|02-11-2007, 01:22 PM||#1|
Ring of Famer
Join Date: May 2001
The "Gourmet" section...(Recipes to cook for that special Date!)
Hey...Valentine's Day is coming up! Are you a great cook...have a Special recipe. Post it here!
|02-11-2007, 02:10 PM||#2|
Join Date: Jul 2001
Location: Hot Springs, Ouachitah
OK here are a couple.
9x6 glass dish, buttered.
10 flour totillas
A pound or a little more good ground beef.
1 can green old elpaso enchilada sauce
1 can red...you can just get a red large can if you want it milder.
1 can Old ElPaso refireds, green chilii laced if you can find it.
Two cups shredded Cheddar Cheese.
Coat the glass dish with butter.
Fry in a large cast iron skillet 1 or a bit more with a medium yellow onion, skinned and chopped.
Some seaoning salt and pepper.
I actually prefer higher fat ground beef, but higher grade is fine...drain if nessesary.
Add 3/4 of both the green and red enchilada sauce and the beans.
You can add some hot sauce or some of the can of a small tomato sauce can, or a few Jalapenos if your hot tempered.
Mix to a slop and let simmer...have a smoke and a nip...heh...
once bubbling slightly, add cheddar cheese...I use about two cups but save some for the top...depends on what consistency you want.
Let the cheese melt but don't let it burn...you will pay for it not only in taste but attempts to clean the skillet.
One it's all mixed and melted and looks like something that should actually come out of a baby's bottom, your in business.
While this crap is melting...take about a dozen green olives and attack them ginsu style...doesn't really matter if your pretty...
I use a measuring cup to scoop the slop and put the glass pan right next to the slop. Coat the bottom of the pan slightly with slop, then... Fill the flour tortillas and tuck in the pan...if your good, you just might get all 10 in.
Leave about a cup of slop.
Tuck the tortillas in with a spoon and put some of the rest of the slop...smooth it all down...
Scatter all the olives
Add all the remaining sauce, smooth
Take finely shredded (taco) Cheddar and sprinkle liberally.
Finally, put some parmasen sprinkles on top.
Cook at about 325 till the glass pans edge is bubbling or the cheese starts looking skinned. I set the egg timer at about 20 minutes but then just watch the beast.
At this time your can try to clean up the mess you have made and get a newspaper for flormica and attack the skillet and generally police the area.
Serve with sour cream, salsa,lettuce, jalapenos or green chiles.
Let it set till set for at least 10 minutes.
|05-19-2007, 12:45 AM||#4|
Ring of Famer
Join Date: May 2001
Cappuccino Walnut Cheesecake
1 cup finely chopped walnuts (I used pecans! )
1 cup granulated sugar
3 tablespoons butter, melted
32 oz. cream cheese, softened (4-8oz. pkg.)
2 tablespoons flour
1/4 cup sour cream
1/4 teaspoon cinnamon
1/2 cup strongly brewed espresso (bean optional)
1 teaspoon instant coffee
Topping For Cheesecake:
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
1/4 cup espresso
1 tablespoon cocoa powder
1 tablespoon cinnamon
sugar to taste
1. Preheat oven to 350 degrees.
2. Combine walnuts, 2 tbsp. sugar, and butter in a bowl and mix well. Pour
mixture into a 9-inch springform pan and press onto bottom. Set aside.
3. In a food processer (I used a blender) combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combined.
4. Add flour and eggs one at a time.
5. Add sour cream and cinnamon.
6. Dissolve the instant coffee into the espresso and then add to cream cheese mixture.
7. Pour into pan and bake approximately 1 hour. Some ovens may require 10-15 extra minutes. Shake gently to test. Cake will be firm when done and top will be lightly browned. Cool completely.
1. Heat all ingredients and stir until melted.
2. Drizzle topping over cooled cheesecake.
3. Chill cheesecake before serving.