Recipe Name: Leigh's Chocolate Crockpot Dessert
Ingredients:
1 Chocolate cake mix
1 Large package instant chocolate pudding.
8 oz. sour cream
3/4 C. vegetable oil (10w30) or (10w40 in cold climates)
1 C H2O
4 huevos
1 C. chocolate chips in the mix (1 extra cup to munch while waiting)
Directions:
Spray crock pot w/ Pam (or spit). Throw all the junk in (taken out of it's containers and mixed). Cook 3 hrs. HIGH (the heat indicator not the cook) or cook 6 hrs. on LOW.
Tips:
Leigh gives the credit of this recipe (and some of her others too) to other people but I'm not telling anyone.
Friday, November 29, 2013
Leigh's Chicken tortilla soup!
Recipe Name: Leigh's Chicken Tortilla Soup
Ingredients:
4 boneless chicken breasts
2 cans chicken broth
1 can water + chicken bouillon
2 cans Progresso tomato soup
1 (14 ½ oz.) can tomato’s
1 (14 ½ oz.) can SW diced tomato’s with Jalapeno’s
2 cans Dennison’s vegetarian chili mix
1 4 oz. can diced chili’s (mild)
½ cup medium salsa
Directions:
Cook breasts in broth until done, cool and shred into the soup.
You may use 2 plain can’s of tomato’s to make it milder or 2 can’s
of tomato’s with jalapeno’s to spice it up.
Tips:
Serve with shredded cheddar cheese, tortilla chips and sour
cream. Corn bread goes great with this.
Ingredients:
4 boneless chicken breasts
2 cans chicken broth
1 can water + chicken bouillon
2 cans Progresso tomato soup
1 (14 ½ oz.) can tomato’s
1 (14 ½ oz.) can SW diced tomato’s with Jalapeno’s
2 cans Dennison’s vegetarian chili mix
1 4 oz. can diced chili’s (mild)
½ cup medium salsa
Directions:
Cook breasts in broth until done, cool and shred into the soup.
You may use 2 plain can’s of tomato’s to make it milder or 2 can’s
of tomato’s with jalapeno’s to spice it up.
Tips:
Serve with shredded cheddar cheese, tortilla chips and sour
cream. Corn bread goes great with this.
Leigh's Carmel Corn!
Recipe Name: Leigh's Carmel Corn
Ingredients:
2 Sticks Butter
2 Cups Brown Sugar
1/2 Cup Corn Syrup
1 Tsp Vanilla
1/2 Tsp Baking Soda
3 Bags Popped Popcorn (light butter / light salt).
Directions:
Bring to a boil in a heavy saucepan: Butter, Brown Sugar & Corn Syrup
Boil for 5 minutes, stirring constantly
Remove from heat. Add vanilla & baking soda. Stir - it will fluff up.
Pour over 3 bags popcorn in a big roasting pan
Bake @ 250 degrees for 35-45minutes, stirring every 10-15 minutes
Cool on wax paper
Ingredients:
2 Sticks Butter
2 Cups Brown Sugar
1/2 Cup Corn Syrup
1 Tsp Vanilla
1/2 Tsp Baking Soda
3 Bags Popped Popcorn (light butter / light salt).
Directions:
Bring to a boil in a heavy saucepan: Butter, Brown Sugar & Corn Syrup
Boil for 5 minutes, stirring constantly
Remove from heat. Add vanilla & baking soda. Stir - it will fluff up.
Pour over 3 bags popcorn in a big roasting pan
Bake @ 250 degrees for 35-45minutes, stirring every 10-15 minutes
Cool on wax paper
Leigh sent me a lot!!
Recipe Name: Leigh's Butternut Squash soup
Ingredients:
1 Butternut Squash (split)
2 cups brown sugar
½ cup butter
Olive oil (enough to coat the bottom of the pan)
3 sticks celery (chopped)
½ white onion (chopped)
2 Cinnamon sticks
1 or 2 bay leaves
2 cups heavy cream
2 quarts chicken stock
1 tsp. whole cloves
½ tsp. nutmeg
½ to 1 cup Brandy
Directions:
1. Cut the squash in half and rub it with butter and ½ cup brown
sugar.
