Recipe Thread

[kohala]

Originally posted by AmberLee
Miss Meow/Nicole -

I'm almost positive the recipe you want is Chili Rellano. It's a mild chili stuffed with cheese and baked. Mom loves it, but I'm allergic to it... I'm sure I can find the recipe, and will post it here unless someone beats me to it.

I have a recipe for them, and they are my FAVORITE Mexican food. And believe me, we cook serious Mexican here! My neighbors are always bringing over a "plate" when they barbeque - carne asada, refried beans, Mexican red rice, guacamole and fresh salsa: mmmmmmmm!! Muchas gracias, Maria y Rafael!!!!

About those rellenos: The idea is that this is a stuffed chile. Could be a popper, for all we know! But, no - a really great chile relleno is made with the long, mild green chile (skins and seeds removed) stuffed with casero or jack (or both) cheese (we use jack cheese, casero makes Dadcat sick!), battered with a thick egg batter and deep fried.

Mom made great ones, but I always had trouble getting the batter to stick the way she did it, and she didn't deep fry them. I had a friend who made them in a casserole, still my favorite, as the batter really makes the chile!! I'll get a couple of recipes from a couple of local Mexican friends who do them right and post them - remember, the ingredients really make the difference! BTW, I bet you can get those chiles canned, I know we use them that way here a lot for carne verde (beef strips sauted with lots of chiles, onions and a few tomatoes.)

For now - here's how Mom would do one, and you can increase it according to how many chiles you are making:

Scorch the skin on a mild green chile, remove.
Make a slit from the stem half way down the side, and remove the seeds.
Fill the center of the chile with a piece of jack cheese (or any Mexican cheese you like, stay away from sharp cheese, tho) cut to fit the inside of the chile, but loosely.
To batter them, she would first roll them in flour, then dip them in a mix of egg with a little milk long enough for the flour to moisten, then roll them in flour again. The idea is to create a pretty thick egg based coating.

Then she'd drop them in a preheated hot skillet, turning them once the first side "crusted". They would puff slightly when they cook, making the yummiest battered chile!!

Cook them to a fluffy, golden brown, and the stems stay in as handles.

They are soooooooo good - if you get them in a restaurant, they are good if they aren't oily. Too many places deep fry and don't properly drain and dry them.

[Miss Meow]

Thank you AmberLee and Kohala, that must be the recipe!
I can't wait to make it soon.

Kohala, I love authentic Mexican food, which we don't get in Australia. I am going to start picking your brains for your favourites

[kohala]

What's up folks? With Thanksgiving around the corner here in the USA, I thought I'd see soem new posts.


Hmmmmmmm?

[SANDY FROST]

Riveside Pumpkin Dessert
1 large can pumpkin(3 3/4)
4 eggs
1 1/2 cups sugar
1/2 t cloves
1/2 t ginger
1 1/2 cinnamon
1 1/2 cups light cream (or evaporated milk)
1 pkg. yellow cake mix
1 1/2 cubes margarine
1 1/2 cups nuts
Beat all together. Pour into a 9 x 13 Pyrex dish.

Sprinkle cake mix over top & pour 1 1/2 melted margarine over mix. Sprinkle
1 1/2 cups nuts over top. Bake at 325 degrees for one hour or more, if needed. Insert knife or toothpick to tell when done.

Cut into 18 squares. Serve with whipped cream or ice cream.
Sandy Frost

[gini]

Sandy Frost - boy does that ever look good.........but it is after 10 here - a little too late to start baking!!

Does the pyrex dish need to be "prepared" (greased and floured?)

[SANDY FROST]

I don't know I just got the recipe from a friend &
she just got it from someone else. And we have not tried it.
Sandy Frost

[DoggiesAreTheBest]

Originally posted by kohala
What's up folks? With Thanksgiving around the corner here in the USA, I thought I'd see soem new posts.

Well, here are a few recipes from what I will be serving for Thanksgiving!

