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Recipes
Mexican Chicken
By bbarton81
Preheat the oven to 350 degrees F
- Vegetable oil cooking spray
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 (10 3/4-ounce) can cheddar cheese soup
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (10-ounce) can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- Unsalted butter, for greasing pan
- 1 (11 1/2-ounce) package flour tortillas
- 2 cups shredded Cheddar
Grandmother Paul's Fried Chicken
By bbarton81
Heat shortening in a cast iron skillet to 350 degrees F
- * Salt and pepper, for seasoning chicken
- * Crisco shortening, for frying
- 3 * 3 eggs
- 1/3 * 1/3 cup water
- 2 * 2 cups self-rising flour
- 1 * 1 teaspoon black pepper
- 1 * 1 (2 1/2 pound) chicken, cut into pieces
Red Velvet Cake
By bbarton81
- 1 1 cup unsalted butter room temperature
- 1 1/2 1/2 cups sugar
- 2 2 eggs
- 2 2 teaspoons cocoa
- 2 2 ounces red food coloring
- 1 1 teaspoon salt
- 1 1 teaspoon vanilla
- 1 1 cup buttermilk
- 1 1/2 1/2 cups sifted cake flour
- 1 1/2 1/2 teaspoons white vinegar
- 1 1 teaspoon baking soda
- * Cream cheese filling and frosting, recipe follows
- 16 16 ounces cream cheese at room temperature
- 1/2 1/2 cup unsalted butter at room temperature
- 2 10x pounds 10x powdered sugar
- 1 1 teaspoon vanilla
Jamaican Jerk BBQ Sauce
By bbarton81
Add all of the ingredients to a slow cooker
- * 3 (10-ounce) cans chicken stock
- * 2 (12-ounce) beers, recommended: dark beer
- * 1 large white onion, chopped
- * 1 large red onion, chopped
- * 2 large green chile peppers, roasted and chopped, (optional)
- * 2 bunches green onions, chopped
- * 2 tablespoons fresh minced ginger
- * 1 (4.5 ounce) can chopped green chiles
- * 2 jalapeno peppers, roasted and chopped, (optional)
- * 4 tablespoons tamarind concentrate
- * 2/3 cup molasses
- * 4 tablespoons dark brown sugar
- * 2 1/2 tablespoons ground allspice
- * 4 teaspoons ground black pepper
- * 4 teaspoons ground cayenne pepper
- * 2 teaspoons ground cinnamon
- * 2 teaspoons ground nutmeg
- * 1 teaspoons ground thyme
- * 3 teaspoons salt
- * 3 teaspoons turbinado sugar
- * 2 tablespoons soy sauce
- * 2 tablespoons white wine vinegar
- * Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.
New England Clam Chowder
By bbarton81
In a large stockpot bring 2 cups of water to a boil
- 8 * 8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
- 4 * 4 slices bacon, cut into 1/2-inch pieces
- 3 * 3 tablespoons unsalted butter
- 2 * 2 cups finely chopped yellow onions
- 1 * 1 cup finely chopped celery
- 1 1/2 * 1 1/2 teaspoons minced garlic
- 6 * 6 sprigs fresh thyme leaves
- 2 * 2 bay leaves
- 3 * 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
- 2 * 2 cups heavy cream
- 1/4 * 1/4 teaspoon freshly ground black pepper
- * Salt
- 6 * 6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
- 1/4 * 1/4 cup minced parsley leaves
- 1/4 * 1/4 cup finely chopped chives or green onions
Country Fried Steak with White Gravy
By bbarton81
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F
- * 1 cup vegetable oil
- * 1 pound round steak, cut into 4 (4-ounce) pieces
- * Salt
- * Freshly ground black pepper
- * 1 egg, beaten
- * 3 cups plus 3 tablespoons milk
- * 1 1/2 cups plus 3 tablespoons all-purpose flour
Double Chili-Cheeseburger with Grilled Onions
By bbarton81
Preheat the griddle. Lightly season the patties on both sides with the Essence, salt, and pepper
- Essence (Emeril's Creole Seasoning):
- * 8 (3-ounce) hamburger patties, about 1/3-inch thick
- * Essence, recipe follows
- * Salt and freshly ground black pepper
- * 1 cup thinly sliced yellow onions
- * 4 hamburger buns
- * Down Home Chili, recipe follows
- * 8 ounces sharp cheddar, cut into 8 slices
- * 2 1/2 tablespoons paprika
- * 2 tablespoons salt
- * 2 tablespoons garlic powder
- * 1 tablespoon black pepper
- * 1 tablespoon onion powder
- * 1 tablespoon cayenne pepper
- * 1 tablespoon dried leaf oregano
- * 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Down Home Chili:
- * 1 tablespoon vegetable oil
- * 1 1/2 pounds lean ground beef
- * 2 cups chopped yellow onions
- * 1 tablespoon minced garlic
- * 2 tablespoons chili powder
- * 1 teaspoon Emeril's Original Essence
- * 1 teaspoon salt
- * 2 teaspoons ground cumin
- * 1/4 teaspoon ground black pepper
- * 1 (15-ounce) can whole peeled tomatoes
- * 3 tablespoons tomato paste
- * 1 teaspoon sugar
- * 2 cups water
- * 1 1/2 cups shredded mild cheddar, optional
Cheesy Broccoli Bake
By bbarton81
Preheat the oven to 350 degrees F
- 2 pounds fresh broccoli, trimmed and cut up
- 2 tablespoons unsalted butter, plus more for greasing the casserole
- 1/4 cup chopped celery
- 1/4 pound fresh mushrooms, sliced
- 1/4 cup chopped onion
- 1 (8-ounce) can sliced water chestnuts
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 pound cheese product, softened
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 cup grated Cheddar
Grilled Pork Chops
By bbarton81
Apply Neely's Seasoning to each pork chop
- Neely's Seasoning:
- 4 pork chops (about 1/2-inch thick)
- Neely's Seasoning, recipe follows
- Neely's BBQ Sauce, recipe follows
- 1 cup paprika
- 3 1/2 tablespoons sugar
- 1/2 teaspoon onion powder
- Mix all ingredients together in a small bowl.
- Neely's BBQ Sauce:
- 2 cups ketchup
- 1 cup water
- 6 tablespoons brown sugar
- 5 tablespoons white sugar
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dry mustard powder
- 1 1/2 teaspoons paprika
- 1/2 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1 teaspoon light corn syrup
- Combine all of the sauce ingredients in a large saucepan or Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
General Tso's Chicken
By bbarton81
Put the chicken into a bowl with the remaining marinade ingredients
- * 2 pounds boneless, skinless chicken, thinly sliced
- * 1/4 cup low-sodium soy sauce
- * 1 tablespoon rice vinegar
- * 1 tablespoon peanut oil
- * 2 cloves garlic, smashed
- * 2 slices fresh ginger, smashed
- * 1 handful fresh cilantro leaves
- * Kosher salt and freshly ground black pepper
- *
- * Peanut oil, for frying
- * 1 large egg, lightly beaten
- * 1/2 cup cornstarch, plus 2 tablespoons for slurry
- * 1/2 cup water
- * 1 teaspoon toasted sesame oil
- * 4 dried red Thai chilies
- * 4 scallions, thinly sliced, plus more for garnish
- * 2 cloves garlic, finely chopped
- * 1 (1-inch) piece fresh ginger, peeled and finely chopped
- * 3 thick strips orange zest
- * 1/2 cup low-sodium soy sauce
- * 1 1/2 cups chicken stock
- * 2 tablespoons rice vinegar
- * 1 tablespoon honey
- * Cilantro leaves, for garnish
- * Steamed white rice, for serving