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Recipes
SOPES
By gaster16
Sopes are specially made thick tortillas with raised edges
- Refried Beans:
- 1 clove garlic
- 1 bay leaf, whole peppercorns
- 1/4 onion whole
- 1 boneless chicken breast
- 1-1/2 cups chorizo
- One packet Sopes
- 2 cups refried beans recipe follow
- 1 onion chopped small
- 2 bunches chopped cilantro
- 1-1/2 cups Crema Fresca Mexicana
- 1-1/2 cups fresh queso fresco
- 1 avocado diced
- 3 ripe tomatoes cubed
- 1/2 heat iceberg lettuce shredded
- Green salsa
- Red salsa
- 2 cups pinto beans
- Water to cover
- 1 small onion cut in large wedges
- Mexican oregano
- Ham bone
TOMATO SOUP
By gaster16
Saute onions in a large saucepan, until tender
- 1/4 cup minced onions
- 3 tablespoons butter or margarine, melted
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 4 cups tomato juice
- 1 small bay leaf
- 2 teaspoons chopped chives
PASTA PRIMAVERA
By gaster16
Snap off tough ends of asparagus
- 1 lb. asparagus
- 2 cups broccoli flowerets
- 1 medium onion, chopped
- 1 large garlic clove, chopped
- 1 tablespoon olive oil
- 1 medium size sweet red pepper, coarsely chopped
- 1 medium size sweet yellow pepper, coarsely chopped
- 1 cup whipping cream
- 1/2 cup chicken broth
- 3 green onions, chopped
- 2 tablespoons chopped fresh basil or 2 teaspoons dried whole basil
- 1/2 teaspoon salt
- 8 ounces uncooked linguine, broken
- 1/2 lb. mushrooms, sliced
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground pepper
GARLIC CHICKEN LO MEIN
By gaster16
Skin and bone and cut chicken into thin strips
- 2 chicken breast halves
- 1 tablespoon dry sherry
- 2 tablespoons cornstarch
- 2 large cloves garlic, minced
- 1 cup chicken broth
- 4 teaspoons white vinegar
- 1/2 teaspoon crushed red pepper
- 8 ounces uncooked vermicelli
- 2 tablespoons vegetable oil, divided
- 2 carrots, julienned
- 3 tablespoons sy sauce
BRAISED SHORT RIBS WITH SHERRY
By gaster16
Preheat oven to 350 degrees
- Horseradish Cream:
- 5 lbs. short ribs
- 1/2 cup vegetable oil
- 4 cups chopped onions
- 3 cups chopped celery
- 26 garlic cloves, pressed
- 2 bay leaves
- 1 cup medium dry sherry
- 4 cups low salt beef broth
- 1-1/2 cups sour cream
- 3 tablespoons prepared white horseradish
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh lemon juice
- Coarse kosher salt
- 6 tablespoons olive oil
- 2-1/2 lbs. onions, halved, thinly sliced
- Rye bread for sandwich
CARAMEL WALNUT TART WITH CHOCOLATE GLAZE
By gaster16
Crust: Blend flour, almonds, walnuts and salt in processor until nuts are finely ground
- Filling:
- Crust: 1-1/2 cups all-purpose flour
- 2/3 cup slivered almonds toasted
- 1/4 cup walnuts toasted
- 1/2 teaspoon salt
- 1/3 cup powdered sugar
- 1 stick unsalted butter cut into pieces at room temperature
- 1 large egg beaten to blend
- 2 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 stick unsalted butter cut into pieces
- 1/2 cup whipping cream
- 2 tablespoons sour cream
- 1 cup walnuts toasted finely chopped
- Chocolate Glaze:
- 1 cup heavy whipping cream
- 7 oz. bittersweet or semisweet chocolate chopped
OREGON HAZELNUT CHEESECAKE
By gaster16
Prepare crumb topping, set aside
- Hazelnut Crumb Topping:
- 1 recipe hazelnut crumb topping
- 2 teaspoon butter
- 3/4 cup toasted hazelnuts finely ground
- 3-8 oz. packages cream cheese softened
- 1 cup sugar
- 2 tablespoons sifted cake flour or all-purpose flour
- 1/2 cup half and half or light cream
- 1/3 cup honey
- 4 eggs slightly beaten
- 1/2 cup toasted hazelnuts coarsely chopped
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/2 cup toasted hazelnuts chopped
TORTILLA SOUP
By gaster16
In heavy pot heat the oil over moderate heat
- 6 tablespoons cooking oil
- 8 6" corn tortillas halved and cut crosswise into 1/4" strips
- 1 onion chopped
- 4 large cloves garlic smashed
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1-1/2 quarts chicken broth
- 3 cups canned crushed tomatoes in thick puree (1 28 oz. can)
- 2 bay leaves
- 2-1/2 teaspoons salt
- 3 tablespoons chopped cilantro
- 1-3/4 lbs. boneless skinless chicken
- 1/4 lb. cheddar, grated
JORDANIAN TRADITIONAL MAKLOOBA
By gaster16
In 5 quart saucepan, brown both sides of chicken in 1/2 cup canola oil
- 2 whole chickens, skinned and quartered (or 8 pieces chicken thighs)
- 4-1/2 cups canola oil, plus 3 tablespoons
- 1 teaspoon fresh nutmeg
- 1 teaspoon allspice
- 1 teaspoons cumin powder
- Salt
- 4 saffron threads
- 2 cinnamon sticks
- 5 whole cardamon seeds
- 3 peppercorns
- 5 cups water
- Freshly ground black pepper
- 1 head cauliflower trimmed into florets
- 1 large eggplant, peeled, cubed and salted, make sure to place in a colander so water can drain
- 2 onions halved through the root end and thinly sliced, core still attached
- 4 cups medium grain rice
- 1 cup converted rice
- 1/2 teaspoons ground cardamom
- 1/2 teaspoon allspice
- 3 saffron threads
- 1/2 teaspoons fresh nutmeg
- 1/4 teaspoon fresh ground cinnamon
- 1/4 cup canola oil
- Salt and freshly ground black pepper
- Toasted pine nuts for garnish
SODA FOUNTIN PIE
By gaster16
In small bowl combine crushed cones, margarine and sugar
- 1-1/2 cups crushed rolled sugar cones (about 12)
- 1/3 cup margarine or butter, melted
- 1/4 cup sugar
- 3-1/2 cups fresh strawberries
- 1 quart vanilla ice cream softened
- 1.3 cup malted milk powder
- 1 11.75 ounce jar hot fudge ice cream topping (about 1-1/2 cups