Stuffed Onions

4 large onions (about 3/4 pound each)
1/4 cup cream
Salt and pepper
1 cup bread crumbs
1/2 cup vegetable broth
1 1/3 cups mashed potatoes
1/4 cup of shredded cheddar cheese plus enough to sprinkle

Preheat the oven to 425 degrees F.
Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving
the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Chop and
transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the
onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to
50 minutes, or until the shells are just tender. Remove and reserve the shells. In a sauce pan, mix the chopped onion
pieces, the cream, bread crumbs, salt and pepper, to taste. Cook mixture until thick and boiling. Remove from heat
and mix in mashed potatoes and 1/2 cup of cheese.
Stuff onions with mashed potato mixture. Back in oven for 35 minutes. Remove from heat and sprinkle more cheese
on top. Serve hot!

Asparagus Casserole

1 can of Long Asparagus
1 1/2 cup mushroom soup
5 tablespoons bread crumbs
1/2 teaspoons garlic powder
3/4 cups shredded cheddar cheese
1 can onion rings

Preheat oven to 400 degrees F.
In mixing bowl mix mushroom soup, bread crumbs, garlic powder, and 1/2 cup of cheese. Arrange
asparagus spears in casserole dish. Pour soup mixture over asparagus. Cook in oven for 50 minutes or until
Bubbly and semi firm. Remove from oven, cover with the remaining 1/4 cup of cheese and 1 can of onion
rings. Put back in oven for 10 minutes. Remove and serve hot!

[Miss Meow]

Did you know asparagus can grow a foot in height overnight? That's why asparagus pickers have to stay out all night in case the little green shoots of yumminess get too big. And that's why we should eat lots of asparagus because someone went without ZZZZZs so we can eat it. Yum yum yum Thanks Doggies for the recipe!

[kohala]

Oh, yummie!! I am definitely trying that one. I LOOOOOOOVE onions!!!!!

[SANDY FROST]

CHEZZY POTATO CASSREOLE

2 lbs. frozen hashed browns
1/2 cup melted butter
1/2 tsp. pepper
1tsp. salt
1/2 cup diced onion
a can cream of chicken soup
1 pt. sour cream
2 cups grated cheese
1/4 cup margerine, melted
2 cups crushed corn flakes

Thaw potatoes before mixing. Saute onion in 1/2 cup butter.
Combine all ingredients (except margerinr & corn flakes) in 9x 13 buttered
casserole dish. Combine margerine & corn flakes & sprinkle over top.
Bake, uncovered in 350 degrees oven for 45- 60 miniutes

Kohala look onions.
sandy frost

[AmberLee]

Wow! Wonderful recipes here.

[sammi]

momoffuzzyfaces - thanks for the "Mexican Wedding cookie" recipe. I hope to make it b/4 holidays.

Can't remember who posted the "Potatoe Chip Fudge" but I made it and its very easy and good! I think I would even add more p. chips next time. (taste like ? rice krispies).

I think the Asparagus Casserole sounds good. So many good things to try. Wish I had a cook to make it all for me!!!!!!!
Guess I 'll go have a piece of pumkin pie and whip cream.
Well it was a frozen one I baked but its not bad!!!

[shais_mom]

I am just bumpin this to the top so we can bookmark it.

[gini]

*bump*

[Randi]

I haven't tried this, but it sounds delicious! Found it on some recipe site. If you try it, let me know if it's good please!

Almond Fudge Banana Cake

Serving Size : 16

4 medium extra-ripe DOLE® Bananas -- divided
1 1/2 cups sugar
1/2 cup margarine -- softened
3 eggs
3 tablespoons amaretto liqueur or 1 tsp almond extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup DOLE Chopped Almonds -- toasted and ground
1 (1 oz) square semi-sweet chocolate -- melted

Quarter bananas and place in blender or food processor. Blend until smooth (2 cups).

Beat sugar and margarine in large bowl, until light and fluffy. Beat in eggs and liqueur. Stir together flour, cocoa powder, soda, salt and almonds in medium bowl.

Stir flour mixture into sugar mixture alternately with 1-1/2 cups blended bananas, beginning and ending with flour mixture. Pour batter into greased 10-inch bundt pan.

Bake at 350F, 45-50 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely.

Mix, in a small bowl, the remaining blended bananas with melted chocolate, stirring until completely blended. Drizzle glaze over top and down sides of cake.