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cuzpat
Topic :   Crockpot Pumpkin Pie Pudding

Crockpot Pumpkin Pie Pudding

1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)

In a large bowl mix together the first eight ingredients.

Transfer to a crock-pot coated with a non stick cooking spray.

Cover and cook on Low for 6 to 7 hours.

Serve in bowls with a whipped topping if desired.



11/21/2009 16:49 PM


cuzpat
Topic :   Tamale-Cornbread Stuffing:

Tamale-Cornbread Stuffing:

 

2 tablespoons unsalted butter or olive oil

1 medium yellow onion, minced (about 1 1/2 cups)

1/3 cup dry sherry, such as Amontillado

1/4 cup black raisins

1 small apple, peeled and cut into medium dice (about 1 cup)

1 1/2 teaspoons cumin seeds, crushed in a mortar

1 teaspoon fresh oregano, finely chopped

1 1/2 teaspoons New Mexico red chile powder or other chile powder with mild to moderate heat

2 large leftover vegetable or sweet tamales, chopped into small pieces, about 3 cups (see Notes)

3 cups day-old leftover cornbread, crumbled (see Notes)

1/4 cup lightly toasted pine nuts

2 to 3 tablespoons minced Italian parsley

-- Kosher salt and pepper to taste

1/2 to 1 cup chicken broth, as needed

Heat the butter in a medium skillet over medium heat; saute the onion until translucent, about 5 minutes. Add the sherry and raisins. Simmer for about 2 minutes to plump up the raisins. Stir in the diced apple and all the spices; cook until aromatic, about 1 minute.

Combine tamales with the crumbled corn bread in a large bowl, breaking up any large pieces. Add the sauteed mixture and any juices in the skillet. Stir in the pine nuts and parsley. Season to taste with salt and pepper. While stirring, drizzle in the broth, 1 tablespoon at a time, until stuffing clings together, but is not soggy (you may not need all the broth, depending on dryness of cornbread). Makes about 6 cups total; less than half will be used to stuff the turkey.

After stuffing the turkey, place any extra stuffing into a small buttered casserole dish; cover with foil. Bake at 350° for 20-25 minutes or until hot. Remove foil and continue to bake until browned, about 5-10 minutes. Serve immediately.

 

 

This recipe was created to use up leftover cornbread

For the cornbread, bake your own from scratch, use a mix, or purchase from a market bakery.

11/20/2009 17:56 PM


cuzpat
Topic :   Hamburger Club Sandwich

Hamburger Club Sandwich

Serves 4

8 oz extra-lean ground beef (10% or less fat)
12 slices reduced-calorie multi-grain bread
3 tbsp reduced-calorie mayonnaise
8 medium iceberg lettuce leaves
1 tbsp + 1 tsp imitation bacon bits
2 medium tomatoes, sliced 1/4 tsp salt

Freshly ground black pepper, to taste
Spray rack in broiler pan with nonstick cooking spray. Preheat broiler.
Form beef into four 4" patties; place onto prepared rack. Broil 4" from
heat,
turning once, 8 minutes, until cooked through. Slice burgers into halves
horizontally, making 8 thin burgers; set aside. Lightly toast bread; spread each toast
slice with 3/4 teaspoon mayonnaise.To assemble sandwiches, place 4 toast
slices, spread-side up, onto work surface;top each with 2 lettuce leaves,
1 thin beef burger, 1 teaspoon bacon bits, another toast slice, another thin beef
burger, one-fourth of the tomato slices, the salt and pepper and 1 remaining toast
slice, spread-side down. Cut sandwiches diagonally into halves

11/20/2009 17:54 PM


cuzpat
Topic :   Shrimp Jambalaya Hash

Shrimp Jambalaya Hash

1 cup red potato, peeled and diced 1/2 inch

1 cup sweet potato, peeled and diced 1/2 inch

3 tablespoons olive oil

8 large shrimp, peeled, de-veined, cut into 1/2-inch pieces

6 ounces andouille sausage, chorizo or other fully cooked

smoked spiced sausage, diced 1/2 inch

1 medium yellow onion, diced 1/2 inch

1 small red bell pepper, seeded, diced 1/2 inch

1 small yellow bell pepper, seeded, diced 1/2 inch

2 cloves garlic, minced

6 scallions, chopped (1 cup)

1/2 teaspoon coarse (kosher) salt

1/2 teaspoon black pepper

In 1 1/2-quart saucepan, place potatoes and enough cold water to cover by 1 inch; boil 2 to 3 minutes, until partially cooked. Drain; transfer to paper towels and blot dry.

