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Thread: StevenT's Favorite Dishes, Please add yours

  1. #81
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Carrot Cake





    CAKE

    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    2 teaspoons ground cinnamon
    1 3⁄4 cups white sugar
    1 cup vegetable oil
    3 eggs
    1 teaspoon vanilla extract
    2 cups shredded carrots
    1 cup flaked coconut
    1 cup chopped walnuts
    1 (8 ounce) can crushed pineapple, drained

    FROSTING
    1 (8 ounce) package cream cheese, softened
    1⁄4 cup butter, softened
    2 cups icing sugar

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
    Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
    Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
    To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    German Apple Cake




    2 eggs
    3⁄4 cup vegetable oil
    2 cups sugar
    1 teaspoon vanilla
    2 cups flour
    2 teaspoons cinnamon
    1 teaspoon baking soda
    1⁄2 teaspoon salt
    4 cups peeled chopped apples

    In large bowl, beat eggs and oil until smooth.
    Add next 6 ingredients and mix well.
    Fold in apples.
    Pour into greased 9 by 13 pan.
    Bake at 350F degrees for 50-55 minutes.

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    Default Re: StevenT's Favorite Dishes, Please add yours


  4. #84
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    Default Re: StevenT's Favorite Dishes, Please add yours

    It's FOOTBALL SEASON!

    Oven Crisp Chicken Wings






    1⁄3 cup flour
    1 tablespoon paprika
    1 teaspoon garlic salt
    1 teaspoon black pepper
    1⁄4-1⁄2 teaspoon cayenne pepper
    3 tablespoons butter
    10 chicken wings, tips removed


    Cut wings at joints.
    Preheat oven to 425 degrees.
    Be sure wings are thawed and dry them well with paper towels.
    Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
    Shake to mix ingredients and add wings.
    Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
    Add wings to pan and turn to coat.
    Bake for 30 minutes.
    Turn wings over and bake for 15 more minutes or until crispy and done.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Mini Pigs-In-A-Blanket


    Little Smokies sausage
    crescent roll
    parmesan cheese
    garlic salt

    Preheat oven according to directions on crescent roll package.
    Unroll but leave intact 2 triangles of crescent rolls.
    Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
    Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
    Sprinkle each pig with parmesan and garlic salt.
    Bake according to crescent roll package directions.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Baked Potato Skins


    4 large baking potatoes, baked
    3 tablespoons vegetable oil
    1 tablespoon grated parmesan cheese
    1⁄2 teaspoon salt
    1⁄4 teaspoon garlic powder
    1⁄4 teaspoon paprika
    1⁄8 teaspoon pepper
    8 slices bacon, cooked and crumbled
    2 cups shredded cheddar cheese (8 ounces)
    1⁄2 cup sour cream (optional)
    4 green onions, sliced (optional)

    Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
    Place on a greased baking sheet.
    Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
    Bake at 475° for about 8 minutes and turn over.
    Bake for another 8 minutes or so and then turn right side up.
    Sprinkle bacon and cheddar evenly inside of skins.
    Bake 2 minutes longer or until cheese is melted.
    Top with sour cream and onions, if desired.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Blue Cheese-Stuffed Potatoes With Buffalo Chicken Tenders


    4 baking potatoes, scrubbed clean to eat
    3 tablespoons extra virgin olive oil, plus some for drizzling (EVOO)
    salt & freshly ground black pepper
    1⁄4-1⁄2 cup milk
    1⁄2 cup blue cheese, crumbles
    5 scallions, white and green parts, chopped
    salt & freshly ground black pepper
    2 lbs chicken tenders, cut into bite-size pieces
    3 large garlic cloves, chopped
    1⁄4-1⁄2 cup hot sauce (like Franks or other favorite Buffalo type hot wing sauce)
    4 tablespoons butter
    carrot sticks
    celery rib
    sour cream (to garnish) (optional)

    Preheat oven 400°F.
    Place the potatoes on a baking sheet and drizzle with some EVOO.
    Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
    Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
    Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
    Mix in the blue cheese and scallions and season with salt and pepper.
    Stir to combine everything but try to avoid mashing up the cheese too much.
    Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
    Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
    Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
    To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
    Serve a dollop of sour cream if desired, and carrots and celery alongside.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Pastrami Fajitas


    4 ounces white cabbage
    4 ounces zucchini, small yellow, green
    4 ounces mushrooms, baby Portabella
    4 ounces pastrami
    1⁄2 tablespoon grapeseed oil
    1⁄2 tablespoon extra virgin olive oil
    1 dash lemon-pepper seasoning
    1 dash italian seasoning
    1 cup fresh spinach, chopped
    4 tortillas, flour multigrain

    Slice pastrami, peppers, cabbage, and zucchini into thin strips.
    chop mushrooms.
    heat oils in nonstick copper pan on medium. Add cabbage, lemon-pepper and Italian seasonings. Cook 3 minutes covered, toss occasionally. Add peppers cook 3 minutes more covered tossing occasionally. Add Zucchini cook 2-3 minutes covered tossing occasionally. Add Pastrami cook 2 -3 minutes keep covered tossing occasionally. Turn off heat add spinach, toss. Cover for 30 seconds, toss, cover for 1 minute more.
    Roll 6 ounces of this mixture into a Multi-grain Flat Bread Wrap or in a Multi-grain Tortilla warmed. Serve plain or with a dipping sauce such as Fat-Free Greek Yogurt lime zest. Makes 3 6 ounce servings

