Skip to content

The Recipe Log

January 26, 2013

I’m starting this article for myself and all my friends to share their favorite recipes. I’m always looking for new things to eat and new flavors to taste. From different ethnic foods to foods famous in their locations here in the USA, I’m hoping to build a collection of recipes and share them with all.  It’s simple, put your recipes in the comments section and I will add them to article each week, in order to build a nice database we can all share.

Let’s begin with some Chili recipes.    From T-Ray in ?

3 lbs fresh Roma tomatoes chopped
1 lb meat (can be shredded pork, hamburger, chicken, left over beef roast, road kill)
2 green peppers chopped
1 red pepper chopped
1 onion chopped
2 cans drained kidney beans or 2 cups dried pinto or kidneys soaked over night
1 table spoon Worchester sauce
Ground black pepper
Sea salt
1.5 tsp oregano
1-2 Table spoon chili powder
1/4 tsp paprika
6-8 dried red chili peppers (whole) or fresh jalapenos (chopped no seeds)
2 bay leaves
1 Table spoon Hershey’s cocoa
1-2 Table spoon sugar (to offset the bitterness of the cocoa)
Brown meat with onion and half of the peppers.
Combine all ingredients in a large Crockpot and cook for 8-10 hrs.
Remove bay leaves and red peppers.
Top with shredded cheddar cheese onion, serve w/cornbread

This recipe is fro D13 in Texas.  Yes, Texas chili, YUM-YUM

2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut in 1/2 inch cubes (cooks down)
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons corn meal
1/8 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cups beef broth
2 Jalepeno peppers w/seeds
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
water as needed ( for thickness )

In a large pot, preferably black iron, over med-high heat (propane or gas heat is more preferable than electric), sear the beef in the oil until browned. Do this in batches if necessary. Add the onions to the beef and sauté for 5 minutes. Add the garlic and corn meal, and cook for one minute.

Add all remaining ingredients and bring to a boil, reduce the heat to low and simmer 1 1/2 hours, stirring occasionally. Water can be added during the cooking to adjust for thinner or thicker chili. Do not crock the chili,,,,,,slow simmer in large pot.

Chow down !!!!!! It is better after 24 hours…….but beware….it is not for the young.

Advertisements
15 Comments leave one →
  1. Judy Sabatini permalink
    January 26, 2013 6:57 pm

    2 Lbs hamburger, or you could use 1 lb hamburger, 1 lb stew meat cut, & 1 lb hot Italian sausages cut up in small pieces.

    Brown meat in big pot
    Add 2 large cans of tomato sauce when meat is browned
    Add 1 to 2 cans of water
    Salt & pepper
    1 onion chopped
    3 to 4 TBL spoons chili powder Or you could use 1 TBL spoon each of regular chili powder, hot chili powder, & Mexican chili powder
    1 Green pepper.
    Let it cook for about 6 or 7 hours

    Cook a 1 lb bag of either dark or light red kidney beans, about 2 hours, when they’re done, drain & set aside until about 2 hours before eating, put into chili

    Serve with freshly baked corn bread.

  2. Anita permalink
    January 27, 2013 8:36 am

    Rice and Broccoli

    1/2 c chopped celery
    1/2 c chopped onion
    8 oz cooked broccoli
    1 stick melted butter
    1 can cream of mushroom soup
    8 oz cheeze whiz
    1 soup can water
    1 1/2 c minute rice

    Mix ingredients
    Bake in 9 x 12 pan
    350* for 45 minutes

    Cream of chicken works well too
    No one said it had to be a healthy recipe (Kathy!)

  3. Anita permalink
    January 27, 2013 8:47 am

    Spaghetti Sauce

    1 c chopped onion
    1 lb ground sirloin
    2 cloves garlic, minced
    1 lg can crushed tomatoes
    1 lg can diced tomatoes
    1 6 oz can tomato paste
    1/4 c parsley
    1 tsp brown sugar
    1 tsp salt
    1 1/2 tsp oregano
    1/4 tsp thyme
    1 bay leaf

    Brown meat, onion, garlic
    Drain
    Add next 9 ingredients and 2 cups water
    Simmer, uncovered 3 hrs or til sauce is thick

  4. Anita permalink
    January 27, 2013 9:02 am

    Some Alabama friends of mine turned me on to this seasoning. I’ve tried it on steak, chicken and burger so far. Order online, it’s delivered in a couple days. Excellent!

    Sure Shot Sid’s Gunpowder Seasoning.
    It really looks like gunpowder, buy the large bottle!
    http://sureshotsids.com/

  5. gmanfortruth permalink*
    January 27, 2013 4:22 pm

    As a main meal or a great way to deal with leftovers!

