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Recipes
Enchiladas Especiales Tacuba Style
By lbgtdep
Servings: 4to 6
- 2 fresh poblano chiles
- 1 cup (lightly packed) roughly chopped spinach leaves
- 2 cups milk
- 2 cups chicken broth
- 6 tablespoons (3 ounces) butter, or you can use vegetable oil
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup flour
- Salt
- 3 cups coarsely shredded cooked chicken (I usually use a rotisserie chicken or leftover grilled chicken)
- 12 corn tortillas
- Alittle vegetable oil for brushing or spraying
- 1 About 1cup Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
- Alittle chopped cilantro, for garnish
Mexican Crescent Casserole
By lbgtdep
Prep 10 MIN Total 30 MIN Ingredients 5 Servings 6
- 1 lb ground beef, cooked, drained
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 1
- can (11 oz.) whole kernel corn with red and green peppers, undrained
- 1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
Macaroni n' Cheese
By lbgtdep
Makes: 6 servings Prep: 15 mins Bake: 45 mins 350°F
- 1 6-ounce package 7-minute macaroni*
- 1 teaspoon grated onion
- 1/2 cup milk
- 1 10 1/2- or 11-ounce can condensed cream of mushroom soup**
- 1/2 teaspoon salt**
- 1/8 teaspoon pepper
- 1/2 pound American cheese, cubed
Chili Cornbread Casserole
By lbgtdep
To prepare chili: Heat oil in a Dutch oven over medium heat
- For Chili:
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
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- 3 cloves garlic, minced
- 1 pound 95%-lean ground beef
- 2 15-ounce cans kidney beans, rinsed
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- 1 28-ounce can crushed tomatoes, undrained
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- For Cornbread:
- 1 1/4 cups cornmeal
- 3/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/4 cups low-fat milk
- 2 tablespoons canola oil
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups shredded extra-sharp cheddar cheese
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Chili-Cornbread-Casserole-recipe-12553.aspx?CCAID=cknwrdne04477bd&s=s2015309434s&mid=1621604&rid=2015309434#ixzz2nluEhv2T
Lemon Lime Meringue Pie
By lbgtdep
Active Time: 40 Minutes Total Time: 3 Hours 20 Minutes Yield: Serves 8
- For the Custard:
- 5 eggs
- 10 tablespoons sugar
- 1/2 cups fresh lime juice (about 4 limes)
- 3 tablespoons fresh lemon juice (about 1 1/2 lemons)
- 3/4 cup heavy cream
- zest from two lemons
- 1 deep-dish 9-inch pre-baked pie shell
- For the Meringue:
- 1 cup packed brown sugar
- 1/4 cup water
- 1/2 cup egg whites (about 4 eggs)
Peppermint Patties
By lbgtdep
Makes about 3 dozen candies
- 2 1/2 cups confectioners’ sugar, plus more for dusting
- 2 tablespoons unsalted butter, room temperature
- 3 teaspoons peppermint extract, divided
- 2 tablespoons half and half
- 2 cups dark chocolate chips
- 2 candy canes, crushed
Jalapeno Hush Puppies
By lbgtdep
Prep Time: 10 minsCook Time: 15 minsYield: 2 dozen hush puppies
- 2 cups stone-ground cornmeal
- 1 Tabelspoon flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup finely chopped jalapeno peppers
- 1-1/4 cups buttermilk
- 1 egg, lightly beaten
- Corn oil, for deep frying
Jerry's Sugared Pecans
By lbgtdep
Jerry's Sugared Pecans (02:11) Total:55 minActive: 10 min Yield: 4 cups Level: Easy
- 1/2 cup (1 stick) butter, melted
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 4 cups pecan halves
CORN DOGS
By lbgtdep
YIELD Makes 8 corn dogs ACTIVE TIME15 min TOTAL TIME45 min
- 8 hot dogs
- 1/2 cup plus 3 tablespoons all-purpose flour, divided
- 8 About 8 cups vegetable oil, divided
- 1 1/2 cups cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon cayenne
- 2 large eggs
- 1 1/4 cups well-shaken buttermilk
- Equipment: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer
- 8 wooden ice-pop sticks
- a deep-fat thermometer
- Accompaniments: ketchup and mustard
- mustard
Coconut Cream Island Punch
By lbgtdep
Makes: 10 servings Serving Size: 6 ounce Yields: 7 1/2 cups Prep: 15 mins Chill: 30 mins
- 2 large fresh carambola (star fruit), thinly sliced* (1 pound)
- 6 cups grapefruit soda
- 1 1/3 cups spiced rum
- 1 cup coconut sorbet or gelato
- Fresh or frozen blueberries (optional)