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woodseya1

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Everything posted by woodseya1

  1. Habanero Catsup 1 (15 ounce) can peaches with syrup 1 1/2 cups canned crushed tomatoes 1/2 medium white onion, chopped 2 garlic cloves 1 fresh, pickled, or reconstituted ground dried habanero, seeded and chopped 2 tablespoons butter 1/4 cup cider vinegar 1 tablespoon brown sugar 3/4 teaspoon salt, or more, to taste 3/4 teaspoon cumin seeds, toasted and ground 3/4 teaspoon dry Colman's Mustard In a blender, puree the peaches with their syrup, tomatoes, onion, garlic and habanero until smooth. In a heavy saucepan, melt butter over medium heat. Add pureed mixture and stir in remaining ingredients. Reduce heat to low and cook for about 60 minutes or until the mixture is reduced and very thick, but spoonable. Stir often toward the end. Pour into a jar and refrigerate the catsup overnight. Use Habanero Catsup as you would regular catsup.
  2. Baked Jalapeno Poppers 8 ounces cream cheese, softened 1 cup shredded Cheddar cheese 1 cup shredded Monterey jack cheese 6 bacon slices, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 pound jalapenos, halved lengthwise and seeds removed 1/2 cup dry bread crumbs Combine cheeses, bacon and seasonings; mix well. Fill each pepper half with about 2 tablespoons of cheese mixture. Roll in bread crumbs. Place on greased baking sheet. Bake, uncovered, at 300 degrees F for 25 to 30 minutes, until peppers are of desired tenderness.
  3. Baked Habanero Poppers 12 habanero peppers 4 slices bacon, cooked until soft and chopped 1/2 cup onion, chopped 8 ounce cream cheese 1/2 cup Monterey jack cheese, shredded 1/2 cup mozzarella cheese, shredded 1/2 cup mushrooms, finely chopped Pat bacon dry with paper towels. Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. Mix all remaining ingredients (except the peppers) together. While wearing rubber gloves, slice peppers in half, remove seeds, and stuff with mixture. Bake at 350 degrees F for about 15 minutes.
  4. Jalapeno Tabasco Ice Cream 6 large egg yolks 2 cups milk 1/2 cup granulated sugar 7 1/2 ounces cream of coconut 2 tablespoons Tabasco brand jalapeno sauce 1 cup shredded sweetened coconut, toasted and divided In a large bowl, whisk the egg yolks. Whisk together the milk and sugar in a large heavy saucepan and bring to a boil. Whisk a little hot milk into yolks to temper them, then whisk in remaining milk. Transfer to same saucepan and cook over medium heat, stirring, until mixture cocas a spoon. Chill over ice, whisking frequently. Stir in cream of coconut and Tabasco jalapeno sauce. Freeze in an ice cream maker according to manufacturer's directions. When frozen, stir in 2/3 cup toasted coconuts Pack into a freezer container and freeze until ready to serve. Scoop ice cream into bowls, sprinkle with remaining shredded coconut.
  5. Cheeseburger 'n' Fries Casserole 2 pounds lean ground beef 1 (10 1/2 ounce) can condensed golden mushroom soup, undiluted 1 (10 1/2 ounce) can condensed cheddar cheese soup, undiluted 1 (20 ounce) package crinkle-cut frozen French fries In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13 x 9-inch baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees F for 50-55 minutes or until the fries are golden brown. 6 servings
  6. Cheez-It Casserole 2 (14 ounce) cans corn 2 (14 ounce) cans green beans 1 (8 to 12 ounce) jar sliced mushrooms 1 medium onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 2 cans cream of mushroom soup 1 (10 ounce) box Cheez-It crackers, crushed 1/2 stick butter, melted 1/2 cup sliced almonds Heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray . Add all the vegetables and soup to baking dish and mix thoroughly. Top with crushed Cheez-Its. Pour melted butter over the top and sprinkle with the almond slices. Bake for approximately 30 minutes or until bubbly and heated through. Serve hot. NOTE: You can omit and/or add any vegetables that you like. Makes 6 to 8 servings.
  7. My wife made this for the Christmas party for work. She made 2 of them they're sooooooo good Raspberry Cheesecake Cookie Pizza 3/4 cup butter or margarine 3/4 cup granulated sugar 1 egg yolk 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 8 ounces cream cheese, softened 1 egg 1 tablespoon granulated sugar 1/3 cup seedless raspberry preserves 1/4 cup sliced almonds, toasted Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350 degree F oven about 25 minutes or until golden. Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or until filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Yields 12 to 16 servings.
  8. Orange Creamsicle Dessert 2 small boxes orange gelatin 1 cup boiling water 1/2 cup cold water 2 small boxes instant vanilla pudding 2 cups cold milk 2 (11 ounce) cans mandarin oranges, drained 2 cups prepared whipped topping, divided Dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Prepare pudding according to package directions using milk. Reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding. Pour into 6-cup ring mold. Chill 4 hours or until set. Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.