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Super Bowl Cheese Football


    4 ounces sweet bell peppers, red Orange, Yellow
    2 (8 ounce) packages cream cheese (softened)
    1 (8 ounce) package sharp cheddar cheese, shredded
    1⁄2 cup parmesan cheese
    1⁄2 cup mayonnaise or 1⁄2 cup Miracle Whip
    1 tablespoon onion (finely chopped)
    1 tablespoon green pepper (finely chopped)
    1 cup chopped pecans or 1 cup chopped walnuts
    3 thin strips sweet red peppers (for the lacing)
    assorted cracker

    With an electric mixer beat the first four ingredients till blended.
    Add onions and green pepper; mix well.
    Refrigerate several hours.
    Form into a football and coat with chopped nuts.
    Add sweet red pepper strips for the lacing.
    Serve with crackers.

  10. #90
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Bacon Explosion!


    2 lbs thick cut bacon
    2 lbs Italian sausage
    3⁄4 cup barbecue sauce (your favorite)
    3 tablespoons barbecue seasoning (your favorite rub, recommended Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen)

    o kick off the construction of this pork medley you’ll need to create a 5x5 bacon weave. If the strips you’re using aren’t wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
    The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).

    Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.

    Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.

    Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ’s homemade competition sauce). Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.

    Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

    At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
    Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.

    Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
    Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.

    Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.

  11. #91
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Swedish Meatballs


    2 slices white bread, without the crusts, torn into pieces
    1⁄4 cup whole milk or 1⁄4 cup half-and-half
    3⁄4 lb ground beef
    3⁄4 lb ground pork
    1 small red onion (grated or very finely chopped)
    1 egg
    1⁄8 teaspoon ground allspice
    1⁄4 teaspoon ground cardamom
    1⁄8 teaspoon ground ginger
    1⁄4 teaspoon onion powder
    1⁄4 teaspoon garlic powder, granulated
    1 tablespoon parsley, dried
    1⁄4 teaspoon salt
    1⁄4 teaspoon pepper (freshly ground black)
    2 tablespoons butter or 2 tablespoons vegetable oil

    Gravy
    2 cups low sodium beef broth
    2 tablespoons flour
    1⁄4 cup heavy cream
    1⁄4 teaspoon onion powder
    1⁄4 teaspoon garlic powder, granulated
    1 tablespoon dried parsley
    1⁄4 teaspoon salt
    1⁄4 teaspoon pepper (freshly ground black)
    1⁄4 cup fresh parsley

    In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.).
    Heat butter and oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
    To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
    To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.

    This only yeilds about 26 meatballs at my football parties I make about 100 to 200 of them it's my friends Fav.

  12. #92
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Onion Rings

    1 egg
    1⁄4 cup vegetable oil
    1 cup milk
    1 cup flour
    1⁄2 teaspoon salt
    1 teaspoon baking powder
    2 large sweet onions, sliced
    1⁄2 cup flour (for coating onions)
    oil (for frying)

    Mix egg, oil, and milk on low speed of mixer for 1 minute.
    Add dry ingredients and mix until smooth.
    Coat onions in flour.
    Dip in batter.
    When one side is golden turn to the other side.
    Fry in hot oil 375* until desired shade of brown.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Gallons of Bloody Mary

    5 tablespoons celery salt
    3 tablespoons fresh ground pepper
    2 tablespoons prepared horseradish
    1⁄4 cup Worcestershire sauce
    1⁄2 cup lime juice
    3 quarts tomato juice
    1 (750 ml) bottle vodka
    celery rib

    Mix the celery salt and pepper in a small bowl.
    Mix the horseradish, Worcestershire sauce, and lime juice in a small bowl.
    In a gallon container, combine both mixtures with the tomato juice and vodka, stirring well.
    Serve over ice and garnish with celery.
    If you're preparing this ahead of time, mix all except for the vodka and refrigerate; add the vodka before serving.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Bacon Nachos


    1⁄2 lb bacon, cooked and crumbled (divided)
    1⁄2-3⁄4 cup red onion, chopped (divided)
    1 medium tomatoes, seeded and chopped
    1 (2 1/4 ounce) cansliced black olives
    6 -7 jalapeno peppers, seeded and chopped (divided)
    2 1⁄2 cups Mexican blend cheese (Shredded cheddar and Monterey Jack Cheese, divided)
    9 ounces tortilla chips (I used the multigrain tostitos, divided)

    Preheat oven to 425 degrees.
    Line a baking sheet with aluminimum foil.
    Spread 1/2 bag of Tostitos over the foil.
    Sprinkle with half the bacon, onion, peppers and 1 cup of cheese.
    Spread the remaining 1/2 bag of Tostitos on top.
    Top with remaining bacon, onion, peppers, olives and tomatoes.
    Top with 1 1/2 cup remaining cheese.
    Bake for 5-10 minutes or until the cheese is melted and slightly browned.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Tailgate Club Sandwich


