizza suace
2) 6 oz cans of tomato sauce
Salt and pepper to taste
1/4 tsp margarine
1 cup water
1) 6 0z can mushrooms
1 tsp fennel seeds, crushed
1 tsp basil
1 tsp oregano
2 eggs
1 cup flour
1 T. olive oil
1 handful fat free shredded mozzarella cheese
1 handful shredded parmesan cheese
1 cup fat free milk

Spray large skillet with canola, cook turkey, onion, pepper, salt and pepper until meat is browned and veggies are soft

Add water, pizza sauce, tomato sauce, pepperoni, mushrooms, oregano, basil, salt, pepper, crushed fennel seeds. Bring to a boil then turn heat down to a simmer. Simmer 10 minutes

Grease baking dish with magarine

Combine eggs, milk, oil, flour in bowl and beat with electric mixer for one minute until smooth

Pour your meat sauce in baking dish, sprinkle mozzarella on top. Pour topping over to cover, sprinkle parmesan over that

Bake in oven 30 minutes on 400 F. degrees]]> Hj Recipe Swap Sat, 07 Nov 2009 11:57:51 -0600 http://www.texasmonthly.com/phorum/read.php?1,9601,9601#msg-9601 http://www.texasmonthly.com/phorum/read.php?1,9601,9601#msg-9601 1 lb. flour sifted
1 tsp. salt
1 tsp. garlic granular
¾ c. white lard or butter
1 egg yolk
¾ c. cold beer (DO NOT use dark beer
**see note

Milk for brushing on the pastes

Place sifted flour salt n garlic in a bowl - work in lard or butter- using your fingers or pastry cutter. Add egg yolk n then the beer- a little at a time- until dough is smooth n elastic. Cover it with a cloth - allow it to rest in a non cold area -1 to 1 ½ hours.

Filling
3 T. butter
½ onion peeled chopped
2 leeks white part only thinly sliced
¾ lb. beef finely chopped (chuck or what ever u choose
¾ lg. potatoes- boiled- peeled diced
¼ c. chicken broth
3 serrano chiles without seeds either fresh finely chopped
1 T. cilantro or parsley
salt n pepper to taste

Preheat oven 350F.
Melt butter in large skillet- add onion with leeks- sauté till they start to soften. Add beef filet- potatoes n broth. Stir often till broth evaporats n meat is browned. Stir in chiles parsley. Remove from heat allow to cool.

On floured surface- roll out dough to ¼ inch thick. Cut it into circles maybe 5 inches in diameter.

Place 2 tablespoons cooled filling on each circle of dough- fold over -press edges shut. Press edges with a fork to seal. Brush pastes with milk. Place them on buttered baking sheet -allow them to rest 15 minutes.

Bake pastes until golden brown. Serve hot or at room temperature. Serves 8.

Note~Add little cream cheese into the dough for a richer taste (add a couple tablespoons -adding little more flour.]]> Hj Recipe Swap Sat, 07 Nov 2009 11:51:11 -0600 http://www.texasmonthly.com/phorum/read.php?1,9600,9600#msg-9600 http://www.texasmonthly.com/phorum/read.php?1,9600,9600#msg-9600 1 onionmedium peeled sliced into thin slices
2 red apples medium crisp cored cut wedges unpeeled
1 ½ T. butter
Worchestershire sauce to taste
Maggi sauce to taste
½ c. dry white wine
Chicken broth as necessary- preferably home made
Wash chicken inside n out n season with salt n pepper.

Lightly sauté onion n apple wedges in butter in large Dutch oven. Remove with slotted spoon- cool - than lightly stuff main cavity of chicken with them. Use skewers to hold opening together. Sprinkle chicken with Worchestershire n Maggi to taste.

Same pot with butter- lightly brown chicken on both sides. It should get a nice glazed color with the seasonings that was sprinkled on. If some apples n onions fall out as it is being turned-its okay - will add to flavor of the broth - they will come out eventually anyway.

Add wine to the pot- cook until volume has reduced by half - add chicken broth just to cover up to 2/3 of chicken. Continue braising either on stovetop- low flame- or bake at 350º F oven.

When chicken is tender n juices run clear when deepest part of thigh is pierced with a fork (or when a meat thermometer reads 180º F. - remove it to platter - cool. Arrange onions sliced unpeeled apples around it. Serve the juice on the side- with plenty of rolls or French bread to soak it up.

Serveroom temperature. Serves 6 with a side dish.

Note~This is also nice -sliced cold as part of a picnic.]]> Hj Recipe Swap Wed, 18 Nov 2009 14:42:16 -0600 http://www.texasmonthly.com/phorum/read.php?1,9599,9599#msg-9599 http://www.texasmonthly.com/phorum/read.php?1,9599,9599#msg-9599 Grande Creamed Clams Fast n Delicious

2 Campbell's Cream of Chicken Soup**
4) 6.5 oz. cans clams minced rinsed well n drained
lime fresh

Place soup in pot adding -clams-well rinsed n drained -mix well-add either-**little water or chicken both or little milk to thickness u desire while heating. Stir so it doesn't burn n stick
Squeeze in FRESH lime juice about 1/4 of a lime or to taste.
Heat throughly.

Serve with -warm bread-Plain or with cooked pasta -rice-noodles or mashed potatoes

Notes~ Want it zesty add little serrano's seeded diced fine while heating. Could replace clams with chicken.
Add some grated cheese of choice if u like..simple

~~~~~~~~~~~
Bisquick Creamed Chicken

2 T. butter or margarine
1/4 c. Bisquick
1/2 tsp. salt
1 1/2 c milk
2 cups chicken cooked diced
pepper to taste
poultry seasoning to taste

Melt butter. Remove from heat. Blend in Bisquick with salt. Gradually stir in milk. Bring to boil over low heat stirring constantly. Boil1 minute. Stir in chicken. Season to taste with pepper and poultry seasoning. Heat until chicken is hot.
~~~~~~~~~~~
Green Chili Pasta in Tortilla Hj's Delicious Larger size

Cook linquini - al dente -drain season with salt-pepper-garlic granular with little butter adding 3 -6 heaping spoonsfuls southwestern mild green chilies (Mild is fairly hot. .- in a pot with some butter- stir well

Take a large UNCOOKED tortilla large burrito size (find in deli section Wal-Mart's -place on round -heated skillet-salt one side -cook till brown-turn over-salt again-add the chili linquini on half of the cooked side torilla -sprinkle Mexican Blend or Asiago grated cheese-fold unfilled side over in half -cook till one side browned -turn over cook other side. Place on platter -rest a few minutes-cut serve ...