In large skillet, heat oil over high heat. Add shrimp; saut? 30 seconds, just until they start to turn pink but are still raw in middle. Remove with slotted spoon; transfer to small bowl.

Add sausage and onion to skillet; saut? 6 minutes, until sausage and onion start to brown. Add potatoes, peppers and garlic; saut? 6 minutes, until vegetables begin to brown. Add shrimp and scallions; saut? 1 minute, until shrimp are cooked through. Season with salt and pepper.

11/19/2009 14:06 PM


cuzpat
Topic :   Breakfast Nacho Bake

Breakfast Nacho Bake

 

8 ounces ground sausage, browned and drained

4 eggs, beaten

1/4 cup sliced green onions

2 tablespoons butter; melted.

2 1/2 to 3 cups coarsely crumbled corn chips

2 cups shredded Cheddar cheese

 

Preheat oven to 350 degrees F.

 

Combine sausage, eggs and green onions. Pour melted butter into 2-quart casserole dish. Add sausage and egg mixture. Top with crumbled corn chips. Sprinkle cheese evenly over the top. Bake for 10 to 13 minutes until eggs are cooked and cheese has melted.

 

Top individual servings with salsa, if desired.

 

Serves 4.

11/19/2009 02:49 AM


cuzpat
Topic :   Shrimp Wonder

Shrimp Wonder


1 lb. large shrimp, cleaned
8 ozs light cream cheese
1 clove garlic, minced
1 Jalapenos pepper, seeded and minced
2 tblspns fresh cilantro, chopped


Boil shrimp for 45 secs or until pink.
Drain shrimp and refresh with cold
running water for 3 mins. Pat dry. Butterfly shrimp.
Mix cream cheese, garlic, jalapenos and cilantro.
Put mixture in a pastry tube and chill for 30 mins.
Pipe the cheese in butterflied crevice of each
shrimp. Refrigerate for one hour.
Serves 6

11/17/2009 14:06 PM


cuzpat
Topic :   Hot Corn Dip

Hot Corn Dip

  • 1- can (15-1/4 ounces) whole kernel corn, drained ..........
  • 2- cans (4 ounces each) chopped green chilies, drained ............
  • 1/2- cup chopped sweet red pepper .........
  • 1- cup (4 ounces) shredded Monterey Jack cheese.........( i use pepper jack cheese ) but use what you want ...
  • 2-- tablespoons chopped jalapeno peppers..............
  • 1 cup mayonnaise .........
  • 1/2 -cup grated Parmesan cheese ...........
  • 2 -tablespoons sliced ripe olives ............
  • Tortilla chips

    1. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack
    2. cheese and jalapeno.
    3. Stir in mayonnaise and Parmesan cheese.
    4. Transfer to an ungreased 2-qt. baking dish.
    5. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives.
    6. Serve with tortilla chips.
    7. Yield: about 3 cups.

11/17/2009 03:43 AM


cuzpat
Topic :   CROCK POT DEER CHILI

CROCK POT DEER CHILI

3 1/2 lbs.
deer chuck roast
1 (1 lb.) can
tomatoes
1/2 c.
water
1 c.
chopped onion
1 clove
garlic
1 can
chili beans
2 tsp.
chili powder
1 can
chili beef soup
1/2 c.
diced green pepper


Rice

Cut meat into 1" strips. Roll in flour. Brown in skillet. Put in slow cooker or crock pot. Add tomatoes, water, onion, chili powder, soup, chili beans, garlic and green pepper. Set on low to low-medium heat setting for about 6 hours. Serve with rice.

11/16/2009 13:14 PM


cuzpat
Re :   Porter's Board down

I don't know!!?

I reckon since there is no admin at that board anymore there is no one in charge of it to bring it back on
the so call webmaster i think no longer work at Kings Records and no one knows how to get in

that my opinion! i have no idea what gone on there, and they may not have paid the server to keep it online. that another option that could happen!

