From Wild Game Cookbook
Serves 6
Preptime 1 hour 45 min
3 lbs. venison
1 can (15oz.) tomato sauce
1 cup water
1 tsp Tabasco
2 T. (heaping) chili powder or ground chili peppers
1 T. (heaping) cumin or "camino" powder
2 chopped onions
garlic to taste
1 tsp. cayenne powder
1 level tsp. paprika
1 dozen red peppers (optional)
4-5 chili pods (optional)
1 tsp. salt
Cut venison into 1/2 inch cubes and sear until gray. Add tomato sauce and water. Add remaining ingredients and simmer for one hour and 15 min. Add thickening (2 heaping T. flour mixed with water) and simmer another 30 minutes.
Thursday, February 17, 2011
Saturday, February 5, 2011
Cheesy Corkscrews woth Crunchy Bacon Topping By the Neelys
6 Tbl. butter plus more for greasing
Kosher salt
1 pound of cavatappi ( or other tubular pasta)
1/2 cups all purpose flour
4 cups whole milk,warmed
1 tsp dry mustard powder
1tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash of worcestershire sauce
4 cups grated sharp white cheddar cheese
11/4 cups grated percorino romano cheese or u could use sharp cheddar or regular.
Crunchy bacon topping
11/2 cups crushed potato chips
1/2 cup grated pecorino romano cheese or cheese of your choice
3 slices cooked bacon ,crumbled
3 Tbl chopped fresh flat leaf parsley
Heat the oven to 375. Butter a 3 quart casserol dish.
Bring a large pot of generously salted water to a boil, and cook pasta until it is al dente. Melt the butter in a large saucepan over medium heat. Add flour, and cook, srirring. for 1 minute. Whisk in the warmed milk and bring to a boil and simmer, whisking constantly (the mixture will thicken as the heat increases).
Stir the dry mustard,salt, black pepper, cayenne, nutmeg, hot sauce and worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the pecorino romano, until the cheeses melts.
Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese apalooza mixture into the prepared cassarole dish.
Make the topping in a medium bowl, combine the potato chips, pecorino romano,crumbled bacon,parsley, and the remaining chedder. Sprinkle the crumb mixture on to of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.
Kosher salt
1 pound of cavatappi ( or other tubular pasta)
1/2 cups all purpose flour
4 cups whole milk,warmed
1 tsp dry mustard powder
1tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash of worcestershire sauce
4 cups grated sharp white cheddar cheese
11/4 cups grated percorino romano cheese or u could use sharp cheddar or regular.
Crunchy bacon topping
11/2 cups crushed potato chips
1/2 cup grated pecorino romano cheese or cheese of your choice
3 slices cooked bacon ,crumbled
3 Tbl chopped fresh flat leaf parsley
Heat the oven to 375. Butter a 3 quart casserol dish.
Bring a large pot of generously salted water to a boil, and cook pasta until it is al dente. Melt the butter in a large saucepan over medium heat. Add flour, and cook, srirring. for 1 minute. Whisk in the warmed milk and bring to a boil and simmer, whisking constantly (the mixture will thicken as the heat increases).
Stir the dry mustard,salt, black pepper, cayenne, nutmeg, hot sauce and worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the pecorino romano, until the cheeses melts.
Add the cooked pasta to the cheese sauce, and toss to combine. Pour the cheese apalooza mixture into the prepared cassarole dish.
Make the topping in a medium bowl, combine the potato chips, pecorino romano,crumbled bacon,parsley, and the remaining chedder. Sprinkle the crumb mixture on to of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.
Tuesday, February 1, 2011
Mama's Hamburgers Hobo Sacks by Deen Brothers
In other words foil dinners in the oven great idea!
1 pnd grd beef
1 Tbl The Lady House Seasoning
2 large carrots peeled and sliced 1/8 inch thick
2 medium potatoes peeled and sliced 1/8 inch thick
1 medium onion cut into small chunks
4 Tbl (1/2 stick) unsalted butter cut into cubes
1. Preheat the oven to 400. Place four large sheets of aluminum foil (about12 by 15inches) on your work area.
2. Combine the beef with 2 tsp of the house seasoning and form into 4 equal size patties. Place equal amounts of carrots, potatoes and onions on the foil sheets and sprinkle each with 1/4 tsp of the remaining house seasoning. Top each sheet of vegetables with a meat patty and dot with butter. Seal the foil packets tightly and transfer to a baking sheet.
3. Bake for about 30 minutes or until the meat is cooked through and the vegetables are tender.
The lady's house seasoning
1 cup salt
1/4 cup freshly ground black pepper
1/4 cup garlic powder
In a small bowl, combine the salt, pepper and garlic powder Transfer to an airtight contrainer and store at room temperature for up to 6 months. If u don't like this seasoning u may use your own with this.
1 pnd grd beef
1 Tbl The Lady House Seasoning
2 large carrots peeled and sliced 1/8 inch thick
2 medium potatoes peeled and sliced 1/8 inch thick
1 medium onion cut into small chunks
4 Tbl (1/2 stick) unsalted butter cut into cubes
1. Preheat the oven to 400. Place four large sheets of aluminum foil (about12 by 15inches) on your work area.
2. Combine the beef with 2 tsp of the house seasoning and form into 4 equal size patties. Place equal amounts of carrots, potatoes and onions on the foil sheets and sprinkle each with 1/4 tsp of the remaining house seasoning. Top each sheet of vegetables with a meat patty and dot with butter. Seal the foil packets tightly and transfer to a baking sheet.
3. Bake for about 30 minutes or until the meat is cooked through and the vegetables are tender.
The lady's house seasoning
1 cup salt
1/4 cup freshly ground black pepper
1/4 cup garlic powder
In a small bowl, combine the salt, pepper and garlic powder Transfer to an airtight contrainer and store at room temperature for up to 6 months. If u don't like this seasoning u may use your own with this.
Subscribe to:
Posts (Atom)