Fun Recipes to share.

[dr_bates]

Shredded Beef Enchiladas

for the beef:
3 lb boneless beef chuck roast.
7 oz green chilies, diced (undrained).
2 cloves garlic, minced.
1 tsp oregano.
1 tsp cumin.
1/2 tsp salt.
1/2 tsp pepper.

for the enchiladas:
2 cups red enchilada sauce.
8 tortillas (8 inch).
3 cups shredded beef (*from above).
3 cups Monterey Jack cheese, grated.
1 cup cheddar cheese, grated.
Garnishing:
Sliced onion
Cilantro
Sour cream
Avocado
Hot salsa

for the beef:
Preheat oven to 300°.
Trim off excess fat from roast.
Combine chilies, garlic, oregano, cumin, salt, and pepper.
Spread spices over roast surface.
Wrap roast in foil.
Place roast in large pan/Dutch oven.
Bake 4-5 hours until meat easy falls apart with fork.
Carefully remove foil.
Shred beef with juices.

for the enchiladas:
Preheat oven to 350°.
In a 9x13 inch baking pan, spread a thin layer of enchilada sauce.
Warm tortillas in microwave (15 seconds).
In center of a tortilla, spread 1/3 cup beef.
Over the beef, spread 1/3 cup Monterey Jack cheese.
Wrap tortilla tightly.
Place seam side down in pan.
Repeat filling tortillas until all are in pan.
Spoon remaining enchilada sauce over enchiladas.
If any Monterey Jack cheese remains, spread that on top.
Spread cheddar cheese on top.
Cover dish with foil.
Bake 25 minutes.
Remove foil.
Bake an additional 4 minutes.
Plate, garnish, and enjoy.

 

[dr_bates]

Fried Pickles

for the sauce:
1/4 cup mayonnaise.
1 tbs ketchup.
1 tsp Worcestershire sauce.
1/4 tsp black pepper.
1/4 tsp garlic powder.
1/2 tsp hot sauce.

for the pickles:
12 pickle spears.
1 cup Planko breadcrumbs.
1/4 cup Parmesan cheese, grated.
3/4 cup flour.
1/2 tsp baking powder.
1 large egg.
1 cup buttermilk.
1/2 tsp dill.
1/2 tsp black pepper.
1/2 tsp paprika.
Canola oil.


Combine sauce ingredients.
Stir well and set aside.
Heat oil in sauce pan till it reaches 350-375°.
Lay pickles on paper towels.
Pat dry.
In a bowl combine buttermilk, flour, dill, pepper, paprika, baking soda, and egg.
Beat well.
In a shallow bowl combine breadcrumbs and Parmesan cheese and stir well.
One at time, place pickles in wet mixture then press into breadcrumbs.
Coat well.
Carefully fry in oil till golden brown on both sides.
Transfer to paper towels to absorb excess oil.
Serve with sauce.

Enjoy.

 

[dr_bates]

Mexican Muffins / Mantecadas

Spanish muffins were modified in Mexico creating mantecadas. Perhaps the biggest change was substituting butter for lard, as butter wasn't easy to acquire in Mexico. Mantecadas means lard in Spanish. (Don't have a heart attack yet; we won't be using lard.)

1 & 2/3 cup flour.
1 & 1/2 tsp baking powder.
1/8 tsp salt.
1/2 tsp cinnamon.
2 tsp orange zest (or less).
2 tsp vanilla.
3/4 cup sugar.
3 eggs, room temperature.
1 cup milk.
1 & 1/2 cup vegetable oil.

Preheat oven to 425°.
Line muffin pan with liners.
Beat eggs.
Add sugar and beat to combine.
Add milk and mix.
While mixing, slowly drizzle in the oil.
Stir in vanilla and zest.
In a different bowl, combine flour, salt, cinnamon, and baking powder.
Slowly incorporate dry ingredients into wet ingredients.
Spoon batter into muffin liners till each is 3/4 full.
Put in oven.
Immediately lower heat to 400°.
Bake 15 minutes or until toothpick comes out clean.

Enjoy.

(You will likely find these made in red muffin liners, as high heat liners were originally red.)

 

[dr_bates]

Nachos

Nachos have a peculiar origin. It started with some ladies that ventured across the border. When they hungry, they went to a restaurant. Not understanding Spanish, they failed to understand the closed sign. The cook has already departed. Only the cleaning crew remained, including a young man named Nacho. He tried to tell them the restaurant was closed, while they were asking about the menu. There was a definite language barrier. In an effort to hashen their departure, he concocted a dish, putting together things they were being put away. The ladies were so impressed they returned for more. This time the waiter was confused as they wanted the chips they had previously. "We want Nachos." Imagine the inquisitive look of surprise when they found out that Nacho was the busboy.