Notes~ Salted both sides of the uncooked tortilla-Cheese melts n
almost like quesadilla but with pasta.

Very good n great lunch or party food
~~~~~~~~
Black Bean Rollups
Black Bean Roll-ups Prepare white rice-black beans drained well - mix in cream cheese-shredded carrots -thinly sliced green onions ..spread onto flour tortillas. Roll them up tight- slice them about 1 inch thick. Arrange on a plate. Sprinkle a very small amount of garlic salt over them.
~~~~~~~~~~~

Manicotti Italian Casserole
Serves 8

1 lb. rigatoni pasta
1 lb. ground beef
1 lb. Italian sausage
1) 8 oz. can mushrooms drained or 6 fresh slice very thim
2) 32 ozs spaghetti sauce (jar ur favorite or make ur own
1 1/2 lbs. shredded mozzarella cheese
Thinly sliced pepperoni

Preheat oven 350 F or 175 degrees C.
Bring large pot lightly salted water to boil. Pour in rigatoni- cook until al dente about 8 to 10 minutes. Drain- set pasta aside.

Brown ground beef with italian sausage in large skillet over medium heat. With a slotted spoon- remove beef n sausage to baking dish. Stir mushrooms- spaghetti sauce- - cooked pasta into baking dish. Sprinkle cheese with pepperoni over the top.

Bake preheated oven until the cheese is brown n bubbly 20 minutes.

Notes~ Prefer to make my own Marinara sauce with my own seasonings. Always have some frozen or canned.
~~~~~~~~~~~~
Stewed Spiced Beef Cubes

1 T. olive oil
1 onion diced
1 lb. beef stewing meat cubed
1 ½ tsps. garlic minced
1/2 lime juiced
1 -2 jalapeno peppers seeded - chopped
4 green onions chopped
1/4 c. cilantro leaves fresh chopped or to your taste
1 tsp. cumin powder
1 tsp. Mexican oregano dried or your taste
1) 7.75 oz. can green or red El Pato (your choice

Large skillet heat oil over medium high heat adding onion- saute couple minutes- stir in beef cubes n garlic- stirring frequently until meat is evenly browned. Meat is cooking- stir together lime juice-jalapeno-cilantro - green onion. When meat is browned stir in cilantro mixture n oregano -add in El Pato- cover -cook 8-10 minutes stirring occasionally until meat is cooked through. Serve over rice
~~~~~~~~~~~
Tuna mixed with onion- chopped dill pickles- mayo/lettuce on bread.

Tuna casaroles. with cheese and choped onions ..veletta cheese

Tuna mixed with mayo-wasabi paste-sour cream for sandwiches -salads-snacks-crackers

or
1 lb. pork sausage.. use Italian Sausage
1 lb. hamburger
Fry together till brown - drain off fat. Add 1 lb. Velveeta Cheese. Stir to melt. Place 1 T. on Party Rye Bread slices. Put on a cookie sheet .. put in freezer. Place in zip lock bag until you are ready to use them... then broil till golden.
~~~~~~~~~~~
Cream spread Eggs with Fancy Crackers

1 large pkg. cream cheese
1 T. of melted butter
1 large jar salad olives ... chopped
3 hard cooked eggs ..chopped fine
salt to taste
Few grains of cayenne pepper
Onion Juice to suit your taste.

Mash cheese - add rest ingredients-mix well. This can be made ahead of time. Refrigerate.
~~~~~~~~~~
Canned Salmon and Rice

2 cans pink salmon
1 large onion
2-3 slices of bacon
Salt and pepper
White rice

Dice onions -saute in a large frying pan with bacon
slices until translucent.
Pour in contents -both cans of salmon - stir to mix in
onions. Remove bacon slices.
Pour in 1 cup water. Salt n pepper to taste. Simmer until
onions are soft.
While salmon is simmering- steam rice to your
preference. Serve the salmon over rice.or noodles
This serves 4-6. Grew up eating this. If you don't eat pork,
it is just as good without the bacon.


What's your Quick Easy recipes?]]> Hj Recipe Swap Sat, 07 Nov 2009 12:06:23 -0600 http://www.texasmonthly.com/phorum/read.php?1,9596,9596#msg-9596 http://www.texasmonthly.com/phorum/read.php?1,9596,9596#msg-9596
Pumpkin Sheet Cake

15 oz - can pumpkin
2 - cups sugar
1 - cup vegetable oil
4 - eggs, beaten
2 - cups flour
2 - tsp. baking soda
2 - tsp. cinnamon
1/4 - tsp. nutmeg
1/2 - tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:


Cream Cheese Frosting:

1 - stick butter, softened (1/2 cup)
8 oz - cream cheese, softened
1 1/2 - tsp. vanilla
2 1/4 - cups powdered sugar
5-6 - tsp. milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.

For more great recipes & to see a photo of this cake, visit my recipe blog.

Mommys Kitchen:
[www.mommyskitchen.net]]]> Tina Recipe Swap Sat, 07 Nov 2009 12:42:09 -0600 http://www.texasmonthly.com/phorum/read.php?1,9592,9592#msg-9592 http://www.texasmonthly.com/phorum/read.php?1,9592,9592#msg-9592 This list shall grow


Grape Jelly Meatballs

1 1/2 c. Heinz chili sauce
1 c. grape jelly
2 tsp. Dijon mustard
Mix above ingredients well-set aside

Preheat oven 400 F.

1 tsp. garlic granular
1 tsp. onion powder
1 lb. gr. sirlon
1 egg
1/4 c. dry bread crumbs
salt n pepper to taste
little ACCENT

Place all in bowl -mix well with clean hands.
Form about 35 small meatballs. Place in shallow baking dish - bake -about 20 minutes- turning once halfway through cooking time.