2. Bake at 350 until soft, about 1 hour. Let cool and scoop out skin
and set aside.
3. Warm the olive oil and sauté celery and onion until soft.
4. Add the squash, chicken stock and bring to a boil.
5. Add the cinnamon, Bay leaves, cloves and nutmeg and let boil
for 10 to 15 minutes.
6. Remove the cinnamon, Bay leaves and cloves and puree.
7. Add the cream and bring back to a boil then add the Brandy.
8. Season with salt and pepper and serve it with a garnish of
unsweetened whipped cream and a dash of ground cinnamon.
Tips:
You can make this ahead of time and stopping at step #6.
Ingredients:
1 Butternut Squash (split)
2 cups brown sugar
½ cup butter
Olive oil (enough to coat the bottom of the pan)
3 sticks celery (chopped)
½ white onion (chopped)
2 Cinnamon sticks
1 or 2 bay leaves
2 cups heavy cream
2 quarts chicken stock
1 tsp. whole cloves
½ tsp. nutmeg
½ to 1 cup Brandy
Directions:
1. Cut the squash in half and rub it with butter and ½ cup brown
sugar.
2. Bake at 350 until soft, about 1 hour. Let cool and scoop out skin
and set aside.
3. Warm the olive oil and sauté celery and onion until soft.
4. Add the squash, chicken stock and bring to a boil.
5. Add the cinnamon, Bay leaves, cloves and nutmeg and let boil
for 10 to 15 minutes.
6. Remove the cinnamon, Bay leaves and cloves and puree.
7. Add the cream and bring back to a boil then add the Brandy.
8. Season with salt and pepper and serve it with a garnish of
unsweetened whipped cream and a dash of ground cinnamon.
Tips:
You can make this ahead of time and stopping at step #6.
And then my brother joined!
Recipe Name: Alex's pumpkin and carrot soup with ginger
Ingredients:
One massive cauldron or other pot large enough to bathe a toddler
1: 30 lb whole pumpkin or ayote squash
10-12 pounds large whole/fresh carrots
1 fresh ginger root
3-4 medium yellow onions (or 2 Walla Walla Onions)
Spices: salt, pepper, cayenne, vinegar, liquid smoke
Makes: About 30 servings
Directions:
Step one: Use a machete (or comparably large and strong cutting
implement... perhaps a chainsaw or kitana) to cut the pumpkin into
large hand-sized pieces (no need to remove the shell). Do ditch the
seeds, stem and culo (ass hole) of the pumpkin.
Step 2: Nip off the tips (both ends) of your carrots, and cut into
large chunks (i.e. 1/2 or 1/3 pieces).
Step Pi: peel about 2 inches of ginger (with a potato peeler or paring
knife), and chop into roughly 1/2 inch chunks
Step D: Dump all your pumpkin, carrots and ginger* into a cauldron.
Fill the rest of the pot with water. *OPTION: instead of chucking
your ginger into the pot in large chunks, you could just grate a lot
of it in there, to taste. You could even to this later on, with the
rest of the seasoning.
Step Blue: Bring pot to boil (this may take a while) and reduce heat
to medium (to keep it from boiling over). Boil ingredients for
like... an hour at least, until the pumpkin meat and carrots are so
soft that they pretty much don't resist when you stab them with a
fork.
Step Blue and a half: While the cauldron is heating, dice up your
onions and saute them in olive oil until they're clarified or even
golden-browned.
Step Eleventy: when your pumpkin is ready, take the cauldron off the
stove, but do NOT drain the water. fish out a few of your large
chunks of pumpkin and set them on the counter to cool. Once they're
cool enough to touch, scoop the meat off the shell (should be a cinch
now).
Step Eleventy-one: blend the pot. basically, take a bit of pumpkin
meat, a bit of carrot, and some of the stew water, and blend that shit
up to creamy smoothness (or as close as you can get). This process
will also take a while, since you'll need to do several rounds. In
some of the rounds, include your grilled, diced onions and blend that
shit up too.