1 bag tortilla chips, standard size.
1 lb cheddar cheese, grated (or Colby Jack or Monterey Jack).

Optional toppings: (as much as desired)
Seasoned ground beef.
Shredded pork (or chicken).
Black beans.
Corn.
Black olives.
Tomatoes.
Avocado.
Chilies.
Jalapeno.

Preheat oven to 350°.
Line baking sheet with foil.
Spread chips on sheet.
Cover chips with half the cheese.
Add desired toppings.
Sprinkle on remaining cheese.
Bake 10 minutes until cheese is melted.
Serve warm with salsa, sour cream, and/or guacamole.

Enjoy!

 

[dr_bates]

Peruvian Chicken

for the sauce:
3 jalapeños, seeded and chopped.
1 cup cilantro, chopped.
2 cloves garlic, minced
2 green onion (only the green parts), chopped.
1/2 cup mayonnaise.
1/4 cup Greek yogurt.
2 tbs olive oil.
1 tbs lime juice.
1/2 tsp salt.
1/4 tsp black pepper.

Except for the olive oil, combine all the sauce ingredients.
Blend together.
Once blended, slowly drizzle in olive oil, while continuing to blend/whisk.
Refrigerate until ready to serve.

for the chicken:
2 lbs chicken thighs, boneless & skinless.
5 cloves garlic, minced.
1/3 cup soy sauce.
2 tbs lime juice.
1 tbs olive oil.
1 tsp cumin.
2 tsp paprika.
1/2 tsp oregano.
1/2 tsp black pepper.

Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and pepper.
Place chicken and marinade in a Ziploc bag.
Marinade for at least 8 hours in refrigerator.
Preheat grill (350°).
Remove chicken from marinade.
With grill cover closed, cook for about 6 minutes.
Flip chicken and cook for another 5 minutes.
Internal temperature needs to reach 165°.
Serve with sauce.

Enjoy!

 

[dr_bates]

Spare Ribs

2 slabs spare ribs.
1 tbs avocado oil or canola oil.
2 cups Dr Pepper (or cola).
1/2 tsp liquid smoke.

for the rub:
1/2 cup brown sugar.
1 tbs & 1 tsp salt.
2 & 1/2 tsp black pepper.
2 & 1/2 tsp chili powder.
1 & 1/2 tsp smoked paprika.
1 & 1/2 tsp garlic powder.
1/2 tsp onion powder.

Preheat oven to 325°.
Mix all rub ingredients together.
Remove membrane from ribs.
Pat ribs dry with paper towels.
Spread ribs with oil.
Using 2/3 of rub, coat both sides of ribs, rubbing it in to help it adhere.
Place ribs in large pan.
Pour soda and liquid smoke to pan.
Pat remaining rub on ribs.
Bake 2 hours, basting every 30 minutes.
Cut and serve.

Enjoy.

 

[dr_bates]

Indian Fry Bread

Add cinnamon sugar, honey, or jam for a dessert. Serve with your dinner or, my favorite, add taco ingredients for making Navajo tacos.


1 cup flour.
1 & 1/2 tsp baking powder.
1/4 tsp salt.
1/2 cup & 2 tbs milk.
Oil for frying.

In a bowl, add salt and baking powder to flour.
Add milk and stir till it makes a ball.
On a floured surface knead bread.
Do not over work dough.
Refrigerate dough in covered bowl for 30 minutes.
Heat oil to 350° in a deep skillet.
Quarter dough.
Pat and roll out to 1/4 inch thickness.
Poke holes in center so that it will fry flat.
Fry on both sides till golden brown.
Pat with paper towels to absorb excess oil.

Enjoy.

 

[dr_bates]

Naan

Flour is quite remarkable. With just a few changes, you can create a myriad of different types of pastas and breads.

Naan originated in ancient Persia (Iran), where it got got its name from "nân-e sangak" (which means "bread baked in hot pebbles"). Traditionally it was prepared in a clay oven with a temperature around 900°. Though we won't be using clay ovens of extreme heat, the texture is still dependent on the warmth of the ingredients.

It became a delicacy of Indian nobility. Today we serve it with our own dinners, either on the side or fashioned into pizza or tacos.