Drain meatballs -add to heated crock pot on HIGH with sauce. Mix together gently n coat meatballs well.
Cover -Turn down to LOW setting -6 hours. Serve hot with toothpicks.
~~~~~~~~~~~~~
1) 12 pz. jar cocktail sauce
1)10.5 oz. jar jalapeño jelly
1/2 onion small sweet minced
1 1/2 lbs. cooked meatballs pkg. frozen or Homemade (cooked

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until jelly melts and mixture is smooth.

Stir in cooked meatballs. Reduce heat- simmer- stirring once in a while-35 to 40 minutes or until thoroughly heated.
~~~~~~~~~~~~~
Meatballs
2 lb. gr. beef
2 c. Ritz Crackers finely crushed
1 egg
salt n pepper to taste
little garlic granular to taste
1/2 c. dried minced onion
1/4 c. parlsey chopped

Sauce
1 1/2 c. ketchup
1/2 c. water
1 1/2 c. brown sugar
2 clove garlic minced
1/4 tsp. salt
1 onion finely chopped
1 lemon sliced

Mix all meatball ingredients until well mixed.
Form into about 100 meatballs.
Bake 325 F o 20 minutes

Sauce
Mix all sauce ingredients together - heat through.
Stir in lemon slices after removing sauce from stovetop.
Remove meatballs from oven -place them into large crockpot on LOW.

Pour sauce (with lemon slices over meatballs mix gently to coat well. Keep warm in crockpot

Note~Make ahead n freeze in sauce. Remove lemon slices b fefore freezing.
~~~~~~~~~~~~

1/2 c. bread crumbs dry
3/4 c. heavy cream

1 1/2 T. olive oil
1 yellow onion minced medium

2/3 c. gr. beef
2/3 c. gr. veal
2/3 c. gr. pork
2 T. honey
1 large egg
salt n black coarse pepper to taste
2-3 garlic cloves minced

3 T. butter
1 shallot large minced
1/2 red bell pepper minced
6 pickled plums pitted minced
2 c. chicken broth
1/4 c. plus 2 T. plum sauce

Small bowl- combine breadcrumbs with 1/2 c. heavy cream. Stir with fork until smooth. Set aside.

Heat oil with onion in small pan - medium heat. Saute till soft- not browned- about 5 minutes.

Large bowl- Mix well meats with honey-egg n seasonings.
Add bread crumb creamed mixture to meat-mix well.

With wet hands helps keep meat from sticking- shape meatballs to size of 24 golf balls. When meat is too soft to shape-add more bread crumbs to mixture. Place them on plate -brush with water.

Large skillet - medium high heat- melt butter with little olive oil -add meatballs. Saute- browning on all sides- until cooked through- maybe 8 minutes. Remove to a plate- discard fat from skillet.

Return skillet to heat-lowering heat- add shallots-red pepper with plums. Saute until softened - lightly browned. Add chicken broth- remaining 1/ 4 cup heavy cream. Stir in plum sauce- with seasoning to taste - salt and pepper. Add meatballs to sauce - simmer over medium heat, until sauce thickens slightly - meatballs are heated through 5 minutes. Serve.
~~~~~~~~~~~~~~
Sesame Lamb Meatballs with Minted Yogurt Dip
Best of Gourmet 1995

Meatballs
1/3 cup minced onion
1 large garlic clove, minced
1-1/2 teaspoons olive oil
1/2 teaspoon dried mint, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
A pinch cinnamon
1 pound ground lamb (10% fat
1 cup fine fresh bread crumbs
1 large egg, beaten lightly
2 Tablespoons dried currants
1/4 cup black sesame seeds
1/4 cup white sesame seeds, toasted lightly
.
Minted Yogurt Dip
2 cups plain yogurt
1/4 cup packed fresh mint leaves, chopped
1/2 teaspoon salt, or to taste

Meatballs
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants. Combine well. Form level tablespoons of lamb mixture into 1-1/4-inch meatballs, arranging on a tray as formed.

In a small bowl, roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven 450 F.

Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.

To make the yogurt dip:
In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered. Into yogurt cheese stir mint and salt. Makes about 1-1/2 cups 32 meatballs
~~~~~~~~~~~~
Sweet n Sour Meatballs Tangy Pineapple Sauce

1/2 lb. gr. beef lean
1/2 lb. gr. pork lean
salt to taste
1/4 tsp. pepper
1 tsp. Maggi or soy sauce
1) 20 oz. pineapple tidbits drained syrup reserved
1/2 c. chopped sweet pickles with juice
1 T. cornstarch

Season meats with salt- pepper- Maggi n shape into 1 inch meatballs. Brown meatballs in oil in skillet - medium low heat. Add green - red bell pepper with onion- cook until tender. Mix pineapple syrup- sweet pickles with juice- cornstarch- add to skillet. Cook -stir until sauce thickens - becomes clear. Add pineapple tidbits- cover - cook meatballs 3 minutes or until heated through. Serves 4.

Note~Great with rice or serve as an appetizer.
~~~~~~~~~~~~~~
Meatballs Spanish

1/2 lb. gr. beef lean
1/2 lb. gr. pork lean
1/4 c. white cornmeal
1 egg lightly beaten
2 clove garlic
1 small onion minced
1/4 to 1/2 tsp. Mexican oregano dried crumbled
salt n pepper to taste
2 tsp. cumin powder

Sauce
1 T. butter or margarine
1 onion small chopped
2 garlic cloves dice
2 T. chili powder
1/2 tsp. ground cumin
1/4 tsp. Mexican oregano dried crumbled
3 c. tomato sauce
salt to taste

Mix meatball ingredients together- shape into small balls about 1/2 inch in diameter.

Sauce
Large saucepan- melt butter or margarine-add chopped onion saute until lightly browned- add garlic- add all other seasonings. Bring to a boil -taste seasonings-adjust if needed- drop meatballs into boiling sauce- cover - simmer 10 minutes or until meatballs are cooked. Serves 4
~~~~~~~~~~~
Meatballs Carrabba's Italian Grill

½ lb ground pork
½ lb ground veal
½ lb ground beef
2 large eggs, lightly beaten
¼ cup grated Parmesan cheese
4 cloves garlic, finely chopped and sauteed
1/3 cup dry bread crumbs
¼ cup finely chopped parsley
salt and freshly ground pepper
1 cup olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.

Heat the oil in large saute pan over medium-high heat.

Roll mixture into 1½" balls and fry until golden brown.
Remove with a slotted spoon to a plate lined with paper towels.
~~~~~~~~~~~
Alton Brown Meatballs
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

~~~~~~~~~~~
Meatball Soup
courtesy ofEmeril Lagasse

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped celery
2 cloves garlic, chopped
1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice
2 tablespoons tomato paste
2 (14-ounce) cans reduced-sodium beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt, plus 1/2 teaspoon
3/4 pound ground beef
1/4 pound ground pork
2 large eggs, lightly beaten
1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
2 tablespoons chopped fresh basil leaves
Directions
Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.

While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.

Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.

Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

