Tailgate Chili

January 11, 2013 by Leave a Comment
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Chili

Tailgate Chili

Recipe Type: Entree
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Ingredients
  • Change Servings
  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese
Instructions
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
3.1.09

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Rosemary Roasted Turkey

November 5, 2012 by Leave a Comment
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Rosemary Roasted Turkey

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1 (12 pound) whole turkey
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

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Pumpkin Ravioli

October 30, 2012 by Leave a Comment
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Pumpkin Ravioli

Recipe Type: Entree
Serves: 6
Ingredients
  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • FILLING:
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons chopped shallot
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 small bay leaf
  • 1 egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage
Instructions
  1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
  3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  4. Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
  5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.

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Pumpkin Turnovers

October 18, 2012 by Leave a Comment
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Pumpkin Turnovers

Recipe Type: Entree
Serves: 24
Ingredients
  • Fresh Pumpkin Filling
  • 4 to 5 pound pumpkin (orange or striped)
  • 2 cups water
  • 3 cinnamon sticks
  • 5 whole cloves
  • 16 ounces piloncillo or 2 cups packed dark brown sugar
  • Empanada Dough
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon (optional)
  • Glaze
  • Canned evaporated milk or egg white
  • Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)
Instructions
  1. Make pumpkin filling:
  2. Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
  3. In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
  4. Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
  5. In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
  6. Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
  7. Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
  8. To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
  9. You can make the empanada dough after your filling has chilled.
  10. Make empanada dough:
  11. Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  12. Assemble and bake empanadas:
  13. Preheat the oven to 350 degrees F.
  14. Take out half the dough and split it into 12 equal balls of dough.
  15. On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
  16. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
  17. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
  18. Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

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Bistro Turkey Calzone

October 10, 2012 by Leave a Comment
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Bistro Turkey Calzone

Recipe Type: Entree
Serves: 6
Ingredients
  • 1 tablespoon cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 3/4 pound thinly sliced cooked turkey
  • 8 slices cheddar cheese
  • 5 bacon strips, cooked and crumbled
  • 1 small tart apple, peeled and thinly sliced
  • 1 egg, beaten
  • 1/2 teaspoon Italian seasoning
Instructions
  1. Sprinkle cornmeal over a greased baking sheet. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. Arrange half of turkey over half of the dough; top with cheese, bacon, apple and remaining turkey. Fold dough over filling and pinch edges to seal.
  2. With a sharp knife, cut three slashes in the top. Brush with egg and sprinkle with Italian seasoning. Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges.

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Panda Express Beijing Beef Replica Recipe

October 9, 2012 by Leave a Comment
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Panda Express Beijing Beef Replica Recipe

Recipe Type: Entree
Cuisine: Chinese
Ingredients
  • 1 lb flank steak, sliced into thin strips
  • 6 tablespoons cornstarch, for dusting
  • oil, for frying
  • Marinade
  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Sauce
  • 4 tablespoons water
  • 4 tablespoons sugar
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 1/4 teaspoon crush chili pepper
  • 2 teaspoons cornstarch
  • Vegetables
  • 1 teaspoon garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium white onion, sliced
Instructions
  1. Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
  2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  3. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
  4. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
  5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

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Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Rustic Rigatoni

October 6, 2012 by Leave a Comment
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Rustic Rigatoni

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 12 ounces rigatoni (or other large tube-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1/2 thinly sliced medium red onion
  • 3/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup pine nuts
  • 1 cup crumbled feta cheese
  • 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)
Instructions
  1. Cook the pasta according to package directions.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.
  3. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.

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P.F. Chang’s Mongolian Beef Replica Recipe

October 4, 2012 by Leave a Comment
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P.F. Chang’s Mongolian Beef Replica Recipe

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

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Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Potato, Spinach & Sausage Casserole

October 3, 2012 by Leave a Comment
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Potato, Spinach & Sausage Casserole

Recipe Type: Entree
Serves: 4
Ingredients
  • 1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish
  • 2 teaspoons of olive oil
  • 8 oz fresh spinach, washed, dried, and stemmed
  • 1/2 lb of Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), broken out of casing into small pieces
  • 1 large red onion (about 3/4 lb), peeled and sliced thin
  • 1 small garlic clove, minced
  • 1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chuncks
  • 1/3 cup heavy cream
  • 1 Tablespoon cider vinegar
  • Dash of nutmeg
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1 cup of shredded Gruyere or Swiss cheese
Instructions
  1. Preheat oven to 400°F. Butter a 6×9 or 8×8 inch baking dish.
  2. Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
  3. Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
  4. Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
  5. Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

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Baked Penne with Chicken and Sun-Dried Tomatoes

October 2, 2012 by Leave a Comment
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Baked Penne with Chicken and Sun-Dried Tomatoes

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 6 tablespoons butter, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)
Instructions
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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