    1 loaf unsliced round bread (about 9" diameter)
    1 cup bottled sour cream and bacon salad dressing
    lettuce
    1⁄3 lb sliced swiss cheese
    3⁄4 lb sliced cooked roast beef
    1⁄2 lb sliced cooked turkey
    1 large tomatoes, sliced
    Directions

    Cut bread in half horizontally; hollow out center of each half, leaving 1/4 inch shell.
    Spread 1/3 cup of the sour cream and bacon dressing into each shell.
    Line bottom of each shell with lettuce.
    Into the bottom of each shell layer cheese, roast beef, remaining dressing, turkey and then tomato.
    Top with lettuce.
    Replace top shell.
    To serve, cut into wedges.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Barbecue Ribs (Oven)


    lbs pork ribs
    3⁄4 cup light brown sugar
    1 teaspoon hickory smoke salt
    1 tablespoon paprika
    1 tablespoon garlic powder
    1⁄2 teaspoon ground red pepper (optional)
    2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

    Preheat oven to 300 degrees f.
    Peel off tough membrane that covers the bony side of the ribs.
    Mix together the sugar and spices to make the rub.
    Apply rub to ribs on all sides.
    Lay ribs on two layers of foil, shiny side out and meaty side down.
    Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
    Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
    Remove from oven.
    Heat broiler.
    Cut ribs into serving sized portions of 2 or 3 ribs.
    Arrange on broiler pan, bony side up.
    Brush on sauce.
    Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
    Turn ribs over.
    Repeat on other side.
    Alternately, you can grill the ribs on your grill to cook on the sauce.

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Crab Stuffed Mushrooms




    1⁄4 cup olive oil or 1⁄4 cup melted butter
    24 large white mushrooms
    12 ounces flaked crabmeat
    4 tablespoons finely chopped onions
    1 teaspoon dry mustard
    1 cup shredded parmesan cheese
    1 cup soft breadcrumbs or 1⁄2 cup dry breadcrumbs
    2 teaspoons parsley, chopped
    1⁄8 teaspoon ground red pepper
    1⁄8 teaspoon black pepper
    1⁄8 teaspoon garlic salt
    1 egg, beaten
    3 tablespoons mayonnaise
    1⁄2 cup melted butter
    1⁄4 teaspoon garlic salt

    Spray a 9x12-inch glass baking dish with cooking spray.
    Use an additional baking dish if needed.
    Drizzle olive oil or butter in the bottom of the baking dish.
    Wipe mushrooms with a damp paper towel to clean.
    Remove stems, set aside caps and chop stems to add to filling.
    In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
    Mix well and then stir in egg and mayonnaise.
    Use a small cookie scoop to mound filling onto each mushroom cap.
    Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
    Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
    Bake for 20 to 25 minutes at 425°F.
    Best served hot.
    Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

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    Default Re: StevenT's Favorite Dishes, Please add yours

    Smokey Slow Cooker Chili


    cooking spray
    1 lb pork, ground
    1 lb pork shoulder, cut into 1/2-inch pieces
    3 cups onions, chopped
    1 3⁄4 cups green bell peppers, chopped
    3 garlic cloves, minced
    3 tablespoons tomato paste
    1 cup beer (lager-style such as Budweiser)
    1⁄2 teaspoon salt, divided
    3 tablespoons chili powder
    1 tablespoon ground cumin
    2 teaspoons dried oregano
    3⁄4 teaspoon fresh ground black pepper
    6 tomatillos, quartered
    2 bay leaves
    2 (14 1/2 ounce) cans plum tomatoes, undrained and chopped
    1 (15 ounce) can no-salt-added pinto beans, drained
    1 (7 3/4 ounce) can tomato sauce, Mexican hot-style (such as El Paso)
    1 smoked ham hock (about 8 ounces)
    1 1⁄2 tablespoons sugar
    1⁄2 cup cilantro, finely chopped
    1⁄2 cup green onion, finely chopped
    1⁄2 cup queso fresco, crumbled (2 ounces)
    8 lime wedges


    1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
    2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
    3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
    Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.

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    Default Re: StevenT's Favorite Dishes.

    gotta love nacatamal !!!



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    Default Re: StevenT's Favorite Dishes, Please add yours

    Potato Nachos




    2 large russet potatoes
    2 -3 teaspoons vegetable oil
    1⁄4 teaspoon garlic powder
    1 teaspoon taco seasoning
    1⁄4 cup black beans, rinsed and drained
    2 teaspoons lime juice
    1⁄4 teaspoon cumin
    1⁄4 teaspoon chili powder
    cayenne pepper, to taste
    1⁄2 medium tomatoes, diced
    1 green onion, chopped
    1 tablespoon green chili, diced
    2 tablespoons shredded 4-cheese Mexican blend cheese

    Preheat oven to 425°F
    Clean and scrub potatoes, then chop them into thick wedges.

    Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.

    Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.

    While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.

    Remove beans from heat and mix with the tomato, green onion, and green chilies.

    When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
    Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!

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