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Recipes
Traditional Tamales
By lbgtdep
Servings: About 26 tamales
- 1 8-ounce package dried cornhusks
- 10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
- 1 1/2 teaspoons baking powder
- 2 pounds (4 cups) fresh coarse-ground corn masa for tamales
- OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
- 1 to 1 1/2 cups chicken broth
- 2 1/2 to 3 cups Pork in Red Chile Filling or Chicken in Green Chile Filling
Green Chile Chorizo
By lbgtdep
Servings: 3 generous cups
- 1 large fresh poblano chile
- 1 or 2 fresh serrano chiles, stemmed and roughly chopped
- 1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
- 1 1/2 pounds ground pork (you'll need pork that's a little fatty - 25 to 30% - and preferably coarsely ground)
- 3 tablespoons spinach powder (available on the internet)
- 2 teaspoons salt
Apple Cheese Slab Pie
By lbgtdep
Makes: 12 servings Prep 45 mins Cool 45 mins Bake 375°F 47 mins to 52 mins
- 1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed
- 2 1/2 pounds cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
- 2 tablespoons butter
- 1 cup granulated sugar, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground nutmeg
- 1 8 ounce package cream cheese, softened
- 1 egg
- 1 teaspoon vanilla
- Milk
- 2 tablespoons coarse sugar
Chorizo and Potato Tacos
By lbgtdep
Serves: 4 Prep time: 5 min Cook time: 25 min
- 1 1/2 pounds [680 g] baking potatoes (about 2 large), scrubbed and cut into 1/2-in [12-mm] cubes
- Kosher salt
- 2 tablespoons canola or other neutral oil, plus more as needed
- 3/4 pound [340 g] fresh chorizo, casings discarded
- 1 small red onion, finely diced
- A large handful of fresh cilantro leaves (a little bit of stem is fine!), finely chopped
- Warm corn tortillas, for serving
Choco-Zucchini Cupcakes
By lbgtdep
Makes: 24 servings Prep 30 mins Cool 5 mins Bake 325°F 25 mins
- Nonstick cooking spray (optional)
- 2 cups shredded zucchini (about 8 oz.)
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup cooking oil
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup milk chocolate pieces (optional)
- 1 recipePeanut Butter Frosting
Carrot Cake Cupcakes
By lbgtdep
Preheat the oven to 350 degrees F
- For the frosting:
- Ingredients
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups grated carrots (less than 1 pound)
- 1 cup raisins
- 1 cup chopped walnuts
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar
Green Chili Dip
By lbgtdep
Preheat oven to 350. Spray a 8x8 baking dish with cooking spray
- 1/2 lb bacon – chopped
- 1 large onion - diced
- 2 large poblano chilis – seeded and diced
- 2 large jalapenos – seeded and finely minced
- 16 oz creamy goat cheese or cream cheese – at room temp
- 1 cup sour cream
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 cups cheddar cheese, shredded
- 1 lime, juice and zest
- 1 cup panko breadcrumbs
- 1 bunch cilantro – finely minced
- 2 tbsps butter, melted
- Tortilla chips or crackers for serving
- Green Chili Dip Recipe at Cooking.com
creamy chicken macaroni salad
By lbgtdep
For the dressing: Whisk together all ingredients in a medium bowl
- For the Salad:
- 1 1/2 1 1/2 1/2 cups Kraft mayonnaise
- 1/2 1/2 1/2 cup Daisy sour cream
- 3/4 3/4 3/4 cup TruMoo whole milk
- 3 3 3 tablespoons Dijon mustard
- 2 2 1 tablespoons fresh lemon juice from 1 lemon
- 1 1 1 tablespoon hot sauce, preferably Texas Pete
- 3/4 3/4 3/4 teaspoon Heinz Worcestershire sauce
- 3/4 3/4 3/4 teaspoon McCormick garlic powder
- 1 1 1 pound Barilla elbow macaroni
- 1 16 1 16 16 oz. canned chicken
- 1/2 1/2 1/2 cup apple cider vinegar
- 1 1 1 rib celery, finely chopped
- 1/4 1/4 1/4 cup finely chopped shallots
- 4 4 4 scallions, finely sliced
- Kosher salt and freshly ground black pepper
Dill Pickle Potato Salad
By lbgtdep
Serves: 6-8 Prep time: 15 min Cook time: 15 min
- 3 pounds Yukon gold potatoes
- 1 pinch salt and pepper, to taste
- 1/4 cup pickle juice
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- 1/2 cup olive oil
- 1 cup dill pickles, chopped
- 1/2 cup celery, finely chopped
- 1/3 cup white onion, finely chopped
- 2 tablespoons dill, finely chopped
DINER-STYLE FRENCH TOAST
By lbgtdep
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME20 mintues
- 3 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 4 teaspoons vegetable oil, divided
- 4 tablespoons unsalted butter, softened, divided
- 8 (3/4–inch-thick) slices challah or other rich, dense bread
- Powdered sugar and maple syrup (for serving