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Recipes
Restaurant-Style Salsa
By desertchase47
2012 Ree Drummond, All Rights Reserved
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced
Trisha's Chicken Tortilla Soup
By desertchase47
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
Cinnamon Sugar
By desertchase47
Blend well. Use to top hot buttered toast or use on coffee cakes, cookies, or other desserts
- 1/2 cup sugar
- 1 tablespoon cinnamon
Hungarian Pork Chops
By desertchase47
Mix the flour, one tablespoon of the paprika, salt, pepper, onion powder, dried dill in a big grocery paper bag
- 8 thinly cut pork chop ( bone in gives more flavor)
- 5 tablespoons butter, dived by 2, 2 and 1 tab
- 1/2 cup all purpose flour
- 2 tablespoons Hungarian Sweet Paprika
- 1 teaspoon salt ( pink Himalayan, or sea salt)
- 1 teaspoon fresh black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1 cup sour cream
- 1 -2 cups chicken broth
- 1 cup white wine
- 1/2 cup warm water
- 1/2 lemon
- 1 lg Spanish onion, sliced into rings
- 3 cloves garlic, minced
- 1/2 cup sauerkraut, rinsed and drained
- 1 1b. Mushrooms, sliced
- 1 tablespoon fresh chopped dill (for garnish)
- 1 bag wide egg noodles
- Poppy seeds ( 1/ 4 teaspoon)
Quick Southern Collards
By desertchase47
Recipe courtesy Jeff Mauro
- 8 ounces bacon, chopped
- 1 red bell pepper, diced
- 1 to 2 bunches collard greens, washed, stems removed and chopped
- 1/4 cup apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Apple Pie Spice Recipe
By desertchase47
Combine all ingredients. If you make extra, store in an airtight container
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
Pork Chili Verde
By desertchase47
Recipe courtesy Al Stevens, at The Coffee Cup
- 3 3/4 pounds lean diced pork
- 3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
- 1/3 bunch fresh cilantro, leaves chopped
- 1/3 large onion, chopped
- 1/3 bunch green onions, chopped
- 1 fresh jalapeno, seeded and chopped
- 1 1/2 ounces canned green diced chiles
- Garlic powder, to taste
- Freshly ground black pepper
Coconut Toffee 2
By desertchase47
Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later
- 1 1/2 cups white granulated sugar
- 1/4 teaspoon ground cardamom
- 2 drops red food coloring, optional
- 1 1/2 cups desiccated unsweetened coconut
- 1 tablespoon ground raw, unsalted cashews, optional
- Chai, for serving
Fish Tacos
By desertchase47
Fish: On plate, combine oil, chili powder, oregano, salt and pepper; add fish and turn to coat
- 1/2 cup (125 mL) shredded carrot
- 1/4 cup (50 mL) thinly sliced red onion
- 1 tsp (5 mL) lime juice
- 1/4 cup (50 mL) light sour cream or plain yogurt
- 1 tbsp (15 mL) minced fresh coriander
- 1 green onion, minced
- 8 small flour tortilla or corn tortillas
- 1 plum tomato, diced
- 1/2 avocado, peeled and diced
- 1 lb (454 g) tilapia fillets or catfish fillets
- 1 tbsp (15 mL) vegetable oil
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Bears Brat
By desertchase47
Recipe courtesy Jeff Mauro
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1 yellow onion, thinly sliced
- 2 cans lager beer, such as Pabst Blue Ribbon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 fresh bratwursts
- 8 fresh hot dog buns, toasted
- Beer Cheese Sauce, recipe follows
- 2 cups sauerkraut, drained
- Dijon mustard, for topping
- 1 to 2 tablespoons pickled jalapenos, chopped
- 12 ounces pasteurized cheese product, cubed, such as Velveeta
- 1 tablespoon Dijon mustard
- 1/2 cup reserved beer braising liquid, plus more as needed