Step Lemur: recombine all your blended stuff back into your Uberpot,
and add any extra (hot) water you might want to thin the pot to your
liking.
Step Thailand: Season the soup using your own proprietary rationing
of spices as mentioned above. The Thai philosophy recommends some
balance of: salty (salt), sweet (could be the carrots already in
there, or you could add a little sugar), bitter (vinegar), spicy
(cayenne) and savory (salt + liquid smoke).
Tips:
Your mileage may vary, but that's about it!
FYI, I mis-stated the 5 Thai flavors by a bit. Here's a better explanation:
Ingredients:
One massive cauldron or other pot large enough to bathe a toddler
1: 30 lb whole pumpkin or ayote squash
10-12 pounds large whole/fresh carrots
1 fresh ginger root
3-4 medium yellow onions (or 2 Walla Walla Onions)
Spices: salt, pepper, cayenne, vinegar, liquid smoke
Makes: About 30 servings
Directions:
Step one: Use a machete (or comparably large and strong cutting
implement... perhaps a chainsaw or kitana) to cut the pumpkin into
large hand-sized pieces (no need to remove the shell). Do ditch the
seeds, stem and culo (ass hole) of the pumpkin.
Step 2: Nip off the tips (both ends) of your carrots, and cut into
large chunks (i.e. 1/2 or 1/3 pieces).
Step Pi: peel about 2 inches of ginger (with a potato peeler or paring
knife), and chop into roughly 1/2 inch chunks
Step D: Dump all your pumpkin, carrots and ginger* into a cauldron.
Fill the rest of the pot with water. *OPTION: instead of chucking
your ginger into the pot in large chunks, you could just grate a lot
of it in there, to taste. You could even to this later on, with the
rest of the seasoning.
Step Blue: Bring pot to boil (this may take a while) and reduce heat
to medium (to keep it from boiling over). Boil ingredients for
like... an hour at least, until the pumpkin meat and carrots are so
soft that they pretty much don't resist when you stab them with a
fork.
Step Blue and a half: While the cauldron is heating, dice up your
onions and saute them in olive oil until they're clarified or even
golden-browned.
Step Eleventy: when your pumpkin is ready, take the cauldron off the
stove, but do NOT drain the water. fish out a few of your large
chunks of pumpkin and set them on the counter to cool. Once they're
cool enough to touch, scoop the meat off the shell (should be a cinch
now).
Step Eleventy-one: blend the pot. basically, take a bit of pumpkin
meat, a bit of carrot, and some of the stew water, and blend that shit
up to creamy smoothness (or as close as you can get). This process
will also take a while, since you'll need to do several rounds. In
some of the rounds, include your grilled, diced onions and blend that
shit up too.
Step Lemur: recombine all your blended stuff back into your Uberpot,
and add any extra (hot) water you might want to thin the pot to your
liking.
Step Thailand: Season the soup using your own proprietary rationing
of spices as mentioned above. The Thai philosophy recommends some
balance of: salty (salt), sweet (could be the carrots already in
there, or you could add a little sugar), bitter (vinegar), spicy
(cayenne) and savory (salt + liquid smoke).
Tips:
Your mileage may vary, but that's about it!
FYI, I mis-stated the 5 Thai flavors by a bit. Here's a better explanation:
the five flavors are: Sweet, Sour, Salty, Spicy, Bitter
I guess savory/umame just comes along for the ride. I guess the liquid smoke could count as bitter, and I think the vinegar could count as sour. Doesn't need to be fancy vinegar. For this bit, we just hit a splash of regular white vinegar. For other things, like our re-fried black beans recipe, I prefer a good balsamic.
That recipe can come later, btw. I know what you're thinking, though. Re-fried beans? A recipe? WTF? Isn't the recipe just "Open Can, add heat"? Trust me; no. It's worth doing them up right. For better or for worse, people won't be able to stop eating them (especially with the home-made no-knead 5-minute bread we usually serve them with).