~~~~~~~~~~~~~~`
don't For Albonigas Soup
~~~~~~~~~~~~~~~~~`

Turkey Balls Baked
1 T. x-virgin olive oil
1 T. butter
1 1/2 pkg. ground turkey
1 egg beaten
1/3 c. Italian seasoned bread crumbs
1 1/2 tsp. garlic granular
2 T. Tomato sauce
1 tsp. basil dried
little red crushed pepper flakes

Panko Breadcrumbs to roll in.

Preheat oven 350 F.
Grease 9x13 inch baking dish with olive oil-place it in oven while preheating.
Medium bowl- mix together all ingredients -using your hands. Form meat into golf ball sized meatballs. Place about 1 inch apart in hot baking dish. Roll in Panko Bread crumbs. Press down to flatten bottom just slightly.
Bake 15 minutes in preheated oven- then turn them over- -continue baking about 5 more minutes- or until somewhat crispy on the outside. Serve with pasta -sauce or however you'd like.

Note~ Use recipe for chicken or beef also
Make shrimp or crabs balls adding little lemon juice n cutting up the shrimp
~~~~~~~~~~~~
Anthony's Sauce n Meatballs

Oregano
1 Bay Leaf
Sweet Basil
Fresh Parsley (Fresh Parsley - This is Important!! It MUST be Fresh Parsley!)
Garlic Powder
(1) Vidalia Onion (...not too large but bigger than medium)
Salt/Pepper
Garlic, Lots of Garlic!
Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
Olive Oil (recommend "Filippo BERIO Olive Oil" imported from Italy)
Sugar (your gonna add just a little bit later on during the cooking)
(2) 28 oz. / (2) 800g Tomato Sauce (preferably "Hunt's")
(2) 6 oz. / (2) 170g Tomato Paste (preferably "Hunt's")
(2) 16 oz. / (1) 450g Diced Tomatoes (preferably "Hunt's" and if you can get it, you want the "petite" diced)
Red Wine (preferably "Ruffino Chianti Classico")
(2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meatballs.. You are making the Meatballs right? It really adds to the flavor of the sauce!)
(1) Package of Italian Sausage (I recommend the mild not the spicy)
A good Sauce pan at lease 10" diameter and 12" deep (Make sure you have a quality pan, cheap pans have a very thin bottom which tends to burn whatever it is you are cooking. A good quality sauce pan has a very thick bottom to it, this is much better for things that you have to cook for a long time such as sauces and soups.)
Water (you will be adding approximately 34 oz. of water along the way during the cooking process, this is an important step so pay attention. Don't worry, it will evaporate out.

First...
Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit.

Note: Make sure you have started the "background Italian music", it will help get you in the mood for Italian Cooking. Or you can also download the Italian background music which has more songs and higher quality :-) Great to play while you're cooking! Hey, my Uncle Johnny is even playing the accordian on some of the tracks! Grab it here. (This link will open a new window, just click on the green download button.

Next...
Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.. This way, you will have that nice Italian Grandmother smell. If you do not have an Italian Grandmother.. Trust me, their fingers always smell like garlic ;)

Next...
Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil. You listening? These are Italian Grandma cooking secrets... it's important stuff ;)

Next...
While the garlic is bathing in the olive oil, chop up (1) large Vidalia onion as fine as you can.

Next...
Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic ~ This is Important!

Next...
Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.

Next...
Spoon in (1) 6 oz. can of Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.

Next...
Add (2) 16 oz. can of Diced Tomatoes. Fill (1) of these 16 oz. cans with water about 1/2 full, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.

Next...
Add second 6 oz. Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 15 minutes or so. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. :-) Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.

Next...
Add (2) 28 oz. cans of Tomato Puree' ("Hunts") or Tomato Sauce ("Progresso"). Mix well. Fill (1) of the 28 oz. cans up with water about 1/2 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep medium heat on the sauce while you make Meat Balls.

Should have added by now a grand total of approximately 34 oz. of water. Actually this does not have to be exact, can be more or less. Adding water helps you cook the sauce longer so you can better cook the meat.

*** Don't forget to keep stirring the sauce every 3 minutes while you're making the Meat Balls ~ This is Important!

Next...
Add 1/3 cup red wine and mix well. Let simmer (almost boiling) about 15 minutes. Stirring occasionally.

At this point drop in (1) Bay Leaf, mix this sauce well after dropping in bay leaf.
Just let sauce simmer (not boiling) while you're preparing meatballs. It could take you about 1/2 hour to finish Meatballs.

*** Important Note: About 10 minutes before you put Meatballs into sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix sauce well after adding the sugar.


Ok - just let it cook some more Start making those Balls
Very Important Tip. When frying the Meat Balls and Pork Chops you MUST have a very good Non-Stick pan. Believe me, this helps!

Important Note: Before you make the Meat Balls you need to add the Pork Chops to the Mix.... Remember as I said in the beginning of the recipe; "(2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meat Balls" hey.. Here we are :-))

Pork Chops: Take the (2) thin Pork Chops and fry them in a pan. Cook on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat. Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir. You want them to cook in the sauce while you're making the Meat Balls. ~ Now you can move onto the Meatballs...

OK, Here is the stuff you will need for the Meat Balls:

1 lb. / 450g Ground Chuck
1 Egg
1-1/2 pieces of dark Wheat Bread with crust
A tiny bit of Italian bread crumbs (about 3 Tsp.)
Fresh Parsley
Parmesan Cheese (parmigiano!)
Fresh Garlic - You can never have too much garlic!
Cooking Spray
Garlic Powder
Coarse Black Pepper and Salt
A splash of red wine
Sweet Basil

Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meatballs, and make sure it's not boiling. Ideal, you want the sauce at a point where it's almost boiling you'll have to check the temperature often. ~
First...
Get a big bowl and put the 1 lb. of ground chuck in it. It's very important to have 1 lb. of ground chuck and not more or less. This recipe works best with 1 lb. of ground chuck.

Next...
Chop up 1/4 cup of fresh Parsley as fine as you can. Fresh Parsley is extremely important, the dried up stuff in a bottle is not Parsley, it's just green stuff they find on the ground at factories. Add the Parsley to the bowl. Don't mix anything yet. You're going to add all this stuff and mix when your done.

Next...
Add (1) Egg to bowl.

