Wednesday, November 26, 2008

Best Chili Ever

1 pount ground beef
1 can of tomato sauce
1 can dice tomato
1 can pinto beans
1 can kidney beans
1 cup water
1/2 of a red onion
season salt
cajon seasoning 
cayenne pepper

1. Cook ground beef in a frying pan with season salt to taste
2. strain the beef from the grease and put beef in slow cooker
3. Turn on slow cooker to high
4. Open all cans of beans and strain the beans before placing in slow cooker
5. Add can of tomato sauce and can of diced tomato's
6. chop onions and place in slow cooker
7. Add water to keep food from burning in slow cooker. "water should be added in small amounts as needed"
8. Add cajon seasoning to taste
9. Add cayenne pepper seasoning to task and for extra spice
10. Let it cook for 3 - 4 hours until beans are tender

Monday, October 13, 2008

Best Brownies

3/4 cup coco
1 cup margarine
2 cup sugar
4 eggs
1 t Vanilla
1 1/4 cups flour
1 t baking powder
1 t salt

Mix all and bake at 350 for 25-30 min or until done.

Saturday, September 20, 2008

Chili

1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water

1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.

Sour Cream

2 cups light cream
2 Tablespoon buttermilk

Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning
jar that has been heating in boiling water, for instance.) Cover tightly and
shake gently to thoroughly mix. Let stand in a warm place − like where you
put bread to rise) till thickened (24−48 hours). Store, covered in
refrigerator. Stir before serving. Use within three weeks. Makes two cups.

Red Lobster Cheese Biscuits

Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water

Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley

To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Popeye's Fried Chicken

3 cups Self−rising flour
1 cup Cornstarch
3 tbl. Seasoned salt
2 tbl. Paprika
1 teas. Baking soda
1 pk. Italian Salad Dressing Mix Powder
1 pk. Onion Soup Mix −− (1 1/2 Ounces)
1 pk. Spaghetti sauce mix −− (1/2 Ounce)
3 tbl. Sugar
3 cups Corn flakes −− crushed
2 Eggs −− well beaten
1/4 cup Cold water
4 lb. Chicken −− cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1−Into dry coating mix. 2−Into
egg and water mix. 3−Into corn flakes. 4−Briskly but briefly back
into dry mix. 5−Drop into hot oil, skin−side−down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin−side−up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35−40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.

Chicago Deep Dish Pizza

Pan Dough:
1 cup Warm tap water (110−115ΓΈ)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil

Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese

Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.