Ingrediens
Method
For Frito Pie, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños. For Queso Con Carne, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of pickled jalapeños. For Sheet Pan Nachos, spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita. Source: Jay Moody
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Method You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.
Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.
Method
Source: 1999, The Barefoot Contessa Cookbook.
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Source: Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."
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Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955.
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Source: Jay Moody
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Source: Jay Moody
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Source: 2004, Ina Garten
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Source: Ina Garten, Barefoot Contessa
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Source: 2006, Barefoot Contessa at Home, All Rights Reserved. Show: Barefoot Contessa: Modern Comfort, "Keep It Sweet."
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Method
Source: CLAIRE SAFFITZ, February 5, 2018
Method
Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered Method
Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months. Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998) Method
Method
Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil Method
Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too
YIELD: 24-24 Biscuits; divide ingredients in half to make 8-12
Note: Cooled biscuits freeze beautifully! When need, defrost by leaving on the kitchen counter for 8-12 hours
Method
Note: I have adjusted the frosting recipe by half. The full recipe is just way too much/sweet.
Source: https://www.cookingclassy.com/gingerbread-bars-cream-cheese-frosting/
Method
Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)
Method
Yield: 4 to 6 servings
Source: Shari Kendall
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Method
Makes 1 - 9 inch (23 cm) pie or tart
Source: Devon Blosch
Yield: Makes 2 Crusts (top/bottom or 2 bottoms) |
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AuthorsWe are not professional chefs, but we know what tastes good! We have curated recipes from magazines, online, and friends/family. Everything listed has been made by us over and over. If you have been to our dinner parties, you can find what we made on here! |