Next...
Chop up (2) large cloves of garlic as fine as you possibly can and add to bowl.

Next...
Add 1/2 cup of Parmesan Cheese to the bowl.


*** Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important!


Next...
Take your (1-1/2) pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet. Then squeeze as much of the water as you can out of the bread. The bread should be a gooey consistency. What I call Meat Ball Glue, very important. Break the bread up into the bowl. At this point you need to also add about (3) Tsp. of Italian bread crumbs.

Next...
Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
Stay with me now...

Italian Sausage!!! Did I mention the Italian sausage yet? This is not a must, but definitely adds flavour to the sauce! If you want to add sausage to the sauce, click here for directions and photos of the process :-) If you choose not to add the sausage, I do recommend throwing in about 1/2 tsp. of Fennel Seeds.

*** Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important! *** From this point on when you stir the sauce, stir gently, remember that you have meatballs and braciole in the sauce now and you don't want to break them up when their cooking in the sauce. Be nice to the meat!

Next...
Now you should have your chops and the balls (and the braciole and sausage, if you're making it) in the sauce and the heat should be at medium low.

Once the Pork Chops, Meatballs and/or Braciole and sausage are in the sauce, be sure to stir gently while they're cooking, you don't want the meatballs or braciole to fall apart.

After all the meat is added to the sauce, cover the sauce pan and continue to heat the sauce at medium for another 30 minutes, a little boiling is OK. Important Note: At this point it is important to keep lifting the cover to make sure the sauce is not boiling to much, also stir the sauce occasionally while cooking with the cover on. Important Grandmom Tip: At this point in the process you may start to see little puddles of grease forming at the top of the sauce. What you want to do, is get a coffee mug and a table spoon, carefully dip the table spoon into the top surface of the sauce where you see the grease puddles and scoop out as much as the grease/oil as you can into the coffee mug. You may have to do this several times throughout the whole cooking process. You can throw out the grease later.

OK, now taste the sauce... Oh that's a good!!!! Important Tip: This is where you would add more spices to your liking. Sometimes at this point, I might add a little bit more oregano, garlic powder, salt and pepper. But you taste it and see for yourself. It may be just right at this point in regards to taste, but your not done cooking it yet!!!.

Now heat on low-med heat for another 1 to 1-1/2 hours or so uncovered. The timing on this varies, you need to check it after about on hour for consistency. What you want to avoid is having a watery sauce, so cook it long enough for the sauce to get thick, the more you cook the more tender the meat gets anyway :-) Be sure to stir occasionally during this time, a little boiling is OK. Occasionally = every 5 - 10 minutes ~ this is REALLY important! Be sure to check for grease/oil puddles each time before you stir and remove all you can. If you don't stir you burn the sauce, if you burn the sauce, well, then the outcome could get ugly! Your reputation as a good cook could go right down the drain... Here is another little tip, after cooking this lovely sauce for about an hour I always take out one meatball. Put it on a small plate, pour some sauce over it and sample the meatball.

Tip:
The sauce gets a much better flavor if you finish your sauce a couple hours before your going to eat. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let the sauce sit for about 1 to 2 hours. When you're ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.

When you're ready to serve, take out the Meatballs, Pork Chops and/or Braciole and sausage and put them into a nice bowl to serve out of. Make sure you carefully remove all the string from the Braciole before serving. You will need a nice pair of sharp scissors fro this.

Also, you should put a nice large serving bowl of sauce on the table for people to add to their plate after they have scooped up everything they want on their plate. You've worked hard on the sauce and you want them to enjoy it.. :-)

Yields approximately 12 balls. WHEW
~~~~~~~~~~~~~~~~~
Anthony's Braciole (Bree-Zshole)
Yet another extremely important part (but not a requirement) of this recipe for overall flavor, adds a lot to the sauce

OK, Here is the stuff you will need for the Braciole:


1 lb "Round Steak" or 1lb "London Broil"
1/2 cup bread crumbs (preferably "Progresso")
Fresh Parsley
1/4 cup Parmesan Cheese (fresh grated recommended)
(3) cloves Fresh Garlic - You can never have to much garlic...:-)
Coarse Black Pepper and Salt
Salt Pork tastey friend crunchy bits :-) Just in case you have decided to brave the Salt Pork, this is where you would add the fried salt pork bits. You can see the process here.



Very Important Tip. When frying the Braciole you MUST have a very good Non-Stick pan. Believe me, this helps!

First of all...
When you go to your local grocery store to get the 1 lb "Round Steak" or 1 lb "London Broil" you will need to ask the butcher to slice the meat up into 1/4" thin pieces.

Take the meat slices and lay them out on wax paper. Now pound the heck out of them, you need a meat pounder for this part. You might want to make sure there are no babies sleeping while you do this. The pieces will end up larger when you're done pounding and you may have to cut them in half and do some trimming.

You want to have pieces that are approximately 7"x3" and relatively rectangular in shape, sometimes when they slice the meat you may get some slices that come to a point, you will have to cut those ends off, it becomes a problem when you start to roll the meat up if one edge is a lot smaller than the other. (Did that make sense to you?? When I get time I might add some pictures to help aid you through this whole sauce making process)

Anyway, now that you have your 7"x3" rectangular slices of meat sitting on your counter, staring at you, waiting for some Italian influence... what you want to do is chop up some nice fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop up 3 cloves of garlic as fine as you can.

Next...
Sprinkle on the meat a little finely chopped fresh garlic (spread out the garlic with your fingers and try to press the garlic into the meat), some bread crumbs, fresh parsley and fresh Parmesan cheese, then add a dash of salt and coarse black pepper. Make sure it's evenly spread out on the meat.

OK, now you're ready to roll up the meat...

Roll up the meat as tight as you can and tie it up with some very strong thread (we call this Italian dental floss). You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot you make so you can find the string after cooking it. If you don't have strong thread, it will fall apart during the searing process.

OK, now that you have all you're meat rolled up, tied up and ready to go, let's put the meat in the very hot pan.

Take them right from the frying pan into the sauce.

This recipe should yield approximately 7 to 10 Braciole Rolls. This is important to note. If you have more than 10 people you are serving your going to have a problem! Everyone is going to want one of these things!!

This part of the recipe will take practice. You will have to make the Braciole several times before you get it just right. You'll have to play around with the amount of ingredients to add to the meat and the size of the roll. You don't want the rolls too thick or you will have to cook you're sauce longer.
*Please email any comments/questions you may have to:
anthony.d.baker@gmail.com


Now make your favorite Pasta and Mangiarlo tutto!!! (Eat it all)

May I suggest a nice Italian Red Wine to go with this wonderful meal? Yes? Ok, I suggest these two Italian red wines: Venturini Amarone della Valpolicella or Ruffino Riserva Ducale' Chianti Classico - you can purchase these lovely Italian Red Wines at this great Italian Food site: A.G. Ferrari Foods Online Food Store

May I suggest listening to some good Italian music while you're cooking, it really helps you get in the mood for good Italian food! I recommend: Italian Gold: Treasured Collection you can hear a sampling of the original Vinyl LP version of this cd here. This was my grandma's copy :)

Now for the perfect Italian desert cookie to eat after this nice meal - Peseta Bars or this Italian family classic: Anisette Cookes!!!

*** This is my family recipe which has been passed down through generations. Special credits go to Grandma Rose, Grandma Anna and my Mama... I've watched them all VERY closely when they made their sauce on many occasions, so this recipe is a culmination of spaghetti sauce styles from two grandmas and one mom and my own special minor revisions ;)






