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Recipes
Classic Crumb Cake
By kishthecook
1. To make the topping: In a large saucepan, melt the butter over medium heat
- 16 tablespoons (8 ounces/227 grams) unsalted butter, cut into 6 pieces
- 1/2 cup (4 ounces/113 grams) granulated sugar
- 3/4 cup (6 ounces/170 grams) firmly packed light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of table salt
- 2 2/3 cups (12 ounces/340 grams) all-purpose flour
- 3 cups (13 1/2 ounces/383 grams) all-purpose flour
- 1 1/4 cups (10 ounces/284 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 large eggs
- 1 cup (8 fl ounces/233 ml) whole milk
- 12 tablespoons (6 ounces/170 grams) unsalted butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar for dusting (optional)
Kahlua Beef Ribs- slow cooker
By kishthecook
I found this recipe from Hye Thyme Cafe and decided to try it in my slow cooker
- 2 lb Boneless Beef Short Ribs
- Salt
- Pepper
- 1 cup Kahlua
- 1/4 cup Beef Broth
- 1/2 c soy sauce
- 1 Tablespoon Vanilla
- 1 Tablespoon Whole Peppercorns
- 1 Tablespoon granulated Pasilla Chile Peppers-or- 2 TBS Aztec rub
- 6 cloves Garlic, minced
- 1 lg Onion, sliced
Chorizo Corn Pudding
By kishthecook
From "A Southwestern Thanksgiving", Good Food Magazine, November 1986
- 8 ounces chorizo sausage, casings removed
- 1 1/2 cups frozen corn kernels, thawed, drained
- 1 1/2 cups shredded monterey jack cheese (about 6 oz.)
- 1 1/2 cups sour cream
- 1 cup milk
- 6 large eggs, lightly beaten
- 1/2 cup finely chopped onion
- 1/2 cup cornmeal
- 3 tablespoons minced fresh green chilies or 3 tablespoons canned mild green chilies
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Chipotle Mole Negro Sausage
By kishthecook
We make this sausage with pork butt, but you can try this with beef, chicken, turkey, or a combo
- 2 lbs pork butt (also known as pork shoulder, interesting anatomy, eh?)
- 4-5 slices bacon, chop into 1 inch chunks
- 1 head garlic peeled and minced
- 1 red onion finely minced
- 1/2 cup chopped cilantro
- 3 TBS fresh ground black pepper
- 2 tsp flaked sea salt or kosher salt
- 2 TBS mole negro powder or Aztec rub
- 1 tsp chipotle chili powder (or good New Mexico red will do)
- 5 chipotle chilis en adobo, chopped
- 1 TBS additional adobo sauce from the can
- 1 cup shredded sharp chedder cheese
- 1 cup good beer.. (Negro Modelo is good in this recipe)
Farm Stand Marinara Sauce
By kishthecook
1. Place the garlic and carrot in a food processor and pulse until finely chopped
- 2 cloves garlic, peeled
- 1 small carrot, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 3 tablespoons olive oil
- 1/3 cup dry red wine
- 5 pounds ripe tomatoes, peeled and coarsely chopped, juices reserved, or 2 cans (28 ounces each) diced or crushed tomatoes, with their juice
- 1/4 cup chopped fresh basil, or 2 teaspoons dried basil
- 1 tablespoon fresh oregano, or 2 teaspoons dried oregano
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 teaspoon coarse or kosher salt
- 1/2 teaspoon freshly ground black pepper, or 1/2 teaspoon dried red pepper flakes
- 1 to 2 teaspoons sugar (optional)
Aztec Style Pork Chops
By kishthecook
In a shallow bowl, combine the drained chiles, garlic, honey, ground cinnamon, and ground chile
- 2 dried chipotle chiles, reconstituted (see Notes), minced
- 4 cloves garlic, minced
- 1/4 cup honey
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon ground pure mild red chile
- 4 pork chops (1-inch thick), trimmed of excess fat
- 4 cinnamon sticks
- 4 slices jicama, each 1/4-inch thick
KAHLUA CHILI
By kishthecook
In a large 4 quart pot, heat oil
- 1/4 c. vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 lbs. ground beef
- 1 (1 lb. 11 oz.) can red kidney beans, semi drained
- 1/2 c. green pepper, seeded & chunked
- 1/2 c. Kahlua
- 1/4 c. chopped parsley
- 3 tbsp. chili powder
- 1 tbsp. tomato paste
- 2 tsp. salt
- 1 tsp. red cayenne pepper
- 1 tsp. cumin powder
- 1 tsp. dried marjoram leaves, crushed
- 1 tsp. dried oregano leaves, crushed
- 1/2 lb. cheddar cheese, grated
- 2 c. chopped onions
- 2 c. sour cream
Fresh Minted Pea Soup
By kishthecook
1. In a large pot, heat oil over medium heat for 30 seconds
- 3 tbsp (45 ml) vegetable oil
- 2 leeks, washed and thinly sliced (about 3 cups/750 m)
- 2 shallots, finely chopped (about 3 tbsp/45 ml)
- 2 carrots, peeled and chopped
- 1 lb (500 ml) frozen green peas
- 3 cups (750 ml) vegetable stock
- 3 cups (750 ml) plain rice milk or soy milk
- 1 bouquet garni (see Notes)
- 1 tsp ( 5 ml) dried mint leaves (or 1 tbsp/15 ml chopped fresh)
- 1/4 cup (50 ml) coarsely chopped fresh Italian parsley
- 2 tbsp (25 ml) freshly squeezed lemon juice
- 1/2 tsp (2 ml) granulated natural cane sugar, optional
- Salt and freshly ground black pepper
- Food processor or blender
Roman-Style Chicken
By kishthecook
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Kahlua Spareribs
By kishthecook
Yummy ribs
- 4 lbs spareribs
- 1 cup chicken stock or 1 cup beef bouillon
- 1/4 cup soy sauce
- 1/4 cup tomato puree
- 1/4 cup honey
- 1/2 cup Kahlua
- 2 garlic cloves, pressed
- 2 teaspoons salt