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Recipes
Janet Groene's Big Crock ‘O Beans
By phototex
Start these beans from scratch the night before and let them cook all day in your slow cooker, sending enticing aro...
- 1 16 oz. package dried beans
- 2 slices cooked bacon, cut up
- 1 tablespoon minced garlic
- 1 large onion, diced
- 2 large stalks celery, diced
- 1 large potato, scrubbed and diced
- 1 pound diced ham
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 quart beef broth
- 1 cup water
Janet Groene's Mexi-Spud Casserole
By phototex
What’s not to love about potatoes in a creamy cheese sauce with a Latino kick? This is a huge recipe to feed a bi...
- 2 cans condensed cream of chicken soup
- 16 ounce tub sour cream
- 1 teaspoon garlic salt
- 1 small can diced chilies, drained
- 40 ounces (2 packages, 20 ounces each) hashbrowns with onion & green pepper
- 12 ounce package grated Mexican 4-cheese blend
One-Pot Sweet Berry Sauce in Wine
By phototex
A delicious way to make the most of your end-of-season berries
- 1 cup granulated sugar
- 1 cup white Zinfandel wine
- 1 whole vanilla bean, or
- 1 teaspoon alcohol-free vanilla bean extract
- 2 cups fresh strawberries, sliced
- 1 cup blueberries
- 1 cup blackberries
- 1 cup red raspberries
Bob's Salsa
By phototex
A nice picante salsa. Spicy, but not so much that it takes your head off
- 2 sweet onions
- 2 pounds tomatillas
- 2 pounds ripe tomatoes
- 2 bunches cilantro
- 3 teaspoons salt
- Juice of 3 limes
- 2 fresh jalapeños no seeds
- 2 fresh habaneros no seeds
Texas Red Chile
By phototex
The quintessential Texas stew to warm you up when the weather cools
- 2 fresh jalapeno peppers
- 2 fresh ancho peppers
- 3 pounds lean chuck, cut into 1/4-inch cubes
- 1/8 pound rendered beef suet or
- 2 tablespoons vegetable oil
- 2 tablespoons cumin
- 1 to 3 teaspoons cayenne pepper
- 1 teaspoon oregano
- Salt, to taste
- Chopped garlic, to taste
- Chopped onion, to taste
Tumbleweed’s Famous French Toast
By phototex
Bring to a boil butter, syrup, and sugar for 30 seconds
- 1/2 cup butter
- 2 Tbsp. White corn syrup
- 1 cup brown sugar
- 1 scant cup of evaporated milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 20 slices of French bread or Texas toast
Barry’s Pheasant Stroganoff
By phototex
Cube pheasant breasts into 1/2 to 1 inch cubes
- 5 pheasant breast halves (soak in milk overnight)
- 12 oz. Sour cream
- 1 small can of mushrooms
- 3/4 cup Parmesan cheese
- 16 oz. Shredded Colby Jack cheese
- 1 Tbsp. Olive oil
- 1 can Pillsbury Grands flakey biscuits
- 1 medium onion diced
Slow-Cooker Ground Beef Chili
By phototex
1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking
- 2 tablespoons vegetable oil
- 3 medium onions, minced
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/4 cup chili powder
- 1/4 cup tomato paste
- 1 tablespoon ground cumin
- 1/2 teaspoon red pepper flakes
- Table salt
- 1 (28-ounce) can diced tomatoes
- 2 pounds 85 percent lean ground beef
- 2 (15.5-ounce) cans dark red kidney or black beans, rinsed and drained
- 1 (28-ounce) can tomato puree
- 2-4 tablespoons minced chipotle chile in adobo sauce
- 3 tablespoons soy sauce
- 1 tablespoon minced fresh oregano leaves (or 1 teaspoon dried)
- 1 tablespoon brown sugar
- Ground black pepper
- Lime wedges, for serving