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    Favorite Recipes

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    Lorahand
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    Favorite Recipes

    Post by Lorahand on Sun Jan 25, 2009 12:14 pm

    Just thought this would be fun.... and wanted to create a topic where we could all share our favorite recipes.

    I will post some when i get home from work later

    So let's start sharing Very Happy
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    Re: Favorite Recipes

    Post by Rave on Sun Jan 25, 2009 12:22 pm

    I would post my spaghetti sauce recipe but then I'd have to kill you all....However....here's a helpful hint for pumpkin pie. Top secret-only me, my mom, Rachel Ray and her viewing audience know. Using the recipe on the can of pumpkin pie filling...replace evaporated milk with eagle sweetened/condensed milk...makes a HUGE difference. I don't even like pumpkin pie but I like it this way. More to come later. I may share my sauce recipe....maybe.
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    Re: Favorite Recipes

    Post by Evadrepus on Sun Jan 25, 2009 3:10 pm

    Evadrepus' Chocolate Tamales

    I talked about these a lot in kinchat before xmas, so I figured I'd put up a simplified version of it for you to give it a try. Simplified recipe because the complex one from scratch involves buying a TON of ingredients that you'd likely never use again, plus adds hours onto prep time. They taste decent enough with this recipe (this is the version I used this year since I needed to cook a hundred cookies at the same time), although the totally from scratch recipe still had superior flavor. I am a perfectionist.

    Supplies:

    2 boxes of chocolate cake mix. Get a good moist one, cheap on this and you'll regret it. The cake mix usually will need 2-3 eggs and veggie oil too. Buy this if you don't have some at your house for some reason.
    1 pack of corn husks. Don't get the 5lb pack unless you're hispanic and likely to make tamales again.
    A big, deep, pan or something to hold the soaking husks
    Several cookie trays
    Bowl to mix stuff
    A tablespoon (despite what Neo says, there is a spoon)


    Night before:

    Open the bag of corn husks and put them in a 13x9 pan or something similar. Cover them in water. You'll likely need to put something else on top of them to prevent them from floating out of the water (I use a cookie sheet). Leave them sit in the water overnight.

    Cooking time:

    Sort out your husks. The ones of the top, the ones that are kinda dry, put aside. Using these will, at best, be annoying, and at worst, cause a fire. Husks are natural, so they are all different sizes. Put the smallest ones and the biggest ones on the side. You will need 15-25 large ones, depending on how much batter you end up with and how much you put in each tamale. Take the smallest ones and tear them into strips. You want the strips about a half centimeter or so in width and a good 4" or so long. It doesn't have to be precise, but make them wide enough so that you can use them to tie knots later, so about shoelace width.

    Turn the oven on. Set it to 325-350, depending on how good your oven is. In my old one, I had to go 350, the new one I found that 325 was plenty.

    Make up the cake batter per the box instructions. Come on back when you're done.

    Lay out one of the large tortillas flat, with the side up that makes it want to curl up around the contents. Place 2 or so tablespoons of batter in the middle of the husk. Don't spread it, just blop it down there in in the middle. How much you use depends on how big the husk is. Use more or less as you feel the need, but do not fill it or you will have a very messy oven. Close the husk up around it gently. There should be some overlap on the edges, and don't make it tight so that it oozes out the side. The battle is going to rise, and if you do it right, just about explode out of the husk, so you need some gimme room in there. After you close it up, take those stips you made earlier and tie the ends shut. This is annoying, yes, but it makes the presentation so much better. When you're done, you'll have what looks like a really oddly wrapped package. Put this on a cookie sheet/pan. Repeat as needed until you fill the pan. They can touch each other, don't worry about spacing.

    Cook 15-20 minutes, depending on what mix you're using. You'll have to start checking them after 15 min or so. You should see them really plump up. Use a toothpick or something to see if it's cooked all the way through. Once they are done, take off the little ties - they are a cooking aid. If you've done everything right, you'll have what looks like a completely normal, if somewhat fat, tamale. However, inside is basically a cupcake. For the squimish - it tastes like chocolate, not corn.

    Extra stuff: After putting the batter in the husk, break off one of the rectangles of a herchey bar. Break this in half. Place them end to end in the batter and close it as normal. Now your cupcake will have a melty chocolate center. You can also dust all of them (on the inside) in powdered sugar before putting the batter in. This is REALLY messy, but also really takes the sweet taste up several levels, plus also makes them look much cooler when they are opened as they tend to almost fall off the husk. Make it a thin layer though, otherwise you'll get carmelization, but only enough to make it taste funny.