  9. Cheddar Bacon Topped Salad 1 head lettuce, chopped 1/2 cup chopped green, red or yellow bell pepper 1 red onion, chopped 1/2 cup chopped celery 1 (10 ounce) package frozen green peas, thawed 2 cups mayonnaise 2 tablespoons granulated sugar 4 ounces Cheddar cheese, shredded 8 bacon slices, crisp-cooked and crumbled Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inch dish or a large salad bowl. Combine the mayonnaise and sugar in a bowl and mix well. Spread over the layers, sealing to the edges. Sprinkle the cheese and bacon over the top. Chill, covered for 8 hours or longer. Makes 10 to 12 servings.
  10. Hash Brown Dinner 1 to 1 1/2 pounds ground chuck, browned and drained 1 medium onion, chopped 1 envelope brown gravy 1 (16 ounce) can cream-style corn 1 1/2 cups shredded Cheddar cheese 1 (16 ounce) package frozen hash browns, slightly thawed 1 (10 3/4 ounce) can cream of celery, mushroom or chicken soup 1/2 cup evaporated milk Salt and pepper, to taste Place ground beef and onion in crock pot; toss with gravy mix. Pour cream-style corn over ground beef mixture, then add half the cheese. Top with hash browns and remaining cheese. Mix the soup with evaporated milk, and pour evenly over the hash browns. Cook on LOW for 6 to 8 hours or on HIGH for 3 1/2 to 4 hours. If using a 5-quart or larger pot, you may use 2 pounds of ground beef and 32 ounces of hash browns.
  11. Fried Apple Burritos 6 to 8 Servings 6 medium flour tortillas 1 (1 pound 4 ounce) can apple pie filling Oil for deep frying Confectioners' sugar Warm tortillas over stove burner or in microwave oven for easy rolling. Place about 2 tablespoons apple filling near center of each tortilla. Fold back flap over filling, fold in sides and roll, sealing filling well to prevent oil splatters. Heat oil (about 1 inch deep) to 360 degrees F. Fry apple burritos with flap ends underneath. Hold down with tongs a few seconds to fry evenly. Fry until golden brown on both sides. Drain on paper towels and sprinkle with confectioners' sugar.
  12. Red Hots Fried Apples 6 medium cooking apples (Granny Smith are good) 1/3 cup butter 1/3 cup granulated sugar 1/3 cup red hots candies 1/4 teaspoon salt Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet. Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent. Turn them a few times during cooking with a spatula. Yield: 6 servings
  13. Macaroni Pie 32 ounce elbow macaroni 3 eggs 3 cups milk 4 cups shredded Cheddar cheese 1/4 teaspoon salt Heat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Beat eggs and milk together. Pour half of the cooked macaroni into 9 x 13-inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt. Bake in a preheated oven for one hour or until a knife inserted comes out clean. Servings: 8
  14. Texas Ham Loaf 1 pound smoked ham, ground 1 tablespoon oil 1 onion, chopped 3/4 pound ground pork 1 cup saltine cracker crumbs 2 eggs 1 cup milk 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1/4 teaspoon ground cloves Salt, to taste 2 tablespoons apple cider 2 tablespoons dark brown sugar 2 teaspoons prepared yellow mustard Heat oven to 350 degrees F. Warm oil in a small skillet over medium heat. Saute onion until it has softened. Combine onion with remaining ingredients except apple cider, dark brown sugar and the 2 teaspoons of prepared yellow mustard. Mix well. Place the meat in a loaf pan, and smooth its surface. Bake the ham loaf about 1 hour. While the loaf bakes, combine the apple cider, brown sugar and 2 teaspoons prepared yellow mustard. After the ham loaf has baked 45 to 50 minutes, brush it with the glaze, and continue baking for another 10 to 15 minutes. Remove the pan from the oven, and let it sit for at least 10 minutes before cutting the loaf. Serve the ham loaf hot, at room temperature, or cold.
  15. you guy's will probably laugh but I have a friend who installs carpet and I use the old stuff he tears out as weed mat. I cover the whole garden wiyh it then layout my rows then just cut out where I want my plants
  16. Deviled Eggs from Hell Makes 4 to 6 servings. 6 hard-cooked eggs 1/4 cup mayonnaise 1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles Salt and pepper 2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided) 1/4 cup finely chopped green onion, including trimmed green part 2 teaspoons freshly squeezed lime juice Lettuce leaves (optional) Paprika Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a deviled egg platter or bed of cilantro leaves.
  17. Zucchini Bites Yields 4 dozen appetizers. 4 small, unpeeled zucchini, thinly sliced (3 cups) 1 cup all-purpose baking mix, such as Bisquick 1 medium onion, finely chopped 1/2 cup grated Parmesan cheese 1/2 cup vegetable oil 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon seasoned salt 1/2 teaspoon dried oregano 1 garlic clove, minced 4 eggs, slightly beaten Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan. Stir all ingredients until blended in a large mixing bowl. Spread mixture in prepared pan. Bake for 25 minutes. Cut into 2-inch squares or cut squares diagonally into triangles.