    Easy Chicken or Turkey Pot Pie

    Prep = 10 minutes
    Cook = 30 minutes
    Makes 4 servings

    1 Can (10 1/4 oz.) Cream of Chicken soup
    1 Cup Milk
    1 Package (12 Oz.) Frozen mixed Vegetables thawed
    1 Cup cubed cooked chicken or turkey
    1 egg
    1 Cup Biscuit baking mix

    1. Heat oven to 400 degrees. Stir the Soup, 1/2 cup milk, vegetables and
    chicken in a 9 in. pie plate.
    2. Stir the remaining milk, egg and baking mix in a small bowl. Spread the
    batter over chicken mixture.
    3. Bake for 30 minutes or until the topping is golden brown.

  6. T-Ray permalink
    January 27, 2013 7:14 pm

    T-Ray in CA

    I like using the Crockpot as I can start something in the morning, head to work and it is done when I get home. Here is the stew or beef barley soup that I like to make. You can call it 3-fer Stew.

    1 lb stew beef, 1” cubes. Maybe browned in butter or as I often do, just throw in frozen. No time before work for niceties. Alternately, brown the beef in butter, then add 3 tablespoons of flour. The flour will thicken the stew.
    3 cans beef broth
    3 spuds cut bite size
    3 carrots chopped
    3 stalks celery chopped
    3 x 1/3 onions (i.e. 1 onion) chopped
    1 can mushrooms (drained) or 3 x 2 (=6) chopped mushrooms fresh

    Salt, pepper, 3 bay leaves, Worchester sauce, oregano. I rarely measure spices so season to suit. I like lots of pepper. If available, add some wine.

    Set for 10 hrs and off to work. About 1 hr before done, add 3 handfuls of frozen corn and add 3 generous handfuls of barley. The barley will soak up all the water, so thickening is not necessary.

    • gmanfortruth permalink*
      January 27, 2013 7:31 pm

      That sounds very tasty and easy as well. I will be trying this real soon!

      • T-Ray permalink
        January 27, 2013 7:42 pm

        If you use red potatoes, don’t bother peeling them. Chop and toss.
        When my buddies and I went camping in the PA hills, we often made campfire stew.

  7. Judy Sabatini permalink
    January 29, 2013 3:18 pm

    Scalloped Potatoes

    3 Tablespoons butter
    2 Tablespoons all-purpose flour
    1 & 1/2 Teaspoon salt
    1 & 1/8 Teaspoon pepper
    3 Cups milk
    6 Medium potatoes, pared & thinly sliced ( 6 cups )
    2 Tablespoons chopped onion

    Make white sauce of first 5 ingredients. Place half the potatoes in greased 2-quart casserole: cover with half the onion & half the sauce. Repeat layers. Cover & bake at 350 about an hour. Uncover & bake 30 minutes longer. Serves 4 to 6
    Shredded cheese may be added to sauce.

    • January 29, 2013 3:30 pm

      This is a great recipe. I add ham chunks and sometimes mix in some pepperoni pieces. This will easily feed 5. Add fresh made biscuits and a side of applesauce and you have a feast fit for a King!

      • Judy Sabatini permalink
        January 30, 2013 9:45 am

        I’ve added ham myself a few times, & it is good that way, but, I never thought of adding pepperoni to it, pepperoni to my spaghetti sauce yeah, but, not the scalloped potatoes. Biscuits, yep, seems to go together. Glad you enjoyed this recipe.

  8. gmanfortruth permalink*
    February 6, 2013 7:24 pm

    For those who like to cook for a big meal or to have some left to freeze for future meals, here is my Famous Venison Stew recipe. It’s so simple!

    2 quarts venison
    2 quarts potatoes
    1 quart green/wax beans
    1 pint carrots
    2 cans mushroom pieces
    2 medium sized onions chopped
    1 head of cabbage, also cut up
    1 tablespoon pepper
    2 packages of brown gravy mix
    2 beef bullion cubes
    2 tablespoon Creole (or any Cajon powder)

    You can also add corn, or any other seasoning you may like.
    Put all ingredients in a large pot except the cabbage.
    Cover with water, stir in all seasonings, add cabbage last with no extra water.
    Bring to boil, lower heat and simmer for 2 to 3 hours or until all the veggies are cooked and soft.
    Serve with biscuits
    We add a vinegar/water mixture to taste (this is awesome)

    Salt is not needed, but can be used as desired.

    Dig in and enjoy

  9. gmanfortruth permalink*
    February 9, 2013 4:26 pm

    Spicy Ranch Dip

    2 cups (16 oz) cream cheese, softened
    1 cup (8 oz) ranch salad dressing
    3/4 cup (6oz) Frank’s RedHot Cayenne Pepper sauce

    Blend in large bowl, cover and chill

    Cajun Dipping Sauce

    1 cup (8oz) sour cream
    2 tbsp ketchup
    1/2 tsp Tone’s cajun seasoning

    Blend in large bowl, cover and chill!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: