PapaBob's profile page
Recipes
chipotle chile sauce recipe | mexican side dish recipes index | mexican recipes
By PapaBob
A simple, hot smoky table sauce that is delicious with grilled meats
- 3 fresh tomatillos, husked and washed
- 2 cloves garlic, unpeeled
- 3 canned chiles chipotles, seeded
- 1/4 teaspoon salt
Post Recipe cookmark - Key Ingredient
By PapaBob
Just drag this ♥ Cookmark button to your bookmarks bar
- Search by Ingredient
- Search by Ingredient
Hobo Dinner
By PapaBob
FAST MEAL
- 1/2 lb. Meat
- 1 cup Potato, Sliced
- 1 cup Carrots, Sliced
- 1/2 cup Onion, Sliced
- 4 Tsp. Butter
- Garlic Powder
- Salt
- Pepper
- Cayenne Pepper
- Cooking Spray
- Aluminum Foil
Sausage and Potato Quesadillas
By PapaBob
Sausage and Potato Quesadillas These substantial double-decker quesadillas call for fresh (not the more common dr...
- 1 pound fresh chorizo or other sausages (hot Italian), casings removed
- 1 tablespoon plus 1 teaspoon cooking oil
- 1 baking potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
- 3/4 teaspoon hot paprika
- 1/4 teaspoon salt
- 12 6- inch flour tortillas
- 1/4 cup chopped red onion
- 1/2 cup cilantro leaves
- 1/2 pound Monterey jack, grated (about 2 cups)
1 George Foreman Grilling Chart
By PapaBob
A George Foreman Grilling Chart: MEAT DUAL CONTACT GRILLING TIMES BONELESS STEAK Marinate if desired
- A George Foreman Grilling Chart:
- MEAT
- DUAL CONTACT GRILLING TIMES
- BONELESS STEAK
- Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
- CHICKEN BREASTS
- Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.
- FISH FILLETS
- Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.
- FISH STEAKS
- Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.
- GROUND BEEF PATTIES
- Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.
- HAM STEAK
- Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.
- HOTDOGS AND SAUSAGES
- For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
- LAMB CHOPS
- Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.
- PORK CHOPS
- Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.
- PORK TENDERLOIN
- Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.
- SHRIMP
- Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.
Crock Pot Country Style BBQ Ribs
By PapaBob
1. In a large bowl, mix together all ingredients except the meat
- 5 pounds country-style pork ribs; bone in
- 1 cup Celery chopped
- 2 cups onions chopped
- 0.5 cup green bell pepper chopped
- 1 cup ketchup
- 0.5 cup yellow mustard
- 1 cup barbecue sauce
- 3 tablespoons dark cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic salt
- 1 can diced tomatoes
- 1 teaspoons of Chipotle Chili powder (depending on how hot you like it)
Kentucky Style Scalloped Potatoes
By PapaBob
Baked scalloped potatoes
- 4-5 large potatoes
- 1/4 lb. butter (1 stick)
- salt and pepper, to taste
- 1 Vidalia or sweet onion, thinly sliced
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon paprika (optional)
- 2 tablespoons bread crumbs tossed in melted butter (optional)
Hard Boiled Eggs
By PapaBob
Eggs:) 1. Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra w...
- Eggs:)
- 1 . Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so.
- Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell.
- Eggs that have been refrigerated for a few days work best.
- 2 . Add one teaspoon of salt to the water.
- Don’t want to remove chunks of the egg white with the shell when you are peeling it? The salt is the key to easy peeling of your hard boiled eggs. Don’t ask me why, but it works.
- 3 . Bring the water to a boil over high heat.
- Make sure it is a strong, rolling boil.
- Let the egg boil for a minute or two.
- 4 . Remove the pot from the heat and cover it with a lid. Let rest for 10-15 minutes.
- Letting the egg rest in the hot water cooks the egg evenly without overcooking. Overcooked eggs result in a yucky greenish colored ring around the yolk. You can say goodbye to that!
- For me, the perfect time is 15 minutes, but that can vary depending on the size of your egg (medium, large or extra-large)
- 5 . Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg.
- To speed the cooling process, you can add the egg to a bowl of cold water to cool.
- Or, if you are making many eggs at once for use through the next several days you can place them in the refrigerator.
- Peeling the eggs under cold water helps make the peeling easier.
Pinto Beans
By PapaBob
Pinto Beans Papa style
- 1 pound(s) dry pinto beans
- 12 ounce(s) smoked ham or ham hocks, diced
- 3 slice(s) fried bacon, chopped
- 2 cup(s) diced onions
- 2 Tbs(s) garlic salt or powder
- 1/2 cup(s) finely diced red or green bell pepper
- 1 teaspoon(s) chile powder
- 1 teaspoon(s) paprika
- 8 cup(s) water
- 1 teaspoon(s) salt
- 2 Tbl (s) ground black pepper
- 2 Tbs Worcester sauce
- 2-4 Tbs Salsa
Easy Chicken & Cheese Enchiladas
By PapaBob
Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the o...
- 1 1 to 350°F. Stir the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2 2 1 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- 3 3 11 2-inch the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- 4 4 40 Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- 1/2 Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
- 3 Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
- Serving Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
- stead of the green onion.