2 & 3/4 cup flour.
1/2 tsp salt.
2 & 1/4 tsp dry active yeast.
1/2 cup water, warm.
1/2 cup Greek yogurt, room temperature.
1 tbs honey.
1 large egg, room temperature.
2 tbs vegetable oil.
3 tbs butter.
2 cloves garlic, minced.

Mix together warm water, honey, and yeast and set aside for several minutes.
Mix together flour and salt.
Add yogurt, oil, and egg.
Add honey water after it set for several minutes.
Combine to form dough.
Add extra flour only if too sticky.
Dough will be tacky.
Form into a ball.
Rest in a covered bowl for 45 minutes, until doubled.
Heat a (cast iron) skillet on medium-high heat.
Divide dough into 10 equal pieces.
Form each piece into ball, then rolled out to 1/4 inch thickness.
Brush skillet with oil.
Fry for 3-4 minutes per side, should be pale in color with golden brown bubbles.
Add garlic to warm melted butter.
Brush butter on naan.

Enjoy.

 

[shoot4joy]

Peruvian Chicken
View attachment 148445291
for the sauce:
3 jalapeños, seeded and chopped.
1 cup cilantro, chopped.
2 cloves garlic, minced
2 green onion (only the green parts), chopped.
1/2 cup mayonnaise.
1/4 cup Greek yogurt.
2 tbs olive oil.
1 tbs lime juice.
1/2 tsp salt.
1/4 tsp black pepper.

Except for the olive oil, combine all the sauce ingredients.
Blend together.
Once blended, slowly drizzle in olive oil, while continuing to blend/whisk.
Refrigerate until ready to serve.

for the chicken:
2 lbs chicken thighs, boneless & skinless.
5 cloves garlic, minced.
1/3 cup soy sauce.
2 tbs lime juice.
1 tbs olive oil.
1 tsp cumin.
2 tsp paprika.
1/2 tsp oregano.
1/2 tsp black pepper.

Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and pepper.
Place chicken and marinade in a Ziploc bag.
Marinade for at least 8 hours in refrigerator.
Preheat grill (350°).
Remove chicken from marinade.
With grill cover closed, cook for about 6 minutes.
Flip chicken and cook for another 5 minutes.
Internal temperature needs to reach 165°.
Serve with sauce.

Enjoy!

Can I ask, how exactly are you measuring the 1 cup of cilantro? 1 cup filled with loosely packed leaves? Or, maybe, about 1/2 a bunch? Thanks for your help.

 

[dr_bates]

Can I ask, how exactly are you measuring the 1 cup of cilantro? 1 cup filled with loosely packed leaves? Or, maybe, about 1/2 a bunch? Thanks for your help.

It's the amount that would fill a measuring cup loosely after chopping. (It doesn't need to be exact.) Bunches can vary in size, of course. One bunch can be around 3 cups. Half a bunch might be a bit more than a cup; but, that's okay!

 

[shoot4joy]

It's the amount that would fill a measuring cup loosely after chopping. (It doesn't need to be exact.) Bunches can vary in size, of course. One bunch can be around 3 cups. Half a bunch might be a bit more than a cup; but, that's okay!

Thank you.

 

[dr_bates]

Oatmeal Cookies

This is a classic that you'd likely find in every grandma's cookie jar.


1 & 2/3 cup flour.
1 tsp baking soda.
1/2 tsp salt.
1 & 1/2 tsp cinnamon.
3 cups oatmeal (whole rolled oats).
1 cup butter, room temperature.
1 cup brown sugar.
1/4 cup granulated sugar.
2 large eggs, room temperature.
1 tbs vanilla (tablespoon).
1 tbs molasses (dark but NOT blackstrap).
1 cup raisins.
1/2 cup walnuts, chopped.

Soak raisins in warm water for 10 minutes.
Drain, blot dry, and set aside.
Cream together butter with both sugars until fluffy.
Add eggs and mix well.
Add vanilla and molasses and mix to incorporate, then set aside.
Mix together the flour, soda, salt, and cinnamon.
Combine flour mixture to butter mixture.
Beat in the oats, raisins, and nuts.
Dough should be thick and very sticky.
Refrigerate for 30 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Using about two tablespoons of dough at a time, roll in balls.
Place balls on cooking sheet about two inches apart.
Bake for about 13 minutes.
Edges will turn golden; center may look unbaked.
Cool on sheet for at least five minutes before transferring.

Can you use instant oatmeal?
Yes. It will, however, affect the texture. Using whole rolled oats will make them chewier.

Enjoy.

 

[dr_bates]

Kolaczki / Kolaches

This is a classic Polish/Czech holiday cookie. Though often filled with jam, nuts, poppyseeds, or farmer's cheese can be substituted. I prefer jam.

