Cornbread Casserole

July 7, 2012 by Leave a Comment
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Cornbread Casserole
Recipe Type: Side Dish
Ingredients
  • 1 large onion, chopped
  • 1/2 cup butter
  • 2 tablespoons milk
  • 2 large eggs
  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 2 (14.75 ounce) cans cream-style corn
  • 1 (4 ounce) can diced green chiles, drained
  • Chopped pimentos to taste, optional
  • 1 cup (8 ounce carton) sour cream
  • 1 1/2 cups shredded sharp Cheddar cheese
Instructions
  1. Heat oven to 425 degrees F. Grease a 9 x 13-inch baking pan; set aside.
  2. Cook onion and butter in a saucepan set over medium-high heat until onion is browned; set aside.
  3. In a separate bowl, mix together milk, eggs, corn muffin mixes, creamed corn, chiles and pimentos. Spread mixture into baking pan.
  4. Top with sauteed onions. Swirl sour cream through mixture in pan. Sprinkle with cheese. Bake 35 minutes. Let sit 10 minutes before cutting.
  5. Serves 8 to 12 as a side dish.
  6. Keeps well refrigerated.

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Filed Under: Recipes, Sides

Lone Star Steakhouse Black Bean Soup

July 7, 2012 by Leave a Comment
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Lone Star Steakhouse & Saloon Black Bean Soup
Recipe Type: Appetizer
Ingredients
  • 2 (15 ounce) cans black beans
  • 1/4 cup diced red onion
  • 2 teaspoons chopped pickled jalapeno slices
  • 1 teaspoon granulated sugar
  • 1 teaspoon cider or wine vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • Garnish:
  • 4 teaspoons chopped red onions
  • 6 to 8 jalapeno slices
  • 1 tablespoon sour cream
Instructions
  1. Pour the canned beans, along with the liquid, into a medium saucepan. Add the remaining soup ingredients and mix.
  2. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it’s as thick as you like.
  3. Serve each bowl of soup with a garnish of red onion, jalapeno slices and sour cream arranged carefully in the center of soup.

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Filed Under: Appetizers, Recipes, Restaurant Replica Recipes

Peanut Butter Chocolate Swirl Cake

July 6, 2012 by Leave a Comment
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Peanut Butter Chocolate Swirl Cake
Recipe Type: Dessert
Serves: 10
Ingredients
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (6 ounces)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (8 ounces)
  • 2 ounces unsweetened chocolate, melted
Instructions
  1. Grease and flour an 8-inch square baking pan. Heat oven to 350°.
  2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
  3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Creamy Chocolate Frosting (store bought works fine).

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Filed Under: Desserts, Recipes

Beef Bourguignonne (Beef Stew with Red Wine)

July 6, 2012 by Leave a Comment
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Beef Bourguignonne (Beef Stew with Red Wine)
Recipe Type: Entree
Serves: 8
Crock pot recipe
Ingredients
  • 1 1/2 cups dry red wine
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dry minced onion
  • 1 teaspoon dried leaf thyme
  • 2 teaspoons dried parsley flakes
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 3 to 4 pounds lean stew beef, cut in 1-inch cubes
  • 1/3 cup flour
  • 1 teaspoon salt
  • 6 to 8 slices bacon, diced
  • 18 small white onions, thawed if frozen
  • 2 cloves garlic, minced
  • 12 to 16 oz fresh mushrooms, sliced or quartered
Instructions
  1. Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate in refrigerator for at least 4 hours or overnight. Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger slow cooker (use smaller amounts for a 3 1/2-quart pot). Sprinkle with flour and salt and toss to coat meat. Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on low 8 to 10 hours, or high 4 to 5 hours.

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Filed Under: Main Dishes, Recipes

Baked Rice with Spinach and Parmesan Cheese

July 6, 2012 by Leave a Comment
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Baked Rice with Spinach and Parmesan Cheese
Recipe Type: Side Dish
Serves: 8
Ingredients
  • 1/2 cup finely chopped onion
  • 3 tablespoons olive oil
  • 4 1/2 to 5 cups chicken broth
  • 2 cups long grain rice, uncooked
  • 1/4 to 1/2 teaspoon pepper
  • 6 ounces coarsely chopped spinach, about 4 cups
  • 2 to 3 tablespoons chopped fresh herbs, such as dill, basil, thyme, chives
  • 1 cup shredded fresh Parmesan cheese, about 4 ounces
  • salt, to taste
Instructions
  1. Heat oven to 400°.
  2. In a medium saucepan or saute pan, heat olive oil over medium heat. Add onion and cook, stirring, until onion is wilted. Add 4 1/2 cups of chicken broth and continue cooking until it comes to a simmer.
  3. Put the rice in a colander or mesh strainer and rinse with cold water; transfer to a lightly greased 3-quart casserole and stir in the broth and onion mixture. Bake, uncovered, stirring occasionally, for 25 minutes, or until liquid is almost absorbed. Remove from oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Add salt, to taste. Add a little more chicken broth, if needed. Cover and cook for 5 minutes longer.
  4. Stir to fluff and serve.