Cheers,
Alex
Lanie's Enchiladas (aka, the one that started it all)
Recipe Name: Lanie's Enchiladas
Ingredients:
1-2 pounds of chicken breasts or thighs (I prefer thighs)
I cup of salsa
1 medium to large onion
1 package of large soft tortillas
1 tsp garlic powder
1 tsp onion powder
1/2 chili powder
salt and pepper (s/p) to taste
For the sauce:
1 1/4 heaping tbls chili powder
1 tsp garlic powder
1 tsp onion powder
1 1/2 heaping tbls unsweetened cocoa powder
1 tsp oregano
3 heaping tbls corn starch
1 15oz can tomato sauce
3 cups chicken stock or broth (water works too)
3-6 shots of tabasco (depending how spicy you like it)
(Please understand the measurements of these spices are approximate. I eyeball them all.)
Directions:
Heat the oven to 350 degrees and grease a retangular pan. (I usually use an 11x15 incher so that I can make a lot.) Put chicken in a large pot and fill with water until the chicken is just covered. Add salsa and spices and heat on high until water is at a heavy boil and water cooks off a bit, then reduce heat to medium high. Continue cooking, stirring occasionally until the chicken basically shreds itself and the water is completely evaporated. Finely chop onion.
Meanwhile, make the sauce: Mix all dry ingredients, including corn starch, in a medium sized bowl. Slowly stir in 1 cup of liquid (stock, broth, or water) until you have an even, smooth texture. Transfer to a medium to large pot over low medium heat. Stir in remaining liquid. Continue stirring constantly (slowly) until the sauce thickens and darkens, looking an awful lot like melted chocolate. Stir in tomato sauce and tabasco. You may want to add a pinch or two of salt, depending on your tastes. Done!
Dredge tortillas through sauce, fill with chicken and onion, roll, and place in pan. Repeat until your pan is full or you run out of tortillas, or both. Cover with additional sauce and onions. (If you like black olives you can add them here too, just don't tell Nate or Aria.) Bake for 25-30 minutes or until exposed areas of tortillas are golden brown.
Tips:
Eat!! They're really yummy!!
Ingredients:
1-2 pounds of chicken breasts or thighs (I prefer thighs)
I cup of salsa
1 medium to large onion
1 package of large soft tortillas
1 tsp garlic powder
1 tsp onion powder
1/2 chili powder
salt and pepper (s/p) to taste
For the sauce:
1 1/4 heaping tbls chili powder
1 tsp garlic powder
1 tsp onion powder
1 1/2 heaping tbls unsweetened cocoa powder
1 tsp oregano
3 heaping tbls corn starch
1 15oz can tomato sauce
3 cups chicken stock or broth (water works too)
3-6 shots of tabasco (depending how spicy you like it)
(Please understand the measurements of these spices are approximate. I eyeball them all.)
Directions:
Heat the oven to 350 degrees and grease a retangular pan. (I usually use an 11x15 incher so that I can make a lot.) Put chicken in a large pot and fill with water until the chicken is just covered. Add salsa and spices and heat on high until water is at a heavy boil and water cooks off a bit, then reduce heat to medium high. Continue cooking, stirring occasionally until the chicken basically shreds itself and the water is completely evaporated. Finely chop onion.
Meanwhile, make the sauce: Mix all dry ingredients, including corn starch, in a medium sized bowl. Slowly stir in 1 cup of liquid (stock, broth, or water) until you have an even, smooth texture. Transfer to a medium to large pot over low medium heat. Stir in remaining liquid. Continue stirring constantly (slowly) until the sauce thickens and darkens, looking an awful lot like melted chocolate. Stir in tomato sauce and tabasco. You may want to add a pinch or two of salt, depending on your tastes. Done!
Dredge tortillas through sauce, fill with chicken and onion, roll, and place in pan. Repeat until your pan is full or you run out of tortillas, or both. Cover with additional sauce and onions. (If you like black olives you can add them here too, just don't tell Nate or Aria.) Bake for 25-30 minutes or until exposed areas of tortillas are golden brown.
Tips:
Eat!! They're really yummy!!
Subscribe to:
Posts (Atom)