8 oz cream cheese, room temperature.
1 & 1/2 cups butter, room temperature.
3 cups flour.
2 cups jam.
1/4 cup powdered sugar.

Beat together butter, cheese, and flour until smooth.
On a floured surface roll dough into a ball..
Wrap dough in plastic.
Refrigerate for at least 60 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Roll chilled dough out on floured surface till thin and flat.
Cut into uniform squares.
Place a dollop of jam in center of square.
Fold two opposing corners together and pinch together.
Bake for about 15 minutes, until lightly golden.
Cool - completely - before sprinkling with powdered sugar.

There are many versions. A true kolashe is round, as the Czech word "kolo" means circle or wheel. Initially these treats were exclusive for elites and they became to symbolize luxury.

You can use any type of jam. I prefer raspberry and apricot.

Enjoy!

 

[shoot4joy]

Kolaczki / Kolaches
View attachment 148772411
This is a classic Polish/Czech holiday cookie. Though often filled with jam, nuts, poppyseeds, or farmer's cheese can be substituted. I prefer jam.

8 oz cream cheese, room temperature.
1 & 1/2 cups butter, room temperature.
3 cups flour.
2 cups jam.
1/4 cup powdered sugar.

Beat together butter, cheese, and flour until smooth.
On a floured surface roll dough into a ball..
Wrap dough in plastic.
Refrigerate for at least 60 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Roll chilled dough out on floured surface till thin and flat.
Cut into uniform squares.
Place a dollop of jam in center of square.
Fold two opposing corners together and pinch together.
Bake for about 15 minutes, until lightly golden.
Cool - completely - before sprinkling with powdered sugar.

There are many versions. A true kolashe is round, as the Czech word "kolo" means circle or wheel. Initially these treats were exclusive for elites and they became to symbolize luxury.

You can use any type of jam. I prefer raspberry and apricot.

Enjoy!

mmmmmmm........My mom used to make these.

 

[dr_bates]

Cranberry Oatmeal Cookies

3/4 cup flour.
1/2 tsp salt.
3/4 tsp cinnamon.
1/2 tsp baking soda.
1/2 tsp baking powder.
1 & 1/2 cups whole rolled oats.
3/4 cup dried cranberries.
3/4 cup white chocolate chips.
1/2 cup butter, room temperature.
1/2 cup brown sugar.
1/2 cup granulated sugar.
1 & 1/2 tsp vanilla.
1 large egg, room temperature.

Soak cranberries in warm water for 10 minutes.
Drain, blot dry, and set aside.
Combine both sugars and butter.
Beat until fluffy.
Mix in vanilla and egg.
In a different bowl, combine flour, salt, cinnamon, soda, and powder.
Add flour mixture to butter mixture.
Mix until combined.
Blend in oats, then blend in cranberries and chips.
Refrigerate for 30 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Make a ball from about two tablespoons of dough.
Place on baking sheet about two inches apart.
Flatten ball down slightly.
Bake for about 11 minutes, until edges are set.
Cool on sheet for at least five minutes before transferring.

Enjoy!

Yes, you can substitute other types of chips to replace the apricots white chocolate.
Yes, you can substitute dried cherries for the cranberries. Milk chocolate and cherries are delightful together! (Best if dried cherries are cut in half.)

 

[dr_bates]

Sweet and Sour Chicken

Sweet and sour dishes (and sauces) date back to the Tang dynasty. Originally it was a light mixture of vinegar and sugar. Some gold rush miners and railroad workers turn to the culinary trade. To appease the Western taste, it became what we know today.

4 chicken breasts, boneless & skinless, cut into small chunks.
Black pepper to taste.
Garlic salt to taste
2 large eggs, beaten.
1 cup cornstarch.
4 tbs canola oil.

for the sauce:
1/2 cup apple cider vinegar.
4 tbs ketchup.
3/4 cup granulated sugar.
1 tbs soy sauce.
1 tsp garlic salt.

1 red bell pepper, cut into 1 inch chunks.
1 green bell pepper, cut into 1 inch chunks.
1/2 onion, cut into 1 inch chunks.
1 cup pineapple chunks, drained.


Sprinkle chicken with garlic salt and black pepper.
Let rest for ten minutes.
Preheat oven to 325°.
Add chicken and cornstarch to Ziploc bag.
Shack vigorously. Coat chicken pieces well.
Dip coated chicken in egg.
In batches, fry chicken in a skillet till golden brown on both sides.
Put browned chicken in baking dish.
Add pineapple, onion, and bell peppers.
Whisk all sauce ingredients together.
Pour over chicken.
Turn chicken to coat both sides.
Bake 25 minutes.
Turn chicken.
Bake another 25 minutes.
Garnish with chopped green onions and sesame seeds.

