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Recipes
Cornbread Topped Chili Con Carne
By danaheller
Serving suggestion: 2 cups sour cream Ground paprika, for dusting 3 3/4 cups grated Cheddar Special equip...
- Chili:
- 4 tablespoons olive oil
- 4 onions, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons dried or crushed chili flakes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 5 cardamom pods, bruised
- 2 red peppers, seeded and finely diced
- 3 pounds 4 ounces ground beef
- 7 cups canned chopped tomatoes
- 1/2 cup tomato ketchup
- 1/2 cup tomato puree
- 1 cup water
- 2 tablespoons cocoa
- 3 1/2 cups canned red kidney beans
- Cornbread:
- 1 1/2 teaspoons salt
- 4 cups cornmeal
- 1/4 cup all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3 cups buttermilk
- 4 eggs
- 2 teaspoons honey
- 1/4 cup vegetable oil
- 2 cups grated Cheddar
Oven French Toast with Orange Apple Syrup
By danaheller
French Toast: 1. In a medium bowl, whisk together all french toast ingredients except French bread and butter
- French Toast:
- 2 eggs
- 1/2 cup Florida's Natural Brand Premium orange juice
- 1/4 cup milk
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 8 French bread slices, cut 1 inch thick
- 1/4 cup melted butter
- Orange Apple Syrup:
- 3/4 cup Florida's Natural Brand Premium orange juice
- 1/4 cup brown sugar
- 1 medium apple, cored and thinly sliced
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1 orange, peeled and cut into sections
Blue Corn Tortilla crusted Red Snapper with Poblano Vinaigrette
By danaheller
TO PREPARE THE SNAPPER: Season the eggs and flour with salt and pepper
- FOR THE SNAPPER:
- BLUE CORN TORTILLA CRUSTED RED SNAPPER
- WITH POBLANO VINAIGRETTE
- 3 lrg eggs lightly beaten
- 2 cup all-purpose flour
- Salt to taste
- Freshly-ground black pepper to taste
- 12 oz blue corn tortilla chips
- 4 red snapper fillets (about 6 oz each)
- 6 tbsp olive oil
- FOR THE VINAIGRETTE:
- 2 poblano peppers roasted, peeled, and seeded
- 1/4 med red onion chopped
- 2 tbl fresh lime juice
- 3/4 cup olive oil
- 1/2 cup spinach or arugula leaves
- 2 tsp honey
- Salt to taste
- Freshly-ground black pepper to taste
Crock-Pot BBQ
By danaheller
Place above ingredients in crock pot
- 4-6 Pounds Boston butt pork roast
- 1 large onion-sliced
- 6 whole cloves
- 1 c. water
French Breakfast Muffins
By danaheller
1. Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 egg, lightly beaten 1/2 cup milk
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted
Southwestern Breakfast Casserole
By danaheller
1.Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well
- 1 box Jiffy Corn Bread Mix
- 1 pint whole milk
- 1/3 cup skim milk
- 1 lb. hot breakfast sausage cooked and drained
- 1 lb. shredded taco cheese blend
- 7 whole eggs
- 1.5 tbsp. Taco seasoning
- 1 can condensed cheddar cheese soup, undiluted
- 1 cup green onion tops, sliced thin
- 5 oz diced onion
- 7 oz jar roasted red peppers drained and chopped
Coconut Shrimp with Basil and Lime
By danaheller
In a food processor or blender with the motor running, sequentially drop in the chile peppers, ginger, garlic, cumi...
- 2 dried red chile peppers, seeds removed, or 1 teaspoon dried chile flakes
- 2 (1/2-inch) slices fresh ginger, peeled
- 6 garlic cloves
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons olive oil
- 1 1/2 red onions, cut into thin strips
- 1 1/2 cups light coconut milk
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons salt, or to taste
- 1 1/2 pounds shrimp, peeled and deveined
- 5 kaffir lime leaves, cut in very thin slices, or juice and zest of 1 lime
- 3/4 pound snap peas or snow peas, ends trimmed
- 3 tablespoons Thai holy basil or fresh basil cut in thin strips
Roasted Green Chile-Chicken Enchiladas
By danaheller
****
- Enchiladas:
- 3 poblano peppers
- Extra-virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1/4 cup all-purpose flour
- 4 cups canned chicken stock
- 1 deli roasted chicken, about 3 pounds, boned, meat shredded
- Leaves from 1/2 bunch fresh cilantro, chopped
- Salt and freshly ground black pepper
- 12 large corn tortillas
- 1/2 pound Monterey jack cheese, shredded
- Salsa Verde:
- 12 tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed
- 1 onion, quartered
- Splash white vinegar
- Water
- 1 teaspoon ground cumin
- 1/2 bunch fresh cilantro leaves, coarsely chopped
- 2 limes, juiced
- Salt
- Chunky Guacamole:
- 4 ripe avocados
- 3 limes, juiced
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 2 serrano chiles, sliced thinly
- 1 big handful fresh cilantro, finely chopped
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
Basic Pizza Dough
By danaheller
1. In a large bowl, combine water, yeast and sugar, and set aside for 5 minutes until it begins to foam
- 1 cup warm water
- 1 packet (1/4 oz) active dry yeast
- generous pinch of sugar
- 1 tbs best-quality olive oil
- 2 1/2 cups all-purpose or bread flour
- 1 1/2 tsp kosher salt
Byerly's Wild Rice Soup
By danaheller
The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time
- 2 tablespoons butter
- 1 tablespoon chopped onions
- 1 tablespoon sliced green onions
- 3 tablespoons slivered almonds
- 1/3 cup finely diced carrots
- 1 tablespoon finely chopped celery
- 2 cups cooked wild rice
- 1/2 teaspoon sugar
- 1 teaspoon MSG (optional)
- 1/2 teaspoon turmeric
- 2 bay leaves
- 4 cups low-sodium chicken broth
- 1 bouquet garni (1 sprig each fresh, parsley/ marjoram/ thyme and basil)
- OR
- 1 teaspoon dried herbs, tied in cheesecloth
- Pepper to taste
- 1/3 cup chopped ham
- 1 skinless boneless chicken breast, chopped