    I also have a cold version of these I do that is a lot easier, but I'm still trying to make them have the fun pizazz these do.
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    Re: Favorite Recipes

    Post by SilverBlades on Sun Jan 25, 2009 4:34 pm

    I have a hot wings recipe that is awsome but you will never know Smile unless ya show up in seattle Smile Twisted Evil Twisted Evil
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    Re: Favorite Recipes

    Post by Ulfaro on Sun Jan 25, 2009 4:45 pm

    SilverBlades wrote:I have a hot wings recipe that is awsome but you will never know Smile unless ya show up in seattle Smile Twisted Evil Twisted Evil

    Reported for spam . In the future, please refrain from such trolling.


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    Re: Favorite Recipes

    Post by Rave on Tue Jan 27, 2009 12:42 pm

    I'd like to take this time to remind silver he is just a marginally annoying drive away. And I like hot wings.
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    Re: Favorite Recipes

    Post by Lontano on Tue Jan 27, 2009 1:16 pm

    I only make simple shit as the wife rules when it comes to cooking. Here's something super easy:

    Corn and Shit (I have no idea what the name of this stuff is)

    1 bag frozen corn kernels
    1-2 avocados (depending on how much you like these green bastards)
    1 lime
    1 box grape tomatoes
    Cilantro
    Salt

    The Making:

    1) Unfreeze some of the bag of corn. I usually do half a good size soup bowl, maybe a bit more. I just run hot water over it for a minute. Drain it.

    2) Slice up the avocados into pieces. Not those huge Freaking chunks, but SMALL PIECES. Dump into bowl.

    3) Take a good hunk of fresh cilantro and dice it up. Dump into bowl.

    4) Squeeze at least 1/2 the lime, potentially the whole thing depending on how much you want, into bowl.

    5) Cut those little grape tomato fuckers in half and dump into bowl.

    6) Sprinkle some salt on it - to taste.

    7) Mix all this shit up a bit with a spoon.

    If you've done it right, corn makes up the majority of this one with the other stuff in for taste and variety. Grab some tortilla chips and eat it like a chunky dip. It's quite good actually considering how easy it is to make. You can tell by my very scientific instructions that I don't measure anything when I cook. Goes good with a cold beer in the summer. cheers
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    Re: Favorite Recipes

    Post by Constara on Tue Jan 27, 2009 3:02 pm

    RESERVED FOR MY CROCK POT CHILI RECIPE.

    I have to find it in my folders first. Since I don't feel like typing it out right now. Razz
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    Re: Favorite Recipes

    Post by Evadrepus on Tue Jan 27, 2009 3:22 pm

    Similar to that corn reciepe, anyone can make Chicago 26th street style corn. It looks absolutely disgusting, but tastes incredible. You usually buy a cob or a cup of this stuff (made fresh in front of you!) for a buck fifty or so on any random street corner. Kinda like New York City and hot dog vendors.

    Take 1 corn on the cob, decide if you want to be messy or not. If not, cut the corn off the cob and put it in a cup. I guess you could use corn from a can or frozen or whatever, but honestly the taste is so much different. Either way, cook it up. All the rest of the work is dressing it.

    Spread mayo all over it (if it's on the cob), or a heaping tablespoon or two into the cup.

    Sprinkle parmasian cheese over this. If in a cup, a big heaping tablespoon will probably work. Note: parmesian cheese is really salty, so if you're a salt-on-corn fan, you'll be covered. Don't add more.

    Get some squeeze butter, and drizzle it all over the cob, or in the cup.

    At this point, you stop, if you're a typical can't-handle-spicy-food American person. It's very good like this. If you can handle more, add chili powder to taste. My wife puts in 1-2 teaspoons. For a real kick, but a dramatic change in taste (personally, I don't like it, but my kids do sometimes), squeeze half a lime over the top.

    Weighs about 5lbs I swear, and would make a nutritionalist faint from the fat content alone, but oh so very good.
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    Re: Favorite Recipes

    Post by Kahan on Tue Jan 27, 2009 5:00 pm

    One of my favorites...Crock pot Chicken in a mushroom and white wine sauce

    Take 3-4 boneless skinless chicken breast and tenderize, I usually just fork them to death. You can cut them into chunks after seasoning if you want.
    Sprinkle with lemon juice, garlic salt, pepper, and paprika. I usually add some Tony Chachere's or other spice to the mix.
    Layer the chicken in the bottom of the crock pot.
    Add two cans of cream of mushroom soup.
    Add half a cup of your favorite white wine. I use a Twin Valley Sauvignon Blanc from the Gallo Family Vineyards. Fairly good wine and good price.
    Mix the soup and wine together with your chicken.
    Sprinkle the top with Parmesan Cheese.
    Place sliced mushrooms on top.
    Cook on low for 6-8 hours or high 3-4.
    Serve over rice or noodles.


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    Re: Favorite Recipes

    Post by Evadrepus on Tue Jan 27, 2009 6:25 pm

    That sounds insanely good.

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