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Filed Under: Recipes, Sides

Pigs in a Blanket

July 6, 2012 by Leave a Comment
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Pigs in a Blanket
Recipe Type: Appetizer
Serves: 36
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cayenne pepper
  • 8 tablespoons butter, room temperature
  • 1/2 cup sour cream
  • 1 cup finely shredded sharp Cheddar cheese
  • 2 dozen mini hot dogs
Instructions
  1. Combine the flour, salt, and baking powder and cayenne. Cut in butter with a pastry blender until well blended. Stir in the sour cream and cheese until well blended. divide the dough into two parts, shape into balls, wrap in plastic wrap, and chill for 30 to 60 minutes.
  2. Heat oven to 400°. Line a baking sheet with parchment paper or silicone mat or spray with nonstick cooking spray.
  3. Roll out one portion on a floured surface to a 1/8-inch thickness; cut into 2 1/2-inch squares with a cutter or by hand. Repeat with the remaining dough. Lay a mini hot dog across a square of dough diagonally and bring two corners over and seal well by pinching, forming a little blanket over the hot dog. Place on a the baking sheet and repeat with remaining dough and hot dogs.
  4. Bake for about 12 to 14 minutes, until browned.
  5. Makes 36 to 42 pigs in a blanket appetizers.

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Filed Under: Appetizers, Recipes

Banana Bread French Toast – IHOP Replica Recipe

July 5, 2012 by Leave a Comment
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Banana Bread French Toast – IHOP Replica Recipe
Recipe Type: Breakfast Entree
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 4 slices of banana bread
  • 1 banana sliced
  • 4 teaspoons butter
  • 4 tablespoons caramel sauce
  • 2 eggs
  • 2 tablespoons milk
  • whipped cream
  • freshly ground nutmeg (optional)
Instructions
  1. Whisk together 1 egg and 1 tablespoon of milk, pour whisked egg into a shallow dish. Heat a skillet over medium heat, and add about 1 teaspoon of butter in the pan. Place 1 slide of banana bread into the egg mixture, coat evenly, flip the bread over, and coat the other side of the bread. Place bread into skillet and cook for about 1 minute on each side. Place bread onto a plate, and slice 1/2 banana and place on french toast. Drizzle french toast with caramel sauce, and then place some whipped cream on top.

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Filed Under: Main Dishes, Recipes

Pecan Pie – Luby’s Replica Recipe

July 5, 2012 by Leave a Comment
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Pecan Pie – Luby’s Replica Recipe
Recipe Type: Dessert
Serves: 8
Ingredients
  • 1 9 inch unbaked pie shell
  • 1 cup light corn syrup
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup pecans
Instructions
  1. Preheat oven to 350 degrees. Melt butter and set aside. In a medium sized bowl, combine corn syrup, sugar, eggs, melted butter, vanilla, and salt. Combine and mix well. The mixture should be smooth before you pour it into the pie shell. Place pecans in the pie shell. The pecans will float to the top as the pie cooks. Bake for approximately an hour, or until the center is set.
  2. You can serve this pie with whipped cream if you desire. Recipe adapted from Houston Chronicle Recipe.

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Filed Under: Desserts, Recipes, Restaurant Replica Recipes

Chicken Tortilla Soup

July 5, 2012 by Leave a Comment
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Chicken Tortilla Soup
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 10
Ingredients
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 1/2 medium green pepper
  • 4 small boneless skinless chicken breasts
  • 2 cups frozen corn
  • 1/2 cup dry white wine or 1/2 cup water
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 (14 ounce) cans chicken broth
  • 2 (14 ounce) cans diced tomatoes
  • 2 (8 ounce) cans tomato sauce
Instructions
  1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  2. Add all the rest of the ingredients to the large pot and bring to a boil.
  3. After about 15 minutes, remove the chicken breasts and shred.
  4. (Two forks work well to pull the chicken apart!).
  5. Return shredded chicken to the pot and simmer an additional 45 minutes.
  6. Serve, topped with crushed tortilla chips if desired.

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Filed Under: Appetizers, Recipes

Greek Garlic Lemon Potatoes

July 5, 2012 by Leave a Comment
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Greek Garlic Lemon Potatoes
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 medium potatoes, Yukon Gold, each potato cut lengthwise into 8 wedges
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh parsley leaves, minced
Instructions
  1. Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
  2. Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
  3. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
  4. Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
  5. Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
  6. Sprinkle with parsley, stir gently to distribute; serve immediately. (optional – add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.

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Filed Under: Recipes, Sides
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