Enjoy.

 

[dr_bates]

Shrimp Pad Thai

Pad Thai was created in the 1930's in an effort to promote nation-building. Rice noodles were used to galvanized nationalism.

2 lb raw shrimp, peeled & deveined.
8 oz rice noodles.
3 & 1/2 tbs soy sauce.
2 tbs fish sauce.
2 tbs white vinegar.
3 tbs honey.
1/2 tsp chili flakes.
5 cloves garlic, minced.
3 tbs butter.
2 large eggs.
1/4 tsp black pepper.
2 cups bean sprouts.
4 green onions, chopped.
3 tbs peanut oil (or olive oil).
1/4 cup roasted peanuts, chopped.
Basil as garnish.


Cook rice noodles, following package instructions.
In a bowl combine soy sauce, honey, chili flakes, fish sauce, and vinegar.
Over medium-high heat, add peanut oil to a skillet.
When oil is hot, add shrimp.
Sear on both sides (about 2 minutes per side).
Add butter, garlic, and black pepper.
Cook until butter browns about 2 minutes.
Add noodles and sauce.
Cook another minute to warm noodles.
Push noodles to one side.
Add eggs to other side.
When egg edges begin to set, scramble eggs.
Toss with noodles.
Add bean sprouts and green onions.
Toss to combine.
Plate.
Sprinkle with peanuts and basil.

Enjoy.

 

[dr_bates]

Corn Candy Cookies

2 & 1/4 cups flour.
1 tsp baking powder.
1 tsp cornstarch.
1/4 tsp salt.
3/4 cup butter, room temperature.
1 large egg, room temperature.
3/4 cup granulated sugar.
2 tbs brown sugar.
1 tsp vanilla.
1/3 cup white chocolate chips.
3/4 cup corn candy.

Preheat oven to 350°.
Line baking sheets with parchment paper.
Whisk together flour, cornstarch, salt, and baking powder, then set aside.
Cream together butter and both sugars till fluffy.
Beat in vanilla and egg.
Slowly add flour mixture to butter mixture till just combined.
Fold in chips and candy.
Scoop out about two tablespoons of dough.
Form a ball, then set on baking sheet.
Bake 10-15 minutes till edges are set.
Cool on sheet before transferring.

If available, consider using other types of corn candy:

For Christmas

For Valentine's

For Halloween and Thanksgiving

For Independence Day

For Easter

For whatever

Enjoy!

 

[dr_bates]

Honey Roasted Almonds

2 cups almonds, whole.
1/4 cup brown sugar.
3 tbs water.
3 tbs honey.
1 tbs butter.
1/4 tsp cinnamon.
1/8 tsp salt.


Preheat oven to 350°.
Line a baking sheet with parchment paper.
Spread almonds on baking sheet.
Bake for 7 minutes.
Flip almonds.
Bake an additional 8 minutes.
In sauce pan, combine butter, water, and honey.
Bring to a boil.
Add almonds.
Stir to coat all almonds.
Stir till liquid is absorbed.
Return almonds to baking sheet.
In a bowl, combine brown sugar, salt, and cinnamon.
Sprinkle sugar mixture over still hot almonds.
Let cool.

Enjoy.

 

[dr_bates]

Almond Bars

This is a classic Scandinavian holiday treat.

for the base:
2 cups flour.
1 cup butter, room temperature.
1 egg, room temperature.
1 cup sugar.

for the top:
7 or 8 oz almond paste.
2 tbs butter, room temperature.
1/2 cup sugar.
2 eggs, room temperature.
1 & 1/2 tsp almond extract.
1/2 cup sliced almonds.

Preheat oven to 350°.
Line a 9x13 inch baking pan with parchment paper.
Spray parchment paper with cooking spray.
Beat butter until fluffy.
Add sugar and beat again.
Add egg and beat again.
Stir in one cup flour, then combine the remaining flour.
Press dough evenly into baking pan.
Crumble almond paste in bowl.
Add butter and sugar.
Mix until uniform.
Add one egg and mix well.
Add remaining egg with extract and mix well.
Spread evenly over crust mixture.
Bake 15 minutes.
Sprinkle almonds evenly over top.
Bake an additional 15 minutes.
Let cool.
Slice into squares.

Enjoy.