sorry, wish i knew more to tell you

11/15/2009 17:26 PM


cuzpat
Topic :   Cajun Lamb Chops

Cajun Lamb Chops

2 ts Onion powder
2 ts Pequin quebrado or cayenne pepper
1 1/2 ts Garlic juice or powder
1 ts Ground thyme
1 ts Dried mustard
Fresh ground black pepper; to taste
8 Lamb loin chops; at least 1-1/4 inches thick
1/2 c Unsalted butter; or more as needed
Prepare a bed of very hot coals. Heat a very large, heavy skillet over hot coals or high heat of range until at smoking point. Meanwhile, combine onion powder, pequin or cayenne, garlic juice or powder, thyme, mustard and several grinds of black pepper. Set lamb chops on large baking sheet; trim off excess fat or membrane. Melt butter in small saucepan. Brush 1 side of each chop; evenly divide 1/2 spice mixture among chops, gently rubbing mixture in. Turn chops, brush with butter and rub in remaining spices. Add remaining butter to skillet. Immediately add chops, making certain skillet stays very hot. Grill quickly, only 1-2 minutes per side, turn chops only once. Add more butter as needed. Chops should be charred on outside and rare on inside. Serve hot on warmed plates. Makes 4 servings.

11/15/2009 17:21 PM


guest
Topic :   Porter's Board down

Anyone know what's going on with Porter's board?  It's been down for about a month now.

11/14/2009 22:49 PM


cuzpat
Topic :   Pastacon Spinach

Pastacon Spinach

3/4 pound spaghetti
1 pound fresh spinach, washed, cleaned and drained
8 fresh mushrooms, sliced
1/2 cup cooked ham, shredded
1/2 cup (1 stick) butter, divided
1/4 cup grated Romano or Parmesan cheese

Add a tablespoon of olive oil to water in a large kettle. Bring to a boil and add spaghetti. Stir occasionally, and cook to al dente. Do not overcook!

Put spinach into heavy covered pot and cook over high heat, stirring once. When cooked limp, set aside with cover on.

Saute the mushrooms and ham together in half the butter, just until warm, not brown.

Press liquid out of spinach and add to the skillet with mushrooms and ham.

Melt remaining butter in serving pot. Add pasta and ham-spinach mixture. Toss well. Sprinkle with cheese.

11/14/2009 18:46 PM


cuzpat
Topic :   Ham and Egg Pizza

Ham and Egg Pizza

INGREDIENTS
  • 1 tube cresent rolls
  • 3 eggs
  • 2 tablespoons milk
  • 1/8 teaspoon pepper
  • 2 cups cooked ham, finely chopped
  • 1 cup frozen hash brown potatoes, shredded (thawed)
  • 1 cup cheddar cheese, shredded
  • 1/2 cup parmesan cheese
DIRECTIONS
  1. Unroll cresent roll dough and place on an ungreased 12' pizza pan. Press into the bottom and 1/4 inch up the sides. Seal the seams and the perferations. Bake at 350 for 5 minutes. Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over the crust. Carefully pour the egg mixture over the cheese. Sprinkle with parmesan cheese and bake for 25-30 minutes or until the edges completely set.
RECIPE BACKSTORY
A family favorite and especially when company comes


11/13/2009 16:51 PM


cuzpat
Topic :   Fish with Roasted Asparagus

Fish with Roasted Asparagus

Ingredients
1  pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1/2  cup chopped onion (1 medium)
1/2  cup chopped carrot (1 medium)
1/4  cup reduced-sodium chicken broth
2  cloves garlic, minced
1/4  teaspoon salt
1/4  teaspoon smoked paprika or paprika
1/4  teaspoon black pepper
12  ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces (1-1/2 cups)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size portions; set aside. In a
2-quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets,
tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus.  
2. Bake, covered, in a 450 degree F oven for 15 to 20 minutes or until fish flakes easily when
tested with a fork. Serve fish with vegetables. Makes 4 servings.

11/12/2009 22:13 PM


cuzpat
Topic :   Horseshoe Mountain Pinto Beans

Horseshoe Mountain Pinto Beans 
1 Pound Dry Pinto Beans
1 to 2 Quarts of cold water
1/4 Pound ham hock or 3 or 4 slices bacon
1 Tablespoon chili powder
1 Tablespoon sugar
1 Teaspoon black pepper
1/4 Teaspoon ground cumin
1/4 Teaspoon Mexican oregano
1 Clove minced garlic
1 Medium chopped onion
1 Teaspoon salt

Wash beans and place in a large pot or kettle. Add water and remaining ingredients except the salt, which should be added 30 minutes before beans are done. Cover and simmer for 5 to 6 hours.* Check liquid level occasionally, adding more water as needed (Always add boiling water, never cold water).

*Note: This recipe works especially well in a crockpot. If you use that method, use only one quart of water and cook an the low setting for about 8 or 9 hours.