~~~~~~~~~]]> Hj Recipe Swap Tue, 03 Nov 2009 17:49:38 -0600 http://www.texasmonthly.com/phorum/read.php?1,9591,9591#msg-9591 http://www.texasmonthly.com/phorum/read.php?1,9591,9591#msg-9591 Let's Remember any of these recipes can be made with Turkey

Hoping someone will step up to the plate and SHARE . Big-Small - easy-hard all recipes will be wonderful.

Chicken Dip Warm

2 pkgs. cream cheese
1 1/2 c. chicken chop or shred
1 can Cream of Chicken Soup * add cream if needed (little
1 can green chilies chopped or
1 can artichokes chopped drain well

Place cream cheese in crockpot - melt
Add chicken-soup with chilies n artichokes

Serve with tortilla chips or fresh veggies
~~~~~~~~~~~~~~~~
Fantastic Chicken Dip

4 cans Underwood chicken spread
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced black olive
1/4 cup Ranch dressing
1/4 cup mayo
salt, pepper to taste

mix all in a bowl and chill serve with fancy crackers

~~~~

Zesty Chicken Dip

1 c. Ranch dressing
3/4 c.. red onion dice
2) 8 oz. pkgs. Philly cream cheese
2) 10 oz. Campbell's Cream Chicken
3/4 c. Frank’s hot sauce
2 c. Cheddar -Mexican Blend or Asiago cheese shredded
1 container of bleu cheese crumbles

Tortilla chips or crackers for dipping

Saute onions in butter until slight color change- remove from heat. Warm chicken in a skillet Add hot sauce- cream cheese n Ranch dressing-mix -add half the cheese into sautéed onions. Mix well. Pour into baking dish. Sprinkle rest of cheddar cheese on top. Top with as much blue cheese crumbles as u like. Bake in oven 350° F-20 to 30 minutes.
Serve with tortilla chips or crackers.
~~~~~~~~~~
Chili Chicken Dip

1 lb. chicken breast halves skinless boneless
1) 8 oz. pkg. Philly cream cheese softened
4 ozs. jar mayonnaise
2 ozs. sour cream
8 ozs. package shredded Cheddar cheese
4 ozs. green chile peppers can diced
1 -2 jalapeno peppers seeded or use 2 serrano's finely diced

Boil or use left over chicken. Remove from heat- cool - shred
in medium bowl- mix in cream cheese- mayonnaise- Cheddar cheese- green chile pepper n jalapeno pepper -black olives . Transfer chicken mixture to medium baking dish.
Bake uncovered in the preheated 350 F.oven 30 minutes or until edges are golden brown.
~~~~~~~~~
Chicken Enchilada Dip

2) 10 oz. cans chunk chicken-left over or boiled chicken shred
1 oz. can diced tomatoes with green chile peppers DRAIN
1) 8 oz. pkg. cream cheese
2) 10 oz. cans favorite enchilada sauce
1-2 T. chili powder
1 tsp. garlic granular
little onion powder to taste
2 T. cumin powder or more
1/2 handful chopped cilantro's chop
1 tiny tiny bit Mexican Oregano
salt if needed

In a pan heat together chicken diced tomatoes with green chile peppers- cream cheese -enchilada sauce with seasonings -BRING to boil simmer 20 to 30 minutes- stirring frequently- until dip begins to thicken.

Use as a dip or over rice.
~~~~~~~~~~~~~~
Beer Batter Chicken Fingers By Rick Young
Give these a try! A delicious finger food. Eat yours first 'cuz the mob will devour the rest without saving any for the cook. This beer batter is also excellent for onion rings.

1 cup flour
1 cup beer
1/2 cup water
1 egg yolk
1 egg white, beaten until stiff
2 chicken breasts, skinless,boneless,cut into large strips
1/4 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons your favorite hot sauce
peanut oil (for deep frying)

Mix together flour and salt.
Add the beer.
Using a whisk, mix well and then add water and mix until smooth.
Add the egg yolk and mix well.
Add the beaten egg white and mix well.
Place into refrigerator for at least 2 hours (this breaks down the gluten in the flour).
Mix the Worcestershire sauce and hot sauce together and add chicken strips.
Allow chicken to marinate for at least 10 minutes.
Roll chicken in your batter.
Deep fry until golden brown, then drain on a paper towel.
Serve with your favorite dipping sauce.
or Bob says
2 cup mayonnaise
4 cup ketchup
2 tablespoon garlic powder
2 tablespoon Worcestershire sauce
1 teaspoon paprika

Generous amount of black pepper (cover surface two or three times and mix in)

Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.
~~~~~~~~~~~
Chicken Salad from Australia Honey Mustard with Lemon

leftover BBQ 'd chickens- torn or cut into bite sized bits sliced avocados or mangoes
1-2 chopped shallot or 1/2 small red onion, finely sliced
lettuce

Dressing- enough for two chicken breasts
1/2 large lemon, juice of
1 tsp. grainy mustard
1 T warmed honey

Place lettuce leaves in serving bowl throw in everything else.