  18. Fried Eggplant Sticks 6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners' sugar Heat the oil in a large, heavy saute pan to 360 degrees F. Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 teaspoon Cajun seasoning and the salt to coat evenly. Season the flour with the remaining tablespoon of seasoning. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes. Serve with confectioners' sugar.
  19. French Fried Dill Pickles Dill pickles 1/2 cup flour 1/4 cup beer 1 tablespoon cayenne pepper 1 tablespoon paprika 1 tablespoon black pepper 1 teaspoon salt 2 teaspoons garlic salt 3 dashes Tabasco sauce Cut dill pickles in slices as thick as a silver dollar. Mix remaining ingredients. Dip pickle slices in batter and quick fry at 375 degrees F in oil until the pickle slices float to the top, or about 4 minutes.
  20. Deep-Fried Pumpkin Cheese Cubes 2 pounds (1 kg) fresh pumpkin 1/2 cup (50 g) flour 2 eggs 2 tablespoons milk 1 cup (125g) bread crumbs 1/2 cup (60g) grated Romano cheese Salt (optional) Pepper (optional) Vegetable oil (for deep frying) Slice pumpkin; remove the center and skin. Cut into 1-inch (3 cm) cubes. Sprinkle cubes with salt and pepper if desired. Place flour on a plate. In a bowl blend bread crumbs and Romano cheese. Slightly beat eggs and milk in a second bowl. Heat oil. Dip pumpkin cubes into the flour, covering them completely. Dip into egg mixture, then into cheese-bread mixture. Deep fry in hot oil 2 minutes or until golden. Serve with salads or cheese dip.
  21. Deep Fried Mozzarella Vegetable oil 1 thick slice mozzarella cheese per serving 1 egg, beaten with a little water or milk Flour Seasoned bread crumbs Prepared tomato or marinara sauce Parsley (optional) Pour oil into a heavy skillet about 1/2 inch deep and heat. Dip thick cheese slice into flour, then egg mixture, then bread crumbs. Carefully place prepared cheese slices into hot oil. Let one side brown (watch because they brown quickly), then with a fork and spatula, turn and allow second side to brown. Serve immediately topped with a spoonful of heated sauce. Garnish with parsley, if desired.
  22. Beer Batter-Fried Zucchini 1 medium zucchini, thinly sliced 2 teaspoons salt 1/4 teaspoon pepper 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup beer 1/4 cup fresh lemon juice 1 cup vegetable oil Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while sauteing remaining zucchini. Serve immediately.
  23. Peanut Butter and Jelly Cheesecake 1 cup old fashioned or quick-cooking oats 1/4 cup chopped peanuts 3 tablespoons packed brown sugar 3 tablespoons margarine, melted 16 ounces cream cheese, softened 1 cup granulated sugar 1/2 cup chunk-style peanut butter 3 tablespoons flour 4 eggs 1/2 cup milk 1/2 cup grape jelly Combine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes. Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth. Drizzle over cheesecake in crisscross pattern to form a lattice design. Chill. Variation: For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.
  24. Creamsicle Cheesecake 16 ounces cream cheese, softened 1/2 cup granulated sugar 2 eggs 3/4 cup sour cream 1 teaspoon vanilla extract 1 teaspoon orange extract 2 drops yellow food color 1 drop red food color 1 (9-inch) graham cracker pie crust Heat the oven to 350 degrees F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla extract; mix well. Place 1 cup of the mixture into a small bowl and stir in the orange extract and the yellow and red food colors. Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by the spoonful and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving. NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or whipped topping and half an orange slice just before serving.
  25. Chocolate Oreo Mudslide Cheesecake Chocolate Crust: 1 1/2 cups chocolate (Oreo) cookie crumbs 3 tablespoons butter, melted 1/2 cup chopped almonds Cheesecake Filling: 32 ounces cream cheese, softened 3/4 cup granulated sugar 4 extra large eggs 3/4 cup whipping cream 2 teaspoons vanilla extract 1 1/2 cups semisweet chocolate chips, melted 12 chocolate creme-filled Oreo cookies, each cut in half Topping: 1 1/2 cups semisweet chocolate chips 3/4 cup whipping cream 1 tablespoon butter 1 teaspoon vanilla extract Heat oven to 400 degrees F. For Chocolate Crust, mix together cookie crumbs, butter and almonds until blended. Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan; set aside. For Cheesecake Filling, in large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more. Turn 1/2 of filling into crust, spreading evenly. Top with a single layer of cookie halves (using them all). Carefully top with remaining filling, spreading evenly and smoothing top. Bake for 20 minutes. Without opening oven, reduce oven temperature to 300 degrees F and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center. Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake. For Topping, combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla. Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer. Spread evenly on top of cake and return to refrigerator until firm. To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired. Refrigerate any leftovers. Makes 12 to 14 servings.
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