This recipe is good for the general palate. You may want to spice it up a bit by using more chili powder and/or garlic. Some ground ancho pepper or chipotle pepper could be added

11/11/2009 20:46 PM


cuzpat
Topic :   Braised Deer With Red Chili Sauce

Braised Deer With Red Chili Sauce

~ 3 lbs of venison, cubed, all fat and blue meat removed
~ 2 tbsp salad oil
~ 2 large onions, chopped
~ 2 cloves of garlic, minced
~ 10 - 12 tbsp chili powder
~ 2 tsp ground cumin
~ 1 tbsp oregano leaves
~ 2 1/2 cups water
~ 1 tbsp salt
~ 6 tbsp canned tomato paste
~ 1 cup whipping cream
~ hot cooked rice

Optional:
~ green onions, sliced thinly, tops included
~ 2 limes cut into wedges

Trim up venison, cut into 1 inch cubes.

In a dutch oven pan heat the oil over medium-high heat; add meat and lightly brown, stirring.

Push to the sides of pan, add onion and garlic, chili powder, cumin and oregano. Saute until the onion is limp.

Stir in the water, salt, and tomato paste. Simmer, covered, until venison is tender. Skim off any fat and discard.

Stir in whipping cream and cook, stirring until sauce boils.

Serve over rice.

Garnish with green onions and offer a squeeze of lime. (optional)

11/09/2009 22:28 PM


cuzpat
Topic :   Asparagus Tomato Red Bell Pepper Soup

Asparagus Tomato Red Bell Pepper Soup

The asparagus gives the bell pepper a lovely dimension and the nutmeg tops it off.

Ingredients

1 large red bell pepper
8-9 white asparagus spears
1 tbs. butter
2 tbs. tomato puree
1/2 teaspoon chili flakes
pinch sugar
1/2 teaspoon nutmeg
200 ml. (2 cups) vegetable bouillon

Directions

Peel the asparagus, remove the bottom woody part and cut the asparagus spears into small pieces.
Wash the bell pepper, cut and remove the seeds and veins, and cut the pepper into small pieces.
Heat the butter in a large pot. Add the asparagus and bell pepper pieces and saute until they become soft. Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes. Puree the soup. Add the nutmeg. Season to taste with additional slat and pepper if needed.

11/08/2009 12:27 PM


cuzpat
Topic :   MEXICAN BEAN HOT POT



MEXICAN BEAN HOT POT 

 


1 lb. dry pinto beans, soaked
1 lb. hot Italian or Mexican sausage
1 c. chopped onion
10 c. water
8 tsp. or 8 cubes beef bouillon cubes
1 tsp. basil leaves
1 tsp. marjoram leaves
1 (4 oz.) can chopped mild green chilies

 


Brown sausage; add onion, cook and stir until tender. Add remaining ingredients except chilies, bring to a boil. Reduce heat, cover and simmer 2 hours or until tender. Stir in chilies. Heat through. Refrigerate leftovers.

11/07/2009 19:54 PM


cuzpat
Topic :   Freeze Ahead Thanksgiving Creamed Spinach

Freeze Ahead Thanksgiving Creamed Spinach

2 cups milk
3 tablespoons butter
3 tablespoons flour
Pinch nutmeg
2 garlic cloves, finely chopped
2 packages frozen chopped spinach, thawed and well drained
Salt and pepper to taste

Heat the milk to simmering in a small pot over low heat. In a medium saucepan over low heat, melt butter. Stir in flour and cook until pale blond, stirring often. Add the hot milk all at once and stir until smooth and thick and the mixture comes to a boil. Continue to cook about 3 minutes. Stir in the nutmeg, garlic and spinach and cook 3 to 5 minutes over low heat until the spinach is hot. Season to taste. Can be made ahead and refrigerated or frozen. Defrost and reheat.

11/07/2009 19:52 PM


cuzpat
Topic :   Thanksgiving Cookies

Thanksgiving Cookies

1 c butter
1 1/2 c sugar
2 1/2 c flour
1/2 ts cloves
1 ts cinnamon
1 ts baking soda
3 eggs; lightly beaten
3 tb hot water
1 lb dates; chopped fine
1 c nuts*


*Pecans, walnuts, almonds (your choice)
Cream together the butter and sugar.

In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda; add the butter mixture.

Mix together the eggs and hot water; and add to bowl with other ingredients. Mix in the dates and the nuts.

Drop by spoonfuls
onto a greased pan and bake at 350 degrees until brown 12-15 minutes.

These thanksgiving cookies will go fast

11/06/2009 20:10 PM

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