Dressing-place all ingredients a in screw top jar- shake till well mixed pour over salad about 30 mins before serving time.
Keep in fridge.
~~~~~~~~~~~
Sesame Salad

"With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful pasta salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Oriental flair." - Carolee Ewell, Santaquin, Utah

1 package (16 ounces bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each mandarin oranges, drained
2 cans (8 ounces each sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey roasted peanuts
1 package (9 ounces fresh spinach, torn
1 package (6 ounces dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

Cook pasta according to package directions; drain and place in a very large bowl. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.

Just before serving, add the remaining ingredients; gently toss to coat. 22 servings
~~~~~~~~~~~~
Hot Chicken Salad

3/4 c. Mayonnaise
3/4 c. Cream Chicken Soup
3 T. lemon juice fresh
4 tsp. grated onion
3 c. cooked chicken cube or shred
3 c. celery dice
garlic granular to taste

3/4 c.cheese grated
1 1/2 c.potato chips or tortilla chips crushed

Mix 1st group together well. Pour into 7x12 in.baking dish. Sprinkle with
cheese -than cushed chips
Bake 350 F. 20 to 25 minutes. Serves 12
~~~~~~~~~~~~
Chicken Fresh Salad

3 whole chicken breasts poached n cut into bite size pieces
1 large sweet red pepper julienned
2 large head of broccoli cut in florets
12 slices thick slab bacon cooked crisp and crumbled
3/4 c. sour cream
3/4 c. mayonnaise
4 1/2 T. Dijon mustard
4 1/2 T. raspberry vinegar
2 T. fresh dill finely chopped
salt n pepper

Combine chicken - red pepper in large bowl.
Steam broccoli under just tender - add to chicken and mix it in gently add bacon.
Small bowl whisk together sour cream- mayonnaise- dijon mustard- raspberry vinegar with dill. Pour over chicken n vegetables and mix well.
Chill salad 2 hours or move before serving.
~~~~~~~~~~~
Blue Cheese Chicken Salad

2 cups cooked chicken diced
1/2 cup celery diced
1/2 cup walnuts or pecans chopped
1/2 cup mayonnaise
1/4 cup chunky blue cheese salad dressing or Marie's
1/4 teaspoon salt
1/4 teaspoon onion powder
ground black pepper to taste

Combine all ingredients.Toss well to mix.Cover- chill at least 2 hours.Serve as a sandwich or a filling a cut tomato-green peppers celery-avacodo's -crackers.
~~~~~~~~
Crunchy Cheese Chicken Tenders

4 T. plus 1/2 c x-virgin olive oil
1 c. buttermilk
1 1/2 lbs.chicken tenders
3 garlic cloves large minced
1/2 tsp. salt
3 T. balsamic vinegar
Freshly ground black pepper
1 1/2 c.Romano or Prmesan freshly grated
3/4 c. Italian style seasoned bread crumbs or use Panko Breadcrumbs.

Preheat oven 500 F.

Brush 1 tablespoon oil over each 2 heavy large lined baking sheets. Place buttermilk in large bowl. Add chicken tenders - stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile- mash garlic with salt in medium bowl. Whisk in vinegar with remaining 1/2 cup oil. Season vinaigrette to taste with pepper. Place vinaigrette into small serving bowl.

Stir grated cheese with bread crumbs in dish. Remove chicken tenders from buttermilk - dredge tenders in bread crumb mixture to coat completely- pressing to adhere. Arrange coated chicken tenders on prepared baking sheets- spacing evenly. Drizzle remaining 2 tablespoons oil over chicken tenders - bake until they are cooked through - golden brown- 12 minutes.

Place chicken on platter - serve vinaigrette alongside for dipping.
~~~~~~~~~~~
Chic Strips Spiced

4 chicken breasts bonless skinless pounded cut into strips
size thickness u want

Mix well together~
1/2 c. sour cream
1/2 c. mayo
2 T. lemon or lime juice fresh
1/2 tsp. chili powder
1/2 tsp.garlic granular
1/2 tsp.cumin powder
little paprika or chipotle powder very little
1 to 2 drops Cholula Sauce
1/2 handful cilantros minced fine
Now add chic strips to above sauce -coating well
Cover-chill 8 hours

Remove roll coated chics-in below
1c.tortilla chips or more -crushed fine

Placing on baking sheet lined with parchment paper or foil
spray with
Butter Crisco spray oil
2 c.

Bake 350F.PREHEATED oven-30 minutes or browned n crispy.

Sprinkle little cayenne pepper serving time over all or place on table for those
who like chics hot.

Remove strips to platter
Serve with favorite sauces]]> Hj Recipe Swap Tue, 03 Nov 2009 15:12:24 -0600 http://www.texasmonthly.com/phorum/read.php?1,9579,9579#msg-9579 http://www.texasmonthly.com/phorum/read.php?1,9579,9579#msg-9579 Hj Recipe Swap Fri, 13 Nov 2009 09:51:59 -0600 http://www.texasmonthly.com/phorum/read.php?1,9578,9578#msg-9578 http://www.texasmonthly.com/phorum/read.php?1,9578,9578#msg-9578 Any crunch increase for cake -bars-muffins-whatever u want.

Nut Crunch
Makes enough for two batches muffins

1/3 c. packed brown sugar
1/3 c. walnuts chopped
1/2 tsp. ground cinnamon

Small bowl -mix all together
Lightly sprinkle crunch mixture on top muffins before baking.
~~~~~~~~~~~~
Pecan Crunch
1/2 c chopped pecans
1/3 c brown sugar packed
1/4 c all-purpose flour
1 tsp ground cinnamon
2 T melted butter

Combine ingredients until mixture is crumbly- set aside
till ready to use.
~~~~~~~~~
Oat Zest

2 T. oats
1/2 T. brown sugar
some orange zest
1/8 tsp. cinnamon

Mix together -sprinkle evenly over top each muffin.
~~~~~~~~~~~~~~~
Nut Crunchy
¼ cup of chopped walnuts
¼ cup of brown sugar
½ tsp cinnamon

Mix together -sprinkle evenly over top each muffin.
~~~~~~~~~~~~~~~~
Oat Brown Sugar Crunch

1/3 c. packed brown sugar
1/3 c. quick-cooking rolled oats
1 tsp ground cinnamon
1 T. lemon juice freshly squeezed
Combine all n sprinkle on unbaked muffins]]> Hj Recipe Swap Sat, 24 Oct 2009 10:18:11 -0500 http://www.texasmonthly.com/phorum/read.php?1,9577,9577#msg-9577 http://www.texasmonthly.com/phorum/read.php?1,9577,9577#msg-9577 Terry Recipe Swap Fri, 23 Oct 2009 16:11:20 -0500 http://www.texasmonthly.com/phorum/read.php?1,9567,9567#msg-9567 http://www.texasmonthly.com/phorum/read.php?1,9567,9567#msg-9567
Make the batter with flour and club soda. Mix enough club soda until the batter is the same consistency as pancake batter.
Dip, coat, and fry! When pulled out of oil, lightly sprinkle with garlic salt. Your favorite seasoning will do.


