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Recipes
Devon's Award-Winning Chili
By cnash
Pat the brisket cubes dry with paper towels
- 5 pounds beef brisket, cut in 1-inch cubes
- 1/4 cup olive oil
- 2 cups chopped yellow onions
- 6 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes, crushed
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons ground cumin
- 2 green peppers, seeded and diced
- 1 bay leaf
- 6 cups tomatoes, chopped with their liquid
- Salt and freshly ground black pepper
- 1/2 cup strong coffee
- 2 (15-ounce) cans kidney beans
- 2 tablespoons chopped basil leaves
- Sour cream
- Grated Cheddar
- Diced tomato
- Tortilla chips
- Guacamole (see recipe)
Banana Spice Smoothie
By cnash
This healthy banana smoothie is made with vanilla kefir and spiked with warming spices
- 2 ripe bananas
- 2 cup(s) vanilla kefir (see Tip)
- 1/2 teaspoon(s) ground cinnamon
- 1/8 teaspoon(s) ground nutmeg
- 1/8 teaspoon(s) ground allspice
- 12 ice cubes
FUDGE IN A SNAP
By cnash
Heat the condensed milk and chocolate chips in a heavy saucepan
- 1 c. Borden's sweetened condensed milk
- 1 (8 oz.) pkg. Nestle's chocolate chips
- 1 tbsp. vanilla
- Dash of salt
- 1/2 to 1 c. chopped nuts
CHINESE CHEWS
By cnash
Beat butter and sugar together
- 1/4 lb. butter
- 2 c. sugar
- 4 eggs
- 1 1/2 c. flour
- 1 tsp. baking powder
- 2 c. chopped walnuts
- 2 c. chopped dates
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
By cnash
Preheat oven to 325 degrees F
- 2 cups sweetened flaked coconut
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 3/4 cup sweetened flaked coconut
- 3/4 cup whole milk
- 3/4 cup unsweetened coconut milk
- 1/2 vanilla bean, seeds scraped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons coconut rum (recommended: Malibu)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup coconut custard (recipe above), cold
- 3/4 cup very cold heavy cream
- 3 stick unsalted butter, softened
- 1/3 cup confectioners' sugar
- 3/4 cup coconut custard (recipe above) (cold)
- Pinch fine sea salt
- 2 tablespoons softened butter, for pans
- 2 1/4 cups cake flour, plus more for pans
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
- For the simple syrup
Buttery Tea Cakes
By cnash
Cream butter and sugar until light and fluffy
- 1 cup butter
- 2 cups sugar
- 2 large eggs
- 2/3 cup milk
- 2 teaspoons vanilla
- 4 cups flour
Chef Rick's Southern Cooking
By cnash
In a 4-quart saucepan over high heat, bring water, butter, salt and pepper to a rolling boil
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COUNTRY RIBS & BBQ SAUCE
By cnash
Brown ribs in broiler pan of oven or on barbecue grill
- 3 to 4 lb. country ribs
- 1 med. onion, minced
- 1 can (10 3/4 oz.) tomato soup
- 1 c. water
- 1/4 c. vinegar
- 1/4 c. Worcestershire sauce
- 1 1/4 c. catsup
- 1/4 tsp. ground cinnamon
- 1 1/2 tsp. paprika
- 1/2 tsp. pepper
- 1 1/2 tsp. chili powder
- 1/4 tsp. ground cloves
- 1/8 tsp. cayenne pepper
- 1 tsp. A-1 steak sauce
- 1 1/4 tbsp. vegetable oil
- 2 tbsp. brown sugar
- 1/2 tsp. salt
Tiramisu
By cnash
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage)
- 7 yolks
- 1 cup sugar for yolks
- 3 cups or 1 (750-gram) container mascarpone
- 4 1/2 tablespoons water
- 1 1/2 tablespoons powdered gelatin
- 3 egg whites
- 1/4 cup sugar for whites
- 1 cup heavy cream, whipped
- 2 1/2 cups cooled espresso
- 1/2 cup kalhua
- 20 to 24 ladyfingers
- 1 cup chocolate shavings
Cajun Kale Soup with Andouille Sausage
By cnash
A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor
- 6 cup(s) lightly packed chopped green curly kale, stem and ribs removed
- 2 tablespoon(s) canola or olive oil
- 1 medium red onion, finely chopped
- 1 large celery rib, thinly sliced
- 3 clove(s) garlic, finely chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 8 ounce(s) (2 to 3 links) andouille sausage, thinly sliced
- 1 tablespoon(s) dried thyme
- 1/4 teaspoon(s) allspice
- 1 can(s) (15-ounce) chopped or diced tomatoes
- 4 cup(s) chicken broth
- 1/4 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) salt, plus more to taste
- 1 teaspoon(s) agave nectar or honey (optional)
- 4 cup(s) slightly undercooked brown rice