There is a beer batter also- can't find it
~~~~~~~~~~~~~~
Cajun Onion Rings

1 large sweet yellow onion
1 egg
2 tsp vegetable oil
1/2 cup dry bread cumbs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
1/8-1/4 tsp cayenne pepper, to taste

Cut onion into 1/2 inch thick slices. Separate slices into rings, leaving 2 layers of onion in each ring. In a small bowl, beat egg and oil together. In a shallow bowl, combine bread crumbs, and spices; mix well. Dip onion rings into egg, then dredge in seasoned bread crumbs to coat. Arrange in a circle on a paper plate. Cover with paper towel. Cook on High (700 watt oven) for 2-2 1/2 minutes or until onion is slightly cooked.

Have made this many times substituting 1 1/2 tsp Cajun seasoning for the spices and fried in hot oil. Drain well on paper towels and enjoy.
We actually preferred it fried but the microwave version is pretty good.

~~~~~~~~~~~~~~~
Paula Deen's Fried Onion Rings with Chili Sauce

Chili Sauce:
1 cup mayonnaise
3 tablespoons chili sauce
1 teaspoon chili powder
1/8 teaspoon cayenne pepper

Onion Rings:
2 medium white or yellow onions
1 teaspoon seasoned salt
2 cups all-purpose flour
Vegetable oil, for deep frying
Salt
.
Preheat oil to 360 F.

To make the chili sauce, combine the mayonnaise, chili sauce, chili powder,
and cayenne in a small bowl and stir well. Cover and chill until serving
time.

For the onion rings:

Slice the onions into very thin rings and separate the rings. Spread them
out and sprinkle with seasoned salt. Place the flour in a re sealable
plastic bag. Put the onion rings, in batches, in the bag, close tightly, and
shake until the onion rings are coated.

Pour the oil into a Dutch oven. Fry the onion rings in batches for 3 to 4
minutes, until they are brown and crispy. Remove with tongs and drain on
paper towels.

Taste and season with salt, if necessary. Serve with chili sauce.
~~~~~~~~~~~~
Healthy Onion Rings

1 large onion
1 1/4 cups Italian style bread crumbs
1/2 teaspoon minced fresh garlic
1 cup lowfat milk
1 cup allpurpose flour
3 large egg whites, beaten slightly

Preheat oven 400F. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2 inch thick slices. Separate slices into rings. Small bowl, combine bread crumbs n garlic. Set aside.
Place milk- flour n egg whites into three separate small bowls. Dip each onion ring into milk- flour- egg white n bread crumbs (in that order.
Place on prepared cookie sheets - bake 20 minutes. Turn onion rings over - bake until golden brown- 10 minutes longer.

Note~cook onion rings a total 10 minutes. Perhaps it depends ontype of onion you are using.
~~~~~~~~~~~~~`
No Fry Onion Rings

Olive Oil Cooking Spray
1 large sweet onion, cut into 1/2-inch-thick slices
1/3 cup nonfat milk
1 cup all-purpose flour
4 large egg whites lightly beaten
2 cups cornflake crumbs*

Preheat oven 450°F.
Cover 2 baking sheets with aluminum foil- spray evenly with cooking spray.
Separate onion slices into rings. Dip into milk- then into flour- turning to evenly coat both sides of each onion ring. Dip coated onion rings in egg whites- then into *cornflake crumbs- again turning to evenly coat both sides of each onion ring. Place in single layer on prepared baking sheets- spray evenly with cooking spray.
Bake 12 to 15 minutes, or until onions are tender and golden brown

Note~* try with Panko Breadcrumbs
~~~~~~~~~~~~~~~~~
Rajun Guy Fieri Onion Rings These are AWESOME

1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
Salt
2 cups self-rising flour
Vegetables oil, for frying

In a large bowl, whist together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

Heat about 3 inches of oil to 350 F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.
~~~~~~~~~~~~~~~~~~~
Tony Roman Onion Rings

6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix

Slice the onions crosswise and separate into rings.

Combine milk, eggs, and salt to taste in mixing bowl.

Soak the onions in the mixture about 30 minutes.

Place pancake mix in a shallow bowl.

Heat oil for frying in skillet 375F degrees.

Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.

~~~~~~~~~~~~~~~
Burger King came out with their zesty dipping sauce
for onion rings, I was in love, and had to try my hand at the recipe. This is my version, and we use it at The Sub Shop with great reviews. As a side note, one of my customers likes to buy it in bulk and use it on oysters, and to dip shrimp in. This recipe makes restaurant quantity, so unless you're planning a party, you may want to cut it in half, more likely 1/4 it.

16 tsp horseradish
16 tsp tomato paste
4 tsp apple cider vinegar
8 tsp cayenne pepper
2 tsp garlic granular
2 tsp beef granules
4 TBS corn syrup
8 tsp lemon juice
3 cups mayo (Helmanns is really the preferred choice here)
16 tsp dijon mustard (grey poupon os the ONLY one you should use here)
8 TBS sugar

Place all ingredients into a large bowl. It will look horrible, but keep mixing until all ingredients are evenly mixed and you have a smooth looking sauce. Refrigerate for at least an hour before using. As far as the zesty part goes here, let me try to help you gauge how hot this is. I am a fire eater when it comes to hot food (Quickies DOA wings, all things hot, I devour. I have yet to meet a wing or a chili too hot for me). On MY scale of 1-10, the heat here is about a 4-5. You may wish to cut the horseradish in half here if your spicy genes aren't as predominant as mine. Also, if you want to taste test it to determine it's heat, LET IT REST IN THE REFRIGERATOR OVERNIGHT! Horseradish has plenty of liquid in it, and will permeate the sauce as time goes on, so if it tastes "just right" to you when you mix it, it will probably be hotter than you can stand the next day.

~~~~~~~~~~~
A & W Onion Rings

1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

Preheatdeep fryer to 375F

Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.

Slice onion, and separate all of the rings.

Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.]]> Hj Recipe Swap Fri, 13 Nov 2009 17:22:41 -0600